Vietnamese-style chicken salad

Try this step-by-step recipe for a tasty and low fat chicken salad.

Ingredients

For the chicken

• 1 x 1.5-2kg/3lb 5oz-4lb 6oz chicken
• 1 onion, quartered
• 2 kaffir lime leaves or bay leaves
• 2 stalks lemongrass

For the salad

• 1 cucumber, peeled and seeded, then cut into long strips
• 1 tsp salt
• 2 tbsp sesame seeds
• 3 stalks celery, cut into long fine strips
• 2 large carrots, peeled and cut into long fine strips
• ¼ crisp white cabbage, thinly shredded
• a large handful fresh whole coriander leaves
• a large handful fresh whole mint leaves
• 4-6 whole lettuce leaves, such as Little Gem, Cos or Webb's Wonder
• salt and freshly ground black pepper

For the lime and chilli dressing

• 1 garlic clove
• 1 small red chilli
• 3 tbsp caster sugar
• 2 limes
• 3 tbsp fish sauce

Preparation method

1. Put the chicken into a large deep pan or stockpot with the onion and kaffir lime leaves or bay leaves.
2. Bruise the lemongrass stalks with the back of a knife and add to the pot.
3. Turn the heat on under the pan, add water to cover, then bring gently up to the boil.
4. Cover and simmer very gently for about 45 minutes to one hour, then leave to cool in the liquid.
5. Once cool, take the chicken out, discard the skin, pull the flesh off the bones and tear into bite-sized pieces. Place in a bowl and set aside. (Strain and save the poaching liquid and use it as stock for another dish.)
6. To make the salad, put the cucumber into a clean bowl with the teaspoon of salt. Mix well and set aside for ten minutes.
7. Meanwhile, place the sesame seeds into a small frying pan over a moderate heat (don't add oil) and dry-fry until they turn a shade darker, then take them off the heat and transfer immediately to a cool plate to prevent further cooking.
8. Once the cucumber has been salting for ten minutes, use your hands to squeeze out any excess liquid from the cucumber. Discard the liquid and transfer the cucumber to a large bowl.
9. Add the celery, carrots and cabbage to the cucumber along with the chicken and most of the sesame seeds, reserving a few for garnish.
10. For the dressing, peel and roughly chop the garlic then place in a mortar and pestle.
11. Deseed and roughly chop the chilli and add to the mortar and pestle.
12. Add half of the sugar to the mortar and pestle and pound the garlic and chilli to a rough paste. Add the rest of the sugar and pound again.
13. Juice the limes and add to the paste, then add the fish sauce and a splash of cold water and mix together. Taste and adjust the flavours if necessary.
14. Toss the salad with enough of the dressing to give a lively flavour, starting with about two-thirds of the dressing and adding more if necessary. Add half the mint and coriander leaves and mix thoroughly.
15. Line a serving plate with the lettuce leaves. Pile the salad onto the lettuce, then top with the remaining coriander and mint and reserved sesame seeds. Serve swiftly.

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Parsnip recipes

A sweetly flavoured root vegetable native to Britain, parsnips resemble a bulky, beige carrot. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Buyer's guide

Parsnips are in season from October to March, but are usually reckoned to be best after the first frost. For the best flavour, look for parsnips about the size of a large carrot, with firm, unblemished flesh. If the leaves are still attached to the tops, they should still be green and fresh.

Storage

Parsnips should keep in the salad crisper of the fridge for up to a fortnight. To freeze, dice the parsnips (there’s no need to peel and core them unless they are old and woody), blanch, cool and then pack into a container.

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Chocolate recipes

Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor'. This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans). In the labelling of chocolate the cocoa solids generally include the cocoa butter - it's basically all the bits of the chocolate that are from the cocoa pod rather than the later additives such as sugar, milk, lecithin, vanilla, etc.

Recipes using chocolate

Buyer's guide

A huge range of eating and cooking chocolate is available in supermarkets and specialist shops, including chocolate made from organically grown ingredients and coming from Fairtrade sources. The difference between all the various brands depends on the type of cocoa beans used, the proportion of cocoa solids and cocoa butter, the sugar content and the flavourings. Producers of chocolate must meet certain minimum requirements before they can use the names prescribed by law for chocolate and its different types, such as milk chocolate. When buying chocolate, read the list of ingredients. Look at the percentage of cocoa solids and sugar, as this indicates the quality and taste of the chocolate. The higher the cocoa content, the less sugar it contains and the more 'chocolatey' it's going to be.

Seek out quality chocolate - the results will shine through. High-quality chocolate will make a distinctive, crisp, snap when broken, shattering cleanly. It should also start to melt when you hold it in your hand for a few seconds - the quicker the better, as this indicates a high cocoa butter content. (Cocoa butter has a melting point of 37C/99F, just below human body temperature, which is one of the factors that gives chocolate its enduring appeal.) In less expensive chocolate, vegetable oils and shortening have been substituted for the cocoa butter, and may even have been through the process of hydrogenation to lower these fats' melting point and reproduce cocoa butter's essential characteristic.

Legally, all chocolate can contain up to 5% vegetable fat and this must be one or more of the six types of vegetable fat specified by the European regulations.

Storage

Store chocolate tightly wrapped in its original packaging or in cling film in a cool, dry place. Properly stored, plain chocolate will keep for a year; milk and white chocolate will keep for about six months (it will still taste okay after this time, but will not melt as well if kept any longer). If stored at warmer temperatures, chocolate can develop a 'bloom' - a white, filmy residue. This 'bloom' may well be 'cocoa butter bloom', which indicates that the chocolate wasn't tempered correctly, or that it has got too warm and then cooled down again, allowing some of the cocoa butter in the chocolate to separate from the cocoa solids, rise to the surface and re-crystallise. This doesn't always affect the flavour of the chocolate, but should be seen as a warning that it hasn't been stored in ideal conditions. Tempering the chocolate again to realign its crystalline structure can rectify the bloom.

There is a second type of 'bloom', referred to as a 'sugar bloom', which is caused by moisture settling on the surface of the chocolate: this can happen when the bar is stored in a damp atmosphere. Any moisture that comes into contact with chocolate draws up the sugar crystals to the surface; the sugar then dissolves in the water and later re-crystallises on the surface, destroying the texture of the chocolate. The whole appearance and texture of the chocolate will be grey and gritty, and sadly the only place for the bar is the bin. For this reason, take care when storing chocolate in the fridge; it's best kept in an airtight container.

Preparation

Chocolate is used in a wide spectrum of dishes. Cocoa powder provides a concentrated chocolate flavour in cakes, biscuits and icing. Block chocolate is used in richer cakes, chocolate mousses, tarts, cheesecakes, sauces and ice cream. The epitome of chocolate for most chocolate lovers is the indulgent chocolate cake. There are hundreds of chocolate cake recipes and variations, including the classic Black Forest gâteau, the Austrian truffle cake Sachertorte, chocolate fudge cake and chocolate brownies.

A high-quality chocolate with 70 per cent (or more) cocoa solids, with its deep cherry tones, almost liqueur-like tangs and bitter sweetness, can be used with meat dishes to complement rich meats in much the same way as red wine does. Several Spanish Catalan dishes are flavoured with chocolate; Mexico has its mole (a chilli and chocolate sauce that's the basis of several meat dishes); in Italy chocolate is paired with boar and hare - it goes particularly well with game.

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Salmon recipes

Sweet miso-marinated salmon with soba noodles

This versatile, oil-rich fish is a popular restaurant choice but you can work wonders with it at home too. Try one of our salmon recipes - from classic dishes such as salmon-en-croûte and salmon tart to Oriental-inspired laksa and sashimi.

Buyer's guide

The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.

Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Other species of salmon are caught in Pacific waters and are sold worldwide: some are canned, others are smoked.

Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and the fish is now mostly farmed and so is readily available all year. It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot- and cold-smoked. The Pacific salmon species are all abundant and can be caught in the wild.

Preparation

Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Salmon fillets usually require skinning; if cooking salmon fillets with the skin on, be sure they’ve been scaled. Pin bones can be removed before or after cooking.

Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers.

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Chickpea recipes

Recipes using chickpea

Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.

If buying dried chickpeas, look for firm examples with a uniform beige colour. Choose canned chickpeas stored in water, rather than brine.

Storage

Dried chickpeas can be stored in a cool, dark place for up to one year without deterioration. Cooked chickpeas can be frozen.

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Baingan Bharta

Kalchina Vankaya Masala.

Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.

Ingredients:

Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.

Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.

Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.

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Fried Eggplant

Begun Bhaja.

Begun bhaja is a famous Bengali dish made with eggplants. Eggplants are thickly sliced and coated with spices. The eggplant slices are then either deep fried or shallow fried till cooked. Begun bhaja is typically served with steamed rice or dal.
Makes: 5 Slices of Fried Eggplant.

Ingredients:

Italian or American / Globe Eggplant 1
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp (optional)
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop the eggplant into quarter inch thick slices.

Mix together turmeric powder, red chili powder (if using), salt and spread it on a plate.
Dip each eggplant slice into the powder and rub it on each side.

Heat oil in a flat pan on medium heat, carefully arrange the eggplant slices.
When one side of the egglant slices turn brown, slowly turn on other side.
Let the other side turn brown before removing from heat.
Serve fried eggplant with steamed rice or with dal.
Notes: Make sure to cook the eggplant well.

Suggestions: Make sure to chop the eggplant into thick slices. If eggplant is not cooked properly, cook them covered on low flame for couple of minutes before frying.
Variations: Also use black pepper powder in place of red chili powder. Green chile can also be placed on pan along with eggplant slices for some spice. Rice flour or corn flour can be added to the rub for a crunchier version.
Other Names: Begun bhaja, Fried eggplant, Begoon Bhaja.

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Eggplant Dal

Vankaya Pappu.

Oil is tempered with spices and dals. Indian eggplants / brinjals are chopped up and cooked in tempered oil till just soft. Then the cooked toor dal is added to the brinjals and cooked for last 5 minutes. Serve eggplant dal with steamed rice and a crispy papad.
Makes: around 2 Servings of Eggplant Dal.

Ingredients:

Toor Dal 1 Cup
Baby Eggplants 3
Green Chiles 3 – 4
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 4
Asafoetida a pinch
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Remove stems, wash and chop the eggplant into small chunks.
Remove stems, wash and slice the green chiles.
Pressure cook the toor dal in 2 cups of water for 3 whistles.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped eggplant, turmeric powder and salt.
Fry for couple of seconds and cook covered till eggplant is soft but not mushy.
Stir occasionally if necessary.
Uncover, stir in cooked toor dal and adjust the salt.
Cook on low flame for around 5 minutes or until the dal and the eggplant is well cooked.
Serve eggplant dal with steamed rice and a crispy papad.
Notes: Make sure to add salt once the eggplant is added to the tempering.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering. Also the green chiles can be added to the raw dal to cook for extra spice.
Variations: If the toor dal is cooked on a stove top, the eggplant and green chile pieces can be added to the toor dal during the last 10 minutes of the boiling time and then the dal can be tempered with spices.
Other Names: Eggplant Dal, Vankaya Pappu Kura.

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Lamingtons

Ingredients

• ½ cup butter
• 1 teaspoon baking powder
• ¾ cup sugar
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups flour
• ½ cup milk
• Pinch of salt

For icing:

• 4 cups confectioners' sugar
• 5 Tablespoons unsweetened cocoa powder
• 2 teaspoons butter
• ½ cup milk
• Shredded coconut

Procedure

1. Preheat oven to 350°F.
2. Mix together butter, sugar, vanilla, and eggs.
3. Slowly add baking powder, baking soda, flour, milk, and salt.
4. Pour mixture into an 8-inch square cake pan and bake for about 45 minutes.
5. Let cool and store overnight in a sealed container.
6. Make icing: Measure confectioners' sugar and cocoa into a large mixing bowl.
7. Heat milk and 2 teaspoons butter until the butter is melted. Add the milk gradually to the sugar mixture, stirring constantly. The icing should be fluid but not too runny.
8. Cut the cooled cake into 2-inch squares, and put the coconut into a shallow baking dish. Have ready a cooling rack set over a sheet of waxed paper to catch icing drips.
9. Holding a cake square with two forks, dip it into the icing, and then roll in the coconut. Transfer to rack to dry. Repeat until all cake square are coated.

Serves 16.

A Biscuit for a Treat?

Australians, like the English, call cookies "biscuits." They often use the nickname "bickies" or "bikkies" especially when offering a biscuit to a child (or even when offering a treat to a pet). Every household has a biscuit tin, a decorative round tin with a lid, to keep the supply of biscuits handy.

Read more: Food in Australia - Australian Food, Australian Cuisine - traditional, popular, recipe, diet, history, common, meals, staple, rice, people, types, make, customs, fruits, country, bread, vegetables, bread, typical http://www.foodbycountry.com/Algeria-to-France/Australia.html#ixzz1BCErNZzP

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Black Australian Coffee

Ingredients

• 4 heaping Tablespoons decaffeinated coffee grounds
• 4 cups water
• Pinch of salt
• Pinch of dry powdered mustard (optional)
• 1 lemon, sliced crosswise into thin rounds

Procedure

1. Measure water into a saucepan and heat.
2. Sprinkle coffee on top of water.
3. Add salt and mustard, if desired.
4. Heat the mixture slowly to the boiling point.
5. Remove from heat immediately.
6. Let stand for 5 minutes and strain.
7. Serve coffee with a slice of lemon in each cup.

Read more: Food in Australia - Australian Food, Australian Cuisine - traditional, popular, recipe, diet, history, common, meals, staple, rice, people, types, make, customs, fruits, country, bread, vegetables, bread, typical http://www.foodbycountry.com/Algeria-to-France/Australia.html#ixzz1BCD1JgUA

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Australian Meat Pie

Ingredients

• 2 pounds ground beef
• 1 cup ketchup
• 1 cup onion, chopped
• 1 teaspoon salt
• 1 cup milk
• ⅔ cup bread crumbs
• 1 teaspoon oregano
• ½ teaspoon pepper
• 2 Tablespoons Worcestershire sauce
• 2 cups cheddar cheese, shredded
• 2 prepared pie shells, 8-inch

Procedure

1. Preheat oven to 350°F.
2. Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.

Serves 6.

Meat pie, with dozens of recipe variations, is considered the Australian national dish.

EPD Photos

Read more: Food in Australia - Australian Food, Australian Cuisine - traditional, popular, recipe, diet, history, common, meals, staple, rice, people, types, make, customs, fruits, country, bread, vegetables, bread, typical http://www.foodbycountry.com/Algeria-to-France/Australia.html#ixzz1BCBaYZIC

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