Rack of Lamb

Lamb is a good way of warming up for the winter chill.

This is an easy recipe. Remove meat from chiller or refrigerator before preparing the marinade.
Try to use fresh chilled instead of frozen meat which doesn't taste as good even after it has been thawed.

Marinate with lemon juice, red wine, pepper, sea salt.

Return to fridge. Take out to room temperature 30 minutes before cooking.

Lamb chops are more costly and dries out faster during cooking process compared to the rack.

Place a few sprigs of rosemary around, on top and beneath the lamb on an oven proof dish

High heat grill for 10 minutes (or sear on the stove pan quickly).  Lower heat after 15 minutes. Slow cook for 50 minutes.

Reserve the liquid and reduce.

Sauces to serve with : red wine sauce and mint jelly.

Buttermilk Spicy Roast Chicken - healthy, easy and tasty

This dish is inspired by North Indian tandoori chicken and Chinese crispy chicken wings. It has layers of sophisticated flavours to tease the most disinterested diner. Moreover, it is healthy and easy to prepare, hence, suitable for casual entertaining and family gatherings.

INGREDIENTS

Chicken drumsticks 10 - 12

Buttermilk 1 cup

Curry powder 2 tsp

Oregano 2 sprigs, chopped finely

Garlic 2 cloves pulverised

Lemon or lime juice 1 TBS

Salt and pepper to taste

Maltose or brown sugar

Vegetable oil (with high boiling point) - 1 TBS

METHOD

1. Remove excess chicken fat from chicken drumsticks. Score lightly to on the skin to reduce cooking time.

2. Put chicken in a large mixing bowl or ziploc bag. Add buttermilk, spices, seasoning, sugar. All except vegetable oil for cooking. Mix well.

3. Leave the meat to marinate in the fridge for at least 3 hours or overnight. Take out one hour before cooking.

4. Preheat oven to 200 C. Place chicken pieces on baking tray that has been greased lightly.

5. Lightly glaze the chicken with more marinate and oil every 20 minutes. Turn ocassionally to ensure even cooking. Roast for for at least 45 minutes in total.

French Roast Chicken with Tyme and Garlic Stuffing

No hassle roast chicken French style can be prepared ahead of time and roast 90 minutes before serving.

Take chicken out from the fridge and rest at room temperature for 30 - 45 minutes.

Wash and pluck remnant feathers. Drain off excess moisture.

Rub fine 1/2 TBS of sea salt and 1 tsp of mixed pepper all over the chicken.

Squeeze lemon juice from 1 lemon on the chicken skin all over. Omit if you prefer the roast chicken to be soft rather than crispy.

Insert 2 whole garlic cloves and thyme into the chicken cavity and pierce with toothpiece to secure while marinating and roasting.

Meanwhile preheat oven to 180 - 200 degrees centigrade

Spread 10 g of softened butter all over the chicken

Place the whole bird on an oven proof baking tray

Roasting time vary according to the size of the chicken, averaging between 60 to 90 minutes.

Turn the chicken twice - the first time after 40 minutes, then 30 minutes, and leave it for the rest before carving.

Serve with potatoes (can be added during mid time to the roast chicken), pickles and stiry fried mixed vegetables.

Homemade Chinese BBQ Pork - Char Siu (red hot grill or roast lean meat)

If you don't like the burnt taste or undercooked BBQ pork from speciality stores, market stalls or food hawkers, try this easy home recipe.

In Mandarin, it is called "cha shao". There's a slight difference between the Hong Kong "char siew" and Southeast Asian Chinese spelling of "char siew". In the urban areas of Thailand where Chinese influence on local cuisine is felt, the dish is known as "moo daeng" (red pork).

You'll need only one ingredient - pork neck for tender meat or pork shoulder if you like the meat to have little bite and chewy.

The rest of the ingredients are for marinades and sauces.

Bash and pulverise 2 garlic cloves.
Grate a small knob of ginger.
Mix rose wine (or rose water), shaoxing wine with oyster sauce, hoisin sauce, soy sauce and a little salt and sugar.
(Red food colouring is optional)

Combine well and marinate.

Put whole piece of meat into the marinate. Tip : it is best to take the meat (already thawed) out of the fridge for 20 minutes, wash and drain before marinating.

Heat oven to 220 C.
If the meat is very lean, brush lightly with some oil on both sides before putting into the oven to cook.
Cook for at least 30 minutes each side for 1.5 kg meat and longer for larger quantity.

Brush honey on one side when meat is almost cooked. Return to oven for 10 minutes. Then turn over and brush the other side. This is to prevent burning as pork needs to be well cooked.

Meanwhile, put the remaining marinade through the sieve. Use a little water if it is too thick.

Add remaining honey and stir well. Heat up the sauce till almost boiling and turn down the heat to a simmer. Reduce by half until it becomes a sauce.

Check that the centre of the meat is completely cooked yet juicy.
Rest in the oven for 5 minutes. Remove and rest outside for another 5 minutes before cutting into thin slices.

Serve with sliced cucumber, reduced marinade sauce and chilli sauce (mix sweet chilli vinegar and garlic sauce).

- Copyright Reserved