Roast Kimchi

This is a lovely mild chicken stew with curry undertones, please give it a try. Ingredients Chicken Thighs for 4 people Creole Seasoning 1 Onion diced 2 teaspoons of minced Garlic 1 1/2 of Tablespoons  of Jamaican  Curry Powder 1 teaspoon of Tomato Paste 1/2 teaspoon of smoked paprika 4 potatoes 200g of green beans salt 1 can of coconut milk 500ml of Chicken stock 1 Bay Leaf 2 Large carrots chopped 2 Tablespoons of Parsley Method 1) Season the chicken with the creole seasoning 2) Brown the chicken on both sides in a large frying pan and set aside 3)Then add the onions, garlic, paprika, curry powder and stir for 5 minutes 4)Then add the coconut milk, stock and bay leaf 5) After 2 minutes add the chicken back along with stock  and potatoes and cook for 15 minutes 6)  Then add the green beans and carrots and cook for a further  7 minutes 7) Just before serving Garnish with the Parsley

This is a dish I cook once and twice a year in the middle of winter.Oxtail is one of my favourite meats. Ingredients Enough Oxtail for 4 people ( 2kgs roughly) 2 Tablespoons of Plain Flour 2 Large onions, Diced 3 carrots, Roughly chopped 2 celery sticks, sliced 4 Garlic cloves, finely chopped 2 tablespoons of Tomato Puree 400 ml of Red wine 500ml of rich beef stock 1 teaspoon of marmite 1 tablespoon of fresh chopped rosemary 2 bay leafs 2 tablespoons of pearl barley ( optional I use this to thicken up the sauce) Method 1) Toss the Oxtail in seasoned Flour and brown the oxtail in a frying pan, It will take about 10 minutes. 2) Remove the Oxtail and fry the vegetables for 10 minutes 3)Add the Oxtail back with all the other ingredients ( Stock, wine, marmite, herbs and pearl barley). Transfer to a pot and cook in an oven @ 150 oC for 3 hrs checking every so often. Serve with Mash potatoes and green vegetables.

This is one of my Favourite cakes and it's from the Tuscany region of Italy Ingredients for the Pastry 200g of Plain Flour 2/3 tsp of baking powder 75g chilled and chopped butter 75g of Caster Sugar Finely grated zest of 1/2 lemon 1 tsp vanilla extract 1 medium egg Ingredients for the filling 350ml of semi skimmed milk Finely grated zest of 1/2 lemon 2 medium eggs 100g of caster sugar 1 tsp of vanilla extract 25g of plain flour Method 1) Start by making the pastry by putting all the pastry ingredients into a food processor and pulse until the mixture comes together. Wrap in cling film and chill for 30 minutes or overnight 2) Make the filling by heating the milk and lemon zest to near boiling point. 3) Meanwhile put the 2 eggs, caster sugar, vanilla extract and flour into a heatproof bowl, whisk together to combine. 4) Gradually pour and whisk the milk mixture into the bowl then pour back to the pan stirring constantly until the mixture is thick and leave t

This is a lovely moist chocolate cake which contains no flour so it's great for those with a gluten intolerance. This cake is from the Island of Capri. Ingredients 200g Dark Chocolate 4 Eggs 170g Caster Sugar 1 tsp Vanilla Extract 250g Ground Almonds 200g Butter, melted and cooled Icing Sugar Method 1) Line the base of a 24 cm diameter, round cake tin with non-stick baking parchment and grease the sides. 2) Preheat the oven at 170 oC 3) Blitz the chocolate in a food processor until finely chopped 4) Beat the eggs with the sugar and vanilla extract until the mixture is pale and thick, this should take about 10 minutes. 5) Then fold in the chocolate and almonds and butter. Then spoon into the prepare cake tin and bake for 45 minutes and leave to cool, when cooled dust with icing sugar.

This is a great vegetable dish which really makes the best of potatoes. Ingredients Serves 6-8 1.5 kg or 4lbs of potatoes 1 Large Onion , sliced into thin wedges salt and ground black pepper 275ml Double Cream 75g  Gruyere Cheese, grated Method 1) Preheat the oven to 200 oC. Peel the potatoes and cut in 2.5 cm / 1 inch Cubes 2) Put the potatoes and onion in a pan and cover with salted water and boil for about 10 minutes just before they are cooked 3)Drain and pour into a buttered , ovenproof dish, season with salt and pepper and pour cream over and sprinkle with the cheese. 4) Bake in the oven for 15-20 mins or until golden brown and bubbling

This is a classic French Fish dish which I hope you enjoy Ingredients 4 Fish Fillets such as sole 2 tbsp of Parley 1 tbsp of Lemon Juice 55 grams of Butter Flour to cover the fish 2 tbsp of oil 2 tbsp of Butter to cook the fish Method 1) Cover the Fish in Flour shake of excess 2) Heat a frying pan and add  the Oil then the butter, then cook the fish 3 minutes on each side, set aside 3)  Then make the sauce by frying the 55 grams of butter until it turns a golden brown and gives off a nutty aroma about 5-7 minutes 4)  Take off the heat and add the Lemon Juice and Parsley

Best Tomato Soup Recipe Ingredients 2 tins of cherry Tomatoes 2 dashes of Worcestershire sauce 2 dashes of tabasco sauce 2 Tablespoons of Caster Sugar 2 veg stock cubes 200ml of water salt and pepper to taste 4 Tablespoons of Mascarpone Cheese Some Basil leaves Method 1) Add the Cherry Tomatoes, Caster Sugar, Stock Cubes and water in a saucepan and boil gently for 15 minutes 2) Cool then add Mascarpone Cheese and salt and pepper. When cooled down add some torn Basil leaves, Then liquidise. Reheat to Serve

This is a lovely English-Asian Infusion soup which was created due to the Empire in Victorian Days. Essentially its a Chicken Curry Soup Ingredients serves 4 55g of Butter 2 Chicken Thighs 1 apple, peeled , cored and finely chopped 1.2 litres of Lamb stock 4 Tomatoes , deseeded and diced 1 tbsp of Madras Curry powder 1 tbsp of Mango Chutney 4 tbsp of cooked Basmati Rice Method 1) Melt the Butter in a saucepan,  add the chicken thighs and let them colour slightly then turn down the heat 2) Add the Apple and onion to the pan , then the tomatoes and the curry powder and fry carefully without colouring the vegetables 3)Add the stock , bring to a boil then let it simmer for 40 minutes or until the chicken is properly cooked. 4) Take the chicken thighs  out and remove the bone and skin and dice the meat , and add back to the soup with the mango chutney and the cooked rice. Heat through and serve.

This dish is like the aromatic duck you get in restaurants, this dish is much less labour intensive plus I tend to find the chicken to be more moist than the duck meat that is offered in Chinese restaurants. Ingredients 5 Tbsp of Hoisin sauce 2 Tbsp plum sauce 1 tbsp of Honey 8 chicken thighs 20 Chinese pancakes 1 cucumber cut into quarters lenghtways, then into match sticks  Bunch of Spring Onion cut in half lengthways then into match sticks Method 1)Heat oven to 200 oC, Mix the hoisin, plum sauce, honey and rice vinegar, then season with some salt. 2) Brush half this sauce on the chicken and roast for 25 minutes then add the other half of the sauce and roast for 25 minutes 3) Once the chicken is cooked, shred the chicken and steam the pancakes,  serve the chicken with the cucumber, spring onions and extra Hoisin Sauce.

This Cake is a lot easier to make than it seems Ingredients 225g of softened Butter 225g of Caster Sugar 4 eggs 225g self raising Flour 3 tbsp of Milk 1 tsp Vanilla extract 2 tbsp of cocoa powder Method 1) Butter and line a circular cake tin 2) Put all the cake ingredients except the cocoa into a food processor and whizz for 2 minutes. 3) Divide the mixture into to 2 bowls and stir the cocoa into one of these bowls. 4) Then alternatively add a spoon of each bowl into the cake tin. 5) Once finished  take a skewer and swirl it around the mixture to create a marbled effect 6) Bake for 55 minutes at 180 oC

This is one of the easiest Apple cakes I make and I think its one of the best as well, Please Try Ingredients 450g of cooking apples Juice of half a lemon 225g Butter, Softened 280g of Golden Caster Sugar 4 Eggs 2 tsp Vanilla extract 350 grams of self-raising Flour 2 tsp of Baking Powder demerara Sugar to sprinkle Method 1) Butter and Line a rectangular baking tin with Parchment Paper. 2) Peel, Core and thinly slice the apples then Squeeze the lemon Juice over. 3) In another bowl place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. 4) Spread half the mixture into the prepared tin then arrange half the apples over the top, then repeat. 5) Bake for 50 minutes until Golden, leave to cool and cut into squares

This is an iconic  dish and this is the simplest way to make it Ingredients Chicken Thigh Fillets cut into bite size chunks ( Enough for 4 People) 1 Egg ( Optional) 4 Tablespoons of Corn flour ( optional) Sauce  3 Tablespoons of Lemon juice,  Roughly one Lemon 2 Tablespoons of Plum sauce 200 ml of water 2 teaspoons of cornflour 1/2 lemon thinly sliced. Method 1) Essentially you need to fry the chicken in your preferred method either just fry on its own or beat an egg and add the chicken pieces to the egg and dredge in corn flour then Fry. 2) Add all the Ingredients for the sauce and heat over a medium heat when it reaches boiling point let it simmer for 2 minutes, then pour the sauce over the chicken

Here is a round up of the other food I ate during my short trip to Singapore in the Marina Square Mall. Andersen's Ice Cream Blueberry Ice cream Stir fried  Water Spinach with Garlic Sweet and Sour Pork Thai Style Charbroiled Pork

This was a reasonable Shabu Shabu  Restaurant that I really enjoyed, they have locations all over Singapore, Malaysia and Taiwan. The one I went to was Marina Square and it was the last meal I had in Singapore before going back home.

I thought that I would give this restaurant a quick mention as I really loved the Taiwanese Dumplings in this restaurant. The Restaurant is located in the Marina Square Mall. Refreshing Taiwanese Beer Soup Dumblings Sliced Duck and spring onion in crispy pastry

Singapore is located on the southern tip of the Malaysian Penisula. It is the economic Hub and travel Hub of south-east asia. Like Penang it has a blend of cultures which reflects in the excellent food of the place.