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Everything posted by Ce'nedra

  1. Incredibly late post but here's our Chinese roast chicken. A filling of dried chestnuts, white pearl barley, peanuts (we normally use lotus seeds although the peanuts were just as good), diced celery, diced carrots, star anise, dried Chinese mushrooms (reconstituted in warm water) and a large diced onion: all seasoned with oyster sauce, salt, sugar and pepper. It was goooood; particularly served with roast sweet potatoes, pumpkin and ordinary potatoes (see pumpkin below).
  2. Thanks; not sure about the sauce though but the recipe is worth giving a try I just found a more detailed recipe (and perhaps closer in interpretation) http://lilyanette.blogspot.com/2009/02/taro-duck.html
  3. Does anyone know how to make the mushroom sauce that accompanies this dish? My mum may try her had at making it this week -cheat's version I'm sure
  4. I've only thumbed through Christmas. Didn't buy it. But having bought Feast in a Charity Shop, I'm actually rather impressed. I should state that I really don't like TV-Nigella, but find her writing both sensible and thoughtful. (How to Eat is a bloody good book, and Domestic Goddess is a super home cake book.) Feast is ostensibly about lifting food beyond the humdrum, making it suitable for special occasions. However, its only on reading through the thing that the subtext emerges of food as an affirmation of life, and celebrating that. Remembering that it was written in the aftermath of the death of her first husband lifts it way beyond the realm of recipe books. I think it counts as a 'good book'. If you like Nigella's territory, maybe take a look at Nigel Slater's "Appetite". (Don't be put off him by the IMHO somewhat egocentric Kitchen Diaries.) http://www.amazon.co.uk/Appetite-What-You-Want-Today/dp/1841154709/ In Appetite, the focus is entirely on delivering the primal attractiveness of the edibility of the food. Brilliant title. Thanks for the recommendation. I suppose I'll get Feasts then; I do enjoy all things celebratory about food. The only reason I had to stop and ponder was because I've heard a few people say the recipes didn't work for them. This may be an individual issue then. Nigel Slater is another one of my favourites; actually, I have Kitchen Diaries and I love it! hee I've also been tossing up between Appetite and Real Cooking. Have you had a look at the latter? Appetite definitely sounds like my kind of food though. Another British chef (recently discovered) I appreciate is Jo Pratt. Good, simple homely food -I have her 'In the mood for food' and it's brilliant. I don't know why but generally speaking, I prefer British cookbooks to American ones. Something about the way they're written.
  5. My my, what a change. I just did some additional homework and there were a number of reviews for Nigella Christmas that advised one to stick to 'How To Eat', 'Domestic Goddess' and 'Feast' and avoid 'Christmas' hmm...
  6. For those who own (or had a thorough read through) both Nigella Feasts and Nigella's Christmas, which do you recommend and why? I'm leaning towards Christmas at the moment (which I hear can be used any time of the year really) since I've heard great things about it while with Feasts, I've read a few disappointing review (although I adore the series itself). I already own How To Eat and How To Be A Domestic Goddess and I really love both -found them wonderfully wordy (I love Nigella chatter) but also full of substantial, reliable recipes.
  7. stuartlikesstrudel, I'm in a much worse situation. I'm also from Oz and just discovered the show...HALF AN HR AGO! Far too late as in today's episode (will watch soon) is going to be the last (Roman feast)! Argh! In the meantime, I've been watching it online so thanks for the link
  8. What's the name of these noodles? Where do they get their green? And oh yes, they DO look chewy -just the way I like my noodles. Thanks for the informative photos btw.
  9. We're doing fusion...or something like that. Roast chicken (not turkey because those birds are enormous and there will only be three of us) with Chinese flavours. By that, I mean soy, star anise, five spice powder, shaoxing wine and so on. The stuffing will include chestnut, barley and whatever else we find at the markets tomorrow. Christmas with a Chinese touch
  10. And what's wrong with that?
  11. Wow that's gorgeous (perhaps not aesthetically but gosh it looks like it'll taste fantastic). Bravo bravo!
  12. A 'celebrity' chef I recently discovered and will add to my favourites is Jo Pratt. I recently bought her book 'In the mood for food' and boy am I impressed! Her recipes are simple, easy to follow (perhaps a little girly also) and most importantly, taste divine! I really recommend the book for the everyday cook. Jo's recipes aren't groundbreaking -many are based on classics- but she gives a unique spin on them. Great, crowd-pleasing food.
  13. Rock sugar is a must when my mum is making stock -she says it adds a particular depth that plain sugar can't replicate. Also the dried scallops (or squid) add that umami taste that's so loved in Chinese cuisine. I always thought this was very typical?
  14. CNLink that sounds really similar to our family chicken stock when we intend to jazz it up a bit for a nice, nourishing noodle soup. Mmmm...comfort food.
  15. Ching He-Huang's books are also very easy and a good introduction for people who are slowly familiarising themselves with Chinese cuisine. The ingredients she uses are for the most part readily available from your conventional supermarket -nothing too 'exotic' for your Asian cooking-newbie. I'd recommend both 'China Modern' and 'From China with Love'. Very recently, I've started to cook from her books and they're scrumptious! However, if you're seeking authenticity, look elsewhere. While Ching's recipes still respect the core of Chinese cuisine, her food has been adapted to be healthier and easier.
  16. I just bought Curtis Stone's Relaxed Cooking for $22.95 (yesterday) and today bought the Masterchef Australia cookbook for $25.
  17. My mum (so obviously I too) use chicken carcass, dried squid, rock sugar and salt. Best chicken stock in the world (at least I think so)
  18. I have her China Modern cookbook and to be honest, I haven't tried anything yet but I do read it often and they all sound magnificent (I'll cook something soon...I hope! Too many recipes to try). The chicken curry recipe I was referring to can be found here http://cookbookqueen.blogspot.com/2007/03/chicken-curry-sauce.html She also has a katsu curry recipe, but that's Japanese http://imbinitchy.blogspot.com/2008/06/ching-he-huangs-chicken-katsu-curry.html
  19. Np I'm currently looking at Ching-He Huang's cookbook (she's from the UK btw) and for her Chinese curry, she lists garlic, ginger, green chilli, an onion, a carrot, brocoli flowers, chicken stock, star anise, turmeric, Madras hot curry powder, brown sugar, cornflour, spring onion and chicken as the ingredients. She also mentions that the recipe reminds her of the local Chinese takeaway so you might be in luck!
  20. I forgot to mention that I was checking the Bulla pure cream and it's listed as 45% fat, which is actually closer to the fat content in double cream, than thickened cream is (which is in the 30s). Does this mean pure cream is closest to double cream?
  21. I'm planning to make Forgotten Puddings (a Nigella Lawson recipe), which are essentially pavlovas but rather than a crispy meringue, it's more like a marshmallow base. I don't know if that makes using double cream any more reasonable. I was at Woolworths today and I didn't see the King Island hmm...perhaps I need to venture beyond. Oh and thanks so much for the link, stuartlikesstrudel. It looks like I'll get good ol' thickened cream then. While at the shops today, I saw Bulla double thick cream...is that the same thing as the double cream I've been referring to? I checked on the Bulla website and it says: "Rich, indulgent and velvety smooth Bulla Double Thick Cream is the ultimate cream. It’s Extra Thick so you get a perfect dollop straight from the tub, without whipping." ...which confuses me. So it's NOT used for whipping?
  22. I'll be making something similar to a pavlova; so in other words, simply whipping the cream. But judging by your comments, I think I'll stick to the King Island just in case
  23. Yep, as heidih said; you need added sugar and water. But I'd also say chilli for the complete nuoc cham. The simple combination of lime and fish sauce would be another dip I'd have with this tapioca noodle soup known as banh canh.
  24. SheenaGreena: That looks wonderful! I think you're right about the nuoc cham -it's most likely the carrots. When you say it tastes different, what do you mean? Lacks sweetness? What were your ingredients?
  25. Have you tried star anise in the curry?
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