Garlic and Rosemary Roast Lamb and Vegetables

I love a Sunday roast. The smells wafting from the kitchen feels so safe and homely. But I've always been afraid of cooking them because ovens are so variable, and I'd hate to go to all that effort to have it burn. But I think if the weekend must end, then I think it should end with a roast. So there's no better time to practise!

This recipe brings together 3 recipes: from the Australian Women's Weekly Roast mini cookbook (1) traditional roast leg of lamb with garlic and rosemary and (2) roasted vegetables; and (3) my mum's mushroom gravy. Like my other recipes, I've modded these slightly.

Because this recipe is a bit fiddly, this is the kind of time you should allow to prepare and cook this:

Preparation 30-40 minutes
Cooking 60 minutes

Serves 2 (may be some leftovers depending on how hungry you are)

Garlic and Rosemary Roast Lamb
Small leg of lamb
1 teaspoon minced garlic
1 teaspoon rosemary
1 teaspoon olive oil
Salt and pepper to season

Roasted Vegetables
2 small tomatoes, sliced thinly
4 baby potatoes, cut into wedges
1/2 small sweet potato, cut into slices
1 small red onion, cut into wedges
2 small beetroots, cut into wedges
1 small zucchini, cut half lengthways then into 3cm lengths
2 trimmed celery sticks, cut into 3 cm lengths
Parsley (fresh flat leaf parsley chopped or dry)
Olive oil
Salt and pepper to season

Mushroom and Onion Gravy
4 small-medium mushrooms, sliced
1 small brown onion, diced
1 tablespoon oyster sauce
Soy sauce
1 teaspoon cornflower
1/2 teaspoon brown sugar
1 cup water

1. Preheat oven to approx 180-200 degrees
2. Put the potatoes and sweet potato in a microwave safe container with 1 teaspoon of water
3. Cover and cook on high in the microwave for 3 minutes
4. Lightly oil the baking dish
5. Cover the bottom with half the tomato
6. Put the roasting rack in the baking dish on top of the tomato
7. Around the roasting rack and top the tomato with potato, sweet potato, zucchini, celery, red onion and the rest of the tomato
8. Sprinkle the vegetables with parsley and season with salt and pepper; then drizzle with olive oil
9. Cut into the lamb with a sharp knife
10. Combine garlic, rosemary, olive oil and season with salt and pepper; mix
11. Press the garlic and rosemary mixture firmly into the cuts; if there is extra, spread evenly on the outside
12. Put the lamb with the vegetables in the baking tray on the roasting rack
13. Lightly oil a separate baking tray
14. Roll the beetroot in oil in the baking tray (so the beetroot doesn't stain the other veges)
15. Put both baking trays uncovered in the oven
16. Bake for 45-60 minutes or until cooked as desired
17. Remove from oven and allow to stand for 5-10 minutes before carving

To make the gravy...
18. In a small saucepan, lightly fry the onion, then add the mushroom
19. Combine the cornflour and brown sugar with the cup of water
20. Add the oyster sauce and soy sauce to the onion and mushroom, mix
21. Add the cornflour and brown sugar mixture, stir
22. Bring to the bowl, then reduce to a simmer
23. Reduce the gravy so that it is a little thick. If you like it thicker, add more cornflour (watch out for lumps!)

24. Carve the lamb and serve it with the vegetables and gravy
25. Ready to eat!

Shu Mein or Two Minute Noodle Soup

My friend Shu Min is going to Japan in a few weeks. When I invited him to check out my blog he told me that he'd find the recipes handy for when he moves unless he wants to eat instant noodles every night.

Instant noodles can be healthy too. So here is a recipe dedicated to Shu. May he be inspired enough to put more in his noodle soup than just what came in the packet!

Note, you can add or omit whatever meat and vegetables take your fancy. The veges featured in this recipe are what I had handy in the house. Not only was it tasty, but it looked super yummy in the bowl too. I love colourful food! And the coriander and shallots were a bit of treat. I don't usually have them lying around, but I really wanted them so I drove to the shop especially. So I suppose I could have picked up other vegetables as well. Anyway!

Serves 2

3 packets Maggi two minute noodles, Oriental flavour
2 chicken tenderloins, sliced
1 carrot
1/2 can whole baby corn, sliced in half lengthways
Handful of broccoli florets, chopped smaller
Soy sauce
Ground black pepper
Coriander leaves
Shallots, chopped

1. Bowl water in a kettle
2. In a microwave safe container put the 3 packets of noodles and cover with the boiling water; put the seasoning aside for later
3. Cook in the microwave on high for 1 minute
4. Stir the noodles to separate
5. Cook in the microwave on high for another minute
6. Remove the noodles from the container and share amongst your two bowls; retain the water
7. In the water, put the broccoli and carrots
8. Cook in the microwave on high for 1 minute (or longer if you like your veges mushy)
9. With a strainer, pick out the broccoli and carrot and arrange on top of the noodles; retain the water
10. In the water, put the chicken
11. Cook the chicken on high in the microwave for 3 minutes or until cooked
12. While the chicken is cooking, arrange the baby corn on top of the noodles
13. Season the bowl of noodles and vegetables with soy sauce and plenty of pepper
14. Once the chicken is cooked, arrange in the bowl with the noodles and vegetables; retain the water
15. Pour the contents of two seasoning sachets in the water and stir
16. Pour seasoned water into the noodle bowls
17. Garnish with coriander and shallots
18. Ready to eat!

Welcome to my blog!

I made it! I promised I'd only officially unleash my blog on the world if I managed to upload 5 posts because I figure there's nothing worse than a blog with nothing on it. I haven't decided what this blog is going to be about yet, or in fancy speak, it's curatorial framework, but I think I will start with posting about things I want to keep somewhere but don't know where else to store and that other people may be interested in. And I'll see how it evolves.

So I hope you enjoy it, and please feel free to comment or request a post.

Chicken and sweet corn soup

I think I've been struck down with an infection of the sinus. I'm feeling rundown, exhausted, my nose won't stop running, extreme pressure in my sinus, and I have headaches that come and go. Yuck. So I figured I needed the age old remedy of some chicken soup to boost my immune system. Not sure of the health benefits of chicken and sweet corn soup, but it is one of my favourites. So I made it for myself today, and amazingly I am feeling a little better. If I wasn't sharing it with Dave I think I would have eaten the whole saucepan of soup. What a pig!

This recipe is based off one I found in one of my Chinese cook books. I remember the first time I made it and thought, this doesn't look or taste like my mum's. So I modded it. So whether it is the same as my mother's recipe, it certainly looks and tastes like it. And the other reason I like it is because it only takes about 15 minutes to prepare and cook. Who doesn't like a fast, yummy recipe?

Serves 2-4 (or 1 if you are a pig)

2 cups chicken stock
2 chicken tenderloins, sliced thinly
1 can creamed corn (approx 400g)
2 eggs
Soy sauce
Freshly ground black pepper
Shallots, chopped

1. In a medium saucepan, bring the chicken stock to the bowl
2. Add the sliced chicked and boil for a few minutes or until just cooked through
3. Add the can of creamed corn and stir
4. Bring to the boil, then reduce to a simmer
5. Simmer for approximately 5 mins
6. Season with a splash of soy sauce and pepper to taste, and stir
7. Simmer for another minute or so
8. Crack one egg into the saucepan and stir in breaking up the yolk and whites so it looks like shreds
9. Repeat with the other egg
10. Simmer for another minute or so to heat
11. Serve in soup bowls
12. Top with shallots to garnish
13. Ready to eat!

Sherwin and Sang Boon's wedding checklists

This is a special post for Sherwin who is getting married to Sang Boon on the 3 January 2009 in Singapore. Dave has been given the honour of being Sherwin's best man, so we get to go to Singapore! I've never been before so am really looking forward to going. As part of my attempts to organise this trip (and Dave!), I had a big chat with Sherwin and Sang Boon at Timmy's birthday party at Sling Bar in West End about their wedding and what they need Dave to do. Sherwin suggested I post the questions I raised here on my blog.

So here you go Sherwin, kicking off...

Best Man Checklist

1. Will there be a wedding rehearsal, where and what time?

2. What time do you need Dave on the morning of the wedding? Traditionally, he would come over early and help you get ready. And as you are having a tea ceremony, he can help you with taking notes about what you get so that you can follow up post-wedding with thank-you notes. His other responsibilities will be to make sure you don't wear the loud sequinned, flashing lights suit that you've threatened Sang Boon with, calm your nerves, hold the rings and "get you to the church on time"!

3. What colour is Sang Boon's sister wearing? Maybe Dave's tie could match her dress?

4. What happens between the wedding ceremony and reception? Will you be taking photos? Will they include pictures of the bridal party?

5. Will you have speeches at the reception? If so, Dave will need to prepares something. Could I suggest that you tell everyone to limit their speeches to 2-3 minutes long? This helps keep fathers' speeches to a good time limit, because they usually like to waffle because they are so proud. Awwww.

6. Will you also be doing toasts?

7. Is Dave included in the Yum Sing tradition? I haven't been part of many Asian weddings where Yum Sing was a big part. And to be honest, I wasn't paying much attention to where the best man was while all that was going on!

8. Please provide Dave with a runsheet/itinerary so he knows where to be at what time!

9. Do you want a Buck's Party? I'm sure your Brisbane friends would totally get into this!

I think that's everything we talked about (and some more!).

And now, onto the MC. I've MCed quite a few wedding receptions, so it's old hat to me now! Here is my attempt to summarise the kinds of things I think about when I MC.

MC Checklist

1. The MC will need a runsheet of reception activities including the time courses are served, speeches, and any other activities eg outfit changes

2. The MC will need to arrive early and meet with the functions staff to (1) check the runsheet hasn't changed (2) collect any housekeeping announcements eg location of toilets, evacuation procedure, smoking areas

3. The MC should introduce him/herself to all speakers and entertainment eg band, DJ, as s/he is the glue that links everyone together.

4. Make sure you brief the MC on the "vibe" of the event, so s/he knows how to behave appropriately.

5. The MC starts by welcoming everyone to your wedding reception, shares housekeeping, thanks those who've come from a far and where they're from, reads "telegrams", announces what's coming up next and introduces all speakers in order to keep the party flowing. S/he should also assist with making any announcements you would like them to make.

And the final checklist. Here is a list of activities I've seen at receptions that you may want to consider for your reception:

Wedding Reception Checklist

1. Bridal Waltz
2. Speeches and toasts eg Bride and Groom, Parents of the Bride and Groom, Bridal Party or Bridesmaids and Groomsmen
3. Games to embarrass the married couple - I have an arsenal (well, a few!) if you need ideas
4. Tea Ceremony
5. Cutting the cake and photo opportunity for all your guests
6. Throwing the bouquet
7. Throwing the garter
8. Music and dancing
9. Good bye and well wishes circle

Wow, this is quite a post. I'm a bit of an organising/coordinating geek! There's probably more stuff that will come up, but I can't think of them all now. Sherwin and Sang Boon, if I think of anything else, I'll be sure to email or post. I hope you both aren't too overwhelmed! And of course, if you would like any other advice, please ask!

Stormy Weather Frittata or Spinach, Mushroom and Tomato Frittata

It was a dark and stormy night, and I had no idea what had just unfolded across the streets of Brisbane. The afternoon had been hot and humid and I decided that I wanted some airconditioning. So Dave and I took a trip to Chermside to take the edge off. We hung around in Borders until they closed at 6.30pm, happily browsing, and completely oblivious to the raging storm outside. When we emerged from the bowels of Chermside at closing time, we noticed that the road was wet. I remarked, "It must have rained!" What an understatement!

It wasn't until we were driving down my street when we noticed that all the houses were dark. All I could think was, oh no, the power is out, how am I going to cook that Mushroom and Tomato Frittata I'd seen on the net!

Once inside, the torches were out and candles were lit. Dave called his brother and found out that we had missed one of the most awesome summer storms Brisbane has seen in years. We couldn't believe that we missed it.

Powerless and hungry, and all thoughts of baking a frittata in the oven out the window, but still craving something just as light and yummy, I decided it was time to improvise. Thank god for gas stoves and matches!

Cooking by candlelight, here is my Stormy Weather Frittata, based on one of my favourite recipes, Roast Tomato Frittata from Real Living magazine, Oct 2006, and the Mushroom and Tomato Frittata I'd been checking out. And considering I couldn't really see, I thought it turned out quite tasty. Maybe next time I'd put in a little more camembert and tomato.

And I imagine this dinner would taste just as good in sunny weather!

Thank you Dave for the photo.

Serves 2 with leftovers

Spinach, Mushroom and Tomato Frittata
100g baby spinach
4 mushrooms sliced
1 roma tomato, halved and quartered lengthways
1/2 red onion, sliced
1/2 round of camembert, diced
6 eggs
2 teaspoons of minced garlic, or 2 garlic cloves
1 cup soy milk
Salt and freshly ground black pepper

Garden Salad
250g mixed salad leaves
Red onion, sliced
Cucumber, sliced
Roma tomato, diced
Salt and freshly ground black pepper

Balsamic vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons virgin olive oil
Salt and freshly ground black pepper

1. Whisk eggs, soy milk, and garlic until combined. Season with salt and pepper
2. In a large non-stick fry pan, heat some olive oil on low
3. Add spinach, mushrooms and red onion and stir quickly
4. Place tomato and camembert on top of spinach, mushrooms and red onion
5. Pour over egg mixture
6. Cook the frittata on a low heat so it doesn't burn until almost set. Then put a lid on the fry pan to cook through
7. Prepare the garden salad in a large bowl. Mixed leaves on the bottom, place red onion, tomato and cucumber on the top. Season with salt and pepper
8. In a jar pour balsamic vinegar and olive oil. Season with salt and pepper. Screw on the lid, and shake vigourously until combined
9. Once frittata is cooked through, turn off heat and set aside for a few minutes
10. Slice into quarters and serve
11. Serve with garden salad and balsamic vinaigrette drizzled over the top
12. Ready to eat!

Sweet Chilli Nachos

It took me a few days to actually get around to making this. I went shopping for the ingredients on Monday and didn't get to it until Saturday! A little slack I know.

Being a bit of a chilli wuss and unimpressed by the lack of vegetables traditionally contained in nachos, I modded this Beef Nachos recipe in an attempt to trick myself into thinking that nachos can be healthy and un-Mexican.

Postview, it was sweet, tasty, not too chilli and very filling. Next time, fresh avocado is definitely in order to reduce the cream (read fat) content. And I really liked the addition of coriander giving the nachos a fresh taste.

And this time, I remembered to take a photo! Thanks to Dave for being my photographer and guinea pig for my cooking experiments.

Note, the quantities are guestimates. For some of these ingredients I have no idea how much I put in as I put in as much or as little to taste to my liking. So get in touch with your inner chef and cook without measuring! Good luck.

Serves 2

1 medium onion finely chopped
200g beef mince
150g kidney beans from can
1 medium carrot finely diced
1/4 medium capsicum finely diced
1/2 packet of 35g taco seasoning
1 tablespoon tomato paste
Sweet chilli sauce, as much as you like to taste
1/8 cup water
1/4 cup coriander leaves
1/2 packet 230g corn chips
1/2 cup tasty cheese
1 roma tomato diced
1/2 container of avocado dip or mashed avocado
Sour cream

1. Preheat oven to 200 degrees celsius
2. Heat some oil in a large non-stick frying pan or wok
3. Cook onion for 2 minutes or until soft
4. Add mince and stir with a wooden spoon for 5 minutes or until browned
5. Add kidney beans, carrot and capsicum and stir for a few minutes
6. add taco seasoning and stir in
7. Add tomato paste, sweet chilli sauce and water and stir in
8. Reduce heat and simmer until thick
9. Stir in coriander
10. Arrange corn chips on a heat proof place
11. Top chips with mince and cheese
12. Bake for 10-15 minutes or until hot
13. Top with tomato, avocado and sour cream
14. Ready to eat!

Chicken, pumpkin and spinach penne

There's nothing like going to an almost empty fridge and making up a recipe with whatever I can find in there! Tonight I had some old pumpkin, a handful of onions and leftover roast chicken. I was in the mood for pasta, so thought I'd make up a recipe to try out on my boyfriend and flatmate. I based this recipe off the Pumpkin Sauce Penne from fxcuisine.com. It went down a treat so will make this again. Just wish I'd thought to take a photo of it. Oh well, there's always next time!

I think leaving the chicken out would make a nice vegetarian option. And for dairy-free, substitute milk with soy milk, and omit the parmesan.

Oh, I cook pretty intuitively too. So my quantities are a bit vague!

500g penne
500g butternut pumpkin
2 medium brown onions
2 cubes of frozen spinach (Coles brand)
Left over roast chicken
Nutmeg
Black pepper
1 cup of milk
Parmesan cheese
Large pot
Wok or large pan

Serves 3-4

1. Fill large pot with water and bring to the boil; add penne and cook as per instructions on packet
2. While penne is cooking, peel pumpkin and onion. Remove fleshy bits and seeds from pumpkin. And slice.
3. Slice the leftover chicken.
4. Steam pumpkin in the microwave for 3 minutes (less if you prefer pumpkin chunkier)
5. Heat oil in the wok
6. Saute onion until soft, not brown
7. Add pumpkin to the wok and turn
8. Defrost spinach in the microwave as per instructions on the packet
9. Add spinach and chicken to the wok and turn
10. Add nutmeg and black pepper (if you wish) to pumpkin, onion, spinach and chicken to taste. Turn all ingredients.
11. Add enough milk so that the sauce is a little creamy; reduce heat to keep warm until penne is al dente
12. Drain al dente pasta, then add to the wok and turn
13. Add parmesan cheese, as much as you like to taste, and mix
14. Ready to eat!