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Monday, July 15, 2013
Thursday, July 11, 2013
Salt & Pepper Chilli Prawns
After weeks of North American food tantalizing our taste buds, it was
time to bring some Asian zing to our table. As a longtime fan of Chinese style S&P Squid, I decided
to road test using prawns in the same recipe.
The result… salty, spicy and oh-so-nicey!
Salt & Pepper Chilli Prawns
(serves two lovers or friends)
2 tbsp of cornstarch
1 tsp of granulated sugar
Pinch of Chinese five-spice powder
1 tsp Maldon sea salt flakes
1 tsp ground black pepper
5 large cloves of garlic, finely diced
1 serrano chilli, thinly sliced into rounds
4 large green onions finely sliced
24 lg prawns, peeled and de-veined
3½ tbsp of peanut or canola oil
1 small
lime, cut into 4 wedges
Firstly,
in a large bowl, mix your cornstarch, sugar, five-spice powder, salt, and
pepper.
Then,
in a small bowl, mix the garlic, chilli, and green onions; set aside.
Pat the
prawns dry with paper towels. Line a small baking sheet or large plate with a
double layer of paper towels. Add the shrimp to the cornstarch mixture and toss
until evenly and thoroughly coated.
In a
heavy-duty fry pan, heat 1½ tbsp of oil over med-high heat until very hot. Add
half of your prawns in a single layer. Cook without disturbing until deep
golden and spotty brown on one side, for about 2 minutes. Using tongs, quickly
flip each prawn and continue to cook until the second sides are a spotty golden
brown too, for about 1 minute longer. (Note: prawns may not be cooked through
at this point.) Transfer the prawns to your paper towel sheet. Add another 1 tbsp
of the oil to the fry pan and repeat with the remaining prawns, again transferring
them to the sheet when done.
Reduce
the heat to medium and add the remaining 1 tbsp of oil to your pan. Add the
garlic mixture and cook, stirring constantly, until the chili and green onions
are softened and the garlic is golden & toasted (about 1 minute). Return
the prawns to the pan and stir to combine.
Serve
immediately, with the lime wedges, steamed jasmine rice and oyster sauce
drizzled steamed greens.
ENJOY!
| SIMPLE | DELICIOUS | NO-FUSS |
Try it
and let me know what you think!
Daisy Angela xo
Wednesday, July 10, 2013
I'm Back Baby!
Sadly for me, my summer vacations are over for the moment…
I ate & drank up a storm in NYC at The Hudson Common, Fika NYC, Hotel Americano, Scarpetta, The Standard, ACME, Robert NYC, Il Buco, The Wren and Fabbrica.
I shared the sights, sounds & tastes of Toronto with family at WVRST, Spirit House, The Distillery District and Salt Wine Bar.
And I BBQ-d with the best at our cottage on Lake Huron in Tobermory, Ontario.
BUT…
NOW I'M BACK
And I'm feeling more inspired than ever. So watch this space,
Daisy Angela xo
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Tuesday, May 14, 2013
FACEBOOK - Share the LOVE
Click onto the FOODIE INSPIRATIONS album on Facebook; an exciting addition to the new Because A Girl's Gotta Eat page.
Because A Girl's Gotta Eat… xo
Saturday, May 11, 2013
~ Happy MOTHER'S Day ~
These are the only stove your Mum should be behind on Mother's Day…
Take good care of her and treat her to flowers & feasts,
Because A Girl's Gotta Eat…
xo
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Monday, May 6, 2013
What a TART?!
Now that it finally feels like SPRING in the Northern hemisphere, I think we're all applauding the long-awaited sunshine! With our smiles beaming just like the sun, we can finally enjoy al fresco afternoon teas on our patios, balconies & gardens.
This recipe is an ideal example of an elegant, classic pastry. Personally, I think a glass of bubbles would be the perfect accompaniment to this apple-adorned treat, but feel free to use your favourite china and enjoy a cup of tea… pinkies out of course!
Caramelized Apple Tarts
(serves 4 - 8 depending on your generosity)
6 Gala or Pink Lady apples
½ cup of water
½ cup of sugar
½ vanilla bean, split lengthwise
1 pack of frozen puff pastry sheets, thawed
Flour for dusting
1½ tbsp unsalted butter, melted
Serve with vanilla bean ice cream or
thick & rich clotted cream
Firstly, move your oven racks to the upper & lower thirds of your oven and preheat to 200C/400F. Then line 2 large baking sheets/trays with parchment paper.
Next, peel your apples, reserving their skins. Stir together, water & 6 tbsp of sugar in a 1-quart heavy saucepan, then scrape the seeds from the vanilla bean and throw in the pod.
Add the reserved apple skins and bring to boil, stirring until the sugar has dissolved. Remove from the heat and let stand for 10 mins before pouring through a medium-mesh sieve, into a bowl. Press hard against the skins to ensure all the syrup is released, then discard the apple peels.
With a lightly floured rolling pin & surface, roll out one of the thawed pastry sheets into in a 10-inch square, then cut in half and transfer to one of your baking sheets. Repeat this process with your 2nd piece of pastry and transfer to your 2nd baking sheet.
Halve your apples lengthwise, core with a melon-baller or small spoon, then cut crosswise into very thin slices (⅛ inch thick or less), keeping the apple halves intact. Fan the slices slightly whilst maintaining their domed 'apple' shape, then arrange 3 halves in a row on each piece of pastry, leaving an ⅔ inch border on all sides.
Brush these borders lightly with your apple syrup and fold over about ⅓ inch, so the borders touch the edges of the apples. Crimp the borders with a fork, then lightly brush these and the apple slices, with your syrup. Next, thoroughly brush the apples with melted butter and sprinkle evenly with remaining 2 tbsp of sugar.
Bake your tarts in the upper & lower thirds of your oven for 20 minutes, then switch the position of the sheets and reduce the oven temperature to 190C/375F. Bake tarts until edges are golden, for an additional 15 to 20 mins.
**Rotate tarts 180 degrees if pastry edges are not browning evenly.
**Rotate tarts 180 degrees if pastry edges are not browning evenly.
While tarts bake, boil remaining syrup over a moderate heat for 30 seconds to 1 min, until it is reduced to ¼ cup. Once removed from the oven, allow tarts to stand for 5 mins before brushing the warm apples with the remaining syrup.
Slice each tart into portions, whether dainty or gluttonous, and serve with quenelles of clotted cream or ice cream for a touch of sophistication. Finally, try to maintain your ladylike disposition while you devour these tantalizing treats...
ENJOY!
| SIMPLE | DELICIOUS | NO-FUSS |
Try it and let me know what you think!
Daisy Angela x
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Monday, April 8, 2013
So long, Maggie...
Whilst she'll remain a 'controversial' figurehead, her achievements will inspire generations of women to come, as noted in President Obama in his statement today, "As a grocer's daughter who rose to become Britain's first female prime minister, she stands as an example to our daughters that there is no glass ceiling that can't be shattered."
May Baroness Margaret Thatcher rest in peace, with an endless supply of her favourite meal to hand… haddock & chips. And may we always admire her bravado, whether we agreed with her views or not.
Daisy Angela x
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