I haven’t though about using wonton skin to make a baked snack. I read it from a magazine years ago. So I though I give it a go for this snack, nothing is exact for the measurement. However, to make this crisps need a special tray instead using the baking sheet; you got to use rimmed baking sheet or Swiss roll tray, the reason is to stop the edge bend upward during baking. Here is the recipe: Usually wonton wrapper came in a packet with many sheet in it. Using 12 to 16 wonton wrapper about 3 inches square, about 1 tablespoon of olive oil or any flavour oil you prefer, I used basil infused oil, 1 teaspoon of coarse sea salt (I used Maldon sea salt flake simply because it looks like a freshly fallen snow flakes), half teaspoon of ground pepper (if you fancy a bit spicy you could use black pepper or add some chili flake)
Preheat the oven to 180ºC. Arrange the wonton wrapper on a rimmed baking sheet, making space for space and make sure they don’t touch each other. Brush top with oil and sprinkle with sea salt and pepper. Bake until golden brown, about 7 to 9 minutes. Transfer to wire rack and let it cool before serving.
This is a basic recipe, if you fancy other flavour, there are few opinion to feed your senses. Cheddar cheese to grate on top of the wonton, to replace salt you could use Parmesan cheese. For the sweet version instead of using oil brush the top of the wonton you could use melted unsalted butter to substituted then you can sprinkle sugar, chocolate chips. If you fancy festive season mood you can use ground cinnamon mix with caster sugar to sprinkle on top before baking. The smell of cinnamon will wafting your house and that is what I call the blessing scent of baking.
I found this is very pleasingly good, very enjoyable. Children loves it and they will lick their fingers too then you will know that is really nice. I think this a summer food that you can enjoying sitting outdoor with your friends and the children. Once you have these drumstick pile up it going to look like a feast, effortlessly to prepare and the kids is going to love you for that.
- Place the chicken drumsticks in a large freezer bag, and add buttermilk and 60ml of oil.
- Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
- Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
- Leave the buttermilk-marinated chicken in the fridge ideally overnight or our of the fridge for at least 30 minutes and up to 1 hour.
- Preheat the oven to 220ºC. Take the chicken pieces out of the bag, shaking off the excess marinade, and then arrange them in a roasting pan lined with aluminum foil.
- Drizzle over the 30ml remaining of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.
If you couldn’t find buttermilk you can use plain yogurt, the reason I add this ingredient is because it keeping the tender the meat. You may find I add maple syrup, it may sounds odd to have it, but it is simply to counter the tang of the buttermilk and it helps to bronze up the meat during the roasting, don’t worry the sweetness of the maple syrup it is not sweet, it sort gave bit of stickiness on the skin; by the time I finished the drumstick I felt like I am back to my childhood, I not even realized it until I licked my fingers. Oppps! That’s delicious.
Gravlax simply means buried salmon or if direct translated Grav means Grave and lax meaning Salmon.
This Scandinavian dish had its history dated back to Middle Age when this dish begun, it was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Obviously I didn’t burying the salmon in sand as in the history but by other method.
- Lay the salmon fillet in a wide shallow dish that fits the salmon snugly, skin side down.
- In a bowl mix together the salt, sugar, English mustard and gin to make a yellow slush. Spread the mixture over the salmon’s pink flesh, covering well.
- Roughly chop the dill, and then pat the herb down onto the paste-covered salmon. Press well so that no pink from the salmon is visible.
- Quickly but not frenziedly, turn the fish over without its losing its paste and herb coating. Cover the dish with one layer of Clingfilm pressing into the edges of the fish before wrapping it around the sides of the dish, and then do another layer of cling over that.
- Weigh the fish down with jars, tins or any other weights you can find. Place in the fridge for 2-3 days.
- Unwrap the dish and lift the salmon fillet out of the liquid it will now be lying in. Rub off and discard the dill to expose the pink salmon, and lay on a carving board flesh side up.
- Working from the right hand end of the fish (unless you’re left-handing), carve very thin diagonal slithers with a long, sharp knife. Don’t worry about the uniformity of the slices; instead try to get them as thin as possible. The fish skin helps you to carve, as it will give you something to run your knife along as you go.
- Re-wrap in cling film and keep the gravlax steeping in the fridge if it is not all sliced in one go.
Literally no work at all the fridge do it for you. It can be a canape for party, make sandwich. Hope you going to enjoy it.
This is a very quickly prepared, and easy dish to make for a special occasion, the only drawback is it does require a long time in the oven, but it’s well worth the wait. The Lamb will be incredibly succulent and tender, and full of rich deep flavour. The recipe is for one portion suitable for a main course, and you’ll need a heavy roasting pot with a lid. That is what I call it minimum of fuss and maximum of eating pleasure. It required no work, the oven does it all for you. By the time you had your bath the dinner is ready.
- 1 Lamb Shank
- 2 slices of bacon, chopped into small 1cm pieces
- ¾ bottle of red wine
- 200ml water
- 3 cloves of Garlic, crushed
- 1 small onion, finely chopped
- 2 or 3 10cm sprigs of fresh Rosemary, roughly chopped
- 2 tbsps of vegetable oil
- Freshly milled black pepper and salt to taste.
- 1 knob of butter
- Preheat your oven to 140°C
- Heat your pot with the oil, then add the Lamb shank and let it brown a little on all sides by turning it in the pot.
- While the lamb is browning, add the Bacon, then the Onion and the black pepper.
- When the bacon starts to brown, add the Garlic and Rosemary.
- Cook for 3 or 4 minutes to let the flavours develop.
- Add the ¾ bottle of red wine, and stir. (keep the ¼ bottle to enjoy with your meal.
- Let the wine boil for 5 minutes to remove the alcohol. Then add water after that the salt; and Bringing back to the boil.
- Cover with the lid and put into the oven for a total of at least 2 to 2½ hours depending on the size of your piece of lamb.
- When the lamb is cooked, remove the meat to a warm plate and cover with a piece of foil to keep warm and rest.
- While the Lamb rests, add the butter to the sauce then reduce the sauce by boiling, stirring constantly, until the sauce is thick enough and glossy.
- Serve with any fresh steamed vegetables and some roasted sliced potatoes, or crusty bread which is delicious dipped into the sauce.
Pasta is one of those versatile ingredient you could ever think of. I used up the leftover sauce from my previous post of Chicken with morel & sherry wine sauce to make this delicious golden creamy pasta for my dinner of one.
I don’t need to tell you how to cook the pasta, you can have fresh pasta or dried pasta from supermarket, for the cooking timing you should refer to the packet.
After remove the cold sherry sauce from the fridge leave it to the room temperature before you adding other ingredient.
- Cook the pasta into salted boiling water.
- Pour the sauce into saucepan and then bring it to simmer.
- In a clean bowl put in the egg yolks, olive oil, salt, black pepper, then use fork to whisk it together.
- When the sauce is smoking a little bit, and simmer at side of the pan you could pour the egg mixture into this sauce, use a whisk to lightly whisk it to avoid any lump of the egg yolks.
- When all mix up, remove it from the heat, then tip in the cooked pasta into the sauce, give it a good stir to coat the pasta. Serve.
If you like any herbs to go on top just simply cut some fresh herb on top or you can enjoy as it is. Why this leftover so great, that is because the rich juices from the chicken, butter, mushroom, and other ingredient from my previous post (Chicken with morel & sherry wine sauce) had flavoured the sauce, so nothing much you need for that. This is what I love about leftover.
My large plate of salad that I rustled up some bits and bobs in the fridge before I go I home visiting my Mother.
Nothing technical in this dish, no measurement is needed at all either, but the special ingredient is the “gravy dressing”, I will reveal the delicious and naughty ingredient. Here is how I make this salad special for myself.
- Tearing the romania then wash the romania and dry it with salad spinner. Set a side.
- Bring the water to boil then put a pinch of salt into boiling water and place the eggs for 8 minutes, drain and set aside to cool down before peeling off the shell.
- Heat up the non-stick frying pan, put the chopped bacon into the pan and fry about 3 minutes or until the fat of the bacon came out and golden brown and then add in the chopped garlic. Once the garlic is brown finally drain the whole lot of bacon garlic through sieve, reserve the bacon fat.
- In other pot bring the water to boil, add some salt; and then put the French bean to cook about 2 minutes, then add the mushroom to cook both for another 1 minute. Finally plunge it in cold water to stop it cooking further. Drain both in colander and make sure is well drain and tap it dry.
- In a sautee pan heat up 2 tbsps of water and 30g of butter until emulsify together, put the french bean and mushroom into the pan. it will splash do be careful on that, sauteed it for 3 minutes.
- On the serving plate, place everything together, sprinkle some course salt.
- To make the dressing, simply add the bacon fat into jar, add some salt, pepper, balsamic vinegar, worcestershire sauce. Clam the lid on and shake it well, pour over the salad. You can tuck in for it.
Voilà! Bon appétit.