Rustic Roast Chicken

Rustic

Roast Chicken

1 medium chicken

1 large lemon

1 packet Brussels sprout

1 packet Baby Carrots

1 sweet potato

1 corn

A few springs of thyme4tbsp olive oil

50g butter

150ml chicken stock

Sage

Rosemary

2 bay leaves

Salt and pepperStep 1: Preheat the oven

Set the temperature of the oven to 220ºC, 425ºF or gas mark 7.

Step 2: Stuff the chicken

Open the neck of the chicken and stuff with half a lemon and the sprigs of rosemary.

Step 3: Tie up the chicken

Secure the chicken by passing the string around the back of the bird, behind the wings. Then bring it up from underneath and around the ends of the drumsticks, binding them together firmly. From there, wrap the string once under the body and bring it back up to tie on top over the tips of the drumsticks.

Step 4: Season the chicken

Rub the chicken with a little olive oil and season all over with salt and pepper.

Step5: Chop the vegetables

Roughly chop the vegetables into chunks and put them into a bowl.Step6: Brown the chicken

Place the frying pan over a high heat and add the rest of the olive oil.

When hot, add the chicken, brown it on all sides and remove.

Step 7: Brown the vegetables

Put the vegetables into the same frying pan and season with salt and pepper.

Stirring occasionally, continue frying until they are lightly browned.

Step8: Add ingredients to roasting dish

Place the chunky vegetables into the roasting dish, add the remaining herbs and butter and place the chicken on top.Step 9: Put roasting dish in oven

Place the roasting dish on the middle shelf of the oven and cook for 30 minutes.

Step 10: Baste the chicken

After half an hour, open the oven and spoon the juices from the dish over the chicken, this will improve the flavour and colour of the bird. Then cook for a further 30 minutes.

Step 11: Add the stock

Pour the chicken stock into the roasting dish and cook for a final 20 to 30 minutes.

Step 12: Test the chicken

Insert a knife into the thick part of the leg. If the meat is white, it is ready to remove from the oven.

Step 13: Serve

Cut the string off before carving and serve while baking hot with roast potatoes and the gravy.

*Best regards*

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Seri Muka Kacang Merah

Seri Muka Kacang Merah

Bahan Lapisan Bawah:

500g pulut, rendam 30 minit

400ml santan cair

1 camca the garam

2 camca makan minyak masakBahan Lapis Atas:

150g tepung gandum

2 tbs tepung jagung

100g kacang merah- direbus dan dikisar bersama 100ml air

500ml santan pekat

4 biji telur

200g gula

½ camca teh the vanilla

½ camca the garam

sedikit perwarna merahCara membuat Lapisan Bawah:

1. Panaskan kukusan. Toskan pulut dan masukkan dalam tin 9 x 9 x 3 inci. Kemudian masukkan semua bahan untuk lapisan bawah, gaul dan ratakan pulut. Kukus 30 minit. Keluarkan tin dari kukusan dan tekan sedikit supaya padat dan rata.Cara membuat Lapis Atas:

1. Satukan kesemua bahan2 untuk lapisan atas dan kacau menggunakan wisk hingga sebati dan rata. Tapis adunan dan masak diatas api hingga naik wap .Tuang adunan diatas pulut tadi. Kukus 1 jam atas air mendidih. Gunakan api sederhana. Balut penutup kukusan utk mengelakkan air jatuh atas permukaan kuih.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Udang Tiga Rasa

RESEPI BY : CHEF SABRI

NAMA RESEPI : UDANG TIGA RASA

600 gram Udang Harimau (Dibersihkan)

2 biji Bawang Besar (Dipotong dadu)

1 biji Lada Benggala Merah (Dipotong dadu)

1 biji Lada Benggala Hijau (Dipotong dadu)

1 biji Lada Benggala Kuning (Dipotong dadu)4 ulas Bawang Putih (Dicincang)

2 cm Halia (Dihiris)

1 camca besar Cili Boh

1 camca besar Pes Tomyam

3 camca besar Sos Tiram

2 camca besar Sos Ikan Thai 

2 helai Daun Limau Purut (Dimayang)

1 helai Daun Kunyit (Dimayang)

4 camca besar Sos Tomato

6 sudu besar Sos Cili

125ml Air

Garam dan Gula secukup rasa
2 biji limau -ambil airnye

Cara – cara membuatnya :-

1. Panaskan minyak,masukkan bawang putih,halia, kacau sehingga naik bau.

2. Masukkan cili boh, pes tomyam, sos tiram dan sedikit air. Kacau rata

3. Masukkan bawang besar, udang, daun limau, daun kunyit dan kacau hingga udang

bertukar warna merah.

4. Masukkan sos ikan, lada benggala, dan masak lagi sehingga lada sedikit lembut.

5. Akhir sekali masukkan air limau, garam dan gula secukup rasa.

6. Hiaskan dengan daun ketumbar dan hidangkan.

Nasi Pilau Pakistan / Gulai Ayam Pakistan

Nasi Pilau Pakistan

Resepi: My Resipi umi e

Sumber : Salbiah Bulat (FB)Bahan-bahan ( 6-8 orang )

4 cawan beras basmati

3 cawan air

1 cawan susu cair

1 biji bawang besar dihiris

1 sudu besar serbuk jintan manis1 sudu besar serbuk ketumbar

1 sudu besar minyak sapi

1 cawan sayur campuran

garam dan perasa secukupnyaCara-cara

Cuci beras dan toskan

Panaskan periuk dan cairkan minyak sapi

Goreng bawang yang dihiris hingga naik bawa dan layu

Masukkan serbuk jintan dan ketumbar

Masukkan beras dan kacau rata

Masukkan susu serta air dan masak nasi hingga nasi agak kering baru masukkan sayuran campur.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Gulai Ayam Pakistan

Resepi: My Resipi umi e

Sumber : Salbiah Bulat (FB)

Bahan-bahan ( 6-8 orang )

6-8 ketul ayam (biasanya Paki guna kambing TAPI umi_e tukar pada ayam sebab tak makan kambing)

1 tin plum tomato (bukan tomato puri)

1 labu besar bawang (dihiris)

5 biji cili hijau (tambah ikut suka pedas)

50gm daun ketumbar

1 sudu makan serbuk jintan manis

1 sudu makan serbuk ketumbar

minyak untuk menumis

garam dan perasa secukupnyaCara-cara

Bersihkan ayam terlebih dahulu

Blend cili hijau bersama daun korianda/ketumbar

Panaskan minyak dan tumiskan bawang besar hiris hingga naik bau dan layu

Masukkan bahan yang di blend tadi, kacau dan masukkan serbuk jintan dan serbuk ketumbar. Kemudian masukkan plum tomato bersama jus nya sekali.

Lepas tu baru masukkan ayam, garam dan perasa secukupnya...

Masak sampai ayam empuk dengan api perlahan dan kuahnya agak pekat

p/s: Resepi ini tak gunakan air atau santan...

Tie Dye Cupcake

Tie Dye Cupcake

adapted :Cupcake Project

Making and Baking "Tie-Dye Cupcakes" with my daughter Fiah Nur and Nur Sara..(anak saudara) they had so much fun decorating own cupcakes..

1 cup sugar

1 vanilla bean

1 3/4 cup cake flour

1 1/2 tea. baking powder

1/2 tea. baking soda

1/2 tea. salt

4 tablespoons unsalted butter, room temperature

2 eggs

1/3 cup sour cream (I used non-fat Greek yogurt)

1/4 cup vegetable oil

1 tablespoon vanilla

2/3 cup whole milk

Gel food color paste in neon yellow, orange, green, pink, purple, blue& chocolate

Preheat the oven to 350 F.

Add the sugar to a small bowl. Split open the vanilla bean and scrape out the seeds with a paring knife. Smush the vanilla seeds in the sugar and set aside.

In the bowl of a mixer add the flour, powder, soda, and salt, mix slowly with the paddle attachment. Add the vanilla sugar and mix together. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.

While the mixer is mixing, whisk together the sour cream, oil, and vanilla. Pour this in the mixer and combine.Slowly add the milk in and turn on high for a few seconds.

Divide the batter between 4 small bowls and add a squirt of food coloring to each.

Mix the color in and then add tablespoon dollops to the cupcake liners. I varied the order of color so all the cupcakes would look different.

If you have batter left over, just add it to cupcake liners that look a little empty. This is a messy process, but totally worth it!

Bake 14-17 minutes until a toothpick in a center cupcake comes out clean. Cool on cooling rack.Buttercream Icing

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

1 teaspoon clear vanilla extract

Easy-Add clear vanilla extract

Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Moist Pandan Marble Cake

Moist Pandan Marble Cake

Sumber Resepi by: kak Yatie **Sinar Kehidupanku**~:: want to see HERE

Ingredients

250 grams butter

250 grams caster sugar

250 grams flour

8 eggs

1 tbsp ovalette

1 tsp vanilla essence

1 tbsp chocolate emulco

2 tbsp cocoa powder

4 tbsp condensed milk

Method:

Preheat oven to 170°C. Grease a 7-8 inch round/square pan.

Melt butter (I usually melt it in a microwave, but you can melt it over the stove too) and leave aside to cool.

Sift flour into a mixer bowl. Add sugar, eggs and ovalette into the bowl and using a whisk attachment, beat at low speed to firstly combine ingredients, then medium speed to add volume. Mix until ingredients are thoroughly mixed in, about 3 minutes.

Beat in vanilla essence. Gradually pour in melted butter while beating the batter at low speed. Continue beating until all the butter has been incorporated.

Separate half the mixture into another bowl. This will be your plain mixture.

In the original mixing bowl, add cocoa powder and chocolate emulco to the batter and beat till well incorporated. This will be your chocolate mixture.

To assemble, spoon 3 tablespoons of the plain mixture in the middle of your baking tin. Then place 3 tablespoons of the chocolate mixture. As you continue spooning in the batter into the middle, the batter will start spreading out into the tin. Continue alternating, as this will form the marbled effect.

Bake in the centre rack of the oven for 40 minutes, until a skewer poked into the centre of the cake comes out clean.

After removing from the oven, allow the cake to cool in the tin for about 10 minutes. Then, turn the cake out to cool on a wire rack.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

                   

                                    

Beef Chow Fun/Stir-Fry Rice Noodles with Beef

Beef Chow Fun/Stir-Fry Rice Noodles with Beef

Resepi : My Kitchen Snippets Here

Ingredients:

10 oz fresh rice noodles

½ pound flank steak

1 medium onion – sliced thinly

2 cups bean sprout

5 slices ginger

3 cloves garlic – finely chopped

3 spring onions – cut into 1” length

Seasoning for the beef:

1 tsp corn starch

2 tbsp soy sauce

1/2 tsp sugar

1/2 tsp sesame oil

1/2 tsp pepper

Seasoning for the Noodles:

2 tbsp oyster sauce

3 tbsp soy sauce

1 tbsp thick dark soy sauce

¼ cup chicken stock or water

Salt and pepper to taste

1. Sliced the flank steak thinly across the grain and marinate it with the seasoning. Set it aside for half and an hour.2. Cut the rice noodles into half inch thick and rinse it over warm water to remove any access oil. If you are using rice noodles that already been refrigerated you need to soften them up in the microwave for 2 minutes before washing it. Set it aside.3. Combined the seasonings for the noodles in a bowl and set it aside.4. Heat up the wok over high heat. Add in 2 tbsp of oil and add in the beef. Lay them flat, do not stir it until they are sear and brown before flipping it over to the over side. Let it sear the other side. Remove from the wok and set aside. This will only take a minute on each side.5. In the same wok add in another 1 tbsp of oil into the wok. Add in the ginger, garlic and onion. Stir-fry until fragrant and lightly brown.6. Add in the rice noodles, stir fry them for a minutes. Add in the seasoning mix and continue to stir-fry for another 1 minutes. Add in the spring onions and bean sprouts. Toss and stir until well mix. Check seasonings.7. When the taste is to your liking, add in the beef. Give it a good stir and mix well for about 30 seconds. Turn off the heat and serve immediately.

Yours sincerely

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com