Chicken Wings with Butternut Squash and Salad

I am not sure what happened to me, but I just found out that I haven’t been writing my blog for few months already! I’ve been so busy with many things for the last few months, and our helper just left us 2 weeks ago, that is definitely not helping! I still keep taking pictures of what I’ve cooked, and posted it on instagram. I just did not manage to write it down here! Tonight I’ve cooked a very nice dish, so I remind myself to write it down before I forgot.

Tonight I cooked some chicken wings with butternut squash to go with salad, I really love the combination and the taste, really would love to share this with all of you! First of all, we need to marinate the chicken wings for at least 30 minutes. For marination, put olive oil, mustard, salt, black pepper, thyme, lemon peel, sesame seeds and some lemon juice in a bowl, mix them well and then put all chicken wings inside and let them sit there.

Now, we can work on the butternut squash, remove the skin and seeds, then cut into medium cubes. Heat up the pan with some butter, fry the butternut squash until they turn soft and slightly brown, season them with some salt and pepper. Set them aside for later use.

For the chicken wings, you can put them in the oven, but I decided to fry them. Heat up the pan with some oil, put some minced garlic, then fry the chicken wings until they turn golden brown with crispy skin.

Served with a layer of mixed salad as a base, season the salad with olive oil, balsamic vinegar, pinch of salt and pepper. Then add a layer of butternut squash on top, and finished it with chicken wings on top. Add a splash of fresh lemon juice, more sesame seeds, some black pepper and chopped spring onion. I was planning to have some quinoa to go with it, but then I found out that the quinoa I have is already expired…… Next time, I am going to try it with quinoa 😉

Boxing Day dinner – red and green salad & pork and mash gratin

It was Boxing Day, OMG, so long time ago! I am also forgetting what did I cook or how I made it??? I will try my very best to remember!

We were having home party at one of my friend’s home, each of us had to cook or bring one dish. So, I decided to cook a salad and a main course with meat for the two of us to bring over there.

I would like to make a salad which is more Christmassy, so I am playing with the red and green colours and using pomegranate as a touch of gem. The ingredients for the salad are, baby spinach, red apple and green apple that cut in cubes, toasted pecan and mixed nuts and the final touch with pomegranate. For the apples, either you can cut them with ceramic knife to keep them nicely in their colour, or you can spill them with a splash of lemon juice, in order to keep them out of rust. For the dressing, mix olive oil, mustard, honey, lemon juice, black sesame seeds, touch of sesame oil, pinch of salt and black pepper, in a glass bottle and shake them well, mix the dressing with the salad right before serving.

For the pork, go to get a nice piece of pork fillet tenderloin. I get this recipe from Jamie Oliver, it is super simple with 5 ingredients, but I twisted it a bit. First of all, we need to get those potatoes ready, peel them and then boil them in hot water for about 15 to 20 minutes until they turned soft. Meanwhile, we can work on the pork tenderloin, season it with some salt and pepper, and then heat up the pan with some olive oil, and sear the porkloin for about 3 minutes, or until the entire surface is brown. Switch off the fire, remove the pork and quickly fry some rosemary, remove and set aside. Now, we can work on the potatoes, smash them and season with salt and pepper, add a touch of olive oil, a touch of water, and some parmesan cheese. Mix them well and then place the mashed potato in a baking tray, now place the piece of porkloin in the middle and pour the pork juice on top. Add some grated cheese on top of the potatoes, not on the pork. Place that in oven and grill for around 10 minutes under 230C. For the last touch, add some prosciutto around the porkloin by tucking them in-between the pork and the potato. Add the rosemary around, on top of the potato. Put the tray back in the oven for the last few minutes, cut the pork in slices and serve with mash potatoes.

Wednesday night homemade dinner – red wine braised beef brisket

Looking at all the pending blog posts that I have on my draft folder, I just realised that I haven’t worked on the writing since long time. I have so much to catch up! I will try my best today, and finish as many as I can.

Usually I cook every Sunday, but this one that I did was on Wednesday. Instead of cooking beef brisket in Chinese style with turnip, let’s try to do the beef brisket in Western style, of course one important ingredient is red wine.

My husband always prefer lean meat, he doesn’t like to see the fat in-between the beef brisket, which Chinese always love to have a bit of fat in-between. So, I got a big piece of beef brisket with less fat for this dish, and chop it into big cubes. Heat up the Dutch oven with some butter and a touch of olive oil, put some minced garlic and diced onion, brown them a bit and then put chopped carrot into it, cook them for a minute or two. Then put the beef brisket in, brown them until all surfaces are cooked. Now, pour in some red wine, and let it simmer for few minutes. Then, put some tomato puree, dry oregano and bay leaves, and fill up the pot with beef stock. Cover the lid, and let it simmer for 1.5 to 2 hours. You can also cook it inside the oven with 200C for an hour or 1.5 hours. This dish always taste better overnight, you can cook a big pot and save it for the next two days. It goes well with bread, potatoes or even rice.

Wednesday homemade dinner – Thai beef green curry with rice

I have this recipe with me for few years already, I kind of figure it out my own way by imagining how this should be. Of course, after learning some Thai recipes, I’ve adjusted it a little bit, but more or less it stays the same. The good thing about curry is you can have it with different kind of meat, seafood or even vegetable. Tonight I am doing this with beef, but as I said, you can do it with many other ingredients.

Of course the key ingredients are kaffir lime leaves, shallots, lemongrass, galangal, and red chilli pepper, you can get this as a tom yam pack in some super markets. Heat up the pan with some oil, then fry these ingredients with a medium heat, add cabbage, mini corns, mushrooms, Thai eggplant and okra in the pan and stir fry them. You have to look into the kind of vegetable you have and the combination with the meat, calculate the cooking time of each of them, and try to put them in the pan by sequence of the cooking time needed. I really don’t want to over cook the beef, of course depends on the cut of the beef, try to watch out the time and keep that in control. Put Thai green curry paste into the pan, then add coconut milk. Stir them well and let it simmer for around 10 minutes or until it’s done. Taste and season with salt as you like.

You can serve the curry with rice or bread, garnish them with some fresh coriander and squeeze of fresh lime juice.

Zero-Waste

Taking care of our planet, how to reuse, recycle and making use of food waste to come up with another dish. Being creative and aware of our environment.

Dogmeal

Our furry friends also deserve to have a good and balance diet, instead of having kibbles and can food. Cook for our dogs is the ideal way to avoid cancer and major sickness.

Vegetarian

No seafood, no meat, just with vegetables plant based diet, not as boring as you thought, we can always make it interesting.