Let’s hit the weekend with a recipe! A veggie spiral tart that is SO easy to make.
I had this bookmarked on pinterest while I was looking for some tart inspirations. True enough, pinterest doesn’t disappoint. It linked me to this site and when I was in charged to cook a simple and impromptu Christmas Dinner for my friends, I wanted to put this on the menu as, 1. it’s vegetarian (my mom can eat it) and 2. the oven will do the cooking for you, which also mean that I have time to prepare for other dishes.
Preparing a menu or dinner takes a bit of planning. If you are limited on stove space, include some raw dishes or those that can be cooked in the oven. If you have a small oven, then limit to cooking 1 dish using the oven (either dessert or a roast) if you are pressed for time. I cooked this in the oven while roasting the chicken. It takes almost the same amount of time, and the same heat, so why not! Furthermore, it’s an eye-catching dish with limited effort. BUT it is quite difficult to cut or have a nice slice out to serve. I could be using the wrong knife or didn’t roll it tight enough at the ends as it flattened when I sliced it.
The pictures are making me dizzy, I hope you are not. The tart can be quite tasteless so remember to season the vegetables before putting it in the oven. Creme Fraiche is available at supermarkets that sells more variant of creams and cheese. You can also spread ricotta cheese in replace of creme fraiche at the base for a creamy texture.
Veggie Spiral Tart
- 1 puff pastry shell
- 2 tablespoons Dijon mustard
- ½ cup creme fraiche
- 3 stems fresh thyme, leaves removed
- 1 zucchini
- 3 carrots (different colors if you can find them)
- 1 eggplant
- drizzle of olive oil
- Salt and pepper
- Preheat oven to 190 C. Place the pastry in a pie pan and prick several times with a fork.
- Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with thyme, salt and pepper.
- Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler or mandoline. Cut so as to have always show a small strip of skin for decorative purposes.
- Place a strip of zucchini on your working table, a strip of carrot layered slight below the zucchini. Roll the zucchini into a spiral, halfway thru, place a strip of eggplant on top of the carrot. Continue rolling and layering until it is the size of your palm, or until it stays in shape.
- Place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of zucchini, carrots and eggplant until reaching the ends of the dish.
- Drizzle olive oil over all. Season with salt and pepper.
- Bake in a preheated oven for 40 minutes of cooking.
I am feeling rather uninspired lately and procrastination has been my second name since I came back from Europe.
I’m not kidding, I have this above sentence typed out, but left blank for the next 20 minutes. And the next 2 hours. and maybe saved for a day, or two..
I feel this space needs a little facelift but it’s so hard to pick out one template that I can use for a long time :/
Here’s a quick fuss-free dinner salad made with chicken, figs and portobello mushroom. Feel free to add or substitute as you wish. If you don’t have figs, I think pear would work nice too. If you don’t have pecans, walnuts would be a good substitute. If you don’t have portobello mushroom, regular white or swiss brown mushrooms would be fine. If you prefer arugula to spinach, then toss with that instead. No rules, just some simple and delicious.
So I’m using these Black mission figs. Figs are a good source of dietary fiber, high in Vitamin B6 and rich in potassium(80% higher than bananas). Dried figs are available throughout the year but fresh figs have an incredible flavour, although really, they don’t last long. They are versatile in sweet or savoury dishes or even as a stand alone snack. They are mostly available in Malaysia from August to October (not grown here, but imported in)
So for this dish, I did a google on the ingredients I have at home and made a little changes and et, voila. A relatively complete meal packed with flavours is ready. The recipe is adapted Davida from The Healthy Maven. It’s a simple recipe, that do not require any stove top cooking. So you can literally leave the chicken and mushroom to bake in the oven and proceed to prepare the dressing and figs. Make sure to not over cook the chicken as it is afterall a piece of lean meat with no fat, so it can be dry if you over cook it.
Balsamic Chicken Salad with Figs, Portobello and Candied Pecans
- ½ cup raw pecans
- 1 tbsp grapeseed oil
- 1 tbsp brown sugar
- ¼ tsp sea salt
- 1 chicken breasts, boneless & skinless
- 2 tbsp balsamic vinegar
- 1 tbsp grapeseed / olive oil
- ½ tsp Dijon mustard (I used wholegrain mustard)
- 1 garlic clove, minced
- Salt and pepper to season
- 2 cups baby spinach
- 2 fresh black mission figs, sliced
- 1 portobello mushrooms, sliced
- ¼ cup blue cheese / gorgonzola, crumbled
- 1 tbsp extra virgin olive oil / grapeseed
- 1 tbsp balsamic vinegar
- ½ tsp Dijon mustard (I used wholegrain mustard)
- ½ tsp honey
- Preheat oven to 175 Celcius.
- Combine all the ingredients. Spread out on a parchment or silicone lined baking sheet.
- Bake for 15-20 minutes (watch closely and gently toss to make sure they don't burn).
- Remove from oven and let cool for 10 mins.
- Combine all ingredients and marinate chicken for at least 30 minutes.
- Preheat oven to 190 C
- Lay chopped portobellos along the bottom of a baking pan.Place chicken on top of portobellos and pour remaining marinade over portobellos.
- Bake for 10 mins. Remove from oven, flip chicken and bake for another 10 mins.
- Slice chicken.
- Combine all ingredients until well mixed.
- In a large bowl combine spinach, blue cheese / gorgonzola, figs, portobellos and sliced chicken.
- Top with dressing, pecans and serve immediately
I’ve recently been put on the challenge of making dinner for my entire family (9) during the weekend. One of it I made chicken roulade with ratatouille, and the recent weeks, I wanted to make something chinese so it was the Hainanese Chicken Chop. Chicken chops are such comfort “western” food here in Malaysia, although not necessarily from China at all. It is often a slab of deboned chicken thigh or flattened breast, grilled or crumbed and fried with a serving of brown gravy, which presumably made from a powder premix or concoction of other sauces.
The place famed of its early origin of Hainanese chicken chop would be in a old timer kopitiam Yut Kee. The Hainanese chicken chop would be served with a bread-crumbed, fried de-boned chicken thigh, dressed with thick brown sauce, mushed peas and sliced onions. Thickly sliced and pan-fried potatoes are served alongside. I mean, who doesn’t like a deep fried chicken chop? The sauce is mainly made of Worchestershire and tomato sauce, for its sweet and a spike of sourness taste.
I referred the recipe from Alan’s Hainanese Pork Chop Recipe, but using chicken instead. While deep-frying the chicken chops, I found that they brown very very fast, even before it is cooked inside. And when I turned down the heat, it was still the same (maybe a little better). My mom asked, is there sugar in the marinade ?? Errr yes ? So this is an important tip for you if you don’t cook as often. Marinade that contain sugar would lead to quicker caramelization when deep frying or barbecuing. Then I used the Philips Air Fryer to fry it at 180C for 15 minutes (give n take 2 mins), the chicken had a nicer colour. But really because the PAF can only take 1 chicken chop at a time, for me to fry up enough chicken for my whole family would take 120 minutes (in case you don’t know, thats 2 hours). So I went ahead with deep frying some but changed oil twice.
Geez, so much oil.
Anyway, the next time I make this, I would not use sugar in the marinade.
The condiments I used to serve alongside were steamed frozen peas, then tossed in butter and salt. I also lightly steamed some potatoes, cut them to wedges then deep fried and tossed in a little salt. To coat the chicken, it’s the first time I’m using cream crackers (Hup Seng brand) as a crumb. Cream crackers are slightly buttery and very aromatic so using them gives it a very crispy and tasty coating instead of just panko. It would be the reason why my chicken chops brown so fast, it could be sugar from the cream crackers. As I’m cooking 10 portions, I had to make sure all the chicken chops were coated in egg and cream cracker crumbs before I fill up the pan with frying oil. The one thing I learned about cooking for 10 people is …. mise en place is very important as you really don’t have time or space to cut any veg while cooking something else. Planning your workflow is also as important.
The other vital part of this dish is the sauce. I googled some recipes and see that mostly are made with tomato sauce with worchestershire sauce, and some water. Some would add in starch to thicken the sauce, but seeing that tomato sauce is gluey, one doesn’t need so much starch. Plus you don’t want gluggy sauce. My sauce was mainly made with tomato sauce, Lea & Pearins worchestershire sauce, HP A1 sauce, soy sauce, some sugar and salt and water and cooked with slices of onions and fresh tomatoes.
Hainanese Chicken Chop
- 10 deboned, skinless chicken thigh
- 30-40 soda cream crackers
- 4 eggs
- 2 medium red onion, peeled and wedged
- 4 cloves of garlic, finely minced
- 4 russet potatoes
- 3 tomato, cut to wedges
- 1 small packet frozen garden peas
- 2 tbsp butter
- 2 tbsp potato starch
- 2 tbsp water
- Vegetable oil for deep frying
- 1 tsp five-spice powder (五香粉)
- 4 tbsp of fermented soya beans with brining liquids (豆酱)
- 3 tbsp of sugar (I would not recommend adding this)
- 2 tsp sesame oil
- 5 cloves of garlic, finely minced
- 2 tbsp potato starch or corn starch
- 4 tbsp water (to be mixed with starch)
- 3 tbsp worcestershire sauce
- 3 tbsp A1 steak sauce (optional)
- 10 tbsp ketchup
- 2 tbsp sugar (depending on taste)
- 2 tbsp light soy sauce
- 1 tsp pepper
- 3 cups of water
- Clean chicken thigh, remove skin. Marinade chicken by mixing all of the ingredients together in a bowl, then pour into a large bowl containing the chickens. Rub chicken ensuring even coating on all sides. Cover with a cling wrap. Leave in the fridge for at least 1 hour, or overnight.
- Put cream crackers in a ziplock or clear plastic bag. Use a rolling pin to crush it till it resembles coarse breadcrumbs.
- Crack eggs into a tray and lightly mix with a fork or chopstick. Remove chicken from fridge. Coat chicken with egg, then onto the cream crackers. Gently press the crackers so it sticks onto the chicken. Lay them on another tray, ready for frying.
- Meanwhile, scrub potatoes to remove dirt. Steam till its partially cooked (about 10-15 minutes) Remove from steamer and leave to cool. Cut potato lengthwise to wedges (about 8 per potato, depending on the size). Set aside.
- Steam or boil frozen peas, then add in some butter and salt. Toss.
- Prepare the sauce. In a pan, add in 1 tbsp oil and onions. Saute for 2 minutes. Mix all the sauces in a bowl. Add it to the onions and bring it to a gentle simmer. Test and season. Dilute 2 tbsp potato starch in 2 tbsp water, stir into the sauce. Add in a couple pieces of tomato that has been cut to wedges. Once the sauce has thickened, turn off the heat. You may need to heat it up again prior to serving. Reserve the remaining tomato for serving fresh.
- In a wok, pour sufficient oil and let it heat up. To test, you can use a wooden chopstick and press onto the wok base, if there are bubbles at the side of the chopstick, it is ready. Fry potato wedges in batches. When done, sprinkle some salt on the potato wedges. Set them aside.
- Now fry chicken chop till golden. You may need to reduce the heat to medium. It depends on how big your wok is and how much oil you have inside. Alternatively if you have a Philips Air Fryer, put in it at 180 C for 15 minutes.
- Remove the chicken once cooked on some paper towels to drain any excess oil. Then, arrange on the plate with potato wedges, green peas, fresh tomato and a generous spoonful of the sauce.