There comes a time when you need to acknowledge a superior person - and the time is now - and the place is here!
Step up Sir Grumpy and take my accolade for your recipe from last week, for the Chinese style Slow Cooked Chicken.
I'll cut & paste the recipe below for all those remiss enough to have missed it, but let me say I made it this afternoon, and had it for dinner tonight.
It was truly scrumptious, and the cooking aromas in the house are delicious too.
So - for you experimentalists out there, give Sir Grumps recipe a try. You'll be glad you did!
"Its just a slow stew, chinese style.I haven't got my recipe to hand. However, it's roughly...get your whole chicken or cut-up lamb stewing meet, or gravy beef chunks.In a big pot put in meat of your choice with about 4 tablespoons dry sherry, couple of slices (thin) of ginger, third of a teaspoon of 5-spice powder, one star anise, stock or water to cover generously. A clove or two or garlic sliced up.Two tablespoons of soy sauce. (Pearl River Bridge Mushroom soy, or mix of half of that and Pearl Light Soy is good.)Lid on, bring to light boil, reduce to simmer and cook till done.Obviously chicken will be sooner than others.At end serve with medium grain or sushi rice, with lots of the delicious gravy.I usually toss in some spring onions and mushrooms for the last 10 minutes of cooking for the veggies part.But bamboo shoots, mung bean sprouts and peppers are all good.You could add black pepper and/or chilli powder if you like a kick."
I'm saving the stock for something REALLY special. Thanks Sir Grumpy.
Sunday, 10 June 2007
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5 comments:
OOOh, Rita, you have me blushing.
I'm glad you enjoyed the meal from that recipe. I always get nervous when giving out one of my favourites in case someone tries it and goes OH, NO!!! Then I feel I've wasted their precious time and money!
The version two of it has you lightly sauteeing your meat or chicken for a few minutes first.
But I prefer the slow-simmered one without frying as it avoids the oiliness.
PS tried Flathead on Saturday. Might share my thoughts later if you'll have them!
Sir Grumpy
PS, yes that leftover sauce/stock is amazing for future use.
Yum - made it with beef. The teenage assassin approved! Have frozen stock!! Thank you both.
Another easy one - chicken legs (skinless if you like) in baking dish. Splodge with Sweet Chilli Sauce - about 1 cup, bake slowly about two hours.Add water if things look black. Great hot or cold.
Kzee
Hi Sir G & Kzee - thanks for your comments. Yes Sir G - tell us please about your thoughts on Flathead - good or bad.
I'll try your legs recipe next time I buy them Kzee. Good to hear from you.
Well, Rita, Flathead etc!
Me and the missus have had a bit of a cold thingy and decided to have a cooking-free weekend.
Wow, the lightness of being.
So Saturday lunch we headed to Flathead to get takeaway.
The missus got a fisherman's bashet, me the large trevalla and chips.
It wasn't cheap at $30. The trevalla and chips at $15.
It was good. we ate it at Marieville Esplanade while the dog romped.
I was disappointed you couldn't get crumbed fish. The battered trevalla was a bit floury between the crisp outer and fish itself.
Chips a mixed bunch, some fat and soft other deliciously crispy.
We had Seafood Demayne for lunch next day and, at $22.50, it blew away Flathead.
The seafood basket had more items, with prawns, fish-ball thingies, fish, scallops and delicious golden chips, The crumbed flake was marvellous.
We gobbled it at Snug Beach.
PS we were very pedestrian, with fish and chips and pizza both days but four different locations.
Now, where's that treadmill to fight the flab?
Sir Grumpy
PPS, we tallied it up...$30 at Flathead, $22.50 at Seafood deMayne and $20 for Saturday;s pizza, plus $32 for Sunday...that's $104.50 for a weekend's takeaway food. Not cheap. But GREAT.
Gee - talk about ME going out a lot!
You really were the Takeaway's dream, weren't you?
Looks like I'll be heading off to Seafood Demayne soon.
Thanks for the words of wisdom, Sir G.
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