Do you have any mushy bananas laying around? Gotta couple of egg whites? Sugar? A bit of lemon or lime or orange juice?
If you answered yes, then you can make this RIGHT NOW!
Has anyone noticed just how simple and easy South Pacific cuisine is? Not to say it's not flavourful, but the cooking really let's the fresh food speak for itself.
Oh, here's a tip: you can freeze egg whites. Yup, the next time you are making something like hollandaise sauce and you are wondering what to do with the leftover egg whites just chuck em in the freezer for later use. Just make sure you put them in a container first, ahem.
This comes from Papua New Guinea, as does a great banana jam recipe I have (next time).
Banana Whip
What you need:
2 egg whites
1/2 cup sugar (I use raw, but feel free to use the refined stuff if you'd like)
4 mushy bananas
2 tbsp of lemon, or lime, or orange juice.
What you do:
Mix the egg whites and sugar together. Get your beaters out and whip it till you've got stiff peaks. Peel and mash the bananas and add to the whipped whites. Carefully mix together. Add the citrus juice and slowly mix again.
There! Done! This is tasty stuff. Add a dollop of this onto the top of pineapple sherbet and you'll be happy.
Showing posts with label dips. Show all posts
Showing posts with label dips. Show all posts
Friday, October 2, 2009
Wednesday, July 29, 2009
Fried Seafood Dip
Dippity-dippity-do-da! I likes me dips. I also like making them. And experimenting with different ingredients.
Battered or breaded fish just BEGS for a good dip. And I (being a good dip) am only too happy to oblige.
We had beer battered fish fillets, battered peppery squid rings, tempura battered crab, and homemade chips (fries). Yes it needed a dip. It also needed one I could make quickly.
I was out of horseradish so the ole ketchup n horseradish was out.
Hmmmmm, how's abouts ketchup, dark soy sauce, and wasabi paste? It worked! Delish!
Here's what you do: To a few tbsp of ketchup add a small splash of dark soy sauce (only a bit as it's very strongly flavoured) and wasabi paste to taste. I tend to use more wasabi than most westerners so be careful with the amount. You can always add more, but you can't take it out.
Ta-da. Quick n easy dip for fried fishy stuff.
Oh yeah, don't forget to stir it.
Over the next couple of weeks I'll be putting up various Polynesian recipes as I get to plan a South Pacific Party Menu for a friend in the Berks. Once she's finalised the menu from all the options I've given her I'll write up each recipe and also post them here for you all to enjoy.
Battered or breaded fish just BEGS for a good dip. And I (being a good dip) am only too happy to oblige.
We had beer battered fish fillets, battered peppery squid rings, tempura battered crab, and homemade chips (fries). Yes it needed a dip. It also needed one I could make quickly.
I was out of horseradish so the ole ketchup n horseradish was out.
Hmmmmm, how's abouts ketchup, dark soy sauce, and wasabi paste? It worked! Delish!
Here's what you do: To a few tbsp of ketchup add a small splash of dark soy sauce (only a bit as it's very strongly flavoured) and wasabi paste to taste. I tend to use more wasabi than most westerners so be careful with the amount. You can always add more, but you can't take it out.
Ta-da. Quick n easy dip for fried fishy stuff.
Oh yeah, don't forget to stir it.
Over the next couple of weeks I'll be putting up various Polynesian recipes as I get to plan a South Pacific Party Menu for a friend in the Berks. Once she's finalised the menu from all the options I've given her I'll write up each recipe and also post them here for you all to enjoy.
Tuesday, May 20, 2008
Hummus
WARNING! WARNING! DANGER!!!! EXTREMELY HEALTHY RECIPE!!!!!
Hmmmm, now how many different spellings are there for hummus... humus, humous, hummos, humos, hommus, homus, homos, hommos, hommous. I think that about covers it, no worries.
How many different ways are there to make hummus (sp)? An unimaginable amount! Really, there's lots. There ain't nothin special about mine. But what will make this post special, you ask? I'm going to give you a bunch of tips, tricks, variations and more info than you could possibly want about humos (sp) and it's ingredients.
Ready? Here we go!
Firstly, let me say that if you buy premade humous (sp) in a store then you are wasting money and your health. Make it fresh! Cheaper and better for you (meaning no preservatives nor trans fats). It is also the EASIEST thing you'll ever make. Well, except for maybe that cracker plate you served with processed cheese goop on top of each cracker and thought you were being clever and sauve; you naughty person you.
Back to the post.
Some of you in the US may have heard of garbonzo (garbanzo) beans and some of you may have heard of chick peas. Guess what? They are the exact same thing! They are also one of the most healthiest things you could eat, and when made into humous (sp) you'll have pretty much a super food.
Canned or fresh chick peas? I use canned, but only because down here in Oz the ingredient list is: chick peas, water, salt. I can handle that, no worries.
What the heck is tahini? Quite simply, tahini is ground up sesame seeds. That's it. This is also one of the best things you can eat, and it has a very long shelf life even without preservatives. Why? Cus it's got something that other seeds don't have: Sesamol. Sesamol is a natural preservative so your jar of stone ground sesame seeds (which is tahini) will last a long time without the oils breaking down.
You can make your own tahini, but most shops sell it in a jar. How do you know which to buy? Just look for the brand where the sesame oil has separated and is on top of the goop. That's the one you want. Oh, and make sure the ingredient list has only one thing: sesame seeds. Just give it a quick stir to re-emulsify it. Also don't worry about it getting cloudy if you store it in your fridge; it's supposed to do that at cooler temps.
Alrighty then; on with the recipe!
Hummus (and all the spelling thereof)
What you need for the basic recipe:
One food processor
One can of chick peas --425 grams, drained (I think that'd be about a 12 oz can for those of you in that other hemisphere)
2 tsp tahini
2 cloves garlic
1 tsp sea salt
1 or 2 tsp olive oil (if needed)
Supplemental bonus stuff:
Please note: I wouldn't try all of these together
cumin powder
coriander powder
chilli flakes
onion
white pepper
lemon juice
lime juice
roasted garlic
powdered sumac
black pepper
cardamon
aniseed
curry powder
oregano
Mix and match depending on the style you'd like.
Moroccan: sumac, aniseed, cardamon, lemon
Mexican: cumin, coriander, chilli, lime
Indian: curry powder, black or white pepper
Eastern Med: roasted garlic, oregano, onion
this list can go on...
What you do:
This is easy! Chuck it all into a food processor and push the button. "Push the button, Max!" Ummm, that quote is a reference from Jack Lemon shouting to Peter Falk about 50 or 60 times during the movie The Great Race, circa 1960's. I have it on DVD (good sword fight scene in it too).
Back to the recipe...
Ahhh, ummm... that's it! Now wasn't that so easy? And very very very very healthy too.
Hmmmm, now how many different spellings are there for hummus... humus, humous, hummos, humos, hommus, homus, homos, hommos, hommous. I think that about covers it, no worries.
How many different ways are there to make hummus (sp)? An unimaginable amount! Really, there's lots. There ain't nothin special about mine. But what will make this post special, you ask? I'm going to give you a bunch of tips, tricks, variations and more info than you could possibly want about humos (sp) and it's ingredients.
Ready? Here we go!
Firstly, let me say that if you buy premade humous (sp) in a store then you are wasting money and your health. Make it fresh! Cheaper and better for you (meaning no preservatives nor trans fats). It is also the EASIEST thing you'll ever make. Well, except for maybe that cracker plate you served with processed cheese goop on top of each cracker and thought you were being clever and sauve; you naughty person you.
Back to the post.
Some of you in the US may have heard of garbonzo (garbanzo) beans and some of you may have heard of chick peas. Guess what? They are the exact same thing! They are also one of the most healthiest things you could eat, and when made into humous (sp) you'll have pretty much a super food.
Canned or fresh chick peas? I use canned, but only because down here in Oz the ingredient list is: chick peas, water, salt. I can handle that, no worries.
What the heck is tahini? Quite simply, tahini is ground up sesame seeds. That's it. This is also one of the best things you can eat, and it has a very long shelf life even without preservatives. Why? Cus it's got something that other seeds don't have: Sesamol. Sesamol is a natural preservative so your jar of stone ground sesame seeds (which is tahini) will last a long time without the oils breaking down.
You can make your own tahini, but most shops sell it in a jar. How do you know which to buy? Just look for the brand where the sesame oil has separated and is on top of the goop. That's the one you want. Oh, and make sure the ingredient list has only one thing: sesame seeds. Just give it a quick stir to re-emulsify it. Also don't worry about it getting cloudy if you store it in your fridge; it's supposed to do that at cooler temps.
Alrighty then; on with the recipe!
Hummus (and all the spelling thereof)
What you need for the basic recipe:
One food processor
One can of chick peas --425 grams, drained (I think that'd be about a 12 oz can for those of you in that other hemisphere)
2 tsp tahini
2 cloves garlic
1 tsp sea salt
1 or 2 tsp olive oil (if needed)
Supplemental bonus stuff:
Please note: I wouldn't try all of these together
cumin powder
coriander powder
chilli flakes
onion
white pepper
lemon juice
lime juice
roasted garlic
powdered sumac
black pepper
cardamon
aniseed
curry powder
oregano
Mix and match depending on the style you'd like.
Moroccan: sumac, aniseed, cardamon, lemon
Mexican: cumin, coriander, chilli, lime
Indian: curry powder, black or white pepper
Eastern Med: roasted garlic, oregano, onion
this list can go on...
What you do:
This is easy! Chuck it all into a food processor and push the button. "Push the button, Max!" Ummm, that quote is a reference from Jack Lemon shouting to Peter Falk about 50 or 60 times during the movie The Great Race, circa 1960's. I have it on DVD (good sword fight scene in it too).
Back to the recipe...
Ahhh, ummm... that's it! Now wasn't that so easy? And very very very very healthy too.
Sunday, January 27, 2008
I survived!!!
Yes, I have gazed into the maw of the monster known as "Holiday Feast" and have come out unscathed. Won't mention anything about those extra pounds that came along with me...
I've also just noticed that Rachel wants to know about Miti.
Miti is a fairly simple coconut cream sauce that originated in Fiji. Since it uses chilli, onions, and lemons I'm assuming that it is not a "traditional" recipe, but one that evolved after the Europeans "discovered" the South Pacific and brought some non-native foods with them. Either way, it's darned tasty.
Before you make Miti, you have to make Lolo. There are many different ways to make Lolo, I'll describe some of them in reverse order of ease. Oh, Lolo is the Fijian word for coconut cream. Oh, when you cook with coconut cream, don't bring it to a rolling boil: lots of protein in it so it curdles and separates easily.
Lolo method 1, very traditional.
What you need:
One coconut
1/2 cup water
What you do:
Grate the flesh of the coconut, but don't forget to de-husk it first! Add the water, then strain it through a muslin cloth or cheesecloth. Wring/squeeze it out well so you get all the cream out.
Lolo method #2, not traditional
What you need:
1 cup of dessicated coconut (most stores carry this)
1/2 cup boiling water
What you do:
Pour the boiling water into the bowl with the dessicated coconut. Let it sit for a few hours, then squeeze and wring it through muslin or cheesecloth.
Lolo method #3, cheating
What you need:
cash
What you do:
Go to a grocery store and use the above cash to buy a can of coconut cream.
Note, method #3 should only be used if you're in a bit of a rush. Method #2 is the easiest, just make sure you start the dried coconut soaking in plenty of time.
On to the Miti!
What you need:
1/2 cup Lolo (see above)
juice from a lemon (you can't use my lemon tree, BTW)
1/4 tsp sea salt
1 small thai chilli, finely minced
1 small onion, minced
What you do:
Chuck it all into a bowl, whisk it together and call it done! Obviously, the longer it sits on the counter, the stronger the flavour will be.
Bonus stuff!!!!
Thick Miti dip
What you need:
One cup Miti
2 tsp cornflour (cornstarch)
1/4 tsp sea salt
2 tsp minced spring onion greens (or garlic greens)
What you do:
Mix the cornflour with 1/4 cup of the Miti and the salt. Mix well. Stir in the rest of the Miti and bring it to a simmer so that it thickens, but don't let it boil or it'll separate.
Let it cool, then mix in the onion or garlic greens. Chill it for a bit, then use it as you would any kind of dip for chips, crackers, veggies, or whatnot.
I've also just noticed that Rachel wants to know about Miti.
Miti is a fairly simple coconut cream sauce that originated in Fiji. Since it uses chilli, onions, and lemons I'm assuming that it is not a "traditional" recipe, but one that evolved after the Europeans "discovered" the South Pacific and brought some non-native foods with them. Either way, it's darned tasty.
Before you make Miti, you have to make Lolo. There are many different ways to make Lolo, I'll describe some of them in reverse order of ease. Oh, Lolo is the Fijian word for coconut cream. Oh, when you cook with coconut cream, don't bring it to a rolling boil: lots of protein in it so it curdles and separates easily.
Lolo method 1, very traditional.
What you need:
One coconut
1/2 cup water
What you do:
Grate the flesh of the coconut, but don't forget to de-husk it first! Add the water, then strain it through a muslin cloth or cheesecloth. Wring/squeeze it out well so you get all the cream out.
Lolo method #2, not traditional
What you need:
1 cup of dessicated coconut (most stores carry this)
1/2 cup boiling water
What you do:
Pour the boiling water into the bowl with the dessicated coconut. Let it sit for a few hours, then squeeze and wring it through muslin or cheesecloth.
Lolo method #3, cheating
What you need:
cash
What you do:
Go to a grocery store and use the above cash to buy a can of coconut cream.
Note, method #3 should only be used if you're in a bit of a rush. Method #2 is the easiest, just make sure you start the dried coconut soaking in plenty of time.
On to the Miti!
What you need:
1/2 cup Lolo (see above)
juice from a lemon (you can't use my lemon tree, BTW)
1/4 tsp sea salt
1 small thai chilli, finely minced
1 small onion, minced
What you do:
Chuck it all into a bowl, whisk it together and call it done! Obviously, the longer it sits on the counter, the stronger the flavour will be.
Bonus stuff!!!!
Thick Miti dip
What you need:
One cup Miti
2 tsp cornflour (cornstarch)
1/4 tsp sea salt
2 tsp minced spring onion greens (or garlic greens)
What you do:
Mix the cornflour with 1/4 cup of the Miti and the salt. Mix well. Stir in the rest of the Miti and bring it to a simmer so that it thickens, but don't let it boil or it'll separate.
Let it cool, then mix in the onion or garlic greens. Chill it for a bit, then use it as you would any kind of dip for chips, crackers, veggies, or whatnot.
Saturday, December 22, 2007
THE Holiday Feast Down Unda
I'm a little late getting this years holiday feast typed in. In fact, we've already started on it --3 days ago! Some of you may notice it's a wee bit similar to last years feast; that's cus we've got many favorite recipes. Also, I've some new ones, and some that are just too darned expensive.
This is in NO particular order, but it'll feed four adults for two weeks. Oh, we're having a pool party and barbeque on the 28th, so the 4 or 5 kilos of snags are for the sausage sizzle.
Unless otherwise noted, everything is homemade by yours truly, or adapted (by yours truly) from recipe book --of which I have LOTS.
If'n any of you'd like a recipe for any of the following, just let me know via a comment, no worries.
Highland oat cakes
Shortbread
Peanut butter cheesecake with hot fudge sauce
Polynesian pork spare ribs
Pineapple pie
Cinnamon raisin bread
Polynesian ham
Pineapple sherbet
Chocolate mint ice cream with choc chips
Banana jam
Pineapple-Coconut pie
Miti (it's a dip)
Charlotte rouse
Banana leaf wrapped pork roast
Roast chook (at least 2 of em)
Candied yams
3 apricot cobblers (had one of em last night)
3 kinds of stuffing
4 types of gravy
3 types of salsa
Guacamole
5 kilos of sausages (for the bbq pool party)
2 kilos onions (for the above sausages)
Herbed spuds on the grill
My special homemade Dolmades
Waldorf salad
Tzatziki dip
One of my special sushi platters
Maple syrup candied pork roast
Corn chips and potato chips fresh made
Green beans and red capsicums with bacon and peanut sauce
Champagne with strawberries
Buttered roasted pumpkin pieces
2 cases beer
2 casks red wine
1 cask white wine
spicy marinated onions
Tequila, triple sec, and lime juice (mum-in-law has requested my special margaritas)
1 bottle brandy
1 bottle Father O'Learys Irish Cream
1.5 liters bourbon and coke
1 bottle dry cider
1 bottle sweet cider
Hot fudge sauce
Fudge brownies
Mince pies (lots)
Banana tarts
1 homemade bottle of chilli pepper and honey mead (I'll be the only one having that)
I think that should pretty much cover it. Remember, if you want a specific recipe then just ask.
This is in NO particular order, but it'll feed four adults for two weeks. Oh, we're having a pool party and barbeque on the 28th, so the 4 or 5 kilos of snags are for the sausage sizzle.
Unless otherwise noted, everything is homemade by yours truly, or adapted (by yours truly) from recipe book --of which I have LOTS.
If'n any of you'd like a recipe for any of the following, just let me know via a comment, no worries.
Highland oat cakes
Shortbread
Peanut butter cheesecake with hot fudge sauce
Polynesian pork spare ribs
Pineapple pie
Cinnamon raisin bread
Polynesian ham
Pineapple sherbet
Chocolate mint ice cream with choc chips
Banana jam
Pineapple-Coconut pie
Miti (it's a dip)
Charlotte rouse
Banana leaf wrapped pork roast
Roast chook (at least 2 of em)
Candied yams
3 apricot cobblers (had one of em last night)
3 kinds of stuffing
4 types of gravy
3 types of salsa
Guacamole
5 kilos of sausages (for the bbq pool party)
2 kilos onions (for the above sausages)
Herbed spuds on the grill
My special homemade Dolmades
Waldorf salad
Tzatziki dip
One of my special sushi platters
Maple syrup candied pork roast
Corn chips and potato chips fresh made
Green beans and red capsicums with bacon and peanut sauce
Champagne with strawberries
Buttered roasted pumpkin pieces
2 cases beer
2 casks red wine
1 cask white wine
spicy marinated onions
Tequila, triple sec, and lime juice (mum-in-law has requested my special margaritas)
1 bottle brandy
1 bottle Father O'Learys Irish Cream
1.5 liters bourbon and coke
1 bottle dry cider
1 bottle sweet cider
Hot fudge sauce
Fudge brownies
Mince pies (lots)
Banana tarts
1 homemade bottle of chilli pepper and honey mead (I'll be the only one having that)
I think that should pretty much cover it. Remember, if you want a specific recipe then just ask.
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