Afro-Inspired Night

Honestly, I've actually never had African food before, despite many intentions to visit the Ethiopian and other African eateries in town, somehow just never made it.

And last week was the 2nd time I've been to a Moroccan themed restaurant - Souk in the City, which was amazing but I'll leave that review to my friend Teeny Tiny on her blog -

EatShowandTell.

This week I invited my friend Cartoon Dude and his Jetlagged Buddy to join me while I test out some new recipes. Initially they had requested I make Jerk chicken or Jerk Pork but guys u missed the boat - maybe nx time.

So on the menu tonight which is supposed to be Afro-inspired, we have: Harissa Marinated Chicken, Corn and Squash Fritters, Roasted Vegetable Frittata and a Pineapple salsa.

I wasn't quite happy with how the Harissa marinate came out (I did try following the recipe initially) and then decide to modify it a tad. It became rather thick and had a peanut/satay sauce consistency. The guys thought it rather resembled Jerk Chicken (wistful thinking on their parts). I thought it was tasty, rather spicy (not chilli hot) but rather full of flavour and spice, there was: cumin, cinnamon, coriander, cardamom, nutmeg, all spice, dried chilli, ginger, garlic, soya sauce, sherry, salt and pepper in the marinade.

My friend gave this MASSIVE organic Squash the other day and I've been racking my brains as to what to do with it. I've managed to use up half of it tonight in 2 of the dishes. Both the Frittata and the Fritters. Is it me, or do they both sound a bit similar and very easy to mix up?

The Frittata is similar to a quiche but without the pastry base, though somehow the colouring of mine one came out not as pretty as I hope. While the Fritters are similar to Falafels.

Mine was a bit labourous as I grated the squash and added it to the batter mix of: eggs, corn, coriander, onion, garlic, ginger, flour, water, capsicums and salt and pepper.

Chowder on a Cold Night

All alone on a cold cold night. How I wish there was a fireplace in my apartment I could huddle in front of and read a good book.

After a quick look at my nearly-empty refrigerator, I decided the best thing to do was to make a hearty creamy chowder-like soup to warm the soul with all the left over vegetables available.

Besides what else am I gonna do with that stalk of celery that's been sitting in the back of my crisper section of my fridge for the past week and a half (and counting)!

Vegetable Chowder

• Onion
• Garlic
• Carrot
• Capsicum
• Celery
• Potato
• Butter
• Parsley
• Milk
• Water
• Stock
• Salt and Pepper

Directions

• Melt butter, add onion and garlic, fry til translucent, add other veg, add milk, top with stock and water, season with salt and pepper

Jamaican Night Take 2

Dear Blog,

It's been nearly a month since my last dinner party. Has my friend's forgotten my cooking? Have I forgotten where everything is in the kitchen?

The dinning table has been cluttered with junk. This calls for time in the kitchen and having a few friends around for some food and drinks.

So I gathered my troop with a couple newcomers along with the usual suspects. There was a bit of thyme in the fridge plus I recently purchased a "Caribbean Cookbook" so I decided to give Jamaican Night another go.

This time for a party of 6 the menu included: Rice and Beans, Curry Goat, Osso Bucco, Stew Fish and just a simple cucumber, tomato and avocado salad - since I really didn't have time for a vegetable dish.

My favourite of the Night was the Stew Fish, though the Curry Goat did rekindle many fond memories of home. I was so pleased I was able to recreate the taste. But the Goat meat was slightly tough and my new friend Ms Exotic Asian wasn't too impressed with the texture, surprisingly Dr Rats was able to get pass the gamey taste and didn't mind the Goat meat despite hating lamb. so Score for Piggie.

Creole Stew Fish

• Fish pieces
• Vinegar
• All Spice
• Nutmeg
• Paprika
• Black Pepper
• Salt
• Sugar
• Garlic

Marinate for 2 hours or overnight in fridge, then coat lightly with flour and fry evenly on both sides for 5-1o mins

Sauce

• Onion
• Garlic
• Red and Green Capsicum
• Tomatoes
• Chilli
• Tomato Paste
• Stock
• Cinnamon
• Pepper

Directions

Heat oil and melt butter and then add all ingredients, add fish and cover.

Cooking 4 One

My flatmate's been home away for couple of weeks now, recuperating from her going under the knife. So I've been home alone and cooking for one. I really really dislike cooking for myself alone. It's terrible to try cook just 1 portion - seems way too much effort really, but once there's more - you end up with nights and nights of left overs of the same stuff - BORING. Gawd, just can't win really.

So now I've only been inspired to cook sparingly in the past couple of weeks. It's usually just instant noodles and toast. Otherwise I've been out and haven't cooked at all.

I made this Marinara de Romesco Pasta sauce the other day. It was soooo good. I think it surpassed the

one I had @ DDD's house the week before. I added some veggies to make it seem "healthier" : green peas, mushrooms, tomatoes etc along with the seafood mix. It went really well with pasta. The sauce was thick and flavoursome and had just the right touch of spiciness for that extra kick.

I made a Singaporen Curry Chicken last week when it was really cold. Perfect weather for a curry. I must admit the curry sauce was from a packet so there was minimal effort from me.

Just add onion, garlic and then potatoes and Chicken and coconut milk. It was quick and easy and O... sooooo yummy. Though perhaps a tad bit on the salty side for me. Next time - less salt for sure.

On my very first night home alone. I didn't bother to go to the supermarket knowing full well how stocked my fridge was after the hot pot party on the weekend. So I found all these bits and pieces of food and decide to make my own stir fry combo. With a bit of mince pork, salted duck egg, vermicelli, and "sze gwa" I made a spicy noodle stir fry that's so so good. Always a favourite. Along with the curry fish balls - who ever get sick of these? It ended up being a pretty satisfying meal. But I definately can't wait til my flatmate gets home.

Random cooking

I really like to menu plan, whether it's days ahead of the next dinner party where I spend hours on the internet searching for the perfect recipes to fit whatever cuisine that tickles my fancy, or mere hours before my imminent meal. Basically I like to know what I'll be cooking and eating.

Such was not the case when I went to visit Mami the other night to help babysit her gorgeous brood of 3. I arrived later than expected due to work commitments and of course I was starving.

I know she had just grocery shopped the previous day, with the evidence lying all around the kitchen. I was excited at the prospect of whipping up something yummy for the kiddies and myself.

But then, the challenge came,I was informed the food stock available is to last for 2 weeks which dismally limited my resources. Other criteria being yummy, nutritious, filling and vegetarian friendly since Mami is a Pescetarian. After raiding her cupboards and fridge (this is turning out to be very much like a Mystery Box Challenge on Master Chef!), I decided to make a vegetarian pesto risotto, topped with some fried sausage pieces for the kiddos and I, who devour meat like there's no tomorrow. I know the presentation is not fantastic, as I only remember to take a picture after nearly finishing half my portion...ooops

Pesto Vegetarian Risotto

Ingredients

• Aborio Rice
• Chopped Broccoli
• Chopped Cherry Tomatoes
• Sliced Red Cabbage
• Shredded Carrots
• Vegetable Stock
• Pesto Paste
• Mixed Spices
• Mixed Herbs
• Pepper & Salt
• Butter

Directions

Melt butter, add rice, add vegetables and stock, cook until rice is soft with continuous stirring
Add Spices and Pesto paste
Topped with fried chopped sausages and a bit of cheese.

Steak Night

Steaks were on sale the other day when I was grocery shopping, and my little friend LesbianCop has been asking me to cook some red meat for her since she's low on iron....(but I'm not her mother?!?) anyway, since she drives me everywhere...I'll cook watever she likes.

With the main decided, now I need to think of accompaniments. What to have? What to have? I ask myself.....hmm maybe some soft, smooth, buttery mashed potatoes, along with some sweet roasted pumpkins. And I always used to get baked beans when I visited steakhouses when I was young, so gotta have some of that. With some fresh bread, left over zucchini patties and mushroom red wine sauce, the menu is now complete.


Drink of the night - Pineapple juice with Vodka and Midori




Mushroom Red Wine Sauce

Ingredients

• Sliced Mushrooms
• Minced Garlic
• Red Wine
• Stock
• Tomato Paste
• Worcestershire sauce
• Flour
• Thyme
• Butter

Directions

Melt butter, add garlic and mushrooms.
Add the rest of the ingredients and bring to a simmer til it thickens

Saturday Breakfast

Woke up really really hungry this morning, but then I'm in Mami's house and alas! Her fridge is empty......oh dear...with 2 eggs, bit of left over mushrooms, a few carrots, quarter of a cabbage, half a loaf of bread, bunch of sprouts and some avocados... What am I gonna do for breakfast/brunch?!?!

Well one's gotta do what one's gotta do. With bellies rumbling, I set off to experiment with my limited resources.... but first off, COFFEE!!!

After being inspired by Donna Hay on Masterchef last night, she was soooo meticulous with everything. I wanted to try to make the elusive centred runny yolk soft boiled eggs. Apparently you swirl the hot water in the saucepan to make a whirlpool and then drop the egg in and this would make the yolk stay in the centre. As soon as I dropped the egg in, I was like oh no! This isn't gonna work - the egg just cracked, oops! Well there wasn't any more eggs left so, it'll do. But they turned out alrite! Though I still have no clue how long I'm suppose to cook these eggs...

Then in a fry pan, I melted some butter, added the grated carrots, chopped mushrooms and sliced red cabbage, topped it off with some fresh parsley from the garden and served it with some sprouts.

All in all, it wasn't such a bad effort and avocados are always good.