Wednesday 22 August 2012

Eggplant Parmesian

This is my interpretation of Eggplant Parmesan that I created after watching Bobby Flay. It is a medium-difficult dish that produces a very delicious result that is Restaurant Standard in my opinion.

Ingredients:
Half an Eggplant
One Egg
Panko Breadcrumbs
Dried Italian Herbs
Flour
1/4 white onion, finely chopped
Chopped Garlic
A lot of Canola Oil
Romano Cheese Grated
Mozzarella Cheese Grated
Parmesan Cheese Grated
Prego Sauce
Oregano
Thyme
Black Pepper
Salt

Steps:
First Start off by preparing your ingredients for deep frying the egg plant. First slice the Egg plant into slices, keeping the skin on the eggplant to give it a more natural flavor. Then Get some flour and put it onto a plate and Cover both sides of the Egg plant in the flour. Get a Bowl and beat one egg, then get another plate and mix together Breadcrumbs and dried Italian Herbs.











Then Put the Slices of egg plant covered in flour into the Egg and then the breadcrumbs, making sure that the outer layer is even and covered.

Then get a Big Pan and Fry Oil until hot. Drop the Slices of Eggplant into the Oil and fry both sides of the slices until golden brown and fragrant. Then Plate the slices and Pat it with a paper napkin to remove excess oil.












Now to preparing the Tomato Sauce that is in between each layer of eggplant and cheese. Start by sautéing the onions and garlic in oil, until they are golden brown and fragrant. Then add in the Prego Sauce to the The pan and fry until it starts to boil. Then add Thyme and Oregano to the sauce.


Now Get a pyrex and Cover the bottom a layer with the fried egg plant. Then cover that layer with some of the Tomato Sauce and Spread it about. Then cover that layer with the Grated Romano Cheese.

Then Cover it with another layer of Fried Eggplant, Then Tomato Sauce and then the Mozzarella Cheese.

Then Cover it with the Final layer of Fried Eggplant, Tomato sauce and then Parmesan Cheese.











Then Bake the Pyrex in the Oven on 150 degrees F for 20 minutes. Then Serve.

Voila, You got Eggplant Parmesan. A dish that is incredibly delicious and only takes some time to finish. Bon Appetite.


Salmon Skin Oishinbo

This is a recipe that I derived from the Supreme Menu of Kaibara Yuzan in Oishinbo. It tastes incredibly awesome and is simple to make. it makes use of the two best parts of the Salmon, the Skin and the belly meat and is a good accompaniment to Sake.

Ingredients:
Four Slices of Salmon Fillet with skin
Kosher Salt
1/2 cup of Soya Sauce
1/2 cup of sake
Toothpicks
















Steps:

First rinse the salmon fillets and pat them dry. Place them on a cutting board and using a very sharp thin knife carefully cut the skin off of the flesh. As you do so, make sure to leave the thin layer of dark colored flesh attached to the skin.

Set the Skins aside. Cut the belly meat out of the fillets. Reserve the rest of the fillets for another use. Slice the belly meat into pieces about 2 inches long and 1 inch wide.
















Take half of the skin and belly meat pieces and sprinkle them with the sea salt. Put them on a plate and let them chill in the refrigerator for to for three hours.

Mix the soy sauce and sake together in a shallow dish large enough to hold the remaining salmon pieces in one layer. Place the salmon in the dish and make sure each piece is coated in the marinade. Put the bowls in the refrigerator to chill for 3 hours.

Prepare a hot pot on medium high heat and cook some butter. Place the salmon skins on the grill and cook them until their crispy and just starting to blacken. The skins cook swiftly and burn easily, so don't take your eyes of them. Remove the skins to a plate. Then grill the belly meat until they are just tender, about a minute on each side.

Let te fish sit until it is cool enough to handle. Then carefully rap one piece of the belly meat in one of the skins, securing it lengthwise with a toothpick. then plate the dish.

Voila, you have Salmon Skin Oishinbo a very tasty dish that brings out the true flavor of Salmon, by using the best parts as well as simple ingredients.



Monday 6 August 2012

Almond Ebi Tempura

This is a form of tempura derived from the common method of making a contemporary Tempura, mainly flour, eggs and breadcrumbs. This version is quite unique in its texture and taste and I recommend people to try it.

Almond Ebi Tempura
Ingredients:
1 cup of almonds (roasted or otherwise)
8 White Prawns
flour
1 egg
a motar and pestle
Salt
Black pepper
Mirin
Canola Oil

Ingredients:
Basically start by taking a handful of Almonds and grind it within the mortar and pestle. Make sure that there is a certain difference in texture of the almonds. Some having a crunchy texture, some that are pounded like bread crumbs. Then put the crushed almonds in a bowl.

Peel the prawn and clean the back of the prawn. Make sure to leave the tail intact while peeling. Now put the prawns into a bowl and then add salt, black pepper and mirin. Mix together well so that the flavors will be spread to all of the prawns. 

Then prepare two bowls and one plate. each to hold the egg, almonds and flour respectively. Heat up a lot of Canola oil in a deep pan and prepare for deep frying. Hold each prawn by its tail while dipping it into the flour, egg and then almonds (make sure that the almonds stick to it well). Then when the oil is hot add it to the pan. Add all of the prawns consecutively, and cook until the almonds turn a nice brown and the prawn is cooked. There will be a very strong smell of almonds as you are frying it.

When they are done cooking put the prawns in a plate covered with a paper towel. Remove the excess oil from the Prawns, to make the taste more definite. 


Garnish the Plate of Prawns with lettuce so as to create a good contrast with the prawns. Get a Sauce plate and fill it with Japanese Mayonnaise as a dipping sauce for the prawn. Then your ready to serve.