My Cooking Page

Cooking is easy, you just need all the right gear and ingredients. I think geeks make fine cooks. Say after me "How hard can it be?". Thats what I thought, all you need is a good challenge, some time and a HOWTO, uhhhmm.. I mean recipe. Some recipes for food I made, with dates I first used the recipes. Dont forget the wine!

Herb-Roasted Chicken

2002-02-17 Prep: 10min, Cook: 1hour, 5min

Preheat Oven to 220deg C. Sprinkle the cavity of the chicken with 2.5ml or rosemary and 1.25ml each of salt and sage. Place the garlic in the cavity.

In a small bowl, combine the remaining salt, rosemary and sage. Lift the skin of the chicken and rub the herb mixture underneath.

Place the chicken, breast side down on a roasting pan and roast for 30min. Turn around and roast for 30min until cooked through.

Add stock, lemon juice and 60ml water to the roasting pan, stir, scraping the browned bits. Blend the flour and 60ml water, add to a pan and cook on medium heat, stirring until the gravy is thickened. Remove the skin from the chicken and serve with gravy. Serves 2 (normal size people, 85Kg+ hungry males).

Chicken Parmigiana

2002-02-20 Prep: 10min, Cook: 20min

Free Range Chickens live happy lives. They practice their right to Free assembly. They can Run around freely (Freedom 0). They can study nature and set their biological clocks to be in sync with the suns cycle, to be up at the crack of dawn. (Freedom 1) They can wake people up at the crack of dawn and so help their neighbour. (Freedom 2) They have the freedom to release their well tuned offspring into the world to accurately wake people up, so that the whole community benefits. (freedom 3) "Free Range Chicken" is a matter of liberty, not price. To understand the concept, you should think of "free" as in "free speech", not as in "free beer". GNU/Chicken... and they are only R2 more expensive than the evil proprietary battery chickens. :-)

Preheat oven to 200deg C. Get two bowls, one for the Parmesan and one for the bread crumbs. Beat the egg whites with 30ml of water. Dip the chicken into the Parmesan, then into the egg whites and then into the bread crumbs.

Heat the oil at moderate heat in a large non-stick pan. Saute the chicken for 3min per side. Transfer the chicken to a baking sheet and sprinkle with mozzarella. Spoon the tomato puree on top. Bake for 10min until the chicken is cooked through. Serves 2 people (as above)

Serve with a nice salad. This is a very tasty quick and easy dish, if you like cheese.

Butterflied Cumen and Garlic Lamb

2002-02-24 Prep: 1day, Cook: 1hour

To butterfly the lamb, cut away the meat from the bone using a small sharp knife. Remove any excess fat and the thin membrane. Bat out the meat to an even thickness, then prick with a sharp knife.

In a bowl mix the oil, cumin, garlic and some pepper. Spoon the mixture over the lamb and rub into the crevices. Cover and leave to marinade overnight.

Preheat the oven to 200deg C. Spread the lamb skin side down on a roasting pan. Season with salt and roast for 45-60min until crispy brown on the outside and pink in the center. Do not over cook the lamb, it will become dry and less tasty. Serves 3.

Thai Green Curry

2002-07-21 Prep: 1hour, Cook: 2hours

You will need:

One can make ones own green curry paste but it is a mission so just buy it rather.

What you must do:
Marinade the chicken in all the green curry paste for a while. Fry on medium heat the chicken in the ginger, garlic, lemon grass and half of the chilli. This should give you a good idea of how much of each you need.

In a big pot or wok we will make the rest. Bring the big pot to lower than medium heat and chuck in the chicken and all the sauce it cooked in. Throw in the mange tout/beans and peeled brinjal. Ag, come to think of it just throw in everything that is left. About three handfuls of coriander should be enough, leave a handful of fresh coriander for garnish. About one handful of parsley is fine. Leave the rice and pistachio nuts out. You will only need about four tablespoons of fish oil. This can now stew away, bubbling lightly for as long as you want. Preferably until the coconut milk goes thicker.

The pistachio nuts are used for garnish, just crush them a bit. Jasmin rice is a bliksem to get all nice and fluffy. Boil it in water until it starts to swell. Take it out and rinse under water in a sieve. Then steam it for at least ten minutes or until you want to serve it. Steaming will keep it warm and stop it from going soggy.

The proportions are thumb suck. Its quite hard to stuff it up. you can innovate on most stuff, just make sure you have chicken, fish oil, coconut milk, coriander and curry paste. These are most important.

Voila.

Tiramisu

2002-09-28 Prep: 15min, Chill 4hours

Put the Kahlua in a mixing bowl, Dip the Boidour biscuits in the Kahlua and place in a flat glass dish. Cover the bottom of the dish with all the biscuits. Pour the rest of the Kahlua over the biscuits.

Cream the Egg yolks and castor sugar together. Add the Mascarpone cheese to the mix.

Beat the Egg whites until stiff and fold into the mixture. Crush half the flake into the mix. Pour the mixture over the biscuits.

Sprinkle the rest of the flake over the top. Leave in the fridge for 4 hours to set.

Sprikle with cocoa just before serving. Serves 4.

Bacon and Avo Omelette

2002-10-06 Prep: 10min, Cook 20min

Separate the egg whites into a mixing bowl, put in a blender or mix until you have a stiff white foam.

Mix the egg yolks, flour, milk, sugar, salt and lemon juice in a bowl. Fold the stiff egg whites into the mixing bowl with the egg yolks.

Prepare the bacon in a frying pan. Grate your cheese, chop up your Avo. Heat the dishes you plan to serve your omelette on.

Heat up a medium size non stick pan and add some butter. Put some of the omelette mixture in the pan, enough to cover the bottom with a bit extra depending on how thick you like your omelettes.

Stuff your omelette with Avo and Bacon toppings, dont forget the pepper and some fresh fruit juice. Serves 2 to 4

Herb Roasted Beef Entrocote

2004-01-08 Prep: 10min, Cook 45min

Rub the meat with the herb rub. Dont be shy. Put some olive oil over the meat, spread evenly.

Get a nice roasting tray, one with a grill that keeps the meat from laying in the bottom of the dish. Cut the onion into slices, chop the Garlic cloves in two or three pieces each. Put the onion, garlic and fresh rosemary in the bottom of the roasting dish. Make one cup of Beef Stock and add to bottom of the dish.

Put meat on the roasting tray. Pre-heat oven to 240 deg C. Roast for 12min. Roast an extra 15min per 500g meat at 160 deg C. so.. 1.2kg would go in for 48min in total (1200/500*15+12).

Serve with a nice sauce, plum sauce or cranberry sauce. Serves 6

Refrigerator Cheesecake

2004-07-15 40min, Cook 3min

Crust:
Add melted butter to biscuit crumbs in a pan the shape of your crust. Preheat oven to 160 deg C and bake for 5min.

Filling:
Add lemon juice and condensed milk to mixing bowl and stir well. Add vanilla, cream cheese and mascarpone. Wip cream until firm and add to mix. Pour mixture into the crust. Let the cake set in the fridge. Make it pretty with a fuit jelly topping and some fresh fruit if you like.

Serves 6

Taditional Argentine Chimichurri

2009-12-30 Prep: 10min, Prepare 30min, Wait 8hours

Chop garlic and parsley very very finely with a chopping knife. Put this in a container with lid and add the rest of the dry ingredients. Add vinegar and shake very well. Let this stand for a while.

Add oil and shake again. Now leave this in the fridge for at least 8 hours. You can keep it in the fridge for 3 to 4 days max.

Serves 6-10

$Date: 2010-03-07 23:11:03 +0200 (Sun, 07 Mar 2010) $ $Revision: 155 $

Creative Commons LicenseJoe Homepage by Joe Botha is licensed under a Creative Commons Attribution-Share Alike 2.5 South Africa License. Permissions beyond the scope of this license may be available at http://www.swimgeek.com/contact/.