2/25/2015

Potato pancakes with spicy sesame sauce (gamjajeon) recipe

Potato pancakes

A popular type of jeon (pancakes), these crispy potato cakes are the perfect party snack, served with a spicy sesame sauce.

Makes 12
Preparation 35min
Cooking 15min
Skill level Easy

By
Phoebe Wood

Ingredients

3 (about 360 g) potatoes, peeled, grated
1 onion, coarsely grated
1 long green chilli, seeded, finely chopped
80 ml (⅓ cup) vegetable oil
toasted sesame seeds, sliced green chilli and spring onions, to serve

Spicy sesame sauce

1 tbsp gochujang (see note page 30)
2 tbsp soy sauce
1 rice vinegar
½ tsp sesame oil
1 tsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the sauce, combine all ingredients in a bowl and set aside.

Place potatoes and onion in a bowl and mix to combine. Place in a sieve set over the sink and, using your hands, push down to drain any liquid. Return to bowl, add chilli and combine. Season with salt and pepper.

Shape mixture into 12 cakes. Heat half of the oil in a frying pan over medium-high heat. Working in 2 batches, add potato cakes and cook for 3 minutes on each side or until golden. Remove using a spatula and drain on paper towel. Wipe out frying pan and repeat with remaining 40 ml oil and potato mixture. Scatter with sesame seeds, sliced green chilli, spring onions and serve with spicy sesame sauce.

Note
• Gochujang is a Korean red pepper paste. Gochujang, kimchi and kelp are from Korean food shops and select Asian food shops.

Photography Ben Dearnley

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.

More Grilled Recipes:
 
Grilled mackerel with barley, eggplant and garlic yoghurt
Spiced fish with chargrilled corn salad
Barbecued Spanish mackerel cutlets with smoked paprika
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe


Save and share Potato pancakes with spicy sesame sauce (gamjajeon) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

2/22/2015

Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes recipe

hanger steak

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes recipe. Enjoy grilling and learn how to make Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes.

The idea for these cherry tomatoes came from a half remembered dish that used to be on the menu at Billy Kwong. It is spicy, rich, oily and tomatoey, and goes perfectly with the charry flavour of meat cooked on a barbecue or charcoal grill. Simple and easy to make, it’s an ideal dish for a summers evening spent outside.

Serves 4
Preparation 10min
Cooking 40min
Skill level Easy

By
O Tama Carey


Ingredients

200 ml grapeseed oil
1½ tsp dried chilli flakes
1 tsp fennel seeds
200 g diced tomato or tomato pulp
2 tsp caster sugar
300 g cherry tomatoes
60 ml (¼ cup) apple cider vinegar
800 g hanger steak, trimmed (see Note)
olive oil, for rubbing
river salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat the oven to 140°C.

Place the grapeseed oil in a small saucepan over high heat until you see it start to shimmer. This gives the oil an extra little bit of smoky flavour before you add the other ingredients. Remove the oil from the heat and let it cool for about 8 minutes. If you have a good thermometer, now would be a good time to whip it out. You want the oil to be at about 120–140°C.

Meanwhile, place the chilli flakes and fennel seeds in a small-ish baking dish – you want a nice size that the tomatoes will fit into snugly.

Once the oil is at the right temperature, pour it over the chilli and fennel in the baking dish. It should all start to sizzle a little and release some nice smells – don’t breathe the aroma in too much, though, as it will be a little spicy.

Once the sizzling has calmed down, add the diced tomato and sugar and give it a nice stir. Then add the cherry tomatoes and vinegar, give it a good season with salt only, then roast for 30 minutes.

Once cooked, keep the dish of tomatoes in a warm spot until you are ready to serve.

To cook the steak, bring it to room temperature, rub it with the olive oil and season generously. Preheat a chargrill or barbecue to hot. Cook the steak, turning every so often until it’s cooked to medium-rare. Place the steak somewhere warmish so it can have a little rest before it’s consumed.

Get a large platter and warm it in the oven. Cut the steak against the grain on a diagonal into 3 cm slices and arrange them nicely on the platter. Season with some salt, then get your tomatoes, give them a little stir and spoon them over the top. Pour over the remaining tomato liquid and serve.

Note

• I like to use hanger steak, a cut taken from the diaphragm of a cow, as it has a distinct full flavour that stands up to the chilli from the tomatoes. It’s a cut that’s best cooked to medium-rare; too rare and it is still quite chewy, but cooked for too long and it becomes very dry and unpleasant. However, do feel free to substitute a cut of your choice. I believe the tomatoes would also work well with other types of animals.

Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.
 

More Grilled Recipes:

Perfectly Grilled Steak
Barbecue steak with lime and mango salsa
Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe

 
Save and share Chargrilled hanger steak with fennel and chilli oil roasted cherry tomatoes recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

2/13/2015

Grilled mackerel with barley, eggplant and garlic yoghurt recipe


Mackerel would have to be one of the most underrated fish in Australia. Ironically, most of the catch is ground into food for farmed fish, which end up with nowhere near the incredible flavour and texture of mackerel. Grilled slowly over coals, it offers a wonderful eating experience: the natural oils in the fish mean it stays juicy and succulent, and the flesh absorbs the smokiness from the grill.

Serves 4
Skill level Easy

By
Rodney Dunn

Ingredients

200 g (1 cup) pearl barley
sea salt and freshly ground black pepper
6 Japanese eggplants (aubergines), halved lengthways
3 roma (plum) tomatoes, halved lengthways olive oil, for brushing
2 whole mackerel (about 700 g in total)
handful (large) of flat-leaf parsley leaves
handful of mint leaves

Garlic yoghurt

140 g (½ cup) plain yoghurt
2 tsp tahini
2 cloves garlic, finely grated
50 ml extra virgin olive oil
sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Bring a saucepan of lightly salted water to the boil over high heat. Add barley, reduce heat to a simmer and cook until just tender, about 8–10 minutes. Drain barley and spread over a tray or large plate to cool.

For garlic yoghurt, combine yoghurt, tahini and garlic in a bowl, then whisk in olive oil in a thin, steady stream. Season with salt and pepper.

Preheat a chargrill pan or barbecue grill plate over high heat. Brush eggplant and tomato with olive oil and season with salt. Place vegetables cut-side down on grill and cook for 3–4 minutes, then turn and cook for another 3–4 minutes or until tender. Remove and set aside on a plate covered with foil.

Brush fish with olive oil and season with salt. Make sure grill is very hot – this will prevent fish from sticking – then place fish carefully on grill and leave untouched for 4–5 minutes. Turn and cook for another 4–5 minutes or until fish is just cooked through but remains juicy.

To serve, scatter barley over a plate, season with salt and pepper, then arrange grilled eggplant and tomato on top. Lay fish on plate, drizzle with garlic yoghurt and scatter with herbs.

Recipe and image from The Agrarian Kitchen, Rodney Dunn, with photography by Luke Burgess (Lantern, $59.99 hbk).


More Grilled Recipes:

Spiced fish with chargrilled corn salad
Barbecued Spanish mackerel cutlets with smoked paprika  
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe
Grilled sea bream recipe  


Spiced fish with chargrilled corn salad recipe


Serves 4
Preparation 30min
Cooking 20min
Skill levelEasy

By
Michele Curtis

Ingredients

1 tsp smoked paprika
1 tbsp olive oil
salt and freshly ground black pepper
4 x 200 g (7 oz) firm white fish fillets (such as blue eye, flathead or snapper)

Chargrilled corn salad

2 corn cobs, husks removed
olive oil, for cooking
salt and freshly ground black pepper
1 small red chilli, seeded and diced
100 g (3½ oz) baby spinach leaves
1 small handful coriander (cilantro) leaves
½ red onion, thinly sliced
2 tbsp lime juice


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat a barbecue grill until hot.

To prepare the salad, rinse the corn cobs briefly to ensure that all the silky husks have been removed. Brush all over with oil and then sprinkle with the salt and black pepper. Cook the cobs for 10 minutes, turning often. Remove from the heat and leave to cool.

Using a sharp knife, slice the corn kernels away from the cobs. Place the corn in a bowl along with the chilli, spinach leaves, coriander, red onion, lime juice and 40 ml (1¼ fl oz) olive oil. Season with salt and pepper and mix to combine.

When ready to cook the fish, mix the paprika with the oil and season with the salt and pepper. Brush over the fish fillets and cook for 3–4 minutes on each side, depending on the thickness of the fish.

Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.
 

More Grilled Recipes:

Barbecued Spanish mackerel cutlets with smoked paprika
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe
Grilled sea bream recipe  
Grilled-Fish Foil Packets Recipe

Save and share Spiced fish with chargrilled corn salad recipe

this recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

1/25/2015

Greek chicken with roasted capsicum, olive and orzo salad recipe

Greek chicken with roasted capsicum

To get the most out of this dish, marinate the chicken before doing anything else so it has time for the flavours to infuse the meat. Orzo (or risoni, as it’s also known) is found in the pasta section of most supermarkets. For a gluten-free variation, look for rice flour-based orzo, which is available at health food stores.

Serves  2
Preparation 15min
Cooking 15min
Skill level Easy


By
Brett Sargent


Ingredients

400 g chicken thigh cutlets (see Note)
1½ tbsp extra-virgin olive oil
2 cloves garlic, finely chopped and smashed to a paste
juice and finely grated rind of 1 lemon, plus extra wedges to serve
¼ cup oregano leaves
½ tsp ground fennel
2 red baby capsicums, halved
100 g (½ cup) orzo (see Note)
60 g feta, crumbled
2 tbsp walnuts, lightly toasted
50 g black olives
salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Place the chicken in bowl with 3 teaspoons olive oil, garlic, lemon rind and half each of the lemon juice and fennel. Finely chop half the oregano and add to the chicken. Season to taste and mix until the chicken is evenly coated. Set aside.

Bring a saucepan of salted water to the boil. Add the orzo and cook according to packet directions, around 11 minutes. Combine the remaining olive oil, lemon juice and fennel. Add to the warm orzo, season to taste and mix until evenly coated. Set aside.

Preheat a barbecue or chargrill pan over high heat. Add the capsicum and chicken. Cook the chicken for 4–5 minutes on each side or until just cooked through. Cook the capsicum until lightly charred and softened.

Add the capsicum, walnuts, feta, olives and remaining oregano to the orzo and toss gently. Divide orzo between plates and top with chicken. Serve with lemon wedges.

Notes

• Chicken thigh cutlets are chicken thighs with the skin on and the bone in. You can use skinless and boneless chicken thighs if you prefer, but they wont be as moist and flavoursome.

• Orzo, also known as risoni, is available in the pasta section of supermarkets.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson.

Cast iron grill pan and Mulberry knife and fork, all from The Chef and The Cook. Wooden board from Koskela. Dinner plate from MUD Australia.


More Grilled Recipes:

 
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers
Grilled Thai chicken
Indian-spiced chicken with raita and tomato salsa
Simply Grilled Chicken Breasts

1/24/2015

Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)


The Spanish “adobo” or spice mix was originally used to preserve meats, by using spices, salt and vinegar to create a crust and ward off spoiling. As the Spanish traversed the globe, so did their curing technique, but as skilled cooks adopted the adobo it became used more as a delicious seasoning than cure, just like the one in this simple recipe.

Serves 4
Preparation 40min
Cooking 15min
Skill level Mid

By
Peter Kuruvita

Ingredients

⅓ cup puffed amaranth, to serve (see Note)

Jalapeño vinaigrette

125 ml (½ cup) olive oil
25 ml apple cider vinegar
20 g pickled jalapeño chillies, chopped finely
25 g garlic cloves, crushed
1 tbsp finely chopped coriander
3–4 small red radishes, thinly sliced
salt and ground black pepper

Adobo chicken

1 tbsp garlic powder
1 tbsp paprika
1 tbsp cumin seeds
2 arbol chillies
5 Mexican bay leaves
2 tsp Mexican oregano
1½ tsp salt, or to taste
4 chicken breast fillets
60 ml (¼ cup) olive oil

Mexican street salad

½ firm ripe red papaya, cut into large cubes
2 vine-ripened tomatoes, cut into wedges
½ small ripe pineapple, peeled and sliced
2 prickly pears, peeled and quartered (see Note)
2 firm ripe avocado
1 bunch baby coriander
¼ cup picked mint leaves
sea salt, to taste
1 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the vinaigrette, whisk all the ingredients well and check the seasoning.

To make the adobo chicken, grind together the spices using a mortar and pestle or spice grinder until fine and well combined. Coat chicken breast fillets lightly with the adobo mix.

Place a grill on a medium heat. Brush the grill with oil then add the chicken. Baste the chicken every few minutes with a brush of olive oil to prevent them drying out. After 5 minutes, turn each piece of chicken 45-degrees to create a lattice mark. After another 3 minutes, turn the chicken over and continue cooking the other side for 5 minutes. Push gently against the thickest part of the fillet and if ready, it should be firm but spring back to the touch. Remove from the heat and keep warm.

To make the salad, arrange the fruit on large plates. Garnish with the baby coriander and mint, then the jalapeño vinaigrette. Cut the chicken on an angle against the grain in slices 1 cm thick, then arrange over the salad. Dress with a little more jalapeño vinaigrette and garnish with puffed amaranth. Serve immediately.

Note
• Puffed amaranth is available in health food stores, where it can often be found with the breakfast cereals.
• Dragonfruit may be used in place of prickly pears if unavailable.


Recipes related to Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta):

More Grilled Recipes:
 
Madhur's chicken tikka masala
Lemon and chilli chicken skewers
Grilled Thai chicken
Indian-spiced chicken with raita and tomato salsa
Simply Grilled Chicken Breasts
Grilled chicken with harissa and cumin recipe


 

12/02/2014

American-style barbecue sauce and brisket recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try American-style barbecue sauce and brisket recipe. Enjoy grilling and learn how to make American-style barbecue sauce and brisket. 

This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s hidden around a lot of fat and bone, which gives the meat great flavour. It does take a long time to cook, though. I use a smoker for this recipe, but you could use a charcoal barbecue or even cook it in the oven.

Serves 6
Preparation 15min
Cooking 6hr 25min
Skill level Mid

By
Matthew Evans

Ingredients


1 tbsp olive oil
½ small red onion, finely diced
1 tsp grated ginger
½ tsp cumin seeds
1 tsp ground coriander seeds
1 tbsp sweet paprika
2 tsp chilli powder
½ lemon, finely chopped
2 tbsp apple cider vinegar or white wine vinegar
60 ml (¼ cup) lemon juice
2 tbsp brown sugar
1 tsp dried mustard powder
1 x 400 g can crushed tomatoes
1 tbsp Worcestershire sauce
3 kg beef brisket on the bone
salads and boiled potatoes, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time overnight

Heat the olive oil in a large, heavy-based pan over a low heat and fry the onion for 5 minutes or until soft. Add the ginger, cumin, coriander, paprika and chilli and keep frying gently for about 5 minutes or until fragrant. Don’t let the spices brown and burn.

Add all the other ingredients except brisket, season with salt and pepper and gently simmer, stirring occasionally, for 15 minutes. Make sure the pan doesn’t become too dry, add a tablespoon of water if necessary.

Rub about half of the mixture over the beef and marinate at least overnight. I like to marinate mine for 2 days if possible. Remaining sauce will keep refrigerated in an airtight container for up to 1 month.

Cook, covered, over a very low heat on a charcoal barbecue for 6-8 hours or until the meat is tender, checking the heat and adding a touch of marinade as you go. You want some smokiness, and the outsides will turn dark, but just take care it doesn’t actually burn as the sugars in the sauce can taste a bit acrid if burnt – the insides will still taste great, though. Alternatively, preheat oven to 100°C and cook in a deep roasting pan for at least 8 hours.

Shred the meat and serve with a good mix of salads and some boiled potatoes.

Photography Alan Benson

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More Grilled Recipes: 

Grilled Brisket with Tangy Mop Sauce 
Texas BBQ Braised Beef Brisket Recipe 
Chuck Wagon Brisket Recipe 
Oklahoma Joe's Smoked Brisket Flat 
Texas BBQ Sauce 
Steak with pepper sauce recipe 

Save and share American-style barbecue sauce and brisket recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Addthis social buttons

LinkWithin

Related Posts Plugin for WordPress, Blogger...