Sunday, November 22, 2009

Friday, November 20, 2009

So 'n' So's are real So 'n' So's

Unfortunately after feeling ill all week and deciding on a quiet night at home I succumbed to the easy option of ordering home delivery for dinner tonight. I had a flyer from So 'n' So's which advised that I could order online so I plunged in and thought the Chicken on the bone in Thai red curry sauce sounded nice. I also got some steamed rice and roti bread with the expectation that I would be getting a lovely fragrant curry with loads of curry sauce and big pieces of chicken on the bone. I settled back in to watch some TV with a nice glass of Sauv Blanc and received an SMS confirming receipt of my order and advising that delivery would be at 20:04 (order placed at 19:11)

The delivery was on time and I went into the kitchen to serve up my dinner...but upon opening the main container I was tempted to run back to the front door to tell the delivery man that I had been given the wrong dish as what I saw before me was a standard chicken and vegetable stir fry with sliced chicken breast and a very minimal amount of pale looking sauce with no enticing aroma.

My purported 'chicken on the bone' had unfortunately been separated from the bone long before making it's way into the cook's hands and my promised bone certainly didn't make it into any part of the cooking process. It was merely sliced chicken breast..

But I was hungry so I served up a small meal with the hope that it would taste better than it luck was just a chicken and vegetable stir fry with tasteless sliced chicken breast, large broccoli & cauliflower florettes, carrot pieces, snow peas and watery sauce with a faint hint of red curry paste out of a jar.

I called the restaurant to make sure that I hadn't been delivered the wrong meal but was advised that that is how they cook chicken on the bone at So'N'So's. When I asked how sliced chicken breast is advertised as chicken on the bone she again checked with the cook and advised me that that is how they cook chicken on the bone and that you don't get the chicken on the bone.. Needless to say, I am now waiting for the delivery driver to come and pick up the majority of my meal (I had been planning on throwing it away anyway) and refund my and learn...repeat after me - "Laverton is not known for having good restaurants, do not succumb!"

Wednesday, November 18, 2009

Roasted Cauliflower Salad

Simon's cauliflower dish on this episode was a Roasted Cauliflower Salad. I've never thought to roast cauliflower so I'm going to give this a go to see how it compares to steamed cauliflower...

Cauliflower Soup

I'm at home sick and have been catching up on loads of old edisodes of The Cook and the Chef and Maggi just made a Cauliflower Soup with a difference that I definitely have to try - it has a lovely mushroom garnish and it looks delicious!

Monday, November 16, 2009

Mum's Mexican Layer Dip

1 tub or more sour cream
1 - 2 Tbsp mayonnaise
1/2 - 1 packet taco seasoning mix
- Mix together and spread on plate

1 - 2 Avocados, mashed with lemon juice & a little mayonnaise
- Spread over taco layer

2 tomatoes, deseeded & cut into small pieces
- Layer over avocado layer

Spring onions, finely chopped
- Layer over tomato layer

Top with grated tasty cheese & serve with corn chips

Saturday, November 7, 2009

Chocolate Mousse with Raspberry Coulis

I just received this link in my Sue's Daily Dish newsletter and it suggests that you could complete your French bistro-themed meal with this sweet treat so I'm tucking this away for future use..

Chocolate Mousse with Raspberry Coulis
150g Cadbury Dairy Milk Hazelnut chocolate
30g butter
2 tbsp Nutella hazelnut spread
2 eggs, separated
125ml thickened cream
200g Nestle Melts dark compound chocolate
300g Creative Gourmet frozen raspberries
1/4 cup roasted hazelnuts, chopped

Break chocolate into a heatproof bowl, add butter and Nutella. Melt in the microwave on medium low for 3-4 minutes, stir until smooth. Stir in egg yolks.

Beat eggwhites with an electric beater until soft peaks form. Beat cream until softly whipped. Fold eggwhites and cream into chocolate mixture until just combined. Cover and put in the fridge for 3-4 hours until thick.

Melt chocolate melts in the microwave on medium-low for about 3 minutes, stir until smooth.

Cut 6cm x 12cm squares of foil. Line 6 holes of a round-based patty tin with foil so the foil extends above the rim. Spread chocolate in the base and up the sides of the foil to make cups slightly larger than the pan holes. Allow to set.

Reserve 1/2 of frozen raspberries. Put the remaining raspberries in a bowl and heat in the microwave on high for 1 minute until soft. Mash with a fork then stir through a sieve. Discard pulp.

Swirl some syrup on each serving plate. Peel foil gently from chocolate cases and sit each one on a plate. Spoon mousse into cases and serve with remaining raspberries and hazelnuts.

Wednesday, November 4, 2009

Pork spare ribs slow braised in medicinal broth

I'm watching an episode of Luke Nguyen's Vietnam and he just made this delicious looking medicinal broth. I tend to overindulge every now and then so I'll be heading to my local Asian grocer to see if I can get my hands on all the ingredients.