Recipe Round Up: February
Leek + Chorizo Quiche
Level: Easy-yum
Ingredients
1 sheet of puff pastry
1 leek
2 chorizos
8 eggs
1 tbsp thyme
Knob of butter or ghee
Olive oil
Equipment
Quiche dish
Ceramic baking beans or 1 cup of rice
Method
1. Take out your sheet of puff pastry from the freezer and let it sit to thaw for about 10 minutes, or until it’s pliable enough. Turn the oven on too 200.C
3. Chop your leek in half lengthways, clean it with running water and chop nice and thin.
4. In a frying pan, heat up the knob of butter (or Ghee) and a splash of Olive oil.
5. Add your leek, thyme and salt and fry until it’s looking slightly caramelised.
6. In the meantime, place your puff pastry in your quiche dish gently and press around the edges to get the creases of the dish nicely marked.
7. Poke the bottom a few times with a fork. This will help the puff pastry not to expand too much while pre-cooking.
8. On top of your pastry put a sheet of baking paper and add ceramic baking beans on top.
9. Blind bake the pastry for aprox 10 minutes then remove the beans and the paper and let it sit on the counter.
10. When ready transfer the leek to a bowl to cool down.
11. Slice your chorizo and in the same pan fry it until golden but don't over cook as it will go into your quiche and finish cooking there.
12. In a big mixing bowl crack all your eggs, add a sprinkle of salt and pepper and add your leek. Mix well.
13. Now add this mix in the pre cooked puff pasty and place the chorizos on top.
14. Cook in the oven until golden on top and the puff pastry is looking well done.
Remove from the oven, mix some greens for a simple salad and you've got a really delicious and easy light lunch at hand!
NOTES
> You can substitute the chorizo for bacon if you like. Just chop the bacon in small bits and cook with the leek.
> You can also omit the meat and make it a vegetarian option.
Recipe from @romina_alessandra_
Korean BBQ Chicken (from Recipe Tin eats book)
Level: Medium
Ingredients
1.5kg chicken thighs
Marinade
3tbsp gochujang
2 tbsp brown sugar
1 tbsp light soy sauce
1 tbsp mirin
1tbsp finely grated garlic
1tbsp finely grated ginger
1 tbsp sesame oil
1/2 tsp white pepper
To serve
Rice
Cucumber ribbons + spring onions
Method
Marinate chicken for at least three hours, preferably overnight.
Preheat the ocen grill to high with the oven shelf 20cm from a tray lined with foil (not paper). Place a wire rack on the tray.
Place the chicken, smooth side down, on the rack until chicken is lightly browned. Turn the chicken over. Use a brush to brush half the residual marinade from the bown and dab it onto the chicken generously, then grill for 2 minutes. Baste again with remaining marinade and spray with a little oil. Grill for 5-6 minutes.
Serve, covering with the tray juices, with rice and ribbons of cucumber and spring onions.
Recipe from Recipe Tin Eats cookbook, via our regular, Jo 💕
Gabby’s Chocolate Cake
Level: Premium
Ingredients
6 Large eggs (separated)
250gm Caster sugar
250gm Unsalted Butter
1 cup Plain flour
150gm Almond meal
4tbsp Strong coffee
250gm Dark chocolate
Glaze
1tbsp Redcurrant jelly
Chocolate Ganache
150gms Dark chocolate (70% or over)
100gms Unsalted butter
Method
• Grease and paper a 23 x 6 cm spring form pan
• Melt chocolate with coffee, allow to cool slightly
Cream butter and sugar (save a little sugar for meringue)
Add egg yolks until light
Fold in almond meal
Fold in sifted flour
Whip egg whites until stiff, gradually adding a little sugar until peaks are firm but not dry
Add whites in 3 lots, gradually folding in. Pour into tin
Bake 40 mins180 deg C (little less for fan forced – start checking at about 30-35 mins as ovens vary)
Allow to settle in oven (with door slightly open 10 – 30 mins)
On a rack, leave to cool completely in tin. Turn out and brush with hot redcurrant jelly – you can do a couple of layers by allowing each layer to set in between.
Melt chocolate and butter, mix until smooth, allow to cool slightly
Top cake with chocolate ganache.
Note: The cake should be a little raw in middle as it will continue to cook when it sits in the oven as it is cooling. This is the trickiest bit as you have to learn what ‘just right’ is (i.e. not too wet or too cooked).
You can mix a little cream into the ganache and reduce the butter a bit.
Recipe from our regular, Gabby 💕