KBKabaret

Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.

4 servings

Ingredients:

•   ⅓ cup “lite” coconut milk
•  2 serrano chiles, or jalapeno peppers, preferably red, seeded and minced
•  1 teaspoon minced fresh ginger
•  1 clove garlic, minced
•  2 teaspoons reduced-sodium soy sauce
•   ¼ cup lime juice
•  1 tablespoon brown sugar
•   1 pound medium shrimp, (30-40 per pound), peeled and deveined
•   1 teaspoon extra-virgin olive oil
•  ½ cup diced seeded tomato
•   4 cups baby spinach
•  4 large soft tacos

Directions:

1. Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
2.  Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

Tips

• Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
• Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you’re in a hurry, place shrimp in a colander under cold running water for about 5 minutes.
• People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Coconut Chili Sauce

Time to make: 5 mins

Ingredients:

• 1/4 cup sweet chilli sauce
•  1/2 cup light coconut cream
•  2 tablespoons brown sugar
•  1 tablespoon fish sauce
•   juice of 1 lemon
•  1 kaffir lime leaf, finely chopped (optional)
•  3 tablespoons chopped coriander

Instructions

Mix together all ingredients, then pour over tacos

Chicken Lap Lap is a recipe from the South Pacific Vila, Vanuatu
(suggested Pairing: Chardonnay Domaine de Bernier from the Loire region)
Serves 4

Lap Lap is easily made at home. This adapted recipe uses a grated taro lap lap base, topping it with spiced roasted chicken and gingery coconut gravy. Oven-baking the lap lap base means that it doesn’t get the same smoky flavor that an earth oven gives, but the banana leaves still do their magic.

Cook the lap lap in a casserole dish so that you can bring it to the table straight from the oven and eat it in true island style! To make it for four, use a larger chicken and up the quantities of everything else by another half.

Ingredients:

BASE

• 2 large squares banana leaf
• 5 cups grated taro
• 1 1/2 cups coconut milk
• 2 cups cooked island cabbage, squeezed dry (substitute: spinach)
• 4 small tomatoes, halved
• salt and pepper

CHICKEN

• 1 small whole chicken (about 2 1/2- 3pounds)
•  juice of 1 lemon or lime
• 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon chilli flakes or powder
• sea salt

COCONUT SAUCE

• 1 teaspoon coconut oil (substitute: vegetable oil)
• 6 cloves garlic, minced
• 3 tablespoons thinly sliced ginger
• 2 lime or lemon leaves (optional)
• 1/2 cup flour
• 2 cups coconut milk
• 2 chilies, whole
• 1/2 cup roughly chopped spring onions
• salt and pepper

Preheat the oven to 375°F.

Directions:

1. Soften two pieces of banana leaf in hot water. Lay one in an oiled casserole dish. Mix the grated taro with half a cup of the coconut milk. Spread the mixture evenly on the leaf to make a layer about 2 inches thick. Chop the island cabbage and place it in the center of the taro mix. Surround it with the halved tomatoes, cut side up. Season with salt and pepper. Drizzle the remaining cup of coconut milk over the the whole. Cover with the second softened piece of banana leaf. Set the taro cake aside while you prepare the chicken.
2. Rinse the chicken well and drizzle with the citrus juice. Place it in a mixing bowl with the oil and all of the spices. Coat well and transfer to a roasting pan. Roast the chicken and the taro cake at the same time for one hour. Baste the chicken with pan juices from time to time, and take the banana leaf cover off the taro cake for the last 20 minutes of cooking.
3. Meanwhile, make the coconut sauce. Heat the coconut oil in a heavy pot with the garlic and ginger. Add the citrus leaves, if using, and cook a little more. Add the flour and cook for four or five minutes to make a light roux. Pour in the coconut milk, add the chillies and spring onion and whisk well. Simmer for a few minutes, stirring, to thicken slightly.
4. Take the chicken and the taro cake from the oven. Let the chicken sit for a few minutes. Cut the chicken into serving-size pieces and place on the taro cake. Season the coconut sauce with salt and pepper and remove from the heat. Take your chicken lap lap to the table and drizzle with coconut sauce. Serve hot.

Serves: 24 rolls

Ingredients:

Dough recipe

• 1 cup milk, lukewarm
•  ⅓ cup milk, lukewarm
•  3 tablespoons melted butter – using 15ml measure – can use oil
•  4 cups of flour
•  1 teaspoon sugar
•  1½ teaspoons salt
•   2¼ teaspoons yeast – or a bread maker yeast packet

Filling ingredients

• 2 cups grated mozzarella and cheddar cheese mixture
•  3 tablespoons Vegemite
•  milk for brushing top of Cheesymite Scrolls

Directions:

1.  Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.
2.  Preheat oven to 200°C/400°F. Cut the dough in half, and roll out each half of the yeast dough into 2 rectangles, about 1cm thick. Do the next steps to both pieces of dough. 1cm thick dough will give you 12 pieces, ½cm thick dough will make 24 Cheesymite Scrolls.
3.  Spread the Vegemite thinly over the yeast dough, leaving a 1cm border around the dough, Vegemite free.
4.  Sprinkle the cheese over the Vegemite. Roll up the yeast dough firmly until you have a dough log. Start to roll along the long side of the rectangle.
5.  Using a sharp knife, cut the ends off the log and start to cut every 3cm along the dough log. Place the round scrolls on a greased baking sheet. Some people like to keep the Cheesymite Scrolls closely baked together, but I like perfectly round scrolls, so keep them a few centimetres apart from each other. Put a pinch of cheese on top of the Cheesymite Scroll. You can cover with cling wrap and place in a warm place for about 45 minutes, allowing the dough to rise further. This is optional, especially if you’re pressed for time, but makes for a better scroll.
6.  Brush the Cheesymite Scrolls with milk. Bake for 15-20 minutes, or until they are golden brown. Allow to cool and enjoy.

Ingredients:

• 1 Onion, finely chopped
• 1 clove Fresh garlic, finely chopped
• 2 Tbsp Olive oil
• 1  Carrot, peeled and diced
• 1 stick Celery, diced
• 2 1/2 pounds. Beef cheek, cut into bite-sized pieces
• ½ cup Red wine
• 4 1/2 Beef stock, or chicken stock or water to cover meat
• 1 *Bouquet garni
• 2 sheets Puff pastry, frozen

Directions:

1. Gently sauté the onion and garlic in olive oil, then add the chopped carrot and celery. Cook over moderate heat until fragrant and the onion is clear.
2.  Fill a bag with the seasoned flour, then add the beef cheeks and shake to coat. Place beef pieces, a handful at a time, into the pot and brown gently.
3.  Add wine, then stock or water to cover. Add the bouquet garni and put on the pot lid. Cook on the stovetop on low heat for three hours, or put in a pressure cooker for 20 minutes on high.
4.  Cool the cooked meat (overnight if you wish), grease your pie dish and preheat the oven to 425 degrees F
5.  Roll out one thawed pastry sheet to line the dish.
6.  Add the beef cheek filling (remove the bouquet garni first). Use the second sheet of pastry for the lid, sealing and crimping the edges all around. Cut a few slashes in the top and brush with beaten egg. Bake for 10-15 minutes until the pastry is browned and puffed. Serve with mashed potatoes and peas.

Note: Puff pastry likes to be cold when you use it so only thaw the sheets for 10 minutes maximum before you start using it. It should still be quite cold and stiff when you begin rolling.

*Bouquet Garni

A bundle of aromatic herbs.
Step 1: For a classic bouquet garni, gather together a few fresh parsley stalks, thyme sprigs and bay leaves.
Step 2: Use unwaxed kitchen string to tie the bouquet garni, then add the bundle to the pot. This makes it easy to remove after cooking.
Step 3: To stop the herbs from coming apart in the liquid, you can tie them in a piece of muslin. Add a few whole black peppercorns, if desired.

Recipe makes 4 pints, 8 half-pints or 16 4-oz jars

Ingredients:

•  3 pounds of very ripe Meyer Lemons (about 8 large)
• 3 pounds sugar
• 1/8 tsp. of cayenne pepper
• 6 ounces Scotch whiskey

Directions:

1. Place cleaned lemons in large nonreactive pot (enameled cast iron is good), cover with water and simmer until easily pierced with a fork, about 5 minutes if very ripe.  Drain carefully, capturing all juices and let cool until you can handle them.
2.  Cut off the stem end to create a small hole and squeeze the pulp into a strainer set over the same pot.  Remove seeds and add pulp to pot.
3.  Slice quartered skins into very thin slices and add to the pot.
4.  Add sugar and bring to vigorous boil, stirring frequently to prevent scorching.  Lower heat and simmer about 30 minutes stirring often until a candy thermometer reads 222F or the mixture coats the back of a spoon.
5.  Ready the jars as for canning.
6.  Carefully add the Scotch, taking care to avoid the steam and bubbles that will erupt.  Simmer for five minutes more to burn off alcohol and mixture thickens again.
7.  Take off heat and stir in Cayenne Pepper
8.  Ladle into jars, seal and process in hot water bath for 15 minutes or cool, cap and store in refrigerator up to six months, one year if processed as for canning.

Ingredients:

• 300 g (Around 10 1/2 ounces) *Kumera (orange sweet potato), peeled and thinly sliced
• Garlic olive oil spray
• 1 cup flour
• 1 teaspoon dried yeast
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/3 cup lukewarm water
• 1 tablespoon olive oil
• 1-1/2 tablespoons VEGEMITE
• rosemary sprigs
• 2/3 cup grated mozzarella cheese

Directions:

PLACE the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 375°F for 20-25 minutes or until just tender.

SIFT together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size.

ROLL out dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with VEGEMITE and then top with *Kumera Sweet Potato, rosemary and cheese. Bake in a hot oven 200°C for 10-15 minutes or until cooked through.

Serve immediately.

*Kumera has a nice sweetness, but if you can’t find it, use regular sweet potatoes or a combination of sweet potatoes and yam.

Ingredients

• 3 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 2 tablespoons dark corn syrup

Directions

1. Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
2. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
5. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Ingredients

• 5 (750 milliliter) bottles port wine
• 1 (750 milliliter) bottle 100 proof bourbon whiskey
• 1 (750 milliliter) bottle white rum
• 3 whole cardamom pods, cracked
• 1 small cinnamon stick
• 4 whole cloves
• 1 (3 inch) strip of orange peel
• 1 (8 inch) square of cheesecloth
• 3/4 cup white sugar
• 1 (15 ounce) package dark raisins
• 1 (6 ounce) package blanched slivered almonds

Directions

1. Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover Glogg.
2. While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
3. When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
4. Strain the cooled Glogg and reserve the raisins and almonds.
5. To store, pour strained Glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
6. To serve, pour Glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed Glogg into a small coffee cup or small Swedish-style Glogg mug, and garnish each serving with a few reserved raisins and almonds.

Ingredients

Cake:

• 1/2 cup poppy seeds
• 3 eggs
• 1 1/2 cups white sugar
• 1 1/2 cups sour cream
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Lemon Filling:

• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 pinch salt
• 1/2 teaspoon grated lemon zest
• 1/3 cup lemon juice
• 1/3 cup water
• 1/3 cup orange juice
• 2 tablespoons butter
• 3 egg yolks, beaten

Directions

1. Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
2.  Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
3.   Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
4.  In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
5.  Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6.  To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Fluffy Boiled Icing

Ingredients

• 1 cup white sugar
• 1/3 cup water
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners’ sugar

Direction

1.  Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 – 242 degrees F (114 – 117 degrees C).
2.  In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. A modern presentation is to cut it into squares so the different layers are evident. Rum is traditionally used in the simple syrup and chocolate sauce, but it can be omitted.

1 recipe *Vanilla Pastry Cream
3 recipes *(Combined for Plain Sponge Cake, Cocoa Sponge Cake, and Walnut Sponge Cake.)
1 recipe Rum simple Syrup
1 recipe Rum Chocolate Sauce

INGREDIENTS:

*Rum Simple Syrup:

• 3/4 cup sugar
• 3/4 cup water
• 1 (3-inch) strip orange zest (optional)
• 1 (3-inch) strip lemon zest (optional)
• 1/3 cup golden rum (optional)

For Assembly:

• 1/3 cup apricot preserves
• 1/2 cup finely chopped walnuts
• 1/2 cup golden or dark raisins
• 3 tablespoons Dutch-processed cocoa powder for garnish

*Rum Chocolate Sauce:

• 3/4 cup water
• 3 tablespoons golden rum (optional)
• 6 ounces good-quality bittersweet chocolate, chopped
• 3/4 cup sugar

Garnish:

• Sweetened whipped cream

DIRECTIONS:

1.    Prepare  *Plain Sponge Cake Recipe, Cocoa Sponge Cake Recipe, and Walnut Sponge Cake Recipe.
2.    Prepare *Vanilla Pastry Cream Recipe.
3.     Meanwhile, make the *Rum Simple Syrup by stirring the sugar, water, and orange and lemon zests, if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until the syrup has reduced slightly, about 5 minutes. Cool completely and stir in the rum, if using, and remove the zests, if using.

ASSEMBLY:

1.   To assemble: In a small saucepan, boil apricot preserves over medium heat and keep warm. Combine walnuts and raisins in a small bowl and set aside.
2.  Place walnut sponge cake in the bottom of a 13×9-inch rectangular pan. Brush with 1/3 rum simple syrup, then spread with warm apricot preserves. Spread 1/3 *vanilla pastry cream over the preserves and 1/2 the walnut-raisin mixture.
3.  Next, place the cocoa sponge cake in the pan, pressing down lightly. Brush with 1/3 rum simple syrup and 1/3 pastry cream. Sprinkle remaining walnut-raisin mixture on top
4.  Top with plain sponge cake, pressing down lightly. Brush with remaining rum simple syrup and remaining 1/3 pastry cream. Sift 3 tablespoons cocoa powder over top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
5.  To make the *Rum Chocolate Sauce: In a small saucepan over medium heat, bring 3/4 cup water, 3 tablespoons rum (if using), 6 ounces chopped chocolate and 3/4 cup sugar to a boil, stirring often. Reduce heat and cook at a brisk simmer, stirring often, until thickened, about 5 minutes. Cool slightly and serve warm.

*PLAIN/WALNUT/COCOA SPONGE CAKE

INGREDIENTS:

• 3 large room-temperature eggs
• 1/3 cup sugar
• 1/3 cup cake flour
• (1/3 cup ground (not chopped) walnuts for Walnut Cake) [OMIT FOR PLAIN SPONGE CAKE]
• (2 tablespoons Cocoa for Cocoa Cake) [OMIT FOR PLAIN SPONG CAKE]
• Pinch salt

DIRECTIONS:

1.  Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13×9-inch pan and line with parchment.
2.    Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.
3.   Using the whisk attachment of a stand mixer or electric handheld mixer on high Meanwhile, combine flour, (ground walnuts) or (Cocoa) and salt. In two additions, sift the flour-walnut-salt mixture or flour-cocoa-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.
4.    Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.
5.   Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet of parchment paper and another baking sheet and invert the sponge cake. Lift off the 13×9-inch pan and carefully peel off the parchment paper. Let cool completely.

*VANILLA CREAM

INGREDIENTS:

• 4 cups whole milk
• 1 vanilla bean, split lengthwise
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 12 large egg yolks
• 1 1/3 cups granulated sugar

DIRECTIONS:

1.    Have ready a large bowl filled 3/4 full with ice and covered with ice water. In large saucepan over medium-high heat, bring milk and vanilla bean to a boil. Once it comes to a boil, turn off the heat and let vanilla steep in milk for 10 minutes. Remove vanilla bean.
2.    In small bowl, gradually sprinkle gelatin over cold water and set aside to soften.
3.    In medium bowl, whisk egg yolks with granulated sugar for about 1 minute to combine. Gradually pour in hot milk, whisking continuously.
4.    Return mixture to saucepan and, stirring constantly with wooden spoon, cook over medium heat until sauce has thickened and is 180 degrees on an instant-read thermometer, being careful not to over cook or you will have scrambled eggs! Turn off heat.
5.    Immediately stir softened gelatin into pastry cream until dissolved. Strain mixture through a fine-mesh sieve into medium bowl. Place bowl of pastry cream into bowl of ice water and stir frequently until it starts to cool and thicken. If not using immediately as part of a layered dessert, chill in refrigerator for at least 4 hours.