Chicken Yakitori

4 skinless & boneless chicken thigh fillets
spring onions, sliced into 3cm/1.5 inches batons
skewers

For the Yakitori Sauce
75ml Japanese Soy Sauce
60ml Sake
15ml Mirin
1 tablespoon caster sugar

To make the Yakitori Sauce:
In a small saucepan add the Soy, Sake, Mirin and caster sugar – stir and slowly bring to the boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.

Prepare the Chicken:
Trim the chicken of any excess and then cut into bite sized cubes. I tend to cut each thigh fillet into thirds and then slice that into thirds again. Naturally, this does depend on the size of the thigh fillet.

To make the skewers:
If you use bamboo skewers make sure you have soaked them first to stop them from burning.

Thread alternately with chicken and spring onion baton – don’t put too much on each skewer, 4 pieces of chicken and 3 spring onion batons should be enough for each skewer.

If you are doing this as finger food, then just use one piece each of chicken and spring onion.

To Cook:
You can do this on a grill or in a frypan – choice is yours.

Brush the yakitori sauce over the prepared skewers before placing them (sauce side down) on the heated grill/frypan. Brush the topside of each skewer before turning. Continue brushing and turning until the chicken is cooked and nicely browned. The sugar in the sauce will result in that lovely caramelised effect.

Shamelessly stolen from: http://cookalmostanything.blogspot.com (It’s a good recipe. I think the sugar needs to be doubled in the sauce though.)

Prawns + Scallops w/ Vermouth veloute

15ml shallots

5ml garlic

4oz vermouth

400ml cream

15ml butter

4 21/25 prawns raw peeled devained tail on

4 20/30 scallops, abductor muscle removed

4oz baby shrimp meat

10ml terragon

Saute garlic, shallots and butter until sweated (no color). Deglaze w/ vermouth. Reduce by half. Add cream, reduce by half. Mounter au beurre. Chill, store.

Saute prawns/scallops until 75% cooked. Add baby shrimp and 3.5 oz sauce. Finish w/ terragon when cooked. Serve over puff pastry.

Samosas

A

1oz Wild mushrooms

10ml minced Garlic

2 minced shallots

B

3 breasts cooked chicken 1/2″ dice

2oz white wine

C

500ml cream

100ml glace de viande

D

1tsp fresh tarragon

Saute A. Add B, reduce au sec. Add C, reduce by half. Add D. Cool, wrap in filo.

Fruit Bnod

A

1 apple, brunoise

1 pear, skinned, brunoise

1 peach, skinned, brunoise

1 tsp butter

2ml nutmeg

3oz goldschlager

B

2ml nutmeg

20g walnuts (powdered)

C

10ml mint

10ml honey

10ml butter

Saute A, add goldschlager after fruit is cooked. Flambe, reduce by half. Remove from heat, chill. Mix B together. Blend C. Wrap A in filo pastry, 4 layers total, spreading B and a generous portion of C between each layer. Finish final layer with a light glaze of C. Freeze or bake immediately.

These got me a really good mark on my final for Culinary arts…

Best chocolate chip cookies in the known universe

Now, I’ve never been able to make these nearly as good as dad can, but that’s to be expected.

Dad’s “Best in the known universe” chocolate chip cookies

3/4 cup golden crisco
1/4 cup brown sugar
2 large eggs
2 tbsp milk
3 tsp vanilla
2+ cups flour (mix until not sticky)
1 tsp salt
1 tsp baking soda
2 cups real chocolate chips, the big ones

Cream crisco + brown sugar. Add in eggs, vanilla, milk. Blend. Combine flour, salt, baking soda, until smooth and not sticky. Add chocolate chips.

Makes no more than 24 cookies.

Bake @ 375 for 13 minutes.

Choux Pastry

A

1c water

1/2c butter

pinch salt

B

1c flour

C

4 eggs

Boil A. Add B, cook until it forms a ball and pulls away from edges of the pot. Add C, 1 at a time. Pipe onto greased baking sheet, bake @400 for 30-35 minutes. Fill with cream filling. Mmm cream puffs.

Rhubarb Pie thing

Crust:

1 1/2c flour

2tbsp sugar

1/2c butter

Cut butter into flour/sugar mix until finely crumbed. Press into baking pan, bake 15min @ 325.

Filling

4c rhubarb/strawberries

2 eggs

3/4c milk

2tbsp flour

1 1/2 – 2 c sugar

Combine, put over cooled crust, bake 1hr @ 325