Katrina & Amie's Famous Nanchow

The Block's renovators turned chefs when they were challenged 

on Day 43 to build a flat-pack kitchen then cook a meal for 20 guests.

This is the recipe for Katrina and Amie's famous Nanchow,

that won the challenge!

As Karl Stefanovic would say "Go the sisters"!!!

Katrina and Amie's Chicken and Corn Chowder (Nanchow)

INGREDIENTS
1 Onion, diced
250g Bacon, diced
1 Carrot, diced
1 Potato, diced
1 BBQ Chicken, meat removed from carcass and diced
1 Can of Corn Kernels, and their juice
1 Can of Cream of Chicken Soup
1 Can of Evaporated Milk (I used Nestle)

METHOD
Heat a stock pot over a medium to high heat, add onion and diced bacon and saute until onion is translucent.

Add carrot and potato. Mix gently until well combined.

Add the chicken, then the can of corn kernels (including the juice). Stir gently.

Add the can of soup, then the can of milk. Stir gently until well combined.

Simmer for 30 minutes or until vegetables are soft.

Season with salt and pepper and serve with crusty bread.



Japanese Rice Salad

Rice salads make an excellent dinner by themselves,

a perfect side dish and a great solution for picnics, 

BBQs or any time you need a filling, tasty and healthy dish.

This rice salad is japanese inspired.

Today, I teamed this salad with my
wasabi salmon for a great gourmet
lunch when friends dropped in.

And it was so easy.

INGREDIENTS (Serves 4)

2 Cups Brown Rice, cooked, drained and rinsed under cold running water
½ Bunch Shallots, finely chopped
1 Capsicum, finely diced
1 Lebanese Cucumber, seeded and diced
2 Tbsps Pickled Ginger, shredded
1 Red Chilli, sliced thinly
¼ Cup Coriander, finely chopped

Dressing
¼ Cup (60ml) Mirin
2 Tbsps Rice Vinegar
2 Tbsps Soy Sauce
1 Tbsp Lime Juice, optional
Pinch of Salt
Pinch of Sugar
1 Tsp Sesame Oil

To Serve:
Wasabi Salmon http://beccannonsrecipes.blogspot.com/2011/09/wasabi-salmon.html
Or 300g smoked salmon or sashimi grade salmon, tuna, kingfish or ocean trout, thinly sliced

METHOD

Combine rice, half of the onions, capsicum, cucumber, ginger, chilli and coriander in a large serving bowl.

In a jar combine mirin, rice vinegar, soy, lime juice (if using), salt, sugar and sesame oil; shake well to dissolve sugar and salt.

Toss dressing over the rice mixture, mix to combine.

To Serve: top with Wasabi salmon or thinly sliced fish and reserved shallots.

Pan Fried Chicken with Chinese Vegetables

This is so easy and quick.

It is the ultimate recipe for the time restricted cook.

And to boot it is very low calorie and low carb.

INGREDIENTS (Serves 2)

Oil Spray

2x Chicken Breasts

2 Garlic Cloves, thinly sliced

2 cm Fresh Ginger, shredded or minced

1 Bunch of Bok Choy

1 Bunch of Asparagus, trimmed

1 Bunch of Broccolini, trimmed

3 Tbsps Oyster Sauce

3 Tbsps Soy Sauce

3 Tbsps Water

1 Stem of Shallots, finely cut

2 Tbsp Coriander Stems, finely cut

METHOD

Bring a large saucepan of water to the boil. Place a steaming basket on top.

Meanwhile, spray frying pan with oil and heat on medium to high. Cook the Chicken for 4 to 5 minutes each side, or until browned and cooked through.

Now, scatter ginger and garlic into the steamer basket. Top with bok choy, asparagus and broccolini. Steam, covered over simmering water for 8 minutes, or until cooked to your liking.

Heat oyster sauce, soy sauce and water in a small saucepan, or in a jug in the microwave.

To Serve: plate up the steamed vegetables, top with the pan fried chicken, drizzle with sauce, and sprinkle with shallots and coriander.

 

Spaghetti with Fish, Lemon and Chilli

Spaghetti with Fish, Lemon and Chilli:

This is a quick easy to make, delicious meal.

Omit the fish and enjoy a great last minute meal in minutes.

Also great with scallops or prawns.

INGREDIENTS (Serves 2)

1 Tbsp Olive Oil
3 Garlic Cloves, thinly sliced
1 Birdseye Chilli, finely chopped (perhaps deseeded according to your palate)
1 Cup White Wine
1/4 Cup Lemon Juice
350g Firm White Fish, cut into 2cm cubes (Snapper, Ling, etc)
1/4 Cup Continental Parsley, chopped finely
1 Tbsp Butter
200g Linguine
Sea Salt
Freshly Ground Pepper

To serve, a sprinkle of Parmesan Cheese


METHOD

Cook the pasta according to packet directions, drain well.

Meanwhile, heat the oil in a large pan over a medium to low heat. Add the garlic and chilli, cook for 1 minute.

Add the wine and the butter, increase the heat to high and cook for 3 to 4 minutes.

Add the lemon juice. Cook for a further minute.

Add the fish, cook, stirring to make sure all ingredients are well combined. After 3 to 4 minutes, season with Salt and Pepper, and remove from heat.

Add the pasta to the pan with the fish sauce in it. Return to a medium to high heat.

Stir gently to coat all the pasta well.

Stir in the parsley.

Serve immediately, sprinkled with the parmesan cheese.

Kids Dinner - Salmon Skerwers

INGREDIENTS (Makes 6 skewers)

200g Salmon Fillet, skinned, boned and cut into 2cm cubes

2 Tbsp Runny Honey

2 Tbsps Soy Sauce

1 Tbsp Sunflower or Vegetable Oil

METHOD

Mix together the the honey, soy and oil in a shallow dish, add the cubes of salmon. Make sure they are well coated.

Cover, marinate in the fridge for about 1 hour.

Meanwhile, soak 6 bamboo skewers in water. This helps them to not burn under the grill.

Preheat the grill. Line a baking sheet with baking paper.

Thread 3 cubes onto each skewer, and place on the baking sheet.

Brush the salmon with the reserved marinade. Grill for 2 to 3 minutes one side. Turn, Baste, then 2 to 3 minutes the next side.

If you choose to you could put the reserved marinade in a saucepan, heat for a few minutes until reduced.

Serve kebabs with rice and mashed vegetables, and spoon over reduced sauce.

Homemade Seafood or Cocktail Sauce

Quick and easy seafood sauce.

Great for a Prawn Cocktail or Seafood Platter


INGREDIENTS



120ml (1/2 cup) Tomato Sauce
60ml (1/4cup) Cream or Mayonaise
1 Tbsp Lemon Juice
1 Tsp Dijon Mustard 
1 Tsp Worcestershire Sauce
Dash of Tabasco Sauce
Salt & Freshly Ground Pepper, to taste

METHOD

Place the top 6 ingredients in a small bowl. Mix until well combined.

Taste and season with salt and pepper.

Chilli Crab Dip

This recipe is truly easy and a crowd pleaser.
Also works well cold.

INGREDIENTS (Makes about 3 to 4 cups)

1/3 Cup Mayonnaise

2 Tbsps Dried Onion Powder

2 Tbsps Lemon Juice

2 Tbsps White Wine

1 Tbsp Garlic, minced

1/2 Tsp Cayenne Pepper, optional

1/2 Tsp Tabasco sauce, optional

300g Cream Cheese, cubed

450g Crabmeat, fresh or tinned, chopped

To Serve:

Crackers or Vegetable Sticks

 

METHOD

In a food processor, combine the first eight ingredients. Cover and process until smooth.

Transfer mixture to a large microwave-safe bowl. Stir in crab and combine.

Cover the dip and microwave on high for 2-3 minutes or until bubbly.

Serve warm with crackers or vegetable sticks.

Chicken Tikka Curry with Spinach

If an easy, satisfying Indian curry is what you are craving,

look no further than this chicken spinach tikka masala.

This curry is easy to make with ingredients found in most kitchens.

A Great Friday Night Meal....... Even my 3 year old Millie, loves this!

INGREDIENTS (Serves 3 to 4)

1 Tbsps Oil - I used Vegetable 
500g Chicken Breast, diced
1 Tsp Garlic, crushed
1/2 Tsp Ginger, grated
1/2 Tsp Mustard Seeds - I used black
1 Small Brown Onion, finely chopped
3 Tbsps Tomato Puree
3 Heaped Tbsps Tikka (Marsala) Paste
100 g fresh spinach leaves
2 Tbsps Coriander, coarsely chopped
3 Tbsps Cream
Pinch of Raw Sugar
Salt, to season

METHOD

Heat the oil in a large fry pan over a medium heat and add the mustard seeds. Heat until they crackle.

Add the ginger and garlic and stir fry for 30 seconds before adding the onions. Cook for 3 minutes.

Add the Tikka Paste and 2 Tbsps water. Cook for a further 2 minutes.

Add the tomatoes. Cook for 3 more minutes and add the chicken. Sprinkle in some sugar and allow the chicken to cook through. This should take about 10 minutes.

Add the spinach leaves, put s lid on the fry pan and cook for another 2 - 3 minutes until wilted.

Check the seasoning and adjust if necessary. Stir in the cream and garnish with the coriander leaves.

Served with basmati rice, naan (or pappadums) and mango chutney.

Cold Buckwheat Noodle Salad

This is my adaption of the Michelle Bridges Noodle Salad.

Everybody who tastes this salad, absolutely loves it!

My husband believes this is one of my best ever salads!

INGREDIENTS (Serves 3)

Dressing

2 Tbsps Mirin

2 Tbsps Rice Wine Vinegar (or white wine vinegar with a sprinkle of sugar)

2 Tbsps Soy Sauce

1 Garlic Clove, crushed

1 Tbsps Ginger, finely grated

1 Tbsp Sesame Oil

*180g dried buckwheat soba noodles, cooked according to package directions, rinsed under cold water and drained (approx 4 minutes)

*1 Bunch of Asparagus, blanched and cut into 2cm lengths

1 Red Capsicum, seeded and julienned

1 Lebanese Cucumber, halved length ways and sliced thinly

3 Shallot Stems, thinly sliced

1/2 Cup of Coriander, coarsely chopped

Freshly Ground Pepper

* See note below for time saving method

METHOD

To make dressing, combine all ingredients in a jar or small bowl.

Place noodles, capsicum, cucumber, shallots, and asparagus in a salad bowl, mix gently until well combined.

Allow to chill in the fridge for at 10 minutes before serving.

Just before serving, add dressing and toss to coat.

Season with freshly ground pepper, and garnish with coriander.

This salad is great at a BBQ, or simply served with fish or chicken for a great midweek dinner!

* Note Cook asparagus in a saucepan of boiling water for 2 minutes. Remove with a slotted spoon and cool under cold water. Cook the noodles in the asparagus water according to packet directions.

Wasabi Salmon

This is the perfect dish for anyone who loves wasabi.

I think Salmon and Wasabi are the perfect duo.

I would like to thank one of my good friends Paula McSweeney

for idea of this tasty salmon recipe which is so easy and quick.

INGREDIENTS (Serves 3)

Marinade
2 Tbsps Soy Sauce

1 Tsp Wasabi Powder (dried Japanese horseradish)

Optional Marinade Extra

1 Tsp Minced Ginger (bottled)

3 x 250g Salmon fillets, with skin on (about 3cm thick)

Oil Spray

To Serve: Buckwheat Noodle Salad

http://beccannonsrecipes.blogspot.com/2011/09/cold-buckwheat-noodle-salad.html

METHOD

Combine soy sauce, wasabi, and ginger in a large zip-top plastic bag; add salmon. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat.

Remove salmon from the bag, reserving marinade.

While salmon marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add salmon skin side down and cook for 3 minutes or until skin is crispy.

Brush salmon with reserved marinade, then turn the salmon over. Reduce heat to medium and cook for 8 minutes or until salmon is cooked to your liking.

PAD THAI - Calorie Conscious Version

This is a calorie conscious pad thai!

Yes, we are still on our healthy eating plan!

Don't be put off by the long list of ingredients,

as this dish is very yummy and flavoursome.

Just omit the chilli for the kids.

INGREDIENTS (Serves 4 to 5)

200g Rice Noodles (prepared - approx 20 minutes)
Oil Spray
2 Eggs, scrambled and cooked
2 Tbsps Coriander Leaves, coarsely chopped
1 Tbsp Peanuts or Cashes, coarsely chopped (more nuts, more calories)

400g Chicken Breast, sliced
(optional 250g chicken and 150g cooked prawns, peeled and sliced)
4 Garlic Cloves, minced
2 Red Chillies, finely chopped

150g Snow Peas, thinly sliced on the diagonal
1 Red Capsicum, thinly sliced

2 Shallot Stems, finely chopped
1 Cup Bean Sprouts
3 Tbsps Fish Sauce
3 Tbsps Lime Juice
1 Tbsps Grated Palm Sugar

To Serve: lime wedges.


METHOD
Place a non stick wok over a medium- high heat. Lightly spray with oil. Stir fry the chicken, chilli and garlic until the chicken is brown and cooked thru. Set aside.

Lightly spray the wok again. Stir fry the capsicum and snow peas for 2 to 3 minutes.

Stir in prepared noodles and egg. Cook for a further 2 minutes.

Return the chicken to the wok, toss to combine well.

Add the Fish sauce, lime juice, palm sugar, shallots and bean sprouts toss gently.

Remove wok from heat, toss through the coriander and peanuts.

Serve with lime wedges.

Roast Pork with Gravy - Father's Day Dinner

There is nothing better than the feeling of biting into the

crispy crackling of a perfectly cooked pork roast.

A lot of crunch, followed by a tiny bit of chewiness,

the textures in one mouthful are like nothing else.

INGREDIENTS (Serves 6)

3kg Pork Leg or Rolled Loin 
1/4 Cup Olive Oil
1 Tbsp Sea Salt
10 Desiree Potatoes, quartered
1kg Pumpkin, deseeded and cut into large roasting chunks
6 Green Onions with bulbs, trimmed
1Tbsp Rosemary Leaves, chopped
4 Apples, cored and quartered
1 Tbsp Brandy
2 Tbsps plain flour
1 3/4 Cups Vegetable Stock

To Serve:
Honey Carrots
http://beccannonsrecipes.blogspot.com/2011/09/honey-dutch-carrots.html

Asparagus with Crispy Breadcrumbs
http://beccannonsrecipes.blogspot.com/2011/06/asparagus-with-crispy-breadcrumbs.html

METHOD

Preheat oven to 250°C. Place pork on a roasting rack in a large roasting pan.

Rub 2 tbsps oil over rind. Sprinkle with sea salt, using fingertips to rub into rind. Roast for 20 minutes.

Place potatoes, pumpkin, onions, rosemary and remaining oil in a large bowl. Toss until well coated.

Reduce oven to 180°C. Roast pork for a further 40 minutes. Remove pork from oven and baste with pan juices. Arrange potatoes, pumpkin and onions around pork. Roast for a further 1 hour.

Arrange apples in roasting pan with pork. Baste with pan juices. Roast for a further 30 to 40 minutes or until pork is just cooked.

Remove pork to a plate. Cover loosely with foil. Stand for 15 minutes to rest.

Spread vegetables and apple over roasting pan. Increase oven to 220°C. Roast for a further 10 minutes or until golden and tender. Remove vegetables and apple to a serving platter.

Drain excess fat from roasting pan into a jug. Place oven pan over a  medium heat on the stove top.

Add 2-3 tbsps of pan juices, brandy and stir to scrape sediment from base of pan. Add flour. Cook, stirring, for 1 minute.

Remove pan from heat and stir in stock. Return pan to heat. Cook, stirring, until gravy comes to the boil.

Slice pork and serve with apple, potatoes, pumpkin, onions, aspargus, carrots and gravy.

Honey Dutch Carrots

INGREDIENTS (Serves 4 to 6 as a side)

2 Bunches Baby (Dutch) Carrots, peeled, trimmed, leaving 1.5cm stalk intact
2 Tbsps Honey
15g Butter
1 Tbsp Seame Seeds

METHOD

Cook carrots in a saucepan of boiling, salted water for 10 minutes or until just tender. Drain.

Add honey and butter to pan over medium heat. Cook for 1 minute or until honey is runny.

Add carrots. Gently toss to coat.

Transfer the carrots to a serving plate, spriknle with sesame seeds and serve.