Cookbookmaniac
  • American Recipes
    Jerk Chicken – Everyone needs jerk at the bbq!
    My first introduction to Jamaican food was at the Glebe Street Markets in November. I waited in line to order for over 20 minutes just wanting to try something different. The wait was made a lot easier because the cooks were very handsome and buff. I also noticed that they were practicing safe-hygiene, there was a sink to wash hands, boxes of disposable gloves conveniently attached to the rafters, the gentleman handling the cash was not handling the food. They ran out of rice, so I asked for an extra salad. I didn't know what to expect. The only thing I knew about jamaican cuisine was from cookbooks. To my elation my meal was delicious. The chicken was mildly spicy and despite is charcoal exterior it was perfectly cooked and smoky. The mango salsa was fantastic, it was sweet and very soft. The salsa complimented the chicken very well. The coleslaw was average and nothing really excited me about it. Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. This usually consists of a combination of spring onions (scallions), onions, thyme, pimento (Jamaican allspice), cinnamon, nutmeg, chilies, garlic and salt. Jerk seasoning is traditionally applied to pork, chicken, seafood, beef, fruits and vegetables and is cooked over a fire pit or on a barbecue grill. Street-side "jerk stands" are frequently found throughout Jamaica. Jerked meat, usually chicken or pork, can be purchased along…
  • Asian Recipes
    Japanese-style Potato Salad – a bit like mash potato
    Recipe adapted from Harumi's Japanese Home Cooking by Harumi Kurihara Potato Salad is one of those great salads that appear across many cultures. Its seems to be one of those dishes where everybody has their own favourite way of making it and always claims to be the best. Potatoes are not a part of traditional japanese cuisine, however it is now very popular in modern day Japan. They often appear in bento boxes, or sandwiched between two slices of bread. Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used. It's seasoned only with salt and a little pepper, and lots and lots of mayonnaise. Chopped boiled egg adds to the richness. 1kg desiree potatoes, peeled 3 large hard boiled eggs, roughly diced 1 medium carrot, finely shredded 1 teaspoon granulated chicken stock powder 1 medium lebanese cucumber 1/2 teaspoon salt 1/4 cup of brown onion, finely diced 1 cup kewpie japanese mayonnaise 1/ Wash the potatoes, carrots and cucumber 2/ Bring a pot of water to boil. Place the potatoes in the pot (leave them whole). Turn the heat down to medium-high. Potatoes are done when you can slide a chopstick through the thickest part without too much resistance or cook for approx 20 minutes. 3/ Transfer the potatoes to a bowl and roughly break them up. Mix in the chicken stock powder and leave to cool. 4/ Cut the cucumber in half length-ways and then…
  • Asian Recipes
    Crisp Duck Breast with Orange and Daikon Salad
    "Yoshoku - Japanese food western style" Crisp Duck Breast with Orange and Daikon Salad Recipe taken from Yoshoku by Jane Lawson 2 orange 300g daikon 80g baby rocket 4 x 175-200g duck breast fillets oil, for brushing 1 1/2 tablespoons vegetable oil 1 teaspoon sesame oil 1 tablespoon drinking sake Ponzu Dressing 1 teaspoon lemon juice 1 teaspoon lime juice 1 teaspoon Japanese rice vinegar 1 teaspoon Japanese soy sauce 1 teaspoon mirin 1 teaspoon sake 1/4 teaspoon sugar 5 x 1cm piece of kombu, wiped with a damp cloth 1 teaspoon bonito flakes To make the ponzu dressing, put all the ingredients in a non-metallic bowl and stir until the sugar has dissolved. Cover with plastic wrap and refrigerate for 24 hours. Remove the skin from the orange and carefully remove all the pith. Segment the oranges into a bowl, then squeeze the juice from the membranes over the top. Chill. Peel the daikon, cut in half lengthways and slice very thinly into half moons using a Japanese mandolin or a very steady hand and a sharp knife. Rinse and drain the rocket leaves well, then put it, along with the daikon, in the refrigerator to chill. Lightly score through the skinand fat of the duck breasts using a sharp knife, being careful not to cut into the flesh. Season with salt, rubbing into the skin. Put a large heavy-based frying pan over medium heat and brush with a little oil. PLace the seasoned duck breasts skin-side down and…