Deep fried Silver Bait Fish

Ingredients:

Silver fish

black pepper

salt

garlic powder

chilli powder

Marinate above for 15-20mins

2 tbs rice flour

2 tsp tapioca flour (optional)

Mix the flour with the silver fish and sift out the excess flour.

Method:

1. Heat up the oil 
2. Put in the silver fish and deep fried for 3-4mins.

*Timing may varies, depends on the heat, and amount of fish.

Brussels Sprouts with Bacon

Ingredients:

1/3 lb thick cut bacon, cut into 1/2-inch dice

1 1/2 lbs Brussels sprouts

2 medium shallots, thinly sliced

Kosher salt

Freshly ground black pepper

Method:

1. Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by burssels sprouts and cook for 5 minutes. Drain and set aside.
2. Add bacon into a 10-inch skillet over medium-high heat and cook until fat render and bacon crisps. Remove bacon to a large bowl and remove all bacon fat expect 1 tablespoon. Add shallots into pan and cook until lightly browned. Remove to bowl with bacon.
3. Place brussels sprouts in a large bowl and toss with reserved bacon fat and salt and pepper to taste. Place on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side.
4. Remove brussels sprout from grill into bowl with bacon and shallots, toss to combine. Pour out onto a serving dish and serve immediately.

Pan fried Salmon

Ingredients:
Salmon
Fresh dill
1 russell potatoes
20g butter
3 tbs whipped cream
Steak tomatoes
Salt
Pepper

Method:

1. Marinate Salmon with dill, salt and pepper for 10mins.
2. Peeled potatoes, boiled potatoes in a pot of water for 10-15mins.
3. Drain water, mashed potatoes.
4. Add in salt, pepper, butter, whipped cream, stirred evenly.
5. Pan fried the Salmon, timing depends on the thickness of the fish. Try not to turn the fish too many times.
6. Dish up and served with mashed potatoes.

Biscuit scones

Ingredients:
(makes 7)

250g cake flour
1 tablespoon baking powder
one pinch of salt
50g cold unsalted butter (cut into small pieces)
30g caster sugar
1 egg plus enough fresh milk to make up 140ml

Method:
1. Lightly beat the egg and add enough fresh milk to make up 140ml of liquid.

2. In a large mixing bowl, sift together the flour and baking powder. Add in salt and sugar and whisk the dry ingredients together. With finger tips rub the COLD butter into the dry ingredients until the mixture resembles coarse crumbs. (It is important that the butter be cold so when it is cut into the flour mixture it becomes small, flour-coated crumbs. Due to our hot weather and my warm hands, I use a fork to work the butter into the dry ingredients. If the butter starts to melt away during this process, stop and place the mixture in the freezer for 10-15mins to prevent the butter from melting further. Continue the process when the mixture is well chilled.)

3. Keep the mixing bowl (with the flour-butter mixture) in the fridge for at least 30 mins.

4. Remove bowl from fridge. Add the egg & milk mixture and stir until just combined. The mixture will be sticky, moist and lumpy. Gather up the mixture and place it on a lightly floured surface and give it a few light kneading (not more than 10 seconds) so that it comes together to form a dough. Do Not over work the dough. (Only mix the dough until it comes together. Too much kneading will cause gluten to develop, and the resulting biscuits will turn hard and chewy. Mix only until the ingredients come together into a combined mass.)

5. Place dough in a plastic bag or cover it with cling wrap. Keep dough in fridge for about 30mins. (The objective here is to keep the dough cold to prevent the butter from melting so that there will be little bits of dispersed butter in the dough. During baking, the heat will cause these tiny bits of butter to melt into the dough and leaves pockets and layers in the biscuits for them to rise nicely. If the butter melts or softens before baking, the resulting biscuits will be hard and flat.)

6. On a lightly floured surface, dust your hands and the dough with some flour and pat out into 1 inch thickness (avoid using too much flour). Cut out the dough with a lightly floured 2.5-inch biscuit cutter (I use a drinking glass instead). In order for the biscuits to rise evenly, press the cutter directly down and lift it straight up without twisting. Dip the cutter into some flour after each cut. Gather scraps together and repeat until all the dough is used.

7. Place cut biscuits on baking sheet (lined with parchment paper). For soft-sided biscuits, place them close together on the baking sheet so that the sides are touching. For crisp-sided ones, place them 1 inch apart, these will not rise as high as biscuits that are baked close together. Brush the tops with some milk.

8. Bake at preheated oven at 200degC for about 13 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. The texture of the interior should be light and soft. Remove from oven and place on a wire rack. Serve warm.

source from happyhomebaking.blogspot.com

Homemade salad

Ingredients:

1. Macadamia nuts
2. Romaine lettuce
3. bacon bites
4. Tuna flakes in olive oil
5. Baby tomatoes
6. Garbanzo beans

Dressing ingredients:

1. Mayonaise
2. Lemon
3. Salt
4. Pepper
5. Honey

Almond- Bacon Cheese Crostini

Ingredients:

1 French bread baguette (1 pound), cut into 36 slices
2 cups (8 ounces) shredded cheddar cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional

Method:

1. Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
2. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.

Yield: 3 dozen.

Crepe Quiche Cups

Ingredients:
2 eggs
1 cup plus 2 tablespoons milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/8 teaspoon salt

FILLING :
1/2 pound bulk pork sausage
1/4 cup chopped onion
3 eggs
1/2 cup milk
1/2 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese

Directions:

1. For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
2. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
3. Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
5. Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 200° (with fan) for 8 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

Yield: 16 crepe cups.

Deep fried onion rings

Ingredients:

1 large onion
4 tbs cake flour
1 egg
2 tbs water
1.5 cup bread crumbs
1/2 cup cake flour
1/2 tsp baking powder

Method:

1. Sliced onion about 1cm thick, separated the rings and soak in cold water for 30 mins. Drain and dry it with paper towels.


2. Whisk together 4 tbs of flour, egg and water in a bowl.


3. Mix 1/2 cup flour and baking powder in another bowl.


4. Dust onion rings with flour mixture and dip into egg mixture, one at a time.


5. Coat with bread crumbs.


6. Deep fried rings in hot oil until golden brown.