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November Cookout

December 2, 2010
I have wonderful friends who thankfully appreciate food as much as I do. We have indoor cookouts frequently and it’s always a laugh. Good food and good friends go together, that’s just how it is! I bought Nigella Lawson’s (aka my fairy godmother) latest book Kitchen a few months back, but never got around to trying out any recipes till now. We made 2 recipes from her book; Chicken with Greek Herb Sauce and Indian Roast Potatoes. The Strawberry Tart is actually just a basic graham cracker pie crust and the very tasty vanilla pastry cream from these cupcakes and sliced strawberries. The chocolate drizzle was a last minute addition because I have chocoholics for friends!

Also, I am officially back! No more begrudgingly taking an unwanted sabbatical, because I’ve been given an early birthday present! I giggled like a demented fangirl the whole day when I got it (thanks again mom!) and no amount of smiley faces can accurately show how happy I am with this new camera! The exclamation mark overkill should show you how excited I am!

 

There aren’t too many photos of the food because I made a video of the entire cookout, and here it is!
(isn’t technology nifty?)

You can view the video in HD, as god intended, here. I loved doing this, taking and editing videos, so you can expect more of this sort of updates on this blog :)

 

Strawberry Tart
1½ cups of crushed graham cracker or digestives
6 tbsp (85g) butter, melted
3 tbsp castorsugar
1½ cup half & half*
3 egg yolks
¼ cup castor sugar
1½ tbsp cornstarch
pinch of salt
1 tsp vanilla
strawberries

 

*I’ve never used half and half before, every time I made this recipe I will make my own. It’s basically 7/8 milk, 1/8 melted butter and for this portion I used 315ml milk + 40g melted unsalted butter. More easy ingredient substitutions can be found here!*

 

 

-preheat oven to 350°f/180°c
-mix the first 3 ingredients well and press onto the bottom and sides of a pie/tart pan
-bake for 10mins, let cool for at least 30mins before using
-in a medium saucepan, bring the half and half to a simmer and keep warm
-in a medium bowl, whisk the rest of the ingredients (except for the vanilla) until pale, about 1 minute
-pour half of the half and half mixture into the egg yolk mixture and whisk, before pouring everything back into the saucepan
-cook over medium heat and whisk constantly until thickened, about 6 minutes
-turn off the heat and whisk in the vanilla
-strain the cream through a sieve and press a piece of clingwrap onto the surface of the cream
-refrigerate for an hour, or until chilled.
-to assemble the tart, just spoon in the pastry cream and arrange the sliced strawberries on the tart
-melt some chocolate in the microwave, put into a small ziploc bag and snip off the end
-drizzle over the finished tart and serve
-important; don’t assemble until right before serving as the crust will get soggy!

 

Indian Roast Potatoes
900g (4 or 5 large) potatoes, unpeeled
2 tbsp olive oil
2 tsp ground turmeric
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp black mustard seeds
½ tsp chilli powder
1 bulb garlic
½ red onion, finely diced
juice of 1 lime
sea salt or table salt, to taste

 

 

-preheat the oven to 400°f/200°c
-wash and dice the unpeeled potatoes into 2-3cm cubes
-put the potatoes along with the oil and spices into a large ziploc bag
-shake everything about to evenly coat the cubes
-tip them into a shallow baking sheet pan
-break up the bulb of garlic and scatter the unpeeled cloves around the potato cubes
-roast in the oven for 1 hour without turning
-put the diced onions into a bowl, add the lime juice and leave to macerate while the potatoes cook
-once the potatoes are done, transfer to a serving dish and sprinkle with some salt
-lift the onions out of the lime juice and scatter over the potatoes

 

 

Chicken with Greek Herb Sauce
12 chicken thighs, bone in
juice of 1 lemon
4 tbsp olive oil
salt and pepper, to taste
greek herb sauce
500ml natural greek yogurt
4 fat or 6 thin spring onions
1 green chilli, deseeded and finely diced
1 glove garlic, peeled and finely diced
½ cucumber, peeled and diced
3 tbsp each of coriander and mint, chopped
salt and pepper, to taste

-preheat the oven to 400°f/200°c
-place chicken skin side up in a shallow pan/ovenproof dish and pour the lemon juice and olive oil over them
-season with salt and pepper
-when the oven’s up to heat, roast the chicken for 45 minutes
-reserve a little of the chopped herbs and mix everything together.
-when serving, sprinkle the reserved chopped herbs on top of the sauce

 

 

 


Everything was delicious but I am shocked to report that everyone’s favourite was the strawberry tart! Given that it’s not even a proper recipe, it was so good. Like “I would gladly eat the whole pie if it was physically possible” kind of good.

And that’s the best kind of good there is.

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4 Comments leave one →
  1. Katie permalink
    December 4, 2010 2:30 PM

    The strawberry tart looks fantastic.

    In the U.S., half and half is half cream, half milk, hence the name.

    • rebelwithoutasauce permalink*
      December 4, 2010 11:58 PM

      thanks Katie :)

      it’s pretty troublesome to get half & half here in Singapore (only high end supermarkets carry them), plus they cost a lot more than regular milk and cream so adding melted butter to milk = win-win!

  2. ChellBellz permalink
    April 6, 2011 9:42 AM

    I just tired this chicken recipe for my family, everybody loved it i paired it with her coconut rice and some honey roasted carrots.

    • rebelwithoutasauce permalink*
      April 6, 2011 4:00 PM

      honey roasted carrots sounds SO GOOD. such a neat coincidence that you commented on this post today, i was just reading her cookbook again trying to find new recipes to try out! :)

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