tag:blogger.com,1999:blog-6012661698025994892024-03-13T03:32:06.460+00:00The Diary of a 40yr Old ChefHere it is: the crème de la crème of food blogs about my love of food with family-friendly recipes and tips for the cooking enthusiast.CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-601266169802599489.post-27922249712473558222011-08-06T12:20:00.000+01:002011-08-06T12:20:36.948+01:00SALMON BURGERS WITH BASIL AND LIME MAYONNAISE
Ingredients
600g/1lb 5oz skinless salmon, cut into chunks
75g/2½oz white breadcrumbs
1 free-range egg white
1 shallot, finely chopped
1 tbsp chopped fresh basil
salt and freshly ground black pepper
2-3 tbsp vegetable oil, for frying
For the basil and lime mayonnaise
200g/7oz mayonnaise from a jar
2 tbsp finely chopped fresh basil
1 lime, juice and zest only
1 garlic clove, crushed to a CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com1tag:blogger.com,1999:blog-601266169802599489.post-69054233537618762872011-08-05T14:29:00.000+01:002011-08-05T14:29:16.789+01:00GUINNESS CUPCAKES
This beetroot and Guinness cupcake recipe is deliciously moist
Ingredients
75g/2¾oz cocoa powder
175g/6oz plain flour
2 tsp baking powder
225g/8oz caster sugar
3 free-range eggs
225g/8oz cooked beetroot (no added vinegar)
100ml/3½fl oz Irish stout
100ml/3½fl oz corn oil
For the cream cheese icing
200g/7oz unsalted butter, softened
200g/7oz full-fat cream cheese
1 vanilla pod, seeds scraped CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-70853986404457399622011-02-07T23:29:00.000+00:002011-02-07T23:29:53.011+00:00Spiced chicken with couscous
1 teaspoon cumin
1 teaspoon sea salt flakes
1 tablespoon lemon juice
1 tablespoon olive oil
4 x 200g chicken breast fillets, trimmed
store-bought char-grilled capsicum
yellow cherry tomatoes, halved
1 cup chopped flat-leaf parsley leaves
3 cups cooked couscous
store-bought hummus, to serve
Place the cumin, salt, lemon juice and olive oil in a bowl and mix to combine. Brush chicken with CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-32031899877562247722011-01-17T19:24:00.002+00:002011-01-17T19:24:56.141+00:00Lamb shank pies with paris mash
2 tablespoons olive oil
5 x 250g lamb shanks
sea salt and cracked black pepper
1 brown onion, chopped
4 cloves garlic, crushed
1 bay leaf
½ cup (125ml) red wine
1 litre (4 cups) beef stock
2 tablespoons tomato paste
paris mash
2 x 250g sebago (starchy) potatoes
20g butter, chopped
½ cup (125ml) double (thick) cream
2 egg yolks
sea salt flakes
Preheat oven to 180ºC (350ºF). Heat the oil in aCHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-60149075419496878912011-01-16T21:50:00.000+00:002011-01-16T21:50:17.843+00:00Mags Chicken and noodle salad
1 teaspoon peanut oil
2 small red chillies, seeds removed and finely chopped
2 cloves garlic, chopped
⅓ cup (80ml) lime juice
150g rice noodles
2 cooked chicken breast fillets, thinly sliced
2 cucumbers, thinly sliced
½ cup mint leaves, halved lengthwise
Heat the oil in a small saucepan, add the chilli and garlic and cook for 1 minute. Remove from the heat and stir in the lime juice. Set CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-51665215099264960862011-01-12T01:41:00.000+00:002011-01-12T01:41:17.138+00:00Spicy lamb and caramelised onion baguette
1 tablespoon olive oil
2 x 200g lamb backstraps (boneless loin)
2 brown onions, sliced
1 teaspoon chilli flakes
½ teaspoon fennel seeds
¼ cup (45g) brown sugar
¼ cup (60ml) malt vinegar
1 baguette, cut into pieces and split
½ cup (125g) whole-egg mayonnaise
1 bunch rocket (arugula) leaves
Heat half the oil in a non-stick frying pan over high heat. Cook the lamb for 4–5 minutes each side CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-91426648420665119642011-01-05T23:29:00.000+00:002011-01-05T23:29:01.098+00:00Pea and ham fritters
Ingredients
2 desiree potatoes, peeled and chopped
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
2 eggs, lightly beaten
½ cup (60g) frozen peas, blanched
3 slices leg ham, roughly torn
1½ tablespoons olive oil
1½ cups baby spinach leaves
Method
Place the potato in a large saucepan of salted cold water and bring to the boil. Cook for 10–12 minutes or until tender when CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-8910840146828992832011-01-04T22:00:00.002+00:002011-01-04T22:00:46.989+00:00Rosemary bread rolls
Ingredients
2 teaspoons dried yeast
1 teaspoon caster (superfine) sugar
1 cup (250ml) lukewarm water
2½ cups (375g) plain (all-purpose) flour
1 teaspoon sea salt flakes
1 tablespoon olive oil
olive oil, extra, for brushing
12 sprigs rosemary
6 Kalamata olives, pitted and halved
Method
Place the yeast, sugar and milk in a small bowl and stir to combine. Set aside in a warm place for 5 CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-73260679755924031722011-01-04T01:26:00.000+00:002011-01-04T01:26:24.535+00:00Coconut and white chocolate chip cookies
Ingredients
125g butter, chopped
1 cup (220g) white sugar
½ teaspoon vanilla extract
1 egg
1 cup (150g) plain (all-purpose) flour
1 cup (150g) self-raising (self-rising) flour
1 cup (80g) desiccated coconut
100g white chocolate chunks
Method
Preheat oven to 180ºC (355ºF). Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. Add the CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-7283775279361168302011-01-03T00:38:00.000+00:002011-01-03T00:38:00.205+00:00Salmon with fennel and lemon risotto
Ingredients
1 bulb fennel, chopped
50g butter, chopped
1 tablespoon olive oil
1 brown onion, chopped
1 ½ cup (300g) aborio rice
4 cloves garlic, crushed
½ cup (125ml) dry white wine
1.5 litres hot fish stock
1 tablespoon finely grated lemon rind
¼ cup chopped dill
1 ½ cup (120g) finely grated parmesan
2 x 200g salmon fillets, pin-boned+ and sliced
olive oil, extra, for brushing
Method
Trim CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-6241460003432800302011-01-01T01:34:00.000+00:002011-01-01T01:34:38.451+00:00Sweet potato soup with goat's cheese
Ingredients
1 tablespoon olive oil
1 brown onion, chopped
1 sweet potato (kumara), peeled and chopped
1 litre chicken stock
150g goat's cheese, sliced
basil leaves, to serve
crusty bread, to serve
Method
Heat a saucepan over high heat. Add the oil, onion and sweet potato and cook for 2–3 minutes or until the onion is tender. Add the stock, bring to the boil and cook for 12–15 minutes or CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-1404510325467694062010-12-26T18:52:00.000+00:002010-12-26T18:52:39.526+00:00Chocolate brownie
Ingredients
200g dark chocolate, chopped
250g butter, chopped
1¾ cups (310g) brown sugar
4 eggs
⅓ cup (35g) cocoa powder, sifted
1¼ cups (185g) plain (all-purpose) flour, sifted
¼ teaspoon baking powder
Method
Preheat oven to 160°C (325ºF). Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and bakingCHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-56780965724463916322010-12-25T21:04:00.000+00:002010-12-25T21:04:50.804+00:00Roasted cauliflower and feta salad
Ingredients
2 tablespoons olive oil
500g cauliflower, cut into florets
sea salt and cracked black pepper
100g sourdough bread, torn
¼ cup (30g) pitted green olives
50g feta, crumbled
2 tablespoons flat-leaf parsley leaves
red wine dressing
¼ cup (60ml) olive oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
sea salt and cracked black pepper
Method
To make the red wine dressing, CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-22877225646991969862010-12-25T20:53:00.000+00:002010-12-25T20:53:49.561+00:00Brie and crispy bread salad with cranberry dressing
Ingredients
2 pieces flat bread
olive oil, for brushing
250g brie, sliced
2 cups wild rocket (arugula) leaves
cranberry dressing
¼ cup roughly chopped sweetened dried cranberries
2 tablespoons olive oil
2 tablespoons red wine vinegar
sea salt and cracked black pepper
method
To make the cranberry dressing, place the cranberries, oil, vinegar, salt and pepper in a bowl and stir to combine. CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-48362431092641334212010-12-19T23:47:00.000+00:002010-12-19T23:47:23.480+00:00Chilli Lemon Rind and tomato fish
Ingredients
1 tablespoon olive oil
1 onion, sliced
¼ teaspoon chilli flakes
4 x 180g firm white fish fillets
sea salt and cracked black pepper
3 ripe tomatoes, cut into thin wedges
2 teaspoons finely grated lemon rind
2 tablespoons chopped flat-leaf parsley leaves
Method
Heat a frying pan over medium-high heat. Add the oil, onion and chilli and cook for 3 minutes. Sprinkle the fish with CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-32857239926155964432010-12-14T12:28:00.000+00:002010-12-14T12:28:19.158+00:00Chilli chicken burger
Ingredients
4 chicken breast fillets
⅓ cup (80ml) sweet chilli sauce
1 tablespoon lime juice
2 tablespoons chopped coriander (cilantro) leaves
4 buns, toasted and halved
whole-egg mayonnaise, to serve
rocket (arugula) or lettuce leaves, to serve
Method
Flatten the chicken by banging with a rolling pin. Combine the chilli sauce, lime juice and coriander and use to coat both sides of the CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-88296467214848055222010-12-14T12:23:00.000+00:002010-12-14T12:23:15.745+00:00Cheesy oregano chicken rolls
Ingredients
1 x 200g cooked chicken breast fillet - shredded
1 tablespoon chopped oregano leaves
¼ cup (25g) grated fontina
¼ cup (30g) grated cheddar
2 tablespoons whole-egg mayonnaise
¼ cup (60g) sour cream
2 ciabatta rolls, halved
Method
Place the chicken, oregano, fontina, cheddar, mayonnaise and sour cream in a bowl and mix well to combine. Spoon onto one half of each of the rolls and CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-89671013854733304812010-12-14T12:17:00.000+00:002010-12-14T12:17:55.729+00:00Basic pizza dough
Ingredient
1 teaspoon dried yeast*
¼ teaspoon caster (superfine) sugar
¾ cup (185ml) lukewarm water
1½ cups (225g) plain (all-purpose) flour
½ teaspoon fine salt
Method
Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-26214768149160511932010-12-13T00:25:00.000+00:002010-12-13T00:25:33.518+00:00Duck Confit Spring Rolls
Ingredients
Crepe Batter:
1 cup flour
Pinch salt and white cracked pepper
2 eggs
2 tablespoons toasted sesame seeds
1 cup milk
1 scallion, white and green parts, finely chopped
Directions
To prepare the pancakes: In a bowl or blender, combine flour, salt, eggs, and sesame seeds. Gradually whisk in the milk, the batter should be lump free and the consistency of heavy cream. Add a little waterCHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-34909910233546057052010-12-10T00:19:00.000+00:002010-12-10T00:19:25.611+00:00CRANBERRY CHUTNEY
Ingredients
1 lb. fresh cranberries
1 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. golden raisins
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cloves
1/4 ground allspice
1 c. water
1 c. chopped cooking apple
1 c. chopped onion
1/2 c. chopped celery
Method
Combine first 9 ingredients in a pot. Cook over medium heat, stirring frequently, until juice is released from CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-51706278120817823322010-12-08T20:37:00.000+00:002010-12-08T20:37:58.280+00:00Beef, tomato and mushroom pot pies
Ingredients
2 tablespoons olive oil
300g beef rump steak, trimmed and chopped
200g button mushrooms, sliced
1 onion, sliced
1 tablespoon thyme leaves
1 clove garlic, sliced
1 x 400g can crushed tomatoes
sea salt and cracked black pepper
1 sheet store-bought puff pastry
1 egg, lightly beaten
Method
Preheat oven to 200°C (390°F). Heat the oil in a large, deep frying pan over high heat. Add CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-29075672361733929842010-12-07T19:37:00.000+00:002010-12-07T19:37:58.125+00:00Poached salmon and soba noodles with ginger broth
Ingredients
1 litre chicken stock
2 stalks lemongrass, chopped
45g ginger, peeled and sliced
1 tablespoon soy sauce
270g soba noodles
2 x 200g salmon fillets, skin removed, sliced
2 bunches asparagus, trimmed and sliced
pickled ginger and coriander (cilantro) leaves, to serve
Method
Place the stock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-76544663971516631222010-12-06T00:52:00.000+00:002010-12-06T00:52:03.732+00:00Tomato and pesto toasted baguette nice and light for lunch
Ingredients
4 Roma tomatoes, sliced
1 cup (120g) grated cheddar
150g bocconcini, sliced
sea salt and cracked black pepper
1 baguette, cut into four and halved lengthwise
pesto
1½ cups basil leaves
½ cup (40g) grated parmesan
2 cloves garlic, crushed
2 tablespoons pine nuts, toasted
sea salt and cracked black pepper
⅓ cup (80ml) olive oil
Method
To make the pesto, place the basil, CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-45017756319730535892010-12-05T00:44:00.000+00:002010-12-05T00:44:11.183+00:00Ring of Kerry Lamb shanks with tomato and rosemary
Ingredients
8 lamb shanks, trimmed*
plain (all-purpose) flour, for dusting
2 tablespoons olive oil
2 onions, sliced
4 cloves garlic, sliced
1 cup (250ml) red wine
2½ cups (625ml) beef stock
1 x 400g can crushed tomatoes
1 tablespoon rosemary leaves
2 tablespoons chopped flat-leaf parsley leaves
sea salt and cracked black pepper
mashed potato, to serve
Method
Toss the lamb shanks in flour, CHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0tag:blogger.com,1999:blog-601266169802599489.post-19144842740528159032010-12-03T23:18:00.000+00:002010-12-03T23:18:19.998+00:00Brook Lane Hotel Kenmare
Brook Lane Hotel KenmareKenmare -No snow ,blazing fires ,hot port ,big cosy beds,book nowhttp://ow.ly/3jIsoCHEF-ALANhttp://www.blogger.com/profile/05588862339655967710noreply@blogger.com0