Thanks to the generosity of my mother-in-law, our freezer has been stocked full of cod and salmon in recent weeks. The only problem was that I was either too tired or in too much pain from the posterior pelvic pain to actually prepare a home-cooked meal. And so the fish stacked up higher and higher in the freezer.
Last week, I came across a ridiculously simple recipe for baked cod and decided to try it. Holy cow! It was GOOD and I ain’t blowing my own trumpet. I modified the recipe a little and made it three times (yes, we do have that many pieces of cod in the freezer). And it tasted pretty damn good every single time. Even the carnivore in my home approved.
For those of you who are looking for fuss-free dishes that can be cooked up on weekdays, look no further.
(It doesn’t look very pretty – OKAY it’s the PHOTOGRAPHER – but it tasted better than it looked.)
Baked Cod Fillet
What you’ll need:
- A cod steak or filet
- 1 tsp lemon juice
- 1 tsp Japanese mayonnaise
- 1/4 cup of breadcrumbs or panko
- 1 tsp melted butter
- Dash of salt
- Freshly ground pepper
- Sprinkling of paprika
How to make:
- Preheat the oven to 220 degree Celsius. Place cod in a lightly greased pan or plate
- Combine lemon juice, mayonnaise, salt and pepper in a bowl, and spread it over the cod
- Sprinkle paprika on top of the mixture
- Cover the surface with the breadcrumbs and then drizzle the melted butter over
- Bake in oven for about 25 minutes
- THAT’S IT!
We had some friends over for dinner on Christmas eve and while I was thrilled to be cooking up a storm in the kitchen, I was also aware that I wouldn’t be able to spend too much time there, thanks to the nugget. If I am up too long on my feet, the back starts to creak and the calves begin to protest.
Pfft! There goes all my idealistic notions of being mobile right to the day I deliver.
To keep things simple for myself, I decided to roast up a chicken since you can’t really go wrong with that. And since I have had my ad hoc at home cookbook for a while now and haven’t really been utilizing it, I decided that we would have a Thomas Keller meal for the evening.
But while surfing the net for the roast chicken recipe found in the book at work one day, I chanced upon another Thomas Keller recipe that was even more alluring: the chicken needed no marinating and would require only salt and pepper for its flavour.
Say what? Sold!
On the day itself, I let the chicken sit in the open for a good two hours before drying it thoroughly with paper towels. I then trussed the bird for the first time in my life. Yes, I is noob cook who thought trussing was difficult but it really wasn’t at all!
When the oven dinged and I took the bird out, I was impressed. For one, the colour of the chicken was simply perfect. Secondly, the meat fell off the bone oh so easily. And when we dug in, everyone was amazed that I had used nothing but salt and pepper because it tasted that awesome. The breast meat was juicy and tender while the skin was nicely crisp. I thought we would have enough leftovers for chicken sandwiches for the next week but it was devoured completely.
Absolutely a winner!
Thomas Keller’s Favourite Simple Roast Chicken
What you’ll need
- 1.3kg farm-raised chicken
- Salt and freshly ground black pepper
- 2 tsp minced thyme (optional – I didn’t use it)
- Unsalted butter to taste
- Dijon mustard to taste (I didn’t use this either)
How to make:
Preheat the oven to 230 degree Celsius. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird.
Now, salt the chicken – try raining the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone – I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip – until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant.
Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.
I like buying pork chops (not my darling nephew, the piggy sort) and storing them in the freezer because pork chop can be the easiest meal to make. I tested this recipe twice and both times it didn’t fail me so I’m thinking that this is a pass!
The preparation can be a pain in the arse – you need to peel and slice the onions, peel and slice the apples, fry here fry there. But really, it wasn’t too difficult. I was just a little grumpy since the weather was nauseatingly humid and I almost melted over the stove on those two evenings after work. Husband liked it and if the carnivore says it’s good, it’s good.
Cheesy pork chops with spicy apples
Adapted from here
What you need
- 1 tsp butter
- 1/2 onion, sliced
- A pinch of chili powder (I used S&B nanami)
- 1/2 apple, peeled, cored and sliced thinly
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- 2 pork chops
- Salt and pepper to taste
- Mozzarella cheese, grated
- Olive oil
How to make
- Bash the pork chops with a heavy pan. Season with salt and pepper, set aside
- Put a grill pan on high heat
- On a separate frying pan, melt the butter with some olive oil over medium heat
- Fry the onions until soft and translucent. Add apple slices and sprinkle chili powder
- Add sugar and balsamic vinegar and simmer for about 5 minutes
- Meanwhile, put the chops into the grill pan and cook for about 3 to 5 minutes on one side
- Flip the chops onto the other side, arrange onions and apples on top and then cover with cheese
- Cover the grill pan and cook for another 3 to 5 minutes
Eschewing our usual staple of rice, I decided to make garlic aglio olio with the wheat angel hair pasta that I had in the cupboard. Erm, well. That wasn’t a success because I was going a bit mad trying to cook two things at the same time. Added a wee bit too much garlic and fried it for a bit too long. Gah.
To me, baking > cooking.
Cooking stresses me out sometimes. Maybe it’s because I know that if I screw up the meal, poor Mr Thick and I would have to swallow down the horrible food conjured by my own two hands. And subconsciously, I think the pressure comes from the knowledge that I have to feed a man whose own mother is the very incarnation of Asia’s Martha Stewart. Shudders.
But baking! Baking is about sweet treats and yummy delights. Baking is about having a cuppa tea with that slice of cake. I have been fortunate thus far to have made all the good things right, probably because they have all been safe choices. Yes, the washing up is a big Pain In The Arse but I think the rewards are worth the manual labour!
During my break from work in May, I managed to whip up a batch of chocolate cupcakes with green tea frosting: two of my favourite things in the world! Hot from the oven, the cupcakes were amazing and I was trying v hard not to cram the entire thing into my mouth. Like, OH NOM NOM NOM.
Not v glamourous, that. Thought I saw Mr Thick do that though, stuff the cupcake into his mouth. Hmm.
Chocolate cupcakes with macha cream cheese frosting
Adapted from Chockylit
What you’ll need for chocolate cupcakes:
- 170g butter
- 1.5 cups sugar
- 3 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powdered
- 2 tablespoons instant espresso powder
- 1.5 cups milk
- 2 teaspoons vanilla extract
How to make:
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 180 degrees Celsius for about 25-30 minutes or until a cake tester comes out clean.
What you’ll need for frosting:
(Portion has been halved because I didn’t want to frost everything)
- 1/2 pack of Philly cream cheese
- 1.5 cups icing sugar
- 2 tablespoons matcha powder
How to make:
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift icing sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (I liked mine really strong)
These were some of the nicer designs that I piped. CANNOT PIPE FROSTING FOR NUTS. Sherie and R – help! (Also need help on photography please. I hate you both.)
During my break from work, I made dinner for the two of us. And when I say I made dinner, it means that I cooked from scratch and not heat up stuff that was already in the fridge. There’s been a lot of that happening over the past month. Poor husband of mine!
I grabbed a pack of arborio rice from the supermarket one evening and decided to try making risotto. See, I have had Jamie’s Italy sitting on my shelf for the longest time and I haven’t tried any of the recipes till now. Decided to adapt his mushroom risotto and added bacon to the mix because, well, Mr Thick simply cannot live without meat. Tsk.
Anyway, my arm nearly fell off after that. Stirring that pot of risotto is so tiring! Was v glad I didn’t have to do the washing up.
Mushroom and bacon risotto
Adapted from Jamie’s Italy
What you need:
400ml litres stock (chicken, fish or vegetable, as appropriate)
1 tsp olive oil
A knob of butter
1 large onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
40g risotto rice
1 wine glasses of dry white wine
sea salt and freshly ground black pepper
40g cup freshly grated parmesan cheese
Roasted mushroom and bacon risotto
1 x risotto bianco (see recipe)
5 pieces wild mushrooms, cleaned and torn
2 slices of bacon
Sea salt and freshly ground black pepper
1 bulb of garlic, cloves peeled and halved
A small bunch of thyme, leaves picked
A knob of butter
Parmesan cheese, for grating
How to make:
- Preheat oven to 180 degree Celsius.
- Put the olive oil and butter into a large, heavy-based pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
- Keep stirring the rice until it looks slightly translucent (about a minute). Add the wine and keep stirring.
- Once the vermouth/wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft with a slight bite.
- Towards the end of cooking the risotto bianco, you need to start roasting the mushrooms and bacon. Heat a heavy-bottomed ovenproof frying pan or baking tray until medium hot and add the bacon. Add the mushrooms and fry for a minute or two, until they begin to colour, and season with salt and pepper. Add the garlic, thyme and butter, and mix together. Place the pan in the preheated oven and roast the mushrooms/bacon for 6 minutes or so, until cooked through.
- Remove the risotto from the heat and add the butter and Parmesan. Add half the roasted mushrooms and garlic, and stir into the risotto, adding a good squeeze of lemon juice to balance the flavours. Stir well. Place a lid on the pan and allow to sit for two minutes.
- Divide between the plates and sprinkle over the remaining mushrooms. Serve with grated Parmesan.