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Posts Tagged ‘garlic’

Chilli Crab Pasta

Chilli Crab Pasta

My sister once asked me to babysit her son, my two year old nephew. Somehow, I had this impression that she would only be gone a few minutes, 30 at most, little did I know that she would take advantage of that window of freedom and was gone for over two hours.

The first half hour was easy – I sat him infront of the computer and we spent the time watching Mickey Mouse Club House. After awhile he started asking for his Mum (I was secretly wishing she was around too!)… I was in a bit of a dilemma as I wanted to start with my homemade pasta but I also had to babysit. So I asked him if he wanted to help me make some pasta, expecting that this would pre-occupy him for at least a few minutes. I couldn’t have been more wrong!

My two year old nephew was a natural! In fact, I was so impressed that I took a video of him working with the dough, laminating it through the pasta machine, flouring the sheets and so on. We ended up spending a good hour making the pasta and I was so sure that it would turn out perfectly and that no one would believe that he had made it all by himself (with some supervision of course)… so I decided to video the experience. Just in case he gets to be a rockstar chef one day, I’ll have proof that I gave him his first pasta making lesson.

If you’d like to watch him, the clip is below. Apologies for the lousy editing – I clearly cook better than I do make a video!

Anyway, the recipe I’m sharing today is one where fresh angel hair pasta is best used. A few weeks ago we took a friend to the Hunter Valley and had lunch at one of the restaurants there, Roberts. This was my by far my favourite dish and the fact that I didn’t order it (I only managed a taste from my husband), meant that I had to try and copy it at home. I’ve always known that crab, garlic and chilli go well together, but the addition of lemon zest was a brilliant idea!

Angel Hair Pasta with Crab, Chilli and Lemon

serves 2

  • 50 ml olive oil
  • 30 grams butter
  • 2 large red chillis (leave the seeds and pith on for a spicier sauce)
  • 4 cloves of garlic, crushed
  • 250 grams fresh crab meat
  • 200 grams fresh angel hair pasta
  • Zest of one lemon
  • salt to taste
  1. Fill a large pot with water and bring to a boil. Cook the pasta, if using fresh, around 1 minute, if dry, follow package instructions.
  2. Heat the olive oil and butter in a sauce pan. Add the chillis and garlic and saute for a few minutes over a low heat until fragrant, around 3 to 4 minutes.
  3. Add the crab meat and lemon zest. Season to taste and toss in the pasta. If the pasta seems a bit dry, add some of the pasta water to the sauce (around 50 to 100 ml)

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Chicken in Garlic Sauce

Chicken in Garlic Sauce

Many many years ago a large Philippine newspaper asked my Mom if she wanted to be featured in their food column.  Despite my lack of food knowledge I volunteered to take her place and be interviewed.

So I made my signature dish of chicken with 40 cloves of garlic.

The lady who interviewed me must have thought it strange that not once during the interview did I enter the kitchen.  After we chatted for twenty minutes or so, my Mom brought out a large platter of a juicy roast chicken adorned with a generous amount of garlic which I claimed I had made earlier.  The interviewer raved about how delicious the chicken was, how the garlic was not too strong and how the chicken was simply cooked to perfection… the best she ever tasted.

I think it’s only right to once and for all set the story straight.

The truth is, all credit for that dish should have gone to my Mom who spent the better part of the morning marinating, stuffing and roasting the chicken, plus making a strawberry cake for dessert.  I, on the other hand,  sat back, basked in the limelight and answered the interviewer’s questions.

So I’m coming clean with my version of a roast chicken in garlic sauce.   This chicken is first pan fried and then finished off in the oven with slow roasted garlic and chicken stock which is then reduced into a sticky, garlicky sauce.  Finally, a sprinkle of parsley to finish.

And, if you’ll take my word for it, this recipe is just as good as the one I didn’t make many years ago.

Chicken in Garlic Sauce

Serves 2

  • 8 cloves of garlic
  • 2 chicken quarters (your choice of supreme or marylands)
  • 4 tablespoons olive oil
  • 200 ml chicken stock
  • salt and pepper to taste
  • 1 teaspoon chopped parsley
  1. Place the garlic on a piece of foil and season with salt and pepper and drizzle a tablespoon of oil over it. Wrap the garlic cloves with foil and bake in a pre-heated oven at 180 c for 20 minutes. Remove from the oven and unwrap the foil
  2. Season the chicken pieces with salt and pepper and heat a pan with oil until very hot. Place the chicken pieces (skin side down) on the skillet and fry the skin until nicely browned, around 5 minutes. Turn the chicken pieces over and place the garlic cloves in the pan.
  3. With the back of a fork, press the cloves of garlic to remove the flesh of the garlic from the skin and add the 200 ml of stock.
  4. Place the skillet in the oven (which is still at 180 c) for 15 minutes, or until the chicken is cooked through.
  5. Top with chopped parsley and serve immediately.

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