Chicken Rendang – 2 Versions in 1

Chicken Rendang – 2 Versions in 1

Jun 28, 2022 | Asian, Food-Cooking

Papa Nash shows you how to make chicken rendang in 2 ways.

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #marblecake

View Instructions

Ingredients

 

  • 500g of Onions, 25 grams of fresh Ginger, 25g Turmeric and 25g Galangal

  • 1 tablespoon Tamarind (Assam) paste, 1 tablespoon of brown sugar, salt to taste

  • 1kg chicken breast (skin removed) or boneless thigh meat

  • 100ml Vegetable Cooking Oil, 100ml cup of coconut milk

  • 6 Garlic Cloves, 3 Kaffir lime leaves, 3 stalks of Lemongrass.

  • 10 dry chilis or 1 tablespoon of Chili Paste/Paprika Powder.

  • 60 grams of desiccated coconut.

  • Dry Spices – 1 Cinnamon Stick, 2 Star Anise, 2 Cloves, 3 Cardamom Pods

Step by Step Instructions

STEP One

In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan and keep aside. In the same pan, dry toast the dry spices for 3 minutes on medium heat and keep aside.

STEP Two

In a food processor or blender, prepare the spice paste using the following ingredients. Galangal, Garlic, Ginger, Turmeric, Onions, 2 lemongrass stalks and 2 kaffir lime leaves.

STEP Three

Heat a skillet on medium heat, add 80ml cooking oil and the blended ingredients. Add in the dry toasted spices into the mix and fry on medium heat for 15 minutes, stirring occasionally to prevent burning, until the paste thickens and becomes darker. Separate the spice paste into 2 equal parts and keep half aside for future use

Step 3 ..Continued
Using the reminder half of the paste, heat it in a pan with 20ml of oil, then add one smashed Lemongrass Stalk, Chicken, Coconut Milk, and one bruised Kaffir Lime Leaf. Cook on medium heat for 5 mins, then cover and reduce the heat to low, and cook for 15 minutes, stirring occasionally.  Add one tablespoon of Tamarind Paste and toasted desiccated coconut and cook for 10 more minutes, until the mixture is reasonably dry, stirring occasionally. Add one to 2 teaspoons of salt (to taste), and one tablespoon of brown sugar, and mix well.

Serve with rice or bread, and garnish with a thinly sliced Turmeric Leaf.

TIPS

Lemongrass – Use the white part of 2 lemongrass stalks to blend, keep one stalk aside to crush and add directly to the spice mix when frying it.

Onions- Use shallots if possible, or Red Onions.

Marble Cake with Mama Nash

Marble Cake with Mama Nash

Jun 28, 2022 | Food-Baking

Mama Nash bakes us a marble cake . She will do a version with reduced sugar.

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Papa Nash narrates and keeps Mama Nash entertained whilst she whips up a lovely cake

Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #marblecake

View Instructions

Ingredients

 

  • Soft brown sugar or Castor Sugar – 220g (originally 250g)
  • Salted Butter – 250g (melted)
  • Dark Cooking Chocolate -180g
  • Self-Raising Flour – 260g
  • Milk – 170ml
  • Vanilla Essence – 2 teaspoons
  • 3 medium eggs

Step by Step Instructions

1) Mix the flour, eggs and melted butter. Use a whisk to get rid of lumps. Then add in the sugar and continue to whisk until the mixture is smooth. Add in the Vanilla Essence.

2)      Separate the batter into 2 equal portions.

3)      Melt the chocolate and pour it all into just half the batter.

4)      Mix well, once done, use the spatula to add in the remaining batter, as demonstrated in the video, to create layers and patterns, using the chocolate dark batter and the plain batter.

5)      Preheat the oven at 180 degrees C for 30 to 40 mins until the cake tester can be pulled out clean from the centre of the cake.

Porcini Infused Garlic Mushrooms

Porcini Infused Garlic Mushrooms

Jun 26, 2022 | Food-Cooking, Western

Made this video when I was alone at home.

Mama Nash had taken the kids for sports, and I was quick to whip this recipe together. Had to manage with no help to hold the phone camera! Am happy with the result, hope you enjoy making this easy recipe

Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #porcini, #vegetarian,

View Instructions

Ingredients

  • 400g Flat White Mushrooms

  • 90g Brown Onion (1/2 medium onion)

  • Salt and Black Pepper to taste

  • 20g butter

  • 2 tablespoons of Vegetable Oil

  • 3 cloves of Garlic

  • 150ml Vegetable Stock

  • 10 grams of Dried Porcini Mushroom

  • Light Cooking Cream

  • Fresh Coriander

Step by Step Instructions

Step 1

Slice the mushrooms, and onions

Heat a pan on high heat for a minute and lower to medium, add in the butter and oil and when dissolved, add in the mushrooms, cook until soft and add in the mushrooms, when soft, add in the stock (heat the stock in a pan and add in the porcini mushrooms to infuse flavour, then remove the porcini mushroom, it can be used separately in a variety of dishes such as Omelettes, etc), Add in the garlic and cook for 3 to 5 minutes until excess stock evaporates, lastly add in salt, pepper, and chopped coriander. Serve with a drizzle of low fat cream.

 

Porcini Mushroom Risotto

Porcini Mushroom Risotto

Jun 26, 2022 | Food-Cooking, Western

Amazing flavor when you infuse the vegetable stock, with the dried Porcini Mushroom!

This vegetarian creation does take more time but it is worth every minute! The steps are simple and I had the pleasure to work with Gavin who sliced the mushrooms, and grated the parmesan cheese. Please share this recipe with your friends.

Hugs and Blessings from Papa Nash. 🙂
#papanash #mushroomrisotto #easyrecipes, #gavinbhullar, #porcini, #vegetarian,

View Instructions

Ingredients

  • Dried Porcini Mushrooms 300g
  • Fresh Mushrooms (I used Flat White) 300g
  • Arborio Rice 350g
  • brown onion 2
  • heaped tablespoons of Tomato Puree
  • 70ml of dry white wine (optional)
  • Parmesan Cheese (30g)
  • 20g Butter
  • 2 slices of Fresh Lemon
  • Bunch of Fresh Coriander
  • 1.5 liters of Vegetable Stock
  • 2 stalks of Celery Salt and
  • Pepper to taste.

Step by Step Instructions

Step 1

Heat the Vegetable Stock and keep pot near the Risotto Pan, keep it on low heat throughout the recipe Once Stock is hot, add a ladle in a small bowl, and add in the dry porcini mushrooms, for 2 to 3 minutes, and drain the liquid back into the Stock, keeping the Porcini Mushrooms aside for later use. In a separate pan, slice the flat white mushrooms, and heat in a dry pan for 2 to 3 minutes on high heat, turn once, and keep side.

Step 2

Chop the celery and onion and add into a pan, with 2 tablespoons of olive oil and butter. Fry on medium heat for about 3 to 5 minutes until tender. Add the rice and once grains are coated, turn the heat up to high and add in the white wine (this step is optional if you do not wish to use any alcohol). Once the alcohol has evaporated, usually about a minute or 2, turn the heat back to medium and add 2 ladles of stock and 2 heaped tablespoons of tomato puree, and mix well. Repeat with one and a half ladles every 2 minutes or so, or when the mixture is getting dry for the next 15 minutes or so until the rice is al dente, taste to ensure it is not chalky.

Step 3

Add the butter, and lemon juice, season with salt and pepper. Add in the grated cheese, and garnish with fresh coriander then turn off the fire and cover the pan. Ideas to Plate your Dish well When plating up, add in the toasted flat white mushrooms, as well as the Porcini Mushrooms. Add in a small knob of butter and grate on a little more cheese and sprinkle a little more coriander. Enjoy and please let me know in the comments below how it turned out. Good luck 😊. If this recipe was valuable to you, please do click Like and Share the link on your social media so more can enjoy this simple treat. Also do not forget to Subscribe, to enjoy more videos to come.

Warm Regards. Papa Nash. 19th June 2022.

Tender, Succulent, and Crisp Golden Brown Chicken Schnitzel with Panko Breadcrumbs

Tender, Succulent, and Crisp Golden Brown Chicken Schnitzel with Panko Breadcrumbs

Jun 24, 2022 | Food-Cooking, Western

A good friend Gemma taught Mama Nash (Cynthia) and Hannah this simple but very tasty recipe.

 I persuaded Mama Nash to demonstrate this recipe and she was reluctant, as Mama is shy 🙂 She finally said yes (like when I proposed to her in front of a few hundred people 🙂 )
Here is the recipe

View Instructions

Ingredients

  • 3 eggs
  • 2 to 3 cloves garlic
  • 130 to 150ml milk
  • 1 to 2 teaspoons of salt (to taste)
  • 3 cups of Panko breadcrumbs
  • 700g Chicken Breasts
  • 1/3 cup or 30 to 40 grams of good Parmesan Cheese
  • 2 tablespoon of finely chopped fresh flat-leaf parsley
  • Vegetable oil for shallow frying

Step by Step Instructions

Step 1

Cut each chicken breast into 5 pieces and flatten with a mallet.
Mix the Panko Breadcrumbs with the freshly grated parmesan cheese (the sharper tasting the cheese, the better 😊 Add to the mix the salt and parsley. Combine the mixture on a metal tray or large plate. Mix the milk in a bowl with the egg and chopped garlic, you can even whisk it together 🙂

Step 2

Coat the chicken pieces in the egg mixture, and then coat in the breadcrumb mix. Lay the piece on a plate and continue the process until all the pieces are done.

Step 3

In a frying pan, pour the vegetable oil until just enough for shallow pan frying. Use medium heat. Cook all the chicken pieces for 3 to 5 minutes (depending on the thickness) on each side, until golden brown. Transfer the cooked chicken to a plate lined with a paper towel to drain off the excess oil. Enjoy and Bon Appetite 😊
Allergen Notice: This dish may contain gluten, wheat, egg, yeast, and milk.