Posted in pork, soup, vegetables on 08/17/2010 10:19 pm by Suziwong
Let me start by stating how much I hate winter. Just so you get it… I HATE WINTER 
But one thing I do love about winter is a hot filling soup. Without doubt I like the slow method of cooking soup; making a stock, refrigerating it overnight, skimming and then finally putting all the other ingredients in. But there’s not always time to invest in the slow cook method and this is where this recipe comes into its own. You’ll have hot tasty soup on the table within an hour! My sister-in-law MissMedia shared this recipe and I’m thrilled she did because by no means is this quick cook soup a disappointment.
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Posted in Gadgets, vegetables on 10/11/2009 01:26 am by Suziwong
You can live or die by your mash in my world! If you think serving up lumpy mash was hard for the Masterchef contestants, you haven’t been judged by my family. They don’t even need to wear cow hide boots or cravat’s to make the potato chef’s knees shake in fear! For the last two decades i’ve served up my creamy mash using my trusty hand held masher. But recently, i bought a new gadget that helped me produce my creamy mash without so much effort!
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Posted in poultry, vegetables on 07/01/2009 08:44 pm by Suziwong
Poussin and baby vegetables
I had browned baby carrots, potatoes & onions in olive oil.
Then I added a quartered lemon and some sprigs of rosemary. The butterflied poussin were then spread on top of the veg.
Melted butter and
honey were used to
glaze the poussin and 2 cups of chicken stock were poured into the
pot.
Then I put a cartouche over the poussin and then put the pot lid on.
I put them in the oven at 200 degrees centigrade for about 50 minutes. I removed the cartouched and lid and then browned it for a further 10 minutes.
Here’s the finished product ready to serve. It was yum. I strained the leftover liquid and then thickened it with arrowroot powder. I don’t like thickening with flour or cornflour. The gravy turned out flavoursome beyond belief!
