Thursday, 30 March 2017

Creamed Spinach A La Delish with Mozzarella Cheese – The BEST I have ever tasted!

Delicious served with steaks or any other meat dishes and not overpowered by Mozzarella at all – It just holds the right note!

March 31, 2017 by winningrecipesblog.blogspot.com

Ingredients:
4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz incl bit stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins – Chopped with knife of kitchen scissors
84 g / ml milk
84 g / ml cream
167 ml mozzarella cheese, grated – 250 ml cup heaped = 114 g mozzarella cheese
nutmeg to taste – I like freshly grated on fine side of grater

Method:
Add fresh cloves garlic to pan or wok and crush with a light sprinkling salt. Remove.
Add fat to pan and when sizzling toss in your onions and saute until translucent. Add your chopped spinach to your onions and stir-fry on low – medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
Add your crushed garlic
Add minced garlic together with your milk and cream. Bring to boil. Add grated mozzarella cheese stirring constantly on high until mozzarella melts – about 30 seconds. Reduce heat and simmer stirring until you have a smooth creamed spinach – a further 30 seconds to a minute. Season with salt to taste and some optional nutmeg if you wish. Remove from heat. Serve and Enjoy!

Smothered Chicken Breasts in Creamed Spinach with Mushrooms and Bacon – Totally Drop Dead Delicious!

Smothered Chicken Breast Tenders in Creamed Spinach with Mushrooms
Totally Drop Dead Delish but don’t forget to count the calories with this one! πŸ˜‰


Notes:
You may use any cheese of your choice to top your chicken and may stud it with thin slices of sliced Jalapenos which will slice far better from frozen. I keep mine fresh (unblanched) in freezer.
Topping is also good with Mozzarella and bits of cheddar on top but Mozzarella is a MUST for your creamed spinach.
When using chicken schmaltz (fat) you may include some of your chicken stock within but then go light on the seasoning.
I used a 1 kg package consisting of 35 % brine to 750 g weight in fillets after draining.
Chef Tip: I grill directly in my wok by placing the halogen oven grill head directly on it’s extender ring which fits perfectly onto the inner side walls of my 5 liter wok, which doubles up as a mini oven, saving me loads on electricity! πŸ˜‰
 
INGREDIENTS:
Chicken:
40 g oil – OR – 40 g schmaltz + 40 g of it’s stock within (to fry chicken)
2 pinches black or cayenne pepper – Just a very light sprinkle (Optional)
700 – 800 g Chicken Breasts or tenders (pre-marinated)
salt to taste
______________
Creamed Spinach:
4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz incl bit stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins – Chopped with knife of kitchen scissors
84 g / ml milk
84 g / ml cream
167 ml mozzarella cheese, grated – 250 ml cup heaped = 114 g mozzarella cheese
________________
Mushrooms and bacon:
15 g chicken schmaltz
125 g mushrooms, sliced
90 g (4 slices)bacon, cooked and chopped or finely diced
________________
Cheese Topping:
210 g Mozzarella or Cheddar or Monterey Jack Cheese – Your choice
 
 
METHOD:
Preheat wok or oven to (375 F).
Add half butter schmaltz mixture to saucepan or a 5 liter wok. When melted add your seasoning and toss in your whole chicken fillets and stir-fry until just slightly pink in centre. – Remove and place in buttered oven pan or wok.
Add fresh cloves garlic to pan or wok and crush with a light sprinkling salt. Remove.
Add fat to pan and when sizzling toss in your onions and saute until translucent. Add your chopped spinach to your onions and stir-fry on low – medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
Add your crushed garlic
Add minced garlic together with your milk and cream. Bring to boil. Add grated mozzarella cheese stirring constantly on high until mozzarella melts – about 30 seconds. Reduce heat and simmer stirring until you have a smooth creamed spinach – a further 30 seconds to a minute. Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
In another saucepan, heat 15 ml fat or vegetable oil. Add sliced mushrooms and saute on medium – high for 1-2 minutes until mushroom caramelise. Do not salt mushrooms as this will prevent their caramelising. Remove. Set aside.
To Serve:
Top each chicken breast with the creamed spinach, chopped cooked bacon and mushrooms and grated pepper jack or cheddar cheese or half mozzarella to cheddar if you prefer. You may imbed finely sliced (from frozen) jalapenos into your cheese topping if wished
Bake in the oven or with halogen extender ring resting on inner walls of wok – fitting on halogen element head and grill until cheese is melted.
– Enjoy!

My Top 2 Favorite Raisin Loaves Buns or Breads or Greek Stafidopsoma – The one’s I keep coming back to!

You may vary between the two but these are my Top 2 which I keep coming back to! πŸ˜‰

                                               Sweet Raisin Greek Bread loaf or Rolls 
(Stafidopsoma) – Recipe 1

Makes: 26 small rolls or 2 loaves – OR – Makes one large bread in a Russel Hobbs bread machine and a smaller sized loaf in a Sunbeam Bread machine.
If Using a bread Machine: Add liquid ingredients first – followed by dry flour mixture. Make a well in the center and empty in your yeast.
I glazed my loaves using the glaze recipe below in Recipe Number 2.

NOTE:
If your raisins or sultanas are on the dry side do not skip this very important stage: Soak them in hot water until plumped up or microwave on 100 % power in a little water to cover 30 
seconds.

Ingredients:
1 cup milk
¼ cup melted, unsalted butter or margarine
½ cup sugar
2 Tablespoons grated lemon rind (optional) – I used the zest of about 3 lemons πŸ˜‰
1 teaspoon salt
½ teaspoon baking soda
20 g (30 ml) instant yeast – or – 1 oz fresh yeast
250 ml tepid water (100 deg F)
812 g (6.5 cups / 1,624 ml) strong bread flour
250g raisins (500 ml)
1 egg yolk beaten with 1 tablespoon water

Method:
Boil the milk and stir in the butter, sugar, peel, salt and soda. Set aside to cool until 
lukewarm. Dissolve the yeast in the 
tepid water which must be no more than body temperature or you will kill the yeast!
Add enough of the flour to make a thick pourable paste. Cover and leave it in a warm place to rise 
until doubled in bulk, about 10 minutes. Sift the remaining flour into a large basin and make a well in the 
center. Pour in the yeast mixture andthe milk 
mixture. Gradually incorporate the flour from the sides of the well into the liquid and knead the dough thoroughly, until it is smooth and elastic, about 10 minutes. 
Place the dough in a greased bowl and brush the surface with a little butter. Cover the bowl and let 
the dough rise in a warm place
until double in bulk, 1 ½ – 2 hours depending on temperature and humidity. Punch 
down the
dough and divide it in half. With a rolling pin, flatten each half on a floured wooden board,
into ½ inch thick rounds. Sprinkle with the raisins and roll 
the rounds up tightly. Place into two greased bread pans or divide into 26 equal portions. Form 
each portion into a broad cigar
shape, rolling the dough backwards and forwards under your fingers. Place the rolls well apart on greased or lined baking sheets. Cover with a damp cloth 
and let them rise until they are doubled in bulk, about 30 minutes. Brush the rolls with 
the egg yolk mixture and sprinkle with 
sesame seeds (Optional). Bake in a 400 deg F oven for about 20 minutes or until they are 
lightly browned. Transfer them to a wire rack to cool before 
serving or storing. Wrapped and sealed tightly 
in plastic bags. the rolls can keep well for several months in 
the freezer.
Alternate: Use the same dough to make jam filled croissants.



                                                                                            Raisin Loaf  2

From the book My Way with Food by Pamela Shippel.

Makes 3 medium loaves. A moist raisin loaf. Serve buttered, 
once cooled and caramel glaze has set on
top.

Note: 
Instant fast acting yeast – I like the NCP brand sold in South Africa which comes in a red package – Use a good brand.
Best working temperature for yeast is between 21C – 29 deg C.  Do not be tempted to ferment yeast at a higher 
temperature.

Ingredients:
500 g raisins
30 g (3 sachets) Instant yeast
(210 g) 250 ml castor sugar
1 kg (8 cups) [2000 ml] Bread flour
10 ml salt
180g soft butter
4 large eggs
400 ml buttermilk – OR – 25 ml white vinegar or lemon juice plus 375 ml milk

Method:
To make buttermilk measure vinegar or lemon juice into jug. Top up with milk. Stir and set aside to allow thickening for few minutes.
Sift all the dry ingredients into a mixing bowl. Add yeast.
Add enough buttermilk to form soft dough. Mix well, adding a little extra sifted flour 
if dough
is too wet or a little extra liquid if dough is too dry. Turn it 
out onto a well floured surface and knead until 
the dough is smooth & elastic. Cover and leave in a warm place 
(no more than 35 deg C, or you will kill yeast) to rise until doubled in size.  Soak raisins in hot water until plump or microwave on 
100 % power
in a little water to cover for 30 seconds. Drain very well. Lightly knead raisins into the 
risen dough. Divide
dough into 3. Shape into loaves & place into greased medium sized loaf 
pans. Leave covered in a warm place or in greased blown up 
plastic bags to rise until doubled in size. This take quite a 
while due to
the butter & sugar content in dough. Bake in preheated oven at 180 deg C for about 20 minutes. Whilst loaves are baking
prepare sugar syrup glaze…

Sugar Syrup Glaze:
250 ml caramel brown sugar
125 ml water
5 ml glycerin

Method:
Dissolve sugar over very low heat in a stainless steel or an 
unchipped enamel pot. Do not bring to boil until all sugar is 
dissolved. Once dissolved add the glycerin to prevent sugar 
from
crystallizing. Bring to boil stirring very quickly, reduce to a 
thick caramel syrup. You will see
this if you take it off the heat for awhile and by allowing it to 
cool a bit, it will become thicker. Do not allow it to become like toffee or burn. If using a sugar thermometer you must remove from 
heat once it reaches “transparent
icing” stage.

Brush surface of each loaf immediately once removed from 
oven. Leave sugar syrup glaze to
set, and then turn out of tins. Allow to cool down before slicing and 
serving.

Further Reading: 
Wheat flour already contains 2.5% sugar so that any mixture of flour and water will 
readily
ferment without any addition of any extra sugar. What is 
important is the concentration of
sugar which the yeast is expected to ferment. The optimum is 
approximately 12.5% and concentrations
above this have a retarding effect. This must be remembered when 
dough’s are made which are very rich in sugar. The yeast 
content must be increased considerably to compensate for 
this effect.

Enjoy!

Bully Beef Cottage Pie! Corned Beef! Canned or Fresh Salt Beef! An Absolute Winner! Out of this world! Drop Dead Delish! You Will Come Back For 2nds 3rds and More! Enjoy!

Bully Beef Cottage Pie is an absolute Winner!  Do not use South African Tinned Corned / Bully Beef – Use freshly pickled corned beef! Unless you have a quality product in your country. Sadly South African products are no longer what they used to be. See my Recipe to make it from scratch using Freshly Pickled / Corned Beef    –   Serves: 6

You will come back for 2nd’s, 3rd’s and even a 4th helping – Because why ? It is totally addictive! πŸ˜‰
It cannot get better than this! Any left over’s may be served for breakfast together with a poached egg.

Notes:
South Africans Be warned!! I have tried all the tinned corned beef / bully Beef brands and they were all not what they used to be!!!!!! I was totally disappointed that I can no longer make my favorite recipe which I have been making for many years! So I have created it from scratch and it is DROP DEAD DELISH! – You won’t be disappointed! – See Fresh Corned Beef Cottage Pie Recipe here πŸ˜‰
For those outside of South Africa, use a total weight of 1kg in stir fried vegetables to 4 tins of bully beef (corned beef) or a 1kg frozen bag of “I & J stir-fried veggies” consisting of same. If not available, make it up from scratch.
Ingredients:
X 4 tins with a weight of 300 grams each, of “Bull Brand” Corned Meat / Bully Beef
6 medium onions chopped / diced (Fry 4 with Bully Beef. Add 2 to stir-fry)
4 med to large carrots, julienned / diagonally diced Chinese style
½ -1/3rd of a large cabbage, shredded
1 small – medium tomato, diced
2-3 Very large handfuls of green beans, julienned / diagonally diced Chinese style
3 – 4 Baby marrows / patty pans, julienned Chinese style
2-3 sweet red peppers diced

NOTE: 
If you don’t have all the above cupboard store ingredients, you may successfully make this with the below basic stir-fry mixture, i.e.; Shredded Cabbage, green beans, carrots and 2 onions
Ingredients:
Cabbage
Green beans
Carrots
Onions
6-7 large potatoes, peeled, steamed / boiled till mushy soft
Hot milk (about 1 – 1 & ½ cups)
A very generous pinch Baking powder
Sprinkling nutmeg & white pepper to taste
Grated Melba toast
Grated cheddar / parmesan cheese / both – OR – whichever you prefer
If lazy boned, you may just beat up 3 eggs and brush them over your mashed potato topping to allow for browning…. Something I personally have never done. I always go with the impressive cheese crumb topping  πŸ˜‰

Method:
Cook potatoes till tender soft. Add a generous pinch baking powder & mash with 1 – 1 & ¼ cup very hot milk together with about 50 g butter, adding salt, a sprinkling nutmeg & white pepper to taste.
Fry 4 onions till almost translucent. Add bully beef & fry whilst mashing all together with potato masher. Cook till done & a lot of the moisture evaporated stirring all the time. Watch carefully! Do not allow to burn! (Remember the thicker it is the better your pie is going to set .. “You don’t want a runny sloshy pie” ;)). Season with a little salt if required. Set Aside.
Turn up heat to highest point & add 1 whole packet stir-fry veggies. Keep stir-frying till done but still slight bit on the firm side.
If not using bought frozen bag follow below instructions….
Method for making own stir-fry veggies from scratch….
Stir-fry veggies in the following order (If not using the bought version), starting with the 2 diced onions followed by carrots, stir-frying until crisp adding balance of ingredients. Season with salt & some white pepper to taste. Weigh 1kg of your stir-fry vegetables and set aside (Any left over’s  … freeze the rest).

In the lid of a roasting pan put a layer of mash followed by a layer of vegetables, topped with a layer of bully beef followed by mash, vegetables & bully beef. Top with the last 3rd of the mash. Grate / put through food processor Melba toast till forms crumbs. Mix crumbs with cheese & sprinkle over top & bake in oven 180 deg C till done & crisp around edges. You may further brown topping under grill till golden. Allow to sit a while & then serve whilst still hot with a green salad on the side.
This one is made from fresh corned beef and is totally out of this world! It cannot be bettered! Try the tinned version in the UK it should be good.This one is made from fresh corned beef and is totally out of this world! It cannot be bettered! Try the tinned version in the UK it should be good.My original recipe I scribbled out from a friend in 1997
My original recipe I scribbled out from a friend in 1997