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Recipes
Pear-Brined Tea-Smoked Duck Breasts
By Grazor
Let’s discuss for a moment, shall we, the merits of dry versus wet brine
- 2 duck breasts, Moulard, Muscovy or Pekin all work well
- 2 c water
- 2 c ice
- 1/4 c kosher salt
- 2 pears, quartered
- 4 cardamom pods, crushed
- 6 juniper berries, crushed
- 4 cloves, crushed
- 3 tbsp loose green tea
Rosemary Hume's Original Coronation Chicken
By Grazor
See text
- 2 to chickens until just tender and allow to cool in the liquid. Joint and bone the birds.
- 1tbsp 55g 3-4 1dsp 55g finely chopped onion, cook gently 3-4 minutes, add 1dsp curry powder.
- 1-2 1 1 to to 1 good tsp tomato purée, 1 wine glass red wine, ¾ wine glass water, and a bay leaf. Bring to the boil, add salt, sugar to taste, a touch of pepper, a slice or two of lemon and a squeeze of lemon juice.
- 5-10 to 425ml 1-2tbsp to 5-10 minutes. Strain and cool. Add by degrees to 425ml mayonnaise with 1-2tbsp apricot purée* to taste.
Oven Dried Crisps
By Grazor
Preheat your oven to 120C and line your baking sheets with parchment paper (otherwise the crisps may stick to the b...
- approx. 200g potato (one medium to large spud)
- 0.75 tsp fine salt
- 150 ml malt or cider vinegar (or use water for plain, salted crisps)
Milk Bread
By Grazor
Directions 1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer
- 2 1/2 cups bread flour
- 3 tbsp+2tsp sugar
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 120 g tangzhong (click here for making tangzhong)
- 2 tsp instant yeast
- 3 tbsp butter (cut into small pieces, softened at room temperature)
Chicken Breast with Roasted Onion Sauce
By Grazor
1. Heat 2 tbsp (25 mL) oil in skillet on medium heat
- Roasted Onion Sauce
- ¼ cup (50 mL) vegetable oil
- ½ cup (125 mL) finely chopped onion
- 2 cloves garlic, sliced 1 tbsp (15 mL) grated ginger
- ½ tsp (2 mL) cumin seeds
- 1 tbsp (15 mL) Segar's Spice Mixture (recipe follows)
- ½ cup (125 mL) chicken stock
- ¼ cup (50 mL) whipping cream
- ¼ tsp (1 mL) cayenne
- 1 tsp (5 mL) ground cardamom
- Salt and freshly ground pepper
- 4 boneless chicken breasts, skin on
- Kosher salt and cracked black pepper
- Segar's Spice Mixture
- 3 tbsp (45 mL) coriander seeds
- 3 tbsp (45 mL) cumin seeds
- 1 tsp (5 mL) whole cloves 1 tsp (5 mL) fennel seeds
- 1 tbsp (15 mL) chili flakes
- ¼ tsp (1 mL) turmeric
- 1 . Lightly toast coriander, cumin, cloves and fennel in a skillet for 2 minutes over medium heat, or until fragrant. Stir in chili flakes.
- 2 . Grind toasted spices together in a spice grinder or using a mortar and pestle.
- 3 . Add turmeric and stir to combine.
Grilled Hangar Steak
By Grazor
1. Combine mustard, vinegar, honey, thyme, garlic and chili powder in a bowl
- Marinade
- 2 tbsp (25 mL) Dijon mustard
- 2 tbsp (25 mL) red wine vinegar
- 1 tsp (5 mL) honey
- 1 tbsp (15 mL) chopped fresh thyme
- 1 tsp (5 mL) chopped garlic
- 1 tsp (5 mL) chili powder
- ¼ cup (50 mL) olive oil
- 2 lbs (1 kg) hangar steak
- Salt and freshly ground pepper
Balsamic Onion-Stuffed Pork Loin
By Grazor
BY EMILY RICHARDS This flavourful onion stuffing keeps the pork juicy and really tasty! Long slow barbecuing k...
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 3 tbsp (45 mL) balsamic vinegar
- 1/2 red bell pepper, finely diced
- 1/2 cup (125 mL) fresh bread crumbs
- 1 egg yolk
- 1/4 cup (50 mL) chopped fresh basil
- 1 tbsp (15 mL) chopped fresh oregano
- 1 tbsp (15 mL) grated Parmesan cheese
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) freshly ground black pepper
- 1 boneless single pork loin (about 2 lb/1 kg)
- 2 tbsp (25 mL) Dijon mustard
Lemond and Almond Tarts
By Grazor
kes 6 Preparation and cooking times Total time Ready in 1 hour Method 1
- 350 * 350g ready-made sweet pastry
- 100 * 100g butter , at room temperature
- 100 * 100g golden caster sugar
- * zest 2 lemons
- 2 * 2 eggs
- 75 * 75g ground almonds
- 25 * 25g plain flour
- 6 * 6 tbsp lemon curd
- 25 * 25g flaked almonds
- * icing sugar for dusting
- * cream or crème fraîche to serve (optional)
Apricot Cobbler
By Grazor
Preheat oven to 425F. Toss apricots with next 3 ingredients; arrange evenly in ungreased 11 x 7 x 1 ½ inch glass...
- 6 cups fresh apricot halves (about 2 lbs)
- ¾ cup Sugar
- 2 T flour
- ½ tsp cinnamon
- ¾ cup all purpose flour
- ¼ tsp salt
- ¼ cup unsalted butter cold
- ½ cup chopped walnuts
- ¼ cup milk
Black Eyed Pea Curry
By Grazor
This is a typical North Indian bean curry and tastes so much better than it sounds
- 4 tbsp vegetable oil
- 2 bay leaves
- 2 tsp cumin seeds
- 2 green chillies, left whole or slit
- 1 small–medium onion, peeled and chopped
- 17 g fresh ginger, peeled
- 5 cloves of garlic, peeled
- 1 ⁄2 tsp turmeric
- 1 ⁄4–1⁄2 tsp red chilli powder
- 1 tbsp ground coriander
- 1 tsp garam masala
- Salt, to taste
- 3 large tomatoes, puréed
- 2 x 410g tins of black-eyed peas, drained and rinsed
- Handful of fresh coriander leaves and stalks, chopped