The Cantina Cuisine – food talk, recipes and more

It's food talk & shows the determined imagination out there.

 

There's something disgustingly interesting about those

 

I knew it would.

 

Crazy food names.
https://www.thesun.co.uk/living/361...ich-are-hilariously-inappropriate-in-english/

 

Your welcome, I was having second thoughts about sharing this.

 

I tried to be healthy this weekend and made sesame chicken, angel hair noodles with iceberg lettuce and watermelon

It was pretty good, but in my lust for food I forgot to take snaps. It was decent however!

 

Absolutely....

Ingredients!! (from the top of my head)

Salad:

• 200g angel hair noodles (thin rice noodles)
• Watermelon (about 800g)
• 2 gem lettuces
• Handful of radishes
• Some fresh mint
• Some fresh coriander
• Sesame oil

Dressing:

• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• Half a fresh red chilli
• A small piece of ginger
• Spring onions
• Juice of limes
• Small clove of garlic

Chicken:

• Skinless, boneless chicken thighs (6-8)
• 1 tablespoon of Chinese five spice
• 2 tablespoons of sweet chilli sauce
• 2 tablespoons of sesame seeds
• Olive oil

Salad prep:
- In a bowl, fully submerge the noodles in boiling water (for about 5 minutes) then drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter
- Put ¼ of the noodles into a medium frying pan, tossing regularly until nice and crunchy.
- Remove the watermelon skin, cut the flesh into chunks and add to the platter
- Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter

Dressing prep:
- Put the coriander stalks into a food processor with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice (mmmmmm….)
- Squash in the unpeeled garlic through a garlic crusher, then whizz until smooth.
- Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles


Chicken prep:
- On a sheet of grease proof paper, season the chicken with salt, pepper and five-spice (yum...)
- Fold over the paper, then bash and flatten the chicken with a rolling pin (or anything heavy really)
- Put into a large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through
- Drain away any excess fat from the chicken pan, put back on the heat, drizzle with sweet chilli sauce and toss with sesame seeds and place onto the salad

Eating prep:
- Transfer food to a suitable sized fork
- Place into mouth
- Chew
- Swallow
- Digest

YUM


P.S. 500th post, wahoo!!

 

Agreed the food for thought can never be forgotten.

 

It's a strange counter to the hot food, or the heat from the sweet chilli and chilli, but it works. It's nothing revolutionary and it may not be for everybody, but it worked just about for me!

 

Here we go, everyone. A couple weeks ago, I made a status about a really good burger I had made, and @Star Dude requested that I post it here. I don't have a picture, sadly, but I can walk you though the steps here. This burger was thrown together on the spur of the moment, so forgive me if I miss some minor details.

For this surprisingly good hamburger, you will need the following:

• a hamburger patty (I cooked two frozen Philly Gourmet burgers - two because they're thin - but you're welcome to build the patty yourself)
• a hamburger bun of your choosing (I used an Ezekiel bread bun - more on why below)
• an egg
• Creole seasoning or Cajun seasoning
• cheese of your choosing (I used pepperjack)
• baby arugula or spinach
• salsa of your choosing (literally anything should work!)
• butter
• mayonnaise and any other condiments you like

Making it:

• cook the hamburger patty to your desired level of "doneness" - I cooked the Philly Gourmet burgers in an oven broiler at 400º F, six minutes on each side. That was actually a little too long for my taste. I prefer a little bit of redness.
• before flipping the burger, sprinkle the creole (or cajun) seasoning into the uncooked side
• after flipping the burger, place the cheese of your choice on the cooked side, then let the burger finish cooking
• Now cook the egg. I made it over-easy and with the yolk just slightly hard, so it wouldn't make a complete mess. As the egg is cooking, sprinkle some creole (or cajun) seasoning onto it as well.
• once the egg is finished, throw your baby arugula (or spinach) into the same pan, so that the seasoning flavor gets into it.

Assembling it:

• put the hamburger patty with the cheese on one half of the bun, and spread butter, then mayonnaise (and other condiments, if you want them) onto the other.
• place the egg on top of the hamburger patty
• place the arugula or spinach on top of the egg
• drizzle salsa over the whole package
• place the second half of the bun over that

A note on the bun: I said above, I used a bun made from Ezekiel bread. There's a reason for this, aside from it being somewhat more healthy: it's thick. With all the stuff you're throwing on this burger, it's easy for the bun to get pretty soggy. Ezekiel buns are thick enough that that doesn't happen. If you use a standard bun, I recommend toasting it a bit first to keep the sogginess from happening. Just make sure to butter the top before toasting, rather than after.

Hope you guys like this as much as I did!