Chinese Crab Rice

Yield: 6 Servings
Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger,
- 2-3 cm, grated
4 T Dry sherry
3 T Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 T Soy sauce
1 T Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to cook
than the previous recipes but little more of the cook's time. By the
time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly all
over but do not chop up. Pour the sherry-soy sauce mixture over the
crabs and leave to marinate for an hour. Wash 400 grams glutinous rice
in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to
fit into your steamer, pack in the chopped crab pieces, reserving the
marinade. Pour the rice over the top and pack it down. Press the intact
crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon
sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried in
rice, then fish around, for the rest of the crab pieces in rice.

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Pasta with Eggplant Tomato Sauce

Ingredients

1 medium eggplant
1 medium onion, chopped
1 28-ounce can Italian-style tomatoes, cut up, undrained
1 6-ounce can Italian-style tomato paste
1 4-ounce can (drained weight) sliced mushrooms, drained
1/4 cup dry red wine or beef broth
1/4 cup water
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2 tablespoons snipped fresh parsley
Salt
Ground black pepper
4 cups hot cooked penne pasta
1/3 cup grated or shredded Parmesan cheese
2 tablespoons pine nuts, toasted (optional)


Directions
1. Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.

Nutrition Facts
Calories 263, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 845 mg, Carbohydrate 47 g, Total Sugar 8 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 2, Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet

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Cooking up a storm at Malton Food Lovers Festival

ORGANISERS of Malton Food Lovers Festival plan to make this weekend’s event the biggest and best ever.

The event, which started in 2009, has now grown to a full weekend programme of events, with a guest list of star patrons and top chefs, including Rosemary Shrager, Tom Parker-Bowles, Brian Turner and Andrew Pern, who will be holding demonstrations in two specially-created cookery theatres.

Tom Naylor-Leyland, of We Love Malton, said: “The We Love Malton organising committee has really worked hard to put together a real treat for foodies and families and believe it will be the most successful yet.”

This year, the festival is expanded with the Welcome To Yorkshire Taste Trail, incorporating 20 of the town’s eateries and non-food businesses, which will be holding tasting sessions.

The festival also involves a young chef competition, with school pupils challenged to design a two-course meal with locally-sourced ingredients.

The Territorial Army from the 4th Battalion The Yorkshire Regiment will also have a field kitchen in the Market Place, serving curry to raise money for the Army Benevolent Fund.

Festival events will be held in a number of venues from 9am to 6pm on both Saturday and Sunday.

Other events include a farming skills exhibition in Malton Cattle Market with welly throwing and cutest dog competitions also being held. For more information, visit maltonfoodfestival.co.uk

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Grilled Chicken Parm Cheese

Chicken Parm Grilled Cheese

a;lkdsfkdsfkadslkjf;jldkfjf!!! That’s the only way I can think of to express my excitement about this sandwich through words over the Internet. This Chicken Parm grilled cheese idea had been floating around in my head for a long time but I never gave it a shot. I thought critically about the construction of it. The bread has got to be right, I used a good Italian bread. The cheese should be a good quality fresh mozz, although I have a hunch that the dried mozz would melt quicker (give it a shot and let me know). The chicken cutlet MUST be pounded out thin. When we talk about grilled cheese, its all about proportions. You can’t have a thick breaded chicken breast in there, it just doesn’t work like that, its not a grilled cheese. The tomato sauce needs to be simple and fresh. There are four ingredients in mine. I start with thinly sliced garlic and basil stems that cook in olive oil to flavor the oil. Then I pour in a can of whole peeled San Marzano tomatoes, some salt and I cook it for about 30 minutes and then blend it smooth. At the end, check for salt, tomatoes NEED salt and depending on the acidity, one can may need more salt than another so you must taste it. Its fool-proof! But the kicker in this sandwich is the fresh basil leaves. It really brings home the Italian flavors. This sandwich makes me proud. PLEASE try this recipe, its amazing, you will cry tears of joy, just DO IT (and email me a pic of it because its basically food porn…and I love that! thefoodfreak@gmail.com)

Ingredients:

1 Homemade breaded organic chicken breast, pounded thinly. Try to create a piece of chicken that will fit the shape of the bread that you use.

1/2 Cup (4-5 slices) Mozzarella cheese

4-5 Fresh basil leaves

2 Slices of a Italian Bread

Fresh Tomato Sauce

Mayo, instead of butter for spreading on the outside of the bread.

_________________________________________________

Thinly slice up the mozz.

Take your cooked chicken cutlet and dip it in hot tomato sauce. The reason I highlight hot is because mozzarella can be difficult to fully melt. By having the sauce hot, it helps cook the grilled cheese from the inside out, helping to speed up the process.

To assemble the sandwich, place about 2 slices of mozzarella on each side of the bread along with 2-3 basil leaves. Then lay the hot tomato sauce covered chicken cutlet on one side and close up the sandwich.

Evenly spread the mayo all over the outside surface of the bread.

It’s best to use a cast iron pan if you have one, if not, a good non-stick works fine. You don’t want the heat too hot but you don’t want it too low either. You have to find a happy medium. Don’t melt butter the pan, the mayo browns the bread really nicely. You could use a butter/mayo mix as well, that’s probably the best. Some grilled cheese places will say they have a “special” spread that crisps the bread up real nice…yea, that’s just mayo and butter.

Cook it until the bread it nicely golden brown and then carefully flip it. Cook the same way on the other side. If the cheese isn’t fully melted but both sides are browned keep flipping the sandwich to keep it on the heat but preventing it from getting burnt.

Once the cheese is melted, cut the sandwich in half and revel in the absolute beauty of this beast.

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Garlic Sesame Trout on Bok Choy

2 tbsp sesame oil 25 mL
2 tbsp fish or chicken stock 25 mL
2 tbsp rice vinegar 25 mL
3 cloves garlic, minced 3
2 tsp minced gingerroot 10 mL
˙ tsp Asian chili paste or 2 mL
hot pepper sauce
˙ tsp salt 2 mL
4 baby bok choy 4
1 carrot, shredded 1
4 trout fillets (about 1˙ lb/ 4
750 g total)
2 green onions, sliced 2
¡In bowl, combine oil, stock, vinegar, garlic,
ginger, chili paste and salt; set aside.
¡Cut each bok choy into quarters; arrange
on foil-lined rimmed baking sheet. Sprinkle
with carrot; drizzle with oe cup (50 mL)
water. Cover with foil; bake in 400°F (200°C)
oven for 10 minutes. Drain off water.
¡Lay trout fillets over vegetables. Drizzle
with sesame oil mixture; sprinkle with
onions. Bake, covered, until fish flakes easily
when tested and bok choy is tender-crisp,
15 to 20 minutes.
Makes 4 servings. PER SERVING: about 287 cal,
37 g pro, 13 g total fat (2 g sat. fat), 5 g carb, 2 g fibre,
97 mg chol, 401 mg sodium. % RDI: 19% calcium,
31% iron, 69% vit A, 47% vit C, 24% folate.

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Dill Grilled Trout

2 green onions, minced 2
2 tbsp chopped fresh dill (or 25 mL
2 tsp/10 mL dried dillweed)
oe tsp grated lemon rind 1 mL
4 trout or salmon fillets 4
(about 1˙ lb/750 g total)
1 tbsp butter, melted 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Lemon wedges
¡In bowl, mix onions, dill and rind. Brush
skinless side of fish with butter; sprinkle
with onion mixture, salt and pepper.
¡Place, skin side down, on greased grill over
medium-high heat; close lid and grill until fish
flakes easily when tested, 4 minutes for trout,
12 minutes for salmon. Serve with lemon.
Makes 4 servings. PER SERVING: about 228 cal,
29 g pro, 11 g total fat (4 g sat. fat), 1 g carb, trace fibre,
89 mg chol, 367 mg sodium. % RDI: 10% calcium,
4% iron, 13% vit A, 13% vit C, 15% folate.

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Healthy Grill Recipe Ratatouille Vegetable

Ingredients (Serves 4)

2 medium onions
1 garlic clove
1 medium red bell pepper
1 medium green bell pepper
1 medium aubergine
2 medium courgettes
2 x 400 g cans chopped tomatoes
1 bouquet garni
2 tbsp tomato puree
900 g potatoes
75 g reduced fat Cheddar cheese, grated
salt and pepper
2 tbsp snipped fresh chives, to garnish

Peel and finely chop the onions and garlic. Rinse, deseed and slice the bell peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
Place the onion, garlic and bell peppers into a pan. Add the tomatoes, and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring halfway through.
Stir in the aubergine and courgettes and cook, uncovered, for 10 minutes, stirring.
Peel the potatoes and cut into 2.5 cm cubes. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10 to 12 minutes until tender. Drain thoroughly and set aside until required.
Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato cubes evenly over the vegetables.
Preheat the grill to medium. Sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden, bubbling and hot. Serve garnished with freshly snipped chives.

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Janssons frestelse - Jansson's Temptation

This dish is a modified form of the anchovy gratins
which were popular in Sweden during the 19th
century. In it's present composition it dates back to
around 1900. Earlier it was believed that the name
came from the Swedish opera singer Pelle Janzon,
however it now appears that the dish got its name
from the title of a 1928 movie.

Ingredients:
· 200 - 300 g anchovy filets
(Please note: Swedish anchovy
filets are prepared from sprat
(scientific name: Sprattus
sprattus) whereas US filets are
prepared from anchovy
(scientific name: Engraulis
encrasicholus). Sprat filets
should be used!)
· 6-8 large potatoes
· 2 large yellow onions
· 30 g butter
· 1/3 teaspoon black pepper
· 1/2 teaspoon salt
· 150 ml cream
· 2-3 tablespoons breadcrumbs
(dried and finely crushed white
bread)

Proceed as follows:
1. Peel and slice the potatoes, cut the slices in

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