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Update January 2018


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Update by Natrakorn Paewsoongnern
 
 
 
Khun Ocha's Cookbook
 

Saturday, January 20, 2018 - January 26, 2018

Oysters Kilpatrick

I was reminded of this way of presenting oysters after a surfeit of oysters last week.  Local oysters generally come without shells, but to serve Kilpatrick Oysters, you will need some shells.  Buy some unshelled ones as well, or beg for the shells from your local restaurant!

Cooking Method

Remove oysters from shells and put aside.  Put shells on a baking sheet and heat in a moderate oven.  Mix Worcestershire sauce and cream.  When shells are hot, return oysters to shells.  Use tongs to handle the shells, as they get very hot.  Add a little of the cream mixture to each shell; sprinkle with salt and pepper.  Note that if the oysters are small, you can put more than one in the shell, using some of the cheaper local market oysters.

Top each oyster shell with chopped bacon and fine breadcrumbs.  Place baking sheet under a hot griller and grill until bacon is crisp (but not burned) and oysters are warmed through.  You can also give them another splash of Worcestershire sauce just before serving.  For a final touch place the hot shells on a bed of sea salt.

Ingredients Serves 4
Oysters on the shell 24
Worcestershire sauce 1 tspn
Cream 1 cup
Salt and pepper to taste
Bacon, chopped finely 250 gm
Fine breadcrumbs


Saturday, January 13, 2018 - January 19, 2018

French Onion Soup

French Onion soup you will find in most restaurants’ menus, but it can be made in several ways from a one minute freeze dried all the way to Yupins three day marathon! Here is one of the original recipes.

Cooking method

In a heavy pot, cook onions, thyme, bay leaves, salt, olive oil and butter over moderate heat for about 45 minutes, until onions are a deep caramel color.  Add flour and stir, cook for about 1 minute.  Stir in wine and cook for about 2 minutes.  Stir in broth, water, and black pepper and bring to a boil.  Then reduce to a simmer and cook, uncovered, another 30 minutes, stirring occasionally.

When ready to serve, toast baguette slices.  Remove bay leaves and thyme stems from soup.  Top with toasted baguette slice, then grated gruyere, then grated parmesan.  Broil until cheese bubbles and turns light golden brown and serve.

Ingredients Serves 6
Medium yellow onions (sliced) 1 kg
Fresh thyme small bunch tied together
Bay leaves 2
Salt 1 tspn
Unsalted butter 2 tbspns
Olive oil 2 tbspns
All-purpose flour 1 tbspn
Full-bodied red wine 1 cup
Chicken broth 4 cups
Water 1 cup
Freshly ground black pepper 1 tspn
Slices baguette (thick) 6
Gruyere or mild Swiss cheese (grated) 200 gm
Parmesan cheese (grated) 2 tbspns


Update Saturday, Jan. 6 - Jan. 12, 2018

Avocado Chicken Burgers

This is an ideal recipe to use up roast chicken from the Xmas dinner. I love them with ground chicken but ground turkey will work just as well. Consider increasing your garlic, salt and pepper when using ground turkey to increase the flavor.

You can cook these on a grill pan indoors, it helps keep the meat moist, but you can certainly grill these outdoors. Just be careful not to overcook.

When mixing the avocados and forming the patties – go gently to keep the avocado chunks intact. Using a more firm avocado will help as well.

These will keep for several days in your fridge. They can be frozen as well, and the avocado holds up really great! Wrap individually and store in freezer safe Ziploc bag.

You can use chilli powder, or chilli paste if your family likes spiciness. For a fiery taste, use chopped Jalapeno (for more heat!)

Cooking method

Add all ingredients to a large bowl and toss gently.

Shape into desired size patties and grill inside or out!

Ingredients Serves 4 patties
Garlic chopped 1 clove
Ground chicken 500 gm
Large ripe avocado - cut into chunks 1
Ground black pepper 1/4 tspn
Salt 1/2 tspn teaspoon

 


 
HEADLINES [click on headline to view story]

Oysters Kilpatrick

French Onion Soup

Avocado Chicken Burgers


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