Bebek pendang

This is Pauline's entry for PC #51:

Here is my entry for Paper Chef, it's called Indonesian style roast duck
with yellow rice and wasabi-cream soup. The dish is inspired by an
Indonesian dish called Bebek Pendang, which includes duck, ginger
and tomato sauce. I think the ginger and tomato sauce goes really well
together with the duck, it makes a great combination!

Bebek pendang (serving 2)

300 grams of duck meat
1 cup of tomato frito
1 cup of ginger sauce
sunflower oil
1 chili pepper, finely sliced

Heat a drop of oil in a frying pan, add
the finely sliced chili pepper. Roast the duck
in the pan for 3 minutes, add ginger sauce and
tomato frito. Stir well. Turn the heat down and
let the sauce thicken. Serve with yellow rice
and use a little coriander for garnish.

Wasabi-cream soup (serving 2)
1 small onion
3 cups of spinach leaves
a few leaves of coriander
2 cloves of garlic, pressed
1/2 cup of cream
1/2 cup of stock (e.g. chicken stock)
1 sachet of wasabi paste (add to taste)
sunflower oil for frying

Finely chop the onion, heat on medium fire
in a little oil. Add garlic, stir well. Add spinach
leaves to the frying pan, turn until all leaves are shrunken.
Put the mixture in a food processor and add coriander
leaves, stock and cream. Blend the ingredients until the
texture becomes smooth. Put the soup back into the
frying pan and heat before serving.

Ingredients are up!

Fiona has put up this month's Paper Chef ingredients over on her blog! Run run!

Send your entries to paperchef AT gmail DOT com before midnight Tuesday 11 next week, I'm looking forward to your entries!

ingredient list!

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, tomatoes, chickpeas, candied orange peel, wasabi, shrimp, dried mushrooms, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, salsicce, Brussels sprouts, apples, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, crayfish, pork, taro root, sweet potato, carrots, couscous, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka

feel free to add more!

The winner is...

.... over here.
Yes, Adele Will work for Biltong has selected this month's Paper Chef challenge winner! So head on over to her blog to find out who it was.

Paper Chef #51 - The Roundup

This month's Paper Chef entries are in! Adele's blog: Will work for Biltong randomly selected the 3 ingredients of: Lobster, Apricots, Orange and her selection of Ginger. I'd always wondered when Lobster would make an appearance & how everyone would use it in their dishes.
So without rambling too much, here are this month's entries in no particular order:

Our first entry comes is Karen from Prospect: The Pantry with a delicious Orange-roasted Lobster Salad.



Next up is Fiona from Nice Profiteroles with an elegantly simple dish ofGinger-poached Lobster with Orange & Apricot Salsa.



And we also have Tricia from Jonski Blogski with a delicious sounding Orange-Ginger Lobster and Apricot-Ginger Rice Cakes.



So there we have it, 3 quite different entries for this month's challenge.
It's now up to Adele to select the winner, so stay tuned for the decision!

Ingredients are up!!!

Yes Adele has selected the ingredients for the 51st Paper Chef Challenge!
Want to know what they are?
Then head on over to Adele's blog: Will work for Biltong

Email us (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on Tuesday April 13th, or if you don't have your own blog, send us the recipe and eventual photos to me and I will post it here.

Idea's & Suggestions Please - Paper Chef #51

The 50th Paper Chef has been & gone & Adele from Will work for Biltong was the winner of that milestone challenge, meaning that she will be randomly selecting the ingredients & judging the next challenge.
So now its now time to start looking at the next ingredient list. As a starting point we have:

beans, capers, chicken, currants, gooseberries, peaches, plums, raspberries, tomatoes, chickpeas, candied orange peel, wasabi, shrimp, dried mushrooms, orange, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, salsicce, Brussels sprouts, apples, ginger, white fish, duck, rosemary, thyme, apricots, cherries, nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, lobster, crayfish, pork, taro root, sweet potato, carrots, couscous, apricots, basil, chocolate, cheese, flour, pumpkin/squash, milk, beef, yeast, vodka.

Feel free to suggest any other ingredients that you feel would make the challenge more interesting.
Adele will be posting the selected ingredients Wednesday, so get your suggestions in!

The winner is up!

Take a look here!

Roundup #50-THE PARTY!

A big thank you for everyone who took part in this party, I am delighted to see so many great entries and they all make me feel hungrier and hungrier! As usual I should say, every edition confirms how incredibly creative you are and you manage to entice me every single time!
But let's get going, our gracious Judge, Karen from Prospect: The Pantry, picked the ingredients for this round: honey, ricotta, dill and eggs and we have in front of us a line-up of great dishes based on these ingredients:

First out was my great co-host Mike of Spikey Mikey, the nicest of people, and this time he had to fight storms and disaster to make his delicous Ricotta Fritters with Honey & Dill Mayonnaise, I am happy he managed despite all the problems!

Adele from Will Work For Biltong finally jumped on the train and joined us here on Paper Chef with her lovely Ricotta, dill and honey crumpets, maybe these will make her and her husband more inclined to get up early in the morning?

Pauline sent me her recipe of French quiche with ricotta and salmon marinated in honey, it sounds fantastic doesn't it?

Kizzy of Culinary Annotations is back with new creations, plural as usual, she unites Hungary and France in her two dishes, first she has a Hungarian Farmer's Cheese and Fresh Dill Tart that is followed by beautiful Asparagus and Ricotta Crepes!

And I am happy to see Bill of Bill's Brew-B-Que here again, this time he created these astounding Ricotta Stuffed Honey Gruit Pork Chops, a completely different take on the ingredients which yet again shows what a great event Paper Chef really is!

Cathy of ShowFoodChef managed to squeeze in some time to make her interpretation of the given ingredients, Real Dill Eggs: Baked w/ House Ricotta & Sweet Potato Petals, a wonderful dish for us to try out in our own kitchens!

Alessio of Recipe Taster dicovered the Paper Chef this week so I gave him some extra time to create his dish and I am very happy I did, I think you agree when I say that his Deviled egg with ricotta and dill mousse over a Honey-Dark Chocolate sauce were well worth waiting for!

Ricotta Dill Custards on Honeyed Carrot Puree, she couldn't not stand there without creating something on her own even though she knew that she can't be part of the competition and I am so happy she did because I love this creation from this month's Judge!

Thank you all again and Good Luck to Karen - what a hard choice to make this will be! I do hope I managed to do the right links etc., if I haven't let me know I will put it right next week when I come back from London!

French quiche with ricotta and salmon marinated in honey

Pauline's entry:



First of all, congratulations!

Here is my entry for Paper chef's anniversary.

French quiche with ricotta and salmon marinated in honey

Ingredients:
1 can of Atlantic salmon (MSC)
120 grams of ricotta
100 gram of fresh cream
4 eggs
1/2 onion, chopped
1/2 red pepper, chopped
4 sheets of puff pastry
2 tbsp of dill
1 tbsp of honey

Pre-heat the oven at 200 degrees Celsius. Take the sheets of puff pastry out of the freezer and allow them to soften at room temperature. Marinate the salmon with honey. In a large bowl, mix the eggs. Add salt, pepper, dill, ricotta and fresh cream to the bowl and stir well. Add salmon, chopped pepper and onion.
Cover a round tray with pastry, fill it with the mixture. Place the tray in the oven for 45 minutes. When it's cooked, allow it to cool off for a few minutes and serve with salad and/or rice. Enjoy!

A 50ieth anniversary and I almost forgot it!!

Our Judge for this month, Kathy of Prospect: The Pantry, is more awake than me because she has noticed that it is the 50ieth edition of the Paper Chef and she is rightly celebrating this over at her blog where she has posted this month's 4 ingredients. So head over and celebrate and, most important, get creative and cook something for the Paper Chef while you are having fun in the kitchen!
Send me (paperchef AT gmail DOT com) the link to your entry sometime before midnight your time on Tuesday 9th of March (or even a bit later, I'm not fussy) or if you don't have your own blog, send me the recipe and eventual photos to me and I will post it here.

Are you still here? nonono, you should be here!

It's ingredient list time again!

orange, cloves, figs, dried dates, raisins, anchovies, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, ginger, white fish, kale, honey, duck, meatballs, rosemary, thyme, fennel seeds, apricots, green beans, cherries, aubergines/eggplant), nectarines, passionfruit, peaches, lettuce, tomatoes, zucchini/courgette, chicken, quail, lobster, crayfish, pork shoulder, pigeon peas, taro root, sweet potato, dill, carrots, couscous, ginger, apricots, basil, beans, capers, cherries, chicken, currants, gooseberries, elder flowers, peaches, plums, quail, raspberries, lobster, tomatoes, chickpeas, candied orange peel, wasabi, artichokes, shrimp, dried mushrooms

This is the current list, please submit any ingredient that you think would make it even more interesting and challenging. Or that you like and want to give a chance to be chosen! And do come back on Wednesday when this month's Judge who is Karen from Prospect: The Pantry will post about this month's four Paper Chef ingredients!