Paper Chef #47

Last chance to nominate ingredients for this month's challenge! 

So far we have:

orange, cloves, ham, figs, dried dates, mustard, raisins, red cabbage, anchovies, saffron, Prawns, cream, cranberries, salmon, cherries, salsicce, Savoy cabbage, Brussels sprouts, ricotta, apples, saffron, ginger, white fish, kale, honey, fennel, duck, meatballs, rosemary, thyme, fennel seeds, Apricots, Green Beans, Sweet Pepper, Cherries, Aubergines(Eggplant), Nectarines, Passionfruit, Peaches, Lettuce, Tomatoes, Zucchini(Courgette), Anchovies, Chicken, Quail, Lobster, Tuna, Yabbies & Marrons (Crayfish),

JENNY from I could even eat a baby deer! will be posting the final selection on the 2nd so like I said, last chance.....

The next Challenge - #47

Well the next Paper Chef Challenge is still awhile away and for the next challenge we have decided to go with a theme. Being December the theme is pretty obvious: Christmas!

And so far on our list of ingredients we have:

Nothing. A blank sheet. 

Christmas means different things to different people in different parts of the world and what we would like is for everyone to list a few ingredients they would be using for this occasion. The start date for the December challenge is the 2nd and last month's winner JENNY from I could even eat a baby deer! will select from the final list of ingredients.

Leave your list of ingredients either as a comment to this post or email to: paperchef AT gmail DOT com

Your list can be as long or as short as you wish & don't worry about duplicated ingredients, it will all be tidied up in the final list.

The winner is ...

... found here! Congratulations!

Paper Chef #46 - The Roundup

It is time for the roundup, this month's Judge, Dale from Home on the Range, was the one to choose, randomly, three ingredients from the ingredient list and then one of her own choice and the ingredients were pasta, beetroot, chevre and peanut butter. So let's get going with the entries, they are really creative and mouthwatering all of them!

First we have one blog, I could even eat a deer, and two entries, Jenny's and Marcus's, that's the way it goes when you cannot decide and I think it is an excellent solution! So first we have Jenny who created a incredible Chèvre mousse with beetroot, deep fried pasta and peanut butter caramel, a very creative choice!

Marcus on the other hand went Asian and serves us Deep fried Beetroot Skewers with Brunost Satay on a bed of Pasta, I especially like that he uses Norwegian goat's cheese, it has a particular flavour!

Mike of Spikey Mikeys went as far as making his own peanut butter and then went on creating Ravioli stuffed with Chevre & roasted Beetroot with a burnt butter & peanut butter sauce, a great choice!

Rudi of Off the Eaten Path has created something he calls "a fusion dish, combining Asian influences (pasta and peanut sauce) with French sensibilities (beets and chevre). In some respects, it's a layperson's 'wannabe Vietnamese,'" her Cross-cultural vermicelli is a very fresh and tasty entry.

And to finish we have Pauline's entry Beetroot Carpaccio with Orzo (I take it that orzo is a small pasta type and not the Italian orzo which is barley), a great interpretation of the four ingredients!

Impressive aren't they? I am really looking forward to see who will win, it will not be an easy choice I think!

Beetroot Carpaccio with Orzo

I thought it would be fun to make a vegetarian version.

Beetroot Carpaccio with Orzo
Ingredients (serves 2)

4 beetroots, cut in slices
1/2 red bell pepper, cut into small pieces
4 mushrooms, without stalks
1 cup of Orzo
1/2 cup of grated fresh chevre
a handful of pine nuts

For the dressing:
1 tbs of olive oil
A sprinkle of balsamico
1 tbs of honey
1 tbs of peanut butter
A pinch of salt
Fresh ground black pepper

Start off with combining the ingredients for dressing, shake well.
Cook the orzo for a few minutes. In the meantime, cut the
mushrooms into small pieces and fry them together with
the bell pepper. Drain the orzo and mix with the pepper and
mushrooms.

In a different pan, heat a little oil and fry the pine nuts until golden.
Take 2 plates and lay the pieces of beetroot in a circle, sprinkle with
dressing and top it off with the pine nuts and grated chevre.
Place the orzo mixture in the centre of the dish, so it becomes
the "heart" of the flower.

Enjoy!

Best regards,

Pauline

Ingredients are up!

The ingredients for this month are up, hurry over to see what they are and then create your dish, blog it (if you don't have a blog, send recipe and eventual photos so we can post it here on the PC blog) and send the link to paperchef AT gmail DOT com before midnight on Tuesday November the 10th! I'm looking forward to see what you will come up with!

Suggestions are open...

Yes, it almost time for the next Paper Chef Challenge.
Last month's winner, Dale from Home on the Range is primed & eager to select the ingredients for the 46th installment of this challenge.

As always we have a list of ingredients to start with, and we always welcome suggestions:
almonds, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, green bell pepper, garlic, fish, eggplant, leeks, strawberries, Tofu, Rutabaga, Queso Fresco, Figs, Prawns, Pork, Apples, dried mushrooms, and Polenta.

From the final list Dale will select 3 random ingredients & a final 4th one of her own choosing.
So start suggesting & watch for the final selection to be posted shortly!

Please read the RULES and regulations if you are new and if you have any questions please contact us at: paperchef AT gmail DOT com.

Paper Chef #45 Winner

The Paper Chef #45 has been chosen!
Head on over to musingri where Janie has selected the winning entry.

If you're keen, start thinking of suggestions of ingredients for next month's Paper Chef Challenge & participate! It's fun!

Round Up for Paper Chef #45

This month's Paper Chef ingredients were chosen by Janie musingri and I have to admit they did seem quite challenging.

With the random ingredients being Lentils, Green Tea, and Chicken, combined with her fourth ingredient of her own selection: Yams, left me wondering what would all the readers out there create?
Well the suspense is over & I can tell you that while its a lower number of entries than usual, four brave competitors took on this challenge.

So in no particular order we have:
First up, a non-blogger, Pauline with her Marinated Green Tea Chicken Leg

Next there is Dale from Home On The Range with a Lentil Naan filled with Chai Spiced Tofu and Surna Koot. My apologies to Dale for initially posting the wrong recipe!

We also have Mary from The Constant Craver with what she calls an un-named dish. Although it is a very creative recipe I have to say!


Then rounding off our entries is Mike from Spikey Mikeys with his Green Tea marinated Chicken with with Lentils & Sweet Potato (or Yam) crisps

So who's recipe will reign supreme in this month's Paper Chef? Stay turned for Janie to select the winner next week.
Meantime read the recipes and select your personal favourite with:

Peoples Choice - Paper Chef #45
	Pauline's Marinated Green Tea Chicken Leg
	Dale's Lentil Naan filled with Chai Spiced Tofu and Surna Koot
	Mary's Un-Named Dish
	Mike's Green Tea marinated Chicken with Lentils & Sweet Potato (or Yam) crisps
Free polls from Pollhost.com

Paper Chef #45 Entry:

Pauline's Marinated Green Tea Chicken Leg with Carrot-Lentil Stew and Sweet Potato Gratin.


The recipe is as follows:

Carrot and Lentil stew (serves 2)
Ingredients:
3 carrots
2 ounces of french lentils
1 cup of chicken stock
1/2 cup of water with thickener or 2 tbs of flour
1 tbs of ginger syrup
1/2 tbs of paprika powder
1/2 tbs of cinnamon
pinch of salt
fresh ground pepper or cayenne pepper to taste

Soak lentils overnight in a bowl with water.
Boil lentils for 15 minutes in hot water, drain and set aside.
Wash carrots, peel them and cut them into slices.
Heat a wok pan and add ginger syrup, carrots and lentils.
Add spices and mix well.
Add 1 cup of chicken stock.
Allow to boil for 5 minutes.
Add thickener or flour to the wok and stir well.
Turn down the fire and keep hot until serving.

Green Tea Marinated Chicken
Marinade for 1 chicken leg:
1 cup of green tea
2 tbs of honey
juice of half a lemon
salt & black pepper

Put the chicken and the marinade in the refrigerator for at least 3 hours, then cook in the oven for 30 minutes at 200 degrees.

Sweet Potato Gratin
Ingredients:
500 g sweet potatoes
1 egg
1 clove of garlic
25 ml milk
50 ml cream
nutmeg
salt
ground black pepper
butter

Slice the sweet potatoes (peeling beforehand optional)and quickly boil them in a pan with hot water.
Mix the egg, garlic, cream and spices into a bowl and add milk while stirring.
Mix the sweet potatoes through the mixture and distribute the slices into a buttered oven dish.
Place the dish in the centre of the oven and cook for 20 minutes until set.

Enjoy!

Paper Chef #45 Ingredients

Ok,
Janie from musingri has selected this months's ingredients for the Paper Chef. 

To find out what they are head on over to here to see what has been selected - you'll be surprised & the posibilities are endless. If you need to familiarise yourself with the rules, see here. When you have posted your entry on your blog please send in the url to paperchef AT gmail DOT com before (your) midnight Tuesday 13th October (if you don't have your own blog you can send us your entry and we will post it here on the PC blog). If you have any questions please leave a comment or email us.

Your time starts now! Have fun!

PC#45 Suggestions Please...

Time flies and it's almost time for the next Paper Chef.
First up, a special thanks to Deeba of Passionate About Baking for stepping in as our guest judge last month.
As usual we are asking for suggestions to add to the pool of ingredients for selection. Feel free to nominate ingredients that you would like to cook with, just try not to make them too obscure - remember that we all do have to use them & that means trying to find them!
So far we have:
rocket, almonds, lentils, cream, prawns, pasta, pine nuts, salami, dried tomatoes, brown sugar, bread, butter milk, golden syrup, balsamic vinegar, goat's cheese, green tea, tuna, lamb, grapes, mushrooms, yoghurt, beans, spring onions, green tomatoes, carrots, broccolini, blood oranges, olives, mangoes, asparagus, cashew nuts, wasabi, cornmeal, cheese, pineapple, beef, fennel, lemon, honey, mint, beetroot, flour, kangaroo/venison meat, boneless chicken, green bell pepper, garlic, orange roughy, eggplant, leeks, strawberries.
Update: Tofu, Rutabaga, Queso Fresco, Figs, Prawns, pasta.

Next week winner of the last Paper Chef, Janie from Musingri, will select 3 random ingredients from this list and a fourth ingredient/theme of her own.
Start thinking & suggesting!