Grilled Rack of Lamb

 

My brother had personally air flown some beautiful lamb racks back from New Zealand and the only way to do justice to these gorgeous looking meat is to grill it to perfection. The success to a good grill dish lies with its marinade. It's time like these that I'm thankful that I insisted on having my spice rack at home. It's always better to use the fresh herbs but if you live in a tropical country like me, some dried ones in the fridge will do the job just fine.

 

Ingredients:

 

8                         baby lamb racks

2 cloves              garlic, minced

1 teaspoon          dried thyme

1 teaspoon          dried rosemary

2 tablespoons     olive oil 

                           sea salt and black pepper to season

 

Method:

 

Mix the olive oil with the dried herbs on a chopping board and chop till it forms a rough paste.

 

Season the lamb rack with sea salt and black pepper. Rub the herb paste onto the lamb rack and refrigerate for at least 4 hours.

 

Remove from fridge and leave it in room temperature for at least 30 minutes before grilling.

 

Set the grill on a high heat. Grill the lamb racks for about 3 minutes on each side for medium and half a minute lesser for medium-rare doneness.

 

 

Happy Call Pan Recipe - Salmon with Lemon Caper Sauce

After a long day at work, I will often look forward to a sumptuous home-cooked dinner at home. Then again, I am too tired to wash up all the pots and pans that I've decided to come up with yet another 'one-pan recipe'. Using my trusted Happy Call Pan, I've easily cooked up a fish, an accompanying sauce and even grilled vegetables. I used broccoli here but you can always replace it with any vegetables (suitable for grilling) as you please! There! Simple, easy and only one pan to wash up after the meal!

Serves 1
Ingredients:

1 piece                             salmon fillet
1/2 tablespoon                 capers, rinsed and drained
1 tablespoon                    butter
1 tablespoon                    lemon juice
1 tablespoon                    parsley leaves, chopped
1 cup                                broccoli florets, washed and drained
                                         sea salt and black pepper to taste

Method:

Heat the happy call pan on medium high heat. Season the salmon fillet with sea salt and black pepper.

Place the salmon on the pan skin side down. Close the pan and lock it. Flip over after 2 to 3 minutes and cook for another minute or so. The salmon should still be slightly pink in the middle. Remove and set aside.

With the fish oil in the pan, add in 1 tablespoon of butter, 1/2 tablespoon of capers and 1 tablespoon of lemon juice. Cook for a minute or two, add in the chopped parsley and pour the sauce over the salmon fillet.

With the same pan, add in the broccoli and close the pan, locking it. Cook for a minute and flip over and cook for another.

Serve the grilled vegetables with the fish and sauce.

Grilled Sirloin Steak with Horseradish Sauce

Easy, simple meals are what's occupying my dinner table these days. After a long day at work, I'm lucky to be left with the last 10% of my battery when I get home. Then again, it doesn't mean that I'll have to deprive myself of a good meal. This grilled sirloin steak takes about 6 minutes to cook and another 2 minutes for preparation. There, no more excuses for any instant meals anymore.

Serves 1
Ingredients:

1                               thick slab of sirloin steak
1 bunch                     arugula
1 tablespoon              horseradish sauce
1/2 teaspoon             rosemary leaves
1 tablespoon             olive oil
1 clove                      garlic, cut into half
                                 salt and pepper to taste

Method:

Place the sirloin steak in a plastic or ziplock bag and add in 1 tablespoon of olive oil and 1/2 teaspoon of rosemary leaves. Season with salt and pepper and mix well for it to be evenly coated.

Heat the grill or frying pan on high heat for a minute. Remove the stick from the bag and place it on the grill. Turn the steak over after 3 minutes and rubbed the charred side with the cut garlic.

Turn the steak over after another 3 minutes, rubbing the cut garlic on this side of the steak too. Switch off the heat and allow the steak to rest on a plate, covered, for about a minute or two.

Serve on a bed of arugula and 1 tablespoon of horseradish sauce.

Note: 3 minute per side will give you medium rare steak. If you prefer medium ones, cook it for about 4 to 5 minutes per side.

Happy Call Pan Recipe - Okonomiyaki (Japanese Pancake)

I have not stepped into the supermarket for more than a week now and had to make do with what's left behind in the fridge. With only potatoes, carrots and some left over cabbage in the kitchen, I couldn't think of a more ideal time to make an okonomiyak for dinner! An okonomiyaki is a typical Japanese pancake made using whatever ingredients you have or would like to include! Seafood, meat, mushroom, vegetables, you name it. What I have here is a super simple vegetarian version but please feel free to experiment, appropriately of course!

Serves 4
Ingredients:

2                             eggs, beaten
2 cups                     flour
1/2 head                  round cabbage, shredded
1 large                    carrot, shredded
1 large                    potato, shredded
1 teaspoon              sea salt
1 to 2 cups              water
                               Japanese mayonnaise to taste
                               Worchestershire sauce to taste

Method:

Mix all ingredients together. Heat the Happy Call Pan on high heat for a minute.

Pour in the mixed batter and close the lid, locking it.

Unlock the lid, leaving the lid partially open. Cook for another 8 minutes.

Close and lock the lid again, flipping the pan over.

Unlock the lid and leave the lid partially open. Pan fry for another 10 minutes.

Cut into pieces and serve with Japanese mayonnaise and Worchestershire sauce to taste.

Happy Call Pan Recipe - Teriyaki Chicken

My mum wanted me to cook some chicken using the Happy Call Pan this evening and so I obliged with a Teriyaki chicken dish for her. I prefer to grill the chicken first before pouring in the sauce but you can always marinate the chicken in the sauce and cook it together if you wish. Easy and mess-free, she enjoyed this dish so much that she even asked for the recipe from me.

Ingredients:

1                     boneless chicken leg
1 teaspoon      salt
1/3 cup           rice wine
3 tablespoons  light soy sauce
3 tablespoons  mirin
2 tablespoon   sugar
2 tablespoon   water

Method:

Rub the chicken leg with salt all over and let it rest for about 5 minutes. Rinse the chicken using the rice wine.

In a bowl, mix 3 tablespoons of light soy sauce, 3 tablespoons of mirin, 2 tablespoon of sugar and 2 tablespoons of water.

Heat the happy call pan on a medium high heat for a minute. Place the chicken leg on the pan, skin side down. Close the pan and lock it.

Flip over after 4 minutes and pour in the sauce ingredients. Close the pan and lock it. (I open the pan a couple of times to ensure that the chicken is cooked in the sauce but that's up to you)

Flip the pan over after 2 minutes and cook for another 2 minutes. Dish up and serve with the remaining sauces in the pan.

Happy Call Pan Recipe - Grilled Rosemary-Thyme Chicken with Broccoli

I've recently acquired the much acclaimed double-sided Happy Call Pan from Korea and couldn't wait to try it out. The verdict: I loved it! The skin was crispy and the meat tender and succulent. The best part of it all, it's oil splatter free! At the end of the meal, all I needed to wash was just one pan and a plate. I used dried herbs in this recipe but if you are fortunate enough to possess the fresh stuff, do increase the amount to 1 tablespoon instead.

Serves 1
Ingredients:

1                        boneless chicken leg with skin
2 cloves              garlic, minced
2 tablespoons     olive oil
1/2 teaspoon       dried rosemary
1/2 teaspoon       dried thyme
1 tablespoon       lemon juice
1 teaspoon          sea salt
1/2 teaspoon       black pepper
5                         broccoli floret stalks

Method:

Pour 2 tablespoons of olive oil in a resealable bag. Add in 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 tablespoon of lemon juice, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 2 cloves of minced garlic and mix well.

Add in the chicken leg and refigerate for at least 30 minutes.

Heat the happy call pan on the stove on medium-high heat. Add in the chicken leg skin side down. Close the pan and lock it.

Flip the pan over after 4 minutes and cook on the stove for another 3 minutes.

Remove the cooked chicken, leaving the juices behind. Add in the broccoli florets and close the pan, locking it. Flip the pan over after 1 minute and cook on the stove for another half minute. Open and serve the broccoli with the chicken.

Note: You can also cook this dish using a normal frying pan. You'll probably need 4 minutes on the skin side and another 5 minutes on the other. Do use a cover though as you'll want the juices to remain in the pan for the broccoli.