Oven Roasted Mushrooms with Garlic and Chilli

Do you have one of those days where you are feeling crummy but you still need to cook because 1) you have some beautiful fresh produce that you'll really like to use up or 2) you're sick of eating take-outs or 3) you have a hungry (slow carb diet) husband to feed or 4) all of the above? 

Yesterday was one of those days for me (crummy + option 4) and I thought I'll rely on my new best friend in the kitchen - the oven - to help me prepare a simple dinner of roast chicken and mushrooms (along with instant miso soup and pak choy). 

And because I was feeling crummy, I did not take pictures of my food, as I normally would. It was only when PJ and I were almost done with the mushrooms, did he say that the mushrooms were really delicious and I should have taken a picture. 

So here is the afterthought:  

I am normally quite critical of my own cooking - but I have to shamelessly proclaim this pot as really yummy and the stock tasted like spaghetti alle vongole in bianco (without the spaghetti and clams)! That's because mushrooms are really rich in umami (just as clams are) and combined with olive oil, garlic and chilli flakes... yum!

Serves: 2-4 as a side dish
Cooking time: 30 minutes

ingredients
400g fresh mushrooms (I used a mix of white button and baby portobello), sliced
1 scant tsp salt
3-4 fat garlic cloves, minced
1 tsp freshly ground black pepper
1 scant tsp red chilli flakes
Generous drizzle of olive oil (around 2-3 tbsp)

method
Preheat oven to 180 degrees C.

Put the mushrooms in an oven proof casserole with lid. Sprinkle the salt, minced garlic, pepper and chilli flakes over the mushrooms. Drizzle the olive oil over and stir to mix well. Put the lid on, place the casserole in the preheated oven and let it do its magic for 30 minutes.

Serve as a side dish to roast chicken or pour it over spaghetti al dente for a vegetarian vongole! :)

Pan Fried Chicken Drumsticks with Garlic and Parsley

Now that my husband has decided to restart his slow-carb diet, I need to rethink how I cook and what I cook. What it essentially means is no carbs, no dairy (except butter), and no sugar (but we've come to a compromise/cheat method that I can use a bit of sugar or honey in my cooking where absolutely necessary). This yummy pan fried chicken dish adapted from yumsugar.com, paired it with some vegetables to make a complete meal is one that fits his diet to a tee - no cheating, too!

Serves: 2
Cooking time: 30-40 mins

ingredients
1 tbsp canola oil
1 tbsp butter
1/2 teaspoon salt
1 tsp fresh ground black pepper
6 chicken drumsticks
2 garlic cloves, crushed
3 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tsp lemon juice

for the green peas mash

200g frozen green peas
1/2 tbsp butter
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp lemon juice

for the cabbage with sesame seeds

3 tbsp white sesame seeds, toasted / dry roasted
1/4 of a cabbage, shredded
1 tsp sesame oil
1 tsp of fish sauce

method

Season the chicken with salt and pepper. Heat a frying pan over a medium flame. Add the oil, butter and crushed garlic. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.

Cover the frying pan and leave the drumsticks to fry gently for around 20 minutes, turning regularly. Add the garlic, parsley and lemon juice and stir to coat the drumsticks evenly. Remove the chicken pieces from the pan and leave the flavours to infuse for a few minutes before serving.

Whilst the chicken is cooking, boil a pot of water. Add peas to boiling water and cook for 5 minutes.

Remove peas from pot and add in the shredded cabbage. Whist the cabbage is cooking, add the butter, 

thyme, salt and lemon juice to the peas, mixed with a 1 tbsp of hot water. Mash the mixture.

Let the cabbage cook for around 7 minutes and drain the water. Add sesame oil, fish sauce, sesame seeds and toss.

Create a bed of mashed peas and cabbage and serve the drumsticks on top of the vegetables.

Finger licking good!

notes/tips: 
Use a pair of thongs to help you in the cooking of the chicken to avoid the splatter of oil. Thongs are something you definitely should have in the kitchen!
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Blot away excess moisture/water from the chicken before seasoning it. This minimises the splatter when the chicken first hits the pan.
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You can easily replace the herbs in this recipe if parsely or thyme are not available or not to your taste.

How to get rid of garlic smell on your fingers

A quick and simple way to get rid of the garlic smell on your fingers is to rub them against your stainless steel knife. Works like a charm. Every time!