(Butter-less) Butter Chicken

I love the feeling when a parcel arrives - the anxious moment of unwrapping the new package - to discover that it is definitely a purchase which was well thought out. The Optimum 9400 is a perfect example (yes, it is better than a Vitamix and cheaper too!). This is in fact the blender which I used to make the cauliflower "rice". I will get to that a bit further on in the post. 

First though, butter-less butter chicken - it is a very quick and simple dish to make, and tastes great. Serve it up with some bread and/or rice, or if you're into a health kick at the moment, try it with cauliflower rice.

Butter-less Butter Chicken

• 1 small brown onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 2 tsp garam masala
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1-2 tsp red chilli flakes (as much/little as you like depending on the heat preferred)
• 4 tbsp tomato paste/puree
• 400g chicken breast/thigh, cubed
• 1/2 cup water
• 2 tbsp plain Greek yoghurt
• salt to season

Mix all the spices well in a bowl (leave the tomato paste/puree).

Brown the onion, garlic and ginger in some oil (I like using either rice bran oil for heavier style cooking, or plain olive oil; leave extra virgin olive oil for finishing touches of dishes due to the lower cooking/heating point)- the onion should be glassy/clear, and the aromas filling the air. 

Next, stir in the spice mixture until it is well incorporated with the aromatics, creating a nice paste in the pot/pan. Add in the chicken pieces and start browning, then stirring in the tomato paste/puree and water; let simmer for approximately 10-20 minutes, until chicken is quite tender (note that if you are using chicken breast, don't let this simmer for too long as the breast can become tough due to the minimal fat content, however if using thigh this is usually not an issue). 

At this point, season the mixture well and remove from heat. Stir in the yoghurt to finish off the dish (I like using 0%-fat, i.e. no-fat plain Chobani Greek Yoghurt) to create that creamy texture. 

Green Beans (Side)

• green beans, snapped in half

Bring water in a pot to a rolling boil. Add in the beans into the boiling water for approximately 20-30 seconds, and remove from water immediately. This will ensure that the green beans remain crunchy whilst removing the 'green' flavour, and also ensures that they are not overcooked.

At this point, it is up to you if you decide to dress the green beans, or leave them as they are - I like leaving them as the sauce from the butter chicken dresses them very nicely (toss with a little extra-virgin olive oil, salt and pepper if needed).

Cauliflower Rice (Side)

• half cauliflower, chopped into florets
• 2 cloves garlic, chopped

Using the Optimum 9400 blender, set it on the lowest setting and use the tamper to create the cauliflower rice. Alternatively, use a food processor at the lowest setting (you do not want to create a puree from the cauliflower as we are not making a mash).

Heat a pan with cooking oil (once again, olive oil or rice bran oil), then slightly brown the garlic (don't overcook the garlic as they will burn very easily). Add in the cauliflower rice and cook until the  rice becomes slightly transparent (this means the cauliflower is cooked). 

I would love to know if you made this differently. Please note that the measurements for all the recipes I post are estimates/approximate quantities (I usually do things visually/by taste and never really measure things exactly/cook them to the exact time - you'll find that the more often you cook, the better you'll become at estimating)! Bon appetit ~ Spooner.

Hoosegow

When I was first introduced to Hoosegow, I had to ask my friend to repeat the name approximately five times by saying "hoose-a-what" and then having it spelled out slowly; in Latin American, it is a slang term for prison. In terms of food genre, it is a fusion of Latin American and Asian (exciting combination) - what I would be expecting here are lots of charred flavours, as well as sweet and spicy mixtures from the Asian influences.  Located in the eastern suburbs of Adelaide, this makes it a perfect location to unwind and catch up with friends and family without the hassle of worrying about parking! As a side note: due to recent requests from fellow readers, I will definitely attempt to load more photos of the restaurant layout when writing reviews!

The dark brown-black hues of the walls, contrasting with orange, pink and reds does seem to work for this place. Upon entrance, you are greeted with nice waiting staff (and pretty funky lights hanging). To the right of the restaurant is where the bar (and kitchen) is situated - the wine rack is definitely a stand-out feature of the bar. The layout of Hoosegow is unique - depending on your mood, you can sit right outside at the front for a nice beve on a sunny day, or if you're feeling a bit more secretive yet wanting to enjoy the sunlight, there's the option of the front part where the windows can be opened really wide; for a more formal dining experience, this would be the centre of the restaurant (there are also areas right at the back if you need to get down to real business). 

Like I've mentioned in other posts, the waiting staff in the newer types of restaurants are limited - however they seem to be good in their job. In terms of drinks, there is a cocktail menu along with a wine menu (decent menus, nothing too extensive). In terms of cocktail recommendations, the "hoose passion" is definitely the one to try as it features passionfruit with elderflower liqueur and gin (served in a tall highball glass as pictured below). If you are a fan of amoretto, then the "amoretto sour" is the one for you - simple ingredients, with lime to create the acidity. The cocktail pricelist is not exactly cheap, however the flavour combinations are worth the amount. Also pictured below is the "laurel & hardy"which features blueberries and strawberries (bringing out the colour of the cocktail), malibu, lime and vodka as the spirit.

Bread is served right at the start. What I do like is the different breads - the pumpkin bread with the herbs and spices is really tasty. For starters, the chilli squid with the green salad and citrus dressing is delightful; the chargrilled flavour of the squid with the spicy kick of chilli, relaxed with the citrus flavours make this a very nice dish. The eggplant rolls with a delicious salsa in the middle also makes it another dish to definitely try (not forgetting to mention the beautiful vibrant colours).

If you are not a big meat eater, do not despair as there are dishes which are full of flavours suitable for you. The mushrooms are a good size (and described very well by DT - meaty and delicious!), topped with goats cheese and fresh herbs. The fish dish features a nice piece of barramundi with tahini and roasted almonds (very nice and simple dish). The feature dish of the night however was the meat plate for two (really could possibly feed two to four!) which includes: the hoosegow signature chilli chicken, lamb backstrap, pork ribs, eye fillet and chorizo. The colours on that dish is so vibrant and beautiful that it is definitely a masterpiece. Not only are the colours fantastic, the flavours match as well. The jalapeño aioli and spicy tomato relish only complements and heightens the flavours of the meats. Pictured below are also the sides of brocollini (with tahini dressing) and roasted beetroot salad (rocket with yoghurt dressing - big approval from Mr. T).

Dinner is of course not complete without dessert. There aren't too many to choose from, but that often  means spectacular endings. The pear tart tatin does need preparation time of at least 20 minutes but this is definitely worth the wait: the stickiness and sweetness of the liquid toffee from the pear turning into shards as it contacts your mouth makes it a fantastic way to finish off the night. The chocolate blackberry tart is also another delicious option (with surprising chocolate popping candy scattered on the tart) - I personally would have liked a bit more blackberries and actual tartness (acidity) in the tart as well. The afahoosegow (playful manner with their title selections) is their signature affogato with chocolate ice-cream, espresso and liqueur consisting of grand marnier and cointreau - the biscotti is really delicious too (with orange rind baked into the biscotti). The cheese plate for two is once again a colourful arrangement consisting of fruits, bread and cheeses.

Overall this has been an enjoyable experience and I daresay that a return here is inevitable - there are still so many dishes to try so no doubt there will be another review on Hoosegow.

Happy spooning,

Spooner.

Tamar Valley No Fat (Sugar Free) Greek Yoghurt

We are lucky that there are so many different types of yoghurt available in the supermarkets these days - ranging from natural unflavoured yoghurt to extremely thick and creamy fruit Greek yoghurt, and now also available in dairy free yoghurt made from ingredients such as coconut milk. 

However the downside to the amount of choices available is that it becomes very tricky in terms of knowing which ones to choose from when you're trying to watch what you put into yourself. Don't get me wrong, there are moments when I love the full fat, sugar-laden yoghurts (and yes they are an absolute treat - great example is the Gippsland Blood Orange and Mango Yoghurt - I will write a full review on the the Gippsland range at a later stage!), but for a healthy lifestyle, I wouldn't recommend eating this on a daily basis (no, I'm not a nutritionist or a dietician, but I'm just trying to use a bit of common sense here). Today, I will review one of the newer releases on the market: Tasmanian Tamar Valley Greek Yoghurt Style Yoghurt (No Added Sugar) Range.

The first thing that caught my attention is Low Fat Greek Yoghurt (I do like my Greek yoghurts as they are generally thick and creamy in texture, and higher in protein content). Some of the flavours are sold individually, but I have decided to trial the large bulk pack with 6 flavours: strawberry, mixed berry, passionfruit, mango, citrus cheesecake flavoured (interesting choice!) and raspberry. The next catcher however is the NO ADDED SUGAR in blue which surprised me. The next step naturally then is to look at the nutritional value: I normally have a very quick glimpse through these nutritional facts (and I’ve listed what the average content is per serving, i.e. 1 pack, of these yoghurts):

• Protein = 7g
• Fat = 2.4g
• Carbohydrate = 10g (sugars 9g from fruit and milk I assume)
• Sodium = 80mg
• Calcium 220mg (approximately 27% RDI)

After a quick review of the values, down to the ingredients list - yes, they do use flavouring agents (not a big fan, but never mind), thickening agent (using tapioca - it is gelatine free), a sweetener (I knew it! with the code 955 which is sucralose) and live cultures (I generally do like to know what the live cultures are, but unfortunately not listed here). This yoghurt would be suitable for coeliacs (as it is gluten free). 

I have currently trialled the strawberry and passionfruit thus far (another 4 more to go). How these differ from other yoghurts on the market is that the fruit sits at the top (many of other competitors have the fruit sitting at the bottom, e.g. the 0% to 2% fat Chobani fruit yoghurt range) - I do like this as it is easier to stir. In terms of texture, it is very smooth and creamy as a Greek yoghurt should be. The addition of the sweetener does remove the tartness of the yoghurt and fortunately, the metallic taste of the sweetener (experienced by some people) is not evident here. The fruit topping is generous enough to flavour the whole yoghurt. The website for the company is currently under construction: http://www.tamarvalleydairy.com.au 

Overall verdict: not bad; a light-style Greek yoghurt. I purchased this range at Woolworths in South Australia (the other bulk pack contains slightly different flavours but they are the sugar-ladened versions). Give it a try and I would love to know your thoughts. 

Ichitaro Dining

I have only recently discovered a new Japanese restaurant in Adelaide (courtesy of one of my forkers - Ruby). Situated in Hyde Park on King William Road, it is easily missed if you blink too quickly; a small place with an elegant and sophisticated feel of black painted walls and modern decor - walk through the doors and enter the world of Ichitaro Dining. 

The booking was for 2 hours (starting at 6.30pm and finishing at 8.30pm for dinner) which is a bit annoying, however this seems to be the trend in most of the restaurants in Adelaide. 

In terms of service, this seems to be lacking slightly at the start - limited wait staff (similarly with other new restaurants) - one would not be expect to know exactly what drink to start off with without looking at the wine list yet (unless a recommendation is provided). There does seem to be a time delay though once you actually have decided. The yuzu cocktail list on the first page of the drinks menu was definitely a hit. The sweetness of the drink does make it extremely easy to gulp down (it is a bit pricey for what it is, but delicious nevertheless) - a hint of tartness would make it even better. One of the forkers decided to order a non-alcoholic beverage, the Curiousity Cola (smells like Cola candy, tastes nothing like Coca-Cola, but more botanical and flavoursome - recommended for non-alcoholic drinkers).

Once again, service was a let down in terms of ordering food. The dis-satisfaction was quickly put aside once the aroma-filled dishes arrived on the table. The age-dashi tofu was very light and delicious in the delicate broth (poured from the teapot at the table), making this a very tasty starter. The edamame beans were served warm with Pink Himalayan Salt (served and shaved at the table) - this dish could do with a more generous serving of salt. The grilled octopus was quite tender, served with either plum pickle or wasabi, dipped in soy sauce. Sushi rolls are really without fault: aburi salmon (with a surprise filling of crab meat as well which made it absolutely delicious), teriyaki chicken (a staple sushi roll for those who are slightly less adventurous in Japanese cuisine), spider roll (lightly fried soft-shelled crab, topped with seasoned mayonnaise). 

The thinly sliced, seared yakiniku (beef) with the light garlic sauce is definitely one of the highlight starters for the evening. The light garlic sauce compliments the fresh beef so very well, along with mashed potato. The fried leek strands in the centre of the dish really does pack a punch with flavour as well (umami dish indeed) - presentation wise, just marvellous. The tempura (listed in the chef's selection) is very light and definitely a perfect dish as a starter as well - assorted seafood and seasonal vegetables with gorgeous colours. Chef Nobu makes this dish different by offering 'green tea salt' and 'curry salt' as part of the tempura dipping sauce (after the pieces have been dipped into the broth) - absolutely fantastic flavours, especially with the 'curry salt'.

The main dishes were just as impressive as the starters. Delicious teriyaki chicken with a soft-boiled egg (goes surprisingly well) and crispy chicken skin crackling is only the starting highlight of the mains - comes along with a side of salad (with light Japanese dressing). The eggplant and tofu with sweet miso is very unique and served very differently to other varieties which I've tasted in other Japanese restaurants.

The signature house dish: amazing medium-rare duck, with a lovely sweet sauce and a very unique yuzu pepper (which gives it a slight acidic tang and kick) - very delicious and again, umami experience. This is definitely another vibrant dish not to be missed.

To finish off, dessert and hot beverages of course. Two classic style Japanese desserts are available: green tea ice-cream served with mochi and red-bean paste (slightly heavier dessert), and a yuzu sorbet served with seasonal fruits (very light, spring-like dessert). Hot sencha to finally wash everything down as well.

Overall, chef Nobu has done a spectacular job at Ichitaro Dining with the quality of food. Although dining here isn't exactly a cheap experience, the flavours definitely make it worthwhile. Highly recommended for couples/small groups (probably up to 5-6 people) if you're after a quality Japanese experience.