A new home...

Hello everyone,

I hope all of you are doing well. The past few weeks I have been working on something really special, and I'm so excited to finally able to share it with you!

I want to announce that Me, My Food, and I has a brand new home at michaeltoa.com

I have always enjoyed blogging and sharing my life in and out of the kitchen. I've gotten some exciting work opportunities through blogging; and most importantly I've made many wonderful friendships around the globe and beyond online.

This new platform will allow me to do much more and even though it takes time getting used to, I'm feeling cosy already at the new place; and I look forward to welcoming all of you.

Thank you for your continuous support all these years and I hope you'll continue following my learning experience and adventure at other social media as well, Facebook, Instagram and YouTube.

See you there,


x
Michael

Chocolate Babka

Let me make this quick, because I'm a nice guy and I want to share with you this delicious chocolate babka.

If you never had it or even heard of it, chocolate babka is a hybrid between cake and bread from Eastern Europe. Laden with butter and cinnamon-spiced chocolate, this babka may take a little effort to make, but one slice and you'll know it was worth it. Great as dessert with a cup of coffee, or as breakfast.

I keep my filling pretty simple; not too sweet with luscious dark chocolate and sweet scent of cinnamon. But if you prefer, add some chopped nuts like almonds, walnuts or pecans. Or if you prefer sweeter chocolate, use milk chocolate or you know what, Nutella. Straight out of a jar, nothing else.

Chocolate Babka
Makes 1 loaf

150 ml whole milk
140 gr butter, unsalted and at room temperature
100 gr plain flour
150 gr strong white bread flour
5 gr salt
50 gr sugar
7 gr fast-action dried yeast
1 large egg

for the filling:
60 gr butter, unsalted
50 gr light brown sugar
2 tablespoons golden syrup
100 gr dark chocolate (70% minimum), chopped
2 tablespoons cocoa powder
2 teaspoons ground cinnamon

Lightly butter a 23 cm loaf tin and set aside.

In a small saucepan, gently heat the milk and butter just until the butter has melted. In your mixing bowl of a freestanding mixer, add flours, sugar, salt and yeast. Make sure the salt and yeast are not touching each other at this stage, or the salt will retard the yeast. Pour in the warmed milk and one egg. Mix at medium speed with a dough hook for 15 minutes.

Start adding the butter, about a tablespoon at a time, ensuring each addition is incorporated into the dough before adding the next. When all the butter is added. mix for a further 5 minutes or until the dough is smooth, slightly sticky (don't worry about this) and elastic. Cover the bowl with plastic wrap and leave at room temperature to rise for 45 minutes to an hour or until it has nearly double in size. After that chill the dough in the fridge for 30 minutes. This will make the soft dough, much easier to handle.

In the meantime though, make the filling. Put the butter, sugar and golden syrup in a small saucepan and gently heat until melted.  Then add the chocolate, cocoa powder and ground cinnamon and stir until well combined. Leave to one side to cool down.

Sprinkle a little flour on your work surface and tip out the dough. Flour the dough as well. Roll the dough to a rectangle, dusting with extra flour if necessary to stop it from sticking. Spread the filling over the dough, then roll up tightly like a Swiss roll.

With the seam underneath, using a sharp knife, cut the dough length ways down the centre leaving one end still attached. Twist the two strands around each other. This might get a little messy, but it's fine. Carefully lift up the dough and lay it in the tin. Cover the tin with plastic wrap and let it proof for 30-45 minutes, or until it has reached the top of the tin.

Bake in a preheated 180 C oven for 50 minutes. Check halfway through. If the top gets too dark, cover it with foil. Cool it in the tin for 15 minutes before taking it out to cool completely. Dust with powder sugar, cut into thick slices and enjoy!

Lemon Ricotta Loaf Cake

When I was in New York City few days ago, I had a lemon loaf cake for breakfast one morning and it was oh-so-good! The cake was soft and moist, delicious lemon flavour, with icing on top that’s just not too sweet, the way I like it. I was obsessed with this cake, I had it again, and again at three other mornings after that.

As soon as I got back home, I knew I had to recreate it straightaway whilst the feeling is still fresh. I actually manage to smuggle a slice back with me and had it whilst baking this version of mine.

I’m really happy with how this cake turned out. It is exactly how I wanted it to be; tender, springy, moist crumbs, fresh lemon flavours inside and lemony boost on the outside from the lemon glaze.

I use oil here in place of butter to achieve maximum moistness to the cake. Plus there’s something quite old-fashioned about using oil, which I like. Previously I’ve made loaf cakes with Greek yoghurt or buttermilk, and this time I use ricotta cheese. This works as a tenderiser to the cake.

Sometimes when baking cakes, I like to impart flavours through the dry ingredients like malted milk powder or custard powder (delicious in vanilla cakes). Here along with the fresh lemon juice and lemon zest, I feel lemon pudding mix just really enhance that lemony flavour. And don’t forget to rub that lemon zest with the sugar at the beginning.

I hope you’ll give this a go and enjoy it for breakfast, with a cup of tea in the afternoon or even before dinner… did I tell you I am obsessed with this cake? :)

Lemon Ricotta Loaf Cake

zest of 1 lemon
225 gr sugar
3 large eggs
120 gr vegetable oil
120 ml lemon juice
125 gr ricotta cheese
1 tsp vanilla paste
220 gr plain flour
1 packet / 96 gr lemon pudding mix
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

for the glaze:

120 gr powder sugar
20 gr lemon juice

Preheat the oven to 180 C and grease and line a loaf tin with baking parchment, set aside.

In a mixing bowl, rub the lemon zest and sugar to extract maximum lemon flavour before adding the eggs, oil, lemon juice, ricotta cheese and vanilla. Mix with a paddle attachment until everything is smooth, light and combined.

In another bowl, sift all the dry ingredients then add them to the mixing bowl. Mix until just combined, don’t overmix. Give it a scrape with a spatula if needed, ensuring all mix on the sides and bottom are incorporated.

Pour the batter into the tin and smooth the top lightly. Bake for 45–50 minutes, or until the top is slightly domed, cracked and a skewer/toothpick/uncooked spaghetti inserted in the centre of the cake comes out clean.

Let cool for 10 minutes before taking the cake out from the tin to cool completely.

For the lemon glaze, in a small bowl mix the sugar with the lemon juice and whisk until smooth. The consistency should be spreadable, neither too thick nor too thin. The amount of the glaze may seem skimp, but trust me, that’s plenty.

Glaze the cooled cake evenly and let it dry for few minutes, this will make it easier come slicing and less messy, trust me. In the meantime though, it’s a good time to put the kettle on for a cup of tea or coffee. Slice the cake thickly and enjoy!

Any leftover cake, I’d recommend to keep in an airtight container at room temperature. The fridge will dry out the cake.

Sebastian's Remarkably Wonderful Brownies

The universe works in mysterious ways. I believe the universe connects us with the people we are destined to meet. You’ve probably heard the saying, “we don’t meet people by accident. They are meant to cross our path for a reason”. Sometimes they are there for a brief moment and other times for a lifetime.

People come into our life in many different ways, at a party, meeting or a random event; strangers sitting next to you on a bus or flight, and perhaps these days, on the internet. But somehow when you meet them you feel such strong bond and connection you don’t quite understand.

I met my best friend on the island, Lilla, at a Chinese restaurant over two years ago. We sat across from each other. I was with a group of friends and she was by herself. We made eye contact and I asked her, “Hi, where are you from?” She said, “Indonesia”. “Me too”, I said. Then we invited her to our table and that was our first encounter and the first of our many dinners together.

A couple of weeks later, on my birthday, I discovered that Lilla and I share the exact same birthday. How bizarre! As we get to know each other more, and upon each other’s observation, we found out we share so many similar qualities and we often joke that we are long lost twin sibling; separated at birth and we each had a half of a medallion. 

Lilla is the kind of friend you can truly rely on. Spending time with Lilla feels like I have known her forever and we always have fun catching up at the end of a long week with a cocktail or three.

Myself, Lilla and Espresso Martini

Not long ago, Lilla was doing a garage sale and she wanted something sweet to present at the sale. Of course I was happy to help and I baked her a tray of Sebastian’s Remarkably Wonderful Brownies from Dorie’s Cookies.

I love cookbook that has a story to tell and Dorie’s Cookies is one of them. Dorie and Sebastian started as pen pals in the early days of food forums on the internet until they finally met in Paris. I’m glad they became friends and that Sebastian shared his brownie recipe to Dorie.

"They’re unusual in the way they’re made and extraordinary in how they taste. The texture is neither cakey nor fudgy, but creamy, slightly chewy at the center and slightly crunchy at the edges."

I have made these brownies twice now and this recipe is definitely one to keep in your repertoire. There’s a lot of sugar in this brownie, but somehow they’re not sickly sweet and it is very chocolatey. Dorie mentions that the secret is cocoa powder, which gives the brownies their deep colour and flavour. There’s quite a lot of cocoa powder here, so I would definitely invest in really good quality ones.

Sebastian's Remarkably Wonderful Brownies

Wrapped well, the brownies will keep at room temperature for about three days, but I doubt it’ll last that long. Trust me.

So, have you met someone who share the same birthday as you? Do you find similar traits or qualities?

Michael

WPC - World Peace Cookies

I think it's very appropriate that I begin this baking project with the cookie that's on the cover of the book: World Peace Cookies.

Don't you just love the name? I know I do... and I feel with all the terrible things that are happening around the world, we could certainly use a little or a lot of peace. I wish everyone could have a bite of this cookie and perhaps, just perhaps, the world will become a better place, even just for a minute.

This is a seriously good chocolaty chocolate cookies. A recipe I know I'll be making again and again. It's sweet with a touch of salt from fleur de sel. I love its soft interior and the chunks of bittersweet chocolate still molten even after baking.

Like Dorie, I would also highly suggest that you splurge and use really good quality cocoa powder. My personal favourite is Green & Black's Organic. As well as best quality bittersweet chocolate. 

The making of the dough itself is straightforward and I chose to turn the dough into logs and freezing them before slicing and baking. After 12 minutes in the oven, do not panic if the cookies look like they're not done, that's just the way they should be. You won't be able to lift them (how do I know? I tried) and just be patient, and let them rest until they're just warm, at which point now you can handle and eat them.

World Peace Cookies - page 335

A New Project...

I started blogging eight years ago, in 2009.  I just turned twenty-one, and I wanted to be a better cook; and the blog is a mean of documenting my learning experience. In my first year of blogging, I set myself a challenge and I cooked my way through Jamie Oliver's My Guide to Making You A Better Cook cookbook. It was a wonderful learning experience and a year I’ll never forget.

It was then when I learn how to make homemade pasta, roast the most wonderful pork belly with my favourite braised red cabbage accompaniment, and I learn to prepare live lobsters and crabs.

I know I've been terrible at blogging. Not that I've stopped cooking, baking and eating at home entirely; you know, that's not true if you follow my Instagram (@michael_toa). But I do want to make a commitment to come back and share more of my learning experience with all of you. 

Through this blog, new friendships are made with so many around the world. I’ve gotten opportunities to work with brands and products I adore. And this blog also contributed to how I got to where I am now.

So, with that in mind, I am starting a new project! I have decided to bake my way through Dorie Greenspan’s Dorie’s Cookies. I love this book the first time I saw it and was very happy when…  let’s call this person M (like M in James Bond), for a bit of mystery (and we’ll talk more about M if you’d like in the coming posts) … M gave it to me as a Christmas present.

With over 160 mouth-watering cookie recipes both sweet and savoury (I am already loving the Cocktail Cookie section) to traybakes, marshmallows and ice-creams I look forward to baking and eating all of them; as well as few friends who gladly volunteered to tasting all of them.

I am very excited and I look forward to sharing my experience with all of you.

x,

Michael

Marmite Sausage Rolls

Hello lovely readers! Hope all of you are doing well and are enjoying the festive season. Less than a week to Christmas now... is everyone excited?!

I had a little time after doing some Christmas shopping (still not done yet... yikes!) and I made these Marmite sausage rolls for tea. They are so easy to make; especially that I'm using store-bought puff pastry. If you make them into mini sausage rolls, they also make great nibble-y party food.

I completely understand that the world is divided into two kinds of people. Those who love Marmite (Me!) and those who can't stand it. However, I'd still encourage those who are not keen on Marmite to try these as well. The flavour of Marmite here isn't as obvious as let's say, if you're having it on toast. But it really boost the meatiness of the sausage meat, giving it that savoury umami flavour.

To begin, in a saute pan over medium heat, heat a little olive oil and thrown in one finely chopped medium sized onion. Season with salt and pepper. The salt will help to prevent the onions from burning, Cook the onions for 10-15 minutes, stirring occasionally until they are nicely brown. Then add in the garlic and stir for a couple of minutes and set aside to cool slightly.

In another bowl, add the sausage meat. I bought regular sausages and squeeze them out of its casings. Then add in the slightly cooled onion mix with a pinch of red pepper flakes for some heat and fragrant fresh thyme leaves.

Then, pour in the beautiful, dark and glossy Marmite... hmmm... 

And some delicious mature cheddar cheese... now, we're really talking! Season with salt and pepper to taste. Go easy with the salt though. There's already salt in the onions, Marmite is salty as well as the cheese. Give this a good mix.

The assembly itself couldn't be easier. Not only my puff pastry is store bought, but it's also ready-rolled which means I don't have to do anything to it. 

Cut each sheet of the puff pastry into four rectangles and put the filling on the centre of each one. Be as generous as you like, but just make sure you are able to fold it nicely later. Brush the sides with beaten egg and fold into a sausage roll. To secure the edges, I use a fork and press all the sides and prick the top several times. This will ensure the steam from inside is able to escape.

Brush the top again with egg wash and I sprinkle some coarse black pepper and more fresh thyme leaves. When all of them are assembled, bake in a pr-heated 180 C oven for 35-40 minutes or until golden brown.

Let the sausage rolls rest for 10 minutes and you know exactly what to do next...

Happy holidays everyone!

x
MT

Marmite Sausage Rolls
Recipe by Michael Toa
Makes 12 large sausage rolls

1 medium onion, finely chopped
2 cloves of garlic, finely chopped or grated
Olive oil, regular not extra virgin
450 gr good quality sausage meat
a pinch of red pepper flakes
4 sprigs of fresh thyme, plus more for sprinkling
1 tablespoon of Marmite
75 gr mature cheddar, cut into small cubes
Salt and black pepper, to taste
1 egg, lightly beaten
3 sheets of store-bought puff pastry

Grilled Lime and Coriander Chicken Thighs

At the moment, if I had to choose my favourite herb, and I can only choose one, it would be fresh coriander (or cilantro, for my State side readers). I just adore it's grassy freshness. It's utterly delicious. But funny thing, when I was little, I hated it for some reasons. I guess our palate changes with time.

I felt like something light and fresh for lunch today and I prepared this quick and tasty little dish. It doesn't take long time to marinate; otherwise, the acid from the lime juice will start to cook the chicken. Two hours maximum, I reckon. I prepped this in the morning after gym. I got on with regular house chores and by the time I finished, the chickens are ready for the hot grill.

The chicken would go nicely with crunchy salad on the side and flatbread, or perhaps nutty brown rice. But I wanted something heartier, so I opted with Nigella Lawson's Mock Mash from Nigellissima. No potatoes are harmed in the making of this mash. Instead, it's made of semolina. It takes minutes to prepare and definitely takes a lot less effort than making the real mash potatoes.

Grilled Lime and Coriander Chicken Thighs
Serves 2

4 boneless, skinless chicken thighs
1 small clove of garlic, finely minced or grated
Zest and juice of 1 lime
2 teaspoon ground coriander
2 teaspoon olive oil, regular not extra virgin
Salt and white pepper to taste

A small handful of fresh coriander, roughly chopped

In a bowl, mix all the ingredients (minus the fresh coriander) together and give it a good mix. Cover with plastic wrap and marinate for a couple of hours or so in the fridge.

Take out the chicken and let it come back to almost room temperature before grilling. In the meantime, heat up the grill.

Grill the chicken for around 8 minutes per side or until cooked. Cooking time varies depending on the size of your chicken thighs. Serve with vessel of your choice, and top with chopped fresh coriander and more limes to squeeze over.  

Chicken Thighs in Cream Sauce with Paprika and Mushrooms

I know, I know, I haven't posted in ages and I ran out of excuses... But I want to thank all the readers for the continuous support to this blog; and to new subscribers to my YouTube channel, a very warm welcome. 

I cooked this meal the other night, it was oh-so-good, it'd be very selfish of me not to share it with all of you.  This is the sort of cooking that's relaxing (especially with a glass of wine in hand), not at all demanding and with ingredients you might already have on hand.

I've mentioned this many times before; but I use chicken thighs here because I think they have more flavour compare to breast meat, and they are more economical. So, it's a win-win in my book. But of course, if you prefer white meat, do what pleases you. 

The thighs here are skinless, but I keep the bone-in because I think it adds to the flavour, and also I like to nibble on the bones. Anybody else? Just me? 

Moving on... If there's one cooking task, I don't really enjoy, it is searing. But it is important. The caramelisation builds the flavour and it gives beautiful colour too, to the chicken. Otherwise, the chicken looks kinda dull. So, please don't skip this part.

I hope you give this a go and have a delicious day everyone! Until next time....

Chicken Thighs in Cream Sauce with Paprika and Mushrooms

Serves 4

8 chicken thighs (bone-in/boneless, skinless)

Olive oil, regular not extra-virgin

2 medium sized onions. thickly sliced into half moons

2 cloves of garlic, roughly chopped

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

1 teaspoon caster sugar

300 ml double cream

250 gr white/brown mushrooms, sliced

Butter

A small handful of flat-leaf parsley

Salt and black pepper, to taste

Heat a pan that comes with a lid with a little olive oil. Season the chicken thighs all over with salt and black pepper. Sear the chicken and cook for 3-4 minutes on each side. If your pan, isn't big enough, you should do this in batches. Otherwise the chicken will just braise and you won't get the beautiful caramelised colour. Set the chicken aside on a platter.

Using the same pan, saute the onions and sprinkle with a little salt. Cook for few minutes, scraping the delicious brown bits from the chicken, until the onions are translucent and lightly browned.

Add the garlic, smoked paprika, cayenne pepper, sugar and give everything a stir.  Pour in the double cream and put the chicken (and all the juices that's been accumulated on the plate) back in the pan. Stir, put the lid on and let it simmer for fifteen minutes. Time to top up your glass, I say.

On another pan, heat up some butter and cook the mushrooms. Season with salt and pepper. I cook the mushrooms separately, so they get a beautiful colour. Vanity.

Then add the mushrooms to the chicken, along with a handful of roughly chopped flat-leat parsley. Stir and taste to adjust the seasonings.

I serve this with a side of brown rice and edamame beans, and more vino. Enjoy! 

Earl Grey Traybake

Greed is often a great source of inspiration. For example, this afternoon when I not only want a cup of tea to sip during my afternoon of Netflix and chill, but also want to be able to eat eat too; I then came up with this Earl Grey traybake idea. I love Earl Grey with its bergamot orange aroma. It is my everyday, anytime tea, but if it not your cup of tea, I don't see why you can't use other kind if you want to.

I adore cakes made with ground almonds. I love its nutty flavour and tender, crumbly texture. Also, not that I have celiac disease or lactose intolerant, but this traybake is gluten-free and dairy-free!  

Earl Grey Traybake
Makes 16 slices

150 ml olive oil, regular not extra-virgin
250 gr caster sugar
3 eggs
2 bags of Earl Grey tea
150 gr ground almonds
50 gr semolina
1 tsp vanilla
1 tsp baking powder
Zest of 1 orange

Preheat the oven to 170C/325F and grease and line a 20 cm square baking tin with baking parchment.

Using a pestle and mortar, or in a mini food processor, crush 50 gr of the sugar with the tea leaves leaves until a fine powder texture forms.

For ease I use a freestanding mixer, but do use a hand mixer or even you can do this by hand if you want to. But anyway, in a bowl of a freestanding mixer, add the tea mix with the rest of the sugar, olive oil, vanilla and the eggs. Mix with a paddle attachment until you have an aerated, thickened cream.

In a separate bowl, measure and combine the ground almonds, semolina and baking powder. Slowly tip in the dry ingredients to the wet.

Add the zest of an orange and stir with a spatula. Pour the batter to the prepared tin and bake in the oven for 40 minutes or until the sides are set and a cake tester (I always use a stick of spaghetti) come up clean. 

Let the cake cool for slightly before slicing and dust with a little powder sugar is you wish.

Bucatini all'Amatriciana

I am a pasta addict, yes I will admit to that. There are several pasta dishes I make so many times and never tired of... and one of them is Bucatini all'Amatriciana. 

This is a classic pasta dish named after the town of Amatrice, somewhere east of Rome. It is very simple to make with only a handful of ingredients, and minutes to prepare. But what I love is, even though the sauce doesn't take hours to simmer, it still manages to deliver gutsy flavours. Thanks to the salty pancetta, red pepper flakes, garlic and pecorino.

Of course, you may use spaghetti or other pasta shapes that please you, but sticking with tradition I use bucatini which looks like thick spaghetti but with a hollow centre. 

Next time you want something quick and easy, do give this a go. 

Bucatini all'Amatriciana
Recipe by Michael Toa

500gr dried bucatini pasta
2 tablespoons olive oil
150 gr diced pancetta
1 teaspoon crushed red pepper flakes, or to taste
1 small red onion or shallot, finely chopped
1 clove of garlic, finely minced or grated
1 can (400gr) chopped tomatoes
150 ml white wine
1 teaspoon caster sugar
Salt and black pepper, to taste
Pecorino cheese, freshly grated

Heat the olive oil in a large heavy skillet that can take all the pasta later over medium heat. Add the pancetta and saute until crisp and golden, stirring every now and then. Add red pepper flakes, onion and garlic; cook, stirring for a couple of minutes. Add chopped tomatoes and fill the can halfway with water and add that too; along with the white wine and caster sugar. The caster sugar balances the tanginess from the tomatoes. Bring everything to a boil and then simmer for 15 to 20 minutes until the sauce thickens. Taste and season with salt and black pepper.

In the meantime, cook the pasta in a large pot of salted boiling water. Cook just before the al dente stage for about 7 minutes. Drain, reserving a cup of the pasta cooking water.

Add drained pasta to the skillet and toss vigorously to ensure everything is coated nicely. Add a little of the pasta water if the sauce looks too dry). Stir in grated pecorino, as much as you wish; serve on a bowl and enjoy.

2016

I hope that it's still acceptable to wish you all a very happy new year! It's a tad late I know, but better late than never, right? :)

It's still only the 12th day of the new year, but I feel so much have been happening already. A great news to share with all of you readers, I got a promotion! I am very pleased and grateful with this opportunity to continue learning and doing what I love most that is, to cook and bake. 

I realise that I have not been posting much lately, and that is not because I have not been cooking or eating (no way!). If you are a follower of my Instagram account (@michael_toa), you know that is not the case. I've been posting more updates of what's been going on there, so if you're interested, do follow me around. 

It's still really busy at work at the moment especially with Cayman Cookout happening in a couple days time. No, I'm not freaking out. A little nervous, but the good kind. Honestly, I look forward to it...

I'm having a lovely and relaxing day off today; and I've just been to see the film Joy which I thought is just excellent. It really inspires me to do more and to never give up. A great film to kick off the new year.

But like all other new years, I don't make resolutions because I don't keep them and I don't want to set myself up for failures. I do have plans and few things in the works which will be unveiled hopefully soon, so please be patient guys :) And of course, a big thank you to everyone for the support all these years. It means a lot.

So, here's to a wonderful 2016!

Michael x

Mulled Ginger Beer

There are so many Christmas traditions I love, from the classic minced pies, fruit cake and of course, the turkey with all its trimmings on the big day itself. But this is also treat-season and boy, I do know how to treat myself well. After a somewhat productive day off doing the Christmas shopping, I want to wallow more in the festivities.

At home, I put on Christmas carols and I make my mulled ginger beer. I do love the more traditional mulled wine, believe me (that is my drink of the season), but this mulled ginger beer is lighter and just all too drinkable which in my case can be dangerous.

It is full of Christmas warmth from the ginger beer, strong ginger and lemon tea, and slices of fresh ginger. But not just heat, it is also fruity from the lemon in the tea and the clementine. Spice wise, cinnamon is a must and a couple of aromatic cloves. And since I am in the Caribbean, I feel like adding a generous splosh of dark rum is very appropriate. I add the rum at the very end, because I don't want to lose all the alcohol. Don't judge me.

This is a great drink to make for a party because it can be made well in advance and it'll sit happily on a low heat. Plus, your guests will arrive with the most welcoming scent. 

If you want to make a virgin version of this, just switch the ginger beer to the non-alcoholic kind and leave out the rum, obviously. 

Have a Happy Christmas everyone!

Mulled Ginger Beer
Serves 1, happily

330 ml ginger beer
200 ml ginger and lemon tea
2 tablespoons dark brown sugar, or to taste
1/2 clementine
2 cloves
1 cinnamon stick
1 cm fresh ginger, cut into slices
A generous splosh of dark rum

Pour the cider and tea into a saucepan, add the brown sugar and put over a low heat to mull. Stud the clementine with a couple of cloves and add to the pan with the cinnamon stick and slices of fresh ginger. 

Let the mixture simmer and infuse nicely. Add the rum at the end, serve and enjoy!

Jerk Pork Chop with Rice and Beans

This jerk pork chop was all I can think about when I was at the gym this morning. I always think about food and my next meal anyway; and after a good workout session, of course, I have to find a great way to replace all the calories I burned.

Jerk seasoning is essential in Caribbean cooking and yes, you can buy the ready-made mix from the store; but making them at home is not difficult. Plus, you can adjust the spices to your liking. Don't be alarmed by array of spices and long list of ingredients. You might already have all of these in your cupboard. Especially at this time of year, cinnamon, nutmeg, allspice and ginger are the champion spices of the holidays. So, I always have a good stock of them.

The pork chop I use here is bone-in and I always prefer that when cooking meats. As the saying goes, the closer to the bone, the sweeter is the meat. Also, I love nibbling on the bone afterwards.

Because there's so much flavour in the jerk marinade, the pork chop doesn't need a long time to sit around. If you have the time, let's say a couple of hours, yes, sure why not or even overnight. But when you're hungry like me, fifteen minutes will do just fine.

What is also crucial for me is to bash the pork chop in between a couple pieces of cling film to make it thinner which means later it will need less cooking time. When I am hungry, I want food... fast!

The traditional accompaniment to jerk chicken or pork is rice and beans. The beans most often used are red kidney beans or pigeon peas. Purists might not agree with my brown rice and sauteed green beans but they delight me. 

Jerk Pork Chop

Serves 1, happily

1 bone-in pork chop

1/2 teaspoon ground allspice

1/2 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 cm fresh ginger, finely grated

1 small clove of garlic, finely minced or grated
2 teaspoons vegetable oil

1 tablespoon of runny honey

2 tablespoon of soy sauce

Zest and juice of 1/2 lime

Salt and black pepper, to taste

Brown rice and green beans, to serve

If your pork chop is thick, bash it with a rolling pin or wine bottle (that's what I use) between two pieces of cling film to make it thinner.

In a bowl, mix the rest of the ingredients. Give it a taste and adjust the seasoning and spices to your liking. Then smear everything to your pork chop and leave it aside for few minutes, whilst you cook the rice or prep the green beans.

Heat a heavy-based pan on a moderate heat and cook the chop for about five minutes to really form a nice crust before turning it and cooking for another five minutes. Remove to a plate and cover with foil to rest. This little resting time will ensure the pork stays juicy.

Using the same pan, add a knob of butter and cook the green beans. Season with salt and black pepper. Transfer to a plate and serve with the brown rice. 

Mom's Orange and Raisin Bread

When I was home at my parents', one of my favourite things to do is to look through my mother's recipe collections. It's not exactly a perfectly bind scrapbook but many pieces of hand-written notes and paper. Many of them from years ago when my mother was still a student. I love the old paper and the stains. There's just a mysterious charm about it.

Of course I had to copy some of the recipes and this is one of them. The original hand-written recipe is actually called Raisin Bread, and with being disrespectful, I added the orange element to it.  I had a discussion with mother and baked this bread for her before (with the orange) and she approved!  

I simply adore orange and raisin together; and the scent of warm orange is just so welcoming especially at this time of year. In fact if you want to oomph the orange, you can also add some diced orange peel along with the raisins (mother approved of that too!).

If you're new at baking bread, there is nothing to be intimidated about. This is a pretty easy recipe and even though the method seems long, that's just me rambling around per usual. Any questions, do ask and I'd be happy to answer. Also I've been thinking to create a bread baking video on my YouTube channel. Would anyone like that? 

I do hope you give this a go and enjoy it as much as I enjoy sharing it with all of you. 

Have a great one x

P.S. to all my American readers, I want to wish an early Happy Thanksgiving Day and I wish you all a wonderful day with friends and family with loads to eat and drink!

Mom's Orange and Raisin Bread
Recipe by Mama Toa :)

500 gr strong white bread flour
7 gr dried active instant yeast
2 egg yolks
100 gr caster sugar
75 gr soft unsalted butter
10 gr salt
150 ml water
100 ml whole milk
Zest of 1 orange
100 gr raisins, soaked in the juice of an orange

Start by making a sponge to activate the yeast. In a small bowl, mix the yeast with 60 ml of the water and 2 tablespoons of the flour. Give it a good mix to form a paste or sponge. Cover with a plastic wrap and set it aside for 10-15 minutes or until it starts to bubble which is a good sign; meaning the yeast is alive and ready to go.

In the meantime, zest your orange and set them aside.  Measure out the raisins in a small bowl and squeeze the orange straight to the bowl with the raisins. Also set this to one side.

Measure out the rest of the ingredients into the bowl of your electric mixer with a dough hook attachment. Add the orange zest with all the yeasty paste mix to the bowl and start mixing on a low speed. Once all the ingredients come together, increase the speed to medium and continue mixing for few minutes. At first the mix will look quite wet, perhaps almost like a cake batter rather than a bread dough, but this is nothing to worry about. As it continues mixing, the gluten from the flour will strengthen and eventually it will form a nice and smooth dough. This might take around 8-10 minutes. Give the bowl a good scrape every now and then if necessary.

Drain the raisins and add them to the dough. Give it a good mix for a couple minute or until they are evenly distributed throughout. Lightly flour or oil your hands and take the dough out from the bowl. Form into a nice round shape and place into a big and well-buttered bowl. Cover with plastic wrap and let it prove for an hour or until it doubles in size. This will vary depending on the temperature on your room. 

Once the dough has doubled in size, scrape it out of the bowl to shape. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and shape your dough so it fits evenly into a well-buttered loaf tin, seal-side down. Cover with plastic wrap loosely and let to prove again for another hour or so. 

Preheat the oven to 180C/350F. Using a sharp knife, slash the top of the loaf and bake in the oven for 45 minutes. Rotating once after half an hour. It should be beautifully golden all over and it should sound hollow when tapped underneath.

Turn the loaf out and let it cool on a wire rack for at least half an hour. Slice and serve with soft butter or your favourite jam. Enjoy!

(slow-cooker) Korean Beef and Rice Pot

There's something so satisfying and comforting about going back to the place that's familiar. And for me that place is in the kitchen. However corny this may sound, it is in the kitchen where I feel most secure and content.

Throughout my travel all over the world the past few weeks, as much as I love eating out, playing guest and letting someone else does the cooking (and cleaning), I do miss being in kitchen. So, when I was staying with friends at their home, with a working kitchen, I was so happy. I couldn't help myself to visit the farmer's market, get some ingredients, cook, open up a bottle of wine or two and having a night-in. 

I've been back on the island for a week now and it's been really busy in the kitchen at work, with all the preparation for the high season and the holidays just around the corner. Crazy but at the same time, very exciting. I've been baking new recipes and continuously learning.

Yes, I've been back to the kitchen but not until today on my first day off that I'm finally back in my own kitchen at home. I plugged the stove back in just few hours ago and I made this Korean beef and rice pot from my current favourite book, Simply Nigella by the none other Nigella Lawson. And this is just the sort of food I really need right now. It is a grey kind of day here in the Caribbean and this bowl of beef and rice is just so comforting. The rice pot is a little spicy from the Korean chilli paste often known as gochujang, but not too fiery; just enough to keep you wanting more. 

I will admit that it is not the prettiest of food. Perhaps I could present it better, but I was starving. And the idea of faffing about trying to get a nice picture is just... not now, oh please...

The original recipe is actually called slow-cooker Korean beef and rice pot, but I do not own a slow cooker. Luckily the book comes with a method for 'conversion to oven' which is very handy. Here's what you need to do: mix 500 gr of minced beef with 200 gr short grain brown rice, 1 tin of chopped tomatoes, 4 tablespoons of gochujang paste, 4 tablespoons of soy sauce and 125 ml of water in a heavy-based pot with a tight-fitting lid. Cook in a preheated 180C oven for 2-2 1/2 hours, or until the rice is tender and the liquid is absorbed. Prepare the beansprouts by submerging them in boiling water for a minute before draining and mixing then to the pot. 

Even though I'm only cooking for myself I was happy to make the full recipe which supposed to serves 6 and judging by my leftovers, I have just enough for another two people (don't judge me). I plan to have this again for supper tomorrow night and perhaps with a fried egg too. x

I'm back!

Greetings lovely readers... How is everyone doing? I hope you don't think that I've abandoned any of you :) No, not at all. The thing is, yes, I had been away. If you are a follower on my social media, such as Instagram (@michael_toa) and Twitter (@michaeltoa), surely this is nothing new to you. I've bombarded you with all the things I ate (loads, yes) and you know what I've been up to these last six weeks. 

I spent the last few weeks all over the world... in the States, Singapore, Indonesia and back to the place where I left my heart, the UK. It's great seeing and spending quality time with the family; catching up with many dear friends; and continuously learning and getting inspired about the thing I'm most passionate about: cooking and baking. 

I went to a bread course; got behind the scene of a bakery; ate at many lovely restaurants and pinched some recipes too along the way. I also got to meet one of my culinary inspirations, Nigella Lawson and I look forward to trying many of the recipes from her new book, Simply Nigella.  

There are so many stories and highlights from this trip I'd like to share, and I will do it in the upcoming posts and also videos (www.youtube.com/michaeltoa). 

But six weeks and eighteen flights later, I'm happy to be back on the island. I'm feeling refreshed with new inspirations and I look forward to getting creative again in the kitchen... So, see you around!

MT 

x

Pan-Roasted Chicken with Sambal Oelek Chickpeas

Sambal oelek is a spicy Southeast Asian chili sauce often found in Indonesian cooking. The word sambal simply refers to sauce made with chili peppers which may include an array of secondary ingredients. The word oelek itself or ulek refer to the pestle and mortar traditionally used to grind this flavourful sambal. 

There are many varieties of sambal oelek but the basic recipe includes red hot chili peppers, shallots, garlic, shrimp paste, salt, sugar and rice vinegar. It packs a fiery punch but you're getting more than just heat, but also delicious savouriness and acidity which makes this sauce an ideal shortcut to add to many other dishes, like soups and stir-fries.

Today, I'm using the chili sauce to flavour some chickpeas; and topping the chickpeas, pan-roasted chicken. Let's start with the chicken... I use skin-on, bone-in chicken thighs here because I prefer the dark meat; also, they are cheaper than breast meat, so what is not to like. The chicken is seared to golden crispiness on the outside and they'll continue to cook to tender perfection in the oven later with the chickpeas. 

To achieve this golden crispiness, I have a couple of notes. One, the chicken has to be pat dry by simply using a kitchen towel before seasoning with salt and pepper. This will ensure maximum crispiness. And two, do it in batches. Over-crowding the pan, and you'll end up with braised chicken.     

Now to the sambal oelek chickpeas. I use store-bought sambal that comes in a jar (my mother would not approve, but she doesn't have to know) which makes it easier. The recipe calls for a tablespoon of tomato paste. I suggest you get tomato paste that comes in a tube like a toothpaste which I find more efficient; rather than getting tomato paste that comes in a tin. 

This is so quick and easy to make and it's oh-so-good. I was having lunch in front of the TV and had to pause my Netflix show to have my moment alone with the chicken and the chickpeas. 

Pan-Roasted Chicken with Sambal Oelek Chickpeas
Serves 2

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon tomato paste
1 tin chickpeas, drained and rinsed
4 tablespoons sambal oelek
125 ml water
2 spring onions, green parts only, chopped
Lime wedges, for serving
Salt and black pepper, to taste

Heat olive oil in medium ovenproof skillet over medium-high heat. Pat the chicken thighs dry with kitchen towel and season with salt and black pepper. Working in two batches, cook until the chicken is browned, about 5 minutes per side, transfer to a plate and set aside.

Pour off the excess oil, leaving a tablespoon. Add onion and garlic and cook until softened, stirring often. In the meantime as well, preheat the oven to 220 C. Add tomato paste to the pan along with the chickpeas, sambal oelek and water. Let the mixture comes to a boil the simmer for ten minutes or so. 

 Nestle the chicken thighs on top of the chickpeas, skin side up and transfer to the oven. Roast until the chicken is cooked through. This will take around 20-25 minutes. Top with chopped spring onions and serve with cooked basmati rice and lime wedges for squeezing over. 

Barley Risotto with Sausage and Peas

Time does fly... I find it hard to believe that it's been exactly a year since I arrived to the Cayman Islands.  Looking back, the past twelve months have been a great and wonderful learning experience. I thoroughly enjoy my work as a baker. In fact, I love it. I absolutely love it.  

I still remember baking my first loaf of bread not too, too long ago and I was just fascinated by it. Now, I get to do it (almost) everyday.  The more I bake, read, experiment and learn from mistakes, I have become more confident and I look forward to learning more and expanding my skill set.

I have also surprised myself that I adjust well to this new environment and I could actually enjoy the island life. Friends who know me well, know that I am not keen on the sun and hot weather. I melt like butter. People say, no one comes to England for the weather, but perhaps that's one of the things I miss most from home. Anyway, the turning point was few weeks ago when I was walking home from work one late afternoon. It was a sunny day and I stopped for a moment, I closed my eyes, soak the warm sun and thinking "hmmm.... this is nice".  Strange, I know. 

Anyway, walking home from the gym today, I really fancy something hearty and so I make this barley risotto with sausage and peas.  It's called a risotto but it's much easier to make. There's no need for constant stirring around around the stove. All the liquid goes at once and let the barley cooks until tender. 

Here I use plain pork sausage meat and I add familiar gutsy Italian flavours of fragrant fennel seeds, garlic, red chili flakes, Marsala, lemon and parmesan. Not feeling embarrassed at all, I also use frozen peas here, a must-have in my freezer; and a rather large handful of flat leaf Italian parsley, because I want the parsley to almost become another vegetable in the risotto, not just a garnish.

This is great one-pot meal to serve when having friends around and it can easily be done ahead of time. On reheating, you might need to add a bit more liquid and add it the parmesan just before serving. 

Have a great one my friends...

Barley Risotto with Sausage and Peas

Olive oil, regular not extra virgin
200 gr sausage meat
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
Celery salt
1 banana shallot, chopped
1 clove of garlic, chopped
1 teaspoon dried thyme
150 ml Marsala
250 gr pearl barley
750 ml chicken stock
200 gr frozen peas
Juice and zest of half a lemon
2 tablespoons parmesan, grated
A big handful of flat-leaf Italian parsley, chopped
Salt and black pepper, to taste

Heat a lug of olive oil in a heavy-bottomed pan or pot that comes with a lid over a medium-high heat. Add the sausage meat to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour.  

Add the fennel seeds, dried chili flakes and season with celery salt and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and begins to caramelised. 

Stir in the shallot, garlic and the dried thyme and continue to cook for another 5 minutes. Then pour in the marsala wine and really scrape the bottom of the pan to deglaze it.

Turn up the heat and add the pearl barley, mixing everything well. Add the chicken stock and when it comes to a boil, clamp the lid on and simmer gently. After 20 minutes, throw in the frozen peas and give everything a good stir around. Continue to cook with a lid on for another 10-15 minutes. Do add a little more stock or water if the liquid is absorbed before the barley is tender enough.

Remove the lid, stir in the grated parmesan, parsley, lemon zest and juice. Do also check for seasoning and serve immediately. 

Greek-ish Pork Stew with Tomatoes and Beans

Just to show that I never stop thinking about food and often find inspirations from the strangest of places, the recipe I'm about to share came to me from my morning exercise.

When I was at the gym this morning, the TV screen in front of me was showing the news on them latest talks on Greek debt crisis. Without sounding inappropriate, yes, it's a serious issue to which I hope for the best possible outcome; but whilst on that cross-trainer, all I can think about was "hmmm... I really fancy a Greek stew for lunch". Then all sorts of ingredients came to mind, lamb, pork, chicken, olives, lemon, oregano, tomatoes and so on.

On my way home, I stopped by the grocery store, hunting for lamb but with my luck, there's none left. So, I opted for some diced pork shoulder.

The stew is easy to make. Like many stew recipes, it begins with searing the meat. I have to be honest, I used to loathe doing this. It's a step that seems unnecessary and time-consuming since you're not actually cooking the protein, just browning the outsides. But with experience I learned that it actually is a really important as the searing builds amazing flavours to the stew later. Plus if you don't sear the meat, it often looks grey just like boiled meat and they don't look very appetizing. 

For me, this extra step is worth the effort and if you've never done it before, you should give it a go. To do so, here are some of my tips:

Make sure the meat is pat dry. Once you're done cutting the meat into the desirable size, pat them dry with paper towel before seasoning with salt and pepper, etc. This helps keep the meat from steaming instead of searing.

Make sure the pan is hot. You do need a high temperature to sear the meat and to get that beautiful deep brown colour. For the pan, I'd use a stainless steel or cast iron material, but not non-stick. And with the oil, a thin coating of vegetable oil (which has a higher smoking point) is all you need. 

Last but not least, don't overcrowd the pan. Depending on the size of your pan, if you have to sear in batches, do it in batches. Overcrowding the pan means the meat will braise rather than sear. And just be patient. I mean, patience is not one of my virtues; and if I can do it, so can you!

Anyway, that is Martha Stewart tip of the day. Once your meat is seared the rest is pretty straightforward. 

When I was at university, I had a Greek flatmate who taught me to add a little ground cinnamon when making tomato sauce and ever since, whenever I cook a tomato sauce based Greek inspired dish, I always add just a pinch of cinnamon. It's not very noticeable but I feel like it adds to the je ne sais quoi. 

Serve the stew with anything you like, rice, couscous, bulgur wheat or some chunky chips... hmmm... chunky chips... and a dollop of cool plain Greek yoghurt or sour cream, whatever tickles your fancy.

Greek-ish Pork Stew with Tomatoes and Beans

1 kg pork shoulder, cut into big chunks

Vegetable oil

1 medium onion, roughly chopped

3 cloves of garlic, chopped

1 teaspoon red chili flakes

2 tablespoons tomato paste

250 ml white wine

1 teaspoon dried oregano

4 sprigs fresh thyme

1 tin chopped tomatoes

A pinch of sugar

1/8 teaspoon ground cinnamon

1 (425 gr) tin cannellini beans, drained

Zest and juice of 1 lemon

Salt and black pepper, to taste

Plain Greek yoghurt, to serve

Pat the pork shoulder dry and with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed pot over medium-high heat. Brown the pork well in batches. Remove to a bowl and set aside.

Using the same pot, turn down the heat to medium and add another tablespoon of oil. Add the onion and garlic. Sprinkle some salt and pepper to prevent them from burning. Cook for a couple of minutes, stirring constantly. Add the chili flakes and tomato paste and continue cooking for another couple of minutes.

Pour in the white wine and really scrape the bottom of the pot. Let the wine bubble away for five minutes or so. Add the fresh thyme, dried oregano, a tin of chopped tomatoes, sugar, cinnamon and the pork along with the juices that's been accumulated. Give it a stir and let everything comes to a boil before half-covering the pot with a lid and simmer for an hour. Stirring every now and then.

When the hour is up, add the beans and let it continue to simmer for another thirty minutes. Add the lemon zest and juice and adjust the seasoning. Serve with carbohydrate of your choice and a generous dollop of Greek yoghurt on top.