Mike Bennett

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Mike Bennett

Category Archives: Recipes

Roasted Eggplant Dip

23 Thursday Apr 2020

Posted by Mike in Recipes, Snacks, Vegan, Vegetarian

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Aubergine, Dips, Eggplant, Mediterranean, Snacks, Vegan, Vegetarian

IMG_12291 Medium Eggplant, peeled and cut into 1″ cubes
2 Red Bell Peppers, seeded and cut into 1″ pieces
1 Red Onion, peeled and cut into 1″ pieces
2 Cloves Garlic, minced
1 Tbsp Fresh thyme, chopped
3 Tbsp Olive oil
Salt and freshly ground black pepper
1 Tbsp Tomato Paste
1 Tbsp Lemon Juice
1 Tbsp Red Wine Vinegar
1 Tsp Sugar
1/4 Tsp Crushed Red Pepper Flakes

1. Preheat the oven to 400 degrees.
2. In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme.
3. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, then toss to combine.
4. Spread on a baking sheet and bake until the vegetables are soft and lightly browned; about 45 minutes, stirring halfway through.
5. Let cool for a few minutes, then transfer to a food processor and add tomato paste.
6. Pulse until blended, 3 or 4 times, then transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes.
7. Season to taste with salt and pepper.

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Egg Drop Soup – Takeaway Style

17 Monday Feb 2020

Posted by Mike in Blog, Food, Recipes, Soups

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Chinese, Eggdrop, Eggs, Fast Food, Food, Recipies, Soup, Takeaway Food

IMG_0717

4 Cups Chicken Broth
0.25 Tsp Ground Ginger
2 Tbsp Chives, chopped
0.25 Tsp Salt
1.5 Tblsp Cornstarch
2 Eggs
1 Egg Yolk
1 Tsp MSG

 

 

 

1. Pour 3 cups of the chicken broth into a large saucepan. Stir the salt, ginger, MSG and chives into the saucepan, then bring to a rolling boil.
2. In a small bowl, stir together the remaining 1 cup of chicken broth and cornstarch until smooth.
3. In a small bowl, whisk the eggs and egg yolk together using a fork, then drizzle the egg, a little at a time, from the fork into the boiling broth mixture.
4. Once all the egg has been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

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Poor Man’s Paella

30 Thursday Jan 2020

Posted by Mike in Fish, Food, Recipes, Seafood

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Tags

Chicken, Chorizo, Food, Paella, Recipies, Rice, Seafood, Spainish Food

Paella
4oz Chorizo, casings removed and crumbled
1 Small Onion, thinly sliced
1 Clove Garlic, thinly sliced
1/2 Cup Diced Tomatoes
1 Cup Arborio Rice
Pinch of Saffron, dissolved in 2 Tblsp Water
1.5 Cups Water
Salt & Pepper
1 Tbsp Olive Oil
8oz Cooked Chicken
8oz Mixed Seafood (thawed if frozen)
2 Tblsp chopped flat-leaf Parsley
1 Scallion, thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned – approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown – approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed – approx 15 minutes.
4. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
5. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.

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