Sausages with Creamy Mash & Onion Gravy

This is one of my family's favourite meal. A healthy meal of Sausages with Creamy Mash & Onion Gravy.
Trust me, I make a mean Onion Gravy....
Ingredients: - Onion Gravy

- 40g butter
- 3 Onions, thinly sliced
- 2 cloves garlic, crushed
- 1 tbsp plain flour
- 2 cups (500ml) chicken / beef stock
- 1/2 cup (125ml) dry white wine (I can't tell the difference from dry or wet; I just use white wine)
- 2 tsps Dijon mustard
- 3 tsps soft brown sugar
- 1 tsp thyme
Ingredients: - Creamy Mash

- 4 large potatoes, peeled
- 1/2 cup (125ml) milk
- 30g butter, cut into cubes


1) Heat oil in large frying pan. Cook sausages over medium-high heat for 5 minutes or until browned.
2) Remove to a plate and keep warm.
3) To make onion gravy, melt the butter in the same frying pan, add onions and cook over low heat for 15 mins or until golden.
4) Add garlic and cook for 30 secs. Stir in flour and cook over low heat for 1 min to brown.
5) Remove the pan from the heat and gradually add the stock and wine. Return to the heat and bring to boil.
6) Stir in the mustard, sugar and thyme; and then reduce the heat and simmer gently, stirring occasionally until gravy thickens.
7) Season to taste with pepper.
8) Add sausages to the gravy and simmer for another 5-8 minutes.
9) Meanwhile, cut the potatoes into chunks and boil for 10 mins or until cooked through
10) Drain well and return potatoes back to the saucepan, stirring for 20 secs under low fire until the excess moisture is removed.
11) Add hot milk to the potato and mash until lump-free.
12) Add butter and stir in until potato is smooth and creamy.
13) Season well.
14) Serve the sausages and gravy over the mashed potato with salad or steamed vegetables.
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Absolutely yummy!!!!
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Cottage Pie

A dish that I absolutely love. In fact, I love all types of pies and I have always made this for many occasions and today, it was one I made for my Chinese New Year gathering, held at home....

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Ingredients:-

- 750g to 900g of potatoes, peeled and cut into cubes (makes boiling them faster)
- 50g butter
- 1/4 cup of milk
- 2 tbsps oil
- 2 onions, finely chopped (medium sized)
- 2 cloves of garlic, crushed
- 500g to 700g of minced beef
- 1/4 cup of plain flour
- 1 1/2 cup of beef stock (I used chicken stock instead)
- 1/4 cup tomato paste
- 3 tsps Worcestershire sauce (you may get it from supermarkets; Maggi brand has it too)
- 1 tbsp of mustard (you may use Dijon mustard or any other commercial mustard sold in supermarkets)
- 2 tbsps of fresh chopped parsley (I used the bottled ones sold in supermarkets)

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1. Preheat oven to 180 degree Celsius and at the same time grease a ovenproof dish.
2. Boil potatoes until soft and drain well.
3. Return potatoes into a pan or saucepan and just heat up till moisture of potatoes is dried.
4. Then, add butter and mash until smooth and free of lumps and then add milk to give a firm consistency.
5. Season mash potato with salt and pepper.
6. Heat up another pan with oil; and cook garlic and onions until soft.
7. Add beef and cook over high heat until meat is browned and most of the liquid has evaporated; break whatever lumps with a fork
8. Add flour to the mince beef until well combined
9. Slowly add stock and stir until it has thickened.
10. Remove from heat and add tomato paste, mustard, Worcestershire sauce and parsley.
11. Season with some salt, ground pepper and pour into the prepared greased dish.
12. Spread mash over the meat mixture and use fork to swirl and make patterns on the mash.
13. Bake for about 40 minutes or until potato turns golden.
14. After baking, leave the pie to rest for 5 minutes before serving.

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Ta da!!! Here's the cottage pie. For me, it tasted pretty good and hubby loved it; so did Caitlin. You may alternatively use mince chicken or mutton for some of you who may not take beef. I call this one of my success dish......Do let me know how yours turns out if you do try this recipe....

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Chicken Casserole with Mustard & Tarragon

Ingredients:-

- 1/4 cup (60ml) olive oil
- 1kg chicken fillets, halved then quartered
- 1 onion, finely chopped
- 1 leek, sliced
- 1 clove garlic, finely chopped
- 350g button mushrooms, sliced
- 1/2 tsp dried tarragon
- 1 1/2 cups (375ml) chicken stock
- 3/4 cup (185ml) cream
- 2 tsps lemon juice
- 2 tsp Dijon mustard

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1) Preheat oven to 180 degrees
2) Heat 1 tbsp of oil in a flameproof casserole dish over medium heat and cook the chicken in 2 batches until golden brown.
3) Remove chicken from dish.
4) Add remaining oil to casserole dish and cook the onion, leek and garlic over medium heat for 5 mins or until soft.
5) Add mushrooms can cook for another 5-7 mins.
6) Add tarragon, chicken stock, cream, lemon juice and mustard and bring to boil for 2 mins.
7) Return chicken pieces to the dish and season well. Cover.
8) Place casserole in the oven and cook for about 45 mins to an hour or until sauce has reduced and thickened.
9) Serve with butter rice and steamed brocolli.

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I have always cooked this at home and today, I made this for our Chinese New Year gathering and our friends liked it. It also tastes good with spaghetti.

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So, give it a shot and let me know how it turns out.............

Eggnog

My husband has never tried the eggnog, a Christmas yummy which I have had the opportunity try during one of my office parties some years back. Since it was Christmas Eve in 2008, my hubby decided to make it......






Ingredients: -

- 4 egg yolks
- 1/3 cup sugar,plus 1 tbsp on the side
- 1 pint of of whole milk (2 1/2 cup)
- 1 cup of heavy cream
- 3 oz of bourbon
- 1 tsp of grated nutmeg (can use ground nutmeg as well)
- 4 egg whites

1) In a bowl, beat the egg yolks until they lighten in colour.
2) Gradually add the 1/3 sugar and continue to beat until it is completely dissolved. Set Aside.
3) In a medium saucepan, over high heat, combine milk, heavy cream and nutmeg and bring to just a boil, stirring occasionally.
4) Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
5) Then, return everything to the pot and cook until mixture reaches a boil.
6) Remove from the heat, stir in the bourbon, pour into a medium mixing bowl and set aside in the fridge to chill (at least 3 hours or more)
7) In a medium mixing bowl, beat the egg whites to a soft peak.
8) Gradually add the 1 tbsp of sugar and beat until stiff peaks form.
9) Whisk the egg whites into the chilled mixture.

Ta da.....my hubby's creation. It was nice.....

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Waxed Duck Rice with Chinese Sausages

Another Chinese delicacy. I must say that this is not for everyone; even if you are a Chinese but it is worth a try at least once......

Ingredients A: -

- 3 cups rice
- 10 to 15 leaves of lettuce (scalded)
- 4 cloves of minced garlic
- 4 shallots (sliced)
- 1 stalk spring onion (chopped)
- 4 cups of water

Ingedients B: -

- 1 Chinese duck drumstick
- 1 pair Chinese sausages
- 1 pair Chinese liver sausages

Seasonings: -

- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp dark soya sauce
- 1/2 tsp salt
- 1/2 tsp sugar


1. Scald Chinese sausage and Chinese liver sausage in boiling water, flameout. Put in Chinese duck drumstick and soak for 10 mins. Remove and set aside.
2. Rinse rice and drain. Heat up 2 tbsps of oil in pot, fry mince garlic and shallots till fragrant. Add in rice and stir-fry till fragrant. Add in Seasonings and stir-fry till fairly dry.
3. Pour the fried rice into electric rice cooker, pour in water and stir evenly. Put in Chinese sausage, cover with lid and cook.
4. Open lid and stir the rice evenly after bring to boil (around 10-14 mins). Arrange Chinese liver sausage and Chinese duck drumstick in cooker, cover lid and continue cooking until the rice is fully cooked. Allow rice to simmer in cooker with lid for a few minutes. Open lid and remove Chinese duck drumstick, Chinese sausage and Chinese liver sausage, cut into slanted slices. (Mix rice evenly)
5. Arrange Chinese duck drumstick, Chinese sausage, Chinese liver sausage and lettuce on top of rice, sprinkle with chopped spring onions. Serve.

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Shark's Fin Soup with Crabmeat

A very common dish eaten by Chinese especially during big dinner functions like weddings, held at hotels or any Chinese restaurants. Some families actually take the time to make this dish during big family gatherings. There are many types of shark's fin soup but the most common and affordable ones are those with crab meat. So here's the recipe.....

Ingredients A: -

- 100g shrak's fin
- 1 piece ginger (flattened)
- 1 stalk spring onion

Ingredients B: -

- 1200g stock (filtered)
- 150g crab meat
- 30g corn flour (solution)
- 2 egg white (beaten)
- adequate fragrant oil

Seasonings: -

- 1 tsp monosodium glutamate
- 1 1/2 salt
- 1 1/2 sugar
- 1/2 tbsp oyster sauce
- 1/2 tbsp huadiao wine

1. Boil ginger, spring onion and some water in pot. Add in shark's fin and scald for 3-4 min.
2. Remove shark's fin and rinse with sieve for 5 mins.
3. Boil stock with crab meat and Seasonings. Add in shark's fin and stir slightly.
4. Thicken the stock with starch solution. Flameout.
5. Add in egg white and stir evenly. Lastly, add in fragrant oil and stir well. Serve.

Longevity Yam Rice

Here is the Longevity Yam Rice which I tried out and it turned out good. Yummy, actually and below is the recipe.

Ingredients: -

- 300g (2 cups) rice
- 300g yam (diced)
- 2 pairs Chinese sausages (diced)
- 6 Chinese mushrooms (diced)
- 200g mustard (shredded); also known as "kai chow"
- 50g dried shrimps (soaked)
- 5 pcs shallots (chopped)
- 6 cloves minced garlic (divide into 2 portions)
- 1 stalk of spring onion (chopped)
- 450g water

Seasonings: -

- 1 cube chicken stock
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp 5 spice powder
- 1/4 pepper
- 1/2 tbsp light soy sauce

1. Rince rice and drain. Add in chicken stock, mix evenly.
2. Heat up some oil, fry shallots and a portion of garlic till fragrant.
3. Add in dried shrimps and Chinese sausages, fry till frangrant.
4. Add in yam, mushrooms, Seasonings and 2 tbsps water; fry evenly.
5. Lastly, add in mustard and stir well. Dish out.
6. Heat up some oil, fry another portion of garlic till fragrant.
7. Add in rice, fry till fragrant. Remove.
8. Pour the fried rice and water into an electric rice cooker, stir evenly.
9. Cover with lid and cook till half-cooked (about 10 mins)
10.Remove lid and put in all remaining ingredients, continue cooking until rice is fully cooked.
11.Allow rice to simmer in cooker with lid for few minutes.
12.Open lid and stir the rice evenly. Sprinkle spring onion on top before serving.

Let me know how it turns out, if you decide to give this recipe a shot :D

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Aaahhh....My Recipe Blog

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I finally decided to have a blog specially for my kitchen adventures. I used to have a blog which has everything from my preganancy to my thoughts, to my feelings and also all my cooking adventures. But I had come to realise that it can be quite a clutter so here is my blog specially on all my cooking adventures from pies to muffins to Chinese cooking and everything I can try out on.

I have decided to maintain my other blog at http://www.alinagrace.spaces.live.com/ strictly on my personal life and not get all my recipes all mixed up so that whoever would also want to try out these dishes may do so.

Enjoy.......

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