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Considered one of Singapore's national dishes, chicken rice is made of tender poached chicken sliced into bite-sized pie...
10/19/2021

Considered one of Singapore's national dishes, chicken rice is made of tender poached chicken sliced into bite-sized pieces, served with a fragrant and flavourful rice, and accompanied by dark soya sauce, garlic-chilli and ginger dips

Ingredients2 x 200 g free-range chicken thighs , skin on, bone in150 g fine rice noodles200 g sugar snap peas2 tablespoo...
07/29/2021

Ingredients
2 x 200 g free-range chicken thighs , skin on, bone in
150 g fine rice noodles
200 g sugar snap peas
2 tablespoons Worcestershire sauce
2 teaspoons chilli jam

Method
Pull the skin off the chicken. Place the skin in a large non-stick frying pan on a medium heat to render and get golden, turning occasionally.
Cut the bones out of the thighs and chuck into the pan for bonus flavour, then chop the meat into 2cm pieces.
Move the skin and bones to one side of the pan, then add the meat alongside and cook for 5 minutes, or until golden, stirring occasionally.
Once crispy, remove, chop and reserve the skin, discarding the bones.
Meanwhile, cook the noodles in boiling salted water according to the packet instructions. Halve the sugar snaps lengthways.
Once soft, drain the noodles, reserving a mugful of cooking water, then refresh under cold water.
Use scissors to snip the noodles into roughly 8cm lengths.
Stir the Worcestershire sauce and chilli jam into the chicken pan and let the jam melt, then add the sugar snaps and noodles.
Toss over the heat for 2 minutes, adding a splash of reserved noodle water to loosen, if needed.
Taste and season to perfection with sea salt and black pepper, then dish up and sprinkle over the reserved crispy chicken skin.

INGREDIENTS:6 cups chicken broth¼ cup unsalted butter, divided4 ounces pancetta or thick-cut bacon cut into 1-inch piece...
07/10/2021

INGREDIENTS:
6 cups chicken broth
¼ cup unsalted butter, divided
4 ounces pancetta or thick-cut bacon cut into 1-inch pieces
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 cups uncooked short-grain Arborio rice
1 cup dry white wine
1 pound butternut squash, cut into ½-inch dice
1 teaspoon chopped fresh sage
½ teaspoon salt
½ teaspoon freshly ground pepper
1 cup grated Parmesan cheese

6-quart slow cooker
DIRECTIONS:
Grease the inside of the slow cooker with cooking spray.
Pour broth into a medium pot and bring to a simmer over high heat.
In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, and garlic; cook 5 minutes, stirring frequently, until onions are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Transfer to the slow cooker.
Add hot broth and squash to the slow cooker and stir in the sage, salt, and pepper. Cover; set it to high heat and let it cook for 2 hours, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed.
Turn off the slow cooker. Stir in the bacon, Parmesan, and remaining 2 tablespoons butter. Serve immediately

INGREDIENTSFor the Squash Purée:2 large butternut squash (about 4 1/2 lb. total)1/4 cup extra-virgin olive oil1 Tbsp. wh...
06/24/2021

INGREDIENTS
For the Squash Purée:
2 large butternut squash (about 4 1/2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbsp. white miso
1 tsp. smoked paprika
1/2 tsp. kosher salt
For the Risotto:
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
2 1/2 tsp. (or more) kosher salt, divided
2 cups arborio rice
1 cup dry white wine or hard or sweet cider
3/4 cup raw pumpkin seeds (pepitas)
2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes
2 tsp. finely grated orange zest
1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)
Orange wedges (for serving)
PREPARATION
Make the Squash Purée:
Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30–45 minutes. Set aside until cool enough to handle.
Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
Make the Risotto:
Bring 8 cups water to a boil in a medium pot.
Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5–7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1–2 minutes.
Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1–2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3–5 minutes. Taste and add more salt if needed.
Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2–3 minutes. Remove from heat and stir in orange zest (zest will sizzle)

IngredientsFor the vegetable stock200 g carrots chopped200 g yellow onion chopped200 g celery chopped1 bayleaf4 lt water...
06/19/2021

Ingredients
For the vegetable stock
200 g carrots chopped
200 g yellow onion chopped
200 g celery chopped
1 bayleaf
4 lt water
For the butternut squash
1 butternut squash or other type of pumpkin or squash
Olive oil
Salt and pepper
Thyme sprigs
For the risotto
100 g yellow onion finely chopped
1 tsp thyme leaves
2 bayleaves
1 cup Carnaroli or Arborio rice
150 ml white wine
250 g butternut squash purée
Vegetable stock
40 g freshly grated Parmesan cheese Grana Padano or Parmigiano Reggiano
20 g unsalted butter cold
½ tsp lemon zest
To garnish
Fresh organo leaves
Extra Parmesan cheese Grana Padano or Parmigiano Reggiano
Instructions
For the stock
Place everything in a large pot and bring to a simmer.
Let simmer for 30min and strain.
For the butternut squash
Cut the butternut squash in half and use a spoon to remove the seeds. Make a criss-cross pattern using a knife on the inside so the heat, olive oil and salt can pe*****te.
Place both halves on a baking dish with the inside facing upwards. Drizzle with olive oil and sprinkle with salt and pepper. Place the thyme sprigs on top so they flavour the squash.
Cook in a preheated oven at 200C / 390F for 30-40min or until really soft. You'll know it's done because a knife should go straight through the flesh.
Discard the thyme and use a spoon to remove all of the flesh from the butternut squash. Use a blender, food processor or immersion blender to puré it. Make sure to use only what the recipe asks for and the rest you can make into soup with the remaining stock from this recipe as well ;).
For the risotto
In a large pot over medium heat drizzle olive oil and use it to cook the onions, thyme, lemon zest and bayleaves. Cook them until they are translucent and smell sweet.
Add the rice and stir for a minute.
Add the white wine and stir until the white wine completely evaporates.
Add 2 ladles of stock (which should be hot ideally) and the butternut squash purée.
Stir constantly until the liquid evaporates and then add more stock. Keep adding 1 ladle of stock at a time and stirring until the rice is cooked al dente. You will have to try it in the process and eat a few raw rice grains but it's worth it!
Finish with the parmesan cheese and butter. Taste and add pepper and more salt if needed.
Assess if you need to add some final ladle of stock. The texture should be such that if you ran a spoon or spatula down the center of the pot the risotto should easily cover the space back up.
Serve immediately and garnish with fresh oregano leaves and extra Parmesan cheese.

Ingredients 1 butternut or acorn squash , (1.2kg) 1 bunch of fresh marjoram , (20g) 1.2 litres quality vegetable or chic...
06/15/2021

Ingredients 1 butternut or acorn squash , (1.2kg) 1 bunch of fresh marjoram , (20g) 1.2 litres quality vegetable or chicken stock. 1 onion. 1 stick of celery. 300 g Arborio risotto rice. 150 ml dry white wine. 200 g Tenderstem broccoli
DIRECTIONS:
Grease the inside of the slow cooker with cooking spray.
Pour broth into a medium pot and bring to a simmer over high heat.
In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, and garlic cook 5 minutes, stirring frequently, until onions are tender. Add rice; cook 2 to 3 minutes, stirring frequently, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes longer, stirring constantly, until wine is absorbed. Transfer to the slow cooker.
Add hot broth and squash to the slow cooker and stir in the sage, salt, and pepper. Cover set it to high heat and let it cook for 2 hours, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed.
Turn off the slow cooker. Stir in the bacon, Parmesan, and remaining 2 tablespoons butter. Serve immediately

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