Monday, November 20, 2017

Roasted Ratatouille & Sausage Strata

  • 1 large zucchini
  • 200gm white button mushroom
  • 1 yellow bell pepper
  • 1 large tomato
  • 4 garlic sausages, cut into bite sizes
  • 8 slices wholemeal bread, sliced into 4 squares
  • 250gm mozzarella cheese
  • 1 tbsp olive oil
  • 1 tsp McCormick Perfect Pinch Garlic Pepper
  • 2 tsp McCormick Italian Blend
  • 1/2 tsp McCormick Himalayan Salt 
Egg Custard
  • 4 large eggs
  • 200ml fresh milk
  • 200ml cooking cream
  • 1 tsp McCormick Perfect Pinch Vegetable Seasoning
  • 1 tsp sugar
Baked mixed vegetables with herbs and olive oil

Layer bread, roasted vegetables and sausages into greased baking dish

 Pour in egg custard to soak into the bread mixture

Method (I divided the ingredients equally into two 7"x7" pan)
  1. Cut zucchini, mushroom, bell pepper and tomato into cubes. Toss the mixed vegetables with olive oil, garlic pepper, salt and herbs. Spread the mixture into a lined baking sheet. Bake in preheated oven at 180 deg cel for 15 mins until softened. Toss the mixture in the middle of baking.
  2. Combine the egg custard mixture and seasoning. Whisk well and set aside for use later.
  3. To assemble, place a layer of bread onto a well greased baking dish. Scoop half of the roasted mixed vegetable and sausages over the bread. Repeat the process by placing another layer of bread slices over the mixed vegetables. Lastly place the remaining roasted vegetables and sausages over the second layer of bread.
  4. Pour the custard mixture into the layered bread and vegetables. Press down firmly to ensure the bread is well soaked with the custard. Lastly top it with shredded mozzarella cheese.
  5. Wrap the baking dish with foil and allow it to sit in fridge for at least 2 hours or overnight.
  6. Remove the baking dish from the fridge and bring it to room temperature before baking. Bake in preheated oven at 180 deg cel for 20 mins. Remove foil and continue to bake for 15-20 mins till cheese is golden brown and custard is well set. Serve warm.

Saturday, November 18, 2017

Chilli & Pepper Grilled Squid

I rarely grilled/baked seafood in an oven especially squid/prawn which they easily turned hard and chewy if overcooked. But today I attempted this Chilli & Pepper Grilled Squid in the air fryer and it turned out so succulent and tender!! Hahaha serve one squid for one person but turned out not enough as they tasted so mouthwatering!

  • 4 medium squid, approx 550gm
  • 4 slices lemon, sliced into half 
  • a pack of mesclun salad 
  • chopped spring onion
  • toasted white sesame seeds
  • 2 stalk spring onion, chopped 
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp red chilli pepper flakes
  • 2 tbsp light soy sauce
  • 1 tbsp wine
  • 1 tbsp sugar
  • 2 tbsp honey
  • 3 tbsp Grill Mates Chilli & Pepper BBQ Sauce
  • 1 tsp McCormick Perfect Pinch Garlic Pepper
  • 1/4 tsp McCormick Himalayan Pink Salt

  1. Clean the squid by removing the head,innards and cartilage. Cut the tentacles, discarding the eyes section. Rinse the squid tube thoroughly and drain well.
  2. In a medium bowl, combine marinade ingredients and mix well. Add in squids and its tentacles and coat evenly with the marinade. Spoon some of the marinate into the squid tube as well. Cling wrap and chill in fridge for about 30 mins.
  3. Before cooking, bring the marinated squids to room temperature. Preheat air fryer at 230 deg cel for 5 mins. Line the baking pan and place sliced lemons over. Drain the squids from the marinade and place over the sliced lemon. Spray some cooking oil evenly over the squids.
  4. Set air fryer at 230 deg cel for 8 mins. Grill for 3 mins. Glaze with reserved marinade and continue to grill for 1 min. 
  5. Turn the squid over, spray some cooking oil over and grill for 3 mins. After 3 mins, glaze with remaining marinate and finish the grilling for another 1 min. Rest for 5 mins. Garnish with spring onion and sesame seeds and serve immediately.

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