It actually represents my mother, who is a popular figure for her hospitality in a small Asian community in the south-eastern suburbs of Melbourne.
In respect to her I dedicate this page for my passion for food that I found through my mother's cooking and would like to share some of her recipes as well as a my own personal twist to them, my dinning experiences (good or bad) and just some of the inspirations that I have to share.
Although I'm currently living in Tokyo while admiring the hi-tech world where everyone seems like they're heading somewhere important, ramen 'Egg Noodles' shops next to train stations filled with busy businessmen looking for a quick bite, super-efficient transportation, innovative restaurants and the local delicacies the country have to offer.
However, today I have been feeling a little home sick and wanting some old-English flavours that I used to dabble in mum's kitchen with my younger sister on a Sunday afternoon.
- 1 Chicken Breast
- 2 White Potatoes (Peeled and chopped)
- 1 Carrot Stick (Peeled and chopped)
- 1 Handful of Mushrooms (I used button mushrooms)
- 1 Clove of Garlic (sliced)
- 1 Tbs of Salt
- 1 tsp of Pepper
- 3 pinch of dried Rosemary
- 2 pinch of dried Thyme
- 1 Stick of Curly Parsley (to garnish)
- 2 Tbs of Butter
- 2 TBS of olive oil
- 1/4 cup of milk
- Marinate the chicken breast by rubbing a pinch of salt, pinch of thyme, a pinch of rosemary, garlic and olive oil on both side of the breast. Then wrapped the chicken with a foil/or cling Wrap (more popularly named as Glad wrap in Australia) and let it sit in the fridge for 45min - 1hour.
- Cook potatoes and carrots under hot boiling water for 30-45 minutes until they are starchy ready for mashing.
- Drained and separate the potatoes and carrots.
- Mash potatoes under a pot with low heat using either a folk or a masher (if you have one), allow the a little of the starch stock to absorb the water. Add some milk, butter, a pinch of Rosemary and a pinch of salt while mashing the potatoes.
- Place carrots in a blender and add 2 or 3 Tbs of water to help it blend into a smooth puree.
- In a hot (oiled) pan, place the skin side of the chicken on the heat, cooking for 10 minutes @ Medium-high heat then flip the chicken over and cook the breast for 15 minutes at medium-low heat.
- While the chicken is cooking, on a separate hot pan, throw in your mushrooms ( sprinkling some salt on it) and let it cook for 5 minutes. The volume and size of the mushrooms decrease and juices will be very visible on the pan.
- Drizzle some olive oil on the mushrooms and let it simmer and absorb the oil and juice for a further 5 minutes @ low heat.
- Flip the chicken over once more and place the remaining butter on the pan @ medium-low heat (til the pan and let the chicken absorb the butter while using a table spoon to bath the skin with it's oil and juices). Cook for a further 10 minutes or until the chicken is cooked.
Serve it the chicken with your rosemary mashed-potatoes over puree carrots and sauteed mushrooms.