Cooking Lab - GMV's Perfect Smoked Cod Pate

I love a good taramasalata (fish roe dip) and I adore smoked cod. So why not combine both together? 

Well, what do you know? They matched perfectly together~ This got to be my new delicacy.

(c) GMV - Got My Vote!(*^^*)

Smoked cod is so underrated. It contains heaps of omega 3 oil which make it very nutritious. People tend to shy away from it because of its 'fishy oil' smell. 

I am going to turn its disadvantage into a plus. The oiliness will become a virtue and it's going to dazzle our taste palettes. 

This is a delicious rustic appetizer in 20 minutes. This is my inventive way to use smoked cod. The oily fish transformed into a gourmet delicacy. 

It is wonderfully tasty on sourdough or bruschetta. 

Ingredients:

- 300g smoked cod fillet 
- 2 tablespoon cream fràché 
-1 tablespoon honey macadamia spread 
-1 tablespoon olive oil 
-1/2 lime juice 
-3 slices of sourdough 
-30g fresh dill 
- Pink salt and black pepper

Instructions:

1. Preheat the oven to 180C.

2. Grill the smoked cod in the oven until hot.

3. Remove the skin of the smoked cod.

4. Check for fine bones.

5. Flake the smoked cod into slices. Place them into the food processor.

6. Add cream fraiche and the honey macadamia spread and whizz until coarse. Remove.

7. Soak a piece of sourdough bread in water and remove all excess water. Break into small fine pieces.

8. Place all in the food processor. Add olive oil and lime juice and blend until smooth and creamy.

9. Add the smoke cod mixture back to the blender.

10. Add in some fresh dill.

11. Season with pink salt and black pepper.

12. Blend again until the pate is beautifully smooth.

13. Serve with warm toasts.

This fresh smoked cod Pate is easy to make and you can be sure that it is not filled with food coloring and inferior ingredients.

An exquisite appetizer meze for all occasion.

Event - Pandora Roadshow @ Sydney CBD

Event: Pandora Roadshow VIP Event

Location: Sofitel Hotel Sydney

Date: 27 August 2014

Time: 6:15pm - 9:00pm

Charms Addicts's most anticipate event. Introducing 2014-15 Mystic Fairytale Collections. Stunning models showcasing the newest collections. Wines & canapés just heighten the excitement. Sparkle charms are girls' best friend.


(c) GMV - Got My Vote!

很高興朋友邀請我來參加Pandora的貴賓發表會，讓我們有機會欣賞2014最新精品。漂亮的模特，穿金戴銀，把整個夢幻逸品系列展現給大家。金光閃閃的，一串串的獨特手鍊讓全場的貴賓燃起購買的慾望。

今年的最新系列都很美，質感好，工也細，又加上神秘的傳說，每樣首飾好像沾了魔法光輝似的閃閃發光。

There was a ruffle draw ... and Bingo! Yours truly got a Pandora gift.

最後也有摸彩來助興。幸運的是，給我抽中了。YAY!

Oohhh... Stunning collections...

Hmmm... This is bad. Ok. Got to look away, direct staring will result in Credit Cards combustion. There may be collateral damages. 

Where are the canapés? I need a distraction. 

There is no escape. The models covered all 4 grounds. Ohh.... Pretty. 

No, no .. look away. 

My friend found me. 'So stunning! Did you see?'

They are right in front of me...very very hard to ignore them, or even turn a blind eye. 

Sweet model. Yes! We want what she is wearing....

The models are happy for us to take as much photo as we can to get some 'inspirations'!

Love this dress....

Ok ... by this point, I am admiring my own stacking diamond rings. 

Looking pretty mesmerizing by the candlelight. 

Golden Drop Signature:

Golden cubic zirconia hanging charm $79.00

Sterling silver bangle $69.00

Spacers x 2 $39.00 each 

Cooking Lab - Hash Rosti w Roasted Chickpeas, Bacon, Spinach and Peas (瑞士羅斯堤馬鈴薯什錦煎餅)

Potato Rosti is the perfect winter snack. What makes it even better is Hash Rosti topped with crispy bacon, roasted chickpeas, green peas and baby spinach. 
Rosti算是瑞士的當地家常菜餚。今天我做了變化版，用薯餅搭配了培根，青豆，鷹嘴豆和小菠菜。算是我的獨家菜單吧~

非常好吃的哦！



(c) GMV - Got My Vote!

It may look rustic, but that is part of the charm. It is a very memorable appetizer and everyone will want another slice! 

Ingredients:

- 4-6 potato hash browns 
- 2 large eggs 
- 2 bacon rashes 
- 100g frozen peas 
- 100g baby spinach 
- 1/2 can chick peas 
- 1/2 red capsicum slices 
- 3 tablespoon Olive oil 
- Salt & pepper to season 

Instructions:

1. Preheat the oven to 180C.

2. Spread the chickpeas evenly. Spray some olive oil on top. Season with salt. Bake for 10 minutes.

3.Scrunch the hash brown into pieces.

4. Evenly lay the hash browns on an oiled glass baking dish tray.

5. Season with salt and pepper and roast around 15 minutes; or until golden and crispy around the edges.

6. Meanwhile, lightly grill the bacon stripes.

7. Lightly sauté the red capsicum slices.

8. Spread the red capsicum, pea and roasted chick peas on the hash rosti.

9. 5 minutes before the rosti is ready, crack in 2 eggs on top. Swirl the egg yolk/white around.

10. Top with bacon stripes before the eggs are set.

11. Scatter the green peas and the roasted chickpeas around.

12. Serve the Hash Rosti with baby spinach; season with sea salt and black pepper.

13. Slice into 4. Everyone dig in. Enjoy!

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Cooking Lab - Super Beef Nacho with Guacamole

Guacamole is so versatile and is really easy to make at home. Nothing beat the fresh creamy rich taste of avocado on top of some beef nachos.

A perfect appetizer to feed a crowd. 
Instead of sour cream, I used a blue cheese & pistachio dip instead.


(c) GMV - Got My Vote!

This is one Super Bowl of snack deliciousness. 

Ingredients:

 - 2 ripe avocados 
- 1 truss tomato 
- 1 small lime 
- 50g coriander 
- 1 pack corn chips 
- 100g pre-made Chili Con Carne
- 1 tablespoon mixed cheese 
- 2 tablespoon blue cheese & pistachio dip 
- Salt & pepper to season 

Instructions:

1. Half and stoned the avocado; dice the tomato and roughly chop up the coriander leaves.

2. Place the avocado flesh into a mortar.

3. Lightly crush the avocado with the pestle.

4. Add the diced tomato, chopped coriander into the mortar. Add in the juice of a lime.

5. Mix them roughly with the pestle.

6. Warm up the chili con carne sauce in the oven.

7. See recipe for my beef and red wine Chili Con Carne here.

8. Arrange corn chips on a large serving plate.

9. Pour chili con carne meat sauce on top.

10. Scatter some mixed shredded cheese on top.

11. Spoon the guacamole on top.

12. Add a dollop of blue cheese & pistachio cream dip on top.

Vegetarian version - omit the beef chili con carne. 
Daily-free version - omit the cheese and the blue cheese dip on top. 

This is exactly what you want on a cold Winter night: corn chips, ground beef and fresh guacamole. I think we are happy to have this all day long :)

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Cooking Lab - Salt n Pepper Pork Riblets (鹽酥小排骨）

It is winter and everyone want a comfort dish. This is a family favourite recipe and it is surprisingly easy to make at home. 

Replace the chili and fresh coriander with sweet roasted capsicum as some kids (or adults) do not like spices.

(c) GMV - Got My Vote!

I made this popular dish again for a small dinner party tonight. It is absolutely delicious and it will have you salivating at first sight. 

Ingredients:

- 500g pork finger ribs 
- 1 tablespoon of soy sauce 
- 1 tablespoon of oyster sauce 
- 1/2 tablespoon of cooking wine 
- 1/2 teaspoon brown sugar 
- 1/4 teaspoon white pepper 
- 1/4 teaspoon salt 
- 4 tablespoon sweet potato flour 
- 4 tablespoon cooking oil 
- 50g nori seaweed flakes 
- 10g roasted sesame seeds 
- 50g fresh coriander (optional) 
- 2 mild red chili (optional)

Instructions:

1. Chop up the ribs into bite-sizes and put them in a mixing bowl.

2. Season with rice wine, soy sauce, oyster sauce, brown sugar and white pepper.

3. Let the pork riblets marinate for at least 30 minutes.

4. The longer you marinate, the more flavoursome they will be. I have marinate these riblets overnight, so they fully absorbed the sauce and flavouring. 

5. Add the sweet potato flour into the mixture and combine well.

6. Heat oil in a small skillet on high heat.

7. Deep fry the pork riblets until golden and caramelised.

8. Remove and blot off the excess oil on paper towel.

9. Season with salt and pepper.

10. Garnish with nori flakes and sesame seeds.

11. Top with fresh coriander and chili for the adults.

12. Serve hot.

These pork riblets are crisp, tender, and tasty. They are finger-licking good and you won't be able to resist bite after bite.   

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