Red Wine Oxtail Stew

I had adapted Jamie Oliver's insanely good oxtail stew to my own very version due to availability of ingredients in the kitchen and it is way better than insanely good, it is smack good... hehehe...

Ingredients :

• 500-600g of oxtail (scrub with salt and flour, rinse till clean)
• 500ml red wine
• 3tbsp Lea Perrin worchester sauce
• 1/2 cup of 4 mixed beans
• 1/2 cup tomato paste
• 1 onion cut to 12pcs
• 3pcs celery cut to small pieces
• 1 carrot cut to small pieces
• 1 sprig of fresh rosemary
• 4 sprigs of fresh thyme
• 2pcs of bay leave
• 3tbsp olive oil
• 3tbsp flour
• 3tbsp chicken powder (I used my fresh home made one, no beef stock use this as sub)
• 1/2 tsp salt to season (adjust to your preference)
• 500ml water
• 1 big handful of chopped parsley to sprinkle after cooking.

Method :

1. Use high saute mode, heat up the olive oil (half of it). Brown the oxtail, all sides. Sprinkle with 1.5tbsp flour, give it a stir. Take about 10-15mins. Remove and set aside.
2. Add a little more olive oil, saute the herbs and veggies. Do this for bout 5-7mins, then sprinkle with the rest of the flour and stir for another 1-2mins till well coated and the flour dissolve.
3. Add in the rest of the ingredients, give it a stir. Change to bake mode, lid on, valve to bake mode and bake for 45mins.
4. I wanted a more brown effect, so I dish them out and place in oven, 20mins at 160c. If you don't have an oven or find this too troublesome, continue to bake in the PPC for another 15-20mins, till the sauce thicken to your preference.
5. Sprinkle with parsley and serve.

Braised Chicken Feet Mushroom Noodle

Recently I ordered mushroom chicken feet noodle at hubby's favourite cafe and not very happy with the chicken feet. It was not fried and does not give that wonderful texture and flavour it deserves. So I thought I should make this myself instead.

What more the shop charged $9.80 for it with yellow noodle only... hmmm...

See the photos below. The first two pics are mine and the last is from the shop.  Btw, I didn't serve that much sauce on mine coz was trying to reserve it for my girl for dinner later.. :D

This is the $9.80 one.

Ingredients:

• bout 15 chicken feet, washed and nails area chopped off
• 10pcs of mushroom, soaked
• 2tbsp oyster sauce
• 4pcs of star anise
• 1tsp sesame oil
• pepper
• half cup soy sauce
• 2tbsp dark soy sauce
• 6cloves garlic, skin removed
• 1tbsp oil
• 6 slices of ginger
• a small piece of palm sugar roughly the size of 2cm by 3cm by 1cm
• a cup of water

Methods:

1. Pat dry the chicken feet and air fry at 200c for roughly 15 to 20mins, Shake them in between. It is ready when it is golden brown color. Set aside to cool. The original recipe asked to have the fried chicken feet soaked in ice cold water to give that crinkle look but I skip that. And please note, the chicken feet discharge quite some amount of oil during the frying process, so do have a layer of paper lined underneath the basket or the pan of the AF prior to frying to avoid smoke from being discharge from the machine.
2. Heat up the pressure cooker under saute high mode. Once heated, add in the oil, ginger, garlic and star anise. Fry for bout 30seconds or till the ingredients start to give nice smell.
3. Add in the mushroom and oyster sauce and stir fry for another min.
4. Finally add in the rest of the ingredients, cover the lid and set the pressure cooker to meat mode. That should keep the pressure for 15mins. At this stage, please note that the liquid should be sufficient to cover the chicken feet otherwise it won't be soft and flavoursome.
5. Once the pressure valve drop, your chicken feet mushroom is ready to be served with either rice or noodle of your choice. 

Enjoy!