Quay Po Cooks: Anni Brownjohn

Showing posts with label Anni Brownjohn. Show all posts

Thursday, November 15, 2012

Come and meet Australia’s leading Organic Food Cook

Anni Brownjohn founded of The Right Food Group in 1999 with a dream to bring to the world her passion for clean, healthy, low allergy food. It has now grown to be Australia's leading developer and manufacture of organic condiments and sauces. OZGANICS brand is available nationally and internationally.

She will be in Kuala Lumpur, Malaysia, from 27^th November to the 5^th December 2012 and will be giving demonstrations at Jaya Grocer, Empire Shopping Gallery from the 27^th of November to the 5^th of December, 2012. Food lovers should not miss this chance to meet her in person and learn more about the organic movement. You will not only get to enjoy a three course lunch cooked with pure organic ingredients but will also recive RM100 worth of OZGANICS products for your holiday cooking. I can’t wait to attend her demos and learn some healthy and wonderful holiday dishes from her.

Since the holiday is near I will like to share with you a Thanksgiving recipe. For those who are not a big fan of turkey, you might consider making roast chicken instead.

QPC Roast Chicken

Picture taken by my iPhone 4S because

we can't wait to taste it. LOL!

Ingredient:

1 chicken aprrox. 1.5 kg

1 bulb garlic minced

1 medium onion, finely chopped

olive oil, enough to oil the whole chicken

Mix all the following to prepare the rub.

1 tsp sea salt

1 tsp freshly ground black pepper

1 lemon

1 tsp chopped thyme,

1 tsp chopped rosemary

1 tsp sage

Method:

Preheat oven at 200 degree C or 400 degrees F. Take your chicken out of the fridge 30 minutes before it goes into the oven. Rub minced garlic and finely chopped underneath the skin. Next rub the mixture of spices underneath skin and on the skin. Drizzle the chicken with olive oil, rubbing it all over the chicken.Prick the lemon all over, using the tip of a sharp knife and pop into the microwave for about 30 secs to bring out its flavor. Put the lemon inside the chicken’s cavity and truss the chicken. Place the chicken in the roasting tray and put it into the preheated oven. Roast for 1 hour and 15 minutes or until internal temperature of thickest part of the chicken is 74 degrees C or 165 degrees F. Baste the chicken halfway through cooking. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes. Cover it with a layer of tinfoil and a tea towel and put aside before carving the chicken.

Serve the chicken either with your favorite gravy or roasted vegetables. That is entirely up to you.

I served it with butter garlic spinach and braised carrots, potatoes and swede. My Quay Lo suggested that I place the roast chicken breast on top of the swede so that the skin will stay crispy. Good point!

Picture taken with my iPhone 4S

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.