Monthly Archives: May 2010

Honey Chicken

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A nice simple meal for the family during the week…I found it on my favourite blog recently and decided to try it.

Honey Chicken

HONEY CHICKEN

INGREDIENTS

1.5 kgs chicken pieces such as thighs, drumsticks or chicken marylands
¾ cup honey
2 tbsp mustard powder
1 tbsp curry powder
1 tsp ground ginger
50g butter.

METHOD

Preheat oven to 190 C

Place chicken pieces in a casserole dish. Melt the butter and honey in a small saucepan until well combined, then add the remaining ingredients. Pour around and over the chicken, and bake in oven for 1 hour. Serve with rice and tossed green vegetables.

Mum & Emma celebrate their birthday

Yesterday was Emma’s 3rd birthday…how quickly they grow up!  I took her to see the Wiggles which I think she enjoyed!  She was overwhelmed by the whole thing, but she seemed to enjoy it!  It’s also my Mum’s Birthday today … so Happy Birthday to two of my favourite people!

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Fried Chicken & other things!

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It’s been a busy weekend, we had my folks down for the weekend, with lots of cooking happening!  Sausage Rolls for lunch, Roast Beef (or Roast Beast as Cayden use to call it!) and Roasted Veg for Saturday and  Minestrone Soup and Apricot Chicken for yesterday.  Plus we had White Chocolate Panna Cottta and I also made George’s Creme Brulee from Masterchef’s masterclass last Friday.  MMMM, that was GOOD!!!  You can get the recipe here.

Creme Brulee

Last week we had good old finger lickin’ Fried Chicken.  This is good stuff!

Finger Lickin' Chicken

This is pretty simple and doesn’t really need a recipe.  I soak the chicken pieces (enough for the family) in 500ml of buttermilk overnight.  I then place each piece into seasoned (salt and pepper and some paprika) into dried breadcrumbs and cover the chicken.  It’s a good idea to then put this in the fridge uncovered for an hour or so if you have the time as it helps set the crumb.  Heat some oil in a large frypan or wok or is you have a deep fryer use that, and then carefully place chicken into oil cooking approx 8-9 minutes each side until cooked.  I then tend to place it in the oven for about 15minutes just to make sure the chicken is cooked.  Drain on paper towel and serve with sauce or mayo.  Mmmmm, yum!

It’s Emma’s Birthday tomorrow and my folks gave her a present yesterday of some clothes…oh man this girl is going to be a clothes horse as she gets older, she already is bad!  She pulled out a vest and her comment … Oh wow, it’s my favourite … now!

Emma's new Vest

Pork Cutlets with Creamy Mustard Sauce

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I picked up some nice lean pork medalions at Coles this week in my weekly shop as they looked particularly good.  I’m not a big pork eater, something to do with being a kid and stuffing my face with crackling and being Very Very sick afterwards!, so unfortunately the family suffers a little!  I’ve been easing back into eating pork and was looking for a nice way to have our pork, so jumped on taste.com.au and found this little gem!

Pork with a creamy mustard sauce

Pork cutlets with Creamy Mustard Sauce

Ingredients (serves 4)

  • 800g Desiree potatoes, unpeeled, cut into wedges
  • 2 red capsicum, deseeded, thickly sliced
  • 1/4 cup wholegrain mustard
  • 1 tablespoon olive oil
  • 1/3 cup chicken stock
  • 4 (250g each) rindless pork loin cutlets
  • 1/2 cup thickened cream
  • 1/4 cup flat-leaf parsley leaves, chopped

Method

  1. Preheat oven to 200°C. Place potatoes and capsicum in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.
  2. Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.
  3. Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.
  4. Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.

Notes

  • I cooked the pork chops in a frypan so I could control the cooking
  • I added carrots as well to the vegie mix
  • I found I had to add more chicken stock as the vegetables cooked, but that might just be my oven
  • The kids ate this OK…thought it might be a bit grown up, but the only thing Cayden struggled with was the actual pork.

Playgroup – Apple & Berry Loaf

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We had playgroup today, so I made a variation on a Pear and Raspberry Loaf that was from this blog Was rather tasty and went down a treat, another trusted recipe to add to the pile.

Apple & Berry Loaf

Pear & Raspberry Loaf

Ingredients

1 1/2 cups self-raising flour;
1 cup castor sugar;
1 cup desiccated coconut;
2 eggs;
125 g butter melted;
2/3 cup buttermilk OR normal milk;
2 pears;
1 cup frozen raspberries

Streusel topping:
1/4 cup brown sugar;
1 tbsp softened butter;
1/2 tsp cinnamon;
1/4 cup chopped nuts  (optional)

Method

Preheat oven to 160C and line a loaf pan with baking paper.

In a large bowl, mix the flour, sugar and coconut together then make a well in the centre. Whisk the eggs lightly with the melted butter and milk then add to the flour and mix well to combine.

Peel, core and chop the pears roughly. Fold into the cake mixture.

Spoon half the mixture into the bottom of the pan and cover with berries  – top with rest of mix and then cover with streusel topping.

Bake for about 1 1/2 hours or until a skewer comes out clean.

Streusel topping:
Mix all ingredients together, using a fork or spoon. Sprinkle over the top of the loaf before baking.

Notes

  • I used cooked apple in place of the pear … about 1 1/2 cups
  • I used frozen mixed berries in place of the raspberries
  • I didn’t  use nuts as it was for the kinder (nut free)

Corn Fritters with Tomato Jam

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I had a girlfriend over for lunch yesterday and as she is a vegetarian I was wondering what I was going to cook and make it tasty.  This recipe was on this blog about a week ago and I had ear marked it then to try.  So thought I would take out the bacon in the recipe and it would be good to go!  It was quite yummy and as Darren pointed out later you could just cook up the bacon and serve it to those who wanted it as a side…now why didn’t I think of that?    This would make a good Brunch, light Lunch or a supper.  Photo taken by Tania.

Corn Fritters with Tomato Jam and Sour Cream

Corn Fritters

Makes 4 serves

INGREDIENTS

2 large corn cobs OR 1 400g tin corn kernels, drained;
4 rashers bacon, chopped;
1 1/3 cups self-raising flour;
1 cup milk;
190g can creamed corn;
2 eggs, lightly beaten;
4 spring onions, thinly sliced;
sea salt and pepper to taste; a little paprika (optional);
oil for frying

METHOD

Steam the corn cobs in a microwave oven until the kernels are cooked or simmer the kernels in boiling water for 10 minutes until cooked through. As soon as they are cool enough to handle, use a sharp knife to carefully slice off the kernels from the cob. Discard the cob and set the kernels to one side

In a small fry pan, sauté the bacon for about 3 to 4 minutes until golden. Drain on paper towel and set aside.

In a large bowl, sift the flour, add some salt and pepper and paprika to taste, then make a well in the centre. Add the beaten eggs and a splash of milk and using a balloon whisk, gently start the whisk through the eggs, pulling the flour away from the sides of the bowl as you do so. This way, you will add the flour gently and minimise lumps.

Stir through creamed corn. Continue adding milk to the mix until you have a smooth batter. Add the corn kernels, bacon and spring onions and stir until combined.

Heat a fry-pan over medium heat and add a little oil and swirl it around the base of the pan. Pour 1/4 cupfuls of the mixture into the pan – you may only be able to do two or three at a time – and cook for 4 minutes or until bubbles come to the surface of the fritters. Gently turn over and cook on the other side for about another 3 minutes. Set aside and keep warm while you finish off the remaining fritters. You may have to add a spoonful of oil now and then as the pan dries out.

Serve with a spoonful of jam and some bacon, or sausages on the side.

Tomato Jam

Makes approximately 1 cup
INGREDIENTS

2 tbsp canola oil;
1 tbsp grated ginger;
1 red onion, finely chopped;
1/2 cup (125ml) red wine vinegar;
1/2 firmly packed (100g) brown sugar;
1 small red chilli, finely chopped;
425g can chopped tomatoes;
1 tbsp honey
METHOD

Heat the oil in a saucepan over medium-high heat. Add the ginger and onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until sugar dissolves.

Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick. If you want to take the lid off to thicken up the jam, please do so, but it will splatter everywhere. It does make a more delicious concentrated flavour however. Stir in the honey and cool to room temperature.

This jam will last up to two weeks when stored in the fridge.

Notes

  • I also served this with sour cream which was a really yummy addition
  • I only used a small portion of chilli as I only wanted a hint of heat.

Afternoon tea – Scones, Jam & Cream

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Does it get any more English then this?  Although I didn’t have clotted cream, only whipped!  This is a fantastic stand by for whipping up quickly.  I had a girlfriend that called up the other day and asked if I was up for a visit … no problem, but didn’t have much in the house to eat, so made these!  They went down a treat.

This one is from the Women’s Weekly cookbook – The Country Table…really good basic country cooking, good one to have.

An anytime snack!

Basic Scones

Ingredients

2 1/2 cups Self-raising Flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup milk
1/2 cup water, approx.

Method

1. Preheat oven to 220C.  Grease deep 19cm square cake pan

2. Sift Flour, sugar and salt into a large bowl, rub in butter with finger tips.

3. Make well in centre of flour mix, add milk and almost all of the water.  Using a knife, cut the milk and water through the flour mix to a soft, sticky dough.  Add remaining water only if needed.  Knead dough on floured surface until smooth.

4. Use hand to press dough out evenly to 2cm thickness.  Cut as many 4.5cm rounds as you can from dough.  Place rounds side by side, just touching, in pan.  Gently knead scraps of dough together; repeat pressing and cutting of dough, place in same pan.  Brush tops with a little extra milk

5. Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers

Serve warm with jam and whipped cream!

Notes

  • When putting butter into flour mix, cut it in to small pieces and then rub it in
  • Make sure your butter is cold
  • When kneading dough be very gentle with it…don’t knead it like bread it will work the gluten and end up being like little rocks.  Dough does not need to be smooth, just mixed together so that it holds together.  Gently press it together and then press out to cut your scones
  • Instead of putting the scones in a cake pan, I put them on a cookie sheet and place them all together … helps with rising
  • Whipping cream , add 2 tablesppons of caster or icing sugar and some Vanilla extract or paste and whip together … yummy!

Mothers Day feast – Slow Roasted Shoulder of Pork

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We’ve had this a few times now and it is just melt in your mouth, falling off the bone tender!  It is a Jamie oliver Recipe and this is from his website:

Roast Pork and all the trimmings

6 Hr Pork Shoulder Roast

This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

Preheat your oven to 220°C/425°F/gas 7.

Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)

Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).