Monday, December 31, 2012

Thank You

This is just to say thank you to everyone who has read my blog over the course of the year. Its not been an easy year and cooking has been a great re leaver of stress. I finished the year by posting all of draft to do recipes figuring I will start the new year fresh.

Happy New Year !!!!!!

Ribs and Dr Pepper

Dr Pepper ribs
Ingredients:

For the rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle powder
1/2 teaspoon of allspice

For the glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder

Two racks of St Louis ribs
1/4 cup of Dr Pepper

Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.

Heat the oven to 300 degrees and bring the ribs to room temperature.

In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.

Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes.

After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.

At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.

Terung Udang Kering

400g Eggplants 
2 cloves of garlic ( chopped)
3 shallots ( chopped)
3 tbsp sundried shrimps (available in asian sundry stores)
1 tbsp sesame oil
1 tabsp chilli oil ( more if you like it hot)
2 tbsp cooking oil
Salt to tasteClean and slice eggplants 1cm in thickness.

Over medium fire, heat cooking oil and saute sundried shrimp till fragrant. 

Add shallots, then followed by garlic and continue to saute for half a minute. 

Then add in chilli oil, sesame oil,salt and lastly the eggplants. 

Continue to stir fry the eggplants till it is slightly soft. 

Add a quater cup of water, cover and let it simmer over low fire till soft. 

Potato Gratin

First slice your potato thinly into rounds
Butter a baking dish
Mix cream thyme and garlic together
Make sure to coat potatoes before layering them in the baking dish
When layered pour in any leftover cream
Now add 1/2 cup of stock (chicken or vegetable)
Cook until starting to become golden
Then add a topping of cheese and bake for a further 15 minutes.

Hashbrown Casserole


Directions:


  1. 1
    Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. 2
    Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Mushroom Pate


150g sliced mushrooms
garlic to taste
salt and black pepper to taste
chilli to taste
1tsp olive oil
2 tsp water
55g cream cheese (light)

Heat the tsp of olive oil in a non-stick pan or skillet. Add the mushrooms and crushed garlic and stir them in the oil quickly to coat them. It doesn't matter how much garlic you add, two cloves makes a good garlicky pate. Add the 2 tsp water and put the lid on. Reduce the heat and cook until the mushrooms are soft. it doesn't matter if one or two of them just start to brown, but you don't want a lot of browning.
Turn off the heat and allow the mushrooms to cool a little, then put two thirds of them in a blender with salt, freshly ground black pepper and chilli to taste.  Reserve the other third until later. Add two ounces of low fat ceam cheese (Philadelphia style) to the ingredients and blend until smooth.
Taste to ensure the seasoning is OK, then add the remaining cooked mushrooms.  The pate will have a softish texture at this stage, but once cooled will firm up a bit.  Store in an airtight container in the fridge, where it will potentially keep for up to three days if you don't eat it in one sitting.

Hot and Sweet Vegetables



2 tbs brown sugar
1 tsp smoked paprika 
1tsp chilli powder
1/2 tsp ground allspice
1/4 tsp salt
2 tbsp olive oil
1 tsp honey
500 g pumpkin, chopped
4 potatoes, cut into eighths

Combine brown sugar, paprika,chilli, allspice; salt in a bag and shake to combine. Add olive oil and mix. Add pumpkin ; potatoes and shake and massage until all are well coated. Place on a foil lined tray and drizzle with honey. Bake for 45 minutes at 180 C or until done.

Chicken Enchiladas

4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
1 1/2 lbs tomatillos, papery husks removed, rinsed
4 serrano chile peppers, top cut off to expose interior and to remove stems
3 cloves garlic
1 cup white or yellow onion, chopped
1/4 of a whole white or yellow onion
Salt
1 bunch cilantro, rinsed and chopped, stems included
High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
12 corn tortillas
3 Tbsp sour cream
1/2 cup crumbled Mexican Cotija or Queso Fresco cheese
METHOD
1 Put chicken thighs in a medium sized saucepan and just cover with water. Add one clove of garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a boil, reduce to a low simmer, and cook, covered, for 20 minutes, until the chicken is just cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch.

2 While the chicken is cooking, put the tomatillos and 3 serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat. Use a slotted spoon to transfer tomatillos and serranos to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped cilantro (packed). (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat.
3 Remove the cooked chicken meat from the bones. Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

4 Heat a tablespoon of oil in a frying pan on medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again. When the tortillas are heated through, remove them to a plate lined with paper towel. Add a little more oil to the pan, and add another couple tortillas. Continue to heat through and soften all of the tortillas. Note that if you are using just made homemade tortillas you can skip this step because the tortillas are already hot, softened, and ready to eat.

4 Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo sauce and place it on an oven-proof serving dish. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place on the serving dish and repeat with all of the tortillas. Put into the warm oven to keep the enchiladas warm while you finish the sauce.
5 Heat the salsa verde sauce again until simmering, then remove from heat. Stir in the sour cream until well blended. Remove the warming enchiladas from the oven and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro.
Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side. Serves 4 to 6.

Pork Chops with Mustard Sauce


  • 4  pork chops
  • 1 tbs Dijon mustard
  • 1 tbs thyme leaves
  • 1 tbs orange juice
  • 1 tbs olive oil
  • 500g  chat potatoes
  • 50g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 bunches English spinach,coarsely chopped
  • 1/2 cup thin cream


  1. Combine pork, mustard, thyme, juice and half the oil in a bowl. Cover with plastic wrap and set aside for 20 minutes to marinate.
  2. Meanwhile, place potatoes in a saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain. Place on a clean work surface and cover with a tea towel. Gently push to crush the potatoes. Return to the pan with half the butter and shake to combine.
  3. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Drain pork and reserve marinade. Add pork to pan and cook for 3 minutes each side for medium-well done, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Add marinade to the pan and cook for 2 minutes. Set aside.
  4. Add the remaining butter to the pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spinach and cream and cook, stirring, for 5 minutes or until spinach wilts. Taste and season with salt and pepper.
  5. Spoon spinach and potatoes among serving plates. Top with pork and sauce and serve.

Fried Potato Cakes

Something different to go with sausages.

Ingredients:

  • 2 cups mashed potatoes
  • 1 egg, beaten
  • 1 onion, minced
  • 1/4 cup flour
  • 1/2 cup grated  cheese
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter

Preparation:

Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add flour, cheese, salt and pepper and stir. Over medium heat, heat olive oil and butter in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3 inch circles that are 1/2" thick. Cook until bottom is browned and crisp, about 3-4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes.

Esquites

This one sounds really great.
The idea comes from:http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html

Ingredients
  • 2 tablespoons butter
  • 4 ears of corn, cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 onions, sliced
  • 1 handful coriander, chopped
  • 1 lime, juice
  • 2 tablespoons  feta, crumbled
  • chili powder to taste
Directions
  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, saute for a minute and remove from heat.
  4. Mix everything and serve warm or at room temperature.

Pulled Pork Rolls

BBQ Pulled Pork Roll


Ingredients:
1 Piece of pork
1 cup bbq sauce
4 buns
2 cups coleslaw

Directions:
1. Put the pork in the slow cooker, pour 1/2 cup of the bbq sauce over it and cook on low heat for 8 hours.
2. Remove the pork from the slow cooker and let cool.
3. Meanwhile, skim the fat from the juices, place the juices in a sauce pan and simmer to reduce.
4. Mix as much of the juices as you want into the remaining bbq sauce.
5. When the pork is cool enough to work with, shred it with a pair of forks.
6. Mix the pulled pork bbq sauce.
7. Assemble rolls and enjoy.

Pumpkin and Rice Bake


  • 12 slices prosciutto
  • 6 spring onions
  • 1 bunch dill
  • 250g packet Tilda Steamed
  • Basmati Rice (see note)
  • 8 eggs
  • 200g feta
  • 1/2 (about 1kg) butternut pumpkin
  • 60ml (1/4 cup) extra virgin olive oil
  • 200g cherry tomatoes
  • 1 lemon

Method

  1. Preheat oven to 200C. Grease a 26cm, heavy-based, ovenproof frying pan. Place prosciutto slices, slightly overlapping, over base and side of pan, trimming to fit if necessary.
  2. Roughly chop white and most of green part of onions, then roughly chop with all but thick stems of dill. Place half each of the onions and dill in a large bowl. Reserve remainder. Add rice and eggs to onion mixture, then crumble over three-quarters of the feta. Using a whisk or fork, whisk to combine. Season with salt and pepper. Pour egg mixture into lined pan, then cook over medium heat for 5 minutes.
  3. Meanwhile, halve pumpkin widthwise and reserve seed end for another use. Cut skin from remaining pumpkin and discard, then cut into 7mm cubes (alternatively, coarsely grate). Place in a bowl and toss with 1 tbs oil.
  4. Scatter pumpkin mixture over egg mixture, then crumble over remaining feta. Transfer pan to the top shelf of the oven and cook for 15 minutes.
  5. Meanwhile, to make tomato salad, roughly chop tomatoes and place in a bowl with reserved onions and dill. Squeeze over juice from lemon, add remaining 2 tbs oil, then season. Gently toss to combine.
  6. Turn oven to the grill setting and cook tart for a further 5 minutes or until egg is set and pumpkin and feta are golden.
  7. Serve tart with tomato salad.

Apple Strudel


This is one Brenda wanted added don't know if or when I will cook it though.

Ingredients
Strudel pastry
  • 225g plain flour, plus extra for kneading
  • whole egg
  • 125ml warm milk
  • ½ teaspoon salt
  • 30g butter, melted
Apple filling
  • pink lady apples
  • 60ml brandy
  • 1 teaspoon ground cinnamon
  • ¼ cup raisins
  • ¼ cup flaked almonds
  • Zest of 1 lemon
  • ¾ cup (165g) brown sugar
  • 125g fresh sourdough breadcrumbs
  • 60g butter, melted for brushing
  • Icing sugar, for dusting
  • Double cream, to serve
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Method

Strudel Pastry and Apple Filling

1. Preheat oven to 180°C fan forced.

2. For pastry, place flour, egg, milk and salt in the bowl of an electric mixer fitted with a dough paddle and beat at a low speed to combine. Add butter, increase speed and beat to a smooth dough. Turn onto a lightly floured bench and knead until smooth, elastic and doesn’t stick. Place in an oiled bowl, cover and allow to rest for 35-40 minutes.

4. For filling, peel, core and quarter apples. Roughly cut into medium chunks. Place in a bowl with brandy, cinnamon, raisins, almonds and lemon zest and toss to combine.

5. Reserve 1/3 of each brown sugar and breadcrumbs and set to one side. Add the remaining brown sugar and breadcrumbs to the apple mixture, toss to combine and allow to sit, covered, for flavours to infuse.

6. Sprinkle bench with flour, roll out dough to a rectangle approximately 40x60cm and very thin. Take a 60cmx80cm piece of cloth or clean tea towel and sprinkle with plain flour. Use a rolling pin to help you transfer the pastry onto the cloth and gently pull pastry by the edges until it is transparent. Ensure thick areas are worked to a similar transparency and dough isn’t sticking to the cloth. Trim edges.

7. Sprinkle pastry with reserved breadcrumbs and sugar, then spoon apple mix down the length of the pastry in a rectangular shape 3-4inches wide and piled up high. Sprinkle apple and pastry with reserved breadcrumbs and brown sugar.

8. To roll, use the cloth to fold the ends of the pastry over apples to encase, fold the sides of the pastry over to seal and roll up loosely into a thick, plump and elongated strudel shape.

9. Transfer to a baking paper-lined oven tray and brush with melted butter. Bake for 40-45 minutes or until golden and pastry is crisp.

10. Allow to cool slightly before dusting heavily with icing sugar.


Vanilla Custard

11. Place cream, milk, vanilla pod and seeds in a saucepan over a medium heat and just bring to the boil.

12. Whisk egg yolks and sugar in a bowl until thick and pale. Whisk in corn flour, pour half of the hot cream into egg mixture, whisking continuously. Pour into remaining cream mixture and return to a medium low heat. Stir continuously with a wooden spoon until mixture is thick and coats the back of a spoon. Strain through a fine mesh sieve into a bowl placed over a bowl of iced water and stir custard until cooled to room temperature. Pour into a serving jug.

13. To serve, cut strudel into thick pieces and serve with a drizzle of custard and a dollop of thick cream.

Neil Perry lasagne


This recipe was shown on master chef. Details here: http://www.masterchef.com.au/recipes/neil-perrys-vegetable-lasagne-with-roasted-tomato-sauce.htm

Ingredients

Roast Capsicum
  • red capsicums, quartered and seeded
  • 2 tablespoons pure olive oil
  • 1 teaspoon thyme leaves
  • Salt and pepper to season
Parmesan cheese sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoonplain flour
  • Pinch sea salt
  • Pinch freshly ground white pepper, to taste
  • 125ml milk
  • 125g coarsely grated parmigiano reggiano
  • 50g ricotta
  • egg, lightly beaten
Roast tomato sauce
  • 750g vine ripened tomatoes, quartered
  • 40ml extra virgin olive oil
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • small red onion, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 teaspoon fresh marjoram, chopped
Assembly
  • 300g eggplant, cut into 5mm slices
  • 5g sea-salt
  • olive oil
  • 400g green zucchini, cut into 5mm slices
  • 300g roasted capsicum (about 8 pieces) (see recipe above)
  • 250g dried lasagne sheets
  • 300g parmesan cheese sauce (see recipe above)

Method

1. Preheat oven to 220°C.

2. For the roast capsicum; Place capsicums and olive oil in a large bowl, season with thyme, salt and pepper. Place cut side down on a baking paper-lined oven tray and roast for 20-30 minutes or until blistered. Transfer to a bowl and cover tightly with cling film. Stand for 5 minutes to loosen skin. Peel and discard skin.

3. For parmesan cheese sauce; Melt butter in medium saucepan, stir in flour; cook stirring for 1 minute. Add salt and pepper and gradually add milk, whisk until slightly thickened. Remove from heat, cool slightly. Add parmesan and ricotta and mix through. 

4. Stir in egg until combined. Season to taste. Cover with a round of baking paper so a skin doesn’t form.

5. Preheat oven to 140°C.

6. For roast tomato sauce; place quartered tomatoes, skin side down in a roasting pan, drizzle with 20ml olive oil and scatter with oregano, margoram, salt and pepper. Slow roast for 1½-2 hours or until slightly dehydrated. Cool slightly.

7. Heat remaining 20ml olive oil in a saucepan; add onion, garlic and a pinch of salt and cook over low heat for 10-15 minutes or until onion is translucent.

8. Chop tomatoes into 5mm dice, add to onion mixture with any juices and cook over medium heat until sauce is slightly thickened. If too thick add a little water; pass through a moulis or sieve to remove skin and seeds. Check seasoning and consistency, add a little extra olive oil and some pepper if desired.

9. Place eggplant in a colander, toss with 5g sea salt and stand over a bowl to drain for 30 minutes. Rinse under cold water and pat dry. Brush both sides with a little olive oil and sear in a hot frying pan 1-2 minutes each side or until golden and tender. Remove to a board.

10. Brush zucchini with a little olive oil and sear on both sides in the hot pan until zucchini is golden and tender. Remove to board and trim vegetables to fit dish.

11. Bring a saucepan of water to the boil and cook lasagne sheets to almost al dente. Refresh in iced water and drain well. Cut pasta sheets into rectangles to fit dish.

12. Lightly grease four 2-cup capacity (12x8cm ceramic dishes) with a little olive oil, line base and 2 long sides with a sheet of baking paper extending 3cm above both long sides.

13. To assemble, place a piece of eggplant in the base of prepared dish, followed by a piece of pasta.  Spread with parmesan cheese sauce, then top with a piece of roasted capsicum,  then top with about 2 strips of zucchini, then a piece of roasted capsicum,  followed by another pasta sheet, then parmesan cheese sauce and finally place another 2 strips of zucchini. Fold baking paper over and cover with foil. 

14. Repeat this process with the remaining lasagne. Bake at 180°C for 20 minutes until lasagne is tender.

Sunday, December 30, 2012

Feta and Cumin Cous Cous


This recipe is from Bill Granger's book Easy. I have always loved Cous Cous and it makes a great background for other foods.

1 diced red chilli
Carrots thinly diced
1 red onion sliced
2 tbs flat leaf parsley chopped
2 tbs coriander chopped
80gms toasted pine nuts
2 tsp red sumac
1tsp paprika
1tsp cumin

Combine with lemon juice and olive oil

Mix this with prepared cous cous

and diced fetta

Saturday, December 8, 2012

Bagels and Smoked Salmon











This is a quick and easy light lunch for summer.

Toast a bagel
Top with cream cheese
Lay on smoked salmon
Add thinly sliced red onion and capers
Add plenty of black pepper and dill

Fried haloumi with with warm tomato salad


This dish has two parts the salad is made from a mixture tomatoes and the haloumi which is shallow fried separately  you can also use boccocini. 

Cut 2 regular tomatoes into quarters 
Heat olive oil in a fry pan
Cut a spanish onion into slices and add to the oil 
Add the tomatoes
Add some kumatoes and some cherry tomatoes
Lightly sauté too warm through

Cut the haloumi into pieces
Flour and dip in an egg wash (an egg whisked)
Cover with panko crumbs
Shallow fry until golden, about 1 minute



Chicken Parcels


This is a simple but tasty dish that uses left over chicken and bacon.


Wrap chicken pieces with bacon slices
Place on a sheet of thawed puff pastry
Top with a 1/2 tsp crushed garlic
Top with a piece of soft cheese

Seal into a parcel and spray with olive oil

Oven bake until golden

Saturday, November 24, 2012

Banana and Beef Stew











This is a simple African inspired dish. I cook it whenever I can get my hands on green bananas.

In vegetable oil saute

2 roughly chopped onions.
1 clove of garlic sliced
1 green pepper sliced
1 or 2 chopped tomatoes
500 gms of diced beef add when vege is softened

Add 1 cup of red wine and simmer for 20 minutes allowing to reduce
Add 200 gms of sliced okra and 4 or 5 diced chilled
Add 400mls of coconut cream simmer until beef is soft and well cooked

Add an additional 400mls coconut cream
And 2 or 3 roughly cut green bananas.

Thats it simple but really nice, you can of course use any vegetables you have to hand.

Sunday, November 4, 2012

Bacon Wrapped Chicken

This is a slow cooker recipe, I cooked it for 8 hours but it made the chicken a little dry. I'm thinking I would use chicken thighs the next time I tried this dish.

Wrap each chicken breast in bacon and pin.

Place in slow cooker with a mixture of BBQ sauce and red wine
Add diced carrots, celery and onion

Cook on low for 8 hours

Serve on flavoured cous cous

Don Sukiyaki


Ok to be fair this is really a Japanese variant on spicy mince with left over vegetables.

Take a little oil and saute
A mixture of vegetables use whats in the fridge
I used carrot, celery, onion
Brown some mince

Then add Sukiyaki sauce
Soy sauce
Sugar
Mirin
Sake
Or buy it ready made (which I did)
I added Ketchap Manis

Serve on top of rice, this is Donburo.


Friday, November 2, 2012

Spinach Lasagne


Heat oven to 200c

In a fry pan saute
1 diced onion
2 diced garlic cloves
250 gms baby spinach wilted

Combine in a bowl with ricotta cheese

Pour a little pasata on the base of a baking dish
Place a covering of pasta sheets
Cover with a layer of Ricotta cheese
Top with the spinach mixture
Add more pasata
Place more pasta sheets
Repeat
At the end place the pasta sheets
Cover with béchamel sauce and grated cheese

Bake until golden

Friday, October 26, 2012

Eggplant Noodles


Slice one onion and sauté in vegetable oil
Add 1 sliced leek
1 eggplant cut into cubes
1 block of tofu cut into cubes
Place 50gms of dried chanterelles in hot water for 15 minutes
Add the mushrooms and the liquor to the pan

Add shredded Chinese cabbage
finish with oyster sauce and singapore noodles

Spicy beef stew


This is a simple dish that packs a real punch.

Saute in oil
Dice one brown onion
Slice a tender cut of steak into strips

Meanwhile in a blender combine
1 tin tomatoes 400gms
2 garlic cloves
4-5 chillies
Pinch of cumin
Pinch of smoked paprika
Salt and pepper

Combine all the ingredients and simmer gently for 15 minutes

Serve with rice

Monday, October 22, 2012

Spicy Chicken


This is a spicy Korean style chicken dish. Perfect for left over chicken and a Sunday night tea.

Marinade:

2 tsp minced garlic
2tsp minced ginger
1 tsp chilli flakes
2 thinly sliced spring onions
1/2 cup soy sauce
1/2 cup Mirren
2 tbs sesame oil
2 tbs Chilli sauce ( more if you want it really hot)
Add diced chicken thighs

Add oil and heat

Place in 1 sliced red onion
Cook until softened and add the marinade
Reduce until chicken is cooked

Top with grated  Chinese cabbage

Sunday, October 21, 2012

Wrapped Chicken


Our local chicken shop does these really nice wrapped chicken with garlic butter. When Im being lazy I buy it to put in the oven but really its simple to make at home. I do the photo looks like it came from a 70s cookbook.

Take 2 boneless chicken thighs and cut in half
Wrap in bacon
Add a teaspoon of garlic butter (blend butter with minced garlic)
Oven bake at 180c

To accompany hassleback potatoes
Cut potatoes in half and boil (I microwave)
Slice a number of cuts close together but do not cut all the way through
Place on baking tray and drizzle liberally with olive oil

Oven bake at 180c until golden

I serve this with seasonal vege