Roast Chicken

Roast Chicken 

 

Ingredients:

• Chicken with Skin 1Whole, Butterflied (Skin on) 1.5 Kg
• Cumin seed 1 tsp
• Coriander seed 1tbsp
• Dried Chilies whole 3
• Ginger minced 1 tbsp
• Garlic minced 2 tbsp
• Hot Paprika 1 tsp level
• Lemon Juice Half Lemon
• Lemon Zest 1 Lemon
• Olive Oil 2tbsp
• Salt and Pepper to taste

Method:

• Toast cumin seeds, coriander seeds and whole dried chilies in a dry frying pan until fragrant. Grind them in a mortar and pestle or a spice grinder into a powder.

To make marinade:

• Combine spice mix with minced garlic, ginger, paprika, honey, lemon juice/zest, olive oil and season with salt and pepper to taste. Butterfly the chicken and liberally rub the marinade all over the chicken and leave in the fridge to marinate overnight or at least 3 hours. Roast chicken in preheated oven at 180C. Be sure to place the chicken on a wire rack, with a water tray underneath to create steam that will help the chicken cooking process. Roast chicken for 55-60 minutes, or until cooked through. Raise the heat to 200c in the last 20 minutes of cooking. To check if the chicken is cooked, pierce the skin and if clear juice comes out, the chicken is cooked.

Tzatziki Sauce:

Ingredients:

• Cucumbers 3
• Yogurt 1 kgs
• Garlic Clove Crushed 3-4
• Fresh Lemon Juice 1 tbsp
• Dill finely chopped 1tbsp
• Olive Oil 2tbsp
• Salt and pepper to taste

Method

• Cut the cucumber lengthways and deseed the cucumber with a spoon. Chop the cucumber in small cubes. Whip the yogurt with lemon juice and olive oil. Mix cucumber, garlic and dill to the yogurt mixture and season with salt and pepper.

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Mixed grain and herbs salad

Mixed grain and herbs salad

Ingredients:

• Parsley Chopped ½ Bunch
• Mint Chopped ½ Bunch
• Cucumber Chopped in cubes 1
• Capsicum chopped in cubes 1
• Carrot chopped in cubes 1
• Tomato Chopped in cubes 1
• Pumpkin Seed ¼ cup
• Slivered almonds ½ cup
• Spring Onion Sliced finely 2 springs
• Currants ¼ cup

Dressing

• Garlic Cloves Crushed 3
• Lemon Juice 1 lemon
• Olive Oil ¼ Cup
• Sumac ½ tsp
• Salt to taste

Method

• Combine ingredients to make salad

To make dressing:

• Combine dressing ingredients and season to taste with salt, Dress the salad before serving to taste and if there is excess dressing , it can be stored in the fridge for up to a week.

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Roast pumpkin salad

Roast pumpkin salad

Ingredients:

• Half a butternut pumpkin 400 grams
• Bulgarian feta 100 grams
• Pine Nuts toasted 40 grams
• Red Onion Sliced 2
• Balsamic Vinegar 2 tbsp
• Brown sugar 1 tbsp
• Olive oil 2 tbsp
• Extra Olive Oil & Vinegar for dressing

Method:

• Cut the pumpkin into cubes and put on a flat baking tray, drizzle with olive oil and season with salt and pepper. Place in preheated 180c oven for 25 minutes or until the pumpkin is lightly browned. 
• To prepare the caramelized onion, heat oil in a frying pan over a low heat. Add the onions to the pan with a good pinch of salt and cook very slowly for 20 minutes or until caramelized. Don’t stir the pan too much. However, remember to stir it occasionally to prevent them from catching and burning at the base of the pan.When the onions have caramelized, add the sugar and balsamic vinegar and let it cook for 2-5 minutes. To serve, scatter the rocket leaves, then the pumpkin. Crumble the feta on top and then evenly place the caramelized onion and pine nuts. Drizzle with olive oil and some balsamic vinegar before serving.

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Karhai butter chicken

Karhai butter chicken

Ingredients

• Chicken 1 kg 20 pieces
• Yogurt ½ cup
• Almonds grinded 2 tbsp
• Chili powder 2 tsp
• Onion sliced 1
• Fresh cream 4 tbsp
• Allspice 1 tsp
• Green cardamom grinded ½ tsp
• Ginger garlic 1 tsp
• Tomato purees 4 tbsp
• Salt 1 ½ tsp
• Butter 2 ounces
• Oil ¼ cup
• Coriander leaves 2 tbsp
• Green chilies 4

Method

• Marinate chicken with ginger garlic paste, yogurt, almonds, chili powder, salt, tomato puree for 1 hour, heat butter and oil in a karhai, add sliced onion, fry for 5 minutes add marinated chicken, cook for 10 minutes, cover and cook for another 10 minutes lastly add cream, green cardamom powder, green chilies and coriander leaves, leave it on dum for 5 minutes serve with nan.

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Melt in the mouth chocolate squares

Melt in the mouth chocolate squares

Ingredients

• Chocolate 8 ounces
• Milk 1 cup
• Brown sugar 8 ounces
• Butter 8 ounces
• Caster sugar 8 ounces
• Eggs 4 separated
• Flour 16 ounces or 4 cups
• Soda by carb 2 tsp

Ingredients for icing

• Butter 2 ounces
• Milk ¼ cup
• Icing sugar 1 cup heaped
• Coco powder 2 tbsp

Method for squares

• Grease a large rectangular pan, place chocolate and mince with brown sugar in a pan, heat gently stirring until melted, heat butter and caster sugar until light and fluffy, beat in the egg yolks, fold in the sieved flour and soda along with the melted chocolate and milk mixture. Beat egg whites stiff fold carefully to the mixture, turn to the tin, bake on 180 degree C for 1 hour, remove on a wire rack to cool completely.

Method for icing

• Put butter and milk in a pan heat gently, sieve icing sugar and coco, add to the pan mixing well until smooth, if needed you can add little more milk, pour over the warm cake, spread evenly till edges, allow to set completely, then cut into squares.

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Indonesian satey

Indonesian satey

Ingredients

• Chicken fillet ½ kg
• Peanut butter 3 tbsp
• Lemon juice 3 tbsp
• Honey 2 tbsp
• Grated ginger 1 tbsp
• Garlic crushed 1 tsp
• Onion finely chopped 2 tbsp
• Curry powder 2 tsp heaped
• Crushed cumin 1 tsp
• Coriander powder 1 tsp
• Salt 1 tsp

Ingredients for peanut sauce

• Roasted peanut 4 tbsp
• Oil 2 tbsp
• Onion chopped 2 tbsp
• Ginger garlic 1 tsp
• Turmeric ¼ tsp
• Coconut milk ¼ cup
• Green cardamom grinded ¼ tsp
• Mango chatni 2 tbsp
• Lemon juice 2 tbsp
• Chili powder ½ tsp
• Peanut butter ½ cup

Method for peanuts sauce

• Blend all the ingredients Roasted peanut 4 tbsp, Oil 2 tbsp, Onion chopped 2 tbsp, Ginger garlic 1 tsp, Turmeric ¼ tsp, Coconut milk ¼ cup, Green cardamom grinded ¼ tsp, Mango chatni 2 tbsp, Lemon juice 2 tbsp, Chili powder ½ tsp, Peanut butter ½ cup until smooth.

Method for satey

• Cut chicken breast into strips marinate with Peanut butter 3 tbsp, Lemon juice 3 tbsp, Honey 2 tbsp, Grated ginger 1 tbsp, Garlic crushed 1 tsp, Onion finely chopped 2 tbsp, Curry powder 2 tsp heaped, Crushed cumin 1 tsp, Coriander powder 1 tsp, Salt 1 tsp for 2 hours, thread chicken onto wooden skewers, BBQ chicken turning and brushing with remaining sauce, serve hot.

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Chicken sizzler

Chicken sizzler

 

Ingredients

• Chicken breast fillet 4
• Vinegar 2 tbsp
• Ketchup 4 tbsp
• Wooster sauce 1 tbsp
• Mustard paste 1 tsp
• Salt and pepper ¾ tsp each
• Ginger garlic 1 tsp
• Oil 2 tsp

Ingredients for sauce

• Garlic crushed 1 tsp
• Flour 2 tsp
• Tomato paste 3 tbsp heaped
• Chili sauce 1 tbsp
• Water 1 cup
• Oil 1 tbsp
• French fries and onion rings to serve

Method

• Marinate chicken fillet with salt, pepper, mustard vinegar, ketchup, Wooster sauce and ginger garlic, heat 1 tbsp oil fry chicken fillet for 5 minutes till tender and remove. In the same frying pan add 1 cup water, tomato paste, chili sauce, in another pan heat 2 tbsp oil, fry crushed garlic add flour and add to the pan with water and tomato paste, cook till thick, put your fried chicken in this and serve hot on a sizzler with onion rings and fries.

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Tropical fruit cake

Tropical fruit cake

 

Ingredients

• Flour 2 cups
• Oil 1 cup
• Sugar 1 cup
• Eggs 4
• Baking powder 2 tsp
• Baking soda ¼ tsp
• Salt pinch
• Pineapple essence ½ tsp heaped
• Butter milk ½ cup
• Fruit cocktail syrup ½ cup
• Fruit cocktail Can 1 medium, crushed without syrup
• Cinnamon powder ½ tsp
• Banana 2 ripe chopped
• Desiccated coconut ½ cup
• Almonds chopped ½ cup
• Red and green glazed cherries ½ cup chopped

Method

• Sieve flour, baking powder, baking soda, mix in salt, chopped nuts and glazed cherries, and coarsely blend fruit cocktail without syrup. in a mixing bowl beat oil, sugar, eggs and essence don’t over beat, fold in cinnamon powder, flour mixture, alternating with fruit syrup and butter milk, fold in chopped bananas, desiccated coconut, rushed fruit cocktail, pour mixture in a well greased and flour bundit pan, bake on no. 4 180 degree for 35 to 40 minutes, cool and over turn.

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Methi wala keema

Methi wala keema

Ingredients

• Mince ½ kg
• Oil ½ cup
• Potatoes 2 peeled and cubed
• Fresh methi leaves 250 gm
• Onion 1 cup chopped
• Tomatoes 3 sliced
• Peas ½ cup
• Ginger garlic paste 1 tbsp heaped
• Coriander leaves 2 tbsp
• Turmeric ½ tsp
• Chili powder 1 ½ tsp heaped
• Roasted and crushed cumin 1 tsp
• Coriander powder 1 tsp
• Salt 1 tsp heaped
• Allspice ½ tsp
• Green chilies 3 chopped
• Tomato puree 2 tbsp

Method

• Heat oil fry onion light golden add ginger garlic paste, turmeric, chili powder, cumin, coriander powder and salt, add mince, fry well, cover and cook for 15 minutes, add tomatoes, potatoes, peas, tomato puree and green chili, also add fenugreek leaves, cook over medium heat until mince and vegetables are tender, garnish with all spice and chopped coriander, serve hot with roti.

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Podina chicken

Podina chicken

Ingredients

• Chicken 1 kg 16 pieces
• Ginger finely chopped 2 tbsp
• Garlic finely chopped 1 tbsp
• Cinnamon 1 stick
• Black cardamom 2
• Salt 1 ½ tsp heaped
• Oil ½ cup
• Water 1 cup
• Onion 2 finely sliced
• Tomatoes 3 finely sliced
• Mint 1 bunch
• Green chilies 6
• Coriander leaves finely chopped 3 tbsp
• Chili powder 2 tsp
• Coriander powder 1 ½ tsp
• Cumin powder 1 tsp
• Allspice ½ tsp

Method

• Cook chicken in a pan with ginger garlic, cinnamon, black cardamom, salt and 1 cup for water until half done, heat oil fry sliced onion until golden, and remove, add the cooked chicken to oil, fry for 2 minutes with chopped tomatoes, cumin, coriander, chili powder, whole green chilies, chopped coriander and mint, fry for 5 minutes add fried onion, allspices serve with roti.

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Garlic filled rolls

Garlic filled rolls

Ingredients

• Flour 12 ounces or 3 cups
• Salt ½ tsp heaped
• Sugar 1 tbsp
• Butter melted ¼ cup
• Oil 2 tbsp
• Egg 1
• Yeast 2 tsp
• Milk powder 2 tbsp
• Garlic powder 1 tsp
• Garlic paste 1 tsp heaped
• Finely chopped parsley 1 tbsp heaped

Method

• Knead flour with salt, sugar, oil, yeast, egg, milk powder and Luke warm water into soft dough, knead well until soft and elastic, cover and leave to rise in a warm place until doubled. Punch down dough, roll into a medium size oblong, spread with butter, garlic paste, parsley, roll up like a Swiss roll, cut into 1 inch thick pieces, place in muffin tin, don’t press it down, cover and leave to rise for 30 minutes, cut across with scissor half inch deep into the roll, brush with egg, bake on 200 degree C for 20 minutes.

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Beef with peppers

Beef with peppers

Ingredients

• Undercut thinly sliced ½ kg
• Salt ½ tsp + ½ tsp
• White pepper ½ tsp + ½ tsp
• Soya sauce 1 tbsp + 2 tbsp
• Corn flour 1 tbsp + 1 tbsp
• Egg white 1
• Onion thinly sliced 2
• Capsicum thinly sliced 1
• Green chilies sliced 4
• Mushrooms 4 sliced
• Carrots 1 thinly sliced
• Oil ¼ cup
• Garlic crushed 1 tbsp
• Chili sauce 1 tbsp
• Vinegar 1 tbsp
• Oyster sauce 2 tbsp
• Stock 1 cup

Method

• Marinate undercut with salt, pepper, soya sauce, egg whites and corn flour for 15 minutes and deep fry, remove. Heat oil fry crushed garlic till light golden add in all the vegetables, fry for 2 minutes add all the sauce and seasonings with fried beef, add in fried beef with stock, cook till boiling, lastly add corn flour paste and thickens the gravy.

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Peri peri chicken spiral

Peri peri chicken spiral

 

Ingredients

• Spiral pasta boiled 2 cups
• Chicken 1 breast thinly sliced
• Oil 2 tbsp
• Peri peri sauce 4 tbsp
• Onion chopped 3 tbsp
• Garlic crushed 1 tbsp
• Parsley chopped 1 tbsp
• Crushed red pepper ½ tsp
• Black pepper crushed ½ tsp
• Salt ½ tsp
• Tomato paste 2 tbsp
• Cream 3 tbsp
• Parmesan cheese 1 tbsp

Method

• Heat oil fry onion and garlic till light golden, add sliced chicken with salt, pepper, tomato paste, peri peri sauce and ½ cup water, cook till chicken done, fold in spiral pasta with cream, parsley and parmesan cheese, serve hot with garlic bread.

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Strawberry cream flan

Strawberry cream flan

Ingredients for flan

• Butter 4 ounces
• Flour 4 ounces
• Strawberry essence ½ tsp
• Milk ¼ cup
• Pink color few drops
• Sugar 4 ounces
• Baking powder 1 tsp heaped
• Eggs 3

Ingredients for filling

• Strawberry juice 1 cup
• Corn flour 1 tbsp heaped
• Eggs 2 separated
• Sugar 3 ounces
• Butter 1 tbsp
• Strawberry essence ½ tsp
• Pink color few drops
• For decoration
• Fresh cream 1 cup whipped
• Strawberry slices 1 cup

Method for flan

• Grease a 8 inches flan tin beat butter and sugar until creamy add in 1 egg at a time, beating well, alternating with sieved flour and baking powder, add milk with strawberry essence and color, mix well, pour mixture into prepared tin, bake on 180 degree C for 15 minutes, over turn flan in a water.

Method for filling

• Mix corn flour, sugar, juice, egg yolk and cook on very low flame till thick, add in butter, beat egg white stiff, fold into cooled custard, pile custard in center of flan case, decorate with fresh strawberries and whipped cream.

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Oven Chicken & Vegetables Parmesan

When you don't want to cook, but you still want

 to eat, you need a few easy, no fuss, one-dish 

dinners. We all need a few of those. 

Just toss the ingredients together and

 pop it into the oven. Dinner in 45 minutes! 

 For the two of us, I used about 4-6 red potatoes, 

quartered, and 1-1/2 C baby carrots...no peeling 

needed. You could also use small new potatoes,
cut in half. Toss it with a little olive oil and

 salt & pepper. 

 Spread the vegetables along the edge and add 

2 boneless breasts to the center. Rub these with 

olive oil and season with salt and pepper. 

 Combine breadcrumbs, parmesan cheese, and 

garlic powder. Sprinkle that on top of the chicken. 

Top each breast with a sprig of rosemary 

and drizzle with a little olive oil.

 Bake @ 350º for 45 minutes until the crumbs

 are golden and the chicken is cooked through.

 If you are cooking for more, double the recipe and

use a 9x13 baking dish or a larger rimmed pan. 

Oven Chicken & Vegetables Parmesan

to serve 2

2 boneless chicken breasts

4-6 red potatoes, quartered

1-1/2 C baby carrots

olive oil ~ salt ~ pepper

1/4 C breadcrumbs

2 T parmesan cheese

1/4 t garlic powder

2 sprigs fresh rosemary

Toss potatoes and carrots in olive oil

and season with salt & pepper. Put onto

a large skillet or baking dish and push to the

sides of the pan. Add the chicken breasts to 

the center; rub with olive oil and sprinkle 

with salt & pepper. In a small bowl combine;  

breadcrumbs, parmesan and garlic powder.  

Sprinkle on top of the chicken. Top each 

breast with a rosemary sprig and drizzle

 with olive oil. Bake @ 350º for 45 minutes.

Enjoy!

recipe adapted from One Sutton Place.
Links: Between Naps On The Porch, Stone Gable, The Comforts of Home,
Savvy Southern Style, Designs By Gollum

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Oatmeal Chocolate Chip Cookies

This is my favorite way to eat oatmeal. In a cookie!

Warm cookies and cold milk, what a perfect combination!

 A favorite after school welcome home treat. I bake up one cookie sheet at a time.

After the batter is mixed, I roll them into little balls. I store them in a container in the refrigerator. That way I can then bake up as many as we want at a time. Fresh baked warm cookies, anytime!

 It's extra easy if you have a stand mixer. If not, a hand mixer works for most of the steps.

Adding the oatmeal, chocolate chips and chopped pecans last.

You will have a stiff batter. You can also do this part by hand with a good spatula or wooden spoon.

I use a meatball scoop to get even size balls.

Flatten them slightly and bake. Reserve the rest to bake later if you like. Sometimes I like to have them with coffee for breakfast!

OATMEAL CHOCOLATE CHIP COOKIES
1 C (2 sticks) butter, room temperature
3/4 C light brown sugar
1/2 C white sugar
2 eggs
2 t vanilla
1-1/2 C flour
1 t baking soda
pinch salt
1 t cinnamon
3 C oatmeal (quick cook)
2 C (12-oz bag) chocolate chips
1 C chopped pecans

Beat together butter and sugars on medium speed until fluffy. Beat in eggs and vanilla. Add flour, soda and cinnamon on low speed. Stir in oats, chocolate chips and nuts. Drop heaping T onto baking sheet. Use a meatball scoop if you have one. Flatten slightly. Bake @350º for about 12-15 minutes. Remove from oven and let rest on cookie sheet for 2 minutes them remove. Enjoy them warm!

Links: Sumos Sweet Stuff, Designs By Gollum, The Charm Of Home, Common Ground,

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Vengayathal Thovayal / Spring Onion Chutney

Scallions or spring onion greens are the essential part for garnishing soups and many asian foods. But what happens to the white part of the spring onions. I try to sneak them in place of regular onions whenever possible. This chutney is one such way where you can make the best use of spring onions.

Ingredients:
Spring onion - 1/2 cup - chopped light green and white part
Urad dhal - 1-1/2 tsp
Dry red chillies - 2 (see notes below)
Grated Coconut - 4 tbsp
Tamarind - size of a marble
Salt - to taste
Oil - 1 tsp

Method:
Soak the tamarind in 2 tbsp of water. Heat 1/2 tsp of oil and fry the chopped spring onions until wilted. Remove and set aside to cool. Heat the remaining oil and fry the urad dhal chillies until the dhal turns light brown. Remove and set to cool. Grind the coconut, dhal, chilli, onions and tamarind (discard soaked water) with salt in a blender until almost smooth. Sprinkle little water as needed. Serve as a side. 
Notes:
2 red chillies was a right amount of heat for our family. You could add upto 4 based on your heat tolerance.
Serving suggestion: Put a dollop of this thovayal on hot steaming rice. Add 1/2 tsp of gingelly oil. Mix and enjoy!

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Crispy fish in chili sauce

Crispy fish in chili sauce

 

Ingredients

• Fish fillet 400 gm
• Flour ½ cup
• Corn flour 3 tbsp
• Egg white 1
• Water to make batter
• Oil for deep frying

Ingredients for sauce

• Oil ¼ cup
• Salt ½ tsp
• Ginger julienne 1 tbsp
• Crushed garlic 1 tsp
• Ketchup ½ cup
• Chili sauce 3 tbsp
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• Sugar 2 tsp

Method

• Marinate fish fillet with salt and pepper ½ tsp each, make batter with flour, corn flour and egg white, and water, dip fish fillet into batter, deep fry for 5 minutes until golden, remove and keep aside.

Method for sauce

• Heat oil add chopped ginger garlic, fry till light golden add in all the sauce, fried fish pieces, toss well and serve garnished with finely chopped spring onion leaves.

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Honeyed pineapple chicken

Honeyed pineapple chicken

Ingredients

• Boneless chicken ½ kg cubes
• Salt ½ tsp + ½ tsp
• White pepper ½ tsp + ½ tsp
• Corn flour 1 tbsp + 1 tbsp
• Egg white 1
• Capsicum 1 cut into cube
• Carrots 1 cut into small cubes
• Onion 1 cut into small cubes
• Crushed garlic 1 tbsp
• Oil ¼ cup
• Honey 2 tbsp
• Soya sauce 1 tbsp
• Pineapple chopped 1 cup
• Green onion 2 thinly sliced
• Chicken stock 1 cup

Method

• Marinate chicken with salt, pepper, corn flour and egg white for 15 minutes and deep fry, heat oil add crushed garlic with all the vegetables, seasonings, sauces and stock, cook till boiling add pineapples, fried chicken, lastly thickens the sauce with corn flour paste and chopped spring onion.

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