Monday, 28 February 2011

※ Roast Chicken Stuffing

1 1/2 cups breadcrumbs
1 Tablespoon dehydrated onions
1 Tablespoon - dried garlic
2 shallots diced finely
1 teaspoon dried oregano
1 tablespoon of roughly chopped rosemary
1 tablespoon of roughly chopped thyme
80 gsm Melted butter (****Lescure French Butter is absolutely amazing with chicken)
1/2 tsp salt
1/2 tsp smoked paprika
few good cranks of the pepper mill

Melt butter in large saucepan over medium heat.
Add shallots and cook for a few minutes, then add all other ingredients off the heat.
The amount of butter varies on how dry the breadcrumbs are. I sometimes add a splash of chicken stock or water if the mixture is too dry.

To ensure a juicy bird, start roasting it breast side down so that the juices flow over the breast. Finish roasting it breast side up, basting the bird frequently to add extra moisture. Cook with the skin on to seal in the juices, but be sure to discard it before eating, since most of the fat is found in the skin.
**** AOC cultured butter, from Poitou, France. Made as butter should taste, not full of water and frozen for years before being sold

※ Piri Piri Chicken

Jamie Oliver recipe / Absolutely delicious & really easy to make.

  • 4 large chicken thighs, preferably higher welfare, skin on and bone in
  • 1 red pepper
  • 1 yellow pepper
  • 6 sprigs of thyme
  • ½ red onion
  • 2 cloves of garlic
  • 1-2 bird's-eye chillies
  • 1tbsp sweet smoked paprika
  • 1 lemon
  • 2tbsp white wine vinegar
  • 1tbsp Worcestershire sauce
  • A bunch of fresh basil
  • Olive oil
  • Extra virgin olive oil
  • Sea salt and black pepper
Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a large griddle pan on a high heat.

CHICKEN: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. 

Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. 

Cook until golden underneath, then turn over. Wash your hands.
Turn the chicken over.

PIRI PIRI SAUCE: Peel and roughly chop the red onion and add to the liquidiser with 2 peeled cloves of garlic. 

Add the chillies (stalks removed), 1tbsp paprika, the zest of 1 lemon and juice of ½ a lemon. 

Add 2tbsp white wine vinegar, 1tbsp Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. 

Blitz until smooth.

Slice the peppers into strips and add to the griddle pan. 

Turn the heat down to medium and keep moving the peppers around.

Pour the piri piri sauce into a snug-fitting roasting tray. 

Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. Cook for 30- 40 minutes.

TO SERVE: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.(I used fresh thyme for serving)

Sunday, 27 February 2011

※ Choc chip banana muffins

Ingredients (serves 12)

* 60g butter
* 2 cups self-raising flour
* 1/2 cup caster sugar
* 1/2 cup milk
* 2 eggs
* 2 ripe bananas, mashed
* 1 cup (200g) choc bits


1.Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.

2.Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.

3.Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.

4.Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Thursday, 24 February 2011

※ Bacon ipsum

Bacon ipsum
Jerky pork loin pastrami, turkey tongue biltong brisket meatball pork belly turducken ham bacon fatback hamburger. Beef chicken brisket meatloaf venison pork loin capicola pork chop tongue swine. Salami capicola pork chop, chicken bresaola turkey venison spare ribs pork leberkäse. Turducken ground round pig kielbasa, bacon frankfurter ribeye strip steak tri-tip tongue turkey shank beef hamburger. Boudin meatball tri-tip pastrami shank ball tip ham. Ribeye jowl leberkäse swine pork loin. Short ribs pork belly meatloaf pastrami, pancetta sirloin brisket swine.
Cow boudin filet mignon bacon andouille. Ball tip brisket hamburger pork belly jerky, turducken filet mignon. Short loin prosciutto chuck kielbasa, pancetta ham hock turducken salami beef sausage pastrami shoulder ground round t-bone spare ribs. Spare ribs pig ball tip, biltong shank boudin meatball cow. Pork ground round chuck jowl venison. Frankfurter bresaola bacon, shoulder t-bone pork loin drumstick turducken shankle ground round biltong ham hock tongue. Beef andouille pastrami ground round tenderloin.

Wednesday, 23 February 2011

※ Spinach & Ricotta Cannelloni

Ingredients (serves 4)
* 1 cup (250ml) tomato passatta
* 600g ricotta (low-fat, if desired)
* 250g frozen chopped spinach, thawed
* 2 tablespoons chopped flat-leaf parsley
* 2 tablespoons chopped basil
* 1/4 cup (20g) grated parmesan
* salt and cracked black pepper
* 6 fresh lasagne sheets
* 3/4 cup tomato passatta, extra
* 1 cup grated low fat mozzarella
* 1/3 cup (25g) grated parmesan, extra
* green salad, to serve

1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base.
2. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.

Notes & tips
* Fresh lasagne sheets, available from the supermarket chiller, are actually easier to work with than dry pasta. If unavailable or if dry cannelloni rolls are preferred, just cook according to packet directions. Follow steps 1 and 2 above. In step 3 spoon the filling into each tube, place in baking dish and coat with passata. Expect to cook dry cannelloni for about 10 minutes extra.

※ Rice Pudding

Rice Pudding with butterscotch sauce & brown sugar.
Serves: 6
Preparation Time: 15 mins
Cooking Time: 45 mins
Cream Baked Rice Custard

1/2 cup (100g) Rice Arborio
4 eggs
1/3 cup (75g) caster sugar
1 tspn vanilla essence
2 cups (500ml) milk
300ml cream
1/3 cup (55g) sultanas
1/2 tspn ground cinnamon

1) Whisk eggs, sugar and essence together in bowl. Gradually whisk milk and cream into egg mixture. Stir in sultanas and rice.
2) Pour mixture into greased ovenproof dish (1.5 litre/6 cup capacity), place in baking dish with enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered, in moderate oven (180C) 30 minutes; stir gently halfway by slipping a fork under the skin to distribute rice and sultanas evenly through custard.
3) Dust with cinnamon and bake further 15 minutes or until custard is firm.

Recipe can be made a day ahead.
Storage : Covered, in refrigerator.
Freeze : Not suitable.
Microwave : Not suitable.
This recipe is also gluten free, provided the gluten free ingredients/brands are used.

1 1/2 c. light brown sugar
5 tbsp. butter
3/4 c. light corn syrup
1 sm. can Carnation evaporated milk

Cook sugar, butter and corn syrup, stirring and add milk. Cook to soft ball stage. Let cool. Beat on electric mixer until smooth. Serves 4. Keep covered in refrigerator.

Friday, 18 February 2011

※ Caramelised onion & orange relish

Amazing served with Eye fillet and steamed greens.


* 1 tablespoon extra-virgin olive oil
* 1 pound white onions, thinly sliced
* Fine sea salt
* 3 tablespoons plus 1 teaspoon turbinado sugar
* 3 tablespoons orange juice
* 3 tablespoons water
* 1 teaspoon coarse-grain Dijon mustard


In a large nonstick skillet, heat oil over high heat. Add onions and pinch salt; cook, stirring constantly, until onions begin to soften, about 6 minutes. Reduce heat to medium-low, stir in sugar and cook until sugar begins to caramelize, about 15 minutes. Add orange juice and water. Continue cooking, stirring occasionally, until onions are golden and caramelized, about 15 minutes more; stir in mustard.

Transfer conserve to a bowl and let cool before serving. (keeps, covered and chilled, 1 week.)

Original recipe source

Wednesday, 16 February 2011

※ Caramel Slice

112g (1/2 cup, firmly packed) brown sugar
56g (2/3 cup) desiccated coconut
100g (2/3 cup) self-raising flour
85g butter, melted

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.

Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix
until well combined. Firmly press mixture into prepared pan using the back of a spoon.

Bake for 10-12 minutes or until lightly browned and slightly risen.
Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.

Caramel Filling
30g butter
40ml (2 tablespoons) golden syrup
395g (1 can) sweetened condensed milk

Place butter and golden syrup in a medium saucepan over medium heat, stirring occasionally.
When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.

Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned caramel should form around the edges of the slice).

Allow slice to cool to room temperature.

150g milk or dark chocolate, melted (we use Cadbury Dairy Milk chocolate)
Melt the chocolate in a small saucepan over very low heat, stirring occasionally. Alternatively, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave. Spread melted chocolate over caramel.

Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into squares. We use a hot, dry knife to cut the slice (fill a tall glass with hot water, dip knife in water for a few seconds, and wipe dry with a clean tea towel). Store slice in an airtight container in the refrigerator

Tuesday, 8 February 2011

※ Passionfruit and Lemon Curd

Makes about 700ml


  • 125ml fresh passionfruit pulp (about 7 fruit)
  • rind and juice of 2 small lemons, strained
  • 250g (1 cup) sugar
  • 125g softened Australian unsalted butter, cubed
  • 4 eggs, lightly beaten


Combine passionfruit, lemon juice, sugar and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil. Remove from heat and add eggs in a thin stream, stirring continuously with a wooden spoon. Return to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens and coats the back of the spoon. Cool to room temperature before refrigerating or bottling in sterilized jars.

Tips / Handy Hints

This recipe makes enough curd to fill about 80 tiny tartlets

※ Ginger & Lemon Cordial

Been experimenting with cordials lately, the last few functions I have catered they have been a huge success.

Today I will start with ginger.

* 2 cups sugar
* 2 cups water
* 1 strip lime or lemon rind (no white)
* 1 large ginger root, chopped
* 2 tsp cream of tartar
* 1 cup lemon or lime juice

1. Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes. Add the lemon or lime juice. Bring to the boil again.
Take off the heat, strain and pour into a sterilized bottle.
Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

Recipe sourced from here

Monday, 7 February 2011

※ French Fries With Seasoning

* 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
* 8 cups olive oil


Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season **
Repeat until all potatoes are cooked.

** Seasoning
1.5 tablespoons olive oil
1 teaspoons chopped garlic
2 tablespoons fresh grated Parmesan
1 teaspoon chopped flat leaf parsley
A few good cranks on the pepper mill

Add HOT Fries.

Toss all with tongs and then hit with some Fleur De Sel or another good quality salt.

To give credit where it is due: Emeril Lagasse is the inspiration of the recipe. Except he used canola oil. Seasoning was inspired from a post I saw on the internet a while ago.

Tuesday, 1 February 2011

※ Pikelets

Pictured here served w/Lescure* Salted Butter & maple syrup.
* A traditional style butter, but with the addition of sea salt flecks spread throughout the block.


* 1 cup (150g) self-raising flour
* 1 tbs caster sugar
* 3/4 cup (185ml) milk
* 1 egg
* Melted butter, to brush, plus extra knobs to serve

Add above ingredients to your shopping list

1. Sift flour and sugar together into a bowl with a pinch of salt.
2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
4. Turn over and cook other side for 1 minute until golden.
5. Allow to cool and serve with butter.

* Makes about 25 (small).

Original recipe source

※ Garlic Butter


  • 1 cup butter, softened
  • 1 tablespoon minced garlic
  • 1/4 cup grated Parmesan cheese
  • Garlic salt to taste
  • 1 teaspoon oregano dried of chopped fresh, (you may also use parsley)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

**** Any leftovers go great on barbecued steaks, pasta, rice or potatoes.


Pronounced: (gär’lik), n.
Garlic is a hardy plant, Allium sativum, of the amaryllis family with a robust powerfully; pungent and spicy bulb used for seasoning various cooked dishes and is an almost must ingredient when cooking meat.
Garlic also refers to any of various other plants of the genus Allium, the bulb of such a plant, consisting of smaller bulbs, made up of multiple cloves, and is a staple spice used in many forms of cooking, sometimes in the form of a powder, granulated, minced or flakes and can be dehydrated and dried for long term storage.