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    Sunday, June 16, 2019

    It's Feijoa Season - Make a Loaf

    It’s Feijoa Season
    There are Feijoas everywhere you look

    We had a bunch of them, so there was no way Granddaughter Cleo could eat all of them so I made Feijoa Loaf
    Found this recipe on The Chelsea Sugar Website
    If you don’t have any self raising flour
    Just replace with 2 cups plain flour and 2 teaspoons baking powder

    1 cup peeled and chopped feijoas
    1 cup boiling water
    1 cup Chelsea White Sugar
    50 gms butter
    1 egg
    1 tsp baking Soda
    2 cups self raising flour



    Grease and flour loaf container

    I like to line the bottom with some baking paper
    Pre heat oven to 180C
    Place feijoas , boiling water, sugar and butter into a pot
    Simmer for 5 minutes
    Cool slightly, then beat in the egg, flour and baking Soda
    Pour into prepared loaf container and bake for 45-50 minutes
    I like to check after 30 minutes

    Cool on a rack in the container it was baked in
    Tip out
    Slice and slather some butter on it
    Beautiful

    Sunday, April 28, 2019

    Chicken Chasseur - Cooking With Sheryl

    My friend Sheryl was a Runner Up in the Miss New Zealand Contest in 1970
    In the weekend ,we found this clip of Sheryl, holding a Graham Kerr Cookbook
    Apparently  this was her “original” recipe, which caused us quite a bit of mirth
    as Cooking was not really in her repertoire back then
    Of course things have changed and she is a very competent cook now

    So I decided we should cook her favourite recipe
    As I read through I realized it was a Classic French Recipe…Chicken Chasseur
    But we shall continue to call it Sheryl’s Original…Perfect
    The actual recipe was using a whole chicken,
    But I used Chicken Thighs, as that was what we had on hand 
    So I have adjusted the recipe 

    For 4 people

    750 gms Chicken Thighs
    60 gms Butter
    60 mls Olive oil
    1 Onion peeled and chopped
    1 tablespoon Mixed Herbs
    4 tablespoon Tomato Paste
    280 mls Chicken Stock
    280 mls Dry White Wine
    3 slices Shoulder Bacon, chopped
    300 gms Mushrooms chopped
    Lemon Juice
    Arrowroot for thickening
    Parsley for Garnishing


    In a large pan brown the chicken in the oil and butter
    Add onion and fry till tender
    Add herbs, tomato paste, stock and wine
    Season with salt and pepper
    Cook till the chicken is tender
    Remove chicken when cooked and cut into bite sized pieces

    Liquid will have reduced
    Thicken with arrowroot (1 tablespoon)  mixed with  a little water

    In a separate pan fry the bacon till just cooked
    Add the mushrooms, squeeze of lemon and continue cooking till tender
    When the liquid has thickened, add the chicken back plus the bacon and mashroom mix
    You can cook up to this point, earlier in the day
    Then reheat when needed

    Serve over rice and garnish with a little chopped parsley  
    Beautiful,  Well Done Sheryl


    Monday, April 22, 2019

    Pinto Bean Dip - Another addition for your Appetiser Recipe File

    Pinto Bean Dip
    Here’s a treat to serve with drinks
    Corn chips or some crispy vege such as celery, radish  to dip in
    Appetizer sorted
    We needed to whip an appetizer to take out
    Had all the ingredients on the pantry and fridge
    So I popped into the Epicurious Site
    Found this
    When completed
    It was tasting a little dull so I made a couple of additions, oil, lime and coriander
    Those added extras just lifted the dip and it was just great

    1 tablespoon olive oil
    1/3 cup chopped red onion
    1 x 400 gm can pinto beans, rinsed and drained 
    2 garlic cloves, chopped
    3 tablespoons chopped red bell pepper 
    3/4 teaspoon chili powder
    1 1/2 teaspoons red wine vinegar
    1/4 teaspoon dried oregano
    3/4 teaspoon kosher salt, 
    1/4 teaspoon freshly ground black pepper,
    1 tablespoon chopped coriander
    Good squeeze of fresh lime juice
    Olive oil


    Heat oil in a large skillet over medium.
    Add onion and cook until softened, 4–5 minutes.
    Add beans, garlic, and bell pepper and cook,
    stirring, until softened and warmed through, 4–5 minutes.
    Stir in chili powder and cook until fragrant, about 1 minute more.
    Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper,
    and 1/4 cup water in a food processor,
    adding water by the tablespoonful if needed, until smooth.
    Add lime juice and chopped coriander
    Pour over a slug of olive oil
    Whiz again

    Taste and adjust seasoning.
    Serve warm or at room temperature.



    Saturday, April 20, 2019

    Best Apple Crumble Slice - Take A Favourite and Make it Better

    Apple Crumble is always a favourite and this recipe takes it up a notch
    Turn it into a slice and nibble away at a crisp bottom, beautiful moist filling, with the crumbly top
    Excellent
    n.b. I think it is better the next day, after a night in the fridge
    I found this recipe on the goodfood.com.au site
    It was a recipe by Helen Goh

    3 Granny Smith apples, peeled and cored
    3 Pink Lady apples, peeled and cored

    Zest of 1 large lemon
    Juice of 1 large lemon
    ½ Vanilla pod, split in half lengthwise
    2 Vinnamon quills
    3 Cloves
    3 tbsp Castor sugar

    Pinch of salt
    1 tbsp Cornflour
    30g unsalted Butter
    50ml brandy or apple juice
     

    For the Crumble Base and Top
    150g plain Flour
    75g Brown sugar
    50g Castor sugar
    80g Oats
    1 tsp Cinnamon powder
    ¼ tsp Salt
    130g unsalted Butter, cold, cut into 2cm cube



    For the filling,
    Slice apples thinly (about 2mm) and place in a large bowl.
    Add all the remaining filling ingredients except the cornflour, butter and brandy (or apple juice). 
    Stir gently to combine, then cover and set aside for at least one hour
     (or overnight in the fridge) for the apples to soften and release their juices.
    Strain the liquid from the apple slices into a large frying pan,
    then return the apples to the bowl,
    toss the cornflour through and set aside.
    Remove the vanilla, lemon zest, cinnamon quills and cloves from the apple mixture
    and add them to the juices in the frying pan.
    Place the pan over high heat and when it begins to boil,
    add the apples and butter.
    Reduce the heat to medium-low and toss the apples through
    until completely coated in the syrupy juices.
    Add the brandy (or apple juice) and cook until there is almost no liquid left.
    Remove vanilla, lemon zest, cinnamon and cloves
    Set the pan aside to cool completely.
    For the crumble base and top, 
    Preheat the oven to 200C (180C fan-forced)
    and line a square pan measuring 20cm x 20cm (I like to use one with a removable base)
    with baking paper.
    Place the flour, sugars, oats, cinnamon and salt in a food processor 
    and pulse a few times to combine.
    Add the butter and pulse until the mixture resembles coarse breadcrumbs.
    Divide the mixture in half. 
    Scatter one half evenly over the bottom of the lined tin and pat the crumbs down firmly with your fingers.
    Use the back of a spoon to even the layer and compress the mix further, then place into the oven for 20-25 minutes until light golden brown.
    Allow to cool for 10 minutes.

    Increase oven temperature to 210C (200C fan-forced).
    Spread the apple mixture (now at room temperature) evenly over the pastry base, and
    sprinkle the remaining crumbs over the top.
    Cook for about 30-40
    minutes or until the crumble is golden brown. 
    Remove from oven and place on a rack to cool completely before cutting.
    A short stint in the fridge will make it easier to slice if you are feeling impatient!
    If you are feeling really decadent...plop on some Whipped Cream
    Everything tastes even better with Cream

    Thursday, April 18, 2019

    What do you do with A Large Marrow - Stuff It

    Spanish Stuffed Marrow

    The Gardener in the Family came in proudly with an armful of Courgettes/Marrow
    One of the Marrows was too big and it went into the compost But...we did find a use for the medium one though
    I went on-line and found a suitable recipe on the bbcgoodfood.com site
    And I stuffed it.
    It was very tasty and went down a treat with the family
    The courgettes, of course  no problem... plenty of things to do with them

    It seems I didn’t get around to taking a photo of the finished product, so you will have to imagine it
    If you haven’t got Manchego cheese just replace with Tasty Cheddar

    1 Marrow
    Sea salt and Freshly ground black pepper
    1tbsp olive oil
    1 onion peeled and diced
    2 garlic cloves peeled and crushed
    100 gms Chorizo Chopped

    1 tsp smoked/normal paprika
    1/2 tps cayenne pepper
    1/2 tsp each dried oregano and dried thyme
    2 x 400 gms chopped tomatoes
    1 red pepper chopped
    Handful chopped parsley
    85 gms fresh breadcrumbs
    100 gms Manchego or Cheddar Cheese


    Heat oven to 200C or 180C if using your fan bake
    Cut the marrow in half lengthwise and scoop out the middle
    Put the halves outside up in a large roasting pan and season well with S & P
    Heat the oil in a pan
    add the onion and sweat on low  till just tender about 10 mins

    Add the garlic, chorizo, spices and dried herbs
    Cook for a few minutes and add red pepper and tomatoes

    Turn down to low simmer and cook for 10 mins, then stir in the parsley
    Spoon the tomato mixture into the marrow halves
    Cover with foil and bake for 30 mins
    Test the marrow with a knife to see if the marrow is getting tender
    Then sprinkle over the breadcrumbs and Cheese
    and return to the oven for 10 minute
    until the crumbs are golden and crisp and the marrow is tender
    Cut into large slices and serve
    It was excellent the next day for lunch at room temperature

    And here are the Gardeners at work






    Sunday, April 14, 2019

    Best Way to get Your Kids to eat Carrots and Parsnips - Roast them like this

    Sometimes it is a chore to get your kids to eat vegetables
    I can guarantee they will love these Roast Carrots and Parsnips. throw and onion in too
    Everyone loves roasted onions
    So simple, really quick and very very tasty
    3 carrots, washed and cut into sticks
    2 Parsnips peeled and cut into sticks, remove core if too woody
    1 onion peeled and cut into wedges
    3 tablespoons maple syrup
    3 tablespoons Dijon Mustard
    3 tablespoons extra virgin olive oil
    1/2 teaspoon sea salt
    1/2 tsp freshly ground black pepper

    Heat oven to 200C
    Peel carrots and parsnips and cut into sticks
    Peel onions cut into wedges
    Mix together the syrup, mustard, oil and S & P

    Toss together with vegetables on a large baking sheet
    Roast, stirring occasionally until browned and cooked through about 25 mins
    Good served hot or at room temperature


    Tuesday, April 09, 2019

    Cooking with Jamie - Greek Chicken

    A few years ago I decided to try and replicate Jamie’s 15 minute meals.
    It wasn’t entirely successful as it definitely took longer than...but I had fun and we loved the food

    This time, I have to say this meal took a little longer to prepare but once again very popular with the family
    I have made a few changes for instance we didn’t have any couscous so I used Bulgar Wheat.
    It was an excellent choice
    But please use couscous if you wish
    I had some beautiful chicken stock from poaching a chicken earlier in the week and it did add that extra wonderful flavour, I even used the Schmaltz and it was excellent
    But use any other chicken stock even powdered stuff that just fine
    For 4 people and Leftovers the next day

    Ingredients
    1 red pepper
    6 spring onions
    20 g black olives
    100 g ripe cherry tomatoes
    2 cups Bulgar Wheat
    4 cups chicken stock  
    1 medium cucumber
    4 free-range chicken breasts
    olive oil
    2 teaspoon dried oregano
    1 lemon, juice and zest
    200 gms greek yoghurt
    ½ a bunch of fresh mint (15g)
    2 carrots
    extra virgin olive


    Add chicken stock to a pan over medium heat and bring to the boil.
    Add Bulgar Wheat lightly stir
    Cover and leave for about 30 minutes
    Lift cover. Fluff up with a fork and set aside
    Meanwhile, halve, deseed and finely chop the pepper.
    Trim and finely slice the spring onions.
    Bash the olives and tear out the stones, if needed, then roughly chop.
    Halve the cherry tomatoes,
    Add to Bulgar Wheat
    Dress with a tablespoon of extra virgin olive oil, juice of half a lemon and season with freshly ground black pepper
    To Make the Tzatziki
    Coarsely grate the cucumber into a bowl, add a pinch of sea salt and leave for 5 minutes. 
    Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. 
    Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. 
    Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
    The Chicken
    Meanwhile, place the chicken on a plate. Drizzle over it olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
    Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons.
    Or as I did make carrot noodles
     Place into a small bowl, season with a pinch of salt and pepper and a pinch of sugar and add a good squeeze of lemon juice
    Alternatively you can dress with French dressing of your choice
    My friend an eminent Chef gave an idea to improve this salad and I am going to make that
    I will post separately

    Heat a non-­stick frying pan on a medium high heat
    Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
    Divide the Bulgar Wheat between plates, top with the carrot salad and chicken,
    then serve with the Tzatziki.
    Just like a bought one. Beautiful

    Easy Vietnamese Style Beef Strips with Coconut Rice

    Last week we  had a delivery of Hello Fresh
    4 meals arrived and we were very impressed with the choice
    The idea was to get the kids involved which we did
    But as it turns out a lot of Grandma time was needed too, did this one on my own 
    Vietnamese Style Beef Strips with Coconut Rice
    This recipe fed 5 of us, with leftovers for lunch the next day
    Perfect... thumbs up from the Family
    I have made a couple of slight changes in the method
    e.g. the vege and the rice
    other than that I followed the recipe

    Olive oil
    600 gms sliced beef
    Big knob ginger
    4 cloves garlic peeled
    4 lime leaves finely sliced
    Soy sauce - 1/3 cup
    Sweet Chili sauce - 100 gms

    Red onion finely sliced
    Rice wine vinegar  - 1/2 cup
    Water -  1/2 cup
    Sugar. Large pinch
    Salt - Large pinch

    Carrots 🥕 2
    Broccoli 🥦 1 head
    Roasted peanuts 🥜 handful

    Rice
    1 1/2 cups Jasmine Rice
    1 400 ml tin of coconut milk
    Water
    Sea salt 2 tsps


    To Prepare the Beef
    Grate the ginger and garlic
    In a medium bowl add ginger, garlic, soy sauce, Chili sauce and lime leaves
    Add beef strips and set aside to marinate

    To Pickle the Onion
    Add sliced onion, vinegar, water and a pinch each of salt and sugar
    Scrunch the onion in your hands and leave aside
    To Prepare The Vegetable
    Slice the carrots and cut the broccoli into small florets
    Bring a big pot of salted water to the boil
    Add the vegetables and blanch. (Bring back to the boil and simmer for about 2 minutes)
    Drain and set aside
    ( you can prep the beef and the vege to this point, earlier if you wish)

    When you are ready to go
    Place the Coconut Milk in a large measuring jug
    Top up to 3 1/4 cups with water
    Place in pot and bring to the boil
    Add the rice, bring it back to the boil
    Stir well cover and lower the heat
    Let simmer for about 10-12 minutes
    Check… it should have absorbed the liquid
    Stir to fluff up and set aside , Cover to keep warm

    Heat a large pan to medium heat, add 2 tablespoons of olive oil
    Add blanched vege
    Season with Sea salt and freshly ground black pepper
    Toss and sauté till just cooked
    Remove and place in a bowl, keep warm
    Wind up the heat in the pan and add the marinated beef
    Cook until just browned 1-2 minutes

    In a large serving dish
    Place cooked fluffed up rice
    Cover with the vegetables
    Add the cooked beef
    Serve with the side dishes of onions and peanuts
    An excellent dinner
    Thank you Hello Fresh