I wasn’t sure what to call this recipe, it was handed to me by a friend about 10 years ago so it’s been a keeper. Technically it should be called chicken with peanut, honey, mustard & coriander sauce but that a bit ridiculous! Anyway it’s a real medley of flavours that does work.
6 thigh fillets, cut into cubes fat discarded
1 onion diced
1 tsp crushed garlic
1/2 tsp curry powder
1 cup chicken stock
1/4 cup peanut butter
1/4 cup honey
1 tbs seeded mustard
1/2 tsp chilli flakes (optional)
chopped fresh coriander
Saute onion in olive oil until soft, add garlic, curry powder and continue cooking until aromatic.
Add diced chicken and cook until brown.
Add stock, honey, peanut butter, mustard and chilli flakes.
Cook until sauce is reduced and chicken tender, stir through coriander.
Serve with rice and vegetables.
Saw this slice on our travels today, and decided to make this old favourite.
1 packet Scotch finger biscuits 375 g
140 g butter
1 tin condensed milk 395 g
1 and 1/4 cups desiccated coconut
rind of 2 lemons
40 g butter melted
3 1/2 cups icing sugar
juice of 1 lemon
Put the condensed milk and butter in small saucepan. Heat until butter is melted, stir until combined. Food process ( or crush) biscuits until very fine crumbs. Put crushed biscuits into mixing bowl, add coconut, combined condensed milk and butter and lemon rind. Mix together. Spread into greased slice tin. Take time to press it down evenly. Put into fridge.
To make the icing.
Melt the butter. Put icing sugar into bowl and add melted butter. Add lemon juice and mix. Icing should be quite thick. Add more icing sugar if needed. Spread onto slice. Place back into fridge.
Once icing has set, run a knife around outside of slice tray. Using a metal spatula, carefully lift whole slice out of tray.This is optional but helps with cutting it evenly. Slice and serve !
Following on from our trip to Evandale, here is an alternative to the lunch we had there. This is a slightly altered George Colombaris recipe and it’s sooo yum!
1 sourdough loaf sliced into pieces diagonally
olive oil to brush
100 g feta cheese (George uses Greek Dordoni, we prefer Tasmanian South Cape feta :))
50 mls milk (or enough to make feta spreadable)
1 ripe avocado mashed
1 vine ripened tomato sliced
salt & pepper to taste
chopped fresh basil to garnish
Brush both sides of sourdough bread with olive oil. Put bread on heated skillet or under grill until golden brown.
Mash feta & milk with a fork until spreadable. Spread fetta onto top side of bread.
Spoon mashed avocado on top of feta.
At this stage put under grill to warm the avocado/feta.
Then place sliced tomato on top of avocado, season with salt and pepper and place back under grill until warm.
Remove from the grill and sprinkle with basil.
So you remember how we said one of the reasons we would do this blog, was so that we got to do something nice on the weekends. Life has been so busy that a few weekends have gone by and that hasn’t happened. All the boys are camping this weekend so it was a perfect chance to make good on our commitment. We decided on a trip out to Evandale, somewhere we used to go often quite a few years ago. We had lunch at Ingleside Bakery. Decided on tomato and grilled feta on dark rye. At $18 it was fairly expensive, but none the less was really tasty. Followed it up with a walk around the beautiful old streets, all part of the new balanced life!
Another soup for these cold nights.
2 sticks celery
2 chorizo sausages
400 g chickpeas ( drained)
1 bottle passata ( in same aisle as pasta sauce)
1 litre chicken stock
2 chillies ( optional , but make it!)
Flat leaf parley
Dice onion. Chop carrot, celery and potato. Heat olive oil in soup pot. Add onion, carrot, celery and potato. Add sliced chorizo. Cook until veges are soft . Add chicken stock, chickpeas passata and chilli. Cook on moderate heat for 20 minutes ( stirring occasionally). Turn to a slow simmer and cook for further 20 minutes. Ladle into bowl and sprinkle with flat leaf parsley. Season with black pepper and salt.
Want a decadent dessert that looks impressive?
I use approx half of a basic chocolate cake for this recipe, you can use any chocolate cake or brownie for the base.
chocolate cake for base
2-3 tbs cherry brandy
1 jar morello cherries
2 tsp cornflour
1 tbs sugar
200 g good quality dark cooking chocolate
20 g unsalted butter
3 eggs separated
1 tbs sugar
1 cup cream
2 cups cream extra whipped with 1 tbs icing sugar
grated to chocolate to decorate
Crumble cake roughly and place in the bottom of a large glass bowl or individual glasses.
pour cherry brandy over cake
pour cherries and syrup into small saucepan. Mix cornflour with enough of the syrup to make a thin paste. Pour cornflour into saucepan, add sugar. Heat cherries over medium heat until thickened slightly. Leave aside until room temperature.
Put broken up chocolate and butter into heat proof bowl over saucepan of boiling water. Stir until melted and combined. Stir egg yolks through and leave aside.
Whisk egg whites until soft peaks develop, slowly add sugar while beating until egg white peaks are firm.
Fold egg white through melted chocolate mixture, then fold 1 cup of cream through.
When cherry mixture is cool spoon on top of cake/brandy. As soon as you have made the chocolate mousse pour it over cherry mixture then refrigerate until set.
Top with whipped cream and chocolate curls
A family favourite! This makes a really moist, high choccy cake. You can either use 2 round cake tins or a large baking tray for a slab cake.
3 cups sugar
2 cups water
1/3 cup cocoa powder
1 cup vegetable oil
1 tsp bicarb soda
3 cups SR flour
200 g of dark or milk chocolate
120 ml cream
Preheat oven to 180°C. Line base of tin/s with baking paper and grease sides well with canola spray.
Put water, sugar, cocoa, oil and soda in large saucepan (I use a large soup pan). Stir on medium heat until sugar dissolves then bring to the boil. Reduce heat and simmer uncovered for 5 mins (watch in case mixture spills over). Cool to room temperature.
Transfer mixture to mixing bowl, add flour and eggs. Beat until smooth and paler in colour.
Pour into prepared tin/s
Bake for approx 50 mins or until cooked through (firm to touch)
Remove from pans and cool on cooling racks.
Heat cream in small saucepan until nearly boiling, add broken up chocolate and whisk until smooth. cool until room temperature.
Spread ganache onto cakes.