tag:blogger.com,1999:blog-50406209958368230842024-03-13T08:56:57.627-07:00Good Food, Fine Wine & a shot of CoffeeAll the recipes contained in this blog have been tried and tested and are recipes that I love.
I love to cook and I love to read about cooking so I thought - why not write about it too. Enjoy...Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5040620995836823084.post-80196550439016222082015-09-01T18:43:00.002-07:002015-09-01T18:43:37.532-07:00New CafeI heard about a new cafe that has opened not far from my house. So today I'm going to find out where it is and try it out. I've always hoped to have a really nice local cafe to go to - this just might be it.<br />
<br />
I'll keep you postedAnonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-6670055749494728982015-03-20T18:32:00.000-07:002015-03-20T18:38:48.163-07:00Caramel Butter CakeDidn't know what to expect with a butter cake and wasn't actually expecting much. But with this one I've been pleasantly surprised. First off, it was super easy to make. Took about half an hour (maybe even less). Second, it is delicious.<br />
<br />
I made this cake while Jen had Portia over for a play so I was making the Caramel Icing and cooking it on the stove when yelling erupts in the lounge. I leave my icing (thinking I'll only be a second) and I end up laying on the couch being patient for Jen who was the Nurse and Portia who was the Doctor. Anyway my icing burnt because I forgot all about it. But I actually didn't mind. I had tasted the icing just before burning it and didn't like it because it was soooooo ridiculously sweet. I really didn't enjoy it at all. So much sugar and just not nice.<br />
<br />
Anyway I did plan to give the icing another go later but Jen spied the cake and wanted a slice and I gave in. Then Jase and I also had a bit and I loved it just as it was. No icing required. Nice with a bit of cream and a cup of coffee.<br />
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The only thing I might do differently next time round is to try it with some chopped walnuts in it. Just for a bit of texture - oh listen to me sounding all so cheffy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuztO2RKBzA6Qam9dKexm7yz9Uwezl9mSwVkcOQ2d4dYaHoUF8zL5VUreoxNPXK1YuzSU2L9gNaNJTaVMpvdi1mJzWb6Mg7yak31SAhPlAGkil6arYP_u9udGOw1CDooqyHTu1GeJGJln4/s1600/2015-03-21+08.39.14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuztO2RKBzA6Qam9dKexm7yz9Uwezl9mSwVkcOQ2d4dYaHoUF8zL5VUreoxNPXK1YuzSU2L9gNaNJTaVMpvdi1mJzWb6Mg7yak31SAhPlAGkil6arYP_u9udGOw1CDooqyHTu1GeJGJln4/s1600/2015-03-21+08.39.14.jpg" height="400" width="225" /></a><b>Ingredients</b><br />
125g butter, softened<br />
1tsp vanilla extract<br />
1 cup (220g) brown sugar<br />
2 eggs<br />
1 tbs golden syrup<br />
1 cup (150g) plain flour<br />
1/5 cup (75g) SR Flour<br />
1 tsp ground cinamon<br />
1/2 cup (125ml) milk<br />
<br />
<u>Caramel Icing</u><br />
1 cup (220g) brown sugar<br />
60g butter<br />
2 tbs milk<br />
3/4 cup (120g) icing sugar<br />
2 tsp milk<br />
<br />
<b>Method</b><br />
Preheat oven to 180 degrees. Grease deep 20 cm round cake pan and line with baking paper.<br />
Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy.<br />
Beat in eggs, one at a time; beat in golden syrup. Transfer mixture to large bown; fold in sifted dry ingredients and milk. Pour mixture into pan.<br />
Bake cake for about 50 minutes. Stand cake in pan 5 minutes, turn, top-side up onto wire rack to cool.<br />
Make caramel icing.<br />
<br />
<u>Caramel Icing</u><br />
Stir sugar, butter and milk in small saucepan over heat without boiling until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered for 3 minutes without stirring. Remove from heat; stir in sifted icing sugar. Stir in extra milk.<br />
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<br />
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<br />Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-63041172842406936362015-03-14T16:46:00.002-07:002015-03-14T16:48:40.972-07:00Lemon & Lime White Chocolate Mud CakeI chose this one out of the Women's Weekly Bake cookbook. I'm not much of a cake baker but thought this one sounded nice. I've also never made a white chocolate mud cake so a good one to try out.<br />
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Really easy to make. Didn't take long, especially with my little helper.<br />
<br />
<b>Ingredients</b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmENzjrDSOtG3QOLjm1yIng_-sRqIUMfPPVs21zn4HUwU80GfSSqk9SKT9rInFu1hWXzZUaGcY8E2to18oVEpzild0Xe-mTUJ_Dz4yhDDJ0I6NqE-R8Qksaybuu4LrbbmrF8pXxWyTqnwC/s1600/2015-03-14+12.48.00.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmENzjrDSOtG3QOLjm1yIng_-sRqIUMfPPVs21zn4HUwU80GfSSqk9SKT9rInFu1hWXzZUaGcY8E2to18oVEpzild0Xe-mTUJ_Dz4yhDDJ0I6NqE-R8Qksaybuu4LrbbmrF8pXxWyTqnwC/s1600/2015-03-14+12.48.00.jpg" height="320" width="179" /></a></b></div>
<br />
250g butter, chopped<br />
2 tsp grated lemon rind<br />
2 tsp grated lime rind<br />
180g white chocolate<br />
1 1/2 cups castor sugar<br />
3/4 cup milk<br />
1 1/2 cups plain flour<br />
1/2 cup self raising flour<br />
2 eggs<br />
<br />
<u>Coconut Ganache</u><br />
140ml coconut cream<br />
360gm white chocolate<br />
1tsp grated lemon rind<br />
1tsp grated lime rind<br />
<br />
<b>Method</b><br />
Preheat oven to 150 degrees (fan forced). Grease deep 20cm round cake pan and line base with baking paper.<br />
Stir butter, rinds, chocolate, sugar and milk in medium saucepan over low heat until smooth. Transfer to a large bowl and cool for 15 minutes.<br />
Stir sifted flours and eggs into mixture; pour into pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yMNzJiLSveS_1hVyJxouRNG3B5vm670n8kzzRdjiFCW7iyIq2fogNywxdpx4y_pxHyDzojHcgfk83ltwfDxULYJh7cuVvPZB1Mct5KrfbXcwcDj41EN14gaN6MYSQIIcTdR0Vh2mMEtx/s1600/2015-03-14+13.17.30.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yMNzJiLSveS_1hVyJxouRNG3B5vm670n8kzzRdjiFCW7iyIq2fogNywxdpx4y_pxHyDzojHcgfk83ltwfDxULYJh7cuVvPZB1Mct5KrfbXcwcDj41EN14gaN6MYSQIIcTdR0Vh2mMEtx/s1600/2015-03-14+13.17.30.jpg" height="200" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioj7yTGczebu_fmgn8qWqqdsl19m1jltNE3_gK5ORpJDdCvGxqIPl8bGcwbhwpclz6_QhEiH6lbPi5cuaTyFotsfcpAct7fdkJMl_kVlJbiATIhfeJzaj-zNmTro_i8SpqY6Dshi1BZzXM/s1600/2015-03-14+13.23.24.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioj7yTGczebu_fmgn8qWqqdsl19m1jltNE3_gK5ORpJDdCvGxqIPl8bGcwbhwpclz6_QhEiH6lbPi5cuaTyFotsfcpAct7fdkJMl_kVlJbiATIhfeJzaj-zNmTro_i8SpqY6Dshi1BZzXM/s1600/2015-03-14+13.23.24.jpg" height="200" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UWd-E6U6HJ0VsRTJd08x06s-M82pvEWhGbpN-n6LA54eAztc_Z3pu73WAhzdo_XkNcx3MSNpPWnXW0RpC2PYx6VJ7BLzfHyMssptBXVIY6B8uCm4PzJ-CzHdkxlFhqjYPw_y4tf5djN0/s1600/2015-03-14+13.19.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UWd-E6U6HJ0VsRTJd08x06s-M82pvEWhGbpN-n6LA54eAztc_Z3pu73WAhzdo_XkNcx3MSNpPWnXW0RpC2PYx6VJ7BLzfHyMssptBXVIY6B8uCm4PzJ-CzHdkxlFhqjYPw_y4tf5djN0/s1600/2015-03-14+13.19.01.jpg" height="200" width="112" /></a></div>
<br />
Bake cake for 1 hour and 40 minutes. Cool cake in pan.<br />
Meanwhile make ganache.<br />
Turn cake, top-side up, onto serving plate; spread ganache over cake and serve.<br />
<br />
<u>Coconut Ganache</u><br />
Bring coconut cream to the boil then remove from heat. Add chocolate and rind to the pan and stir until chocolate has melted and mixture is smooth.<br />
Cover and refrigerate until ready to ice cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoKUYDfDoOURy-2XIM_4qbaWxT3YNUcJ0pe0v1oraFkg1cNz0oLBLyKEAZyJhtBBhyZ5RRuZUHRXeMkQui_3Y6sJ_Xkpgg6bjxkG_2yCLlP4rkklRgNjl1DKq1bCwsR7PCTrj50-YNW8V/s1600/2015-03-14+17.15.25.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoKUYDfDoOURy-2XIM_4qbaWxT3YNUcJ0pe0v1oraFkg1cNz0oLBLyKEAZyJhtBBhyZ5RRuZUHRXeMkQui_3Y6sJ_Xkpgg6bjxkG_2yCLlP4rkklRgNjl1DKq1bCwsR7PCTrj50-YNW8V/s1600/2015-03-14+17.15.25.jpg" height="200" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmXQbbVhX3uKR2my7kCKUHcHetTJ5w6RlulBnllleVZgidkrPN1ug41v4z26C8LAsutb-GlwxvDoF1RhirOLNwBW8ZYYI2yqEcffcrXznAcF9iOgES_VYK-Jpgs2eb0s7RgdWvHmqOb_c/s1600/2015-03-14+17.10.31.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmXQbbVhX3uKR2my7kCKUHcHetTJ5w6RlulBnllleVZgidkrPN1ug41v4z26C8LAsutb-GlwxvDoF1RhirOLNwBW8ZYYI2yqEcffcrXznAcF9iOgES_VYK-Jpgs2eb0s7RgdWvHmqOb_c/s1600/2015-03-14+17.10.31.jpg" height="200" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91XxRGi8IZDi7Mxh9hqxzJ3DJ_uhl035ySgcC-IoiMv8Dg-BcBLSe-hBjCoZCO2GzRBSanxLBD7thZU5CuNYFFu_HtYikodZ0MmxC4nWEKUDR94ePtXUtE2tP3959HEcwtkKwVZn6cLSp/s1600/2015-03-14+17.13.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91XxRGi8IZDi7Mxh9hqxzJ3DJ_uhl035ySgcC-IoiMv8Dg-BcBLSe-hBjCoZCO2GzRBSanxLBD7thZU5CuNYFFu_HtYikodZ0MmxC4nWEKUDR94ePtXUtE2tP3959HEcwtkKwVZn6cLSp/s1600/2015-03-14+17.13.01.jpg" height="200" width="112" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9GTct2M2OC_QtHBmIwpMnNRetWnyOk46wPNtaXgTbnfoCClAQFwJwuIJHfx3r8cds4zuAv81qi3P7QTmEUlpNhMuV3PsqyKPHvjvfAgd0VdoK5hlyWNzhXyzGoDyqurYuhQlbFXsZcn0/s1600/2015-03-14+22.04.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9GTct2M2OC_QtHBmIwpMnNRetWnyOk46wPNtaXgTbnfoCClAQFwJwuIJHfx3r8cds4zuAv81qi3P7QTmEUlpNhMuV3PsqyKPHvjvfAgd0VdoK5hlyWNzhXyzGoDyqurYuhQlbFXsZcn0/s1600/2015-03-14+22.04.33.jpg" height="310" width="320" /></a></div>
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Tasted delicious. Would make again</div>
<br />Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-4967352098609265142014-07-27T20:13:00.004-07:002014-07-27T20:21:24.094-07:00Pork meatballs with hokkien noodles in a hot and sour broth<div class="separator" style="clear: both; text-align: center;">
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<b></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOTTHpEBEdsEvFLwpkSozVJb4iiieqkxFYHF9JZJOJGWvHSW-6HSOVoDmY86zg1t3x5F5drKOhDlXFO37ceZyldRSG3lvL0oGZ0oBsBtlwAVLY5z-9379gSez6PyE1Z0trA6oaocNwDY6/s1600/blogger-image-1152499383.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOTTHpEBEdsEvFLwpkSozVJb4iiieqkxFYHF9JZJOJGWvHSW-6HSOVoDmY86zg1t3x5F5drKOhDlXFO37ceZyldRSG3lvL0oGZ0oBsBtlwAVLY5z-9379gSez6PyE1Z0trA6oaocNwDY6/s1600/blogger-image-1152499383.jpg" height="200" width="150" /></a><b>Ingredients</b><br />
<br />
500g pork mince<br />
2tsp cornflour<br />
1cm piece fresh ginger<br />
1 garlic clove<br />
<span style="text-align: right;">1 egg</span><br />
<span style="text-align: right;">1tsp coriander stalks</span><br />
2-3 shallots<br />
1 red birds eye chilli<br />
dash fish sauce<br />
<div class="" style="clear: both;">
1 litre chicken stock</div>
<div class="" style="clear: both;">
1tbs oyster sauce</div>
<div class="" style="clear: both;">
1 star anise</div>
<div class="" style="clear: both;">
1 garlic clove</div>
<div class="" style="clear: both;">
2 shallots</div>
<div class="" style="clear: both;">
1/4 cup light soy sauce</div>
<div class="" style="clear: both;">
1/4 cup rice wine vinegar</div>
<div class="" style="clear: both;">
1 tsp salt</div>
<div class="" style="clear: both;">
1 tsp white pepper</div>
<div class="" style="clear: both;">
Zucchini, finely sliced</div>
<div class="" style="clear: both;">
Hokkien noodles</div>
<div class="" style="clear: both;">
Thai basil leaves</div>
<div class="" style="clear: both;">
Coriander</div>
<div class="" style="clear: both;">
<b><br /></b>
<b>Method</b></div>
<div class="" style="clear: both;">
<br />
Place pork, ginger, garlic, egg, coriander stalks, shallots, chilli and fish sauce into a food processor and blitz until all combined.</div>
<div class="" style="clear: both;">
<br />
Place in the fridge to cool and firm up. Once firm, roll into balls and place back into the fridge until ready to cook.</div>
<div class="" style="clear: both;">
<br />
Combine stock, oyster sauce, star anise, garlic and shallots and cook over high heat to reduce down.</div>
<div class="" style="clear: both;">
<br />
In a seperate pan, combine the soy sauce, vinegar, salt and white pepper. Bring to the boil and then add to you stock mixture. You may not need to add all so add to taste.</div>
<div class="" style="clear: both;">
<br />
Cook meatballs in peanut oil.</div>
<div class="" style="clear: both;">
<br />
<br />
Prepare Hokkien noodles as per packet instructions.<br />
<br />
Place noodles in bowls, place meatballs on top of noodles and then pour in your broth. Add sliced zucchini, basil leaves and coriander as garnish and serve. </div>
Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-53974187282721642442013-10-30T04:01:00.000-07:002013-10-30T04:01:38.470-07:00Red wine<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D2n-i7vZbZ4lx0RWSCzyPJ4QVgX6lt6ACBNpI15bDRU0P3vdAFCwEjiyu3CQCbBkK0U-Eod6LTpAyCef1phQF3Koy2fxNSakvGLFM1UVtJZndIihhQgbtwluFn8YmTpMTu821UZbUIUv/s1600/2013-10-30+18.54.51.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D2n-i7vZbZ4lx0RWSCzyPJ4QVgX6lt6ACBNpI15bDRU0P3vdAFCwEjiyu3CQCbBkK0U-Eod6LTpAyCef1phQF3Koy2fxNSakvGLFM1UVtJZndIihhQgbtwluFn8YmTpMTu821UZbUIUv/s200/2013-10-30+18.54.51.jpg" width="150" /></a></div>
Red wine is a big weakness of mine. I just love to enjoy a glass at the end of a busy day. My favourite blend is a shiraz grenache. I'm not a wine connoisseur so I'm not sure what it is about the blend but I just love it. Can't go wrong I say.<div>
<br /></div>
<div>
Anyway I'm always trying to find new wines and this week I came across a WA wine called 'Red Right Hand'. It's from Vinaceous winery in Margaret River. I haven't been to the winery before but will definitely be stopping by next time I'm down there.</div>
<div>
<br /></div>
<div>
Really enjoyed this wine. It cost about $24 from 1st Choice Liquor. I'll be buying it again </div>
Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-56745540335950974262013-09-26T05:59:00.000-07:002013-09-26T05:59:26.568-07:00Sri Lankan Fish CutletsOne of my earliest food memories is of eating Sri Lankan fish cutlets when I was a kid. My family had Sri Lankan friends and I remember going there all the time and the smell of the spices and the food which took over their house was amazing. It's something I will never forget. Anyway apart from the amazing smell, I remember the fish cutlets and it is something that I think about often.<div>
<br /></div>
<div>
Finally I decided that I had to try and make them so I searched the net and found a couple of recipes that I like the sound of and I ended up blending the two. The result - amazing fish cutlets. Oh I'm a happy lady.</div>
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<br /></div>
<div>
I could go for having more chili in them but the way I made them was probably good for anyone to eat - perhaps even my little 3 year old. I'll give her one tomorrow and see what she thinks.</div>
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<br /></div>
<h4>
</h4>
<b><span style="font-size: large;">Sri Lankan Fish Cutlets</span></b><br />
<h4>
<u><br /></u></h4>
<h4>
<u>Ingredients:</u></h4>
<div>
1 large tin Tuna (or salmon)</div>
<div>
2 medium size potatoes (boiled)</div>
<div>
1 large onion, finely chopped</div>
<div>
2 green chili, finely chopped</div>
<div>
2tsp minced garlic</div>
<div>
1/2 tsp mustard seeds</div>
<div>
1/2 tsp fennel seeds</div>
<div>
1/2 tsp cumin seeds</div>
<div>
1 sprig curry leaves </div>
<div>
1/2 tsp turmeric</div>
<div>
1tsp curry powder</div>
<div>
1 lime</div>
<div>
breadcrumbs</div>
<div>
2 eggs, whisked</div>
<h3>
<u><br /></u></h3>
<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDxlrsp36JyFY1LwbN5-PugcjUwQ0GXAC0eYNW04vczVDeQh41DcXaTL2SjKEaTkfe44t8atLmo_S_1MYwExusZFfLhUHLvYKF2z2mCGbsaLdJuKZSFiPI0s6vncs4VZu7HDG2ts96Fm1/s1600/2013-09-26+20.01.55.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDxlrsp36JyFY1LwbN5-PugcjUwQ0GXAC0eYNW04vczVDeQh41DcXaTL2SjKEaTkfe44t8atLmo_S_1MYwExusZFfLhUHLvYKF2z2mCGbsaLdJuKZSFiPI0s6vncs4VZu7HDG2ts96Fm1/s200/2013-09-26+20.01.55.jpg" width="149" /></a><u>Method:</u></h4>
<div>
Peel, boil and mash potatoes and set aside.</div>
<div>
Heat pan with a little peanut oil and quickly fry the mustard, fennel, cumin seeds and curry leaves until the mustard seeds start popping and the . Remove from the pan and grind up in mortar and pestle.</div>
<div>
Heat about 2tbs peanut oil in the pan and add onion, chili and garlic until soft. Season with some salt and pepper.</div>
<div>
Add spices to the pan along with the drained tuna, turmeric powder, curry powder, the juice from 1 lime and the mashed potato. Combine well and set aside to cool.</div>
<div>
Roll mixture into small balls (bit smaller than a golf ball), make sure they are rolled smoothly as if there are any cracks, they will split apart in the deep fryer.</div>
<div>
Coat with the whisked egg and cover in the breadcrumbs before putting into the deep fryer at about 170*C until golden</div>
<div>
<u><br /></u></div>
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Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-54961256593895088992013-09-23T20:34:00.000-07:002013-09-23T20:34:06.910-07:00Choc chip, Date and Oat SliceI absolutely love this recipe. My waist line on the other hand isn't such a fan. I make this one with my daughter as the recipe doesn't require any electric beating or stove top cooking so it's super easy, thrown all the ingredients in and stir until combine. Easy Peasy and the result is an amazing homemade slice or if you want, muesli bar.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfPW6aDxEb_OaAYOCdK4EZH2Nms9h_JgaUFeFhrprsa_cVa8scdpUJ-xoDvaw7PSIzrS2OyB4PnsyXUaLO5fv3ifinuWLl8IXmKygzT-JZpyjszE4LMPxpSNtEEg9HKT1mgQap7gvaTG0/s1600/2013-09-24+11.21.45.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfPW6aDxEb_OaAYOCdK4EZH2Nms9h_JgaUFeFhrprsa_cVa8scdpUJ-xoDvaw7PSIzrS2OyB4PnsyXUaLO5fv3ifinuWLl8IXmKygzT-JZpyjszE4LMPxpSNtEEg9HKT1mgQap7gvaTG0/s320/2013-09-24+11.21.45.jpg" width="320" /></a><br />
Ingredients:<br />
<br />
Melted butter to grease<br />
1/2 cup self raising flour<br />
1/2 cup plain flour<br />
1 cup rolled oats<br />
2/3 cup desiccated coconut<br />
2/3 cup firmly packed brown sugar<br />
2/3 cup dates (or any dried fruit of your choice)<br />
1/2 cup choc bits<br />
12g butter, melted and cooled<br />
1 egg, lightly whisked<br />
<br />
Method:<br />
<br />
Preheat over to 180 degrees. Grease 17x27cm slab pan with melted butter to lightly grease. Line with backing paper.<br />
Sift the combined flours into a bowl. Add the oats, coconut, sugar, dates and choc bits and stir to combine.<br />
Make a well in the centre and add the melted butter and egg.<br />
Use a wooden spoon to stire until well combined.<br />
Spoon mixture into prepared pan and use the back of a spoon to smooth the surface.<br />
Bake in preheated over for 20 minutes or until golden brown and firm to touch.<br />
Remove from oven and set aside to cool completely.<br />
Cut and serve or keep in air tight container.<br />
<br />
Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-81892880375877425422013-06-11T18:09:00.002-07:002013-06-11T18:09:44.575-07:00Char-grilled sirloin steak with peppercorn and whiskey sauce and crispy potato and gruyere dominoesSo this was the recipe I tried out most recently from the current Donna Hay magazine. Not much to be said - I didn't like the sauce. To be honest I'm not much of a sauce person when it comes to steak - I much prefer to just taste the flavour of the meat. The sauce had an odd flavour to it. The crispy potato and gruyere dominoes were really nice and I would definitely make them again. I added more cheese than the recipe said but not too much more. I won't even bother putting down the recipe for the sauce as I would never make it again but here is the recipe for the potatoes which are nice and easy to do and something a bit different.<br />
<br />
<b>Crispy Potato and Gruyere Dominoes</b><br />
<b><br /></b>
<a href="http://www.bonappetit.com/images/magazine/2011/10/Roasted_Domino_Potatoes_646.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="141" src="http://www.bonappetit.com/images/magazine/2011/10/Roasted_Domino_Potatoes_646.jpg" width="200" /></a>1kg large starchy potatoes, peeled and thinly sliced<br />
50g unsalted butter, melted<br />
1/2 cup finely grated gruyere<br />
sea salt flakes<br />
<br />
<u>Preparation</u><br />
<u><br /></u>
Preheat oven to 200degrees. Cut the potato slices into 8cm x 5cm rectangles. Place in a large bown with the butter, cheese and salt and toss to combine. Place potato slices, overlapping by 1cm, on a baking tray lined with non-stick baking paper. Repeat with the remaining potato. Bake for 30-35 minutes or until golden and crisp.<br />
<br />Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-49046509686564233422013-06-03T01:34:00.000-07:002013-06-03T03:50:51.322-07:00Five-spice roasted pork with pumpkin puree and quince glaze (Donna Hay)<span style="font-family: Arial, Helvetica, sans-serif;">I am loving pork at the moment so I was excited to try this dish. I enjoyed it but next time would add more five-spice to the pork as I didn't think the flavour came through enough. I also wouldn't have as much pumpkin. I like the pumpkin with the dish but I think only a very small amount as I just felt it was all very wet. I absolutely loved the quince glaze and would save this recipe for if I was ever making duck as I'm certain they would go as well together as the quince glaze did with the pork. All in all I loved it but would tweak it a bit next time round.</span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1kg blue kent pumpkin, skin on and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbs olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sea salt and cracked black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1.5kg boneless pork belly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1tbs sea salt flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1tsp chinese five-spice powder</span><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">quince glaze</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g quince paste, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup apple cider vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chicken stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Preparation</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDM7e9QmE_uR47uMnwh_HCk5VD6eMWX8O1AituN20NykBowNTDX4gneL5jlxT8XnI9tOUiFEGvcasbt_fcTfrq58gD_KXbdTtb1OTjr6r1IEUDJ48nP071_c_31ZoboPc5fGM8Xxt_w6j/s1600/2013-06-02+14.20.40.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDM7e9QmE_uR47uMnwh_HCk5VD6eMWX8O1AituN20NykBowNTDX4gneL5jlxT8XnI9tOUiFEGvcasbt_fcTfrq58gD_KXbdTtb1OTjr6r1IEUDJ48nP071_c_31ZoboPc5fGM8Xxt_w6j/s200/2013-06-02+14.20.40.jpg" width="149" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 200 degrees. Place the pumpkin on a baking tray, drizzle with 1tbs of the olive oil and sprinkle with the cinnamon, salt and pepper. Roast for about an hour or until golden and tender. Scoop the pumpkin from the skin, place in a food processor and process until smooth. Set aside and keep warm.</span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reduce oven temperature to 180 degrees. Using a small sharp knife, score the pork skin at 1cm intervals. Make sure that you do not cut into the meat as this prevents the skin from crackling.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq_ODp_s2lw8RR5bA5a3npp-rCy1FGjdw54HnmXQsUOmHisXwemcuT05l_fTdOmSy8c_RKk_zqwbGlxSJNGmOpN9_ebfSTWOSAwUECBXK3Wi8zXsaS71SZesFA70g1fFIlicWxQYxM_BS/s1600/2013-06-02+15.59.12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq_ODp_s2lw8RR5bA5a3npp-rCy1FGjdw54HnmXQsUOmHisXwemcuT05l_fTdOmSy8c_RKk_zqwbGlxSJNGmOpN9_ebfSTWOSAwUECBXK3Wi8zXsaS71SZesFA70g1fFIlicWxQYxM_BS/s200/2013-06-02+15.59.12.jpg" width="149" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Please 1tsp of salt and the five-spice in a bowl and mix to combine. Rub the meat with the five-spice salt and rub the skin with the remaining olive oil and salt. Place the pork, skin-side down, in a baking tray and roast for 1 hours 30 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Increase the oven temperature to 220 degrees. Turn the pork and roast for a further 25-30 minutes or until the skin is golden and crispy and the meat is tender.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4M2-CbRfFEYEGcjQAfT8iVK9QzGq6DeQnIGaYthssNxy7lOT3pGRpVbs8KjHzyfz7S7XlpHBaB9PS6zmIA0UBCrxvY2I4ruxVJH57lfxTxysDOBxd7hi8ZZDvMfFr-uX1o0C035DYMfua/s1600/2013-06-02+14.28.31.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4M2-CbRfFEYEGcjQAfT8iVK9QzGq6DeQnIGaYthssNxy7lOT3pGRpVbs8KjHzyfz7S7XlpHBaB9PS6zmIA0UBCrxvY2I4ruxVJH57lfxTxysDOBxd7hi8ZZDvMfFr-uX1o0C035DYMfua/s200/2013-06-02+14.28.31.jpg" width="149" /></a><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;">While the pork is cooking, make the quince glaze. Please the quince, sugar, vinegar and stock in a small saucepan over medium heat and cook, stirring occasionally for 3-4 minutes or until the quince is dissolved. Increase heat to high, bring to the boil and cook for 4-5 minutes or until thickened slightly. Divide the pumpkin puree between places, top with sliced pork belly and spoon over the quince glaze to serve.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVhezDpSFgl9g_KaNBfT6e7VJDohJCeFlfjxoSldqzK6wu_Z_PxeWzhfHFhCmAS48PqRMfTPVhaFGavbN8PlnwbjJTFO3tMcoRDxSS5gsggQiiQPgRqb9M4TFI-U1Iiv5j2uGLn84NB-9/s1600/2013-06-02+19.49.09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVhezDpSFgl9g_KaNBfT6e7VJDohJCeFlfjxoSldqzK6wu_Z_PxeWzhfHFhCmAS48PqRMfTPVhaFGavbN8PlnwbjJTFO3tMcoRDxSS5gsggQiiQPgRqb9M4TFI-U1Iiv5j2uGLn84NB-9/s200/2013-06-02+19.49.09.jpg" width="149" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Serves 4.</span>Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-28240826431538679282013-05-29T18:19:00.000-07:002013-05-29T18:27:12.971-07:00Licorice Parfait with lime syrup<div>
<span style="font-family: Arial, Helvetica, sans-serif;">This is one of my favourite desserts at the moment. I stumbled across it one day when I had a craving for a licorice dessert. I had never made one before. I hit google and found this one by Luke Mangan. It has since become my signature dessert. It's great for guests because it's quite easy to make, you make it in advance and they are wowed every time.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://food.ninemsn.com.au/img/restaurantrecipes/licorice_parfait_200x150.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://food.ninemsn.com.au/img/restaurantrecipes/licorice_parfait_200x150.jpg" width="200" /></a></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><b>Ingredients</b></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><b><br /></b></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><u>Lime syrup</u></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">250g sugar</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">250ml water</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">juice and rind of 1 lime</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">lime segments, pith and pips removed</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><u><br /></u></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><u><br /></u></span></span>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><u><br /></u></span></span>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><u>Licorice Parfait</u></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">200ml cream</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">50g licorice</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">2 free range eggs</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">1 egg yolk</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">2 tsp glucose</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">60g sugar</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">2 tbs pernod (licorice liqueur)</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><b>Preparation</b></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">For the lime syrup, bring the sugar and water to the boil, stirring to ensure the sugar is dissolved. Remove from heat and add the lime juice and the rind to taste. Stir well and refrigerate.</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">For the licorice parfait, in a small saucepan combine the cream and licorice and heat gently, without boiling, until the licorice is very soft. Blend the mixture in a food processor until well combined and pour through a fine sieve to strain out the tine pieces of licorice. Set aside to cool.</span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">In a stainless steel bowl over a large saucepan of gently simmering water, make a sabayon by whisking together the eggs, yolk, glucose, sugar and pernod until the mixture turns pale and fluffy. Have a bowl of ice at the ready and once mixture turns pale and fluffy, remove from heat and place the bowl on the ice. Continue to whisk until it cools a little (this will stop the mix from scrambling). Fold half of the sabayon into the licorice mixture. Once combined, fold in the remaining sabayon until well combined. Pour into individual moulds, or a log shaped tin and freeze.</span></span></div>
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<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, Verdana, Helvetica;"><span style="font-size: 14px; line-height: 16px;">To serve, lower the moulds into hot water for only a few seconds before turning out the parfait. You can either pour over the lime syrup, or serve it on the table in a jug. Garnish with lime segments.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0tag:blogger.com,1999:blog-5040620995836823084.post-34123937010749205462013-05-28T22:07:00.001-07:002013-05-28T22:07:20.037-07:00Roasted Green Chicken Curry (Donna Hay)<br />
<span style="font-family: inherit;">My mum, sister and I have decided that we will make a recipe out of the current Donna Hay magazine each week. We take turns to choose what we are all going to cook. Last week was the first round and my sister chose Roasted Green Chicken Curry. I hadn't heard of roasting a curry before but I gave it a go and I was really impressed. The chicken was cooked beautifully - so juicy and tender and the flavours were all there. The only thing I would do differently in future would be to add a bit more chilli - just needed a bit more of a kick for me. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Next time I make it I think I'll make a double batch of the curry paste so that it is ready and on hand for if I ever want to make the curry. Making the paste was probably the most time consuming part of this dish so to have some stored in the fridge, would mean an easy but beautiful week day dinner.</span><br />
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<ul style="font-weight: bold; margin: 0px; padding: 0px;">
<li style="list-style: none outside none; margin: 0px; padding: 3px 0px;"><b><span style="color: #cccccc; font-family: inherit;">Roasted Green Chicken Curry</span></b></li>
</ul>
<br />
<br />
<a href="https://www.donnahay.com.au/images/content-images/green-chicken-curry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://www.donnahay.com.au/images/content-images/green-chicken-curry.jpg" width="150" /></a><b><span style="font-family: inherit;"><br /></span></b><br />
<span style="font-family: inherit;">1 x 400ml can coconut milk</span><br />
<span style="font-family: inherit;">2 tbs fish sauce</span><br />
<span style="font-family: inherit;">1 tbs finely chopped palm sugar</span><br />
<span style="font-family: inherit;">4 Kaffir lime leaves</span><br />
<span style="font-family: inherit;">1 stalk lemongrass, bruised</span><br />
<span style="font-family: inherit;">8 x 220g bone in chicken thighs, skin on and trimmed</span><br />
<span style="font-family: inherit;">Sea Salt flakes</span><br />
<span style="font-family: inherit;">2 tbs lime juice</span><br />
<span style="font-family: inherit;">sliced baby cucumbers and baby herbs, to serve</span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;"><br /></span></u>
<u><span style="font-family: inherit;">Green Curry Paste</span></u><br />
<span style="font-family: inherit;">2 tbs coriander seeds</span><br />
<span style="font-family: inherit;">1 tsp cumin seeds</span><br />
<span style="font-family: inherit;">1/4 tsp white peppercorns</span><br />
<span style="font-family: inherit;">3 long green chillies, roughly chopped</span><br />
<span style="font-family: inherit;">2 eschalots (french shallots), roughly chopped</span><br />
<span style="font-family: inherit;">4 cloves garlic, roughly chopped</span><br />
<span style="font-family: inherit;">2cm piece (10g) fresh turmeric, peeled and roughly chopped</span><br />
<span style="font-family: inherit;">2 tbs coriander root, chopped</span><br />
<span style="font-family: inherit;">6cm piece (30g) fresh galangal, peeled and roughly chopped</span><br />
<span style="font-family: inherit;">4 kaffir lime leaves, shredded</span><br />
<span style="font-family: inherit;">1 stalk lemongrass, white part only, sliced</span><br />
<span style="font-family: inherit;">1/2 tsp shrimp paste</span><br />
<span style="font-family: inherit;">2 tbs peanut oil</span><br />
<span style="font-family: inherit;"><br /></span>
<u><span style="font-family: inherit;">Method</span></u><br />
<span style="font-family: inherit;"><br /></span>
<span style="line-height: 18px;"><span style="font-family: inherit;">To make the green curry paste, heat a small frying pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden. Place in a small food processor and process until ground. Add the chilli, eschalot, garlic, turmeric, coriander root, galangal, lime leaves, lemongrass, shrimp paste and oil and process, scraping down the sides of the bowl, until smooth. Makes 1 cup (250ml). </span></span><br />
<span style="line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="line-height: 18px;"><span style="font-family: inherit;">Preheat oven to 180°C (350°F). Place the curry paste, coconut milk, fish sauce, sugar, lime leaves and lemongrass in a deep-sided medium baking tray and mix to combine. Rub the chicken with salt and place, skin-side up, in the baking tray. Cover with aluminium foil and roast for 1 hour. Increase the temperature to 200°C (400°), remove the foil and roast for a further 35–40 minutes or until the chicken is cooked through and the skin is crispy. Use a metal spoon to skim any fat from the surface of the sauce and stir through the lime juice. Top with the cucumber and baby herbs to serve. Serves 4</span></span><br />
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Anonymoushttp://www.blogger.com/profile/08959278079583673582noreply@blogger.com0