Spicy Chicken

I had this delicious chicken dish at my aunty’s house whilst in Melbourne over Christmas, and immediately had to try it myself when I got home. It did not disappoint, and was fabulous served with a light and refreshing Cucumber & Dill Salad and some steamed broccolini.

This salad was amazing! I did it exactly as the recipe stated, and bought a piece of Danish feta to sprinkle over the top as I thought this would be a great addition to the flavours of cucumber, dill and zucchini – however, I completely forgot until we’d finished eating, that the feta was still sitting in the fridge waiting to be used! Oh well, I’ll try that idea next time, as I fully intend to make this salad again.

You can use whatever chicken pieces you like – I love drumsticks, and they’re great for picking at cold the next day. This would be a great picnic dish too.

My quantities are double the original, so increase/decrease accordingly as you see fit!

Aunty Helen’s Spicy Chicken

1 tbsp olive oil

8 chicken drumsticks

Spice Rub:

2 tsp salt

4 tsp sugar

2 tsp ground pepper (I had a jar of ground pepperberries so used that)

2 tsp ground ginger

2 tsp curry powder

2 tsp dry mustard powder

Sauce:

6 tbsp mango or lemon chutney

2 tbsp light soy sauce

2 tbsp worcestershire sauce

a splash of white wine

Combine spice mixture and coat chicken in it (I placed it all in a plastic bag to shake it around easily). Leave for at least 1 hour (overnight is good) in the fridge.

Heat the olive oil in a pan and brown the chicken on all sides. Place in a casserole or baking dish.

Combine remaining ingredients in a small saucepan, and bring to a simmer over low heat.

Spoon over the chicken pieces.

Cover with foil or lid and bake at 180C for 40 minutes.

Remove foil/lid and cook, uncovered for a further 20 minutes.

Happy Summer Fooding!

Failures…..

Crappy Cake!

It hasn’t been a great week for me as far as successful new recipes goes……I made an apple & pecan cake in the bread machine, which as you can see just did not want to come out of the machine! This is the first time I’ve ever had something stick like this – it was not saveable at all and went in the bin. I could have broken it up and used it in something I suppose, but I’m not a sweet eater and was not going to have the opportunity any time soon so it would have gone stale and horrible.

Then I made these Parmesan Zucchini Strips. They worked well theoretically, but just didn’t taste overly fabulous – the coating was yummy, but the zucchini inside really was just mush and pretty tasteless.

They do look good though, right? I ate some cold the next day and they were just soggy “things”. I think the concept would work much better with something a bit firmer, like sweet potato or carrot. I’ll try the idea again, but not with zucchini.

I have also failed with some easy choc hazelnut muffins recently……but I’m determined to get those right, so I will show you the failure photos when I can also show you the good ones!

Happy Non-Failed Fooding!

Zucchini Bread (Cake?)

It’s interesting that carrot cake is always cake, but banana cake and zucchini cake are often called breads. The ingredients for all of these are very similar, but we never say carrot bread (or beetroot bread!) do we! I think they’re all really cake, because bread in my view is generally a savoury thing. But who am I to argue with the masses…….

Anyway I came across this great looking zucchini “bread” recipe a couple of weeks ago via a Food.com e-newsletter, and decided to make it for morning tea at work, last week. As I had successfully made my usual carrot cake in the bread machine the week before, I looked at the zucchini bread ingredients and thought hmmmmm they’re very similar in quantity etc. so I’ll do this one in the bread machine too.

It worked, but it was not as moist as the carrot cake, so I think this one would be better eaten straight after cooking (I made it the night before taking it to work). Also it didn’t rise quite as much and I think would have been better on the medium crust setting, which would have baked it about 8 minutes longer. It was good enough to be a “keeper” though, so I will change the baking time slightly next time.

Below is my bread machine version for 1 cake – if you want to do it the original, oven way, here is the website I got it from – which is in fact quantities for 2 loaves.

The Ultimate Zucchini Bread (CAKE!!)

In order, place the following ingredients in bread machine bowl:

2 eggs

1/2 cup sugar

1/4 cup vegetable oil

1/2 cup walnuts, coarsely chopped

1 1/4 cups grated zucchini

1 tbsp orange zest, grated

1/2 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/8 tsp ground cloves

1 3/4 cups plain flour

1 tsp baking powder

1/4 tsp bi-carb soda

1/2 tsp salt

Bake on bread machine’s Cake setting, with Medium crust and 750gm loaf settings.

If you’re feeling like a more savoury bread, try this lemon & dill bread, also in the bread machine. I made this again recently and we had it at work with apricot & almond cream cheese on top – a great combination with the bread flavours.

Happy Fooding!

Barley Risotto

I’ve been quiet….I’ve been away in Brisbane at the Koala Convention embroidery conference…..I’ve been busy working a lot……and life just takes over sometimes.

I also haven’t been cooking much, or at least not cooking things I haven’t already shared with you. I did make this yummy barley risotto in my crockpot last week – the recipe is from a magazine and was not stipulated for slow cooking, but I wanted to throw it in before I went to work and see how it turned out. It was pretty good actually, and certainly very easy. The only downside was, the leftovers weren’t that satisfactory – I had a serving cold for lunch, and a serving heated up for dinner, and in both cases it was kind of gelatinous. I have no idea what’s in barley that makes this happen but anyway it wasn’t the best from a texture/presentation point of view. Tasted okay though and certainly the original cooking was great.

Barley Risotto

1 leek, thinly sliced

1 cup pearl barley

4 cups chicken stock (I use Massell brand which is vegetarian, gluten-free etc)

2 small or 1 large zucchini, chopped

1 bunch asparagus, chopped

100 gms green beans, cut into 3cm pieces

cracked pepper, to taste

grated parmesan cheese, to serve

Add all ingredients to crockpot except parmesan.

Cook on LOW for 8 hours. Serve in individual bowls topped with parmesan to taste.

Happy Fooding!

I’m Back!

Well, I’m now back home after my amazing UK trip. Already planning for next year’s…..which means tightening the belt and saving hard.

I really struggled to find time to post whilst away, and wasn’t cooking anyway, although I did have some fabulous food experiences. I found using WordPress on the iPad quite frustrating, both via the app and via Safari, so a couple of times I started a posting and then gave up in disgust! I will, however get back to normal now, after I get over the time difference, the 30 hours of travel, the unpacking and the washing…..

Waterlily House

I’ve already fired off an email today asking Kew Gardens if they’ll share their Peyton & Byrne Kew Explorer muffin recipe with me. I had a fantastic day at the gardens/palace last Sunday (basically the weather was disgusting most of the time I was there, but the last 2 days were amazing), and I had the foresight to 1) get there at 9.30am when the gates opened, and 2) grab a takeaway sandwich & muffin from one of the great cafes, so that I didn’t have to line up for food later when it got too busy. This was a good move, as I just stopped and ate when I was ready, then continued my explorations (it’s huge!), and when I left at 2.30pm there was a queue of 100m out the gate and down the road, waiting to get in – Londoners do like to make the most of the sun coming out, especially this year when it has been their coldest Spring since 1979.

Queen Charlotte’s Nosegay Garden

I hope the cafe is nice enough to share the muffin recipe with me – it had carrot, zucchini and apple in it, and pumpkin seeds on the top, and was absolutely delicious. Fingers crossed. And no I don’t have a photo to show you, as I had devoured 3/4 of it before I thought of it, and by then it looked too pitiful to take a picture of!

Also in Kew I went through the Georgian kitchens – and met some Youtube cooking stars – which I will tell you about later…..

Happy Holiday Fooding!

 

Zucchini Slice

I know there are a LOT of versions of this yummy quiche dish. It’s such a great standby recipe to whip up when zucchinis are plentiful – lovely cold or hot, cut into squares as an appetizer or in larger serves as a main course. I’ve made versions with carrot or pumpkin in as well, coriander instead of parsley, and I’ved used polenta instead of flour, for a gluten-free version.

This is my “basic” recipe, which comes from my aunt and is the one I’ve been making since Zucchini Slice became trendy about 20 years ago (or longer – don’t know where all those years went).

Zucchini Slice

2 cups grated zucchini

3 spring onions, finely chopped

1 cup grated tasty cheese

1 cup SR flour

1/3 cup olive oil

4 eggs

cracked pepper, to taste

3 tbsp fresh parsley, chopped

Mix all ingredients together in a bowl. Spoon into a 20 x 30cm dish lined with baking paper, and level the top. Bake in 200C (190C for fan forced) for 20-25 minutes, until a light golden colour on top and just firm to touch. Cool in the tin and cut into squares.

Makes 24 appetizer-sized squares.

Happy Fooding!

Veg, Veg & More Veg

I have been lucky enough to be given two separate lots of freshly picked vegetables in the last 10 days – from a friend who works for a distribution centre that is the go-between for markets gardens and supermarkets. Wow, it has been great. Above is the first lot I was given – the second lot was slightly different and included Brussells sprouts, sugar snap peas, carrots, apples, pears and avocadoes as well as more of the above!

Of course I’ve made the most of this bounty, looking for new and old veg-related recipes to use everything up. I made a batch of chargrilled capsicum, which has turned out better than usual simply because the capsicums are so uber-fresh and sweet.

I made a big pot of vegie soup, and one night I threw a heap of vegies on to the bbq, basting them with soy sauce and grilling to perfection. OMG the mushrooms cooked like this tasted divine!

I subscribe to an ezine called Weekend Notes, which sends me a daily roundup of what’s happening in and around Perth, as well as fun activities for kids, easy recipes, restaurant/cafe reviews etc. For a morning tea at work last Friday I made Zucchini Hummus, from Weekend Notes, which came out really well, although mine actually looks a slightly different colour and not as smoothly processed, as the original. A great alternative to a chickpea hummus, and low fat as no oil added apart from the natural oil in the tahini. Mmmmm I love tahini! I made a loaf of fresh bread in the bread machine (thanks machine, for waking me at 4.15am with your loud whirring……) and cut this into squares to serve the hummus with, instead of the usual crackers.

I still have plenty of vegies left, so am thinking something quiche-related and something curry-related might be happening in my kitchen later this week. And I need to find something to make with the apples and pears.

Happy Vegetable Fooding!

Crockpot Vegetable Chilli

Healthy and filling, this slow cooker chilli is the perfect example of the ‘chuck it all in and turn it on’ philosophy that slow cookers are all about. To me, a slow cooker should be about convenience, so the recipes where you still have to saute things on the stove first etc are just not my idea of fun. I want my crockpot to serve my needs, and this chilli suits the slow cooker ideal so well. Plus, it tastes great!

Vegetable Chilli

2 medium zucchini (OR 1 large eggplant), chopped

1 green or red capsicum, chopped

1 medium carrot, peeled & chopped

2 celery sticks, sliced (optional – include leaves as well)

2 brown onions, chopped

425 gm can chopped tomatoes

425 gm can chickpeas, drained & rinsed

2 tsp chilli paste

2 tsp cumin, ground

225 jar salsa (hot)

140 gms tomato paste

425 gm can corn kernels, drained

cracked pepper, to taste

Place all ingredients in crockpot. Cook on LOW for 8 hours. Serve with rice or tortillas.

It doesn’t get much easier than that!

Happy Fooding!

Lemon Zucchini

I love dill – I know it’s a love-it or hate-it herb, and I’m definitely in the love-it camp. To me, it’s a strong flavour like caraway or fennel or cardamom or anise – all of which I love.

Here’s a simple side dish for when zucchini is in season…..this was inspired by The Intolerant Gourmet, Barbara Kafka’s latest book of gluten-free/lactose-free recipes, and is very lemony. I couldn’t get fresh dill – but of course use it if you can get it – it’s a hit and miss herb for me at my local shops.

Lemon Zucchini

1 tbsp olive oil

1 large zucchini, cut into 0.5 cm slices

1/2 tsp dried dill

2 wedges preserved lemon, chopped

1/4 tsp chilli paste

1/4 cup white wine

salt & pepper, to taste

Heat oil in medium pan; add zucchini, dill, lemon and chilli paste, and saute for 2 minutes.

Add wine, salt & pepper, and saute for 10 minutes, stirring often.

Serves 2-3 as a side dish.

Happy Fooding!

Australia Day – Celebrating with Salad

Zucchini Salad

For me, Australia Day is all about the JJJ Hottest 100 music countdown 🙂  So that’s what I did yesterday – pottered around at home, listening to the radio, doing some bobbin lacemaking and making a couple of things to take to an evening bbq.

Perth has a huge fireworks celebration on the Swan River, to end the Australia Day family-oriented festivities.  The bbq was at an apartment in the city, so had a great view and meant no need to be amongst the enormous throngs of people down on the foreshore.

Here is the salad I made to take – easy, light & luscious – perfect for lazy Summer holiday entertaining.

Zucchini Salad

3 large zucchini

2 lemons

2 tomatoes

2 tsp salt

200 gms kalamata olives (pitted) (leave whole if small, or cut in half if large)

1 cup fresh coriander, chopped

splash of extra-virgin olive oil (use a good quality one – support a local small grower)

cracked pepper, to taste

Slice the zucchini very thinly (use a mandolin if you have one).  Finely chop the tomatoes.  Peel one of the lemons and chop the flesh into small segments.  Mix the zucchini, tomatoes, lemon segments, and the juice of the second lemon, in a bowl. Sprinkle with salt, mix well and allow to macerate at room temp for a couple of hours.  Add remaining ingredients, mix together and refrigerate until ready to serve.  Give it a stir and drain off some of the liquid if you feel it is too much, just before serving.

When first mixed

After 2 hours

This recipe is a fascinating example of how salt draws out liquid;  you can see from the above photos, what the mixture looked like when first sliced & put into the bowl, and then 2 hours later.  The zucchini goes sort of crinkly and reduces in size – and you can also see how much more liquid there is in the dish.

I never tell people beforehand, that this is raw zucchini (not that there’s anything wrong with that, but it is generally more usual to eat zucchini cooked) – and they always think it is cucumber – even after they eat it!

I had to catch a train, then a 20 minute walk in the heat, to get to the bbq – all dressed up, wearing a daggy backpack to carry 2 bottles of wine, dry bikkies and a dish of yummy green olive tapenade (don’t worry I will share that recipe later on!)…and carrying a “green bag” with the salad and homemade bread in it.  By the time I got there my shirt was dripping wet at the back, from the pressure of the backpack against it.  I was in dire need of some ice cold liquid refreshment – for recovery purposes, of course.

Happy Fooding!

PS: Congratulations to Angus & Julia Stone, for the song voted in as #1 for 2010, Big Jet Plane 🙂   155,222 people submitted 1.2M votes, and 51% of the top 100 songs were by Australian artists, which is great to see.