Saturday, 30 July 2016

Chicken Wings

3 lb chicken wings, cut at joint (about 40 pieces)
2 tbsp oil
1/2 cup soya sauce
3/4 cup or more pineapple juice
2 cloves garlic
2 tbsp brown sugar
Fresh grated ginger

Heat oven to 375 F.  Dust wings in flour; brown in oil.   Combine ingredients.  Pour over wings.  Bake.  Turn often.  About an hour until tender.

Tuesday, 26 July 2016

Coconut Chiffon Cake

This cake was a big hit with family and friends.  It is light and flavourful without being too sweet.  My only adjustment was that I did not put the shredded coconut in the cake.  From Food and Drink Spring 2016.

2 cups sifted cake flour
1 1/2 cups sugar
2 tsp baking powder
1/4 tsp kosher salt
1/4 cup coconut oil
1/4 cup lukewarm water
1/4 cup coconut milk
6 eggs, separated
1/4 tsp vanilla extract
Finely grated rind of 1 medium orange
3/4 cup finely shredded, sweetened coconut
1/4 tsp cream of tartar

3/4 cup icing sugar
1 tbsp fresh orange juice
1 tbsp coconut milk
1/2 cup flaked or shredded coconut for garnish

  1. Preheat the oven to 350F.
  2. Sift the flour, 2/3 cup sugar, the baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed just to combine.
  3. Place the coconut oil in a small saucepan and place over low heat just to liquefy.  Combine the oil with the 1/4 cup of lukewarm water.
  4. Pour the coconut oil-water mixture, and the coconut milk into the dry ingredients and mix on low speed to combine. Add the egg yolks, vanilla extract and orange rind; mix at low speed only until smooth, stopping once or twice to scrape the sides and bottom of the bowl.  The mixture will be yellow and thick.  Remove the bowl from the mixer and stir in the shredded coconut.
  5. In another bowl, stir together the remaining 2/3 cup sugar and the cream of tartar.  In a clean bowl, with the whisk attachment, whip the egg whites at high speed until frothy.  With the mixer running add the sugar and cream of tartar mixture in a slow stream and continue whipping to form soft peaks.
  6. With a large rubber spatula, fold one quarter of the egg white mixture into the yolk mixture, then fold in the remaining egg whites until completely combined.  The batter should be smooth with no streaks.  Pour into a 10x4 inch ungreased chiffon cake pan.  Bake until the top is golden brown and springs back when touched lightly, about 45 minutes.
  7. Remove cake from oven and turn pan upside down, allowing the cake to cool completely in the pan, to unfold, turn the pan upright.  Run a thin knife around the edge of the pan, then use a skewer to loosen the cake from the centre tube.  Turn the cake out onto a serving plate.
  8. For the glaze, sift the icing sugar into a bowl.  Add the orange juice and coconut milk and whisk to combine.  Pour the glaze over the top of the cake and spread just to the edges.  Dust the sides of the cake with sifted icing sugar if you wish.  The cake will keep for up to 2 days if wrapped well with plastic warp, and stored at room temperature.
Serves 12

Saturday, 23 July 2016

Parmesan Chicken Fingers with Lemon

A great recipe even my youngest will enjoy!

4 large chicken breasts, skinned and boned
2 eggs, lightly beaten
1 1/2 cups fine dry bread crumbs
2/3 cup freshly grated Parmesan cheese
1/2 cup butter (approx)
Lemon Wedges

Cut each chicken breast into strips about 4 inches long and 1/2 inch wide.  Dip each strip into beaten eggs, then into mixture of bread crumbs and Parmesan

In large skillet, melt 1/2 the butter; cook chicken in single layer until crisp, about 3 minutes on each side, adding more butter as necessary.  Drain on paper towels and serve with lemon wedges.  Makes 4 servings.

Wednesday, 20 July 2016

Tiny Tomato Cobbler with Cheese and Chives

Another fabulous creation from Food and Drink Spring 2016.  Lots of flavour here!

6 cups roma grape, cheery, grape or other tiny tomatoes
1 large leek, cleaned and sliced or 1/2 sweet onion, sliced
2 large garlic cloves, minced
2 tbsp olive oil
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp hot chili flakes
Several grindings of black pepper

1/3 cup quick cooking oats
1/2 cup 35% whipping cream
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Pinch of freshly ground black pepper
3 tbsp butter, softened
1/3 cup grated cheddar cheese
2 tbsp snipped chives or finely sliced green onions
1 to 2 tbsp finely grated Parmesan or Asiago Cheese

  1. Preheat oven to 425F.  Place rack below oven centre
  2. Cut about half of tomatoes in half lengthwise; leave smaller ones whole
  3. Saute leeks and garlic in olive oil over medium heat for 5 minutes.  Mix flour with salt, chili flakes and pepper; add to leeks.  Cook 1 minute while stirring.
  4. Add tomatoes, including any juice; stir rapidly to mix well.  Turn into an 8 inch square baking dish or similar size gratin dish.
  5. Soak oats with cream briefly in a mixing bowl.  Combine flour, baking powder, salt and pepper; using hands work in butter.  Mix in cheddar cheese and chives.
  6. Stir in flour mixture into soaked oats until all is wet.  Drop by 6 small, slightly flattened spoonfuls over tomatoes; top with pinches of Parmesan.
  7. Bake for 25 to 30 minutes or until topping is golden brown and tomatoes are bubbling.  Serve hot, ladling juices as well as tomatoes and topping into each dish.  Garnish with additional chives, including flowers if available.

Thursday, 14 July 2016

Refrigerator Plum and Cherry Pickle

Sweet and sour and oh so wonderful!!  From Food and Drink Summer 2015

4 small just ripe red or black plums, halved, about 500g
2 cups sweet cherries, stoned about 1 kg
4 bay leaves
1 cup red wine vinegar
1/4 cup balsamic vinegar
2 cups granulated sugar
1 tbsp pickling sugar (I used Kosher)
1 tsp mustard seeds
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger

  1. Remove the stones front he plums and cut each half into quarters.  Toss together with cherries in a large bowl.  Pack cherries and plums into 4 wide mouth pint jars, each holding 2 cups, leaving slightly more than 1/2 inch headspace.  Slide 1 bay leave down the side of each jar.
  2. Heat the red wine and balsamic vinegars over medium high in a large sauce pan.  Stir in sugar, salt, mustard seeds, allspice, cinnamon, cloves and ginger.  Bring to a boil and stir until sugar dissolves.  Boil for 2 minutes.  Pour vinegar syrup over fruit in each jar leaving a 1/2 inch headspace and making sure that the fruit is covered with syrup.
  3. Cap and set aside to cool completely.  Label and store in the refrigerator for up to 2 months.

Wednesday, 6 July 2016

Chicken Parmesan

A simple way to liven up a chicken dinner.  It isn’t a true Parmesan as there is no Parmesan cheese in it..simply breaded chicken with a tomato and mozzarella topping.

1 egg
4 lb chicken parts
1/2 cup bread crumbs
2 tbsp butter
2 cans tomato soup
1/2 cup water
1/2 cup chopped onions
1/2 tsp each garlic powder, basil and oregano
1/2 to 1 cup mozzarella cheese, shredded

Beat egg and 1 tbsp water.  Roll chicken in egg mixture, then in crumbs.  In skillet, brown chicken in shortening.  Pour off fat.  Stir in soup, 1/2 cup water, onion and seasonings.  Cook over low heat for 45 minutes or until done (1 to 1 1/2 hours).  Stir occasionally. Pour into casserole; cook until tender at 350F.  Cover with cheese.

Friday, 1 July 2016

Mandarin Chicken Breasts

Really yummy sweet and sour chicken!

6 (12 oz) chicken breasts, boned
1 1/2 cups hot cooked rice
3 tbsp butter
1 tbsp chopped parsley
1/4 tsp leaf rosemary, crumbled
1/4 tsp leaf basil, crumbled
1/4 cup flour
1/2 tsp paprika
2 envelopes instant chicken broth or 2 tsp granulated chicken bouillon
1 3/4 cups water
1 tbsp instant minced onion
2 tbsp lemon juice
1 bay leaf
1 tbsp cornstarch
11 oz can mandarin orange segments, drained
1 cup seedless green grapes

Sprinkle insides of chicken breasts lightly with salt.  Combine rice, 1 tbsp butter, 1/4 tsp salt, parsley, rosemary and basil in a large bowl; toss lightly to mix.  Spoon into hollows in chicken breasts.  Fold edges over stuffing to cover completely; fasten with wooden picks.

Mix flour, paprika and1/2 tsp salt in a pie plate; dip chicken breasts into mixture to coat well.  Brown slowly in remaining 2 tbsp butter in a large frying pan.  Stir in chicken broth, water, onion, lemon juice and bay leaf; heat to boiling.  Cover.  Simmer 25 minutes or until chicken is tender; remove bay leaf.  Place chicken on a heated deep serving platter; keep warm.  Reheat liquid to boiling.

Smooth cornstarch with a little water to a paste in a cup; stir into liquid in frying pan.  Cook, stirring constantly,  until sauce thickens and boils 3 minutes.  Stir in mandarin orange segments and grapes; heat until bubbly.  Spoon over chicken.  Garnish with additional grapes and mandarin orange segments if you wish.  Makes 6 servings.