Wednesday, May 21, 2014
The Ultimate Roast Chicken
This dish will really get “under your skin!” The secret to this amazing roast chicken is the “compound butter” that we will put under the chicken skin. The butter will actually flavor the bird from the inside and create a delicious and crisp-skinned roast chicken.Try with Easy Potato Gratin!
Tuesday, May 20, 2014
Dum ka kukkar
Dum ka kukkar
Ingredients
- Chicken 1 kg 12 pieces
- Ginger garlic paste 2 tbsp
- Onion brown ½ cup coarsely grinded
- Turmeric ½ tsp
- Chili powder 2 tsp
- Fennel powder ½ tsp heaped
- Yogurt ½ tsp
- Cumin roasted and crushed 1 tsp
- Clove s 6
- Oil ½ cup
- Salt 1 tsp heaped
Method
- Marinate chicken with salt, chili powder, cumin, fennel powder, ginger garlic and yogurt for 1 hour heat oil add cloves, put chicken with marination, brown onion, cover and cook till done and thick gravy left, serve hot with rice or roti.
Monday, May 19, 2014
SANDRAS SPICY SWEET and SOUR SMOKED MINI FRANKS
 |
| I just love playing with my food, and these sweet and sour mini-franks allow you to do just that... |
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW
Posted by Sandra
INGREDIENTS
2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco
--Toasted french baguette slices
METHOD
Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.
Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!
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Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!
Sunday, May 18, 2014
Having a Hard Time Getting to the Big Easy
Just a quick post to let you know Michele and I are heading to New Orleans for a 3-day press trip to cover the Great American Seafood Cookoff. Unfortunately, were stuck at LAX enduring a 6-hour delay, but with any luck we will be arrive to NOLA sometime late tonight (well, actually early this morning!) Stay tuned for more!
Read More..
Saturday, May 17, 2014
Butternut Squash Feta Cheese and Roasted Pepper Quiche
In the end my recipe is a kind of combination of a couple of different recipes. Some of the butternut squash flans were made by pureeing or squishing the squash! A bit like pumpkin pie, no texture, yuk!
My shortcrust pastry comes, as usual, from the Avoca Cookbook I have blogged it before HERE
I blind baked the pastry case and then made the filling as follows:
1 butternut squash, peeled and cubed
1 onion sliced
dessert spoon of brown sugar
olive oil
jar of roasted peppers, drained
pack of feta cheese
3 eggs
2 egg yolks
250ml single cream
salt & freshly ground black pepper
Heat the oven to 200C, put the butternut squash and two tablespoons of olive oil in a roasting tray and roast until soft and golden brown.
Gently fry the onion in a little olive oil until soft, add the brown sugar and let it caramelise.
Take the blind baked pastry case, put the caramelised onions in the base, add the roasted butternut squash, chopped feta cheese and roasted peppers.
Beat the eggs, egg yolks, cream and seasoning together. Pour into the pastry case.
Turn down the heat in the oven to 180C and bake for about 40 minutes or until the egg is set.
Serve warm or cold with salad.
It was very nice, lots of texture and flavour, the saltiness of the feta went very well with the sweet squash and peppers. The only thing that bugged me was that the filling leaked out of the bottom of the tin, something that hasnt happened to me for years! Fortunately, I managed to get it out of the tin without too much trouble.
Friday, May 16, 2014
Ridge gourd peel tomato chutney Beerakaya Thokku Tomato Pachadi
This chutney is made by ridge gourd (beerakaya) peel and tomato. Ridge gourd peel is full of fiber.
This is a very quick recipe which is made in no time and goes well with rice, dosas or rotis. When making this chutney, choose ridge gourd which is not too hard. By adding tomato gives fine touch and superb taste.
Ingredients:
Ridge gourd peel (cut them into small pieces) – 1 cup
Green chillies – 5-6 no
Tomato -1 no
Coriander leaves – ½ cup
Tamarind – very small lemon size
Jeera – ½ tsp
Garlic – 2pods
Salt as Required
Reasoning
Oil
Mustard seeds -1/2 tsp
Urad dal – ½ tsp
Jeera – ½ tsp
Curry leaves – 2 no
Red chilli – 1 no
Hing a pinch
Preparation
- In a vessel on medium heat add 1 tsp of oil and add ridge gourd peel and fry for 4-5mins.
- Add green chillies, garlic, coriander leaves and sauté for a min and keep it aside.
- In the same vessel add another 1 tsp of oil and fry the chopped tomato and fry till the tomato becomes soft.
- Once cooled grind all the above sautéed ingredients along with tamarind, jeera and salt.
- For reasoning heat a tsp of oil in a vessel and add mustard seeds, urad dal and jeera.
- After they splutter add curry leaves, red chillies, hing and stir for 2-3seconds.
- Add the reasoning to the grounded paste and serve with rice or dosas.
Thursday, May 15, 2014
Kosamalli
This a special Chettinad side dish or gravy best suited for Thalicha Idyappam.This is always served with Idyappam in functions. This also goes well with Dosa and idly as it is neither too hot nor too blunt. More important is that the old people in our home usually suggest this as the side dish when somebody at home is recovering after illness.They will tell that it will be good for the non tasty tongue(‘Nakkukku nalla irukkum’) after illness This is very safe for young kids. Those who have started giving solids for their children can use this along with idly. Children will love the little salt and sour taste. As this dish is little watery idly can be smashed in this curry and the children can be fed with a spoon. As the quantity of tamarind, chillies all play an important role in the final outcome of the gravy; I have included the snaps at various stages of cooking.
Ingredients
Brinjal-4
Potato-1
Small onions nicely chopped-20(if not available big onion -1)
Tomato-1 (big)
Green chillies-6
Red chilies-(2)
Tamarind - a very small piece (half the quantity that we use for sambar)
Coriander leaves-2 table spoon
Procedure
Cut the brinjal and potato into 4 pieces each and pressure cook for 8 minutes.
After the pressure goes open the cooker and peel the skin of both brinjal and potato. smash them.
Brinjal-4
Potato-1
Small onions nicely chopped-20(if not available big onion -1)
Tomato-1 (big)
Green chillies-6
Red chilies-(2)
Tamarind - a very small piece (half the quantity that we use for sambar)
Coriander leaves-2 table spoon
Procedure
Cut the brinjal and potato into 4 pieces each and pressure cook for 8 minutes.
After the pressure goes open the cooker and peel the skin of both brinjal and potato. smash them.
Take 4 cups of water. Dissolve 2 teaspoons salt and the tamarind. Quantity of tamarind is very important. Too much of it will spoil the dish. Then add the smashed portion into the water. Remember that this is a little watery dish .Now keep the kadai in the stove. Add 2 teaspoon cooking oil .Put 1 spoon mustard seed and curry leaf when it cracks, add the green chilies and the red chillie. Don’t worry that it will be too hot. This dish seldom turns hot, however much chilies we add. Then add the onions and finally the tomato pieces. The tomatoes and onions need not get cooked much. Pour the brinjal potato smash mixed water into the kadai. Whe the mixture starts boiling switch off the stove. It need not boil too much. Before serving add the coriander leaves. For children no need to add coriander leaves.
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