Tag Archives: family

Quick Chicken Satay

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Everyone loves chicken satay and this recipe can be made in no time with ingredients you probably have in the pantry. It’s easy to halve for two or three people.

The first time I made this the washer upper complained that the frying pan was very difficult to clean, because of the honey. A week or so later I was chatting to a friend about the virtues of using non-stick baking paper to line an oven tray when you’re baking salmon or chicken, so there’s nothing to wash up. My friend said this trick also works when you’re cooking something in a frying pan.

So I tried it and it works. Just cut a circle of non-stick baking paper to fit the base of the pan and cook the satays on top. It doesn’t affect how they brown and the pan is so much easier to clean. No complaints from the washer upper this time.

DSCF11481 kg lean chicken thigh meat
Marinade:
2 cloves garlic, crushed
2 Tbs oil
2 tsp turmeric
2 tsp honey
½ tsp salt
Sauce:
¼ cup peanut butter
¼ cup Thai sweet chilli sauce
1 tsp fish sauce
2 tsp soy sauce
1/3 cup tinned coconut milk (shake can first)
To serve:
Steamed rice
Lime or lemon wedges
Sliced red or white onion and cucumber

Cut chicken thigh into cubes. Mix marinade ingredients and add chicken. Leave to marinate for at least half an hour. Meanwhile, soak 16-20 short wooden bamboo skewers in warm water.

Thread chicken cubes onto skewers. Heat a large non-stick frying pan or griddle pan and cook satays for a minute or two on all four sides, until cooked through and browned. Alternatively, cook the satays under a grill, on a barbecue or in an air fryer, turning once during cooking time.

Meanwhile mix all ingredients for sauce. Serve satays with the sauce, steamed rice, sliced onion, cucumber and lemon wedges.

Serves 6

No-Bake Raspberry Cheesecake

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We were staying with Catherine in Newcastle for a few days when she said “Oh by the way, we’re invited to a BBQ lunch tomorrow and we’re taking a dessert. What shall we make?”

We found cream cheese, cream and 2 punnets of raspberries in the fridge and a few other ingredients in the pantry. The result was this delicious no-bake cheesecake which was popular with the adults and kids alike.

Make this the day before serving.

IMG_0695300g white chocolate
500g Philadelphia-style cream cheese (at room temp)
300ml thick cream
3 Tbs caster sugar
1 cup fresh or frozen (thawed) raspberries
½ cup red jam (preferably raspberry)
About 12 sweet biscuits or sponge fingers
To serve:
1-2 cups fresh raspberries
Honey to drizzle

Melt chocolate in a bowl over simmering water. In another bowl, with electric beaters, beat cream cheese, cream and sugar until smooth. Add melted chocolate and mix well.

Line a loaf tin with plastic wrap, leaving a generous overhang. With a fork, mash 1 cup raspberries with the jam on a plate. Spread half the cream cheese mixture in the loaf tin. Spread the berry mixture over the top. Then spread the rest of the cream cheese mixture over the jam mixture. Arrange a single layer of biscuits or sponge fingers over the surface, pushing them in slightly – this will be the base. Rectangular or square ones are easier than round ones. Bring excess plastic wrap over the top to cover, then refrigerate overnight.

No-Bake Raspberry Cheesecake

To serve, tip cheesecake onto serving plate and remove plastic. Arrange raspberries over the top and drizzle with honey.

Serves 12

Variation: use strawberries instead of raspberries

Three Easy Chicken recipes made in a Slow Cooker

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I found a recipe online for a really easy chicken recipe made in a slow cooker. Basically you cut up some boned and skinned chicken thighs, put them in the slow cooker with a few other ingredients, cover and cook on high for five hours. And that’s it.

So following this basic idea I developed three variations. Perfect for busy people – this one’s for you Fiona.

Three Easy Chicken recipes made in a Slow CookerSweet and Sour Chicken
1kg chicken thigh meat, trimmed and cut into 1 inch (2-3 cm) cubes
2 cups tomato passata or sauce for pasta
1 can pineapple cubes, drained
2 tsp sugar
1 onion, finely chopped
1 Tbs grated or finely chopped ginger
1 red capsicum (pepper) cut into 1 inch (2 cm) squares
1 Tbs soy sauce
1 Tbs tomato paste
Salt and pepper to taste

Satay Chicken
1kg chicken thigh meat, trimmed and cut into 1 inch (2-3 cm) cubes
½ cup peanut butter
1 Tbs brown sugar
1 Tbs soy sauce
1 clove garlic, crushed
1 can coconut milk
1 onion, finely chopped
1 chicken stock cube
Fresh chilli, finely chopped, to taste (optional)
Juice of half a lemon or one lime
Salt and pepper to taste

Mexican Chicken
1kg chicken thigh meat, trimmed and cut into 1 inch (2-3 cm) cubes
1 jar Mexican salsa
1 Tbs soy sauce
2 tsp sugar
1 clove garlic, crushed
Fresh chopped chilli, to taste (optional)
Juice of half a lemon or one lime
Salt and pepper to taste

Garnishes
Thinly sliced spring onions for the Sweet and Sour – serve with rice
Chopped peanuts and coriander for the Satay – serve with rice
Diced avocado & red onion, grated cheddar for the Mexican – serve with wraps or tortillas

To serve
Steamed rice, wraps or tacos

Place chicken and chosen sauce ingredients in slow cooker, stir. Cover and cook on High for about five hours, stirring once or twice during cooking time. Check seasoning.

Serve with steamed rice or tacos or wraps.

Serves 4-6

Barramundi with Romesco Sauce & Sweet Potatoes

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Romesco Sauce goes well with pan fried fish, chicken, roast lamb or beef, or in sandwiches, as a change from mustard or mayonnaise. It’s quick and easy to make, keeps in the fridge for up to a week and can be frozen.

Here I served it with pan-fried barramundi fillets, cooked until the skin was nice and crispy and mashed sweet potatoes. A delicious flavour combination.

Romesco Sauce:
1 large roasted red pepper from a jar (about six large pieces)
1 garlic clove, crushedBarramundi with Romesco Sauce & Sweet Potatoes
½ cup slivered/flaked almonds or pine nuts
¼ cup tomato paste
2 Tbs chopped parsley
2 Tbs sherry or red wine vinegar
1 tsp smoked paprika
½ tsp cayenne pepper or chilli powder
½ cup extra virgin olive oil
Salt and freshly ground black pepper
Other ingredients:
1 large or two smaller sweet potatoes
25g butter
Salt and freshly ground black pepper
4 pieces Barramundi (about 180g each), skin on
2 Tbs olive oil
Parsley leaves to garnish

Sauce: Place all ingredients except oil, salt and pepper in food processor and process briefly until chopped. Scrape down the sides then with the motor running slowly add the oil and process till chunky-smooth. Season to taste.

Peel sweet potato, cut into chunks, place in a saucepan with some salt. Cover with boiling water then simmer for 15 mins or until tender. Drain and mash with butter and salt and pepper to taste.

Place olive oil in a non-stick medium sized frying pan. Pat fish fillets dry with paper towel and season with salt and pepper. Place fish in the cold frying pan, skin side down, then turn on the heat and cook for 4 mins or until skin is crispy. Turn fish over and cook for 2-3 mins on the other side or until cooked through. Serve fish on a bed of mashed sweet potatoes, topped with a dollop of Romesco sauce and garnished with parsley.

Keep any leftover sauce in a covered container in the fridge for up to a week.

Serves 4

Barley Risotto with Mushrooms and Thyme

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I’m always looking for new recipes which use pearl barley – a much under-used grain in my opinion. Basically you can use it in any recipe which calls for rice – it just takes longer to cook. This recipe is slightly adapted from one which appeared recently in Delicious magazine.

4 Tbs olive oil
500g white or brown mushrooms, wiped and quartered
1 onion, diced
2 cloves garlic, crushed
1¼ cups pearl barleyDSCF1115
2 tsp Dijon mustard
1 Tbs fresh thyme leaves (or 2 tsp dried)
1 cup white wine
4 cups (1 Litre) chicken or veg stock (or water and cubes)
Extra water if necessary
2-3 cups baby rocket leaves washed and dried
½ cup grated parmesan cheese
Salt and freshly ground black pepper, to taste
To garnish:
½ cup grated parmesan cheese, extra
Extra Virgin olive oil
2 Tbs chopped walnuts or pecan nuts

In a large heavy-bottomed pan heat 2 Tbs of oil and fry mushrooms for 4 mins or until browned. Remove from pan. Heat remaining 2 Tbs oil and cook onion and garlic until soft. Add barley, mustard, thyme and cook, stirring for 2 minutes. Add wine and stock, bring to the boil, then turn down heat and simmer for 40 mins or until barley is tender. Add more water, a little at a time, if necessary – I didn’t need any extra.

When barley is cooked the liquid should have all been absorbed. Season to taste then mix in the cooked mushrooms, rocket and parmesan cheese. Serve garnished with the extra parmesan, a drizzle of olive oil and the chopped nuts.

Serves 4

 

Caramelised Eggplants with Miso & Tahini

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This recipe came from iamafoodblog.com and was recommended by son David. Eggplants are one of our favourite vegetables so I immediately added two eggplants to my shopping list. The rest of the ingredients are ones I have in the pantry.

David added the final drizzle of tahini and described the dish as “num nums” which, according to the Slang Dictionary, is Australian slang for tasty food. It has always been a favourite adjective in our family when we’re talking about food, which we do quite a lot.

Miso paste is sold in Asian shops and some supermarkets. It keeps in the fridge for quite a while and is useful in Japanese-style marinades, adding both flavour and texture. Try spreading a little on salmon fillets before you cook them.

Caramelised Eggplants with Miso & Tahini2 eggplants (aubergines)
1-2 tsp sesame oil
1 Tbs mirin or rice wine vinegar
1 Tbs sake or dry sherry
2 Tbs sugar
2 Tbs Shiro miso (white miso paste)
To serve:
Toasted sesame seeds
Spring onions, thinly sliced lengthwise
Tahini paste (optional)

Preheat oven to 200°C. Line a baking tray with baking paper. Cut eggplants in half lengthwise and brush cut sides with sesame oil. Place cut sides down on the baking paper and bake for 15-20 mins or until quite soft when squeezed. Time will vary according to size of eggplants.

Meanwhile place mirin or rice wine vinegar and sake or sherry in a small saucepan. Turn on the heat and add the sugar and miso paste, stirring to combine. Simmer for a few mins then turn off.

When eggplants are done remove from the oven and switch on the grill. Divide miso mixture between the cut surfaces of the eggplants then grill for 1-2 mins or until caramelised. Be careful they don’t burn.

Serve garnished with toasted sesame seeds, spring onions and a drizzle of well-stirred tahini paste.

Serves 2-4

Rhubarb and Strawberry Crisp

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You have to add quite a bit of sugar to rhubarb to make it palatable. But a friend told me recently that she cooks it with a little salt instead of sugar and eats it with Greek yoghurt.

So as we had rhubarb in the garden I decided to experiment. I mixed all the rhubarb pieces with a little melted butter (or you could use olive oil) then rolled half in some raw sugar and arranged them on a baking sheet lined with baking paper. I then added a little salt to the remaining rhubarb, mixed it well and arranged the sticks on the other half of the baking sheet. I baked them in a hot oven for about 15 mins or until they were “al dente”.

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The sweet ones were, as you would expect, quite sweet and delicious served with meringues and whipped cream. Interestingly the salty ones were not unsweet – the salt having brought out the natural sweetness of the fruit. Serve for breakfast or dessert with thick Greek yoghurt and a drizzle of honey if you need more sweetness. They would also go well as a garnish for duck. chicken or pork.

My third experiment was to cook the rhubarb with some fruit cordial such as Ribena – an idea I read somewhere once and filed away in my head. The result was a delicious ruby red compote. Rhubarb and strawberries go well together, so I used the compote to make a tasty variation on a traditional rhubarb crumble.

500g rhubarbunnamed (1)
½ cup blackcurrant or raspberry cordial (see note)
1 punnet strawberries
125g butter
4 Tbs brown sugar
4 Tbs self-raising flour
4 Tbs rolled oats
4 Tbs slivered or flaked almonds
1 tsp vanilla essence

Wash and trim rhubarb and cut into 2- 3cm lengths. Place in a bowl, add the cordial and mix. Cover and microwave for 5 mins or until cooked but not mushy. Meanwhile wash and hull strawberries and cut them into quarters. Grease a small round or oblong pudding dish. Mix strawberries with rhubarb and spread over base. Melt butter then mix in sugar, flour, oats, nuts and vanilla. Spoon evenly over the fruit, using a fork to close any gaps and give an even covering. Can be made ahead to this stage.

Pre-heat oven to 180°C. Bake for 25 mins or until golden brown. Serve warm with vanilla ice cream, cream or labneh flavoured with a little icing sugar and a few drops of vanilla essence.

Serves 4-6

Notes: if preferred double the rolled oats and leave out the nuts or double the nuts and leave out the oats. Instead of using fruit cordial to cook the rhubarb, use a little water and sugar to taste.

Red Onion & Goat’s Cheese Tart

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This makes a quick lunch or light supper for four.

Red Onion and Goat's Cheese Tart250g puff pastry, either ready-rolled or in a block
1 kg red onions thinly sliced
2 Tbs olive oil
25g butter
1 Tbs vinegar
1 Tbs brown sugar
Salt and freshly ground black pepper
100-150g soft goat’s cheese
Fresh thyme

Pre-heat oven to 200°C. If not ready rolled, roll out pastry to a 25-30cm square about 5mm thick.

Place pastry on a baking sheet lined with baking paper. Heat oil and butter in a large non-stick frying pan. Add onions and cook over low to moderate heat, stirring from time to time, for 15-20 mins or until very soft. Add vinegar and sugar and cook, stirring, for a further 5 mins. Season.

Spread onions over the pastry. Break the cheese into pieces and scatter over the onions. Bake for 30 mins or until puffed and golden. Garnish with thyme. Cut into four and serve with a mixed salad.

Serves 4

Substitutions: use brown onions instead of red; use feta cheese instead of goat’s cheese. Use a bought pizza base or Indian roti instead of pastry.

Kheema with Peas

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When we had a house full of kids I made recipes using minced beef all the time. Lasagne, spaghetti bolognese, shepherd’s pie – they are all great ways to feed a family with just half a kilo of mince. Now there’s just the two of us I only buy mince occasionally – otherwise we’d be forever eating leftovers!

This recipe was posted recently by Jill Dupleix, a well-known food writer in Australia. I love anything with peas so I decided to make it, adjusting the quantities to go with half a kilo of mince rather than the 750g she used.

It’s very quick to make and sure to be a hit with all the family.

Kheema with Peas1 Tbs oil
1 large onion, chopped
1 large clove garlic, crushed
500g minced lamb or beef
1 Tbs tomato paste
1 Tbs grated ginger
½ tsp each turmeric, coriander
¼ to ½ tsp chilli powder or flakes (optional)
1 tsp garam masala
Two cups water or stock
Salt and freshly ground black pepper to taste
1 tsp sugar
2-3 cups frozen peas
To serve:
Chopped fresh coriander
Steamed Rice
Indian bread such as Roti
Plain yoghurt

Heat oil in a large frying pan and cook onion and garlic until soft but not brown. Add meat and cook for 5 mins, breaking it up as you go, until browned. Add remaining ingredients except peas and simmer for 20 mins. Add peas and cook for a further 5-10 mins, or until peas are cooked and Kheema is thick.

Sprinkle with chopped coriander and serve with rice, bread and plain yoghurt on the side. Warm the Indian bread by heating for a minute or so on each side in a dry frying pan over moderate heat.

Serves 4

Variations: use a drained can of beans or chick peas instead of the green peas.

Pear Pecan and Caramel Puddings with Ginger Ice Cream

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This delicious dessert is adapted from one which appeared recently in Gourmet Traveller. On a cold winter’s day it just hits the spot.

Pear Pecan and Caramel Puddings with Ginger Ice Cream6 small ripe pears
Poaching liquid:
1 litre water
2 Tbs sugar
1 stick cinnamon
1 vanilla pod, split
Pudding mix:
1 cup pecan nuts (or walnuts)
1 cup self raising flour
1 tsp vanilla essence
2 tsp cinnamon
2 eggs
1 cup milk
½ cup brown sugar
125g butter
6 rounded Tbs Caramel (see note below)
¼ cup raw sugar (optional)
Ginger Ice Cream:
2 cups whipping cream
1 can condensed milk
3 tsp powdered ginger
½ cup crystallised/glacé ginger, chopped

Peel pears and leave whole. Place water, sugar, cinnamon stick and vanilla pod in a large saucepan. Bring to the boil and simmer for 5 mins. Add pears and simmer for 25 mins or until cooked. Drain pears and discard syrup.

Preheat oven to 180C. While pears are cooking blitz the nuts in food processor, then add flour, vanilla, cinnamon, eggs, milk and melted butter and mix till combined. Grease six one and a half cup ramekins or small pudding bowls. Divide pudding mixture between the bowls. Place a rounded tablespoonful of caramel in the middle of each, then sit a pear on top and push it down into the pudding. If liked, sprinkle with a little raw sugar. Bake for 25-30 mins or until puddings are golden brown and well risen. Dust with icing sugar and serve topped with a scoop of Ginger Ice Cream.

Ice Cream: with electric beaters, whip cream until soft peaks then add condensed milk and powdered ginger and continue to whip until combined. Fold in crystallised/glacée ginger with a rubber spatula then scrape ice cream into a plastic container with a lid. Cover and freeze for several hours or until firm.

Serves 6

Note: use a can of Nestlé Top and Fill Caramel or in South America use Dulce de Leche (Manjar) or make your own from a can of condensed milk (see Banoffi Pie recipe). Instead of six small pears you can use 3 very large ones peeled and cut vertically in half.