Chicken Satay Skewers and Peanut Sauce

Serves 4
Ingredients

800g chicken thigh fillets or tenderloins, cut
1 onion, roughly chopped
1 stalk lemongrass
4 cloves garlic, crushed
2 red chillies, chopped
2 tsp ground coriander
1 tsp turmeric
½ tsp salt
1 tbs soy sauce (I used ketcup manis for a sweeter flavour)
¼ cup oil
1 tbsp soft brown sugar

For the satay sauce 

½ cup crunchy peanut butter
2/3 cup coconut milk
1 clove garlic, crushed
1 tsp chilli powder
1 tbsp soft dark brown sugar
1 tbsp lemon juice

Method

1. Process the onion, lemongrass, garlic, chillies, coriander, turmeric, salt and soy sauce in a food processor, in short bursts, until smooth, adding a little oil to assist the processing. Place marinade mixture and chicken pieces into a snaplock bag, mix together well till chicken is thoroughly coated with the marinade and leave overnight in the fridge - make sure all the air is pushed out of the bag. 
2. If using wooden skewers, soak them in boiling water for 10 minutes prior to cooking.
3. Meanwhile to make the satay sauce: stir all the ingredients in a heavy based pan over low heat, until the mixture boils. Remove from the heat. The sauce will thicken on standing.
4. Heat a char-grill or barbecue flat plate until very hot and brush with some oil. Skewer the chicken taking care not to overload the skewers by bunching up the meat. Cook the chicken for 2-3 minutes on each side, sprinkling with a little oil and brown sugar (this will help produce a lovely flavour and colour). Serve topped with satay sauce and rice.

Chinese Sweet Potato and Ginger Soup

This Chinese dessert soup is homely comfort food. When I was little, I always looked forward to when my mum would make this soup for me. It's so simple to make and so delicious to eat! I very much enjoy drinking the sweet soup and eating the sweet potato with the warming properties of ginger. It always makes me feel all warm and fuzzy on the inside after I drink this soup :) This dessert soup can be eaten hot or cold but I prefer to eat it hot.

Ingredients

2 large sweet potatoes
2 inches fresh ginger, skinned and sliced
3 ½ cups water
60g rock sugar

Method

1. Peel, wash and chop sweet potatoes into chunks (size is dependent on personal preference, I like mine chunky).
2. Bring water in a pot to a boil; then add ginger slices, sweet potatoes and rock sugar. Bring to a boil again then simmer on low heat for 15 minutes with lid on.
3. Serve hot or cold.

Balsamic Strawberries

Ingredients

¼ cup caster sugar 
¼ cup water
2 tsp balsamic vinegar 
1 tsp arrowroot or cornflour
250g strawberries, halved

Method

1. Place the caster sugar, vinegar and water in a saucepan over low heat, stirring to dissolve the sugar.
2. Combine the arrowroot with 2 tablespoons cold water until smooth, then add to the pan and cook for 1-2 minutes until the sauce is syrupy. Remove from heat and toss in the strawberries.

Vietnamese Chicken Curry

I've always wanted to try and make Vietnamese Chicken Curry at home. So when a Vietnamese friend of mine offered her mum's recipe for me to try out, I was very excited and couldn't wait to start cooking. Unfortunately with many Asian mum recipes, quantities of ingredients and timing can vary since a lot of them don't use measuring cups or spoons and don't follow a step by step recipe when they cook. Instead they often adjust taste as necessary or prefer to look at the consistency of the dish as they are cooking. So when I got my friend's mum's recipe, there were a few steps I wasn't too clear about, nor could I locate all the ingredients written in the recipe. So instead I have modified her recipe and incorporated principles from other Vietnamese curry recipes to make the following recipe below:

Ingredients

1kg chicken thigh fillets, trimmed, cut into small cubes

Marinade:
1 tbsp mild curry powder
2 tbsp Vietnamese curry granules added to 100ml hot water
1 tbsp salt
1 tbsp sugar
4 birds eye chillies, chopped
6-8 cloves garlic, crushed
4 curry leaves
1 brown onion, chopped
½ tbsp instant coffee granules added to ¼ cup hot water

1 large potato, peeled and cubed
1 medium sweet potato, peeled and cubed
400ml  Yeo's Singapore hot curry sauce
1 x 375ml can coconut juice
1 lemongrass stalk, outer leaves removed and lower two-thirds of the stalks (the whitish bits) cut into roughly 2 inch pieces and bruised with the back of a knife
Vegetable oil

Method

Add all the marinade ingredients together with the chicken into a mixing bowl. Mix well then place into a large ziplock bag. Leave in the fridge to marinate overnight to allow the flavours to develop.

Heat 2 tbsp vegetable oil in a large heavy based fry pan and shallow fry the potatoes over high heat until brown (it is not necessary to completely cook the potatoes at this point, only to brown them). When well browned, remove from the pan and set aside until ready to cook the curry. This helps to keep their shape when added to the curry.

Add some more of the vegetable oil (approx 2 tbsp) and fry the marinated chicken until it is golden brown on all sides. (You may want to do this in several batches to avoid steaming the chicken). Set aside on a plate lined with paper towels.

Meanwhile, in a large saucepan, over low heat, add the can of Singapore hot curry sauce and coconut juice. Transfer the chicken and lemongrass stalks into the curry sauce and simmer for about 10 minutes.

Add the root vegetables to the curry. Replace the lid and simmer for another 5 minutes.

Serve with rice

Notes & Tips

Whilst it may seem odd that instant coffee is added to curry, it's not that uncommon in Asian curries, since it adds a more robust flavour to the dish.

Portuguese Style Chicken

This chicken recipe is great to cook over a BBQ. But if you don't have a BBQ you can place the chicken on a rack over a baking tray/dish and grill them- which was what I did today.

And watch out as this recipe is very hot and spicy! If you prefer your chicken to be less spicy, I would suggest to add fewer chillies or you might be grabbing that glass of water to cool your palate when eating!

Ingredients

1kg chicken thigh fillets
Lemon wedges and hot potato chips, to serve

Chilli Sauce

5-7 small fresh red birdseye chillies, roughly chopped
2 long red chillies, roughly chopped
3 garlic cloves, roughly chopped
¼ cup olive oil
2bs fresh lemon juice
1 tbs sea salt

Method

1. To make chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw-top jar or plastic container. 
2. Trim away any excess fat from chicken. Prick the flesh of the chicken all over with a fork to allow the marinade to penetrate. Rub mixture into chicken, cover and refrigerate. Leave to marinate for at least 2 hours or overnight for a better result.
3. Preheat barbecue grill to medium high heat. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
4. Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest and serve immediately with lemon wedges and chips.

Notes & Tips

You can make the chilli sauce up to 2 weeks ahead. Store in the fridge. The longer it stands, the more the flavours develop.

Chocolate & Custard Torte

This cake's base is made with hot cross buns and then it's chilled in the fridge, so you won't have to use the oven. I made this cake during Easter last year and it was a huge hit!

Serves 8

Ingredients

⅓ cup caster sugar
1 vanilla bean, halved lengthways
500-600ml thickened cream
4 egg yolks
200g good quality dark chocolate, coarsely chopped
100ml thin cream
4 bought hot cross buns, thinly sliced vertically
2 tbs warm water
2 ½ tsp gelatine powder
1 tbs good quality cocoa powder

Method

1. Place the sugar, vanilla bean and half the thickened cream in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to a gentle boil. Strain through a fine sieve into a medium heatproof jug. Discard the vanilla bean.
2. Place the egg yolks in a medium bowl. Gradually whisk in the cream mixture. Return to the saucepan over low heat and cook, stirring, for 4 minutes or until the custard coats the back of a spoon. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.
3. Meanwhile, combine the chocolate and thin cream in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
4. Line the base of a round 24cm (base measurement) springform pan with non stick baking paper. Arrange half the hot cross bun slices, in a single layer, over the base of the pan. Spread half the chocolate mixture evenly over the base to cover completely. Repeat with the remaining hot cross bun and chocolate mixture. Cover with plastic wrap and place in the fridge for 1 hour or until set.
5. Whisk the remaining thickened cream in a bowl until soft peaks form. Use a large metal spoon to gently fold the cream into the custard mixture.
6. Place the warm water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Gently fold the gelatine mixture into the custard mixture. Pour over the chocolate base. Cover and place in fridge for 3 hours or overnight to set. Dust with the cocoa powder to serve.

Banana and Raspberry Bread

I was originally going to make banana bread but realised I didn't have any walnuts in the pantry so I decided to make banana and raspberry bread instead :)

Ingredients

150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
3 ripe bananas, peeled, mashed (approx. 1 cup)
2 cups self-raising flour
1 teaspoon baking powder
½ cup milk
¾ cup fresh or frozen raspberries 
butter, to serve

Method

1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
   
2. Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
   
3. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
   
4. Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

Notes & Tips
If using frozen raspberries, place on paper towel to thaw before using.


To Freeze 
Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by morning tea/recess

Pork Steaks with Spicy Apples

Ingredients

2 tsp olive oil
4 red apples (such as royal gala or pink lady), cored, quartered, thinly sliced
½ tsp ground cumin
½ tsp ground cinnamon
Pinch cayenne pepper
4 tsp brown sugar
4 pork chops or pork steaks
1 broccolini or green beans to serve

Method

1. Heat the oil in a large, heavy-based non-stick frying pan over medium heat. Add the apple and cook, turning occasionally, for 3-4 minutes or until golden. Add the cumin, cinnamon and cayenne pepper, turn apple to coat. Season with salt and freshly ground black pepper. Reduce heat to medium-low and cook for 2-3 minutes or until apple is just tender. Sprinkle over the sugar and stir until sugar melts. Transfer the apples to a plate.
   
2. If required, heat another 2 tsp oil in the pan, season the pork steaks then add to the pan and cook for 2-3 minutes each side or until cooked through. Move the steaks to one side of the pan and add the apple mixture. Cook for 1 minute or until heated through.
   
3. Cook the broccolini or beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well.
   
4. Place a pork steak on top. Spoon over the apples and serve with the broccolini or beans.

Notes & Tips

For a milder dish, omit the cumin and cayenne pepper from the apple.

Cumin & cinnamon pears with pork: Replace the apples with 2 beurre bosc pears, halved, cored, cut into wedges.

Chicken Carbonara

This recipe is a really great way to use up left over roast chicken or turkey. It's also very simple to prepare and cook as a mid-week meal.

Ingredients

30g unsalted butter
4 bacon rashers, thinly sliced
2 tbs pine nuts
4 eggs, beaten
300ml light thickened cream
3 garlic cloves, crushed
⅓ cup finely grated parmesan, plus extra to serve
500g pasta
2 cups shredded cooked chicken
2 tbs chopped flat-leaf parsley, plus extra to serve

Method

1. Melt the butter in a deep fry pan over medium-low heat. Add the bacon and cook until just starting to crisp. Add the pine nuts and cook, stirring, for a further minute or until they start to brown. Transfer both to a plate lined with a paper towel
2. In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and Parmesan. Add bacon and pine nuts, and season with salt and pepper.
3. Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the chicken and parsley, and serve topped with extra Parmesan and parsley.

Duck Fat Roast Potatoes

Roast potatoes are the perfect accompaniment to meat dishes like a Sunday roast or BBQ dinner.

Potatoes roasted in duck fat are in my opinion the crispiest, tastiest and the best in the world. But if duck fat isn't available where you live or you don't want to risk increasing your chances of getting heart disease, you can substitute with either olive oil or vegetable oil. Or, for a lighter version, spray with olive oil spray or canola oil spray.

But how do you make your roast potatoes crispy on the outside and soft on the inside???

Here are my 5 easy steps for roasting perfect potatoes:

1. Use the right potatoes.
Floury or waxy potatoes such as pontiac, sebago, coliban or desiree are the best varieties to use for making roast potatoes. Floury potatoes have a lower moisture content and because of their high starch content, they have a fluffy texture when cooked which makes them excellent for baking. Waxy potatoes can also be used as they retain their shape well when cooked. Always, select firm, dry potatoes with no signs of greening skin or sprouts.

2. Par-boil the potatoes first.
Once they are peeled and cut into similar sizes, put the potatoes into cold, salted water and bring to the boil. Once the pot is boiling, boil for about 5 minutes, then drain all the water off, let some of the steam evaporate off, then clamp on the lid and shake the potatoes about until the edges have slightly bruised and fluffed up. This is what will absorb the oil to make a crisp surface as the potato roasts. You can also scratch the surface of the potatoes with a fork for the same effect.

3. Heat the oil first
In a roasting pan or baking tray, that is large enough to take the potatoes in a single layer, put enough oil to cover the bottom with ease. The potatoes mustn't be bathing in the oil though. Put the tray into the hot oven 200°C for 10 minutes before the potatoes need to go in (you can do this whilst the potatoes are boiling). Once the oil is hot, put the potatoes in so they sizzle and toss them so they are coated all over, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.

4. Timing
The potatoes need to stay in the hot oven until the very last minute when you are ready to serve. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They also need at least an hour at 200°C to reach optimum crispiness.

5. Temperature
Keep the hottest part of the oven for the potatoes. Juggling roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can bask in blazing heat for a while- minimum oven temperature for roasting potatoes is 200°C. If all else fails, when the meat comes out to rest, turn the oven up to max and put the potatoes on the top shelf for a blasting.

Ingredients

500g potatoes - floury potatoes are best
2 tbsp duck fat
Salt and pepper

Method

1. Preheat the oven to 200°C. Peel and cut the potatoes into even size pieces, put into a suitable size saucepan with plenty of cold salted water, bring to the boil and allow to simmer for about 5 minutes. Do not overcook.

2. Drain the potatoes, removing as much water as possible. Put potatoes back in the saucepan.

3. Add the duck fat to the potatoes with salt and pepper. With the lid on, give them a vigorous shake to rough up the edges and coat them with the duck fat.

4. Place potatoes in a tray and roast in the oven until golden and crunchy. Remove the roast potatoes from the tray when you're ready to serve up. Add salt and pepper to taste, and enjoy!

Notes & Tips

Before placing the potatoes in the oven add some whole garlic cloves and sprigs of rosemary for a great aroma.