TLSC - It's all about the food.

Mediterranean Chicken Bake

2010-06-23T09:00:00.002+10:00

Perhaps I should be renaming this blog the Chickenrecipes blog. Yes we sure do eat a lot of chicken and I sure do like to share the love of chicken. I've never been a big red meat eater nor an adventurous home cooke when it comes to red meat. I can cook a million ways with mince, a good lamb roast and steak exactly the way my husband likes it but it is clear I find myself attracted to that white meat goodness of a chicky. So yes, here is yet another. I seriously thought I had posted this before. Perhaps I have and not linked to it. It wouldn't surprise me given the way my brain functions now that I am approaching the big 40. This one is something we all love love love during the winter months and is equally as nice in the summertime with a good salad.

What do I need to go shopping for?

Olive oil
6 chicken drumsticks
6 thighs (both with skin on)
1 kg baby potatoes cut in half (any good baking potato will do though just need to chop up in quarters)
2-3 ripe tomatoes diced up - or a tin of diced tomatoes works equally as well
Kalamata olives - 1/2 cup to as many as you love to squeeze in if you're like me and LOVE olives.
1/2 cup dry white wine (woohoo wine with dinner tonight)
2 - 3 cloves of garlic sliced up
2 sprigs of rosemary - removed from the stem - no need to chop up.
Freshly ground s&p

How do I make this dish of yumminesss?

Preheat your oven to 200oC
In a heavy based saucepan heat up some oil and brown the chicken all over. You'll need to do it in batches as we don't want to crowd up the pan. Remove from pan and set aside covered with foil - I pop mine straight into the large oven oblong roasting dish I have.
Do the same with the potatoes..get them nice and browned.
Add them to the roasting tray as well.
Top the chicken and potato with the tomatoes, olives and rosemary, pour the wine over the top, season with salt and pepper and bang it in the oven for 45 minutes or so.
Serve with greens and enjoy!

Chicken Tagine

2010-03-13T14:37:00.002+11:00

Yes yes I know. It's been a while. I have no idea why I neglect maintaining something I am passionate about except to say that it is life that just whizzes by with such an intensity I often find myself too mentally exhausted for anything. Anyhoo.. I'm really going to try hard to keep this up this time as I miss it and I need something to distract me from stresses at home at the moment. So I thought I would share this chicken tagine recipe I found at www.lifestylefood.com.au by Neil Perry. You really don't need a tagine for a successful result but I was given one recently and it turned out so beautifully and has quickly become one of our favourite dishes!

The list of bits and bobs you need:

Chermoula Paste
2 Spanish Onions
5 Garlic cloves (mmmm garlic)
1 lemon juiced
1 bunch of continental parsely
1 bunch coriander
sea salt
Cumin Powder
Chilli powder
Turmeric powder (all to taste)

Tagine
1 whole chicken chopped into saute style pieces - now if you're like me and can't be bothered and/or want to involve the extra fat content from having the skin just buy 1.2 kilos or so of skinless thigh fillets (I like on the bone as they are cheaper and I just like the meat to be on the bone for stew type of meals).
1 Spanish Onion chopped in to 6
2 carrots chopped into large pieces
1 small yam chopped into large pieces
2 tablespoons honey
Handful of black olives
1 preserved lemon finely chopped (I use a morroccan kind that is made locally here in Tassie and it is divine)
Water or stock ( I use stock)
8 fresh dates stone removed and chopped if you like (I have made this without as well and it was still just as nic)

How to...

Make the chermoula by placing all the ingredients into a food processor and blend. If you have a food processor like mine, jam something into the little part that makes it work because it was previously broken and you're too stingy to buy a new one.
Marinate the chicken well with the paste (leave for a couple of hours or overnight)
Heat olive oil in the pan (heavy based one). Add the chicken and saute a couple of minutes colouring well on all sides.
Add the honey, vegetables, olives and preserved lemon and mix well.
Add enough stock or water to cover the chicken and veggies and braise until the chicken is cooked through and veggies are soft. I cover with my tagine lid, turn it right down to low and leave it for at least an hour or more.
Add the dates and serve with steamed couscous.

Thanks Neil for a wonderful evening meal!!! :-)

Vegetarian Curried Soup

2009-04-05T14:12:00.004+10:00

Ok so this one is a made up one but I have seen lots of similar variations out there.

This came from a time when my friend Maia came to stay and we decided to use whatever we had on hand in the fridge to cook something for all of us one night. Vegetable soup it was.

I'm sorry if you want exact measurements. I can't really give those to you as it varies with how much I am making. I'll go for what I normally make though which serves about five large bowls.

The Ingredients

1 leek finely chopped (or one large onion finely chopped)
2 carrots chopped
1 zucchini chopped
2 medium sized potatoes chopped
half(???) a sweet potatoe chopped - perhaps two or three cups worth at a guess
one cup worth of chopped pumpkin.
One large carton of vegetable stock (or chicken if you don't mind that)
Cummin - ground 1/2 teaspoon to a full teaspoon
Coriander - ground - as above
Indian curry powder - 1 teaspoon
Tumeric - ground - 1 teaspoon
Fennel - ground - I/4 teaspoon (but that's because I'm not huge on fennel)
Black mustard seeds - teaspoon or so
2 Fresh red chillies finely chopped or a teaspoon of Chillie flakes (which gives it a greater kick)
Soy Sauce - just a splash or two
Small can of coconut milk or coconut cream depending how naughty you feel.
Crusty bread rolls to serve on the side.

The How To:
Gently fry the leek and then add your spices and fry until the aroma is rich and tickles your nose :-)
Add the vegetables and stir that around for a few minutes. Add the stock and soy sauce, bring to the boil and simmer until the vegetables are cooked - 10 minutes or so. I like to add my zucchini a few minutes after the other veggies as they take less time to cook.
Grab your stick blender and mush it all up until it's nice and smooth.
Return to a low heat and add the coconut milk. Heat gently. Salt and Pepper to taste. You won't need much salt though if you add the soy sauce. I use quite a decent amount of pepper because that's how we roll here.

The other day, I used korma curry paste that I needed to use up instead of all the other spices and the soy and it was equally as yummy so that is a good alternative. So is adding red lentils to it..though you will need more stock if you're going to do that.

This is one of my most requested soups from the family (except fussy britches Tara who only eats her vegetables raw and when forced to).

The best meatballs you'll ever eat.

2009-04-03T22:17:00.002+11:00

I'm not going to retype the recipe as I follow this one as is except for the meat. I use chicken mince rather than veal and pork as we don't do either of those in this house.

I LOVE these meatballs. They are moist, tasty and tender. The sauce is nice too :-)

Taken from Exclusively Food.com.au - the best meatballs ever!

Berry Meringue Smash

2009-04-02T12:36:00.003+11:00

I've decided that whilst I often adapt most recipes I come across and use, for the most part I just follow a recipe and therefore I feel a bit awkard about posting them as they are not original. Stuff it. I want to share with you recipes that I love and that I cook often. I'll source where I can and steal pictures too if I can. It's rare for me to take pics myself as they always turn out so awful (chilli fried rice as an example), so a lot of what I'm going to post won't have a picture attached. You just have to trust me, ok that it is GOOD!

Ok..so onto today's recipe. This is a recent one I have discovered. It is so insanely easy and so insanely delicious. Comes from Super Food Ideas and you'll find it on www.taste.com.au

Berry Meringue Smash

The Ingredients:
2 Cups fresh berries (or use frozen either is ok but fresh is best). Use a mix if you can.
150ml Thickened Cream
100g packet Pavlova nests
100g chocolate - the original recipe asks for white chocolate but I much prefer a good quality dark.

The How To:
This recipe is best put together just prior to serving. Otherwise you'll find the pavlova isn't crunchy anymore.
Beat the cream until soft peaks form.
Gently break the pav nests into chunks. Just use your hands but don't break them up too finely.. a bit of fine is fine but not too much ok?
Chop up your chocolate. I don't like mine too chunky so fine is good here :-)
Combine it all very gently with the cream.
Gently mash the berries in a bowl. There is a theme here isn't there...gently gently with it all.
Yep you guessed it, gently add the berries to the cream mixture and fold in. Too much mixing will cause the cream to turn pink, which is ok if this happens. Don't stress too much.

Serve into individual dessert bowls or a fancy martini/wide champagne glasses.

Caramelised Onion and Potato pizza

2009-03-27T20:49:00.002+11:00

A few years ago on here I mentioned the deli down the road made an absolutely delicious caramelised onion and potato pizza and that I was going to attempt to replicate it. Well I forgot to mention on here how successful it actually was and it has been something I like to make from time to time. It's easy peasy too and very very delicious.

I won't give specific amounts though as it really depends on the size of your pizza bases. I buy my bases from the deli down the road as they make them beautifully and just how I like them: thin and crispy. Besides, I'm lazy and will cut corners when I can as long as it doesn't affect the outcome of the pizza. So if you have a good recipe base go for it and make your own. Whatever rocks your boat really.

Ingredients:

1 can of finely chopped tomatoes
2 cloves garlic
1 tablespoon tomato paste
herbs - I just use an Italian herb mix
2 medium size pizza bases (I buy three as I always make a different sort - vegetarian with loads of veggies and feta cheese and semi dried tomatoes)
2 small potatoes - peeled and finely sliced
equivalent amount of finely sliced sweet potato..well I like to have more sweet potato.
1 very large brown onion ... or two to three medium sized ones..finely sliced.
Garlic Aioli
Shredded pizza cheese - tasty, parmesan and mozarella all together.

For the sauce:
Use about half the can of tomatoes, finally mince the garlic and mix it all in together. It's probably more than you need. Actually it definitely is..so store the rest for later use.

The toppings and the How To:
Caramelise the onion slowly in some olive oil in a good heavy saucepoon over a low to medium heat until nice and rich and brown. I don't make it ultra caramelised though...just well on it's way if that makes sense.

Cook your potatoes gently in the microwave for a few minutes. Drain.

Spread some sauce over yer bases as thin or thick as you like it. Grab some dollops of aoili and then smooth that around the base too. Top with layers of the sliced potato and top with the onion. Sprinkle with cheese and cook on a pizza tray in a hot oven.

mmmmmmm :-D

My husband who is traditionally a meat pizza lover thinks this is the best pizza he has ever had!

For Dina

2009-03-06T17:48:00.001+11:00

So you don't have to see the fried rice recipe!!!! I leave you with this :-)

Fried Rice with chilli and tuna

2008-10-11T17:34:00.003+11:00

A twist on the classic fried rice dish. It's easy. It's got zing. It's delicious. Trust me. This is adapted from a recipe in a Delicious mag (2004)

Ingredients:
4 cups of cooked long grain rice
8 bacon rashers (rind removed or rindless) and chopped
1 onion finely diced
1-2 garlic cloves - crushed
1 cup of frozen peas 0r 1/2 cup and 1/2 cup of frozen corn kernels.
210g tuna in chilli oil
1/2 cup spring onions finely sliced
1/4 cup light soy sauce
1 long red chilli finely diced
1-2 eggs - cooked omelette style

The how to:
Fry the bacon and onion in a little olive oil. Remove from pan and set aside.
Add a little more oil (just a smidge) and add the rice and garlic. Cook for one minute then add the peas, tuna, spring onions, soy sauce and cooked bacon and onion. Heat through. Add the omelette. Serve with extra soy and spring onion if you like.

ps..not the best of pics I know. I don't have a fancy slr and the lighting in my kitchen sucks big time.

Note to self:

2008-09-11T14:25:00.002+10:00

When deciding to go on a cleaning rampage in the kitchen and then deciding to put your spices in your new fandangle twirly whirly spice rack, don't blow on the top of the container until after you've put the lid back on. Otherwise you shall inhale a rather sickening amount of ground fennel into your eyes, nose and mouth. I'm hoping it has secret properties that I don't know about yet and will make me gorgeous, young and rich within the hour.

Anvers - Latrobe, Tasmania

2008-09-10T10:20:00.003+10:00

Often if we're bored or the weather is reasonable and we need to escape the normal beat of the drum that is life, we hop in the car and drive approximately 50 minutes away to a town called Latrobe: home of the Axeman's Hall of Fame and Anvers Chocolates. mmmmm...Anvers. It's a place that is best visited in the cooler months of the year as they have the fires burning and the hot chocolate pouring. We indulged in our usual fare: Chilli hot chocolate in a large mug for DH and I always keep it simple with a normal hot chocolate served in a chocolatiere. We shared an indulgent piece of Chocolate mousse cake given that it was Father's Day on this side of the world.

I took the pic of the cake with my new camera. It's just a cheapie Canon but it certainly takes a decent enough macro shot if I play with the settings a bit. One day I will be able to afford a dslr. One day.

Cajun chicken pilaf

2008-09-01T21:50:00.003+10:00

I'm a fan of the pilaf. I find them easy to do and I like combining different meats with rice and having a relatively one pot meal. This is something I came across on www.taste.com.au. It was absolutely delicious. Both big girl and husband LOVED it. In fact, husband said he loved it so much he wanted to learn how to cook it! Now you have to know my husband to realise just how much of a major statement this truly is! This is a man who does not like to cook (and why would he when he has me for a wife ;-)....his signature dish is chilli con carne and well...chilli con carne. Poor kids when I'm out of action, there is a lot of chilli eaten as well as a LOT of takeaway..blergh. And pilafs, well they are something he can easily do. This one just needs everything to be ready and in front of you before hand. For instance it tells you to grate the orange and squeeze whilst the chicken is cooking...nup...too stressful for me to concentrate on both. Just have that all done before you start cooking if you're like me. Ok..so onto the recipe.

3 (200g each) chicken breast fillets, trimmed
3 teaspoons cajun seasoning (see note)
olive oil cooking spray
3 oranges
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups long-grain rice, rinsed
3 cups salt-reduced chicken stock
1/4 cup currants
1 cup frozen peas
2 tablespoons slivered almonds, toasted

Method

Coat both sides of chicken in cajun seasoning. Heat a large, non-stick frying pan oven medium heat. Spray both sides of chicken with oil. Cook chicken for 5 minutes each side or until cooked through. Remove to a plate. Cover and stand for 5 minutes.
Meanwhile, grate rind from 2 oranges. Juice all 3 oranges. Spray a large saucepan with oil. Heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add rice and stir to coat. Add stock, orange rind and 1 cup orange juice. Increase heat to high. Bring to the boil.
Reduce heat to low. Cover and simmer for 10 minutes. Stir in currants and peas. Remove from heat. Stand, covered, for 5 minutes or until rice has absorbed stock.
Slice chicken. Add chicken and almonds to rice. Stir to combine. Season with pepper. Serve.

And credit where credit is due:

Super Food Ideas - June 2007 , Page 36

Recipe by Claire Brookman and Jenny Fanshaw

Thanks Claire and Jenny. Great dish and I really had to share with all of my million and one readers out there :-D

Edited to add: if you are not huge on orange or the citrus taste in your cooking back off on the amount of orange zest and juice you use. It is quite strong but I think it balanced out the other flavours of the dish really well. Others on the taste site though noted that it was too overpowering for them, so I thought I would mention that.

Shepherds Pie

2008-08-26T16:07:00.002+10:00

It is only Shepherds Pie if you use leftover roasted lamb meat..anything else then it is Cottage Pie. I only ever make it with roast lamb meat, so I have to remember to buy a lamb big enough, which can be a challenge when budgets are tight and the price of meat is ridiculous.

I think the secret to a good SP is the way you roast the meat. It needs to be perfectly roasted and marinated or seasoned well. I put slits into mine, stuff with garlic and rosemary and cover sundried tomato paste.

So using the leftovers I chop finely - usually I blend in the processor otherwise I'm in the kitchen forever chopping lamb and that annoys me more than my husband does from time to time.

I use a recipe based on one from Exclusively Food.

It's a good one and I recommend it thoroughly. I have made changes to it. I add a can of organic brown lentils (drained and rinsed), some chopped rosemary, a little thyme, grated zucchini and I don't put peas into mine as my husband hates the lovely buggers. So instead I put in corn kernels.

I'd better get up and get to it then. This pie isn't going to make itself! Can't take any pics as my lovely husband who claims to be the fixer of all things fixable decided my camera needed fixing and he would be the perfect person to do it. I'm still waiting. It's even MORE broken now. :-(

2008-08-22T23:11:00.002+10:00

I totally neglect this blog. I do have another on LiveJournal that I have had for many years and that is where I tend to post about the more mundane, personal, life stuff. Here it is all about food. I've been sick for soooo many weeks now I haven't really been enjoying much in the way of cooking. I did cook my lovely spicy sausage and basil pilaf that is very very yummy last night. Tonight was a disappointing takeaway from the local Indian place.

ohhhh I have had success with baking. ME! Baking success. Who would have thought!

I haven't been receiving people's comments either..so sorry about that.

Kickarse roast chicken

2008-07-14T21:48:00.003+10:00

Love a good roast chicken. It is such comfort food for me and reminds me of my mum. Lots of roasted vegetables and your favourite gravy with corn. Perfect. Vegetables tonight were roasted carrot, pumpkin, sweet potato and the good ol spud (par boiled first and then bashed around a bit in the colander to roughen them up before adding to the oiled pan).

My roast chicken is thus:

1 free range chook.
Lemon quarted
Bunch of thyme
Loads of garlic
Some melted butter and good quality virgin olive oil.
Paprika
Freshly ground salt.

..............

Pat the inside of the chook dry. I never wash my chooks..it takes away the natural juice from them.

Add the lemon, thyme and peeled garlic cloves (I use around three and cut them in half).

Call your child back who has been annoying you to help cook and get her to baste the chicken all over with the butter and oil that has been mixed together. Sprinkle with paprika and salt.

Put it in your oven that has been preheated (duh) to 180o degrees celcius. Cook for 20 minutes per 500g for a fan forced and 22 - 2 minutes for non fan forced.

Enjoy!

Chicken and Sweet Corn Soup

2008-07-14T21:31:00.002+10:00

I thought I would try and post each recipe I do this week (no matter how boring). This is one of mine and husbands favourites and surprise surprise my non eating four year old even started eating it last night! Win!

500g Chicken Breast (I cut each in half)
1 litre chicken stock..the real stuff is best but the carton stuff will do too.
I large can of creamed corn
1 medium tin of corn kernels
Bunch of shallots/spring onion chopped
1 tablespoon of salt reduced soy sauce
1 tablespoon of freshly grated ginger
1 teaspoon of sesame oil
I egg lightly beaten

......................

Place the chicken and stock into your soup pan and bring to the boil. Simmer for five minutes. Remove chicken and turn down the heat to low. Add the creamed corn, corn and ginger. Shred the chicken. Add it back along with the soy sauce and simmer for five or so minutes. Add the beaten egg and stir until it is white and swirly. Remove from heat and add the shallots and the sesame oil. Serve with your favourite crusty bread. Enjoy :-)

Hearty Beef and Veg Casserole

2008-07-12T17:13:00.002+10:00

I have neglected my poor blog for a while now. This is not to say I haven't been doing a lot of cooking. I have. Tonight I thought I'd share a dish we all know some variation of. Here is mine.

1kg steak - diced
1 large leek - white part only sliced
2 onions roughly chopped in large pieces
2 - 3 garlic cloves crushed.
3 carrots sliced thickly
2 sticks of celery sliced
1 tablespoon of fresh Thyme
2 bay leaves
Freshly ground pepper and salt
2 tins of chopped tomato
1 - 1 and a half cups of good beef stock
1/4 cup of red wine...more if you like it richer like me.
Good splash of Worcestershire sauce
................................

Put a couple of tablespoons of plain flour along with a good sprinkle of paprika and freshly ground pepper on to a plate. Coat the meat and brown in batches in a deep heavy based saucepan in some good quality olive oil. Remove to a plate.

Add a bit more oil and add all the vegies and fry gently for five minutes or so until soft. Add the Thyme and mix that through. Add the wet ingredients and the bay leaves. Add some salt and pepper. Cover and simmer on low for an hour and fifteen minutes. Remove lid and simmer for another half an hour.

Serve on a bed of mash potato. And a side of yellow or green beans. Delish!!!

Notes:
*sometimes I will add a tablespoon of gravy mix as well for a richer gravy flavour.
*Check your meat after the hour and fifteen. You might find it needs longer depending on the type of beef you have used. The meat should be really really tender and shred easily.
*Good for the crock pot too.

Tara Lou

2008-06-19T19:52:00.001+10:00

2008-05-09T20:20:00.002+10:00

Made a chorizo, roasted vegetable and baby spinach frittata tonight. Was absolutely delicious! Made it all up in my head really, which is not hard to do when frittata is concerned. Used a pan that was too big though.

Off to Christmas Hills Raspberry Farm for breakfast on Sunday...well I hope so. I need to book tomorrow morning. Love eating there. It's beautiful food. Do yourself a favour. If you're ever over my way. Go there.

2008-04-25T22:57:00.003+10:00

Meal plan for the week:

Chicken and vegetable soup (mmmmmm....love this easy peasy thick and rich soup)
Tandoori Chicken, rice and dhal
Lamb shanks with creamy risoni
Chorizo and Chickpea stew. Although I hesitate to call it a stew. It is very delicious though :-)
Chilli tuna fried rice

I've never cooked the last one before. It's a taste.com.au recipe that looks quite delicious and I always like to try new recipes as much as I can. Tara won't eat it though. Actually the only thing she will eat out of all of that is the rice from the indian and the lamb shanks with creamy risoni. {sigh} As someone who loves food and loves to keep her family happy with the food she cooks for them, I am soooo frustrated by this child. :-(

Meal plan for the week

2008-04-06T13:45:00.002+10:00

I do love to meal plan but often it goes haywire and I get frustrated that I haven't been able to stick with it for one reason or another (usually tiredness on my part). Shall start to record them here though as inspired by others out there in the food blogging world.

Baked Meatballs with tomatoes and roast chilli potatoes - ala Bill Granger
Homemade parmesean crusted fish and chips
Chicken and sweetcorn soup
Mustard Chicken bake ...a taste.com.au recipe that I'm not overly keen on but the rest of the family loves.
Prawn curry.

Right then, off to the supermarket I shall go.

A meme

2008-03-25T17:44:00.002+11:00

Yes yes it has been a while. I guess I'm so used to my other blog that I neglect this one. And I shouldn't because I still love being a foodie. I don't know...maybe I should just do all of my food posts in my lj and leave it open so others can read that too???? Something to think about I guess.

So anyhoo..I've been tagged by the wonderfully creative cook extraordinare: Dani..you can find here.

It's a random fact thingie. Firstly, here are the rules:
1. Link to your tagger and post these rules on your blog
2. Share seven facts about yourself on your blog, some random, some weird
3. Tag seven people at the end of your post by leaving their names as well as links to their blogs
4. Let them know they are tagged by leaving a comment on their blog.

The facts....

1. Nine years ago I weighed 16 kilos less than I do now!!!! Eeek..that is not a good thing. Well the only ok thing is that I was seriously underweight back then. Now I'm bordering on being seriously overweight.

2. I've never been called for jury duty. I'd love to do it though. Tyrone got called up recently..not fair!

3. I hate doing number twos in public toilets. I really would rather hang on and suffer a bad stomach ache than do it anywhere except my own toilet!

4. I'm a very messy person and find it hard to stay on top of the housework.

5. My favourite food indulgence is icecream.

6. I would love to have lived in every state of Australia by the time I pass from this life. (three down so far).

7. Tyrone just came home with a case of beer that I hate and that cost a fortune..growl growl.

I have no one to tag from here as noone reads this blog!! Just do it if you so choose :-)

Indian feast

2007-11-18T11:16:00.000+11:00

My sister is arriving this week and I am planning on cooking up Indian food to celebrate our togetherness once again. We both have a love of Indian and whilst there is a good Indian restaurant now opened here in my town, I thought it would be nice to create dishes with love.

Menu so far...

Lamb Pasanda (going to do this one http://www.mamtaskitchen.com/recipe_display.php?id=12834)
Vegetable Biryani (again from mamta http://www.mamtaskitchen.com/recipe_display.php?id=10102)
A bread of some sort. Not sure what though. I'm not good with bread so any suggestions more than welcome .
Chicken Korma (for the big kidlets)
Dahl..ok there are so many variations out there, I've tried a few and have some ok results, but I want a kick arse dahl recipe if anyone has one and is willing to share????
Plain rice (Basmati)
Raita

Thai Chicken Dumpling Soup

2007-10-29T15:52:00.000+11:00

Hello stranger! I could see the cobwebs forming on this blog so felt I had better start getting inspired. In honour of my trip to Thailand where I enjoyed Thai food aplenty (favourite being a prawn red curry on a beach restaurant at Bohput Fisherman's village) I give you a brilliant Bill Granger recipe to indulge in.

Cook quickly and serve immediately with fragrant kaffir lime leaves and chilli.

350g chicken mince
1/3 cup tinned bamboo shoots, drained, finely chopped
2 tsp freshly grated ginger
1 long red chilli, deseeded, finely chopped, plus extra sliced chilli to garnish
2 tbsp freshly chopped coriander, plus coriander leaves, to serve
1 1/2 tbs fish sauce
2 tbsp cornflour
1 tbsp red curry paste
800ml chicken stock
350ml coconut milk
2 kaffir lime leaves, plus shredded kaffir lime, to serve
3cm piece ginger, peeled, thinly sliced
1 tbsp lime juice
Sugar, to taste
1 bunch baby bok choy, trimmed

To make the dumplings

Place the chicken mince, bamboo, ginger, chilli, coriander, 2 teaspoons of the fish sauce and corn flour in a large bowl. Using clean hands, mix all until well combined. Wet your hands and roll the mixture into small balls. Set aside.

Place the red curry paste in a large saucepan and cook stirring over a medium heat for 1-2 minutes or until fragrant. Add chicken stock, coconut milk, kaffir lime and ginger and bring to the boil. Reduce the heat to low, add the dumplings and simmer gently for 5 minutes or until just cooked through. Add remaining fish sauce, lime juice and sugar to taste. Add bok choy and remove from heat. Ladle into serving bowls and serve immediately garnished with coriander leaves, extra kaffir lime and chilli.

More to come later...

2007-08-23T21:36:00.000+10:00

In other news..there is no news. I've not been very adventurous with my cooking of late as the complexities of life and the commitment to losing weight and the gym have taken precedence. I did however make up some rather nice chicken burgers this evening...served with some devine aged cheddar cheese, relish, bacon, caramelised onion on turkish bread. Yep...buggered up the diet a bit tonight. The chicken pattie was nice and healthy though ;-)

Going to cook up a new dessert this weekend..practicing for when I go and stay with a friend down in Hobart soon. We both share a passion for food and especially chocolate so want to get it perfect. Not sure what I'm going to do yet though. I bought a chocolate recipe book from Anvers Chocolates when we were there last which has some very tempting choices.

I've been tagged

2007-08-23T21:18:00.000+10:00

Well it would appear I've been tagged so considering I've been neglecting my blog this past few weeks, I shall oblige :-)

4 jobs I've had
Upmarket ladies shoe seller - sadly given the sack because I was too short but could never prove that this was the case...just heard it secondhand.
Graphic designer - off and on over the years
Editorial assistant at Juke magazine...anyone remember that weekly music mag??? It was tres cool.
Admin person for a very dodgy finance broker who dabbled (well heavily delved really) in illegal activities!!!
4 places I've lived
Melbourne
Geelong
Weipa
Launceston
4 places I've holidayed
Far north Queensland
Extensively throughout South Australia
Thailand
Bali
4 favourite foods
I agree...Only four?
Seafood...mussells, prawns, fish, squid..all of it really.
Chocolate...all of it really!
Potato..for it's versatility and ability to be a brilliant comfort food
Icecream - really good well made icecream...ohh...it's glorious.

4 places I'd rather be
Somewhere warm and sunny.
In a really good strong jet spa nuturing my sore body after going to a full on Pump class last night.
On a plane ... destination unknown. I'd love to go on a mystery holiday!
In a glorious restaurant with my man and no children in a 20 kilometre radius!

4 bloggers to tag
Penni
Michelle
Dani
ummmm....any other takers???

Portugese Roasted Chicken

2007-08-11T14:38:00.001+10:00

Just had a potato, sweet potato and caramalised pizza with lots of garlic. Can't lay claim to it's success but the deli down the road from where I live can. Yum. Shall be attempting replication next week as my (generally disapproving of pizza) husband approved greatly.

Tonight..

Portugese Roasted Chicken.

1.6kg chicken
1 red thai chilli
1 tablespoon sweet paprika
3 cloves crushed garlic
2 tsp salt
1/2 cup lemon juice
2 tablespoons olive oil
1 tbsp fresh oregano...

Cut backbone out of chicken and squash it flat..blend all ingredients together and pour over chicken.slow roast at 150 degrees for 1.5-2 hours...(i keep basting with sauce whilst cooking it)..it is very, very yummy and so easy...

Cloud Fluff

2007-08-09T09:50:00.001+10:00

Life has been fairly bland and boring food wise this week. Just too busy to deal with the complexities that can come with making anything glorious. I did make some lovely bangers and mash with gravy though the other night. Peppered beef sausages and perfect mash.

What is the perfect mash for me? I'm glad you asked. It needs to be smooth and completely free from lumps but still hold a solid consistency and not be too thinned down with milk. I've never been able to achieve this with just the standard masher. I went and visited my mum in Adelaide at the start of the year (who by the way has always made perfect mash potato with a normal masher) and we took a trip to Ikea (something that Tassie sadly lacks). There it was. Glimmering. Shiny. New. Beckoning me. This will make you the perfect mash Tracey. Gleefully I bought it and packed it in my suitcase to take home. It's one of those ones where you put the cooked potato into a cylinder and push the handle down forcing the potato through the holes. It's brilliant. Just perfect. Some heated milk, good dollop of butter (none of that margarine stuff thankyou very much, ewww) and cracked pepper and salt to season. Sometimes cream is nice too. And chives if I have it.

If you asked my husband what the perfect mash was he would say lumpy with lots of butter and pepper. My youngest daughter would tell you she doesn't like cloud fluff from Mt. Fuji and prefers her potato raw. My eldest will complain regardless and usually ends up loving it. My step son will only eat boiled potato.

Of course I'm the one that cooks in our house so I hold the mashing power!!!! mwaaahaaaahhhhhaaaa

2007-08-06T21:33:00.000+10:00

Well the dining suite arrived today and the delivery guys proceeded to WRECK it!!! Completely stuffed a $2000 table. Luckily the chairs were ok. Luckily we're getting another table tomorrow morning. Hopefully they won't wreck this one. Hopefully I won't have to ask for a refund if they do wreck it. They pulled it apart you see because they thought it wouldn't fit in otherwise (load of crap though as they didn't even bother to try other entry points)..and then couldn't put it back together again so did what every dickhead male does and try to force it back together!!! Split the wood and had three screws stuck and the heads of them wrecked so they wouldn't come out! Argghhhh.

Wish me luck tomorrow!!!

2007-08-05T23:06:00.001+10:00

Ohh and is it here that I admit that in replace of one of the menu planned items we all ate popcorn for dinner instead? oops :-)

2007-08-05T22:58:00.000+10:00

Tonight I was making homemade hashbrowns to go with dinner and Molly asked me in passing
"Mum why do you go to so much bother?"
Fastforward to 20 minutes later.
"Mmmmmm these hashbrowns are delicious! Thanks mum"

Thats why Molly. Thats why.

I think for me cooking is not just about satisfying my own palette or desires but also those of the people that I love. In fact I would say that is the major reason why I love to cook successfully. I enjoy the experience so much more when I get the praise at the end. And not praise for praise sake itself, but praise for the fact that they are genuinely enjoyed what they have eaten and appreciate it. I wish I could become more consistent though.

The meal plan last week failed. Not because of the chosen recipes but more to do with the lifestyle we lead. The impromptu nature of our lives. The business and the tiredness that pervades me at 6.00pm. I think I will aim to at least have three meals planned each week and the other four will be "on the day" decisions. I did do three out of the six and the others have now been held over for this week. I'm also planning on doing one of our current faves of Portugese chicken for dinner tomorrow night to celebrate the arrival of our new dining table.

2007-08-05T10:36:00.000+10:00

Going here for afternoon tea today. Yummy chocolates and even yummier hot chocolates. Nice drive about 50 minutes from here. Of course this poses the dilema that I was going to go to the gym in the afternoon. Now do I get up and go now or miss it yet again? I will be good I think and go now. After a piece of toast.

haahaaa

2007-08-04T17:47:00.000+10:00

Picture me a little fatter and it's me!

2007-08-04T13:28:00.000+10:00

I really really wasn't going to spend any more money. Even though I have been coveting for some new saucepans. For some odd reason I've been obsessed with wanting to upgrade. I withheld my desire and bought a new dining suite instead. Oops. It's big, chunky, solid and lovely. They gave us a good price which still meant an expensive price but good nonetheless. I have been eyeing this off for a good month now and Tyrone came with me this morning and we went for it.

The table we have now is something I bought for $30 odd dollars in a garage sale in Geelong back in 1998. It was old and crappy then and is now even crappier. Has served us well with grubby messy kids and there are well worn memories of their antics etched permanently into the table which is nice for memory sake but not for appearance. The chairs have all broken in some way or another and we are down to three that are actually okish. We have a great big covered deck here so the table will go out there and the chairs to the tip!

Now I must get onto that budget soon. It's on my list of things to do and stick by once we get back from Thailand.

I've decided to cross post some of my entries from here with my lj so if you read both you'll be thoroughly in the know of our dining suite purchasing endeavours. Sorry.

2007-08-01T13:41:00.001+10:00

oops.. I need to do a spell check before i post!!!

2007-08-01T13:12:00.000+10:00

You know what I hate?

When you go into a sandwhich shop and ask for a chicken and salad sandwhich on wholemeal or multigrain bread (and as a side note, why the hell don't more shops offer multigrain as a choice???) and they put mayonaise on it!!!!!!!! Argghhh. Did I ask for mayonaise? Did you ask me if I wanted mayonaise? Did you ask me if i wanted to have it drenched in mayonaise????? No the word mayonaise never passed my lips. I was contemplating mustard but thought I would be good and go for plain certainly NOT mayonaise. It's a pity, as it is quite a cute little muffin shop in town that has an old 70's or 80's cafe appeal to it. Perhaps there is my answer. The shop up the road from work does the same. So now with every new shop I go into I will have to appear arrogant and express that my order does not include condiments of any kind unless expressed prior. Especially crappy sloppy fat ridden Kraft condiments.

2007-07-30T11:54:00.000+10:00

I set myself a challenge this week. Well aside from trying to stick to a meal plan. This week I am going to cook all my meals from an online source and they have to be 'healthy' meals. Adaptions allowed (as I don't think I could not adapt it in some way these days. I used to follow a recipe strictly, and now I prefer to use it as a base upon which I build on). And they need to be reasonably quick meals too.

So...

Monday: Chicken Sang Choy Bow

Tuesday: Parmesan Crumbed Baked Fish

Wednesday: Frittata with potato and asparagus

Thursday: Chargrilled steak with chilli corn salsa

Friday: Basic Tuna Pasta dish

Saturday: takeaway - Indian I think.

Sunday: Balsamic lamb stirfry

2007-07-29T18:10:00.000+10:00

Haven't been able to log on for a few days for some unknown reason. I think it's the universe's way of telling me to get off my butt and go and do that housework I love to ignore. I still ignored it. Until today. The house is once again fresh, sparkly and clean. Next weekend, the garden will be tackled. We also had a busy few days with Tara's fourth birthday. She had lots of fun and was very spoilt. What fun to be four.

Food stuff: Went out for dinner last night with friends to here... http://www.mudbar.com.au/

Ohhh so divine. I had the mustard crusted beef cheek. Tender and cooked perfectly.

Going to start doing a weekly meal plan and hopefully stick to it this time! Will upload my chosen dishes tomorrow.

2007-07-26T17:42:00.000+10:00

In September we are going to Koh Samui, Thailand for some much needed sun, warmth and relaxation. To be honest, we can't really afford such a luxury but we committed ourselves back when I was feeling quite optimistic about our financial situation and savings capability. Of course life doesn't always turn out how we think. It doesn't matter anyway as I'm destined to win Tattslotto this evening so it will all pan out.

Back to the land of smiling people, sun and food....

I'm on a quest to find a great cooking school there. Being a smallish island there aren't going to be many but I have found one that looks quite appealing...

http://www.sitca.net/booking_thai_cooking_classes.htm

But which day do I choose?? Too many for a person that hates making decisions to handle!! And I want to know it is authentic and not a western adaption of the Thai curries we have here. I might go the red curry option though as that is what we all seem to enjoy the most here at home when I make it.

I can't wait to walk past the street stalls and try bits and pieces. We've been to Thailand before (six years ago now) but not to Koh Samui. It is the street vendors that give you the real Thai food experience. Ohh and they're cheap too!

For me, food is one of the most important aspects of travelling somewhere new and exciting. I'm free from the kitchen and the responsibility for satifsying the masses here and I want my food experience to be a memorable one....hence why something like a cruise with a buffet three times a day just does not cut it for me! My ultimate though? Going on a self guided tour through country Italy experiencing food. I can give Rome the flick (although of course would still love to go there) if I could do that.

2007-07-20T20:18:00.000+10:00

Why oh why can't there be good take away pizza in this town????? Drives me nuts. Well not really as we don't often have it but on days when I'm feeling crap and unable to cook even a simple pasta meal and my monthly yearning for all things bad like chocolate and pizza take over I am always bitterly disappointed - not one quality pizza store here. Nothing tastes quite so good as perfect home made pizza though...for me I'm a classic loads of vegetables and a good quality salami (very finely sliced) kind of girl....or a sweet potato and caramelised onion..mmmm. No energy to cook anything though. Ho hum.

I was tagged...

2007-07-15T14:43:00.000+10:00

Here are the rules:

A. Each player lists 8 facts/habits about themselves.

B. The rules of the game are posted at the beginning before those facts/habits are listed.

C. At the end of the post, the player then tags 8 people and posts their names, then goes to their blogs and leaves them a comment, letting them know that they have been tagged and asking them to read your blog.

...........................

Okelies then...

1. We have quite a large house. It has three toilets (stupid amount really). I only like to use one particular one (the ensuite) and don't feel comfortable using any other. I have no idea why this is.

2. I ate so many Beaumonts pies when I was at uni and living in poverty that I can never ever face another one again. I also consumed large amounts of tinned and frozen food.

3. I have a thing for twirling fabric in my fingers when I'm feeling sad/depressed/stressed...comes from my days of sucking my thumb and having a blankie I think.

4. Every bike I ever owned was green.

5. I once worked for an extremely dodgy finance guy who had lots of 'criminal' types come through his doors. I saw and heard some scary stuff and to this day wonder whether he ended up in jail and could I somehow be implicated in whatever illegal dodgy things he did.

6. Whenever I have vegemite toast I think of my mum. I think perhaps because I associate it with my childhood and her making vegemite toast for me each morning.

7. I have awful teeth.

8. I can't function without one good cup of coffee to start my day. I can drink instant but would rather not and I'm quite the coffee bean snob. My local deli has some deliciously flavoured fairtrade coffee beans that I love to indulge in.

.................

I'm not going to tag anyone. Noone really reads this blog anyhooo :-)

2007-07-14T16:38:00.000+10:00

One of life's greatest joys for me is to go window shopping in homewares shop on my own with no children to watch over and stress whether they are about to break something, no husbands who have no interest in said homewares shop and will 'pretend' to be ok about being there but in reality are bored and dying to get the hell out of there. Both child and husband together and well, I just don't even bother going through the door.

Today after dropping off eldest daughter at work (Maccas chickie) I took the opportunity to meander through town on my own, browsing for bargains, looking out for any possibility of summerwear for our up and coming trip to Thailand and spending a good half an hour or so just pottering in my favourite homeware shop Your Habitat. I don't think it exists anywhere outside of Tasmania. As a side note, I love that Tassie still retains classic old fashioned shopping experiences. Little boutiques, family owned business in quaint little streets and shopping precints. Anyhoo back to dreaming about owning the entire contents of the homeware shop.... I always sell myself short on cooking utensils and quality cookware. I have one extremely good deep frypan, one brilliant knife, great roasting pan and the rest is quite mediocre in quality. It gets me by and I don't really notice at the time of using it. But those shops. They tempt me. They make me dream of having my kitchen filled with every conceivable quality item where my meals would then turn out perfect every time.... just let me dream ok????
I do really want:
A large crueset casserole lidded dish
An extra large soup/pasta/steamer combo
smaller quality frying pan
KitchenMaid mixer
quality ridged grill pan
quality omelette pan or crepe one
a whiz bang-youbeaut-spice rack (preferrably one of those little dish type ones that have magnetic bases to them)
A complete pantry storage system

That is about it. Of course there are things like Tangines, fancy cake decorating thingy-mabobs, a brilliant wok etc that would be nice too. I settle for the others though. Now to convince my husband that these are needs and not just wants.

I had some lovely me time today. Was very rejuvinating.

2007-07-12T15:51:00.001+10:00

I should have mentioned prior to my first post in forever that I am embracing the blogging world and going to use this blog as my record of all things food, wine and beer related. A bit boring for some but I need a spot where I can write down some recipes, set up some links and record favourites. I'll still remain committed to my livejournal but I have shied away from recording the personal for now. I'm not sure why. Perhaps because it is all a bit too hard?

2007-07-12T15:45:00.000+10:00

Tonight Molly will be at school until 8.00pm. She is participating in "write a book in a day" with 9 others. This brings with it much excitement for her (participating, eating pizza with friends and going in casual dress) and much excitement for me too. It means I get to cook something that she hates and Tyrone and I love - risotto. But now the question is what type shall I indulge in? I think my old standard tried and tested fave - roasted pumpkin, leek and asparagus might be the go. Meat free night will serve my body well.

Tomorrow night she will be working so I'm tempted to pull out the slow cooker and cook up some comfort food of silverside. hmmmm what to have with it though?

2006-07-02T17:41:00.000+10:00

I go through insane periods of just remaining blissfully unaware of the chaos that is my home. Normally it is after I have spent a good period of time getting the house at a respectable level, one where I would not be embarrassed if you were to unexpectably drop by and could show you through each room, if you were so inclined. And then there are days like today, where I would quickly usher you into the loungeroom telling you to excuse the mess and run off to close all the doors to the rest of the catastrophe that is my house. A short while ago a group of women on an online mothers group that I am a part of all posted pics of their homes. All sparkling, clean and not a thing to be seen (except for one who I could relate to immensely) out of place. I felt so inadequate. Then another posted a picture of what her loungeroom looks like messy. I was deflated even more. Her version of messy was my version of spotlessly clean! I look around me now and see newspapers, books, children's paintings and a fruit bowl full of hats. I look to my right and see my daughter's watching Finding Nemo. Shoes on the floor, numerous pairs in varying sizes, a few children's books, empty chip packets, coloured pencils a warm minky blanket and a baby wipe container. They're all in my field of vision. Luckily for me, and for you, I cannot see my kitchen. Needless to say it is filled with dishes that are days old and new shopping bags yet to be unpacked. I just feel lazy I guess. That's the plain simple truth of it all. Nothing more complex than that. We've been going for drives to look at houses for sale in places we dream about living in. We went out for dinner last night and this morning spent hours in bed, chatting and drinking coffee whilst Tara played around and with us. We have a new game. It's called "What do you want to talk about?" And we both lay there and try and come up with bizzare things to discuss. This morning she wanted to talk about curtains. Yesterday it was bellybuttons. I have plenty of time in the day to do both. Talk to my girls and my husband AND do the housework. Sometimes, I just choose not to.

2006-06-29T23:14:00.000+10:00

See see? And this is my other 'thing' I do. Wonder how to do something. State I can't do it properly and then seconds later discover how to actually do it properly. Impatience perhaps????

2006-06-29T23:13:00.000+10:00

TLSC

It has taken me forever to work out how to post to my blog. It is just not straight forward like other ones are. Well to me anyway. As much as I am technically minded when it comes to computers and software I can also go to the other extreme and be completely useless and no matter how hard I try and use my logic, the brain just doesn't want to play the game.

2006-06-15T22:21:00.000+10:00

Not sure what I will do with this blog. I'm so used to my other one. But this is far more secretive and I am attracted to the idea of that. A place where very few know I exist. Yes. I think I will like it here.