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Smoked paprika chicken with kale

Ingredients

4 chicken marylands
2 tbsp olive oil
1 1/2 tsp coriander seeds crushed
1 1/2 tsp smoked paprika
2 tbsp balsamic vinegar
2 cloves garlic crushed
2 carrots cut lengthwise
2 lemons 1 juiced, 1 cut into wedges
1 large brown onion cut into wedges
250 ml water or chicken stock
1/4 bunch kale leave torn

Servings:

Instructions

1. Season the chicken marylands with sea salt and freshly cracked pepper. Place them into a large bowl and set aside.
In another bowl, add the lemon juice, olive oil, coriander seeds, smoked paprika, balsamic vinegar and garlic, then mix until well combined.
Pour the marinade over the chicken and rub into the skins. Cover with plastic wrap and place the refrigerator for 1 hour to marinate.
Preheat the oven to 200C . Arrange the fennel, carrots, onions and lemon wedges in a single layer in a deep roasting pan. Season with sea salt and freshly cracked pepper. Place the marinated chicken on top, and pour the marinade liquid and chicken stock over the chicken.
Roast the chicken in the preheated oven for 35–40 minutes, occasionally basting the chicken with the pan juices until the chicken is cooked through and golden.
8 minutes before the chicken is ready, gently toss the kale through, mixing with the juices from the pan to ensure it is well covered and will not dry out and burn. Add a little more sea salt and pepper if needed.
Remove from the oven when cooked.

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Pork steaks with roasted tomatoes

Ingredients

Servings:

Instructions

Preheat oven to 180 C.
Slice the tomatoes in half and pack in the bottom of a roasting pan or oven-proof dish. Season with salt and pepper and some of the thyme. Season the pork steaks and pack on the tomatoes.
Pour over the balsamic vinegar and the olive oil and roast in the oven for 60-80 minutes.
Halfway through the roasting time, turn the pork steaks over o that they roast on both sides. The meat is done when the tomatoes, vinegar and oil have made a delicious sauce in the bottom of the pan.
Serve with rice or mashed potatoes.

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Semolina Cake with Milk Syrup – Koh

Semolina Cake with Milk Syrup - Koh

Ingredients

6 eggs
6 tablespoons sugar
4 tablespoons semolina
3 tablespoons flour
1 teaspoon vanilla sugar
1 lit milk
6 tablespoons sugar

Servings:

Instructions

Separate egg white from egg yolk.
Mix together yolk and 6 tablespoons of the sugar until nice and creamy. Add semolina and flour. Mix until just combined.
Beat egg whites until nice and fluffy. Whisk in semolina mixture. Stir together slowly with a wooden spoon.
Use spray oil on an oven proof dish (33x23cm). Pour mixture in a dish and bake for 20-25 minutes on 180C .
Meanwhile, put 6 tablespoons of sugar into a saucepan with 1 liter of milk and bring to a simmer; remove from heat and add 1 teaspoon vanilla sugar or 1/4 teaspoon vanilla extract.
When cake is done, remove from the oven and pour hot milk over hot cake. Leave it for half an hour to absorb milk before serving.

Recipe Notes

Semolina Cake YouTube

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Stuffed Capsicum

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Caramel Banana Cake

Ingredients

125 gr butter
3/4 cup brown sugar, firmly packed
1 cup mashed banana
1 1/2 cup self-raising flour
1 teaspoon bicarbonate of soda
3/4 cup sour cream
1 tablespoon milk

Caramel Icing

60 gr butter
1/2 cup brown sugar
1 1/2 cups icing sugar

Servings:

Instructions

Grease a 23 cm square pan (or 14cm x 21cm loaf pan for banana bread). Preheat oven to 180C/160C fan-forced.
Cream butter and sugar in small bowl until light and fluffy, beat in eggs, one at a time. Beat until combined.
Transfer mixture to a large bowl, stir in banana. Stir half the sifted dry ingredients with half the combined sour cream and milk, then stir in remaining dry ingredients and sour cream mixture.
Pour mixture in prepared pan. Bake for about 60 minutes or until a skewer inserted into centre comes out clean. Stand for 5min before turning on to wire rack to cool. When cold spread with icing.

Caramel Icing

Melt butter and sugar in saucepan, stir constantly over heat without boiling for 2 minutes. Add sour cream, bring to the boil, remove from heat, stir in sifted icing sugar.

Recipe Notes

Replace caramel icing with cream cheese frosting :

60 gr cream cheese

30 gr soft butter

1 1/2 cups icing sugar

Beat cream cheese, butter in small bowl until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.

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Paella

Ingredients

Servings:

Instructions

Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
Put a lug of oil into a large heavy-based frying pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and chop the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato purée then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in 750ml of boiling water and add a pinch of sea salt and black pepper.Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally from the outside in and from the inside out, and adding a splash of water if needed.
Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
Sprinkle with parsley. Serve.

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Honey biscuits

Ingredients

600 gr plain flour
4 eggs
200 gr castor sugar
4 tablespoon honey
2 tablespon oil
1 teaspoon baking soda

Servings:

Instructions

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Mix sugar, honey, 3 eggs and 1 egg yolk together. Add oil. Tip in the flour and bicarbonate of soda and stir well until smooth.
Roll one tablespoon of mixture at a time into a ball. Press each ball down and pop an almond in the centre of each one.
Bake 10-15 minutes. Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.

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Chicken and apples cooked in cider

Chicken and apples

Ingredients

4 chicken drumsticks and thighs
2 tbsp olive oil
2 Granny Smith apples, peeled and thickly sliced
50 gr butter
2 large brown onions
2 tbsp brandy
5 spring thyme
1/2 tbsp salt
1/4 tsp ground black pepper
300 ml dry apple cider or dry wine or champagne
150 ml cream

Servings:

Instructions

Season the chicken well with salt and pepper, preferably a few hours before cooking.
Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
Stir through the cream, adjust the seasoning and serve with potatoes on the side.

Recipe Notes

recipe is taken from Adam Liaw

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Hazelnut biscuits

Ingredients

200 gr butter
110 gr caster sugar
1 egg
1 teaspoon vanilla essence
300 gr plain flour
110 gr hazelnuts
150 gr icing sugar, sifted

Servings:

Instructions

Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 10-12 min or until lightly toasted.
Rub the hazelnuts between a clean teat towel to remove as much skin as possible. Roughly chop the hazelnuts and set aside. Increase oven temperature to 200°C. Line 2 baking trays with non-stick baking paper.
Using electric beaters, beat butter and sugar until light and creamy Add egg and vanilla essence beating in thoroughly.
Using a metal spoon , fold in sifted flour and hazelnuts. Mix until well combined.
Shape level tablespoon of mixture into crescent shapes. Place on prepared trays. Bake 15 minutes or until lightly golden.
Set aside for 2-3 minutes on the trays to cool slightly. Place the extra icing sugar on a plate. Roll the biscuits gently in the icing sugar and transfer to a wire rack to cool completely.

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Raspberry Muffins

Raspberry Muffins

Ingredients

60 gr butter
200 gr plain flour
2 tsp of bicarbonate of soda
150 gr custer sugar
120 ml of milk
1 large egg
150 gr raspberries

Servings:

Instructions

Preheat the oven to 200 degrees Celsius
Melt the butter in the microwave, and set it aside to cool.
In a large bowl, stir together the flour, the baking powder, the bicarb, sugar, and salt. In a measuring jug, beat together the milk, the egg and the melted butter.
Pour into the dry ingredients, and mix until combined.
Fold in the raspberries, but don't mix them to much, or the mixture will turn pink.
Put paper muffin cases in a muffin tray. Then , spoon the mixture into the paper cases.
Bake for 25 mins.
Serve

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