Monday, 16 February 2009

Sticky Sesame & Honey Chicken















I've had a bottle of sesame oil in the cupboard for a while (still good) and had been looking for recipes to use it in! one night when the weather was warm but not too warm to make BBQ'ng against the law I remembered the simple but delicious looking chicken drumstick recipe I'd been wanting to try. despite the fact they stuck to the grill & the skin came off :( they still tasted good & yes I'll work on the sticking bit! I'm sending this to Ruth's Bookmarked Recipes this week hosted by Siri.


Preparation Time

10 - 70 minutes

Cooking Time

12 minutes

Ingredients (serves 4)

1/2 cup (125 ml) salt-reduced soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1/4 cup sweet chilli sauce
cracked black pepper
900g chicken drummettes

Method

  1. Place soy sauce, honey, sesame oil, sweet chilli sauce and pepper in a large bowl. Add chicken and toss to coat evenly. Cover and refrigerate for 1 hour.
  2. Preheat a barbecue grill to medium-high heat. Drain chicken from the marinade (reserving marinade) and place on the grill. Cook for 12-15 minutes or until golden and cooked through, turning regularly and basting with the remaining marinade.
  3. Remove drummettes from heat, sprinkle with sesame seeds and serve.

Thursday, 12 February 2009

Beef Goulash













Due to running out of idea's for hot weather meals and the need for something other than salads, but not wanting to heat up the kitchen too much, lately I've been turning to my slow cooker. I made this version of beef goulash in my slow cooker recently and it was delicious so will be made again. I'm sending it to Sandra who hosts a wonderful weekly event called Slow Cooking Thursday. please check it out for lots of great slow cooker meals.

Beef Goulash

1kg round or any stewing steak (trimmed & diced approx 1 inch)
1/2 cup flour
1 table spoon oil
60gr butter
2 medium onions chopped
approx 1/2 cup water
1 tablespoon paprika
beef stock cube
1/2 cup dry red wine (or extra stock)
4 tomatoes chopped (or 1 440gr can)
1 tablespoon tomato paste
1/4 to 1/2 cup tomato puree
1 bay leaf
salt & pepper to taste

coat beef in flour & brown in pan, put in slow cooker. brown onion in pan and add to beef in slow cooker, add chopped tomatoes too. combine water, stock cube, paprika, wine, tomato paste, part of tomato puree (you may or may not need it all) and poor over meat, onions and tomato in slow cooker) cook on low approx 8 hours or depending on your cookers times. if desred stir in some sour cream just before serving. I also boiled some penne pasta seperately to serve with it.

Monday, 9 February 2009

A Whole Lot Of Muffin!











with temperatures here soaring into the high 40's (celsius) I've not been doing too much cooking but did recently make some lemon & strawberry and some Blackberry & coconut muffins which were delicious.


Lemon & Strawberry Muffins

60 ml vegetable oil
120 ml milk
1 egg
1 lemon, zested and juiced
125 g all-purpose flour
90 g whole wheat flour
3 g salt
3 g baking powder
100 g white sugar
55 g packed brown sugar
155 g chopped fresh strawberries

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
  2. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
  3. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

Blackberry & Coconut Muffins

2 1/2 cups
(375g) self-raising flour
90g butter, chopped
1 cup (220g) raw sugar
1/4 to 1/2 teaspoon mixed spice
1 1/4 cups
(310ml) buttermilk
1 egg, beaten lightly
1/3 cup (30g) desiccated coconut
150g fresh or frozen raspberries
2 tablespoons shredded coconut

Preheat oven to moderately hot. Grease 12-hole (1/3 cup/80ml) muffin pan.Place flour & mixed spice in large bowl, rub in butter. Stir in sugar, buttermilk, egg, desiccated coconut and blackberries until just combined; do not over-mix.

Divide mixture among holes of prepared pan; sprinkle over shredded coconut. Bake in moderately hot oven about 20 minutes. Stand muffins in pan 5 minutes; turn onto wire rack to cool.

Thursday, 5 February 2009

Menu Plan Monday Feb 2nd (running very late, sorry)









LOL it might seem odd to even bother posting this weeks Menu Plan Monday menu when its so late. but I've been so out of the groove with posting I decided am going to post it anyway in the hope of getting back into regular posting! please visit Organizing Junkie for more great menu's

Monday- 25th wedding aniversary so out for dinner
Tuesday- sausage & beans
Wednesday- rissoles, chips, peas & corn with onion gravy
Thursday- steak & pepper hot pot
Friday- roast pork & apple sauce
Saturday- mystery meal ;-)
Sunday- mystery meal ;-)