Simple Honey Chicken Wings - Easy! Tasty!

Delicious honey chicken wings - yummy!

Simply add one packet of Continental French Onion soup powder, 1/3 cup honey, 3/4 cup water, 1 tablespoon Masterfoods Australian mustard, 12 chicken wings.

Cover and bake in 180 degree oven for one hour.  Remove cover and bake further 1/2 hour.

Serve and enjoy.

Home Cooking

Have been absent from blogs for about 6 months!  Still cooking but just not posting recipes. Mainly just meat and veg meals that mum enjoys.

Pulled pork, rice and vegetables

Steak and onions with baked potato

Mini meat pies

Crumbed Lamb Leg Steak - Mint Gravy & Mash

Crumbed Lamb Leg Steaks, Mashed potato/pumpkin - pump-tate - mint gravy and and extra veg - Mm delicious!

Left Overs Curry

Left Overs Curry - all the vegetables left in crisper with left over cooked chicken done in a quick curry sauce served with jasmine rice - delicious!

Pork Loin in Milk - Italian Style

1.5 kg pork loin; Salt; 4 tablespoons butter; 3 tablespoons olive oil; 3 cups whole milk.  Can remove the rind from the loin of pork for a leaner roast or leave it on and score with a sharp knife for a crusty-topped roast with crackling fat. Season the outside of the pork with salt.  Heat the butter and oil over medium heat in a large, heavy-bottomed saucepan. Lower the pork into the pan and sear until the skin is crisp and a rich golden color, turning it every few minutes. It will take about 15 minutes to ensure all the edges are golden.  Reduce the heat slightly and add the milk to the pan or casserole very, very slowly so it doesn’t bubble up too much. Gradually bring it to a gentle simmer and partially cover the pan. Let the pork cook like this for 2 hours, or until the juices run clear when pierced with a skewer. The pork will be tender but not fall-apart tender. Transfer the pork to a cutting board and let it rest for 5 minutes, loosely covered with foil. Leave the pan with the cooking liquid on the stovetop. Skim most of the fat from the surface of the juices and discard, then whisk the remaining cooking liquid to break up the chunks of coagulated milk a little. It won’t be pretty, but that’s okay. Carve the meat and place the pork slices on a warm plate. Pour the pan sauce over the pork and serve. (If you find upon slicing the pork that you’ve undercooked it, slip the pork slices and sauce in an oven cranked to 350°F(176°C) and bake for 5 to 10 minutes, or until cooked through.)

Healthy, Quick & Easy Satay Chicken, Veg & Rice

Had an easy, healthy and delicious meal out of packets this evening!

1. Using Peanut satay spice mix powder from http://www.thespicetradingcompany.com.au/
    to marinate chicken pieces for afternoon, threaded on skewers and char grilled. 
2. Used a packet of Birds Eye Malaysian stir fry veg and served over rice - easy as - tasty as! Also we like to have a little extra peanut sauce over the top. Looking for an easy and nutritious meal this is a good one!

Dong Po Rou Pork - Aussie version!

Faye's Pork Belly in Slow Cooker based on a famous Chinese dish called Don Po Rou pork!

Submerge a Pork belly in slow cooker with following ingredients 300ml Semillon wine, 300ml apple juice, 1 cup tomato and 1/2 cup sauce soy sauce, 1/2 cup honey, 4 onions, 2 carrots, 6 stalks celery, 2 potatoes all chopped largish chunks, 6 peppercorns 1 tablespoon paprika, 4 cloves 1/2 a fresh ginger or minced 1 tablespoon, 1 teaspoon Chinese five spice Taste stock for balance of flavours and adjust as required (it should be pleasantly salty with a hint of sweet).

Cook in slow cooker for 6 hours on low until very tender. Remove the pork belly and vegetables and set aside to cool. In a medium saucepan heat the sauce to reduce until thick. Cut up cooled pork and veg into bite size. At this stage may put all in fridge and served next day. Remove any fat from sauce before reheating.

Heat heavy fry pan with enough of sauce to cover base. When bubbly add pork and turn to coat and brown evenly. Don't burn. When coated and glossy add all vegetable and rest of sauce and warm through. Serve on a bed of steamed rice and arrange the pork with some cubes on their side displaying their succulent layers, others with the juicy fat facing up, surrounded by vegetables and drizzled with sticky sauce. Sprinkle with shopped shallots, coriander and sesame seeds. Simple steamed Asian greens on the side.

South Indian Vegetable Sambar - Delicious

South Indian Vegetable Sambar - Delicious

Chopped onions, celery, carrots, pumpkin, potatoes, kumara, tomatoes, cauliflower. 
Vegetable stock or water. 
Sambar spice powder - coriander seed, cummin seed, black pepper, mustard seed, tumeric, fenugreek seed, amchur, mild chili, salt, cinnamon,curry leaves, asafoetida, flour. 

 Serve over steamed rice garnished with shallots, cherry tomatoes and cucumber. Side dishes of yoghurt / cucumber and fruits such as paw paw, mango, banana in grated coconut.

 

Slow Roasted Leg of Lamb

Heat oven 100C.  Brown leg of lamb in oil on all sides - place garlic slivers in to flesh. Season with salt and pepper, paprika, herbs or choice - eg thyme or rosemary.  Throw in vegetables of choice, 1/4 cup wine, 1/4 of stock and put in oven to bake for 7 hrs, turning twice. When cooked transfer meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasonings and serve alongside the lamb.

Easy Banana Ginger Muffins!

Just had these for morning tea - warm and delicious - make some - so easy!! Banana and Green Ginger Muffins - makes 12
Preparation time: 15 - 20 mins

Ingredients; ¼ cup sugar; ½ cup margarine; 4 very ripe bananas, mashed
2 eggs; ¼ cup diced crushed green ginger; 2 cups self-raising flour
Method: Preheat oven to 180°C and prepare the muffin pans with oil spray or paper liners. Blend the margarine and sugar, and beat in the eggs. Stir in the banana and ginger. Fold the flour into the mixture, until just combined. Place in the prepared pans. Bake for 20-25 minutes.
NOTE: Like all muffins these should be made quickly. Before cooking, sprinkle the tops of the muffins with equal parts of garam masala and sugar. This adds an extra tang.

Tomato Charlotte - Ye Old English Recipe

For Tomato Charlotte:
2 pounds tomatoes, blanched, peeled, and sliced
2 teaspoons superfine sugar
2 cups coarse fresh bread crumbs
2 tablespoons chilled butter, thinly sliced

TO PREPARE CHARLOTTE: Butter an 8 by 6 inch baking dish and place 2 layers of the tomatoes in the bottom. Sprinkle with 1 teaspoon of the sugar. Season with salt and pepper and cover with half of the bread crumbs. Dot with half of the sliced butter. Repeat with the remaining tomatoes, sugar and salt and pepper. Top with the remaining bread crumbs and butter. Bake in a moderate oven for 30 minutes, or until the bread crumb topping is golden and crisp.
 Note: 2 tablespoons chopped basil can be added.  We don't but many do.

Simply Yummy!

Faye-Tucky Crispy Southern Fried Chicken

A special treat - Crispy Southern Fried Chicken.

There are many ways to cook fried chicken.  If you want juicy meat with lovely crispy coating use chicken with skin on.  It seals juices in and the coating sticks to the skin well.

I use flour, vegetable salt, any dry seasoning and herbs preferred - eg., if you like it spiced add chili powder and/or cayenne pepper, ground peppers (See 2012 version with suggested spices at http://simple2cook.blogspot.com.au/2012/06/finger-lickin-faye-tucky-fried-chicken.html). Soak chicken pieces in sour milk or buttermilk overnight.  Can also use a salt and/or honey brine.

Place seasoned flour in bowl, beaten eggs, 2nd coating mixture - either flour again or breadcrumbs (your preference).  Take each chicken piece and coat with flour, dredge in egg then final coating. Allow to rest - if not ready to cook immediately can put in fridge.  When ready to cook place coated chicken pieces into the heated oil - turn when bottom side browned. When all golden brown transfer to a wire rack or onto paper towels to drain off excess oil.  Serve alone or with mashed potato, coleslaw and gravy.

HINTS

• temperature of the oil and the actual steps of frying
• oils with a high smoke point - peanut oil is good
• heavy pan for even heat distribution and reliable frying (cast iron is good)
• oil should be about one inch deep in the skillet, comes about halfway up the chicken
• oil good and hot before adding the chicken: about 350 degrees F (75 degrees C)
• carefully lower chicken pieces into the oil skin-side down
• fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.

ENJOY!

More Fried Chicken Recipe Videos

Vegetable Spring Rolls

Another way to use up vegetable - especially cabbage or leafy greens - is to chop finely and add salt and pepper and stock powder or powdered spices of your choice and wrap in spring roll wrappers to fry - delicious with a dipping sauce.

Use Up Vegetables from Fridge!

I tried a mix of what was in the crisper and it turned out very tasty! 

Finely sliced cabbage and silver beat braised in a little oil with salt and pepper, lemon juice, paprika and mint. Steamed potato, kumara, carrots, chopped pickling onions and chopped celery. When cooked all added to pan to stir through and spread the flavour.

Stuffed Baked Coral Trout - Mouthwateringly Good!

One whole coral trout provided by a friend! Already cleaned, scaled and dried well.

Score skin and place on double thickness alfoil on a bed of partly braised onions, red peppers, celery, ginger, garlic (small amt), butter and oil, and also fill cavity. Cover in thin slices of lime; ground black pepper, a sprinkle of harissa (no too much) and white wine 1/3 cup into foil pocket.  Seal alfoil into a packet and bake in 200 degrees C oven for 25 - 30 mins. 

 Cooked when a spine pulls away without effort. Serve with hot and or cold vegetables - mash / salad - pepper, salt and lime wedges. Garnish with spring onions or fresh coriander.

 

Many Years Ago - When I Caught My Own!

Savory Meatloaf

Savory Meat Loaf

500 gm mince (can use 1/2 pork and beef)
3 slices bread soaked in milk to soften - wring out excess milk
1 tablespoon Worcestershire sauce 1 tablespoon spicy tomato sauce (more to cover)
1/2 teaspoon each oregano and thyme
1/2 teaspoon each salt and black pepper
1/2 cup tasty cheese grated fine
3 small carrots grated fine
2 eggs 
I cup slow cooked and cooled braised tomato, onion, cabbage
 (from previous meal) added for a great savory flavour 



Combine all and place in a tin lined with baking paper.  Spread enough tomato sauce to cover.  Top with baking paper and alfoil. Slow cook in a 130 degree C fan forced oven for 3 to 3 1/2 hours depending on size of meat loaf.  Remove and leave sit for 1/2 hour to settle while making gravy using pan juices.  Serve with vegetables - mash is good and some greens.  I do potato, sweet potato, carrot and onion mash.

Using Alagappa Chicken Curry Powder in Recipe

Our dinner this evening - Alagappa Chicken Curry Recipe
Ingredients (four people): 25gm packet Alagappa Curry Powder (coriander, anise, cumin, chilli, turmeric, pepper, cinnamon, cardamom) - available at some Asian supermarkets or online.
500gms skinless chicken thighs left whole
4oz butter and 1 tbsp oil.
2 medium onions sliced into rings.
2 medium tomatoes and two carrots sliced.
1 cloves garlic (thinly sliced) or one teaspoons of bottled garlic paste.
3 potatoes peeled and quartered.
1 litre chicken stock (stock cubes can also be used).
1 pinch of powered ginger or bottled paste.
1 pinch of powdered cinnamon.
1/4 teaspoon cardamon pods.
1 Tin Coconut Milk. (Sometimes referred to as Coconut Cream).
Salt and pepper (optional).
Squeeze of lemon juice.
1 star anise.

Melt butter and oil - fry onion to soften - add garlic, ginger, tomatoes, potatoes, carrots and fry for a few minutes. Add curry powder stirring continuously to ensure that it does not burn. Blend in two-thirds of the stock while stirring.

Bring to boil then turn to a simmer and add chicken and lemon, salt and pepper to taste. Add remainder of stock, the tin of coconut milk and cook for 45 minutes. Stir occasionally but not too vigorously otherwise potatoes may break up. I usually remove all solids with a slotted spoon and taste chicken as may need to add extra salt at this stage. Then turn up heat on sauce and allow to thicken. Turn off heat and return solids to sauce. Serve over steamed rice with tropical fruits such as mango and banana, cucumber, yoghurt, sambal, and chutney on the side.

Curry is now ready to serve and enjoy! Be sure to freeze any left-over curry for later. It 'matures' and tastes better with age!

Cooktown Local News Recipe!

Cooktown Local News Recipe!

Simple Things - A Great Cup of Coffee

Not a meal - merely a delightful cup of coffee!  Sometimes the simple things . . . .

Sweet Lamb Stew!

Sweet lamb chops stew (4-quarters)!  Yummy in the tummy!  
Recipe below!

Ingredients

4 Lamb chump chops (can use 4-quarter or neck chops to equal amount), 3 large brown onions chopped, 1 teaspoon of raw sugar, 1/2 cup tomato sauce, 2 teaspoons vinegar.  

Method

Use a heavy based fry pan add a tablespoon of oil and brown meat in small batches so it doesn't 'stew'.  When meat is browned cook the onions in the same pan until soft .  Put meat and onions aside.  Make a gravy in the same pan using the browning and juices.  To make gravy add one heaped tablespoon of flour and mix to paste with juices and remaining oils and any lamb fats. Slowly add one cup of water and blend well to avoid lumps.  Cook until simmering and allow to thicken.  If it seems very thick add another 1/4 to 1/2 cup water then add sugar, tomato sauce and vinegar and mix well.  Return meat and onions to same pan and bring to a very low simmer with lid off.    Slow cook until the lamb is falling off the bone - about one and 1/2 hours.  You can allow stew to continue cooking to thicken and reduce the sauce.  Serve with steamed vegetables - potato, carrot etc.  You can add the cooked vegetables to the stew for the last 20 minutes to warm through.  Serve with peas, spinach, broccoli or your favorite greens.

Orangey Food Week! Home Cookin'!

Fresh local Mackerel in paprika flour and pan fried- delicious!

Fresh tomato pasta

Baking Fail then Success!

Tried some baking and had a massive Muffin Fail!  Made my own recipe and used ginger marmalade as the wet ingredient - must have become molten hot and turned to toffee so though muffins looked OK they were hard and almost burnt in the middle.  So went out on a limb - everyone has always said I can cook great fruit cakes but not sponge cake as too heavy handed.  So tried the ol' corn flour sponge recipe.   Yummy!

Corn Flour Sponge and ginger jam and cream!

Ginger Jam Muffins - try having a bite - extra crunch in the middle - toffee!

 

See the browning - toffee leaking through to top!

Even the wildlife won't eat them!

Beef Rissoles and Gravy

500g mincemeat (ground beef)
4 eggs
2 onion chopped finely and microwave 3 Min's then cool (can dunk in ice water and drain)
1 cup breadcrumbs or more if needed to combine
1/3 cup tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1/2 tablespoon dried herbs (or fresh mixed Italian style herbs such as marjoram, sage, parsley, thyme or what ever you have in the garden)
salt & freshly ground black pepper
1 teaspoon chicken stock powder
2 tablespoons plain flour, for dusting the rissoles
2 tablespoons oil, the rissoles (for frying, you may need more oil. I use as little as possible - can use oil spray but need to spray each side as turning to brown so coated

Optional additives depending on preference
1 tablespoon finely chopped garlic
1 teaspoon mustard powder
Chili's
Spicey pastes
Grated cheeses (don't overdo this or rissole can break apart - Parmesan is good as dry and full of flavour)

Gravy
I use a gravy I have frozen from roast beef dinner but you can use a packet gravy of choice or make gravy in pan - remove rissoles and take pan off heat - add 2 tbsp plain flour and mix well with juices and fat in pan - slowly add cold water - around a cup or cup and half - mixing as you go - don't need lumps! - place back on pan and cook until thickened to your liking - add salt and pepper to taste.   Return rissoles to pan and simmer until done.  Serve.

Directions:
Mix all the wet ingredients together gently so as not to over compact the mixture - use a fork or your hands.  Then add bread crumbs until a mixture that will form rissoles is obtained - that is loose but will hold shape if formed into a ball.  Shape into 4 or 6 round balls and dust with the flour. Heat oil on high in a heavy based frying pan until the oil is hot. Place the Rissoles in the hot oil but don't over crowd your pan or they will stew instead of browning. Make sure the Rissoles do not burn or will taste awful. Keep watch and turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn!). Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side. Cook all sides the same way so rissoles are brown all over then turn the heat down to medium and add the gravy - need to have a pan deep enough for gravy to almost cover rissoles.  Cook until done but not overcook or will become dry and not pleasant to eat.  Need to be cooked through but still moist inside. Time similar to cooking burgers. Serve with gravy and mashed potatoes and baby peas.

Cooktown Butcher Rump Steak

Left Overs for Dinner! Mm Yummo!

Left over vegetables (beetroot, potato, kumara, pumpkin, carrots, tomato and cabbage - reheated and two eggs added - salt and pepper - this was delicious!

Simple Vegetable Platter! Yum!

No Knead Bread - Easy Peasy!

Recipe - 4 cups plain flour (or 3 and half plain and half cup wholemeal) 1/4 teaspoon dry yeast powder, 1 & half teaspoon salt, 2 cups warm water. Mix together - forms a sticky dough - cover with foil and leave 18 hours at room temperature. flour bench and place dough on flour - shape into a slipper shape to fit your tray, sprinkle with flour (he uses corn meal), cover with tea towel and leave 2 hours to rise. Place in a hot oven 220 degrees for 35 - 45 mins until cooked. DONE!

Tasty Beef Stew Recipe

Ingredients: 3 tbsps vegetable oil, 1 kg cubed beef, seasoned flour to coat beef, whole baby onions, 3 chopped onions, 3 stalks chopped celery, 2 chopped carrots, 2 tabsp tomato paste, 3 anchovies, 3 cloves garlic finely chopped, 1/2 cup port, Worcestershire Sauce, 2 cups chicken stock, 2 tins crushed tomatoes, 4 potatoes chopped, 1 tbsp dry oregano,1 tbsp dry basil, 4 bay leaves, 1/4 teaspoon cracked pepper.
HINT: Don't add SALT as already salty ingredients!

Heat oil in heavy pan over moderate heat - coat beef in seasoned flour and brown beef in batches - don't overcrowd pan or will stew instead of browning - place aside. Brown onions first then add celery and carrots to colour slightly, put all aside. Add tomato paste, anchovies and garlic to pan and cook off for a minute, add port to deglaze pan.

Place beef and vegetables in a large stock pot, add Worcestershire sauce, chicken stock, tinned tomatoes, potatoes, dry herbs, pepper and pan liquids (port etc) - liquid should only just cover the meat and vegetables - if not covering add a little water. Bring to a simmer (don't boil or meat will get dry and stringy!) and cook 1 and 1/2 to 2 hours - check tenderness of beef and remove when vegetables and beef cooked to your liking. If on very low heat can cook longer and when beef tender will be ready to serve. Often tastes better the day after so can cook ahead and serve the next day if the smell doesn't make you want to eat it the same day!

Pan Seared Salmon Fillet