
First up, BBQing....
I received a lovely Barbeque book from the lovely George as part of my last swap parcel. I have been salivating over many of the recipes including the one I made the other night, Ginger Hoisin Chicken Skewers. Typically BBQ food, lovely and easy plus very tasty. I used my trusty soy chilli paste to give it a bit of extra kick and it was perfect. My son's friend who stayed for dinner wasn't quite prepared for it though and politely tried to eat it while guzzling glasses and glasses of water - poor young man. I did tell him he could leave it but he soldiered through it!!! I loved it though and will be making it again! I couldn't get the spring onions to bend onto the skewers well enough, so only a couple had them on it.
The recipe is to serve 4
8 boneless, skinless chicken thighs
2 garlic cloves, crushed
3 tbsp fresh ginger
1 tbsp Chinese hot chilli sauce
1 tbsp soy sauce
1 tbsp dark brown sugar
4 tbsp hoisin sauce
8 spring onions, trimmed
8 25cm presoaked bamboo skewers
Cut thighs into 2.5cm cubes. Combine everything except spring onions and add chicken to coat evenly. Cover and refrigerate 30 mins. Divide chicken cubes evenly onto skewers. Thread a spring onion over the end of each skewer, to form a bow shape round the chicken peices. Grill on a BBQ until chicken is opaque with no trace of pink, approx 5 mins each side.



Sesame Soba Noodle Salad
2 tbsp sesame seeds
250g soba noodles
3 tbsp soy sauce
1 tbsp sesame oil
(I also added finely sliced spring onions and carrot matchsticks)
Toast sesame seeds in a dry pan over a low heat until nutty and brown. Set aside. Cook noodles in a large pan of boiling water until tinder but firm, about 5 mins. Drain and rinse in cold water to cool completely. Drain again. Place in a bowl, add sesame seeds, soy sauce and sesame oil. Mix gently to coat noodles. Serve chilled or at room temperature.
Now onto cooking.....
A couple of nights ago I did a cobble together of a few of my current favourites, including the moonblush tomatoes from Nigella Express. I had made some of these and also roasted aubergine, red pepper, zuchini, red onion and garlic. I roasted them with olive oil and some dried herbs my sister in law gave me, in a very hot oven. I then stirred through the tomatoes to make a kind of ratatouille and served it atop a huge plate of spaghetti, topped it with crumbled feta and some sliced lamb leg steaks. It was delicious and plentiful, more than enough leftover for the next day!
Another yummy and quick dinner was Tuna, Corn and Spring Onion Fritters. 
The original idea for the recipe came fromDestitute Gourmet but I have since altered the recipe and now use Jamie Olivers pancake recipe from Happy Days with the Naked Chef, which I love as it makes them lovely and light. He suggest putting the corn on the top as you fry them but I just bung in the tuna, corn and spring onion, fold it through and then fry them in the pan.
3large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 milliliters)
Pinch salt
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter,



Baking....
Technically muesli isn't baking but it does require the oven! I love making my own muesli and no longer follow a recipe, just bung lots of things in really! Generally I use a rolled oat 'base' and always toast it with about 1/2 runny honey. When toasting I usually put in some coconut too. I seperately toast almonds, cashews and pumpkin or sunflower seeds then stir that through. I then put in an assortment of dried fruit, like cranberries, apricots, raisins, apple, chopped dates. I mix that through and then to make it attractive to the kids (and a little lighter) I pop in a couple of handfuls of cornflakes and ricies. This makes a ridiculous amount, lasts us about 2 weeks. I have a yoghurt maker which gets pulled out to make a great accompaniment to this lovely breakfast food!

What was unusual was the creaming of the peanut butter and butter, with the sugar and eggs and golden syrup, it just didnt look right.




1 comment:
Those tuna, corn and scallion fritters caught my eye, I think I'm going to give those a try.
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