Master 12’s Scout Scones (Foolproof!)

Not the gourmet fare of usual, but in honour of master 12 gaining his scout cooking badge forthis recipe:

3 cups self raising flour
1/2 teaspoon salt
1 cup of cream
1 cup of plain mineral water

Combine the mix with a knife (to aerate)
Place heaped tablespoon size on to prepared (lightly greased) baking tray.
Bake on 220C (425F) for 15-20 mins using the second shelf in your oven (not the top shelf).
Cook 10 mins, then turn tray and cook for a further 5-10 mins until scones are golden and feel cooked to the touch.

Serve with jam and freshly whipped cream.

chicken and noodle salad

1 teaspoon peanut oil

2 small red chillies, seeds removed and finely chopped

2 cloves garlic, chopped

⅓ cup (80ml) lime juice

150g vermicelli rice noodles

2 cooked chicken breast fillets, thinly sliced

2 Lebanese cucumbers, thinly sliced

½ cup mint leaves, halved lengthwise

Heat the oil in a small saucepan, add the chilli and garlic and cook for 1 minute. Remove from the heat and stir in the lime juice. Set dressing aside.
    Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with the chicken, cucumber, mint and dressing. Serves 4.

How To Eat a Chicken Wing

How did I not know this?

Coffee Liqueur Truffles

1 1/4 cups chopped raisins                  
3/4 cups chopped red glace cherries.
1/2 cup coffee flavoured liqueur                   
150 grms roasted chopped Hazelnuts
625 grms softened Cream cheese
300 grms melted dark chocolate                                                         
3/4 cup icing sugar.
coconut.

Combine first 3 ingredients, stand 30 mins, add nuts.
Beat cream cheese & mix in All ingredients except coconut.
Roll 2 level tspns of mixture into balls & coat in coconut.

Makes about 100 balls.      Store in refrigerator

Fresh is Best

Took my first delivery of fresh produce from Fresh is Best yesterday.

 Very impressive. I hope they remain consistent.

Mecca Bah

 A little bloggers meet at Mecca Bah (More on the bloggy meet up part here).

After a few drinkies at the Emporium Hotel, we meandered over to Mecca Bah. Something to sop up the alcohol definitely required.

Being a balmy night, we sat outside.  Very busy, but quick service and drink orders and water quickly dealt with.  Perusing the menu, I decided on Garlic chicken kebab, mjaddarah, yoghurt sauce & tabouleh.

 

Dining companions chose various, one including Spit roasted lamb, rocket, yoghurt & sumac Turkish Pizza

and starers for the table of 5 of us included Hot Turkish bread and Mecca Bah dips & bread.My kebab consisted of very garlicky chicken on a skewer served with a dollop of sumac yoghurt (yum!) and a gently spiced rice and lentil mixture. It was divine.

Apart from the waitress who:

1. forgot to order the starters;
2. offered to return for tea and coffee orders then didn’t;

The meal was excellent. (Of course so was the company!)

Menu

Poached Chicken with Herbed Tomato Sauce

1 heaped tablespoon rock salt
4 small chicken breasts
a generous handful of flat leaf parsley leaves
12 large mint leaves
zest from 2 lemons left to sit in 1 tsp rock salt
2 large ripe tomates, finely chopped
4 tablespoons  extra virgin olive oil
300g green beans, trimmed

Put the heaped tablespoon of salt in a huge pot of water and bring it to the boil.  While boiling, add the chicken breasts, then bring back to the boil.  As soon as it comes back to the boil, cover with a tight fitting lid and remove from the heat .  Leave covered for half an hour.  Yes, it stays OFF the heat source.

Roughly chop the parsley and mint, then place in a bowl with lemon and salt,  tomato and extra virgin olive oil.  Allow to sit while the chicken is poaching (at least 10 minutes).  Steam or blanch the beans only until they are a bright green.  Drain and divide among 4 serving plates.

Remove the poached chicken and thickly slice against the grain.  Arrange on top of the beans, then spoon over the tomato sauce.

Taken from Marie Claire Fresh + Fast

Caramel Fudge

This the recipe my 12 year son uses, and loves.  Posted here just for him.

“This is the easiet fudge recipe I have ever seen I make it heaps and it all goes and then people ask me to make it again. Have every thing ready in advance because once you start to make it it has to be completed quickly to get into the tin. It should be kept in the fridge once made

 Caramel fudge

Serves 40 (if your lucky in my house it serves 3 – 4)

 125 butter
1½ cups Bundaberg rich brown sugar
2 tablespoons Bundaberg golden syrup
395g can condensed milk
180g white cooking chocolate, coarsely chopped
½ cup shelled, unsalted pistachio nuts (optional)

Line a 28cm x 18cm x 3cm pan with foil. 

Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling. Lower heat and cook, stirring for 10 minutes. 

Remove from heat and add chocolate; stir until smooth. The fudge will start to set quite quickly, so immediately stir in nuts and pour into prepared pan, then spread evenly with the back of a spoon. 

Allow to cool at room temperature for 30 minutes, then refrigerate until firm. Cut into small pieces.

Nigella Lawson Totally Chocolate Chocolate Chip Cookies

Hope you can read this, I have cropped it from our school newsletter!

Best cookie recipe I have ever made.

(Pics to come, they don’t last long!)

Spicy chicken with lemon-chilli vinaigrette

 

This originaly came from *Taste Magazine. I have recently run out of the Baharat rub, and it seems Woolies don’t stock it any more. If anyone knows where I can get some, please let me know!

This exotic chicken dish is dressed in chilli and Middle Eastern spices.

Preparation Time – 10 mins plus 1 hour marinating = 70 minutes

Cooking Time – 30 minutes

 Ingredients (serves

• 15g (1/4 cup) Zest Foods Baharat Rub
• 60ml (1/4 cup) olive oil
• 8 (about 220g each) chicken marylands, excess fat trimmed
• Olive oil, to grease
• Lemon wedges, to serve

 Lemon-chilli vinaigrette

• 1 lemon
• 80ml (1/3 cup) fresh lemon juice
• 1 long fresh red chilli, halved, deseeded, finely chopped
• 2 tsp caster sugar
• 125ml (1/2 cup) olive oil
• 2 tbs chopped fresh continental parsley

 

Method

1. Combine the baharat rub and oil in a small bowl. Place the chicken in a large shallow glass or ceramic dish. Pour over the oil mixture and use your hands to rub evenly over the chicken. Cover with plastic wrap and place in the fridge for 1 hour or overnight to marinate.
2. Meanwhile, to make the lemon-chilli vinaigrette, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Whisk together the lemon rind, lemon juice, chilli, sugar and oil in a small jug. Season with salt and pepper. Stir in the parsley.
3. Brush a barbecue flat plate with oil to grease. Preheat on medium-high. Season the chicken with salt and pepper. Cook on barbecue for 5 minutes each side or until browned. Reduce heat to low. Close the barbecue and cook, turning occasionally, for a further 15-20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
4. Arrange the chicken on a serving platter. Drizzle over the lemon-chilli vinaigrette. Serve with lemon wedges.

 

 

Notes & tips

• Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Store the lemon chilli vinaigrette in an airtight container in the fridge. Continue to the end of step 3 up to 1 hour before transporting. To reheat before serving, preheat oven to 160°C. Place the chicken on a baking tray. Bake for 10-15 minutes or until heated through. Continue from step 4 just before serving.