Chilli Jam

 This is a favourite recipe of our family, a jar of Annabel Langbein's chilli jam in the fridge is so handy.  It can elevate a toasted cheese sandwich into the stratosphere or placed on top of chicken thigh cutlets and baked in the oven, to a dish that looks like you have been prepping all afternoon. I have an abundance of chillies in my garden in late Autumn, they're mixed varieties with varying heat, luckily our family like the "hotter the better" so none of my jam's are exactly the same.  Using long chillies as in the recipe below lessen the heat, but if you want to cool it down further, replace some chillies with red capsicums.

 

Ingredients

6-8 long red chillies, coarsely chopped

150g fresh ginger, peeled and coarsely chopped

2 kaffir lime leaves, deveined and coarsely chopped (if available)

1 head of garlic peeled

finely grated zest of 4 limes

2 1/2 cups caster sugar

1/2 cup water

1/2 cup rice vinegar

3 Tablespoons fish sauce

1 Teaspoon soy sauce

Method

Sterilise jars with metal lids, approx 2 cups capacity

In a food processor, combine chillies, ginger, kaffir lime leaves and garlic. Wizz to a coarse paste.  Place this in a large pot with all remaining ingredients.

Stir over a medium heat until sugar dissolves.  Boil for about 15- 20 minutes stirring occasionally, should reduce by a third.  It will bubble up like jam.

Carefully pour the hot chilli jam into the warm sterilised jars, seal with lid.

Once opened store in the fridge.

Mamma Marmalade

Chicken with Lemon and Risoni

I get quite excited when I find a recipe that does double duty.  Nigella's Chicken and Orzo is simple to make and the leftovers make a versatile base for a second meal - a double rainbow!  Nigella's recipe uses a whole chook but I find it works just as well for chicken thigh cutlets.  You could substitute some of the pasta with cannellini beans for a change.  The leftovers are delicious with fresh fish or chunky tuna.   Enjoy!  Colleen

Lemony Chicken with Risoni by Feed Your Inner Cook

Preparation      10 minutes

Cooking            15 minutes stove top stirring then approx 45 minutes simmering.

Serves               3 - 4 plus hopefully some risoni leftovers

Ingredients

6 chicken thigh cutlets  - cut off excess thick fat if possible

splash olive oil

2 medium onions - finely chopped

3 - 4 stalks celery - sliced

2 carrots - peeled and diced (mine in the pic are lazy chunks)

2 cloves garlic - crushed

shake dried chilli flakes (to your taste)

2 teaspoons dried tarragon OR dried thyme

1 lemon - zest plus juice - add juice of 1/2, taste, then add more if needed

750 ml Salt reduced Chicken stock PLUS additional hot water if needed

1 cup orzo / Risoni pasta (shaped like rice grains)

Salt and white pepper to taste (doesn't need much - taste first)

generous amount fresh parsley - most to stir through, some for garnish

some grated parmesan cheese to serve (optional)

some fresh dill chopped - if available

options

handful baby spinach leaves,  

tin of rinsed cannellini beans and use a little less pasta (also reduce the chicken stock slightly as beans won't absorb the liquid)

Method

Warm a splash of olive oil in a deep casserole pan that has a tight fitting lid

Brown the chicken pieces on one side until golden, turn and brown other side. 

Leave chicken in the pan.

Add the onion, celery, carrot, garlic, chilli, tarragon, lemon zest and juice of 1/2 lemon.

Stir until vegetables begin to soften then pour over the stock.

Bring to a boil then cover with the lid and reduce to a firm simmer for approx 30 minutes.

Check carrot is tender then add the risoni. Stir through ensuring risoni is covered with liquid.  Add a dash of hot water if it looks a bit dry.

Add the baby spinach leaves if using.

Cover with lid and cook over medium heat for 12 minutes.  

Keep an eye on liquid and add a dash more hot water if needed during cooking time.

Taste and add salt, pepper, more tarragon if needed.

Add more lemon juice if you like. I do. (depends on intensity of your lemon juice)

Turn off the heat, add the cannellini beans if using.

Stir most of the parsley through and allow to sit, no heat but lid on for 5 -10 minutes

Serve garnished with freshly grated parmesan and more chopped parsley or dill.

Serve with steamed green vegetables  or a green salad

Leftover risoni suggestions:

Gently reheat and serve alongside cooked fish  

OR stir through some chunky drained tuna

OR add extra greens, peas, corn etc. 

                            Enjoy!   Colleen

Chicken Enchiladas with creamy salsa verde

 This handy mid week meal is ideal for using cooked/rotisserie chicken. In this version I had some fresh silver beet growing in my garden so I added some of them shredded to boost the nutritional value.  I use low carb wraps but flour tortillas work just as well. If not on a low carb regime pop in the white beans (cannellini) for extra flavour and texture. Another great idea from Skinnytaste .

  

Ingredients

 Chicken and White Bean filling:

Olive oil

1/2 finely diced onion

2 cloves garlic, minced

2-3 fresh green chillies finely diced

1 x can Cannellini beans (rinsed and drained)

2 cups approx diced cooked chicken meat

1/4 cup chicken stock

1 teaspoon ground cumin

Green Salsa Verde

2 Teaspoons butter

1 finely diced onion

2 Tablespoons flour

1 cup chicken stock

2 jalapenos chopped (use a jar of pickled jalapenos)

2-3 chopped green green chillies, according to taste

1/2 cup sour cream

3/4 cup grated matured cheese

8 flour tortillas 

chopped fresh coriander

Method

For the filling:

Heat olive oil and add onions, saute till soft, then add garlic, stir to combine and cook out a little.

Add green chillies, beans, cumin and chicken stock. Mix well, cover and simmer on low for approx 15 minutes.

Remove lid and add chicken cook for an additional 5 minutes or until it thickens.  Set aside

For the creamy salsa verde sauce

In a fry pan, melt the butter add onion and cook for about 3- 4 minutes until onion is soft.

Add the flour and stir well. Cook out the flour by stirring constantly then add the chicken stock a little at a time to incorporate. Cook over a medium heat until the sauce thickens about 4-5 minutes, add fresh chillies and jalapenos.

Remove from heat and stir in sour cream.

In an oven dish, spoon 1/4  of the creamy sauce on the bottom.

Fill each tortilla with the chicken mixture and place seam side down in the dish.

Continue until all tortillas are filled and rolled.

Pour over remaining creamy sauce. Top with grated cheese, cover with foil and cook in the oven at 180 degrees Celsius for about 20-30 minutes. Remove foil and brown top for a further 5 minutes.

Remove from oven and top with chopped coriander.

Serve with Mexican rice and a green salad.

Mamma Marmalade

Brunsli chocolate star biscuits

Although I love to bake, it is even better when someone bakes for you.  I am so lucky that the amazing and talented Claire, not only baked and shared these super delicious gluten-free biscuits with the family but sent me the Yotam Ottolenghi recipe as well.  These chocolate biscuits are usually reserved as a Christmas treat - if you can wait that long. 

The ethos of our blog is all about sharing recipes and I am very appreciative that Claire supports our enthusiasm and makes such decadent treats! Your baking is welcome any time Claire!  Thank you!   Enjoy - Colleen 

Preparation     20 minutes   plus 1 hour for dough to refrigerate and rest 

Baking             12 minutes approx

Makes              approx 18 biscuits   (7cm cutter)

Ingredients

270 gram ground almonds

250 gram sugar  PLUS  extra 10 gram to sprinkle

40   gram sifted icing sugar

40   gram sifted Dutch processed cocoa powder

zest of 1 orange - at least 1 teaspoon

1 1/2 teaspoons Chinese 5-spice powder

1/4    teaspoon salt

2 large egg whites

1 teaspoon vanilla extract (good quality)

Method

Preheat oven to 170 ℃ (fan)

Line large oven tray with baking paper

In the bowl used for an electric mixer with a dough hook, place the ground almonds, sugar, icing sugar, cocoa powder, orange zest, Chinese 5 spice and salt. Mix on medium speed until combined.  

With the mixer still working, slowly add the egg whites and vanilla, mixing for 1 - 2 minutes until dough forms a ball.

Tip the dough ball on to a clean surface, shape into a flat disc about 3cm thick.  Wrap in clingfilm or similar and refrigerate for 1 hour to rest.

 

Remove from fridge and unwrap.

Place the dough ball between 2 pieces of baking paper, each approx 40cm square

Roll out to a circle shaped approx 22cm wide and 1 1/2 cm thick.

Use a pastry cutter (ie 7cm star shape or similar) and cut out the shapes.

Place shapes on lined tray.

Re-roll the dough scraps to make remaining shapes.

Sprinkle prepared shapes with reserved sugar

Bake for approx 12 minutes until bases are slightly crisp and middles soft and gooey.

Remove from oven and set aside.

Dough can be frozen - either as a ball or in prepared shapes for up to one month in airtight freezer container.

To bake from frozen - increase cooking time by a minute or two.

Enjoy!   Colleen

Lentil and Ricotta Easy Frypan Lasagne

I stumbled across this recipe a while ago and have adapted it with extra herbs and veggies to make an easy meal that tastes like lasagne - without the hour of preparation.  Wilbur went back for seconds without realising there was no meat - he is finding lentils are actually tasty! Plus it is a great way to use up a few bottom of the crisper veg, reducing waste.     Enjoy!   Colleen               

Lentil lasagne by Feed Your Inner Cook

Lentil lasagne by Feed Your Inner Cook

Preparation   5 minutes

Cooking       15 minutes frying then 15 - 20 mins baking in oven

Serves            4 - 6  especially if served with salads

Ingredients

splash olive oil

1 brown onion - diced

1 garlic clove - crushed

1 tablespoon tomato paste

1 (400 gram approx) tin brown lentils - drained and rinsed

1 tablespoon balsamic vinegar

1 zucchini, grated and squeezed of excess liquid ( in a Chux cloth or teatowel)

1  400 g tin diced tomatoes plus 1/4 tin water -ie rinse the tin

3 big handfuls baby spinach leaves

Pepper, some fresh rosemary chopped, or thyme OR dried herbs

big handful fresh basil leaves - torn - reserve some for garnish

a little fresh parsley - chopped

shake of dried chilli flakes (optional)

2 fresh lasagne sheets (usually in the supermarket fridge section) - tear into large ribbons

150 - 200 gram tub Smooth ricotta  (one of the few times I prefer tub to fresh ricotta)

2 cups grated cheese

some grated parmesan cheese

few cherry tomatoes - halved (optional)

Method

Preheat oven to  190℃

In a large frypan (check it is safe to go into oven OR cook then pour into oven pan later)

warm the oil and gently fry the onion until soft

Stir in the garlic and the tomato paste then the drained lentils and balsamic vinegar.

Add the grated zucchini, diced tomatoes, water from the tin, then spinach leaves.

Just cook until spinach begins to wilt - a few minutes.

Add your fresh and dried herbs plus some pepper and chilli flakes.

Stir to combine, turn off the heat.

Spoon 1/4 of the mixture into a bowl to add back in later.

Place the torn lasagne sheets over the cooked mixture in a single layer, tucking a few pieces into the mixture.

Spoon the 1/4 reserved mixture back over the lasagne sheets.

Using a teaspoon, dollop ricotta all over, then, half swirl some of the dollops through a little bit.

Sprinkle over the grated cheese and grated parmesan.

Arrange the halved cherry tomatoes on top, pushing in slightly.

Sprinkle with a scattering of dried herbs if desired.

Pop the pan into oven and bake for approx 15 - 20 minutes until golden and cheese oozes.

Garnish with reserved basil leaves if desired.  TIP - rub a tiny bit of olive oil over the fresh basil leaves before garnishing so they don't wilt too quickly on the hot topping.

Serve with a green salad.

Enjoy!   Colleen