Spiced Prunes with Orange Syrup. A perfect dollop for your Rolled Oats.

I never understand why prunes get a bad rap. They are simply dried plums and a great way to add extra fruity flavour to so many dishes.  I love rolled oats for brekkie especially with a scattering of blueberries and raspberries. But sometimes it is great to change it up with a scoop of luscious prunes that have been soaked in spiced orange juice and a scattering of flaked almonds.  Simple, easy and perfect for a good start on a  mild Autumn morning.  If you have some left over, they make a great quick dessert with the addition of a splash of Armagnac, Brandy or Grand Marnier and a drizzle of cream or custard. Prunes and spiced orange -  delish any time of the day.  Enjoy!  Colleen

Spiced Prunes & Orange. Feed Your Inner Cook

Spiced Prunes & Orange. Feed Your Inner Cook

 Preparation and cooking    10 minutes

Ingredients
Couple of handfuls of pitted prunes (sometimes I add a few big golden sultanas)
Juice and zest of 1 or 2 oranges  - depends on amount of juice 
Spices - a pinch each of ground cinnamon, nutmeg and cloves.  
1 star anise.  Optional 
             Or use a pinch of ground cardamom for a change
Water

Method
In a saucepan, mix the spices into the orange juice along with the zest
Add the pitted prunes and  (perhaps)   add a touch of water so there's enough liquid for prunes to sit in.
Bring to a gentle simmer and very gently stir to soften the prunes and the juice to thicken to a soft syrup.   Taste the syrup and add a little extra spice if you think it needs it.
Take off the heat and allow to cool slightly. They soften very quickly, stay with the pan.

Spoon some of the spiced prunes over rolled oats or similar.
OPTIONS
Add a splash of milk to your Rolled Oats along with a sprinkle of ground flax seeds, a dollop of yoghurt,  OR a sprinkle of ground cinnamon OR a scattering of flaked almonds.  OR everything!

Refrigerated leftovers, either at room temperature, or gently warmed, can be served as a quick dessert with your choice of cream etc.

ROLLED OATS

This is such a simple way to prepare oats and makes them taste rich and creamy.

1 Cup Rolled Oats   (NOT the Quick brand)
3 Cups Water

Place the oats and water in an airtight container in the fridge overnight.
The next morning - pour the water and softened oats into a saucepan.
When you cook them - use a wooden spoon and stir gently and regularly - in the one direction.  I know ! - but I think it improves the flavour!
Gently bring to the boil then turn down to a simmer until they begin to thicken, continuing to stir regularly. 
Serve and enjoy!  Colleen

Coronation Chicken

Coronation chicken is a mixture of cold cooked chicken, herbs, spices and a creamy mayonnaise based sauce. Great as a salad or sandwich filling.  Originally created to be included in the banquet for the coronation of Queen Elizabeth II in 1953.  I had some left over cooked chicken tournedos and was looking for a nice lunch dish, so this is what I came up with for our Isolation 2020 lunch.

Ingredients

500g of sliced/diced cooked chicken
2 Tablespoon mango chutney
1-2 Tablespoons sultanas
1/2 Teaspoon cinnamon
3 Teaspoons mild curry paste/powder
4 Tablespoons good mayonnaise
2 Tablespoons sour cream or yoghurt
1 Tablespoon chopped macadamia nuts
1 Tablespoon chopped celery
Salt & Pepper

To garnish

Chopped chives
Lettuce cups


Method

In a small bowl, mix the mayo, yoghurt, curry powder, cinnamon, chutney and sultanas together, season with salt and pepper

Combine chicken, nuts, celery with mayo mixture.

Serve in lettuce cups topped with chopped chives.

An Oldie but a goodie

Mamma Marmalade

Orange and Cranberry Cake with Orange Citrus Icing

Flavours and aromas bring back childhood memories. Citrus reminds me of collecting oranges, mandarins and lemons with my Grandmother in her backyard. The scent perfumed hands and of course my clothes because I routinely dropped the fruit and wiped my hands all over myself. Mucky kid.  Later in the kitchen my Grandmother would toss a few ingredients together and, as the cake baked, her kitchen transformed into a fragrant orange orchard. Sadly, that Grandmother never wrote down recipes but this sublime Orange cake by Belinda Jeffery reminds me of that aroma as it now fills my kitchen with it's warm citrus breeze of orange sunshine and memories.   Belinda Jeffery suggests you brush hot cake with Orange Glaze (at end of post) and then spoon over the icing as well.  Wow!

   Enjoy!  Colleen

Orange Cranberry Bundt by Feed Your Inner Cook

       Orange juice syrup

Orange Cranberry Bundt by Feed Your Inner Cook

Preparation    40 minutes  (including icing preparation)

Cooking          1 Hour 15 minutes .. plus needs to cool before icing

Ingredients

6 - 10 oranges 

zest first then juice and strain - prepare syrup first (see below) 1 juicy orange should yield between 3 - 4 tablespoons juice, but I find some have been bit dry lately. Because simmering then reducing juice liquid you need to start with more juice.

NB this zest and juice is used for the cake, glaze and the icing. 
Recipe needs 10 tablespoons of concentrated juice - 3 tablespoons for cake, 4 tablespoons for glaze and 3 tablespoons in icing.  So you need to start with at least 24 - 30 tablespoons, or  1 1/2 cups to nearly 2 cups squeezed juice.
Any left over syrup can be used later - smoothies, muffins etc etc

PLUS

3 cups plain flour    (Reserve 1 tablespoon to dust cranberries)

1/2 teaspoon Bicarbonate of Soda

1/2 teaspoon Salt

tiny pinch of ground cardamom  OR  ground cloves - Optional

3 eggs - room temperature

2 cups sugar

250 gram butter - cut into small chunks, room temperature

1 cup Buttermilk    OR   3/4 cup yoghurt and 1/4 cup milk combined

100 gram dried cranberries (craisins) - Optional but lovely addition

Belinda's Orange Glaze 

1 cup Icing Sugar mixture  OR  I use 1 cup pure icing sugar sift with 1 tablespoon cornflour

1/4 cup of your prepared Orange juice syrup - see above  (or 4 tablespoons)

30 gram butter - melted.

Icing

1 cup Icing Sugar mixture  OR  I use 1 cup pure icing sugar sift with 1 tablespoon cornflour

3 tablespoons of your prepared Orange juice zest syrup - see above

Method

Preheat oven to 150 ℃ and butter and flour large bundt tin (approx 26cm)

TIPS AND HINTS Belinda Jeffery suggests to place bundt tin on top of preheating oven, with small chunk of very soft butter that will melt from warmth of heating oven.  Then use a pastry brush to thoroughly brush the melted butter really well coating inside of bundt tin.  Tip a small amount of flour into the bundt tin and thoroughly shake and wiggle the tin so the flour covers the insides.  Shake out the excess flour and set the prepared tin aside away from the warming oven.

Orange Zest and Juice Syrup

Add all the strained zest and juice to a very small saucepan.  Very gently simmer the juice stirring with a wooden spoon until quantity halves and juice thickens and flavour intensifies.  Set aside to cool.

Cake

Place the dried cranberries in a small bowl and roll with sprinkled reserved tablespoon of flour. This separates and stops fruit clumping in cake later.  Set aside.

Sift the flour, Bicarb, salt and spice into a bowl

In a food processor, whiz the eggs and sugar for 1 minute

Add the chunks of butter and whiz for another minute until thick and creamy

Add the buttermilk, 3 tablespoons of prepared orange syrup and whiz for 10 seconds.

Transfer the eggy butter orange batter into a large bowl.

Add a third of the  sifted flour mixture into the batter and gently fold in with a large metal spoon.  Add another third, fold and then the final third. Don't overbeat - just enough so the flour is incorporated into the batter.

Finally fold in the floured cranberries and stir through.

Spoon the batter into your prepared bundt tin and smooth surface.

Bake for approx 70 minutes.  Check and rotate if necessary.  Test with a fine skewer in cake middle that comes out clean.

Cool the cake in the tin on a wire cake rack for 10 minutes. 

(NB Belinda Jeffery suggests you brush hot cake with Orange Glaze (at end of post) and then later on also spoon over the icing as well.  If you decide to use glaze, this it the stage to brush hot cake ,after it is removed from tin, with prepared Glaze until absorbed)

Remove the cake from the tin carefully.  Use a fine palette knife to carefully loosen around the edges and middle of cake tin.  A few gentle thumps around the outside also help to loosen the cake.  Place the cake rack on top of cake surface.  Gently invert the tin and the cake should gently drop to the cake rack.  If not, turn it back up and check where it is sticking and invert again.   Allow cake to completely cool on the rack other icing will not set properly.  

Make the icing during this time.

When cooled, place on serving plate or stand.  Spoon the prepared icing over the cake allowing it to trickle into the swirl edges.  Leave it to set.  

Belinda's Orange Glaze 

Whisk orange glaze ingredients together in a small bowl until smooth.

Brush the glaze over the still hot cake after it has been removed from tin. Place some paper under the cake rack to catch glaze drips.

Keep brushing all over the cake until all absorbed.

Leave to cool completely.  Glaze will form a fine crackly coating.  Ice cake as per recipe.

Icing

Sift the 1 cup Icing Sugar mixture  OR  I use 1 cup pure icing sugar sifted with 1 tablespoon cornflour into a medium bowl.  

Add 2 tablespoons of the Orange syrup.  Reserve the other tablespoon as different sugars absorb liquids differently.  Add the remainder a bit at a time for desired consistency.

Mix together until no lumps and add the remaining juice until icing is smooth, thick but able to be spooned onto cake and set firm.

                                          Enjoy!   Colleen

Lemon butter biscuits

I found this fantastic biscuit recipe on an old school friend's facebook post. One of the nicer aspects of fb is to contact friends from the past. Plus a great recipe sharing facility.  This clever recipe replaces eggs and butter with already made lime/lemon curd.  You can use shop bought if you want, I had just defrosted (yes it freezes very well) some sunshine lime curd I had made previously.

lemon/lime curd recipe  (scroll to the bottom of the link)

Ingredients

1 cup coconut
1/3 cup caster sugar
1/2 cup plain flour
1/2 cup lemon or lime curd

Method

Preheat oven to 150 degrees Celsius

Line a baking tray with oven proof baking paper

Mix all ingredients.

Chill in the refrigerator for 15 mins.

Roll out between glad wrap.  This is tricky

Cut shapes with a sharp cookie cutter

Bake in the oven for 12-15 minutes or until the edges go golden

They taste supurb


Mamma Marmalade

Soffritto - Sublime, Simple Freezer Stash

During this difficult Covid19 time, wherever we are on this planet, we are encouraged to wash hands, stay home and minimise the spread of this awful disease.  Listen to the Medicos. Stay home.  Stay safe. 
One of our pleasures when staying home is cooking.  We are using this time to prepare for winter meals - soups, stews and curries etc.  
An easy way to have a handy supply of starting ingredients for these basic meals is to prepare and freeze some soffritto -  which is essentially onion, carrot, celery and optional herbs softly fried.  
So many recipes from differing cuisines start with these 3 ingredients.  I tend to chop mine quite finely whilst Mamma Marmalade uses diced pieces in her soffritto.  I make some just with the key vegetables, another stash with added herbs, some are a onion garlic mix whilst the final stash is onions only.   
You can freeze your stash in freezer safe containers or freezer bags - I portion them in a bag then pop these into a named reuseable freezer zipbag.  In readiness for times when I only need a tablespoon or two - I flatten the soffritto into a freezer bag and use a chopstick or similar to create divisions that are easy to break off as needed.  However you decide to create your Soffritto Stash,  it is so satisfying to have some veggie goodness in the freezer ready to transform into nourishing hearty meals later on.    Enjoy!   Colleen 
PS the 2 books were borrowed before our Library closed due to virus restrictions.  Miss my library.  

Soffritto by Feed Your Inner Cook

Library books borrowed. Feed Your Inner Cook

Soffritto by Feed Your Inner Cook

Soffritto by Feed Your Inner Cook

Soffritto by Feed Your Inner Cook

Preparation and cooking - approx 20 minutes

Ingredients   - volume will depend on how much you want to cook.  Adjust as needed.

IF you finely dice one veg, then you need to finely dice all to the same size.   Keeping the same size helps with cooking, the eating experience and final meal presentation

RATIO - think of a plate divided into three with even amounts of each vegetable 

3 - 4 onions - diced  OR  very finely diced 
2 - 3 carrots, peeled.  Diced  OR very finely diced   
4 sticks of celery.  Diced  OR very finely diced.

Olive oil 

You can also add crushed garlic  and  leeks if desired.   TIP:  Mamma Marmalade tells me  cooked then frozen garlic loses it's potency so she prefers to add later when soffritto used.  

OPTIONS
You can saute your soffritto with a handful of herbs if you are planning on making a meal later with Italian flavours.  A little rosemary, thyme, parsley.,  OR a few sage leaves  or add some bay leaves during the cooking.  What you prefer.

I make some stash with the key vegetables, another stash with added herbs, another is an onion garlic mix whilst final stash is onions only.  

METHOD
Gently heat the olive oil in a wide frypan.
Saute the onions and carrots then add the celery. 
Add the bay leaves   and/ or  chopped herbs if using. Stir in the garlic if using.
Continue to stir until vegetables have softened and started to turn golden.
TIP:  Never let the soffritto burn.  It will taste bitter and ruin your dish later.

Remove from heat.  Allow to cool and place into freezer safe containers or freezer bags.  OR flatten soffritto into freezer bag, use chopstick or similar to create small portions. 
Freeze.    Thaw as required and use as the base for soup, stews etc.   Enjoy!  Colleen

Osso Buco with Gremolata and Polenta

It is starting to get a little cooler in Australia and with all the self isolation of Covid-19 it's the perfect time to be self sufficient with cooking delicious, nutritious meals. Beef shin is a cheaper cut of meat but ideal for slow cooking. The addition of vegetables and herbs not to mention red wine makes this flavour packed. And next night we topped with ready made puff pastry and had a delectable pie.

Ingredients

3 or 4 x veal shanks
2 Tablespoon plain flour
1 Tablespoon Olive Oil
2 onions, chopped
2 garlic cloves, crushed
2 medium carrots, diced
2 sticks celery, sliced
1 x 410g tin, diced tomatoes
2/3 cup red or white wine
1 cup beef/chicken stock (homemade preferably)
2 teaspoons dried Italian herbs
2 Tablespoons tomato paste
Cooked Polenta to serve

Gremolata

1 garlic clove, crushed
2 Tablespoons chopped parsley
1 Tablespoon finely grated lemon rind


Method

Preheat slow cooker that has a saute function, otherwise brown on the stove in a fry pan and transfer to a slow cooker.

Dredge veal shanks in the flour seasoned with salt and pepper.
Add oil to slow cooker
Add floured shanks and brown on all sides.
Remove to a plate
Add a little more oil to slow cooker and tip in diced onion, carrots and celery.
Stir until soft, add garlic
Add in Tomato paste and stir
Then add, veal shanks, tin tomatoes, dried herbs and wine.
Close lid and cook on low for 6-8 hours.

Gremolata - combine together in a bowl

Serve with Polenta cooked as per packet instructions.

Delicous

Mamma Marmalade

Moroccan Chicken

Now is the perfect time, to bring out your slow cooker.  This gently spiced chicken is fall off the bone delicious. Just to change it up a little I mixed up some Moroccan spices and tossed in some citrus, olives and capsicums.

Ingredients

2 x chicken Marylands (thigh and drumstick) free range or organic

Spice Mix

1 teaspoon salt

1 teaspoon cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayene pepper

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon tumeric

1 onion diced

2 cloves garlic, crushed

1 small jar roasted capsicum

10 green olives

3 x lemonades cut into quarters or limes or 1/4 preserved lemon

Olive Oil

Salt and Pepper

Chicken stock

Heat Instapot or slow cooker if you can (otherwise brown chicken on the stove in a frypan)

Add Oil and when hot diced onion

Saute until soft

Put salt and pepper on the chicken skin

Add skin side down the 2 Marylands

brown for 10 minutes, add crushed garlic

Add all spices and toss

Add, lemon or citrus equivalent, olives and capsicum

Add a little chicken stock approx. 1/2 cup or water if you don't have stock

Set to slow cook for minimum of 4 hours on high

Serve with side salad.

Mamma Marmalade

Roasted Vegetable Filo Pie

As you know, I usually squirrel extra roasted veggies into the freezer for a quick addition to many recipes.  Here is another one!  Very flexible - this is more a guide than a recipe. Change it to your flavour preferences. Just defrost the veggies for a few hours, mix with some beans, maybe some spicy sauce or chutney, maybe add a few fresh spinach leaves and herbs, then tumble into a pie dish lined with a few filo pastry sheets and bake.  Dinner sorted!  Enjoy!  Colleen

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

 Preparation    Defrost your pre-Roasted Veggies a few hours (flat pack = speedier defrost) 
                         then  5 - 10 minutes to mix and assemble 
Cooking           depends on dish size.  Allow 30 - 45 minutes to heat through and brown.

Ingredients  Amounts depend on how big a pie you want to make, keep adding til you have                        enough to fill your pie dish.


Sheets of Filo pastry.  I usually use about 4 - 6 on the base and 2 or 3 on top. 

TIP: Filo dries out quickly so remove the sheets you need and return rest to fridge in airtight covering.  If you find filo drying out - cover with a clean tea-towel and proceed quickly to finish preparation.

Melted butter or olive oil to brush over each sheet of pastry

My frozen pre-roasted veggies usually include:  onions, potatoes, sweet potatoes, pumpkin, carrots, cauliflower etc.   Whenever I get the chance, I pop an extra tray or two of veg in the oven to roast and then reserve these roasted veggies for a future meal.

I usually add some of these (depends if you are aiming for ,eg, Italian or Indian flavours) 
- you get the idea -  eg No curry paste with pesto!! :

a tin of drained and rinsed beans - cannellini, chickpea or brown lentils
some crushed garlic
Check if you need to add a splash of olive oil to moisten your veggie mix.
fresh veggies :  some spinach leaves or finely chopped kale, sliced green beans,  mushrooms
fresh herbs and spices   eg  thyme, rosemary, or curry powder ,  parsley etc
maybe a small tin of tomatoes (maybe add a dash of the juice)  You want a moist NOT sloppy mix.
VIP: a couple of spoons (to your preference)  of condiment etc:   tomato chilli sauce, massaman curry paste or a pesto  or a chutney. This brings the pie flavours to life and adds the necessary zing.
Have a taste - add what else you think is needed plus check for salt and pepper.

Remember:  don't make a watery sloppy mix, the pie retains the moisture within the ingredients but it won't soak up the excess.  Eating Damp filo pastry is not happiness.

Method
Preheat oven to 190 -200 ℃ 
Grease your pie dish well.  Something with a bit of depth is good to use.
One at a time, brush the filo pastry sheets with a little butter or oil
Lay over and cover the base of pie dish to form the lower crust.
Use a large bowl and gently mix the veggies with your chosen beans, condiment and herbs and spices.
Tumble the veggie mixture onto the filo sheets.
Brush the final filo sheets with butter or oil and use to cover the veggies.
Stab a couple of very small holes into the crust to allow steam to escape.  
Option:  Sprinkle with sesame seeds or poppy seeds.

Bake for approx 30 - 45 minutes depending on size of dish.  Pie filling should be heated through and crust turns a bit golden.
Serve as it is, or with a delicious green salad.  Great for leftovers the next day too.
                          Enjoy!    Colleen

Chicken and Zucchini bake

This chicken and zucchini bake is a perfect dish if you are looking to up the vege component of your meal or a low carb alternate to pasta.  I often end up with leftover Roast Chicken now that hubby and I are empty nesters, a few years back I was roasting 2 chickens for a fmily dinner.!  Now I can use up my leftovers with an easy one pot dish.

Ingredients

2 cups of shredded left over chicken (approx.)
1 cup pasta sugo sauce, pimped with 1/4 teaspoon garlic powder/ 1/4 teaspoon smoked paprika
2 large zucchini
1/2 diced red or brown onion
2 cloves garlic
1/4 cup chopped fresh coriander
1 teaspoon cumin
1/2 teaspoon of dried oregano or substitute Italian seasoning
1/2 teaspoon chipotle powder or substitute smoked paprika
3/4cup grated cheese
Olive Oil
Salt and Pepper


Garnish
Sour cream
Pickled jalapenos

Method

Preheat oven to 180 degrees Celsius
Slice zucchini lengthways into thin strips (about 4 slices)
Heat a gridle pan
Pour a little olive oil over each strip of zucchini and season with salt and pepper
Place in hot griddle pan and cook until soft and grill marks appear
Remove and place on a plate and continue cooking until all zucchini are done.

In a large frypan, saute onion then add garlic, fry for 2 minutes then add cumin, oregano, chipotle powder,coriander, chicken and 1/4 cup of pasta sauce. Remove from the heat.

In a rectangular oven dish spoon over 1/4 cup of pasta sauce to cover the base.
Lay zucchini strips side by side
Spoon over all the chicken mix then lay zucchini on top.
Pour over remaining pasta sauce.
Sprinkle grated cheese on top and bake in the oven for 20 minutes.
If browning too much on top, cover with foil and then remove for the last 5 minutes.

Serve with dollops of sour cream and sliced jalapenos.

Tip: You could have this all assembled and refrigerated until time to pop in the oven.


Mamma Marmalade

Sublime Lemon Slice. Thank you Belinda Jeffery

Resistance is useless. Belinda Jeffery's Luscious Lemon Slice is true lemony lusciousness, equally tempting and indulgently satisfying.  Try just having one bite - it's impossible.  Be sure to add the lemon zest because it really enhances the sharp lemony zing. 
Mamma Marmalade gifted me some of her finger limes, grown in the serene  Northern New South Wales Tweed region  (visit the hidden Uki township when you are driving around) So, for a double citrus rainbow, I festooned a piece with some finger lime spheres, tiny bursts of extra citrus flavour.  Delicious.  Also fabulous topped with chopped pistachios or blueberries.  Keep these refrigerated and choose a piece with the baked edge.  Sublime.
Enjoy!   Colleen

Lemon Slice by Feed Your Inner Cook

Lemon Slice by Feed Your Inner Cook

Preparation    40 - 50 minutes.  Worth every minute
Cooking         15 - 20 min for base then additional 40 minutes
Cooling          Takes a few hours to cool.  
Makes a generous trayful.  24 - 30 small serves approx. Very rich!

Ingredients
Base
1 1/2 cups Plain Flour
1/2 cup Icing Sugar 
fine zest of 1/2 a lemon
180 gram cold butter, diced
1/2 teaspoon good Vanilla Extract
2 teaspoons Iced Water

Lemon Topping     
6 eggs
3 cups castor sugar - sifted, no lumps
1/2 cup plain flour - sifted
Finely grated zest of 3 - 4 lemons
1 cup lemon juice - strained.  Might need 4 lemons.  
TIPS AND HINTS:  NO green colour  patches on lemons or juice won't set properly.  AND Roll the lemons firmly on bench top, using your palm, to help warm the lemon which helps release more juice.


to serve
icing sugar,  optional thick cream on the side  and
selection from - chopped pistachios, blueberries, raspberries, finger lime spheres

Method
Preheat oven 180 ℃.  Butter or line with baking paper -  a 32 x 24 x 5cm baking tin.  Needs this depth so topping doesn't spill over.

Base  (ps whilst base cooking, you need to make the lemon topping)
In a food processor - whizz the flour, icing sugar and lemon zest (saves sifting)
Add butter cubes using the pulse button until mixture resembles breadcrumbs.
Whilst processor is still on, add vanilla and iced water.  Mixture will form a ball around blade.
Blop dough over the base of baking tray. Press dough evenly to fit tray and smooth top.
Bake approx 18 minutes until pale golden and edges start to colour.
Remove from oven and place on cake rack.  Allow to cool for 5 minutes.

Lemon Topping
Use a large bowl, or electric mixer -  whisk together the eggs and sugar until well combined and sugar dissolved well. Test a drop between your fingers that no graininess remains.
Whisk in the lemon juice and zest.
Dust the sifted flour over the top then whisk again to ensure mixture is smooth.  Set aside.
But you will need to re-whisk just before pouring into tray.

As base cools for 5 minutes, reduce oven to 150 ℃.

Re-whisk the lemon topping and gently pour over the base.
Bake for approx 35 - 40 minutes until topping is set.
Leave to cool in the tin on a wire cake rack.

It takes quite a while to cool, but once cool remove from tray and cut into slices.
Serve and decorate as desired.
Store in fridge in airtight container.  I find topping softens if not refrigerated. So keep cool prior to serving.
Completely lemony delicious.
  Thank you Belinda Jeffery .. again!   

Enjoy!  Colleen

Macadamia spiced nuts

Australian Macadamia's are at their best right now.  I am fortunate that I live in Northern New South Wales where they grow in abundance, so I stock up in bulk.  The fresh nuts freeze well which keeps them nice and fresh.  Have you ever tried to remove a macadamia nut from it's shell? Super difficult as they are hard and also round so very slippery and tricky.

Give this spice mix a try if you are entertaining, or makes a perfect home made gift for a friend.

Ingredients

1 Tablespoon Olive Oil
2 cups macadamia nuts
1 Tablespoon sugar (omit for Keto and low carb)
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon cayenne pepper

Method

Preheat oven to 180 degrees Celsius

Place the oil and nuts in a medium sized bowl and toss until well coated.
Add the remaining ingredients and mix well to evenly coat.
Tip nuts onto baking sheet and arrange in a single layer.
Bake until lightly browned, stirring occasionally.
Approx 25 - 30 minutes
Remove from oven and cool before storing in air tight container.

Yum

Mamma Marmalade

Butter Chicken

This is the easiest Butter Chicken ever, but tastes amazing.  I always dodged the Butter Chicken when our family chose Indian takeaway, thinking it was not spicy/hot enough. In this recipe it's personal choice if you want to dial the chilli up or down.  It fits into a Keto or Low carb diet perfectly.  I bought myself and Indian spice caddy so I feel like I am a celebrity Indian TV chef.

Ingredients

500g chicken breast
1 cup thickened cream
2 Tbsp butter
11/2 Tbsp tomato paste
2 cloves garlic, crushed
1/2 onion, diced
1.5 Tsp turmeric powder
1 Tsp ground ginger
1 Tsp salt
1 Tsp chili powder (alter to taste)
1/2 Tsp ground cinnamon (don't omit, it really helps with that slightly sweet authentic flavour)


Method

Mix together in a bowl, turmeric, ginger, salt, chili powder and cinnamon.
Cut chicken into even sized cubes and generously coat them in the spice mix.
Heat a frypan to medium heat and add the butter,
As butter melts add onion and garlic, cook for 2 -3 minutes.
Increase heat to high and add the chicken.
Cook until the chicken is nearly cooked through and the outside has turned white, stirring for about 3-5 minutes.
Then add the cream and tomato paste, the dish will turn orange in colour.
Turn heat down to medium/low and cover with a lid.
Cook for a further 5-7 minutes.
Remove lid and stir to combine.
The chicken is now cooked through, you can serve now or leave lid off until a thicker sauce is obtained.

Serve with cauliflower rice or low carb naan.

Flavoursome

Mamma Marmalade

Ginger and Sake roasted Salmon

We love a midweek meal that feels like a special occasion.  My version of an Annabel Langbein recipe works so well with salmon portions and takes only a few minutes to prepare and cook.  If you want to make it even easier - prepare a couple more marinating sauces and pop in the freezer ready for next time!  And thanks to Mamma Marmalade for some of her sublime homegrown finger limes! They really added a zingy pop of citrus to the salmon! Yum!                 Enjoy!  Colleen

Sake Ginger Salmon by Feed Your Inner Cook

Preparation    5-10 minutes plus 6 hours or overnight marinating
Cooking         10 minutes

Ingredients

4 x 100 gram salmon portions, de-boned, skin on preferably

Marinade  (you can double this if you like for more generous marinade)
1/4 cup sake
2 teaspoons honey
1/4 cup - (but a bit less)  Soy Sauce (or Tamari) - taste and add remainder if you want
1 tablespoon grated fresh ginger
couple of drops of sesame oil  (just a tiny tiny amount)
tiny pinch of ground white pepper

1 Lebanese cucumber - shaved into ribbons or sliced.  Don't use the seeds in this.

2 ripe lovely tomatoes - sliced
mint leaves - torn

Drizzle for tomatoes  (optional)
1 teaspoon Rice wine vinegar  (or White wine vinegar)
1/2 teaspoon honey
1/4 teaspoon Sesame Oil  (optional)
1 teaspoon Rice bran Oil 
cracked black pepper
tiny shake dried chilli flakes (optional)
few grains or grind of sea salt.   Always taste first and adjust to your preference
You might want to add a tiny splash more vinegar or oil, taste and see.

Garnish 
White and black sesame seeds
sliced shallots
Finger Lime caviar   (Thanks to Mamma Marmalade!)  Or wedge of lime or lemon

serve with a few roasted veggies or salad

Method
Whisk all the marinade ingredients together with a fork and pour into a shallow container just big enough for the fish pieces to fit.
Add the fish pieces flesh side down, cover and chill in fridge for 6 hours or preferably overnight.  NB Turn the fish onto sides a few times to help marinade seep in.

TIP: Make up a couple more marinating sauce mixtures and pop into freezer proof containers ready for next time.  It mightn't freeze completely hard and might need a little more ginger oomph after de-frosting but still is a handy standby for busy times!

Cooking salmon:
Take salmon from fridge at least 15 minutes before cooking.
Preheat oven to 210-220 ℃
Place salmon skin side down on prepared (oiled or bakepaper) shallow baking tray.
Brush with a little marinade and scatter over some white and black sesame seeds.
Cook for 10 minutes.
Remove from oven and serve with veggies or salad.

Leftover Marinade  (optional)
If you like, mix any remaining marinade in a small saucepan with a little water.
Boil for 5 minutes.  It has had raw fish contact.
Add a little more water as needed.  Adjust flavours to your taste.
Spoon a little on to side of serving plates if desired.

Tomato
Whisk the drizzle ingredients together in a cup using a fork.  Taste and adjust if needed.
Arrange slices of tomato on plate, scatter with torn mint leaves and use some of the drizzle over the tomatoes.

Serve the salmon with the cucumber ribbons, tomatoes  and a little finger lime flourish.
Delicious with roasted vegetables or salad.
                          Enjoy!   Colleen

Terrine with Pistachio

This recipe from the '80s was a real hit, so when searching for something to take to a friends house I remembered this easy but delicious Terrine recipe.  Great to have on hand in the fridge for lunches and even after school snack, but equally impressive for a dinner party starter.

Ingredients

400g Pork Mince
400g Chicken Mince
1 small to medium pork fillet cut into medium dice
400g - 500g streaky bacon or prosciutto
100ml white wine or Port
1 small onion diced
2 cloves of crushed garlic
1/2 cup shelled pistachios
Salt & Pepper

Method

Preheat the oven to 170 degrees Celsius
Grease a terrine tin or simply a loaf tin, lay overlapping slices of bacon in the tin, with excess to be folded on top once filled.
In a large bowl combine the remaining ingredients, mix well with clean hands.
Press into prepared tin, fold overhanging bacon on top.
Either pop lid on or cover with baking paper and tightly wrap foil.
Place in a roasting dish and pour in sufficient boiling water to come half way up the side of the loaf tin.
Cook for 2 hours.
Remove and cool

Weight the terrine with foil wrapped tin tomatoes or the like overnight so achieves a firm texture (as pictured I could have done this with a heavier weight).

Serve with crusty bread, cornichons and pickle/mustard.

Mamma Marmalade

Chocolate Pistachio Cloudpuffs

We were invited to a friend's place for a "bring a plate" gathering on a hot Queensland evening.  My cobweb brain sought a recipe solution -  I was taking my rosemary cannellini dip and other goodies, but I wanted something sweet that was easy to transport, no refrigeration required, no oven needed and bite-size deliciousness for sharing with a crowd.
Nigella's classic Forgotten Cookies were the answer.  Chocolate, pistachios and a sublime hint of cardamom.  Perfect. I made them a little smaller than Nigella suggested and they were an excellent 2 bites easy party pleaser.
These little cloudpuffs stay in a turned-off oven for at least 6 hours.  Best eaten that day but if you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

choc pistachio clouds Feed Your Inner Cook

choc pistachio clouds Feed Your Inner Cook

Preparation    15 - 20 minutes
Cooking          2 minutes then overnight (or 6 hours) in turned-off oven

Ingredients
egg-whites from 2 room temperature large eggsPinch fine sea salt
100 gram caster sugar - sifted so no lumps
1 teaspoon cornflour
1 teaspoon white wine vinegar
1/4 teaspoon ground cardamom
75 gram dark chocolate chips - roughly chop so they are not too big
75 gram very finely chopped pistachios

Method
Preheat oven to 180 ℃ . Line 2 large flat biscuit trays with baking paper.

Using an electric mixer and very clean bowl, whisk together the egg whites and salt just until you have soft peaks.
Then whisk in the sugar a little at a time until thick and gleaming white.
By hand - fold through the cornflour, vinegar and cardamom. Then fold in the chocolate chips and most of the pistachios.  NB reserve a little for garnish
Gently spoon dollops of the mixture 4 cm across and about 2cm high onto the lined baking trays.  I got about 22.  Nigella's recipe made 12 larger ones.
Sprinkle with remaining pistachio garnish
Place the trays into the warm oven.  Shut door and then turn the oven off.
Leave in the oven overnight or 6 hours.
TIP:  attach a note to oven so you don't accidentally preheat oven with these inside! and another note on the bench to remember to remove from oven !

It is very important to store carefully in one layer in a good quality airtight container.
Best eaten that day.

If you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

I popped a few in an airtight freezer safe container and they stored them in freezer.  Will be an interesting experiment to see how they turn out - but could re-heat as above? 

Enjoy!   Colleen