Sunday, 31 January 2010

Roast Chicken Provençal

Roast Chicken Provençal 

5 pcs chicken thigh 
2 tbsp extra virgin olive oil 
1 tbsp minced garlic 
1 tbsp course ground black pepper 
zest and juice from 1 lemon 
1 tsp dried thyme 
1/4 tsp dried rosemary 
1/2 tsp. dried oregano 
1 cup apple juice 
2 cups mushrooms, cut into half 
1/4 cup heavy cream 

Combine all the ingredients except apple juice and mushrooms and rub all over the chicken. 
Leave to marinade for at least 2 hours. 
Arrange mushroom halves at the base of a roasting pan. Place marinated chicken on top of the mushrooms and pour apple juice into the pan. 
Bake at 180C for about 40 minutes. Remove the chicken to a platter and let stand for 10 minutes. 

Meanwhile, remove the softened mushrooms from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavour from the bottom of the pan. Stir in a little flour into the drippings to thicken; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the cream and the mushroom and season with salt and pepper. 

Tuesday, 19 January 2010



2 teaspoons rapid-rising dry yeast 
1 cup warm water 
2 tablespoons sugar 
4 cups flour 
1 tablespoon coarse salt 
1/4 cup olive oil 
Cornmeal, for dusting 

2 tablespoons olive oil 
1 onion, diced 
2 garlic cloves, minced 
Olives, pitted and quartered 
3 fresh tomatoes, quartered 
sun-dried tomatoes, chopped 
1 tablespoon coarse salt 
Freshly ground black pepper 
1 tablespoons dried oregano 
1 tablespoon dries thyme 

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. 

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a warm place until doubled in size, about 45 minutes. 

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. 

Preheat oven to 180C. 
Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add garlic, olives, tomatoes, salt, pepper, thyme and oregano. Bake on the bottom rack for 15 to 20 minutes. 

Thursday, 14 January 2010

Banoffee Pie

Banoffee Pie 

1 (405g) can condensed milk 

350g digestives biscuits 
150g butter, melted 
1/2 liter double cream 
3 bananas, sliced 

To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will explode. 

For the base, crush the digestives and mix it with melted butter. Press the digestives onto the pan. Chill. 

Meanwhile, whip the cream until it's stiff. 

Spread toffee onto the base, then arrange the sliced banana, top it off with cream and a drizzle of toffee 


Tuesday, 12 January 2010




4 oz unsalted butter, room temperature 
2/3 cup white sugar 
3 large eggs 
1 teaspoon vanilla extract 
1 1/2 cups flour 
1 1/2 teaspoons baking powder 
1/4 teaspoon salt 
1/4 cup milk 

Buttercream Frosting: 
2 cups confectioners sugar (icing or powdered sugar), sifted 
1/2 cup unsalted butter, room temperature 
1 teaspoon vanilla extract 
2 tablespoons milk 
Assorted food colors 

Preheat oven to 170 C and line 12 muffin cups with paper liners. 
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. 
In a separate bowl whisk together the flour, baking powder, and salt. 
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl. 
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 

For the Frosting 
In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color. 

Saturday, 9 January 2010

Lamb Tagine with Pomegranate Couscous

Lamb Tagine with Pomegranate Couscous 

For the lamb tagine 
4 tbsp olive oil 
4 garlic cloves, peeled and crushed 
4 onions, peeled and chopped 
4 tsp grated, fresh ginger 
1½ tbsp ground coriander 
3 tsp ground cinnamon 
salt and black pepper 
500g lamb shoulder, boned, fat removed and cut into cubes 
1 tbsp tomato purée 
½ cup chopped sun-dried tomatoes 
½ cup sliced green olives 
½ cup chopped dried apricots 

For the couscous 
1 small pomegranates 
500g couscous 
3 tbsp olive oil 
1/2 lemon, juice and zest 
3/4 litre boiling chicken stock 
salt and black pepper 
4 tbsp chopped coriander 

Preheat the oven to 160 C. 
For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. 
Add the olive oil, garlic, onions, ginger and spices and season with salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. 
Add the lamb, tomato purée, chopped ingredients and honey into the saucepan, stir throughly. 
Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender. 
Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. 

Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds. 
Place the couscous in a bowl and mix in the olive oil and lemon juice and zest. 
Pour the boiling stock onto the couscous and season with salt and black pepper. 
Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. 
Stir the chopped herbs and pomegranate seeds into the couscous. 

To serve, place the tagine on serving plates with couscous. 

Friday, 1 January 2010

Lemon Buttermilk Pancakes

Lemon Buttermilk Pancakes
Recipe courtesy Strawberry Creek Inn 
dry ingredients
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
zest of 2 lemons (grated)

wet ingredients
4 tablespoons butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon vanilla extract

Preheat a skillet over medium heat.
Sift dry ingredients (except lemon zest) into a bowl; add zest.
Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined.
Let batter rest for up to 30 minutes.

Pour a small amount (about 1 tablespoon) of unsalted butter onto skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle to pour the batter for each pancake onto the skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.

Serve pancakes with maple syrup and/or fresh lemon curd.