The luxury of time

Being on holidays gave me the absolute luxury of time last week to cook a three-course meal for lunch, on a Wednesday!  So we're up to the letter 't' in our #abcmeals challenge and there's not too many letters left now.  My first thought once again was straight to dessert.  There was no way I wasn't going to make tiramisu.  This delicious dessert is very easy to create, but can get a little messy when dipping and layering.  The main thing is to not dip the sponge fingers for longer than 2 - 3 seconds, otherwise they will fall apart.  Trust me on that - they will fall apart!

Tomatoes were key ingredients in the other two courses.  Beginning with an easy as pie (or should that be tart?) tomato tarte tatin.  Don't be scared of this, just find a small non-stick oven-proof frypan and deliciousness will be yours in less than 25 minutes.  It's nice on it's own drizzled with balsamic vinegar glaze.  Or you could serve it with a rocket or mixed leaves salad with a simple vinaigrette dressing.

Finally, the tagine I was given, as a birthday present 5 years ago, made it out of the box and onto the stove.  It is a Maxwell Williams 'Microstoven', that can go on my electric ring elements - yay!  Keep an eye out for this range if you don't have gas, as it will mean you can now cook the one pot wonders that go from stove to oven, or just stay on the stove, in things other than oven-proof frypans.

Tomato Tarte Tatin
1 punnet (250g) cherry tomatoes
20g butter
1 tbsp white wine vinegar
2 tsp brown sugar
1 tsp dried basil or oregano
1 sheet puff pastry, thawed 
fresh basil leaves

1. Preheat oven to 220C.  Slice tomatoes in half, season with a little salt and pepper - not too much!
2. In a small oven-proof non-stick frypan (10 - 13cm), melt butter and mix in vinegar and brown sugar, until sugar is dissolved.
3. Place tomatoes cut-side down into pan and pack them in tightly. Sprinkle dried basil or oregano over the tomatoes.
4. Cut a circle from the puff pastry big enough to lay over the frypan.  Place this over the tomatoes and tuck it in around the tomatoes.
5. Bake in oven for 15 - 18 minutes until pastry is puffed and golden.
6. Remove from oven and allow to sit for 3 - 4 minutes, before flipping onto a serving plate.  Garnish with torn fresh basil and serve with a green salad.

Apricot Chicken Tagine (Serves 4)

250g chicken breast, cut into large cubes
250g chicken thigh, cut into large cubes
1 - 2 tbsp harissa (to your taste)
1 onion, halved and thinly sliced
1 clove of garlic, crushed or finely chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 tsp chilli flakes (to your taste)
400g tin chopped tomatoes
125mL chicken or vegetable stock
50g dried apricots, quartered
200g tinned chickpeas, rinsed and drained
1 - 2 tbsp chopped parsley
flaked almonds, to serve

1. Place cubed chicken into a snaplock bag (or small bowl), add harissa and rub/stir to coat.  Allow to marinate in refrigerator for 2 - 3 hours.
2. Heat some vegetable oil over a medium-high heat, in the base of a tagine/casserole dish/heavy based frypan.  Add chicken and cook for 3 - 4 minutes, until sealed.  Remove from pan and set aside, leaving juices in the pan.
3. Add onion and cook for 3 - 4 minutes, until soft.
4. Add garlic and all the spices.  Stir to combine and cook for 1 - 2 minutes, until onion is coated and spices are fragrant.
5. Add chicken back to pan.  Stir to combine and coat with spice mixture.
6. Add tinned tomatoes, stock and apricots.  Season with salt and pepper. 
7. Bring to the boil.  Cover with lid, reduce heat to medium-low and cook for 45 minutes, stirring occasionally.
8. Add chickpeas and cook for a further 15 - 20 minutes, until sauce is slightly thickened.
9. Add chopped parsley.
10. Serve on top of cous cous, with flaked almonds and a dollop of natural yoghurt on top.

Tiramisu
5 eggs, separated
60g (5 tbsp) caster sugar
500g mascarpone
500mL espresso coffee
125mL Kahlua
1 pack (500g) savioardi sponge finger (biscuits)
cocoa

1. Beat egg whites until stiff.
2. In a separate bowl, beat egg yolks with sugar, until thickened and lightly yellow (a lemony colour).  Add mascarpone and beat until smooth.
3. Gently fold 1/3 egg whites into mascarpone mix.  Gently fold in remaining egg whites.
4. Combine espresso and Kahlua, and pour half into a shallow bowl.
5. Lightly dip sponge fingers in espresso mix and line bottom of a 13" x 9" dish lengthwise, to form the first layer.
6. Spread top with half of the mascarpone mixture.
7. For the second layer, dip the sponge fingers in the espresso mix and lay out widthwise.
8. Spread top with remaining half of mascarpone mixture.  Dust with cocoa.
9. Refrigerate for at least 3 - 4 hours, or overnight if you start a day early. 



This is how good it looks if you can leave it overnight




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The 'f' word

There are so many fun and fabulous words for all occasions that start with 'f'.  My week was neither fun nor fabulous, quite the opposite really, but I won't use that 'f' word here!  What a great time of the year though, to have the letter 'f' to work with - fig season.  The only problem with that, was that someone who was going to eat my 'f' feast doesn't actually like figs.  I spent quite a few days considering other options and in the end reasoned that I love figs, so too bad.  That and the fact that the fajitas would more than make up for it!

Fajitas are one of my go to dinner recipes.  They are easy to prepare in minimal time and are so delicious.  I think you'd be hard pressed to find anyone who doesn't love spicy meat, capsicum and onions, smothered in salsa, guacamole and sour cream, and wrapped in a tortilla.  But how to make it different this time was the question.  The answer came in the form of pineapple coleslaw, which I have had on high rotation over the rest of this week.  You could make your own fajita seasoning mix, with chilli, cumin, paprika, cayenne pepper and some cornflour (so it sticks to the meat!), or just grab the pre-made packet from the supermarket.  Both are equally good and I won't judge you if you use the packet one - I do most of the time!

For dessert, the figs were the star (well for me anyway), sitting atop a mini flourless chocolate cake.  When I found this recipe (thanks to Stonesoup), the first thing I noticed was that it just made two cakes - no need to have to cut the recipe down or have too many leftovers (is there such a thing?).  Then I noticed it contained no almond or hazelnut meal, as most flourless cakes do, which meant if it did make more than two cakes, I could actually take a left over one to work the next day.  And finally then I noticed it's only 5 ingredients and you make it all pretty much in a food processor.  The only thing not done in the food processor is whipping the egg white to a soft peak.  My egg white didn't quite get there, as my arm gave up first - might have to add whipping egg whites to my fitness plan.  The cake still worked though, so don't worry if your arm does the same as mine!

Fajitas
200g chicken breast, sliced
200g rump steak, sliced
1 packet Fajita seasoning mix
olive oil
1 red capsicum, sliced
1/2 onion, sliced
guacamole (1 avocado, 1/3 red onion diced, handful chopped coriander, juice of a lime)
pineapple coleslaw (1 pineapple, 200 - 300g cabbage, handful chopped coriander, juice of a lime)
tomato salsa
sour cream
tortillas

1. Place chicken in one snaplock bag and beef in another.  Add half the fajita seasoning and a splash of olive oil to each bag.  Seal bag and massage to coat the chicken and beef.  Leave for 30 - 60 minutes.
2. Make guacamole by mashing avocado and mixing in lime juice, onion and coriander.  Cover and refrigerate until needed.
3. For the coleslaw: Slice pineapple into thick rings.  Remove skin and core.  Slice into small pieces or wedges.  Finely slice cabbage (use a mix of red and sugarloaf for a bit more colour).  Add cabbage and coriander to pineapple.  Add lime juice and mix.  Cover and refrigerate until needed.
4. Heat two frypans over med-high heat.  Add chicken to one and beef to other.  Add a splash of olive oil if necessary.  Cook chicken and beef until cooked through.  Remove from pans, cover and set aside.  (You can use just one pan if you like - cook chicken first, then beef.)
5. Without wiping out the frypans, add a splash of olive oil and sliced capsicum to one pan and sliced onion to the other, cook for 3 - 5 minutes until beginning to soften. (If using one frypan, put them both in together).
6. Warm tortillas in the oven, whilst you cook the capsicum and onion.
7. Serve meat, capsicum and onions, guacamole, coleslaw, salsa, sour cream, lime wedges and tortillas for everyone to construct their own.

Flourless chocolate cakes (makes 2)
50g dark chocolate (70% cocoa)
40g (2 heaped tablespoons) brown sugar
40g (2 tablespoons) butter
1 egg, separated
2 tablespoons boiling water

1. Pre-heat oven to 180C and place a baking tray on the middle shelf.  Grease 2 x 1 cup (250mL) capacity ramekins and line base with paper (and grease the top of this paper).
2. Roughly chop the chocolate and place in food processor with brown sugar.  Process until coarse crumbs. A few chunky bits of chocolate are okay!
3. Add butter, egg yolk and boiling water.  Process for a few seconds until well combined.
4. Add a small pinch of salt to the egg white and whisk (by hand!) until soft peaks*.
5. Gently fold chocolate mixture into egg white foam until just combined.
6. Pour half of mixture into each ramekin.  Remember to wipe off any drips.
7. Place ramekins on preheated tray and bake for 20 minutes or until top feels firm.  Allow to cool in ramekins.  (Yes, they will sink a bit.  The picture above is from when they just came out of the oven.)
8. Turn out onto plate (remove paper) and serve with cream and other toppings.  See grilled figs below, or make a berry sauce or whatever takes your fancy.

* I was a bit lazy/my arm hurt and I didn't quite get my egg whites to soft peaks, so my cakes were probably a little more fudgey than the original recipe.  No need to worry then, if your arm gives up before you get to soft peaks as well, as they'll still be delisious!

Grilled honey figs
2 fresh figs
honey

1. Cut figs in half and place under griller (med-high heat).
2. Once figs start to soften (1 - 2 minutes), drizzle each half with a little bit of honey and leave for another minute or so.  
3. Serve with flourless chocolate cake (above). 

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A little bit of France ... Je suis Charlie

Hi everyone, finally I'm back and ready to tackle 2015. Rose and I have had a relaxing yet busy holiday and have both cooked our first OITC meals for the year. During the course of last weeks dinner (mine) we decided to take on the "alphabet" this year. As we decided this challenge during the meal, my meal had absolutely nothing to do with the alphabet except that we ate it at "Andy's".
My 3 course dinner included a Prosciutto and Celeriac Verrine, Truffled Chicken with Champagne Sauce and a Sticky Plum Pudding Cake.

PROSCIUTTO and CELERIAC VERRINE

1 small celeriac peeled
1 Granny smith apple
juice of a lemon
1/2 cup of whole egg mayonnaise


2 tsp of dijon mustard
2 tsp of wholegrain mustard
100 ml creme fraiche
1 small red onion
12 thin prosciutto slices
watercress to garnish
 I used mandoline slicer to slice the celeriac and the apple into fine matchsticks . Tossed it in a bowl together with the lemon juice to stop it from browning. Seperately in a bowl i combined the mustards with the mayo and creme fraiche. I folded in the celeriac and apple with the onion. Meanwhile i grilled a couple of slices of prosciutto under the grill to crispy it up.
I then divided up the celeriac mixture into serving glasses, crumbled up the crispy slices of prosciutto and then twirled the remaining slices of prosciutto into spirals and placed them on top. Garnished with sprigs of watercress.

TRUFFLED CHICKEN WITH CHAMPAGNE SAUCE

3 leeks white part only sliced
60g unsalted butted
2 cups of chicken stock
4 chicken breasts skin on with wing bone attached
1 tbs olive oil
1-2 tsp truffle oil
Steamed baby veges to serve

Champagne sauce
20g unsalted butter
1 tbs plain flour
1 garlic clove
100 ml champagne or other sparkling white wine
sprigs of thyme
1/2 cup of pure thin cream
1/2 chicken stock

Preheat oven 180 deg C. Grease 8 cup baking dish. Place leeks in prepared baking dish and dot with 30g of the butter. Season then pour over the chicken stock. Place sheet of baking paper over the top then bake for 30 minutes or until tender. Remove from oven.
Meanwhile rub the chicken with some of the truffle oil and let sit and season. Heat remaining 30g of butter and olive oil in fry pan over medium heat. Cook the chicken, skin side down first, for 3 minutes on each side or until golden. Place the chicken on top of the leek mixture in the baking dish and return to the oven and cook for a further 15 minutes. Remove from the oven, drain off 100ml of liquid and reserve. Set chicken aside loosely covered with foil.
Champagne Sauce: heat the butter in a frypan over medium heat, add the flour and cook, stirring for 1 minute. Add the garlic, Champagne, thyme, cream, stock and reserved liquid, gently whisking until smooth. Simmer for 2-3 minutes until slightly reduced. Season to taste.
Thickly slice chicken. Divide leeks amongst plates top each with the sliced chicken and drizzle with Champagne sauce and truffle oil. Serve with steamed vegetables.
If you are rich enough or lucky enough to get your hands on some real truffles, go for your life and stuff a few slices under the skin of the chicken breasts, The one shop here on the coast that sells truffles had run out over the Christmas period.

STICKY PLUM PUDDING CAKE

This should really be a sticky date cake but I bought a packet of Prunes instead of Dates. It worked out nicely so here is a sticky prune cake.

1 cup of Pitted Dates (or prunes)
1 tsp of vanilla extract
1 tsp of bicarbonate of soda
50g of unsalted butter
150g dark brown sugar
2 eggs
1 cup plain flour
1 1/2 tsp baking powder
1/3 cup toasted walnuts chopped
vanilla ice cream to serve
STICKY SAUCE
400ml thickened cream
110g dark brown sugar

Preheat oven 160deg C. Grease and line the base of 24cm cake tin.
Place dates (prunes) in a saucepan with vanilla and 1 cup of cold water and bring to the boil over medium to high heat. Remove from heat and add the bicarbonate of soda. Cool slightly before transferring into food processor to whizz to a smooth paste.
Beat butter and sugar in mixer until smooth. Add eggs one at a time, beating well after each egg. Add date (PRUNE) mixture, then fold in the flour with the baking powder. Transfer mixture to cake tin, then bake for 45 minutes or until a skewer comes out clean.
Meanwhile for the sauce, combine both ingredients in a saucepan over low heat, stirring until sugar dissolves. Continue to cook, stirring occasionally for a further 10 minutes or until smooth and thickened.
Serve with sticky sauce and ice cream sprinkled with walnuts.

My best attempt yet

Everyone loves a good curry and my favourite would have to be butter chicken, with it's spicy tandoori chicken and rich buttery tomato sauce.  One surprising thing is actually the small amount of butter actually in butter chicken.  I've attempted to make butter chicken from scratch a number of times. The key for me is getting the flavour combination right in the tandoori mix for the chicken and letting that marinate overnight.  Then all you have to worry about the next day is the buttery tomato sauce for the curry.

There may be a few ingredients you make have to track down for this, eg dried fenugreek leaves and cashew or almond butter.  The nut butter should be available in your supermarket in the health/alternative food section, and you'll probably have to visit your trusty local Asian supermarket for the fenugreek leaves. Remember, start this a day or two before, so the chicken can marinate.  Here's the recipe, in two parts:

Tandoori Chicken (serves 4)
4 - 6 chicken thighs
200mL (small tub) plain yoghurt
1/2 lemon, juiced
1/2 small onion, finely diced or grated
1 tablespoon grated ginger
2 cloves garlic, crushed
1 tablespoon garam masala
1 tablespoon hot smoked paprika
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cayenne pepper (1/2 teaspoon chilli flakes), to taste

1. Roughly chop the chicken thighs into small chunky pieces.  Place in a snaplock bag.
2. Mix yoghurt, lemon juice, onion, ginger, garlic and spices, until well combined.
3. Add marinade to chicken, and rub to coat.  Seal bag and leave to marinate over night (or at least several hours).
4. The next day.... cook chicken pieces ready for another curry, or thread onto skewers and grill and serve with rice and other accompaniments. 

Butter Chicken
2 tablespoons butter
1 cinnamon stick
2 cloves
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
2 cups fresh tomato, pureed (1 tin of crushed tomatoes)
1 tablespoon tomato paste
1/2 teaspoon cayenne pepper (1/2 teaspoon chilli flakes), to taste
1 batch tandoori chicken
1 tablespoon honey
1 tablespoon dried fenugreek leaves
2 tablespoons cashew or almond butter
1/4 cup cream
1 teaspoon garam masala
fresh coriander, to garnish

1. Toast cumin and coriander seeds, until fragrant, then pound in mortar and pestle.
2. Melt butter in pan, over medium heat.  Add ground cumin and coriander, cinnamon stick, clove.  Cook until fragrant - about a minute.
3. Add tomatoes, tomato paste and cayenne/dried chilli.  Reduce heat to medium low. Simmer until sauce starts to thicken, about 10 - 15 minutes.
4. Add honey, fenugreek, cashew.almond butter and cream.  Stir to combine well.  Add chicken and simmer for another 10 - 15 minutes.
5. Add garam masala and remove from heat.
6. Serve with rice, naan and coriander to garnish.

Variations and other ideas:
Nut free - leave out the cashew/almond butter, and add a little extra cream instead

After marinating the chicken, cook and freeze in batches

That's what was in the...

Often mid-week dinners can be a chore, even for me and I don't have kids running around me or me running after them.  You know that feeling... what can I do with what I've got, that doesn't just turn into pasta alla something, or sausages and mash, or steak and salad (or 3 veg, if it's not so hot where you are).  And what can I do to make it interesting, even if just for me?  It was this kind of thinking that led me to the following two recipes.

The crumbed chicken breast looks like it has a lot of ingredients, but you can really add whatever you've got.  It doesn't matter what herbs, or what cheese, or what your breadcrumbs look like.  In my crumb tonight the breadcrumbs were half and half panko and normal, because that's what was in the cupboard.  I used thyme and parsley - that's what was in the garden.  I would have liked to use taleggio cheese, but I used bocconcini - that's what was in the fridge.  You get the picture!

And as for the tart, well that is all pantry staples too - flour, icing sugar, almond meal, butter, eggs.  I made this as the pears are in season right now.  They are so juicy and delicious and I'm eating them any which way I can.  So without any further ado...

Bocconcini and thyme stuffed chicken breast (Serves 2)
1/2 bunch flat leaf parsley, leaves picked and chopped
6 - 8 stalks fresh thyme, leaves picked
1 - 2 cloves garlic, crushed or finely diced
50 - 100 g taleggio cheese, chopped (or bocconcini)
2 chicken breast
1/2 cup breadcrumbs (fresh, packet, whatever!!)
50g parmesan cheese, finely grated
1 lemon, zested
1 egg
8 - 10 cherry tomatoes

1. Preheat oven to 180C.
2. Mix half the chopped parsley, all of the thyme, garlic and taleggio/bocconcini together.  Season with salt and pepper.
3. Cut a pocket into each chicken breast, and stuff with cheese and herb mix.  Secure with toothpicks.
4. Combine breadcrumbs, remaining parsley, parmesan and lemon zest.
5. Lightly whisk an egg and place in a shallow bowl.
6. Dip the chicken in the egg.  Then place into the breadcrumb mix and fully coat.
7. Place into a baking tray.  Scatter cherry tomatoes around and drizzle with oil.
8. Bake at 180C for 25 minutes, or until chicken is cooked and cherry tomatoes are tender.
9. Serve with wedges of lemon (the one/s that you zested) and potato salad.

No-pastry Pear Tarts (Makes 6)
180g unsalted butter
50g plain flour
180g icing sugar
100g almond meal
2 teaspoon finely grated lemon zest (1 - 2 lemons, depending on size)
5 eggwhites
2 poached pears sliced (or 2 fresh pears, thinly sliced, leave the skin on)
2 tablespoons flaked almonds

1. Preheat oven to 200C.
2. Lightly grease 6 x 7cm loose-bottomed tart pans.  Line the base with paper too, if you like.
3. Melt butter over medium heat for 1 - 2 minutes, until golden brown - don't let it burn.  Allow to cool.
4. Meanwhile, sift flour and icing sugar into a bowl, and stir in almond meal, lemon zest and melted butter.
5. Lightly froth the eggwhites with a fork in a separate bowl.  Fold into other mixture.
6. Divide among tart pans and place pear slices on top.  Scatter with flaked almonds.
7. Bake for 10 minutes at 200C.  Then reduce heat to 170C and bake a further 6 - 8 minutes or until golden.
8. Dust with icing sugar and serve warm with cream, ice-cream or custard.

For our gluten-free friends - substitute gluten-free flour and you're in heaven!
Other variations - add a little squeeze of lemon juice to the batter, or a pinch of cinnamon or mixed spice.

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Chooka's for the New Year.

Happy New Year everyone (I know we are now in Feb, but this is my first post for 2013). Work has started back and even after 2 days we have both been a bit stuffed. Since it has been a whacky and hot Summer I thought to start the new year with a light and refreshing meal of Black pepper marinated chicken skewers with a celery and parmesan salad and Eaton Mess.

Black pepper marinated chicken skewers

2 tbs ground black pepper
1/4 cup Olive oil
2 x 200g chicken breast fillets cut into 2 cm cubes
Juice of 2 lemons

Soak wooden skewers in water in cold water for 20 minutes.
Place black pepper and half the lemon juice and 1 tbs of oil in a bowl, mix, then add chicken tossing to coat. Set aside for 20 minutes.

Celery and parmesan salad

4 celery sticks
2 preserved lemon quarters (white pith removed and flesh removed, zest thinly sliced)
1 cup of parmesan cheese
2 tbs of chopped flat leaf parsely, plus extra to serve.

Whisk remaining lemon juice and 2 tbs of olive oil together in a bowl and season.
Place celery, preserved lemon zest, parmesan and parsely in a bowl, then tossgently with the dressing. Set aside.
Preheat barbecue or chargrill pan on medium heat. Season the chicken with salt. Grill the chicken 6-8 minutes turning for 6-8 minutes. Sprinkle CHicken with extra chopped parsely and serve with salad.

Andy's Mess

This is actually Matt Preston's Mess from his book which is actually an Eaton's Mess.

4 Egg whites
a pinch of salt
1 cup of caster sugar
500g of strawberries
1 ripe peach sliced
juice of 1 lemon
300ml of cream

Preheat oven to 120 deg C
Using a beater on high speed, whisk egg whites and salt to soft peaks. Reduce the speed to medium and slowly add the caster sugar into meringues.
WHen you've added caster sugar continue beating for a few minutes until meringues look thick and glossy.
Lightly grease a tray, line with baking paper. Dollop the meringue onto tray in generous dessertspoonfuls leaving space for spreading.
Pop in the oven for 20 minutes or until turn golden and crisp on the outside. Once ready turn oven off and leave in the oven to dry out.
Hull the strwberries and blitz them with the sliced peach and half the lemon juice. Pour puree into a plastic container and place in the freezer for a couple of hours.

To serve push a bit of strawberry slush in bottom of serving bowl add a bit of meringue and a bit of cream and repeat sequence. sprinkle o few nuts on top if desired and serve.

With a twist of lemon

A friend of mine, had an audition to be on MasterChef at the end of last year.  Whilst she didn't make it through, she came back with a whole lot of stories and insights into the production and timing that goes into each show.  We now know one of the main reasons why risotto is the death dish - it has to sit for hours, getting gluggier and gluggier, before anyone tastes it, and then when they taste it it's cold!  Which leads me to the recipe below - Chicken and Mushroom Risotto.

There are two main points of contention, I think, in making risotto.  Firstly, do you add 1 - 2 ladles of warm/hot stock in and wait for it to be absorbed before adding the next, or do you add all the warm/hot stock at the beginning and let it do it's thing, or does the stock even need to be warm/hot?  Secondly, when adding vegetables to the risotto do you cook or part-cook them first then add, or do you add them raw?

On the first point, I think definitely warm stock, it helps to keep the risotto at an even temperature.  And as for when you add the stock, that depends on how many other things you have on the go at the time.  If you've got no distractions, then add it bit by bit, then you can control the 'glugginess' more easily.  If you have distractions, then add most of it and hold some back, so you can add it towards the end if the rice isn't 'al dente' yet, or the risotto is a little dry.  I've done it both ways, and ended up with the same result.

On the second point, again I've done it both ways.  It depends on what you're adding and how you want the final product to end up.  If I'm making a pumpkin risotto, I'll cut the pumpkin into 1cm cubes and add them when I add the stock.  This way as they cook they break down and become a part of the risotto.  However, with mushrooms I cook them separately and add them at the end.  Otherwise you end up with a grey risotto, which is not visually appealing to anyone, unless you're in a black and white movie.

Mushroom Risotto is a stand-by favourite of mine.  The version below also adds some chicken and the juice of a lemon, at the end, for a bit of freshness.  You'll notice this recipe doesn't have the usual 1/2 cup wine to be added to the rice and cooked off, before adding the stock.  It's not there this month, as I am participating in FebFast (no alcohol for a month).  Feel free to add it in if you prefer.

Chicken and Mushroom Risotto (Serves 4)

2 cups vegetable stock
1 small onion, finely diced
2 cloves garlic, crushed
4 - 5 stalks fresh thyme, picked
Olive oil
1 cup arborio rice

2 - 3 chicken thighs, roughly chopped
100 - 200g mushrooms, sliced
1 - 2 tablespoons butter (20-40g?)
1 handful of finely grated parmesan (50-100g, depending on your hand, and to your taste)
1 lemon

1. In a saucepan, heat vegetable stock.  Leave it on a medium-low heat.
2. In a large saucepan, over medium heat, add a splash of olive oil, onion, garlic and most of the thyme (save some to garnish).  Cook this gently for a few minutes until the onion begins to soften.  It doesn't have to be fully cooked.
3. Add the rice.  Stir with a wooden spoon to coat the rice with the oil, onion etc.  Keep stirring, so it doesn't stick and allow to cook for 2 - 3 minutes.  (After this, if you're adding 1/2 cup dry white wine, pour it in, stir, and wait till the wine is absorbed before going on to step 3.)
4. Add 1 - 2 ladles of warm stock to rice.  Stir and allow to cook.  Keep adding another 1 - 2 ladles of stock to the rice as it cooks.  It will take 15 - 20 minutes to cook, depending on the rice and the temperature of the stock.  You'll know it's done when the rice is al dente. (Remember, you can add all the stock at once if you like.  Keep a little back, in case you need to adjust at the end.  And keep having a stir every few minutes or so.
5. Whilst this is happening, in a frypan, add some olive oil and brown the chicken.  Once the chicken is almost cooked, add in the sliced mushrooms and allow them to soften.  If the pan is looking a little dry, add a bit of the stock to it.
6. When the rice is almost cooked, add the chicken and mushroom mix to it.  Stir to combine. 
7. Remove rice from heat, and add butter and grated parmesan.  Stir until butter is melted.  Taste and season with salt (if necessary) and pepper.
8. Add juice of half a lemon, stir to combine.  Taste.  Add other half if necessary, or cut remaining half of lemon into wedges and add to bowls to serve.
9. Serve risotto in warm bowls, with shaved parmesan and fresh thyme.

I'm Baaaaa-aack!!

Hi, after a bout of the dreaded whooping cough and more than a few weeks of not cooking, I'm back. Thanks to Rose for keeping the home fires burning while I have been crook. I had plans of doing some experimental cooking while I was off work but due to exhaustion I decided against it lol.
For my first dish of my return I decided to make Spicy Chicken with Spoon Salad. As i was looking for something to cook i came across this little dish in Delicious Magazine. Being intrigued with what Spoon Salad is I took the plunge and bought the ingredients.

4 chicken breasts

4 tsp harissa
1/3 cup olive oil
5 vine ripened tomatoes
1 red capsicum - roasted, peeled and chopped
2 small red chillies finely chopped
1/2 red onion finely chopped
1/2 telegraph finely chopped
1 tbs finely chopped mint
1 tbs cherry vinegar or red wine vinegar
couscous, thick greek yoghurt and pita to serve

1. Score chicken breasts 3 times. COmbine 2 teaspoons harissa and 2 tablespoons of oil in a bowl, then brush all over the chicken. I threw my chook in a zip lock bag with the combined harissa and oil and tossed in the bag and then chilled in fridge.
2. Bring saucepan to boil. Cut crosses in the bas of the tomatoes and place in boiling water for 30 secs. Remove from water and place in ice water bath till cool. Peel the tomatoes and halve. Remove the seeds and finely chop. PLace the chopped tomatoes in a bowl with the capsicum, chilli, onion, cucumber, parsley, mint, vinegar and remaining oil. Season well with salt and pepper and toss to combine. Place in sieve set over bowl and allow to drain for 30 minutes to remove excess liquid.
3. Pre heat chargrill pan and cook the chook. Slice the chicken, then serve with spoon salad, cous cous yoghurt and pita.

Enjoy

The most underwhelming name

At a cooking class I attended a little while ago, there were four dishes on the menu, and this one sounded the least exciting - Chicken Braised with Rice, Turmeric and Spices.  I think I can speak for all of us at the class when I say that our expectations of this dish were completely wrong. In the end, this is the dish that has become a part of my fortnightly repertoire.  It is so easy and so tasty, especially for lunch over the next few days. 

You could start this in the morning or the night before, and then come home from work and chuck it in the oven and then 30 mins later it's ready to eat.  The curry powder I used is from The Spirit House (where we did the cooking class).  If you're ever near Yandina, on the Sunshine Coast, I would highly recommend popping in to their little shop at the cooking school, and picking up a jar.  The original recipe calls for 3 cups of jasmine rice and 1/2L each of coconut milk and chicken stock.  Rice actually triples when it's cooked, so I actually only use about 1 1/2 cups instead, which is more than enough for everyone.  Which means then that I've also adjusted the liquid quantities accordingly, to match the coconut milk tin size and the lesser amount of rice.  The recipe below will feed at least four hungry mouths.

There is an amazing cucumber pickle to accompany the chicken, which would also be very tasty with fish cakes.  The pickle needs to be consumed then and there.  If you do happen to have left over pickle, drain off most of the liquid before refrigerating, other wise by the time you go to eat it the next day your cucumber will be well and truly pickled!  For those who are not cucumber fans, you could serve with a wedge or two of lime instead, which would give you a similar flavour sensation to the pickle.

Golden crispy shallots

If you've got time, make your own crispy shallots to sprinkle on top.  Just slice a golden shallot or two as thinly as possible.  Then fry them in vegetable oil.  The oil should be at about 160C.  Watch them closely, as they will suddenly colour, and then burn if you're not quick enough to scoop them out and drain on paper towel.  Any left over crispy shallots can be put in a jar in the pantry for another time.  You can then use the oil from this, to cook the chicken in.  Crispy shallots can also be found in the aisles of most supermarkets as well.

I've shared this recipe with a number of friends in the past month or so, and one thing is for sure: it's a crowd pleaser!  Enjoy!!!




Chicken Braised with Rice, Turmeric and Spices

4 chicken thighs, cut in chunky pieces
4 cloves garlic, peeled
2 tbsp ginger, finely chopped
1 tbsp fresh turmeric, finely chopped (or 1/2 tsp dried turmeric)
1 tbsp curry powder
1 tspn salt
1 cup vegetable oil, e.g. Rice Bran oil (you only need 4 tbsp if not making your own crispy shallots)
4 golden shallots, finely sliced (only needed if making your own crispy shallots)
1 1/2 cups jasmine rice
1 tin (390 - 400mL) coconut milk
1 cup chicken stock (add more stock to the pan later, if it looks too dry)
1/2 cinnamon stick
6 kaffir lime leaves

Chicken pieces braising

1. Make a paste with garlic, ginger, turmeric and salt.  Then mix in the curry powder.
2. Place chicken in a plastic bag and spoon the spice paste in.  Rub it all over the chicken, then seal the bag and set aside for an hour or two in the refrigerator.  (I marinade in bags where I can because it saves washing up and is a lot less messier!).
3. Place 4 tbsp of oil into a heavy-based saucepan and brown the chicken (in batches).  Return all the chicken pieces to the pan.  Add the rice, coconut milk, stock, cinnamon and torn kaffir lime leaves. Gently stir.
4. Bring to the boil, stirring once or twice, then turn down to a low heat, cover and cook for 20 minutes, or until rice is cooked.  You could also transfer it to an ovenproof vessel and bake at 200C for 20 minutes.
5. Allow to stand for 10 minutes, then transfer to a serving plate and garnish with crispy shallots.  Serve with Cucumber Pickle (see below).

Cucumber Pickle
1/2 cup coconut or rice vinegar
1/4 cup caster sugar
1 tsp salt
1 lebanese cucumber (peeled if you like)
2 small golden shallots, peeled and thinly sliced
2 - 4 small red chillies, thinly sliced (taste test your chilli's heat before using four, just in case!)
handful of coriander leaves, finely chopped (optional)

1. Combine vinegar, sugar and salt in a saucepan and place on stove over a med-low heat.  Take off heat as soon as sugar has dissolved.  Allow to cool completely (otherwise you'll cook the cucumber - yuck!  It will have enough time to cool on the bench, whilst you do the chopping.)
2. Cut the cucumber lengthways, deseed, then finely dice.
3. Combine in a bowl with shallots, chillies and cooled vinegar syrup.  Serve in a small bowl as accompaniment to Braised Chicken (above).

Just like a bought one, only better!

Looking for something easy and tasty to cook for dinner tonight?  Chicken Parmy is the answer, with a beautiful creamy mash and whatever other veges you've got.  I'll bet you've got everything you need, already in the fridge and pantry, and there are a multitude of things you can substitute.  Instead of making your own tomato sauce for the top, why not use a tin of tomatoes with basil and garlic already in it.  Don't have Panko Breadcrumbs (they're just a little coarser than normal ones)?  Toast a piece of bread and crumble it up with your rolling pin or mortar and pestle.  Don't be put off by doing your own crumbing - it's not that hard or messy.  Just remember to keep one hand for dry (flour and breadcrumbs) and one had for wet (egg).  Really there's no excuse.  It's just too easy.  Enjoy!

Chicken Parmigiana
(Serves 4)
150g (2 cups) panko breadcrumbs
1 lemon, zested
1/4 cup flat-leaf parsley, finely chopped
150g (1 cup) plain flour
4 eggs, lightly beaten
2 large chicken breasts, halved lengthwise
1 tin (400g) chopped tomatoes (or get the tin that has the basil and garlic in it, and skip step 4!)
handful basil, chopped
2 garlic cloves, crushed
100g grated mozarella

1. Combine breadcrumbs, lemon zest and half the parsley, in one bowl.  Season flour with salt and pepper, in second bowl.  Lightly beat eggs, in a third bowl.
2. Arrange bowls - flour, egg, then breadcrumbs.  Dust 1 piece of chicken with flour, then dip in egg, then coat in breadcrumbs.  Repeat for all pieces of chicken.  Try to keep one hand for dry (flour, breadcrumbs) and one hand for wet (eggs) - it makes everything a lot less messy!
3. Heat some oil or butter in a large, heavy-based fry pan over medium heat.  Cook chicken, in batches (depending on size of pan) for 3 - 4 minutes each side or until golden.  
4. Mix chopped tomatoes with basil and garlic.
5. Preheat grill to high.  Place all chicken pieces in a large oven-proof dish (or use the frypan you cooked them in).  Spoon tomato mixture over each piece of chicken and top with mozarella.
6. Grill for 3 - 5 minutes, until cheese is golden and chicken is cooked through.  Allow to stand a few minutes before serving.
7. Serve parmigiana on top of creamy mashed potato and snow peas/green beans, with lemon wedges.  Garnish with remaining parsley.

I got a letter!

When was the last time you actually got a card or a letter in the mail that wasn't for your birthday or a bill or some sort of sales pitch?  For me, excitingly this happened just the other week!  I received a handwritten card from my Aunty Marg with a little note and her recipe for Mushroom Bacon Soup.  I was so surprised to receive such a gift so unexpectedly.  There's nothing better than something that's been handwritten just for you.  Every time you look at it, you know that that person was thinking of you at that time and wanted to share something with you.  We don't write enough cards and letters to our friends and families 'just because' any more.  We email, we text, we skype, we facebook.  We've never before been so connected and yet we are so disconnected at the same time.

My challenge to you... dig out your dusty old address book and send a card with your favourite recipe to someone you know.  If it's a recipe that's been given to you, acknowledge the source and tell the story of how you came to get it.  When I say send, I mean actually go to the post office, stand in the line and buy a stamp!  And when I say send a card, go and buy a card (or make one?) and actually write it with a pen yourself, no computer allowed!  Don't tell them that you're doing it, just do it and see what happens.  And just so we all feel connected to you, share your results virtually on the OITC Facebook page.

So, in the spirit of handwritten recipes (via my scanner), below is my Aunty Marg's Mushroom  Bacon Soup.  It is delicious any time of the year - we've eaten it this week (winter), and I've also eaten it on Boxing Day (summer).  It takes no time at all and you'll certainly enjoy the creaminess!

Aunty Marg's Mushroom Bacon Soup

As well as making Aunty Marg's Mushroom Bacon Soup this week, I also made a stuffed chicken breast with creamy mashed potato and green beans.  You can stuff chicken breasts with whatever flavour combinations you like.  I used wilted baby spinach, roasted red and yellow capsicum (thinly sliced) and slices of creamy camembert cheese.  This also works just as well with de-boned chicken thighs.  You need to have something moist in the middle of the chicken (I had the spinach this time), so it doesn't dry out.  Other flavour combinations you could use would be basil pesto, sun-dried tomato pesto or a chunky tomato chilli jam or salsa.  You want a cheese that will melt well, so you could also try a goat's cheese or feta.  Experiment with what you put in the middle, till you find something that works for you.

Spinach, capsicum and camembert stuffed chicken breast

 To assemble, all you need to do is slice the chicken breast lengthways, but don't cut all the way through, then open it out.  Lay your fillings on one side, season with pepper, then fold the other side back over the top.  Then roll it up in several slices of overlapping prosciutto, to secure it in place.  To cook, seal each side for 4 - 5 minutes, in an ovenproof fry pan with a splash of olive oil in it.  Then place the pan in the oven at 180C - 200C, for 10 - 12 minutes (depending on the thickness of the chicken breast).  If you don't have an ovenproof fry pan, then once they are sealed place on a baking tray and then into the oven.  Once they are cooked through, slice each in half and serve on top of creamy mashed potato, with some green beans and drizzle some pan juices over the top.  This dish takes 30 minutes from beginning to end so is a good standby meal, when someone pops in unexpectedly for dinner or if you just have no time.

The herbs have taken over

This week was a hectic week for us at work. NAPLAN had taken over and some of us were more busy than others. So it was a good thing that I was cooking and Rose was sampling (LOL). I decided to go with nice and light this week and it proved very delicious.  This week I decided to do all my shopping at B FRESH and I'm glad I did. I don't mind plugging a good store haha. Rose had given me, via text, my core ingredient: Chinese Five Spice. After a few days of scouring the recipe books and Delicious Magazines I came up with my menu of Warm Salad of Brie and Roast Cherry Tomatoes, and Crispy Chicken on Asian Rice Noodle Salad.

Warm Salad of Brie and Roast Cherry Tomatoes

Punnet of Vine ripened cherry tomatoes
200g mixed salad leaves
1 1/2 cups kalamata olives
1 red onion thinly sliced
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tbs chopped basil
2 tsp chopped chives
1 tbs chopped flat leafed parsley
          plus extra to serve
8 baguette slices chargrilled and kept warm
400g brie (at room temperature)

Preheat oven at 180 deg. Roast tomatoes for 5-10 minutes until starting to split.
Meanwhile, combine salad leaves, olives, and onion. Whisk together oil, vinegar and mustard, then stir in herbs and season. Toss with salad, tomatoes and parsley leaves. Serve with baguette and brie.

This was a light and delicious starter. The texture contrast with the brie and the baguette was great against the crunch of the salad and the tang of the roasted tomatoes.

Crispy chicken on Asian Rice noodle salad

100g vermicelli noodles
1 red capsicum
2tbs chopped chives
1/2 cup chopped coriander
1/2 cup chopped mint leaves
1/2 cup chopped thai basil leaves

Dressing
1 1/2 tbs lime juice
1 1/2 tbs fish sauce
3 tsp caster sugar
1cm piece of ginger finely grated
1/2 long red chilli seeded thinly sliced

Crispy Chicken
1 egg
1 cm piece of ginger finely grated
1 garlic clove crushed
110g plain flour
2 tsp Chinese five spice powder
2 tsp sea salt
1 tsp freshly ground pepper
2 chicken breasts thinly sliced
vegetable oil to shallow fry

To make dressing whisk all ingredients in a small bowl until sugar dissolves.
Place noodles in a large bowl and cover with boiling water and stand for 5 minutes. Drain, then return to bowl. Add dressing and toss to combine. Add capsicum and herbs and toss to combine.
To make the crispy chicken, whisk egg, ginger and garlic in a large bowl until just combined. Combine flour five spice and S&P in another large bowl. Dip chicken into egg mixture, drain off excess, then toss in the flour mixture.
Fill wok or deep frying pan halfway with oil and shallow fry chicken in batches for 2-3 minutes or until golden and cooked through.
Place noodle salad on serving plates and top with crispy chicken to serve.

This was a very tasty dish, but could have had more kick in the chilli and a bit more dressing in the noodles. I thought the chook was tasty. I do need to work on my portions and my plating up lol.

Next week promises to be delish as Rose's task is to cook something Moroccan. YUM.

A little bit of lime

I was in Woolies yesterday and nearly fell over when I saw the price of limes at $3.99/kg! I know, I know, pick yourself up off the floor it was not a typo. Two weeks ago I think I paid $1.25 for 1 lime! You can imagine how many I bought, with plans for all the things I could do with them. So tonight's dinner is bought to you by the letter L - for lime!

We started of with a Thai Chicken Risotto. If you have the March 2012 issue of Delicious magazine you can find it in there on page 64 in the "Eat well for less" article. The amount I made would serve 4, ie we've both got lunch tomorrow :)

Start by cutting up 2 chicken thighs into small pieces. Brown them in some peanut oil, then remove from pan. In the same pan, over medium heat add 1/2 onion (I used 2 golden shallots) finely chopped, 1/2 red chilli thinly sliced (depending on the heat of the chilli and how hot you want it either leave seeds in or not, or use the whole chilli), 1 garlic clove crushed and 2 thinly shredded kaffir lime leaves. Cook, stirring often for 2 - 3 mins, until onion is soft. Add 165g aborio rice, 2 tbsp red curry paste and a splash of white wine (that's not in the Delicious recipe!) and cook, stirring to coat rice, for about 1 minute. Add the chicken back in, with 250mL chicken stock and 60mL water (about 300mL liquid all up). Bring to a simmer, cover and cook for 15 - 20 mins till liquid is absorbed. Add more stock if necessary throughout the time. Finally stir in 125mL coconut milk/cream, 1 tbsp fish sauce and 100g trimmed chopped grean beans. Cover and stand for about 10 minutes. To serve, top risotto with coriander, the rest of the chilli finely chopped and more shredded kaffir lime leaves.

This was a beautiful risotto. It had just the right kick of chilli for me, and a good balance of flavours with the lime squeezed over the top. I was a happy chef and a happy eater. So simple, so tasty and all in one pot! 5/5 wooden spoons

And now for dessert. This is one of Nigella's little puddings. I was going to cook it two weeks ago, but ran out of time and energy. Then of course with limes being so cheap this week, Nigella's lemon puddings turned into Rose's lemon and lime puddings. The mixture below made 2 puddings.

Into your mix master or food processor bowl add: 65g softened unsalted butter, 65g caster sugar, 65g plain flour, 1 tsp baking powder, 1 egg, zest of 1 lime - mix till combined into a thick batter. Add juice of the lime you zested and mix again. Grease two 1 cup ramekins, and dollop about 1 tbsp lemon curd in the bottom - enough to cover it.

Divide the batter amongst the ramekins, covering the lemon curd. Bake for 20 mins till cooked through. Remove from oven and ease sponge away from ramekin and tip into bowl. Serve warm with custard or cream. Make sure you scrape the bits of lemon curd out of the ramekin and "quality control" them - there's got to be a perk for being in charge in the kitchen.

As with the risotto, these were delicious. They were light and citrusy. The original recipe uses lemon zest and lemon juice, where I used the lime. Really, you just can go wrong with this one. Next time I will actually attempt to make my own custard, and not rely on good ol' Fosters Clarks (just add boiling water and whisk) Custard, although it is very tasty and a whole lot quicker. 4.5/5 wooden spoons

Too many condiments are never enough

And so to Mexico we go.... Tonight's dinner was a simple chicken, chorizo and red rice chimichanga. Fresh, fresh, fresh!! They were very tasty, very juicy and very colourful. Mexican meals like this are so easy and really only use pantry items.

Chimichanga's are traditionally a deep-fried number. However in the spirit of helping someone's cholesterol and general healthy eating, these were oven baked. If you've got the March 2012 Masterchef magazine, you'll find this on page 67. For those who don't, here's my quick version of what to do. This will make 8 or so chimichangas - depending on how full you fill them and the size of tortilla (I used the small oens)! This dish can be made and served up on the table in 30 - 45 mins. If you are short of time you could certainly short cut by using a store bought salsa and guacamole. Fresh is much better though.

Quick spicy tomato salsa: Finely chop 3 large tomatoes and 1 red chilli. Add a crushed clove of garlic. Allow to drain through a coarse sieve (you want the tomato juice to add to the rice). To serve squeeze over juice of 1/2 lime, finely chopped coriander and a pinch of salt.

Red rice: Finely chop a red onion, 2 red tomatoes, 1 red chilli. Mix together and add to a hot fry pan (on medium with a dash of olive oil in it). Add 1 clove crushed garlic, 2 tbs tomato paste. Cook stirring occasionally, for about 4 mins. Stir in 1 cup long/medium grain rice, 160 mL chicken stock and the reserved tomato juice from the salsa (see above). Bring to boil. Cover, reduce to low, cook for about 10 mins to liquid is absorbed and rice is just cooked. Add a little more chicken stock if needed.

Chorizo and chicken mix: Remove meat from a bbq chicken and shred. Finely dice 160g chorizo and add to frying pan. Cook over medium for 3 mins or until browned. Add chicken to pan, with 2 tsp oregano leaves and 200mL chicken stock. Cook until liquid is almost evaporated.

Guacamole: Mash the flesh of a ripe avocado, squeeze over the juice of the other half of the lime. Finely chop some red onion and add to avocado. Add a splash or two of Tobasco sauce, to taste.

To assemble: Spoon red rice into middle of tortilla, top with chicken mix. Roll up and place in baking dish. Repeat with remaining tortillas (it should be enough to fill about 8 small tortillas). Sprinkle cheese over chimichangas (I found a Mexican cheese mix in Coles). Bake in moderate oven for about 10 mins, until cheese has melted.

Serve with guacamole, sour cream, salsa, cheese and any extra rice and chicken mix that wasn't used. And eat with your hands!
5 out of 5 wooden spoons.

Chicken Pot Pie and Baklava Cigars

Our apologies for the lack of a post for last week, family commitments intervened with our Wednesday night dinners. On tonight's menu I chose to cook leek and chicken pot pie for mains and Baklava Cigars for dessert. From the outset I have to say both of these dishes worked really well and tasted great.

The Chicken pot pie was a basic chook pot pie recipe but with a little twist that I had not experienced before. Lemon. With normal core ingredients of chicken thighs, bacon, leek, chicken stock and sour cream. Add some lemon juice and a little rind and some puff pastry for the lid. I served tonight's pot pie in individual ramekins which was just the right amount for a serving.

Dessert was from Valli Little and her Faking It Recipe book. Baklava Cigars. This is a very easy dessert to make. Grab a couple of filo sheets and butter them up sprinkle some roasted unsalted nuts over the top of the sheet and roll it up into a tight cigar shape. Bake these on 200 deg for 6-8 minutes until they are golden brown. Once baked allow to cool while sitting in some yummo syrup. To make the syrup put 200g of honey with 200g of caster sugar, 300ml of water and the juice and rind of 2 oranges into a saucepan. Allow to boil for 7 minutes or until syrupy. Serve with some ice-cream.

Both of these dishes were very easy to make and an ideal Wednesday night dinner when you are stuffed from work. It may sound like a busy dinner to make but with a little effort very easy.

Bon Appetite (gee i hope that is how you spell it)

My score for tonight's effort is 5/5 Ramekins for the Chicken pot pie

and for the Baklava Cigars 5/5 Filo Sheets (LOL)

Quick Lemon Chick

Quick Lemon Chick

After a hot summer's day in south-east Queensland (apparently our hottest in a couple of years) I was looking for something refreshing and easy for dinner.  I had a chicken breast and lots of lemons - so lemon chicken was the obvious choice.

This however turned itself into a delicious stir fry once I spied Coles Coleslaw Supreme mix (red and white cabbage, carrot, corn kernels, celery, spring onion) for the crunchy vege component.  Look, they'd gone to the trouble of shredding it up for me, and who was I to argue!  The addition of the cherry tomatoes really helps to balance the lemony flavour beautifully.


Quick Lemon Chicken Stir Fry
Serves 2 (or if you have more hungry mouths to feed serve with pasta or steamed rice)

1 chicken breast, sliced in small pieces or strips (whatever takes your fancy)
1/2 red onion, sliced
1 lemon, zested and juiced
1 - 2 cups shredded veges (Coles Coleslaw Supreme mix works well - red and white cabbage, carrot, corn kernels, celery, spring onion)
150 mL chicken stock
1 tsp corn flour (depending on how juicy the lemon was you may want to add a bit more)
8 - 10 cherry tomatoes, halved
Lemon thyme (to serve)

Jimbour Station Verdehlo

1. Put a dash of olive in a big pan and stir fry chicken and onion, for 5 - 6 minutes, until chicken is browned.
2. Add veges to pan and cook for a few minutes.  The time depends on how crispy or wilted you like your veg.
3. Whilst that is happening, mix together the chicken stock, lemon juice and zest with the cornflour.
4. When you are happy with the chicken and vege, pour over the stock etc and stir to coat the chicken and veg.  Cook for a few minutes or until sauce is slightly thicker.
5. Toss in the tomatoes for the last little bit.
6. Serve it up with a sprinkling of lemon thyme over the top, and a nice cold glass of Jimbour Station (Qld!) Verdehlo.