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April, 2008

  1. Mason’s Delicious Pikelets

    April 30, 2008 by

    At school I was learning about cooking and these are the delicious Pikelets we made. I think you might like them too.

    20 grams of Butter
    1 Cup of Flour
    30 grams of Sugar
    2 teaspoons of Cream of Tartar
    1 teaspoon of Baking Soda
    1 Egg
    1 Tablespoon of Golden Syrup
    About 250mls of milk

    Method

    1. Melt Butter
    2. Mix the Flour, Sugar, Cream of Tartar and Baking Soda in a bowl.
    3. Make a hole in the centre of the dry ingredients and add the Golden Syrup and Egg.
    4. Gradually add the milk and mix carefully.
    5. Add melted Butter and stir gently.
    6. Cook in spoonfuls in a hot greased pan.
    7. When cold, add your favourite Jam.

    I hope you enjoy eating!!


  2. Pam’s Indonesian Spiced Chicken

    April 30, 2008 by

    Serves 6

    1.5kg of chicken thighs (bone in)
    1 large onion
    2 cloves of garlic
    1.5cm piece of ginger
    ½ teaspoon turmeric
    ½ teaspoon ground pepper
    2 teaspoons ground coriander
    1 teaspoon salt
    3 strips lemon rind or 3 Kaffir lime leaves
    1 x 400ml can coconut cream (We prefer Samoan)
    1 cup water
    2 teaspoons soft brown sugar (I use light brown muscovado)

    1. Wash the chicken under cold water and pat dry. Trim off excess fat.
    2. Roughly chop the onion, garlic and ginger and place in food processor. Process until smooth, adding a little water, if necessary.
    3. Place the chicken, onion mixture and remaining ingredients in a large pan and bring slowly to the boil. Reduce heat, cover and simmer, stirring occasionally for 45 minutes or until chicken is tender.
    4. Remove chicken from pan, and place on cold oven tray.
    5. Discard lemon rind/Kaffir leaves and bring sauce to the boil. Cook uncovered until sauce reduces and is quite thick.
    6. Brown the chicken thighs on both sides under grill.
    7. Serve chicken pieces and sauce with rice and garnish with fresh coriander.