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  1. Dave’s CousCous Salad with Feijoa, Lime and Coriander

    May 1, 2008 by

    This salad is a random invention where we had too many Feijoas and needed to make our cous-cous more interesting and tastalising.

    What we used:

    2 bags of “boil in the bag” cous cous
    4 feijoas (skinned and diced)
    ½ small red onion (sliced)
    1 lime (zest and juice)
    knob of butter
    bunch of fresh coriander
    good quality olive oil
    sea salt and freshly ground black pepper

    Method:

    1. Prepare couscous as per packet instructions (usually boil in the bag in lots of salted water for 1.5 minutes, then drain excess water).
    2. In a small frying pan, gently sweat the onion in a little butter or oil until soft. Try not to brown them.
    3. While the cous cous is still out, place in a bowl and season well (don’t be scared now, season it damnit!), a knob of butter and fork through until combined.
    4. Add onion, finely grated zest of the lime, and coriander and loosely combine.
    5. Add the fejoas – be careful not to squish them – and loosely combine.
    6. Taste and adjust seasoning if required.
    7. Toss a few more coriander leaves on top as a garnish
    8. Mix lime juice and good quality olive oil (1:1 ratio) and drizzle over the salad to suit your tastes.

    Serve with marinated chicken thighs or wings from Sam’s Kitchen and mesculin side salad dressed with olive oil (and lime juice if you have some left over).

    Enjoy.

    Category Recipes, Salads | Tags: ,, | 1 Comment

  2. 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!!

    Category Recipes | Tags: | 1 Comment

  3. 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.

    Category Mains, Recipes | Tags: ,, | No Comments

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