SPRING CHICKEN

Spring chicken bundles with prosciutto and roast potatoes

Ingredients:
1 kilo chicken thigh fillets
10 slices of prosciutto
Parmesan cheese
Fresh Basil
Potatoes

"A recipe has no soul. You as the cook must bring soul to the recipe" Thomas Keller


Step 1.  Place slice of procuito down on chopping board  and lay chicken thigh fillet on top
Step 2.  Place 1 tsp of Parmesan cheese in the middle of the chicken fillet and a few sprigs of basil
Step. 3. Roll up and place toothpick through the middle to secure. Bake in oven at 180 dgC  for about 30-40 mins until procuito lovely and crunchy and chicken cooked through
Step 4.  Serve with baked potatoes and green salad. Garnish with basil leaves.

Sunday Lamb Roast

"A SUNDAY WELL SPENT BRINGS A WEEK OF CONTENT"

MONEY BAGS

I'M WRAPPED!

 

Ingredients:

Wonton wrappers (Supermarkets in fridge)
500g Mince meat (pork, beef, chicken or prawn)
1 Carrot grated
1 bunch of Chives finely chopped
1 TBSP of garlic finely chopped (and some finely chopped ginger if you have some)
1 finely chopped red chilli
1 TBSP Oyster sauce
1 TBSP Sweet chilli sauce

Step 1. In a blender chop/blend together carrot, chives, chilli, garlic
Step 2. Add mince meat to carrot mixture with Oyster sauce, Sweet chilli sauce and mix with hands
Step 3. Place I tsp of mince mixture into middle of wonton wrapper and bring corners together and pinch to make money bag
Step 4. Steam in bamboo steamer or place wonton in boiling hot oil for a crispy deep fried wonton and serve with a dumpling dipping sauce or soy sauce.

" Everything in moderation…including moderation." Julia Child

TAKE A BAO

STEAMED BAO BUNS

"I just love Chinese food. My favourite dish is number 27".

Clement Attlee

 Ingredients:
BAO (STEAMED BUNS) from Chinese grocer
I packet Glass noodles
Chicken or prawn (handful of diced chicken)
Shallots & any veg you like
Garlic (1tsp)
Ginger (1tsp)
Chilli (1 finely chopped)
Chicken stock
Sweet chilli sauce

 Step 1. Steam buns in bamboo steamer
Step 2.  Place noodles is bowl of boiling water til they soften
Step 3.  Add a Tbsp of  vegetable oil to wok & fry off  garlic, ginger, chilli, chicken/prawn and shallots (and any finely chopped veg)
Step 4. Fold through drained noodles and shallots and 1/4 cup of chicken or veg stock and one Tbsp of sweet chilli sauce .

Hint: noodle dish should be moist and sweet. Add a bit more stock if too dry.

GLAMPING

EASTER SUNDAY HARVEST PICNIC

“A journey is best measured in friends, rather than miles.” – Tim Cahill

Here is my blog on facebook

https://www.facebook.com/spillthebeansfoodblog/

NASI GORENG

"Rice is great if you're hungry and want 2000 of something"

Mitch Hedberg

Ingredients:

I bunch spring onions
Chicken tenderloins  (1-2 per person)
Prawns (if you like them)
Long grain rice (1 cup per person is ample)
1-2 carrots
Garlic
1 Red chilli
1 Tbsp Ketjap manis
1 Tbsp Soy sauce
1 Tbsp Sweet chilli sauce
1 egg per person

Family favourite

Step 1. Boil long grain rice to light and fluffy, drain and put aside
Step 2. Fry off some chopped garlic, red chilli, spring onions, chicken and/or prawns and any leftover veges you have in the fridge.
Step 3. Add rice to pan,  ketjap manis, soy sauce and sweet chilli sauce and mix together
Step 4. Plate up and use wok/pan to quickly fry an egg to place on top. Garnish with spring onion.

SKINNY DIPPING

EASY HUMMUS WITH OLIVE TAPENADE

Ingredients:
1 can of chickpeas
1 small tub or jar of pitted kalamatta olives
1-2 cloves of garlic
Sea salt
Extra virgin olive oil
Parsley or mint  to garnish

Step 1. In a mini blender add chickpeas and little juice from can, garlic, sea salt and dash of extra virgin olive oil and blitz until smoothe
Step 2. In a mini belender add kalamatta olives & little juice and dash of extra virgin olive oil & blitz
Step 3. Arrange on plate and garnish with a sprig of mint and serve with fresh crisp bread.

Hint# this is a lovely acompliment to a lamb dish.

"A MEDITERRANEAN CITY IS REALLY MY CULTURE"  Zinedine

LOVE A GOOD RUB

QUINCE & MINT RUB

STEP 1. In a mini blender blitz 1tbsp of quince paste, good pinch of fresh mint, sprig of rosemary, 2 garlic cloves, little oil & salt

STEP 2. Rub marinade over lamb shoulder or any lamb cut and bbq.


"It's not the barbecues in my life that count, it's the life in my barbecues". - Mae West

KING OF THE GRILL

JIMMY'S ROAST PORK WITH CRACKLING & HOME MADE APPLE SAUCE

I 

Step 1. Bring Pork to room temp, pat dry using paper towel and score rind with Stanley knife.

Step 2. Place pork rind up in tray on trivett and rub oil & salt flakes into skin

Step 3. Bbq on high for first 20-30 mins to get crackling going then reduce temp to 150c, place a couple of apples in tray and cook until meat is at 63-65c (use thermometer). Rest pork

Step 4. Scoop soft sweet apple out into a bowl with or without skin and add a tbsp of juice from tray and stir.  Season with salt and pepper and you have a delicious apple sauce

Tip# Turn pork over with crackling direct on grill for last few minutes if it needs to crisp up.

"You don't need a silver fork to eat good food." -Paul Prudhomme