Sunday, July 5, 2009

Butterfly Chicken with chilli & Garlic

Thanks to Women's Weekly magazine for this recipe. I don't really roast chickens so I was inspired by this butterflied version and it looked so crispy and tasty in their photos!


You will need:
A whole chicken, I used a 1.7 kg free range chicken
2 cloves of garlic crushed
juice of a lemon
3 teaspoons of mild paprika
1/4 cup of fresh chopped coriander
1/2 teaspoon of chilli powder or chilli flakes
2 tablespoons of olive oil

To butterfly the chicken, wash the chicken in cold water, inside and out and pat dry with paper towel. Place chicken, breast side down on a chopping board. With poultry scissors, cut down both sides of the back bone and discard bone. Open out chicken, turn over and press on the breast bone with heel of hand to flatten.

Combine marinade ingredients and cover chicken with marinade in a large shallow dish. Refrigerate for a minimum of 2 hours to overnight.

To cook, place chicken in a large backing dish, skin side up and wing tips tucked under. Use any reserve marinade to baste chicken with. Cook for approximately 1 hour in an oven set to 249 degrees Celsius. Remove and cover with foil and allow to rest for about 10 minutes.

I served mine with couscous and eggplant and coriander. Alternatively you could serve with roasted veggies.

Friday, July 3, 2009

Banana, date & walnut loaf

Ok, so not really a homage to the great Andy Warhol but I often think of this image when I think bananas! This recipe is one of those ones when you have too many bananas around that are getting a bit past their life, make this!

You will need...
  • 1 1/2 cups of self-raising flour
  • 1/2 cup of wholemeal plain flour
  • 1/2 teaspoon of cinnamon or nutmeg
  • 3/4 cup of raw sugar
  • 1/4 cup of olive oil
  • 2 egg whites
  • 30 mls of water
  • 1/2 cup of milk - soy milk if you prefer!
  • 1/2 cup of chopped walnuts
  • 1/2 cup of chopped dates
  • 2 ripe bananas - up to 3 if they are small.
This loaf is baked in a loaf pan which will need to be lined and greased. Oven should be preheated to 180 degrees Celsius.

In a mixing bowl, puree the bananas with a fork. Add the other wet ingredients and combine. Add flours, sugar, cinnamon and with a hand mixer on medium speed, combine the ingredients until well mixed. With a spatula, fold the nuts and dates in and pour the mixture into the loaf pan.

Bake on 180 degrees Celsius for approximately 55 minutes to 1 hour. Test with a skewer in the middle, if it comes out clean - it's ready!

Cool on a wire tray. I like this loaf sliced thickly and spread with butter for morning tea!

Miss Mardi xxx

I love Anzac Biscuits

Anzac bikkies

I love Anzac biscuits and remember making them as a child. When it comes to Anzac biscuits, you're either a crunchy or a chewy person. I like a combination of both!

How to make? You will need...

  • I cup of plain flour
  • I cup of rolled oats - I've been using an organic rolled oat that is quite large and tasty.
  • I cup of brown sugar - remember the darker the sugar, the more caramelly the biscuit.
  • 1/2 cup of shredded coconut
  • 125g of butter or butter substitute.
  • 2 tablespoons of golden syrup
  • 1tbs water.
  • 1/2 teaspoon of bi-carb soda.

Combine your flour, oats, sugar and coconut in a bowl. In a saucepan, melt the butter and golden syrup together gently. Add the water and bicarb soda to the warm syrup mix and quickly stir. It should froth up a little. Combine the wet mix to the dry mix and combine.

Place slightly flatten balls of the mixture onto a baking tray (make sure it's greased or use baking paper). Leave plenty of space around the mixture as they will spread! Back in a 180 degree oven (celcius) for about 16 minutes. Check on your biscuit to see how dark they are becoming as to how long you leave them in the oven.

When ready, they will still be quite soft, gently remove from tray with a spatula and allow to cool on a cooling rack. They will cool and harden. When cool, pop in an air tight container.

Like any biscuit, changes will occur with the temperature and type of your oven and the ingredients. I find that trial and error is the course for many bakers!

Enjoy! Miss Mardi xxx

Hello! from Miss Mardi

I decided to take a leaf out of the fabulous "meet me at mike's" people and have a side blog that is really a way for me to keep all my yummy recipes and cocktails all in one place.

So I hope you enjoy and come dine, wine and enjoy martini's with Miss Mardi xxx

You may also find this delicious!

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