I'm really loving my one pot meals at the moment and this chicken dish is a cracker. I've only just recently started liking olives and this dish is packed with them mmmm! Great for these cold nights and served with my cheese & bacon mash, everyone will be wanting seconds.
3 Chicken Breasts
1/4 cup Seasoned Flour ( salt and pepper added)
2 Tablespoons Olive Oil
1 Onion, sliced
1 Clove Garlic, crushed
1/2 cup White Wine ( use what you would drink)
1 Tablespoon White Wine Vinegar
1 Tin Crushed Tomatoes
1/2 cup Chicken Stock
1 Tablespoon Tomato Paste
1 teaspoon Brown Sugar
1/2 tin Cannellini Beans
1/2 cup Kalamata Olives, halved
2 Tablespoons Parsley, chopped
Mash to serve
Dust chicken in flour, shaking off the excess. In a large , deep frying pan, heat oil and seal chicken, once sealed, remove and set aside.
In the same pan, saute onion and garlic for 1-2mins until translucent. Stir in wine and vinegar. Bring to the boil, then simmer for 5mins, stirring. Add tomatoes, stock, tomato paste, brown sugar and cannellini beans and stir to combine. Season with salt and pepper. Return chicken to the pan and cook on a low heat for 25-30mins or until chicken is cooked through. Stir in olives and parsley. Cook for a further 5 mins. Serve with mash or rice.
Tip - To cook chicken quicker, cut the chicken into big pieces.
Mash is a big favorite in our house, and sometimes we just need to jazz it up a little. With little extra bits we can turn something amazing into extraordinary. Mash is such a versatile thing that it will almost go with anything. Go on give it a go and be bold with flavor!
1kg Potatoes, peeled and chopped roughly into even pieces
3 Bacon rashes, chopped finely
3/4 Cup Cheese, grated
2 teaspoons Chives, chopped
Place potatoes in a large pot of salted water. Bring to the boil and boil for 10-15mins. Once tender, drain and mash potatoes well. Add milk and mix until well combined. Fry bacon until crispy. Add bacon, cheese and chive to mash and mix well. Season with salt and pepper and serve.
This nut brittle is so moorish (so my husband says). I use a variety of nuts, but you can pick just one, or even change it to have something else like sweets or popcorn ( Yummm, i'm trying that next!!) I use this nut brittle in my Anzac Tart recipe.
80g Mixed nuts (I used, macadamia, peanut and cashew nuts)
140g Caster Sugar
Line a baking tray with baking paper and spread nuts over the paper.
In a small saucepan add water and sugar, over a low heat, until sugar has dissolved. Increase the heat to high ( don't stir from this point) and cook for around 10mins, until it's golden in colour. Pour hot mixture over the nuts ( i shake the tray around to make sure all the nuts are coated) and set aside to cool.
Break into shards to serve.
In celebration of purple heart day, today 7/8/2016, i am sharing my anzac tart recipe. Purple heart day is a day where america celebrate members of the armed forces. See below
Source: U.S. Army, Center for Military History, The American War Library
The Medal of Honor that is now the Purple Heart actually began as the ‘Badge of Military Merit.’ On August 7th, 1782 in Newburgh, New York, General George Washington designed a new badge of distinction for enlisted men and noncommissioned officers. They were awarded for ‘any singularly meritorious action.’ The badge was a figure of a heart in purple cloth or silk, edged with narrow lace or binding. It was pinned to a uniform coat above the left breast.
When i was 14 i did army cadets, i was in unit 55 based in kalgoorlie. Some of my fonst memories was from that time in my life. From camping in the pouring rain in just my handmade tent, to marching for our anzacs on 25 april. I will always have the utmost respect for our past, present and future armed services men.
Before you make this, be aware once you have made the base and cream mixture, it has to be put in the freezer overnight. So if you want to make this dessert for an event, make it the night before. I really hope you enjoy my take on this classic australian biscuit.
250g Anzac Biscuits, blitzed in a food processor
100g Butter, melted
1 can Condensed Milk
300ml Thin Cream
2 Tablespoons Honey
140g Caster Sugar
1 Cinnamon Stick
1 tablespoon Honey, extra
1 Serving of Nut Praline (click for recipe)
Combine biscuits and butter together, press and line a 24cm baking tin. Put the tin into the freezer.
Using your kitchenaid or thermocook, mix together condensed milk, cream and honey until it has tripled in size. Pour mixture into your slightly frozen base. Place back into the freezer overnight to set.
Combine caster sugar, water and cinnamon stick in a small saucepan, over a medium heat, stir until sugar has dissolved. Bring heat to a simmer, cook without stirring for another 5mins until mixture has thickened into a syrup. Remove from the heat and let sit for 10/15mins with the cinnamon stick still in it, to infuse.
To serve the tart, remove from the freezer and drizzle over the cinnamon syrup, top with nut brittle.
These little pizzettas (which means small pizzas) are so yummy! the dough itself is a refrigerated dough,you would think it wouldnt rise, but it's amazing watching the dough rise in the fridge. The dough is so fluffy and light! I top my pizzettes with a simple passata and slices of super thin pancetta or prosciutto. Great for kids, my 2 scoffed them down! I'd recommend making the dough the day before and leave it overnight in the fridge, i promise you the results are amazing!
270g Plain flour
7g Sachet Yeast
1 teaspoon Sugar
1 teaspoon Salt
8 Slices Pancetta or Prosciutto
To make the dough, combine flour, yeast, salt and sugar in a bowl ( i use my kitchenaid, but you can do it by hand if needed). Add 200ml cold water and using a dough hook, mix until a soft dough is formed. Cover dough in cling film and place into the fridge overnight (or at least 4hrs).
To make pizzettes preheat your oven to 200'c. Line 2 large baking trays with baking paper (or i use my silpat) and divide your dough into 8 pieces, roll each piece into a thin disc about 15cm in diameter. Place dough onto your lined oven trays. Spoon over enough passata for your liking and top each with pancetta or prosciutto. Cook in the oven for 15-20min or until puffed and golden.
This delicious pull apart loaf is filled with all goodies! Great with bbq meat, soup, pasta or as a tasty snack by itself. For a different taste any type of pesto would be suitable.
3/4 Cup Warm Water
1/2 Cup Warm Milk
2 Tablespoons Olive Oil
2 x 7g Yeast Sachets
4 Cups Plain Flour
1 teaspoon Salt
3 Rashes Bacon, chopped
10 Kalamata Olives, chopped
1/2 Carrot, grated
2 Cups Grated Cheese ( i used a combination of cheddar & parmesan)
2 Spring Onion, sliced finely
1/2 Cup Pesto
In a jug combine water, milk, and oil. Sprinkle yeast over, cover and set aside for 5mins or until foamy.
Sift flour and salt together in your kitchenaid bowl. Pour the yeast mixture into the flour and with a dough hook, knead for 10mins until elastic. Place into a lightly greased bowl, cover with cling film and a tea towel and leave in a warm place for 40mins to prove or until doubled in size.
In a separate bowl (i just used my clean kitchenaid bowl) mix together bacon, olives, grated carrot, cheese and spring onion until well combined.
Punch down dough to knock out the air. Knead until smooth.
Using a lightly floured rolling pin roll the dough into a large rectangle (around 35x50cm).
Spread the pesto all over the dough evenly. Spread cheese mixture evenly over the pesto covering all over to the edges. Slice dough into small rectangles, fold each rectangle in half and arrange in a greased oven dish (the more rectangles you make the more pull - apart you will have in your bread).
Heat your oven to 160'c. Whilst your oven is heating up rest you prepared loaf on the stove to prove. Bake for 35-40mins until golden and cooked through. Turn onto a wire rack to cool slightly before eating.
Tip - Try a tomato and cashew pesto, or a kale pesto for a different flavr combo.
This pasta dish is so tasty and very quick to make. Bucatini is a type of hollow spaghetti, i like bucatini as the sauce gets into the hole and fills with sauce. The all'amatriciana in this dish is a sauce with pork (i use pancetta), tomato and cheese (i use parmesan). Its great for kids and you can add sneaky veggies into it if you like.
2 tablespoons Olive oil
1 Onion, finely chopped
80g sliced pancetta, chopped
2 garlic cloves, crushed
1/4 Red Chilli, deseeded and diced finely
350g tomatoes, coarsely chopped
Pinch of sugar
375g dried bucatini pasta
60g finely grated parmesan
Chopped fresh Chives, to serve
Cook the pasta to the packet instructions until al dente.
Heat oil in a frying pan over medium heat. Cook onion, stirring often, for 5 minutes or until soft. Add pancetta. Cook, stirring, for 3 minutes or until golden. Add garlic and chilli and cook, stirring until aromatic, this should take around a minute. Add the tomato. Cook, stirring, until the mixture boils. Simmer for 10 minutes or until mixture thickens slightly. Stir in sugar. Strain the pasta keeping 60ml of the cooking water. Return the pasta to saucepan. Stir in the sauce. Gradually add just enough of the reserved cooking liquid to lightly coat the pasta. Sprinkle with parmesan and chives.
If you like subway cookies, then you will love my white choc chip cookies! they taste the same, just without the nuts! Perfect for school lunches!
These cookies are super simple to make and taste like heaven.
125g Butter, softened
100g White Sugar
100g Brown Sugar
1/2 teaspoon Vanilla Essence
260g Self Raising Flour
1/2 teaspoon Salt
150g White Chocolate Chips
Preeat oven to 160'c. Line 2 baking trays with baking paper.
In your thermocook add butter, sugars and vanilla for 1min on speed 4 (alternatively you can use a kitchenaid or hand mixer to do this) add egg and mix for a further 30secs. add flour and salt and mix on speed 3 for 30secs. Add white chocolate chips and mix on speed 1 for 30-40sec until all the mixture is well combined ( you can lift the mixture out and hand mix to make sure everything is well combined if you wish). Place heaped tablespoons of mixture onto your lined baking trays (leave room for them to spread).
Bake in the oven for 15mins or until biscuits are slightly golden and flat. Let the biscuits cool on the tray for 15mins as they harden up when they cool.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.