I created this dish when we had friends over for dinner and i wanted to have a tasty yet simple meal. The chicken has this amazing spice rubbed all over it making it mouthwateringly good (if that's a word)! The sauce and syrup with which you baste the chicken at the end crates this wonderful sticky bbq sauce, which i heaven! I usually would serve this with a potato salad on a warm night, but it would go just as well with mash on a cold winter night too.
8 Chicken thighs
2 Tablespoons Ground Coriander
2 Tablespoons Paprika
2 Tablespoons Cumin
2 Tablespoons Brown Sugar
2 Tablespoons Cracked Pepper
1 Tablespoon Salt
4 Tablespoons Tomato Ketchup (you can use sauce if you have it)
5 Tablespoons Maple Syrup
Juice of 1 Lemon
Preheat the grill on your BBQ or use a griddle frying pan. Combine the spice rub ingredients together mixing well. Coat the thighs in the spice mixture, pressing it to make sure it sticks. then arrange them skin side down on the grill. Cook for around 30mins or until cooked.
To make the bbq sauce mix all the sauce ingredients together and mix well. Baste the chicken with the sauce in the last 10min of cooking. Serve the remaining sauce on the side.
Tip - Great served with my potato salad (click here for recipe)
These awesome little pitas stuffed with flavorsome homemade patties are great for sharing with friends. The spiced beef patties with the crisp salad makes them the perfect meal on a warm night.
1 Red Onion, Finely Sliced
1 teaspoon Ginger, crushed
2 teaspoons Ground Corriander
1 teaspoon Ground Cumin
1 Red Chilli, sliced (optional)
1/2 teaspoon Salt
800g Minced Beef
1/2 Cup Breadcrumbs
6 Pitas, halved
2 Tomatoes, Sliced
1/2 Red Onion, sliced
1 Cup Greek Yoghurt
Bunch fresh herbs (optional)
Heat some oil in a large frying pan. Add onion, and cook stirring, for 4-5 mins, until soft. Add ginger, coriander, cumin, chilli, salt and fry for a further minute until aromatic.
Add the mince to the pan and cook stirring for 3-4mins until browned. Remove from the heat and transfer to a large bowl to cool slightly.
Add egg and breadcrumbs to the mince mixture and mix well. Divide the mixture into 6 thick equal patties.
Heat oil in the frying pan, add patties and cook for 4mins on each side, until cooked through. Serve patties inside pita pockets with fresh tomatoes, onion, and any other herbs you like and a generous dollop of yoghurt. Enjoy!
This tender chocolate chip crumb cake, smothered with a crunchy crumb topping is perfect for afternoon tea.
For the Crumb Topping:
30g White sugar
30g Brown sugar
Pinch of Salt
55g Butter, melted and still warm
100g Cake flour (I used Lighthouse cake flour)
For the Cake:
140g Cake flour
¼ teaspoon Bicarb soda
¼ teaspoon Salt
85g Butter, cut into 6 pieces, softened but still cool
1 Egg yolk
1 teaspoon Vanilla extract
85g mini chocolate chips (I used both white and milk)
80g Mini chocolate chips
Icing sugar, to dust
To Make the Crumb Topping, In a medium bowl, whisk the sugars, salt and butter to combine. Add the flour and stir with a wooden spoon until the mixture is a thick dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the Cake, Preheat oven to 160'. Spray an loaf pan with nonstick cooking spray and line with baking paper; allow excess to overhang edges of pan (This helps lift the cake out at the end).
Using an kitchen-aid mixer (with paddle attachment) on low speed, mix the flour, sugar, bicarb soda and salt to combine. With the mixer continuing to run at low speed, add the butter one piece at a time; continue beating until the mixture resembles breadcrumbs. Add the egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping if necessary. Using a spatula, fold the chocolate chips into the batter. Transfer the batter to the loaf pan and spread into even layer. Break apart the crumb topping into large pea-sized pieces and spread in even layer over the batter. Bake until the crumbs are golden and a wooden skewer inserted into center of cake comes out clean, 45 to 55 minutes. Immediately after taking the cake out of the oven, sprinkle with mini chocolate chips. Cool on a wire rack at least 30 minutes. Remove the cake from the pan. Dust with icing sugar before serving.
These cute little biscuits are great for the kids to make. Lelah and i had so much fun making these. They are also really quick to make. Use any type of jam, we used strawberry because that's Lelah's fav!
150g Plain Flour
1/4 tablespoon Almond Extract or Essence
1/4 Cup Strawberry Jam
1/2 Cup Icing Sugar
1/2 teaspoon Almond Extract or Essence
1/2 teaspoons Water
In a large mixing bowl (I use my kitchenaid with the paddle attachment), combine the butter, sugar and almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 20mins.
Preheat oven to 175'c. Line a baking sheet with baking paper. Shape dough into small balls and place apart on the baking tray. Make an indentation in the center of each biscuit with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping of jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over biscuits and allow them to set. Dust with icing sugar for that extra wow!
This potato salad is a little different to a traditional creamy potato salad. This recipe uses mustard and apple cider vinegar, so its sweet and savory.
125g Bacon (i prefer streaky) chopped
1/2 Onion, finely chopped
3 Tablespoons Apple Cider Vinegar
1/2 Tablespoon Dijon Mustard
1 Tablespoon Honey
2 Tablespoons Chive, Chopped
Cook potatoes in boiling salted water for 15mins or until tender. Cool slightly then cut into slices and transfer to a bowl, making sure the slices are seperated.
Meanwhile heat a frying pan over a medium heat, add bacon and cook until golden (around 8 mins) stirring often. Transfer to a plate. Add onions to the bacon fat and cook until soft (around 4-5mins). Add vinegar, 2 Tablespoons Water, mustard, honey and half a teaspoon of salt. Bring to the boil, then reduce to a simmer for 5 mins or until reduced by half. Add bacon back into the hot sauce, then pour over the potato slices. Season to taste and scatter with chives. Serve warm.
Entertaining has never been easier with this delicious crumbed haloumi and dressed salad. Ready in 10 mins and looks a treat too!
1 Packet Haloumi
2 Tablespoons Plain Flour
1 Large Egg, lightly whisked
1 Cup Breadcrumbs (I just blitzed up day old bread)
80g Salad Leaves
1/4 Red Onion, sliced thinly
1/3 Cup Kalamata Olives, quartered
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
Oregano Leaves (this is to scatter over after)
Cut the haloumi into 1cm strips. Place flour on a plate and season with salt and pepper. Place egg and breadcrumbs in separate shallow bowls. Dip the haloumi in the flour and shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat well.
Place the salad leaves, onion and olives into a large bowl. Combine vinegar and oil together in a small bowl. Drizzle over salad and toss to coat.
Heat a tiny bit of olive oil in a large non stick frying pan. Add the haloumi and cook for 2 mins each side until the crumbs just start to get crispy and golden. Divide the haloumi along with the salad onto plates. Serve with a scatter of fresh oregano and a drizzle of olive oil.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.