Wednesday, April 26, 2017

Baked Indian Chicken

NGREDIENTS

  • 3 garlic cloves, finely chopped
  • 3 teaspoon finely chopped ginger
  • 12 chicken drumsticks
  • 1 tablespoon peanut oil
  • 150g (1/2 cup) Korma curry paste
  • 400g can finely chopped or diced tomatoes
  • 210g (1 cup) split red lentils, rinsed
  • 500ml (2 cups) chicken stock
  • Sour cream and coriander to serve

METHOD

  • Step 1
    Preheat oven to 220C/200C fan forced. Sprinkle the  garlic and ginger over the base of a large baking dish. Nestle the chicken amongst it. Spread the curry paste over the chicken. Drizzle with oil. Season.
  • Step 2
    Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with sour cream and coriander.

Thursday, March 2, 2017

Tim tam cheesecake

Recipe (modified from bestrecipes.com.au)
  • 400 g Tim Tams
  • 80 g butter melted
  • 375 g cream cheese cubed softened
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup thickened cream
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 200 g white chocolate cooled melted

  • STEP 1 Place 250 g of the Tim Tams in a blender and process into fine crumbs.
  • STEP 2 Add the butter and process to combine. Press the mixture into spring-form baking pan and refrigerate 30 minutes.
  • STEP 3 Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream.
  • STEP 4 Mix the gelatine with the boiling water. Stir in the gelatine mixture, dissolved in 1/4 cup of boing water and white chocolate.
  • STEP 5 Chop the remaining biscuits and stir into the cream cheese mixture then pour over the Tim Tam base.
  • STEP 6 Cover and refrigerate until set.
(if you don't want it to be so sweet, use less caster sugar and white chocolate)