Thursday, June 5, 2014

one minute 3 ingredient marinade for chicken/pork

Rose's Easy one minute, 3 ingredient Marinade!

A delicious marinade that is suitable for basting and can be used as a glaze too. 

Ingredients: 
  • 4 heaped tablespoons of any flavoured marmalade, add 100ml warm water and form a syrupy mixture
  • 1 tablespoon ground ginger
  • 1 teaspoon soy sauce  
Method:
  • place chicken or pork in a snap-lock bag pour 1/3 marinade over the meat, seal the bag then gently massage the marinade into the meat. Leave for at least 1 hour to absorb flavours. 
  • check out my family favourite chicken recipe: Rose’s Sweet Chicken DrumsRose's Sweet Chicken Drums
I will add a photo once I take one next time I make those fabulous drums! 

Rose’s Sweet Chicken Drums

Rose’s Sweet Chicken Drums


Serves: 4+  Cooking Time: 1.5-2 hours  Cost: 10.00

A platter of these delicious chicken drums will go down a treat at your next party!

Ingredients: 

  • Rose's Easy one minute, 3 ingredient Marinade! 
  • 4 heaped tablespoons of any flavoured marmalade, add 100ml warm water and form a syrupy mixture
  • 1 tablespoon ground ginger
  • 1 teaspoon soy sauce  
Marinade drums for at least an hour - better overnight in the fridge if possible.
  • 2-3 drums p/p ~ a pack of 10-12 drumsticks is ideal

Method:

  • Loosen the orange marmalade with a little warm water to form a syrup. 
  • Mix in the ginger.
  • Put drumsticks into a strong sealable bag and pour in ½ the marinade mixture. Save the other half for   basting during the cooking process. 
  • Line a fry pan with baking paper – easy clean-up, saves a massive mess!
  • Put pan on a slow/medium heat – slow cooking enhances the flavour and the stove top makes for easy basting. 
  • Place drums in the pan and pour in any juices left in the bag – too good to waste! Cover loosely with   foil – do not seal! Leave room at sides of pan for steam to escape. 
  • Cook for at least 2 hours turning regular and basting, brushing the remaining mixture onto the           drums every fifteen minutes. Once the mixture is used up, baste with the juices in the pan. 
  • Once cooked thoroughly, transfer to platter and serve warm. 

Fantastic finger food, messy but oh-sooo delicious at a barbecue or picnic! Great easy platter to share with friends – no fuss cooking for a fabulous result!
Photo will come next time - forgot to take one when I made them, silly me! 


Tuesday, April 29, 2014

A - Z Blog Challenge: Z


A-Z Blog Challenge: Z 

Zucchini: ( aka courgette )
The word zucchini comes from the Italian zucchino, meaning a small squash. The French term for zucchini is courgette and that is what they are referred too here in New Zealand as well. 
Zucchinis are quick and easy to cook, and they are delicious - with a delicate squash flavour that lends itself to loads of recipes. My favourite is a very simple one, Zucchini Surprise

Recipe: Rose's Zucchini Surprise: serves 4-6 

Ingredients: 
  • 4 medium Zucchini 
  • 450gm Sausage Meat 
  • 1 large diced Onion
  • 1 400gm can whole corn kernels - Drain, freeze juice in a ice cube tray to use another time
  • 1/3 cup tomato puree 
  • 1 tablespoon garlic - dried or crushed 
  • Salt and pepper seasoning
  • 1 cup parmesan cheese finely grated 
  • bread crusts, old bread slices - just for bottom layer to absorb cooking juices.  
 Method: 
  • Pre-heat oven 160oC , Layer bread slices on the bottom of a casserole dish and set aside 
  • Place Sausage Meat, onion, parmesan, puree, garlic, seasoning, and using cleans hands, mix together thoroughly.
  • Chop ends off Zucchinis then cut in half Lengthways - place these Skin-side down on the Bread to form next layer. If the zucchinis are long you may have to cut them to fit - layer zucchinis as close as possible to form a solid layer. 
  • Place sausage meat mixture on top of the Zucchinis - spread out to form a complete layer
  • Add corn kernels - forming another layer, gently press corn down a little into the sausage mixture
  • Bake 55-60 minutes 
  • Use a serving spoon to dish it out as there will be some cooking liquid at the bottom. I use this as a kind of sauce as it is really tasty. 
  • Serve with fresh crusty bread - for mop-ups 



 


A - Z Blog Challenge: Y


A-Z Blog Challenge: Y

Yoghurt:
Yoghurt has to be my all-time favourite dairy product. I love it! There are many culinary uses, both dessert and savoury, but my favourite is a simple dessert of Yoghurt, coffee, and Gingernut biscuits - delicious!

My all time favourite dessert is economical, quick to make, and perfect for children to prepare. 

Recipe: Rose's Yoghurt Tiramisu  - serves 6 

Ingredients: 
  • 1 kilo Greek Yoghurt - I make my own Mango flavoured thick Greek-style in a yoghurt maker. But a processed ready-made sweet thick Greek yoghurt will work too.
  • 3/4 cup strong coffee - espresso strength. 
  • 1 packet Griffins Gingernuts - spicy ginger biscuits ( cookies)  perfect for dunking into coffee. 

Method: 
  • Spoon 2 tablespoons yoghurt into 6 tumbler glasses - lightly shake/bang glass to level out yoghurt
  • Dunk 1 x biscuit in coffee then place on top of yoghurt
  • Dunk another biscuit place on top of first one - now you have 2 biscuits on top of yoghurt
  • Place another 4 tablespoons yoghurt on top of biscuits - forming delicious layers 
  • Place 1 x biscuit on top of the yoghurt then press in lightly - so yoghurt forms a ring around the middle of the biscuit 
  • Spoon 2 -3 tablespoons of coffee onto the exposed biscuit 
  • Place in the fridge at least 4 hours - overnight works best so the biscuits soak up the flavours and soften into a delectable 'cake' mixture and the yoghurt forms a delicious 'cheesecake' style dessert. 
For an change substitute biscuits for fruit cake - OMG the cake will absorb more coffee and melt into the yoghurt whilst in the fridge - amazing this way, just amazing! I make this in containers and store them in the fridge - kids love it as a treat! 











A - Z Blog Challenge: X


A-Z Blog Challenge: X 

X-traoardinary Bacon Butty:
Ok, I know I have taken extraordinary liberties - but there is no X ingredient I could find sooo.... all's fair in love, war, and A-Z Blog Challenge!
For those Non-Poms out there a 'Butty' is a sandwich...But not just any sandwich - to qualify for the title Butty it must be an X-traordinary Sandwich.
Anyway, back to the X-traordinary Bacon Butty: It is more about the cooking method of the bacon, than the bacon itself. But a great bacon works best. And of course you need fresh thick slices of buttered bread...
This is my favourite bacon: 
 Homebrand Middle Bacon

It is Homebrand from Countdown and it is fantastic! Best of all this 1kg pack is under $15.00 - Fantastic bacon for an awesome price!!
"Good on ya Countdown" √







Rose's X-troadinary Bacon Butty:

Ingredients:

  • Bacon rashers - 1x slice per person
  • Thick slice buttered bread - 2 per person 
  • Spring onions - finely diced 
  • Seasoning - Salt n' Pepper to taste - use more pepper than salt as bacon adds salt already
Method:
  • Put fry pan on LOW heat - yep, that is the key -Slow cook the bacon = OMG, how easy is that!
  • Cut each rasher in half then place in pan, cover loosely with foil - leaving space for steam to escape
  • Leave to slowly cook for 15 - 20 minutes - turning bacon to ensure even cooking. 
  • The smell will have you drooling long before it is ready! Use this time to butter bread and set table 
  • Once bacon is cooked, pat dry with a paper towel, then serve. Bacon will be soft and gorgeous! 
  • Place a complete rasher onto one slice of bread, add spring onions, season to taste
  • Slap on top slice, press down then enjoy - Repeat if necessary until hunger is completely satisfied.   



















Monday, April 28, 2014

A - Z Blog Challenge: W


A-Z Blog Challenge: W

Whitebait:
In New Zealand it describes the juvenile forms (around 4–5 centimetres long) of 
five species of the fish family Galaxiidae - a family of mostly small freshwater fish in the Southern Hemisphere. The majority of species live in Australia or New Zealand.
In all cases, in any recipe, when you use whitebait - it is all about the whitebait, the star ingredient!!!
There is no greater honour than being served home-made Whitebait Fritters - and the best way to eat them is slapped on top of a thick fresh slice of buttered  bread - ohhh... divine finger-kicking food at its best! 

Rose's Whitebait Delight 

Ingredients: 
  • 400g whitebait
  • 2 eggs 
  • ½ cup plain flour 
  • juice from a large lemon
  • 1 tsp salt
  • black pepper generous amount
  • Thick Bread slices, already buttered - one per person, but be prepared as they are more-ish!  
Method: 
  • Place Whitebait into a bowl and add other ingredients - mix together 
  • Using a tablespoon gather small amounts to form into patties 
  • Fry in butter until edges are crisp, middle should be cooked not mushy or runny - but don't over cook
  • Place on paper towel to cool slightly 
  • Serve on a plater along side a plate thick fresh slices of buttered bread - Dig in and enjoy! 















Sunday, April 27, 2014

A - Z Blog Challenge: V


A-Z Blog Challenge: V

Vinegar: 
Derived from the French "vin aigre" meaning sour wine, vinegar is made by bacterial activity that converts fermented liquids (wine, beer, cider) into a weak solution of acetic acid = derived from booze so it has to be good, right! (wink-wink) 

For a easy party starter that is a bit different, Try refreshing, delicious Vinegary Cucumber Roll-ups

Rose's Vinegary Cucumber Roll-ups:  Perfect party starter - easy prep, made in advance, refrigerated

Ingredients:

  • 3 large cucumbers 
  • 1 tsp salt
  • 1/4 cup white sugar
  • 1/8 cup water
  • 1/4 cup Malt brown vinegar 
  • 1/2 tsp celery seed
  • 1 small onion finely chopped 
Method:
  • Slice the Cucumber thinly Lengthways using a vege peeler, a Mandolin Slicer will make this easier 
  • Sprinkle slices with salt - leave for 30 minutes. 
  • Rinse salt off, place slices between clean cloths or paper towels and press down to get moisture out
  • Place rest of ingredients into a medium bowl to form the Cucumber marinade 
  • Roll up each slice into a tight roll, then apply a tooth pick to hold in place
  • Place then into the marinade, turning at regular intervals to ensure even flavour.
  • Refrigerate  for at least one hour - I make then in advance and get them out when required, so easy.
  • Sprinkle with cracked pepper and serve on a hot summer day - Men love this with cold beer - works with bubbly too Girls!