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Archive for March, 2014

Mar
30
2014

homemade chicken nuggets

I was making chicken stock paste today when I realised I minced more chicken that I actually needed so I instantly thought of making some quick, homemade chicken nuggets using the extra chicken mince. Because why not? My kids love them. You can bake it if you want to opt for the healthy version but today I felt a bit naughty so I shallow fried them ;)

But please do not use chicken breast. Its dry! Use boneless chicken thigh or boneless maryland fillets, please… with a bit of fat :)

Since this recipe was made up by me, I basically just used my cooking instinct and whatever I had in the kitchen to put together this batch of nuggets, which surprisingly turned out better than what I had expected. Its full of flavour! Let me try and put the recipe into proper quantities…

RECIPE FOR HOMEMADE CHICKEN NUGGETS
Prep & cook time: 30minutes
Serves: 10 round patties (roughly 6cm diameter)

Ingredients

2 stalk spring onion (white part only)
1 clove garlic
1/2 carrot (you can add any type of veges you want)
1 inch leek
1 egg (halved in separate bowls)
300g boneless chicken thigh/maryland
1 cup Breadcrumbs mixed with 1/2 tsp garlic powder
salt & pepper to taste
1/2 tsp mixed herbs (optional)

Method

1. In a food processor, add chicken , spring onion, garlic clove, carrot and leek and process until evenly minced.
2. Add add in half egg and salt & pepper then pulse until combined.
3. Heat some oil in a medium sized pan. (If baking, see method below**)
4. Roll and shape the chicken mince into nuggets. I made it into balls and gently flatten them with my thumb.
5. Dip all sides into the egg and then quickly cover it in breadcrumb mixture.
6. Lay them in the hot pan and slowly shallow fry the nuggets until golden brown.

**For a low calorie version, Preheat oven to 220 degrees Celsius. Place nuggets on a non stick baking tray. Bake for 20 minutes at 220 degrees Celsius.

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Category: chicken, entree, halal, in my kitchen

Mar
29
2014

salted caramel popcorn

When my sister in law came over tonight and suggested we make ‘caramel popcorn’, I was reminded of my childhood days in Malaysia when we used to go to the cinemas & buy caramel popcorn. I don’t know why in Australia they only have 1 flavour – only salty popcorn, but in Malaysia they have a few different flavours, chocolate coated popcorn, caramel popcorn…mmm! This recipe is just a basic recipe my sister in law found, but its so gooey, crunchy and delicious!

RECIPE FOR SALTED CARAMEL POPCORN
Adapted from this recipe, with modifications

Ingredients
5 tbsp oil
1/2 cup popping corn

caramel:
100g butter
3/4 cup sugar
salt (to sprinkle over)

Method

1. Line a tray with baking paper. Heat oil in a large saucepan over medium heat. Add 2 pieces of popping corn. If corn slowly turns around in a circle then oil is hot enough.
2. Add remaining popping corn. Cover with a tight-fitting lid. When corn starts popping, shake saucepan gently. Remove from heat when corn stops popping. Transfer to a large bowl, discarding any unpopped corn.
3. Make caramel: Combine butter and sugar in a saucepan over medium heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Bring mixture to the boil. Boil, uncovered, without stirring, for 5 to 8 minutes or until light golden.
4. Remove from heat. Pour caramel mixture over popcorn and stir until popcorn is coated. Sprinkle some salt over caramel. Set aside to cool. Break into pieces. Serve.

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Category: desserts, halal, in my kitchen

Mar
25
2014

carrot soup

When my dad brought out his carrot soup over the weekend when we had dinner at their place, I thought I wasn’t going to like this. I was wrong! I loved it. I think its the suttle spices that are sauteed that make it so flavourful. So I decided to make this for dinner tonight, the perfect entree to our ‘vegetarian dinner night’. Dinner was spinach & ricotta lasagne which is another favourite of mine.

RECIPE FOR CARROT SOUP
Recipe from my dad
Serves: 4 entree bowls

Ingredients
1/2 medium size onion, diced
3 cloves garlic, diced
400g carrot, roughly chopped (about 5-6 carrots)
1 tsp cummin powder
1 tsp coriander powder
1 tsp turmeric powder
3-4 cups liquid stock (I use homemade veg stock)
salt & pepper to taste

Method

1. Saute onions and garlic in some oil until soften but not burned.
2. Add in spices then saute until aromatic for about a minute or two.
3. Put in the chopped carrots and stock then cover, bring to a boil.
4. Put stove on low, seasoning well with salt and pepper. Leave to cook for another 15minutes
5. Turn off stove and leave to cool for an hour. Once cooled, blend mixture in a blender.
6. Return soup to saucepan and bring to a boil. Serve hot with some bread.

1 lovely comment
Category: entree, halal, in my kitchen, soups, vegetarian

Mar
02
2014

blueberry lemon buttercake

Every Saturday, I try to make an effort to bake with my eldest daughter who is nearly 4 mashallah. So this morning we made a buttery blueberry lemon pound/loaf cake. Its very soft and moist, absolutely delicious! Dare I say much better than bought ones!

I love mine with a cup of tea but my husband thinks its better with a glass of milk. What do you think? A slice with tea or milk?

RECIPE FOR BLUEBERRY LEMON BUTTERCAKE (POUND CAKE)
Adapted from this recipe
Makes: 1 loaf
Bake time: 60 mins

Ingredients
1 cup fresh blueberries
113 gram butter (1 stick)
½ teaspoon salt
1 cup caster sugar
3 large eggs
2 tablespoon lemon juice
¼ teaspoon baking soda
1 ½ cups plain flour (all purpose)
½ cup sour cream (or yoghurt)

Method

1. Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.
2. Preheat oven at 325°F (160 degrees fan forced)
3. Spray a loaf pan with cooking spray and lined with baking paper.
4. In a stand mixer with the paddle attached, cream the butter and salt.
5. Slowly add the sugar and continue beating for another 3-4 minutes.
6. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often.
7. Add the lemon juice.
8. Scrape sides of bowl and add baking soda. Stir well.
9. Add flour and sour cream (or yogurt) alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining batter.
10. Spoon the batter into the prepared loaf pan.
11. Bake the cake for 60 minutes or until a skewer inserted into the centre of the cake is clean.
12. Set the cake on a rack to cool for about 10 minutes.
13. Turn the cake from the pan and let cool completely.

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Category: cake, desserts, halal, in my kitchen

Archive for March, 2014

homemade chicken nuggets

salted caramel popcorn

carrot soup

blueberry lemon buttercake

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