Saturday, December 14, 2019

Spicy BBQ Chicken , adapted to TMX from Neil Perry

As well as BBQ, this can be cooked on stove top or oven. It is delicious and I think this will be a Christmas Day recipe.  I used skin OFF, although Perry says skin on. The amount of spice is up to you.  We don’t like very hot/ spicy food but found this perfect.
1 kilo chicken thighs, I used chicken thighs, no skin, no bone. (8 generations serves. )

4 cloves of garlic, ( I left this out as I don't tolerate garlic)
3 cm of peeled fresh ginger root. Chopped into 3.
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon.
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1/3 cup of honey
1/4 cup soy sauce
1/3 cup oil, 1 used garlic flavoured oil as I left the garlic out)
Juice of 1 lemon.

S N and P to taste.

Grind ginger and garlic in TMX, 5 seconds/ speed 6.
Scrape down bowl.
Add remaining marinade ingredients, mix 5 seconds speed 4.
Tip into a large plastic bag that has a sealable top. ( if you don’t want to use plastic, pour into a dish that can be sealed. )
Add trimmed chicken thighs and massage the marinade into the chicken.
Refrigerate until needed.  2 hours or up to 1 day.

To cook.
Heat BBQ and oil the grill.
Cook and turn.
Remove and cover with foil for 10 minutes.

Sunday, December 8, 2019

Chocolate, Coffee Custard Tarts.

These are delicious .  A flavoursome chocolaty custard held in a light puff pastry case. I make the custard the previous day.  The cold custard into the cold pastry ensures a crisp base.  This sets off the smooth chocolate filling. I bought new Le Creuset cup cake pans as after 30 years of continued use the old ones were sticking. Expensive but very worthwhile.  The little tarts just slip out.
50 g Lindt dark chocolate.      
1 generous Tablespoon of instant coffee.                                    

3 egg yolks
115 g caster sugar
2 tablespoons of cornflour
230 g cream
170 g milk
2 teaspoons vanilla

1 sheet ready rolled Puff pastry.

Instructions for custard.
Zap chocolate until powder. 10 seconds/ speed 9
Add remaining ingredients EXCEPT pastry.
Mix speed 5 / 5 seconds
Cook 13 minutes/ 90 degrees/ speed 1 1/2
When cooked, zap again speed 5/5 seconds. ( this ensures any thick custard around the blades is mixed in )
Pour into a container and press cling wrap onto surface of custard to prevent a skin forming.
Keep refrigerated until ready to use.

To make Puff pastry cases,   ( set oven at 200 to heat while making cases. ) there is no need to precook cases.
Remove 1 sheet of pastry from freezer.
Place on bench , no flour as it will prevent the pastry bonding.
When semi thawed, cut in half to form 2 equal rectangles.
Place one rectangle on top of other and press gently together.
Roll up firmly from short end.
Cut into 12 small disks.
Flour the bench.
One at a time, roll each disk to 9/10 cm.  fit into cupcake hole. They should be flush with top edge.
( if pastry has become very soft, pop into fridge to firm up. )
Pour custard into each hole being careful not to over fill.
Bake for 20 minutes.  Check after 15 minutes.
They will rise in oven and then flatter out as they cool.
Allow to cool for 5 minutes before removing to a cooling rack.

Without the chocolate and coffee, this is the recipe for Portuguese Custard Tarts.
I use Bill Granger’s method for the pastry cases as it provides a thin crisp base.
Meringue topping can be added after baking as can a piped swirl of cream. They are nicest when slightly warm.  They keep well in a sealed container in the fridge for 2 days.

Thursday, November 21, 2019

Christmas Morning Sour Dough Crumpets.

These Sour Dough Crumpets have Fruit Mince and Spice added to the SD Starter and therefore perfect for Christmas morning or any other morning when something different is desired.
To each cup of starter, a heaped Dessertspoon of fruit mince, ( about 50 grams ) is added, plus a pinch of spice.  I make then in advance and freeze them. Toast until crisp on the outside and hot in the center. Add butter, maybe Brandy butter to really get into the Christmas spirit.
4 cups SD starter
2 teaspoons of Carb soda
2 teaspoons of fine salt
4 heaped dessertspoon ( 200 grams ) of fruit mince.  I use Cookies Nan’s Fruit mince recipe from the forum as it has no added fat.
1/2 teaspoon of spice of choice.
Mix all together in a 2 litre container and cook in either an electric  pie maker machine or in rings in a well oiled large pan. I find Canola oil the best.
They can be toasted in a toaster or a heated frying pan.
Cook until crisp on outside and hot inside.
Just butter required.

Notes. No added sugar in the recipe.
They cook to a darker colour than the crumpets without the fruit mince.
1 cup makes 4 or 5 crumpets depending on thickness.

Tuesday, November 12, 2019

Pumpkin, Walnut Pate, Low FODMAP

500 grams of Butternut Pumpkin, seeded, peeled, diced 2 cm and roasted in 1 tablespoon of oil.
25 minutes at 200 degrees f f.
1/2 cup Walnuts
3/4 cup Greek style low fat yogurt.
2 teaspoons Moroccan seasoning, ( Ras El Hanout.
1 Tablespoon of fresh Coriander leaves, ( optional)

Prepare Pumpkin as above and allow to cool.
Place Walnuts in TMX bowl and process, 1 second, speed 6. Set aside.
Place cooled pumpkin into TMX bowl , add yoghurt and spice and mix 10 seconds, speed 4
Add walnuts, mix 5 seconds,  speed 2,
Taste and add Salt and Pepper to taste.
Chop Coriander fine and add with S and P. ( optional as some people don’t like this herb)

Don’t over process Walnuts as their texture is necessary.
Add more spice if required.

Saturday, September 28, 2019

Coconut Ginger Macaroons, FODMAP friendly.

I have adapted this recipe to increase the volume of the basic egg white mixture.  Doing this makes approximately double the number of Macaroons from 24 to 48. 
I bought the Ginger infused Coconut flakes from Source Bulk foods in Ballarat. 
If unavailable, double the amount of shredded Coconut and add 1 teaspoon of grated Lemon rind. 

Approximately 40 g sugar or 1 heaped teaspoon full of caster sugar in each

120 g shredded coconut
120 g of ginger infused coconut flakes, ground fine. 
140 g egg whites at room temperature
208 caster sugar, raw good. 
1 teaspoon vanilla
Pinch of salt. 

Set oven at 350 degrees
Place egg whites in large bowl and beat until stiff.  
Add sugar gradually and continue to beat. (Should look like Pavlova case)
Add vanilla and salt and beat until incorporated. 
Tip coconut on top of egg whites and sugar. 
Fold in with large spoon until all coconut is covered. 
Using a 4 1/2 cm ice cream scoop place 12 blobs on a lined baking sheet. 
Bake until a crust forms on the Macaroons. About 15 to 20 minutes. 
If browning too quickly drop tray to lower rung. 
Remove from oven and place still in baking paper on wire rack. 
Repeat with 3 remaining trays. 
( it is possible to bake several trays at once, moving them around oven as they develop a little colour. 
When all Macaroons are baked. Lift the off baking paper and turn them over. 
Place all Macaroons on one tray, upside down. 
Place that into oven with the oven door half partially open with a wooden spoon. 
Leave in oven until cool. 
Remove tray , store in airtight tin. 

I use a hand held beater and it takes about 5 minutes. Could use TMX. 
Could stick Macaroons together with Chocolate. 
They spread slightly in the oven. 
You can adjust the drying out time to give a soft Center or a completely dry Macaroon.

Tuesday, September 17, 2019

World’s Best Choc Chip Cookies.

This recipe is based on Dorrie Greenspan latest Choc Chip recipe.  It is different as it contains Rolled Oats.  I have doubled the Choc Chips and Walnuts. I have also adapted it to TMX.  It makes about 60 small cookies, depending on size.
I make up the mixture and after baking first batch,  leave the mixture in the fridge and bake subsequent trays when I have the oven on. For a flatter cookie, leave out of fridge for 1 hour before baking.        
Add rolled oats with flour.
2 cups all purpose flour, ( or 1/2 bread flour and 1/2 plain flour)
1 teaspoon salt
3/4 teaspoon baking soda, ( carb)
125g butter at room temperature
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla essence.
2 large or 3 small eggs
4 cups choc chips, a mix of colors fine.( can replace 1 cup with dried cherries
2 cups roughly chopped Walnuts
2 handfuls rolled oats

Set oven at 375 or 350 ff.

Beat soft butter, 1 minute/ speed 4
Add sugar, beat 2 minutes / speed 4
Add Vanilla and eggs, one at a time. Speed 4 /4 minutes
Add flour and mix on knead until just incorporated
Set aside in large bowl.
Add choc chips and Walnuts. Fold over until choc chips and nuts are mixed through.
Using a ice cream scoop, place on lined baking sheet and bake 10 to 12 minutes.
Leave on tray 5 minutes and then on to wire rack to cool.

Sunday, September 8, 2019

Low FODMAP Pizzelle.

As with most Low  FODMAP baked foods, portion size is important. I developed these to have 1/4 of a Pizzelle with my morning cuppa. The recipe makes about 18 discs, so 1 / 70th should be ok. All ingredients are Low FODMAP .
3 eggs
1/2 cup Pure Maple Syrup
1/2 cup Lemon infused Olive Oil, ( or grated  rind of 1 lemon and light Olive Oil )
1 1/2 cups of GF plain flour , 2 teaspoons of baking powder
1 1/2 cups SR  GF flour and 1 teaspoon baking  powder.
Pinch of salt
1 heaped Dessert spoon of ground Almonds.

Mix eggs, Maple Syrup and Oil together, 30 seconds, speed 4
Add flour, baking powder and ground Almonds, 30 seconds/ speed 4.
Set batter aside in bowl.

Heat Pizzelle Machine
Spray lightly with Canola oil
Place tablespoons of mixture in center and close lid.  The weight of lid will spread batter.
Cook until light brown.

If batter is too thin, add a little more flour.
If too thick add lemon juice or Lemoncello.
Store in an airtight container.

Eat as is or spread with jam or lemon butter.