Watch this space....

I met a wonderful lady yesterday...she gave me fantastic recipe...I will make it...season my chicken...then post the results here!

Chicken, Lime and Coconut Custard

While preparing this dish, the the smell was wonderful, with the lime juice and coconut it was so fresh, almost Thai like.

I had the urge to throw some coriander in it but resisted. I followed Bee's recipe exactly but sprinkled the stuff over the top before serving instead! Bee says to cook it until it still wobbles...think mine was a little overcooked, it didn't wobble and was a little dry. Maybe my bain Marie was a little too deep or my oven a little hotter, next time I will reduce the hot water line and turn my oven down a tad!

Great flavours though, very different to anything I've had before, but we really enjoyed this dish and can only imagine how nice it would be if it had still wobbled...definitely a custard texture instead of the bitty texture ours had. It hasn't put us off, I'm going to do this again and master that wobble!

Didn't have any steaky bacon but...

... I made a slit in the chicken breast, stuffed it with cheese then wrapped it in stretched out bacon.

It shrunk and it didn't cover it quite as well as the streaky bacon does but needs must...it was mid week and I wasn't going to go to the shop just for the right sort of bacon. I cooked it on my stoneware and the bacon was crispy the chicken moist with great cheesy oozy-ness! I served with with plenty of green veg.

Turkey Sizzlers

Not unlike the turkey twizzlers I serve the kids, I usually sprinkle them with oil, garlic and herbs and thread them onto skewers to make them more fun for them.

These were brilliant, the Cajun seasoning gave them a bit of a kick, I cooked them on my stoneware pan so didn't need to turn them over. I served them with a green salad and lots of mustard-y mayo...unfortunately they didn't make it to the freezer but they were so quick to cook I won't mind making them again from fresh.

Out of the 3 turkey escallops suggested in the book, I made 4 lunch time salads.

Chicken & Feta Bake

Same recipe as the Salmon & Feta bake only I used chicken instead, subbed the herbs for ones that complimented the chicken and BINGO...another great meal.

I decided to freeze half of it so I had a quick meal for the following week. The sauce was a little thicker but just as nice. Next time I will split the mixture into two dishes and freeze one and bake the other.

Butter Chicken

Here it is... Traditionally served with broccoli on the side

I expected it to be chicken with a yellow buttery sauce, but on closer inspection of the ingredients I quickly realised it would be red! The knack to this recipe is cooking the onions until caramelised, do it slowly on a low heat and you will be rewarded with sweet tasty onions for the base of your sauce. I served this with broccoli as I didn't have any spinach like the book suggested.

Served in a bowl with 100% scoopablitity!

Delicious - Coriander Chicken with Cumin Cauli Rice

I know I have made this before, but it was much better this time, I was more heavy handed with the cumin in the 'rice', I cooked it for a little longer than last time I did the same with the chicken, I used more coriander too. WOW the tastes were great, the texture of the two together wonderful. Chicken dish was smooth and silky the cauliflower retained its crunch and mixed well with the sauce. I am loving this WOE. Paul agrees too!

Coriander Chicken

Cauliflower rice stir fried with a Clove of Garlic and a large heaped tsp of Cumin

Austin Leslie's Fried Chicken

Austin Leslie was a New Orleans chef whose fried chicken was considered to be one of the best. Austin was what the culture of New Orleans was all about; he was always trying to feed people. This is my kind of guy!

1 ¼ Cups Peanut Oil for frying

3-3 ½ lb chicken cut up

Salt and Black Pepper

1 Egg, lightly beaten

1 cup Evaporated Milk

1 cup Water

½ Cup flour

Heat oil in a cast iron pan to 350º F, the oil should come about halfway up the sides of the skillet. Adjust the amount in accordance with the skillet size.

Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set aside.
In a medium mixing bowl, whisk egg, evaporated milk and water.

Season with salt and pepper.

Place flour in a separate bowl.

One piece at a time, starting with heaviest pieces, dip chicken into egg wash, squeeze, dip into flour and place gently in skillet.

Do not overcrowd skillet.

Maintain temperature of 350º F.

Use tongs and long fork to turn chicken often for 7-8 minutes.

Remove chicken from oil with tongs, pierce with fork and squeeze.

Place chicken back in oil approximately 7 to 8 minutes.

Chicken is done when no longer hissing and juices run clear.

Remove from oil and place on paper towels to drain.

Continue until all the chicken is cooked.

My Homemade Turkey Twizzlers

I made these for the kids tea tonight. No way were they going to eat the Moules et Frites. I marinated turkey strips in garlic, lemon juice and rosemary, threaded them on to skewers and then grilled them, turning once or twice until they were done. The kids loved them!!