I bought this water jug late last year and think it is quite beautiful in colour and style.
There is a whole collection in this style with a brilliant option to compliment it.
View the jug and collection at French Country
While curries are synonymous with hot climates and it is also easier to find the required fresh ingredients in summer, their aromatic spiciness is I think particularly warming and welcoming on a cold winters night. Continue reading
Some years ago a friend taught me to steam rice using the finger joint method and it has worked for me faultlessly ever since. Continue reading
Our school holiday snow plans changed somewhat with our 8 year old breaking his clavicle. An energetic boy who is restricted in what he can do is testing all of our patience so I am trying to direct it to something positive and heading him into the kitchen.
While baking is his first choice I am trying to encourage some savoury options as well, our favourite sausage rolls for lunch, chicken satay and chicken drumsticks coated in chippies are all on the menu this week, for the rest of the day I am giving in to technology!
Happy Cooking!
In celebration of Bastille Day this week’s quiz is on French Cuisine.
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chilli and roasted peanuts
1 x 400 ml can good-quality coconut cream
2 free-range skinless chicken breasts
1 tsp sea salt
2 pinches dried chilli flakes
3 cloves garlic, peeled
50 g palm sugar, crushed with a mortar and pestle
juice of 4 limes (or juice of 1½ lemons)
3 tsp fish sauce
2 cups baby spinach leaves
1 fresh red chilli, seeds removed and finely sliced
½ cup mint leaves, washed and roughly torn
¼ cup Vietnamese mint leaves (optional)
1 cup coriander leaves, washed
½ cup basil leaves, roughly torn
¼ red onion, finely sliced
1 cup finely sliced (Asian-style) spring onions
3 tbsp deep-fried shallots (available from Asian supermarkets)
¼ cup blanched peanuts, roasted and roughly chopped
1 tbsp chive flowers (optional)
Roasting any fleshy fruit with brown sugar is a lovely way to get the best out of the natural fruit sugars and the fruit in this pie is no exception. Combined with blueberries, a twist of lemon and a hint of cinnamon, this is a wonderful warming pie for a cold winter’s night. Serve piping hot with loads of ice cream.
Nici Wickes
Wine match: Selaks Reserve Hawkes Bay Merlot Cabernet
What could be better than a perfectly roasted chicken imbued with the fantastically aromatic spices from Morocco? This is a simple and easy roast and, paired with cous cous and a fresh carrot salad, it will take your taste buds on a magical journey.
Serves 4-6
YOU WILL NEED:
1 whole chicken (buy the best quality you can afford)
1 ½ tsp cinnamon
1 heaped tsp ground coriander
1 tsp cumin
1 heaped tsp ground ginger
¼ tsp each salt and pepper
½ preserved lemon – flesh & pith removed, roughly chopped
¼ cup olive oil
1 cup pitted prunes, roughly chopped
2 medium red onions – peeled and sliced
Olive oil
1.5 cups vegetable or chicken stock
1 Tbs honey
Choices are of course great but increasingly we are confronted with so many product choices that a simple trip to the supermarket can be highly confusing. Continue reading
