January 2012

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Chicken + Apricot + Rosemary Tagine

January 30, 2012 in Savoury Meals | 11 comments

Chicken + Apricot + Ginger + Rosemary Tagine

One pot. Tender meat. Stone fruits, spice and honey. There a few things more delicious than a spicy chicken tagine.

Cous Cous

Rather than dousing everything in a variety of spices tonight I’ve opted for a different blend of flavours by marrying ginger with rosemary; a herb normally too pungent for chicken, but in this dish it is subtle, fragrant and wonderfully fresh. The beauty of this meal, and every variation of it, is that you can prepare it earlier in the day, pop the entire pot in the fridge and then re-heat it over the stove when you’re ready! It was also a nice opportunity to pick some fresh rosemary from the garden; our new plant being a recent gift from some family friends. This recipe will serve 4 people.

Rosemary Plant + Apricots

Chicken + Apricot + Ginger + Rosemary Tagine

1 kg chicken thigh fillet (8 pieces), sliced

3 tbs olive oil

1 large onion, diced

1 long sprig rosemary – 1/3rd finely chopped, the remainder cut in half

40 g fresh ginger, minced

2 red chillies, finely chopped (and de-seeded for the sensitive)

2 cinnamon sticks OR 1 tsp freshly ground ginger

2 tsp ground corriander seeds

3 tbs honey

200 g dried apricots, cut in halves

1 x 400 g can cherry tomatoes

Salt

 

Simple couscous

350 g couscous

1 tbs olive oil

Salt

 

To serve

Bunch of corriander

Handful of pinenuts

1. Prepare a tagine or heavy-based casserole over medium-high heat with olive oil. Add the onion, rosemary, ginger, chilli, cinnamon and corriander seeds and stir until fragrant.

2. Add the chicken pieces and cook until golden brown.

3. Add the honey, dried apricots, rosemary sprigs, cherry tomatoes and salt and stir to combine. Cover your tagine/pot with the lid and allow to simmer for 15 minutes or until chicken has cooked through.

4. Remove lid and continue to simmer until the liquid has reduced to a sticky glaze (around 20 minutes).

5. To prepare the couscous pour grains into a heat proof bowl and (just barely) cover with boiling water. Add oil, salt and quickly cover with plastic wrap. Allow to sit for 10 minutes to absorb the water. Remove plastic and fluff the grains with a fork.

6. To serve place chicken tagine and couscous in separate, large dishes. Adorn with chopped coriander and pine nuts

 

Chicken + Apricot + Ginger + Rosemary Tagine

Thank you, Morocco – where would our tastebuds be without you?

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Poached Eggs + Avocado on Toast

January 14, 2012 in Savoury Meals | 12 comments

Poached Eggs + Avocado on Toast

Sydney Inner-West living. Girls on Tumblr. Cafés and iPhones. What do these four things have in common? They’ve heightened the trendy awareness of the delightful combination of eggs and avocado. I say this without the least hint of cynicism… promise.

Poached Eggs + Avocado on Toast

It only occurred to me last week I had never poached an egg in my life, and,  being only two weeks shy of turning 25, this was something that needed to be rectified immediately. Avocado on toast is one of life’s most wonderful pleasures (especially combined with egg, a meaningful love of my life). With this tasty breakfast we’re able to skip the dairy-middle-man as the avocado operates in lieu of butter whilst poaching runny eggs in a dash of vinegar denies any need for over-creamy scrambled eggs (a true pet hate of mine). The bread I’m using is, uhh, Tip-Top 9 Grain something-something, if I recall correctly. No fancy sourdoughs here, this is just happy, healthy and honest breakfast cooking for one; there’s no better way to begin a Saturday morning in my eyes (or stomach)!

Poached Eggs + Avocado on Toast - Process

 

Poached Eggs + Avocado on Toast

2 slices of bread of your choosing

2 eggs

2 tbs vinegar

1 avocado

Salt + pepper

 

1. Prepare your avocado by halving, scooping the flesh out with a spoon and slicing into wedges. Prepare a small bowl of cold water. Crack your first egg into another small bowl.

2. Fill a wide pot with water, add vinegar and heat until simmering. With a slotted spoon swirl the water in one direction to create a little whirlpool effect. Carefully pour your egg into the centre of the whirlpool and allow to cook for 2 1/2 minutes for a runny yolk (try a little longer if you prefer your eggs a little firmer).

3. Once your egg is ready carefully remove with a slotted spoon and place into the bowl of cold water to stop the cooking process. Prepare your other egg with the above process. To warm them up again, place in another clean pot of warm water and allow to stand for 30 seconds to a minute. Remove once again with a slotted spoon and allow to drain on a plate lined with paper towels. Place your bread in the toaster, or under a grill, for a minute or two.

4. Arrange sliced avocado on toast and sprinkle with salt. Carefully place a poached egg on each slice and season with cracked pepper.

Poached Eggs + Avocado on Toast

Poached Eggs + Avocado on Toast

And now I’m ready to face the day.

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Salted Spiced Beer Caramels

January 5, 2012 in Candy | 10 comments

Salted Spiced Beer Caramels

A few weeks ago I enthusiastically jumped aboard my beer-wife high-horse and purchased a dozen Brewdog There Is No Santa beers. In retrospect this was a little strange as traditionally I only revel in beers that taste overwhelmingly of fruit and unfortunately this purchase was no exception to my girly tastebuds; despite its charming notes of cinnamon and spice I could only bring myself to drink the one.

Salted Spiced Beer Caramels

However with my glass (stein?) half-full I chose not to see this as a frivolous purchase but as an opportunity to adapt this wonderful beer to the culinary world.

Salted Spiced Beer Caramels

Drawing inspiration from my Framboise Caramels I hoped to achieve a similar chewy and delicious beer-based morsel. With the addition of of some spice to heighten the essence of this micro-brewed Christmas beer you’ll have salty, sweet, buttery, bitter and spicy flavours partying all up and around your mouth. And isn’t this what flavoured caramel is all about?

Salted Spiced Beer Caramels

Shout outs to all fellow beer and candy fans. Oh, and to people who own candy thermometers, shout outs to you too. Seriously! Please don’t try this recipe without one; unless you are Lord of the Fluke the consistency of the caramel won’t turn out as nicely as you’d like so just don’t. Please? Ok good. I’m only harsh because I care. Mwa mwa! This recipe makes around 40 caramels, depending on the size.

 

Salted Spiced Beer Caramels

(an original recipe)

 

1x 330ml bottle spiced beer (I used Brewdog’s There Is No Santa)

2/3 cups cream

2 tbs sea salt flakes + more for garnish

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1 1/2 cups sugar

1/3 cups corn syrup / glucose

120g butter, cubed

 

1. Pour beer into small pan and simmer over medium heat until reduced to 1/3 cup. This should take around 20-25 minutes. Place in fridge (or freezer) to cool.

Salted Spiced Beer Caramels

2. Line a square tin with baking paper. Once your reduced framboise has cooled combine with cream, salt, cinnamon, ground ginger and ground cloves. Stir well.

3. Combine sugar and corn syrup over low heat until dissolved. Increase heat until syrup has caramelised – 112°C on your candy thermometer. Do not stir during this process or the syrup will crystallise.

4. Remove from heat and slowly pour in your cream mixture, stirring quickly as you do so. Be careful has the concoction will try to splutter everywhere. Continue to stir to break up the caramel ball formed whilst adding the cubed butter. Don’t worry if you’re unable to dissolve everything.

5. Return to low heat and stir frequently until the temperature reaches 120°C on your candy thermometer.

6. Pour caramel into prepared tin and allow to cool slightly. Sprinkle with rock salt and allow to cool completely – either overnight on your kitchen bench or in the fridge to speed up the process. Cut into small squares and wrap with baking paper, twisting at the ends like traditional candies. Sprinkle with more rock salt if desired.

Salted Spiced Beer Caramels

BRB, MAKING AN APPOINTMENT WITH THE DENTIST (and possibly AA).

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