Archive | June, 2010

hobz

Maltese Hobz – Maltese Bread

Posted on 29 June 2010 by admin

Maltese bread or Hobz as they call it over there has a totally unique flavour and texture. A very crusty sourdough bread loaf with a deliciously fragrant chewy but soft inside.

hobz

hobz

Ingredients:
600g flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk
Method:

  • Mix the flour, salt and margerine. Add the yeast.
  • Make a mixture of the luke warm water, sugar and the milk.
  • Add on to the flour and knead the mixture well until the dough is white and elasticated.
  • Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour.
  • Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes.
  • Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.
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    il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

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    il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

    Posted on 25 June 2010 by admin

    A wonderfully simple chicken pasta bake easily cooked by both amateur and professional cooks. Perfect as a main or in smaller portions as a starter, also an ideal following day lunchbox filler.

    Pasta Bake

    Pasta Bake

    Ingredients:
    Pasta (Penne or Macaroni)
    Chicken (Jointed and boned)
    Mushrooms (Whole)
    2 Onions
    1 Yellow Pepper
    2 Cloves Garlic
    Chopped Tomatoes
    Basil
    Oregano

    Pasta bake ingredients

    Pasta bake ingredients

    Method:
    Rinse and boil the pasta and brown off the chicken.

    Boil Pasta while chicken frys

    Boil Pasta while chicken frys

    Slice dice and chop onions garlic and pepper.

    Chop vegetables

    Chop vegetables

    Pre heat oven to 180 degrees while you soften your vegetables in a lightly oiled wok.
    Place the cooked pasta in an oven proof dish with the tomatoes basil and oregano and add the chicken and vegetables and heavily garnish with cheese.

    Oven Ready

    Oven Ready

    Bake in the oven for 45 minutes until golden brown and crispy around the edges. Then Eat.

    Enjoy!

    Enjoy!

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    Chicken Teriyaki Skewers

    Posted on 22 June 2010 by admin

    Perfect for the barbecue or simply grill and serve as a starter

    Ingredients;

    For the marinade
    120ml (8tbsp) soy sauce
    2tsp toasted sesame oil
    2tbsp orange juice
    3cm (1in) piece ginger, peeled and grated
    2 cloves garlic, crushed
    4 large skinless chicken breasts
    24 wooden skewers
    2tsp sesame seeds
    ?
    For the dipping sauce
    100ml (4fl oz) soy sauce
    3cm (1in) piece ginger, peeled and grated
    2 spring onions, finely chopped

    Method:

    1. Place all the marinade ingredients in a pan (except the chicken, skewers and sesame seeds) and bring to the boil. Remove from heat and cool.
    ?
    2. Cut each chicken breast into 6 long strips and thread onto skewers, place in a shallow non-metallic container. Pour the soy mixture over the chicken pieces and leave to marinate for at least 30 minutes.
    ?
    3. Make the dipping sauce by mixing the soy, ginger and one spring onion. Pour into a shallow serving bowl. Finely slice the other spring onion.
    ?
    4. Preheat grill to high and cook the meat for 3 minutes each side, basting with the marinade as you turn them over. Sprinkle with the sesame seeds and spring onions, serve with the dip.

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    Chicken in creamy white wine sauce

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    Chicken in creamy white wine sauce

    Posted on 22 June 2010 by admin

    A perfect dish to be eaten with pasta rice or even new potatoes.

    Chicken creamy white wine sauce

    Chicken creamy white wine sauce

    Ingredients;

    Chicken Breast,
    Garlic,
    Onion,
    Red Pepper,
    Mushroom,
    Schwartz – Basil, Sun Dried Tomato & Apple,
    Glass of white wine or sweet cider,
    250ml single cream,

    Ingredients

    Ingredients

    Method:
    Fry onions and garlic in a little olive oil with 1tsp of Schwartz spice until onions are cooked – add chicken cut into bite size chunks and a further 2tsp of spice until chicken is cooked through and coated in spice.
    Pour in the glass of wine to deglaze the pan and allow the wine to boil for 5mins. then add the cream and serve

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    BBQ Chicken Skewers

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    Nando’s Chicken Skewers

    Posted on 21 June 2010 by admin

    Perfect for summer barbeques, chicken skewers assembled in minutes and quickly cooked.

    Chicken Skewers

    Chicken Skewers

    Ingedients:
    Chicken Breast,
    Nando’s BBQ rub,
    Red Pepper,
    Mushroom,
    Onion,

    Method;
    Simply rub the chicken breast with the Nando’s BBQ rub, chop the vegetables into bitesize chunks and assemble on the skewers.

    place on BBQ turning often until cooked through.

    BBQ Chicken Skewers

    BBQ Chicken Skewers

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    Beer Butt Chicken – Barbeque

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    Beer Butt Chicken – Barbeque

    Posted on 21 June 2010 by admin

    Beer Butt Chicken has to be a favourite for any self confessed carnivore, You can use any type of beer, lager, or cider or even spirits.
    The general idea is that the alcohol in the tin evaporates into steam and cooks through the chicken, enhansing the flavours.

    Beer Butt Chicken

    Beer Butt Chicken

    Ingredients;
    1 whole chicken (Organic or at least Free Range)
    1 can of drink (beer lager cider or a drop of whiskey or bourbon)
    1 barbeque rub (this can be home made but Nandos do a good one)

    Ingredients
    Ingredients

     Method:

    Rub the chicken all over with the “rub”, cut off the top of the beer can and fill half way with the chosen alcohol.

    Place chicken on the barbeque – butt side down with the can inserted fully.

    Whole Barbeque Chicken

    Whole Barbeque Chicken

    Place on the barbeque.

    barbeque chicken

    barbeque chicken

    And cover (I use a metal bucket – but a barbeque with a lid like a webber is best)

    - leave to cook for at least 2 hours depending on size of chicken, you know its done when you can pull a wing off with ease.

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    Lemon Drizzle Cake

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    Lemon Drizzle Cake

    Posted on 21 June 2010 by admin

    Lemon Drizzle Cake

    Lemon Drizzle Cake

    Ingredients;
    Rind of 2 Lemons
    175g Caster Sugar
    225g Unsalted Butter
    4 Eggs
    225g Self Raising Flour
    1tsp Baking Powder
    1/4 tsp Salt
    Shredded rind to decorate.
    Syrup:
    Juice of 1 lemon
    150g caster sugar

    Method:
    Pre-heat oven to 160, grease a 1kg loaf tin and line with greaseproof paper,
    Mix rind sugar and butter into creamy mixture, add eggs and mix until smooth. Sift flour,baking powder & salt then add 1/3rd at a time to paste, pour into tin and bake for 1 and a half hours until golden brown and springy to touch.
    Slowly heat lemon juice and sugar until dissolved, make slashes on top of cake and pour over – sprinkle lemon rind and sugar to decorate.

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    Egg Fried Rice

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    Egg Fried Rice

    Posted on 18 June 2010 by admin

    Basic simple egg fried rice recipe use as a base to make any type of fried rice recipe.

    Egg Fried Rice

    Egg Fried Rice

    Egg Fried Rice

    Ingredients:
    cooked rice
    eggs
    soy sauce
    sweetcorn

    Method:
    Beat the eggs and fry like an ommlette add a dash of soy sauce and break egg up into little chunks.
    Add the cooked rice and another dash of soy sauce, once thoroughly mixed then add sweetcorn and any other pre cooked ingredients.

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