FoodieChat

Winter is soon upon us which means for me at least, extra kegs   So I’ve tried to stop buying snacks.  The problem is – my proficiency at cooking means that even if  I don’t buy junk, I know how to make it – arrggh!  And so my intentions of having corn kernals to pop for a low fat snack, have been thwarted as I googled “caramel popcorn”.  *sigh*.  With but 4 ingredients (sugar, butter, honey and popcorn) a.k.a. calories, fat, calories and carbs, you can turn what could have been a healthy snack into well I guess a  home made non-processed snack.  Here’s the result:

Best eaten the day it’s made and best eaten with friends so you don’t scoff the lot!  Here’s the recipe too:

http://www.taste.com.au/recipes/8051/caramel+popcorn

Quick and easy and dirt cheap too.  If only it could also be fat free!

I read about these chicken wings in Masterchef magazine and I’m not a huge fan of cooking chicken wings as I always fine the bone bits a bit raw. Anyway – since they were so easy, and chicken wings are so cheap, what could I lose?   The recipe was so easy, 4 ingredients: fish sauce, lemongrass, garlic and chicken wings.  I varied the recipe a bit – less fish sauce, and I basted them with honey whilst I baked them.  The lemongrass was heaps easier to chop by using my stick blender processor attachment.  I also marinaded them overnight.  Coming home from work, I put them in the oven on a rack at full blast, brushing with honey to help them become more golden and more sweet – and yum – I was well rewarded.  They were finger licking good.  The best part was that it didn’t even really require an effort as I just went back every so often to baste and turn.  This is going to be on my weeknight dinner list and finger food party list for sure!

Excerpt from the Herald Sun Article (And recipe)

Herald Sun – Dan Hong

MUM’S LEMONGRASS CHICKEN WINGS “Mum used to make these chicken wings, then freeze them for us to eat for dinner when she was busy working in the restaurant. Every time I smell this marinade I think of home! Allow an extra four hours to marinate chicken,” says Dan. Serves 4 Preparation time: 15 minutes, plus 4 hours marinating time Cooking time: 45 minutes Skills needed: Basic 20 chicken wings 4 vine-ripened tomatoes, cut into thin wedges 4 Lebanese cucumbers, in wedges Steamed jasmine rice and Maggi Soy Sauce seasoning (optional)

LEMONGRASS MARINADE 400ml fish sauce 400g caster sugar 2 stalks lemongrass, white part only, finely chopped 3 cloves garlic, finely chopped 1 tsp ground white pepper Using a sharp knife or kitchen scissors, trim winglet (the meatless last 3cm of wing) from chicken wings and discard, then cut wings in half at the joint. To marinate chicken, whisk all marinade ingredients in a large bowl until sugar dissolves. Add chicken, cover, then refrigerate for at least 4 hours or overnight. Place an oven tray in the oven and preheat to 200C fan-forced. Drain chicken, discarding marinade. Line preheated tray with baking paper and place chicken on top in a single layer. Roast, turning every 10 minutes, for 45 minutes or until golden and sticky. (Remove any smaller pieces 5 minutes earlier, if necessary.) Combine tomatoes and cucumbers in a bowl, then season with salt and pepper. Divide salad, chicken wings and rice among plates. Drizzle rice with a little soy sauce seasoning, if using, to serve. TASTE TIP * Cooking the chicken wings on fan-forced helps to give them that charred, sticky, caramelised finish. If you don’t have a fan-forced oven, turn up the temperature to 220C.

http://www.heraldsun.com.au/ipad/recipes-straight-from-the-menu/story-fn6cc38y-1226321974035

On a recent trip to Cabramatta, I was intrigued to find a Malaysian version of a home made KFC style mix.  I LOVE KFC so I just had to try it.  Half a bottle of oil wasted to fry it, and I wasn’t that happy with the result.  It looks okay though, taste was fine, but more akin to a spicy version of the original recipe – ie it wasn’t crispy hot and spicy. And a word of warning…. don’t inhale when handling the dry mix – atchoo!!!

Here is my finished product and the packet if you’re interested!

It is WELL and TRULY winter in Sydney!  The temperature can be in the single digits even during the day – and I am soon going to be dragging out my heater – I’ve done so well so far, as most of my friends have succumbed!!  Winter food means slow cooked, warming your home and your heart.  And red wine of course  I just made a huge batch of slow cooked beef ragout, it’s so easy, as you just prepare it and leave it on the stove or in the oven and forget about it!  First, I took 500g of chuck steak and cut it into little pieces.  I browned off the beef in some olive oil, then added diced carrot and celery and onion, and three cloves of garlic.  When the veges were almost soft, I poured in a cup of red wine and let the water evaporate.  Chuck in a few bayleaves, basil and oregano, and a 700mL bottle of passata.  I also added a beef stock cube.  Cover, boil on low for an hour.  Snuggle up with a magazine and hot chocolate in the meantime

When it’s done, I should have made my own pasta, but I was too hungry and lazy, so I just used spaghetti.  I drizzled it with truffle oil for a special luxurious touch, and served with parsley    There’s so much left for my freezer for a few more dinners