KOREAN  CHICKEN  WINGS

Here's a spicy little chicken dish guaranteed to get your party started!
Preparation and cooking:  1 hour (approximately)
Ingredients
  • ½​ cup cornflour or rice flour
  • 1 tsp salt
  • 1 tsp white pepper
  • 1kg chicken wings
  • Olive oil spray
  • 1/4 cup unsalted chopped peanuts
  • 2 spring onions, finely chopped
Spicy BBQ Sauce
  • 1/3 cup salt-reduced soy sauce
  • 1/4 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 2 tbsp Sriracha chilli sauce or sweet chilli sauce
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, crushed and finely chopped
  • 2 tsp sesame oil
Method
  1. Preheat oven to 200 degrees.  Line a baking dish with baking paper.
  2. Combine cornflour (or rice flour), salt and pepper in a large snap-lock bag.  Add chicken, seal bag and shake to coat thoroughly.  Remove chicken from bag, shaking off any excess flour.  Arrange chicken in a single layer on the prepared baking dish.  Spray well with oil.  Bake for approximately 40 minutes, turning halfway through cooking, until chicken is golden and crispy.
  3. Meanwhile, to make the Spicy BBQ sauce, combine all ingredients with 1/4 cup water in a small saucepan over medium heat.  Simmer gently for about 5 minutes, or until thickened.  Once chicken is golden, baste with sauce and cook for a further 10 minutes.
  4. Pile chicken onto a large serving plate, drizzle with remaining sauce and scatter with peanuts and spring onions.  Serve and enjoy. 

Recipe Credit:  Woolworths Fresh Magazine June 2015

MEXICAN  PIZZA  DIP

WARNING:  This dip is highly addictive!!!   Enjoy a plate with your loved ones today.
Ingredients
  • 2 large avocados, mashed
  • Lemon juice to taste
  • Cracked pepper to taste
  • 1 cup sour cream
  • ½​ cup mayonnaise
  • 1 packet taco seasoning
  • 1 can refried beans
  • Purple onion, finely chopped
  • Tomato, finely chopped
  • Grated cheese
  • Fresh herbs, finely chopped (chives or coriander are great)
  • Corn chips
​Method
  1. ​Mash avocados together with lemon juice and cracked pepper.
  2. In a separate bowl combine the sour cream, mayonnaise and taco seasoning.
  3. Spread refried beans into a pie dish or flat plate.  Top with avocado then spread with taco seasoning mix.  Sprinkle with chopped onion and tomatoes.  Top with grated cheese and sprinkle with herbs.
  4. Serve with corn chips and enjoy.​
Hint
If you are in a rush, substitute the fresh avocados for shop-brought guacamole or avocado dip.

BLOOMING ONION

A delicious, entertaining idea.  Simply peel off the petals and dip them in the spicy sauce.
Ingredients
Dipping Sauce
  • ½​ cup mayonnaise
  • 1 tbsp tomato sauce
  • ½​ tsp paprika
  • ½​ tsp horeseradish cream
  • 1/4 tsp cayenne pepper
Blooming onion
  • 1 cup plain flour
  • ½​ tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 eggs
  • ½​ cup milk
  • 2 large brown onions
  • ​1 litre vegetable oil, for deep frying
Method
  1. Prepare the dipping sauce by combining mayonnaise, tomato sauce, paprika, horseradish and cayenne pepper in a small bowl.  Season and set aside.
  2. Combine the plain flour, paprika and cayenne pepper in a bowl then season to taste.
  3. Beat eggs and milk in a bowl.  Peel onions and place, base side down on a board.  Make 16 cuts down each onion to create petals, being careful to keep the base in tact.  Turn onions over and fan out.  Holding onions by the base, dip in flour mixture, coating the petals throughly.  Shake of excess flour.  Dip onions in egg mixture and again in the flour mixture, ensuring that each petal is thoroughly coated.
  4. Heat oil in a wok or deep fryer to 175 degrees.  Immerse onions, one at a time, cut side down in the oil.  Fry for about 2 to 3 minutes.  Turn over and cook for a further 1 to 2 minutes or until golden.  Drain on paper towel.  Serve immediately with the spicy dipping sauce.
​
Recipe credit:  Taste Magazine May 2014

Pan-Fried  Haloumi

Picture
Simple and smashing.  Cooking does not get any easier or quicker than this.  Perfect for enjoying with a beer
Ingredients
  • 1 block Haloumi (cut into 1 cm slices)
  • 2-3 tbsps olive oil
  • 2 tbsp lemon juice
  • Lemon wedges
  • Chopped fresh mint
Method
  1. Heat oil in frying pan over medium-high heat.
  2. Fry both sides of the haloumi in the oil until golden and crisp.  Drain on absorbent paper.
  3. Arrange haloumi slices on a platter.  Drizzle with lemon juice and sprinkle with chopped mint.
Notes
- Remember that Haloumi is very salty!!
- Gorgeous served with sweet chilli sauce

Haloumi and chorizo share platter

This impressive Haloumi and Chorizo share platter is simple to prepare and so tasty.
Serves 6 to 8
​Ingredients
  • 6 to 8 baby potatoes, washed
  • 2 tbsp oil
  • Salt and pepper
  • 1 block Haloumi
  • 2 Chorizo sausages
  • Olives, lemon wedges and tomato chutney to serve
​Method
  1. Chop potatoes into bite-sized prices then roast or fry in oil until tender.  Season with salt and pepper.
  2. Meanwhile, cut the haloumi and chorizo into 1cm slices. Gently fry chorizo in a little oil until golden.  Drizzle with a little honey, remove from pan and drain on paper towel.
  3. Drain excess oil from pan and use the same pan to fry the haloumi, turning once until golden. Drain on paper towel.
  4. Arrange the chorizo, haloumi and potatoes on a large serving platter. Serve with olives, lemon wedges and tomato chutney. Relax and enjoy.

SIMPLE  NACHOS

Crunchy, moorish and perfect with a beer
Ingredients
  • 1 large packet corn chips
  • 1 jar salsa
  • 1 chorizo sausage, finely chopped
  • Grated cheese
Method
  1. Preheat oven to 180 degrees.  Spray oven-proof dishes with canola oil.  Fill dishes with corn chips.  Spoon salsa over the corn chips.  Sprinkle with chopped chorizo and cover with grated cheese.
  2. Place in oven until cheese is melted and salsa is heated through.
  3. Serve and enjoy.
Hints
  • Try using flavoured corn chips
  • Use spicy salsa for heat boost
  • Delicious served with guacamole and sour cream
  • Substitute chorizo for cooked beef mince or bacon
  • Toss in some chopped spring onions or corn kernels

Sea Salt Caramel Pork Crackling

Picture
I ripped this recipe out of a magazine recently (sorry I can't remember which one).  It is unusual and very, very nice.
​A few things to note:
  • If you have time, dry out the pork rind for 24 hours by leaving it uncovered on a tray in the fridge
  • Allow at least two hours for preparation, marinating and cooking
  • Be careful not to overcook the caramel (mine turned into toffee).
Serves 8 to 10
Ingredients
  • 750gm pork rind (scored)
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 2 tbsp sea salt
  • Olive oil
  • 100gm caster sugar
Method
  1. With a mortar and pestle, grind the chilli, fennel and sea salt into a fine powder.
  2. Slice the rind into large strips and massage in the chilli mix, rubbing in a little olive oil as you go.  Leave to marinate for an hour.
  3. Preheat oven to 220 degrees.  Place rind on a baking tray and roast for 20 minutes (keeping watch so it doesn't burn).  The crackling should be golden, crisp and bubbled.  When the crackling is ready, remove from oven and break into bite sized pieces and spread on a tray lined with greaseproof paper.
  4. Place sugar in a heavy based saucepan with 50ml water and gently bring to boil.  Boil for 8 to 10 minutes until golden and caramelised.  Drizzle over the crackling and leave to set.  Serve and enjoy.

HONEY  SOY  CHICKEN  WINGS

Picture
Ingredients
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tbs tomato sauce
  • 12 chicken wings
  • Finely sliced spring onions to serve
Method
  1. Preheat oven to 200 degrees. Line roasting pan with baking paper.
  2. Combine honey, soy sauce and tomato sauce.
  3. Cut the wing tips from the chicken. Cut the wings in half at the 'elbow' joint.
  4. Add wings to sauce and stir to coat. Spread wings in roasting pan in a single layer. Cook for approximately     30 minutes, turning occasionally, until golden and cooked through. Garnish with finely sliced spring onions.​
Tip
Save the wing tips for making chicken stock or soup

THAI SPRING ROLLS

Picture
This is a delicious, versatile dish. I opted for Thai style filling, however, there are so many variations.  Also, if you are looking for a healthier option, try steaming them.
Ingredients
  • 2 tbs peanut oil
  • 250gm chicken or pork mince (or combination of both)
  • 1 tbs grated ginger
  • 1 garlic clove, crushed
  • 1 bunch coriander, finely chopped
  • 1 long red chilli, finely chopped
  • 1/4 cup fish sauce
  • 1 tbs lime juice
  • ½​​ cup coconut cream
  • 1 tsp sugar 
  • 200 gm finely chopped cabbage (or carrot or bean sprouts)
  • 24 spring roll skins
  • 1 tbsp flour, 1 tbsp water (mixed to a paste)
Method
  1. Heat peanut oil and fry mince until browned, stir in ginger and garlic. Cook, stirring for 1-2 minutes. Add coriander, chilli, fish sauce and lime juice. Stir to combine. Add coconut cream and sugar, stir and reduce to desired consistency. Mixture should be coated in sauce (but not soggy). Adjust flavours to suit your taste. Stir through cabbage. Set aside to cool.
  2. When the mixture has cooled, separate spring roll skins. Place equal amounts of filling on each. Fold sides in then roll into a neat cylinder. Seal the ends with a little flour/water mix. Allow to rest for 1 hour then fry until golden brown.
  3. Serve immediately with your favourite dipping sauce. I used sweet chilli.  Enjoy.

Cheerio Puffs

Picture
An extremely easy snack - perfect for watching the footy or kids parties!
Ingredients
  • 500gm cheerios, separated
  • 2 sheets ready-made puff pastry, thawed
  • 1 egg, lightly beaten
  • Tomato sauce to serve
Method
  1. Preheat oven to 200 degrees.  Line trays with baking paper.
  2. Prick the cheerios once or twice with a fork (this is so they don't pop like the one in my photo).
  3. Cut the thawed pastry sheets into squares, large enough to wrap around a cheerio.  Brush the edges of the pastry with water and press to seal.
  4. The cheerios can be wrapped either by creating a triangle or by wrapping around the cheerio and scoring across to form a striped effect (see picture).
  5. Brush the puff pastry lightly with beaten egg.
  6. Bake for about 15 to 20 minutes, or until golden.
  7. Allow to cool slightly and serve with tomato sauce.

Cheesy Vegemite Scrolls

Picture
Ingredients
  • 2 sheets ready-made puff pastry, defrosted
  • Vegemite, to spread over pastry (according to taste)
  • 1 cup grated tasty cheese (approx)
  • 1 beaten egg mixed with 1 tbsp water
Method
  1. Preheat oven to 200 degrees.  Line oven trays with baking paper.
  2. Spread pastry sheets with vegemite then sprinkle with grated cheese.
  3. Roll lengthwise.  Brush edge with egg wash to seal then slice into 1.5cm pieces.
  4. Place scrolls on baking trays (flat edge down), allowing room for spreading.  Brush with egg wash.
  5. Bake until golden brown.

Pork  and  Crispy  Noodle  Balls

Makes 24 (approximately)
Ingredients
  • 500gm pork mince
  • 3 shallots, sliced
  • 1 tbsp oyster sauce
  • 1/4 tsp sesame oil
  • 1 egg
  • 2 x 100gm packets Chang's fried noodles
  • Vegetable oil to deep fry
  • Sweet Chilli Sauce and lettuce to serve
Method
  1. Place pork mince, shallots, oyster sauce, sesame oil and egg in a food processor.  Process until well combined. Season with salt and pepper.
  2. Place noodles in a bowl and lightly crush. Roll tablespoons of pork mixture into balls then roll in crushed noodles.
  3. Heat oil in a frying pan or deep fryer.  Cook balls in batches for 4 - 5 mins until cooked through.
  4. Drain on paper towel then arrange on a serving platter with a bowl of sweet chill sauce.  

Spinach  AND  Cheese  Scrolls

Picture
Ingredients
  • 1 small onion, finely chopped
  • 2 tsp oil
  • 1 bag baby spinach leaves (approx 4 cups)
  • 2 cups grated tasted cheese
  • 4 sheets puff pastry, thawed
  • ½​​ cup tomato paste
  • 1 egg, lightly beaten
Method
  1. Preheat oven to 200 degrees.
  2. Gently fry onion until soft.  Add spinach and cook on low heat until soft.  Season with salt & pepper. Remove from heat and cool for 10 minutes.  Stir in grated cheese.
  3. Spread puff pastry sheets with tomato paste.  Spread spinach mixture equally over the pastry sheets. Roll lengthways and brush edges with water.  Press lightly to seal.
  4. Cut into 1.5cm slices and place cut side up on lined baking trays. Brush with a little beaten egg.
  5. Bake for 15 to 20 minutes until golden brown.

BACON  AND  CHEESE  COBB  LOAF

Not a dish for the health-conscious ... but very tasty!
Ingredients
  • 1 Cobb loaf
  • 300ml sour cream
  • 500gm grated tasty cheese
  • 3 shallots or spring onions, chopped
  • 3 rashers bacon, rind removed and chopped
Method
  1. Preheat oven to 180 degrees.  Line a tray with baking paper.
  2. Carefully remove the top and hollow out the Cobb loaf.  Retain the bread and chop into bite size pieces.
  3. Combine the sour cream, grated cheese, spring onions and bacon.  Fill the hollowed Cobb loaf with the bacon and cheese mixture.
  4. Place on baking tray and cook for about 45 minutes until golden and cheese is melted.
  5. Serve with reserved bread pieces and a knife to cut up the shell (and lots of serviettes).

BEER-BATTERED PLUTO PUPS

Picture
Ingredients
  • 2 tsp vegetable oil
  • 8 pork sausages
  • 1½​ cups self raising flour
  • 1 egg, lightly beaten
  • 375ml of your favourite beer
  • 1 cup plain flour (approx)
  • Oil for deep frying
  • Your favourite sauce, to serve
Method
  1. Fry sausages in oil until cooked through. Drain on paper towel and set aside to cool slightly.  Note - if you are short on time, frankfurts can be used (they do not need to be heated first).
  2. Make beer batter by placing flour in a large bowl with a pinch of salt.  Make a well in the centre, add egg and beer.  Whisk until smooth.
  3. Coat sausages in plain flour then thread them onto bamboo skewers.  Dust again with plain flour.  Dip sausages into beer batter mixture and deep fry, 2 at a time, until golden brown. Drain on absorbent paper and serve with your favourite sauce.

ITALIAN  MEATBALL  SUBS

Ingredients
  • 1 Baguette or French Stick (note 1 frenchstick makes 4 serves)
  • 1 cup grated Mozzarella Cheese
Meatballs
  • 1kg beef mince
  • 3/4 cup breadcrumbs
  • 2 eggs
  • 1 cup grated parmesan cheese
  • 2 tsp minced garlic
  • 2 tsp dried Italian herbs
  • Plain flour
Tomato Sauce
  • 2 tbs oil
  • 1 onion, finely chopped
  • 2 tsp minced garlic
  • 2 cans diced tomatoes
  • 2 tbs tomato paste
  • 1 tsp sugar
  • ½​​ cup beef stock
  • 1 tsp Italian herbs
Method
  1. Make meatballs by combining mince, breadcrumbs, eggs, parmesan, garlic and herbs. Season with salt and pepper. Roll tablespoons of mixture into balls (keep small so they fit into the breadstick). Toss in flour and set aside.
  2. Make sauce. Heat oil and gently sauté onion and garlic until soft. Stir in canned tomatoes, tomato paste, sugar, beef stock and herbs. Cover and simmer for 10 mins. Season to taste.
  3. Add meatballs to sauce and toss gently to coat the meatballs. Cover and cook on medium for approx 20 minutes, or until meatballs are cooked through.
  4. Cut the frenchstick in half lengthwise. Fill with Mozzarella cheese and top with meatballs. Sprinkle with more Mozzarella to finish. Cut the frenchstick into quarters and serve.
Hint
Serve leftover meatballs with spaghetti and garlic bread

Mini Meat Pies

This is a delicious recipe.  Perfect for kids parties, footy finals and Australia Day celebrations.
Thanks to Taste.com for the recipe www.taste.com.au/recipes/9461/mini+meat+pies