OVEN BBQ CHICKEN
500g/1 lb chicken breasts
30g/1oz butter
1 small chopped onion
1 clove crushed garlic
½ tblspn brown sugar
½ cup tomato sauce
1 teaspn Worcestershire sauce
Fry onion and garlic in butter, add other ingredients.
Pour over chicken.
Cook in moderate oven (180C/350F) 1 hour.
From Rachel Ray
ORANGE SOY PORK
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or Tamari (dark soy sauce)
4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)
Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO.
In a shallow dish, combine the orange zest and juice of the zested orange and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for four minutes on each side or until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juice to redistribute.
This is a photo of the only remaining brownie …
200g/7oz dark chocolate
200g/70z white chocolate
250g / 8 oz butter
300g / 10oz sugar
4 eggs
140g / 5 oz plain flour
Butter and line a 23cm / 10″ brownie tin.
Preheat oven to 180C/350F
Put the dark and white chocolate into two separate large bowls and add half the butter to each.
Melt the chocolate and butter in a microwave or double pan.
Stir until completely combined.
Add 1/2 sugar and 2 eggs to each bowl and beat until smooth.
Add 50g/2oz flour to the dark chocolate bowl and the remaining 90g / 3oz flour to the white chocolate bowl.
Spoon tablespoons of butter into the pan, alternating colours. Repeat with a second layer, alternating colours.
To marble, pull a skewer through the pan and swirl.
Bake for 35 mins or until light golden and set on top.
Leave to cool in the pan and then cut into squares.
Notes : I made 1/2 the recipe and it was quite a lot of brownies. I also didn’t use the whole amount of sugar and it was still very sweet.
My kids have a fascination with “cheese biscuits” and it makes a nice change from making cookies all the time. This recipe works well …
Cheese Shapes – Makes 20 (depending on size)
125g/4oz Plain Flour
Cayenne Pepper
50g/2oz Butter
50g/20z Grated Cheese
1 Egg Yolk
Cold water
Set oven to 200C/400F or Gas Mark 6
Leave to cool on a wire rack.
Crostini
Mash an avocado, add 2 spoons of sour cream, some diced red onion and some coriander and spread it on crostini which is bread sliced and dried out in the oven.
Apple Cheese Appetisers
Slice up a loaf of baguette bread, fairly thin
Top each piece of bread with carmelized onions, thin slice of apple and slice of brie cheese
Bake in oven for a few minutes to melt the cheese
Mini Pizza recipe.
Pastry - 1 cup plain flour, 2oz/60g grated cheese(finely grated) 2oz/60g butter 1 egg yolk 1 tablespoon cold water. Rub butter into flour, add cheese, egg and water to make dough.
Roll out and cut into 5cm/2" rounds.
Place a slice of tomato on each, top with some grated cheese and sprinkle on a pinch of mixed herbs Bake in moderate oven 10-15 mins.
They freeze quite well and this recipe makes about 25
This recipe is from the Taste of Home Best Loved Cookies and Bars magazine. I only made 1/2 the recipe amount since it makes about 4 dozen as is. I also left out the salt and used walnuts instead of pecans.
RUGALACH
1 cup butter, softened
1 package (80z/240g) cream cheese
2 cups plain flour
1/2 teaspoon salt
FILLING
1 cup sugar
1 tablespoons ground cinnamon
1/2 cup butter, melted
1/2 cup finely chopped pecans
In a large mixing bowl, cream butter and cream cheese. Combine flour and salt and gradually add to the creamed mixture. Divide dough into quarters. Wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.
Roll out each portion between two sheets of waxed paper into a 12″/30cm circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon of melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut into 12 wedges.
Roll up wedges from the wide end, place pointed side down 2″ apart on ungreased baking sheets. Curve ends to form a crescent shape. Bake at 350F/180C for 24-26 mins or until golden brown. Remove to wire racks. Brush with remaining butter, sprinkle with remaining sugar.
ORANGE BROCCOLI PORK
Season pork chops or steaks with pepper. Heat 2 tablespoons vegetable oil in pan, cook chops for 4 mins each side or until just browned. Remove from pan. Add 1 chopped onion to pan and cook over medium heat until softened. Whisk together 1.5 cups orange juice, 1 tablepoon cornstarch, 1 teaspoon dried thyme, 1/2 teaspoon sugar and add to pan. Simmer for 3 mins. Add 1 cup broccoli florets to pan, cover and cook until tender. Retrun pork to pan, reheat and toss with 1/4 cup toasted slivered almonds.
Orange chicken teriyaki
Chicken breasts may take a little while to cook but this easy recipe lets you bake baby carrots in the sauce with the chicken along with potatoes next to it on the oven rack.
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) fresh or reconstituted frozen orange juice
2 tbsp (30 mL) dark sesame oil
2 tbsp (30 mL) finely minced, peeled fresh ginger or 1 tbsp (15 mL) bottled minced ginger
3 garlic cloves, minced, or 2 tsp (10 mL) bottled minced garlic
1 tbsp (15 mL) brown sugar
1/4 tsp (1 mL) freshly ground black pepper
4 bone-in, skinless chicken breasts
1-lb (500-g) bag peeled baby carrots or 3 cups (750 mL) bite-size pieces thin carrots
Preheat oven to 200°C/400F.
For easy cleanup, line a 9×13-inch (3-L) baking pan with foil.
Measure soy sauce, orange juice, sesame oil, ginger, garlic, sugar and pepper into pan and stir together until blended.
Add chicken and turn to coat with mixture leaving chicken bone-side up, in sauce.
Add carrots, coating with sauce, if possible.
Bake, uncovered, in centre of 200°C oven for 30 minutes.
Turn chicken, bone-side down, and stir carrots.
Continue to bake until chicken juices run clear and chicken is firm when pressed, from 15 to 20 more minutes.
Remove chicken and carrots to a platter.
Pour sauce into a measuring cup and spoon off any fat.
Serve chicken with some sauce spooned overtop.
Serve with rice.
