Hi Everyone!

This weeks meal is so easy I feel like a fraud!  I will always give anything a go that uses the good old BBQ’d chicken.  This salad is crunchy, flavoursome, fresh and the family is going to adore it.  First and foremost, it will only feed 4 not 6 so double it if you have the tribe coming.

I wouldn’t hesitate to serve this on Xmas day either.  No need to tell everyone it’s a BBQ chook.  Just say you poached the chicken breasts – wink, wink.  Now, here is a thought – why not use leftover turkey?  That too would work providing the turkey isn’t too dry as can sometimes happen the next day.  I just loved how the BBQ Chook was sort of marinated (albeit for a minute or two) in the crushed coriander roots and garlic.  It just turned the bought chook into something special.

There is nothing like homemade pastry.  This pastry can be a little tricky to handle so be sure to roll it out between greaseproof paper.  We all loved it and it rated 8/10. (Yes I know, they are spoilt)

All round this meal was a very comforting and delicious family meal.

So until next week,

From my table to yours with love xxx

BBQ Chicken Salad with Passionfruit Dressing

This salad feeds 4 hungry people so perhaps double it if you have the tribe coming over

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 1 bunch coriander leaves picked, roots reserved
• 3 garlic cloves chopped
• 2 tbs olive oil
• 1 BBQ chicken skin & bones removed, meat shredded
• 1 bunch snake beans cut into 4cm lengths, blanched
• 1 avocado chopped
• 1 lebanese cucumber very thinly sliced lengthways into ribbons
• 1 long red chilli seeds removed finely shredded
• 1/2 c macadamias or cashews toasted and chopped
• 1 c bean sprouts trimmed
• 1/2 bunch thai basil leaves picked
• 1/2 c asian shallots fried
• 1/3 c passionfruit pulp
• 2 kaffir lime leaves fibnely shredded
• juice of 1/2 lime
• 2 tsp fish sauce
• 1 tsp caster sugar
• 1 tsp grated ginger

Method

 

1. For the passionfruit dressing, briefly whiz the passionfruit pulp in a small food processor to dislodge the seeds, then strain the juice, reserving 1tsp seeds. Combine passionfruit juice with remaining ingredients and reserved seeds in a small bowl.
2. Using a mortar and pestle, pound the reserved coriander root with the garlic and 1tsp salt to a paste. Alternatively, whiz in a small food processor. Stir in the olive oil, then toss with the chicken.
3. combine the snake beans, avocado, cucumber, chilli, nuts, bean sprouts, basil and shallots in a large bowl. Add the chicken mixture and coriander leaves and toss to combine.
4. Drizzle with dressing.

Notes

Source: Delicious - Love to Eat

Breton Apple Cake

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 250 g unsalted butter softened
• 1 1/2 c caster sugar
• 2 tsp vanilla extract
• 5 egg yolks
• 3 c plain flour sifted
• 8 large granny smith apples peeled, cored, chopped
• 1 cinnamon quill
• cream and ice-cream to serve

Method

 

1. Grease a 26cm loose-bottomed tart pan.
2. Beat butter and 1 cup caster sugar in the bowl of an electric mixer for 2-3 minutes until thick and pale. Add 1 tsp vanilla, then 4 egg yolks, one at a time, beating well after each addition. Add 1 tbsp iced water. Using a metal spoon, fold in the flour.
3. Using your hands, bring dough together and cut into a on-third and a two-third portion. Roll out the larger portion of dough on a lightly floured surface (I prefer between two pieces of grease proof) then line the base and sides of the pan. This pastry can be a little difficult to work with especially on a warm day so just push it into position.
4. Roll out the remaining third of the dough between lightly floured grease proof paper large enough to cover the pan. Refrigerate pastry case and lid.
5. Combining apples in a saucepan with the cinnamon, remaining ½c sugar and 1 tsp vanilla, and ¼c water. Cook over low heat until apple starts to soften. Cover and cook, stirring occasionally, for 12-15 minutes until very soft. Drain in a colander, discarding liquid and cinnamon (it's essential that the filling be quite dry, or the pastry will be soggy). Set apple aside to cool completely.
6. Preheat the oven to 180°c. Fill the pastry case with apple and brush the edges of the pastry with a little water. Using the baking paper as a guide, slide the pastry lid over the filling. Trim the edges and crimp to seal. Run the tines of a fork over the pastry in a decorative pattern. Lightly whisk the remaining egg yolk and brush the top of the pastry. Bake for 45-50 minutes or until golden.

Notes

Source: Delicious - Love to Eat