Hi Everyone!

Hope you are keeping warm, dry and safe during these crazy weeks of weather and virus flare-ups.

I was attracted to the recipes I’ve done this week for several reasons.  The main course is in the slow-cooker so easy peasy, however, it is also suitable to freeze which is always a good thing.  Then the dessert was a no-brainer because I was given the most beautiful bag of “fresh off the tree” limes so I just converted an old favourite to make use of these little gems.

So until next week….

From my table to yours with love x

Chicken Tagnine (slow cooker) & Pistachio mint pesto

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Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 2 tbsp ras el hanout you can use moroccan seasoning
• 1 lge onion sliced thickly
• 3 cloves of garlic crushed
• 1 tsp dried chilli flakes
• 1/2 c chicken stock
• 2 tbsp chopped preserved lemon
• 1 tbsp honey
• 1 c green olives
• 1 tbsp lemon juice
• shredded fresh mint leaves and chopped pistachios to serve
• 1.8 kg whole chicken
• 2 tsp ginger finely grated
• 800 g baby potatoes halved

Method

 

1. Heat half of the oil in a 4.5 litre slow cooker on sear (high) setting. Rub ras el hanout all over the chicken. Tie legs together with kitchen string. Place chicken in cooker; cook, turning, for 20 mins or until well browned all over. Remove chicken from cooker and set aside.
2. Heat remaining oil in cooker on medium. Cook onion, garlic, ginger, chilli and turmeric, stirring, for 5 minutes or until onion softens. Add potatoes; cook, stirring, for 5 minutes or until browned. Add stock and preserved lemon. Place chicken on top of potatoes; drizzle with honey. Cook, covered, on low for 6 hours.
3. Remove chicken from cooker and set aside; cover to keep warm. Add olives and lemon juice to potato in cooker; mix to combine. Season
4. Cut chicken into pieces; serve with potatoes and sauce, topped with dhredded mint and chopped pistachios or pesto.
5. Blend or process ½ cup pistachios, 1½ cups fresh mint leaves, 1 cup fresh flat-leaf parsley leaves, 1 chopped garlic clove, 2 tsps finely grated lemon rind, 2 tsps lemon juice and ½ cup extra virgin olive oil until smooth. Season to taste. Spoon pesto into a jar and cover with a thin layer of oil; seal. Store in the fridge for up to 1 week.

Notes

Source: Women's Weekly May issue

Lime Meringue Pie

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 1/2 c cornflour
• 1 c caster sugar
• 1/2 c lime juice
• 1 1/4 c water
• 2 tsps finely grated lime rind
• 60 g unsalted butter chopped
• 3 eggs separated
• 1/2 c caster sugar extra
• 1 1/2 c plain flour
• 1 tbsp icing sugar
• 140 g cold butter chopped
• 1 egg yolk
• 2 tbsp water

Method

 

1. Process flour, sugar and butter until crumbly. Add egg yolk and the water; process until ingredient come together. Knead dough on a floured surface until smooth. Enclose pastry with plastic wrap; refrigerate 30 minutes.
2. Make pastry
3. Grease a 24cm round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Cover & refrigerate 30 mins.
4. Preheat oven to 240°c.
5. Place tin on an oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake 15 mins; remove paper and beans. Bake about 10 mins; cool. Turn oven off.
6. Meanwhile, combine cornflour and sugar in a medium saucepan; gradually stir in juice and the water until smooth. Cook, stirring, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in rind, butter and egg yolks. Cool 10 mins.
7. Spread filling into pie shell. Cover, refrigerate 2 hours.
8. Preheat oven to 240°c.
9. Beat egg whites in a small bowl with an electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.
10. Roughen surface of filling with a fork before spreading with meringue mixture. Bake pie about 2 minutes or until meringue is browned lightly.

Notes

Source: Women's Weekly "The Baking Collection"