Bad, bad, bad, BAD dessert recipe

[caption id="attachment_123" align="alignleft" width="300"] This is just wrong...[/caption]

This is one of those recipes that you shouldn't know about. But seeing I was craving one of the G-Spot's NASTY desserts, I thought this was OK!

Craving chocoloate cake, I found this recipe here and modified it as follows:

Chocolate Mug Cake

4 tbps plain flour

4 tbps caster sugar

2 tbps cocoa (I used drinking chocolate)

1 egg

3 tbps milk

3 tbps oil (I used peanut oil 'cause that was there)

Splash of vanilla extract (I used the good stuff!)

1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add vanilla extract, and mix again.

Put mug in the microwave and cook for 3 minutes at about 80% power for a typical Aussie nuker.

The cake might rise over the top of the mug, but it's nop big deal!

Allow to cool a little, and eat straight out of the cup!

Apple Pie

My wife called this attempt "Man Pie" because of the Planter's texture. But it was pretty bloody good :) I can't remember the details!



Here is the inside:

Tamarind & Orange Roast Duck with Warm Pear Salad

I'll add the details soon, but this is an adaption from a quite poorly recipe here: http://www.taste.com.au/recipes/2703/tamarind+orange+roast+duck+with+warm+pear+salad.

This recipe probably hasn't been tried before, but anyway, I'll write up how I approached this soon...

Chicken Fricassée*

This is tonight's Chicken Fricassée brought to you by Mick's Kitchen!

I know I've tried this before in the pressure cooker, but I wanted to try out my new cast-iron pot. I saw this recipe in a magazine and just had to give it a bash. I've adapted it to local conditions and available ingredients, but it genuinely rocks! This is now one of my most favourite Canberra winter recipes, especially on nights like tonight when the temperature will be dropping to -4°C!!

Ingredients:

• 50g unsalted butter


• 2 tbsp olive oil


• 1 leek, sliced


• Handful fresh sprigs thyme


• 3 bug handfuls of mushrooms, quartered


• 3 cloves garlic


• 1/4 cup Napoleon brandy


• 700g chicken thigh fillets, chopped


• 2 tbsp plain flour


• 3 cups chicken stock


• 2 big handfuls of baby Désirée potatoes, quartered


• 2 big handfuls of fresh green beans, cut off the stalk end and halve


• 1/2 cup Bulla thickened cooking light cream & 1 egg yolk


• Salt & pepper to taste (add while cooking is best)

Method:

1. In a cast-iron pot, gently heat half the butter and olive oil and then add the leek and thyme for about 4 minutes. Add the mushrooms and garlic and cook for a further 6 minutes. Add salt & pepper then add brandy and cook for 1 more minute. Transfer to a bowl.


2. Return pot to a high-heat and add the rest of the oil and butter. Add the chicken and cook for 5 minutes until brown on all sides.  Add flour, salt & pepper and fry off the flour and cook while stirring for a further two minutes.


3. Add the chicken stock and stir well, scraping the bottom of the pot. Reduce the heat to a simmer and return the leek and mushroom mix. Add potatoes. Cover the pot and cook for 12 minutes or until potatoes are almost cooked, stirring occasionally. Stir in beans and cook uncovered for a further 5 minutes - don't over-cook the beans!


4. Whisk the cream and egg yolk together. Remove the fricassé from heat and leave to stand for a few minutes. Stir through cream and yolk mixture. Salt and pepper to taste.

*Adapted from Real Living magazine, May 2011, p. 133

Sauce for Mongolian Lamb

I know it's a bit of an Aussie Bob's recipe from the local Chinese restaurant, but I wanted to learn how to make the sauce at home. Thanks to this guy (see photo) at Tee's Trading, the Asian grocer in Belconnen Markets, I have since tried this simple mix and it is really good!

Ingredients:

1 x 350g  jar of Pun Chun Ground Bean sauce

1 x 360g jar of Pun Chun Hoi Sin sauce

1/2 jar (use empty jar from above) white caster sugar

1/2 jar Heinz Ketchup (tomato sauce)

Method:

1. Heat wok or saucepan, I added a little peanut oil.


2. Empty jars of Hoi Sin and Ground Bean sauce into pan and bring to the boil. Remove from heat.


3. Add sugar and tomato sauce and bring to the boil again. That's it!


4. Sit aside to cool and then store in the refrigerator.


5. When using the sauce, spoon it on as you would any other stir fry sauce. If you use greens that release a lot of water (such as bok choy), add a teaspoon of corn flour.

Apricot Chicken

The slow cooker...

I put this together this morning to try out the slow cooker. With a bit of luck, we will be going to the Arab Film Festival tonight so this should be right for when we get back!

I'll be serving this with cous cous!






Ingredients:

• 1kg skinless chicken breast cut into fork-size chunks


• 1 x brown onion cut into 1.5cm squares


• 1 x Spanish onion cut into 1.5cm squares


• 1 x 850ml can apricot nectar


• 1 x 1kg container of apricot halves in juice


• 1 x handful of home-dried sage leaves


• 1 x handful of home-dried thyme leaves


• 2 x large dried red chilies


• Olive oil

Coating for chicken:

• 1/2 cup plain flour


• 1 x tsp tumeric


• 1 x tsp ground coriander seeds


• 1 x teaspoon dried chili flakes


• 1 x tsp hot paprika


• 1 x tsp sweet paprika


• salt & pepper to taste

Method:

1. Wipe the inside of the slow-cooker bowl with olive oil, add onions, chilies sage and thyme leaves


2. In a large bowl, add flour and spices (chicken coating)


3. Add chicken and coat with flour & spice mix


4. Fry chicken for about 30 seconds on each side in olive oil and fry off any remaining flour mix. Add to slow cooker


5. Add apricot nectar and drained apricot halves


6. Turn on the slow cooker (on low if you'll be out all day!) and mix the contents. Replace lid

That's it! Will let you know how it goes!

If you don't have thyme, basil, sage, chilies, mint, and curry leaves drying on your kitchen window sill - then do it! Looks great in the kitchen, provides a perfect kitchen aroma and can be used in all cooking whenever you like!

Chicken Fricassee

I tried this for the first time tonight and loved it! I used a pressure cooker but stopped it a few times to make sure the bottom wasn't burning. Next time I will make some modifications to the timing.

Ingredients:

• 6 large chicken drumsticks


• 2 medium potatoes


• 1 large carrot


• 2 stalks celery


• 1 medium onion


• 1/2 cup plain flour


• 1 teaspoon fresh thyme


• 1 teaspoon fresh rosemary


• 2 cups chicken stock


• 1 cup boiling water


• 1 cup frozen green beans


• salt and pepper

Method:

1. Chop potato, onion, carrot and celery.


2. Brown the chicken drumsticks in the pressure cooker pan on the stove top. Put chicken aside for later.


3. Cook onion and cook on low heat in pan until translucent or for about 5 minutes.


4. Add flour and fry off for about 1 minute.


5. Add chicken stock and cup of hot water. Bring to the boil.


6. Add carrots and celery, rosemary and thyme, then salt and pepper.


7. Add chicken and place the lid on the pressure cooker.


8. Cook for about 5 minutes. Open pressure cooker and stir. Cook for another 7 minutes.


9. Open pressure cooker and add potatoes. Cook for another 2 1/2 minutes.


10. While the main dish is cooking, Microwave beans for about 2 1/2 minutes.


11. Open pressure cooker and leave open pressure cooker on medium heat. Add the beans and cook until potatoes are tender.


12. Eat as a stew or would also work well with rice.