COATING FOR WELSH CHICKEN BREASTS

This recipe is about the combination of ground mustard seeds with ground nutmeg .
It is really important that you mix the mustard with milk prior to commencing the recipe , so the enzymes , which produce the spiciness can be activated .
Preheat your oven to 200 deg C
Please mix 1 dsp of mustard powder with 1 dsp of milk.
Mix 1 dsp of wholemeal flour with 1 dsp of nutmeg
Now oil 4 skinless chicken breasts with rice bran oil .
Place breasts in a tray sprayed well with cooking oil .
Oven bake the under sides of the fillets till lightly golden brown .
Remove tray from oven and baste the chicken breast fillets with the mustard and milk mixture .
Now sprinkle lightly with the flour and nutmeg mixture
Place in oven and  bake until golden and cooked through .

N.B
This coating is magical on whole potatoes , sweet potatoes , pumpkin , onions ......anything that can be oven baked .

ASIAN CHICKEN

This recipe is all about the flavour ..it is really good .
Fry 1 onion peeled and sliced in 2 tbs of oil .
Add 1 tbs of minced garlic along with 1 tbs of minced ginger .
Cook until the onion is soft and golden .
Add 2 tbs of curry powder .
Now add 8 skinless chicken pieces and fry lightly.
Move the chicken mix to your slow cooker and cover with 2 cups of chicken stock.
Add 3 chopped carrots , 2 sticks of celery chopped with leaves , 1 tomato sliced , and 1 cup of broccoli florets .
Mash1 banana and then stir in the juice of 1 lemon , then 1/4 cup of coconut milk.. stir to combine
Add this to the slow cooker and turn on to high for 4 hours .
Enjoy !
P.S I'm serving this dish with brown rice .

AUTUMN CASSEROLE

Grease the bowl of your slow cooker or casserole .
Mix together 300gm shredded carrots with 1 x 425 gm of shredded beetroot including pickled juice .
Peel and slice 1 onion and add to the mix along with a 180 gm bag of green leaf mix with carrot and beetroot .
1 dsp of minced garlic
1  cup of chicken stock
Dredge 1- 2 kg of chuck steak through flour and then pour over 500ml of my fermented green apple and marrow condiment .
1 punnet of cherry tomatoes halved .
Now place in slow cooker and mix well to combine .
Cover and turn on high and cook for 4 hours or until meat is fall off the fork tender .
Serve with mixed grains , couscous or potatoes ( mashed or whole ).

HEALTHY HONEY MUESLI BARS .

Grease a lamington tray ( 19 cm X 29 cm ).
Combine 1/4 cup of sesame seeds  with 1 cup of  toasted muesli , 3 cups of rice bubbles, 1/2 cup of  desiccated coconut and 1/4 cup of raw sugar in a large bowl .
Now stir through a melted mix of 125 gm of butter , 1/3 cup of honey , 1/3 cup of peanut butter with 1/2 cup of raw sugar .
Pour into the prepared tray and smooth gently with the back of a dessert spoon.
Refrigerate .
Slice only when set .
Enjoy .

FERMENTED MARROW AND GREEN APPLE CONDIMENT

I have 70 minutes till I start bottling my first attempt at preparing food by fermentation .
This is so easy , slice and core 1 kg of crisp Granny Smith apples , ( leave them unpeeled ),500 gm of peeled and sliced marrow ( deseeded )
Put the apples and marrow  along with  50gm of minced garlic and 500gm of a good quality mixed dried  fruit in a processor and process till the ingredients are minced .
Add 750ml of apple cider vinegar , 30gm of salt , 1 tsp of cayenne pepper , and 1 kg of soft brown sugar .
Mix well with a wooden spoon for 10 minutes , everything has to be well incorporated .
Place in a glass container with a lid and leave stand for 24 hours .

Then bottle and seal .

This versatile , fermented condiment can be used with roast and cold meats and a spread for sandwiches .
Although uncooked this product will keep indefinitely .
 

BALINESE GOAT STEW

You can substitute goat meat with lamb shoulder or leg .
If using goat meat you will need to pre order the meat from your butcher .
You will need 800gm of goat meat cut into 2 cm cubes .
First you need to prepare a basic spice paste which will act as your marinade.
Place the following ingredients in a large bowl
6 small red chillies  ,  finely sliced .( I leave the seeds in but its optional )
3 spring onions , finely sliced .
3 tbs of minced garlic
2 tbs of minced ginger
2 tbs of turmeric
2 tbs of dried shrimp paste ( belachan bakar )

2 tbs of ground coriander
1 tbs of cracked black pepper
1/2 tsp of ground nutmeg
1 dsp of ground cloves
250ml of water
1 dsp of salt
120ml of rice bran oil .
Now mix well to combine along with the cubed meat .
Cover and allow to marinate for an hour .
Heat  2 tbs of rice bran oil in a large pan over a medium heat .
Add the marinated meat along with 1 tbs of coriander seeds , 1 tbs of ground cardamom , 2 tbs of kaffir lime leaves .

Stir through .
Saute until the meat changes colour , which will indicate the surfaces are cooked .
Now transfer the contents of the pan to your slow cooker , along with 1 litre of chicken stock.
Place the slow cooker on high and bring to the boil .
Then add 250 ml of coconut milk, continue to cook on high  till the meat is tender and the sauce is shiny and creamy .

I would serve this tender , aromatic stew with a cold rice salad , perfect for hot days ....or on those cold wintry days , mashed cauliflower and peas make for the perfect meal .