AUSTRALIAN POULTRY FORUM™

Come on, your mum doesn't take shortcuts, surely.

Pistacio meal sounds good to me.

Thanks for taking the time to answer.

Regards,
ww

Chicken Khati Kebabs

Serves 4

Ingredients:

500 gms skinless chicken thigh fillets cut into cubes
3 tbsps oil
½ cup brown or malt vinegar
1 cup Greek yogurt
1 tsp cumin seeds
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp chilli paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste

Method:

Thoroughly, combine all the ingredients in a ceramic bowl cover with cling wrap, refrigerate and preferably marinate overnight.

Bake in slow oven until cooked through.

Alternatively, skewer chicken cubes and cook on charcoal barbecue.

Serve with naans, finely slice onions and cucumber and mint raita.

Barfi Badam Almond Cream Sweetmeat

Makes 16 pieces

Ingredients:
4 Cups milk
¼ cup sugar
1 cup ground almond
Pinch of ground cardamom
2 tablespoons blanched pistachio
Edible silver leaf optional

Method:
In a heavy based sauce pan boil milk until it is reduced and thick, stirring all the time.
Add sugar and stir for ten minutes on low heat. Add the ground almonds and continue to cook and stir until mixture comes away from the base of the pan in one mass. Remove from heat, sprinkle cardamom over and mix well. Turn onto a greased plate.
Smooth top with back of buttered spoon. Cool slightly, mark into diamond shapes with knife and decorate with halved pistachios and silver leaf.
Before it is firm cut with sharp knife along markings and leave to get cold before separating into pieces.

Variation:
Barfi Pista
Pistachio cream sweetmeat
Proceed as for barfi badam. Blanch pistachios in boiling water for 2 minutes to remove skin, then pound into a paste with mortar and pestle chop finely or pass through a coffee grinder.

Marsala Chai Latte

Serves 4

Ingredients:
1.2 litres Water
5cm cinnamon stick
12 cardamom pods
12 cloves
350 ml milk
12 teaspoons of sugar or sugar to taste
6 teaspoons of black loose tea leaves

Method:
Put the water in a pan, add the cinnamon, cardamom, and cloves and bring to a boil.

Turn heat to low, cover and simmer for 10 minutes.

Add the milk and sugar ane simmer again. Add tea leaves and cover the pan and turn the heat off.

Infuse for 2 minutes strain the tea into cups and immediately serve with your favourite Indian sweet.

Easy Baklava

Ingredients:

1 packet filo pastry
5 cups chopped walnuts or chopped almonds or a combination of both.
1 teaspoon ground cinnamon
1 teaspoon ground clove
½ cup caster sugar
500 grams unsalted butter

Method:

1. Preheat oven to 180°C
2. Mix chopped nuts, sugar, cinnamon, and clove. Set aside.
3. Trim filo to size.
4. Melt butter and lightly grease a baking dish, a lasagne dish is a good size.
5. Place 2 sheets of filo into the dish butter the top layer.
6. Sprinkle 2-3 tablespoons of the nut mixture evenly on top of the filo. Top with two more sheets, brush with butter, layering as you go.
7. Finishing the top layer with 6 sheets of filo.
8. Using a sharp knife cut into diamond shapes, making sure that the incisions go all the way through to the bottom of the dish.
9. Pour the remaining butter of the Baklava; it will be absorbed into the filo.
10. Bake for 50 minutes or until golden brown. Remove from oven and cool. Pour over hot syrup.

Syrup

Ingredients:

2 cups water
2 cups caster sugar
½ cup honey
1 large piece of lemon rind
Cinnamon stick

Method:

1. Whilst baklava is baking, make the syrup.
2. Boil sugar and water until the sugar has dissolved, then add honey, lemon rind and cinnamon stick, and simmer for 15-20 minutes, remove from heat. Discard lemon rind and cinnamon stick.

Serve with espresso, or Greek or Turkish style coffee.

German Spiced Easter Biscuits

Makes 30

Ingredients
• 250g butter
• 3/4 cup pure icing sugar
• 3 tsps ground cinnamon
• 1/2 tsp ground mixed spice
• 2 tsps ground ginger
• 2 egg yolks
• 1 cup plain flour
• 1 cup self-raising flour
• Vanilla Caster sugar, to dust

Method
1. Preheat oven to 180°C. Line a biscuit tray with baking paper.
2. Use an electric mixer to beat the butter, icing sugar, cinnamon, mixed spice and ginger in a bowl until creamy. Add the egg yolks and beat until just combined. Add the combined flours and stir with a wooden spoon. Turn onto a lightly floured surface and gently knead until smooth.
3. Roll dough out on a lightly floured surface until 2mm thick. Use a 4cm Easter themed shaped pastry cutters to cut out biscuits and place on the lined tray. Re-roll dough scraps to make more biscuits. Sprinkle evenly with vanilla caster sugar. Bake for 10 minutes or until lightly golden. Remove from oven and set aside on the tray to cool then place on wire racks to completely cool. Store in an airtight container.

I am adding the next recipe as you can use the two egg whites you will have left over from the above recipe.




Coconut Macaroons

Makes 24
Ingredients:
2 cups shredded coconut
2 egg whites, at room temperature
1/8 tsp salt
½ cup caster sugar
1 tsp vanilla essence

Method:
Preheat oven to 170°C. Line 2 large baking trays with non-stick baking paper. Spread the coconut over one of the trays and cook in preheated oven, tossing occasionally, for 3 minutes or until lightly toasted. Transfer to a plate.

In a large, clean, dry bowl use electric beater to whisk the egg whites and salt together until soft peaks form. Add the sugar slowly, whisking well. Whisk for a further 2 minutes or until mixture is thick and glossy.

Add the vanilla essence and whisk to combine. Add the toasted coconut and use a large metal spoon to fold in to combine.

Spoon teasspoons of mixture onto lined trays, leaving about 2cm between each. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Cool on tray for 5 minutes before transferring to wire racks to cool completely.

Wow, i regret my decision not to eat dinner tonight... now i am laying in bed STARVING after reading all these recipes. i'm going to have to try many of them.... they sound sooooo yummy.

I have a few different recipes i can share when i have a bit of time on my hands. Asian cuisine is my specialty

Uncle Mick's Tomato Chilli Jam


Ingredients:
2kgs tomato's (I use Roma tomatoes)
20 cloves of garlic
50gms ginger
2 teaspoons cumin
2 teaspoons yellow mustard seeds
1 teaspoon turmeric
200gms brown sugar
10 small red chillies (or however many you want depending on your taste)
200mls red wine vinegar
olive oil
salt & pepper (to your taste)

Method:
Drizzle tomatoes with olive oil then roast in moderate oven for 1 hour till blistered (I actually leave in a little longer for a more intense flavour).
Combine the rest of the ingredients in a blender.
Once tomatoes are roasted place all ingredients in a heavy based saucepan & simmer for approx 2 hours.
Stir every 15 mins & just break up tomatoes against side of pan.
It's finished when it's a 'jammy' consistency.
Spoon into jars & store in cool dark place.

Notes
For jars, clean & sterilise in oven (100oC) for 20 mins.

Mum's Easy Sweet Chilli & Onion Jam

Makes approximately 250g

Ingredients:
• Olive oil
• 10 medium Spanish onions sliced finely
• 3 cups caster sugar
• 2 cups red wine vinegar
• 3 table spoons yellow mustard seeds
• 1 cup sweet chilli sauce (Australian made, no MSG)

Method:
Place a small amount of olive oil in a non-stick pot. Add onions and cook until soft. Combine caster sugar and red wine sugar and pour over onion and stir. Simmer and stir occasionally until liquid has reduced approximately 1 ½ hours. Add mustard seeds and chilli sauce and continue to simmer until it reaches a jam consistency. Approximately 30-60 minutes.

Place in hot sterilised jars and store in refrigerator.

Great served on focaccias, hot or cold meat and smoked salmon.

TRIPLE CHOCOLATE CHEESECAKE


Ingredients:

185g plain chocolate biscuits, crushed
90g butter, melted
500g cream cheese softened
400g can sweetened condensed milk
300ml carton cream
1 tbsp gelatine
¼ cup water
100g white chocolate melts, melted
100g milk chocolate melts melted
100g dark cooking chocolate melted

Method:
Combine biscuits and butter, press into base 23cm springform pan, refrigerate until firm. Beat cream cheese and sweetened condensed milk until smooth, beat in cream. Sprinkle gelatine over water; dissolve over hot water, cool, beat into cream cheese mixture. Divide into three. Fold each of the chocolates into each batch to give white, milk and dark chocolate mixtures. Spoon cheesecake mixture evenly into prepared crust in dark, white and milk chocolate layers, setting between each layer.
Refrigerate until set.