Thursday, August 6, 2020

Alba’s lemon chicken with ginger and chilli



Another day and another variant of an old favourite comes to my plate. This time the variant to my Abla chicken recipe was to add ginger and chilli to her recipe. I cooked roast vegetables to accompany the chicken. It was a lovely meal for a cold Melbourne night in lockdown. 



Ingredients

16 chicken drumettes
2 dessertspoon rock salt
2 lemons
1.5 tbs of minced garlic
2 tsp minced ginger root
1 tsp Sambal oelek



Mode

Preheat oven to 210c.
Arrange the chicken drumettes in a baking dish
Sprinkle with rock salt 
Roast for 30 minutes
Meanwhile juice the lemons
Add minced garlic, minced ginger and Sambal oelek to juice (about 200 ml in total)
Stir thoroughly
Remove the chicken from the oven and pour the  mixture over chicken
Return to oven and roast for another 25-35 minutes.
Serve with rice or roast vegetables  

Sunday, August 2, 2020

Dina’s tuna pie



This tuna pie is for Dina who wants to cook a fish pie for our time in isolation in Melbourne!  The fish I had to cook was a fillet of fresh tuna. I added various vegetables that attracted me when I peered into the fridge as well as garlic, ginger and some basil paste. I had intended coriander but the frozen stock I had of it seemed to have lost its flavour. However, the basil paste sufficed and was indeed yummy.  



Ingredients

1/2 red capsicum
2 spring onions 
1 mushroom
2 cloves garlic crushed
2 tsp crushed ginger root
2 tsp basil paste
200 gr fresh tuna
2 sheets frozen puff pastry
Poppy seed



Mode

Remove pastry sheets from freezer to thaw
Preheat oven to 180c
Chop spring onion
Slice mushroom and red capsicum
Crush garlic and ginger
Place one sheet of pastry in baking dish
Add tuna
Arrange vegetables around salmon
Add garlic, ginger and basil paste
Cover with second sheet of pastry
Roll edges to seal
Add pastry forming a Δ for Dina
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes






Thursday, July 30, 2020

Alba’s chicken with citrus soy



It is true. In lockdown I am not being creative. Instead I am returning to the comfort zone of favourites and making them as I always have or making a slight change. Such is the comfort we need in these times. 

Today I cooked my beloved favourite but a variant naturally of both my own other attempts at the dish as well as the Alba original. Abla calls it “chicken wings in garlic” but I always cook the recipe with drummettes and other variants. This is tonight’s dinner. The minor variant tonight was the addition of ginger as well as some citrus soy my sister gave me for my birthday.




Ingredients

10 chicken drumettes
2 dessertspoon rock salt
2 lemons
1.5 tbs of minced garlic
2 tsp minced ginger root
2 tablespoons Saori citrus soy



Mode

Preheat oven to 210c.
Arrange the chicken drumettes in a baking dish
Sprinkle with rock salt 
Roast for 30 minutes
Meanwhile juice the lemons
Add minced garlic, minced ginger and citrus to juice (about 200 ml in total)
Stir thoroughly
Remove the chicken from the oven and pour the  mixture over chicken
Return to oven and roast for another 25-35 minutes.
Enjoy! 

Saturday, July 25, 2020

Iso pie for Maria’s birthday!




Another day another iso pie. This one is for my dear friend Maria Brent in New Jersey on her birthday!  So sorry we can’t share it in celebration! 

Today is freezing in Melbourne. No not literally as 7c is not freezing. But I am particularly cold as my heating system has seized up and I am reduced to wearing ugg slippers to keep my feet warm. Faced with the chill, I guess that when I came to think about dinner I was always going to choose to cook something in the oven and let a little of its warmth permeate.

Yes salmon I had as the basis. On checking the fridge, zucchini, red pepper, coriander and spring onions emerge as the preferred candidates. A bit of garlic and ginger. Frozen puff pastry and M on the top. Perfect. So simple to do with an oven. 



Ingredients

1/2 red capsicum
1/2 zucchini
1 spring onion 
2 cloves garlic crushed
2 tsp crushed ginger root
Fresh coriander
300 gr skinless Tasmanian salmon
2 sheets frozen puff pastry
Poppy seed



Mode

Remove pastry sheets from freezer to thaw
Preheat oven to 180c
Chop spring onion
Slice zucchini and red capsicum
Crush garlic and ginger
Chop coriander
Place one sheet of pastry in baking dish
Add salmon
Arrange vegetables around salmon
Add garlic, ginger and coriander
Cover with second sheet of pastry
Roll edges to seal
Add pastry forming an M for Maria
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes

Saturday, July 11, 2020

Salmon pie with vegetables



It’s cold and rainy in Melbourne. Well it is winter. What will I cook for my iso dinner? I stand at the fridge door contemplating. But it is a no brainer really. I have Tasmanian salmon and frozen puff pastry. It is just a matter of what I cook with the salmon in the pie. 

Silverbeet, red pepper and spring onions emerge as the preferred candidates. A bit of garlic, ginger and Sambal oelek. Perfect. So simple to do with an oven. 



Ingredients

1/2 red capsicum
1 spring onion
1 leaf of silverbeet 
2 cloves garlic crushed
1 tsp crushed ginger root
1/2 tsp Sambal oelek
220 gr skinless Tasmanian salmon
2 sheets frozen puff pastry
Poppy seed



Mode

Remove pastry sheets from freezer to thaw
Preheat oven to 180c
Chop spring onion, silverbeet and red capsicum
Crush garlic and ginger
Place one sheet of pastry in baking dish
Add salmon
Arrange vegetables around salmon
Add garlic, ginger and Sambal oelek
Cover with second sheet of pastry
Roll edges to seal
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes




Monday, June 22, 2020

Chicken and dill balls in tomato sauce



This is for you, Maria Ganotis Brent, as I try to stop hitting the carbs during COVID lockdown. Sadly we didn’t get to meet this year in Greece or the Lake District but there will always be του χρόνου. But I often think of you as I gobble down bread (albeit multigrain sourdough) and know that I should be reducing my carb intake, particularly the refined products and sugar.  Yes, I know I served this with rice but you don’t have to.

As readers of this blog know, I love meatballs in any shape or form. These happened because I found chicken mince in Piedimonte’s and looked to see what I had in the fridge and pantry. The other evening I watched a cookery show of Jamie Oliver and was in awe about how he used up all his dying vegetables to make sachets of tomato sauce to freeze. Yes, I do use whatever is around to make sauces but not usually in volumes enough to store.  I find there are good ready made sauces in the supermarket and I always have some of those ready at hand in the pantry whether I am in Melbourne or Athens. This time I used a Melbourne favourite, the Five Brothers tomato and basil pasta sauce.



Ingredients 

500 gr tomato sauce
250 gr water
500 gr chicken mince
3 teaspoons crushed garlic
3 teaspoons crushed ginger root
2 tablespoons chopped dill
2 spring onions
Olive oil
Shaved Parmesan 
Wholemeal brown basmati rice



Mode

Place the tomato sauce in a pan to heat
Add the water to sauce jar, shake and add to sauce
Stir to combine
Bring to simmer and reduce heat
Place chicken mince in bowl
Crush garlic and ginger and add
Chop dill and add
Chop spring onions and add
Stir to combine thoroughly using hands if needed
With a tablespoon sized mixture form balls
Meanwhile heat olive oil in frying pan
In batches seal the chicken balls in the oil and add to the tomato sauce
Simmer in sauce until cooked through and imbued with tomato sauce flavours
Serve with multigrain basmati rice and sprinkle with shaved Parmesan. 


Sunday, June 14, 2020

Lemon and pomegranate chicken



I always love cooking Alba’s chicken wings in garlic and as well as the constant variants on it I decide about when I look in my pantry while cooking. The focus in this one includes the normal salt, garlic and lemon but with the addition of ginger and pomegranate molasses. Yummy! 



Ingredients

16 chicken drumettes
2 dessertspoon rock salt
3 lemons
1.5 tbs of minced garlic
2 tsp minced ginger root
4 tsp pomegranate molasses



Mode

Preheat oven to 210c.
Arrange the chicken drumettes in a baking dish
Sprinkle with rock salt 
Roast for 30 minutes
Meanwhile juice the lemons
Add minced garlic, minced ginger and pomegranate molasses to juice (about 350 ml in total)
Stir thoroughly
Remove the chicken from the oven and pour the  mixture over chicken
Return to oven and roast for another 25-35 minutes.


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