I’m going to keep this blurb short and sweet – only because it’s getting late, and I’ve promised some dear instagram friends that I’d post this tonight. This is a perfectly cooked, slow-roasted chicken with a flavor combination of hazelnuts, rosemary, garlic and lemon — and insanely delicious. Though this is a fairly simple recipe, it does require some patience for the marinating (overnight), and the 3 hour, low heat roasting time (of which you can pretty much just leave it to do its thing). This is what I made for dinner today, and it was the most tender and juicy, fall-off-the-bone meat…even the breast meat was tender as. I’ve got a few tricks, and I’m happy to share… here you go! Continue reading
I can’t wait to share this recipe with you! This is one of those recipes where I actually felt proud afterwards…partly because of how amazing it turned out – but also because of how simple this recipe actually is! This recipe will give you a moist and tender, flavorful, and perfectly poached chicken with very little effort! You just have to remember, that if you are wanting to prepare this for dinner, to put the chicken in the brine mixture in the morning so it has several hours to soak it up and get nice and drunk. This is a slow-poaching method, where you will do part of the cooking on stove, then remove pot from heat and let stand for the remaining time. You will also be left with the tastiest broth EVER, which you can then use for soups, stews, stir-frys — you name it! Continue reading
I was just talking my my sister Miriam yesterday, and we got onto the topic of FOOD. She reminded me of a Salmon recipe I haven’t made in awhile…and it just so happened that I had a nice big fillet of fresh bluff salmon in my freezer waiting to be cooked to perfection. Dinner sorted.
I absolutely love salmon, but I have this thing when it comes to eating it. I either like it raw – as in sashimi raw, or well done. Nothing in between– not seared with pink in the middle, or medium rare — eeww. I don’t know why, it just makes me queazy to even think about!
This recipe is so yummy, and the perfect light dinner for two. I used a blend of fried cumin seeds, garlic and chilies to spice it up a bit, and the flavors worked so well together. I chose cauliflower as the vegetable, which was served in a bowl topped with the baked salmon fillets and then drizzled with the spiced coconut milk, which turned out almost like a light curry. So delicious! Continue reading
This is quite possibly my new favorite dinner. I am a huge fan of Thai food, so I’m always looking for new ways to use the traditional Thai flavors of fresh coriander, kaffir lime, ginger and garlic in recipes. This dish is more of a “Thai-fusion”, as I’ve combined a richly flavored chicken poached in coconut cream on top of a bed of roasted butternut squash, onions and garlic mash instead of your traditional curry on rice dish. The fresh zesty flavors of the coconut chicken combined with the warm roasted veggies is absolutely brilliant. And although not completely necessary, I highly recommend giving my sugarless “candied” peanuts recipe a try — crush a handful of these sweet and salty nuts and sprinkle on top of this dish as a garnish. Insanely addictive. I’ve already planned to make this one again before the week is over! You may also try serving this on a bed of “Creamed Cauliflower Rice“, which is what I plan to do next time! Yummy.
This is a Thai-style Tom Kha Gai soup. Thai translation: Tom (Spicy), Kha (Galangal), Gai (chicken). If you’re wondering what the heck Galangal is…it’s a Thai root spice very similar to ginger, however the flavor is quite unique. If you’re in a bind and can’t get your hands on it, you can use root ginger for this recipe instead, but if you can, go for the galangal – it’s the traditional ingredient for this soup. I’m going to call this “Thai Ginger Chicken Dumpling Soup” because the green curry chicken balls remind me of dumplings — and chicken ‘dumplings’ sound better than chicken ‘balls’. Moving on…
My recipe yesterday for the Thai Red Curry Fish Balls actually inspired this one — both recipes are prepared exactly the same way and both can be used in soups, a top a veggie stir fry, in salads, the options are endless.
This soup is simple to make, and a healthy and much lighter version to your traditional Thai curries. The key I’ve found in my Thai cooking is to have all the veggies prepared first and ready to throw in at the last minute. I don’t actually add the mung bean sprouts OR shredded carrot until the very last second, so they’re virtually uncooked. So much better that way – overcooked Thai food = gluggy. Continue reading
I woke to one of the most beautiful summer days… not a cloud in the sky. It’s Waitangi Day today, which to me means the day off and the perfect weather for a BBQ feast! The marinades for both the veggies and chicken were superb – the flavors were sooo good! I’m a little embarrassed to admit it, but Cam and I ate this entire barbecue feast, as well as some leftover Creamed Cashew Cauliflower Rice (it was delicious served cold!). I will definitely be making both of these again – they were that good.
All I’m gonna say is, this dinner is a winner. The great thing about this recipe, is you can change the spice, nuts, and stuffing to whatever you’d like – this however, was pretty darn good. Here’s the recipe: