Tag Archives: recipe

Peri Peri Chicken – with photos

So it was bank holiday not too long ago and I decided to cook up one of my favourite recipes, this time with some photos along the way. You can do a search for the recipe and ingredients but I’ll do a quick run through of the process with the photos.

The first thing you need for this recipe is a roasted capsicum, red or green it doesn’t matter, what you need to do is put it in an oven at 230 degrees for about 10 minutes, the skin on the outside will begin to wrinkle and some of it will become burnt, that’s what you want.

Once you remove it, place it in a plastic bag, the steam will help remove the skin. Once skinned, removed the core and place it in a blender.

In the marinade, you’ll need a mixture of the following, 2 chopped garlic cloves, juice of 1 lemon, 1tbsp of cayenne pepper, 1tbsp of smoked paprika, 2 tbsp of crushed chill (or hot chilli sauce), 1/4 cup olive oil and 5tbsp on salt.

Place it all in a blender.

Blend until you have an even consistency.

You’ll want some marilands chicken legs and give it a couple of deep scores so the marinade can penetrate through and flavour the inside.

Place all your chicken in a large bowl and pour the marinade over and mix well to ensure all the pieces have an even coating.

I like to have a side with my chicken and I went with some simple roast vegies, give them a nice coat of oil and sprinkle some salt, pepper and thyme on there. Place them in the oven at 200 degrees for about 30 – 40 minutes turning every 10.

Now, to cook the chicken, there’s only one way, ovens and grills just won’t cut it, you need smoke and to get that, use a charcoal barbeque. Nothing fancy, just get some coals, light them up and spread them out in a thin layer, not too much otherwise you’ll burn the outside and leave the inside raw. Put a lid on the barbeque so you can get the smokey flavours to mix and to help cook it evenly.

And that’s pretty much it, you should end up with some smokey and spicey chicken that’s deliciously moist. Serve it along with the roasted vegies.

Cupcake pizzas – with recipe

I actually came across this from 9gag out of all places and thought to myself that this simply had to be done. They’re miniature pizzas made in cupcake containers. So how do you make these yummy looking things?

Well the hardest bit is the dough, it’s not hard to do, just a little time consuming, you can’t really go and buy a pre-made pizza cupcake base, so you gotta do it from scratch. The quantities below will be enough for a batch of 12 pizza cupcakes.

What you need:

  • 190 mL warm water
  • 1 tsp of dried yeast (half a sachet)
  • Pinch of sugar
  • 300g/2 cups of plain flour
  • 1/2 tsp salt
  • 60 mL olive oil

Note: you could probably use self-raising flour instead of combining yeast with it, but I haven’t tried myself.

What to do:

  1. Combine the warm water, yeast and sugar in a bowl, ensure the sugar is dissolved. Leave it for 5 minutes until it becomes foamy.
  2. While you wait for the yeast to ferment, mix the flour and salt into a large bowl and create a well in the middle. Once the yeast mixture is ready, pour it into the well along with the olive oil.
  3. Use a butter knife and combine the mixture using a cutting motion, rotate the bowl as you go until it’s pretty well mixed. Use your hands at the end to bring it all together.
  4. Lightly flour a chopping board or flat surface and knead the dough until it’s a smooth consistency. It should also feel somewhat elastic.
  5. Brush another bowl with some olive oil and place the ball of dough in it, rolling it around until it’s coated.
  6. Cover in cling wrap and leave in a warm area so it rises to about double its size, should take about 30 – 40 minutes.

As you wait for the dough to rise, you’ll have the difficult task of choosing what toppings you’d like in your pizza, best bit is you can do it to however you please! At a minimum you will need a sauce for the base and some mozzarella cheese, I used the shredded variety as it makes it easier to fill the small cupcakes.

For mine, I had:

  • Tomato-based pizza sauce
  • Semi-dried tomatoes
  • Chorizo sausages
  • Diced ham
  • Green capsicum
  • Pineapple
  • Cubes of fetta cheese
  • Bit of basil
To make the pizza is simple:
  1. Pre-heat your oven to 200 degrees
  2.  Take the dough that’s now risen and gently flatten and stretch it. Rip up pieces big enough to cover the cup cake tray and press it in. Your dough should not be more than half a centimetre thick. Repeat until you’re out of dough
  3. Add the pizza sauce to the bottom, be very generous and line up the sides as well.
  4. Add your toppings and stack them as high as possible. Add your cheese, covering as much as possible.
  5. Place in the oven for about 15 minutes.

It’s a very simple recipe and tastes great, will definitely do this one again but with some garlic prawns, think it will be a perfect combo.

Shepherd’s pie

So for lunch tomorrow (and until I finish it) I’ll be having shepherd’s pie, was a bad idea starting it at 9pm as it took a lot longer than I had expected. Modified the recipe on taste a little bit to add some more veges and it turned out pretty good.

The base of the pie

Doesn’t look too crash hot before the mash and going into the oven but it smelt pretty good.

Adding the mashed potato

After putting it in the oven, the final result is below, and I think it’s a success. Mash was nice and crispy on the top and just broke through when you dig in with a spoon.

The end result

Looked so good and tasted great, almost felt bad putting it straight into the fridge (well not before taking a big spoonful to ‘taste’).

Recipe for this is below: Continue reading Shepherd’s pie

Lava cake attempt #2

So I decided to try the Chocolate Lava Cake again tonight (I never posted anything for the first because it failed XD), for those who want a recipe, I used the following:

  • 100 grams dark chocolate (70% cocoa), roughly broken
  • 100 grams unsalted butter, room temperature and chopped into cubes
  • 3/4 cup sugar
  • 1/4 plain flour
  • 3 eggs
  • A little extra butter to coat the ramekins.

Method:

  1. Preheat oven to 200 degrees
  2. Half fill a pot with water and place a bowl over the top (it shouldn’t touch the water and should seal the pot’s mouth),
  3. With the stove on a low heat, melt the chocolate and butter together in the bowl while constantly stirring, turn off the heat once done.
  4. In a separate bowl, combine the eggs, flour and sugar.
  5. Slowly add the melted butter and chocolate mixture while stirring constantly.
  6. Coat some ramekins with butter (use a paper towel to spread the butter)
  7. Pour the mixture into the ramekins
  8. Place in the oven for 10 – 12 minutes.
  9. Remove from oven and tip upside down onto a plate, garnish as desired and sprinkle some icing sugar on top ( I used strawberries and cookies and cream ice cream.

Sounds simple enough and here was tonight’s result:

Lava cake

With a lava cake, the most important question you’ve gotta ask yourself when you’re done is…

Will it ooze?

My result? Unfortunately no where enough! Here’s a shot of a tiny bit of ooze.

Not enough ooze

Not very happy and will give it another shot tomorrow.

Doing everything you’re not supposed to be doing…

It’s Monday night, 3 days away from my one and only exam and I can’t seem to focus on getting any studying done, the whole course doesn’t really seem to make much sense, probably due to the incompetence of my lecturer and tutor (okay and my tendency to procastinate). Damn this whole database crap is doing my head in, functional dependencies, lossless decomposition, dependency preservation, b+ trees, joins, 4th normal form, multi valued dependencies, indexes, sparse indexes…argh I don’t remember anything. Should have at least rocked up to the tutes, I think I would have at least learnt some of processes needed to answer some of the exam questions. But anyways, enough of my ranting about the stupid subject and my crappy teachers.

I’m gonna write about dinner from last night (which I made, by myself XD).

The dish? Linguine withPanfried Salmon, well in my case it was more Fettucine than Linguine. Picture of the final result below. Verdict? Fairly tasty, but not as good as my Creamy Saffron and Seafood Fettucine from the other day (unfortunately no pics).

20091101-DSC_3846

The recipe I found from google and allrecipes.com.au and instructions/ingredients are as follows. Continue reading Doing everything you’re not supposed to be doing…