Christmas Spiced Cupcakes

Not so much a cupcake as we have come to know recently here in the UK, more of a Christmas fairy bun!

INGREDIENTS


3 eggs
6oz Castor or soft brown sugar
6oz SR Flour
6 oz baking marg
2 teaspoons mixed spice
3 tablespoons sweet mincemeat


METHOD

Have never been a fan of cream the sugar and marg etc etc so basically I just throw it all in a bowl bar the mincemeat, whisk with electric whisk until soft and creamy

Add mincemeat and mix well

Spoon into bun cases (makes 15/18)

Bake in fan oven at 160 for 15/20 minutes (will brown very quickly so keep an eye on them)

When cooked, cool on a wire rack and then dust with icing sugar

Baileys Ice Chocolate Cappuccino

For once, words fail me.  I cant even begin to describe just how decandent this cocktail really is.


50ml Baileys Original
2 scoops of vanilla ice cream
50g milk chocolate, chopped
100ml of milk

Powdered chocolate

METHOD

Warm the milk in a small pot until it’s approximately body temperature.

Add the Baileys and the chocolate and stir until the chocolate is melted.

Place the scoops of ice cream in a glass.

While the milk mixture is still warm, pour it into a coffee plunger and pump the plunger up and down until the milk is very aerated and foamy.

Pour over the ice cream and then dust with the powdered chocolate!

Rosemary Flavoured Olives

Love them or loathe them...these delicious olives are perfect to serve whilst your party guests are mingling and enjoying their drinks

INGREDIENTS


600g Black olives
1 sprig rosemary, leaves finely chopped
4 sundried tomatoes chopped
1 tablespoon extra virgin olive oil (can use flavoured oils if preferred)


METHOD

Drain and rinse olives to remove brine

Place with other incredients in airtight container

Shake & leave for up to 1 week

Remove from fridge and drain from oil and allow to reach room temperature before serving

Festive Cranberry Vodka

Am a little bit late with this one, because although it can be prepared in minutes...it takes 2 weeks for the vodka to infuse the flavours.   Although I have used it after 10 days, so maybe just in time for New Year?

INGREDIENTS

250g Cranberries fresh or frozen.    (I have also used frozen raspberries in place of cranberries)
1 lt bottle vodka
175g castor sugar

METHOD

If using a solid berry such as cranberry prick the skin a few times with a cocktail stick or a fork

Place in a large steralised jar

Layer with Sugar

Pour on vodka

Seal

Shake & shake daily for 2 weeks

Serve chilled in shot glasses

Indulgent Eggnog

A definite must for any Christmas gathering.    So quick and easy to make.


INGREDIENTS

6 eggs
750ml double cream
500ml WHOLE milk
125ml Brandy
125ml Dark Rum
1/2 teaspoon vanilla extract
1/2 teaspoon fresh gound nutmeg (dried will do if you really must)
225g Castor Sugar


METHOD

In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.

Cucumber & Prawn Canapes

These delicious little nibbles are very quick and easy to make, make plenty tho cos they will disappear

INGREDIENTS


Cucumber Sliced thickly
100g Prawns
200g Soft Cheese
1 teaspoon finely grated lemon zest

Warm St Clements (Non alcoholic spiced drink)

One for the drivers!!!

INGREDIENTS

1 Orange
1 lemon
1 mulled wine spice sachet (if not available use the spice quantities in my recipe for Spiced apple cider)
Bottle of ginger ale (mixer)
4 cloves

METHOD


Zest and Juice the orange & Lemon

Heat in a saucepan with the Ginger ale and mulled wine sachet,   simmer for 20 minutes

Serve warm  with slices of lemon or orange

****** You can add alcohol to this if you wish, Brandy, Whisky or Cointreau work well :-)

Mini Thai Fishcakes

Although I have miniaturised these delicious thai fishcakes for the purpose of serving as a party nibble, you can also make them bigger and serve as a main course


INGREDIENTS

450G White fish (cod, haddock, whiting etc)
2 spring onions, finely sliced
1 red chilli deseeded and very finely chopped
Fresh Coriander leaves, finely chopped (about 2 tablespoons)
1 tablespoon lime juice
2 tablespoons groundnut oil (or vegetable oil)

METHOD


Place all ingredients in food processor and blitz until minced finely ( you still want little bits of fish etc to be visible)

Divide mixture into 4 even sized portions

Divide each into 4 again, and form into little balls with your hands, place them on a cool flat surface and flatten with the palm of your hand

When you have made 16 little patties, place them on a plate and cover with clingfilm and place in fridge for 2 hours to allow mixture to form so it wont break up on cooking.

Heat oil in a shallow frying pan, and cook fishcakes in batches of 4 for approximately 1 minute on each side.   Keep warm in oven until ready to serve.

Serve with Sweet Chilli dipping sauce

Maple Mustard Mini Sausages

This is soooo easy to do and tastes wonderful.   No party no matter how posh is complete without the good old cocktail sausage.    This just gives them a little bit of smoky jazziness.


INGREDIENTS

Maple Syrup
Wholegrain mustard
Cocktail Sausages


METHOD

Mix equal amounts (1 tablespoon will be enough for 500g sausages) maple syrup with mustard in a bowl.

Place sausages on a baking tray

Coat sausages with mixture

Cook sausages as per instructions, ocassionally turning and recoating with the mixture

Serve warm

Mini Poppadom Canapes

These delicious little party nibbles are so quick and easy to rustle up.  The recipe for this isnt really an exact science as how much you need will be dependent on how many guests you have.    As a general rule, use equal amounts of cucumber and tomato and 1/3 of onion.   Its not a good idea to make these in advance as they can go soggy :-(

INGREDIENTS

Bags of Mini Poppadoms
Finely Diced Red Onion
Finely diced and deseeded tomatoes and cucumber
Mango Chutney
Lime Juice
Pinch of Salt
Fresh Coriander leaves


METHOD

Not so much a method as an assembly on this one.

Place onion, tomato and cucumber in a bowl, add a splash of lime juice and some mango chutney (enough to ensure it will stay on the poppadom, but not too sticky)

Place a coriander leaf on each mini poppadom, top with a teaspoon of the salad mixture

Serve

Spiced Party Nuts

Serve these delicious nuts with pre dinner drinks or fill decorative jars and give as gifts!


INGREDIENTS

2 Tbsp Olive Oil  - I used Chilli infused
500g Mixed unsalted nuts
2 tablespoon soft brown sugar
1 teaspoon rock salt
3 rosemary sprigs, finely chopped
1 1/2 tsp Cumin Seeds
1 1/2 tsp Ground Cinnamon
1 tsp Chilli Powder



METHOD

Heat the oil in a wide bottomed pan, add nuts and then the rest of the ingredients

Stir continually until toasted DO NOT LET THEM BURN

Pour out onto greaseproof paper and allow to cool

Serve!

Fondant Peppermint Creams

These are soooo easy to make, and kids love helping too!   

INGREDIENTS

400g Icing Sugar
1 egg white
1 teaspoon lemon juice

Peppermint essence
Green food colouring (not essential)


METHOD

Place egg white in a large bowl and whisk until peaked

Add lemon juice and 1/4 of icing sugar, mix well, add another 1/4 of icing sugar and repeat process until you have a soft pliable dough.

Add peppermint essence and knead thoroughly - i  havent specified how much essence here as all essences have varying strengths, and it is very much a matter of personal taste.   I use about a teaspoon and half.

Divide mixture in half, add green food colouring to half and knead well to mix.

Dust a work surface and rolling pin with icing sugar and roll out fondant, cut shapes with cutters and place on greaseproof paper for approximately 2 hours to dry out

You can coat or drizzle with chocolate at this stage if you wish

Mini Yorkshire Pudding Party Nibbles

Oh my god, these little treasures are so morish, one is never enough.

2 minutes will make them, and you serve them cold so no need to worry about keeping them warm.

INGREDIENTS


Mini Yorkshire Puddings (allow 2 per guest)

Thin Slices of Roast Beef (the kind you buy from the deli counter)

Rocket or Watercress (chopped)

Horseradish sauce or Hoi Sin Sauce

METHOD

Cook Yorkshires according to package, the smaller you can get the better but try to make sure they are deep enough to allow for a decent filling.  Aunt Bessie is my choice.

When cooled, place a small amount of sauce in the bottom, wrap meat and place inside, top with rocket or watercress and add another dollup of sauce on top (i love that word, dollup!,)

Serve.

***Hint, if you feel your yorkshires are a little on the large side, slice the meat into strips so its easier for guests to eat ***

Peppermint Aero Cheesecake

This gorgeous cheesecake is so quick and easy to make.   You can make individual ones in ramekins or small tumblers, or make a square one and cut into bitesize nibbles for your guests.

INGREDIENTS

125g Digestive Biscuits
75g butter

250g Mascarpone cheese
568ml double cream
135g Mint Aero Chocolate (either bars or Aero bubbles)
1/2 tablespoon Mint Essence (or more if you want it really minty)
100g icing sugar

METHOD

Place digestive biscuits in food processor and blitz until breadcrumb like
add butter and blizt until mixed  (no need to melt the butter)

Turn base into a loosebottomed cake tin or place in individual dishes

Chill for 30 mins

Whilst chilling, put cream, mascarpone, icing sugar and mint essence in a bowl and whisk until thick.

Blitz aero in food processor, add to the mix.

Spoon over the base and chill for at least 2 hours/

Drizzle with melted white chocolate or grated Aero.    You could add a splash of green food colouring if you wish,

Caramelised Party Nuts

Oh my god, this recipe is sooooooo delicious, you will need to make double the quantity if you plan on giving any to your guests!  

INGREDIENTS

6 tbsp Cointreau or Grand Marnier (brandy will also work)
140g powdered sugar (icing sugar)
Mixed nuts (such as pecan, brazil, hazelnut and almond)

METHOD

Place all ingredients in a heavy bottomed saucepan and heat over a medium heat until caramelised!   Simples :-)

Place on greaseproof paper until cold, break and serve

*** NOTE...you must stir continuiously, and if icing sugar starts to stick to bottom of saucepan (which it might), transfer to an oven proof dish and place under a low grill, turning evenly to ensure nuts dont burn.   Or use a cooks blowtorch.

Smoked Mackerel Pate (Starter or Party food)

You can make this delicious pate with most smoked fish.   Or indeed with cooked salmon or tuna.   I like to use peppered mackerel for this recipe.  Gives it a kick, but you can use normal.

INGREDIENTS

150G smoked peppered mackerel
50g cream cheese (Philadelphia) 
30ml lemon juice
1/4 teaspoon Cayenne pepper
1 tablespoon Olive oil

METHOD

Remove all skin from fish and place in food processor with cream cheese, lemon juice, & olive oil.

Blitz until smooth

Spoon into individual ramekins (4) or a large dish, sprinkle with cayenne and place covered in fridge for at least 2 hours to chill

Serve with homemade melba toasts or fresh crusty bread

Sticky Oriental Chicken Drumsticks and Wings

This fabulously morish dish is a brilliant for finger buffets.   Cheap and easy to make, it will go down a treat.


Ingredients

8 chicken drumsticks
8 chicken wings
3tbsp runny honey
2tsp Chinese five spice
1tbsp soy sauce
2 garlic cloves, peeled and crushed
5cm piece fresh ginger, peeled and grated
3tbsp orange marmalade
1tsp grated orange zest
1tbsp sesame oil


METHOD

Mix all ingredients except chicken in a bowl.

Slash the chicken drumsticks three or four times each with a knife and place in a bowl with the chicken wings.

Pour marinade over the chicken and leave for at least 2 hours, turning occasionally.

Bake in  fan oven @ 175 for 45 mins to an hour.

Serve warm

Yummy Peppermint & White Chocolate Mousse

This light refreshing mousse is very easy to make and is so delicious.    I have also made it with dark chocolate, but the white chocolate version is much richer.

INGREDIENTS

250g White Chocolate
250ml Double cream
1 egg white
1 teaspoon peppermint essence (or more according to taste)

Chocolate coated mint leaves to decorate.


METHOD

Melt chocolate in a bowl over a saucepan of  simmering water.    When its all melted, allow to cool but not set.

In another bowl, whisk cream, egg whites and peppermint essence until consistancy of a thick cream

Gently fold the cream mixture into the melted cooled chocolate.   Do a taste check and add more essence if required.  I tend to find that some mint essences are stronger than others.

Divide between 6 small glasses (ideally shot glasses)  and allow to chill in fridge for an hour.

Decorate with a small mint leaf on top.   You can use a small amount of the melted white chocolate to coat the leaves and allow to set.

Cheats Tiramisu

Ok, so strictly speaking this isn't a Tiramisu that an Italian Mamma would be overly pleased about, infact I think she may throw her hands in the air and run off screaming obscenities....however, its easy and quick to make and tastes delish!!!!!    

A real Tiramisu calls for Marsala, not that easy to find in Northern Ireland, so I have substituted and use Tia Maria as I find it blends so well with the coffee (obviously) , however you can use sherry or madeira wine if you have any.   

Ingredients

2 Cartons Double Cream (I use Elmlea light) approx 568 ml
250g Mascarpone
1 Packet Boudior Biscuits (Trifle fingers to you and me)
5 tablespoons soft brown sugar
200ml Tia Maria.
200 ml strong black coffee made from 2 tablespoons coffee, 200ml water...then add 100ml from your 200 ml of Tia Maria
2 Teaspoons Cocoa Powder
50g grated dark chocolate


Method....


So simple

Add Tia Maria, cream, sugar, and Mascarpone into a large bowl and whisk intil the consistancy of thick cream.

In a separate flat bowl, make your coffee mixture and soak a finger biscuits at a time for a few seconds (dont let them go soggy and break).

Lay half your finger biscuits in an  oblong  or square dish .

Cover with half the mixture, half the grated chocolate and half the cocoa powder ( i put the cocoa powder though a tea strainer or a sieve to make sure no lumps).

Repeat above, layering the rest of the fingers on top and coat with the remaining cocoa powder and chocolate.

Leave in the fridge overnight or at least 4 hours.  This tends to taste better the next day when the flavours have fused together.    Depending on how big the portions you give are, this will serve up to 10 people

Champagne Ginger Fizz

Well here we are on day 4 and I havent given up yet!  

Todays recipe is so simple.   You only need 2 ingredients, no cooking involved, just open and pour!  

Great wee reception drink for Christmas Day or any festive parties you may be having

Ingredients

1 Jar Stemmed Ginger in Syrup (All supermarkets sell this)
Bottle of Champagne or very very Dry Cava



Place a piece of the ginger in the bottom of a Champage Flute and top with Champagne.    Add 1 teaspoon of syrup from the jar, stir well.

Serve & Enjoy

Margarita Ice Cream

Oh my god, this delectable icecream is strictly adults only.   Its sooooo smooth and creamy and just melts on your tongue.  Delightfully tangy, tis purely a pleasure sensation in your mouth!

Really easy to make, you dont need to do anything with it other than freeze it.  No Churning required!  



INGREDIENTS

500ml Double cream
150g Powdered or Icing sugar
125ml fresh lime juice (i have used bottled before, and it will work just the same)
3 tablespoons Tequila (Tequila, it makes me happy....)
3 tablespoons Triple Sec or Cointreau or other orange flavoured liqueur  (If buying the liqueur for this recipe Triple Sec is almost half the price of a bottle of Cointreau)
Grated zest of 1 lime


METHOD

Place all alcohol and lime juice in a bowl with the powdered sugar and stirr to disolve (it wont fully disolve)
Add cream, whip until thick BUT not stiff
Add grated lime zest
Transfer to airtight container and freeze over night.


Remove from feeezer a few moments before serving in cocktail glasses decorated with a sugar rim, grated lime zest, and if you really like....a cocktail umbrella!

***NOTE...this is a soft set ice cream due to the alcohol ***

* Adapted from Nigella Lawson recipe

Winter Spiced Peaches

Ok, this recipe is not mine....I have blatently "borrowed" it from Queen Nigella, but it is amazingly good!

Very easy to make, goes wonderfully with hot baked ham, pork or serve cold with cold meat selection.

Ingredients

2 x tins of Peach Halves or Slices in SYRUP (not juice)
15ml White wine vinegar
2 cinnamon sticks
4 cm root ginger, peeled and thinly sliced
1/2 teaspoon dried chilli flakes
1/4 teaspoon Salt
1/4 teaspoon Peppercorns (i used pink)
6/8 cloves


Place all ingredients in a saucepan,

Bring to the boil, and simmer for a few minutes

If serving warm, turn of the pan and keep lid on until ready to serve.

If serving cold, place in an airtight container in fridge.

Enjoy

Spiced Apple Cider

Yay, its the 1st of December, so its Christmas party season all the way!

This is my variation on the old favourite Mulled Wine!

Really easy to make & really easy to drink.

Ingredients are very simple

1 Litre dry cider
2 Cinnamon Sticks
3 tablespoons honey (have tried it with copious amounts of sugar and it doesnt have the same sweetening effect of the honey)
1 1/2 teaspoons Allspice (if not available you can use mixed spice but its just not as nice)
Half orange - thinly sliced and studded with some cloves
Half lemon   - as same as orange.

Measure of brandy

Place all ingredients in a saucepan, do not allow to boil.  Simmer for 30 minutes or so.   Remove oranges, lemons and cinnamon sticks, serve!  

The spices will leave a residue at the bottom of the pan, so muslin bags are great if you have them!       And as always, use more or less of whatever tickles your pickle in my recipes! 

Enjoy!!!

Winter Warmer Soup

Hey everyone, am back after a little break!

Although I have called this soup Winter Warmer, it is essentially a soup made from any old vegetables you have in your vegetable drawer!    For this one I have added:-

1 Carrot,
1 Parsnip
1 red pepper
1 green pepper
1 Courgette
1 onion
1 potato
1/2 red chilli
Tin of chopped tomatoes
Chicken Oxo cube.
Salt & Pepper (to taste)

Finely dice all vegetables and place in a saucepan. 
Cover with cold water.
Add tin of tomatoes
Add Chicken oxo cube (or any other stock cube)
Bring to boil
Simmer for approximately 1 hour ( I say approximately, truth is I forgot it was on and went out and when I came home it was cooked to perfection)!

Add Salt & Pepper to taste!

Yummy Mango Chicken

PHOTO TO FOLLOW

This delicious sweet yet piquant dish is so easy to make, and perfect served with fragranced rice, such as Jasmine.

Peppadew peppers are available in jars in most supermarkets.


Ingredients

1 large mango
10  Peppadew peppers  (reserve 3 for garnish)
3 tbsp mango chutney
100g  Greek style yoghurt
2 tsp Chinese five-spice powder
½ lemon, juice only
salt and freshly ground black pepper
4 chicken breasts, skinless and boneless
1 tbsp oil
1 tbsp honey
 Fresh coriander

Method

Peel and dice mango.  Place 3/4 of diced mango along with all other ingredients (except chicken, coriander, honey and oil) and blitz until smooth.

Slice chicken into thin strips.

Add oil to pan and heat, add chicken and honey.  Pan fry until browned and cooked.

Add mango sauce, and heat until sauce has thickened.  

Add remaining mango chunks.

Serve with jasmine rice and garnish with the 3 remaining peppadew peppers (thinly sliced), and some chopped coriander.

Creamy Leek & Potato Soup

Autumn is certainly letting us know its arrived, the wind and the rain are howling round my house this evening. Perfect weather for soup.    This thick creamy soup is delicious served with warm fresh crusty bread and couldnt be simpler to make.  I find that this is nicer made the day before and reheated when required.  Ensure you refrigerate as it contains cream.   I have added bacon for flavour, but its not necessary and can be left out.

Ingredients


4 large potatoes (6 medium ones, 10 small ones...you get the picture), diced
1 pint of chicken or vegetable stock
1 medium onion, chopped finely
4 slices streaky bacon (chopped)

284 ml cream (can use any kind for this as its not used to thicken the soup...whipping is lowest fat)
1 medium leek, chopped finely
Salt & Pepper
Splash of olive oil.

Method

Pour olive oil into saucepan and heat, add bacon and cook until crispy (3 - 4 minutes),

Remove bacon and set aside

Saute onion in bacon juice until soft

Add leeks and saute for 3 minutes

Add potatoes and stock, bring to boil.  Simmer until all ingredients are soft

Blitz with hand blender or in food processor.

Add cream, and crispy bacon

Serve (reheat if necessary)

Belgian Waffle dessert

This is simply heaven on a plate.  And so quick and easy to make.  

Ingredients


Belgian waffles - 1 per person
Fresh strawberries, finely chopped
Best quality vanilla icecream (Carte d'or is amazing)
White chocolate


Heat waffles according to instructions

Heat white chocolate in microwave (check every 10 seconds), until melted.

Remove heated waffles, place strawberries on top.   Place ice cream on top of that (or at side) and drizzle heated white chocolate all over!   

The chocolate will set very quickly with the coolness from the icecream.

Delish!!!

Pineapple Salsa

This salsa epitomises summer for me.   So easy to make and tastes excellent with fish or with a salad or homemade jalapeno burgers.   Tastes better if made early in the day, and eaten later to allow flavours to fuse together.  


Ingredients


Half fresh pineapple (can use tinned if thats all you have, but buy the rings not the chunks)
1 red pepper
1 small red chilli pepper
1 small red onion
handful fresh mint
handful fresh coriander
Juice of 1/2 lime




Dice all ingredients very small except fresh herbs
Chop herbs finely
Place all ingredients a bowl
Add lime juice.


Refrigerate until needed.

Tobacco Onions

These spicy little onions are addictive, and compliment homemade burgers amazingly.  Very simple to make, the hardest part is slicing the onions thin enough.   I use a mandolin - not the musical instrument, the kitchen utensil.


Ingredients


1 onion
Flour, 4 tablespoons
Salt - pinch
Pepper  - pinch
Cayenne Pepper - teaspoon
Paprika - teaspoon
Oil - for cooking


Slice onions as thin as you can...A mandolin is best for this purpose


Place dry ingredients on a plate and coat onions.


Fry in small batches in hot oil for 3 to 4 minutes until deep golden brown.


DO NOT RE FRY TO REHEAT - keep warm in oven if required.

Homemade Jalapeno Burgers

This is one of my favourite meals to cook.    I never ever buy burgers, always make them myself, and this recipe couldnt be easier.


Ingredients


500g leanest mince steak
1 onion
1 Jalapeno chilli (or more if you like it very hot)
5 slices of bread
Salt & Pepper to taste


Place onion and chilli into food processor and finely chop (or if no food processor, chop as finely as you can)


Put bread into food processor and blitz with onion and chilli


Pour into a bowl with the mince meat and mix well.


Divide mixture into 4 rounds, then flatten into pattys


Place in fridge for 30 mins


Cook in oven, turn half way thru to colour on both sides.  Am not giving cooking instructions cos the depth of the burgers and your own oven will determine cooking time. (can be cooked under grill but not on wire as they tend to break up).


I serve these in a bun, with Tobacco Onions and Pineapple Salsa, and a mixed salad.

Scrumdiddlyumptious Creamy Chicken Pasta

Ok, so after 2 amazingly fantastic frozen raspberry Margharitas I am composing this....so forgive any spelling mistakes or completely non sensical instructions!  


Ingredients:-


Pasta (obviously) - any shape, size, colour or flavour!
Chicken fillets (not the kind you fill your wonderbra with)
284ml Single cream (or there abouts)
10 fresh basil leaves
Handful of chives
150ml dry white wine
8 sundried tomatoes - chopped
Salt & fresh ground black pepper to taste






Method


Pan fry chicken with a  little olive oil.


When cooked, drain oil from pan and place in foil to keep warm


Add wine, cream, chives, basil and sundried tommys to pan.  Br.ing to boil, turn heat down and reduce sauce by 1/3


Put pasta on to cook (follow instructions).


When all cooked, serve!  


Enjoy!

Footnote by Janine....AMAZING!  lol

Simple yummy Thai Marinaded Chicken with Satay Sauce

Ok, well am only on day 2 and am finding this a chore already!   So enjoy it while it lasts!   lol


I have tried many many satay sauce recipes and have finally created one that I am happy with (well, happy enough to share it with you)

You can of course, as usual take everything listed below as approximations and can adjust to suit your own taste.

Marinade

1 tablespoon Dark Soy Sauce
1 tablespoon clear runny honey
Splash of tabasco or other hot pepper sauce
1 inch root ginger grated.



Sauce

1 tablespoon Sesame oil
300 ml Coconut Milk
100g Crunchy peanut butter
2 red chilli peppers finely chopped
1 small onion finely chopped
clove garlic, finely grated
1 inch root ginger grated
1 tablespoon dark soy sauce
2 teaspoon brown sugar


Method

Cube 4 skinless chicken breasts (oops, forgot to mention them in the ingredients, aw well...surely the title of the recipe gave it away)

Combine all marinade ingredients in large bowl and coat cubed chicken breasts.  Cover bowl and place in fridge for at least 2 hours.

At least 30 minutes before cooking, soak wooden skewers in water so they dont burn when cooking.

Remove Chicken from fridge and thread onto skewers.  

Place under hot grill or bar b que and cook for approximately 20 minutes (depending on size of cubes) turning frequently.

Heat sesame oil in a saucepan (will heat quicker than most oils), add onion and fry until soft, add garlic, chilli, and ginger and fry for further minute.

Add soy sauce, coconut milk and crunchy peanut butter & sugar.  Whisk together with balloon whisk and heat on low heat for approximately 20 minutes stirring occassionally.

Place chicken on plate with jasmine or other fragrant rice, and place satay sauce in individual dishes or pouring dish.

Yum!!! 

NOTE       Sauce can be prepared in advance then reheated

 

Raspbernut Cheesecake

Ok, so this was meant to be a Raspberry Ruffle Cheesecake.  However after mixing all ingredients, I discovered that I had no Raspberry Ruffles!  (Note to self...check all ingredients present before attempting to create culinary delight)  

Simple; you say...drive to local shop to buy missing RR's.   Ah, a glass of Tesco finest (hmmmm) Pinot Grigio prevented that!   So I improvised, and I have to say...was pretty damn successful!

To be honest, I rarely measure things, so unless it actually comes in the sizes stated below...chances are I am winging it here!

Ingredients:-


200g Chocolate Homewheat biscuits
50g butter
Packet of Cadbury buttons bashed to little pieces with rolling pin (or a flake)*.
1 raspberry jelly
250g Philadelphia or other soft cheese (needs to be full fat, and try to avoid the ones with herbs or garlic...big mistake)
400 Whipping Cream
25g Castor sugar
25g dessicated coconut (the finer the better)...add more coconut if you really really like it!*
Splash pink food colouring (see, winging it!)


Method

Break jelly into cubes, and melt with 100ml boiling water (microwave for 30 seconds should do it)

Place in fridge to cool.

Place biscuits in food processor and blitz until like fine breadcrumbs.   Add butter and blitz again until clumpy or when pressed will stick together, add more butter if required.

Press mixture into a lightly greased 15cm springform cake tin**.   Press down on bottom and up sides.   Set into fridge to set for approximately 30 minutes.

Go have a coffee and read major celebrity gossip magazine***.

Whisk cheese and castor sugar, add coconut, chocolate and food colouring.

In another bowl whip cream until in stiff peaks.

Fold cream into cheese mixture. 

Add jelly, and whist together with balloon whisk.

Pour onto set base

Leave 2 or 3 hours

When ready to eat, remove from tin, place on serving place, slice and enjoy.

*            To eliminate faffing about with coconut and chocolate, buy Raspberry Ruffles.  Chop into required size and add to cheese mixture.  4 little bars should be enough.

**          Use a wider tin for a more shallow cheesecake

***         Can thoroughly recommend Heat magazine!