August 14, 2020 / Lyn Jones / 0 Comments
serves 4
1.25kg chicken pieces (I used Marylands)
1c fresh coconut }
1c boiling water } or 1 can lite coconut milk
1/2 tsp ground turmeric
1 tsp salt
1 tsp ground ginger
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 Tab peanut butter (I used smooth)
1 Tab ground coriander
1 Tab water
2 medium onions – finely-chopped
2 cloves garlic – crushed
2 Tabs oil
1/2 tsp grated lemon rind
NOTE – There is an hour of marination so start this earlier than usual
To make coconut cream – Pour boiling water over the coconut, let stand 15 mins. Strain through a fine strainer, pushing with a spoon to extract maximum flavour from coconut. Retain coconut liquid, discard coconut.
Combine turmeric, salt, ginger, black pepper, cayenne, peanut butter and coriander with the Tab water. Mix to a fine paste (I used big metal bowl and metal tablespoon).
Saute onions and garlic in hot oil for 2 minutes. Add the PB paste, saute further 2 minutes..
Remove from heat, ALLOW TO COOL (I forgot this). Rub chicken pieces well with this mixture, let stand in covered bowl (in fridge) for 1 hour to allow chicken to absorb flavours.
Combine the coconut liquid and lemon rind in a large saucepan. Bring to boil, add chicken pieces with any remaining paste, reduce heat, cover and simmer 35 minutes or until chicken is tender.
Remove chicken pieces from pan, brown lightly under hot griller, basting with sauce from the pan (I did none of this. Instead I just shook the saucepan occasionally.). Spoon any of the remaining sauce over the chicken pieces before serving.
July 11, 2020 / Lyn Jones / 0 Comments
https://www.gonaturalfoods.com.au/lentil-teff-fritters/
what you need
1.5 Tab olive oil
1 small brown onion
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 cup red lentils
650ml vegetable broth (I used Nutra Organics Vegetable Broth)
2 eggs, separated
1/2 cup brown teff flour ( I used Outback Harvest Brown Teff Flour)
zest of 1 lemon or 2 limes
sea salt & ground black pepper, to taste
2 Tab olive oil
what to do
Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until transparent, about 6 minutes. Stir in spices and fry until fragrant (30 – 60 seconds).
Add lentils and vegetable broth to the spice mix, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Stir regularly to ensure lentils don’t stick to the bottom of pan. Transfer to a bowl to cool.
Once cooled, stir egg yolks into lentils, then stir in teff flour, lemon or lime zest and season to taste.
Whisk egg whites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.
Preheat oven to 180C if you want to keep earlier cooked batches warm.
Heat 2 Tabs oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes).
Drain on paper towels and keep warm in oven while you cook remaining fritters.
Serve hot with mint yoghurt (see quick recipe in notes), hummus and lemon or lime halves.
Makes 14 – 20 depending on desired size of fritter.
notes
For mint yoghurt dressing, whisk together in a small bowl : 1/2 cup natural or coconut yoghurt, 1/4 cup roughly chopped mint leaves, 1 tsp chopped garlic or Kehoe’s Fermented Garlic, 1 Tab lemon juice, salt & pepper.