CURRIED CHICKEN MUFFINS (

January 22, 2024 / Lyn Jones / 0 Comments

A wonderful recipe from Burke’s Backyard. Curried Chicken Muffins – tastes good in lunch boxes or picnic. “The muffins’ taste was quite unusual but very yummy”. “These are sooo delicious!”
– makes 12

Ingredients:
2 Tablespoons vegetable oil
3 medium onions, thickly sliced (I used only 2 onions and I think it was quite enough!)
3 chicken thigh fillets, chopped (200 grams)
2 tablespoons curry paste (I use Vindaloo) – try tandoori curry powder instead of paste
1 cup natural yoghurt
2.25 cups SR
.5 cup vegetable oil, extra
2 eggs, lightly beaten
2 tablespoons lemon juice
2 tablespoons fresh coriander leaves, chopped (cilantro) – more if liked
1 scant tsp of salt (opt)

  • Preheat oven to 190 C (FF?). Grease a 12 hole muffin tin with butter and oil. (Make sure to grease the top of the tin well so any mix won’t stick as they rise).
  • Heat oil in a pan and cook the onion rings over a medium heat, stirring often. Cook but DON’T brown them: adding a splash of water helps (you want them to stay white looking for effect – so they say). Takes 5-10 minutes.
  • Put the onions aside. 3/4 will be used for presentation, chop the other 1/4.
  • Heat the pan again and add a little bit of oil and the chicken.
  • Stir until it begins to turn white and then add the curry paste. Cook slightly, adding a splash of water to speed up the process.
  • Cook for a further minute then remove from the heat and stir in the yoghurt. Let it cool slightly.
  • Sift flour into a large bowl from a good height to aerate it well.
  • Add the chopped onions, lemon juice, eggs, vegetable oil, cooled curried chicken and chopped coriander and mix well.
  • Spoon mixture into the greased muffin tin and push the onion rigs on top by gently pressing in.
  • Bake in preheated oven for 15-20 minutes until risen and golden. Allow to cool completely.

 

Yummy Toasted Oats with summer fruits

June 3, 2017 / Lyn Jones / 0 Comments

1 serve

Ingredients
1 handful of porridge oats
1 level tsp fennel seeds
1 heaped tsp coconut flakes
2 heaped tbs natural yoghurt
1 small handful of blueberries
small ripe mango
a banana
a lime
optional: rose water
optional: manuka honey

1. Put the oats into a small frying pan on a medium heat with the fennel seeds and coconut and toast until lightly golden and smelling delicious, tossing regularly.
Tip into your bowl and spoon the yoghurt on top.

2. Return the pan to the heat. Place the blueberries in with a good splash of water and a few drips of rose water (if using), which will add an incredible perfumed flavour. Simply boil for a couple of minutes until the berries burst and you have a loose sauce, then spoon over the yoghurt.

3. Slice one of the cheeks off the mango and cut a criss-cross pattern into the flesh, making sure you don’t go all the way through, then turn it inside out so all the pieces pop up into a mango hedgehog (keep the rest of the mango for another day).

4. Peel and slice the banana, then dress both mango and banana with a squeeze of lime juice.

5. Add to your bowl and tuck right in. Great as it is, or if you like you can drizzle 1 teaspoon of honey over the top before serving.

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