Beer Butt Chicken

Here is a tasty and fun way to BBQ a chicken!

Purchase one large free range chicken....

this is the stand you can purchase from Bunnings for about $9.95 or if you are clever, create one of your own.  Some people just use the beer can and not have this extra 'stand'.

prepare the chicken, by removing 'the bits' you don't want.  Add any seasonings you like with some olive oil and rub all over.

take one can of beer and pour (or drink) about 1/2 cup from it. Then to the can add about a tablespoon of the seasoning that you have rubbed over the chicken.  Might be curry powder, Moroccan seasoning, or anything else you like to have with chicken.

Place the beer can in the stand, or if not using the stand, place it in a baking dish.

Place the chicken over the can - gently - and wriggle its butt to fit over the beer can firmly.

now place the chicken, the beer can, the stand in a baking dish in the oven or covered BBQ.

I also place foil over the baking tray as I never like cleaning these afterwards!!  Water in the base also helps the pan from 'baking' dry.

Add the vegetables you want.

Depending on the size of the chicken, it will take at least an hour, sometimes two hours with the large chicken.

once it is cooked and ready, place it on a tray or large plate and VERY CAREFULLY lift it off the beer can.

Remember this will be VERY HOT.

it is now ready to serve with salad, vegetables etc.

If you do not drink beer due to the taste, you will not be able to taste the 'beer' in this recipe. However if you do not drink beer due to other reasons, this can be done with apple cider or other drinks too.

It certainly is a very moist and tasty chicken.

this will be a tasty fun BBQ!!

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Tasty Rhubarb Relish

Found a recipe for Rhubarb Relish this morning and then altered it to suit!

It is delicious!

Two onions chopped finely

500 grams chopped rhubarb

150 ml of brown vinegar (I used white wine vinegar)

6 level teaspoons of curry powder

2 level teaspoons of Moroccan seasoning

1 teaspoon grated ginger

1 teaspoon of turmeric

1 teaspoon salt

1/4 teaspoon pepper

2 cups sugar

Put all ingredients in a large saucepan on the stove top. Boil gently and stir for 30 minutes.  Bottle, refrigerate and enjoy!

This makes enough to fill two medium sized pasta sauce bottles.

I actually slightly cooked the chopped onions in a spoonful of butter first, then added the curry and other seasonings and stirred for about 5 mins.

Then added everything else and cooked on a low heat, stirring on and off for about 30 mins before placing in pre boiled jars.

serve this tasty relish on burgers, grilled chicken, cheese sandwich, BBQ'd fish and anything else you can think of!!

it was Tasty Fun to make and am sure you will enjoy it too!!



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The Tai Tai High Tea

While living in Singapore I often heard the term Tai Tai in relation to the "Expat Ladies". The tai tais being equivalent to “ladies who lunch.” In other words, a tai tai is a woman who is married to a wealthy man, loves to shop, has the manicure and pedicure each week, and often goes to spas ..... and a tai-tai always sleeps until at least 9:00 am.

But not all "expat ladies" in Singapore like being labeled with the term Tai Tai. Some feel it demeaning yet others just think of it as an endearment. Most just laugh it off if someone made a comment about us heading off for lunch with friends by saying "ah ha the Tai Tai ladies are going to lunch eh?"

Tai Tai was a term used in Chinese circles for supreme wife (implying situation where a man is  wealthy enough to have several "wives')  but no longer strictly interpreted.  

Term now applies to citizens of the world with an Asian viewpoint  who have "bounds of time and money".   A Tai Tai is a privileged lady of means and the term implies respect.
Awhile back I decided to host an afternoon tea at my home to "welcome spring". I intended to serve delicious cakes and slices on a well set table complete with cake servers, tiny cake forks, a three tier cake stand etc. On mentioning this to a friend from Singapore she made comment about it being a Tai Tai High Tea, hence the title of the blog but not referring in anyway to these lovely ladies and our afternoon tea to welcome spring. 

The ladies that came  - all 17 of them - are from the area where I live. Over the short time of living here I have come to respect these women and to enjoy their company. So yesterday I got to know them a little more in a relaxed atmosphere, over cups of tea, plates of cake and a glass of home made baileys!
 
the following are a few images are of our afternoon tea:

I had asked them to not bring anything, just themselves so they could enjoy the day without having to fuss with baking something. But a couple still came along with a plate of goodies, another with a box of chocolates and another with a bunch of daffodils. We even received a beautiful Daphne plant complete with card that said 'Welcome to Ballan, John and Leone'

we are overwhelmed with the generosity of these ladies.

I had a great day and certainly enjoyed the company of these lovely ladies and hope to host a similar afternoon perhaps to welcome 'summertime'!


so our little tai tai high tea is a little tongue in cheek but was a lot of tasty fun!!





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tasty & zesty lemon curd!

(above) my first jar of Lemon Curd - recipe below.

Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry.

Specific types of fruit curd are named after the central curd in them - for example, that made with lemons is known as "lemon curd". The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter.

In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.

Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.

Modern commercially made curds are still a popular spread for bread, scones, toast, waffles, crumpets, pancakes, or muffins.

They can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, or lemon meringue cupcakes as seen below:

Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.

Other flavor variations also exist using citrus fruits such as limes and tangerines, passion fruit, mangoes and berries such as cranberries or blackberries. Hundreds of commercial variations are sold globally.

most of the above information is from Wikipedia.

RECIPE

2 eggs plus 2 egg yolks

3/4 cup (165g) caster sugar

1/3 cup (80g) chilled unsalted butter

zest and juice of two lemons

see method below:

hint:
when grating lemons, place some cling wrap against the inside of the grater (or under) to capture the zest .

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. 

 Add the butter, lemon juice and zest and continuously whisk until thickened......

Strain through a sieve into a sterilized jar. Lemon curd keeps covered, in the fridge for two weeks.

 

the above took nearly an hour to prepare the ingredients, whisk and sieve .... a lot of work for just one jar of curd, but so worth it. The taste is tangy and delicious!

HINT:

The above states to use two whole eggs plus two egg yolks. I used the extra two egg whites left over to make a few macaroons.


HINT:

In the above recipe I used 3 small lemons and one medium to make the curd, but I did not throw away the left over lemon skin and pulp, I placed them in a saucepan along with some vanilla essence, cinnamon and a chopped orange and placed them on the stove using low heat to use as an Air Freshener for the day. 

It did make the house smell nice!

see below:

Hope you enjoy this tasty lemon curd as well as the spicy smelling 'air freshener'!



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easy chicken broth.

Yesterday was cold and wet, with the top temperature barely hitting 17 deg ...... it seemed like a good day to do some cooking and or baking.

 So made a chicken broth, complete with onions, garlic, chicken, carrot, some lime and chilli and plenty of greens ....

all I did was brown a couple of sliced onions, garlic and chopped carrots. Then a couple of litres of chicken stock and some chopped left over chicken pieces if you have any.  Add some spinach (though you can use a block or two of the frozen spinach) and a bunch or two of washed, chopped Bok Choy or any other green.

Let simmer for 20 mins.

It is then ready to eat with some crusty bread!

You can even leave it till the next day to reheat and have for lunch.

Maybe even add a few rice noodles before serving.


enjoy this tasty soup at any time.

Tasty Fun with the Tagine!

A few people have asked about my tagine, what I cook in it, how I use it and do I have any recipes.  We have eaten tajine cooked foods many times, but it was not until we were in Morocco last year, eating from a tajine at an outside cafe,  that I decided to actually purchase one as soon as I moved back to Australia.

 

I was lucky enough to find one on 'special' at Harris Scarfe for $39.00 AUD that was marked down from the original price of $169.00 AUD ..... I doubt I would have paid the full price for it, but it has been a great investment at just $39.00!

Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook - the pot does it all!

So I spent a little time today gathering information about the humble tajine to share with you.

First of all,  What is a tagine?

The word tagine - or tajine - refers to both the conical-shaped dish and the food that's cooked inside it, which is usually a blend of delicious sweet and savoury flavours. Traditionally the ingredients were packed into the pot, the lid was popped on tight, then it was cooked slowly over a smouldering charcoal fire. At home it's cooked slowly in the oven or on the stovetop.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot.

Some tagines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Traditionally, tagines are made from earthenware, but these require special care, so for convenience many cooks prefer tagines made from metal or flameproof glazed ceramic. Just thinking of Moroccan food immediately conjures thoughts of spicy, slow-cooked meat dishes cooked gently in one magical pot: a tagine.

The cooking principles are ...

The conical shaped lid helps preserves the moisture in the food as the steam condenses on the inside of the lid.  The shape of the lid also creates circulation within the dish, infusing the food with spices and flavours.

The low indirect heat produces a rich, aromatic flavour as the food can slowly simmer for hours and the resulting meat becomes meltingly tender.

there are serving tagines.....

these Moroccan tagines are often highly coloured and patterned and are not suitable for cooking and are not dishwasher safe.

and there are cooking tagines......

Traditional Moroccan tagines: These are made in Morocco of glazed terracotta and ideally require seasoning before use.  They can be used in the oven and over a low gas flame preferably with a heat diffuser.  These are not dishwasher safe, please wash by hand in warm soapy water.

Other cooking tagines: There are a selection of ceramic tagines of colours and patterns which can be purchased.  These are fully glazed and usually do not require seasoning before first use.  They can be used in the oven but not on the stove top and are dishwasher safe.

then there are the newer metal ones .....

A traditionalist would be horrified to know people actually use the metal tagines! But to be fair I think anything that makes life easier is OK by me. Mine is metal and I am extremely happy with it.  I leave it sitting on the stove top all the time, it is never stored away. By having it on the stove top it is convenient and it allows me to use it at anytime.

see image below where it takes 'pride of place' in my kitchen ..

My tagine did not need to be 'seasoned', all it needed was a wash in warm soapy water and it could be used immediately.

This one cannot be used in the oven nor can it be washed in the dish washer.

I use this on a VERY LOW HEAT on the stove top.

Please don't be frightened or worried about using a tagine, once you have one you will never be without it. You must choose the one that suits you best. Be it ceramic, metal or clay ..... if you purchase a clay or ceramic tagine, do take the time to learn what you need to do to season it. Time well spent at first will help further down the track.

But cooking in a tagine is simple and easy.

Do not get too concerned about finding the right recipes. Many recipes can be adapted for the tagine..... main thing to remember is keep the heat low and use very little liquid.

Actually I haven't used recipes when cooking in this tagine.

The beauty of the tagine is that it's a great serving dish, too. Just remember the base is hot so protect your table.

One time I had a couple of lamb chops, so placed them in the centre and added quartered potatoe's and carrots around the chops, half a chopped onion and a large amount of varied spices. Then a half cup of tomato based pasta sauce over the top, popped the lid on, left it for about an hour and it was ready. It was that easy.

 

Same thing another time, but added diced steak, extra vegetables and half a cup of beef stock.  Then served it with steamed rice.

another one is to cover the base with a very thin layer of olive oil, then lay one sliced onion, about 4 cloves garlic chopped, a couple of carrots - large slices - then plop a couple of pieces of chicken in the middle. Chop about 4 potatoes into quarters (depending on size) lay them around the edge.

Now you can do what you like. I usually put into a small jug about 1/4 cup water, add chopped coriander, paprika, cummin, and a teaspoon or more of any of the middle eastern spices, tumeric etc; whatever takes your fancy. Then pour over the top of the chicken and vegetables. Put lid back on and LEAVE IT ALONE!

VERY LOW heat ...... about one and a half hours.

even easier, just last week, had one large chicken breast, so diced that and added vegetables, spices and towards the end a few fresh herbs. It was delicious.

another plus?

the absolutely deliciously warm smells coming from the kitchen is enough to make anyone hungry.

If you want some roast vegetables to serve with dinner but don't want to turn the oven on - quarter 3 or 4 potatoes, sweet potatoes or even some small pieces of pumpkin. Add a very small amount of olive oil in the bottom of the tagine, throw in the vegetables and sprinkle with any seasoning you may like - including salt - and pop the lid on. Watch the heat though and check after about 5 minutes as it won't take too long to 'roast' these vegetables. Stir them around to brown all sides and they should be ready in about 15 minutes. Depending on the size of each piece. These 'roast vegetables' are very tasty indeed.

A tagine full of yummy vegetables is another dish altogether, just add whatever you want to. Fill the tagine with potatoes, pumpkin, carrots, onions, beans etc then half a cup of chicken stock. Add some seasoning and these vegetables will be the yummiest you have ever had. Everyone will want extra vegetables now. Can't be any quicker and easier than that!

If you have unexpected guests, grab a chicken breast out of the refrigerator and dice it. Place it in a bowl with any seasoning you like. (I use a lot of the Middle Eastern or Moroccan seasonings) you can add turmeric, coriander, garum marsala or anything else that makes it nice and tasty. Leave it marinade for at least 15 mins (longer if possible) and then add a little oil to the tagine and cook the chicken pieces, keep turning them so they don't burn. They will be ready in about 5 minutes.
Serve on a plate (don't forget the toothpicks) with other appetizers plus a nice glass of wine. Your guests will be impressed!

 

Be adventurous with your tagine
your guests will be happy
your partner will be happy 

your family will be happy
your tummy will be happy

and you will be happy with the results too!

it's all about
Tasty Fun with the Tagine!

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