Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Fruit”

Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn

Ingredients:

4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges

Method:

Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.

 

 

Bon Appetit!  🙂

Sicilian Style Curly Fettuccini

I found this recipe on a Jamie Oliver Youtube channel – he cooked it on camera and I was salivating just watching him eat it.  It is so very simple but so tasty – it’s actually surprising how delicious it is considering there are few ingredients…

The crunch of the pinenuts and the sweetness of the raisins contrast wonderfully with the tang of the garlic and anchovies.  Curly fettuccini is another lovely discovery.  The sauce clings to the beautifully textured ribbons of pasta…  Jamie’s recipe called the breadcrumbs Pangrattato but his version didn’t have oil or garlic included.  They were just dry crumbs so I did the same but used panko crumbs.  The result is a lovely crispy crunch added to your pasta.  We added some parmesan to the top but it is optional…

Sicilian pasta

Ingredients:

3 tablespoons olive oil

3 cloves garlic, finely sliced

50 g anchovies (small tin or jar), finely chopped

1 small tub tomato paste (about 3 tablespoons)

Water

1 tablespoon pinenuts

1 tablespoon raisins

1 teaspoon sugar

pepper to taste

½ cup breadcrumbs

Freshly grated parmesan cheese (optional)

Curly fettuccini

 

Method:

Gently fry the garlic and anchovies in the oil until the anchovies break down

Stir in the tomato paste and a little water to soften the sauce

Throw in a handful of pinenuts and raisins

Add sugar and pepper to taste

In the meantime cook some curly fettuccini until al dente

Add a ladle of the pasta water to the sauce if too thick

In a dry pan, toast the breadcrumbs until golden brown

Toss the sauce through the drained pasta

Serve topped with a generous sprinkling of breadcrumbs

Add some parmesan cheese if required

 

Bon Appetit!  🙂

 

 

Old Fashioned Apricot Chicken

The internet has recently exploded with what I call retro food recipes…  All those daggy recipes your mum used to make in the 60’s and 70’s have had a renaissance and one of the tastiest was Apricot Chicken.  This combination of packet French onion soup and apricot nectar was on everyone’s table at one time or another in our youth.  Sadly neglected, it has made a come back!

This is my version and it is quick, easy and utterly delicious.  I make a large amount as it freezes well.  The recipe below will feed eight people.

Apricot Chicken

 

Ingredients:

12 chicken thighs (about 2 kg)

1 cup cornflour to coat the chicken pieces

Couple of tablespoons olive oil

6 spring onions chopped

1 large can apricot halves

1 large tin (800 ml) apricot nectar

2 packets of reduced-salt French Onion Soup

3 tablespoons honey

1 cup of water

Salt & pepper

Method:

Put cornflour in a large plastic bag and season with salt & pepper

Trim the thighs and cut each one in half

Put the chicken thighs in the plastic bag, seal tightly and shake to evenly coat the pieces – you may have to do this in batches…

Heat the olive oil in a large frypan and quickly sear the chicken pieces in batches until coloured

Remove and drain on paper towels

In the same pan, add the apricot nectar, French onion soup and honey and bring to a simmer stirring constantly.

When thickened add the water

Drain the apricot halves

In a large casserole dish or Dutch oven, place a layer of the chicken thighs interspersed with the apricot halves

Sprinkle some spring onions over the top

Repeat this in layers until all the chicken, apricots and spring onions are used up

Pour over the hot sauce and cover tightly with a lid

Bake in a 180c oven for 45 minutes to an hour or until the chicken is tender

Give a stir a couple of times during the cooking and add more water if sauce is too thick

Serve with steamed rice or mashed potatoes and a green vegetable

 

Bon Appetit!  🙂

Rocket, Pear & Toasted Pine Nut Salad

Here’s another very attractive salad sent to me to try by my husbands favourite colleague…

Now, said husband “hates salad” and “doesn’t like the taste of rocket” and kept reminding me in a peevish manner all day that he probably wouldn’t eat it as he…. etc… etc…

Deciding to ignore him as I a: love salad and b: love rocket,  I made it anyway and surprise, surprise he actually ate two helpings!

It is delicious and so refreshing.  The crunch of the pine nuts and the sweetness of the pear – it’s definitely on our menu from now on…   The Praise brand Honey & Dijon Dressing is available at any supermarket and makes putting this salad together a breeze…  Thanks Belinda!

Rocket and pear salad

Ingredients:

1 box or pack of baby rocket leaves

2 tablespoons toasted pine nuts

2 tablespoons of Praise Honey & Dijon Dressing

1 perfect pear cut into quarters and thinly sliced

Good handful of shaved parmesan cheese

Salt & Pepper to season

Method:

Gently brown the pine nuts in a non-stick pan until golden and toasted

Toss together with all other ingredients

Season to taste

Serve with additional parmesan shavings on top

 

Bon Appetit!  🙂

 

 

Luscious Lemon Chicken

Who remembers the delicious tang of old fashioned Lemon Chicken we used to always get at the local Chinese Restaurant?  If you do then this dish is for you.  This recipe was given to my husband by a colleague who downloaded it from the Best Recipes website and I have tweaked it slightly to suit our tastes.  It’s very quick and easy – the longest part was squeezing the lemons…

We always prefer chicken thighs to breast as it is much more delicious and juicy and is almost impossible to overcook.  I also doubled the quantity of lemon juice as my husband wanted a big bang of lemon not just a hint!  The recipe amount is as shown below – I used the juice of 4 lemons so it was quite strong…

We very rarely fry food but the trick with Lemon Chicken is to achieve the crispiest chicken possible and the only way to do this is to deep fry.  I always use fresh Canola oil and drain the peices thoroughly on paper towel and the result is worth the pangs of guilt which only last until you put the first morsel in your mouth!

You can also substitute oranges for lemons if you want to try Orange Chicken – hmmm that’s next on my list… Enjoy…

Lemon Chicken

 

Ingredients:

Marinade:

1 teaspoon grated root ginger

3 teaspoons white wine

1 teaspoon salt

½ teaspoon ground pepper

Lemon Sauce:

90 ml lemon juice (about 2 large lemons)

200 ml chicken stock

2 teaspoons white wine vinegar

90 grams caster sugar

5 teaspoons cornflour

1 lemon thinly sliced

Chicken:

6 chicken thighs

2 eggs, lightly beaten

Cornflour to coat – about a cup

2 cups canola oil

Method:

Combine all the marinade ingredients in a bowl and add the chicken

Make sure all of the chicken thighs are coated then cover and marinate for a couple of hours

Make the sauce by combing all the sauce ingredients, except the sliced lemon, in a pot and bring to boil

Turn down to a simmer and keep stirring until the sauce thickens and becomes clear. Remove from heat and set aside

In the meantime, dip the chicken pieces in beaten egg and coat thoroughly and evenly in cornflour

Fry in medium-hot oil until golden brown and crispy, about 6-8 minutes

Remove and drain on kitchen paper towels then slice each thigh into 4 pieces

Add the thinly sliced lemon to the sauce and reheat, stirring occasionally

Serve the chicken on a bed of steamed rice topped with the lemon slices and the piping hot sauce

 

Bon Appetit!  🙂

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