Spicey Twicey cooked chicken

This is twice cooked chicken and it is to die for!

8-10 chicken drumsticks cooked in the slow cooker for the day. You don’t need to add any water, just season well with salt and some pepper, I have used herbamare.

When done take the chicken out and take all the meat off and shred with your fingers. Put all the juice at the bottom of your slow cooker in a cup, you will be using this. Keep the bones to make bone broth. I have a stash of bones in the freezer with other chicken bones and vege scraps, make when you have lots!

Spice mix 

Blend up until fine 1 tbsp turmeric, 1 tbsp of ginger, 2 cloves of garlic. No need to take the skin off the turmeric and ginger. Skin the garlic though. Plus 1 tsp ground coriander seeds, ½ tsp ground cumin seeds and 1 tsp smoked paprika.

 In a large pan heat a really good splash of the oil of your choice, at least 2 tbsp. Put in your spice mix and cook for 30 seconds until fragrant. Add in your shredded chicken, stir in to coat the chicken, then add the leftover juice you set aside. Simmer for about 10 minutes or until the liquid has evaporated.

There you have twice cooked chicken to use for salads, on top of some rice with yoghurt sauce, burritos, pizzas etc….

I have made a kick ass salad with it using fried haloumi, cos  lettuce, shredded cabbage, grated carrot, diced capsicum and cucumber, fermented broccoli and homemade red cabbage sauerkraut.

Slow cooked honey mustard chicken

1.2 kg chicken lovely legs,

1 onion, chopped

3 cloves garlic, chopped

1 heaped tbsp wholegrain mustard

1 tbsp dijon mustard

1 tbsp honey

1 ½ cups pure cream

4 carrots in big chunks

Salt

Chuck it all in the slow cooker on low. This took my slow cooker 6 hours. I then took the chicken and

carrot out put in an ovenproof dish and kept in the oven at 100c to keep warm. Into the slow cooker went 1 ½ cups rice and an extra 200ml water. Put on high for an hour. To make this quicker just pour your liquid (you need about 3 cups of liquid) and rice in a pot with some salt and simmer for 10 minutes or until your rice is cooked.

Vanilla and passionfruit yoghurt pannacotta

Ways to use my great lakes gelatine is always good

Pannacotta is just a fancy name for a creamy jelly, but creamy jelly doesnt sound as posh..lol!

Pannacotta actually comes from the Italian language meaning" cooked cream"

Originally it was made using eggwhite and you would have cooked it "bain marie" style but the version of using gelatine is pretty popular too, and it is very easy to make.

This you can make in many different ways, as long as you have 750ml liquid you can do almond milk/coconut cream, or jelly using fruit purees/juice, any ratio of cream/milk/yoghurt, you can leave the yoghurt out if you wanted. You can use mango, berries instead of passionfruit or you can leave out completely.

This is how I make it

Ingredients

250ml pure cream

250ml whole milk

2 tbsp honey or maple

2 tsp vanilla paste- you can add more if you want

4 passion fruit, strained, you just have the juice, I don’t like the pips- you could leave them in though.

Method

Put all this in a measuring jug and then add enough natural yoghurt to make the amount up to 750 ml. Take out half a cup of this mix and put in a small pot and sprinkle over 1 ½ tbsp. of gelatine. Leave for a couple of minutes until firm, and then heat gently while whisking, when its liquid again and smooth add to your cream mix, whisk well and then pour into 6 x 125ml dariole moulds. You can just pour it all in a bowl or container if you wanted to make a big one. Put in the fridge to set. Serve with coulis if desired.

Too easy!

 

Egg free chocolate cake

This is gluten/egg/dairy free, can be nut and grain free dependant on what flour/milk you use.

You can use butter or coconut oil in place of the olive oil if you want. Don’t use extra virgin oil the taste will be too strong and will ruin your cake. You can use coconut, oat, almond or rice milk depending on your intolerance

Ingredients

2 cups of gluten free flour- whatever blend you use

1 ¼ cups water

¼ cup of cacao powder

½ cup of panella or rapadura sugar

1 tsp baking soda

1 tsp baking powder

100ml light olive oil

2 tsp vanilla extract

1 tsp apple cider vinegar

Method

Preheat oven to 180 c

Line a 20 x 20cm cake tin with baking paper

Mix all ingredients together and pour into you tin. Bake for 20 minutes, or until skewer comes out clean. When cold ice and cut into squares. You can leave the icing if you prefer

Icing

In a small glass bowl over a pot of simmering water add 125g dark chocolate of your choice, (whichever one you tolerate) ¼ cup of the milk of your choice and 2 tbsp light olive oil. Melt together and then whisk. 

Apricot anzac squares

Makes 16 squares

Would be great warmed up for breakfast with some yoghurt and berries, or in a lunch box.

Variations swap the apricots for dried berries/sultanas, sprinkle with chocolate chips

Ingredients

1 ½ cups of desiccated coconut

1 ½ cups of rolled oats

1 tsp baking powder

2 eggs

1 cup approx(140g) of dried turkish apricots, finely diced

100g butter or coconut oil

¼ cup of honey

Method

Preheat oven to 180c

Line a 20 x 20cm cake tin with baking paper

Melt butter and honey together. Add butter mix to all the other ingredients and mix until well combined. Press firmly into your tin and bake for 12-15 minutes, should be golden brown on top. When cool cut into squares, Store in an airtight container.