Cheese and Chorizo Puffs

These little Brazilian breads are an absolute delight and so easy to make.

The batter also keeps for a couple of days on the fridge so you can make them fresh as you need them.

Makes 60-70 mini muffin sized puffs.

Ingredients

100g chorizo

170g cheddar, finely grated

350g tapioca flour

350mls milk

150mls oil

2 eggs

Method

Cook the chorizo over a high heat until crispy, use a slotted spoon to remove from the pan and place on some kitchen paper to remove excess fat. Allow to cool completely.

Grease 3 x 24 mini muffin tins if you are using all of the batter.

Preheat the oven to 200 degrees Centigrade.

Once the chorizo is cool, place in a food processor and pulse until it creates a chorizo crumb.

Now add all of the other ingredients and whizz to form a batter.

Pour the batter into the prepared tins, no more than two thirds full.

Place the trays in the oven and bake for 15-20 minutes.

Advertisements

Warm Rice Salad

As we roll through summer here in Western Australia salad becomes my go to veg option and now with the boys being teenagers, I need to bulk out the salads more to fill them up!

Serves 6-8.

Ingredients

200g basmati rice

375mls water

120g iceberg lettuce, finely shredded

100g cucumber, finely sliced lengthwise, I use a potato peeler

4 large spring onions, sliced at an angle

80g fresh coriander/cilantro, roughly chopped

6 dried figs, chopped into 4-6 pieces each

1 red chilli, deseeded and sliced

80g shelled pistachios

25mls lime juice

25mls olive oil

1/4 teaspoon sumac

Salt and pepper

Method

Wash the rice, pour it into a pan with a tight fitting lid, add the water and cover. Bring the rice up to the boil and then simmer, covered for 12minutes. Turn the heat off and let the rice sit for 10minutes. Do not take the lid off during the cooking and sitting period!

Allow the rice to cool a little.

Heat a dry frying pan over medium heat and add the pistachios.

Dry roast for 3 minutes and then tip the nuts onto a chopping board.

Once the nuts are cool enough to handle, roughly chop.

Combine the lime juice, oil, sumac, salt and pepper, check the seasoning.

Fork through the rice and tip into a large bowl, add the vegetables, fruit and nuts, stir well, finally pour in the dressing and stir again before serving.

I sometimes keep a few pistachios back to throw on top at the end.

Creamy Chicken With Fresh Peaches

It’s peach season in Western Australia and these beauties are from the Perth Hills, near where I live.

Don’t be tempted to put the peaches into the sauce for longer, they are just warmed through or they go to mush!

If you want make this ahead of time cook up to the stage of the cream thickening and then turn the heat off.

Once you are ready to eat, bring up to a gently simmer, add an extra 100mls cream, simmer gently until heated through and then continue as below.

Serves 4-6.

Ingredients

40g butter

40mls olive oil

6 chicken thighs, bone in skin on

1 brown onion, finely diced

4 garlic cloves, sliced

400mls cream

300mls chicken stock or water

3-4 large peaches, skinned, stoned and diced

1-2 tablespoons freshly chopped parsley

Method

In a large frying pan with a lid, heat the butter and oil over a medium to high heat.

Season the chicken on both sides with salt and pepper.

Once the fat is hot, add the chicken, skin side down. Cook for 4-5 minutes until the skin is crisp.

Turn the chicken and again cook for 4-5 minutes.

Remove the chicken and set aside. Drain most of the fat out of the pan, leave a couple of teaspoons worth in the pan.

Heat the pan over a medium heat and add the onion, cook until soft, scraping the dark bits off the bottom of the pan as you go.

Add the garlic and cook for 1 minute.

Return the chicken to the pan, turn a few times in the onion mixture.

Turn the chicken skin side up.

Pour in the cream and stock, bring to a gently simmer, cover and simmer for 30minutes.

Check that the chicken is cooked through and the sauce has thickened. If the sauce is still a little runny, remove the lid and simmer uncovered.

Stir in the peaches, just heat them a little, sprinkle over the parsley and serve.

Smashed Potatoes With Jalapeño Chilli

I like having more of a gutsy potato dish when we are having a gently seasoned meat or veggie dish.

These potatoes aren’t too spicy and make a nice change from a plain spud.

Serves 6.

Ingredients

40g butter

30mls olive oil

1kg baby potatoes, cooked

2 jalapeño chillies, deseeded and finely sliced

5 garlic cloves, peeled and finely sliced

2 teaspoons smoked paprika

3 spring onions, finely sliced

Salt and pepper

Method

In a large pan, heat the butter and oil over a medium heat.

Once the butter has melted, add the garlic and sliced chillies.

Cook for 3 minutes without allowing the garlic to colour.

Using a slotted spoon, spoon the garlic and chilli out of the pan and set aside.

Using your hands, gently squash the potatoes to break them into two or three pieces and place the pieces in the pan.

Sprinkle over the smoked paprika and turn the potatoes until they are all coloured with the paprika.

Now, over a medium to high heat, cook the potatoes until well coloured, around 15-20 minutes.

Add the reserved garlic and chilli to the pan and stir through.

Sprinkle over the spring onion, season well and serve.

Oven Baked Sweet Potato Noodles With Garlic Butter

I have discovered the delights of a spiralizer in the kitchen over the school hols, I have managed to get s silly amount of veggies into the boys with no one complaining!!!

These noodles were a great success and let’s be honest, garlic butter makes everything better!

Serves 4.

Ingredients

1 kg sweet potato, spiralized

30g butter

3 garlic cloves, finely spiced

2 tablespoons fresh parsley, chopped

Salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Place the butter and garlic in a roasting tin and slide into the oven , just until the butter has melted.

Now add the parsley, salt and pepper, swirl around to combine.

Finally add the spiralized sweet potato and then using tongs, move it around the roasting tin to cover in the butter.

Place in the oven and bake for 15 minutes, turning once or twice if you have time.