Thursday, December 11, 2008

Chocolate chicken. Seriously.

I have been wanting to try this dish forever. It's been so long since I first heard about it, I can't even remember where I heard about it.l And today I took the plunge.

Chocolate Chicken.
2 chicken breasts
1 tablespoon of cocoa
1 teaspoon of ground cumin
1 teaspoon of ground coriander
0.5 teaspoon cayenne pepper
2 cloves of garlic, crushed
2 tablespoon lime juice
2 tablespoons water

Preheat oven to 180C. Blend all ingredients until a runny but thick sauce is formed. Place chicken in an ovenproof dish and paint with the chocolate sauce. Bake for about an hour.

We had them sliced on top of home made mini tortillas with roasted capsicum strips. I am SO glad I tried this. It was utterly awesome. The kids were intrigued that I could dare serve up chocolate chicken!!! But ate it nonetheless. It will definitely make it's way into my work-in-progress menu plan as a summer dish as I can see it working really well with salad.

I've been an absolutely lazy blogger of late. I have excuses though!!! I have had several orders through my store which I have been churning out as quickly as I possibly can, as well as finally getting some sewing for my kids done, a little Xmas shopping and organising Torin's 7th birthday which is this coming Saturday. So once I stop running about like a headless chicken, I will try and be a better blogger.

Monday, December 1, 2008

The Better Batter.

We're pretty lucky to have a Gluten Free Fish & Chip shop here in Ballarat. It means that from time to time I can have night off from cooking!
Another store I have been pleased to find is Abunda - a dedicated gluten free mini supermarket.

So last week I went into Abunda and got some rice noodles. I'd been checking the supermarkets and couldn't find any, and I had been hankering for a stir fry instead of fried rice!

Stir fry is simple here - snow peas, capsicum, water chestnuts, yellow beans - tossed in the wok with sea salt and ginger and rice noodles.

But we will be moving one day, and there mightn't be a fish and chip shop that does gluten free so I thought I'd use tonight to try out a gluten free batter recipe as well. I've never made batter before really, other than the once time I cooked oysters in tempura batter from my Jamie Oliver cookbook. I think I even used packet mix tempura batter for the last chicken nuggets I fried *blush*. This batter is simple and light, and I can see it working for all sorts of things, chicken, fish, vegies, the lot!

Gluten Free Batter for Deep Frying
1/4 cup cornflour
1/2 cup rice flour
1 teaspoon bicarb soda
3/4 cold water
Whisk together until the batter streams in a ribbon off the fork or whisk. It needs to be runny, but not too runny. Coat fry-able item in batter and toss into hot oil. Remove when golden brown.