WWW. BBQ “Fried” Chicken and Pumpkin Banana Cake.

Another skipped week for WWW and FitFriday. Oh well, if I’m going to be lazy with something it may as well be writing and not something with “work” in it, like work, housework or my actual workouts.

Anyway, back on track this week with the best recipes of the week: baked “fried” chicken and a pumpkin and banana cake.

Banana Pumpkin Cake 2

Recipe 1: Pumpkin Banana Cake.

Ingredients:

[Serves 8.]

-6 bananas

-400g pumpkin

-300g flour and raising agents

-1/2 cup chopped brazils

-8 whole brazils

-50g butter

-1 egg

-5tsp cinnamon

-1tsp nutmeg

-1tsp ginger

-1/4 tsp cloves

Utensils:

-mixing bowl

-blender

-greased or nonstick cake pan

Recipe:

1: Blend the bananas, pumpkin and butter in a bowl. You may need to cook or freeze and defrost the pumpkin first to soften it, depending on the variety. Ours was frozen from Autumn and needed using up badly.

2: Stir in the egg and spices until the consistency is smooth again.

3: Add the chopped brazils and stir through. Pour into the tray.

4: Carefully press the eight brazils into the cake mass at an even distance from each other. They need to be quite deep but not buried!

5: Bake at 200C until a knife comes out clear. How long will depend on your tray and oven, but probably no more than 45 minutes.

6: Serve with spiced cream, icing, butter or peanut butter.

Banana Pumpkin Cake.

Recipe 2: Baked BBQ “Fried” Chicken.

Ingredients:

[Serves 4.]

-8 chicken pieces

-1/2 cup eggs

-1/2 cup BBQ sauce

-200g flour

-3tbsp paprika

-1tbsp onion granules

-2tbsp salt

Utensils:

-two wide-edged mixing bowls

-fork

-greased or nonstick flat tray or grill

Recipe:

1: Mix the BBQ and eggs in one bowl.

2: Mix the flour and spices in another.

3: Dry each piece of chicken carefully.

4: Dip each piece of chicken in the egg mix first before rolling it in the flour. Set aside.

5: Once they’re all dipped, go through them again to give them a second coating. Place on the baking tray.

6: Bake at 200C for 35min, or until the skin is crispy. The chicken fat should fry the skin on its own for you.

Our first batch turned out a little floury, but it was so good we forgot to take a picture of the second batch!

BBQ Fried Chicken

And those were our two favourite recipes for the week!

What have you been cooking and/or eating lately?

TTFN and Happy Hunting!

Wonderful Wednesday Wok. Dunno, really. Another roast dinner?

Everything’s running a bit late, but some of the students cancelled lessons, so I have some more time now. As a noteworthy aside, I have now reached a point where I get over £100/week even when some of my students cancel, so that’s my first tangible goal met. 😀 Now for fluent French (not far off), GCSE German (at least), selling art, get the chickens in (and then the garden goal will be met), finish two books (one’s almost there!) and shrug, deadlift and squat my body weight (currently at 69, 61.5 and 55.4 percent, respectively).

Jon came home for lunch, so we had it at the table, which is looking a lot tidier now my jamming and pickling jars are set to one side. The amount of extra space we have from putting a cabinet in the hallway is amazing. Suddenly all the books fit on the shelf, the kitchen shelf is cleared of the nice china so I can put my jars there, the booze is moved out of the pantry so the biking and gardening gear can live there and everything’s that bit more homely. The garden, by the way, is starting to take shape.

As for the work on the blog, I should be submitting a recipe for roadkill rabbit tomorrow (not half as awful as it sounds) and an essay on the relative priority of femininity Sunday or Monday. Something on the progress of the garden on Sunday or Monday too, depending on when the essay goes up.

Without further ado, here’s what Jon and I had for lunch on Wednesday.

20140409_125634

Recipe 1: Ginger Roast Chicken.

Ingredients:

It’s all in the spices with this one.

-1 chicken

-2tbsp ginger

-2tbsp smoked paprika

-1tbsp cinnamon

-1tbsp pepper

-1tbsp salt

You could try putting onion salt and butter under the skin for extra juiciness, or using honey to glaze it at the end.

Utensils:

-baking tray

Recipe:

1: Rub the chicken with ginger and salt and let it rest a while, at least 35min. If in a warmer area, put the chicken in the fridge while it rests.

2: Add the pepper, paprika and cinnamon. Ensure to evenly cover the skin.

3: Place in a preheated oven at 160C for 90min. Drizzle the honey over the top at the 1h mark.

Recipe 2: Roast Patatas a la Todo.

Potatoes with everything. Or every spice I regularly use, anyway.

Ingredients:

-500g potatoes

-5tbsp olive oil

-1tbsp salt

-1tbsp pepper

-1tbsp onion salt

-1tbsp smoked paprika

-2tbsp mixed herbs

Utensils:

-chopping board and knife

-baking tray

(I cooked ours under the chicken.)

Recipe:

1: Chop the potatoes into 1cm thick circles or wedges with a 1cm thick back.

2: Place them in the baking tray and toss them with olive oil.

3: Add the herbs and toss again to coat the potatoes.

4: Put in a preheated oven at 160C for 90min.

Recipe 3: Spicy Mixed Roast Veg.

Just generally nice, although a couple of bits of swede burnt up, so I’ll need to be more careful next time. Surprisingly, nothing else was even remotely singed. Oh well.

Ingredients:

-25g butter

-200g swede

-2 large beets

-7-8 medium carrots or 5 large carrots

-2tbsp hot chilli powder

-1tbsp smoked paprika

-1tbsp salt

Utensils:

-chopping board and knife

-baking tray

Recipe:

1: Wash, peel and slice the vegetables. Salt them.

2: Make sure they’re dry, maybe put them in the oven whilst it preheats.

3: Melt the butter over them and add the chilli and paprika.

4: Cook in a preheated oven at 160C for 90min.

And that was lunch on Wednesday.

Now off to make an omelet and salad.

I like having Jon home for lunch. 🙂

Recipe Corner: Baked Fish and Stir-Fry.

Courtesy of Yes peas!, the free recipe book you can order from peas.org.

fish1

I modified it a little to match what I had at home.

For those who wish to know, the original recipe was “Thai Pea Stir Fry with Steamed Fish”, on page 17.

Original ingredients (adjusted for two):

Group 1: 1 sea bass, 1 fresh lime, sea salt, black pepper.

Group 2: vegetable oil, 1/2 head pak choi, 25g baby sweetcorn, 1 small carrot cut into fine strips, 1 garlic clove, 1/4 de-seeded red chilli, 1/2 tbsp fresh ginger, 1/2 tsp lemon grass, 25g shiitake mushrooms.

Group 3: 75g peas, 1 tbsp soy sauce, 1/4 tbsp sesame oil, 1/4 tbsp fish sauce, 1/2 tbsp chopped coriander.

My ingredients (for two):

Group 1: 4 bream, 2tbsp lemon juice, sea salt.

Group 2: butter, 300g broccoli, 2 large carrots, 2 onions, 2 garlic cloves, 1tbsp fresh ginger, spicy paprika, pepper, sea salt, 5 spice, mixed herbs.

Group 3: 200g peas, 200g beansprouts, 1tbsp Lea & Perrin’s, 1tbsp lemon juice, 1 tbsp tahina.

Utensils:

-chopping board and knife

-baking tray

-tin foil

-large wok or frying pan

Recipe:

1: Take the foods from group 1. Prepare the fish by scaling and gutting it. Wash thoroughly.

2: Make three slices on either side of each fish.

3: Season the fish with the lemon/lime, sea salt and pepper.

4: Place on the tray. Cover in foil.

5: Place in a pre-heated oven and cook at 10-15min at 180C.

6: Take the foods from group 2. Slice the garlic and ginger as finely as possible.

7: Melt the butter in your wok. Cook the garlic and ginger until soft. Add the spices.

8: Finely slice the vegetables from group 2 and add them. Fry at a high heat for 10-15min, continually stirring.

9: Take the foods from group 3. Add them to the wok and continue to cook for 5min.

10: Serve.

fish2

fish3

Funny story: I made the assumption the bream were gutted. You know, seeing as the came ready-scaled and with the fins trimmed back and all. Somehow I missed the fact that they were not. We cleaned them out post-baking and managed to get most of the gut-taste out of the inner-rib meat. There was none in the backs or tails. So if you make this mistake with bream, they’re safe to eat (not so sure about chubb or other fish with poisonous livers, though!), but be sure to scrape them out well, to avoid a mouthful of bitter fish. Better yet, fillet them before serving and cut away from the ribs, so as to avoid any of the flavour reaching the plate.

Lesson learned.