Hoisin Beer-Butt Chicken.

Because I’d never cooked one before!

Ingredients:

  • whole chicken
  • 1/2 full can of beer (put the rest in a bread, or the cook)
  • 2tbsp hoisin sauce
  • 1tbsp onion powder
  • 1tsp mustard
  • 1tsp paprika

Utensils:

  • mixing bowl and fork
  • baking tray
  • skewers for emergency propping

Recipe:

  1. Place the chicken over the beercan, the further in the can goes the more stable it will be.
  2. Prop the chicken with skewers anyway because a chicken on a beercan is stupidly unsteady.
  3. Mix the sauce ingredients together. Slather all over the chicken. We want it looking fake-tanned!
  4. Roast in a preheated oven at 160C for 2h.
  5. Roast at 230C for a few minutes to crisp up.
  6. Make gravy with the drippings and remaining beer in the can.

 

WWW. BBQ Chicken and Piernik Brownies.

Another busy week with the new puppy. For something that spends so much time asleep, she really does add to the day! 🙂

But we did manage to have some treats and new things mixed up. Not least of all, a BBQ chicken pan roast that was so good we made it twice.

BBQ Roast Chicken.

BBQ Roast  Chicken Recipe

Ingredients:

  • -8 pieces of chicken (thighs or breasts)
  • -300g celeriac
  • -300g potatoes
  • -300g carrots
  • -2tbsp chili garlic
  • -1tbsp soy sauce
  • -1tbsp brown vinegar
  • -1tbsp salt
  • -1tbsp sugar

Utensils:

  • -chopping board and knife
  • -large oven tray

Recipe:

  1. Slice the potatoes and celeriac into thin slices. Arrange them on the bottom of the tray.
  2. Arrange the chicken and carrots on top.
  3. Salt and place in the oven at 200C for around 20 minutes.
  4. Take out and rest a little. Add the sugar to the chicken skins. Leave to soak in.
  5. Add the vinegar and soy sauce to the whole dish. Drizzle with chili garlic.
  6. Roast at 160C until cooked through.

BBQ Roast  Chicken Recipe 2

Piernik Brownies.

Piernik Brownies Recipe

Piernik is one of my favourite things of all time. It’s basically Polish gingerbread and it’s delicious, especially with a bit of dark chocolate or jam. Dark chocolate, jam and piernik is a great indulgent afternoon treat.

This is a combination of two of those flavours: gingerbread and dark chocolate. I made a sugar-butter icing with cinnamon and cocoa powder as Jon likes baked goods to have some sort of icing, cream or custard on them, but they’re really delectable as they are.

Ingredients:

  • -2 cups plain flour
  • -3tbsp cocoa powder
  • -3tbsp sugar
  • -2 eggs
  • -1tbsp grated or chopped ginger
  • -1tsp cinnamon
  • -1/2tsp nutmeg
  • -1/4tsp cloves
  • -water as needed

Utensils:

  • -mixing bowl and fork
  • -greased or nonstick baking tray

Recipe:

  1. Mix all the ingredients together. Add more sugar to taste.
  2. Pour into the pan.
  3. Bake at 160C for 10-20min, or until spongy but cooked through.
  4. Serve with coffee.

And that’s what we liked the most out of our meals this week. What have you enjoyed cooking or eating this week?

TTFN and Happy Hunting!

Belated WWW.

Sorry it’s so late. Just getting back into the swing of things and working around a new puppy, improved nutrition for when we’re TTC (around February or March, wish us luck!), new students and loads of writing, I’ve not had much time for recipes or fitness posts.

However I have completed my Beginner Homemaker book and got the timetable mostly in order, so regular recipe and fitness updates can return.

Recipe 1: My best pie crust.

Between a music festival and lots of jam to get through before berry season, I’ve been making many pies and I think I have worked out my best crust recipe yet.

Ingredients:

Makes enough for over one pie, so freeze or make snacks with the rest.

-2 cups plain flour

-3 eggs

-150g butter

-5tbsp sugar

-1tsp salt

Utensils:

-mixing bowl

-fork

Recipe:

1: Mash the eggs, salt and flour together.

2: Fold in the butter and sugar.

3: Knead until uniformly yellow. Fold in half, stretch and fold again at least 10 times.

4: Place in the fridge.

5: Bring to room temperature before halving the dough. When you roll it, roll it out nice and flat.

Recipe 2: Chicken pan stew.

Another new staple, can be mixed up with different seasonings but really makes for a wholesome and tasty dish on its own.

Ingredients:

Serves 4-6.

-6 deboned chicken thighs

-200g bacon

-2 onions

-2 carrots

-400g pureed tomato

-400g presoaked lentils

-400-800g presoaked butter or cannellini beans

Utensils:

-chopping board and knife

-frying pan

Recipe:

1: Chop the carrots and onions finely.

2: Place in a pan with tomato and lentils and bring to a boil.

3: Once boiling, turn down to a simmer and add the chicken and beans. Let both rest on top.

4: Turn the chicken once cooked on one side.

5: Once both sides of chicken are cooked, lightly salt and pepper.

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!

WWW. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

stir fry

Actually made in a wok, though not essential.

wok

Ingredients:

-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil

Utensils:

-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.

Recipe:

1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.

Ingredients:

-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.

WWW. BBQ Everything.

Yesterday was dawn til dusk. Tutoring, cleaning, writing, tutoring again, more writing. So, for a quick and easy meal that would still be nice enough to count as a break, I barbequed everything.

Everything.

Everything.

Ingredients:

-a big roast cut, such as whole chicken, pork shoulder joint or lamb leg

-400g mixed veg (we had parsnips, carrots, sprouts and frozen veg to bulk)

-1 sweet onion

-BBQ sauce (Click here for an almost-Paleo, delicious BBQ sauce recipe!) around 1/2 cup

-tomato sauce (ketchup for those with sweeter tastes, tomato puree or passata for those with richer tastes) around 3/4 cup

-powdered paprika

-salt

-honey (optional)

-mustard (strong mustard, also optional)

Utensils:

-a tray deep enough to take all the food

-knife and chopping board

-something for basting

Recipe:

1: Rub the paprika and salt into the meat.

2: Add half the tomato and BBQ.

3: Place in a tray with the sliced onion and cook on a low heat (120-130C) for two hours.

4: Chop the vegetables to uniform size.

5: Remove the tray from the oven and baste the meat in the juices. Rest until warm to touch.

6: Roll the vegetables in the juices with the onion.

7: Add the last of the sauces and baste the meat again before returning to the oven, still at a low heat, for another two hours.

8: Baste one last time and turn the temperature up to 160C to finish off.

20150121_201828

So that’s what we had for dinner yesterday. Tasty, low carb (well, mine was, Jon likes his beans) and although it takes forever to cook, minimal investment in the prep. Win, win, win. 🙂

No sprouts and many beans.

No sprouts and many beans.

I’ll be back tomorrow with FitFriday and on Saturday with some organization crafts so easy and practical that you can relax whilst making them and whilst using them!

Until then, TTFN and Happy Hunting!

WWW. Deboned Sweet Potato and Bacon Chicken.

So, back to mostly Paleo/Primal foods, even if there is cake here and there.

20141119_171921

A deboned, sweet potato and bacon-steak stuffed chicken with oven-roasted veggies and a soup-come-sauce.

Listed as steps rather than recipes so you can follow it through steadily and minimize prep time for a marvelous meal.

Step 1: Deboning the chicken.

Ingredients:

-1 whole chicken

Utensils:

-paring knife

-heavy knife

-poultry shears or strong kitchen scissors

Recipe:

1: Turn the chicken onto its back and cut off the tail and neck with the shears.

2: Using the paring knife, make a slit down the spine, to the bone.

3: Use your fingers to pry the flesh from the bone and lift. Insert the paring-knife and slowly carve around the chest, lifting and slicing.

4: When you get to the wings and thighs, dislocate the bones and, using the heavier knife, cut them away from the collarbone and hips.

5: When you reach the chest, gently pull the breastbone out of the flesh and away from the skin. Avoid using the knife so you can’t accidentally pierce the skin. Lift the main bones out of the bird and place to one side.

6: Now you decided how much bone to remove. I decided to debone the thighs, but leave the legs and wings bone-in.

7: To debone thighs, roll back the skin and make a cut down the bone to the knee. Use your big knife to break the knee and then carve around the thigh bone with the paring knife.

8: To debone legs, roll the skin up the leg and cut up to the knee, carve around the bone and be sure to remove all cartilage and the splinter bone.

9: Deboning wings is easier after cooking.

Step 2: Prepping the veg.

20141119_171927

Ingredients:

-1 small sweet potato

-1 small aubergine

-1 small parsnip

-200g swede

-olive oil

-chicken trimmings, raw

Utensils:

-chopping board and knife

Recipe:

1: Wash the vegetables.

2: Cut into 1×1″ cubes.

3: Drizzle the aubergine, parsnip and swede with oil. Place in a pan with the chicken trimmings on top.

Step 3: Stuffing the chicken and roasting.

Would you guess there are no bones in the torso or thighs?

Would you guess there are no bones in the torso or thighs?

Ingredients:

-1 deboned chicken

-300g bacon steaks or gammon

-your sweet potato

-celery

-paprika

-salt

Utensils:

-baking tray

-baking twine

Recipe:

1: Fill the body cavity and empty bone areas with sweet potato and/or celery sticks.

1: Place the bacon or gammon where the backbone would have been.

3: Flip the bird over into a tray and tie it tightly shut.

4: Roast with the mixed veg at 160C for 1.5h.

Step 4: Making the sauce.

Ingredients:

-1 cup parboiled rice

-1 cup broccoli and peas

-the grease from the roast chicken

-the meat from the chicken trimmings

Utensils:

-small pot

-blender

Recipe:

1: Blend everything together.

2: Blend in warm water until thick but pourable. Add salt and pepper.

Jon's serving. With the totally non-Paleo beans.

Jon’s serving. With the totally non-Paleo beans.