Day off today with lots of time for cooking - such a wonderful way to relax. So tonight we had Southern Chicken, which I have been making since the early nineties with brown rice(I am on my bi-annual mission to empty all the storage containers, so now am down brown rice, white rice, arborio rice down and just jasmin and basmati to go). This was accompanied by roast pumpkin and rocket salad and zucchini and avocado salad. I have just discovered how great and versatile grated zucchini is in salads. What a find as is the roasted pumpking salad - so easy and delicious and really great for a crowd of people.
 |
| At the begining - such great fresh ingredients from the Newcastle Farmer's markets |
 |
| Southern chicken in the making |
 |
| the yummy meal complete |
 |
| roasted pumpkin and rocket salad |
 |
zuchini and avocado salad
And then the recipies
Roast pumpkin and rocket salad
Ingredients:
Pumpkin
chopped into chunks
Chilli
flakes/powder and or cumin and or cardamom
Olive
oil
Rocket
Flat
leaf parsley chopped
Feta
(optional)
Pepitas
(pumpkin seeds) toasted
Balsamic
vinegar
Method:
1.
Preheat oven to 180oC
2.
Place pumpkin on a baking tray lined with baking
paper and drizzle with olive oil
3.
Season and sprinkle with chilli or alternate spices
4.
Bake until tender but firm and slightly coloured
5.
Make sufficient dressing with olive oil and balsamic
vinegar in proportion of three parts oil to one part vinegar
6.
When cool toss pumpkin in a bowl with rocket,
parsley, feta (optional) and dressing
7.
Sprinkle with the pumpkin seeds and serve
Southern Chicken
Ingredients:
Method:
Heat
oil in frying pan
Add
chopped onion and garlic and fry until soft
Add
chicken pieces cook until brown
Add
all vegetable except parsley and cook for five minutes
Add
tomato paste, wine and parsley
Put
in oven proof dish and add sufficient water
Cook
for 1-2 hours at 180°C
|
No comments:
Post a Comment