Dayrecipe Food Community

Yes, this recipe is just for ” Garlic Fiends “! This recipe results in the most amazing chicken I’ve ever eaten ~ juicy & moist & flavoursome. My parents wouldn’t stop talking about this chicken for a month after they ate it for lunch with us!

Serves 4-8

INGREDIENTS:

Chicken

• 2 – 2.5  kgs  chicken
• 1 head of garlic
• 1 teaspoon salt
• 1 cup olive oil
•  1 large lemon, juice of
• 1/2 teaspoon sumac

Dipping Sauce

• 1 large egg, free range (& salmonella vaccinated if possible)
• 2 garlic cloves, thinly sliced (I use fairly large cloves)
• 1/2 teaspoon sea salt
• 1 pinch sumac, ground
• 1-2 tablespoon vinegar (I use malt)
• 1/4 cup olive oil
• 1 3/4 cups sunflower oil

DIRECTIONS:

1. Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
2. Make plenty of deep cuts in the chicken pieces - right down to the bone.
3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge overnight.
4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 – 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
5. Once the chicken is cooked, set it aside to rest & make the sauce.
6. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
7. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency – usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
8. Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.

TIPS:

1. Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
2. For the best bbq you’ve ever had, use this chicken & cook until done!

I recently had to make a lot of ‘petit four’ type sweets for a celebration & needed to come up with some new & exciting varieties – this is one of them…which happens to be my favourite! These are simple to make but very beautiful & receive a lot of compliments.

Makes approx 22-24

This is a delicious pasta dish which highlights the fresh bell pepper, courgette & carrot used. I have a huge pot of basil in my kitchen & make sure that I give this dish a very generous serving! In case you’re not familiar with it, conchigliette is tiny shell pasta

Serves 4-5

INGREDIENTS:

• 1 1/2 cups ground chicken
• 2 cups wholewheat conchigliette pasta, uncooked
• 500 ml water
• 400 g canned tomatoes, liquidized with own juice
• 1/4 cup cheddar cheese, grated (sharp)
• 1 large brown onion, finely diced
• 1 small red bell pepper, finely diced
• 1 medium courgette, grated
• 1 medium carrot, grated
• 3-5 tablespoons finely chopped fresh basil
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon schwartz Season-All
• 1 teaspoon schwartz italian seasoning
• 2-3 teaspoons olive oil

DIRECTIONS:

1. Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes.
2. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes.
3. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft.
4. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce.
5. Serve any kids first, then adjust the seasoning for adults if required.

TIPS:

1. Ground turkey or ground beef work equally as well in this dish.
2. Replace the conchigliette with your favourite pasta variety.

I came up with this fun (& relatively healthy) cookie to use up some pantry items and keep my kids happy. These cookies are a ‘not-too-sweet’ cookie which will keep the kids & adults happy!

INGREDIENTS:

• 180g margarine, room temperature
• 80g Horlicks Malted Drink Powder, Original
• 200g Self Raising Flour
• 25g corn flour (aka cornstarch)
• 15g dried skimmed milk powder
• 20g icing sugar (aka confectioners sugar)
• drop of vanilla extract
• chocolate chips, Nestle Cookie Crisp Cereal & chocolate strands to decorate

DIRECTIONS:

1. Preheat the oven to 140C.
2. Beat the margarine, vanilla extract & the Horlicks together until creamy & light.
3. Gently fold the flour, milk powder, icing sugar & corn flour into the creamed margarine. Mix well until you have formed a smooth but firm dough.
4. Take 1 tablespoon of the dough at a time & mould in your hands to make a rough ball shape.
5. Press 1 piece of Cookie Crisp cereal on each side at the top of the ball shape ~ to look like ears.
6. Next press a chocolate chip into the ball for a nose & 2 chocoate strands to make eyes. You can also add another chocolate strand for a mouth too.
7. Place on a cookie sheet lined with greaseproof paper & bake on  the middle shelf for approximately 25 - 30 minutes or until the base is coloured & the cookie is cooked through, resulting in a slightly crunchy texture.

TIPS:

1. If you can’t find Horlicks use any malted milk drink powder, such as Ovaltine etc.
2. You can omit the milk powder & use the Horliks or alternative in it’s place/
3. To make puppies instead of teddies, use Nestle Kaptain Krunch cereal in place of the Cookie Crisp cereal & continue as usual.
4. For a chocolate cookie, use a tablespoon of cocoa powder, you could also replace the chocolate chips with butterscotch chips.

The influence is Greek and it’s a good influence indeed. It contains vinegars that may be cut back or omitted if you like but the tang is a very nice change from the usual daily soup. It has the usual veggies for good nutrition and flavor plus artichoke hearts that are both interesting and tasty.

MAKES: 4 servings

INGREDIENTS:

• 2 lg boneless skinless chicken breasts, cut into large bites
• 3 large potatoes, roughly diced
• 1 1/4 cup carrots, sliced
• 1 cup celery, sliced
• 1 onion, coarsely chopped
• 3 garlic cloves, minced
• 1 cup marinated artichoke hearts, drained, coarsely chopped
• 1 lemon, juice of
• 2 (15 ounce) cans chicken broth
• 1 cup white wine (optional)
• 1/4 cup cider vinegar or white wine vinegar
• 2 tablespoons fresh oregano or 1 tablespoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon sugar

DIRECTIONS:

1. Place all ingredients in a crock pot.
2. Cook 1 hour on high, then 5 hours on low or 7 hours on low, if you are not available to switch crock pot from high to low.
3. If you don’t have a crock pot, soup can just as easily be simmered for a long time on the stove, until the chicken is falling apart, about 3 hours.
4. Before serving, taste and adjust any seasoning if you feel it’s needed.