For my last leftovers chicken dish ,I have made some cheesy CHICKEN POT PIES!!
I have added cheese celery leek peas and speck sage and mushrooms to the existing chicken potato and onions leftovers ❤❤❤ I have topped the pies with leftover bread rolls halved a little extra cheese was added on top and baked them till Golden Brown ...parsley adds extra colour and taste as a garnish 😯😯💚💚😯yummmmm!!! Ingredients
2 cups diced peeled potatoes
1-3/4 cups sliced mushrooms
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried sage
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk and 1 cup of grated cheese
4 cups cubed cooked chicken and a cup of speck
1 cup frozen peas
4 flat bread roll for pie crust and parsley to garnish
100017 hours ago
Biryani chicken is one of my favourite dishes💚💚💚💚❤❤❤ accompanied by fresh naan bread and a yoghurt riata. I love extra coriander kaffir lime leaves and chilli with mine... It's a marvelous way to use up your leftover baked organic chook😊😊😊 swipe for extra pics😊😊😊😊
1 tablespoonvegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
1serrano chili peppers (to taste, minced)
5 gramsmint (finely chopped)
10 grams coriander(finely chopped
1 tablespoon garam masala
bone-in skin-on chicken thighs.. I have use leftover chopped up baked chicken
2 1/2 teaspoonssalt
5pods green cardamom (smashed)
1 teaspoon cumin seeds
360 gramsbasmati rice (~2 cups)
2medium onions (sliced thin)
reserved boiling liquid (from rice)
Coriander kaffir lime leaves basil lime wedges to garnish
100018 hours ago
Bahn Mi... Vietnamese pork roll...never disappoints ❤💚
500 gm piece pork belly
8 long white rolls halved horizontally
60 gm chicken liver pâté
2 Lebanese cucumbers, thinly sliced lengthways into strips
To serve: coriander, thinly sliced long red chilli, and light soy sauce
Pickled carrot and daikon
280 ml white wine vinegar
110 gm sugar (½ cup)
1 carrot, cut into matchsticks
½ daikon, cut into matchsticks
For pickled carrot and daikon, combine vinegar, sugar and 250ml warm water in a saucepan over medium heat, stir until sugar dissolves, then transfer to an airtight container and set aside to cool. When cool, add carrot and daikon, cover and refrigerate to pickle (at least 2 hours and up to a week). Preheat oven to 200C. Score pork skin at 1cm intervals with a small sharp knife. Scatter with 2 tbsp sea salt flakes and rub all over skin and into cuts. Roast pork until golden and cooked through and skin has crackled (40-45 minutes). Set aside to rest (10 minutes), then thinly slice.
Spread rolls with pâté, top with pork slices, then cucumber, pickled carrot and daikon, coriander and chilli, season to taste with light soy sauce
What's your favourite doughnut??? My favourite is the humble aussie pineapple doughnut ...NOT KRISPY CREAMS....😁🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🙏🙏🙏❤❤❤🍍🍍🍍🍍🍍🍍🍍❤❤❤💕💕💕💕🍍🍍🍍🍍💚💚💚💚💚💚
Pineapple Donut. A yeast raised donut which is lightly fried topped with a delicious pineapple flavoured syrup. Made in Australia🇦🇺
Aussie pineapple doughnuts
300 gm flour plain (2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp salt
150 gm butter unsalted softened
150 gm caster sugar 3/4 cup
3 eggs x-large
125 ml pineapple juice
125 ml buttermilk if you have small eggs you may need a 1/4 cup more
75 gm butter 3 tablespoons
180 gm pure icing sugar 1 1/2 cups
250 ml pineapple juice 1 cup
They are the best thing ever!!!😁😁😁😁 I didn't make these particular ones as I'm too lazy haha no seriously I'm not in my kitchen this week!!!
You either love them or hate them or maybe you have never tasted them either way they are very interesting little critters❤❤❤❤💚💚💚 sea urchins🍷 give them a go see what you think😁
Researchers have urged Australians to put sea urchins on their menus and help the environment at the same time.
Australia's only export-approved sea urchin processing plant on Tasmania's east coast has cracked the Chinese market.
As international appetite grows for the delicacy, researchers are suggesting Australians also consider them a culinary option.
Such eco-culinary activism, they say, would help stop Tasmanian reefs from being stripped bare.
The spiky creatures are scooped from rocks with a metal hook and divers can bag up to six kilograms a minute.
It is still not fast enough to satisfy the biggest customer, Hong Kong.