In sight that Social Distancing is still in place and that cafe's and restaurants are limited to take away, I thought in preparation for Mother's Day (10th of May) to put a small collection of simple recipe's together.
Consulting with RC West Perth's PE Stephen Lee we came to the conclusion the only acceptable media for cooking is BBQ, Microwave and maybe a little stove work.
So these recipes are for all those that feel the same way and want to impress at home!
I recommend to do the shopping the day before, check what you have in the pantry so you don'd double up! Brekki is easy, and lunch as well.
After Lunch is finished, quickly marinate the chicken and make the dessert, so you are all set for dinner!
Brekki: Scrambled Eggs on English Muffin with smoked salmon
Lunch: Cold Cuts and Cheese with some cherry tomatoes
Dinner: Glazed Chicken Drum sticks and thighs with Salad
Dessert: Banoffi Pie
Please note though, the important thing is not only the cooking, but please clean up afterwards :)
BREAKFAST
Scrambled Eggs in Microwave:
Scrambled Eggs in Microwave:
Ingredients:
English Muffins
2 Eggs per person - cook the meals individually
2 Tablesp of Cream (you will need some for dessert as well - so buy a total of 600ml whipping cream)
Smoked Salmon
Method:
- If not precut - cut the muffin into 2 slices and toast in the toaster
- Break eggs into microwave container and add 2 tablespoons of Cream. whisk to combine, cover with lid and open the vent.
- Microwave on high (100%) for 30 seconds. Stir with a fork. Microwave, covered for 30 seconds. Stir. Microwave, covered for 10 seconds or until almost set. Close vent. Stand for 1 minute.
- Place the toasted muffin on the plate, and arrange some smoked salmon next to it, place the eggs on top of the muffins. To complete season eggs with salt & pepper and if you have some chives available, slice into small rolls and sprinkle on top.
LUNCH
Cold Cuts and Cheese with some Cherry Tomatoes:
Cold Cuts and Cheese with some Cherry Tomatoes:
Ingredients:
selection of cold meats and cheeses - any left overs, pack up and store for lunches during the week
fresh bread (anything not used on the day, cut into slices and freeze for another day to use)
200g cherry tomatoes - cut in half
Method:
find a big board and arrange everything on the board, sit around the table and enjoy as a family.
DINNER
Glazed Chicken Drum Sticks and Thighs with Salad:
Glazed Chicken Drum Sticks and Thighs with Salad:
Ingredients: (for 4 people)
4 Chicken Drum Sticks & 4 Chicken Thighs (if you have teenage boys in the house, you might have to up that to 6-8 each!)
for below ingredients, check the cupboards first - you might find everything in the kitchen already!
spices:
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cummin
- 1 Tablespoon Paprika
- 12 turns on the Peppermill
1.5 teespoons of Salt
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cummin
- 1 Tablespoon Paprika
- 12 turns on the Peppermill
1.5 teespoons of Salt
4 Tablespoons Olive Oil
_____________________
Glaze:
_____________________
Glaze:
4 Tablespoon Maple Syrup
4 Tablespoon Tomato Ketchup
4 Tablespoon Lemon Juice
For the Salad:
1 bag of mixed Salad Leaves
2 Tomatoes cut into wedges
1 Cucumber cut into slices
50g Macadamia Nuts
2 sweet Plums, or 1 Mango cut into wedges
For Salad Dressing:
1 Tablespoon Mustard (Dijon)
1 Tablespoon Mayonnaise
3 Tablespoons Applecider Vinegar (or white wine vinegar)
5 Tablespoons Olive Oil
Salt & Pepper
Method:
- rinse and dry the chicken pieces.
- use a large ziplock bag, or a container with lid big enough for all the chicken and some airspace around. place all the spices, pepper salt and oil in the bag together and mix together, add the chicken pieces, and mix well until the chicken is coated all over. Place as is for at least 2 hours in the fridge.
- about 1/2 hour before cooking take it out of the fridge so the meat can come up to room temperature
- prepare your salad, using, green leaves, tomatoes, cucumber some macadamia nuts, plums - add the dressing just before serving
- heat your BBQ and place the chicken pieces on the grill - if you use charcoal don't place the chicken directly on top of the coal. During the next 25 min grill time turn the pieces about 3-4 times, read on you need to do more work during the grilling or delegate your children to do so!
- Meanwhile, place the Maple Syrup, Tomato Ketchup and Lemon Juice in a small bowl and mix well. After 30min grilling, brush the chicken with this mixture and grill for a further 8 min. Brush them again and gill for another 4-5 min until done.
- place all the ingredients for the salad dressing into a jar, shake well and dress the salad.
READY TO EAT!
DESSERT
Banoffi Pie:
Banoffi Pie:
Ingredients:
2 Packets of Arnott's Granita cookies
200g Butter
2 cans of Nestle Top N Fill Caramel
1 can of Passion Fruit Pulp
4 Bananas
500ml whipping cream
Method:
- Melt the butter on a low temperature in a pan on the stove (your only work on the stove!!!)
- crumble the cookies (goes really quick in a food processor) and mix with the melted butter. Push the mixture in a larger rectangular form about 17x26cm (can be a little bigger or smaller) place in the freezer for 30min.
- spread the caramel onto the cookie base, best done with a rubber spatula or a moistened spoon.
- spread 3/4 of the passion fruit pulp on top of the caramel
- cut the bananas into slices and place on top of the passion fruit pulp
- whip the cream, and spread all over the dish - place it in the fridge for at least 2 hours for it to set.
I hope you have as much fun preparing and cooking these meals, than I had putting this all together
BON APETIT!