Spicy chicken thighs with cucumber and cashew salad

This hot chicken and cool noodle salad combines bright lime and chilli flavours to spice up a summer lunch.

Ingredients

For the spicy chicken thighs

• 3 tbsp fish sauce
• freshly ground black pepper, to taste
• 3 garlic cloves, peeled, crushed
• 2 large red chillies, finely chopped
• 2 tsp sugar
• 8 chicken thighs, bone and skin removed
• 2 tbsp vegetable oil

For the cucumber and cashew salad

• 3 tbsp lime juice
• 3 tbsp caster sugar
• 200g/7oz vermicelli rice noodles
• 2 cucumbers, halved and thinly sliced
• small handful fresh mint leaves
• 4 spring onions, sliced finely
• 2 tbsp cashews, crushed

Preparation method

1. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.
2. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
3. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
4. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.
5. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.
6. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)
7. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside

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Chocolate recipes

Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor'. This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans). In the labelling of chocolate the cocoa solids generally include the cocoa butter - it's basically all the bits of the chocolate that are from the cocoa pod rather than the later additives such as sugar, milk, lecithin, vanilla, etc.

Recipes using chocolate

Buyer's guide

A huge range of eating and cooking chocolate is available in supermarkets and specialist shops, including chocolate made from organically grown ingredients and coming from Fairtrade sources. The difference between all the various brands depends on the type of cocoa beans used, the proportion of cocoa solids and cocoa butter, the sugar content and the flavourings. Producers of chocolate must meet certain minimum requirements before they can use the names prescribed by law for chocolate and its different types, such as milk chocolate. When buying chocolate, read the list of ingredients. Look at the percentage of cocoa solids and sugar, as this indicates the quality and taste of the chocolate. The higher the cocoa content, the less sugar it contains and the more 'chocolatey' it's going to be.

Seek out quality chocolate - the results will shine through. High-quality chocolate will make a distinctive, crisp, snap when broken, shattering cleanly. It should also start to melt when you hold it in your hand for a few seconds - the quicker the better, as this indicates a high cocoa butter content. (Cocoa butter has a melting point of 37C/99F, just below human body temperature, which is one of the factors that gives chocolate its enduring appeal.) In less expensive chocolate, vegetable oils and shortening have been substituted for the cocoa butter, and may even have been through the process of hydrogenation to lower these fats' melting point and reproduce cocoa butter's essential characteristic.

Legally, all chocolate can contain up to 5% vegetable fat and this must be one or more of the six types of vegetable fat specified by the European regulations.

Storage

Store chocolate tightly wrapped in its original packaging or in cling film in a cool, dry place. Properly stored, plain chocolate will keep for a year; milk and white chocolate will keep for about six months (it will still taste okay after this time, but will not melt as well if kept any longer). If stored at warmer temperatures, chocolate can develop a 'bloom' - a white, filmy residue. This 'bloom' may well be 'cocoa butter bloom', which indicates that the chocolate wasn't tempered correctly, or that it has got too warm and then cooled down again, allowing some of the cocoa butter in the chocolate to separate from the cocoa solids, rise to the surface and re-crystallise. This doesn't always affect the flavour of the chocolate, but should be seen as a warning that it hasn't been stored in ideal conditions. Tempering the chocolate again to realign its crystalline structure can rectify the bloom.

There is a second type of 'bloom', referred to as a 'sugar bloom', which is caused by moisture settling on the surface of the chocolate: this can happen when the bar is stored in a damp atmosphere. Any moisture that comes into contact with chocolate draws up the sugar crystals to the surface; the sugar then dissolves in the water and later re-crystallises on the surface, destroying the texture of the chocolate. The whole appearance and texture of the chocolate will be grey and gritty, and sadly the only place for the bar is the bin. For this reason, take care when storing chocolate in the fridge; it's best kept in an airtight container.

Preparation

Chocolate is used in a wide spectrum of dishes. Cocoa powder provides a concentrated chocolate flavour in cakes, biscuits and icing. Block chocolate is used in richer cakes, chocolate mousses, tarts, cheesecakes, sauces and ice cream. The epitome of chocolate for most chocolate lovers is the indulgent chocolate cake. There are hundreds of chocolate cake recipes and variations, including the classic Black Forest gâteau, the Austrian truffle cake Sachertorte, chocolate fudge cake and chocolate brownies.

A high-quality chocolate with 70 per cent (or more) cocoa solids, with its deep cherry tones, almost liqueur-like tangs and bitter sweetness, can be used with meat dishes to complement rich meats in much the same way as red wine does. Several Spanish Catalan dishes are flavoured with chocolate; Mexico has its mole (a chilli and chocolate sauce that's the basis of several meat dishes); in Italy chocolate is paired with boar and hare - it goes particularly well with game.

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Baingan Bharta

Kalchina Vankaya Masala.

Eggplant is fire roasted till its cooked and charred from outside. Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices. Baingan bharta can be served with steamed rice or with any flatbread.
Makes: around 4 Servings of Baingan Bharta.

Ingredients:

Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.

Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.
Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes.

Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.
Variations: You can also add few pinches of garam masala during the last stage of cooking process.
Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha.

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Roasted Eggplant Chutney

Roasted Eggplant Chutney.

Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.

Ingredients:

Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp

Method of preparation:

Wash and finely chop the curry leaves and cilantro.

Heat half a tsp oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order.
Fry till aromatic or until all the ingredients are golden brown.
Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.

Wash and pat dry eggplant.
Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Discard stem and remove the roasted eggplant onto a bowl (around 1 Cup).

Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also temper the chutney with mustard seeds and curry leaves.
Other Names: Roasted Eggplant Chutney, Kalchini Vankaya Pachadi.

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Lamb Leg with Baby Potatoes

• 
  Ingredients:
• 1 x 1.5kg leg of lamb
• 1 x 800g can crushed tomatoes
• 1 x 40g sachet McCORMICK Slow Cookers Garlic & Herb Lamb Shanks
• 1 tbsp Worcestershire sauce
• 12 baby potatoes
• Method:
• Fry lamb in a hot pan to brown and seal. Place into the slow cooker dish. Combine the crushed tomatoes and McCORMICK Slow Cookers Garlic & Herb Lamb Shanks sachet and Worcestershire sauce, pour over the lamb. Add in the baby potatoes and cover. Cook on LOW for 8 hours.
• Serving Suggestion:
• This goes well with steamed beans and baby carrots
  .

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Australian's Favorites

Certain foods are local and unique to Australia such as Vegemite, which has remained Australian's favorite for many decades. Among the many, Vegemite, lamingtons, and Arnott's Biscuits have won the loyalty of most Australians.
Vegemite
Vegemite is as Australian as you can get. In 1922, a young Australian by the name of Fred Walker decided to try to make a special "yeast extract" that would be as delicious as it was nourishing. A chief scientist in Fred's company, Dr. Cyril Callister, invented the first yeast extract spread. Brewer's yeast from Carlton & United Breweries were used and blended with ingredients such as celery, onions, and salt to make a thick dark paste. In 1923, a trade name competition was held to find a name for this new product and Vegemite was chosen. Throughout World War II, soldiers, sailors, and civilians were all given Vegemite in their rations and it became so popular that it even fell into short supply. Fred Walker and Company Pty. Ltd. became Kraft Foods Limited in 1950 and it celebrated its 60th anniversary in October 1983.
When in Australia, you must try this healthy and delicious bread spread. It is one of the richest sources of Vitamin B and a great cure for mouth ulcers!
Lamingtons
Lamingtons are small squares of sponge cake that is carefully covered with chocolate icing and sprinkled with desiccated coconut. Originally the slang for the homburg hat, which was worn by Baron Lamington, Governor of Queensland in the late 1800s to early 1900s, these cakes were named for him.
In the early days, lamingtons were made with a white sponge cake with a center of strawberry or raspberry jam. However, Lamingtons are mostly made without jam or with just fresh whipped cream instead.
Arnott's Biscuits
Arnott's is a name synonymous with quality biscuits and biscuit making. From a humble beginning as a small retail bakery back in 1865, Arnott's Biscuits Ltd. today employs thousands of people and supplies biscuits to more than 40 countries around the globe. Millions of Australians have grown up on Arnott's biscuits; and for them, Arnotts is more than a biscuit company, it is a piece of Australia's history and forms part of their culture.

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