Deviled Chicken#EattheWorld

Deviled Chicken, I, believe is a lost recipe of Australia. A quick and fantastic chicken bake dish that all the family will love! Have this with steamed rice and veggies, makes a delightful meal. 

For one of our family functions my cousin who has migrated to Australia, had made this for us. After so many year's I am tried this out in my kitchen and loved it. My suggestion is to use chicken in bone and skin, this keep's the meat for drying and it remains juicy.

Ingredients
700 Chicken (With Bone) * see notes
1 Tablespoon Garlic paste
1 Medium Onion - sliced
1 Cup Tomato Sauce
1 Teaspoon Heaped Dijon Mustard
1 Tablespoon Curry Powder
2 Tablespoons Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Lemon Juice - divided
2 Tablespoons Brown Sugar * see notes
A Zest of One Lime
A Crack Black Pepper powder to taste
2 Teaspoons Coconut Oil for searing-or oil of your choice
3 Tablespoons Olive Oil
Salt to taste
Method 

Wash and pat dry the chicken. In a large bowl add the chicken garlic paste, salt to taste and half of the lemon juice rub it well into the chicken. 

Heat coconut oil in large skillet and sear the chicken on all sides till it gets brown. Take it out and set aside.

In another mixing bowl add sliced onion, tomato sauce, Dijon mustard, curry powder, vinegar, light soy sauce, remaining lemon juice, brown sugar ( which I didn't add), lemon zest, olive oil black pepper powder and tomato sauce.  

Rub this well on to the chicken and refrigerate it overnight or keep it at least for an hour.  

Place this in chicken along with the marinade and 1/3 cup water into a cast iron skillet and tent the skillet with aluminum foil. Bake it in a preheated oven at 180°C for an hour.   

After an hour remove the foil and broil it for another 15 minutes at 190°C . Take it out and place the chicken in a serving platter. Add a 3 tablespoon of water and place it on medium flame to deglaze the pan.  

Serve this sauce and enjoy with rice and steamed veggies.

My Notes
I used 1/2 an chicken with skin and baked it whole
Just gave some slits on the chicken and lightly forked the meat side. I didn't use any sugar. Feel free to add if you want, it's was delicious without it.

Labels: Chicken, Baked, Eat the World, Australia, International Cuisine, Main course

            
Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World. This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

  

Check out all the wonderful Australian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Australian Meat Pie 

Magical Ingredients: Anzac Biscuits 

Sneha’s Recipe: Deviled Chicken 

Kitchen Frau: Anzac Biscuits - Crispy Oatmeal Cookies 

Amy’s Cooking Adventures: Fairy Bread

Seeded Bread Sticks#BreadBakers

These are super crispy bread sticks, perfect accompaniment to soups. These will turn good and crispy even with all purpose flour.

Ingredients  
165 Grams Bread Flour
½ Teaspoon Salt
½ Teaspoon Instant Yeast or 7 Grams Fresh Yeast
A pinch of Sugar
120 Ml Water
25 M l Olive oil
2 Teaspoons Mix Black and White Sesame seeds
Method

In a bowl add the flour salt, yeast, mix well then add the water , mix it with a spoon till it forms a dough add the oil and mix again. Take the dough on to a work surface and knead till it forms a smooth dough. 

Keep this to rest for 40 minutes or until double in size. Deflate the dough and roll it into the smooth ball.

Then roll this dough into a rectangular into .02 inch thick. 

Then spread the seeds and press it with a rolling pin, then turn the dough and again spread the seeds and press it with a rolling pin.
Keep this dough covered with a damp cloth for 20 minutes.

Now cut into ½ " bread sticks breath wise.

Twist them keep this in a lined baking tray. Cover with a damp cloth and let is rest for another 10 -12 minutes.

Bake in a preheated oven at 200°C for 18-20 minutes. 

Crispy bread sticks are ready. Enjoy them with a soup or even as an snack.

Labels: Breads, Bread Sticks, Bread Bakers, Sesame seeds, Healthy, Soup Accompaniments

• Blueberry Crumble Sticks (Twists) from A Messy Kitchen
• Cinnamon Breadsticks from Passion Kneaded
• Crispy Rye and Caraway Breadsticks from Karen's Kitchen Stories
• Crunchy Everything Bagel Breadsticks from Food Lust People Love
• Easy Biscuit Breadsticks from Palatable Pastime
• Heart "Beet" Sticks from Magical Ingredients
• Seeded Breadsticks from Sneha's Recipe
• Sourdough Grissini with Parmesan and Black Pepper from Zesty South Indian Kitchen
• Sourdough Soft Breadsticks from A Day in the Life on the Farm

The Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

The Badge:

Tomato & Peas Poha#SundayFunday

Tomato Peas Poha is a lighter version of breakfast to that of the tomato rice. Delicious and filling breakfast using poha/ flattened rice. It's a super quick fix hot breakfast to quieten the hunger pangs.

Ingredients
1½ Cups Poha/Flattened Rice
1 Onion - chopped
2 Large Tomatoes -chopperized
1/3 Cup Green Peas - I used frozen
1/8 Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
2 Teaspoons Level Sugar
2 Tablespoons Desi Ghee

For The Tadka
2 -3 Tablespoons Oil
½ Teaspoon Mustard seeds
1 Teaspoon Urad Dal
1 Teaspoon Chana dal
A Sprig Curry leaves - optional

Method 

Place the poha in a colander and wash it 2-3 times well in water to remove dust and hand pick any impurities in it. Set aside for 10 minutes.

Heat a broad pan or kadai with oil, add the mustard seeds when they start to splutter add in the urad and chana dal and roast until golden in medium flame. Then add in the finely chopped onion and curry leaves. Fry for a minute or till translucent. 

Now add in chopperized tomato and all the dry spices like chilly , turmeric and garam masala powder, salt and sugar too, give this a good mix cover and cook till oil surfaces 

and the mixture turns glossy. Add the peas and cover and cook for 2 minutes. 

Now add in the soaked and drained poha and mix well. Cook covered for 4 - 5 minutes on medium low flame. 

Switch off flame and fluff it with a fork. Add ghee and garnish with chopped coriander leaves.

Serve & enjoy this hot breakfast with your tea or coffee.

Labels: Poha, Tomato, Breakfast, Green Peas, South Indian, Sunday Funday

Sunday Funday Theme Hot Breakfast:

A Day in the Life on the Farm: Apple Cinnamon French Toast Bake 

Food Lust People Love: Chicken Rice Congee 

Mayuri’s Jikoni: Egg Burji 

Amy’s Cooking Adventures: Fluffy Pancakes 

Our Good Life: Garlic Basil Sausage with Herbed Scrambled Eggs 

Sizzling Tastebuds: Kodo Millet Crepes (Varagu Arisi Dosai) 

Palatable Pastime: Sweet Breakfast Rice 

Making Miracles: Toad in the Hole Bacon Breakfast Sandwich 

Sneha’s Recipe: Tomato & Peas Poha

Easy In A Minute Super Thick Mayonnaise#SuperClubSaturday

This super thick mayonnaise is made in one minute! Thick, creamy and super easy to make, homemade mayonnaise is delicious. This recipe is no fail recipe! The color is yellow because I used American mustard paste, there is no difference in taste.

Ingredients
¾ Cup Extra Light Olive Oil
1 Egg Yolk
2 Teaspoons Dijon mustard - I used American Mustard
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Level Lemon Juice
¼ Teaspoon Sea Salt or to taste

Method

Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar. Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.   

Once the ingredients are incorporated you see it thicken at the bottom then keep processing immersion blender pulling it up and down until completely blended.  

Use a spatula to stir the mayo vigorously after blending to smooth it out.   

Store in the fridge for 4-5 days.

My Notes

If you like a strong mustard taste then increase it by ½ teaspoon.

Labels: Super Club Saturday, Mayonnaise, Jams & Sauces, Salad, Sandwiches, Homemade  

Welcome to Supper Club Saturday #2 (February 2022)  

• Easy In A Minute Super Thick Mayonnaise from Sneha’s Recipe
• Leftover Turkey Salad (Sandwiches) from Making Miracles
• Olive Garden Salad Dressing from Palatable Pastime
• Pork Tenderloin with Roasted Grapes from A Day in the Life on the Farm
• Ratatouille with Cheese from Patyco Candy Bar
• Rose Chia Pudding from Magical Ingredients
• Steak Diane from Art of Natural Living

Bread Pizza Margarita#Foodieextravaganza

Quick and Easy Slice Bread Slice Margherita Pizza is probably one of the easiest recipes you can make for breakfast, a light and quick dinner or as a evening snack. Made these bread pizzas for the physically challenged children who I, spend time with pretty often. They were so thrilled to make these. In batches of 4 each , each batch was given do one task. One batch applies the butter, the other sauce, the next will grate the cheese on it and then last batch of children will garnish arrange the olives.

When these were ready and each one was served in a paper plate along with a glass of juice, they were so thrilled to eat what they had made. Seeing the smiling and joyful faces, taking a second and third helping, gives me immense satisfaction, joy, to be and spend time with them.
Here the recipe is of a small quantity, but for 30 children I, made in large quantity.. used three medium packs of brown bread, 650 grams of pizza sauce and nearly a kg of mozzarella / pizza cheese and pics are of all the remaining that I could take. I am sure these mini bread pizzas, will be loved by you, especially the kids.  
If you are craving for pizza and don't have time to prepare the dough and then this is best solution. Easy, quick and really, really delicious. It takes no more than 15 or 20 minutes, you can also choose your favorite pizza toppings or with, ingredients you have in house. Can make many other variations according to your tastes and it's done, ready to be served.  

The recipe here is one simple option You can add various vegetables like peppers, onion, garlic, olives or meat like ham, prosciutto, tuna, pepperoni even other type of cheese. You can never get bored with this dish.
Give it a try I am sure you and your kids will love these. The 
Ingredients
6 Bread slices
1/3 to 1/2 Cup Pizza Sauce
1/2 Cup Mozzarella Cheese - grated
1 Teaspoon Dried Oregano
5-6 fresh basil leaves, chopped
Sliced Green or Black Olives - as required

Method

Preheat oven to 200°C with both the elements on.
Butter both the sides of the bread lightly. Arrange bread slices on a baking tray lined with parchment paper.
Spread pizza sauce on each slice of bread. Sprinkle dry oregano, and grated cheese. Top it with sliced black or green olives and chopped basil leaves (by the time I could make these for pics all the olives were over).

Bake for 10 minutes or until the cheese melts. Serve immediately. 
Labels: Foodie Extravaganza Party, Appetizer, Party pleasers, Snack, Pizzas, Bread Slices, Mozzarella Cheese, Pizza Sauce, Olives

Foodie Extravaganza Party - February 2022

• Beetroot Hummus from Magical Ingredients
• Bread Pizza Margarita from Sneha's Recipe
• Hot Corn Dip with Bratwurst from Palatable Pastime
• Nutty Chocolate Hearts from A Day in the Life in the Farm
• Spicy Spanish Olives from Karen's Kitchen Stories
• Super Fudgy Brownies from Food Lust People Love