I have to admit to loving the coleslaw that you get at KFC. When I was in the states, my girlfriends mother made this coleslaw and said it is as close to the real thing that you can find. I have to agree with her on this as I think it tastes just like the one from there. She says the secret is using tarragon vinegar and Miracle Whip mayonnaise. Try this recipe and I am sure you will love it.
INGREDIENTS:
1 small cabbage- finely diced
1/4 cup carrot - finely diced
2 tablespoons minced white onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup Miracle Whip mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons tarragon vinegar (can use white wine)
2 1/2 tablespoons lemon juice
METHOD:
Make sure your cabbage, carrot and onion are finely diced then place in a large bowl.
Blend remaining ingredients until smooth then pour over the cabbage and mix well.
Cover bowl with cling wrap and refridgerate for several hours or overnight, which is best.
This amount will serve at least 10 people.
Wednesday, February 25, 2009
Wednesday, February 18, 2009
Crisp Roast Pork Belly with Caramelised Syrup
I never used to use pork belly for roasting until a friend of mine served this delicious roast up at a dinner party. I was amazed by how wonderful it was so asked if I could share her recipe with you. I have seen quite a lot of different ways of cooking the belly and Jamie Oliver also has a great recipe on his site for doing it a different way. This would be a great entree if having a large dinner party or else as mains for a dinner party for 4 - 6 people.
INGREDIENTS:
1.2 - 1.5 kg pork belly
sea salt to rub in
olive oil
freshly ground black pepper.
CARAMELISED SYRUP:
1/2 cup brown sugar
1/4 cup red wine vinegar
1 cinnamon stick
1 cup chicken stock
juice of an orange
orange peel
sea salt and freshly ground black pepper.
METHOD:
Preheat oven to very hot 220C for fan forced.
Score the skin of the pork about a centimetre apart with a very sharp small knife. Make sure you don't cut into the meat.
Rub plenty of sea salt into the scores, making sure you get well into each mark. Brush off the excess salt. Turn meat over and lightly season the underside with salt and black pepper.
In a baking pan, spread a little olive oil in the bottom and place the pork belly in the pan skin side up and place in the hot oven. Drizzle a little more oil over the pork.
Roast for about 25 - 30 minutes or until the skin is starting to puff up into crackling.
Turn heat down to 180C and roast for about another hour.
Remove and baste with any fat in the bottom of the pan.
Set aside for 15 minutes while you make your cramelised syrup.
Serve the pork sliced with the syrup drizzled over it, some creamy mashed potatoes, green beans and some sweet mustard on the side.
Syrup:
Put the sugar, vinegar and cinnamon stick in a small saucepan and cook, stirring continuously, over medium heat until the sugar has dissolved. bring to the boil and simmer for about 5 minutes, until syrupy.
Stir in the chicken stock and simmer another 5 minutes, until slightly reduced. Add the orange juice and peel and reduce heat to low. Simmer very gently until thick and syrupy.
Season to taste.
INGREDIENTS:
1.2 - 1.5 kg pork belly
sea salt to rub in
olive oil
freshly ground black pepper.
CARAMELISED SYRUP:
1/2 cup brown sugar
1/4 cup red wine vinegar
1 cinnamon stick
1 cup chicken stock
juice of an orange
orange peel
sea salt and freshly ground black pepper.
METHOD:
Preheat oven to very hot 220C for fan forced.
Score the skin of the pork about a centimetre apart with a very sharp small knife. Make sure you don't cut into the meat.
Rub plenty of sea salt into the scores, making sure you get well into each mark. Brush off the excess salt. Turn meat over and lightly season the underside with salt and black pepper.
In a baking pan, spread a little olive oil in the bottom and place the pork belly in the pan skin side up and place in the hot oven. Drizzle a little more oil over the pork.
Roast for about 25 - 30 minutes or until the skin is starting to puff up into crackling.
Turn heat down to 180C and roast for about another hour.
Remove and baste with any fat in the bottom of the pan.
Set aside for 15 minutes while you make your cramelised syrup.
Serve the pork sliced with the syrup drizzled over it, some creamy mashed potatoes, green beans and some sweet mustard on the side.
Syrup:
Put the sugar, vinegar and cinnamon stick in a small saucepan and cook, stirring continuously, over medium heat until the sugar has dissolved. bring to the boil and simmer for about 5 minutes, until syrupy.
Stir in the chicken stock and simmer another 5 minutes, until slightly reduced. Add the orange juice and peel and reduce heat to low. Simmer very gently until thick and syrupy.
Season to taste.
Sunday, February 15, 2009
Stuffed Potato Skins Recipe
I have to admit to loving potato skins and am always on the lookout for different ways of doing them. I limit myself to making them only on special occasions, such as barbecues or cocktail parties as I would end up eating too many of them if I had them more often. This recipe was given to me by Judy, a friend of mine. She is a great cook and was always treating us to some really special recipes, this being one of them.
INGREDIENT'S:
5 - 6 baked potatoes
1 tablespoon butter - melted
3 spring onions - chopped
3- 4 rashers bacon - cooked and diced
3/4 cup grated cheese
sour cream (I use the light one with garlic and parsley)
some spring onions - thinly sliced (green part only)
season salt (can use plain sea salt)
METHOD:
Preheat oven to 180C.
Cut cooked potatoes in halves and remove most of the insides. Brush with melted butter and sprinkle a little salt on them.
Bake or about 15 - 20 minutes or until just crisp but not dried out.
Remove from oven and sprinkle the cheese, bacon and onion over them.
Return to oven and heat until cheese is melted.
Serve with a dollop of sour cream and then put the spring onions over.
Can use snipped chives instead if fresh ones are available.
You can cut the potatoes into quarters instead of halves if using for a party.
INGREDIENT'S:
5 - 6 baked potatoes
1 tablespoon butter - melted
3 spring onions - chopped
3- 4 rashers bacon - cooked and diced
3/4 cup grated cheese
sour cream (I use the light one with garlic and parsley)
some spring onions - thinly sliced (green part only)
season salt (can use plain sea salt)
METHOD:
Preheat oven to 180C.
Cut cooked potatoes in halves and remove most of the insides. Brush with melted butter and sprinkle a little salt on them.
Bake or about 15 - 20 minutes or until just crisp but not dried out.
Remove from oven and sprinkle the cheese, bacon and onion over them.
Return to oven and heat until cheese is melted.
Serve with a dollop of sour cream and then put the spring onions over.
Can use snipped chives instead if fresh ones are available.
You can cut the potatoes into quarters instead of halves if using for a party.
Sunday, February 8, 2009
Fruit and Nut Bar Recipe
I am always looking out for easy slices to make and a hostess at a clothing party I attended served these little bars up for afternoon tea. I thought they were quite tasty so I asked her for the recipe. They are super easy to make and I am sure you will enjoy them as much as I did.
INGREDIENTS:
1 cup pitted dates - chopped
1 cup mixed nuts - chopped ( I just used walnuts)
2 eggs
3/4 cup caster sugar
4 cups rice bubbles - lightly crushed
1 teaspoon baking powder
1/3 cup dried peaches - chopped
METHOD:
Preheat oven to 180C
Beat eggs till light and fluffy then add the sugar, beating through until mixture thickens.
Add the other ingredients and mix through.
Press into greased 23cm x 23cm tin and bake for 20 - 25 minutes.
Remove from oven and mark into bars with a knife before cooled down.
You could also use dried apple instead of peaches for a variation and if dieting you can substitute the sugar for artificial sweetener such as splenda.
INGREDIENTS:
1 cup pitted dates - chopped
1 cup mixed nuts - chopped ( I just used walnuts)
2 eggs
3/4 cup caster sugar
4 cups rice bubbles - lightly crushed
1 teaspoon baking powder
1/3 cup dried peaches - chopped
METHOD:
Preheat oven to 180C
Beat eggs till light and fluffy then add the sugar, beating through until mixture thickens.
Add the other ingredients and mix through.
Press into greased 23cm x 23cm tin and bake for 20 - 25 minutes.
Remove from oven and mark into bars with a knife before cooled down.
You could also use dried apple instead of peaches for a variation and if dieting you can substitute the sugar for artificial sweetener such as splenda.
Wednesday, February 4, 2009
Diabetic Chocolate Mousse Recipe
My husband loves chocolate mousse and is always buying the little weight watchers ones from the refrigerator section at the supermarket. On seeing how much they cost, I decided to look around for a suitable recipe that not only saves us money but also one that tastes great as well.
I found this recipe on a site that lets you share them and decided to make it myself to see if I thought it was good enough to share with you. I found it quite tasty and I am sure that once you try it you will agree with me. When using artificial sweeteners, always look for one that does not contain aspartame.
INGREDIENTS:
1 sachet of gelatin (about 30g)
1/4 cup water
1 cup low fat milk ( I use Hi-Low)
1/2 cup good cocoa powder
1/3 cup sweetener (I use Splenda)
1 cup light cream - whipped
flake chocolate or chocolate curls to decorate.
METHOD:
Sprinkle the gelatin over water in a small saucepan and let stand for a couple of minutes. Cook over a low heat, stirring constantly until gelatin is dissolved. Remove from heat and let cool.
Stir 1/4 cup of the milk into the cocoa powder to make a paste then gradually stir in remaining milk.
Pour into gelatin and add the sweetener to this.
Refrigerate until it begins to thicken, approx 25 minutes.
Remove from fridge and fold in whipped cream.
Spoon mixture into serving glasses and refrigerate for 2 - 3 hours.
To serve, garnish with some crumbled flake or chocolate curls.
I found this recipe on a site that lets you share them and decided to make it myself to see if I thought it was good enough to share with you. I found it quite tasty and I am sure that once you try it you will agree with me. When using artificial sweeteners, always look for one that does not contain aspartame.
INGREDIENTS:
1 sachet of gelatin (about 30g)
1/4 cup water
1 cup low fat milk ( I use Hi-Low)
1/2 cup good cocoa powder
1/3 cup sweetener (I use Splenda)
1 cup light cream - whipped
flake chocolate or chocolate curls to decorate.
METHOD:
Sprinkle the gelatin over water in a small saucepan and let stand for a couple of minutes. Cook over a low heat, stirring constantly until gelatin is dissolved. Remove from heat and let cool.
Stir 1/4 cup of the milk into the cocoa powder to make a paste then gradually stir in remaining milk.
Pour into gelatin and add the sweetener to this.
Refrigerate until it begins to thicken, approx 25 minutes.
Remove from fridge and fold in whipped cream.
Spoon mixture into serving glasses and refrigerate for 2 - 3 hours.
To serve, garnish with some crumbled flake or chocolate curls.
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