Catering Melbourne Blog

Ingredients:
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lime rind
2 tablespoon lime juice
1 cup dry white wine (or chablis)
6 single chicken breast halves *
Instructions:
* 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories

Ingredients:
2 tablespoons reduced-sodium soy sauce
1 garlic clove; minced
1/2 teaspoon minced peeled gingerroot
salt; to taste
ground black pepper; to taste
2 tablespoons canola oil
1 large sweet potato; peeled
–cut into 1/4-inch slices
12 green onions
1 package oriental-seasoned boneless chicken
– breasts
–about 1 pound
2 cups hot cooked rice
Instructions:
1. Prepare grill for cooking.

2. In medium bowl, combine soy sauce, garlic, ginger, salt and pepper; whisk in oil. Add sweet potato and scallions; toss to coat with soy sauce mixture.

3. On cooking surface of grill, 5 to 6 inches from heat source, cook potato and scallions, until potato is tender, about 10 to 15 minutes, turning occasionally and basting frequently with seasoning mixture.

4. Meanwhile, grill chicken until cooked through, about 8 to 10 minute, turning occasionally. Serve together over rice.

Makes 4 servings. Preparation time: About 10 minutes. Cooking time: About 15 to 25 minutes.

Ingredients:

1 cup plain lowfat yogurt
1 finely grated peel of 1
1 lemon
1 1/2 tablespoon lemon juice
2 tablespoon finely chopped fresh oregano
2 tablespoon finely chopped parsley
1 medium clove garlic, peeled and
1 forced through a press
1/4 teaspoon salt
1 freshly ground black pepper
1 to taste
4 chicken breast halves on the
1 bone, skin removed
Instructions:
1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper. 2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce. 3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through. 4. Spoon the yogurt sauce over the chicken and serve.

Ingredients:

1/4 cup unsweetened orange juice
2 tablespoon unsweetened pineapple juice
1 teaspoon minced cilantro leaves
1/4 teaspoon salt
4 (4 oz) chicken breast halves, skinn; ed
3/4 cup finely chopped pineapple
2 tablespoon chopped red bell pepper
1 jalapeno pepper, seeded and chopped
2 tablespoon minced cilantro leaves
1 1/2 teaspoon white wine vinegar
1 teaspoon unsweetened orange juice
1/2 teaspoon pepper
Instructions:
Serves 4

Pineapple leaves

Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally.

Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours.

Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.

Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade.

To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves.

Ingredients:
28 oz plum tomatoes; drained and
1/3 cup olive oil
1/4 cup white wine
1 tablespoon white vinegar
3 green onions; chopped
4 cup garlic; minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoon celentro; minced
8 chicken; breasts , skin re
1 ground pepper
Instructions:
In lg. bowl combine all the ingredents for the sauce. Mix well, cover and refrigerate over night. Heat an outside grill and let the sauce> come to room temp. Sprinkel the chicken with lime juice and with salt and pepper, as you like. Place on grilland cook for about 6 min per side or until brown. brush the sauce on the chicken throughout the grilling and top each with more sauce when serving.

Ingredients:
3 lb frying chicken
1/4 teaspoon ground paprika
20 sprigs fresh parsley
2 tablespoon butter
4 ribs celery cut into thirds
2 cup unsalted chicken broth
1 medium yellow onion halved
1/2 lemon juice
1 salt and fresh pepper to ta
1/4 cup dry white wine
Instructions:
PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT’S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRINNG TO A SIMMER,AND STIR FREQUENTLY UNTIL THHICKENED.SERVE GRAVY ALONG SIDE CHICKEN

This recipe is for stockpot cooking, but we’ve also included instructions for a slow cooker, casserole and pressure cooker. For a complete guide to slow cooking, grab the May issue of Good Taste magazine - on sale now!

Preparation Time 20 minutes

Cooking Time 105 minutes

Ingredients (serves
40g (1/4 cup) plain flour
1.4kg piece pork scotch fillet, cut into eight 2cm-thick slices
2 tbs olive oil
3 chorizo sausages, cut into 1.5cm-thick slices
2 red capsicums, halved, deseeded, cut into 2cm pieces
1 green capsicum, halved, deseeded, cut into 2cm pieces
2 red onions, halved, cut into thick wedges
3 garlic cloves, crushed
1 tsp smoked paprika
1/2 tsp saffron threads
1 x 800g can diced tomatoes
375ml (1 1/2 cups) chicken stock
Cooked polenta, to serve
2 tbs fresh oregano leaves
Method
Place the flour on a plate and season with salt and pepper. Add the pork and toss to coat. Shake off any excess.
Heat half the oil in a stockpot or flameproof casserole dish over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the pork to the pan and cook for 2-3 minutes each side or until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
Add combined capsicum and onion to the pan. Cook, stirring, for 5 minutes. Add the garlic, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Stir in tomato and stock.
Add chorizo and pork. Turn to coat. Reduce heat to low. Cover and simmer for 30 minutes. Uncover. Simmer for 1 hour or until pork is tender and sauce thickens.
Divide the polenta among serving plates and top with the pork mixture. Sprinkle with oregano to serve.
Notes & tips
Here’s how to adjust the recipe to your equipment.
In a slow cooker
Note: Reduce the tomatoes to 410g can diced tomatoes. Reduce the stock to 250ml (1 cup) chicken stock.
Carry out steps 1 to 3 in a large frying pan.
In step 4, place the pork, chorizo and capsicum mixture in the slow cooker. Cook, covered, on low for 5 hours. Continue from step 5.
In a casserole dish
Note: Reduce the stock to 125ml (1/2 cup) chicken stock.
Preheat oven to 180°C. Carry out steps 1 to 3 in a flameproof casserole dish or large frying pan.
In step 4, place pork, chorizo and capsicum mixture in the ovenproof dish. Cover. Bake in oven for 30 minutes. Uncover. Bake for 1 hour or until tender. Continue from step 5.
In a pressure cooker
Carry out steps 1 to 3 in a large frying pan.
In step 4, place the pork, chorizo and capsicum mixture in the pressure cooker. Seal and place over high heat until steam begins to escape and there is a regular hissing sound. Reduce heat to low. Cook for 20 minutes. Release steam following manufacturer’s instructions. Continue from step 5.
Freezing tip
At the end of step 4, cool slightly. Place in an airtight container in the fridge to chill. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place the pork mixture in a stockpot over medium heat. Cook, covered, stirring occasionally, until heated through. Continue from step 5.
Source
Australian Good Taste - May 2008 , Page 104
Recipe by Michelle Southan

Makes 18

Ingredients
250g unsalted butter, at room temperature
1/2 cup (80g) icing sugar mixture, extra for dusting
1 tbs brandy
1 tsp vanilla essence
2 1/2 cups (190g) plain flour
1/2 cup (85g) blanched almonds, chopped
Method
Use an electric beater to beat butter, with icing sugar mixture, brandy and vanilla essence until pale and creamy.
Fold in plain flour and almonds. Refrigerate for 15 minutes to chill.
Preheat oven to 160°C. Roll 2 tbs of the mixture into a short log and then bend slightly to make a crescent shape. Place onto the tray. Repeat with the remaining dough. Bake for 20 minutes or until crisp. Cool slightly. Then sprinkle biscuits with extra icing sugar.
Source
Fresh Living - April 2004 , Page 49
Recipe by Wendy Brodhurst

Makes 9

Ingredients
butter for greasing
180g unsalted butter
1/4 cup (40g) plain flour
2 tbs cocoa powder
1 cup (150g) icing sugar mixture
1 cup (100g) hazelnut meal (ground hazelnuts)
5 egg whites, lightly beaten
frosting or icing and speckled Easter eggs for decorating
Method
Preheat oven to 200°C. Lightly grease 9 x 1/2 cup (125ml) oval friand pans with butter. Melt unsalted butter in a saucepan over a medium heat until golden. Set aside.
Sift plain flour, cocoa powder and icing sugar mixture into a bowl. Fold in hazelnut meal. Add egg whites, with a fork and the butter.
Spoon the mixture into the friand pans and bake for 5 minutes. Reduce the oven temperature to 180°C and bake for a further 15 minutes. Cool for 5 minutes before turning onto a wire rack to cool completely. Ice the friands with frosting or icing of your choice and decorate with speckled Easter eggs.
Source
Adelaide Now - January 2007
Recipe by Wendy Brodhurst

Makes 24 pieces

Ingredients
300ml thickened cream
400g Nestlé Plaistowe dark cooking chocolate, chopped
150g Woolworths marshmallows
150g Scotch Finger biscuits, broken into large chunks
150g Violet Crumble, chopped
Method
Line a 26cm x 16cm baking pan with non-stick baking paper, leaving 2 sides extended. Melt thickened cream and dark chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir until the mixture is melted and smooth.
Carefully remove the bowl. Stir in marshmallows, Scotch Finger biscuits and Violet Crumble until well combined.
Spread the mixture into the pan and place in the fridge for 4-5 hours or until set. Cut into squares to serve.
Source
Fresh Living - April 2004 , Page 49
Recipe by Wendy Brodhurst