What are you having tonight..?

[Michelle]

I am cooking Chicken Tacos for tea tonight

8 jalapenos
3 green capsicums
1 gold strength gelatine leaf

2 jalapenos, seeds removed
4 vine ripened tomatoes, quartered
2 tsp ground cumin
1 tbs lemon juice
1 tsp Tabasco sauce
1 handful of coriander leaves
2 chicken breasts, thinly sliced into strips

3 cups plain flour
1 tbs olive oil

2 avocados, peeled, seed removed
1/3 cup lemon juice
½ tsp Tabasco sauce
1 tbs coriander, finely sliced
½ tsp ground cumin

2 vine-ripened tomatoes, seeds removed and finely diced
1 tbs coriander, sliced
¼ tsp cumin
1 tsp lemon juice
1 tsp Tabasco sauce

Step 1: For the jalapeno and green capsicum granita, preheat grill to high. Place the jalapenos and capsicums on a baking tray and grill for 10-15 minutes until the skins have blistered, turning regularly. Seal chillies and capsicums in a plastic bag for 10 minutes for the skins to loosen. Cut each jalapeno and capsicum in half and remove seeds and skin. Place in a blender with 100ml of water and blend until smooth. Strain through a sieve lined with damp muslin into a bowl. Divide liquid into 2 parts, reserving half for the reduction. Season the other half to taste. Soak gelatine leaf in cold water for 5 minutes, squeezing out any excess liquid. Place soaked leaf in a heat-proof bowl set over a small saucepan of simmering water and stir until dissolved. Place melted gelatine into seasoned jalapeno liquid and stir to combine. Strain mixture through a fine sieve into a small, deep baking tray. Place in the fridge for 2 hours until set.

Step 2: For the jalapeno and green capsicum reduction, place reserved liquid in a small saucepan over high heat and reduce 4-5 minutes or until thickened. Season to taste with salt and pepper.

Step 3: For the taco filling, combine all ingredients except for the chicken in a food processor and blend until smooth. Combine 2/3 of the mixture with the chicken strips in a bowl to marinate. Cover and chill in the fridge for at least 30 minutes. Add the remaining mixture to a small saucepan, bring to the boil, then gently simmer for 10 minutes. Strain the sauce and return to a clean saucepan, set over low heat. Simmer for 4-5 minutes until slightly thickened. Heat a char grill pan over high heat, sear the chicken pieces for about 1 minute until cooked through. Remove from the heat and keep warm.

Step 4: For the tortilla, combine flour, 1 teaspoon of salt and olive oil in the bowl of a food processor. Gradually add 1-2 tablespoons of warm water until mixture clumps. Remove dough from the processor and knead on a lightly floured surface until elastic. Wrap in cling film and rest for 10 minutes. Roll the dough to about 3mm thick. Heat a large frying pan over medium heat. Cook the dough for about 4-5 minutes each side until lightly golden. Using pastry cutters cut 8cm rounds.

Step 5: For the guacamole mousse, add avocados and lemon juice to a blender and process until smooth. Add Tabasco, coriander and cumin, 1 1/2 teaspoons salt and a pinch of pepper to the blender and process until combined. Season to taste.

Step 6: For the tomato salsa, combine all ingredients in a bowl and season to taste with salt and pepper.

Step 7: To serve, smear some of the reduction on each plate. Place tortilla round in centre, top with some guacamole mousse and a few pieces of chicken. Spoon over some sauce, tomato salsa and a heaped tablespoon of the granita.


Serves 4

[Michelle]

I'm making a MasterChef Australia, Oven Roasted Chicken with Potato and Zucchini Fritter and Parsley and Garlic Butter for dinner tonight

Ingredients

1 whole free range chicken
Olive oil
Murray salt
1 garlic bulb, halved
1 medium desiree potato, peeled, grated
1 medium zucchini, trimmed, grated
1 tbsp of finely chopped flat leaf parsley
200g unsalted butter, diced
4 truss cherry tomatoes, with stems attached
1 sprig rosemary

Method

1. Pre heat oven to 200˚C.

2. Remove the breast and drumstick from whole chicken, keeping skin on, drizzle with a little olive oil and season with salt and pepper. Heat a frying pan over high heat, add chicken portions and brown on both sides, add garlic bulb to the pan and place in oven to cook for 10 minutes. Add cherry tomatoes and rosemary to the pan and cook for a further 10-15 minutes or until chicken is cooked through.

3. Squeeze half of the roasted garlic into a bowl, add the butter and parsley, season with salt and pepper, mix to combine well.

4. Spoon butter mixture onto cling wrap, roll into a sausage shape about 3cm in diameter and tie a knot at each end, place in the fridge to chill.

5. Squeeze out excess liquid from the grated potato and zucchini, place in a bowl with the remaining garlic and season with salt and pepper.

6. Heat oil in a frying pan over medium heat, take a ¼ cup of potato mixture (makes three fritters) and form a flat fritter, cook for 5-6 minutes each side or until golden.

7. To serve place a fritter on a plate, top with the chicken portions, arrange the roast tomatoes on top with 2 slices of the parsley butter.

[Noxide]

Hamburgers.

Plain and simple

[Noxide]

Ingredients

2 bottles red wine

1 cup sugar

2 cups water

1/2 lemon, sliced

20 whole cloves

1 teaspoon nutmeg

6 to 8 cinnamon sticks

Mix water, lemon and spices and simmer for an hour. Strain. Heat but do not boil the red wine. Add wine to hot water mixture. Ladle gluhwein into cups and serve with half a slice of orange for garnish.

[Michelle]

Ingredients

2 bottles red wine

1 cup sugar

2 cups water

1/2 lemon, sliced

20 whole cloves

1 teaspoon nutmeg

6 to 8 cinnamon sticks

Mix water, lemon and spices and simmer for an hour. Strain. Heat but do not boil the red wine. Add wine to hot water mixture. Ladle gluhwein into cups and serve with half a slice of orange for garnish.

Looks interesting, what do you do with it when it's done, Noxide?

[Noxide]

Does my answer have to be food related ?

[Michelle]

Does my answer have to be food related ?

No

[Noxide]

Oh good.

But I think you know already

[Michelle]

Oh good.

But I think you know already

Erumm, I suppose. Is it naughty...

[Noxide]

Erumm, I suppose. Is it naughty...

It was indeed. HooHaa!