Chicken satay pizza

Oh dear, I seem to have created an uber-addictive and calorie ridden tour de force.

Anyone who is on a diet, please proceed with caution. I’m pretty sure this harmless looking snack contains oh, about 79 bazillion weight watchers points per slice. By all means make it, but when the top button of your pants starts to object don’t say I didn’t warn you.

This recipe is from one of The Fella’s cookbooks from back in his bachelor days. It’s a wonder he found a girlfriend at all, given how much he likes this pizza; although I suspect all the faffing about with yeast and dough probably put him off making it too often.

I’ve adapted the recipe and made my own satay sauce, rather then just using a jar. So now I have plenty left over for chicken or prawns or the more traditional satay companions. Satay makes a super interesting pizza sauce and this recipe has actually inspired me to experiment a bit more with what I would consider to be stapes in a recipe.

I would definitely recommend you chuck the diet out the window, go forth and be adventurous with peanuts!

Satay sauce and chicken satay pizza

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Anzac bikkies

So today is Anzac Day in Australia, a remembrance day for the Australian and New Zealand troops that served and died in the world wars. This is my first Anzac Day here and I find it a little unusual, being from friendly little neutral Ireland, I have nothing to compare it too. But I have been told that these little bikkies are part of the tradition and are super yum, and that’s reason enough for me.

I was actually hoping to make chocolate hot cross buns for Easter but I had a fight with my yeast dough, which then sulkily refused to rise. So yeast-free and simple Anzac biscuits won out in the end, but I’m glad because they are chewy, dunkable and a great (and equally unhealthy) alternative to chocolate after the choc-fest that was yesterday.

Apparently to be a true Anzac biscuit, it must contain golden syrup, butter, oats, coconut and absolutely nothing else, especially anything that could be deemed “fancy”.  The wives and mothers left behind would not have had access to anything other than the most basic and cheap of ingredients. I was told this by a proper ocker Aussie  and I found it quite amusing as I imagine their counterparts in Ireland would have found coconut (even the desiccated variety) to be the absolute height of fanciness!

Anzac Bikkies

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Put the lime in the coconut

Back at home I’ll quite happily have soup for dinner from Monday through to Thursday, especially during the winter. It’s so quick and filling and warm and healthy (kind of) and all-round delicious. And it can generally be made from whatever you have in the fridge, making it super cheap. Could there be a better combination of things for a midweek supper? But here in the Land of Oz soup just doesn’t suit the climate. That was until I was flicking through the lovely Rachel Allen’s Favourite Food at Home book and came across a recipe for coconut, pak choi and basil broth. It sounded pretty yummy.

This Asian inspired soup is perfect for the Australian climate. It’s fresh, hot, sour and very light. I have adapted it slightly, throwing in some red pepper (or capsicum – look at me getting down with the lingo!) and vermicelli noodles just to make it a bit more substantial for a hungry supper. Otherwise The Fella would only complain loudly that I was trying to starve him.

Coconut, pak choi and basil broth

Chopsticks + noodle soup = big giant mess.

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