Drunken Chicken- family favourite

Ouch! I was just looking at my stats and realised September didn't even get a look in!!
I feel guilty and sad that I haven't been able to keep up with my blogging and, as I scroll through my favourite bloggers work and see they are in top form as always I wonder if this is the month I stop for good?

Before I make such a big decision like that, I just want to share with you a recipe I have been really enjoying this past month. It is from one of my favourite cookbooks 'Cocina de la familia' by Marilyn Tausend with Miguel Ravago.
This was a fabulous buy and am pleased to say I have used many recipes from it over the years- I highly recommend it to everyone.
The recipe I want to share with you is the drunken chicken recipe. When I first made it I followed the recipe to the T and it was wonderful. Since then I have added extra bits and pieces or had to make do with what was in the cupboards, but, whatever I do I always get the big thumbs up from my boys- it's a family favourite. I have cooked if for quite a few people and always get the same reaction "delicious!"

So, to redeem myself I hope you will try this one on family and friends and see if you agree with me. I couldn't help but serve it with fresh corn smothered in butter and some black beans, however, I have served it with beans, broccoli, rice pilaf, potatoes.....the list goes on!

Enjoy!

 Drunken chicken (Pollo Borracho)

2 Tablespoons oil

3 chicken breasts and 2 thighs (or 4 breasts) skin on, cut into 3 pieces

1 onion, thinly sliced

3 cloves garlic, chopped

 1 tin whole tomatoes, drained and chopped

1 cup of beer (I tend to take a good swig and then use the rest)

preferably an amber ale

2 sprigs of oregano

3 pickled jalapenos, sliced

2 tablespoons vinegar from the chilies

1 teaspoon salt

1/2 teaspoon black pepper

Use a cast iron pot with a lid or a good quality pot with a lid.

Warm oil in the pot on med-high heat, season the chicken with salt and pepper then saute the chicken pieces until browned (you will need to do in batches).

Once the chicken browns, remove to a tray and set aside.

Add the onion to the still hot pot and cook until quite soft and brown (about 4 min).

Add garlic and tomatoes, and cook for 10 minutes, stirring occasionally.

Return chicken (skin side up) back to the pot with onions and tomato, lower the heat to medium and add beer, oregano, jalapenos, their vinegar, salt and pepper.

Stir to combine then leave, cover and simmer for 20 minutes.

Serve it with fresh oregano and avocado for best results.

Mini baked cheesecakes

I had a catering job last week that called for a 1.5 kilo block of cream cheese. This is a lot of cream cheese!
I got through about a kilo of it for my function and was left with the perfect amount for a family cheesecake. The last time I made cheesecake I didn't quite get the response I was after from the boys so I decided to revisit my old recipe and see if I could tweak it some how. I can't remember when I last made a full sized cake for the family? My mini cheesecake tin is an absolute favourite of mine at the minute and I love the look of individual portions not to mention the portion control. If I'd made a regular cheesecake I would of got about 10 pieces from it, however, the individual sizes gives me 14 portions which also makes me feel less guilty when I eat one.
OK so back to making these little lovelies.....I remembered I guessed the butter-biscuit ratio for the base last time and I hadn't put enough butter, hence, this time around I followed my original recipe to the T and was very happy with the end results as you can see.....

I didn't do a lot of changing, however, I did make a much better batch than the last effort and I think that was because of two reasons:
a) I set the oven at 170 degrees and turned the fan off
b) I beat the cream cheese and sugar until it was light and fluffy, then I added the cream

Whether I am right or wrong I cannot say for sure but one thing I do know, the family are hanging out for afternoon tea time just so they can have their own little cheese cake and lick the plate clean.

These light and yummy morsels are passion fruit and blueberry flavoured, however, I know they will work beautifully with raspberries (fresh or frozen), chocolate, orange, lemon, rhubarb, apple and the list goes on.

Egg and bacon pies are always delish

I got a text from my hairdresser a couple of days ago telling me she was looking forward to seeing me this Friday as it had been too long between cuts. It's the kind of text you love to receive because somebody is actually looking forward to seeing you!
My 6 weekly hair experience is always a pleasurable one. Teneil, my hairdresser is a gorgeous lively fun 20 something who always has plenty to talk about. After we get the pleasantries out of the way it is not long before I hear what she has been creating in the kitchen for herself and partner. She is stick thin but LOVES food, cooking and eating....how could I not like her?

I once told her about my favourite meal Nic cooks (stir fry beef with red cabbage and coriander), she got so excited, she went home and made it that night and loved it so much she took a photo and sent it to me!
She made me feel special, (always a warm fuzzy feeling) so I decided to make a yummy little something to take to my 10am appointment. I made one of my all time favourite snacks- egg and bacon pies.
It takes all of about 5 minutes to prepare, 10 minutes to cook and 2 minutes to eat- delicious!!!

I flavoured these little beauties with basil and goat's feta to give them a bit of a "I didn't really use up the only things left in my fridge feel" and it worked a treat.
My three top tips when whipping these up are:
a) hot oven, about 200 degrees
b) use a 'butter' puff pastry, the flavour is ten times better. The butter puff is usually only used for desserts but it is fab with these.
c) I also find that extra cracked pepper works a treat with the egg and bacon pies.

If all else fails and you don't have the time to make these then pop on over to www.camillabaker.com.au and I'll whip you up a batch myself.

Black Forest Cupcakes

A friend of mine has been carrying on about his wife being heavily pregnant with their second child and saying out loud 'when is it going to come already?!' I know he is excited at the prospect of being a dad for the second time but the lady standing next to me listening to his whinging simply said 'Well I think you have the wrong audience for any sympathy here!' Something I am sure he knew but thought he'd try it on anyway.

I was happy to hear his wife delivered their beautiful, healthy little girl in a record 3 hour labour this week and I couldn't be happier from them. Welcome to the world Isabelle!

Instead of buying a cute little toy or a box of nappies I decided to spoil them with something sweet and home made. I sit next to Mr.T in my office job and I noticed fairly quickly he has a sweet tooth. I think it was on the second or third day that he started at the office when I noticed a massive container of melting moments sitting right next to the opened packet of gummy bears on his desk! Although I only work 2 days a week in the office, we have a lot of fun ribbing each other and talking food (what else!). I also quickly learnt his favourite all time cake was Black Forest cake. A cake I swore I'd never make again after spending two days in the pastry section of the Sheraton Hobart Hotel in my apprenticeship days where we cranked out over 100 of the bloody things in two days, (I guess that was how I honed my cake masking skills!).

So, instead of a cake I went about my business and made Black Forest cupcakes.
Firstly I made my favourite chocolate cake recipe, baked them and then cooled the cupcakes. Once cool I then cut away the centres.
Secondly I drizzled some brandy into the centres for a bit of extra punch before filling the middle with sour cherry compote.
Just before leaving to drop them off I whipped up some chantilly cream, something I also haven't made since my Sheraton days (for those who don't know what chantilly is, it's sweetened cream).
Once the cream is piped on over the cherry compote and looking all lush and yummy, I then shaved a bit of chocolate over each one and popped a fresh cherry on top for the black forest seal.

Mr T was looking pretty happy with himself when I saw him, however, when I presented him with the box of cupcakes it was the first time I'd seen him speechless for more than 5 seconds- my job was done!

I'm looking forward to hearing the stories of sleepless nights and seeing some baby photos- there is something wonderful about looking at new born babies that makes you feel good inside.