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125g unsalted butter
75g plain flour, sifted
175g caster sugar
2. Sesame Chicken
1 x 2kg chicken
1 T soy sauce
1 T vinegar
1 T brown sugar
2 T tomato paste
¼ tsp ground ginger
3 T sesame seeds
Cut the lemon into quarters and place inside the chicken. Place chicken in the crockpot.
In a small bowl, combine the soy sauce, vinegar, brown sugar, tomato paste and ground ginger and mix until smooth.
Brush the mixture over the chicken in the crockpot and sprinkle with sesame seeds.
Cover with lid and cook on low for 7-8 hours or on high for 3 ½-4 hours.3. Sally's Vegetarian "Sausage" Rolls with Penny's modifications
4 thick slices bread, made into crumbs
1 packet walnuts (70g), chopped (or hazelnuts)
2 cloves garlic, crushed
1 chopped onion
1 grated carrot
1/2 grated capsicum
3/4 cup grated cheese
herbs (e.g parsley, thyme, sage) preferably fresh
salt and pepper
puff or flakey pastry sheets
Mix all together, form into a long sausages and wrap the sheet of pastry around them. Cut into "bite" sized rolls. Brush with milk or egg if desired. Bake 180 degrees C until brown.
The filling is also good as fake meat balls with a yummy tomato sauce and spaghetti.
4. Corn Chowder *3 oz butter
2 large onion, finely chopped
1 clove garlic, crushed
2 teaspoons cumin seeds
4 cups stock (vegetable or chicken)
2 medium potatoes, peeled and chopped
1 cup canned creamed-style corn
2 cups fresh corn kernels (frozen is fine)
3 Tablespoons chopped fresh parsley
1 cup grated cheddar cheese
salt and pepper
3 Tablespoons cream (optional)
2 Tablespoons fresh chives to garnish
Heat butter in large heavy based pan. Add onions and cook over medium heat for 5 mins or until golden. Add garlic and cumin seeds, cook 1 min stirring constantly. Add stock and bring to boil. Add potatoes and simmer, uncovered for 10 minutes. Add creamed corn, corn kernels and parsley. Bring to boil, reduce heat, simmer for 10 minutes. Stir through cheese, salt and pepper, and cream. Heat gently so the cheese melts. Serve sprinkle with chives. Serves 8. * This is a vegetarian soup, but I like to throw in some bacon bones or a bacon hock into the stock as I feel it gives it more flavour depth.
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