12 oz. skinless boneless chicken breast/thigh, cut into small pieces
oil (enough for deep-frying, about 2″)
1 tablespoon oil for frying garlic
2 cloves garlic (minced)
4 tablespoons bottled sweet chili sauce (you can also use your favourite Asian sauce like lemon sauce or sweet and sour sauce or even plum sauce)
1 teaspoon lime juice (optional)
1 pinch salt
Frying Batter:
1 egg white
1/2 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1 tablespoon cooking oil
1/2 cup water (ice cold)
1 pinch salt
Directions:
Put all the batter ingredients into a bowl along with the chicken
Put frying oil into a wok or pan to a depth of at least 2″
Heat oil till oil begins to simmer, do not overheat. You can test oil by putting a wooden skewer in oil and bubbles form. If bubbling hard, oil is too hot.
Gently place the battered chicken into the oil and deep-fry until the chicken is golden brown
Transfer the cooked chicken to a plate lined with a paper towel to absorb excess oil.
Heat another pan over medium heat and add the oil for the garlic. Fry until fragrant and add the chicken to the pan along with sweet chili sauce, lime juice and salt. Continue to toss until chicken is coated with sauce.
Yes, that’s right no need to try to figure out how many of this and how many of that. You only use a cup to measure the ingredients…easy breezy to remember
Ingredients
1 cup of all purpose flour
1 cup of milk
1 cup of eggs (just keep cracking those eggs till they fill up the cup)
2 tbsp of shortening or lard or beef drippings
Directions
Preheat oven to 450°F (230°C)
Whisk all ingredients together and let stand for 5 minutes
In a large muffin tin or 8″x8″ square pan put in lard and then put into the preheated oven.
Pour batter into smoking hot muffin tins or pan
Bake in hot oven and let puddings dry about 10 minutes
Temperatures and Cooking Times:
First bake at 450°F (230°C) – 15 minutes
Then lower temperature to 350°F (180°C) 10-15 minutes
Then turn off and let bake for 10 minutes in oven
Finally remove from oven and let them sit for 5 minutes
In a bowl, combine the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.
Add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Bake 30-40 minutes, until the chicken is cooked throughout. Top with cilantro or parsley.
½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
Zest and juice of 2 oranges or a combination of oranges and lemons
1 cup chopped glace cherries
1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
1 1/2 cups pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1/2 tsp cloves
1 tsp nutmeg
3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or slivered almonds or walnuts
½ tsp baking powder
½ tsp baking soda
Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.
Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.
If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.
Directions
Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
Bring everything to a low boil and simmer for about 10 minutes.
Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
When cool, add in beaten eggs
Sift in cocoa, baking powder, baking soda and flour
Add all the ground nuts and the cooled boiled mixture
Fold in the cherries, citrus peel and candied fruit
Pour into the prepared baking pans.
Decorate with pecan halves and candied cherries.
Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
Remove from oven and allow to completely cool.
Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.
Options:
You can spread some of your favourite marmalade over top when the cake is still warm.
Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.
Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.
Wrap cake in several layers of plastic wrap and store in a cool place
This is an holiday favourite. The kids and family ask for it whenever we gather.
Ingredients
Unbaked pie crust or tarts
Shelled pecan halves (approx. 2 to 2 1/2 cups)
3 large eggs
1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
1/2 cup of your favourite packed brown sugar (light, medium or dark)
1/4 cup of melted butter cooled to room temperature
1 1/2 teaspoons of vanilla extract
1/4 teaspoon of table salt
Directions:
Place pie shell or tart shells on a baking sheet in case of spillage
Preheat oven to 350 degrees F.
Line bottoms of pie shells or tart shells with pecans
Mix together all remaining ingredients
Carefully pour to the top of shells
Bake:
Pie Crust: for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
Tart Crust: for 20 minutes in middle of oven
Allow to cool as they are very hot. Serve at room temperature.
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