Friday 28 August 2015

Teriyaki Chicken with Sticky Jasmine Rice






This dish is absolutely stunning! It is so tasty and packed with beautiful aromatic fresh flavours.
It is also very easy to make.
The meat literally melts in your mouth after being baked in the oven for 3 hours.

Seriously if you want to try something different for your dinner that is inexpensive - you have to try this dish!

I cooked this in a deep Le Creuset Casserole dish which allowed the juices to stay sealed and keep the sauce especially since it is in the oven for 3 hours. If you don't have a casserole dish with a tight fitted lid make sure and cover well with tin foil and check the meat every 45 minutes to ensure the sauce does not dry up.

This dish serves 3 - 4 people comfortably.

Ingredients:
3 large chicken breasts
2 onions
2 cloves of garlic
3cm piece of ginger
1 red chilli
Juice of one lime
100ml sticky boyne valley honey
100ml soya sauce
60ml rice wine vinegar
Salt and black pepper

1 tablespoon of corn flour
additional cold water

2 spring onions thinly sliced
200g jasmine rice
400ml hot boiling water
2 tablespoons of toasted sesame seeds
Chopped coriander


Preheat the oven to 180℃. Place the chicken breasts into a deep casserole dish. Season with black pepper. Thinly slice the onions, garlic, red chilli and ginger and leave to one side in a bowl. Whisk in the liquid ingredients and mix together. Pour this mixture on top of the chicken breasts, cover tightly and bake in the oven for 3 - 3 1/2 hours.

After this time remove the chicken with a slotted spoon and shred the chicken using two forks.
Boil the rice in hot water for 10-12 minutes until all the water is completely absorbed.

Transfer the sauce into a pot and bring slowly to the boil. In a separate bowl whisk the tablespoon of cornflour with about 50 ml of cold water until dissolved. Pour this into the sauce mixture and stir until thickened. Remove from the heat and pour the sauce over the shredded chicken. Toss to combine together.

In a dry hot frying pan gently toast the sesame seeds for 2-3minutes.

Assemble the teriyaki chicken on top of some sticky jasmine rice. Sprinkle some finely sliced spring onions and the toasted sesame seeds on top.

Garnish with some chopped fresh coriander.

and Voila.

Absolutely Beautiful!




Wednesday 26 August 2015

No Bake Energy Bites - Back to School Snacks!♥️




It's that time of year again - Back to School Time - except not for me this year... Ballymaloe is fast approaching! Only 3 weeks until the BIG move to Cork.  

As you see I had a lot of fun photographing these! Perhaps it has a lot to do with the fact that I am not back to school like everybody else and I have all this free time on my hands! 
My photography skills are slowly improving day by day! 

So this post is all about preparing a healthy tasty snack that you might enjoy in a back to school lunch box for kids or yourself or as a mid morning snack to help keep you going till lunch. 

These are so easy to make and can be made as healthy as you like or as cheeky as you like! 

I've made these now a few times and you can experiment as much as you want till you find the flavours you like and what works well together.

The batch photographed above include the following recipe:
This batch made me about 18 mini bites.

Ingredients: 
175g Flahavan's Oats
2 tablespoons of chunky peanut butter
2 tablespoons of maple syrup
1 tablespoon of goji berries
1 tablespoon of dried cranberries
1 tablespoon of dark chocolate chips

-Stir all the ingredients together in a large mixing bowl. Cover with some cling film and leave to chill in the fridge for half an hour.
-Once chilled, roll into bite size balls and store in an air-tight container in the fridge.


Additional ingredients to use in alternative bites: 
Any nut butter - cashew, almond
Nutella
Chia seeds, sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds
Pistachio nuts, Cashew nuts, walnuts, almonds,  pecans
Dates, dried sultanas, raisins,
Cacao nibs
White chocolate chips & Toasted Coconut (must try this one soon)

So I hope you like the recipe and give them a try - keep tweaking them till you find your favourite combination and let me know if you made them in the comment box below!









Sunday 23 August 2015

Cono Sur Food Blogger Competition - Go on Throw me a Vote!



This has been a crazy week! Great news for Pound of Butter - I'm still in disbelief that I have been lucky enough to be shortlisted to the final 13 people in the ConoSur Food Blogger competition in Ireland!

The competition is very simple - you have to create a recipe (main course dish) that teams well with any Cono Sur Single Vineyard Wines.
My chosen recipe is 'Risotto with wild mushroom and Pancetta' and I teamed this dish with Cono Sur Sauvignon Blanc.
Risotto is one of my all time favourite dishes to prepare.

I have included the recipe below taken from the ConoSur Website.


Now onto the really important stuff - the prize for this competition is pretty UNBELIEVABLE and it really is a once in a lifetime opportunity!
Starting from last week people are able to vote for their own country's favourite recipe one vote per person and email address. Then on September 15th (Day 2 of Ballymaloe Cookery School for me) the top three recipes from Ireland will be shortlisted and go on to Round Two!!

Renowned Chef Christopher Carpentier will then prepare each Semi-Finalist's dish and select one finalist from each participating country. From this 5 finalists will be sent to none other the beautiful Paris (did I mention my sister lives in Paris?) Here each finalist will prepare their dish to a panel of judges. The overall winner will be sent on a trip for two to Chile to visit the Cono Sur Vineyards and discover it's beautiful home country!


So if you think I'm worthy and you'd like to see me go a little further you can vote in the competion through the following link:  

http://bloggercompetition.conosur.com/index.php/vote



Thank you for your support in advance and thanks for stopping by!

Onwards & Upwards!




Will keep you all posted!

Tracy X

Sunday 9 August 2015

Nutella Cheesecake Brownies


I'm a little late this year with World Nutella Day 5th February (I learnt this fact only today!) ... however I shall make up for it now!

This post brings you Gooey rich Nutella filled brownies that are incredibly moist and so INDULGENT! I have been dying to make these for so long now and I eventually got around to it this weekend when I knew they could be shared among friends and not lingering in the fridge! I cheated with the brownie layer and actually just crushed up some chocolate cream Oreo biscuits with melted butter which actually works really well in adding extra texture.
I made the whole thing using a food processor which is so handy and saves on the old wash up! You do not have to have a food processor to make these though it can all be done in a mixer or by hand too.

This recipe makes 12 large bars.

Ingredients:
Biscuit layer:
300g oreo biscuits
50g melted butter

Cheesecake layer
400g full fat cream cheese
100g caster sugar
2 large free range eggs
3 tablespoons of Nutella
60ml double cream
10-12 raspberries

Method
Preheat the oven to 180℃. Line a deep tin (8x10") with greaseproof paper.
Blitz the oreo biscuits including the filling in the food processor until like coarse breadcrumbs. Alternatively you can also bash them in a freezer bag with a wooden spoon. Melt the butter and add into the crushed biscuits and blitz again until moist. Press this buttery biscuit mixture into the tin and flatten with a spatula. Bake in the hot oven for 10 minutes until set and leave to chill after.
*Leave the oven on as the cheesecake will be baked.

Wash the food processor and add in all the cream cheese, caster sugar, 2 eggs and 3/4 of the double cream mixture and blitz until combined. Scrape down the sides of the bowl and mix together until smooth. Pour 3/4 of this mixture on top of the cooled biscuit base. Spread into an even layer.

Using the other 1/4 of the cheesecake mixture add in the 3 tablespoons of nutella and the other 1/4 of the double cream into the food processor and blitz again until smooth. Scrape down the sides of the bowl and mix till you have a smooth chocolate mixture. Using a large tablespoon dot this mixture on top of the cream cheese filling. Using a skewer or a knife swirl the chocolate mixture into the cream mixture to make a swirl design.
Finally add in the raspberries in sections.
Bake the mixture in the hot oven for 35-40 minutes until they still have a slight wobble.
The bars will puff up in the oven but will sink slightly as they cool down.
Make sure you allow them to cool fully at room temperature before slicing and tasting.
These brownies will last easily in the fridge in a container for up to 5 days.