Recipe of the Week!
Bacon Jam
Ingredients
- 1 KG Bacon, ground coarse (minced fine if using a knife)
- 1 Yellow onion
- 2 tbsp Garlic, minced
- 1 tsp fresh thyme
- 3 tbsp brown sugar
- 3 tbsp cider vinegar
Instructions
- Render bacon on a low temperature until just browned, about half way cooked.
- Add onion, and garlic. Cook until caramelized.
- Add thyme, and saute.
- Add brown sugar and cider vinegar, reduce until a syrup consistency is reached.
STILL HUNGRY?
Orange Chicken
Ingredients
- 1 egg
- 1 tsp white pepper
- 1 ½ tsp salt
- ½ cup corn starch
- ¼ cup flour
- Sauce 1 tbsp oil, preferably vegetable
- 2 tsp minced garlic
- 1 tbsp minced ginger
- ½ tsp red chili flakes
- 1 tbsp rice wine vinegar
- 1 ½ tbsp. soy sauce
- 5 tbsp white vinegar
- 1 ½ tbsp. water
- 3 ½ tbsp. sugar
- 1 tbsp orange zest
- Slurry (1 tbsp corn starch, 1 tbsp water)
Instructions
- 1) Cut chicken in medium dice chunks
- 2) Beat one egg
- 3) In a separate bowl, combine salt, pepper, corn starch and flour. Mix thoroughly
- 4) Have deep fryer set at 325 F
- 5) Dip chicken in egg and dredge in flour mixture
- 6) Fry chicken for approx. 3 ½ min
- 7) Once chicken is done, place on paper towel lined bowl to soak up extra grease
- 8) Place 1 tbsp oil in a pan and heat until ripples appear on medium heat
- 9) Once oil is heated add garlic and ginger
- 10) Once garlic and ginger starts to brown, add in chilli flakes (this wont take long)
- 11) Saute chilli flakes for 5-10 seconds to release flavour
- 12) Add in all liquids and stir to combine
- 13) Once all combined, add in sugar, and continue stirring to combine
- 14) Once all combined add in orange zest
- 15) Combine once more and add in slurry
- 16) Once sauce is thickened, add in chicken and ensure all chicken is coated with sauce
- 17) Best served with rice and garnished with toasted sesame seeds and thinly sliced green onion
No Bake Peanut Butter Fudge
Ingredients
- 250 g Creamy Peanut Butter (chunky can be used for more texture)
- 230 g Unsalted Butter
- 1 tsp Vanilla Extract
- 460 g Icing Sugar (sifted)
- ¾ cup Chocolate Chips
Instructions
- Line a 8 inch square pan with wax paper (leave an edge so you can easily take out)
- Place bowl of peanut butter and butter on top of boiling pot of water
- You can melt the butter and peanut butter in the microwave in 1 min intervals, stirring after each one
- Once peanut butter and butter is completely melted and combined, pour liquid in sugar
- Fold together until all peanut butter is combined (should look like cookie dough)
- Fold in vanilla extract and chocolate chip cookies
- Once all ingredients are combined, place into baking pan
- Press fudge flat and to all edges
- Cover with saran wrap and place in fridge for minimum 4 hours
Vegetarian Tacos
Ingredients
- 1 small onion, small dice
- 1 jalapeño pepper, brunoise (very small dice)
- 1 tsp chili powder
- 1 (15.5 oz) can of Lima Beans, drained and rinsed
- 1 lime, for juice
- 3 small carrots, cut in half
- 1 tsp ground cumin
- 1 avocado, cut into thin slices
- 1 cup Plain Greek Yogurt
- 2 chipolte pepper in adobo sauce
- salt and pepper to taste
Instructions
- Toss carrots in oil and cumin and roast in oven at 425 F until just tender (about 10 min)
- Heat olive oil in a pan and add diced onion and jalapeño pepper.
- Once onion has slight caramelization, add lima beans.
- Season with salt and pepper and add chili powder.
- Once beans are heated through, mash beans with back of a spoon and mix thoroughly.
- Add juice of 1 lime and combine with bean mixture.
- Place mixture in middle of taco shell, or tortilla, and place carrot on top with a slice of avocado.
- To make chipotle yogurt topping, cut 2 chipotle peppers in adobo sauce and add to 1 cup of plain greek yogurt. Salt to taste.
- Top tacos with chipotle yogurt mixture and enjoy!
- Try adding cilantro and radish for other garnish ideas.