Lynne and I want to wish you all a Happy New Year, and say what a pleasure it has been getting to meet many of you through shows, the internet and through our products. We feel truly blessed that something we enjoy so much is being shared with so
many people around the country and the world.
For those of you who read our last email, yes, the kookaburra
is still attacking our house. We have come to admire his tenacity in a way, and in his honour are sending through this recipe of slightly another feather:
(there are two New Year's recipes further down the page)
CITRUS CHICKEN BREASTS
4 chicken breast fillets
citrus marinade (see below)
vegetable oil
? cup cream
2 oranges, peeled and sliced
2 tablespoons chopped coriander
Marinate chicken breasts for at least 30 minutes in the citrus marinade. Remove breasts from marinade and pan fry in hot vegetable oil until cooked on both sides. Keep warm while preparing sauce. Pour remaining marinade into the pan and cook to reduce by half. Add cream, whisk and remove from heat. Arrange chicken on a platter, cover with sauce and arrange orange slices and chopped coriander on top. Serve with steamed rice or couscous.
Serves 4
CITRUS MARINADE
1 tablespoon grated orange zest
1 cup fresh orange juice
? cup fresh lime juice
? cup fresh lemon juice
? cup rice wine vinegar
2 cloves minced garlic
good splash of soy sauce
? cup Fiery Coconut Chilli Sauce
? cup chopped coriander
Combine marinade ingredients. Use to marinate fish, chicken or pork.
Makes approximately 3 cups.
Lynne cooked this for our Christmas tea, and I meant to send it
sooner, but we have been extremely busy all week eating chocolates, going to the beach and sweating profusely.
We were shopping in Mullumbimby the day before Xmas, stinking hot, and there were all these ladies with Santa's elf hats on in the supermarket, bagging groceries to the strains of "I'm Dreaming of a White Christmas" over the PA. You gotta love it.
By the way, Lynne bottled some of the marinade above, and it made great Xmas gifts in fancy German Beer bottles. You know
the ones with the ceramic plug and wire thingo.
Okay, on to New Year's Eve-
Tonight, the Cromwells, Harley, Lindsay, Brett, Sarah,
Dean, Thea, Aaron, Ginger and Bogart are all coming over
for drinks and supper. Knowing us, no one will be conscious
by midnight, so let me take this opportunity to once again wish
you all the best for the New Year. Lynne's menu includes the
following:
CLASSIC MARGARITA RECIPE
Tequila
Cointreau, Gran Marnier, or Triple Sec
Fresh Squeezed Lime Juice
Sugar and a bit of water
Ice
Forget the salt on the rim, forget the blender.
A real margarita is shaken, and the ice strained away before serving.
I like to use:
two parts Tequila
one part liqueur (Cointreau or other)
one part sweetened pure lime juice with a splash of water.
The lime juice is the key.
Forget margarita mixes.
Anything less than fresh lime juice is not on.
Preferably served in a stemmed glass, but this part is the least important. Think in terms of cocktails, not bucket loads.
ENCHILADAS DE SALSA PICANTE
Ingredients
1 dozen corn or 6 flour tortillas
1/2 cup vegetable oil
2 1/2 cups shredded tasty cheese
3/4 cup chopped onion
2 cups cooked chopped chicken
1/4 cup sultanas
1/4 cup slivered almonds
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/2 cup chopped green onions
1/2 jar of Byron Bay Chilli Co SALSA PICANTE
Procedure
FILLING: Combine 2 cups cheese, onion, chicken, sultanas and almonds in a bowl. Set aside.
SAUCE: In a saucepan, melt butter and blend in flour with a whisk. Add chicken broth and stir constantly until the mixture thickens. Stir in sour cream and SALSA PICANTE. Remove from the heat.
TORTILLAS: In frying pan, heat oil and cook corn tortillas one at a time for 15 seconds on each side. Cook just long enough to make them soft. To soften flour tortillas, heat in the microwave wrapped in plastic or heat in a medium-hot oven wrapped in foil.
ASSEMBLY: Place 1/4 cup of the filling down the center of each corn tortilla or 1/2 cup for each flour tortilla. Roll the corn tortillas and place seam side down in a baking dish. Flour tortillas should have the ends folded in and then rolled. When all the tortillas have been filled, pour the sauce over the enchiladas. Sprinkle the remaining 1/2 cups cheese and chopped green onions over the top. Bake at 200 degrees for 25 minutes. Serve with additional SALSA PICANTE and sour cream if desired.
guacamole is good on top too.
Love and Good Food to everyone around the world,
The Bolands
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