Food and Recipes: July 2015 Archives

Ingredients

Method

Biscuit Base:

¼ cup rolled oats, processed til fine

1/3 cup SR flour

¼ cup brown sugar, firmly packed

1/3 cup desiccated coconut

1 teaspoon cocoa powder

60g butter, melted

 

Preheat oven to 180C

Line base and sides of 20cm x 20cm baking tray with baking paper

Mix oats, flour, sugar, coconut and cocoa powder

Mix in melted butter

Bake for 10 minutes

Caramel Filling:

395g can sweetened condensed milk

1/3 cup golden syrup

30g butter, cubed

 

In a saucepan, mix condensed milk, golden syrup and butter

Bring to boil, then simmer for 5 minutes or until thickened

Pour over biscuit base

Bake for 15 minutes, then cool

Chocolate Topping:

180g block white chocolate

2 tbsp oil

Melt chocolate and oil together

Pour on top of caramel mix

Refrigerate for an hour, then slice

Options and Notes

Adapted from Women's Weekly Squares & Slices

 Cocoa in the biscuit base is optional, doesn't really make any difference

 

 

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Ingredients in stock

Butter

 

 

 

 

 

395g can sweetened condensed milk

180g block white chocolate

Rolled oats

SR flour

Brown sugar

Desiccated coconut

Cocoa powder

Golden syrup

Oil

So that's my official recipe, which I now have printed out.  I adapted this to fit nicely into my square baking tray which is 20cm x 20cm. 

And here's the pictorial story .. :)

Everything laid out
White chocolate caramel slice

Mostly measured out
White chocolate caramel slice

The dry ingredients and the butter for the biscuit base.  I use a food processor to blitz the rolled oats and coconut until fine.  You could achieve a similar effect with a packet of biscuits, but I think this has less salt so would rather do it this way.
White chocolate caramel slice

The caramel filling is simple - just sweetened condensed milk, golden syrup and butter
White chocolate caramel slice

The base pressed into my baking tray.  Cook that up for ten minutes
White chocolate caramel slice

Mix in all the filling ingredients
White chocolate caramel slice

Simmer for a few minutes til it thickens a bit
White chocolate caramel slice

Pour over the cooked biscuit base, then bake this for fifteen minutes
White chocolate caramel slice

After baking, allow to cool.
White chocolate caramel slice

This is with the chocolate topping.  The oil helps keep the chocolate soft and not super brittle.  I think I overdid the red/green colour correction here.
White chocolate caramel slice

And underdid the red/green colour correction here.  It takes probably at least an hour for the chocolate to set, depending on how much you let the filling cool before topping it.
White chocolate caramel slice

I really should make more effort at my food photography.  Like made this nicely squared off... 
White chocolate caramel slice

Oh well.  It still tastes pretty awesome :)

Chicken Kiev

| | Comments (2)

The other week I had a hankering to cook Chicken Kiev - from scratch.  I'd never done it before.  So I researched lots of recipes, and averaged them together into something I thought would work.  I did this for four chicken breasts - I could easily halve that for two. 

So starting with the garlic butter.  I've got here half a pack (125g) butter, a quarter of a bunch of Coles parsely, and four cloves of garlic.

Chicken Kiev

Chop up the parsely, mince the garlic, and soften the butter.

Chicken Kiev

Mix it all up

Chicken Kiev

Garlicky, buttery goodness!

Chicken Kiev

Lay it out on some baking paper

Chicken Kiev

And roll into a sausage

Chicken Kiev

I stuck this in the freezer for a couple of hours - and it had pretty much frozen.  Didn't stop it all leaking everywhere during the cooking process though!

Chicken Kiev

So now onto the chicken.

We have four chicken breasts, some flour, eggs and breadcrumbs.

Chicken Kiev

Here's the chicken after stuffing with the garlic butter.  This was just a matter of cutting a small hole with a knife and expanding it a bit with my fingers.  Next time I'd sew the hole shut with a toothpick, as they leaked.

Chicken Kiev

Pictured here is 50g flour (seasoned with a bit of salt and pepper), three beaten eggs and 50g breadcrumbs - but I used at least double the flour and breadcrumbs, and you'd probably want even more for a nice thick coating, and probably another egg or two too.  Next time I'd also do the flour and breadcrumbs on a plate, as the chinese containers were a little small.

Chicken Kiev

So the coated chicken.  My fingers got very sticky and I kept pulling bits of crumb off.  Next time I'll definitely do a full two coats of crumbs.

Chicken Kiev

So then fry them for a few minutes each side on a reasonably hot frying pan and a goodly amount of oil to get them golden.

Chicken Kiev

And bake for about twenty minutes.

Served here with asparagus caesar and herbed potatoes.

Chicken Kiev

Definitely a winner of a dish, and I'd like to get a bit more practise at it!

Recipes referred to:

http://www.bbcgoodfood.com/recipes/666649/chicken-kievs
http://www.bbcgoodfood.com/recipes/4748/modernday-chicken-kiev
http://www.bbcgoodfood.com/recipes/wild-garlic-chicken-kiev
http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/07/how-cook-perfect-chicken-kiev
http://www.jamieoliver.com/recipes/chicken-recipes/chicken-kiev/#xDvrhzbwy01Xu8ez.97
http://www.taste.com.au/recipes/29207/classic+chicken+kiev

Kazza's "Boring Life Of a Geek" aka BLOG

IT geek, originally from Sydney, moved to Canberra in 2007. Married to "the sweetie", aka Stu. Prolific photographer, Lego junkie and tropical fish keeper.

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