Well, to be honest, this week has been a bit crazy. Cath has been away in New Zealand, carrying out important research on the food and wine industry over there... ;-) Colette and I have had a week of fun with new arrivals, design jobs and more. We just fell in love with this table (above). Its our new favourite for sure.
Speaking of favourites! Try out this super easy recipe....yes..another super easy one. This week I made these amazingly moorish chicken and vegetable rolls. I added a bit of curry powder to the recipe for a little extra 'zing'. Great on a side plate with soup! Very easy Winter food. Try it and let me know what you think.
Healthy...and Moorish Chicken Vegetable Rolls
Ingredients
- 1 cup (70g) fresh wholemeal breadcrumbs
- 500g chicken breast mince
- 1 egg, plus 1 extra lightly beaten egg
- 1 zucchini, finely grated
- 1 carrot, finely grated
- 1/2 onion, grated
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped flat-leaf parsley leaves
- 4 sheets frozen puff pastry, just thawed
- 1 tbs sesame seeds
- Tomato or sweet chilli or sauce, to serve
Method
- Preheat the oven to 200°C and line 2 baking sheets with baking paper.
- Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.
Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture length ways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side. For fans of the curry flavour, I add a teaspoon of Keens Curry Powder or similar to the mix...Gosh its yummy!
In Season?....Limes.
Lovely...Limes...In season now. Packed with Vitamin C and just perfect in Thai recipes.or....The Gimlet!...Yep..you guessed it! Hang on to your beanies folks...Its Cocktail Friday again...
Drink du Jour – Gimlet
Gimlet Cocktail
- 2 oz gin
- 2 oz bottled lime juice
- 1 tsp sugar
Stir extremely well with ice. Strain into a pre-chilled sugar rimmed cocktail glass.
I prefer the vodka gimlet; just substitute vodka for the gin.
And as the day winds down, and the weekend draws nearer...its goodbye from us....The Charcoal Girls...Cathie, Colette and Jen xxx
