Dish 43) Fenek Moqli

Heyyy!! So... Easter. When you think of Easter, do you think of Rabbits? Well I do :) And what better way to celebrate Easter than eating a rabbit? No better way, I say! My Maltese co-worker hooked me up with a recipe for a fried rabbit dish called Fenek Moqli.

Basically you buy a jointed rabbit, put it in a bowl with 2-3 bay leaves, some dried thyme, 3 cloves of sliced garlic, and cover it all with some dry white wine. Leave overnight to marinate. Then, heat oil and garlic in a pan and fry the peices, turning occasionally and using the white wine to baste, and stop the sticking.

Traditionally she said you are meant to serve it with hot chips... so Josh and I did a little spin on the tradition. Here is the finished product:

So it was sliced, parboiled desiree potatoes marinated in herbs and oil then grilled on the griddle pan. We also grilled some zucchini and arranged a nice little nest to place the rabbit on. Then we quickly made a gravy from the pan juices- it was delicious! I know it sounds cliché, but it tasted like chicken. It looked a bit like chicken too, and was just a little tougher - maybe that is characteristic of the meat, or maybe i cooked it too long? I thought it would be a red meat for some reason... Anyway Interesting!

So now I have 9 dishes left to go until I have finished my list of new recipes. I have picked out ones i want to make, so stay tuned :)

Katsu Katsu Katsu-don!

AHOY MATEYS!!! Well, lookie here. Dish numero thirty five-o COOKED! This little old dish is a Japanese dish involving meat schnitzel over rice. Anything suffixed with "-don" just means it's a rice dish! So this is a cutlet (katsu) rice dish (don). Ever literal hey? I found the recipe online of course at J-simple recipes. They have some cool things on there! I got myself some Pork steak from the vic market... possibly not the right meat to use?? Dunno. Maybe i should have just tenderised it, it was uber tough.

Ingredients: (serves 4)

4 eggs

1 onion

4 deep–fried breaded pork cutlets

4 servings steamed rice
150 ml bonito soup stock

5 tablespoons soy sauce

2 tablespoons sugar (the original recipe used double this but i found it too sweet)

The recipe used pre-cooked cutlets, so i had to crumb and cook them my own way. I used panko crumbs - the japanese breadcrumb. Ultra crunchy! So yeah, cook them in oil....

Then chop them up into slices on a board but try to maintain the structural integrity of the whole piece if that is possible. Meanwhile, boil the bonito soup stock, sugar, soy sauce and onion for 3 minutes on medium heat. When it is ready, add some of the liquidy onion stuff to the frypan and lay 2 of your schnitzles in the liquid and let it go for a few minutes...

Then crack your eggs into a cup and beat gently, then try to pour 1 per schnitzel:

Then serve over rice, and garnish if you wish, then crack a japanese beer and relax.

The last integral step is to eat so much that you feel actually SICK and wish you had made a salad... voila! So, it's about time I start cooking some HEALTHY dinners right? What kind of example am I setting for the children of the world?! But seriously, It can't be great. My dad actually patted my belly after i finished lunch yesterday at my brother's birthday celebration... I know how to non-verbally communicate dad, I know what you were saying. That is not good. If anyone actually says anything though, I would literally eat their head off. Not even joking, I may be hungry..

Jerk it

Hey party people! I have had this window open for literally hours and not done a thing until now. Facebook notified me that my cousin Andrew had updated his website so when I checked it out I saw that, much to my elation, he had created a blog back in July. He has abandoned his photography job, friends and life here to have himself an amazing New York adventure. From facebook I could only guess as to what the photos represented and the meaning behind the status updates was. I could barely pull myself away from his blog in order to update mine :) Once I read every post and caught up on everything he's been through in the last 6 months with astonishment painted on my face, I came back to my little blog. I guess my blog's cool and all... but the content is totally not as adventurous as his. He's a rap dancer for sure :) Not in the true sense of the word. Or maybe he is. He probably is.

So instead of trekking around the globe physically, I have been doing so culinarily. In my defence, I have been doing it from a distance of 26km from home. Rather exotic, don't you think? So, while I was house-sitting, the rains that devastated parts of Queensland merely annoyed me as I sat inside staring wistfully at the pool and reading about the horrific events in the North in the daily paper that was delivered to the door. Being house-bound, and having realised I am no longer good at reading piano sheet music, naturally I turned to TV for something to do. And because they had Foxtel, the cooking channel quickly became my closest companion.... apart from Josh of course ;) I got to watch some of my old favourites (like the cook and the chef and Jamie Oliver), I got to explore shows i had seen only once or twice (like Nigella), and I got to see NEW shows which I now LOVE... like Nigel Slater's Simple Suppers. Good Times! I also saw one show called World Kitchen where the host focused on Jamaican Food for the episode. I had always wanted to try Jerk Chicken, but after seeing some Jamaican dudes cooking it in the forest I was determined to try my hand at it... although in a suburban kitchen as apposed to underground smoking techniques. Mind you, if I could have, I would have tried. So I did some obligatory research and made a list of ingredients then somehow convinced poor Josh to join me at Footscray Markets on a muggy rainy day. If you were there, you would have spotted us.. we were the bored looking and nasally assaulted boy and the over-excited girl whose eyes were glazed over like a stunned pikachu as she surveyed the produce going "pi----kaaaaaaa". Needless to say, I had fun and it was cool to be back in Footscray. I want to go back again soon to do some people watching, it is a mecca for people who are for lack of a better word... characters.

So back at the house, I gathered my ingredients...

That may seem like a lot of ingredients for marinated chicken, right? Yes, in fact you are right. But it is worth it. If I may borrow one of Jamie Oliver's catch phrases, this is DEAD EASY. This is the second time i have forgotten to bring the recipe with me so I will post it in a few days, but for now please enjoy my brief explanations of each step :)

STEP 1) Basically put everything except the chicken in a blender and you have your Jerk Marinade....

STEP 2) Cut up your chicken. You can butterfly it, but I wanted two smaller peices to start off with so I cut it in half with some heavy duty kitchen scissors... Josh looked like he was going to vomit all over the bench when i was snapping the bones. attractive...

STEP 3) Take a childish photo. I couldn't resist......

STEP 4) Pierce the chicken all over with a fork, then spoon the marinade over it. It is recommended to leave it like this overnight, but I only left it for a few hours...

While it's marinating, prepare some nice soothing and cooling salads to combat the fiery heat of the chicken.

STEP 5) Cook it. I wanted it to have a charcoal flavour so we opted for the barbecue cooking method. We had the heat up high and placed them on the hotplate with the body cavity side down. We turned the heat down, closed the lid and left it for 15 mins. Then we turned them over to give the breast and leg a bit of a blast and left it for another 15 mins. I basted it a little along the way with the left-over marinade to ensure the flavour was there in full force. This was our cooked product:

STEP 6) Cut it up. Every recipe I read or saw on tv/youtube called for it to be cleavered up into smaller pieces which I was pretty chuffed about. In the absence of a meat cleaver, I opted for a big ass knife and cut it up, cracking through bones to reach my goal...

STEP 7) Serve up, and EAATTTTTTT:

Oh my god, it has been such a long time since I have had such deliciously succulent chicken! I don't know what I did to make it so good but we all agreed that it was superb. SUPERB. Everyone got seconds, if that's any indication! If you follow my lead, you should reach the same effect. I'll post the recipe soon, so please give it a go. It's super easy. I didnt use enough habanero chillies due to my unfamiliarity with their heat so it wasn't spicy, just.....orgasmic.

So there you have it, dish THIRTY out of 52! How exciting! I have already got many more dishes that I want to make of course. Probably none of which are low-fat :P All this heavy food has made me do the un-thinkable today... WALK half an hour to the train station this morning. Wow. Then I went for another 30 min walk at lunch time. Unthinkable! I feel good though. Oh I just remembered, I'll be doing some PROPER camping next month. Another tick off the list. I better get moving hey? ;) Time's running out. And don't even tell me that I missed the December Poem... I am fully aware of my blunder. December was an exceptionally hectic month for me, so i'll be doubling up this month :) I'm sure nobody really cares except me anyway so we cool!

JERK CHICKEN RECIPE:

- 1 chicken (un-marinated)
- 3 habanero chillies (i only used 2 and it wasn't hot)
- 2 medium brown onions (you can add spring onions too for another layer of flavour)
- 8 cloves of garlic
- 2 Tbsp each of: fresh thyme, ground allspice, Sugar, Salt
- 2 tsp Ground black pepper
- 1-2 tsp: cinnamon, nutmeg, ginger
- 1/2 cup olive oil
- 1/2 soy sauce
- Juice of 1 lime
- 1 cup orange juice
- 1 cup white vinegar

Blend it all up and rub it on the chicken, pierce the chicken with a fork here and there. I butterflied my chicken to get the most marinade on it. Leave overnight or as long as you can then BBQ it. :)

house-sitting and cooking :)

Yoyoyo! So this is the lovely place i have been calling home for the last week and a bit! make pretend is fun!

We have two dogs and 7 guinea pigs to look after here. The dogs (Leo and Lilly) both love going to the back beach and frolicking on the rocks.

Unfortunately they also like running inside and peeing on our clothes if they are left on the floor. Which they usually are. Just half an hour ago Josh's work pants fell victim to one of their urinary revenge displays. Can't work it out... But that's ok cos we have been playing around in the pool most days with Josh's new waterproof camera and pulling funny poses. to ease the pain. For example this is me insulting josh in my spectacular new bathers....

I have been enjoying doing some cooking too. The first 'new' dish i made here was garlic prawns. I added some greens at the end to make it a little more substantial.

Then i had a brilliant idea. I didn't get my friend Claudia a birthday present - as her bday is a few days before xmas and i am shit at organising multiple things at once - so i told her i'd make her a birthday dinner sometime after christmas. i figured now would be a good time for a catch up seeing as i don't see her as much as i'd like to, so i got out my thinking cap and  blew the layer of dust off it and came up with a brilliant idea. PAELLA! Not long ago i once again found myself in a conversation about food. She told Josh and I about how much she loves mussels and how her and her dad and grandpa would get a big bucket of them and go to town on them. I also remembered an earlier conversation about how much she enjoyed eating paella in Spain. THEN on a lazy walk down to Gem Pier in Williamstown Josh and I saw a little boat which advertised fresh mussels for sale - currently on holidays but returning Jan 9th. So we set up the birthday dinner for that very day and i started doing my paella research. In the lead-up I also saw a farmers market advertised for the SAME day. To my surprise when i left the house in the late morning, i discovered that the farmers market was directly across the street at the reserve. amazing. So i wondered across and got some cheese samples before brekky and picked up some flowers and fruit. Then... THEN.. it was time to get the seafood. I walked down to the pier and saw the bustling little business in full swing. 

I'll be the first to admit that I'm quite the seafood noob, and i was nervous when approaching the boat. I got in line and when it was my turn would you believe that I put on my naive little girl voice and asked for a small order of 12 prawns and 12 mussels? I did. They gave me a straight faced explanation of how they only sell mussels by the kilo. "fuck" i thought, then i noticed they were only $5 a kilo anyway so i got a kilo, plus my 12 prawns. You could get fresh oysters for $1 too and eat them nearby with some lemon. Not that i am interested in natural oysters AT ALL but it seemed like a cool vibe for some. I picked up the rest of my supplies from the local deli and supermarket and went home to prepare!

True to the history of the dish, i used left overs (chicken) in the paella, along with some pancetta and chorizo. I took inspiration from multiple paella recipes icluding ones by Jamie Oliver, Gordon Ramsey and Nigella Lawson. This is my ideal Paella recipe, and i think it turned out pretty awesome!

This is one of the few times i have used saffron in a dish, and i had fun using it if you'd believe that. Nigella suggested to infuse Sherry and Saffron together on a low heat and then add it in, so that's what I did! Thanks Nigella :)

Ok, so this is a photo montage of what i did, but i'll put the recipe at the end so you can look back at these pics for explanations... but as if you'll need to as this is the easiest dish EVAAAAAAAAA...

YUM. time for another bowl of leftovers i reckon...here's the recipe I used:

PAELLA:

2 chorizo sausages, sliced
6 slices pancetta
handful of leftover chicken (or use 1 breast of fresh)
king prawns (I used 12)
mussels (I used 10)
1 large onion, diced (i used half a red and half a brown)
4 cloves garlic, sliced
1 capsicum, diced (or half red and half green like i did)
*chilli is optional 
1.5 cups paella rice (i used aborio)
1.5 litres HOT chicken stock
a few glugs cooking sherry
a pinch of saffron
sweet paprika
olive oil
dry white wine
salt and pepper
handful or 2 of peas
1 chopped tomato
chopped parsley for garnish
lemon wedges for garnish

PROCEDURE:

Heat the stock in a saucepan and keep hot on the side ready to add.
Heat olive oil in a large paella pan, add onion and garlic.Cook for a few minutes.
In a seperate little pan, heat the sherry and saffron.
Add capsicum and salt and pepper, cook for a few minutes,
Add Chicken, pancetta and chorizo. cook until meat starts to brown.
Add rice and stir to coat it in all the oils.
Add a few glugs of white wine to get the 'risotto style' cooking process started.
Add the sherry and saffron to the mix as well as the paprika, and stir through.
Add all of the hot stock, cover and let simmer for 15 mins. Don't touch it.
Lay the seafood ontop and the peas, tomato and some parsley. Put the lid on for a minute or two to partially steam the seafood. Then stir it all through the rice gently.
Sprinkle a bit more parsley all over the top and arrange the lemon wedges around the sides.

Serve on the table with some spare bowls for the shells and maybe a water bowl to clean your fingers!!

Yummo. Needless to say everyone enjoyed this delicious dish and Claudia liked taking the remaining 10 or 15 mussels home for dessert ;)

I have to think of what else i can make. I have been watching the food channel heaps and saw this lady make jerked chicken. I am pretty sold :) So there you go, another 2 dishes made toward my total. I've lost count but i'll figure it out soon! Maybe i'll make a few more yummy things before i go back to work next week :O

Sangria Fiesta

~Hey Thurr~

Well I feel like I am powering through these 52 new recipes but at the same time feel as though I am running out of time!! I am confident that I will make it... but I haven't been doing many of my other list items really! I'm a total noob at this accomplishing a million goals at once thing! Speaking of noobs, you always know a Melbourne noob when they push the button at the lights in the CBD... they are automatic... der! Anyway. After making burgers, pizza dough and felafels on the weekend I was a bit unsure what to do next. I invited some friends for dinner last night who just got back from Europe and I figured I could use all those felafels I made (and froze) and we could have a nice fresh/healthy dinner. Here is the menu, courtesy of Maki and Hayden:

Fourth course never eventuated, and there was no stabbing involved with the tabouleh BUT it was a nice dinner nonetheless! Here is the picture I took of the felafels last weekend - before i oven baked them:

YUM. I oven baked them and squashed them a little. I deep fried a few to see what they would be like but they were really oily and they shrunk in size. Not a fan. I'll leave the deep frying to the professionals at Shwarama *respect*. Oh and here's some nice tabouleh i whipped up:

Here is a rather blurry photo of the finished wrap - I think I had one too many sangrias and couldn't hold the camera straight :)

And the Pièce de résistance... THE SANGRIA:

Also YUM! I found a recipe online and changed it a tad- it's definately not traditional but it was delicious! It was 1 bottle of red wine, 1 bottle of lemonade, 1 sliced orange, 1/2 sliced lemon, 1.2 sliced lime, 1 sliced punnet of strawberries, 1 sliced apple, and a splash of tequila. Other recipes suggest ginger ale, orange juice and other things, but i kept it fairly simple.

My love heart ice cubes ^_^ Speaking of love hearts, check out this little face:

This is Missy - my mum's puppy. We are minding her while their house is getting finished. Mum is currently living in a tent in the backyard - and hopefully hasn't been washed away in this weather!! Don't think I am a terrible daughter - I have offered her couch space but the stubborn lady refuses and says all is well. So I have had missy for 2 days now, and already I feel the attachment growing. I looked at this photo and a big smile spread across my face. I love animals. From the rare visits I had with Missy I thought she was an untrained little brat, plus i held a grudge against her for ripping my stockings, but she is actually sweet and responds well to commands and always wants cuddles. Always. The only thing I have to keep saying is "NO LICKING!" cos she has so much love to share and wants to lick everyone! I felt bad putting her outside today in this 14C rainy weather but i also didn't want to get home and find a nice big puddle or smelly poo on the carpet. I'm horrible, I know. She absolutley LOVES chester, she just wants to lick his face when she sees him, but he is more of a chilled out guy, nice and slow paced, so he doesn't know what to do. She just circles him licking his face and he backs away or falls over. I should film it, it's cute. I'm a sucker for animals - remember my plans for a rabbit and chooks are still on the cards!! :)

Anyway, I'm sure I will have some good updates next week as Josh and I are going away to Nagambie for the weekend! I'll do some washing and shopping tomorrow morning and then we're off from 1pm and get back Monday night!! WEE-hooooo! I will look up some recipes to make while we are there. I'm thinking some bread might go down a treat!!

dish 14) soya burgers a la jade

ZOMG! I cooked THREEEEEE dishes from scratch on the weekend. This was the first one. I have never used soy beans before so I picked some dry ones up from the market on Friday ($4 per kilo) and soaked them overnight for this little beauty. I found a recipe online but of course didn't follow it properly (oops) but they turned out pretty delicious! Here are the first and last pictures, as the in-between ones were pretty un-impressive.

Can you see the hair on the beans!? Gross, didn't notice that until now... hmm. I thought they tasted a little hairy haha. Anyway here are the patties about to go in the oven:

The flavour was amazing, but they were still a little soft in the middle. I don't think i'll ever figure out how the dude from "Vego 'n' Lovin it" does it. I like soy beans, they are supposed to be one of the best legumes around in terms of nutritional value. They are also cheap azz. They went down a treat at the BBQ I attended on Saturday and I gave some more as a gift to my friend's mum. The rest are now in the freezer for later easy consumption!

Here is a rough recipe of what i did:

2 cups dry soy beans

6 cups stock (veg or beef)

2 tbsp. oil

4 garlic cloves, diced

2 large onions, minced superfine

1 carrot, minced superfine
1/2 green capsicum, minced
1/2 red capsicum, minced

1 tsp. sea salt

1/2 tsp. oregano

1/2 tsp Cayenne Pepper

1/2 tsp. basil

1/2 tsp. parsley

Pepper and salt

2 tbsp. peanut butter
Squirt of light soy sauce

*'no egg' if you want to thicken it up vegan style.

- Soak the soy beans in water to cover overnight. Put soy beans and stock in a large pot, and cook over low heat for 2 1/2 hours until soft, making sure they are always covered with liquid.

-Skim the gunk off the water as it cooks. (I heard that this foam is what exaccerbates bean-related flatulence, but I have read an article today which says that it is indigestible sugars in beans which cause gas and not the foam. The article says that the foam is caused by water soluble proteins.)

- In a food processor put in the onion and blend to fine bits. Heat the oil in a large skillet over medium heat; add the garlic and onions and cook until golden.

- In the food processor, add the carrot and capsicum and blend into tiny flecks. Add this and seasonings to the onion/garlic. Cook for 2 minutes, until tender.

- Preheat oven to 180C. Oil a cookie sheet.

- Drain the soy beans and blend up in the food processor. Combine them with the vegetable mix in a large bowl. Add the peanut butter.

- Form the mixture into patties and place on the cookie sheet. Bake for 20 minutes; turn burgers over and bake for 20 mins more.

These go really well with tomato relish or fresh tomato :) mmm hungry!!

Dish 11) Zucchini Slice

Well I finally made this dish! I tried a really yummy zucchini slice many years ago and thought I might try my hand. I used this recipe from Taste.com.au but it lacked the flavour of the one i tried once upon a time IMO. Maybe one day I'll get given a really finely-tuned recipe and it will rock my socks off! Oh i added some carrot to the recipe...

It looked OK and tasted OK. Maybe I am just really fussy with my cooking. Yes, I definately am :P What to make next....?

fat tooshie!

Howdy gang-bangers! Firstly I'd like to shout out props to my boi Roo for becoming the newest follower of the subarizzle ba-lizzle! respect. No longer shall he lurk in the shadows singing along to the rasmus "I've been watching, I've been waiting, in the shadows..." crap song. crap song.

So anyway last night I made dish 10/52... a dish you may have seen around called FATTOUSH. It comes from Lebanon but I think a few other countries in the Levant have similar dishes. It fits nicely into the category of "summery salad" and is really delicious, here's some eye candy for you:

It's really dead easy to make, let me show you how:

1 round Lebanese bread
Vegetable oil for deep-frying (or you could oven bake it or pan fry it)
2 Lebanese cucumbers, finely diced (if very fresh, no need to peel)
2 tomatoes, finely diced
½ cup radish, finely diced
½ red capsicum, finely diced
½ green capsicum, finely diced
4 spring onions, finely diced
2 tablespoons mint, finely chopped
½ cup parsley, finely chopped

Dressing:
juice of 1 lemon
¼ cup extra virgin olive oil
Salt and freshly ground pepper to taste

Basically you chop everything up, and then add the torn up bread at the end. Oh actually I added like 1 Tbsp of Sumac as well.

I found that recipe on the SBS website - lots of yummy international recipes from all their cool cooking shows! God i love that channel. Anyway, we ate our fattoush with fish, but i used Blue Grenadier for something a little different and it wasnt great. It turns out i'm not really a fan - it's a bit bland, but that's what this list is alll about hey? Trying new things, and deciding what i do and don't like! Turns out i fucking LOVE fattoush, and i imagine lamb and yoghurt would go beautifully with it :) this will be a fattoush summer i think!

Speaking of my list, my pergola is under construction! My dad is super busy so he has been fitting in the work on it here and there and now he is in Sydney helping his brother do some home reno stuff. When he gets back he will finish it off. But here are some pics of our first day of work:

My dad wanted me to show everyone his makeshift "plumb-bob" for getting a straight line, but after looking up what a real plumb-bob is, i don't know how accurate this double adaptor could be...

It has all posts in at the moment, and also the top beams and stuff but i just forgot to take a photo! I'll update later in the week!! I did actually help, as I specified in my list that I must! I carried one heavy post and put it in the hole, i also helped to measure it all out, and i held stuff and passed tools etc. There wasn't too much that I could do really, but I think dad appreciated my help nonetheless. We'll see what more I can do when he starts work on it again!

Oh look at this photo of Evan showing his approval of the pants...

Sneaky! I had Joshs's Sister's 21st on Saturday night and Josh made such a nice speech! Brought a wee tear to the eye :) It was a lovely set-up and there were 2 frozen daquiri machines and more booze than you could imagine.. so needless to say i got a little crunk. Friday and Saturday night both crunk nights. Sunday i was absolutely dead on my feet. Can't drink as much as i used to at 18 haha. Probably a good thing for my body though I would say :) So now I am running out of things to say today! Except I can't stop watching Skins and when I get paid I am going to rape and pillage Bunnings and Spotlight for all my upcoming projects WOO!

dish 9) Chicken Kiev...from scratch

oh wowwww! Guess whattttt i had the best Chicken Kiev last night and... I MADE IT! :D wee-hoo i'm the best i'm the best at life and various other things wooooooooooooooooooooooooooo!!! suck it, suck my fat one, EAT IT!

Ok, now that's out of the system, I have to apologise for the lack of photos to accompany this post... my camera tragically and epically died and the back-up battery was dead also. DAGGONE IT! Daggone it Annie! Did you know thats what MJ said in Smooth Criminal? Well it's true, unless the Thai subtitle man did the wrong thing on the burnt music dvd is saw on Saturday. I highly doubt that, their grasp of English is impeccable. They could probably put me to shame. Ok enough Effin 'n' jeffin. Let me tell you about my Kievzzz :) I loosely followed this recipe i found on taste.com.au which appeared in Good Taste Magazine:

Ingredients (serves 2)
50 g coarse breadcrumbs made from day-old bread
1 tbs dried oregano leaves
Salt & freshly ground black pepper
2 single (about 200g each) chicken breast fillets, excess fat trimmed
Plain flour, to dust
1 egg white, lightly whisked

Herb butter
30g (1 1/2 tbs) butter, at room temperature
2 garlic cloves, crushed
Herbs of choice (I used basil and oregano pastes from Josh's fridge)
Salt & freshly ground black pepper

First, you mix the butter and herbs and S&P together in a bowl and spoon it onto some Glad wrap. Roll it into a log and place it in the freezer like so:

Then the camera died, but I can explain the rest! OK so the next thing i did was to flatten the chicken breasts out. You get a meat mallet and put the chicken between gladwrap sheets and then with the flat side pound the breast until it is flatter and rounder. That sounds weird. But here is a picture (which I found at Exclusively Food) of what you do next....

you place a little bit of the butter log on the breast and then roll the end over and the sides in to hold the butter in place during cooking. Roll up and leave on a plate in the fridge for a bit while you prepare the breadcrumbs. I used the 2 end bits of a loaf of Helgas bread. I didnt realise Josh had a blender so i used my hands to crumble it, then baked them in the oven for a few mins as a single layer, until they darkened and smelled toasty. I them transfered that to a bowl and added in dried oregano and salt and pepper to the mix.

Get 3 bowls, one with the flour, second with an egg white, and third with the breadcrumbs. Dip your kievs into the bowls in that order and then cook them whichever way you like. I pan fried them for a bit, then transfered to the oven so i could use the stovetop to get the veggies ready.

We made stirfried beans, wilted spinach and potato/pumpkin mash. Check dis out:

It was so tasty, we used all really good and fresh ingredients, as well as organic free range chicken... it was just amazing! You've gotta try it, you'll never get a Safeway Deli one again! Now i just need to work out how I can freeze these and then stock up :) WOO!