Apple-Rhubarb Crumble

Ingredients:   (Serves 5)                                               

4 stalks rhubarb, cut into about 4 cm length

3 Granny Smith apple, peeled, cored and sliced

1/2 cup brown sugar

4 tbsp orange juice

Crumble:   

120g plain four

1/2 cup brown sugar (firmly packed)

100g butter, cut into small pieces

1/2 cup walnuts, chopped

1/2 cup rolled oats

1/4 cup dessicated coconut

1 tsp mixed spice

 

• Cook rhubarb with orange juice and brown sugar until softened.  This will take about 15 minutes.
• Preheat oven to 170 deg C.
• Lightly greased ramekins with melted butter.  
• To make crumble:  Combine plain flour and brown sugar in a mixing bowl.  Using your fingertips, rub in the butter until mixture resembles breadcrumbs.  Add in the rest of the ingredients. Refrigerate until required.
• Spoon rhubarb into ramekins and top with sliced apple.  
• Sprinkle crumble mixture over the rhubarb and apple and bake for about 20 - 25 minutes or until the crumble is golden brown.  
• Serve warm with cream or vanilla ice-cream.

Spiral Curry Puffs

Ingredients: [Makes 24]

Fillings:
350g potatoes, cubed
2 big onions, cubed
4 tbsp curry paste (A1 brand)
curry leaves
salt and sugar to taste

• With 2 tbsp oil, fry onion until softened.  
• Then add in curry paste and curry leaves and potatoes.  Fry for a minute.  Add in water and simmer until potatoes are soft.  Season with salt and sugar.
• Cook until dry.  
• Dish out and set aside to cool.  

(A)  Water dough pastry:
400g plain flour
2 tbsp rice flour
200ml water
3 tbsp cooking oil
40g butter
1 tsp salt
1/2 tbsp sugar
1 egg white

• Using a dough hook, knead all the ingredients together until it forms a soft dough.  
• Cover dough and set aside to rest for about 30 minutes. 

(B)  Oil dough pastry:
200g plain flour
1 tbsp rice flour
100g shortening (or butter)

• Put flour in a mixing bowl.
• Rub chilled chopped butter into the flour until it resembles breadcrumbs.  Knead until a smooth dough is formed.
• Cover dough and set aside.

To form spiral pastry:

• Flatten water dough (A).
• Wrap oil dough (B) inside the water dough and roll out into a rectangular shape on a floured surface.
• Fold a third of the pastry into the centre, then fold the bottom third up over that.  Turn the dough 90 degrees and roll out again.  Repeat folding, rolling and turning twice more.  
• Then roll the dough into a long spiral rope (like a swiss roll) and let rest for about 20 minutes.
• Using a knife, cut the dough into 24 pieces (50g each)

To make the puffs:

• Use a rolling pin, roll out each disc
• Fill with fillings and crimp the edge.
• Heat enough oil in a wok/pan.  Deep fry the curry puffs over medium-high heat until golden brown. 

Baked Chicken, Chorizo & Cannellini Beans

 

Ingredients:

4 chicken drumsticks
1 Spanish chorizo (sausage), sliced thickly
1 can cannellini beans, drained
12 cherry tomatoes
2 medium size red onions, cut into wedges
1/4 cup white wine
2 tbsp olive oil
salt
black pepper
coriander leaves for garnishing

• Preheat oven to 180 deg C.
• Heat oil in a frying pan and fry chicken drumsticks until brown on all sides; sprinkle salt and black pepper onto the chicken.  Add in chorizo and onions and fry for about 2 minutes.  Pour in white wine and bring to the boil.  Set aside. 
• Pour the drained cannellini beans into an ovenproof casserole dish, then add in browned chicken drumsticks, chorizo, onions and cherry tomatoes. 
• Cover casserole dish and bake for 30 minutes.
• Uncover and bake for a further 15 - 20 minutes.
• Serve hot.