Los Angeles Recipes
Chicken Sliders
Sliders – small, soft and irresistible little burgers served by the half dozen. Sliders have now taken their place in the burger world and have become a sub-category of their own.
6 chicken breasts , skinned and boned
Juice from 3 limes
2 T coriander, chopped
Salt and pepper
1 T Olive oil
4 red onions
3 avocado
Butter
Lettuce
12 mini dinner rolls
Marinate chicken breasts in lime juice, chopped coriander, chilli, salt and pepper and oil. Flatten each chicken breast with rolling pin or meat tenderizer . Heat 1 T oil in a pan and cook chicken until golden.
Chilli Jam
400g can tomatoes
6-8 large red chillis (you can leave seeds/membrane to increase the heat level)
1 onion chopped
2 cloves garlic
125 ml white wine vinegar
2 cups brown sugar
Process the chillis and tomatoes until fine consistency.
Put all ingredients into a saucepan and bring to the boil. Reduce heat and simmer for 30 minutes. Bottle in sterilised/warm jars.
Salsa – Pico de gallo
In Mexican cuisine, Pi co de gallo (Spanish for "rooster's beak") is a fresh condiment made from chopped tomato, onion, and chiles (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of coriander), cucumber, or radish.
Ingredients
Tomatoes - 10 smallish tomatoes
White Onion -1 medium
Coriander - 1 'bunch'
Fresh Chilli Peppers – 4 -6 deseeded peppers
Garlic - 1 clove, chopped and pasted
Fresh Lime Juice, 1 tablespoon
Salt, to taste
Ground Black Pepper, to taste
Blend tomatoes, onions, and fresh chilli peppers to desired consistency. Ensure no large pieces of fresh chilli remain. Chop coriander (including stalks) to desired consistency and add to salsa base. Add minced garlic, lime juice, salt and pepper.Stir until well-mixed.
Cover and allow flavour to develop for at least one hour or overnight.
Hashbrowns
6 potatoes
1 brown onion, chopped fine
1 green capsicum, chopped fine
Salt and pepper
4 T Olive oil
Preheat the oven to 200 C. Liberally oil a baking dish.
Grate the potatoes and squeeze the liquid out using a clean teatowel. In a bowl, mix all ingredients together then press into the greased baking dish. Bake until golden – about 30 minutes. Cut into wedges to serve.
Maple Walnut Ice-cream
Technically speaking this dessert is a frozen parfait as opposed to ice cream. You won't need an ice cream churn to break up the ice crystals and it will be a little softer than ice cream.
You will need:
120g (1/3 cup) Maple syrup
2 T caster sugar
4 egg yolks
300ml cream (lightly whipped)
½ cup walnuts, chopped roughly
Place maple syrup and sugar into a small, heavy bottomed saucepan and slowly bring to the boil while stirring with a metal spoon. Allow syrup to boil for 2 minutes or till you see even bubbles across the surface.
Place egg yolks into a bowl and whisk until pale in colour and then as you continue to whisk, slowly pour hot syrup/sugar mixture into egg yolks, and then whisk at high speed until the mixture has cooled, is whitish in colour and has doubled in volume.
Fold the cream and chopped nuts into the egg yolk mixture being careful to maintain the volume of the egg yolk mixture. Pour mixture into a plastic bowl or container, cover and freeze overnight.
HOT FUDGE SAUCE
2 cups granulated sugar
1 cup light brown sugar, firmly packed
85 g dark chocolate
3/4 cup cream
2 tablespoons butter
1 teaspoon vanilla
In a saucepan mix together sugars, chocolate, cream, and butter. Cook over medium heat until mixture begins to crinkle around edge of the saucepan. Remove from heat; add vanilla. Pour into jars or containers, cool slightly, and refrigerate. Place jar in a pan of warm water to reheat. Makes about 2 1/2 cups.
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