Slow Cooker Curry Chicken

Ingredients

• 500g diced chicken breast or thigh fillets
• 1 400mL tin Coconut Milk
• 1 Tbsp YIAH Sri Lankan Coconut Curry Spice Blend
• 1 750g tin tiny taters (small new potatoes)
• 1 Tsp chicken stock 
• 1 cup water
• 1 handful of frozen green beans
• Rice for serving

 Method

Roll diced chicken in Sri Lankan Coconut Curry blend and add along with Coconut Milk and small new potatoes (washed) into slow cooker.  Stir to coat.  Cook on low for 6 hrs or high for 4hrs. Add green beans about 10 mins out from serving and stir.

 

tip: you can add any other vegetables you wish.  

Rack of Lamb featuring YIAH Baharat Spice Blend

YIAH Baharat Spiced Lamb Rack

Ingredients

•  Juice of 1 lime
• A good squeeze of honey
• 2 tspn YIAH BAHARAT spice blend
• 1  rack of lamb

Method

1. Preheat to a moderate oven 160*C (fan forced) or 180*C conventional.

2. Combine lime, honey and spice mix together. Sit the lamb rack in the mixture for at least 1/2 hr turning every so often.

3. Roast uncovered for 20-30mins depending on how you like it cooked. Don't forget to rest the meat....

Gluten Free Chocolate Truffles

 **For a healthier version add some LSA or almond meal to make the date blend go further. Try a couple of tablespoons at first and test how well it binds. Adjust accordingly.

Coconut Beef Curry featuring YIAH Indonesian Rendang spice blend

Slow Cooker Coconut Beef Curry

Adapted from the SBS food site recipe for: Beef Rendang        

 

Ingredients                                          

www.sharoncislowski.yourinspirationathome.com.au

• 2 small fresh chillies( add more or less according to preference- this is mild)
• 1 red onion chopped
• 3 fresh garlic cloves, chopped
• 1 Tbsp crushed ginger
• 1 lemongrass stalk, finely chopped
• 2 1/2dessert spoons of YIAH Indonesian Rendang spice blend
• 1 cup (90 g) desiccated coconut
• 2 kaffir lime leaves, rolled and sliced
• 2 dried bay leaves
• 1 kg chuck steak, cut into 3 cm cubes
• 1 x 400ml can coconut milk
• Tamarind paste to taste ~ 2 tspn
• Lime to taste at end

Method

1. Place the chilli, onion, garlic, ginger and lemongrass in a blender or food processor and blend to a paste. Add YIAH Indonesian Rendang spice blend and blend to combine.
2. Heat a frying pan over low heat and toast the coconut until golden.
3. Put paste, coconut milk, kaffir lime leaves, bay leaves and beef in slow cookr and turn to high for ~ 1 hr then turn down to low and cook for a further 3-4 hours
4. Mixture may be thick at first, use a little water ~ 100mL to thin out.
5. Keep an eye on the consistency throughout cooking, you may need to allow it to 'let off steam' to thicken up!
6. Serve on a bed of basmati rice with Asian Greens.

Sweets from 1st March

Gluten Free Chocolate Date Balls

Ingredients 

• 250g dates
• 1/4 cup desiccated Coconut (or replace with almond meal or LSA or a mix)
• 1/4 cup cocoa
• 1tbsp YIAH choc powder of choice (My fave is Chocolate Raspberry Truffle)
• 1tbsp maple syrup
• 1/8 cup desiccated coconut + 1 teaspoon YIAH choc powder or sweet Dukkah for rolling. 

Method 

1. Place dates in food processor and blend until dunks are tiny. 
2. Blend in coconut then cocoa powder and YIAH choc powder.
3. Add maple syrup and blend - you may need to check 'stickiness' of the mixture at this stage and adjust. If you pick up a bit and squeeze - it should come together easily. Add more maple syrup if not sticky enough.
4. Roll into balls and coat in coconut and YIAH chocolate powder mix.

 **For a healthier version add some LSA or almond meal to make the date blend go further. Try a couple of tablespoons at first and test how well it binds. Adjust accordingly.

Hawaiian Hibiscus Bliss Punch

Place 2 dessertspoons of tea into about 750mL boiling water. Steep for about 6-7 mins.  

One each of lime and lemon sliced.

About 3/4 cup ginger cordial.

and soda to taste + ice.    Makes about 2L.

Maple spiced nuts

• 2tbsp maple syrup
• 1tbsp YIAH maple balsamic vinegar
• 1/2 tsp YIAH Louisiana Creole Dip Mix
• 2 cups of nuts of choice 

Mix all wet ingredients together to make a marinade. Add nuts. Toss together until well coated. Spread evenly on a lined tray and put in moderate oven for 15-20mins. Store in airtight container.

Hawaiian Bliss Dip

1 tbsp YIAH Hawaiian Hibiscus Tea

3/4 cup Vanilla flavoured Greek Yoghurt (I used Black Swan)

1 tsp YIAH Rose flavoured sugar

 

Blend tea to a fine powder. Mix into yoghurt with sugar. Allow to develop for at least an hour. Overnight is better.

 

White Choc Apricot Balls
 

I am a fan of Fast Ed's recipe but I substitute some (1tbsp) of the powdered milk for YIAH white chocholate powder. Roll in coconut mixed with 1 dessert spoon of YIAH white choc powder. 

Texas BBQ Wing Nibbles

 

• 1/4  cup tomato sauce
•  2    Tbsp Worcestershire sauce
• 2     Tbsp YIAH Caramelised Balsamic Vinegar
• 1/2  Tbsp YIAH Texas BBQ meat rub
• 1/2kg chicken wings

Mix all ingredients together pour over 1/2 kg chicken wings and allow to marinate for at least 1/2 hour (overnight is better) and cook on BBQ basting every so often or bake in moderate oven for about 20-25 mins turning 1-2 times.

Baharat Chicken & OMG Honey Lemon Myrtle Wings

Baharat Chicken Tenders
1/2kg chicken tenders
1 tbsp Baharat spice blend
A good splash of YIAH caramelised balsamic vinegar

Mix together spice blend and vinegar. Marinate tenders for at least 1/2 hr. Bake, BBQ or grill, basting with marinade as you go.


OMG Honey Lemon Myrtle Wings

2 dessert spoons of YIAH Honey Lemon Myrtle Dry Glaze
A good splash of YIAH Blood Orange, Mango &. Guava Balsamic Vinegar
A splash of YIAH EVOO of choice
1kg chicken wings

Mix all marinade ingredients together. Pour over wings and let sit for at least 1/2hr. Bake, BBQ or grill basting with marinade as you go.