This week, CW food writer Libby Kimber brings you some recipes to treat Mum with this Mother’s Day.
Roasted Asian-style chicken with chestnuts
Recipe and image courtesy of Australian Chestnuts | chestnutsaustralia.com.au
Serves: 4
Prep: 20 mins, plus marinating time
Cook: 30-35 mins
- 1/4 cup gluten-free kecap manis
- 1/3 cup sweet chilli sauce
- 1 tsp sesame oil
- 2 garlic cloves, finely chopped
- 2 tsp fresh ginger, finely grated
- 2 Tbsp lime juice
- 8 chicken thighs (bone in), fat trimmed
- 400g chestnuts, roasted and peeled
- 1/4 cup coriander leaves
- Steamed rice and Asian greens, to serve
Combine kecap manis, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl.
Place kecap manis mixture, chicken and chestnuts into a large snap-lock plastic bag. Toss to coat chicken and chestnuts in mixture. Seal and refrigerate for 1 hour (or longer if time permits).
Preheat oven to 220°C (200°C fan-forced). Transfer chicken and chestnut mixture to a large baking pan lined with non-stick baking paper. Roast, turning occasionally, for 30-35 minutes or until chicken is golden and cooked through in the thickest part.
Remove from oven, sprinkle with coriander. Serve with steamed rice and Asian greens.
Julia Busuttil’s spiced carrot cake
Recipe courtesy of Julia Busuttil for KitchenAid.
Serves: 8-12
Prep: 30 mins
Cook: 50-60 mins
Cake
- 375g carrots, peeled and trimmed
- 150g brown sugar
- 150g caster sugar
- 4 large eggs
- 1 vanilla bean, seeds scraped, or 1 tsp vanilla bean extract
- 250ml olive oil (light or extra virgin olive oil)
- 2 tsp ground cinnamon
- 1 tsp cardamom, freshly ground
- 1 tsp ground ginger
- 1/2 tsp coriander seeds, freshly ground
- 1/2 tsp nutmeg, freshly grated
- 350g plain flour
- 2 tsp baking powder
- 100g pistachios (or walnuts), roughly chopped
Lime cream cheese frosting
- 200g pure icing sugar
- 100g unsalted butter, softened
- 250g cream cheese, at room temperature
- 2 tsp lime juice
- Zest of a lime, finely grated
- Pinch of ground cinnamon
Garnish
- Coconut chips and flakes
- Slivered pistachios
Preheat oven to 180°C. Grease and line a 25cm round cake tin.
Use the 4mm medium shredding blade with the slicer/shredder attachment on the KitchenAid Artisan stand mixer to shred the carrots into a bowl. Set aside.
Beat the sugars and eggs in the KitchenAid Artisan stand mixer using the flat beater on speed 8 until light and pale (4 minutes). Reduce to speed 6, add in the vanilla and stream in the olive oil and continue to beat until well combined (2 minutes). Add in the spices and mix on speed 2, just to combine.
Using the sifter and scale attachment, add in the flour and baking powder. Gently fold through the shredded carrots and pistachios being careful not to over mix. Spoon into the prepared tin, smooth the top and bake in the preheated oven for around 50 minutes or until a skewer comes out clean when tested. Allow to cool briefly in the tin before transferring to a wire rack to cool completely.
For the frosting, use the sifter and scale attachment to add the icing sugar into the bowl of the KitchenAid Artisan Stand Mixer fitted with the whisk. Add the butter and whisk together on speed 4 initially, then once combined whisking on speed 8 until pale and fluffy (around 3 minutes). Add the cream cheese, beating until well incorporated and voluminous. Fold through the lime zest and ground cinnamon.
Spread the frosting over the cooled cake and sprinkle generously with coconut and pistachios. Unfrosted cake can be left at room temperature in an airtight container, however once frosted, it should be stored in the fridge and brought back to room temperature before serving.
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