Robyn's Garlic Butter Chicken Thigh

INGREIENTS
2 Chicken Thighs (also doing a breast)
GARLIC BUTTER – Prepare 2hrs Prior
2T Garlic-Crushed (if using fresh only 1T)
150gms Butter (Melted)
Garlic Chives if available.. Just a pinch. Finely Chopped.
Tooth Picks

METHOD

Preheat oven to 180

Garlic Butter
Melt Butter, add Garlic and Garlic Chives. Set Butter in a small container so it is roughly 1cm Thick. Refrigerate.

Place your thigh Skin side down. Slice butter to fit down middle of thigh. Stick in a few toothpicks to hold everything in place (This can get frustrating... well for me anyway).
Give it a quick fry on each side...
Place in an oven tray or dish. Cover with alfoil.
Once you have done this you are ready to put it in the oven.
Check every 15mins
Cook for roughly 25 mins
Cut in halve to see if fully cooked.

If using Breast meat-

Slice a whole in the centre so you can insert the butter. Wrap chicken in the bacon and stick in the toothpicks to hold all in place.

Robyn’s Review-

I think that the garlic butter made the chicken melt in my mouth. I served with rice and Veggies. Used the juices from the pan i cooked and drizzled over the top onto the rice.
Over all this is one of my favourites to cook and i have made it many time... Give it a go!

Taste Testers Review
(Review Still to come)
Benjamin David Knights

Serves: 2
Dish Difficulty Rating: Easy (as long as you have patience for the toothpicks)
Total Cook Time: 40mins Including Prep Time plus 20mins waiting for butter to set.

GF Chicken Wings with Garlic Roasted Vegetables

INGREDIENTS

Chicken wings:
Fresh garlic           
500g chicken wings
Brown onion
Grain mustard 
Honey
Tamari sauce (gf option to soy)
Olive oil
Salt and pepper
Thyme, oregano & sage (dried or fresh)
Roastvegetables:
Potatoes                                                         
Sweet potato 
Brown onions
Fresh garlic
Thyme, rosemary, oregano
Salt and pepper
Olive oil

METHOD

Roast vegetables
Cut potatoes, sweet potato and brown onion into roasting chunks
Mince garlic and combine in bowl with veg, herbs, oil salt and pepper
Tumble into a roasting tray and roast on 190 until it has that beautiful caramelised roasty colour

Chicken wings

Take the chicken wing in your hand and cut off the wing tip from the joint (discard wing tip)
Cut the remaining chicken wings into two pieces and place into a large bowl
Combine garlic, mustard, honey, tamari (or soy), olive oil, herbs, diced onion and salt and pepper

At this point you can marinate for a few hours for a stronger flavour or still roast straight away for a nice flavour

Place in a roasting tray and roast until you poke a skewer in the thickest part of the chicken and the blood runs clear (about  18 minutes)

(I didn’t supply measurements for the marinade as its better to do it to personal taste. Don’t be afraid to experiment with the marinade. That’s what cooking is all about!)

Enjoy!

Serves: 4
Dish Difficulty Rating: medium
Total Cook Time: 25 mins including preparation

Other Tastiness you can add

Any herbs that you like.

Remember that fresh herbs rather than dried are the most delicious option

Sophie’s Review - The chicken wings are really juicy and beautifully flavoured with the ingredients complementing each other rather than overpowering.

Roast veg is always a winner with me. The crunch of the outside and the hot starchy smoothness of the inside. Also, the garlic and herbs enhance the flavour and create that intoxicating roasty smell. Overall, i think this dish is a gf winner.

Taste Tester Review - The chicken wing sauce was really tasty. I don't usually love chicken wings because they're a bit too fatty but these ones were too good to resist! The flavouring on the vegetables were also really good. Definitely better than the average restaurant roast vegetables.

Testers Full Name - Lucy Jacobsen

Zucchini Slice

INGREIENTS
2T olive oil
150g Bacon Bits
1 brown onion, Diced
8 eggs
1/3 cup (80ml) low-fat milk
Salt & freshly ground pepper
2 zucchini Grated (remove extra juices)
1 large carrot, coarsely grated
1 large can of super sweet corn
1/3 cup (50g) gluten-free plain flour

METHOD

Preheat oven to 200°C. Line an 18cm-square cake pan with non-stick baking paper.
Heat the oil in a non-stick frying pan over a medium heat. Add Bacon and Onion fry until onion is cooked.
Whisk the eggs and milk together. Stir the flour (check for lumps). Add a pinch of salt and pepper if it’s to your desire.
Stir in the Zucchini, Carrot, Corn and Bacon and mix until well combined. Spoon into the pan or dish and smooth the surface. Spreading ingredients evenly.
Bake for 30-35 minutes or until set and golden brown. Set aside in the pan for 15 minutes before cutting into pieces.
Sprinkle with some cheese if you like

Serve with a salad with a splash of balsamic viniger.


Serves- Roughly 8 Slices
Difficulty- Easy

Robyn’s Review-

i found the slice to be nice and moist. The salad i made complimented all the flavours of the quiche.
I must admit i forgot the carrot and decided ot to add the bacon. I think if ther  bacon had of been added the flavour would have been even better. The carrot would have also added a little bit more colour.
Why not take it to lunch at work. I did and it was simple and easy.

Robyn's Pasta with Homemade Tomato Based Sauce

Pasta with Homemade Tomato Based Sauce

<><>

Chicken on the side with Broccolli and Zucchini.

INGREDIENTS

Pasta

Gluten free pasta
(you may have normal pasta if you choose)

Sauce
3 large tomatoes (finely diced)
½ onion (finely diced)
2t sugar (if you’re not already too sweet)
¾ cup water
Herb of choice (I’m using garlic, chives and basil… maybe a sprinkle of Italian Herbs)
2tsp garlic (Just because I love it).
1tsp oil (if it tickles your fancy)

Serves: 2

METHOD

Boil water (for pasta)

Heat a medium pot to medium high heat. Add oil. Add onion and 1tsp garlic to pan.
Stir onions until cooked the way you like. (I’m going to cook mine until they're are golden brown)

Turn heat to medium. Add tomatoes, sugar, water, 1tsp garlic and your herbs of choice to the onion. Bring to a slight boil. Change temperature if necessary.

Check several times and monitor boiling rate.
Add Pasta to Boiling Water

After 20mins check to see if tomatoes are cooked. When the tomatoes start to soften and break up, they are almost ready. Depending on the variety of tomato the sauce may be too runny. If this happens add 1t White Wings Corn Flour to thicken it up.

Check to see it pasta is cooked. If cooked strain.

Add sauce to pasta in a dish and serve out in small bowls.

Total Cook Time: Roughly 40 mins including preparation.

Other tastiness you can add:

Broccoli

Parmesan Cheese

Zucchini

Mince

Capsicum

Chicken

Bacon

Mushroom

Robyn’s Review-

I may have added a little extra sugar which made it super sweet. I did actually like the gluten free pasta.
The chicken was really good with the dish also.
I also added broccoli and zucchini. I recommend adding your favourite vegetables it just adds to the flavour.

Taste Tester Review-
Made with Egg Pasta.
Flavours were nice and well balanced, except for the sugar. It was a little overpowering. The tomato, garlic and onion flavour would come through more with less sugar and a bit more salt. Just taste as you're cooking. You can always add more later.
Testers Full Name - Benjamin Knights