SEAT OF MY SOUL

A middle of the week dish…does not take long to prepare at all… approximately 10 minutes to get everything ready and 20 minutes later, you’ll have this juicy chicken drumsticks ready….I serve it on a bed of couscous to soak up those lovely juices but you can use mashed potatoes or whatever your preference.  The lemon juice makes this really succulent and gives it a different flavour. This is another one of the Masterchef recipe’s that I’m totally obsessed with.  Most probably the best investment I made in buying their latest cookbook…I am yet to come across a recipe that failed!!  Big Kudo’s to them I say!!!!

INGREDIENTS

1 clove garlic, crushed
1/4 bunch flat leaf parsley, finely chopped
Finely grated rind and juice of 1 large lemon
1/3 cup extra virgin olive oil 
8 chicken drumsticks (from deli)
2 truss tomatoes, diced
1 Sheppard avocado, diced
1 tbsp extra virgin olive oil
Salt and pepper

METHOD

1. In a medium bowl combine the garlic, parsley, lemon rind, 3/4 juice of 1 lemon and olive oil. (Alternatively, the marinade can
be made by pulsing ingredients together in a food processor until just combined). Score the drumsticks by making 2 slits about 2 cm
apart on both sides of the drumstick with a sharp knife. Place the drumsticks in a large bowl and pour half of the parsley mixture over
the chicken, reserve other half of marinade. Mix well then cover and refrigerate for 10 mins.

2. Preheat a barbecue grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for
15-20 mins or until the chicken is cooked through to the bone, or to an internal temperature of 75°C.

3. In a large bowl combine the tomatoes, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.

4. Spoon the tomato and avocado salad onto the centre of 4 serving plates and place 2 chicken drumsticks next to the salad on each plate. Drizzle the reserved parsley sauce over and around the chicken and serve.

JUST TO MAKE YOUR MOUTH WATER, I DID THE FOLLOWING NOT SO LONG AGO AT OUR WOMAN’S EMPOWERING MEETING AND IT WAS A SURE WINNER.

CHOCOLATE AND RASPBERRY COCONUT BALLS (sorry Charles)

INGREDIENTS

1 x 85g packet  Original Raspberry Jelly

500g Marie biscuits, finely crushed

1 x 400g can sweetened condensed milk

3 cups desiccated coconut

1 tbsp cocoa powder

METHOD

1.  Prepare the  Original Raspberry Jelly according to pack instructions and allow to cool, but do not set.
2.  Place the crushed Marie biscuits into a large mixing bowl and mix in the condensed milk, cooled Aeroplane Original Raspberry Jelly liquid, 1/2 cup of coconut and cocoa powder.
3.  Once combined, roll mixture into golf sized balls and then coat into the remaining coconut. Place rum balls into the fridge and set for 4 hours and serve.

This entry was posted on September 16, 2010 at 2:25 pm and is filed under Cooking, Family, Friends, People, Random, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.