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Jennee’s Sunday Spread

If there is something I’ve grown accustomed to it is returning home on a Sunday afternoon to Jen’s famous Sunday spread.

No. This is not a new weekly segment aimed at letting you in to the more intricate details of my life… or wife… or both of the above. I think you get plenty enough insight as to what’s going on with me without me needing to reduce this blog to a mega-gigabite or so of soft porn filled, wasted space on the interweb. No, no, no. There is certainly enough of that sort of stuff floating about already. And surely the gutter is not the place for a young man as pretty as myself… Who the fuck am I trying to kid? I love the gutter! Absolutely love it! Gutter born and bred!

With that out in the open and off my chest and out of the broom closet and all that, I should probably clarify that this title of this segment has nothing to do with “the little bit of extra dessert” I get when the children retire on a Sunday evening. This is all about the glory that greets me when I return home from work…. I know this has innuendo written all over it but stick with me for just a little longer, I’m sure it will clean itself up eventually… Whatever “it” is. I clearly do not have a clue what “it” is. I dare say I would not recognize “it” if it were couriered to my front door by It Couriers Inc and hand delivered to my person (signature required) in an oversized phosphorous flouro yellow box marked “IT”. There was once a point to this story I’m sure… That’s right, returning home from work on a Sunday afternoon. Not only is the house ship-shape, the washing done and the carnies all bathed and beaten, but I am always greeted with the sweet, sweet smell of something that when eaten, I just know is going to taste decent at the very least, right up the scale to down right sexy if the spirits show favour to my dear wife on her cooking adventures.

So to Jennee I dedicate this new segment. You’ve done well my love, and I’m not just talking about your choice of life partner!

This is what Jennee whipped up this week…

Cooky pastey

Cooky pasty

Marinate chicken

Marinate chicken

Cook chicken

Cook chicken

Eat chicken

Eat chicken

Singapore satay chicken (part of a feast for 4-6)
What makes this a Singapore satay? Jennee said it is, that’s what.

1 medium onion, diced
3 cloves garlic, crushed
1 inch of ginger, grated
2 long red chilli, deseeded and chopped
1.5 teaspoon ground cumin
½ teaspoon tumeric powder
½ teaspoon ground fennel seed
2 teaspoon ground coriander seed
3 tablespoons peanuts
2 candlenuts or brazil nut kernels
½ teaspoon finely grated lemon zest
1 tablespoon lemon juice
1.5 teaspoon salt
2 cups coconut cream
½ chook, fat and free-range, cut into 8 pieces (you can ask the butcher to do this for you… maybe flash a little cleavage and make it worth his while…)
2 tablespoons vege oil
• Put onion, garlic, chilli, ginger and 2 tablespoons of the coconut cream into a food processer and blend to a smooth paste. Mix in ground spices, lemon rind and nuts, and pulse a couple of times to combine
• Heat oil in pan and fry the mixed ingredients, stirring constantly, until colour darkens and oil separates from the mixture. It should smell cooked and come away cleanly from the pan. Remove from heat and mix in salt and lemon juice
• Allow to cool
• Rub the mixture all over the chicken and allow to marinate for at least half an hour
• Fry chicken on all sides until starting to brown. Add remaining coconut cream and braise in oven or on a medium heat on the stovetop, until delish and tasty! (probs about 20 minutes)

The batter

The batter

The end product just about to be put in my face

The end product just about to be put in my face

Bean and spring onion pakoras (part of a feast for 4-6)
5-6 small spring onions or scallions, chopped
2 cups finely chopped green beans
½ inch ginger, grated
¼ teaspoon each red chilli powder, turmeric powder and garam masala powder
½ teaspoon each ground coriander and fennel seed
1 cup quinoa flour
4 tablespoons water
salt as required
oil for shallow or deep frying
• In a bowl, add everything except flour and water
• Mix well and let this mixture stand for 15-20 minutes. This is done to allow the liquids to be released from the onions, so that when you make the batter, it does not end up becoming too thin
• Add the quinoa flour part by part and stir well
• Add the water and make a smooth and medium consistency batter, adding more water if required
• Heat oil in a deep fryer or pot/pan
• Drop spoonfuls of the batter in the oil and fry in medium hot oil till the pakoras are crisp and golden

To serve
Steamed rice, chutney, yoghurt, that papaya and pineapple salad