Hot chicken sliders

Serves: 4 (if not having the buns, otherwise 8)

By Nat Beerworth

Robert and I decided to do a relatively shot-gun style wedding with only about 6 months notice, which in the world of weddings is basically like getting married next week. With the 6 month lead time involving holidaying to Hong Kong, Vanuatu and Bali it left little time for weddin-shreddin. We doubled down when we were at home and embraced a 300 calorie meal lifestyle. This diet consisted of: Not eating anything before 12pm, eating a 300 calorie lunch, a 300 calorie dinner and a few vodkas sprinkled in between.

We learnt that there is a whole new world out there – a 300 calorie world.

This is one of my favouries, I think we cooked it 3 times (which in the Beerworth household is not usually allowed).

Enjoy.

 

Ingredients

4 boneless and skinless chicken breast (cut in 1/2 to make 8 pieces)
1/2 teaspoon ground black pepper
1 teaspoon Kosher salt
1 egg
1/4 cup low-fat buttermilk
2 teaspoons vinegar based hot sauce (such as Tabasco)
1/2 cup whole wheat flour
1 cup whole wheat panko bread crumbs, pulsed in a food processor
2 tablespoons olive oil
1 teaspoon cayenne pepper
2 teaspoons coconut sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
8 whole wheat slider buns (we didn’t use these which meant we could have TWO sliders each)
1 large pickle, sliced in to 8 circles (one slice for each slider)
Instructions

 

Method

  1. Preheat oven to 180 degrees. Line a baking sheet with foil and spray with nonstick spray; set aside.
  2. Season the chicken with the salt and pepper. Set aside.
  3. In a small bowl whisk together the egg, buttermilk, and hot sauce. Place the flour in a second bowl, and the panko in a third bowl. Dip the chicken pieces in the flour, then the egg mixture, and last the panko, making sure the chicken is coated on all sides.
  4. Place on the prepared baking sheet and bake for 10 minutes or until golden brown and chicken is firm and cooked through.
  5. While the chicken is baking, mix together the olive oil, cayenne, coconut sugar, chili powder, garlic powder, and paprika.
  6. Remove the chicken from the oven and brush the chicken and the inside of the slider buns (if using) with the oil and spice mixture.
  7. Place each piece of cooked chicken on to a bun (is using), top with pickles. Serve.

Serving Size: 2 slider | Calories: 287 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 34 g | Fiber: 2 g | Sugar: 5 g | Protein: 20 g | Cholesterol: 62 mg | Sodium: 376 mg | SmartPoints (Freestyle): 7 |

 

 

Rick Stein’s Pickled Onion and Pineapple Salad

Serves: 4 – 6

This is a really simple, colourful, Rick Stein Indian salad that perfectly cuts through fatty Indian dishes such as pork curries.

Ingredients

1 small red onion, thinly sliced
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp sugar
300gm pineapple, peeled and cut into 2cm pieces
A few fresh coriander leaves

Method

  1. Toss the onions together with the vinegar, sugar and salt and leave to marinate for an hour.
  2. Strain off any excess liquid, then toss the onions with the pineapple chunks, scatter with coriander and serve.

Rick Stein’s “Amma’s” Pork Curry with Green Chillies and Tamarind

Serves: 6

It’s getting cold at night.

Which means we light a huge outdoor fire. Decant a cracker red:

And dial up the curries, braises and stews.

Last night we cooked this wonderful Rick Stein curry. Pork shoulder cooked down for a few hours, a salad of pineapple and red onion to cut through the richness and a pilau rice at the side.

Perfect.

Honestly, sitting by the fire with Nat on an autumn Saturday night with a bowl of this and a glass of red, I wouldn’t want to be anywhere else.

Ingredients

For the curry

6 large banana shallots (eschallots) sliced
20 cloves garlic, peeled, roughly chopped
6cm ginger, finely chopped
6 green chillies, roughly chopped with the seeds
1 tbsp black mustard seeds
1 tsp cumin seeds
2 cloves
4cm piece of cinnamon stick
1/2 tsp black peppercorns
1 tsp turmeric
2 tbsp vegetable oil
1kg boneless pork shoulder cut into 4cm chunks
1 tsp salt

To finish

2 tsp coriander seeds
75ml tamarind liquid
3 green chillies, thinly sliced lengthways, without seeds
5 cloves garlic, thinly sliced
Flash pickled onion and pineapple salad to serve
Pilau rice to serve

Method

  1. Put the eschallots, garlic, ginger and chillies in a food processor with a splash of water and blend to a rough paste.
  2. Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
  3. Heat the oil in a heavy-based pan over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally until browned. With all the pork in the pan, add the eschallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further 5 minutes, adding a splash of water if the paste starts to stick.
  4. Pour over enough water to just cover, turn the heat down to low and put on a lid and simmer for 2 hours until the meat is tender. Remove the lid, turn up the heat, stirring occasionally until the sauce thickens to a gravy.
  5. To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander.
  6. Serve with pilau rice and salad at the side.

Nat and Rob’s Long Lunch

Serves: 30

Last Saturday, Nat and I finally did it.

We got married! In Palm Beach. In front of our family and very closest friends.

It was a close to eloping as Nat’s mother would allow.

Here we are:

And our three monkeys, Oliver, TT. And Max:

Rather than a traditional wedding – which neither of us wanted – we based the whole thing around a long lunch (with a very short wedding to begin). Because long lunches we do, weddings much less so.

Six courses. And plenty of champagne and wine.

My mother Ellen was a genius planning the menu, a process that took weeks and weeks to refine, test, refine and debate. We really would not have gotten there without her, especially the part where she cooked 20 duck confit two nights beforehand.

Hats off to Nat too: she sliced 16 kilos of onion, made 4 litres of corn stock, cubed 5 kilos of snapper, cured a salmon and reduced 10 litres of cream and fish stock two, one and zero days to the d-day. (These are qualities anyone should look for in a wife!)

And so it’s on the record, firstly, thanks to everyone that helped on the day…

Ellen: the menu, cooking half the food, looking a million bucks on the day:

Court: planning, support and advice for the day as well as cooking a cookie for the cookie course… and setting up and cleaning up after:

Bec, Woodles and Lob: for their amazing contribution to the cookie course.

(And Woodles again for her beautiful, off-the-cuff speech that could have dissected me, though instead just reinforced what a beautiful person Nat is…)

Sare Bear: for her incredibly generous contribution of the flowers and photography. We owe you big time.

Rob A, Greg and Sean: for being the logistics backbone of the day: hauling up wine and champagne, setting up in the rain, cleaning up in the pouring rain the next day.

Rob A (again) and Deb: for running around for weeks beforehand helping organise things and always asking what more they could do… the best parents-in-law anyone could ask for:

(And thanks for the cracker speech Rob. Unusually light on me! And Deb’s toast: Mazzeltov!)

Bill: for his really moving speech… it is clear how much he loves Nat and there wasn’t anyone that wasn’t really touched by the end of it:

Giles: my best mate and someone who can be relied upon to have a brilliantly funny speech up his sleeve for any occasion, even if I still can’t understand a word!

Oliver and Tom: these young men delivered two wonderful speeches that were as touching as they were funny. The entire house was in tears:

Brooke: for the beautiful bouquet:

Christian (The Boathouse at Blackwattle Bay), Laura (Palisade) and Vincenzo (Appetito, Rockpool in Perth): the best trio of cooking and waiting we could have ever asked for. Serious professionals:

Daniella: our always dependable friend who can help out with our kids on a Saturday night, plate 31 snapper pies, speak Italian and flip our AirBNB whilst we are in the Maldives.

Secondly, for everyone that asked, here are the dishes we served on the day:

#1 Soup and Sandwich

#2 Cheese and Salad

#3 Duck and Cherries

#4 Snapper Pie

#5 Mexican Wall

#6 Cookies and Cream (a shot of Baileys):

– Cookie 1 – Lobba’s Choc Chip
– Cookie 2 – Court’s Peanut Butter-Stuffed Cookies
– Cookie 3 – Woodle’s Butter Cookies
– Cookie 4 – Bec’s Hazelnut Cookies

Thirdly, here is the shortlist of photos from the day.

And the photos from our guests.

And finally… thank you to my gorgeous wife and best friend. Thank you for agreeing to marry this old dog.

I promise I’ll make it worth your while NB:

Bec’s Hazelnut Cookie

Makes: 10

I didn’t manage to get a photo of these cookies. Photos of crumbs sure, just not the whole deal.

Which tells you pretty much everything you need to know.

The fourth and final cookie as part of course #6 of our long lunch, our sister-in-law was the first to put her hand up to bake. (My brother James volunteered course #7, the amazing ham roll course, designed to provide people balance as it got dark… Thanks mate!)

These Italian cookies appear simple at first glance, though read through the method and there is plenty of technique required. Suffice to say, everyone could taste the effort on the big day and they added a real sophistication to our last course.

Beautiful.

The perfect ending to our long lunch.

Thanks Sister. Babysitter for Max and Lachyroo and a Peter Pans dinner is on us!

P.S. I am advised that it is best you grease the baking paper before cooking the cookies!

Ingredients

1 egg white
A pinch of sea salt
1/3 cup + 1/2 tbsp caster sugar
2/3 cup hazelnuts

Method

  1. Heat the oven to 180c. Spread the hazelnuts in a single layer on a baking tray and toast until the skins are mostly split and then nuts are golden brown and fragrant: around 15 minutes.
  2. Remove from the oven and rub the hazelnuts until the loose skins come off. Let them cool completely and pulse in a food processor until coarsely chopped.
  3. Lower the oven to 150c. Line a baking tray with baking paper. Lightly grease the baking paper.
  4. Beat the egg white and salt in a bowl with a hand mixer until stiff peaks form. Gently fold in the sugar and nuts.
  5. Spoon the batter on the baking tray with a tablespoon, about 4cm apart.
  6. Bake until golden brown: around 30 minutes. Allow to cool.

Woodle’s Butter Cookies

Makes: 40

Course #6 at our Long Lunch/Wedding was called ‘Cookies and Cream’.

Plates of assorted cookies served with a shot of Baileys. A really nice, comfortable way to end a long lunch.

This particular cookie – expertly baked by Nat’s best friend Woodles – was the perfect pair to the cream; think shortbread with even more butter.

And Baileys.

Boom!

Woodles (and Billy) mean a lot to us and we’ve had some pretty crazy times together. Baiting Woodles is one of my favourite pastimes, especially when it comes to food.

What I wont disagree with was how wonderful these cookies were, nor how important it was that we had Woodles and Billy at our long lunch.

Here’s to our next meal guys!

Ingredients

2 1/2 cups all-purpose flour
1 tsp sea salt
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg, plus 1 egg yolk for brushing
1 tsp vanilla extract (or almond extract)

Method

  1. Preheat the oven to 180c and line two baking trays with baking paper.
  2. In a medium bowl, whist together the flour and salt.
  3. In another medium bowl using a hand mixer, beat butter and sugar until light and fluffy: 4 – 5 minutes. Add egg and vanilla extract and beat until combined. Gradually add the flour mixture and beat until just combined. Divide. The dough in half.
  4. In a small bowl, beat egg yolk with two teaspoons of water. On a floured surface, roll each dough out evenly to a bit over half a centimetre thick.
  5. Punch out round with a 5cm cookie cutter, placing them about 3cm apart of the prepared baking trays.
  6. Use the tines of a fork to create a “+” pattern on the cookies, then brush tops of cookies with egg wash.
  7. Bake 10 to 12 minutes until edges are beginning to turn golden. Cool completely before serving.
  8. Eat with Baileys.

Court’s Peanut Butter-Stuffed Cookies

Makes: 12

My sister-in-law Court is a foodie like we are.

She and her husband Greg both are:

They cook great food. We share recipes. We promise to try restaurants.

They have Margarita Saturday’s. So do we.

I love my sister and brother in law on many levels, though let’s start with food. (Because this is a food blog.)

Which means these cookies Court made for our wedding – course #6/#6 – are predictably amazing. The sort of cookies you know not to eat except for special occasions like a wedding.

Firstly, there is something quite sophisticated about them. They look the part.

Secondly, technique is clearly involved in their manufacture. In the same way none of us know how chocolate-covered ice creams are made, how does one get the peanut butter mixture inside the cookie? (I believe it has something to do with freezing the peanut butter mixture prior to baking so that the peanut butter doesn’t melt…)

Thirdly, is the taste. Substantial to hold – sort of like a dessert itself – this cookie is awesome. Think Reece’s Peanut Butter Cups meet cookie!

I ate three and I would have eaten more if I could have found them.

Ingredients

For the filling

1 cup smooth peanut butter
1/2 cup icing sugar

For the cookies

1/2 cup smooth peanut butter
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup caster sugar plus more for rolling
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp sea salt

Method

  1. Preheat the oven to 180c and line two baking trays with baking paper.
  1. Make the filling: in a medium bowl, combine peanut butter and icing sugar and mix until smooth. Scoop into small balls (about 3.5cm) and freeze until ready to use.
  1. Make the cookies: in a large bowl, combine the peanut butter, butter and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined.
  1. Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edge together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
  2. Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all the dough is used, spacing the cookies about 5cm apart.
  3. Bake until the cookies are golden on the bottom; 12 – 15 minutes. Serve warm or at room temperature.