What's for Dinner Tonight?

[maddy]

I make our own dough and we cook it untopped for a bit first. (in the pizza maker)

Ah, that's clever cookie!
 How long roughly would you cook it first, and on what number?
Which dough recipe do you prefer?

[cookie1]

I use the EDC recipe Maddy. I make 3 pizzas or small ones from it. DH does the cooking and he said it depends on the thickness of the pizza. About 2-4 minutes he said and temperature is fairly high. It just needs to be firm so that you can handle it with topping on it using the paddles.


One from a while ago. You can see we love to load them up.

[maddy]

Yummy cookie 
We have pizza at least once a week,  it's a great way to use up stuff.

My favourite would still have to be the Camembert/quince paste one 



Compleeeetely indulgent 

[cookie1]

I need to find some quinces and make some more paste. DD and I like to different things but DH isn't very adventurous.

[cookie1]

Dinner tonight is MJ's rough puff pastry pasties. The pastry is made and it seems very easy, need to see how it cooks up.

[CreamPuff63]

I use the EDC recipe Maddy.

this recipe is lovely with rosemary and a couple of cloves of garlic *blitzed*

what make is your pizza maker cookie? I have heard there is an Italian brand that is superb and it may be around $300+. We are not huge pizza eaters and so its good to hear what other brands are out there getting good results.

[CreamPuff63]

Last night I made a lovely cooking sauce, only took 10 secs to make in the TM.  It contained roasted red capsicum, red onion, garlic, smoked paprika, red wine vinegar, sambal, olive oil, salt & pepper and a little brown sugar. I poured it over a butterflied chicken and baked.  When it was cooked I spooned some of the lovely stuff over the top to serve.

Mmn mmn...JO can you be more specific in your measurement of ingredients -- it looks totally what I am looking for in my Favourites File #2  I want the drumstick!

[JulieO]

CP, here it is, so easy but it was really nice.  The amounts of paprika and sambal is what I used and it was perfect for us, just up them if you like it more spicy. 

CHILLI CHICKEN
1 whole chicken, butterflied (remove the backbone)
2 largish red capsicums
1 red onion cut in quarters
1 tbsp. brown sugar
4 cloves garlic
1 tbsp. red wine vinegar
1 tsp smoked paprika
2 ½ tsp  sambal oelek 
3 tbsp. extra virgin olive oil (I used light)
salt and pepper

Remove the stalks from each capsicum and discard.  Cut each pepper into quarters long ways cutting off any white membranes so all that’s remaining is the capsicum.

Place under a hot grill until skins blister and blacken.  Remove immediately to a zip lock bag and seal.  Put aside for 10 mins or so.  Preheat oven to 190c

Remove capsicums from bag and peel off the skins.  Place peeled capsicums into TM bowl.
Add rest of the ingredients (except the chicken of course) and blend to a smooth paste 20 secs/speed 10.

Lay butterflied chicken onto a baking paper lined tray, make sure you use the paper otherwise some of the sauce will stick and burn to the tray.

Pour chilli mixture onto the chicken and use your hands to spread the mixture so it coats the chicken all over on both sides.  Allow to marinate for about 15 mins.

Bake for 50 - 70 mins (depending on the size of your chicken) or until the chicken is nice and crispy and cooked through.

[CreamPuff63]

Thanks so much JO, its definitely going to be made within the next couple of days. Love it!

[maddy]

Yep, that looks really lovely Julie    What would you rate the heat level for those quantities you used?

Last night we had rosemary lamb chop casserole (the freezer is full of them  ), with roasted potatoes & zucchini with Italian crumbs.



I made the sticky date pudding for the first time.....oh my......that sauce is wickedly good 

[cookie1]

Our pizza maker is the same as Maddy's CP63. It makes lovely pizza.  I've also used it for Naan bread in the summer too as it was easier to heat that in the laundry than the oven.

[JulieO]

Maddy, it wasn't hot, just a bit spicy, if you are making it for your kids, maybe use 3/4 tsp sambal the first time, then you can gauge whether you could increase or not.   

[cookie1]

JulieO I can just taste that chicken, it looks amazing.

[JulieO]

Thanks Cookie, it was nice.  All this talk of pizzas has made me put it on the cards for tonight.  Had a busy day so will just be using yiros bread as the bases today instead of making my own, makes for a quick tea.   

[judydawn]

Weber Chicken Maryland roast tonight using a cooking sauce which CC gave me.  Thanks CC, we both enjoyed it.