This is the perfect last-minute meal if you have your own vegetable patch, and if so, being summer, I’m sure you’ll have plenty of zucchini. If you’re buying them get the smallest ones you can find, whether they are yellow or green or indeed baby squash. I keep packets of Pangkarra wholewheat pasta in my pantry. It’s a great product from a Clare Valley farming family. Follow the instructions on your pasta packet so it’s ready with the other ingredients and toss them through the moment you’ve drained the pasta. To make a more substantial meal, serve this with my…
Author: chefalice
I need to declare a bias and that is that I would never cook chicken without the skin. Remember mine is a recipe for life, not a diet, but I absolutely understand if you prefer to remove it. If so, please cook the chicken at the lowest possible temperature so it doesn’t dry out. Alternatively, you could cook the chicken with the skin on and then throw it away, but in a dish like this the seasonings on the skin protecting the chicken would be lost.
Light and crispy, rolled biscuits are ideal served with a dark chocolate and orange mousse or vanilla ice cream.
I can’t resist giving you the literal translation of Langues-de-chat: it’s ‘cat’s tongue’. I will leave you to imagine the silly games played by children in France. These finger biscuits work well served with a crème brûlée, vanilla ice cream or fresh fruit salad.
Serve this corn with just about anything cooked on the barbecue, such as steaks, chicken, salmon, ribs and burgers. Cooking the shucked corn directly over the heat slightly chars and caramelizes the kernels very tasty!
Mix up a batch of this salty-sweet snack for guests to munch on…they’ll love it!