Silverside

We often buy Corned Silverside from Coles Online because it's cheap and yummy!  And we can use the leftovers for sandwiches for the rest of the week.  They are also very easy to cook.  Here's the method I use:

Ingredients
1 Corned Silverside
1 tbspn brown sugar
10 cloves
1 sprig rosemary
1 chilli, roughly chopped
1 onion, roughly chopped
1/4 cup malt vinegar

Place the silverside into a large pot and add all other ingredients.  Then add water until the silverside is covered.  Bring to the boil, then reduce to a low heat and cook for at least 30 mins per 500g.  Just make sure the silverside is always covered with water and it will turn out nice and tender.  Serve with white sauce and vegies.  Enjoy!

Spicy Pumpkin Soup

Winter is here, and what's the best food to eat when it's cold?  Soup of course!  The good thing about soups is that you can put just about anything into them and they are so easy to make.  One of my favorite soup recipes is this Pumpkin Soup.  The combination of spices just seem to go so well with the pumpkin.

Ingredients
Olive Oil for frying
1 Onion
2-3 Hot Chillies
1 tsp crushed Garlic
1 tsp ground Cumin
1/2 tsp ground Coriander
1/2 tsp Nutmeg
1 kg Pumpkin, cut into small pieces
4 Cups Vegetable Stock
Shredded Coconut

Finely chop onion and chillies.  Heat oil in a deep soup pot and fry onion, chillies and garlic until soft.  Add spices and stir for another minute.  Add pumpkin and stir to coat with spices.  Add stock and bring to the boil.  Simmer, covered for 30 minutes or until the pumpkin is soft.  Use a hand blender if you like a smooth consistency or just use a potato masher if you prefer a chunkier soup.  You can thin the soup if you like with some milk or cream.  Stir in a handful of shredded coconut and serve with some hot damper!

Hot and Honeyed Chicken Wings

I found this recipe a long time ago when I was really into chillies, mostly because I had a couple of chilli bushes that were loaded with fruit all the time and needed to find different ways to use them.  I'd already made some hot chilli sauce with a batch of them and decided to try these chicken wings using the sauce.  You can read more about the sauce on Teena's blog here.

You don't need to worry too much about quantities here, as long as you have enough to coat the chicken wings thoroughly.  Just remember that there isn't a lot of meat on the wings and they tend to disappear fast!

Ingredients
1kg Chicken Wings
1 Cup Sweet Chilli Sauce
1-2 Tablespoons Hot Chilli Sauce
1/2 Cup Honey
1/3 Cup Soy Sauce
2 Teaspoons Dijon-style mustard
3 Tablespoons Vegetable Oil
Grated Ginger

Preheat oven to 180°C.
Cut off and discard the wing tips (or keep them and make some delicious Chicken and Vegetable Soup!).  Cut each wing in half at joint.
Combine the rest of the ingredients in an ovenproof bowl and mix well. Add chicken wings, be sure to coat them as much as possible. Cover and refrigerate overnight if possible.  Bake 40-45 minutes or until brown turning half way through.  Be careful as the wing tips can burn easily.  Enjoy!