spring might have sprung, but parts of the country have turned the temperature dial back to winter conditions. my best (and fanciest) hot chocolate recipe will have you warmed through in no time.
I have always found myself mesmerised by the exotic combination of history and flavours that makes up Morocco. Moroccan food is incredibly diverse thanks to the range of spices, herbs, fruit and vegetables introduced by the Arabs, the Ottoman Empire and other new and different ingredients from North Africa and the Mediterranean.
alana’s pantry spicy malaysia sauce is available at Coles supermarkets nationally www.alanaspantry.com.au
woohoo, it’s summer time which means juicy, slippery, sweet mangoes are in season. my summer diet is one again ready to be loaded with the freshly diced flesh of what i like to name “the orange goddess of tropical fruits”. taste more →
SPICY INDIA captures the essence of this colourful land through exotic spices & sweet pungent flavour. it is a medium spiced, sweet, tangy green chilli, pineapple and masala sauce inspired by the West Indian Ananas chutney.
just like the india summer, here in australia the temperature is beginning to rise and rise and rise. it is time to marinate some chicken, fire up the bbq and sit back and let this fragrant spicy sauce work its magic.
prep time: 5-10mins (+ marinating time)
cook time: 20-25mins
½ cup Alana’s Pantry Spicy India sauce (available at Coles Supermarkets for $5!)
2tbsp olive oil
4 chicken marylands
2 cucumbers, finely shaved
¼ flaked coconut
2 tbsp lime juice
3 tbsp coconut water
½ tsp salt flakes
in a large mixing bowl, mix together the Alana’s Pantry Spicy India sauce and the olive oil. set aside.
on a clean chopping board, place the chicken marylands onto it, skin side up. using a sharp knife, make deep slashes along the thigh and the leg meat. place the chicken into the mixing bowl with the marinade and rub the marinade into the chicken and right into the deep slashes. set aside in the fridge to marinate for 15-30mins.
preheat the hooded BBQ grill plate to a medium-high heat. place the chicken on the heated grill plate, skin side down and turn the heat down slightly. cook for approximately 7-8 mins or until you can see the scorch marks on the skin, take care not to burn. turn the chicken over and put the hood down and continue to cook for a further 10-12 mins or until the chicken is completely cooked through. if you don’t have a hooded BBQ, just take care not to burn the chicken before the meat is fully cooked, or finish it off in the oven to ensure it is cooked through.
meanwhile, to prepare the salad, place the cucumber onto a serving platter and sprinkle with the flaked coconut. mix together the lime juice, coconut water and salt flakes and drizzle over the cucumber and flaked coconut.
serve the grilled BBQ chicken with the fresh cucumber and coconut salad.