Recently the humble Roast Chicken has become a star attraction in our family.  I love it because it is so quick and easy to prepare, and the family just love consuming it – lock, stock and barrel.

Not only do we get a yummy dinner, but there is always some leftover for sandwiches and lunch boxes the next day.  The kids particularly enjoy a roast chicken leg (although these are lucky to make it to the next day) for lunch.  And lastly, to extract every bit out of the bird, I’ll use the carcass to make some chicken stock.

Of course, you can also create another meal from any leftovers if they haven’t made their way into lunchboxes.  Try some of my leftover chicken recipes.

So one little bird can go a long way.   And not only is it a fast and easy meal to prepare, it is also quite cheap with good sized chickens readily available for under $10.

Anyway, here’s a little video I’ve done singing the virtues of roast chicken and showing you how to prepare one.

Easy Roast Chicken Recipe

Take one whole chicken, around 1.7kg and pat dry with paper towel. Place on a rack in baking dish. Drizzle with a little oil and rub all over the skin. Sprinkle on seasonings of choice. Bake in 200C (390F) for around 1 1/4 hours. Test if cooked by inserting a skewer into the thickest part of the flesh. If the juices run clear, the chicken is ready.

If you like this recipe, tell your friends on Facebook (click the icon below) and if you have any questions or comments, please leave them below.

On the weekend I attended a short Japanese cooking course that covered some of the basics including making sushi (the main reason I wanted to attend), tempura cooking and how to cook perfect rice.  Finally I think I may have conquered the art of sushi rolling – something that has alluded me in the past.

Luckily I got to take home all the sushi I’d made (and hadn’t eaten) for the family to try.  For a bit of fun, we decided we’d set up our own Sushi Train (just like the restaurants of the same name) to serve the sushi.  On our recent visit to the Ekka, my son Stewart got a show bag with several different train sets in it.  The ‘steamie’ is our favourite (because it actually blows real steam) and has a couple of flat beds – perfect for serving sushi.  So we set the track up, put some cling wrap on the flat beds, and lunch was served.  Here’s a short video to show you our very own Sushi Train…

Of course I’m now getting endless requests for sushi so we can setup the train again.  Making meal time a little different and entertaining can be a an enjoyable experience for everyone – so give it a try in your home.  Even if you don’t have a Sushi Train, there are plenty of ways to inject some fun into meal time.

Any fun mealtime ideas you’d like to share?  Please leave them below.

Recently there was a local, tasty event called Regional Flavours which showcased a lot of wine and producers from the South East Queensland Area. While there were lots of wines, preserves, cheeses and other tasty morsels to sample, one of the most popular places was the Gourmet Stage. It featured a great line up including Ben O’Donoghue (TV Chef and co-owner of South Bank Surf Club) and MasterChef Series 2 contestants, Sharnee and Skye.

Below is a clip from Ben discussing some home economics.  He makes the point that we throw away an incredible amount of food on a weekly basis, and if we took the time to add it all up, it could be as much as 20% of our food budget.  For many families that’s a lot of money that simply gets thrown away.  It’s also a lot of food, particularly when you add it up on a local and national scale.

One way around this food waste is to better utilise all parts of any fresh ingredients we use.  A classic case is making chicken stock from a leftover roast chicken carcass.  It doesn’t take hours and can certainly deliver a better tasting and much higher quality product than pre-packaged alternatives.  So without further ado, here’s Ben to explain how…

In case you didn’t have a pen and paper ready, here’s the recipe:

Roast Chicken Stock

Ingredients

Leftover roast chicken carcass and bones

1 tomato, cut into wedges

1 small onion, cut into wedges

1 celery stick, cut into chunks

Some parsley sprigs

Method

Throw it all into a nice deep pot, cover with water and bring to a boil.  Reduce to a simmer and let bubble away for 45 minutes to an hour.  Turn the heat off and let the stock cool down.  Strain it into a jug or container (Ben uses a milk jug – a great way to recycle) and freeze or put into the refrigerator if you will be using it in 3-4 days.

After the ‘show’ I managed to say a quick hello to Ben and catch a happy snap…

I was quite inspired by how easy something like this chicken stock can be and it makes great economic and health sense.

There are plenty of other ways we can enjoy the double benefits of economy and health in the kitchen.  Any you’d like to contribute?  Please let us know below.

Whether it’s for a mid week family roast or an extravagant Thanksgiving meal, the humble Roast Potato is a winner with young and old.  Nothing beats crispy, crunchy, golden brown potatoes served alongside a roasted meat.  It is the number one accompaniment that no roast can do without.

However, actually cooking a perfect roast potato is not as straightforward as it seems.  While it is simple once you know how, there are a couple of important tips included in the video below that help to ensure that you dish up the perfect roast potato every time.  These include the type of potato to use and some fail safe cooking steps to take.

So click on the video below now to learn how to cook the perfect Roast Potato.

How do you cook the perfect roast potato?  Please share your tips along with any comments on the video below.

Squid or calamari is relatively inexpensive seafood and has been immortalized in this dish – Salt and Pepper Squid.  Wherever we go to eat these days, there seems to be some sort of version of it on the menu.  It’s a bit like in the 1980’s when nachos seemed to rise in popularity and started to appear everywhere.

It’s popularity is well justified as a good Salt and Pepper Squid dish is a delight.  But like anything, there are always good and bad versions.

Of course cooking it at home ensures you can serve it exactly how you like and my version is shown in the video below.  Just watch out for flying peppercorns!

Salt and Pepper Squid

Salt & Pepper Squid

Ingredients

750g squid hoods
3 kiwifruit, mashed (optional)
2 tablespoons black peppercorns
1 ½ tablespoons sea salt
1 cup flour

Method

Slice the squid into rings.  Combine well with kiwifruit in a glass or ceramic bowl.  Cover and refrigerate for 20 minutes.

Grind peppercorns and salt in a mortar and pestle.  Combine with flour in a bowl.

Rinse squid well under cold water and pat dry with paper towel.  Toss in seasoned flour mix in batches.

Pour enough oil into the bottom of a frying pan to allow shallow frying of the squid – about ½ cm in depth.   Heat the oil over medium-high heat.

Cook the squid in batches until golden brown.  It will only take a couple of minutes on each side for it to be cooked.  Drain on paper towel.  Serve with chips and salad.

The Klutzy Cook Notes

• Combining the squid with kiwifruit is not essential, it just helps to tenderize it and bring out the natural sweetness.
• Szechuan peppercorns also work nicely in this recipe, or a mix of both.

Please feel free to leave comments or questions about this recipe below.

Every Sunday we have a cooked breakfast in our house.  The menu varies but the favourite for everyone is these Bacon and Egg Breakfast Muffins.  I used to make about 5 to share around but last time we made these, it was up to 8 as the family and appetites grow.

The Breakfast Muffins are my own variation on the more famous variety served at an international fast food chain, and of course, they are much more delicious and tasty.  They are really easy to make as myself and Maggie show you in the video below (with a few ‘klutzy’ highlights!)

Bacon & Egg Breakfast Muffins

Per muffin you will need:

1 English Breakfast Muffin
1 cooked egg
1 slice of cooked bacon
A good dollop of barbecue sauce
1 slice of cheese

Slice the muffin in half and toast it.  Once cooked, place the cheese onto the base while still warm (this lets it melt in a bit).  Put the egg on the cheese then the bacon on top.  Finish with the barbecue sauce and top with the other half of the muffin.

The Klutzy Cook Notes

The English Muffins could be replaced with bread to make this into a breakfast sandwich.

What’s the favourite Sunday Breakfast in your house?

Following a major glut of kiwifruits from a recent market run, I went in search of some recipes to use them up.  The problem with having a lot of kiwifruit (or any fruit for that matter), is that they all manage to ripen at the same time.  As a result, you can go from a pile of ‘not quite ripe’ fruit to a pile of ‘overripe fruit’ in a matter of days.

Thankfully I came across this recipe for Microwave Jam in a kiwifruit version on Taste.com.au.  I have been skirting around the edges of actually making jam for a very long time.  In fact I have some preserve cookbooks that were purchased over 10 years ago that have not had one recipe made from them.  Every now and again I pull them out, read through the recipes and then put them back on the shelf for another day.

To be honest, I think it was the whole jar sterilizing thing that goes with jam making that put me off.  It turns out that this part of the process is really very simple after all.  I can’t believe I didn’t try it sooner!

Making Microwave Jam versus the stovetop variety has also made the whole process less daunting.  It was really simple and quick with the beauty being I didn’t have to stand over the pot while the jam was cooking.  I’ll definitely be trying some different versions in the microwave (I have a whole cookbook on Microwave Preserves) and look forward to getting the most out of excess fruit supplies.

Here’s a video showing how to make the Microwave Jam.  I still managed one ‘klutzy’ moment (forgot to add the apple initially) even though there are only four ingredients.

Kiwifruit Microwave Jam

Recipe adapted from www.Taste.com.au

Ingredients

750g green kiwifruit, peeled, chopped
1 apple peeled, cored, chopped
1/3 cup lemon juice
1 cup white sugar

To sterilise the jars:

The recipe makes about 2 cups of jam so select a suitable number of jars for this quantity.  To sterilize the jars and lids, wash them in hot soapy water then rinse well in hot water and drain.  Put the jars into a low oven (100C-120C/210F-250F) for a minimum of 20 minutes.  Remove the jars about 10 minutes before use so that they are still warm when bottling the jam.

To make the jam:

Combine kiwifruit, apple and lemon juice in a large, microwave safe bowl or jug.  Cover and microwave on HIGH for 3 minutes to warm the fruit.

Remove fruit from microwave and stir through the sugar.  Return the mixture to the microwave for 3 minutes, stirring every minute to ensure sugar is completely dissolved.  Microwave on HIGH for a further 15 to 18 minutes or until jam reaches setting point.

To test for setting point:

Place a spoonful of jam onto a saucer that has been chilled in the freezer.  Place the saucer back into the freezer for about 1 minute or until the jam is at room temperature.  Run your finger through the middle of the jam and if the jam stays separated, it’s ready to bottle.  If not, cook further and retest.

Once the jam has reached setting point, spoon it into the hot sterilized jars.  Put the lids on tight and turn the jars upside down for 5 minutes.  Turn right side up and allow to cool.

The Klutzy Cook Notes

• 750g of kiwifruit is about 10 small or 6 large kiwifruit.
• Lime juice can be used instead of lemon juice.
• Store for up to 3 months unopened.  Once opened refrigerate for up to one month.
• Use the jam on toast or scones.  Also great stirred through fruit salad or plain yoghurt.

Any thoughts on what would be a great microwave preserve?  Please leave your comments below.

Friday night has always been traditionally pizza night for Steve and I.  Once the kids came along, the tradition has been modified slightly, with it being around every second week and sometimes on Saturday night.  Nonetheless, we regularly enjoy making and eating pizza at our house and this Easy Pizza Dough is the basis of it all.

Over time I have explained and helped many of my friends master this Easy Pizza Dough recipe (which I have based on Stephanie Alexander’s recipe), so I thought it was time to share it further.  The only hard part about this recipe is being organised ahead to allow enough time for the proofing of the dough.  My recipe actually has a 2 rounds of proofing – first one is 1 ½ hours, second is 30 minutes -  although this is not necessary.

Too make it even easier, here is a video below that actually shows you exactly how I make the dough, including some useful tips.

Easy Pizza Dough

Adapted from Stephanie Alexander’s, The Cook’s Companion

Ingredients

3 cups plain flour
1 tablespoon instant dried yeast
Pinch of salt
1 cup warm water
1 tablespoon olive oil
¼ cup warm water extra

Method

Combine flour, yeast and salt in mixing bowl of food mixer/processor (do this manually or use low setting).  Add olive oil to 1 cup of water and mix.  Turn on mixer to low and add water slowly, allowing it to combine.  Add extra water as required, 1 tablespoon at a time to ensure all ingredients are just combined (there should be no dry ingredients left in the bottom of the bowl).  Once the ingredients have all come together, increase the speed of the mixer to allow kneading to occur (refer to manual for correct speed – this can vary).

After 6-8 minutes of kneading, remove dough.  It should be smooth in texture and elastic.  Roll the dough into a ball and place in a bowl greased with olive oil.  Cover and allow to rise for 1 ½ hours.  After this time, knock the dough down and cover.  Allow to rise for another ½ hour.

Remove dough and divide in half – each half is sufficient for a 26cm pizza base (see notes).  Roll out dough to desired thickness.  The dough is now ready for your choice of toppings.

The Klutzy Cook Notes

• Any type of baker’s yeast can be used, simply follow manufacturer’s instructions before adding to the flour.
• The dough can be made by hand.  Mix the ingredients in the same way and once combined, knead the dough on a floured benchtop.
• If there is insufficient time, the pizza dough can be rolled out after the first proofing.
• Depending on the thickness of pizza you prefer, there is sufficient in this recipe to make 3 thin pizzas or 2 thick pizzas.
• Leftover pizza dough can be frozen.  To reuse, simply thaw completely, then roll it out.
• Before topping the pizza dough, place it onto the pizza tray (or stone) it will be cooked on, otherwise it can be difficult to move the topped pizza.
• If cooking in a pizza oven (what I use), prepare the pizza on a piece of baking paper and then slide it onto the base of the pizza oven with the paper underneath.  After about 1 minute, remove the baking paper and continue cooking.  I find this makes it easier to move and cook the pizza.

Now you can enjoy Friday Night Pizza like my family using this Easy Pizza Dough recipe.  What topping will you have?