The Great Chicken Rissoles

So if you want to do some interesting changes to your lifestyle, then make some new delicious recipes. Its a great idea to mix things up a little, with your ravishing appetite.

Easy ingredients:

  • 500g chicken mince
  • 1 medium peeld and carrot grated
  • 1/2 onion grated
  • salt and pepper,herbs (I used fresh chopped paresely)
  • 1 egg
  • 1/4 normal flour
  • Butter for the frying pan

chicken risoles prep

Ok lets get mixing:

  • Mix ingredients together in a large bowl
  • then¬†roll into balls using your hands to the size of golf balls¬†
mixing up the chicken rissoles mixture

mixing up the chicken rissoles mixture

Ok, so now, roll into those bowls and place on a baking tray, and seal with clear wrap and put in the fridge for about 30 mins. Drizzle with olive oil so they don’t stick on the pan.

Chicken Rissoles

Then, fry in butter sealing the rissoles on a low heat over a nice heavy pan

  • Remove and allow to cool down.
Chicken rissoles frying

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The Great Granny’s Ginger Biscuits

So my Gran gave me an empty biscuit tin, and a magazine with tonnes of recipes in it for biscuits. Hint Hint, if you catch my drift. I made these up and it was really easy, and the results, are super yummy!

 

Recipe:

750g of self raising flour

30ml of baking powder

25ml of groung ginger

2.5ml of salt

250g grams of margarine

250g of golden syrup

1/2 kg of soft brown sugar

3 eggs.

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Heat your oven to 180 degrees, and grease some baking trays with margarine.

 

First thing: Dry ingredients.

Sift all the dry stuff into a bowl, I always do the sifting twice. Put that aside. If you need to stir this, always use a metal spoon or knife only.

 

Second thing: Wet stuff:

Melt the golden syrup in a small frying pan slowly, and add the sugar. Keep mixing it until all dissolved. Then let this cool.

Whip up your eggs in a bowl, and then add these two ingredients together.

 

Combination:

Add the margarine, which you can slightly microwave to make soft first, and knead in until no specs of the marge are visible.

Add the syrup/sugar mix next in a giant bowl with a wooden spoon. Then use your hands to knead it in. Doesn’t take long until you have a nice soft dough.

Let the dough cool slightly, needs to be a little firm to roll out.

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Roll it, roll it!

In sections you can roll out this dough onto a well floured surface, and use a rolling pin, or just a wine bottle, what ever you think works. You’re aiming for about 30cm in diameter at a time, and roughly 3mm thick.

Then, cut out your shapes, and flour them.

Now put onto the baking trays and bake away for about 9 mins per tray.

I went through about 4 batches. When you take them carefully out the pan, use a spatula – they will be soft, but will go hard as they cool down. You’re aiming for a nice golden type of colour, not too dark. And adjust your oven if you think its too hot. I also used the top shelf of the oven, not the bottom.

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