Kate's Crazy Culinary Creations

I have had this recipe for awhile to try but because of the timing haven't had a chance to try it. I preplaned dinner this week so I could get the timing right and finally try it. It is definitely a recipe that needs forward planning. It is recipe that you need to either do on the weekend or over 2 nights. That being said, once the filling os made on the first night, assembly doesn't take long the next day. The recipe makes 6-8 individual pies.   So firstly to prepare the chicken. Preheat the oven to 160 degrees Celcius. In a large frying pan brown off the chicken, in batches. Careful not to over crowd the pan. It should take around 4-5 minutes. Transfer the chicken to a roasting pan. Remove the excess fat from the pan and add the spring onions, celery and leek. Saute until tender 3-4 minutes, then deglaze the pan with the vermouth (you can use white wine if you prefer.) Allow to simmer for a further 3 minutes. Add the stock and tarragon sprigs and bring to the boil. Seas...

I love my sport. It is finals season for both the AFL and NRL and I am in my element. Last Saturday night I wanted a snack to eat while I was watching the games that were on. I thought that I would finally give caramel popcorn ago. When we were kids my mum used to make it for us as a treat and it is something that everyone loved. So firstly to pop the corn. In a large pot, I used my stock pot, heat a quarter of a cup of vegetable oil over a medium heat. Put a kernel into the pot and if it starts to turn it is hot enough to cook the kernels. Pour half a cup of popping kernels into the pot and swirl around in oil. Put the lid on and wait. Once they start popping shake the pot to prevent them burning. Once cooked tip into a clean bowl and set aside while you make the caramel. In a small pot add all the ingredients to the pot. Once the butter is melted and the sugar dissolved bring to the boil. It is important not to stir it at the stage. Allow the mixture to boil for 5 minute...

I have had a tagine in the cupboard for a few years now. Everytime I have gone to use it I get half way though the recipe and realise that there is no way that every thing is going to fit into my tagine. This time I was only making dinner for 2 so I didn't need to make quite as much, so I could finally use my tagine. Very exciting! I really enjoyed this recipe and I will 100% be making it again. The recipe makes about enough for 4 people. I reheats ok, but might be better if you don't add the yogurt until serves if you are going to reheat it. I also had trouble getting lamb mince so minced my own. You need to use a good quality mince. It does make a difference. Preheat your oven to 180 degrees Celsius. So you start off by making the meatballs. In a bowl mix together the lamb mince, breadcrumbs, egg and half the onion. Roll the mixture into golf ball sized balls. In a large fry pan or is you have a metal based tagine place 1 tablespoon of the olive oil and heat over a mediu...