Chicken Adobo

I love recipes that require only a few good quality ingredients to taste spectacular.  This is a really fast easy way of doing what is traditionally a simple but slower to prepare dish;  ‘Adobo‘ according to my quick Wiki search means ‘marinade’ but this version (which I adapted from a Sunday Life (The Age on Sunday) ‘Filipino Chicken Adobe’ recipe by Ricky Ocampo) skips the marination step.

Chicken Adobo

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The Great Jerky Experiment – Round 5 – Saudi Baharat Jerky

I’m on a roll this week.  My food dehydrator has never had this much use.  It triumphed with the last batch of jerky, has had a couple of runs making kale chips and now it’s set for yet another round of the Great Jerky Experiment.  I’ve fallen in love with a delightful little spice blend that goes by the name of Saudi Baharat.  When I first tried it, I added it to beef chilli and I thought the spices were far too subtle with such a strong flavoured meat.  I’ve since added it to zucchini tagine and lately I’ve been using it as a marinade – see Saudi Baharat BBQ Chicken.  I haven’t actually tried it with lamb yet as Gewurzhaus suggests.

Gewurzhaus Saudi Baharat
http://www.gewurzhaus.com.au

I thought I’d give it a go with kangaroo, which brings us to The Great Jerky Experiment – Round 5. Continue reading