Plans were in place, everything was in the diary, I’d been in touch with those we were to visit, but as seems to happen, the phone rang, and plans had to be changed!
I worked, cooking and baking ready to be with Christopher, Olivia and our grandchildren. I made meatballs in tomato sauce, a real family favourite, topless cottage pie (didn’t have time to do the potato), sausage rolls, meringues, choc chip biscuits and crisp coconut biscuits. Jars were filled and everything packed.
Chocolate Chip Biscuits
Meatballs in Tomato Sauce and Cottage Pie Filling
Sausage Rolls
Cottage Pie Filling and Meatballs in Tomato Sauce
Meringues
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My sister just turned 7 x 10, she did not really want to celebrate, but I asked if we could come for a visit anyway. We were so excited to be with her for her birthday!
I planned the trip, and we traveled two and a half hours to our son’s home, where our other sister, Sonnie, joined us. She, Gary, and I then traveled another four and a half hours to Jan’s home. The itinerary took us around Melbourne, not through, and across so many different, beautiful landscapes. It was so much nicer than battling city traffic – always a good thing as far as I’m concerned, and didn’t take much longer than if we had battled the city traffic.
Sonnie and I had prepared a special menu for Jan’s birthday meal – we based it around a comment that she had made about how much she had enjoyed the meals during her travels through Sri Lanka and the Middle East. We made lots of little dishes that could be re-heated (if necessary) upon our arrival, and served in the middle of the table for all to share. As is our way, there was always much more than we could eat!
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This series of sessions has been created using recipes from my beautiful mum’s recipe book. While mum is no longer with us, beautiful memories will remain with us always, as we continue to cook and share her beautiful food from the recipes that she has so carefully written into her recipe book. Then there are also the unwritten recipes, that we just make out of habit, recipes that our mum cooked regularly from habit, and taught us as we worked beside her to prepare family meals. Through her food and the stories we tell, our mum’s memory will remain alive in our hearts and our lives.
In my mother’s kitchen food was prepared with love using whatever ingredients were at hand, and there was always enough to add an extra plate or two at the table for unexpected guests.
I look forward to sharing my memories, and my mother’s recipes at these sessions.
Pasties & Baked Custard
If you have any questions, please don’t hesitate to contact me using the form below.
The next session is scheduled for:
Contact Julie using the form below, to discuss running this sessions for your community group, a private session for your family and/or friends, or even for a workplace event.
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Learn Cook Eat Chat
Contact Julie using the form below, to discuss running this sessions for your community group, a private session for your family and/or friends, or even for a workplace event.
Category:
Main
Style:
Australian
Keyword:
Chicken, Chicken and Mango, Chicken and Mango Curry, Chicken Curry, Mango
Author: sbaskitchen
-
400
g
chicken breast (2 small)
-
30
g
butter
-
1/2
onion,
thinly sliced
-
1
teaspoon
curry powder
-
1
teaspoon
grated fresh ginger
-
2
tablespoons
Mango & Kiwi Fruit Chutney
-
1
tablespoon
soy sauce
-
1
lime,
juiced and zested
-
Preheat oven to 190˚C (fan).
-
Melt the butter in a small saucepan and add the onion, curry powder, ginger, chutney, soy sauce and lime juice and zest.
-
Stir over low heat until onion has softened a little.
-
Place the chicken in a greased, shallow, ovenproof dish.
-
Pour the sauce over the chicken and bake uncovered, for approx 25 minutes, or until chicken is cooked through.
-
Serve with steamed rice and/or steamed vegetables.
- Cooking time will vary a little depending on the thickness of the chicken.
- Try replacing the chicken with pork fillet.
- I make an oriental flavoured pickled veg that I drain and stir through steamed rice to serve with this dish.
- I've recently cooked this as a vegetarian dish by partially roasting small pieces of pumpkin and then adding in some cooked chick peas and raw cauliflower. I then covered it with the cooked mango chutney, onion and spice mixture before baking for 25 minutes, it was delicious.
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With many thanks and kindness,
Julie.
