TANGY CHICKEN DRUMSTICKS
500g chicken drumsticks, trimmed
1 garlic cloves, crushed
1⁄4 cup sweet chilli sauce
1⁄2 cup teriyaki sauce
2 teaspoons freshly grated ginger
1⁄4 cup green ginger wine or
2 tablespoons honey
1.Place drumsticks into a large bowl. Combine the remaining ingredients in a bowl and pour over drumsticks to marinate. Cover and refrigerate for several hours or overnight. Turn drumsticks occasionally to coat with marinade.
2.Preheat the oven at 200ºC for 5 minutes.
3.Drain the marinade from drumsticks and reserve. Place the drumsticks into the baking pan. Brush with reserved marinade.
4.Cook at 180∞C for
POTATO AND ONION GRATIN
20g butter, melted
4 medium (about 600g) potatoes, peeled, thinly sliced
1 medium Spanish onion, peeled, sliced Freshly ground black pepper
1⁄2 cup milk
50g grated cheese
1⁄2 cup dried breadcrumbs
1.Preheat the oven at 200ºC for 5 minutes.
2.Lightly grease a
3.Layer the potato and onion alternately in the dish, season with pepper if desired. Pour the milk over the vegetables and sprinkle evenly with cheese and breadcrumbs.
4.Cook at 160ºC for
VANILLA BUTTER CAKE
125g butter, softened
3⁄4 cup caster sugar
11⁄2 teaspoons vanilla essence
2 eggs
2 cups
1⁄2 cup milk
1.Preheat the oven at 175ºC for 5 minutes.
2.Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition until well combined.
3.Gradually fold in flour and milk alternately to form a smooth batter.
4.Spoon mixture into a
5.Bake at 160ºC for
8