Thursday, November 16, 2006

A Blog Party Take-Out

The lovely Stephanie over at The Happy Socrceress hosts regular cocktail parties that look like a whole lotta fun. The theme for Party # 16 is Take Out, and the aim is to recreate bite-sized version of your fave take away food. How cool is that?!

In deciding what to make, I was initially torn between the wonderful Thai green chicken curry at Pent Thai at Macquarie Centre in North Ryde and my favourite pizza from Pizza Messina (the self-confessed pizza king) on Blaxland St in Ryde. Just to confuse matters, my choice of an obligitory cocktail, a simple-but-dangerous sangria, didn't really lend itself to either. So I through caution to the wind (of which there has been *plenty* in Sydney today!) and made the lot. And yes, since take out (ie prepared-by-someone-else) was the theme, I figured it was ok to use sauces from a bottle!

Here are the details:

Green Curry Chicken Wingettes
1 tablespoon store-bought green chicken curry paste
2/3 cup light coconut cream
750 g chicken wingettes (or 1 kg chicken wings, cut through the joints into three pieces, discard the wing tip section).

Mix the curry paste and coconut cream in a large bowl. Add the chicken pieces and mix well to coat. Marinate for at least hour (overnight is better!). Drain chicken pieces (reserving marinade) and place them in a single layer on a baking tray. Bake at 180C for 30 minutes. While chicken pieces are baking, cook reserved marinade for about 2 minutes in the microwave and pour over the chicken pieces when done!

Pizza King Bites
Turkish bread
Bottle stir through pasta sauce (I used tomato with chilli)
Boccoccini cheese (thinly sliced)
Salami (sliced into strips)
Eggplant (thinly sliced)
Tasty chedder cheese (grated)

Spread the turkish bread with pasta sauce. Top with boccoccini, salami and eggplant. Sprinkle with grated chedder cheese. Bake at 180C until cheese melts. Cut into small squares and serve!

Simple-but-dangerous Sangria
Equal quantities of (chilled):
Cheap red wine (I used a cleanskin Cabernet Merlot)
Lemonade (a cheap sparkling white wine is also acceptable!)
Fruit juice (I used a lovely Berry, Banana and Apple mix)

Mix together and serve in a tall glass. Chopped stone fruit (peaches or nectarines) are a lovely addition if you happen to have them in the house!

Mmmmmmmm........ food blogging parties are fun!



Anonymous said...

Hmmmmm Simple-but-dangerous sangria. Sounds like one to try tonight on my bachelorette evening in front of Dirty Dancing.
Might I quickly tell you about my Simple-Yet-Dangerous-Poinapple-Woipeout. Designed in our Qld kitchen of course, and only to be consumed while speaking in dulcid tones a-la-kath'n'kim, whilst saying Poinapple Woipout before every slug. Essentially created by all found in my brothers kitchen cupboard.
Commence with good slug of WIPEOUT (cheap version of Malibu), bottle or two of Asti Trev(best champers under $5), bottle of dodgy no-name "margarita mix", good slug of bacardi or similar, and a nip of pineapple juice. topped off of course with can of obligatory pineapple rings. Guaranteed to perfect your Kath'n'Kim tendencies in one fruity glass.
Love Ange.

Anonymous said...

Because I decided this is so fun, and beats watching the tail-end of australian idol, i thought i'd hit you with my little wrap delight thrown together this week (as discussed in our lunch room. repeated, but worth documenting!)
ANGELA'S SPECTACULAR DRUNKEN CHICKEN WRAPS (as inspired by your tequila chicken)
take said pieces of chicken (thigh or breast cut into large chunks)
soak in concoction of bottled sauces plus some form of white spirits. I used teriyaki thick marinade, soy sauce, crushed chilli/lime stuff, and a good dash of vodka.
marinate for an hour or so
ask diligent husband to cook on bbq, or do as i do, and bbq it my self to present to said husband on arrival home from hunting and gathering and breadwinning.
Throw in a wrap type bread with lettuce tomato and cucumber with tzaziki and hommus.
serve with obligatory beer or cheeky glass of red.
As you are acutely aware and indeed taught me, the vodka (as it is in this example) tenderises the kitchen miraculously preventing it from dehydrating while cooking. The tender juicy end result it truly sumptuous.
with much love,