The sun is shining, the weather is warming up, so it must be time to start barbecuing again. If like me you want a change from chops and sausages this pork recipe might appeal.
My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change. Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.
These biscuits are a little unusual as they use jelly crystals in place of sugar. The original recipe has orange flavoured jelly, but I’m sure you could use other flavours successfully. I top them off with a chocolate button just to add an extra kick.
ORANGE CRISP BISCUITS
- 125g butter
- 1 packet orange jelly crystals
- 30g sugar
- 1 egg
- 60g coconut
- 60g ground rice
- 125g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- Chocolate buttons
Cream butter with jelly crystals and sugar. Add beaten egg and the dry ingredients previously mixed together. Place in small spoonfuls on a tray lined with baking paper and bake 15-20 minutes at 180ºC.
This is one of Mum’s easy and tasty chicken recipes.
CHICKEN IN ORANGE
- 1 chicken
- 2 tablespoons plain flour ]
- 1 teaspoon curry powder ] Put in a bag and coat jointed chicken
- 1 teaspoon brown sugar ]
- Salt & Pepper ]
Put in a casserole and cover with the juice of 2 oranges. Cook in a 170º oven for 1 hour covered. Then take off lid and put 1 rasher of bacon on top. Cook a further ½ hour.