Grilled Thai Chicken

t's all about outdoor grilling during the summer months for my family and I. Grilled Thai Chicken is a favorite. Use your favorite brand of Thai paste and be aware that they vary greatly especially in heat factor. Do you have a summer favorite?

4 boneless chicken thighs 

3 tablespoons Thai red curry paste 

1 large lime, juice only 

1/2 cup coconut cream 

1/4 cup extra virgin olive oil 

Sea salt and black pepper

Combine all the wet ingredients. Season with sea salt and black pepper. Marinade chicken in room temperature for up to 30 minutes.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until the chicken is cooked. Serve immediately with fresh herbs and extra olive oil over the top.

GMO Cow Produces Hypo-Allergenic Milk

www.nzherald.co.nz - October 2nd, 2012

AgResearch scientists have bred Daisy, the first cow in the world to produce high protein milk that may be hypo-allergenic.

AgResearch scientists who may have produced a world-first in genetic modification - the possibility of hypo-allergenic cow's milk - want New Zealand to benefit from their findings.

While some scientists have hailed the discovery as a breakthrough, anti-GM groups have called early results taken from a genetically modified cow as a worrying development.

Its developers have been cautious not to speculate over the research's commercial potential, describing it only as a science discovery whose applications could be several years away from being understood.

The team had sought to find if they could produce milk which contained less beta-lactoglobulin (BLG) - a milk whey protein known to be allergenic.

A large proportion of the 2 to 3 per cent of infants who were allergic to cow's milk had a BLG intolerance, said Dr Stefan Wagner, one of the paper's lead authors.

The scientists first tested the process in a mouse model engineered to produce the sheep form of BLG protein in mouse milk. Using a technique called RNA interference, two microRNAs were then introduced into the mouse to knock down the expression of the sheep BLG protein - resulting in a 96 per cent reduction in the sheep BLG protein in mouse milk.

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Mixed Berry Scones

2 cups all purpose unbleached white flour

4 teaspoons baking powder

3 tablespoons sugar

pinch of salt

6 tablespoons frozen unsalted butter

1 1/2 cups mixed fresh berries of choice (frozen works also)

1/2 cup whole milk or cream

1 egg, room temperature

2 tablespoons grated orange rind

juice of 1 large orange

Preheat oven to 425 degrees F.

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Add the berries (leave a few aside to decorate the top) and grated orange peel. Lightly mix to combine. Set aside.

Mix milk (or cream), orange juice and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Pat dough out onto a lightly floured surface. Use a round pastry cutter or a drinking glass (make sure to flour the edge first) and cut into pieces roughly 2 inches in diameter (they expand). Place on a cookie sheet spaced 2 inches apart. Should yield 9 scones.

Decorate the top of the scones with the extra berries. Bake for 15 minutes or until golden brown.

  

Mashed Potatoes

4 large potatoes, diced into bite sizes

4 tablespoons butter, room temperature

3 tablespoons full cream ricotta cheese

3 tablespoons parmesan cheese, grated

1/2 cup aged cheddar cheese, grated

1/2 cup full cream milk or cream

1 tablespoon fresh horseradish (optional)

Salt and black pepper

Place the potatoes in a large pot with enough water to cover on medium high heat. Season with salt. Bring to a boil. Reduce heat to a simmer until potatoes are cooked, about 15 minutes. Drain and return to the pot and cover with a lid. 

Heat milk on medium high heat, add butter until it melts.

Beat the potatoes until smooth with an electric mixer. Add milk mixture (you may not need the whole amount). Mashed potatoes should be fluffy not runny or gooey. Add the rest of the ingredients and mix with a wooden spoon to combine. Season with salt and black pepper. Drizzle oil of choice (I used wasabi oil) all over the top. Garnish with fresh herbs. Serve warm.