Lolly Log

100g butter, melted
180g condensed milk (½ tin)
180g packet of fruit puffs or Eskimos, cut into quarters
250g packet malt biscuits, crushed
Mix all and shape into a log. Roll in coconut. Wrap in cooking paper and gladwrap and chill until firm. Cut into slices.

Variations:

Allsorts Slice
100g butter, melted
180g condensed milk
125g liquorice allsorts, chopped
250g packet malt biscuits, crushed Mix all and press mixture into a lined 30 x
20cm slice pan. Refrigerate until firm. Combine icing sugar and cocoa in a bowl and mix in butter and enough boiling water to make a spreadable icing. Ice slice and allow to set before cutting into pieces.
Chocolate icing
2 C icing sugar
1 T cocoa
1 T butter, melted
Boiling water

Jersey Caramel Slice
100g butter, melted
180g condensed milk
125g jersey caramels, chopped
250g packet wine biscuits, crushed
Mix all and press mixture into a lined 30 x 20cm slice pan. Refrigerate until firm. Combine icing sugar and cocoa in a bowl and mix in butter and enough boiling water to make a spreadable icing. Ice slice and allow to set before cutting into pieces.
Caramel icing
110g brown sugar
2 T milk
60g butter
Stir in saucepan over med heat until dissolved, bring to boil, simmer stirring 2 minutes, add 120g icing sugar.

Honey Crunch

125g butter
4 T sugar
4 tsp honey
Melt and bring to boil, simmer for 4 minutes. Add 4 cups rice bubbles. Stir and pour into greased dish, press down. Cut before cold.

Lemon Cheese Slice

Filling
1 c water
1 c sugar
2 lemons - grated rind and juice
¼ c custard powder
1 T butter
Bring water, sugar and lemon rind to the boil. Thicken with custard powder and lemon juice. Add butter and leave to cool.
Base
125g butter
½ c sugar
1 egg
2 c flour
2 tsp baking powder
Cream butter and sugar, add egg, beat, stir in sifted ingredients. Press half mixture into a 12x18" tin, pour on filling, crumble rest of mixture over the top. Bake @ 180C for 20-30 minutes.

The filling is awesome as a filling for Lemon Meringue Pie.

Fudge Cake

Cashew Ginger Squares

125g butter
¼ cup caster sugar
1 cup flour
1 tsp baking powder
2 tsp ground ginger
Topping
60g butter
2T golden syrup
½ cup icing sugar
1 cup unsalted roasted cashew nuts, roughly chopped
¼ cup glace ginger, chopped finely
Pre-heat oven to 180°C. Line a 20x30cm baking tin with baking paper. Cream butter and sugar, add sifted dry ingredients. Spread mixture over the base of the tin and bake for about 20 minutes until lightly browned. Cool in pan.
Stir butter, icing sugar and golden syrup in a small saucepan over a low heat until butter has melted. Add cashews and ginger and stir. Pour over base and leave to set.

Snickerdoodles

225g butter
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla essence
2 ¾ cups flour
2 teaspoons baking powder
1/3 cup sugar extra
2 teaspoons ground cinnamon
Cream butter and sugar, beat in eggs one at a time. Scrape down the sides of the bowl and beat in the vanilla. Add sifted dry ingredients and beat until you have a smooth dough. If the dough is too soft, cover and refrigerate until firm. Line two baking trays with baking paper. Shape the dough into 1T balls and roll in mixed cinnamon and extra sugar. Space out on tray about 5cm apart to allow for spreading. Using the bottom of a glass, flatten each cookie. Bake at 200C for 8-10 minutes or until they are light golden brown and firm around the edges. The centres of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

Neenish Tarts

125g butter
125g sugar
1 egg
225g flour
1 tsp baking powder
⅛ tsp salt
Cream butter and sugar, add egg and beat well. Mix in sifted dry ingredients and knead well. Roll out and line patty tins, prick and bake for 7-10 minutes @ 180C. Allow to cool before filling.
Filling
50g butter
4 T icing sugar
4 T sweetened condensed milk (80g)
2 dessertspoons lemon juice
Soften butter, add remaining ingredients. Fill cases. Allow to set before icing with thin white icing and a swirl of chocolate icing.

ANZAC Biscuits

125g flour
150g sugar
1 c coconut
1 c rolled oats
100g butter
1 T golden syrup
½ tsp baking soda
2 T boiling water
Mix flour, sugar, coconut and oats together. Melt butter and golden syrup. Dissolve soda in water, add to butter. Add all to dry ingredients. Place in tablespoon lots on tray lined with baking paper, flatten with a glass. Bake 10-12 minutes @ 180C.

Makes 25.

Citrus Shortbread Sandwich Biscuits

185g butter
¾ c icing sugar
½ tsp vanilla essence
1 tsp finely grated lemon/orange/lime rind
1 ½ c flour
½ c cornflour
1 tsp baking powder
Cream butter, icing sugar, vanilla and rind. Sift in dry ingredients and mix well. Form into a log and chill. When quite firm, slice thinly. Bake @ 180C for 12 minutes. Sandwich together with icing.
Icing
2T butter
¾ c icing sugar
citrus juice to mix

The Pioneer Woman’s Citrus Butter Cookies

Makes 40

250g butter, softened
¾ cup sugar
1 egg, separated
2 C flour
2 T orange/lemon/lime juice
Icing
1½ C icing sugar
1 T milk
2-3 T lemon/lime juice
Cream butter and sugar. Add egg yolks and mix until combined (set whites aside for the icing.) Add flour and mix until just combined, then add juice and mix. Scoop out rounded Tablespoons of dough, roll into balls. Place on a lined baking tray and bake for 10 minutes @ FB180C. Remove from the oven and keep on the tray for 3-4 minutes before transferring to a rack. Allow to cool completely before icing.
To make the icing, combine the egg white with the rest of the icing ingredients. Beat thoroughly until combined, adding either more icing sugar or more juice until it reaches a pourable but still thick consistency. Drizzle the icing across the cookies in several lines, then do it again in the other direction.

Thanks again to The Pioneer Woman for such a fabulous recipe.

Afghans

200g butter
75g sugar
175g flour
25g cocoa
50g cornflakes
Cream butter and sugar. Add sifted dry ingredients and then cornflakes. Put in spoonfuls on an oven tray lined with cooking paper and bake 15 minutes @ 180C. Flatten slightly with a glass after 8 minutes.
Ice with chocolate icing when cold and top each with a walnut half or a chocolate button.
If you're my cousin Kim, you'll ice them with green or purple icing and steal all the walnut halves off the biscuits afterwards.

Makes 16.

Shortbread

225g butter
125g icing sugar
125g cornflour
225g flour
Cream butter and sugar well, add sifted flours and mix well. Form into a roll, wrap in gladwrap and refrigerate until firm. Slice into 10mm slices with a very sharp knife. Alternatively, roll out to 1.5cm thick and cut out with a biscuit cutter, or roll into iT balls and flatten with a fork or glass. Place on a tray lined with baking paper. Prick and bake @ 150C for 15 minutes. Leave to cool on tray.

Chocolate Chippie Biscuits

125g butter
50g sugar
2 T condensed milk
175g flour
2 tsp baking powder
½ c chocolate chips or dots
Cream butter and sugar, beat in condensed milk. Add flour and baking powder, mix in chocolate chips. Form into tablespoon balls, place on tray lined with baking paper. Press down with a fork or glass. Bake a tray of 16 @ 180C for 10 minutes.

Justine's Buttercream Icing

125g margarine
1 T milk
375g icing sugar
Essence for flavour, add colour if you want
Put margarine and milk in mixing bowl. Add sifted sugar. Beat until light and creamy.

Ginger Gems

1 c flour
1 tsp baking powder
1 tsp ground ginger
⅛ tsp salt
1 egg
½ c milk
25g butter
25g brown sugar
2 T golden syrup
Sift dry ingredients. Beat egg and add with milk. Melt butter, sugar and golden syrup together and mix in last of all. Put in 12 hot greased gem irons and bake @ 210C for 12 minutes.

Gingerbread Cupcakes

1 c flour
½ tsp baking powder
¼ tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
½ c brown sugar
1 egg
90g butter, softened
¼ c milk
2 T golden syrup
Sift dry ingredients into a large bowl. Add remaining ingredients and beat until combined and lightened in colour (about 2 minutes). Scoop into 12 patty tins lined with paper cases. Bake @ 175C (not fan bake) for 20 minutes.

Ice with Cream Cheese Icing.

Best Vanilla Cupcakes

150g softened butter
2/3 c sugar
¾ c self raising flour
3 beaten eggs
½ - 1 tsp vanilla essence
Place all ingredients into a bowl and beat until smooth. Spoon into cupcake cases/tins and bake for 20 minutes @ 180C (not fanbake).

French Breakfast Puffs

3 c flour
3 tsp baking powder
½ tsp mixed spice
1 c sugar
150g butter
2 eggs
1 c milk
Cream butter and sugar, add the eggs and beat again. Add sifted dry ingredients alternately with the milk, beating well after each addition. Scoop into greased muffin tins (with small scoop barely full). Bake @ 175C for 15-16 minutes. Makes 24.
Or make mini donuts in a donut maker. Makes heaps.
Melt 220g butter. Combine 1 ½ c sugar with 3 tsp cinnamon. Dip each muffin into butter and roll in cinnamon sugar.

Thanks to The Pioneer Woman for this recipe.
Eat, faint, die. OMG yes.

Boiled Pineapple Fruit Christmas Cake

450g can crushed pineapple in syrup
125g butter
375g mixed fruit
½ c white sugar
½ c brown sugar
1 tsp mixed spice
1 tsp baking soda
2 cups flour
1 heaped tsp baking powder
2 eggs, beaten
In a large saucepan, combine the pineapple, butter, mixed fruit, sugar, mixed spice and baking soda. Bring to the boil and boil for 10 minutes. Allow to cool to room temperature and stir in eggs, flour and baking powder. Pour into a 18-20cm square cake tin, lined with 4 layers of newspaper and 1 layer of baking paper. Bake on bottom shelf for 50-60 minutes @ 160C, or until a skewer comes out clean. Allow to cool in the tin for 5 minutes before turning out onto a rack. Store in an airtight container for a week, refrigerate 3 week or freeze 3 months.

Cream Cheese Icing

125g cream cheese
50g butter
2 c icing sugar
Beat all ingredients together.

Awesome on Carrot Cake

Carrot Cake

1 c wholemeal flour
1 c white flour
2 c brown sugar
2 tsp baking soda
Sift above, add 1 c oil and stir well. Stir in 4 beaten eggs and 3 c grated carrot. Add ½ c mixed peel and ½ c walnut pieces. Bake in greased lined dish for 1 hour @ 180C.
Half mixture makes 12 muffins. Bake 20 minutes.

Ice with Cream Cheese Icing.

Heather's Chocolate Cake

2 c sugar
2 eggs
1 c milk
¾ c cocoa
200g soft butter
2 tsp baking soda
1 tsp vanilla essence
¼ tsp salt
3 c flour
2 tsp baking powder
1 c strong boiling coffee
Put everything into a large bowl in the order given and beat for 1 minute or until smooth. Stir in 100g chocolate chips or dots and pour into a lined 23x33cm tin. Bake @ 160C for 1 hour.
2 tins - bake for 35 minutes
12 muffin tins (half recipe) - bake for 25 minutes

Edmond's Date Loaf

Cover 1 c chopped dates with boiling water, add 1 tsp baking soda and soak for 1 hour. Beat 1T butter with 1 C brown sugar, add 1 egg, beat well, add a few drops of vanilla, dates and liquid. Lastly add 2 C flour and 1 tsp baking powder. Bake in a lined loaf tin for 40 minutes @ 180C.

Cheese Muffins

1 egg
½ c milk
1 c flour
2tsp baking powder
1-2 c grated cheese
1 medium onion, diced
2 rashers of bacon, diced
Microwave onion for 2 minutes in 1 T butter. Add bacon and microwave further 1 minute. Beat egg and milk together and add to sifted dry ingredients. Add cheese, bacon and onion. Bake in greased muffin tins for 10-20 minutes @ 200C.

Blueberry Muffins

2 c flour
2 tsp baking powder
¾ c sugar
75g butter
1 c milk
1 egg
1 c fresh or frozen blueberries
¼ c lemon juice
¼ c sugar
Sift flour and baking powder. Stir in sugar. Melt butter, add milk and beaten egg, beat to combine. Add liquid and blueberries to dry ingredients and fold together gently. Bake in greased muffin tins for 15 minutes @ 200C. Stir together extra sugar and lemon juice (don't dissolve) and spoon over cooked muffins. Remove from tin immediately.

Spicy Apple Muffins
As above, substitute 1 cup fresh chopped apple for blueberries and add 1 heaped tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger.

Cherry Chocolate Muffins
As above, add 2 T cocoa with flour, substitute 1 c fresh cherries for blueberries. Can also add ½ c chocolate chips. Bake 18 minutes.

Easy Pizza Dough (or Chapati Dough)

2 c flour
2 tsp baking powder
1 c natural unsweetened yoghurt
Mix together with a knife into a firm dough. Stand half an hour. Roll out and top with desired toppings. Bake 10 mins @ 200C.
Chapatis: Divide into 12. Roll out to 6cm rounds. Cook in toasted sandwich press, brushed with melted butter, 40 seconds each.

Kumara Brioche

300g kumara, peeled, diced, cooked and mashed (approx. 1 cup)
75g butter, melted
6 T milk
1 T sugar
1 T surebake yeast
2 ¼ c flour
1 tsp salt
2 eggs
Use dough cycle on breadmaker. Cut into 12 and put into greased muffin tins. Rise. Bake @ 200C for 10-15 minutes. Should sound hollow when cooked.

Buttermilk Scones

4 c flour
2 T baking powder
1 tsp baking soda
2 T sugar
225g butter
1 ½ c low fat buttermilk (1 ½ c low fat milk with 1 ½ tsp vinegar added - stand for 10 mins)
Sift dry ingredients into a large bowl. Rub in butter. Add buttermilk and mix in with a knife. Knead on floured bench and pat/roll out to 1 inch high. Cut into rounds. Bake 12 minutes @ 200C fanbake.
Makes 16.

Mushroom Pate

250g mushrooms, finely chopped
1 T finely chopped onion or ½ tsp crushed garlic
100g butter
90g cream cheese
a few drops of Worcestershire sauce
Melt butter, add mushrooms and onion and simmer for 4 minutes until just tender. Blend with remaining ingredients. Chill and serve with crackers or on toast.

Freezes well. Can also be served hot as a sauce on steak.

Sweet Sesame Dressing

½ C oil
¼ C sesame oil
¼ C apple cider vinegar
¼ C soy sauce
4 tsp crushed garlic
4 T caster sugar
¼ C water
Blend all together. Add 1-2 T sesame seeds if desired.

KFC Coleslaw Dressing

½ c mayonnaise
⅓ c sugar
½ c milk
2 T lemon juice
1 T white vinegar
½ tsp salt
⅛ tsp ground black pepper
Combine well, refrigerate for at least 2 hours before using.

Broccoli and Avocado Salad

1/3 head of broccoli, cut into small pieces
1 avocado, cubed
50g (unshelled weight) pistachio nuts, shelled
Dressing
1 T lime juice
1 tsp balsamic vinegar
1 tsp sugar
3 T canola oil
½ tsp grainy mustard
Mix all dressing ingredients, pour over salad and stir.

Creamy Leeks with Bacon

2-3 leeks, sliced
2-4 rashers bacon, diced
1-2 tsp minced garlic
¾ c white wine
¾ c chicken stock
¼ c cream
Cook bacon briefly in a little oil, add leeks and garlic, cook 3-5 minutes, add wine, chicken stock and cream and simmer 10-15 minutes.

Zucchini Fritters

2 c (270g) grated zucchini, excess moisture squeezed out (can use half and half with carrot)
½ a small onion, finely diced
1-2 slices bacon, finely diced
2 T oil
2 eggs
2 T flour
2 T grated parmesan
½ tsp garlic salt
½ tsp cracked black pepper
In a large bowl whisk oil, eggs, flour, cheese and seasoning until smooth and add remaining ingredients. Cook until golden brown and set.

Corn Fritters

425g tin creamed corn
½ c flour
1 egg
2 rashers bacon, diced
1 small onion, diced finely
Beat egg, add corn, bacon and onion, stir. Add flour. Fry in butter in electric frying pan for 4 minutes each side on 6-7. Cook in adjustable sandwich press sprayed with cooking oil for 1 ½ minutes.

Gostiona Pasta

150g bowtie pasta
½ C cream
½ C parmesan cheese
2 T butter
1 T pesto
Heat cream, butter and parmesan until cheese melts. Add pesto. Cook pasta until al dente. Add to sauce. Serve warm.

Pasta Rustica

4 slices bacon, diced large
800g uncooked chicken, diced
3 T butter
2 T minced garlic
3 T feijoa wine
2 c cream
½ c milk
½ c grated parmesan
1 T cornflour
1 T dijon mustard
2 tsp dried rosemary
½ tsp dried thyme
½ tsp salt
500g pasta (penne is good), cooked
extra parmesan
smoked paprika
Cook chicken and bacon in a little oil. Remove. Melt butter and add garlic. Sweat 5 minutes, making sure it doesn't brown. Add wine and cook 5 minutes. Whisk remaining ingredients and add, bring to a simmer and keep there 10 minutes. Add pasta and meat and tip into lined dish. Sprinkle with more parmesan and smoked paprika. Bake 10 minutes @ 200C. Serves 8.

Spaghetti with Oil and Garlic

⅛ c olive oil
1 tsp crushed garlic
1 tsp sweet chilli sauce
Heat and cook gently until garlic turns golden. Add one portion of cooked spaghetti, stir and serve. Can add cooked mussels or toasted breadcrumbs.

Macaroni Cheese

1 large onion, diced
4 rashers bacon, diced
125g butter
90g flour
1 tsp onion stock powder
100g grated cheese
3 c milk
500g macaroni
Microwave onion and bacon in 1 extra T butter for 2-4 minutes. Melt butter, add flour and onion stock, and stir. Add milk, slowly bring to simmer, allow to thicken. Add onion, bacon and cheese. Cook macaroni according to packet directions, drain and add to sauce.

‘Licious Prawns

500g prawns or shrimp (uncooked are better)
4 tsp minced garlic
2 T white wine
Salt and pepper to taste
4 T melted butter
1/2 cup Panko bread crumbs
Combine prawns, garlic and wine and spread out evenly into a lined baking dish. Add salt and pepper. Mix butter and Panko and sprinkle on top. Bake @ 200C for 15 minutes.

Smoked Salmon Triangles

2 sheets flaky pastry
100g smoked salmon
8 tsp cream cheese
Cute each pastry sheet into 4. Add salmon and cream cheese. Fold to form a triangle. Seal the edges. Brush with water and sprinkle with sesame seeds. Bake @ 200C for 10 – 20 minutes.

Kedgeree

200g tinned salmon
3 c cooked rice
3 hardboiled eggs, chopped
2 T lemon juice
1 medium onion, diced and microwaved for 2 minutes in 1 T butter
30g butter, chopped
1 1/2 c cream
Combine all ingredients except butter and cream. Dot with butter and pour over cream. Bake 20 minutes @ 180C.

Tuaupiki Christmas Glazed Ham

½ tin apricots in juice
½ c brown sugar
1 small tsp minced ginger
1 ham
Remove ham skin and score the fat. Puree other ingredients, glaze and bake @ 180C for 45 minutes, basting every 10 minutes.

Pork and Asparagus

300-400g pork, cut into small pieces
12 spears asparagus (or equivalent of broccoli), cut into rings
1 T oil
Marinade
2 T soy sauce
1 T red wine
1 tsp sugar
2 tsp cornflour
Marinate pork for at least 10 minutes. Heat oil and stir fry pork for a few minutes until nearly cooked. Add asparagus and stir fry further 2 minutes. Serve on a bed of 2 minute noodles.

Cream of Corn Soup

2 T butter
2 T flour
1 ½ c milk
½ c water
½ an onion, finely diced
2 rashers bacon, finely diced
1 T extra butter
2 level tsp onion stock powder or onion soup mix powder
410g tin cream style corn
Melt butter, add flour, add milk and water, then onion stock. Cook, stirring constantly, until sauce thickens, then cook 2 minutes longer. Microwave onion and bacon in extra butter until onion is soft. Add with the tinned corn to the sauce.

Broccoli and Mushroom Pasta

125g fresh fettuccine or 250g dried fettuccine
300g mushrooms, thickly sliced
300g broccoli florets
2 T butter
1 ½ tsp garlic salt
500mL cream
Melt butter in wok, stir fry mushrooms and broccoli until just cooked. Add garlic salt, cream and cooked pasta. Simmer until sauce is reduced and thickened (about 10 minutes on low).

Pikelets

2 eggs
3 T sugar
1 ½ c flour
1 tsp baking soda
1 ½ tsp cream of tartar
pinch salt
1 c milk
Beat eggs and sugar until very thick. Sift dry ingredients and fold in with milk. Cook in electric fry pan on 7. Makes about 20.

Crumbed Pork Chops

Serve these with Broccoli and Mushroom Pasta

3 pork chops - snip skin
fresh breadcrumbs - made from 5 pieces of bread, pulsed in blender
50g butter, melted
1 tsp mustard
Combine butter and mustard, brush onto chops. Coat with crumbs, pressing on firmly. Bake on rack @ 200C for 40-50 minutes, turning once.

Grandma's Pork Chops

3 pork chops
3 T flour
3 tsp onion stock or powdered soup mix
2 T butter
1 medium onion, diced
Place flour and stock in plastic bag, add chops and shake to coat. Brown chops in butter, remove, add onion and cook until glassy. Add remaining flour and stock to pan, stir. Add enough water to just cover chops, stir, and add chops. Simmer for ¾ - 1 hour until tender.

Cheeseburger Salad

2 tsp oil
1 large onion, diced
500g minced beef
2 tsp minced garlic
lettuce, chopped roughly
2 tomatoes, chopped
1 C grated cheese
Pickle slices
Dressing
2 T aioli
2 T sour cream
2 T ketchup
2 tsp water
1 tsp cider vinegar
1 T zucchini relish
1 tsp sugar
Mix all dressing ingredients together.
Heat oil, add onion and sauté 2 minutes. Add beef, cook 6-7 minutes, add garlic, stir constantly 30 seconds. Divide everything evenly among plates and drizzle with dressing.

Korean Beef

500g lean minced beef
¼ C brown sugar
¼ C soy sauce
1 T sesame oil
3 tsp crushed garlic
½ tsp minced ginger
salt and pepper to taste
Heat wok over medium heat and brown mince with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce and ginger. Simmer for a few minutes to blend the flavours. Serve with steamed broccoli on the side, over steamed rice and top with spring onions, or in an omelette roll.

Noodle Stir-fry

2 eggs, beaten
250g egg noodles or 100g rice vermicelli
350g pork schnitzel or chicken
20 prawns (optional)
5 T oil
1 tsp minced garlic
1 tsp minced ginger
1 onion, finely diced
150g cabbage, finely sliced
100g whole baby frozen beans
1 large carrot, julienned
3 T soy sauce
3 T oyster sauce or black bean sauce
Cook noodles, drain and spread out on tea towel to cool. Heat 1 tsp oil in wok and cook eggs into an omelette. Roll up and cut into strips. Set aside. Heat 1 T oil in wok, add meat, ginger, garlic, onion, carrot, beans and cabbage, stir fry until meat is cooked. Set aside. Heat remaining oil and stir fry noodles over a high heat until golden. Add meat, vegetables, egg and sauces and stir until combined and hot.

Garlic Ginger Chicken

3-4 chicken thigh fillets, cut into large pieces
cornflour to coat
½ c water
¼ c tomato sauce
1 tsp chicken stock powder
3 tsp soy sauce
1 tsp white vinegar
½ tsp sugar
1 tsp cornflour
1 tsp grated ginger
1 tsp crushed garlic
Coat chicken with cornflour, shake off the excess. Heat ¼ c oil in saucepan or wok. Fry until golden brown (~ 4 minutes). Drain well. Pour off oil and add chicken to pan. Add combined remaining ingredients. Stir fry until sauce thickens (~ 1 minute). Serve with oriental 2 minute noodles.

Spicy Chicken and Onions

1/3 c flour
1 tsp each of paprika, turmeric, cumin and coriander
½ tsp each of chilli powder and garlic salt
6 big chicken thigh fillets
2 T oil
1 medium onion, cut into wedges
1 ½ tsp grated ginger
4 T tomato chutney
1 c chicken stock
Combine flour and spices in a plastic or paper bag. Add chicken and shake to coat. Heat 1 T oil in wok and cook chicken over medium-high heat for 3 minutes each side. Remove. Heat remaining oil, add onion and ginger and stir over a medium heat for 3 minutes. Add stock and chutney, stir. Add chicken, bring to boil, cover and simmer on low for 25 minutes.