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Spice-rubbed roast chicken

Image credit: Brett Stevens –


  • 2kg whole chicken
  • 1 1/2 tablespoons olive oil
  • 4 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons Masterfoods Paprika Smoked
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1/2 teaspoon dried chilli flakes
  • Fresh continental parsley leaves, to serve
  • Salt, to season


  • Step 1
    Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.
  • Step 2
    Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
  • Step 3
    Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
  • Step 4
    Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.

Hot cross muffins

Image credit: Ben Dearnley –


  • 135g dried cranberries
  • 1 cup (150g) currants
  • 2 1/2 cups (375g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup (165ml) sunflower oil
  • 1 cup (250ml) buttermilk
  • 2 eggs
  • 200g caster sugar, plus extra 2 tablespoons
  • 80g icing sugar
  • 1 teaspoon lemon juice


  • Step 1
    Preheat oven to 200°C. Grease a 12-hole muffin tray and line with paper cases.
  • Step 2
    Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with paper towel.
  • Step 3
    Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.
  • Step 4
    Meanwhile, place the extra 2 tablespoons sugar in a pan with 2 tablespoons water and simmer over low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.
  • Step 5
    Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, then serve.

Cucumber and caper salad

Image credit: (N/A) –


  • 6 Lebanese cucumbers, halved lengthways
  • 1 teaspoon salt
  • 180g (2/3 cup) reduced-fat Greek-style natural yoghurt
  • 1 small garlic clove, crushed
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh coriander
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers, rinsed


  • Step 1
    Use a teaspoon to scoop the seeds from the cucumber and discard. Place the cucumber in a colander over a bowl. Sprinkle with the salt and toss to combine. Set aside for 20 minutes.
  • Step 2
    Rinse cucumber and pat dry with paper towel. Thinly slice diagonally.
  • Step 3
    Combine the cucumber, yoghurt, garlic, mint, coriander and dill in a bowl. Transfer to a serving platter and sprinkle with the capers to serve.

Twice-cooked potato wedges

Image credit: Chris L. Jones –


  • 1.5kg sebago potatoes, cut into wedges
  • 6 sprigs fresh thyme, leaves picked
  • 2 teaspoons chicken salt
  • 2 teaspoons garlic powder
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon chilli powder
  • 2 tablespoons extra virgin olive oil


  • Step 1
    Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2
    Place potato in a large saucepan of water. Bring to the boil over high heat. Using a slotted spoon, transfer potato to a tray lined with paper towel to drain. Pat dry. Transfer to prepared trays, arranging in a single layer.
  • Step 3
    Combine thyme, chicken salt, garlic powder, pepper and chilli powder in a small bowl. Sprinkle over potato on trays. Drizzle with oil. Roast, turning potato every 15 minutes, for 45 minutes or until golden and crisp. Serve.

Spiced pumpkin loaf

Image credit: Guy Bailey –


  • 1 1/4 cups white spelt flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup almond meal
  • 1/3 cup firmly packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup macadamia oil
  • 1 cup mashed pumpkin (see note)
  • 2 tablespoons slivered almonds, toasted

Brown sugar glaze

  • 2 tablespoons brown sugar
  • 1/4 cup icing sugar, sifted
  • 10g butter
  • 2-3 teaspoons hot water


  • Step 1
    Preheat the oven to 180C/160C fan-forced. Spray a 21 x 11 cm non-stick loaf pan with oil. Line base and two long sides with baking paper.
  • Step 2
    Sift flour, baking powder, cinnamon and nutmeg into a large bowl. Stir in the almond meal and sugar. Whisk eggs, macadamia oil and vanilla in a large jug. Stir through mashed pumpkin. Add wet ingredients to dry ingredients. Stir until just combined.
  • Step 3
    Spoon into prepared pan and smooth surface with back of a spoon. Bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool.
  • Step 4
    Meanwhile, to make the brown sugar glaze, place brown sugar, icing sugar, butter and hot water in a medium bowl. Stir until well combined, smooth and glossy. Drizzle glaze over cooled pumpkin loaf. Sprinkle over toasted almonds.

Sichuan onion rings

Image credit: Steve Brown –


  • 4 brown onions, cut into rings
  • Vegetable oil, to deep-fry
  • 190g (1 1/4 cups) plain flour
  • 50g (1/3 cup) cornflour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground white pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chilli powder
  • 310ml (1 1/4 cups) iced water
  • 1 long fresh red chilli, thinly sliced
  • 1 shallot, trimmed, thinly sliced


  • Step 1
    Place the onion in a bowl of cold water. Set aside for 10 minutes. Drain. Place on a baking tray lined with paper towel and set aside for 5 minutes. Pat dry with paper towel.
  • Step 2
    Add oil to a saucepan to reach a depth of 10cm. Heat to 190°C over high heat.
  • Step 3
    Sift flour, cornflour, baking powder, salt, bicarbonate of soda, white pepper, black pepper and chilli powder in a bowl. Add the water and whisk until just combined. Place the bowl over a bowl filled with iced water.
  • Step 4
    Dip one-third of the onion, 1 at a time, into the batter to coat. Add to oil. Cook for 1-2 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining batter and onion, reheating oil between batches. Place the onion on a platter. Top with chilli and shallot.

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