Preheat oven to 180ºC and line a loaf tin with baking paper. Blitz the dates in a food processor until chopped into small pieces. Put the dates, honey, vanilla, cinnamon and butter in a bowl and pour over the boiling water. Stir until the butter has melted and all ingredients are combined. Add the sifted flour and mix well, then add oats and stir until combined. Spoon the mixture into the prepared tin and bake for about 30 minutes, or until a skewer comes out clean. Leave to cool on a wire rack.
By Robert Louis Murphy from My Kitchen Rules
Recipe from his cookbook Texan BBQ
- 375ml canned creamy chicken soup
- 250g sour cream
- 250ml chicken stock
- 1 medium onion, diced
- 3 jalapeños, seeds removed and diced
- 1 medium chicken, boiled, de-boned and diced
- 250g grated cheese
- 10 corn or flour tortillas
- 1 red chilli, seeds removed and thinly cut, for garnish
Preheat barbecue or oven to 175ºC. Put the chicken soup in a saucepan and heat slowly while stirring. Add sour cream and chicken stock. In a frypan, sauté the onion and jalapeños and add, with the diced chicken, to the chicken soup. Add half the cheese to form a thick, creamy consistency. Allow to cool slightly. Put some of the mix on each tortilla, roll the tortillas up and place in an ovenproof dish. Pour the remaining mix over the top of the tortillas and sprinkle with cheese. Cover with foil. Place on a covered barbecue on indirect heat (or in the oven) for 20 minutes. Uncover, garnish with chili slices and a bit more cheese and place under the grill for 5-10 minutes, or until it starts to get some good colour.