As you can probably tell from the below I am still out in Australia with Amy, and her adorable cat Eskimo, have bought a car and am quite happy as Wrexham ended up scraping survival in League Two.

(L-R) Rob, Amy, Eskimo, Car, 12374 wrexham fans
The best bit about the car is the numberplate, or rather what is under it! It has the usual number and then the state tagline ‘Queensland - The Sunshine State‘ below. Other states have mottos as well; Victoria ‘The place to be‘ (apparently) and South Australia being the ‘Festival State‘ (?!) and Tasmania being the ‘Holiday Isle’. Imagine the fun to be had in the UK with similar taglines…

Wrexham - Warmer than Chester
Norwich - This is a CAR
Hull - Sorry.

Brisbane Weather Forecast

This is the current weather forecast for round these ‘ere parts, however next week I will be down in Adelaide where it is currently a chilly 21C! Along with that trip I ought to be in Sydney again in a few weeks on a bit of buisness - but more of that when things are firmed up!

The other night I cooked a great chicken korma for everyone (me amy mel wade) so I thought I would share the culinary joy.

The Korma

Ingredients:

• 250-300ml of fresh yoghurt (Yog Hurt if you are British or Yo Gurt if you are auzzy)
• 2 tablespoons of mango chutney
• 3 mashed cloves of garlic
• 2 teaspoons of turmeric powder
• 1 teaspoon (or more if you are mad) of chilli powder
• 2 teaspoons of garam masala
• Enough chicken breasts chopped up to feed people
• handful of bashed almonds, some bay leaves and some coconut milk.

T’method:
Bang the oven on to 150C to preheat it.

Get a pestle and mortar and make a cracking korma base by putting the Mango Chutney, Garlic, Tumeric, Chilli Powder, Garam Masala, Coconut Milk, Almonds and Salt in and beating it together.

With the above add it to the jug of yoghurt and mix into a creamy sauce. If the sauce is too thick add abit of yoghurt or water to thin it out.

Spread the chicken into a baking dish and pour the sauce over the chicken and give it a little mix to make sure everything is covered.

Sprinkle some broken almonds over the top and if you have a couple of bay leaves chuck them in as well - just remember to fish them out.

Drop it in the oven, turn it up to 170C ish and wait for 30 mins and it ought to be ready but as its chicken its worth checking first!

To make a nice raita to go along with some poppadums as a starter try the following:
Raita
300ml natural yoghurt
finely chopped cucumber half
big fistful of finely chopped fresh mint leaves
Half a green chilli, again finely chopped.
A touch of salt et voila.

Nothing complex in the above, chuck it all in a bowl and mix together well.

A couple of good tips for this is to make sure it is served chilled, and chop the cucumber on a kitchen towel or the like to absorb some of the water otherwise the raita is too runny.