So called because I made this up here in Llandrindod Wells.
2 small onions, chopped
4 rashers bacon, chopped
1 red pepper, chopped
6 or 7 mushrooms, sliced
1 tbs oil
6 chicken thigh fillets, diced
1/2 cup white wine Caroline left on the bench
2 cups chicken stock (OXO)
2 tbs flour
150 ml single cream
Fry onions, bacon, mushrooms and pepper in oil till soft and tender. Add the chicken and brown with the veges and bacon. Add the wine and the chicken stock and simmer for 5 minutes or so. Mix the flour with some water to make a smooth paste and add to the chicken stirring in quickly till it thickends the sauce. Add cream and keep warm. Serve with mashed potato, or mix with cooked pasta, sprinkle with grated cheese and bake in the oven. I would use maybe 3 cups raw pasta boiled and a good cup of grated cheese.
Showing posts with label Chicken main meals. Show all posts
Showing posts with label Chicken main meals. Show all posts
Monday, 13 September 2010
Thursday, 18 March 2010
Soo -Uunn
This little tutorial is in honour of my brother in law P and his 50th birthday. Happy Birthday for yesterday!! In honour of his birthday, I made him a favourite from the past, that my former mother in law taught me over 30 years ago to make even though I never made it quite the same as her. Now she doesn't cook any more, I recently relearnt how to make it the last time I visited her in Brisbane. So yesterday, I cooked it for P and I hope he likes it. This recipe is Dedicated to Lorna.
First up, the list of ingredients.
2 onions, chopped
2 tablespoons fresh ginger, grated
2 tablespoons crushed garlic. At least 8 cloves I would say.
slice belecan about 2'' x 1" x 1/4"
100 ml of oil
2 kg lovely legs (you can use any pieces you like or a cut up chicken, I prefer the no skin ones to reduce fat, but the fat does add to the flavour. Tough choice, flavour versus heart..hmmmm. I want P to stick around, so no fat here)
About 5 cups chicken stock
about 1 to 2 tablespoons sugar. taste test.
2 tablespoons soy sauce
1/2 packed dried soy bean curd (sounds yummy doesn't it?)
1/2 packet dried black fungus(sounds even yummier!)
50g packet dried rice vermicilli
A close up of the stuff you get from the asian grocery. This is belecan, this is essential. It comes in a block like cheese. There the similarity ends. Warning: This stuff stinks so you need to keep it in a jar in the fridge a screw top glass one at the back of the fridge. It never goes off and if it did it would be impossible to tell. Don't be put off, it imparts a wonderful flavour when fried up.
Before you do anything, boil the jug and set the dried stuff to soak. Here is from left to right, the bean curd, fungus, and noodles.
This is the dried bean curd as it comes from the shop. It seems like some sort of dried tofu and takes on the flavour it is cooked with. I love it.
This is the rice vermicilli. You can get this in woolies.
This is the dried black fungus. In love this stuff too, doesn't taste good till it is in this dish. It also takes flavour as well as adds. The dish is not the same without it.
Ok now for the method. It is pretty easy really once you have the ingredients and you will need a big pot.
First up, the list of ingredients.
2 onions, chopped
2 tablespoons fresh ginger, grated
2 tablespoons crushed garlic. At least 8 cloves I would say.
slice belecan about 2'' x 1" x 1/4"
100 ml of oil
2 kg lovely legs (you can use any pieces you like or a cut up chicken, I prefer the no skin ones to reduce fat, but the fat does add to the flavour. Tough choice, flavour versus heart..hmmmm. I want P to stick around, so no fat here)
About 5 cups chicken stock
about 1 to 2 tablespoons sugar. taste test.
2 tablespoons soy sauce
1/2 packed dried soy bean curd (sounds yummy doesn't it?)
1/2 packet dried black fungus(sounds even yummier!)
50g packet dried rice vermicilli
A close up of the stuff you get from the asian grocery. This is belecan, this is essential. It comes in a block like cheese. There the similarity ends. Warning: This stuff stinks so you need to keep it in a jar in the fridge a screw top glass one at the back of the fridge. It never goes off and if it did it would be impossible to tell. Don't be put off, it imparts a wonderful flavour when fried up.
Before you do anything, boil the jug and set the dried stuff to soak. Here is from left to right, the bean curd, fungus, and noodles.
This is the dried bean curd as it comes from the shop. It seems like some sort of dried tofu and takes on the flavour it is cooked with. I love it.
This is the rice vermicilli. You can get this in woolies.
This is the dried black fungus. In love this stuff too, doesn't taste good till it is in this dish. It also takes flavour as well as adds. The dish is not the same without it.
Ok now for the method. It is pretty easy really once you have the ingredients and you will need a big pot.Heat the oil and fry up the onion, garlic ginger and belacan till the onion is soft and the belacan is evenly distributed and the whole lot should be a yukky grey colour. Then dump in the chicken pieces.
Stir around till the chicken pieces have browned.
Then add the stock, sugar, soy sauce and simmer for about an hour till the chicken is tender.
Stir around till the chicken pieces have browned.
Then add the stock, sugar, soy sauce and simmer for about an hour till the chicken is tender.Then drain the soy bean curd, fungus and noodles and add to the pot. Simmer for another few minutes. Test for sugar and salt. Add more soy sauce for salt. Not too much as you don't want to too dark.
Serve with rice. It makes a great soup. as well...
Serve with rice. It makes a great soup. as well...Monday, 30 November 2009
Cheats Chicken Pasta
I made this last night out of what was in the cupboard. I call it cheats because it uses tinned stuff, but sometimes cheating is a good thing. It was searingly hot yesterday and my face was swollen with some allergy so cooking was not high on my list.
1 onion, chopped
1 garlic clove, chopped
1 jalapeno pepper, chopped (optional for the sooks)
1 tablespoon oil
1 tin Campbells Cream of Chicken Soup (or any cream of something soup would work too)
half soup can milk
1 jar hot taco sauce (or mild or medium)
1/3 taco jar water
6 - 8 mushrooms, sliced
handful baby spinach leaves (had them in the fridge - frozen peas would be a second choice)
chopped leftover cooked chicken meat
2 cups pasta spirals
Boil pasta, drain. Heat oil and fry up onion till soft, then add garlic and jalapeno. When all delicious looking, add mushrooms and fry till they are just softening up. Then add can of soup, half a can of milk, taco sauce and third jar of water (shake up to get all of the sauce). Stir together and heat till simmering, add chicken meat and spinach.
Use as a pasta sauce or turn into a pasta bake by plonking into a square pyrex dish and covering with equal parts soft bread crumbs* and grated cheese. About 3/4 cup of each is about right.
* Wizz crust of bread in the food processor and store crumbs in the freezer. Then they are always ready for crunchy topping, rissoles, meatloaf and stuffings.
1 onion, chopped
1 garlic clove, chopped
1 jalapeno pepper, chopped (optional for the sooks)
1 tablespoon oil
1 tin Campbells Cream of Chicken Soup (or any cream of something soup would work too)
half soup can milk
1 jar hot taco sauce (or mild or medium)
1/3 taco jar water
6 - 8 mushrooms, sliced
handful baby spinach leaves (had them in the fridge - frozen peas would be a second choice)
chopped leftover cooked chicken meat
2 cups pasta spirals
Boil pasta, drain. Heat oil and fry up onion till soft, then add garlic and jalapeno. When all delicious looking, add mushrooms and fry till they are just softening up. Then add can of soup, half a can of milk, taco sauce and third jar of water (shake up to get all of the sauce). Stir together and heat till simmering, add chicken meat and spinach.
Use as a pasta sauce or turn into a pasta bake by plonking into a square pyrex dish and covering with equal parts soft bread crumbs* and grated cheese. About 3/4 cup of each is about right.
* Wizz crust of bread in the food processor and store crumbs in the freezer. Then they are always ready for crunchy topping, rissoles, meatloaf and stuffings.
Friday, 12 June 2009
Chicken stock
I am a great believer in the nourishing properties of the broth from bones that have had the goodness boiled out of them so have been making this stock for over a year now. This stock goes in risottos, curries, gravies, soups and much more. I always have a few 2 cup containers of it in the freezer.
2kg chicken bits and bobs, bones, frames, necks, wings. I save the bones etc from other chicken meals and bring up to weight with raw carcases. Less fat that way.
2 onions with skin left on, quartered
2 carrots, cut into chunks
tops of a half bunch of celery chopped up roughly
teaspoon peppercorns
bouquet garni
10 cups water
Put into a big pot and bring to the boil and simmer for 2 hours.
Drain, put into freezer containers and chill in the fridge. When cold, scrape fat off and freeze stock. Keep the fat to roast potatoes in, it is divine. Don't tell the dietician I said that.
If you have a pressure cooker, halve everything, except pepper and bouquet garni , add 6 cups water instead of 10 and bring to low pressure, lower heat to maintain pressure and cook for 20-25 minutes. Turn off gas and let pressure reduce on its own.
2kg chicken bits and bobs, bones, frames, necks, wings. I save the bones etc from other chicken meals and bring up to weight with raw carcases. Less fat that way.
2 onions with skin left on, quartered
2 carrots, cut into chunks
tops of a half bunch of celery chopped up roughly
teaspoon peppercorns
bouquet garni
10 cups water
Put into a big pot and bring to the boil and simmer for 2 hours.
Drain, put into freezer containers and chill in the fridge. When cold, scrape fat off and freeze stock. Keep the fat to roast potatoes in, it is divine. Don't tell the dietician I said that.
If you have a pressure cooker, halve everything, except pepper and bouquet garni , add 6 cups water instead of 10 and bring to low pressure, lower heat to maintain pressure and cook for 20-25 minutes. Turn off gas and let pressure reduce on its own.
Friday, 29 May 2009
Tandoori Chicken
I made this for a camping trip a couple of weeks ago. I put it all in a zip lock bag and put at the bottom of the camp fridge and let it think about itself for a day or so. Plopped the fillets on the cast iron grill over some coals. Oh man! It would go well on some long sticks or metal skewers as well. We are having this at our BBQ tomorrow night. Another yoghurt exception.
Chicken thigh fillets 1 - 2 per person
equal parts of
Pataks Tandoori Paste and
natural yoghurt
Mix altogether in bowl or zip lock bag for a few hours or so.
Grill.
Serve with Naan bread
Chicken thigh fillets 1 - 2 per person
equal parts of
Pataks Tandoori Paste and
natural yoghurt
Mix altogether in bowl or zip lock bag for a few hours or so.
Grill.
Serve with Naan bread
Chicken Pesto Pasta
Another one that is good in a crowd. Maybe for a pasta night or a pot luck. Easy to double this recipe. Very tasty. Just be aware that pestos have nuts in them. It took a while with Son 17 vomiting this up before I tweaked this one was off the menu for him.
250 g pasta, fettucini for an at home meal, bows or spirals for a pot luck or pasta night.
olive oil
500g chicken thigh fillets, chopped
5 green shallots, chopped
2/3 cup sun dried tomato pesto
300mls thin cream
1/2 cup black olives if no one you are feeding whinges about them.
grated/shaved parmesan to serve
Boil the pasta, drain.
Fry up the chicken thigh fillet till browned, add pesto and stir around till sizzling.
Lower heat then add the cream, then shallots then olives if using (can you tell I am not allowed to try this with olives?)
Pour over pasta, sprinkle with parmesan, VIOLA!
Too easy.
Serve with salad and garlic bread.
250 g pasta, fettucini for an at home meal, bows or spirals for a pot luck or pasta night.
olive oil
500g chicken thigh fillets, chopped
5 green shallots, chopped
2/3 cup sun dried tomato pesto
300mls thin cream
1/2 cup black olives if no one you are feeding whinges about them.
grated/shaved parmesan to serve
Boil the pasta, drain.
Fry up the chicken thigh fillet till browned, add pesto and stir around till sizzling.
Lower heat then add the cream, then shallots then olives if using (can you tell I am not allowed to try this with olives?)
Pour over pasta, sprinkle with parmesan, VIOLA!
Too easy.
Serve with salad and garlic bread.
Thursday, 28 May 2009
Satay Chicken (or anything else)
This recipe is adapted from one of Dana Carpender's low carb ones. This recipe is still regularly made long after KISA and I discarded the low carb diet because it is just so damn nice! I have made it with tofu instead of chicken in the past and last night made it with 3 or 4 cups mixed veges instead of meat. It says it serves 4 but it is very moreish so 2 is more like it! I use less meat than the 500g as I just know we will scoff the lot. I have been known to lick the frypan during clean up time.
Serves 4
500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)
Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.
Serves 4
500g chicken thigh fillets, sliced
1 onion, sliced
1 tablespoon oil
3 cloves garlic
1 teaspoon crushed ginger
2 teaspoons curry powder
1/2 cup chicken stock
2 teaspoons lemon or lime juice
2 teaspoons soya sauce
2 teaspoons sweet chilli sauce
3 tablespoons peanut butter (I am a bit loosey goosey with this measurement as peanut butter is my major vice. If you put in too much - and it can happen - add more stock to thin it out a bit)
Stir fry onion in oil until soft, then add curry powder and 2 cloves of garlic, fry for a minute, add chicken and stir fry until juices run and chicken is mostly cooked. In a jug place all other ingredients, and add to mix, stir till peanut butter melts. Simmer on low for 5 minutes or until chicken is cooked. Stir over rice or fried cabbage. Don't serve when Son 17 is around.
Chicken and Bacon Salad
This is from the original Masterfoods recipe card picked up in the shop.I haven't seen the Schechuan Chicken Seasoning for years and subsitute chicken salt and chilli flakes for it these days. But this recipe is everyone's favourite, especially Son 17 and KISA!
1 tablespoon olive oil
4 chicken thigh fillets, sliced
4 rashers rindless bacon, chopped
1/2 teaspoon MasterfoodsSzechuan Chicken Seasoning
1/2 cup slivered almonds *
mixed salad greens of your choice
1 capsicum, seeded and sliced
1/4 cup olive oil extra
1 tablespoon balsamic vinegar
1/2 teaspoons Masterfoods American Mustard
1/4 teaspoons Masterfoods Chicken Salt
pinch cracked black pepper
Heat oil in a frying pan. Saute chicken and bacon with Szechuan Chicken seasoning for 3 - 4 minutes until chicken is cooked. Remove to a plate.
Add almonds to the pan. Saute till golden. Remove to a plate.
Arrange salad greens and capsicums on a serving platter. Top with chicken and bacon. Whish together oil, vinegar, mustard, chicken salt, and cracked pepper. Drizzle over salad. Sprinkle with almonds. Serve with crusty bread.
*Note: Son 17 is allergic to all nuts so we use Parmesan cheese grated instead of nuts. Which is very nice. But it is so yummy with the nuts!
1 tablespoon olive oil
4 chicken thigh fillets, sliced
4 rashers rindless bacon, chopped
1/2 teaspoon MasterfoodsSzechuan Chicken Seasoning
1/2 cup slivered almonds *
mixed salad greens of your choice
1 capsicum, seeded and sliced
1/4 cup olive oil extra
1 tablespoon balsamic vinegar
1/2 teaspoons Masterfoods American Mustard
1/4 teaspoons Masterfoods Chicken Salt
pinch cracked black pepper
Heat oil in a frying pan. Saute chicken and bacon with Szechuan Chicken seasoning for 3 - 4 minutes until chicken is cooked. Remove to a plate.
Add almonds to the pan. Saute till golden. Remove to a plate.
Arrange salad greens and capsicums on a serving platter. Top with chicken and bacon. Whish together oil, vinegar, mustard, chicken salt, and cracked pepper. Drizzle over salad. Sprinkle with almonds. Serve with crusty bread.
*Note: Son 17 is allergic to all nuts so we use Parmesan cheese grated instead of nuts. Which is very nice. But it is so yummy with the nuts!
Chinese Chicken Wings
This is an old favourite of Son 24's childhood. We all liked it too!
1 kilo of chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup worcestershire sauce
2 cloves garlic, crushed
1/4 cup water
ginger, about 1 tsp crushed
Place all the chicken wings in a baking dish. Mix together all the other ingredients and pour over chicken. Marinate for at least 3 hours. Cook wings in a hot oven for 30 minutes, then reduce to moderate and bake 60 minutes. Turn chicken at least 3 times during this. Serve with fried rice or rice, boiled or steamed, with a side salad or stir fry veges.
1 kilo of chicken wings
1/2 cup soy sauce
1/2 cup honey
1/4 cup worcestershire sauce
2 cloves garlic, crushed
1/4 cup water
ginger, about 1 tsp crushed
Place all the chicken wings in a baking dish. Mix together all the other ingredients and pour over chicken. Marinate for at least 3 hours. Cook wings in a hot oven for 30 minutes, then reduce to moderate and bake 60 minutes. Turn chicken at least 3 times during this. Serve with fried rice or rice, boiled or steamed, with a side salad or stir fry veges.
Chicken Pasta
This recipe was always served at carb loading nights for T's hockey teams the night or two before a big game. Not sure if carb loading is still trendy in hockey circles, but they all loved this chicken pasta. It is a relic from the 70's.
1 BBQ chicken
2 oz butter
1 medium onion, chopped
2 stalks celery, chopped
1/3 cup flour
1 cup milk
1 cup water (I make my owm stock so would probably use that instead of water and stock cube)
salt, pepper
chicken stock cube
1/4 cup sour cream
1/4 cup dry white wine
1/2 10oz can corn
7 oz tin whole mushrooms (probably use fresh mushrooms these days as the tinned stuff gets very salty)
Heat butter in saucepan. Add chopped onion and sliced celery. Cook gently till soft but not brown. Add flour and cook for 2 minutes. Remove from heat, gradually add milk and water, return to heat, add crumbled stock cube. Cook stirring until mixture boils and thickens. Add cream, white wine and salt and pepper to taste, stir in chicken, drained corn and mushrooms and heat through. Serve with pasta. You could also make this into a pasta bake. The recipe is originally a mornay baked for 30 minutes after topping with breadcrumbs and cheese.
1 BBQ chicken
2 oz butter
1 medium onion, chopped
2 stalks celery, chopped
1/3 cup flour
1 cup milk
1 cup water (I make my owm stock so would probably use that instead of water and stock cube)
salt, pepper
chicken stock cube
1/4 cup sour cream
1/4 cup dry white wine
1/2 10oz can corn
7 oz tin whole mushrooms (probably use fresh mushrooms these days as the tinned stuff gets very salty)
Heat butter in saucepan. Add chopped onion and sliced celery. Cook gently till soft but not brown. Add flour and cook for 2 minutes. Remove from heat, gradually add milk and water, return to heat, add crumbled stock cube. Cook stirring until mixture boils and thickens. Add cream, white wine and salt and pepper to taste, stir in chicken, drained corn and mushrooms and heat through. Serve with pasta. You could also make this into a pasta bake. The recipe is originally a mornay baked for 30 minutes after topping with breadcrumbs and cheese.
Maralyn's Chicken Livers
My stepmum and I like liver. Apart from Jess I think we were alone on this one. She created this wonderful stroganoffy recipe using chicken livers. Jess always requested it when she came home and KISA usuually left the house while it was being made. Try it you will be surpirised.
500g chicken livers
4 rashers bacon, chopped
1 onion, chopped
1 teaspoon garlic, crushed
tub of tomato paste
sliced mushrooms (optional)
1/3 cup red wine
cream, most of a 300ml container
salt and pepper
Fry onion, bacon and garlic. Add chicken livers and fry till browned.
Add mushrooms, tomato paste and wine, simmer until livers are tender.
Add cream till right consistency and season to taste.
Serve over rice.
Yummy - a favourite of mine. Liver is very good for you, just pretend there is no cream in it..
500g chicken livers
4 rashers bacon, chopped
1 onion, chopped
1 teaspoon garlic, crushed
tub of tomato paste
sliced mushrooms (optional)
1/3 cup red wine
cream, most of a 300ml container
salt and pepper
Fry onion, bacon and garlic. Add chicken livers and fry till browned.
Add mushrooms, tomato paste and wine, simmer until livers are tender.
Add cream till right consistency and season to taste.
Serve over rice.
Yummy - a favourite of mine. Liver is very good for you, just pretend there is no cream in it..
Char Sui Chicken
Char Sui Chicken
2/3 cup char sui sauce
8 chicken thigh pieces with the skin on
Preheat oven to 200C. Line a large roasting dish with baking paper.Mix the sauce with 2 tablespoons hot water in a jug. Put chicken in pan and pour sauce over it. Cover each piece well with the sauce and bake 50 to 60 minutes. Start with the skin down then turn skin side up for the last 30 minutes. Watch your oven as this will burn easily. I serve this with fried rice.
For a quick weekday meal with no fuss though, this is what the rest of the recipe (From SFI) says:
Combine 1 cup of basmati rice, 1 diced carrot and 2 and 1/2 cups stock in saucepan. Bring to the boil, then simmer uncovered for 8-10 minutes. Turn off heat, add 100g baby spinach, and 125g corn kernels. Cover and stand for 10 minutes, then stir spinach and corn through.
2/3 cup char sui sauce
8 chicken thigh pieces with the skin on
Preheat oven to 200C. Line a large roasting dish with baking paper.Mix the sauce with 2 tablespoons hot water in a jug. Put chicken in pan and pour sauce over it. Cover each piece well with the sauce and bake 50 to 60 minutes. Start with the skin down then turn skin side up for the last 30 minutes. Watch your oven as this will burn easily. I serve this with fried rice.
For a quick weekday meal with no fuss though, this is what the rest of the recipe (From SFI) says:
Combine 1 cup of basmati rice, 1 diced carrot and 2 and 1/2 cups stock in saucepan. Bring to the boil, then simmer uncovered for 8-10 minutes. Turn off heat, add 100g baby spinach, and 125g corn kernels. Cover and stand for 10 minutes, then stir spinach and corn through.
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