Archive for the 'Chicken (Poultry)' Category

May 15th 2007
Parmesan Chicken Drumsticks

Posted under Chicken (Poultry)

4 drumsticks
3/4 cup fresh Parmesan cheese
1 egg
1/4 cup breadcrumbs

In a shallow bowl, mix together cheese and breadcrumbs. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese. Bake at 200 degrees c for 45-60 minutes.

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February 16th 2007
Yoghurt, Lime and Mint Chicken

Posted under Chicken (Poultry) & Whats for Dinner & Lunch with the Girls & Low Fat Diet

MARINADE

1 cup of Greek Style natural yoghurt

2 limes (juiced and zested)

1/2 bunch of mint (chopped)

1/2 bunch chives (snipped)

a good glug of olive oil

Salt and Pepper to season

CHICKEN

500-700g chicken breasts or thighs (I prefer thighs as they are not as dry)

METHOD

Combine all marinade ingredients. Season to taste. Add chicken and mix to cover with marinade. Cover and refrigerate for an or or two.

Preheat oven to 190 degrees. Spray a shallow baking dish with oil. Arrange chicken on the dish and bake uncovered for 25 mins.

Serve with baked potato and salad (or whatever you want really)

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February 11th 2007
Creamy pasta sauce with chicken

Posted under Chicken (Poultry) & Whats for Dinner

Chef: Andrea Ho

Serves 2

You need:
2 chicken thigh fillets (or one large breast fillet), sliced into long thin strips
2 large handfuls of baby spinach leaves, washed & stalks removed
Small onion, finely chopped
10-15 semi-dried tomatoes, sliced in to long halves
A handful of pine nuts
300-350 ml cream (standard small carton or container)
1 heaped tsp plain flour
1-2 cloves garlic, finely chopped
Pinch each of dried basil & chives
Salt & pepper to taste
Dash of white wine to deglaze
Enough pasta for two

Method:
Bring water to boil in a large saucepan for the pasta, and heat a pan for the sauce. Toss the pine nuts into the hot pan (no oil), and toast quickly until golden brown; set aside.

Immerse the pasta to cook (remember to stir every few minutes), and then add the onions and garlic to the hot pan with a tbsp of oil and fry. When the onions are translucent, add the chicken pieces and sear. If they stick to the pan a little, add the dash of white wine to deglaze the pan.

Now add the herbs and seasoning, pine nuts, semi-dried tomatoes and almost all of the cream. Bring to the boil and then turn down to medium heat. Watch (stirring occasionally) to ensure the cream does not curdle.

Add the flour to the cream left in the container, replace the lid, and shake until well mixed. Pour the flour and cream mixture into the sauce, stirring through quickly. You should see the sauce begin to thicken. Now, add the spinach leaves and stir through. They may seem to take up a lot of the pan, but will wilt quickly. TIP: if the sauce thickens overly and begins to look gluggy, stir in a tbsp of milk to loosen it up.

Check to see that the pasta is cooked, and drain it off. Run a little cold water through the pasta to stop it cooking further and ensure it doesn’t stick together. When drained, add the pasta into the same pan as the sauce. Stir through, so the pasta is heated and coated with sauce.

Serve immediately

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January 26th 2007
Butter Chicken (A lower fat version)

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner & Low Fat Diet

500g cubed chicken fillets
3 tbsp tandoori paste
1 tbsp tomato paste
375ml can light evaporated milk
2 tbsp brown sugar
2 tsp corn flour
30g butter
2 tbsp flaked almonds
2 tbsp fresh coriander

Cook chicken for 2 minutes
Add tandoori paste and tomato paste and stir fry until chicken is coated.
Stir in combined evaporated milk, sugar and cornflour, bring to the boil stirring.
Allow to simmer for 5 minutes, then add butter and stir until melted.
Garnish with almonds and coriander.

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January 26th 2007
Vietnamese Chicken Curry.

Posted under Meat Dishes & Chicken (Poultry) & Whats for Dinner

Ingredients
2 tbsn light olive oil
1.2kg chicken peices skin removed
1 1/2 tbsn mild curry powder
3 cloves garlic crushed
1 stem lemongrass finely chopped
2 cups sweet potato cut into thick chunks
2 carrots cut into thick rounds
1 (400ml) tin coconut milk
1 cup chicken stock
2 bay leaves crushed
2 teaspoons castor sugar
1 tbsn fish sauce
1 tspn ground black pepper

Method
Heat oil in a large heavy based saucepan. Cook chicken on both sides to brown, remove and set aside.

Reduce heat and add curry powder, garlic and lemongrass. Cook for 1 minute. Return chicken to the pan and coat with spices. Add sweet potato and carrots. Stir and then add coconut milk, stock and bay leaves. Season with castor sugar, pepper and fish sauce. Simmer gently, for about 40 mins or until chicken is tender.

Serve with rice.

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January 17th 2007
Thai Chicken Balls

Posted under Entrees and Nibbles & Meat Dishes & Chicken (Poultry) & Whats for Dinner

500g Chicken mince

1/4 cup oyster sauce

2 cloves garlic, crushed

1tbsn self raising flour

1 tbsn fish sauce

1/2 cup finely chopped fresh coriander leaves

2/3 cup (160ml) coconut milk

Preheat the oven to moderately hot (180-200c) Grease two 12 hole mini muffin pans.

Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in  large bowl. Place rounded tablespoons of the mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.

Serve with sliced chilli and soy sauce or sweet chilli sauce.

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January 12th 2007
C’s Spaghetti with Braised Meatballs in Tomato Sugo

Posted under Chicken (Poultry) & Whats for Dinner

Spaghetti with Braised Meatballs in Tomato Sugo
(serves 2-3)

The slow-cooking in the oven makes the meatballs absorb all the flavour in a thick, reduced sauce. Very delicious!

Ingredients:
400 gm chicken mince
2 carrots, finely grated
1 cup dried breadcrumbs
3 tbsp continental parsley, finely chopped
1 egg
1 large brown onion, finely chopped
2 cloves garlic, peeled and crushed
2 cups chicken stock
3/4 cup dry white wine
1 cup tomato sugo
1 bay leaf
1/2 tsp chilli flakes

1. Heat oven to 180 degrees C. In a large bowl, combine chicken mince, egg, carrot, 2 tbsp of the chopped onion, parsley, breadcrumbs, salt and generous amount of freshly cracked pepper. Roll into 3 cm balls. Heat a heavy-based frying pan over a medium-high heat. Add a generous splash of olive oil and cook meatballs until golden brown. Drain meatballs on paper towels.

2. In an ovenproof cast iron pot, add 2 tbsp olive oil and onions. Cook for 7-8 minutes, stirring often and ensuring onions don’t colour. Add garlic and chilli flakes and cook for a further 1-2 minutes until fragrant. Add white wine, bring to the boil and reduce by half. Add stock and sugo and bring to the boil. Season with salt and pepper.

3. Remove pot from heat and add meatballs into the sauce. Place the bayleaf into the sauce, and transfer to cook in the oven for somewhere between an hour, to an hour and 15 mins. The sauce should have reduced into a thick mixture by now.

4. Cook some spaghetti until it is al dente. Serve meatballs and sauce over the drained spaghetti with a little grated parmigiano reggiano and some extra chopped parsley.

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January 12th 2007
Sapph’s Chicken, Herb and Tomato Risotto

Posted under Chicken (Poultry)

3 single chicken breast fillets
1 litre carton chicken stock (about 4 cups)
2 tblspns olive oil
50 grams butter
1 large onion, finely chopped
3 cloves garlic, crushed
2 cups Arborio rice
½ cup semi-dried tomatoes sliced
½ cup drained marinated artichokes, quartered (optional)
30 grams baby spinach leaves (or I just use frozen spinach)
¼ cup finely grated parmesan cheese
1 cup hot water
Fresh herbs and extra parmesan cheese to garnish

Place chicken and stock in a medium pan and bring to boil. Simmer, covered for 10 minutes. Remove from heat, cool for 10 minutes. Remove chicken from stock mixture, reserve stock, slice chicken thinly.
Meanwhile heat oil and butter in a large pan. Add onion and garlic, cook stirring until soft. Add rice, cook stirring for 1 minute. Add reserved stock, bring to boil. Simmer uncovered over a low heat, stirring occasionally for about 20 minutes or until most of the liquid is absorbed and rice is tender.
Stir in chicken, tomato, artichokes (if using), spinach, cheese and water. Simmer uncovered for 5 minutes.
Serve garnished with fresh herbs and extra parmesan.
Serves 4 (very big serves)

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January 7th 2007
Pumpkin’s Mediterranean Chicken Meatballs with Couscous

Posted under Chicken (Poultry) & Whats for Dinner

250g chicken mince
½ cup chopped semi dried tomatoes
1 red chilli (seeded, finely chopped)
4 finely chopped spring onions (or half a normal onion)
1 cup breadcrumbs
1 egg
¼ cup finely chopped parsley
1 X 400g can chopped tinned tomatoes
2 cups chicken stock

COUSCOUS

2 cups chicken stock
2 tsp lemon rind
Juice of a lemon
2 cups couscous
¼ cup finely chopped parsley

Combine chicken, sun dried tomatoes, chilli, spring onions, breadcrumbs, egg and parsley. Mix well. Roll into small balls and refrigerate till required.

Combine tomatoes and stock in a saucepan. Bring to the boil and simmer uncovered for five minutes. Drop meatballs into the mixture. Simmer for 10 minutes or until cooked through.

Couscous: Place couscous, stock, lemon rind and lemon juice in a heatproof container and cover. Sit for five mins, add parsely, fluff with a fork and serve.

Submitted to our August cookbook by Pumpkin

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