Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

December 28, 2018


Butter - 4 tbsp
Potatoes - 2 (peeled and cubed)
Carrots - 2 (pared and cubed)
Celery stalks - 2 (pared and cubed)
Fresh parsley - 1 tbsp (chopped)
Chicken breasts - 2 (skinned, halved and boned)
Anise - 1/4 tsp
Flour - 3 tbsp
Hot chicken stock - 375 ml
Cooked pearl onions - 1 cup
Salt and pepper


  • Place butter, potatoes, carrots, celery and parsley in casserole.
    cover and microwave 8 minutes.
  • Add chicken breasts and anise; season generously.
  • Mix in flour until well incorporated. Pour in chicken stock, cover and microwave 6 minutes.
  • Stir in onions and microwave 2 minutes uncovered.

December 07, 2018


Chicken  - 1 kg
Onions - 2 (chopped)
Tomatoes - 3 (chopped)
Ginger - 1" piece (grated)
Garlic cloves - 6 (crushed)
Oil - 1/2 cup
Salt to taste
Turmeric - 1 tsp
Coriander leaves

For Spice paste:
Coriander seeds -2 tbsp
Peppercorns - 2 tbsp
Cumin seeds - 1 tbsp
Aniseeds - 1 tbsp
Red chillies - 4


  • Dry roast the spice ingredients and grind them to make fine paste by adding enough water.
  • Heat the oil in pan; Add chopped onions and fry till they are translucent.
  • Add the chopped tomatoes, ginger garlic paste and cook till tomatoes are soft and oil floats.
  • Add spice paste and continue to cook for a minute,
  • Add the chicken pieces, salt and turmeric and stir fry for 5-6 minutes in medium flame.
  • Add 3 cups of water, cover and cook in low flame till chicken pieces are tender.
  • Lastly add coriander leaves.

August 20, 2018


Chicken  - 1
Salt - 2 tsp
Sherry - 2 tsp
Dried tangerine peel - 1 piece
Star anise - 2
Brown sugar - 3 tbsp


  • Rub chicken inside and out with salt and sherry, stand for 10 minutes.
  • Chinese steam for 10 minutes in a heatproof basin in a lidded container of boiling water coming half way up basin.
  • Crush together the peel, star anise and brown sugar.
  • Line the bottom of a large pot with foil and spread the brown sugar mixture on it.
  • Stand the chicken on a small rack in the pot and cover with a tight fitting lid.
  • Place over medium heat and when smoke starts to come out of the pot, turn heat low and allow the chicken to smoke for 40-45 minutes until it is all brown.
  • May be served sliced hot or cold. If served cold de-bone and slice the chicken and sandwich a slice of pineapple between each piece.

August 03, 2018


chicken  - 1.5 kg
Plain flour - 2 tbsp
Salt and freshly ground black pepper
Olive oil - 3 tbsp
Large onion - 1 (sliced)
Red peppers - 2 (cut into thick strips)
Garlic cloves - 2 (crushed)
Spicy chorizo sausage - 150 gms (cut into 1/2" pieces)
Long grain white rice - 200 gms
Chicken stock - 450 ml
Dried chillies - 1 tsp (crushed)
Dried thyme - 1/2 tsp
Tomato puree- 1 tbsp
Spanish air dried ham - 125 gms (diced)
Black olives - 12
Parsley - 2 tbsp (chopped)


  • Dry the chicken pieces well with absorbent kitchen paper. Put the flour in a polythene bag, season with salt and pepper and add the chicken pieces.
  • Twist the bag to seal, then shake to coat the chicken pieces thoroughly.
  • Heat 2 tbsp of the oil in a large heavy based saucepan over a medium high heat. Add the chicken pieces and cook for about 15 minutes, turning on all sides, until well browned. Using a slotted spoon, transfer to a plate.
  • Add the remaining olive oil to the saucepan, then add the onion and peppers.
  • Reduce the heat to medium and cook, stirring frequently, until starting to colour and soften.
  • Stir in the garlic and chorizo and continue to cook for a further 3 minutes.
  • Add the rice and cook for about 2 minutes, stirring to coat and with the oil, until the rice is translucent and golden.
  • Stir in the stock, crushed chillies, thyme, tomato puree and salt and pepper and bring to the boil.
  • Return the chicken to the saucepan, pressing gently into the rice.
  • Cover and cook over a very low heat for about 45 minutes until the chicken and rice are cooked and tender.
  • Gently stir in the ham, black olives and half the parsley.
  • Cover and heat for a further 5 minutes.
  • Sprinkle with the remaining parsley and serve immediately.

July 17, 2018


Oil - 2 tbsp
Onion - 1 (chopped)
Garlic cloves - 2 (minced)
Green pepper - 1 (cut into thin strips)
Cooked pork or chicken -1/4 pound (shredded)
Cold boiled rice -2 cups
Soy sauce- 1 1/2 tbsp
Whole shrimp - 1/4 pound (cooked)
Cucumber - 1 (sliced lengthwise, unpeeled)
Egg omelettes - 2 (cut into 1/2" strips


  • Heat the oil in the wok and add onion, garlic and green pepper.
  • Stir fry one to two minutes. Add cooked meat and stir fry 1 to 2 minutes.
  • Add rice,soy sauce and shrimp.
  • Continue to stir fry until all ingredients are thoroughly heated.
  • Cut the lengthwise cucumber slices crosswise every 1/4" but not all the way through.
  • Insert them here and there in the dish.
  • Garnish with strips of egg omelette.

June 26, 2018


Link sausage - 1/2 pound
Chicken - 2-3 pounds (cut into pieces)
Onion - 1 (minced)
Tomatoes - 2 cups (drained)
Water - 1/2 cup


  • Brown the sausage in cooker; pour off excess fat. Set sausages aside.
  • Brown the chicken in 2 tablespoons of sausage fat.
  • Add onions, tomatoes, water, and sausage.
  • Close cover securely and put pressure and cook for 10 minutes.
  • Allow the pressure to drop normally.
  • Enjoy the delicious combination of chicken and sausage.

June 22, 2018


Chicken fillets - 4
Light soy sauce - 1 tbsp
Sugar - 1 tsp
Sake - 2 tsp
Egg - 1
Dark soy sauce - 1 tbsp
Sake - 1 tbsp (extra)
Iced water - 1 cup
Wheat flour - 1 cup (sifted)


  • Wash the chicken and pat dry with absorbent paper.
  • Cut into bite-sized pieces. Place in a bowl and sprinkle on light soy sauce, sugar and 2 tsp sake.
  • Mix well and marinate for 10-20 minutes.
  • Mix egg in a bowl with the dark soy sauce, one tbsp sake and water. Mix lightly.
  • Drain the chicken and pat dry. Dust with flour.
  • Heat the oil in a heavy based deep fryer. Add sifted flour to egg mixture all at once.
  • Mix lightly until barely combined. Dip the chicken in the batter and fry a few pieces at a time.
  • Drain on absorbent paper and serve immediately.

June 19, 2018


Chicken pieces with bone - 12 
Seasoned flour - 2 tbsp
Olive oil - 3 tbsp
Onion - 1 (finely chopped)
Garlic clove - 1 (crushed)
Tomatoes - 2 (peeled and chopped)
Green capsicum - 1 (seeded and cut into strips)
Mixed dried herbs - 1 tsp
Fresh parsley - 1 tbsp (chopped)
Dry red wine - 500 l
Mushrooms - 125 gms (sliced)


  • Coat chicken in seasoned flour. 
  • Heat oil in large sauce pan, add onion and garlic and cook until soft and golden.
  • Add chicken and brown all over. Cover and cook over low heat for 10 minutes.
  • Add tomatoes, capsicum, herbs and wine.
  • Cover and simmer for 45 minutes.
  • Add mushrooms and cook further 10 minutes until chicken is tender.
  • Serve hot with pasta and peas or squash.

June 18, 2018


Long grain rice - 75 gms
Eggs - 2
Juice of one lemon
Salt and pepper to taste
Good flavoured chicken stock - 5 cups
Lemon slices - 6


  • Bring chicken stock to the boil, stir in the rice and simmer about 15 -20 minutes until rice is tender.
  • Beat eggs and lemon juice together in a bowl until well blended.
  • Gradually stir a little (about 2 tbsps) of the boiling stock into the egg and lemon mixture.
  • Then add 2 cups stock and stir until it is slightly thickened.
  • Whisk combined mixture back into remaining stock and heat through.
  • Do not boil or the soup will curdle.
  • Season to taste with salt and pepper.
  • Serve soup hot with lemon slices and torn pita bread.

June 12, 2018


Large chicken fillets - 4
Light soy sauce - 1/2 cup
Sake - 1/2 cup
Fresh ginger root - 5 cm
Garlic clove - 1 crushed
Clear honey - 2 tbsp
Salt and pepper
Celery sticks - 2
Shallots - 8


  • Mix the soy sauce, sake, peeled and grated ginger, crushed garlic and salt and pepper to taste.
  • Soften the honey in a saucepan.
  • Coat the chicken with the honey making sure that all the meat is coated.
  • Place in a shallow flameproof dish. Pour the marinade over the chicken.
  • Cover and marinade for 2-3 hours.
  • Preheat a moderate oven. Place the dish of chicken and marinade in the oven and cook for 30 minutes or until cooked and tender, basting with the sauce occasionally.
  • Lift the chicken from the dish and place in a warmed serving dish.
  • Pour the sauce into a separate warm, dipping bowl.
  • Serve the chicken immediately garnished with slivers of celerry and whole trimmed shallots.

May 25, 2018


Burghul - 30 gms
Chicken mince - 500 gms
Spring onions - 2 (thinly sliced)
Continental parsley - 4 sprigs (chopped)
Grated rind of one lemon
Cheddar cheese - 60 gms (grated)
Egg - 1 (beaten)
White pepper - 1/4 tsp
Sesame seeds and extra burghul for coating
Olive oil for frying


  • Soak burghul in 250 ml of cold water for 30 minutes. Drain well and squeeze dry with the fingertips.
  • Mix burghul with chicken mince, spring onion, parsley, lemon rind, cheese, egg and pepper.
  • Shape into 24 small balls with clean wet hands.
  • Roll balls in an equal mixture of sesame seeds and burghul until coated.
  • Heat sufficient oil to cover the bottom of a large heavy frying pan and gently fry chicken balls until golden brown on all sides and cooked through in centre. 
  • Serve warm or cold with a tzadziki dipping sauce.

May 02, 2018


Chicken breasts - 4 (skinned)
Grated rind and juice of one lemon
Salt and pepper
Butter - 25 gms
Oil - 1 tbsp
Single cream - 2 tbsp


  • Make a shallow cut down the centre of each chicken breast and press in the lemon rind and salt and pepper to taste.
  • Melt the butter with the oil in a frying pan.
  • Add the chicken breasts and brown on all sides.
  • Sprinkle over the lemon juice, then cover and cook gently for 25-30 minutes or until the chicken is tender and cooked through.
  • Transfer the chicken to a warmed serving dish.
  • Stir the cream into the cooking liquid, taste and adjust the seasoning and pour over the chicken.

April 29, 2018


Buttered wholegrain toast - 8 slices
Cooked chicken - 8 slices
Large tomato slices - 8
Tasty cheese - 125 gms (grated)
Worcestershire sauce - 2 tsp
Herbs or salad greens for serving


  • Arrange toast in shallow baking dish.
  • Place a slice of chicken on each piece and top with a slice of tomato.
  • Mix cheese with sauce and spread thickly over top.
  • Brown under hot grill until cheese has melted.
  • Serve hot garnished with fresh herbs or salad greens for a nourishing.

April 05, 2018


Butter - 25 gms
Chicken breasts - 4 (skinned and boned)
Plain flour - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Dried tarragon - 1/2 tsp
French mustard - 1 tsp
Dry white wine or chicken stock - 115 ml
Double cream - 115 ml


  • Melt the butter in a heavy medium size frying pan over moderately high heat.
  • Add the chicken breasts and brown about 3 minutes on each side.
  • Continue cooking until the chicken is tender. Do not overcook.
  • Transfer the chicken to a wam plate.
  • Add the flour, salt, pepper, tarragon and mustard. Gradually stir in the wine.
  • Cook, stirring and scraping up any brown bits stuck to the pan.
  • Continue to cook until the liquid has reduced by half.
  • Add the cream and cook until the mixture thickens slightly.
  • Return the chicken and any accumulated juices to the pan to reheat.
  • Spoon the sauce over the chicken.
  • Serve with green beans or buttered new potatoes.

March 04, 2018


Chicken - 1 kg
Salt - 125 gms
Red chillies - 125 gms
Ginger - 55 gms
Garlic - 30 gms
Fenugreek seeds - 1 tbsp
Mustard seeds - 2 tbsp
Turmeric - 2 tbsp
Vinegar - 120 ml
Mustard oil - 500 gms


  • Cut the chicken into small pieces and pat dry the pieces. Fry the pieces in hot oil until reddish.
  • Grind remaining ingredients with vinegar to make paste.
  • Heat 2 tbsp of oil; add ground paste and fry till oil floats. Stir in chicken pieces and stir fry for 2-3 minutes. Cool.
  • Heat remaining mustard oil and cool it then add to the chicken pieces.
  • Store in dry jar.

February 26, 2018


Chicken breast - 250 gms
Langoustines - 200 gms
large Grape fruit - 1 segmented
Dried Shrimp - 1 tbsp (fried) (optional)
Lime juice- 2 tbsp
Fish sauce - 1 tbsp
Sugar - 1 tbsp
Fresh or dried coconut - 1 tbsp
Coconut milk- 1/2 cup


  • Barbeque or grill the chicken, cool and cube into small pieces.
  • Cook the langoustines in a full of salted water for 3-4 minutes.
  • Remove, cool and slice.
  • Cut open the grapefruit, shred the pulp and set aside. 
  • Next, mix the lime juice, fish sauce and sugar thorughly in a bowl.
  • Add the langoustines, chicken, coconut and coconut milk. Mix gain.
  • Finally, add the grapefruit segment and mix all the ingredients well.
  • Pour into a dish and add the fried prawns.
  • For a touch of colour, decorate with chopped mint or parsley leaves and red chillies.
  • The dish may also be served in a hollowed out grapefruit.

February 21, 2018


Vegetable oil - 3 tbsp
Chicken - 1. 5 kg (cut into 8 small joints)
large onion- 1 (peeled and finely chopped)
Garlic cloves - 2 (peeled and finely chopped)
Strong chilli powder - 1 tbsp
Rice - 75 gms
Chicken stock - 340 ml
Salt - 1/2 tsp
Pinch of black pepper
Tomatoes - 3 (peeled and chopped)
Stuffed olives - 2 tbsp (sliced)


  • Heat the oil in a large, heavy frying pan over moderately high heat.
  • Add the chicken and cook, turning the pieces once or twice, until well browned - about 10 minutes.
  • Add the onion, garlic and chilli powder and stir to mix. Reduce the heat to moderate and cook for 5 minutes.
  • Add the rice, chicken stock, salt and pepper, and cook, covered, for 25 minutes.
  • Add the tomatoes and olives, and stir.
  • Cover and cook 5 minutes longer. Tilt the pan, skim the fat from the juices and serve.

February 18, 2018


Chicken joints  - 3/4 kg
Chilli powder - 1 tsp
Soy sauce - 2 tsp
Garlic - 1 tbsp (chopped)
Spring onions - 1/2 cup
Salt to taste
Ginger garlic paste - 1 tbsp
Vinegar - 2 tbsp
Oil - 3 tbsp
Green chillies - 1 tbsp
Corn flour  -1 tbsp


  • Clean the chicken and make deep cuts on them. Mix with ginger garlic paste, chilli powder, vinegar, soy sauce and 1 tsp salt.
  • Keep covered in a bowl for 4 hrs at room temperature or overnight in refrigerator.
  • Remove the pieces from the bowl and place them in the steaming basket and steam for 20 -25 minutes.
  • Cool and flake the meat. 
  • Heat oil, fry the chopped garlic till brown.
  • Add green chillies and spring onions and fry for one minute.
  • Add chicken and salt if necessary. Fry for 2 minutes.
  • Sprinkle corn flour and fry one more minute.
  • Serve with fried rice or noodles.

February 01, 2018


Small chicken  -1 kg
Ginger paste - 1 tsp
Garlic paste -2 tsp
Coriander powder - 1 tsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Salt to taste
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Red chillies - 2
Lemon juice of 1
Curry leaves - few
Oil - 3/4 cup


  • cut chicken into small bite sized pieces.
  • Heat oil in pan; add ginger, garlic paste, coriander, chilli powder, salt, turmeric and chicken pieces.
  • Mix well and cook in low flame till cooked and well browned.

  • Heat a tsp of oil in small pan; add mustard, fenugreek, red chillies and curry leaves and fry them to crackle.
  • Pour this over chicken pieces. Add lemon juice and mix well.
  • Serve with rice or chapati.

January 24, 2018


Whole chicken legs, thighs attached - 4
Butter - 2 tbsp
Salad oil - 1 tbsp
Garlic clove - 1 (minced)
Cassis vinegar or raspberry wine vinegar - 2 tbsp
Tomato paste - 2 tsp
Dried currants - 1/4 cup
Chicken broth - 3/4 cup
Dry white wine - 1/4 cup
Creme de cassis - 1/4 cup
All purpose flour - 1 tbsp
Salt, white pepper and ground nutmeg


  • Season chicken with salt, white pepper, and nutmeg to taste.
  • In a wide frying pan, melt 1 tbsp of the butter with oil over medium high heat. 
  • Add chicken and cook, turning once, until browned on both sides (10-12 minutes).
  • Stir in garlic, vinegar, and tomato paste; sprinkle with currants.
  • Pour in broth, wine, and creme de cassis.
  • Bring to a boil; reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (about 25 minutes).
  • Meanwhile, mix remaining 1 tbsp butter smoothly with flour; set aside.
  • Lift out chicken, reserving drippings in pan, and transfer to an ovenproof platter or shallow casserole.; place in a 400 degrees oven while completing sauce.
  • Boil liquid in frying pan over high heat, stirring often, until reduced by about a third.
  • Blend in butter flour mixture a little at a time, stirring constantly with a whisk, until sauce is thicken and shiny.
  • Pour over chicken., pub-6783067284749878, DIRECT, f08c47fec0942fa0