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September 29, 2009

Garlic Fiends Fantabulous Chicken & Dipping Sauce

Filed under: Recipes — Tags: , , , , , , , , , , — @ 6:17 am

Garlic Fiends Chicken & Dipping Sauce

Yes, this recipe is just for ” Garlic Fiends “! This recipe results in the most amazing chicken I’ve ever eaten ~ juicy & moist & flavoursome. My parents wouldn’t stop talking about this chicken for a month after they ate it for lunch with us!

Serves 4-8

INGREDIENTS:

Chicken

  • 2 – 2.5  kgs  chicken
  • 1 head of garlic
  • 1 teaspoon salt
  • 1 cup olive oil
  •  1 large lemon, juice of
  • 1/2 teaspoon sumac

Dipping Sauce

  • 1 large egg, free range (& salmonella vaccinated if possible)
  • 2 garlic cloves, thinly sliced (I use fairly large cloves)
  • 1/2 teaspoon sea salt
  • 1 pinch sumac, ground
  • 1-2 tablespoon vinegar (I use malt)
  • 1/4 cup olive oil
  • 1 3/4 cups sunflower oil

DIRECTIONS:

  1. Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
  2. Make plenty of deep cuts in the chicken pieces - right down to the bone.
  3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge overnight.
  4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 – 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
  5. Once the chicken is cooked, set it aside to rest & make the sauce.
  6. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
  7. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency – usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
  8. Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.

TIPS:

  1. Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
  2. For the best bbq you’ve ever had, use this chicken & cook until done!
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September 27, 2009

Chicken And Vegetable Quintet Conchigliette

Filed under: Recipes — Tags: , , , , , — @ 1:30 pm

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This is a delicious pasta dish which highlights the fresh bell pepper, courgette & carrot used. I have a huge pot of basil in my kitchen & make sure that I give this dish a very generous serving! In case you’re not familiar with it, conchigliette is tiny shell pasta

Serves 4-5

INGREDIENTS:

  • 1 1/2 cups ground chicken
  • 2 cups wholewheat conchigliette pasta, uncooked
  • 500 ml water
  • 400 g canned tomatoes, liquidized with own juice
  • 1/4 cup cheddar cheese, grated (sharp)
  • 1 large brown onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 medium courgette, grated
  • 1 medium carrot, grated
  • 3-5 tablespoons finely chopped fresh basil
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon schwartz Season-All
  • 1 teaspoon schwartz italian seasoning
  • 2-3 teaspoons olive oil

DIRECTIONS:

  1. Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes.
  2. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes.
  3. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft.
  4. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce.
  5. Serve any kids first, then adjust the seasoning for adults if required.

TIPS:

  1. Ground turkey or ground beef work equally as well in this dish.
  2. Replace the conchigliette with your favourite pasta variety.
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September 16, 2009

Chicken Kababbles

Filed under: Recipes — Tags: , , , , , — @ 6:08 am

Chicken Kababbles

Chicken Kababbles 2
These yummy little delights are a cross between a ground meat kebab & a meatloaf. Kababbles are absolutely delicious served in fresh pitta bread with salad & sauce. If you’re wondering about the odd name – blame my daughter who named these!
 
INGREDIENTS:
  • 3 cups ground chicken
  • 1 large brown onion, roughly chopped
  • 2 slices bread, roughly torn
  • 1/4 – 1/2 tsp Schwartz Season All
  • pinch of ras el hanout
  • 1 tsp dried mint
  • 1/3 cup fresh coriander / cilantro
  • 1/4 preserved lemon
 
DIRECTIONS:
  1. Remove the pulp from the preserved lemon, wash the rind well under cold running water.
  2. Place all the ingredients in a food processor & pulse until completely combined & a smooth paste-like consistency.
  3. Divide the mix into 10 – 12  equal parts. With wet hands, form long fat sausage shapes.
  4. Place the ’sausages’ on a baking sheet lined with aluminiun foil & well oiled. Brush lightly with olive oil & sprinkle a little ras el hanout over the top of each.
  5. Cook in the centre of the oven for approximately 30 minutes or until a deep golden brown colour & cooked through.
  6. Serve warm or room temperature in pitta breads (or other flat bread) with salad & sauce. 

TIPS:

  1. You can replace the coriander with flat leaf parsley & add a few green pitted olives to the mix if you’d like a slightly different flavour.
  2. Why not try making meatballs instead of kababbles with this mix!
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July 21, 2009

Punjab Was Never Like This

Filed under: Recipes — Tags: , , , — @ 9:48 pm

a-punjab-was-never-like-thi
My Hubby doesn’t like curry in any form. However I don’t tell him that there is any curry in this recipe and he enjoys it. It is the very non traditional inclusion of mushroom soup that makes him like it. He’ll eat anything with mushroom soup in it and wear a smile while doing so!!

SERVES: 4

INGREDIENTS:

  • 4 chicken breasts (or your favorite parts)
  • 1 tablespoon olive oil
  • 1 teaspoon butter (optional)
  • 1 small apple, red or green and chopped fine
  • 1/4 cup onion, chopped fine
  • 1 garlic clove, minced fine
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1 (10 1/2 ounce) can mushroom soup (low fat is just fine)
  • 1/2 cup half-and-half
  • 1 pinch paprika

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Spray baking dish with cooking spray.
  3. Heat oil, (and butter if using) in a small skillet.
  4. *Optional step*~I brown the chicken in this skillet first, on each side.
  5. Remove chicken if browning and put in baking dish, or if you didn’t brown chicken, just place salt and peppered chicken pieces in baking dish.
  6. Add onion and apple, cook until soft over med/high heat.
  7. Add garlic, cooking for 30 seconds.
  8. Add curry powder, salt, and pepper.
  9. Add soup and half and half, and cook until heated.
  10. Ladle sauce over chicken, covering chicken.
  11. Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.
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July 6, 2009

Take One Chicken

Filed under: Recipes — Tags: , , — @ 4:20 pm

take-one-chicken I made this dish for a birthday over the past weekend and everyone at the table raved about it. There were no leftovers I can tell you. The flavor is rich and full and the chicken turns out very moist and tender, even the breast. It was great with a lemony rice pilaf, asparagus and a crispy green salad with a tangy vinaigrette on the side.

SERVES: 4
INGREDIENTS:

  • 1 roasting chicken (about 3 lbs), cut into serving pieces
  • 1 tablespoon oil
  • salt
  • pepper
  • 1 cup large diced carrot
  • 1 garlic clove, crushed
  • 1 medimum onion, sliced
  • 2 tablespoons snipped parsley
  • 1/2 teaspoon dried thyme
  • 4 ounces mushrooms, sliced
  • 1 cup chicken stock
  • 2 stalks celery, 1 cut up into 3-inch pieces and 1 left whole
  • 1 medium bay leaf

    • DIRECTIONS:

    1. Brown chicken pieces well in hot oil, season with salt and pepper and place in baking dish.

    2. Drain excess fat from skillet and add everything else except the celery and bay leaf. Heat, using the stock to scrape up bits and pour it all over chicken.

    3. Tuck in the cut celery among chicken and lay the whole piece on top. Tuck in the bay leaf in the middle of the dish.

    4. Cover and bake at 350 for 1 hour, 15 minutes.

    5. Remove bay leaf and celery before serving.

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    June 29, 2009

    Chicken Parmesan Heros Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 2:13 am

    Active time: 1 1/2 hr Start to finish: 2 hr

    Makes 4 servings.

    INGREDIENTS

    • 3tablespoons olive oil
    • 1small onion, finely chopped
    • 2garlic cloves, chopped
    • 2(28-oz) cans whole tomatoes in purée, puréed in a blender until smooth
    • 2teaspoons salt
    • 3/4teaspoon black pepper
    • 6skinless boneless chicken breast halves (2 lb total)
    • 2cups all-purpose flour
    • 3 1/2cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
    • 1cup finely grated parmigiano-reggiano (3 oz)
    • 5large eggs, lightly beaten
    • 2cups vegetable oil
    • 4(12-inch-long) loaves italian bread, halved lengthwise
    • 1lb fresh mozzarella, thinly sliced

    DIRECTIONS Make tomato sauce:
    Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.

    Prepare chicken:
    Gently pound chicken breasts to 1/3-inch thickness between 2 sheets of plastic wrap using a flat meat pounder or a rolling pin. Season with salt and pepper.

    Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.

    Dredge chicken slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer chicken to sheets of wax paper, arranging slices in 1 layer.

    Preheat oven to 400°F.

    Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then Fry chicken 3 pieces at a time, turning over once, until golden brown and just cooked through, about6 minutes per batch. Transfer with tongs to paper towels to drain.

    Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide chicken between bottom halves. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.

    Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.

    Cooks’ note:
    • Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before using.

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    June 28, 2009

    Poached Chicken Breast Stuffed with Goat Cheese and Spinach Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 2:34 pm

    This is a recipe that I cook at home myself — a versatile method for having a
    sophisticated meal on tap with very little last-minute prep work. This is a
    remarkable dish because it requires nothing but a pot of simmering water to
    cook it successfully; there is no butter, no oil, no sautéing, and no
    roasting. Yet the results are delicious. Here I’ve stuffed the chicken with
    goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or
    any filling you like.

    Avoid buying boneless, skinless chicken breast pieces if poissible. You’ll get the best results by purchasing a whole organic chicken and removing the breast yourself.

    Serve this with a small salad for an ideal lunch.

    Makes 4 servings.

    INGREDIENTS

    • spinach and goat cheese filling
    • 2 tablespoons extra-virgin olive oil
    • 1 large clove garlic, minced
    • 1/4 cup chicken stock or water
    • 1 1/2 pounds spinach, stems removed and well washed in several changes of
      cold water
    • coarse salt
    • freshly ground black pepper
    • 4 ounces high-quality fresh goat cheese, at room temperature
    • chicken and assembly
    • 4 large boneless, skinless chicken breasts
    • coarse salt
    • freshly ground black pepper

    DIRECTIONS Make filling:Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently
    for 15-20 seconds, being careful not to let it color.Add the stock and immediately put the spinach in on top of it. Cook, stirring
    quickly, because the spinach will cook down rapidly. Season with salt and
    pepper. Continue to cook for about 1 minute, then remove from the heat and
    spread out on a cookie sheet to cool.When cool, transfer to a mixing bowl and gently combine with the goat cheese.
    Taste and adjust the seasoning if necessary.* If making in advance, store in a tightly covered container in the
    refrigerator for up to 24 hours.Make and assemble chicken:
    Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and
    gently pound to a thickness of 1/2 inch. Season with salt and pepper.Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic
    wrap.Place one-fourth of the cooled prepared filling in the center of each breast.Wrap the plastic tightly around the breast and roll up the ends, turning
    tighter and tighter until the breast is in a cylindrical shape;take care to
    keep the plastic wrap tight around the roll.Once the cylinder is formed, continue to twist the ends tightly untilthey
    are well sealed. Set aside and repeat with the other 3 breasts.

    * If making in advance, the stuffed chicken breasts can be refrigerated for
    up to 24 hours or frozen for up to several days. When ready to proceed, allow
    to come to room temperature.To cook the chicken breasts, set a large pot of water over medium-high heat
    and bring to a simmer. Carefully place the wrapped chicken breasts in the
    water and poach for 15-16 minutes.Remove the chicken breasts with tongs and allow to rest for 5 minutes.Carefully remove the plastic, using a sharp knife for scissors. Cut the
    chicken on a bias into 1/2-inch-thick slices and serve.

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    Chicken in Dill Mustard Sauce Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:52 am

    Active time: 20 min Start to finish: 45 min

    Makes 4 servings.

    INGREDIENTS

    • 1/4cup all-purpose flour
    • 1/2teaspoon salt
    • 1/2teaspoon black pepper
    • 4whole chicken legs (2 lb total)
    • 3tablespoons vegetable oil
    • 3/4cup chopped shallots (2 large)
    • 1/2cup dry white wine
    • 1cup low-sodium chicken broth
    • 2teaspoons whole-grain or coarse-grain mustard
    • 1/4cup chopped fresh dill

    DIRECTIONS Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.

    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.

    Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

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    June 25, 2009

    Tahini Chicken Salad Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 6:52 am

    This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store.

    Active time: 30 min Start to finish: 2 hr

    Makes 6 servings.

    INGREDIENTS

    • 6chicken breast halves with skin and bones (4 to 4 1/2 lb total)
    • 2tablespoons extra-virgin olive oil
    • 1/2teaspoon black pepper
    • 2teaspoons salt
    • 2/3cup well-stirred tahini (middle eastern sesame paste)
    • 1/2cup water
    • 1/2cup fresh lemon juice
    • 4garlic cloves, chopped
    • 1/2teaspoon sugar
    • 1/2lb sugar snap peas, trimmed
    • 1red bell pepper, cut into 1/4-inch-thick strips
    • 1/4cup sesame seeds, toasted

    DIRECTIONS Put oven rack in middle position and preheat oven to 450°F.

    Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.

    While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.

    Blanch sugar snaps in a 2-quart saucepan of boiling salted water 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.

    When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.

    Cooks’ notes:
    • Chicken salad (without sugar snaps and sesame seeds) can be made 1 day ahead. Add sugar snaps and sesame seeds just before serving and thin dressing with warm water as needed.
    • Sugar snaps can be blanched 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

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    June 24, 2009

    Thai Chicken Stock Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 2:14 am

    Active time: 45 min Start to finish: 4 hr

    Makes about 10 cups.

    INGREDIENTS

    • 6lb chicken wings, halved at joint
    • 4qt cold water
    • 1/2cup coarsely chopped fresh cilantro stems
    • 3garlic cloves, smashed
    • 3(1/4-inch-thick) fresh ginger slices, smashed1 1/2teaspoons saltspecial equipment:cheesecloth

    DIRECTIONS
    Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary,then reduce heat and gently simmer, partially covered, 2 1/2 hours.

    Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.

    If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

    Cooks’ note:
    Stock can be chilled 3 days or frozen 1 month.

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