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Posts Tagged ‘chicken stock’

What you need:

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to garnish

what you do:

Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander.

To serve, scatter over the rest of the coriander and the almonds.

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What you need:

5¼ oz  /150g chopped onion
1 green pepper, seeded, chopped
1 jalapeno pepper, seeded, finely-chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
2.1 pts /1.2 vegetable or  chicken stock
1 (14 oz /400g) ) tin diced tomatoes
1 (14 oz /400g ) tin pink beans, rinsed and drained
3½ oz /100g diced fresh avocado, for garnish
2 tbsp chopped fresh coriander leaves, for garnish
Lime wedges, for garnish

What you do:

In the bottom of a slow cooker, combine the pork, onion, green pepper, jalapeno, garlic, chilli powder, cumin, salt and pepper. Stir to combine.

Add the stock, tomatoes and beans, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

When ready to serve, ladle the soup into bowls and top with the avocado and coriander. Garnish the soup with lime wedges.

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What you need:

150ml chicken stock
2 clove of garlic peeled & flattened with side of knife
250ml semi skimmed milk
2 tsp butter
800g potatoes peeled & sliced
300g ricotta cheese
100g feta cheese crumbled
200g spinach
a small bunch of fresh mint or 1tbsp dried oregano
2 tsp dried chilli flakes

What you do:

Pre heat the oven to 200C / 400F / gas mark 6.
Mix together the chicken stock, garlic & milk in a saucepan. Bring to the boil then leave to stand.
Grease an oven proof dish with half of the butter. place a layer of potato, overlapping the slices. Top with a little of ricotta & feta, spinach & herbs, then season with freshly ground black pepper.
Repeat, ending with a layer of potato dotted with ricotta, feta & the remaining butter.
Remove the garlic from the stock, then pour over the gratin.
Bake covered for 30 mins. Uncover & finish cooking for around 40 mins until most of the liquid has been absorbed & the top is golden.
scatter the chilli flakes over the top.
Serve hot.

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What you need:

1 Onion ( peeled and diced)
1 Carrot  (peeled and diced)
1 Stick of Celery (chopped)
1 litre (4 1/4 cups) of Chicken Stock (you can use a stock cube if needed)
1/2 a medium Pumpkin
1tbsp Double Cream
2 tsp Honey

What you do:

Bring the stock to a simmer in a saucepan, and add the onion, carrot and celery. Continue to simmer for a further 20 minutes
Add the pumpkin, and simmer until soft (approx. 20 minutes more)

Remove from heat.

Add 1 tbsp Double cream, and 2 tsp Honey, and stir well.

Pour into bowls while hot and eat with plenty of crusty bread.

Drizzle a little cream on top with a teaspoon (if you feel like being fancy) and top with a sprig of parsley or a couple of chives.

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What you need:

1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/3 cup lemon juice
¼-1 tsp chilli powder ( according to paste)
Zest of 1 lemon
1 tbsp olive oil
1 tbsp smoked paprika
1/8 ground black pepper
2 cloves garlic, peeled and crushed
1 x size 12 or 14 chicken
1 cup boiling water or liquid chicken stock.

What you do:

Mix together the marinade ingredients in a bowl. Then rub over the chicken.
Marinate for 1-4 hours in the refrigerator.
Over a medium to high heat, place the pressure cooker pan.
Cook the chicken. Brown all sides and pour over any extra marinade.
Place and lock the lid on the top of the pressure cooker.
Set to high pressure, bring up and stay for 20-25 minutes.
Remove from heat.Allow to cool.

To make the gravy:

Pour any excess fat from cooking liquid.
Add 2 tsp of corn flour and smooth paste with cold water.
Bring to the boil then simmer.
Serve with potatoes or rice.

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What you need:

1lb /450g  chicken breasts and thighs, skinned
1 ¾ pints /1 litre chicken  or vegetable stock
2 bay leaves
2oz / 60g  long-grain rice
2 leeks, thinly sliced
2 carrots, grated
pinch of ground cloves
1 tbsp chopped parsley
1 tsp sea salt

What you do:

Place the chicken in a pan with the bay leaves and pour in the stock. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes.

Skim the surface of the soup and discard any scum that has formed. Add the vegetables, rice, cloves, and salt, bring back to the boil, reduce the heat, cover, and simmer for a further 30 minutes.

Remove the bay leaves and discard. If you wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the soup.

Ladle the soup  between individual serving bowls and serve while still hot.

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What you need:

¼ cup granulated sugar
2 tbsp water
2 tbsp Sherry vinegar
1 ½ cups orange juice
2 tbsp shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tbsp orange zest

What you do:

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a  frying pan or a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

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What you need:

1 medium yellow onion, chopped
1/2 cup finely chopped celery
1/2 tsp fresh, chopped thyme
1/2 tsp fresh, crushed rosemary
1 fresh sage leaf, finely chopped
2 tbsp olive oil
1 tsp salt
1/4 tsp ground black pepper
1 medium butternut squash, peeled and cubed
2 1/4 cups chicken stock
1 cup heavy cream
Croutons for garnish

What you do:

In a large saucepan over medium heat, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.

Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.

Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through.
Serve the bisque hot, garnished with croutons.

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What you need:

2 sirloin  fillet steaks
300g fresh egg noodles
4 spring onions
Half red onion
Handful bean sprouts
Handful coriander
1 tbsp teriyaki sauce

Soup Ingredients:

1.5 litres chicken stock

3 tablespoons chili sauce

5 tablespoons  thai fish sauce

What you do:

Mix the chili sauce and the thai fish sauce in a bowl.
Heat the chicken stock in a pan and add the chilli  & thai fish sauce mix.
Finely chop the spring onions and the chilli into fine strips. Finely cut the red onion into semi-circles
Divide the noodles between two large soup bowls
Finely chop the spring onions and the chilli into fine strips. Finely cut the red onion into semi-circles
Boil a kettle and blanch the bean sprouts in boiling water for 30 seconds. Then drain and rinse with cold water
Divide the bean sprouts and chilli between the two bowls
Lightly coat the steaks in oil. Sear for 2 minutes on both sides. Baste with the teriyaki sauce. Then cover and rest for 2 minutes
Slice the steaks into thin strips and divide them between the two bowls and top with the chopped spring onions
Quickly ladle the soup over. Garnish with coriander

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What you need:

1/2 cup butter
1/2 cup flour
1 medium onion, diced small
2 heads of broccoli, just the florets cut off
4 cups chicken stock
4 cups milk
4 cups or 16 oz cheddar cheese
1/4 teaspoon of nutmeg
salt and fresh cracked pepper (go a little heavy on the pepper)

What you do:

place the  broccoli in a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 –to 20 minutes.

In a large saucepan or soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes.

Add milk and whisk constantly until mixture starts to come to a boil. Then add chicken stock and vegetables. Add nutmeg. Bring to a simmer and simmer for 10 – 15 minutes. Then remove from heat.

Stir in cheese until melted. Don’t bring to a boil again because it may separate.

Serve hot with crusty bead.

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