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What you need:

3lb  whole chicken ( or breasts)

small onions

4 shallots, peeled and finely chopped

2 oz /50 g  butter

8 oz /227 g button mushrooms

8 oz /225 g  peeled tomatoes

2 tbsp olive oil

3 fl oz / 75 ml  dry vermouth or white wine

1 bouquet garni

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste

What you do:

Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.

Peel the onions, leave them whole.

Peel and finely chop the shallots.

Melt the butter in a large  saucepan and add the olive oil.

Add the chicken pieces to the pan and brown on both sides.

Add the onions and shallots to brown them a little.

Remove them from the heat, add the vermouth or white wine and ignite with a match.

As the flames die down, add the bouquet garni, the bay leaf and season to taste.

Drain the tomatoes, and chop roughly.

Add the tomato juices to the pan and place the lid on.

Cook for about 1 hour.

Trim the mushrooms and add to the pan with the chopped tomatoes.

Cook for a further 30 minutes until the it is cooked and the juices have thickened.

Just before serving, sprinkle the top with the chopped parsley.

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What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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What you need:

2 Cups Yoghurt
1 Bunch Spinach
2 Tsp Oil
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Ground Cumin
½ Tsp Fenugreek Seeds
¼ Tsp Chili Powder
Salt to taste
Black Pepper to Taste

What you do:

Wash spinach thoroughly under tap water.

Remove any tough stems and cut spinach into pieces.

Boil spinach with little water till it becomes tender.

Heat oil and fry the mustard seeds.

Add cumin seeds, ground cumin and fenugreek seeds and fry.

Remove from heat and mix in the yoghurt.

Add chili powder and stir this mixture into the spinach.

Place in the refrigerator for 1-2 hours.

Spinach Raita is ready to serve.

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What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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What you need:

3/4 lb Chicken breasts
1/4 cup all purpose flour
Salt and pepper to taste
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup sour cream
1 cup chicken broth
1 1/2 cups sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine or bowtie pasta

What you do:

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides.

Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions.

Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

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What you need:

1 kg chicken pieces
11 oz /300g button mushroom
2 1/2 oz /50 g butter
18 fl oz / 500 ml milk
1 tbsp. chopped parsley
1 red onion, finely diced
3 tbsp flour
2 tbsp olive oil
Salt and pepper
2 sheets short crust pastry cut into 4 squares
2 sheets puff pastry
1 egg (egg wash)

dried thyme ( for sprinkling the tops)

What you do:

Pre heat the oven to 190C / 375F / Gas mark 5

Baste the chicken with olive oil, salt and pepper then place onto a baking tray and roast for 35 minutes then remove from oven and set aside to cool.

Heat a Fry pan add a splash of olive oil and the butter and fry the mushrooms for 5-10 minutes then add the onions and flour and cook for a further 5 minutes.

Gradually stir in the milk until you have a nice thick sauce then tear the chicken into chunks and add to the sauce, mix in the chopped parsley and allow the mix to cool.

Place 1 square of short crust pastry onto a baking paper lined and crimp the edges to form a shallow pie, fill with chicken and mushroom mix then top with a square of puff pastry, brush with egg wash and bake for  15- 20 minutes or until golden brown.

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What you need:

1/2 cup Shortening
1 1/4 cup Brown sugar
1 cup Pumpkin puree
2 Eggs
2 cup All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 cup Raisins
1/2 cup Chopped nuts

What you do:

Pre heat the oven to  190C /375F / gas mark 5

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the brown sugar and eggs.

Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well.

Drop spoonfuls of the batter on a sheet of  grease proof paper.

Bake at 375F for 10 to 15 minutes.

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What you need:

2tsp vegetable oil
18 0z /500g lean pork chunks (such as leg or shoulder)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
8 oz  / 227 g  swede, chopped
8 oz / 227 g potatoes, chopped
1 pork or vegetable stock cube
¼tsp ground ginger
2tsp dried mixed herbs
2tsp cornflour, blended with 2tsps of water
Chopped fresh parsley or coriander, to garnish
Salt and freshly ground black pepper

3/4 pt / 450ml water

What you do:

Preheat the oven to 190C/ 375F /gas 5.
Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.

Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in the water. Bring up to the boil, then crumble in the chicken stock cube.  Stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.

Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.

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What you need:

3 tbsp vegetable oil
1 1/2 lbs / 680 g skinless boneless chicken breast
Salt and pepper
2 tsp cumin powder
2 tsp garlic powder
1 tsp Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28 oz) can stewed tomatoes
1/2 tsp all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

What you do:

preheat the oven to 180C/ 350F / gas mark 4

Coat a large saute pan or frying pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow  7 mins each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute the onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans

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