Pepper Pork Loin
1 tbsp Olive Oil
500 gms pork fillet, thickly sliced (to make around 4 small medallions)
1 small brown onion, finely chopped
1 large clove Garlic, crushed
1 tbsp Butter
1/2 cup dry White Wine
1/2 cup salt reduced Chicken Stock
2 sprigs of Fresh Thyme
1 Bay Leaf
1 tsp ground White Pepper
1 tsp Dijon Mustard
1/2 cup Single Cream
Method:
In a bowl, crush up the garlic and mix with a little olive oil. Add the pork medallions and rub in well.
In a frying pan, heat up the olive oil (or coconut oil) and the butter. When hot, add the pork medallions and fry on both sides to brown. Remove from the pan and place to the side and keep warm. Lower the heat and add in the onions and fry until soft and translucent.
Add the pork back to the pan and with the heat low, add in the wine, stock, bay leaf, fresh thyme, mustard and white pepper. Place a lid on the pork and leave to cook gently for around 1.5 hours, checking from time to time to ensure they are not sticking or drying out.
When the pork is tender, add in the cream and season to taste.
Remove the bay leaf and serve with steamed green beans and mast potato or rice.
Delish
Showing posts with label Chicken and Pork Recipes. Show all posts
Showing posts with label Chicken and Pork Recipes. Show all posts
Sunday, 2 April 2017
Thursday, 2 June 2011
Champinones Rellenos (Stuffed Mushrooms)
Championes Rellenos (Stuffed Mushrooms)
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Sunday, 10 April 2011
Winnie's Rich Ragu
Winnie's Rich Ragu
Ingredients:
3 Tbsp good quality Olive Oil
400 gms top grade Beef Mince
200 gms pork mince
2 Cloves Garlic, grated or crushed
1 Brown onion, grated
2 Carrots, grated
4 sticks celery, grated
2 cups Milk
2 cups beef stock
2 cups dry white wine
4 Tbsp Fresh Oregano
2 cups tomato Passatta
Seasoning
Method:
Heat the oil in a heavy based pan on a medium heat. Add the grated onion and fry gently until brown but being careful not to burn. Add the carrots and celery and fry gently for around 5 minutes, on a low heat. Add the garlic, minced beef and pork. Using a wooden spoon, break up the mince so there are no lumps. You want the end result of the sauce to be as smooth as possible. Cook on a high heat so the mince crisps slighty, being careful not to burn it.
Add one cup of the milk, bring to a rapid boil for 5 minutes and then reduce the heat and summer for 30 minutes or until the liquid has reduced. Repeat this process with the remaining cup of milk, Beef stock and white wine. The total time to complete all should be around 3 hours.
Add the fresh oregano, tomato passatta and season to taste. Simmer gently for a further 45 minutes. Cook up your choice of pasta. Pappardelle Pasta goes well along with a very good quality parmesan cheese and of course, a good red wine.
Ingredients:
3 Tbsp good quality Olive Oil
400 gms top grade Beef Mince
200 gms pork mince
2 Cloves Garlic, grated or crushed
1 Brown onion, grated
2 Carrots, grated
4 sticks celery, grated
2 cups Milk
2 cups beef stock
2 cups dry white wine
4 Tbsp Fresh Oregano
2 cups tomato Passatta
Seasoning
Method:
Heat the oil in a heavy based pan on a medium heat. Add the grated onion and fry gently until brown but being careful not to burn. Add the carrots and celery and fry gently for around 5 minutes, on a low heat. Add the garlic, minced beef and pork. Using a wooden spoon, break up the mince so there are no lumps. You want the end result of the sauce to be as smooth as possible. Cook on a high heat so the mince crisps slighty, being careful not to burn it.
Add one cup of the milk, bring to a rapid boil for 5 minutes and then reduce the heat and summer for 30 minutes or until the liquid has reduced. Repeat this process with the remaining cup of milk, Beef stock and white wine. The total time to complete all should be around 3 hours.
Add the fresh oregano, tomato passatta and season to taste. Simmer gently for a further 45 minutes. Cook up your choice of pasta. Pappardelle Pasta goes well along with a very good quality parmesan cheese and of course, a good red wine.
Saturday, 15 January 2011
Chicken in a creamy Taragon Sauce
Chicken in a Creamy Taragon Sauce
Ingredients:
2 tbsp Olive Oil
1 Large Chicken fillet, fat removed and chopped into bite size pieces
1 Onion, chopped
1 large Garlic clove, crushed
1 tsp Dijon Mustard
1/2 cup Dry White Wine
1 Chickien Oxo Cube
2 tbsp Fresh Taragon
300ml Light Thickened Cream
Method:
In a non stick frying pan, heat up 1 tbsp of the olive oil and fry the mushrooms on a high heat quickly so they are brown but still maintain the large size. Remove and keep to the side.
Heat the remaining olive oil and reduce the heat, fry the onions gently until soft. Increase the heat to high and add the bite size chicken pieces, cook until brown ensuring the onions are not browning too much. If they are, reduce the heat. Once the chicken is brown, reduce the heat and add the white wine. Stir and cover, cook for 5 minutes.
Remove the lid and add the chicken oxo cube, 1/2 of the Taragon, mustard and half of the cream. Repalce the lid and cook on a very low heat for 25 minutes until the onions are soft, stirring contunually to ensure it does not stick. If it sticks slightly add a little milk to the pan to lift. Add the remaining cream and Zuchinni (Courgettes) to the pan. If you are serving this with pasta now is the time to cook your pasta allowing 10 minutes form this point.
After 10 minutes, add the mushrooms to the pan to heat through and the remaining Taragon. Season well with salt and freshly ground black pepper.
Drain the pasta (200g per person) and add to the chicken and cream sauce to the drained Pasta. Mix in well and divide between 2 plates/bowls. This is great served with a side salad of rocket, pine nuts and some fresh parmesan or just sprinkled with some good parmesan if not the salad.
Ingredients:
2 tbsp Olive Oil
1 Large Chicken fillet, fat removed and chopped into bite size pieces
1 Onion, chopped
1 large Garlic clove, crushed
1 tsp Dijon Mustard
1/2 cup Dry White Wine
1 Chickien Oxo Cube
2 tbsp Fresh Taragon
300ml Light Thickened Cream
10 Button Mushrooms, washed and cut in half
1 Zuchinni (Courgettes)
Seasoning
Method:
In a non stick frying pan, heat up 1 tbsp of the olive oil and fry the mushrooms on a high heat quickly so they are brown but still maintain the large size. Remove and keep to the side.
Heat the remaining olive oil and reduce the heat, fry the onions gently until soft. Increase the heat to high and add the bite size chicken pieces, cook until brown ensuring the onions are not browning too much. If they are, reduce the heat. Once the chicken is brown, reduce the heat and add the white wine. Stir and cover, cook for 5 minutes.
Remove the lid and add the chicken oxo cube, 1/2 of the Taragon, mustard and half of the cream. Repalce the lid and cook on a very low heat for 25 minutes until the onions are soft, stirring contunually to ensure it does not stick. If it sticks slightly add a little milk to the pan to lift. Add the remaining cream and Zuchinni (Courgettes) to the pan. If you are serving this with pasta now is the time to cook your pasta allowing 10 minutes form this point.
After 10 minutes, add the mushrooms to the pan to heat through and the remaining Taragon. Season well with salt and freshly ground black pepper.
Drain the pasta (200g per person) and add to the chicken and cream sauce to the drained Pasta. Mix in well and divide between 2 plates/bowls. This is great served with a side salad of rocket, pine nuts and some fresh parmesan or just sprinkled with some good parmesan if not the salad.
Thursday, 13 January 2011
Spanish Stuffed Bell Peppers
Spanish Stuffed Bell Peppers
Ingredients
1 tbsp Olive Oil
1 Onion - Chopped
2 Cloves garlic - Crushed
2 tbsp Fresh Oregano
2 thsb Fresh Thyme
1 Beef Oxo Cube - Crushed
1 tsp Hot Paprika
1 tsp Smoked Paprika
1 tsp White Pepper
1/2 tsp salt
1 tbsp Tomato Paste
200grams minced Lamb
200 grams minced pork
1/2 cup Water
4 Large Bell Peppers
Method
Preheat the oven to 180 degrees.
Heat up the olive oil in a non-stick frying pan. When hot, add the chopped onions and crushed garlic. Fry on a medium heat and stir until soft. Add both the Pork & Lamb mince and stir in until the colour changes. Add to this the white pepper, salt, oxo cube crushed to a powder, paprika's, fresh herbs, tomato paste and the water. Stir well, lower the heat and leave to cook for approximately 30 minutes. Check now and then that it is not sticking or drying out, if so add a little more water. Turn off the heat, cover and leave to the side.
Wash the Bell Peppers, cut off the tops and hollow out the centres as much as you can. Place as much of the mince meat stuffing into each pepper as you can, replace the cap/lid of the capcisum back on to the pepper and place in a lightly greased ovenproof dish. Drizzle with good Spanish olive oil and bake, uncovered for 25/30 minutes.
Ingredients
1 tbsp Olive Oil
1 Onion - Chopped
2 Cloves garlic - Crushed
2 tbsp Fresh Oregano
2 thsb Fresh Thyme
1 Beef Oxo Cube - Crushed
1 tsp Hot Paprika
1 tsp Smoked Paprika
1 tsp White Pepper
1/2 tsp salt
1 tbsp Tomato Paste
200grams minced Lamb
200 grams minced pork
1/2 cup Water
4 Large Bell Peppers
Method
Preheat the oven to 180 degrees.
Heat up the olive oil in a non-stick frying pan. When hot, add the chopped onions and crushed garlic. Fry on a medium heat and stir until soft. Add both the Pork & Lamb mince and stir in until the colour changes. Add to this the white pepper, salt, oxo cube crushed to a powder, paprika's, fresh herbs, tomato paste and the water. Stir well, lower the heat and leave to cook for approximately 30 minutes. Check now and then that it is not sticking or drying out, if so add a little more water. Turn off the heat, cover and leave to the side.
Wash the Bell Peppers, cut off the tops and hollow out the centres as much as you can. Place as much of the mince meat stuffing into each pepper as you can, replace the cap/lid of the capcisum back on to the pepper and place in a lightly greased ovenproof dish. Drizzle with good Spanish olive oil and bake, uncovered for 25/30 minutes.
Sunday, 11 July 2010
Chinese Marinaded Chicken
Chinese Marinaded Chicken
Ingredients:
1 large chicken fillet cut into bite size pieces
1 tbsp Dry Sherry
1 tbsp Soy Sauce
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
Cornflour to Dust
Vegetable Oil for frying
Method
In a bowl, mix together the dry sherry, soy sauce, garlice & ginger and marinae for at least one hour. Remove from the marinade and coat in cornflor. Heat up the oil and deep fry the chicken in batched until juice inside and crispy on the outside.
Great served with a simple soy sauce dip as part of a Chinese feast or as a snack for finger food.
Ingredients:
1 large chicken fillet cut into bite size pieces
1 tbsp Dry Sherry
1 tbsp Soy Sauce
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
Cornflour to Dust
Vegetable Oil for frying
Method
In a bowl, mix together the dry sherry, soy sauce, garlice & ginger and marinae for at least one hour. Remove from the marinade and coat in cornflor. Heat up the oil and deep fry the chicken in batched until juice inside and crispy on the outside.
Great served with a simple soy sauce dip as part of a Chinese feast or as a snack for finger food.
Chicken Larb
Chicken Larb
Ingredients:
1 tbsp peanut oil
500g Minced chicken
6 Spring onions, thinly sliced
1 clove garlic, crushed
1 fresh red chilli, sliced
2cm piece of fresh ginger, grated
2 tbsp fresh coriander, chopped
1/2 tsp chicken stock powder
Juice of 1 fresh lime
1/2 tsp fish sauce
1 tbsp soy sauce
Iceburg lettuce leaves cut into rounds
Method
Heat up the oil in a large frying pan, add the garlic, ginger and chilli and fry gently. Add the chicken mince and fry until it changes colour. Add the stock powder, spring onions, soy sauce, fish sauce, juice of the lime and mix all well. Cook on a high heat for around 10 minutes. Reduce the heat, cover and cook gently for around 10 minutes more. Add the fresh coriander and stir.
Place into a serving bowl and serve at the table with the iceburg lettuce rounds. Each guest will fill the lettuce with the chicken mince
Ingredients:
1 tbsp peanut oil
500g Minced chicken
6 Spring onions, thinly sliced
1 clove garlic, crushed
1 fresh red chilli, sliced
2cm piece of fresh ginger, grated
2 tbsp fresh coriander, chopped
1/2 tsp chicken stock powder
Juice of 1 fresh lime
1/2 tsp fish sauce
1 tbsp soy sauce
Iceburg lettuce leaves cut into rounds
Method
Heat up the oil in a large frying pan, add the garlic, ginger and chilli and fry gently. Add the chicken mince and fry until it changes colour. Add the stock powder, spring onions, soy sauce, fish sauce, juice of the lime and mix all well. Cook on a high heat for around 10 minutes. Reduce the heat, cover and cook gently for around 10 minutes more. Add the fresh coriander and stir.
Place into a serving bowl and serve at the table with the iceburg lettuce rounds. Each guest will fill the lettuce with the chicken mince
Lemon Chilli Chicken
Lemon Chilli Chicken
Ingredients:
2 Garlic cloves, choppsed
1 tbsp grated fresh ginger
2 tbsp olive oil
600g (1 1/4 lb) Chicken thigh fillets
1 tsp ground coriander
2 tsb ground cumin
1/2 tsp ground tumeric
1 chopped red chilli
1/2 cup (125 ml) lemon juice
1/2 cup (125 ml) chicken stock
3/4 cup (185 ml) dry white wine
1 cup (30g) fresh coriander leaves
Method:
Glend the garlic, ginger and 1 tbsp water into a paste in a small food processor or mortar and pestle. Heat the oil in a heavy based frying pan and brown the chicken in batches until brown, remove and set aside.
Add the garlic paste to the pan and cook, stirring for 1 min. Add the ground coriander, cumin, tumeric and chilli and stir fry for 1 min more. Stir in the lemon juice, stock and wine. Add the chicken pieces to the pan, stir to combine, bring to the boil and then reduce the heat, cove and cook for about 35-40 minutes, stirring occasionally until the chicken is tender. Remove the lid and cook for around 10 mins on a high heat to reduce the sauce by half. Stir in the coriander and season with salt & pepper to taste. Serve on abed of steamed jasmine rice.
Ingredients:
2 Garlic cloves, choppsed
1 tbsp grated fresh ginger
2 tbsp olive oil
600g (1 1/4 lb) Chicken thigh fillets
1 tsp ground coriander
2 tsb ground cumin
1/2 tsp ground tumeric
1 chopped red chilli
1/2 cup (125 ml) lemon juice
1/2 cup (125 ml) chicken stock
3/4 cup (185 ml) dry white wine
1 cup (30g) fresh coriander leaves
Method:
Glend the garlic, ginger and 1 tbsp water into a paste in a small food processor or mortar and pestle. Heat the oil in a heavy based frying pan and brown the chicken in batches until brown, remove and set aside.
Add the garlic paste to the pan and cook, stirring for 1 min. Add the ground coriander, cumin, tumeric and chilli and stir fry for 1 min more. Stir in the lemon juice, stock and wine. Add the chicken pieces to the pan, stir to combine, bring to the boil and then reduce the heat, cove and cook for about 35-40 minutes, stirring occasionally until the chicken is tender. Remove the lid and cook for around 10 mins on a high heat to reduce the sauce by half. Stir in the coriander and season with salt & pepper to taste. Serve on abed of steamed jasmine rice.
Sunday, 31 January 2010
Spanish Chicken with Garlic & Parsley Puree
Spanish Chicken with Garlic & Parsley Puree - my version
Ingredients:
1 Very large or 2 small chicken breasts
Pinch of sea salt
2 large handfuls flat leaf parsley
8 cloves garlic
Good glug of olive oil
2 tbsp smoked or Spanish Paprika
1 Bay Leaf
1 cup chicken stock
1/2 cup dery Sherry or Brandy
1 tsbp parsley to garnish
Method:
Place the chicken into a bowl and sprinkle with paprika. Heat the oil in a large frying pan and heat the paprika coated chicken until browned but not burning.
Place the garlic cloves chopped, salt and parsley into a pestle and mortar and bash until it becomes a bit of a paste.
To the chicken pan add the brandy and cook until reduced slightly. Add the chicken stock to the pan along with the bay leaf and cook the chicken covered for 20 minutes, stirring occasionally to ensure its not sticking.
Add the garlic and parsley puree at this stage to the dish and cook for a futher 10-15 minutes. Just prior to serving, remove the lid and bring to the boil to reduce the sauce. There should only be a small amount of sauce to coat the chicken. Remove the bay leaf and sprinkle the remaining parsley on top.
Served great with some of my other Spanish recipes in this Blog or simply with some crusty bread for mopping up the sauces.
Ingredients:
1 Very large or 2 small chicken breasts
Pinch of sea salt
2 large handfuls flat leaf parsley
8 cloves garlic
Good glug of olive oil
2 tbsp smoked or Spanish Paprika
1 Bay Leaf
1 cup chicken stock
1/2 cup dery Sherry or Brandy
1 tsbp parsley to garnish
Method:
Place the chicken into a bowl and sprinkle with paprika. Heat the oil in a large frying pan and heat the paprika coated chicken until browned but not burning.
Place the garlic cloves chopped, salt and parsley into a pestle and mortar and bash until it becomes a bit of a paste.
To the chicken pan add the brandy and cook until reduced slightly. Add the chicken stock to the pan along with the bay leaf and cook the chicken covered for 20 minutes, stirring occasionally to ensure its not sticking.
Add the garlic and parsley puree at this stage to the dish and cook for a futher 10-15 minutes. Just prior to serving, remove the lid and bring to the boil to reduce the sauce. There should only be a small amount of sauce to coat the chicken. Remove the bay leaf and sprinkle the remaining parsley on top.
Served great with some of my other Spanish recipes in this Blog or simply with some crusty bread for mopping up the sauces.
Saturday, 10 October 2009
Caroline's Cream Cheese Chicken
Carline’s cream cheese Chicken
Ingredients:
2 X Chicken Fillets
4 Tbsp Cream Cheese
¼ cup pine nuts, toasted
½ cup fresh basil, chopped
4 Slices Prochutto/Parma Ham
Method:
Preheat the oven to 180 Degrees. Place the toasted pine nuts on to a chopping board and chop into small pieces. Add the basil and chop until very fine. Flatten out the chicken fillets and make a small pocket. Mix the cream cheese with the pine nuts and basil mix and use half the mixture for each fillet, place in to the pockets. Roll up the chicken fillets and wrap in the ham. Place in an oven proof dish and into the oven. Cook for 30 minutes. Remove from the oven and serve with fresh vegetables.
Sunday, 6 September 2009
Firey Red Chicken
I woke up very hungry this moring having had a dream about a spicy red capsicum (pepper) sauce with chickien - of all the things to dream of!. I've been wanting to make making this recipe for a while and today is the day. Usually I would not post it on my blog before being tested but in my head, i think it will work. It's packed with flavor which I know to some people is a big no, no but I dont see how you can go wrong with this!.
I've called this red chicken - You'll see why. Dont be put off by all the ingredients. With both the pesto and the capsicum sauce you can make in bulk and will last in the fridge for at least a week drizzled with olive oil.
Firey Red Chicken
Red Pesto
Ingredients:
1/2 Cup Oil-packed sun-dried tomato
1/2 Cup Pine nuts
3 Cups Fresh Basil
1/2 Cup Olive Oil
3 Garlic Cloves
Pinch Salt
1/2 Cup Fresh grated Parmesan
1/4 Teaspoon Freshly ground pepper
Method:
Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Parmesan, pine nuts, and around 2 tbsp of the oil and process for 10 seconds. With the motor running add the remaining oil, little salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined.
Red Capsicum (pepper) sauce
Ingredients:
1 Small brown onion, chopped
2 small red chilli, chopped
2 tbsp Olive Oil
1 Large Red capsicum
1 tbsp tomatoe puree
1/2 tsp smoked paprike
1/2 cup chicken stock or water
2 fresh tomatoes
Pinch saffron
Method:
Pre-heat the oven to 180 degrees. Wash the red capsicum and place into the heated oven to cook for around 30 minutes. Once softened and the skin balckened, remove and place into a bowl covered with cling film/glad wrap for around 10 minutes. Another quick alternative is to heat the gas cooker top if you use gas, place the capcisum on the gas and turn each time the skin blackens turn it around. Place in to a bowl, clover with cling film/glad wrap and leave to cool.
Meanwhile heat the oil in a pan and fry the onion, garlic & chilli for 5 minutes until soft. Add the paprika, saffron, tomato puree and tomatoes. Cook gently until thickened then add the stock.
Once the capsicum is softened, peel off the skin, remove the seeds and slice. Add to the tomato mix and cook well. Leve to the side and allow to cool. Once cooled, transfer to a blender and blend to a smooth, thick paste. you can add more water is you like a slightly runnier sauce.
Chicken and Chorizo
Ingredients:
2 Chicken breasts or Thighs with bone for jucier chicken
Seasoning
1 Good Quality Chorizo Sausage
Putting it all together
Method
Pre-heat the oven on 180 Degrees.
With a sharp knife slice the Chorizo into rounds and then cut into quarters. In a dry pan over a medium heat, add the chorizo and cook until crisp. Remove from the pan and set aside but keep the pan with juices for later.
Take the chicken fillets, make a slit along the chicken fillet deep enough to fill without cutting all the way through. Spread a think layer of the red pesto into the cut, add the cooked small pieces of chorize and secure the chicken together with tooth picks, cooking string or you can even use a rasher of bacon to wrap but then your getting a little too carried away on flavor. Heat up the same pan used to cook the chorizo with the oil and fry the chicken until brown on both sides. Remove and place into the heated oven for 15 minutes to cook a little further. The fillets/thighs should be brown and crispy on the outisde and juicy in the centre.
Place the Capsicum sauce into a pan and heat through. Once heated, place around 4-5 tbsp of the capcisum sauce in the centre of a large serving pasta plate. Place the cooked chicken on the top. Sprinkle with a little parsley (optional) and serve with either baby roast potaotes or simply some green beans/monge tout.
I've called this red chicken - You'll see why. Dont be put off by all the ingredients. With both the pesto and the capsicum sauce you can make in bulk and will last in the fridge for at least a week drizzled with olive oil.
Firey Red Chicken
Red Pesto
Ingredients:
1/2 Cup Oil-packed sun-dried tomato
1/2 Cup Pine nuts
3 Cups Fresh Basil
1/2 Cup Olive Oil
3 Garlic Cloves
Pinch Salt
1/2 Cup Fresh grated Parmesan
1/4 Teaspoon Freshly ground pepper
Method:
Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Parmesan, pine nuts, and around 2 tbsp of the oil and process for 10 seconds. With the motor running add the remaining oil, little salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined.
Red Capsicum (pepper) sauce
Ingredients:
1 Small brown onion, chopped
2 small red chilli, chopped
2 tbsp Olive Oil
1 Large Red capsicum
1 tbsp tomatoe puree
1/2 tsp smoked paprike
1/2 cup chicken stock or water
2 fresh tomatoes
Pinch saffron
Method:
Pre-heat the oven to 180 degrees. Wash the red capsicum and place into the heated oven to cook for around 30 minutes. Once softened and the skin balckened, remove and place into a bowl covered with cling film/glad wrap for around 10 minutes. Another quick alternative is to heat the gas cooker top if you use gas, place the capcisum on the gas and turn each time the skin blackens turn it around. Place in to a bowl, clover with cling film/glad wrap and leave to cool.
Meanwhile heat the oil in a pan and fry the onion, garlic & chilli for 5 minutes until soft. Add the paprika, saffron, tomato puree and tomatoes. Cook gently until thickened then add the stock.
Once the capsicum is softened, peel off the skin, remove the seeds and slice. Add to the tomato mix and cook well. Leve to the side and allow to cool. Once cooled, transfer to a blender and blend to a smooth, thick paste. you can add more water is you like a slightly runnier sauce.
Chicken and Chorizo
Ingredients:
2 Chicken breasts or Thighs with bone for jucier chicken
Seasoning
1 Good Quality Chorizo Sausage
Putting it all together
Method
Pre-heat the oven on 180 Degrees.
With a sharp knife slice the Chorizo into rounds and then cut into quarters. In a dry pan over a medium heat, add the chorizo and cook until crisp. Remove from the pan and set aside but keep the pan with juices for later.
Take the chicken fillets, make a slit along the chicken fillet deep enough to fill without cutting all the way through. Spread a think layer of the red pesto into the cut, add the cooked small pieces of chorize and secure the chicken together with tooth picks, cooking string or you can even use a rasher of bacon to wrap but then your getting a little too carried away on flavor. Heat up the same pan used to cook the chorizo with the oil and fry the chicken until brown on both sides. Remove and place into the heated oven for 15 minutes to cook a little further. The fillets/thighs should be brown and crispy on the outisde and juicy in the centre.
Place the Capsicum sauce into a pan and heat through. Once heated, place around 4-5 tbsp of the capcisum sauce in the centre of a large serving pasta plate. Place the cooked chicken on the top. Sprinkle with a little parsley (optional) and serve with either baby roast potaotes or simply some green beans/monge tout.
Sunday, 23 August 2009
Chicken & Chorizo Hot Pot
Everybody loves this combination so why not:-)
Chicken & Chorizo Hot Pot
Ingredients
2 tablespoon olive oil
sea salt and freshly ground black pepper
4 skinless, boneless chicken thighs, quartered
2 chorizo sausages, sliced
1/4 dry white wine
1 onion, chopped
Handful Kalamata Olives
1 Yellow Capsicum
6 cloves garlic, unpeeled
1 Bay Leaf
½ teaspoon smoked paprika
700ml tomato passata
400g can chick peas , drained and rinsed (dried and soaked over night are much better if you have them handy)
1/3 cup flat-leaf parsley, chopped
Method:
Heat olive oil in a large non-stick frying pan over a medium-high heat. Cook seasoned chicken thighs and chorizo, for 2-3 minutes on each side or until golden. Remove from pan and set aside.
In the same pan, cook onion, Capsicum, garlic and paprika covered for about 5 minutes, or until soft.
Return chicken and chorizo to the pan. Add the wine, cover with foil and bake in the oven for 20 minutes. Remove from the oven, add the passata, olives and chick peas and all other ingredients and continue to cook for another 15 minutes.
Serve with roasted potatoes or some good crust bread.
Chicken & Chorizo Hot Pot
Ingredients
2 tablespoon olive oil
sea salt and freshly ground black pepper
4 skinless, boneless chicken thighs, quartered
2 chorizo sausages, sliced
1/4 dry white wine
1 onion, chopped
Handful Kalamata Olives
1 Yellow Capsicum
6 cloves garlic, unpeeled
1 Bay Leaf
½ teaspoon smoked paprika
700ml tomato passata
400g can chick peas , drained and rinsed (dried and soaked over night are much better if you have them handy)
1/3 cup flat-leaf parsley, chopped
Method:
Heat olive oil in a large non-stick frying pan over a medium-high heat. Cook seasoned chicken thighs and chorizo, for 2-3 minutes on each side or until golden. Remove from pan and set aside.
In the same pan, cook onion, Capsicum, garlic and paprika covered for about 5 minutes, or until soft.
Return chicken and chorizo to the pan. Add the wine, cover with foil and bake in the oven for 20 minutes. Remove from the oven, add the passata, olives and chick peas and all other ingredients and continue to cook for another 15 minutes.
Serve with roasted potatoes or some good crust bread.
Sunday, 5 July 2009
Spicy Sesame Seed Chicken
Spicy Sesame Seed Chicken
Ingredients:
Chicken Breasts
2 tbsp Cornflour
1 Tbsp Dry Sherry
1 Egg white
Method for Marinade:
Mix the cornflour and sherry together to make a paste. Add lightly beaten egg white and mix together. Place cut chicken into the mix and leave to marinade min 2 hours or overnight.
1-2 Tbsp sesame seeds
Oil for cooking
Sauce
1 Tsp dark soy sauce
1 tsp Cider Vinegar
¼ tsp chilli bean paste
½ tsp Sesame Oil
1 tsp Sugar
1 tsp Dry Sherry
Garnish
2 tsp Spring Onions
½ Cucumber
Method:
Gently fry sesame seeds until brown. In a jar, mix together all the sauce ingredients (you can also add crushed Scheshuan peppercorns to this)
Heat the oil and fry the chicken in batches until cooked.
Add all chicken to work & add sauce, fry quickly. Remove, put onion onto a plate with cucumber, spring onions and sprinkle with sesame seeds.
Chicken & Spinach Balti
Chicken & Spinach Balti
Ingredients:
1 Red Onion
2 Cloves Garlic
Ginger
1 Green Chilli with Seeds
1 Green Capsicum/Pepper
1 Lime
Chicken Stock!
Baby Spinach
2-3 Curry Leaves (optional!)
½ tub natural yoghurt
2 Fresh Tomatoes
Tomato Paste
Fresh Coriander
Rice
Chicken Fillets
½ tsp Tumeric
½ tsp Cumin
½ tsp Ground Coriander
½ tsp Hot Chilli Powder
Double Cream (bulla light)
Ingredients For the marinade
2.5cm/1inch piece fresh ginger, peeled
2 garlic cloves, peeled
¼ tsp salt
1 lime, juice only
½ tsp ground coriander
½ tsp chilli powder
½ tsp ground turmeric
½ tsp ground cumin
2 chicken breasts, cut into bite-sized pieces
75ml/2½fl oz plain yoghurt
For the curry
1 tbsp sunflower oil
1 red onion, peeled and finely sliced
2 tomatoes, seeds removed, flesh finely chopped
1 tbsp tomato puréesplash water
75ml/2½fl oz double cream
150g/5oz baby spinach leave
To serve
small handful fresh coriander leaves, chopped
100g/3½oz basmati rice, rinsed and drained, then cooked according to packet
Method
For the marinade, finely chop the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl. Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well. Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).
For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute. Add the chicken to the pan along with the marinade and a splash of water and the green capsicum. Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander. To serve, drain the rice and divide between two plates. Top with the curry.
Ingredients:
1 Red Onion
2 Cloves Garlic
Ginger
1 Green Chilli with Seeds
1 Green Capsicum/Pepper
1 Lime
Chicken Stock!
Baby Spinach
2-3 Curry Leaves (optional!)
½ tub natural yoghurt
2 Fresh Tomatoes
Tomato Paste
Fresh Coriander
Rice
Chicken Fillets
½ tsp Tumeric
½ tsp Cumin
½ tsp Ground Coriander
½ tsp Hot Chilli Powder
Double Cream (bulla light)
Ingredients For the marinade
2.5cm/1inch piece fresh ginger, peeled
2 garlic cloves, peeled
¼ tsp salt
1 lime, juice only
½ tsp ground coriander
½ tsp chilli powder
½ tsp ground turmeric
½ tsp ground cumin
2 chicken breasts, cut into bite-sized pieces
75ml/2½fl oz plain yoghurt
For the curry
1 tbsp sunflower oil
1 red onion, peeled and finely sliced
2 tomatoes, seeds removed, flesh finely chopped
1 tbsp tomato puréesplash water
75ml/2½fl oz double cream
150g/5oz baby spinach leave
To serve
small handful fresh coriander leaves, chopped
100g/3½oz basmati rice, rinsed and drained, then cooked according to packet
Method
For the marinade, finely chop the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl. Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well. Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).
For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute. Add the chicken to the pan along with the marinade and a splash of water and the green capsicum. Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander. To serve, drain the rice and divide between two plates. Top with the curry.
Marinaded Pork Loin
Marinaded Pork Loin
Ingredients:
400g Pork Loin
2 tbsp Honey & Soy Sauce
½ tsp Honey
1 tbsp Dark Soy Sauce
1 tbsp Wholegrain Mustard
Method:
Mix all of the above marinade together and place the pork to marinade for a minimum of an hour. Remove from the fridge and leave to set on the side for 10 minutes prior to placing in the oven.
Place the pork in an oven proof dish and cover. Place pork in a pre heated oven on 200C for 20 minutes. Remove from the oven and take off the lid, continue to cook for a further 10 minutes. Remove from the oven, keeping covered and place to the side to rest for 10 minutes.
Once the pork has cooled slightly, slice into thickness of approximately an inch thick and serve with one of the below options.
Options
Salad of baby spinach, blue cheese, walnuts
Roasted Garlic Potatoes or Garlic Mash
Ingredients:
400g Pork Loin
2 tbsp Honey & Soy Sauce
½ tsp Honey
1 tbsp Dark Soy Sauce
1 tbsp Wholegrain Mustard
Method:
Mix all of the above marinade together and place the pork to marinade for a minimum of an hour. Remove from the fridge and leave to set on the side for 10 minutes prior to placing in the oven.
Place the pork in an oven proof dish and cover. Place pork in a pre heated oven on 200C for 20 minutes. Remove from the oven and take off the lid, continue to cook for a further 10 minutes. Remove from the oven, keeping covered and place to the side to rest for 10 minutes.
Once the pork has cooled slightly, slice into thickness of approximately an inch thick and serve with one of the below options.
Options
Salad of baby spinach, blue cheese, walnuts
Roasted Garlic Potatoes or Garlic Mash
Mediterrean Pork/Chicken
Mediterrean Pork/Chicken
Ingredients:
2 large Pork Chops or 1 large shicken fillet, cut into bite size pieces
1/2 tsp smoked Paprika
1 Brown Onion, chopped
4 cloves Garlic, crushed
1-2 fresh red Chilli with seeds
1 fresh Tomato
1/2 cup Pasatta (crushed tomato)
1 red Capsicum, sliced
1/2 cup White Wine
1 Bay Leaf 1 chicken/vegetable stock cube and 1/2 cup water
1 handful fresh Green Beans, topped and tailed
Mashed Potaotes or Rice to serve
Method:
Heat oil and fry the pork or chicken until brown. Remove from the heat and set aside. Add some more oil and fry the onion, garlic and chilli until soft for 5 minutes. Add the chopped up fresh tomato and the capsicum. Add the pork/chicken back to the pan together with the paprika, bay leaf and tomato pasatta. Stir through and add teh stock. Transfer to an oven proof dish and place into a heat oven at 200C.
Cook for 40 minutes. Remove from the oven, stir and at this point if it looks dry, add some more water. Add the green beans and continue to cook for a further 15 minutes.
Meanwhile make your choice or rice or potatoes by boiling, draining and if using potatoes, mash with a little butter, salt and pepper.
Remove the casserole from the oven, remove the bay leaf, stir in fresh parsley and serve.
Ingredients:
2 large Pork Chops or 1 large shicken fillet, cut into bite size pieces
1/2 tsp smoked Paprika
1 Brown Onion, chopped
4 cloves Garlic, crushed
1-2 fresh red Chilli with seeds
1 fresh Tomato
1/2 cup Pasatta (crushed tomato)
1 red Capsicum, sliced
1/2 cup White Wine
1 Bay Leaf 1 chicken/vegetable stock cube and 1/2 cup water
1 handful fresh Green Beans, topped and tailed
Mashed Potaotes or Rice to serve
Method:
Heat oil and fry the pork or chicken until brown. Remove from the heat and set aside. Add some more oil and fry the onion, garlic and chilli until soft for 5 minutes. Add the chopped up fresh tomato and the capsicum. Add the pork/chicken back to the pan together with the paprika, bay leaf and tomato pasatta. Stir through and add teh stock. Transfer to an oven proof dish and place into a heat oven at 200C.
Cook for 40 minutes. Remove from the oven, stir and at this point if it looks dry, add some more water. Add the green beans and continue to cook for a further 15 minutes.
Meanwhile make your choice or rice or potatoes by boiling, draining and if using potatoes, mash with a little butter, salt and pepper.
Remove the casserole from the oven, remove the bay leaf, stir in fresh parsley and serve.
Chicken with Mango & French Onion
Chicken with Mango and French Onion
Ingredients:
2 chicken fillets or around 6/7 chicken guigons
Some flour for dusting
1 packet of French onion soup
1 standard can of apricots in natural juice
Handful of fresh Green Beans
Potatoes, enough for Mash for 2-3 people or Basmati rice
Method:
Wash the chicken and dust lightly with the flour and place into a casserole dish. Any type of flour will be fine i.e. plain or self raising. Mix the packet of French onion soup with ½ cup water and add to the apricots in their juice, stir both well and then add to the chicken. Put a lid on and bake in the oven for a total or around 45 mins but stir every now and then to make sure it’s not sticking, if it’s too thick add a little more water or if it’s too runny, take the lid off and cook until it becomes thick. About 10 mins before serving add the green beans and cook until they are soft. Serve with creamy mashed potatoes or rice.
Ingredients:
2 chicken fillets or around 6/7 chicken guigons
Some flour for dusting
1 packet of French onion soup
1 standard can of apricots in natural juice
Handful of fresh Green Beans
Potatoes, enough for Mash for 2-3 people or Basmati rice
Method:
Wash the chicken and dust lightly with the flour and place into a casserole dish. Any type of flour will be fine i.e. plain or self raising. Mix the packet of French onion soup with ½ cup water and add to the apricots in their juice, stir both well and then add to the chicken. Put a lid on and bake in the oven for a total or around 45 mins but stir every now and then to make sure it’s not sticking, if it’s too thick add a little more water or if it’s too runny, take the lid off and cook until it becomes thick. About 10 mins before serving add the green beans and cook until they are soft. Serve with creamy mashed potatoes or rice.
Creamy Blue Cheese Chicken
Creamy Blue Cheese Pasta Bowes
Ingredients
½ Red Capsicum
1 Small brown Onion, sliced
1 Garlic clove, crushed
½ cup single Cream
1 Chicken fillet, cut into bite size pieces (optional)
2 tbsp Blue Cheese
¼ cup White Wine
1 tbsp Parsley
Seasoning
400g Pasta Bowes
Method:
Chop up oni on and garlic and fry in a little oil. If using chicken add this to the pan now to cook. Add red capsicum and fry gently. Add wine. Add blue cheese and mix in well. Finally, add the cream and keep stirring. Stir in the seasoning and parsley and mix in with the pasta.
Ingredients
½ Red Capsicum
1 Small brown Onion, sliced
1 Garlic clove, crushed
½ cup single Cream
1 Chicken fillet, cut into bite size pieces (optional)
2 tbsp Blue Cheese
¼ cup White Wine
1 tbsp Parsley
Seasoning
400g Pasta Bowes
Method:
Chop up oni on and garlic and fry in a little oil. If using chicken add this to the pan now to cook. Add red capsicum and fry gently. Add wine. Add blue cheese and mix in well. Finally, add the cream and keep stirring. Stir in the seasoning and parsley and mix in with the pasta.
Bacon Wrapped Chicken
Bacon wrapped Chicken Fillets
This recipe has very minimal ingredients but that does not mean its not big on taste.
Ingredients
2 small Chicken Fillets, flattened
Bacon/Panchetta or Parma Ham to wrap up the bacon
Motzorella Cheese to fill inside the chicken
Garlich & Mushroom filling
Handful of baby button Mushrooms, slices
1 clove Garlic
2 tbsp butter
1 tbsp fresh parsley
Method for butter:
Heat pan and add the butter, garlic and mushrooms. Cook quickly until mushrooms have wilted, add the parsley and set aside.
Flatten fillets, make a slit without cutting all the way through the fillets and place garlic butter in center. Roll up the fillets, placing motzorella around the outside of the chicken and then finally wrapping with bacon. Bake in a pre heated oven at 200C for 30 minutes.
This can be served with roasted potatoes or mash
This recipe has very minimal ingredients but that does not mean its not big on taste.
Ingredients
2 small Chicken Fillets, flattened
Bacon/Panchetta or Parma Ham to wrap up the bacon
Motzorella Cheese to fill inside the chicken
Garlich & Mushroom filling
Handful of baby button Mushrooms, slices
1 clove Garlic
2 tbsp butter
1 tbsp fresh parsley
Method for butter:
Heat pan and add the butter, garlic and mushrooms. Cook quickly until mushrooms have wilted, add the parsley and set aside.
Flatten fillets, make a slit without cutting all the way through the fillets and place garlic butter in center. Roll up the fillets, placing motzorella around the outside of the chicken and then finally wrapping with bacon. Bake in a pre heated oven at 200C for 30 minutes.
This can be served with roasted potatoes or mash
Spanish Garlic Chicken cooked in Sherry & Onion Sauce
Spanish Garlic Chicken cooked in sherry and onion sauce
Ingredients:
1 Very large or 2 small chicken breasts PLUS 2 thigh fillets
Fine sea salt
2 large handfuls flat leaf parsley blended with 4 cloves garlic and 100ml extra virgin olive oil – blend in a blender!)
1tsp paprika
¾ cup olive oil
2 brown onions, finely diced2 tbsp chopped thyme
4 bay leaves
3 garlic cloves, finely chopped
500ml dry sherry
1 liter hot chicken stock
Method:
Place the chicken into a bowl and sprinkle with the fine salt and the paprika. Pour over the parsley and garlic mix and rub into the chicken until well covered. Cover and refrigerate for 2-3 hours. Heat ¼ cup of the oil in and fry the chicken, cover with foil and set aside. Saute onion, thyme, bay leaves and garlic over low-medium heat for about 20 mins until the onion starts to brown. Increase heat, add the chicken back to the pan until sizzling, add sherry and scrape the bottom of the pan, allow to bubble for one min then add the chicken stock and bring to the boil. Reduce, cover and summer for 1 hour. Season to taste and eat J
Ingredients:
1 Very large or 2 small chicken breasts PLUS 2 thigh fillets
Fine sea salt
2 large handfuls flat leaf parsley blended with 4 cloves garlic and 100ml extra virgin olive oil – blend in a blender!)
1tsp paprika
¾ cup olive oil
2 brown onions, finely diced2 tbsp chopped thyme
4 bay leaves
3 garlic cloves, finely chopped
500ml dry sherry
1 liter hot chicken stock
Method:
Place the chicken into a bowl and sprinkle with the fine salt and the paprika. Pour over the parsley and garlic mix and rub into the chicken until well covered. Cover and refrigerate for 2-3 hours. Heat ¼ cup of the oil in and fry the chicken, cover with foil and set aside. Saute onion, thyme, bay leaves and garlic over low-medium heat for about 20 mins until the onion starts to brown. Increase heat, add the chicken back to the pan until sizzling, add sherry and scrape the bottom of the pan, allow to bubble for one min then add the chicken stock and bring to the boil. Reduce, cover and summer for 1 hour. Season to taste and eat J
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