This is a very simple and easy to follow recipe for chicken and mushroom ravioli which serves 4 as a starter or two as a main course. You have to make your own pasta but the best things in life need a bit of effort Continue reading “Chicken and mushroom ravioli with fresh tomato sauce”
First season the chicken with salt and pepper and wrap tightly in cling film, this will be poached by placing the chicken in a pan of hot water for around 15 mins. Leave the chicken in the fridge to let the cling form the chicken into a good shape, in the meantime add the butter and oil to a pan and when foaming add the shallots and fry for around five minutes until soft over a medium heat.
Add the thyme and bay leaf and cook for a further minute before increasing the heat and adding the cider. Cook this sauce until reduced by half before adding the stock, reduce by half again before reducing the heat and adding the cream with some salt and pepper to taste before setting aside.
Next add the chicken to a pan of hot water and poach for around 20 mins depending on the thickness and size of the breasts, it is important that no water gets in so make sure they are tightly wrapped, alternatively use a small food bag for each chicken breast.
When cooked cut the chicken in half diagonally and add to a hot pan with oil, fry until golden on each side before adding the mushrooms and cook for a further 5 minutes, next add the sauce and broad beans and leave on the heat until the broad beans are warm.
Wilt the spinach in a pan with a little water at the bottom (covered) before draining excess fluid.
Serve the chicken on a bed of wilted spinach dressed with the sauce, muchrooms and broad beans. Ideal with baby potatoes
Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger and onions.
Fry the spices and onions for 5-10 minutes over a low heat until onions are translucent. Now add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
Add the coconut cream and the water and heat to a gentle simmer.
Next add the cooked chicken pieces and the tomatoes and poach gently over a low heat with the lid off for about 20 minutes, or until the chicken is completely cooked through, keep an eye on the pan to make sure it doesn’t dry out, you should end up with a nice sauce the thickness of cream. If it looks like there won’t be enough liquid put the lid on while the chicken cooks.
Serve with steamed rice, this is a wonderfully fragrant and creamy curry.
This is a really easy Asian salad recipe that involves no cooking, apart from poaching a chicken breast and that’s hardly taxing! It’s great to have if you feel you’ve been overdoing rich and heavy foods as it is light, fresh and healthy. Continue reading “Vietnamese Chicken Salad”
This recipe for chicken cooked in parchment paper, is simple, quick and easy. First trim the vegetables cutting the carrot and celery into reasonably sized chuncks, a couple of centimetres wide. Half the potatoes and trim andy skin off the chicken.
Next lay the parchment paper out on a flat surface, you’ll need enough to make a pocket for all the ingredients. fold the paper in half then turn the side edges in tightly to form a pocket with a hole at the top.
Pour all of the ingredients into the pocket, the wine last, you can also add parsley or any other herbs at this point. Season well with salt and pepper (about 1/2 tablespoon of salt)
Fold over the final edge so the pocket is now airtight and place on a baking tray, it is very imporant that the packet is tightly formed so that all the moisture stays inside cook in the oven for around 35 mins or until the potatoes are fully cooked and serve.
If you’re worried about dry turkey on Christmas then this is just for you, this recipe uses steam to help cook the turkey and involves nothing more complicated than a big roll of tinfoil Continue reading “Alternative way to cook the turkey recipe”
In a large frying pan or wok, heat the oil and add the onion. Fry for a few minutes, stirring. Add the meat and garlic and stir-fry for a few minutes until the meat starts to brown. Add the peppers and chilli and continue to stir-fry until the peppers start to soften slightly.
Add the smoked paprika, cumin and oregano. Stir well to mix. Squeeze in the lime juice and add the tomato, sugar and some salt and pepper. Continue to stir-fry until everything is cooked, about 5 minutes.
Serve with flour or corn tortillas and soured cream. A nice addition is an easy avocado salad: Mix 1 large avocado, chopped, with 2 finely chopped spring onions, 1 chopped tomato, half a cupful of peeled, seeded and chopped cucumber, a squeeze of lime juice, salt and pepper and 4-6 chopped mint leaves.
To start make the chilli ramen sauce, you can find the recipe for this below, it is simple to make and can be used again.
Add the stock to a pan and bring up to a simmering boil, add the whole garlic and ginger and allow the flavours to infuse for at least 15 mins but preferably longer.
Next heat a griddle/frying pan on a high setting. Drizzle a little oil on the whole chicken breasts and rub in before seasoning well with salt and white pepper. Fry the chicken breast on both sides until cooked through, this will depend on the thickness of the chicken breasts but should take no more than ten minutes. Remove the chicken breast from the heat and leave to rest for 5 minutes before slicing into diagonal strips.
Remove the whole garlic and ginger from the stock before adding the noodles and cooking for 2 minutes, now add the pak choi/cabbage and beansprouts and cook for a further minute.
Divide the noodles and pak choi between 2 bowls and ladle over the hot stock. Top with the sliced chicken and some chilli ramen sauce. Sprinkle over the spring onions and serve.
Mix together the ricotta, garlic, lemon zest, parmesan and herbs, season to taste – remember the parmesan is quite salty. Flatten each chicken breast out between 2 bits of cling film using a rolling pin or meat tenderiser until the chicken is about the same thickness as a pound coin (about 5 mm). Season the flattened out chicken and then lay it out on a large piece of cling film so that it creates two square areas of chicken, try not to leave any holes of gaps.
Divide the filling mixture between the two chicken kiev breasts, i.e. half the mixture in the middle of each of the squares. You now want to roll up the chicken kiev so that it is properly sealed in, to do this take one side of the chicken and fold it over the edge of the mixture, carefully tuck it in. Now roll the mixture over so that the outside of the clingfilm wraps around the outside of the chicken. Tuck in the ends and thenpinch the cling filmat each end and twist it so it is tight. Continue to tighten the clingfilm and the kiev by holding the ends and rolling to chicken across a flat surface, tie the ends and then chill for at least 30 mins – see Cook’s tip. Flour, egg and crumb each ‘kiev’.
Heat a good amount of olive oil in a frying pan and add the chicken kievs on a medium high heat. Brown on both sides before transferring to a preheated oven (180C) to finish cooking – this will take about 10-15 mins depending on the thickness of the chicken.
Make the Nonya curry powder
Roast all the spices, apart from the turmeric in a dry pan until fragrant. Allow to cool before grinding in a pestle and mortar or spice grinder. Mix in the turmeric. Keep what you need for this recipe (5 tbsp) and store the rest in an air-tight jar.
Make the curry
Whizz the onion, garlic and ginger with 1-2 tbsp water in a small food processor to make a paste.
Heat the oil in a shallow, wide pan over a medium heat and add the onion paste. Fry for a few minutes without letting it colour, stirring regularly. Add the curry powder and fry for 3-4 minutes until the oil is released.
Stir in the coconut milk and bring to a simmer. If you are using chicken thighs, add now (chicken breasts need less cooking so add nearer the end).
Throw in the lemongrass, lime zest, tamarind water and potatoes with a good pinch of salt. Bring to the boil and simmer for 20-25 minutes, uncovered, stirring occasionally. If using chicken breast, add 10 minutes before the end of cooking. Add the tomatoes 5 minutes before the end. Check the potatoes are tender before turning off the heat. Adjust seasoning if necessary. Remove lemongrass before serving.
Serve the curry in individual bowls sprinkled with the coriander leaves and red chilli
Combine all marinade ingredients in a blender and process until smooth. Blot the thighs dry with kitchen roll and place in large bowl. Add the marinade and mix well. Cover with cling film and leave to marinade for a few hours or overnight.
Before you cook the chicken, remove from the fridge and leave at room temperature for at least 40 mins. Cook on a griddle or under the grill until crispy and slightly blackened, this will take around 20 mins for breast and 35 for thigh.
Serve with rice and a wedge of lime.
This Indian recipe is one of our favourites – try it to see why.
Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.
Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
In a separate bowl, mix the yogurt and tomato puree, ginger, garlic, salt, cayenne, ground coriander, nutmeg and the rest of the garam masala. Pour this mixture over the meat and stir fry, mixing the spices well into the meat.
Add enough water to cover, then add the fennel, paprika and bay leaves. Stir well, bring to the boil, cover and simmer for 1-1 1/2 hrs until tender.
Half an hour before it is ready, add the green chilli.
Garnish with the chopped coriander.
This Tikka recipe can be made with lamb or chicken, this version is for lamb. Cut lamb into 4cm cubes. Put in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic. Mix well. Cover and leave in the fridge for 4-6 hours to marinate.
Drain lamb from marinade and thread onto 8 short skewers, pressing cubes together closely.
Heat grill. Cook for 15-20 mins, basting kebabs with any remaining marinade, turning occasionally until well browned and done to taste. Sprinkle with garam masala and serve at once.
Heat the oven to 200°C. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrot pieces and cook slowly for 10 minutes, with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
Stir in the flour and curry powder and cook them for a minute. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps).
Add the honey and soy and then bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (if you like a chunky sauce so feel free not to strain it.)
While the sauce is cooking, get on with the chicken. Lay the seasoned flour, egg and breadcrumbs on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the breadcrumbs. Place in the oven and cook for around 15 mins.
Serve with rice topped with the chicken and the sauce
Cut the chicken into bite-sized pieces and stab each piece a few times with the tip of your knife.
Mix all the marinade ingredients together in a bowl and add the chicken. Massage the marinade well into the chicken using your hands. Cover and chill for half an hour or as long as you can wait!
Preheat your grill to its highest setting. Line a baking tray with foil (makes cleaning easier) and place a rack on top. Place the chicken on the rack and grill until browned all over and cooked through – about 7-10 minutes.
Serve with salad, pitta bread and yogurt and mint dressing. Or add to a home-made curry sauce and serve with rice.