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    Tuesday, November 20, 2018

    Chicken and Cheese - Perfect Pairing- I call it Chicken Deluxe

    Once again devising a menu from the fridge and pantry
    I had read about Chicken coated in a Mayo and cheese mix.
    It really worked tender and juicy and plenty of flavour
    You couldn’t get anything easier
    I thought I would call this Chicken Deluxe
    It was pretty delicious, well deserving of the flash name

    On the side, Roast Potato Cubes and Greens a la Gilli Style, always popular with the kids
    This amount will feed 6 people out in our case 5 with leftovers

    You will need
    A mix of boneless, skinless chicken breasts and thighs
    For this amount of sauce, I had 3 breasts and 4 thighs
    1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
    1/2 cup Parmesan  or Pecorino cheese
    Zest of 1 Lemon
    2 cloves of garlic finely chopped
    1 tsp seasoning salt
    1/2 tsp black pepper
    1/2 cup Breadcrumbs toasted in a little butter

    A potato per person peeled and and cut into cubes
    Olive oil and salt and pepper

    Handful of Green beans, a head Broccoli and 1 courgette turned into noodles
    Olive oil,
    Zest of lemon
    2 cloves garlic chopped with sea salt
    freshly ground black pepper

    For the Chicken
    In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, garlic, lemon zest and the seasonings.
    Oil a baking dish, sprinkle with salt and pepper
    Pat the chicken dry with a paper towel, lay it out in the baking dish
    Spread the mixture on top of each of the chicken breasts.
    Sprinkle the breadcrumbs over the chicken
    Place chicken into a baking dish and bake in a preheated oven,
    200C for about 30 minutes, or until cooked through.
    Rest for about 12 minutes
    Serve warm or room temperature
    The Potatoes
    Bring the cubes to the boil from cold salted water
    simmer about 5 minutes
    Drain well
    Toss in some olive oil
    Roast at 200C for about 4 minutes
    then add the chicken to oven and complete the cooking for another 30 minutes

    Turn potatoes out in a colander lined with paper towels season with sea salt

    For the Greens
    Blanch the green beans in boiling water about 2 minutes. drain and set aside
    In the same water add the broccoli, blanch for about 4 minutes
    Drain and set aside

    In a large skillet add 2 tablespoons olive oil
    Sauté the garlic lightly…don’t brown
    Grate in the zest of the lemon

    Add the Zucchini Noodles toss well
    Season with a little salt and pepper
    Add Green beans and Broccoli
    Toss around and sauté for about 3-4 minutes
    To serve
    Slice the Chicken, spoon over juice from the pan
    and decorate with potatoes and green vege
    Food fit for a King

    Wednesday, November 14, 2018

    Coconut Chicken Curry

    When I first made this curry, I used Curry Powder, but this week I used a Curry Paste
    I think it was a more exciting flavour
    Also I rubbed the chicken thighs with the paste and roasted them
    Then pulled the meat apart. Great flavour on the chicken
    But if you follow the recipe below It becomes a very quick curry
    A Curry in a Hurry in fact.
    Very popular with the kids and the Adults
    I found this recipe on the Epicurious Site
    This feeds six

    1 medium onion roughly chopped
    1 tablespoon oil
    1 kilo chicken boneless, skinless  thighs chopped
    2 Sachets of Asian Gourmet Curry Paste… the Vietnamese Flavour
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)

    2 x 400 ml cans coconut milk (preferably full-fat)
    1 (2 1/2") piece ginger, peeled and rough chopped
    4 garlic cloves, peeled
    1/4 cup raw cashews, chopped (optional)
    1 1/2 teaspoons yellow and/or black mustard seeds (optional)
    1 packet baby spinach
    Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

    Toss chicken with curry paste, salt, and pepper in a medium bowl.
    Heat 1 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high.
    Add onion and cook, stirring, until softened, about 2 minutes.
    add 1 sachet of curry paste, stir
    and cook for another couple of minutes remove and set aside
    Add more oil and saute chicken till brown
    You may need to do it in batches
    Meanwhile Purée coconut milk, ginger, and garlic in a blender until very smooth.

    Add coconut milk mixture and cooked onion to the chicken in the pan
    and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
    Add spinach to pan sprinkle with salt and pepper
    and blend in till spinach is wilted. about a minute or two
    Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium.
    Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes.
     Immediately transfer nut mixture including the oil to a small bowl.

    Serve the Curry over rice
    Garnish with Cashews, Coriander and Red Pepper
     Delicious, Pretty and So so simple

    Friday, November 09, 2018

    Easy Butter Chicken

    I have never made Butter Chicken. 
    Last week my Granddaughter requested it for dinner
    so I Surfed the Net and found quite a few recipes, naturally
    I decided to use the BBC Good Food idea, 
    with a couple of changes, to suit what I had in the cupboard
    It was very popular, with the kids…Second and third helpings in fact
    I didn’t add chilli as I was cooking for kids, but if you feel the need…
    Finely chop and saute a red chilli with the garlic and ginger

    If you want greens I suggest some wilted spinach on the side
    Cooks hint
    Don’t forget when you wilt the spinach, sauté  in a little butter with garlic, seasoned 
    with S & P

    Spinach really needs that extra touch

    So back to the Butter Chicken 
    You will need

    25 gms Butter
    1 red onion chopped
    Sea Salt and Freshly ground Black Pepper
    3 tablespoons Butter Chicken Curry Paste
    3 large chicken Breasts cut into pieces
    tablespoon butter and 1 tablespoon Rice Bran oil

    3 cloves garlic peeled and crushed
    1 Tablespoon grated ginger
    2 whole tomatoes chopped
    Sea salt and freshly Grated Black pepper
    500g Passata or 1 400 gms can chopped tomatoes blitzed
    100 mls double cream

    Handful coriander chopped, stems and leaves 
    Cooked Rice to serve

    Marinate the chicken piece in the curry paste, for at least an hour
    Then when ready 

    Heat butter in a large pan, 
    Over medium heat, add onion, season with salt and pepper and sauté till softened
    Meanwhile in another pan over high heat
    Add More butter and a tablespoon of Rice Bran oil
    Brown chicken pieces
    Don’t crowd the pan so you will need to cook in batches
    You will also need to add more cooking fat as you go
    Add to onion mix

    Add another tablespoon of butter
    Add garlic, ginger and chopped fresh tomatoes
    Season with S & P
    Saute till soft
    Add to chicken and onion
     Add the Passata/Canned Tomatoes
    Stir and bring to a simmer
    Simmer gently, uncovered for about 20 minutes, till chicken is tender
    Taste and adjust season if needed 

    Just before serving add cream and chopped coriander
    Serve over cooked rice 
    With a leaf or two of coriander for presentation

    It was suggested that you add 2 tablespoons Cashew Butter with the cream
    I didn't have any but it sounds like a tasty idea
    And as usual the youngest Members of the Family don't give a damn