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    Thursday, July 28, 2022

    Teriyaki Chicken Bowl

    Yesterday I was asked to make a Teriyaki Chicken and Vege Bowl for dinner
    So I checked on the net for a recipe for a Teriyaki Sauce and this was the one I liked best
    A lot of them used honey but that is not the favourite sweetener in this house so I used soft brown sugar

    The marinade was very simple and it was agreed this recipe was a keeper
    Lots of vege, succulent chicken and some sushi rice to soak it up

    For 4 people
    You will need
    1 1/2 boneless and skinless chicken thighs per person approx more or less depending on the appetite 


    For the marinade
    300 mls hot water
    30 grms soft brown sugar
    150 mls dark soy sauce
    30 gms freshly grated root ginger
    6 garlic cloves peeled and crushed
    1-2 tsp chilli flakes optional, or adjust to taste

    2 cups sushi rice
    1 cup frozen edamame beans
    1 shallot peeled, finely chopped
    French dressing 
    Red Cabbage
    Sesame dressing

    To Garnish
    Roughly chopped fresh coriander
    Sesame seeds
    Sesame Dressing   This is essential, delicious               


    Method
    Grate the ginger 
    Finely chop the garlic with the chilli flakes 
    Mix hot water and sugar in a bowl
    dissolve and let cool a bit

    Add soy sauce, ginger, garlic and chilli flakes

    Add the chicken thighs to the marinade
    Put in the fridge
    Marinade as long as you can but if you are short of time it does need about 2 hours

    When you are ready to go 
    Heat the oven to 200C
    Remove chicken from the marinade
    Place in a lightly oiled roasting pan
    I sprayed a little oil on top of the chicken but that is optional 

    It will take about 25 - 30 mins till the juices run clear when the thickest part is pierced with a skewer
    Leave to rest for about 10 minutes



    While the chicken is cooking, cook the sushi rice, to the manufacturers instructions
    I then brought the remaining marinade to the boil, 
    Simmered it for about 5 mins
    Skimmed off the scum and put aside
    This can be used for extra juice on the rice if you wish 

    Finely chop the shallot and add 2-3 tbs French dressing and let sit while the chicken is cooking

    Chop the red cabbage 
    Cook the Edamame beans and drain
    Slice the cooked chicken

    Time to serve
    Build your bowl

    Rice on the bottom 
    Sliced chicken 
    The vege
    Coriander and sesame seeds
    and drizzle over the beautiful Sesame Dressing 


    Dinner is served 
    Delicious, colourful and healthy to boot 

    Tuesday, April 05, 2022

    Cheesy Chicken and Vegetable Bake


    I have been pet sitting and here is my little charge, she was my constant companion for the last 10 days
    her name in Lola and yes of course I sang the song many times during my stay 
    The Kinks have a lot to answer for
    I was cooking for one so I managed to make some of the food that I cooked "morph" into more than one dish.
    i.e. Chicken stock made from roasted wings became Chicken Soup which then was used to poach some Chicken Breasts, which then were turned into this Chicken and Vegetable Bake

    It doesn't look particularly attractive but it was very tasty and I got to use up the Vegetables that were sitting in the fridge

    So you will need

    Chicken Stock about  2 cups enough to cover the breasts 
    1 Chicken Breast per person
    50 gms butter
    3-4 mushrooms chopped
    I onion peeled and chopped
    1 carrot washed and chopped
    1 red pepper chopped
    1 yellow pepper chopped
    6 Brussels sprouts chopped
    Big handful of spinach  roughly chopped

    For the roux
    50 gms butter
    50 gms flour
    500 pls of milk
    Sea salt and Freshly ground black pepper

    1 cup Grated Cheese (Spilt in 2)
    Fine breadcrumbs about 3 tablespoons 

    So first gently poach the chicken breast in simmering chicken stock
    this will take about 20 mins


    Set aside and let them cool in the stock this will help to keep them moist 
    Then cut into 2 cms pieces

    Meanwhile in another pan 
    On medium to high heat 
    Melt butter and throw in the mushrooms
    Season with S & P
    Saute and remove from pan


    Meanwhile in the same pan sauté the Onions, Carrots and Peppers and put aside

    Prepare the Brussel Sprouts and Spinach

    Wipe the pan and add 50 gms of butter
    Melt and add the Brussels sprouts , sauté for a few minutes
    Add the flour and stir well,
                                                                                                                
    let the flour cook out for about 4 minutes, stirring constantly

    Slowly add the milk stirring until the sauce is lovely, silky and thick 
    Meanwhile grate the cheese
    Add the1/2 the  cheese and the chopped spinach

    Add the rest of the vegetables and the chicken to the sauce
    Then lightly grease a baking dish and fill up your dish
    Sprinkle with the remainder of the grated cheese and then sprinkle fine breadcrumbs onto
    just to lightly cover
    Pop into 180C preheated oven and bake till cheese in melted and it is bubbling away nicely 
    Probably about 25 mins 

    Unfortunately I forgot to take a photo of the dish before it went into the oven and also when it came out so you will have to trust me that it looks and smell divine

    I dished up this helping and wolfed it down
    Yum