Archive for October, 2008

Swiss Steak

Swiss Steak – take some large pieces of round steak (it will shrink )and coat in seasoned flour. Fry in a pan with chopped onion until just browned. Add 1 can tomatoes, 1 tablespoon brown sugar, 1-2 tablespoons Dijon mustard, 2 tablespoons Worcestershire sauce, 1 teaspoon lemon juice and a dash of Tabasco sauce and some chopped mushrooms and cover and cook in a moderate oven 1-2 hours (or simmer on stovetop). (can add other vegies like celery, capsicum, carrots etc if you wish or use mushroom soup instead of fresh mushrooms – if you do that use tomato paste instead of whole tomatoes)

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Sticky Baked Chicken

Sticky Baked Chicken

INGREDIENTS:
3 Tbsp. honey
2 Tbsp. soy sauce
1 tsp. finely minced gingerroot
1 4-lb whole roasting chicken (Or chicken pieces)
3 minced garlic cloves
1 whole orange, sliced
2 Tbsp. cornstarch
3 Tbsp. orange juice

DIRECTIONS:
Place garlic and orange slices inside chicken if using a whole chicken.

Spray a 4-6 quart crockpot with nonstick cooking spray and place chicken inside.

Note – I don’t have a crockpot but I made this in a casserole dish in the oven – cooked for about 50-60 mins. I placed the chicken in the dish and put the orange and garlic over top.


Combine honey, soy sauce and gingerroot in small bowl and pour over chicken.

Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked.

Remove chicken from crockpot and cover with foil to keep warm.

Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot.
Mix well and cook over medium high heat until the sauce boils and thickens, stirring frequently.

Serve chicken with sauce

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Spicy Chicken with Sweet Chilli Sauce

Spicy Chicken with Sweet Chilli Sauce

 

2 tablespoons oil

3 cloves garlic, chopped

4 chicken breasts, sliced

3 tablespoons soy sauce

1.5 tablespoons lemon juice

5 tablespoons sweet chilli sauce

fresh coriander, chopped

 

Heat oil, add garlic, fry for 1 minute. Add chicken, soy sauce and lemon juice and stir fry for 5 mins or until chicken is brown. Add sweet chilli sauce and stir through. Serve garnished with coriander.

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Thai Chicken Risotto

Thai Flavoured Chicken Risotto

 

Heat oil  in pan and cook chicken till brown all over and cooked through.
Heat oil in pan and fry 1/2 brown onion and 2 level teaspoons Thai Red curry paste, until fragrant,  add 1 cup aroborio rice, stir to coat in oil mixture    Add 1 1/2 cups chicken stock and 200 ml of coconut milk, bring to a boil.   Reduce heat simmer 15 mins or until cooked.   Stand 10 mins.
Stir in cooked green beans, chicken and chopped coriander.

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Thai Coconut Chicken

Thai Coconut Chicken with Ginger

 

1 tablespoons oil

2 chopped garlic cloves

2 slices fresh ginger

½ red capsicum (pepper)

2 shallots (green onions) chopped

2 chicken breasts, sliced

1 teaspoon soy sauce

½ can of coconut milk

30g / 1oz bamboo shoots

2 tablespoons sweet chilli sauce

 

Heat oil in pan/wok, add ginger and garlic and cook for 2 mins. Add chicken and soy sauce and cook until chicken in brown. When chicken is almost cooked add capsicum and shallots (can add other stir fry vegies if you wish). Reduce heat, add coconut milk and bamboo shots. Simmer on low heat for 5 mins. Add sweet chilli sauce and stir. Heat through and serve with rice.

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Thai Chilli Beef

This recipe came off of the red curry paste jar. It was yummy (had a panang curry taste to it), but I would have preferred it with chicken. Here’s the recipe:


2 medium sirloin steaks, sliced thinly (I just used chop suey beef, probably my first mistake)
1 TBS. red curry paste
1 TBS. soy sauce
2 crushed garlic cloves
2 TBS. vegetable oil
1 onion, sliced
1/4 red and yellow pepper, sliced
2/3 cup button mushrooms, sliced (I just used regular sliced shrooms)
1 can coconut milk

1. Place meat in bowl with curry paste, soy sauce and garlic. Marinate for at least 20 minutes.
2. Heat oil in wok or frying pan. Saute onions, shrooms and marinated meat. Stir fry for 2 minutes (I did more). Let sizzle, then add peppers and coconut milk. Simmer for 5 minutes – serve with rice.

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Thai Chicken Sausage Rolls

When we first left Australia, sausage rolls were one of the things we couldn’t find anywhere and missed desperately. We quickly attempted to make our own, but it was hard to find that squishy, odd, sausage mince anywhere. So we searched for recipes for something similar and found this one, which is now a new favourite (and just for the record, we have now found several places to buy sausage rolls – we still miss proper meat pies though !)

Mini versions of this are great as an appetiser or party finger food although we often make a large version and have them for dinner with sweet chilli sauce for dipping and salad

THAI CHICKEN SAUSAGE ROLLS

Thaw puff pastry

Preheat oven to 375F/180C

Combine 1lb ground chicken (if you can’t find ground chicken you can use the food processor to grind it up – very easy !) with 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 tablespoons sweet chilli sauce (or any other hot sauce you like), 2 tablespoons chopped cilantro/coriander and 1 cup fresh breadcrumbs.

Spread mixture along the edge of 1 sheet of puff pastry (buy the ready-rolled and thaw before starting recipe – you will probably need 2-3 sheets for the above amount of chicken). Roll up to conceal filling. Place rolls on greased tray and brush lightly with beaten egg and sprinkle with sesame seeds. Bake for 30 mins or until golden and cooked through.

 

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