Archive for December, 2008

Honey Mustard Chicken

Honey Mustard Chicken

Combine 1/3 cup wholegrain mustard, 1/2 cup honey, 1 tablespoon curry powder
and 1 tablespoon olive oil in a bowl.  Add chicken – toss to coat.
Transfer to ovenproof dish – cook uncovered in moderate oven for 40 minutes or pan fry.
Garnish with rosemary and serve with salad.

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Honey Mustard Pork Tenderloin

HONEY MUSTARD PORK TENDERLOIN

Ingredients:

2 pork tenderloins, about 1 pound (400g) each

salt and pepper

1 small clove garlic, minced

4 tablespoons grainy Dijon mustard or country-style

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar or balsamic vinegar

1/2 teaspoon dried leaf thyme, crumbled

1 tablespoon cornstarch

1 tablespoon cold water

Preparation:

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in a roasting pan or casserole dish. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cook at 350F/180C for 45 mins or until cooked through.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6.

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Honey Pork with Cashews

HONEY PORK WITH CASHEWS

 

Marinate 500g/1lb pork in 1 tablepoon each soy sauce and dry sherry for 1 hour. Drain and toss in plan flour. Add 1 egg yolk and toss through to coat meat. Add 1/2 cup oil and toss through. Cook pork in hot pan and drain on paper towels. Stir fry 1 onion, 2 tablespoons grated ginger and 2 teaspoons crushed garlic. Combne 1/2 cup chicken stock with 2 teaspoons soy sauce and 1/4 cup honey. Pour into wok and simmer. Add 1 tablespoon of cornflour blended with 1 tablespoon water. Return pork to pan, add 1/2 cashews and toss together until heated and combined. Serve with rice and steamed vegies.

 

 

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Lamb or Beef Curry

LAMB/BEEF CURRY

 

Cut 1 lb lamb/beef into chunks. Marinate in 1 tablespoon lemon juice, fresh ground pepper for 1 hour. Cook 1 chopped onion in oil over low heat until softened but not browned. Add 2 tablespoons each of grated ginger, crushed garlic and mild curry powder and fry for 1 min, stirring. Add 1 teaspoon crushed cardamom pods, 1/4 teaspoon ground cloves, 1/4 teaspoon chilli powder, 1 cinnamon stick and beef/lamb. Fry until meat is sealed. Add 1 can coconut milk, 3 chopped ripe tomatoes and 1-2 cups water. Add a few sprigs of fresh coriander and mint and simmer gently for 90 mins. This tastes best if you refrigerate it overnight and heat and eat the next day. If you can’t find any of the spices, they can be left out.

 

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Lemon and Parsley Chicken

Lemon and Parsley Chicken

 

1 tablespoon olive oil

2 –4 chicken breasts, halved lengthwise

cracked black pepper

1 ½ teaspoons olive oil

1 teaspoon chilli flakes

2 cloves of garlic, sliced or crushed

2 tablespoons lemon juice

½ cup chopped parsley

 

Heat oil in pan over medium heat. Sprinkle chicken with pepper and add to pan. Cook until browned. Add extra oil, chilli and garlic and cook for 1 minute. Add lemon juice and parsley. Serve.

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Lemon Butter Chicken

LEMON BUTTER CHICKEN


INGREDIENTS:

·       1 tablespoon butter

·       1/3 cup Italian salad dressing

·       1 lemon, zested and juiced

·       1 tablespoon Worcestershire sauce

·       8 chicken tenderloins

·       lemon pepper to taste

·       garlic salt to taste

·       onion powder to taste


DIRECTIONS:

1.      Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9×9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.

2.      Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.

3.      Bake 25 minutes in the preheated oven, or until chicken juices run clear.

 

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Lemon Chicken Stir Fry

LEMON CHICKEN STIR FRY

 

½ lemon

½ cup chicken stock/broth

1 teaspoon cornflour

2 cloves minced garlic

500g /1lb chicken breast

 

Grate 2 teaspoons of peel from lemon and squeeze 3 tablespoons of juice.

Mix 1 tablespoon of juice with stock, cornflour and garlic.

Fry onion, add chicken and cook until golden

Add veggies, stir fry 1-2 mins.

Add broth mixture, cook 2-4mins, add 1 tablespoon juice. Heat through

 

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