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Post by Willow on Feb 1, 2008 11:52:44 GMT 9.5
Chicken sounds great. Question...are your chickens pure or washed with bleach and injected with 'broth' like ours are? It is possible to buy free range chickens but I generally buy prepacked chicken at the supermarket. I have no idea if they bleach them (GOD I HOPE NOT!) - although I suspect they are forced fed to fatten them quickly.
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Post by Willow on Apr 21, 2008 22:04:12 GMT 9.5
Despite my lack of posting - i have actually been cooking and some new recipes too! Most of them from the ABC Delicious Magazine - yum!
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Post by Willow on Apr 21, 2008 22:21:04 GMT 9.5
Current new fave is Chicken Roasted with red Wine and Grapes
2 red onions 350g large seedless red grapes cut into small bunches
1/4 cup balsamic vinegar 4 rosemary sprigs (or just sprinkle dried rosemary) 2 tbspn olive oil 8 chicken thigh cutlets (skin on & bone in) 200mls light red wine (eg pinot noir or merlot) 2 fresh bays leaves (dry are OK if you cant get fresh) Creamy mashed potato to serve
preheat the oven to 200 C. Scatter onion wedges and grapes in a lightly oiled roasting pan, then toss with balsamic, rosemary, 1 tbspn oil, sea salt & black pepper Roast for 20 mins or until onions tinged golden and grapes wilted. Meanwhile, put some oil in a frypan and cook the chicken skin side down until golden ( I turned it once just to lightly seal the other side as well) - around 15 mins Add the chicken skin side up to te roasting pan with the onion & grapes. Add the red wine and bays leaves and roast for around 20 minutes or until chicken cooked through ( I find around 30 is more like it) Serve the chicken, grapes & onion with mash and drizzle pan juices over the top.
This is totally yum - I had never cooked grapes before this - so delicious!
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Post by Chips on Apr 23, 2008 0:14:56 GMT 9.5
Sounds delicious but I'm confused.
You said thigh cutlets... how the hell you going to cook them skin side down?
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Post by Willow on Apr 23, 2008 12:59:52 GMT 9.5
you buy the ones with skin on ---- mebbe they're called something slightly different but common cut in Woolies etc
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Post by Willow on Apr 27, 2008 13:10:53 GMT 9.5
Tomorrow is Mums birthday so Amelie is making cup cakes for me - we're taking afternoon tea over there this arvo! I'll try and remember to takes some pics!!
Also 2 new recipes on the menu this week
Corgette and lemon soup
Spicy Chicken with Apricots (new slant on an old favourite)
I'll cook them first and if they're good will post recipes ...
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Post by Willow on May 20, 2008 20:02:42 GMT 9.5
Oh and here are the cup cakes ....
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Post by Willow on May 20, 2008 20:11:57 GMT 9.5
Tomorrow is Mums birthday so Amelie is making cup cakes for me - we're taking afternoon tea over there this arvo! I'll try and remember to takes some pics!! Also 2 new recipes on the menu this week Corgette and lemon soup Spicy Chicken with Apricots (new slant on an old favourite) I'll cook them first and if they're good will post recipes ... Corgette and Lemon Soup 1 med onion thinly sliced 2 tbspns olive oil 460g/1lb courgettes, topped, tailed and sliced Finely grated lemon rind & juice of large lemon 420mls/ 3/4 pint chicken stock freshly ground black pepper 2 egg yolks 200 mls / 7 fl oz natural yoghurt 1. In a large pan, sauté the onion gently in the olive oil for 3 minutes until transparent. Add courgettes & cook for further 2 -3 minutes 2. Stir in all remaining ingredients except the egg yolks & yoghurt, covert & simmer for 20 mins 3. Blend soup by your preferred method ( I always us a stab mixer straight into the saucepan) 4. Mix the egg yolks into the yoghurt and stir into the blended soup. Reheat soup gently stirring continuously until it thickens. Do not allow to boil. 5. Serve hot at this stage or you can cool and chill thoroughly for a summer soup. We had it hot - very nice. Thumbs up from all the family!
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Post by Willow on May 20, 2008 20:18:44 GMT 9.5
This week ....
Thai Style Mince with Fragrant rice - BG didn't much like this but the MOTH did
Spiced Plum Chicken - haven't made this yet - ADDIT - this wasn't very nice - MOTH disliked "too Indian" and I didn't like it because the chicken was quite dry
Cream of Pumpkin Soup - this is a winner see picture and recipe in next post!
Shepherds Pie - used Ainslie's recipe - family preferred the usual one from Family Circle!
Pasta Boscailoa - family fave
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Post by Willow on May 20, 2008 20:38:02 GMT 9.5
Cream of Pumpkin Soup 1.3kg/3lb pumpkin peeled and chopped 3 tbspn olive oil 1 large onion chopped ( I use the convenient frozen chopped onion) 2 cloves garlic ( i use the stuff in a jar) 2 tspn cumin 1 potato peeled and chopped 6 fresh thyme sprigs or 1 tspn dried thyme ( I used the dry) 700 mls/ 1 1/4 pints vegetable stock (actually I used chicken!) creme fraiche (aka light sour cream) deep fried sgae leaves to garnish 1. Heat the oil in a large pan, then fry onion, garlic & cumin for 2 -3 mins. Add potato and pumpkin and fry for a further 5 -6 mins. Add the thyme 2. Pour in the stock and simmer for about 15 mins or until the pumpkin & potato are soft. Blend in your preferred way, then reheat and season. ** At this point I thought the soup was a bit too thick and added about half cup skim milk to thin it slightly. 3. While your heating the soup - heat some oil in small fry pan and drop in the fresh sage leaves for a few seconds - remove and pop onto paper towel to drain. 4. Serve each portion with a dollop of sour cream, a sprinkle of sage leaves and cracked pepper. 122 calories, fat 8 g per serving.
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