Archive for the Chicken Category

A: Curry in a hurry.

Posted in Chicken with tags , on February 7, 2009 by gluttondressedaslamb

The house has been a red meat-free zone for a while now. Well not entirely free but we are certainly limiting our consumption of red meat since Man realised that it was affecting his gout in a typical swollen-foot-walk-like-an-old-man kind of way. (Not pretty.)

This combined with the fact that school has officially started  means that food options are once again limited to that of the quick and painless variety, which means quick curries/stews and one-pot wonders.

R and I took a Thai cooking class a couple of years ago, where we discovered that the secret to a good green curry is a good green curry paste, and the secret to a good green curry paste is in actual fact, knowing which brand to buy at your asian grocery store. We asked the class teacher for a recipe for a green curry paste, only to be told that it wasn’t worth it if you didn’t have kaffir limes (not the leaves, but the actual fruit), and to just buy the pre-made stuff! GFM had made his own and brought it to the following class, where he was promptly told by grumpy Thai woman that his was no good and (ironically) too green as he had used the lime leaves, which is apparently a no-no.

Having said that, I have actually managed to find a paste that is super-no preservatives or added artificial anything; hot and fiery and full of flavour. A good pre-made curry paste is worth its weight in gold and I highly recommend doing your research to find one that suits your own tastebuds.

I’m fairly lazy when it comes to mid-week cooking and highly favour the one-pot approach to a balanced meal.

Green curry with chicken and vegetable scraps

Ingredients:

2 chicken thighs (thickly sliced) plus 2 chicken wings

Couple of generous handfuls of mixed vegetables (I had half a zucchini, half a red capsicum, some king oyster mushrooms and 2 potatoes sitting about the place, plus some frozen peas for right at the end).

3 heaped tablespoons of green curry paste

250ml coconut milk

Method:

1. Stirfry curry paste in half the coconut milk until bubbling and fragrant.

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2. Add chicken to the green curry mix and stir for 1-2 minutes.

3. Add potatoes (if using), and any other vegetables that might take a little longer to cook.

4. Halfway through cooking, add extra coconut milk and water, if the the mix is looking too dry, as well as remaining vegetables (except for the peas).

5. Add peas at the end, stir through and serve with steamed rice.

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** Makes enough curry for 2 plus leftovers for 2 lunches. (Basically, this feeds 4)

Tinned bamboos and baby sweetcorn also make great additions, as do eggplant and pumpkin. This dish is a great way to clean out bits and pieces in the vegetable crisper!

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A: Inside outside drum-side crumb-side!

Posted in Chicken, Mains with tags , , on December 11, 2008 by gluttondressedaslamb

OR- Topsy-turvy turkey dinner.

Thanksgiving didn’t factor much when I was growing up, and Christmas was more about curries and fried chicken wings rather than roasts and boiled-to-death brussel sprouts. So generally inexperienced with turkey, I thought I might do a me-version of a roast turkey dinner last Sunday.

Maryland cuts of poultry have got to be my favourite. Most flavourful (=fatty), and no dry or bony bits to eat around either. My current favourite, and substitute for whole roast chicken is turkey maryland, or even just a drumstick, which as I found out on Sunday is more than generous for 2 people (even us greedy ones).

BUT, one cannot have a roast turkey without stuffing- it’s the best bit! And so the topsy-turvy turkey dinner was born. Stuffing is squished into the bottom of a loaf pan with the drumstick resting on the top, lightly seasoned and greased. Bake at 200C till done and there you have it– crispy around the edges but moist through the middle, the stuffing ends up just the way I like it. Plus, it’s a one-pan-wonder, and not a very big pan at that. Served up with sauteed silverbeet with leftovers for 2 lunches the following day, who’d have thought a drumstick could stretch that far!

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Topsy-turvy turkey dinner (for 2)

Ingredients:

1 turkey drumstick

2 handfuls mushrooms, thinly sliced

1/2 onion, chopped

1/2 cacciatore sausage, chopped (I also had leftover spicy salami, which I added to the mix.)

2 handfuls fresh breadcrumbs

fresh parsley, chopped (and any other fresh herbs you like)

1 egg

Method:

Heat olive oil/butter (or a combination of both) in a large pan and saute sausage for 1 minute.

Add onions and mushrooms and cook until most of the liquid in the mushrooms is cooked out.

Transfer mixture to the baking tin and add parsley, breadcrumbs and egg and stir well.

Oil and season turkey drumstick and place on top of the stuffing. Bake at 200C for 45-60 minutes.

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Let the meat rest for 5-10 minutes, then gobble gobble gobble it all up!!!

A: A bitzel of schnitzel.

Posted in Chicken, Vegetables on August 10, 2008 by gluttondressedaslamb

Inspired by a recent repeat of Foodlovers Guide to Australia, I declared Thursday night schnitzel night and went to town with wholesome European madness. Having spent what is decidedly extravagant amounts of money on prepared schnitzel from the deli, this is definitely something that can be a cheap expense if one can be bothered with slicing the chicken breast then doing the whole flour-egg-breadcrumb thing (which on most weeknights is not me).

Managed to get 6 schnitzels from 2 chicken breasts, which fed man and I and left a leftover portion for 1. Perfect.

Chicken schnitzel

Ingredients:

2 chicken breasts, sliced into 3 lengthways and flattened out to look schnitzel-ly.

1 egg, beated with 2 tbsp water

handful of well-seasoned plain flour

handful of breadcrumbs (I use Panko, for nothing more than the fact that I love saying its name), mixed with half a handful of parmesan, grated

Method:

Working on one piece of chicken at a time, dip first into the flour, then egg, then breadcrumb mix.

Shallow fry for 5 minutes on each side and drain.