No utensils required. Chicken nibbles: sugar, soy sauce, salt, pepper, sweet chili sauce, oil. Skewers: mushrooms, tomato, sweet chili sauce, soy sauce, salt, pepper. Baked for 30 minutes in 180°C oven. Served with boiled baby potatoes tossed with butter and fresh herbs from the garden (sage, parsley, rosemary). Simple noms.
I can’t be bothered thinking up a post heading today. It is what it is. Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad. Herb Chicken Serves two Ingredients 2 chicken breasts, sliced into 1 inch strips 2 tablespoons of dried herbs – I used oregano 1 tablespoon oil 1 tablespoon soy sauce Generous twist of sea salt Generous crack of pepper 1 tablespoon flour 1 clove garlic, finely chopped Preparation Mix all ingredients together in a bowl. Chill for 30 minutes. Add a little oil to a hot pan, pan fry chicken until golden. Garlic potatoes Serves two Ingredients 3 medium potatoes, peeled and into cubed Salt Pepper 3 cloves garlic, chopped roughly half an onion, diced Oil for shallow frying A knob of butter for flavour Preparation Boil potatoes for about 15 minutes. Drain and set aside. Add a generous amount of oil to a hot pan. Add onion and garlic and cook until softened. Add butter and potatoes. Season with salt and pepper. Cook until golden brown. Serve with a salad.
A variation of this recipe. 4 button mushrooms (sliced into matchsticks), half a cup of breadcrumbs, 4 cloves of garlic (chopped), half a bottle of cream (enough to give a sticky consistency), salt, pepper, fresh basil, fresh sage. Mix well. Carefully slice a pocket into 3 chicken breasts and fill with the creamy mushroom mix. Bake for 30 minutes at about 200°C. Plays well with peas and roasted sweet potato. Sorry, no after photos. Wanted to eat this in a hurry!
I’ve seen butterflied chickens for sale at the market, but never bought one. I love stuffing so if we have a whole chicken, it usually gets stuffed. I’ve recently had my knife sharpened, so I decided that I’d butterfly a chicken myself. Butterfly is such a lovely word. To be butterflied, is not so lovely. Hopefully you will find this recipe lovely. One of the benefits of butterflying a chicken is that you can marinade both sides. Inside and out! Ideally, you would marinade this for a few hours but I wanted to eat asap so this recipe should take less than 1 hour from start to finish. Change it up if you have time to marinade. Use whatever root vegetables you like. This time, I used red skinned potatoes, red onion and parsnip. A Recipe for a Demented Butterfly Ingredients 1 smallish chicken An assortment of root vegetables and a few cloves of garlic A fresh salad Marinade 1 tablespoon fresh rosemary, chopped Zest of 2 lemons Juice of 2 lemons 1/2 teaspoon ground …
I felt like eating stuffing, but didn’t feel like roasting a whole chicken on evening, so I dreamed up this instead. I made a stuffing mixture using breadcrumbs, salt & pepper, fresh sage from the garden, oil and garlic. Using my fingers, I loosened the skin of 2 chicken legs and pushed a layer of stuffing into the space between the skin and meat. I replaced the skin and brushed the chicken skin with a bit of oil, salt and peppered generously and baked in a hot oven 200°C for 30 minutes. Turned down the oven to 170°C and baked for another 30 minutes. The result is crispy skin chicken with stuffing soaking up lots of the chicken juices. Reserve the cooking liquid to mash with kumara or potatoes. Roast chicken flavoured mash. Yum!!!
Well, yes.
Reading a book about Vietnamese food and travel inspired me to make this chicken noodle soup. No recipe, I just made it up as I went along, so no claims on authenticity here! Vietnamese food to me, is really fresh, simple ingredients that enhance their flavours. Vietnamese food is highly underrated here in New Zealand. Hardly anyone talks about Vietnamese cuisine. I guess because it doesn’t have the hot, bright, bold or loud cuisine of Thailand or India, or the elegant, regimented cuisine of Japan, so it gets forgotten about. Chinese cuisine is pretty big here though, so maybe it’s simply been overlooked because it’s fairly similar to Chinese cooking? Vietnamese cuisine the kind of thing I can eat very often. The food is balanced and light. There is a strong Cantonese influence as well as a French influence on Vietnamese cuisine. It’s like someone grabbed two of the world’s culinary giants and married them up. Herbs help make everything fresh tasting and you are encouraged to interact with your food, adding each ingredient to …
This is one of those dishes I made up a long time ago by putting together a whole lot of delcious ingredients and hoping for the best. I mean, bacon, chicken, mushroom, garlic, cream…how could this possibly go bad? I used to make this without bacon or capers, so you can use these or leave out. This recipe is enough for 2 servings. What I like about this dish is that you can prep for it before guests arrive, then pop it in the oven when they get to your house. Then it’s only 30 minutes until dinner and you can entertain rather than fluffing around in the kitchen. Mushroom Stuffed Chicken Breast…Wrapped in Bacon Ingredients 1 large chicken breast 2 pieces of streaky bacon 2 brown mushrooms 2 cloves garlic 3 tablespoons breadcrumbs 1 tablespoon herbs 1/4 cup of cream 1 teaspoon of capers salt pepper Preparation Preheat oven to 200°C. Slice the mushrooms, finely chop the garlic and put into a bowl. Add the capers, breadcrumbs, herbs, salt, pepper and cream. The mixture …
Chicken. It can be versatile. It can be boring. I often cook chicken at home, but hardly every order chicken when I dine out. Here is a selection of home cooked chicken dinners from the last few months. Ginger roast chicken drums, mustard potato and ginger coleslaw. Easy, yummy noms. Can you tell I like purple food? Breaded chicken stuffed with camembert, tomatoes and lettuce from the garden, onion garlic rice. Spicy chicken with black beans and baked tortilla chips. Hearty fare! Sour cream would have made this OMG but all we had was cheese. Chicken breast stuffed with fresh mango, spices, onion and garlic. Mushrooms cooked in leftover mango stuffing. Shackin up with buttery brussels sprouts, broccoli and mash. Chicken salad with baked cheesey cauli for dinner. In New Zealand, chicken salad doesn’t have anything to do with sandwiches or mayonnaise. I’m loving this Mexican spice mix I got from Taste and Gregg’s cooking demo a few weeks ago. Great for adding some kick to meats but mild enough not to overpower the natural …
I ate Hainaese Chicken Rice a lot as a kid and I often crave it. The chicken is smooth and silky and the rice is fragrant and full of flavour and you get a bowl of comforting broth to sip on with your meal. Because it is not fast food (slow, slow food) not many restaurants offer it. I roughly followed this recipe that I found online. I couldn’t bear for the water to get cold (scared that the chicken wouldn’t get cooked enough) so I turned it up to a simmer at about the half way mark and then back off. I used chicken pieces instead of a whole chicken. Hainanese Chicken Rice Ingredients Salt and freshly ground pepper 1 whole (3- to 4-pound) chicken, trimmed of excess fat Several cloves smashed garlic, plus 1 teaspoon minced garlic Several slices fresh ginger, plus 1 tablespoon minced ginger 1/2 cup peanut oil, or neutral oil, like corn or canola 3 shallots, roughly chopped, or a small onion 2 cups long-grain rice 1/2 cup minced scallions …
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