Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Saturday, 26 July 2014

Chicken Breasts with Tomatoes and Olives


Ingredients: (serves 4)

  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • handful of olives
  • 1/2 cup (2 ounces) grated cheese



Preparation

  1. Turn on Plancha.
  2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  3. Place chicken on grill coated and cook for 6 minutes on each side or until chicken is done. 
  4. Keep warm.
  5. Half the olives and combine them with tomatoes and 1 1/2 tablespoons dressing in a medium bowl over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  6. Brush chicken with remaining 1 1/2 tablespoons dressing.
  7. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.



About this post -

This is a guest post from Verycook


Sunday, 20 July 2014

Buffalo Chicken Burgers...



Ingredients
  • 4 tablespoons reduced fat soured cream
  • 4 tablespoons crumbled blue cheese
  • 1/4 teaspoon Worcestershire sauce
  • 675g chicken meat, pulsed in a food processor until finely chopped
  • 4 tablespoons hot pepper sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon chicken seasoning
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon hot pepper sauce
  • 4 sandwich rolls, split
  • 4 leaves iceberg lettuce
  • 60g celery, diced



Method

  1. Preheat the plancha gas grill on medium-high. Stir the soured cream, blue cheese and Worcestershire sauce together in a small bowl; set aside.
  2. Mix the chicken, hot sauce, salt, chicken seasoning, paprika and pepper together in a mixing bowl until evenly blended. 
  3. Make 4 burgers from the mixture.
  4. Cook the chicken burgers for 6 to 7 minutes and flip the burgers over. 
  5. Brush the cooked side with 1 tablespoon hot pepper sauce and continue cooking for about 5 minutes more or until they are fully cooked.
  6. Serve burgers with lettuce, the burger sauce from step 1 or other dressings of your choice.


About this post -

This is a guest post from Verycook

No payment was received.


Sunday, 2 December 2012

Yogurt Crusted Indian Spiced Chicken ...


Chicken recipe is marinated with aromatic garlic , ginger and Indian spices , combined with creamy yogurt.

Serves: 4-6

Preparation time: 15 minutes & 2 hours marinating time

Cooking time: 10-15 minutes


Ingredients

  • 2 cloves garlic, chopped
  • 100g fresh ginger, chopped
  • 1 whole chicken, deboned and portioned or 10 pieces
  • Juice of 2 lemons
  • 2 tsp salt
  • Handful of fresh thyme leaves
  • 1 tsp ground turmeric
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • Pinch of salt
  • Freshly ground black pepper
  • 2 red chillies, deseeded
  • Handful of chopped coriander
  • 250ml Rachel’s Greek Style Coconut Yogurt

To Serve

  •  Use fresh dill and slices of lemon

Method

  • Begin by making a paste with the garlic and ginger and whiz them both in a food processor until finely chopped.
  • With the juice of the lemons and the garlic add the ginger paste and rub this all over the chicken, then add the salt and thyme leaves.
  • Leave the chicken to marinade for 1-2 hours or overnight if possible
  • Dry roast all the spices in a small frying pan until hot, shuffle the spices around so that they toast evenly and become fragrant.
  • Place these in a food processor alongside the chillies and fresh coriander to make a second paste.
  • Stir in the yogurt.

This is the second marinade

  • Rub the spiced yogurt marinade over the chicken and if possible leave for a further 30 minutes.
  • Meanwhile heat up the grill or barbeque cook for 10-15 minutes


Recipe and photo credit by - Rachel's

Friday, 30 November 2012

Chicken Breast Paillard With Spiced Butter Marinade ...


Serves 4

320 calories / 21.5g fat per portion


Ingredients

  • 4 medium chicken breasts
  • 100g (3 ½ oz) Kerrygold butter, now softer
  • 2 cloves garlic, mashed or finely grated
  • 1 tsp ground/whole cumin
  • 1 tsp ground coriander
  • Salt and pepper
  • Green salad, to serve
  • Lemon wedges, to serve

Method

  • To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like 
a book.
  • Place the butter, spices and garlic in a mixing bowl and cream together well. Rub ½ of the butter mixture into the chicken fillets, then place on a plate, cover and chill for at least 2 hours, up to 6.
  • When you’re ready to cook them, place a griddle pan on a high heat and allow to get very hot. 
  • When it’s smoking, add the chicken breasts and cook for just 3-4 minutes on each side.
  • Meanwhile, heat the reserved marinade in a small saucepan and use to spoon over the chicken when cooked. 
  • Serve immediately with a green salad and lemon wedges.

Top tip:

  • Paillard is a method of preparing a chicken breast that makes cooking it much faster. 
  • By cutting the breast almost in half and then opening it out, much more of the meat is exposed to the heat and it will take only a couple of minutes on each side to cook.

Recipe and photo credit by -
This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold


Saturday, 22 September 2012

Lovers Night In Wine Inspired Recipes‏...

Recipe and photo credit by - Sophie Michell and Blue Nun



Barbecued sticky Kung pao chicken with cashew, carrot, radish, cucumber and spring onion salad (Blue Nun Rivaner Riesling in the marinade)

Serves 4

Prep time 20 minutes, plus 1 hour marinating time

Cooking time 15 minutes

8 boneless/skinless chicken thighs, trimmed

Marinade

  • 2 tbsp dark soy sauce
  • 1 tbsp of Sherry or for a lower sugar marinade use Blue Nun River Riesling
  • 1 tsp honey
  • 1 tsp chili flakes

Salad

  • ½ head of Chinese white cabbage
  • 3 spring onions
  • ½ cucumber
  • 1 carrot
  • 1 red chili (depending on level of heat required)
  • 50g roasted peanuts, roughly chopped

Dressing

  • 4 tsp soy sauce
  • 2 tsp Chinese rice vinegar
  • 1 tsp sesame oil

Method

  • Firstly mix all the marinade together in a deep tray or dish and then add the chicken turn cover to coat in the marinade and then leave, covered in the fridge for as long as possible (up to 24hrs) and for a minimum of an hour.
  • Then make the salad. 
  • Peel and cut the carrots into very thin strips, and add to a large mixing bowl. 
  • Then cut the spring onions thinly on a sharp diagonal and also add to the bowl. 
  • Cut the Chinese cabbage down the middle, de core, slice to add to the mix and finally de-seed the cucumber, slice thinly and add too. 
  • Mix well. 
  • For the dressing, simply mix all the ingredients together and set aside.
  • When you are ready to eat, heat up a grill to very hot (or if you are barbecuing make sure it is hot and ready). 
  • Take the chicken out of the marinade and then place on a grill tray and cook for 8 minutes each side until cooked throughout and caramelised. 
  • Then add the dressing to the salad, mix well and serve a big pile of salad with the chicken on top.
  • Serve with a glass of Rivaner Riesling or the new lower alcohol Blue Nun Delicate drinks (5.5%)

Sophie adds:“The Rivaner Riesling is really is a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with and a glug of this fresh, fruity wine is great in the marinade too".

“There is a big trend for lower alcohol drinks at the moment, but some that I’ve tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alc) however are packed with flavour & taste. They’re ideal for the lazy summer days, picnics and bbq’s, or to serve as an aperitif when you want something refreshing & light to serve to guests.

They’re made with full bodied, aromatic wine & delicious fruit flavours such as white peach, mango, raspberry and lychee, which taste delicious".


Blue cheese Endive and radicchio salad with caramelised walnuts and sourdough croutes (Vegetarian)

Serves 4:

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 4 slices of sourdough bread
  • 2 heads of endive
  • 1 head of red Radicchio
  • 150g blue cheese
  • 50g walnuts
  • 1tsp sugar

Dressing

  • 1 tsp walnut oil
  • 2tsp mild olive oil
  • 1 tsp white wine vinegar
  • Salt and pepper

Method

  • Firstly cut the sourdough slices, into rough largish cubes, drizzle with olive oil and then grill until crisp and golden. 
  • Then add the walnuts and sugar to a small frying pan, and fry until golden brown and caramelised. 
  • Cool both the croutes and the walnuts.
  • Then mix all the dressing ingredients together and crumble/cube the blue cheese. 
  • When you are ready to eat mix the leaves, with the croutes, dressing, cheese and walnuts then serve.


Gold leaf sparkling jellies with iced frozen red grapes and creme Chantilly ( using Blue Nun Sparkling Gold)

 Makes 6

Prep time 20 minutes, plus 3 hours for setting (or overnight)

Ingredients

  • 600ml Blue Nun Sparkling Gold white wine
  • 50 ml Elderflower cordial
  • 1 tbsp sugar
  • 6 sheets gelatine
  • 200g green seedless grapes
  • 200ml double cream
  • 2 tsp icing sugar

Method

  • Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop in the freezer.
  • Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened. 
  • Meanwhile, put 100ml of the Blue Nun Sparkling Gold and the sugar into a small saucepan and bring to the boil. 
  • Squeeze the gelatine sheets to remove any excess water and stir into the wine mixture until dissolved.
  • Then mix the heated wine mix in with the rest of the wine (500ml), add the elderflower cordial and pour into a large bowl and place into the fridge. 
  • Leave for at least an hour then check and stir. 
  • Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.
  • When ready pour into four individual metal pudding moulds, about 200ml/7fl oz/generous 3⁄4 cup capacity, if you want to turn the panna cottas out onto dessert plates, or into four pretty serving bowls.
  •  Put in the fridge to set for at least 2 more hours, or overnight. 
  • Then pour the cream and icing sugar into a bowl and whip until soft peaks.
  • If the panna cottas are in metal moulds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates. 
  • Then add a dollop of cream and some of the frozen grapes.
  • Serve with a glass of sparkling gold!

Sophie says:"The Gold Flecks were such a talking point for my girlfriends and I. I just adore the way the bubbles rise the gold flakes to the surface, very Glam!"

Monday, 10 September 2012

Chicken Pasta Salad : Creative Monday Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?


Quick and easy chicken pasta salad...


Saturday, 8 September 2012

Quick Tarragon Chicken with Chestnut and Morel Mushrooms...




Serves 4

You will need

  • 4 tbsp olive oil
  • 4 free-range organic chicken breasts, skin on
  • 60g Graham’s organic butter
  • 20g dried morels, soaked in warm water for 15 minutes
  • 100g chestnut mushrooms, cleaned and quartered
  • 200ml dry white wine
  • 200ml brown chicken stock
  • 200ml Graham’s organic double Cream
  • 2 tbsp fresh tarragon, chopped
  • Maldon sea salt
  • Freshly ground black pepper

To serve

  • 200g spring greens – we used asparagus & broccoli
  • 300g new potatoes, scrubbed
  • 25g parsley
  • 50g Graham’s organic butter

Method

  • Skin the chicken breasts and slice the meat vertically, across the grain of the meat, into even-sized thin escalopes of about a centimetre in thickness, to give roughly 3 pieces per breast. 
  • Season with salt and pepper.
  • Heat a large frying pan over a medium heat and add the oil. 
  • Add the chicken pieces one at a time, ensuring they are not on top of each other. 
  • Leave them alone in the pan to allow a nice crust to form. 
  • Turn the chicken pieces over and cook for another 2-3 minutes as above.
  • Add the butter, the soaked morels (retain the liquid for later) and quartered chestnut mushrooms to the pan, moving them around in the butter to ensure they take on a nice colour. 
  • Pour in the wine and deglaze using a heatproof spatula to scrape all the flavour and caramelised pieces from the bottom of the pan. 
  • Reduce by half, then add the stock plus 4 tablespoons of the strained mushroom soaking liquid and reduce by half again. 
  • Add the cream and chopped tarragon and bring to a simmer. 
  • Further reduce the sauce until it has a good coating consistency on the back of a spoon. 
  • If you have a thermoprobe thermometer, the serving temperature of the meat should be 80C. 
  • Check the seasoning.
  • For the potatoes, boil them in plenty of boiling salted water until tender – 15-20mins, then lightly fork them with the butter, pepper and chopped parsley.
  • When you’re ready to serve, spoon the hot crushed parsley potato into a mousse ring (or cake cutter) on a warmed plate to make a neat round helping. 
  • Pat down gently then remove the mousse ring. 
  • Place the chicken on the plates with steamed greens on the side and the sauce and mushrooms spooned round.

Recipe and photo credit by - Grahams The family Dairy


Thursday, 23 February 2012

Mango & Chilli-marinated Chicken...


This recipe from chilli guru Dan May who has written his first book The Red Hot Chilli Cookbook, aimed at enlightening the public on the wonders of chillies...


Ingredients

  • 1 teaspoon mixed peppercorns
  • 1 teaspoon coriander seeds
  • 1⁄2 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1⁄2 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 200 g/61⁄2 oz. fresh mango flesh, diced (from 1 mango about 300 g/10 oz.)
  • 4 tablespoons white wine vinegar
  • 4 teaspoons sugar
  • 1 small Habanero or other very hot chilli, very finely chopped
  • 2 garlic cloves, crushed
  • handful of fresh coriander/cilantro, chopped
  • 1–2 tablespoons olive oil, if required
  • 4 large skinless free-range chicken breasts pilaf rice, to serve


  • deep casserole dish

Serves 4

Method

  • Toast the spices in a hot, dry frying pan over medium heat until the seeds start to pop. 
  • Grind them, together with the salt, using a pestle and mortar.
  • Put the ground spices, mango, vinegar, sugar, chilli, garlicand coriander/cilantro into a food processor and blend for about 30 seconds, or until smooth.
  • If required, loosen the marinade with 1–2 tablespoons olive oil.
  • Lightly score the chicken breasts with a sharp knife, place them into a deep bowl and cover with the marinade.
  • Use your hands to rub the marinade well into the meat.
  • Cover and refrigerate for at least 2 hours
  • This can be done first thing in the morning and left to marinate until the evening.
  • A few minutes before you are ready to start cooking, preheat the oven to 180˚C (350˚F) Gas 4.
  • Place the chicken and its marinade in the deep casserole dish, cover with foil and cook in the preheated oven for 30 minutes.
  • Remove the foil and return the chicken to the oven for a further 10 minutes, or until cooked through.
  • Serve on a bed of pilaf rice.


Recipe and photo credit by -

The Red Hot Chilli Cookbook by Dan May available from Amazon

Wednesday, 1 February 2012

Warm Moroccan-style Chicken on A bed Of Mixed Bean Cous Cous With A Herby Yoghurt Dressing ...


A great healthy midweek evening meal, the leftovers of which can be saved for lunch the following day!

This recipe contains cinnamon which is dubbed as a seriously healthy food. It contains nutrients such as manganese, calcium, iron and is a good source of fibre.


The kidney beans are full of fibre and will keep you feeling fuller for longer. They’re also loaded with antioxidant, to help you fight off diseases.

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

  • 200g TOTAL Classic Greek Yoghurt
  • 2 tbsp cumin
  • 2 tbsp cinnamon
  • 4 chicken breasts skinless
  • 300g cous cous
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • ½ tsp cumin
  • 1 tin kidney beans, drained and washed
  • 1 tin chick peas, drained and washed
  • 1 lemon
  • A handful of fresh herbs (coriander, parsley)

Method

  • Mix together the cumin and cinnamon, and rub into each chicken breast. 
  • Place under the grill and cook slowly for approximately 10-12 minutes.
  • Make the cous cous as per the manufacturers’ instructions, then keep warm.
  • Fry off the onion with the garlic and ½ tsp of cumin. 
  • Add in the kidney beans and chick peas and keep warm.
  • In a bowl mix together the juice of the lemon with a handful of chopped herbs and the Greek yoghurt.
  • Mix the warm cous cous with the kidney bean and chick pea mixture and season to taste.
  • Serve with a sliced chicken breast and a spoonful of yoghurt dressing.

Nutritional Information

545 Calories
54g Protein
9g Fat
4g Saturated Fat
61g Carbohydrate
5g Sugar
0.3g Salt

Recipe and photo credit by- Total Greek yoghurt

Wednesday, 11 January 2012

Chinese Chicken And Potatoes...



Prep to plate: Approx 30 minutes

Serves: 4

Ingredients

  • 4 medium potatoes, cut into small chunks
  • 4 chicken breasts, cut into chunks
  • 2tbsp hoisin sauce and/or plum sauce
  • 100g baby sweetcorns, cut in half lengthways
  • 1 red pepper, deseeded and cut into large cubes
  • 3 spring onions, finely sliced

Method

  • Preheat oven to Gas 6, 200ºC, 400ºF.
  • Place all ingredients (except spring onions) onto a large baking tray.
  • Toss together to coat all ingredients in the sauce.
  • Spread out into one single layer on the tray(s).
  • Place in oven and cook for 25-30 minutes until browned and tender.
  • Serve scattered with spring onions.


NUTRITIONAL INFORMATION PER SERVING:

Kcal: 349 Kj: 1478
Protein: 41.6g
 Carb: 42.2g
Sug: 7.8g
Fat: 2.5g
Sat: 0.5g
Fib: 5.5g
Salt: 0.4g

Recipe and photo credit by -  Many Faces Of Potatoes


Friday, 2 December 2011

Chicken Tikka Masala...


A great recipe to stay trim for Christmas or if you are going to over indulgence during the festive come the New Year, many of us will be trying to turn over a new leaf to shed the extra pounds gained and embark on a slimming or healthier diet.

However, the majority of people who start complicated and often expensive diets soon find them difficult to keep. So what's the answer?

 It's a matter of cutting back on fat and oils in your cooking.

Every time you swap a tablespoon of oil for 4 - 6 sprays of FryLight you save over 100 calories. Simple.


Preparation time: 10 minutes

Cooking time: 40 minutes

You will need

  • FryLight® Sunflower Oil
  • 1 tsp freshly grated ginger
  • 3 cloves garlic, crushed
  • 2 x 400g cans chopped tomatoes
  • 1 tsp sugar
  • 1 medium onion, thinly sliced
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp ground coriander
  • 150ml chicken stock
  • 1 or 2 green chillies, split lengthways
  • 150g reduced fat Greek yogurt
  • 1 tsp garam masala
  • 400g cooked chicken breast fillet in tikka style
  • Fresh coriander leaves, chopped

Method

  • Spray a non-stick frying pan10 times with FryLight® then heat up and add the ginger and garlic and cook over a medium low heat for 1 minute.
  • Add the canned tomatoes and sugar, then allow to simmer for 10 minutes or until thick and pulpy.
  • Press through a sieve into a bowl to make a thick smooth purée.
  • Re-heat the frying pan, spray with FryLight® 8 times then add the onion and cook, stirring over a medium heat for 5 minutes until golden.
  • Add the spices (except garam masala) with 6 tbsp water and stir over a low heat for 1 minute.
  • Add the tomato sauce, chicken stock and chilli and bring to simmer, cover and cook for 20 minute, stirring form time to time.
  • Whisk in the yogurt and garam masala and when smooth, add the chicken, cook gently for 5 minutes, season with a little salt if needed.
  • Scatter over the coriander leaves before serving.


Cook's Tip

  • For a mild sauce, remove the seeds from the chilli

Nutritional data per portion:

 193cals;
30g protein;
3.5g fat of which
0.5g saturated fat;
10.5g carbs;
2g fibre GI rating: Green

Recipe and photo credit by - FryLight

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