serves 4
ingredients
100g/4oz chicken breast fillet.
skinned and cut into thin strips
1 teaspoon salt
1⁄4 egg white, lightly beaten
1 teaspoon cornflour mixed
with 11⁄2 teaspoons water to form
a paste
300ml/10fl oz vegetable oil
1 small onion, thinly shredded
1 small green pepper, seeded and
thinly shredded
1 small carrot, thinly shredded
100g/4oz fresh beansprouts
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 teaspoon rice wine
1⁄4 teaspoon sesame oil
• Put the chicken in a bowl. Add a pinch of the salt, the egg white and the
cornflour paste, and mix well.
• Heat a work or large frying pan over a high heat. Add the vegetable oil
and, when the oil is hot enough, add the chicken and stir-fry for about
1 minute, separating the chicken strips. Remove with a slotted spoon and
drain on kitchen paper.
• Pour off the oil, leaving about 2 tablespoons in the wok. Add the onion,
green pepper and carrot, and stir-fry for about 2 minutes. Add the
beansprouts and stir-fry for a few seconds.
• Return the chicken to the wok or pan with the remaining salt and the
sugar, soy sauce and rice wine. Blend well and add 3 tablespoons
water. Sprinkle with the sesame oil, and serve immediately.
Chicken breasts & balsamic vinegar
serves 4
ingredients
4 skinless chicken breast fillets
2 tablespoons plain flour
1⁄4 teaspoon freshly ground
black pepper
3 tablespoons olive oil
6 garlic cloves, peeled but left whole
350g/12oz small mushrooms
4 tablespoons balsamic vinegar
175ml/6fl oz chicken stock
• Split each chicken breast in half lengthways.
• Season the flour with pepper, and dredge the chicken in the mixture.
Shake off any excess flour.
• Heat the oil in a heavy frying pan over a medium-high heat, and cook
the chicken breasts for 4 minutes or until nicely browned on one side.
Add the garlic, turn the chicken pieces and continue to cook for a minute
of so.
• HAdd the mushrooms and cook for about 7 minutes, then add the
vinegar and stock. Cover tightly, reduce the heat to medium-low and
cook for 10 minutes, turning the chicken occasionally.
• Transfer the chicken to a warmed serving plate and set aside in a warm
place. Let the sauce with the mushrooms cook, uncovered, over a
medium-high heat for about 6 minutes.
• Remove the pan from the heat, pour the sauce over the chicken and
serve immediately.
ingredients
4 skinless chicken breast fillets
2 tablespoons plain flour
1⁄4 teaspoon freshly ground
black pepper
3 tablespoons olive oil
6 garlic cloves, peeled but left whole
350g/12oz small mushrooms
4 tablespoons balsamic vinegar
175ml/6fl oz chicken stock
• Split each chicken breast in half lengthways.
• Season the flour with pepper, and dredge the chicken in the mixture.
Shake off any excess flour.
• Heat the oil in a heavy frying pan over a medium-high heat, and cook
the chicken breasts for 4 minutes or until nicely browned on one side.
Add the garlic, turn the chicken pieces and continue to cook for a minute
of so.
• HAdd the mushrooms and cook for about 7 minutes, then add the
vinegar and stock. Cover tightly, reduce the heat to medium-low and
cook for 10 minutes, turning the chicken occasionally.
• Transfer the chicken to a warmed serving plate and set aside in a warm
place. Let the sauce with the mushrooms cook, uncovered, over a
medium-high heat for about 6 minutes.
• Remove the pan from the heat, pour the sauce over the chicken and
serve immediately.
Chicken peperonata
serves 4
ingredients
8 skinless chicken thighs
2 tablespoons wholemeal flour
2 tablespoons olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 large red pepper, seeded and
thinly sliced
1 large green pepper, seeded and
thinly sliced
1 large yellow pepper, seeded and
thinly sliced
400g/14oz canned chopped
tomatoes
1 tablespoon chopped fresh
oregano, plus extra to garnish
salt and freshly ground black pepper
• Toss the chicken in the flour, then shake off any excess.
• Heat the oil in a wide frying pan, and sauté the chicken quickly until
sealed and lightly browned, then remove from the pan.
• Add the onion to the pan and gently sauté until soft. Add the garlic,
peppers, tomatoes and the 1 tablespoon chopped oregano, then bring
to the boil, stirring.
• Arrange the chicken over the vegetables, season well with salt and
pepper, then cover the pan tightly and simmer for 20–25 minutes until
the chicken is tender and the juices run clear. Check the seasoning,
adjusting if necessary.
• Garnish the chicken with the extra oregano, and serve hot.
ingredients
8 skinless chicken thighs
2 tablespoons wholemeal flour
2 tablespoons olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 large red pepper, seeded and
thinly sliced
1 large green pepper, seeded and
thinly sliced
1 large yellow pepper, seeded and
thinly sliced
400g/14oz canned chopped
tomatoes
1 tablespoon chopped fresh
oregano, plus extra to garnish
salt and freshly ground black pepper
• Toss the chicken in the flour, then shake off any excess.
• Heat the oil in a wide frying pan, and sauté the chicken quickly until
sealed and lightly browned, then remove from the pan.
• Add the onion to the pan and gently sauté until soft. Add the garlic,
peppers, tomatoes and the 1 tablespoon chopped oregano, then bring
to the boil, stirring.
• Arrange the chicken over the vegetables, season well with salt and
pepper, then cover the pan tightly and simmer for 20–25 minutes until
the chicken is tender and the juices run clear. Check the seasoning,
adjusting if necessary.
• Garnish the chicken with the extra oregano, and serve hot.
Jerk chicken
serves 4
ingredients
4 lean chicken portions
1 bunch of spring onions, trimmed
1 Scotch Bonnet chilli, deseeded
1 garlic clove
5cm/2in piece of fresh root ginger,
roughly chopped
1⁄2 teaspoon dried thyme
1⁄2 teaspoon paprika
1⁄4 teaspoon ground allspice
pinch of ground cinnamon
pinch of ground cloves
4 tablespoons white wine vinegar
3 tablespoons light soy sauce
1⁄4 teaspoon freshly ground
black pepper
• Rinse the chicken portions, and pat dry with kitchen paper. Put in a
shallow dish.
• Put all the remaining ingredients in a blender or food processor, and
purée until smooth. Pour the mixture over the chicken, turning the chicken
portions so that they are well coated in the marinade. Cover and
marinate in the refrigerator for 24 hours.
• Heat a charcoal barbecue or grill to medium. Remove the chicken from
the marinade, and barbecue over the coals or under the grill for about
30 minutes, turning the chicken and basting occasionally with any
remaining marinade, until the meat is browned and cooked through.
• Transfer the chicken to individual serving plates, and serve immediately.
ingredients
4 lean chicken portions
1 bunch of spring onions, trimmed
1 Scotch Bonnet chilli, deseeded
1 garlic clove
5cm/2in piece of fresh root ginger,
roughly chopped
1⁄2 teaspoon dried thyme
1⁄2 teaspoon paprika
1⁄4 teaspoon ground allspice
pinch of ground cinnamon
pinch of ground cloves
4 tablespoons white wine vinegar
3 tablespoons light soy sauce
1⁄4 teaspoon freshly ground
black pepper
• Rinse the chicken portions, and pat dry with kitchen paper. Put in a
shallow dish.
• Put all the remaining ingredients in a blender or food processor, and
purée until smooth. Pour the mixture over the chicken, turning the chicken
portions so that they are well coated in the marinade. Cover and
marinate in the refrigerator for 24 hours.
• Heat a charcoal barbecue or grill to medium. Remove the chicken from
the marinade, and barbecue over the coals or under the grill for about
30 minutes, turning the chicken and basting occasionally with any
remaining marinade, until the meat is browned and cooked through.
• Transfer the chicken to individual serving plates, and serve immediately.
Indian charred chicken
serves 4
ingredients
4 skinless chicken breast fillets
2 tablespoons curry paste
1 tablespoon sunflower oil
1 tablespoon light muscovado sugar
1 teaspoon ground ginger
1⁄2 teaspoon ground cumin
For the cucumber raita
1⁄4 cucumber
150ml/5fl oz low-fat
Greek-style yogurt
1⁄4 teaspoon chilli powder
salt
• Put the chicken breasts between two sheets of baking parchment or cling
film. Pound with the flat side of a meat mallet or a rolling pin to flatten.
• Mix together the curry paste, oil, sugar, ginger and cumin in a small
bowl. Spread the mixture over both sides of the chicken. Leave to
marinate in the refrigerator for at least 2 hours.
• To make the raita, cut the cucumber in half lengthways, peel and scoop
out the seeds with a spoon.
• Grate the flesh into a colander, sprinkle with salt and leave to stand for
10 minutes. Rinse off the salt, and squeeze out any moisture by pressing
the cucumber with the back of a spoon.
• Mix the cucumber with the yogurt, and stir in the chilli powder.
Refrigerate until required.
• Heat a charcoal barbecue until hot. Transfer the chicken to an oiled
rack, and barbecue over the hot coals for 10 minutes, turning once.
Serve with the raita.
ingredients
4 skinless chicken breast fillets
2 tablespoons curry paste
1 tablespoon sunflower oil
1 tablespoon light muscovado sugar
1 teaspoon ground ginger
1⁄2 teaspoon ground cumin
For the cucumber raita
1⁄4 cucumber
150ml/5fl oz low-fat
Greek-style yogurt
1⁄4 teaspoon chilli powder
salt
• Put the chicken breasts between two sheets of baking parchment or cling
film. Pound with the flat side of a meat mallet or a rolling pin to flatten.
• Mix together the curry paste, oil, sugar, ginger and cumin in a small
bowl. Spread the mixture over both sides of the chicken. Leave to
marinate in the refrigerator for at least 2 hours.
• To make the raita, cut the cucumber in half lengthways, peel and scoop
out the seeds with a spoon.
• Grate the flesh into a colander, sprinkle with salt and leave to stand for
10 minutes. Rinse off the salt, and squeeze out any moisture by pressing
the cucumber with the back of a spoon.
• Mix the cucumber with the yogurt, and stir in the chilli powder.
Refrigerate until required.
• Heat a charcoal barbecue until hot. Transfer the chicken to an oiled
rack, and barbecue over the hot coals for 10 minutes, turning once.
Serve with the raita.
Chicken & vegetable terrine
serves 6
ingredients
1 small green pepper, seeded
and diced
1 small red pepper, seeded
and diced
2 small carrots, diced
1 courgette, diced
1 butternut squash, diced
750g/11/2lb skinless chicken
breast fillets, diced
1 garlic clove, crushed
1⁄2 teaspoon ground nutmeg
2 tablespoons freshly squeezed
lemon juice
3 eggs
350ml/12fl oz evaporated
skimmed milk
75g/3oz mixed fresh herbs such as
basil, tarragon, dill and parsley
• Blanch the peppers, carrots, courgette and squash lightly in boiling
water. Refresh in cold water, drain and reserve.
• In a blender or food processor, purée the chicken. Add the garlic, nutmeg
and lemon juice, and whiz briefly. With the motor running, add the eggs
one at a time. Process again and add the evaporated milk and chopped
herbs. Mix well.
• Pour the chicken mixture into a bowl, and chill for 1 hour.
• Preheat the oven to 180ºC/350ºF/Gas mark 4.
• Fold the reserved vegetables into the chicken mixture, then spoon the
mixture into a 9 x 20cm/31⁄2 x 8in loaf tin.
• Bake in the oven for 1–11⁄2 hours. Leave to cool, then chill overnight in
the refrigerator. To serve, cut into slices.
ingredients
1 small green pepper, seeded
and diced
1 small red pepper, seeded
and diced
2 small carrots, diced
1 courgette, diced
1 butternut squash, diced
750g/11/2lb skinless chicken
breast fillets, diced
1 garlic clove, crushed
1⁄2 teaspoon ground nutmeg
2 tablespoons freshly squeezed
lemon juice
3 eggs
350ml/12fl oz evaporated
skimmed milk
75g/3oz mixed fresh herbs such as
basil, tarragon, dill and parsley
• Blanch the peppers, carrots, courgette and squash lightly in boiling
water. Refresh in cold water, drain and reserve.
• In a blender or food processor, purée the chicken. Add the garlic, nutmeg
and lemon juice, and whiz briefly. With the motor running, add the eggs
one at a time. Process again and add the evaporated milk and chopped
herbs. Mix well.
• Pour the chicken mixture into a bowl, and chill for 1 hour.
• Preheat the oven to 180ºC/350ºF/Gas mark 4.
• Fold the reserved vegetables into the chicken mixture, then spoon the
mixture into a 9 x 20cm/31⁄2 x 8in loaf tin.
• Bake in the oven for 1–11⁄2 hours. Leave to cool, then chill overnight in
the refrigerator. To serve, cut into slices.
Roast baby chickens
serves 4
ingredients
4 small poussins, weighing about
350–500g/12oz–1lb 2oz each
175g/6oz wild rice, cooked
For the marinade
4 garlic cloves, peeled
2 fresh coriander roots
1 tablespoon light soy sauce
salt and freshly ground
black pepper
For the stuffing
4 lemon grass stalks, tough outer
layer removed
4 kaffir lime leaves
4 slices of fresh root ginger
75ml/3fl oz coconut milk,
for brushing
• Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and
pat dry with kitchen paper.
• To make the marinade, put the garlic, coriander and soy sauce in a
blender or food processor, and purée until smooth. Season to taste with
salt and pepper.
• Rub the marinade mixture evenly into the skin of the poussins.
• Place a stalk of lemon grass, a lime leaf and a piece of ginger in the
cavity of each poussin. Put the poussins in a roasting tin, and brush
lightly with the coconut milk. Roast for about 30 minutes in the oven.
• Remove from the oven, brush again with coconut milk, return to the oven
and cook for a further 15–25 minutes until golden and cooked through,
depending on the size of the poussins. The juices should run clear when
the thickest part of the thigh is pierced with a skewer.
• Serve the poussins on a bed of wild rice with the pan juices poured over.
ingredients
4 small poussins, weighing about
350–500g/12oz–1lb 2oz each
175g/6oz wild rice, cooked
For the marinade
4 garlic cloves, peeled
2 fresh coriander roots
1 tablespoon light soy sauce
salt and freshly ground
black pepper
For the stuffing
4 lemon grass stalks, tough outer
layer removed
4 kaffir lime leaves
4 slices of fresh root ginger
75ml/3fl oz coconut milk,
for brushing
• Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and
pat dry with kitchen paper.
• To make the marinade, put the garlic, coriander and soy sauce in a
blender or food processor, and purée until smooth. Season to taste with
salt and pepper.
• Rub the marinade mixture evenly into the skin of the poussins.
• Place a stalk of lemon grass, a lime leaf and a piece of ginger in the
cavity of each poussin. Put the poussins in a roasting tin, and brush
lightly with the coconut milk. Roast for about 30 minutes in the oven.
• Remove from the oven, brush again with coconut milk, return to the oven
and cook for a further 15–25 minutes until golden and cooked through,
depending on the size of the poussins. The juices should run clear when
the thickest part of the thigh is pierced with a skewer.
• Serve the poussins on a bed of wild rice with the pan juices poured over.
Chicken in spicy yogurt
serves 6
ingredients
3 dried red chillies
2 tablespoons coriander seeds
2 teaspoons ground turmeric
2 teaspoons garam masala
4 garlic cloves, crushed
1⁄2 large onion, chopped
2.5cm/1in piece of fresh root
ginger, grated
2 tablespoons freshly squeezed
lime juice
1 teaspoon salt
125ml/4fl oz low-fat Greek-style
yogurt
1 tablespoon olive oil
6 chicken pieces, about 2kg/41?2lb
in total
• Grind together the chillies, coriander seeds, turmeric, garam masala,
garlic, onion, ginger, lime juice and salt using a mortar and pestle.
• Gently heat a frying pan and add the spice mixture. Stir for 2 minutes,
then turn into a shallow dish. Add the yogurt and oil to the spice paste,
and mix well to combine.
• Remove the skin from the chicken pieces, and make three slashes in the
flesh of each piece. Add the chicken to the dish containing the yogurt
and spice mixture, and coat the pieces completely in the marinade.
Cover with cling film and chill for at least 4 hours. Remove the dish from
the refrigerator, take off the cling film and leave, covered, at room
temperature for 30 minutes before cooking.
• Heat a barbecue or grill until very hot. Wrap the chicken pieces in foil,
sealing well so that the juices cannot escape. Cook the chicken pieces
over the barbecue or under the grill for about 15 minutes, turning once.
• Remove the foil and brown the chicken for 5 minutes. Serve hot.
ingredients
3 dried red chillies
2 tablespoons coriander seeds
2 teaspoons ground turmeric
2 teaspoons garam masala
4 garlic cloves, crushed
1⁄2 large onion, chopped
2.5cm/1in piece of fresh root
ginger, grated
2 tablespoons freshly squeezed
lime juice
1 teaspoon salt
125ml/4fl oz low-fat Greek-style
yogurt
1 tablespoon olive oil
6 chicken pieces, about 2kg/41?2lb
in total
• Grind together the chillies, coriander seeds, turmeric, garam masala,
garlic, onion, ginger, lime juice and salt using a mortar and pestle.
• Gently heat a frying pan and add the spice mixture. Stir for 2 minutes,
then turn into a shallow dish. Add the yogurt and oil to the spice paste,
and mix well to combine.
• Remove the skin from the chicken pieces, and make three slashes in the
flesh of each piece. Add the chicken to the dish containing the yogurt
and spice mixture, and coat the pieces completely in the marinade.
Cover with cling film and chill for at least 4 hours. Remove the dish from
the refrigerator, take off the cling film and leave, covered, at room
temperature for 30 minutes before cooking.
• Heat a barbecue or grill until very hot. Wrap the chicken pieces in foil,
sealing well so that the juices cannot escape. Cook the chicken pieces
over the barbecue or under the grill for about 15 minutes, turning once.
• Remove the foil and brown the chicken for 5 minutes. Serve hot.
Grilled chicken with hot salsa
serves 4
ingredients
4 skinless chicken breast fillets,
about 175g/6oz each
pinch of celery salt
pinch of cayenne pepper
2 tablespoons vegetable oil
For the salsa
275g/10oz watermelon
175g/6oz cantaloupe melon
1 small red onion, finely chopped
2 fresh green chillies, seeded
and chopped
2 tablespoons freshly squeezed
lime juice
4 tablespoons chopped fresh
coriander leaves
pinch of salt
• Preheat a grill to medium. Slash the chicken breasts deeply to speed up
the cooking time.
• Season the chicken with the celery salt and cayenne pepper, brush with
the oil and grill for about 15 minutes.
• To make the salsa, remove the rind and seeds from the melons. Finely
dice the flesh and put into a bowl. Mix in the onion and chillies.
• Add the lime juice and chopped coriander, and season with a pinch of
salt. Turn the salsa out into a small serving bowl.
• Arrange the grilled chicken on a plate, and serve hot with the salsa.
ingredients
4 skinless chicken breast fillets,
about 175g/6oz each
pinch of celery salt
pinch of cayenne pepper
2 tablespoons vegetable oil
For the salsa
275g/10oz watermelon
175g/6oz cantaloupe melon
1 small red onion, finely chopped
2 fresh green chillies, seeded
and chopped
2 tablespoons freshly squeezed
lime juice
4 tablespoons chopped fresh
coriander leaves
pinch of salt
• Preheat a grill to medium. Slash the chicken breasts deeply to speed up
the cooking time.
• Season the chicken with the celery salt and cayenne pepper, brush with
the oil and grill for about 15 minutes.
• To make the salsa, remove the rind and seeds from the melons. Finely
dice the flesh and put into a bowl. Mix in the onion and chillies.
• Add the lime juice and chopped coriander, and season with a pinch of
salt. Turn the salsa out into a small serving bowl.
• Arrange the grilled chicken on a plate, and serve hot with the salsa.
Garlic & herb chicken
serves 4
ingredients
4 skinless chicken breast fillets
100g/4oz full-fat soft cheese
flavoured with herbs and garlic
8 slices Parma ham
150ml/5fl oz red wine
150ml/5fl oz chicken stock
25g/1oz Demerara sugar
• Using a sharp knife, make a horizontal slit along the length of each
chicken breast to form a pocket.
• Beat the cheese with a wooden spoon to soften it. Spoon the cheese into
the pocket of the chicken breasts.
• Wrap 2 slices of Parma ham around each chicken breast, and secure
firmly in place with string.
• Pour the wine and stock into a large frying pan and bring to the boil.
When just starting to boil, add the sugar and stir well to dissolve.
• Add the chicken breasts to the mixture in the frying pan. Leave to simmer
for 12–15 minutes until the chicken is tender and the juices run clear.
• Remove the chicken from the pan, set aside and keep warm. Reheat the
sauce and boil until reduced and thickened. Remove the string from the
chicken, and cut into slices. Pour the sauce over the chicken, and serve
hot with a green salad.
ingredients
4 skinless chicken breast fillets
100g/4oz full-fat soft cheese
flavoured with herbs and garlic
8 slices Parma ham
150ml/5fl oz red wine
150ml/5fl oz chicken stock
25g/1oz Demerara sugar
• Using a sharp knife, make a horizontal slit along the length of each
chicken breast to form a pocket.
• Beat the cheese with a wooden spoon to soften it. Spoon the cheese into
the pocket of the chicken breasts.
• Wrap 2 slices of Parma ham around each chicken breast, and secure
firmly in place with string.
• Pour the wine and stock into a large frying pan and bring to the boil.
When just starting to boil, add the sugar and stir well to dissolve.
• Add the chicken breasts to the mixture in the frying pan. Leave to simmer
for 12–15 minutes until the chicken is tender and the juices run clear.
• Remove the chicken from the pan, set aside and keep warm. Reheat the
sauce and boil until reduced and thickened. Remove the string from the
chicken, and cut into slices. Pour the sauce over the chicken, and serve
hot with a green salad.
Chinese chicken with cashew nuts
serves 4
ingredients
4 skinless chicken breast fillets,
sliced into strips
3 garlic cloves, crushed
4 tablespoons soy sauce
2 tablespoons cornflour
225g/8oz dried egg noodles
3 tablespoons sunflower oil
1 tablespoon sesame oil
100g/4oz roasted cashew nuts
6 spring onions, cut into
5cm/2in pieces
• Put the chicken in a bowl with the garlic, soy sauce and cornflour, and
mix until the chicken is well coated. Cover with cling film, and chill for
about 30 minutes.
• Meanwhile, bring a pan of water to the boil and add the egg noodles.
Turn off the heat and leave to stand for 5 minutes. Drain well. Reserve.
• Heat the oils in a large frying pan or wok over a high heat, and add the
chilled chicken and marinade juices. Stir-fry for 3–4 minutes until golden
brown. Add the cashew nuts and spring onions to the pan or wok,and
stir-fry for 2–3 minutes.
• Add the drained noodles, and stir-fry for a further 2 minutes. Toss the
noodles well and serve immediately.
ingredients
4 skinless chicken breast fillets,
sliced into strips
3 garlic cloves, crushed
4 tablespoons soy sauce
2 tablespoons cornflour
225g/8oz dried egg noodles
3 tablespoons sunflower oil
1 tablespoon sesame oil
100g/4oz roasted cashew nuts
6 spring onions, cut into
5cm/2in pieces
• Put the chicken in a bowl with the garlic, soy sauce and cornflour, and
mix until the chicken is well coated. Cover with cling film, and chill for
about 30 minutes.
• Meanwhile, bring a pan of water to the boil and add the egg noodles.
Turn off the heat and leave to stand for 5 minutes. Drain well. Reserve.
• Heat the oils in a large frying pan or wok over a high heat, and add the
chilled chicken and marinade juices. Stir-fry for 3–4 minutes until golden
brown. Add the cashew nuts and spring onions to the pan or wok,and
stir-fry for 2–3 minutes.
• Add the drained noodles, and stir-fry for a further 2 minutes. Toss the
noodles well and serve immediately.
Fragrant saffron chicken
serves 10
ingredients
2 chickens, about 1.6kg/31⁄2lb each
1 carrot, sliced
2 celery sticks, sliced
6 black peppercorns
2 bay leaves
50g/2oz butter
225g/8oz onion, finely chopped
1 teaspoon saffron threads
4 dried apricots
grated zest of 1 lemon
300ml/10fl oz dry white wine
3 tablespoons clear honey
1 teaspoon mild curry paste
300ml/10fl oz mayonnaise
300ml/10fl oz double cream
salt and freshly ground black pepper
• Put the chickens in two separate large saucepans. Cover with cold water
and add the carrot, celery, peppercorns and 1⁄2 bay leaf to each. Bring
slowly to the boil, cover and simmer very gently for about 1 hour. Pierce
the thigh joints with a skewer to test if cooked – the juices should run
clear. Leave the chickens to cool in their poaching liquid.
• Drain the chickens. Remove and discard the skin, strip off the meat and
discard the bones. Cut the meat into bite-size pieces. Set aside.
• Melt the butter in a medium saucepan, and sauté the onion until soft.
Grind the saffron strands to a powder using a mortar and pestle. Stir
into the onions with the apricots, lemon zest, white wine, honey, curry
paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about
10 minutes until well reduced and the consistency of chutney.
• Cool and purée in a blender or food processor, then sieve.
• Fold the cold saffron mixture into the mayonnaise. Whip the cream until
it just holds its shape. Fold into the mayonnaise mixture, and season with
salt and pepper.
• Mix together the chicken pieces and the mayonnaise mixture, and serve
on a bed of rice.
ingredients
2 chickens, about 1.6kg/31⁄2lb each
1 carrot, sliced
2 celery sticks, sliced
6 black peppercorns
2 bay leaves
50g/2oz butter
225g/8oz onion, finely chopped
1 teaspoon saffron threads
4 dried apricots
grated zest of 1 lemon
300ml/10fl oz dry white wine
3 tablespoons clear honey
1 teaspoon mild curry paste
300ml/10fl oz mayonnaise
300ml/10fl oz double cream
salt and freshly ground black pepper
• Put the chickens in two separate large saucepans. Cover with cold water
and add the carrot, celery, peppercorns and 1⁄2 bay leaf to each. Bring
slowly to the boil, cover and simmer very gently for about 1 hour. Pierce
the thigh joints with a skewer to test if cooked – the juices should run
clear. Leave the chickens to cool in their poaching liquid.
• Drain the chickens. Remove and discard the skin, strip off the meat and
discard the bones. Cut the meat into bite-size pieces. Set aside.
• Melt the butter in a medium saucepan, and sauté the onion until soft.
Grind the saffron strands to a powder using a mortar and pestle. Stir
into the onions with the apricots, lemon zest, white wine, honey, curry
paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about
10 minutes until well reduced and the consistency of chutney.
• Cool and purée in a blender or food processor, then sieve.
• Fold the cold saffron mixture into the mayonnaise. Whip the cream until
it just holds its shape. Fold into the mayonnaise mixture, and season with
salt and pepper.
• Mix together the chicken pieces and the mayonnaise mixture, and serve
on a bed of rice.
Sautéed chicken with herbs
serves 4
ingredients
2–3 tablespoons olive oil
1 chicken, cut into 8 pieces
3 garlic cloves, sliced
2 shallots, finely chopped
3 tablespoons dried mixed herbs
juice of 1⁄2 lemon
salt and freshly ground black pepper
• Heat the oil in a heavy frying pan over a high heat. Brown the chicken
pieces in the oil in two batches.
• When browned, reduce the heat to medium-high and return all the
chicken to the pan. Cover the pan and leave to cook for about
10 minutes.
• Turn the chicken pieces, spooning their juices over them, then sprinkle
the garlic, shallots, half of the herbs over them. Season with salt and
pepper. Cover again and cook for a further 8 minutes.
• When cooked, lift the chicken pieces out with the cooked shallots, garlic
and pan juices. Squeeze the lemon juice over the chicken, sprinkle with
the remaining herbs and serve hot.
ingredients
2–3 tablespoons olive oil
1 chicken, cut into 8 pieces
3 garlic cloves, sliced
2 shallots, finely chopped
3 tablespoons dried mixed herbs
juice of 1⁄2 lemon
salt and freshly ground black pepper
• Heat the oil in a heavy frying pan over a high heat. Brown the chicken
pieces in the oil in two batches.
• When browned, reduce the heat to medium-high and return all the
chicken to the pan. Cover the pan and leave to cook for about
10 minutes.
• Turn the chicken pieces, spooning their juices over them, then sprinkle
the garlic, shallots, half of the herbs over them. Season with salt and
pepper. Cover again and cook for a further 8 minutes.
• When cooked, lift the chicken pieces out with the cooked shallots, garlic
and pan juices. Squeeze the lemon juice over the chicken, sprinkle with
the remaining herbs and serve hot.
Mustard chicken
serves 4
ingredients
50g/2oz butter
1 onion, finely chopped
450g/1lb skinless chicken breast
fillets, thinly sliced
1 tablespoon cornflour
1 garlic clove, crushed
150ml/5fl oz chicken stock
1 teaspoon chilli paste
2 teaspoons ground coriander
1 tablespoon wholegrain mustard
1 tablespoon sesame seeds
salt and freshly ground black pepper
• Heat the butter in a saucepan, add the onion and sweat for about
5 minutes until soft but not coloured.
• Mix together the chicken pieces and cornflour, and add to the pan with
the garlic. Cook quickly, stirring occasionally, until golden brown.
• Stir in the stock, chilli paste, coriander and mustard. Season with salt
and pepper. Bring just to the boil, stirring, and simmer gently for about
10 minutes.
• Just before serving, stir in the sesame seeds, and serve hot with pasta
or potatoes.
ingredients
50g/2oz butter
1 onion, finely chopped
450g/1lb skinless chicken breast
fillets, thinly sliced
1 tablespoon cornflour
1 garlic clove, crushed
150ml/5fl oz chicken stock
1 teaspoon chilli paste
2 teaspoons ground coriander
1 tablespoon wholegrain mustard
1 tablespoon sesame seeds
salt and freshly ground black pepper
• Heat the butter in a saucepan, add the onion and sweat for about
5 minutes until soft but not coloured.
• Mix together the chicken pieces and cornflour, and add to the pan with
the garlic. Cook quickly, stirring occasionally, until golden brown.
• Stir in the stock, chilli paste, coriander and mustard. Season with salt
and pepper. Bring just to the boil, stirring, and simmer gently for about
10 minutes.
• Just before serving, stir in the sesame seeds, and serve hot with pasta
or potatoes.
Pan-fried chicken with red wine sauce
serves 6
ingredients
25g/1oz butter
1 tablespoon oil
6 chicken breasts, about
150g/5oz each
175g/6oz rindless streaky bacon,
chopped
225g/8oz button mushrooms, wiped
with damp kitchen paper
225g/8oz button onions
100ml/31/2fl oz brandy
350ml/12fl oz red wine
700ml/11⁄4pt chicken stock
4 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Preheat the oven to 150°C/300°F/Gas mark 2.
• Melt the butter and oil in a pan. Add the chicken breasts and cook in
batches over a high heat for 3 minutes on each side or until golden.
Remove from the pan, and put in a baking dish in the oven to finish
cooking while you make the sauce.
• Add the bacon, mushrooms and onions to the frying pan. Cook for
4–5 minutes until golden. Remove from the pan and set aside. Add the
brandy, wine, stock and redcurrant jelly. Bring to the boil, and bubble
furiously for 15–20 minutes until the sauce is syrupy.
• Return the chicken, bacon, mushrooms and onions to the pan. Bring to
the boil, season with salt and pepper, and serve hot.
ingredients
25g/1oz butter
1 tablespoon oil
6 chicken breasts, about
150g/5oz each
175g/6oz rindless streaky bacon,
chopped
225g/8oz button mushrooms, wiped
with damp kitchen paper
225g/8oz button onions
100ml/31/2fl oz brandy
350ml/12fl oz red wine
700ml/11⁄4pt chicken stock
4 tablespoons redcurrant jelly
salt and freshly ground black pepper
• Preheat the oven to 150°C/300°F/Gas mark 2.
• Melt the butter and oil in a pan. Add the chicken breasts and cook in
batches over a high heat for 3 minutes on each side or until golden.
Remove from the pan, and put in a baking dish in the oven to finish
cooking while you make the sauce.
• Add the bacon, mushrooms and onions to the frying pan. Cook for
4–5 minutes until golden. Remove from the pan and set aside. Add the
brandy, wine, stock and redcurrant jelly. Bring to the boil, and bubble
furiously for 15–20 minutes until the sauce is syrupy.
• Return the chicken, bacon, mushrooms and onions to the pan. Bring to
the boil, season with salt and pepper, and serve hot.
Chicken korma with green beans
serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz skinless chicken breast
fillets, cut into bite-size pieces
1 onion, sliced
21⁄2 teaspoons korma curry powder
150ml/5fl oz chicken stock
1 teaspoon tomato purée
2 teaspoons caster sugar
75g/3oz tomatoes, roughly chopped
150ml/5fl oz single cream
a little salt
100g/4oz green beans, topped and
tailed, cut into 2.5cm/1in lengths
25g/1oz ground almonds
• Heat the oil in a saucepan, add the chicken and onion, and sauté over
a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft
and the chicken is lightly coloured. Stir in the curry powder and cook for
a further 2 minutes.
• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir
to combine the ingredients, bring to the boil, then reduce the heat, cover
the pan and simmer gently for 10 minutes, stirring occasionally.
• Stir the beans into the curry and cook, covered, for a further
15–20 minutes, stirring occasionally, until the chicken is cooked and the
beans are tender. Stir the ground almonds into the curry, and simmer for
1 minute to thicken the sauce. Taste and adjust the seasoning if
necessary. Serve with rice.
ingredients
2 tablespoons vegetable oil
350g/12oz skinless chicken breast
fillets, cut into bite-size pieces
1 onion, sliced
21⁄2 teaspoons korma curry powder
150ml/5fl oz chicken stock
1 teaspoon tomato purée
2 teaspoons caster sugar
75g/3oz tomatoes, roughly chopped
150ml/5fl oz single cream
a little salt
100g/4oz green beans, topped and
tailed, cut into 2.5cm/1in lengths
25g/1oz ground almonds
• Heat the oil in a saucepan, add the chicken and onion, and sauté over
a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft
and the chicken is lightly coloured. Stir in the curry powder and cook for
a further 2 minutes.
• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir
to combine the ingredients, bring to the boil, then reduce the heat, cover
the pan and simmer gently for 10 minutes, stirring occasionally.
• Stir the beans into the curry and cook, covered, for a further
15–20 minutes, stirring occasionally, until the chicken is cooked and the
beans are tender. Stir the ground almonds into the curry, and simmer for
1 minute to thicken the sauce. Taste and adjust the seasoning if
necessary. Serve with rice.
Warm chicken & feta salad
serves 4
ingredients
4 skinless chicken breast fillets
4 garlic cloves, peeled
2 tablespoons olive oil
3 tablespoons freshly squeezed
lemon juice
1 onion, cut into wedges
175g/6oz French beans
assorted salad leaves
200g/7oz feta cheese, cubed
175g/6oz cherry tomatoes, halved
50g/2oz black olives
1 red pepper, seeded and sliced
• Put the chicken breasts in a shallow dish. Crush 1 of the garlic cloves
and blend with 1 tablespoon of the olive oil and all of the lemon juice.
Pour over the chicken, cover and marinate in the refrigerator for at least
30 minutes, turning at least once.
• Heat a frying pan until smoking hot. Drain the chicken and cook for
6–8 minutes on each side. Remove from the heat and allow to stand for
5 minutes.
• Heat the remaining oil in a heavy frying pan. Sauté the remaining garlic
with the onion wedges. Cook, stirring occasionally, for 8–10 minutes.
• Cook the French beans in a pan of lightly salted water for 5 minutes.
Drain and reserve.
• Arrange the salad leaves in a serving bowl with the feta cheese, cherry
tomatoes, beans, black olives and red pepper. Put the onion mixture on
top of the salad leaves, then add the chicken and serve drizzled with a
little olive oil.
ingredients
4 skinless chicken breast fillets
4 garlic cloves, peeled
2 tablespoons olive oil
3 tablespoons freshly squeezed
lemon juice
1 onion, cut into wedges
175g/6oz French beans
assorted salad leaves
200g/7oz feta cheese, cubed
175g/6oz cherry tomatoes, halved
50g/2oz black olives
1 red pepper, seeded and sliced
• Put the chicken breasts in a shallow dish. Crush 1 of the garlic cloves
and blend with 1 tablespoon of the olive oil and all of the lemon juice.
Pour over the chicken, cover and marinate in the refrigerator for at least
30 minutes, turning at least once.
• Heat a frying pan until smoking hot. Drain the chicken and cook for
6–8 minutes on each side. Remove from the heat and allow to stand for
5 minutes.
• Heat the remaining oil in a heavy frying pan. Sauté the remaining garlic
with the onion wedges. Cook, stirring occasionally, for 8–10 minutes.
• Cook the French beans in a pan of lightly salted water for 5 minutes.
Drain and reserve.
• Arrange the salad leaves in a serving bowl with the feta cheese, cherry
tomatoes, beans, black olives and red pepper. Put the onion mixture on
top of the salad leaves, then add the chicken and serve drizzled with a
little olive oil.
Chicken chop suey
serves 4
ingredients
4 tablespoons light soy sauce
2 teaspoons soft brown sugar
500g/1lb 2oz skinless chicken
breast fillets
3 tablespoons vegetable oil
2 onions, quartered
2 garlic cloves, crushed
350g/12oz beansprouts
3 teaspoons sesame oil
1 tablespoon cornflour
450ml/3⁄4pt chicken stock
• Mix the soy sauce and sugar together in a small bowl, stirring until the
sugar has dissolved.
• Trim any fat away from the chicken, and cut into thin strips. Put the meat
in a shallow dish, and spoon the soy mixture over it, turning to coat.
Marinate in the refrigerator for 20 minutes.
• Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until
golden brown. Add the onions and garlic, and stir-fry for a further
2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the
sesame oil.
• Mix together the cornflour and 3 tablespoons water to form a smooth
paste. Pour the stock into the wok, add the cornflour paste and bring to
the boil, stirring until the sauce is thickened and clear. Serve hot.
ingredients
4 tablespoons light soy sauce
2 teaspoons soft brown sugar
500g/1lb 2oz skinless chicken
breast fillets
3 tablespoons vegetable oil
2 onions, quartered
2 garlic cloves, crushed
350g/12oz beansprouts
3 teaspoons sesame oil
1 tablespoon cornflour
450ml/3⁄4pt chicken stock
• Mix the soy sauce and sugar together in a small bowl, stirring until the
sugar has dissolved.
• Trim any fat away from the chicken, and cut into thin strips. Put the meat
in a shallow dish, and spoon the soy mixture over it, turning to coat.
Marinate in the refrigerator for 20 minutes.
• Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until
golden brown. Add the onions and garlic, and stir-fry for a further
2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the
sesame oil.
• Mix together the cornflour and 3 tablespoons water to form a smooth
paste. Pour the stock into the wok, add the cornflour paste and bring to
the boil, stirring until the sauce is thickened and clear. Serve hot.
International House Of Pancakes Pancakes
nonstick spray
1 1/4 c all-purpose flour
1 egg
1/4 c granulated sugar
1 t baking powder,(heaping)
1 t baking soda
1/4 c cooking oil
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until
smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be light
brown.
5. Cook on the other side for same amount of time, until light brown.
Makes 8 to 10 pancakes.
1 1/4 c all-purpose flour
1 egg
1/4 c granulated sugar
1 t baking powder,(heaping)
1 t baking soda
1/4 c cooking oil
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or
apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until
smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be light
brown.
5. Cook on the other side for same amount of time, until light brown.
Makes 8 to 10 pancakes.
International House Of Pancakes Harvest Grain 'n Nut Pancake
3/4 c quaker oats
3/4 c whole wheat flour
2 t baking soda
1 t baking powder
1/2 t salt
1 1/2 c buttermilk
1/4 c vegetable oil
1 egg
1/4 c granulated sugar
3 T finely chopped,Blanched
-almonds
3 T finely walnuts,Chopped
1. Lightly oil a skillet or griddle and preheat it to medium heat.
2. Grind the oats in a blender or food processor until fine, like flour.
3. Combine oat flour, whole wheat flour, baking soda, baking powder and
salt in a medium bowl.
4. In another bowl combine buttermilk, oil, egg and granulated sugar
with an electric mixer until smooth. Combine dry ingredients with wet
ingredients, add nuts and mix well with mixer.
5. Ladle 1/3 cup of the batter onto the hot skillet and cook the
pancakes for 2 to 4 minutes per side or until brown.
3/4 c whole wheat flour
2 t baking soda
1 t baking powder
1/2 t salt
1 1/2 c buttermilk
1/4 c vegetable oil
1 egg
1/4 c granulated sugar
3 T finely chopped,Blanched
-almonds
3 T finely walnuts,Chopped
1. Lightly oil a skillet or griddle and preheat it to medium heat.
2. Grind the oats in a blender or food processor until fine, like flour.
3. Combine oat flour, whole wheat flour, baking soda, baking powder and
salt in a medium bowl.
4. In another bowl combine buttermilk, oil, egg and granulated sugar
with an electric mixer until smooth. Combine dry ingredients with wet
ingredients, add nuts and mix well with mixer.
5. Ladle 1/3 cup of the batter onto the hot skillet and cook the
pancakes for 2 to 4 minutes per side or until brown.
Cajun chicken jambalaya
serves 4
ingredients
1.4kg/21⁄2lb fresh chicken
11⁄2 onions
1 bay leaf
4 black peppercorns
1 sprig of fresh flat-leaf parsley,
plus extra, chopped, to garnish
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 green pepper, seeded and
chopped
1 celery stick, chopped
225g/8oz long-grain rice
100g/4oz chorizo sausage,
chopped
100g/4oz cooked ham, chopped
400g/14oz canned chopped
plum tomatoes
1⁄2 teaspoon hot chilli powder
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon ground cumin
1 teaspoon dried thyme
100g/4oz peeled and deveined
cooked prawns
dash of Tabasco sauce
salt and freshly ground
black pepper
• Put the chicken in a large flameproof casserole dish, and pour over
600ml/1pt water. Add the onion half, bay leaf, peppercorns and
parsley sprig, and bring to the boil. Reduce the heat, cover and simmer
gently for about 11⁄2 hours.
• When the chicken is cooked, lift it out of the stock, remove the skin and
carcass, and chop the meat. Strain the stock, leave to cool and reserve.
• Chop the remaining onion and heat the oil in a large frying pan. Add
the onion, garlic, green pepper and celery. Fry for about 5 minutes, then
stir in the rice, coating the grains with the oil. Add the sausage, ham
and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
• Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add
the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover
and simmer gently for 20 minutes or until the rice is tender and the liquid
has been absorbed.
• Stir in the prawns and Tabasco. Cook for a further 5 minutes, then
season well with salt and pepper, and serve hot, garnished with the
extra chopped parsley.
ingredients
1.4kg/21⁄2lb fresh chicken
11⁄2 onions
1 bay leaf
4 black peppercorns
1 sprig of fresh flat-leaf parsley,
plus extra, chopped, to garnish
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 green pepper, seeded and
chopped
1 celery stick, chopped
225g/8oz long-grain rice
100g/4oz chorizo sausage,
chopped
100g/4oz cooked ham, chopped
400g/14oz canned chopped
plum tomatoes
1⁄2 teaspoon hot chilli powder
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon ground cumin
1 teaspoon dried thyme
100g/4oz peeled and deveined
cooked prawns
dash of Tabasco sauce
salt and freshly ground
black pepper
• Put the chicken in a large flameproof casserole dish, and pour over
600ml/1pt water. Add the onion half, bay leaf, peppercorns and
parsley sprig, and bring to the boil. Reduce the heat, cover and simmer
gently for about 11⁄2 hours.
• When the chicken is cooked, lift it out of the stock, remove the skin and
carcass, and chop the meat. Strain the stock, leave to cool and reserve.
• Chop the remaining onion and heat the oil in a large frying pan. Add
the onion, garlic, green pepper and celery. Fry for about 5 minutes, then
stir in the rice, coating the grains with the oil. Add the sausage, ham
and chopped chicken. Fry for a further 2–3 minutes, stirring frequently.
• Pour in the tomatoes and 300ml/10fl oz of the reserved stock, and add
the chilli, cumin and thyme. Bring to the boil, then reduce the heat, cover
and simmer gently for 20 minutes or until the rice is tender and the liquid
has been absorbed.
• Stir in the prawns and Tabasco. Cook for a further 5 minutes, then
season well with salt and pepper, and serve hot, garnished with the
extra chopped parsley.
Tuscan chicken
serves 4
ingredients
8 chicken thighs, skinned
1 teaspoon olive oil
1 onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
300ml/10fl oz puréed tomatoes
150ml/5fl oz dry white wine
1 teaspoon dried oregano
400g/14oz canned cooked
cannellini beans, drained
3 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
• Heat the oil in a heavy pan, and sauté the chicken until golden brown.
Remove and keep warm. Add the onion and red peppers to the pan,
and gently sauté until softened but not coloured. Stir in the garlic and
sauté for a minute or so.
• Add the chicken, tomatoes, wine and oregano. Season well with salt
and pepper, bring to a boil, then cover the pan tightly.
• Reduce the heat and simmer gently, stirring occasionally, for
30–35 minutes until the chicken is tender and the juices run clear.
• Preheat the grill until hot.
• Stir the cannellini beans into the chicken mixture, and simmer for a
further 5 minutes until heated through. Sprinkle with the breadcrumbs,
and cook under the grill until golden brown.
ingredients
8 chicken thighs, skinned
1 teaspoon olive oil
1 onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
300ml/10fl oz puréed tomatoes
150ml/5fl oz dry white wine
1 teaspoon dried oregano
400g/14oz canned cooked
cannellini beans, drained
3 tablespoons fresh breadcrumbs
salt and freshly ground black pepper
• Heat the oil in a heavy pan, and sauté the chicken until golden brown.
Remove and keep warm. Add the onion and red peppers to the pan,
and gently sauté until softened but not coloured. Stir in the garlic and
sauté for a minute or so.
• Add the chicken, tomatoes, wine and oregano. Season well with salt
and pepper, bring to a boil, then cover the pan tightly.
• Reduce the heat and simmer gently, stirring occasionally, for
30–35 minutes until the chicken is tender and the juices run clear.
• Preheat the grill until hot.
• Stir the cannellini beans into the chicken mixture, and simmer for a
further 5 minutes until heated through. Sprinkle with the breadcrumbs,
and cook under the grill until golden brown.
Chinese-style chicken
serves 4
ingredients
1⁄2 cucumber, peeled, seeded and
cut into matchsticks
1 teaspoon salt
4 boneless chicken breasts
4 tablespoons soy sauce
pinch of five-spice powder
1 tablespoon freshly squeezed
lemon juice
3 tablespoons sunflower oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into matchsticks
8 spring onions, shredded
75g/3oz beansprouts
For the sauce
4 tablespoons crunchy
peanut butter
2 teaspoons freshly squeezed
lemon juice
2 teaspoons sesame oil
1⁄4 teaspoon hot chilli powder
1 spring onion, finely chopped
• Put the cucumber matchsticks in a colander, sprinkle with the salt and
cover with a plate with a weight on top. Set the colander in a bowl or
on a deep plate to catch the drips, and leave to drain for 30 minutes.
• Put the chicken portions in a large pan and just cover with water. Add
1 tablespoon of the soy sauce, the five-spice powder and the lemon
juice, cover and bring to the boil. Reduce the heat and simmer for about
20 minutes.
• Lift out the poached chicken with a slotted spoon, and leave until cool
enough to handle. Remove and discard the skin. Bash the chicken lightly
with a rolling pin to loosen the fibres. Slice into thin strips. Reserve.
• Heat the oils in a large frying pan or wok. Add the sesame seeds, fry for
30 seconds, then stir in the remaining 3 tablespoons of soy sauce and
the sherry. Add the carrots, and stir-fry for 2–3 minutes until just tender.
Remove from the heat and reserve.
• Rinse the cucumber well, pat dry with kitchen paper and put in a bowl.
Add the spring onions, beansprouts, cooked carrots, pan juices and
shredded chicken, and mix together. Transfer to a shallow dish. Cover
and chill for about 1 hour, turning the mixture once or twice.
• To make the sauce, cream the peanut butter with the lemon juice, sesame
oil and chilli powder, adding a little hot water to form a paste, then stir
in the spring onion.
• Arrange the chicken mixture on a serving dish, and serve with the
peanut sauce.
ingredients
1⁄2 cucumber, peeled, seeded and
cut into matchsticks
1 teaspoon salt
4 boneless chicken breasts
4 tablespoons soy sauce
pinch of five-spice powder
1 tablespoon freshly squeezed
lemon juice
3 tablespoons sunflower oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into matchsticks
8 spring onions, shredded
75g/3oz beansprouts
For the sauce
4 tablespoons crunchy
peanut butter
2 teaspoons freshly squeezed
lemon juice
2 teaspoons sesame oil
1⁄4 teaspoon hot chilli powder
1 spring onion, finely chopped
• Put the cucumber matchsticks in a colander, sprinkle with the salt and
cover with a plate with a weight on top. Set the colander in a bowl or
on a deep plate to catch the drips, and leave to drain for 30 minutes.
• Put the chicken portions in a large pan and just cover with water. Add
1 tablespoon of the soy sauce, the five-spice powder and the lemon
juice, cover and bring to the boil. Reduce the heat and simmer for about
20 minutes.
• Lift out the poached chicken with a slotted spoon, and leave until cool
enough to handle. Remove and discard the skin. Bash the chicken lightly
with a rolling pin to loosen the fibres. Slice into thin strips. Reserve.
• Heat the oils in a large frying pan or wok. Add the sesame seeds, fry for
30 seconds, then stir in the remaining 3 tablespoons of soy sauce and
the sherry. Add the carrots, and stir-fry for 2–3 minutes until just tender.
Remove from the heat and reserve.
• Rinse the cucumber well, pat dry with kitchen paper and put in a bowl.
Add the spring onions, beansprouts, cooked carrots, pan juices and
shredded chicken, and mix together. Transfer to a shallow dish. Cover
and chill for about 1 hour, turning the mixture once or twice.
• To make the sauce, cream the peanut butter with the lemon juice, sesame
oil and chilli powder, adding a little hot water to form a paste, then stir
in the spring onion.
• Arrange the chicken mixture on a serving dish, and serve with the
peanut sauce.
Warm chicken & feta salad
serves 4
ingredients
4 skinless chicken breast fillets
4 garlic cloves, peeled
2 tablespoons olive oil
3 tablespoons freshly squeezed
lemon juice
1 onion, cut into wedges
175g/6oz French beans
assorted salad leaves
200g/7oz feta cheese, cubed
175g/6oz cherry tomatoes, halved
50g/2oz black olives
1 red pepper, seeded and sliced
• Put the chicken breasts in a shallow dish. Crush 1 of the garlic cloves
and blend with 1 tablespoon of the olive oil and all of the lemon juice.
Pour over the chicken, cover and marinate in the refrigerator for at least
30 minutes, turning at least once.
• Heat a frying pan until smoking hot. Drain the chicken and cook for
6–8 minutes on each side. Remove from the heat and allow to stand for
5 minutes.
• Heat the remaining oil in a heavy frying pan. Sauté the remaining garlic
with the onion wedges. Cook, stirring occasionally, for 8–10 minutes.
• Cook the French beans in a pan of lightly salted water for 5 minutes.
Drain and reserve.
• Arrange the salad leaves in a serving bowl with the feta cheese, cherry
tomatoes, beans, black olives and red pepper. Put the onion mixture on
top of the salad leaves, then add the chicken and serve drizzled with a
little olive oil.
ingredients
4 skinless chicken breast fillets
4 garlic cloves, peeled
2 tablespoons olive oil
3 tablespoons freshly squeezed
lemon juice
1 onion, cut into wedges
175g/6oz French beans
assorted salad leaves
200g/7oz feta cheese, cubed
175g/6oz cherry tomatoes, halved
50g/2oz black olives
1 red pepper, seeded and sliced
• Put the chicken breasts in a shallow dish. Crush 1 of the garlic cloves
and blend with 1 tablespoon of the olive oil and all of the lemon juice.
Pour over the chicken, cover and marinate in the refrigerator for at least
30 minutes, turning at least once.
• Heat a frying pan until smoking hot. Drain the chicken and cook for
6–8 minutes on each side. Remove from the heat and allow to stand for
5 minutes.
• Heat the remaining oil in a heavy frying pan. Sauté the remaining garlic
with the onion wedges. Cook, stirring occasionally, for 8–10 minutes.
• Cook the French beans in a pan of lightly salted water for 5 minutes.
Drain and reserve.
• Arrange the salad leaves in a serving bowl with the feta cheese, cherry
tomatoes, beans, black olives and red pepper. Put the onion mixture on
top of the salad leaves, then add the chicken and serve drizzled with a
little olive oil.
Chicken chop suey
serves 4
ingredients
4 tablespoons light soy sauce
2 teaspoons soft brown sugar
500g/1lb 2oz skinless chicken
breast fillets
3 tablespoons vegetable oil
2 onions, quartered
2 garlic cloves, crushed
350g/12oz beansprouts
3 teaspoons sesame oil
1 tablespoon cornflour
450ml/3⁄4pt chicken stock
• Mix the soy sauce and sugar together in a small bowl, stirring until the
sugar has dissolved.
• Trim any fat away from the chicken, and cut into thin strips. Put the meat
in a shallow dish, and spoon the soy mixture over it, turning to coat.
Marinate in the refrigerator for 20 minutes.
• Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until
golden brown. Add the onions and garlic, and stir-fry for a further
2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the
sesame oil.
• Mix together the cornflour and 3 tablespoons water to form a smooth
paste. Pour the stock into the wok, add the cornflour paste and bring to
the boil, stirring until the sauce is thickened and clear. Serve hot.
ingredients
4 tablespoons light soy sauce
2 teaspoons soft brown sugar
500g/1lb 2oz skinless chicken
breast fillets
3 tablespoons vegetable oil
2 onions, quartered
2 garlic cloves, crushed
350g/12oz beansprouts
3 teaspoons sesame oil
1 tablespoon cornflour
450ml/3⁄4pt chicken stock
• Mix the soy sauce and sugar together in a small bowl, stirring until the
sugar has dissolved.
• Trim any fat away from the chicken, and cut into thin strips. Put the meat
in a shallow dish, and spoon the soy mixture over it, turning to coat.
Marinate in the refrigerator for 20 minutes.
• Heat the oil in a wok, and stir-fry the chicken for 2–3 minutes until
golden brown. Add the onions and garlic, and stir-fry for a further
2 minutes. Add the beansprouts, stir-fry for 4–5 minutes, then add the
sesame oil.
• Mix together the cornflour and 3 tablespoons water to form a smooth
paste. Pour the stock into the wok, add the cornflour paste and bring to
the boil, stirring until the sauce is thickened and clear. Serve hot.
Chicken korma with green beans
serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz skinless chicken breast
fillets, cut into bite-size pieces
1 onion, sliced
21⁄2 teaspoons korma curry powder
150ml/5fl oz chicken stock
1 teaspoon tomato purée
2 teaspoons caster sugar
75g/3oz tomatoes, roughly chopped
150ml/5fl oz single cream
a little salt
100g/4oz green beans, topped and
tailed, cut into 2.5cm/1in lengths
25g/1oz ground almonds
• Heat the oil in a saucepan, add the chicken and onion, and sauté over
a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft
and the chicken is lightly coloured. Stir in the curry powder and cook for
a further 2 minutes.
• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir
to combine the ingredients, bring to the boil, then reduce the heat, cover
the pan and simmer gently for 10 minutes, stirring occasionally.
• Stir the beans into the curry and cook, covered, for a further
15–20 minutes, stirring occasionally, until the chicken is cooked and the
beans are tender. Stir the ground almonds into the curry, and simmer for
1 minute to thicken the sauce. Taste and adjust the seasoning if
necessary. Serve with rice.
ingredients
2 tablespoons vegetable oil
350g/12oz skinless chicken breast
fillets, cut into bite-size pieces
1 onion, sliced
21⁄2 teaspoons korma curry powder
150ml/5fl oz chicken stock
1 teaspoon tomato purée
2 teaspoons caster sugar
75g/3oz tomatoes, roughly chopped
150ml/5fl oz single cream
a little salt
100g/4oz green beans, topped and
tailed, cut into 2.5cm/1in lengths
25g/1oz ground almonds
• Heat the oil in a saucepan, add the chicken and onion, and sauté over
a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft
and the chicken is lightly coloured. Stir in the curry powder and cook for
a further 2 minutes.
• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir
to combine the ingredients, bring to the boil, then reduce the heat, cover
the pan and simmer gently for 10 minutes, stirring occasionally.
• Stir the beans into the curry and cook, covered, for a further
15–20 minutes, stirring occasionally, until the chicken is cooked and the
beans are tender. Stir the ground almonds into the curry, and simmer for
1 minute to thicken the sauce. Taste and adjust the seasoning if
necessary. Serve with rice.
Kung po chicken
serves 4
ingredients
250g/9oz skinless chicken
breast fillets
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
a few small slices of fresh root ginger
5 dried red chillies, soaked, seeded
and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew nuts
a few drops of sesame oil
• Cut the chicken into small cubes about the size of sugar lumps. Put the
chicken in a small bowl, and mix with the salt and egg white. Mix a few
drops of water with the cornflour to form a paste, and add to the bowl.
• Cut the green pepper into cubes, about the same size as the chicken
pieces.
• Heat the oil in a wok, add the chicken, spring onion and ginger, and
stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
cashew nuts and sesame oil.
• Serve hot with boiled rice.
ingredients
250g/9oz skinless chicken
breast fillets
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
a few small slices of fresh root ginger
5 dried red chillies, soaked, seeded
and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew nuts
a few drops of sesame oil
• Cut the chicken into small cubes about the size of sugar lumps. Put the
chicken in a small bowl, and mix with the salt and egg white. Mix a few
drops of water with the cornflour to form a paste, and add to the bowl.
• Cut the green pepper into cubes, about the same size as the chicken
pieces.
• Heat the oil in a wok, add the chicken, spring onion and ginger, and
stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
cashew nuts and sesame oil.
• Serve hot with boiled rice.
Fried Fish Cake
credit picture dvdevd bloggang.com
Garnish.
500 g of fish flesh.
Wing bean light 200 grams.
2-3 tablespoons of curry paste, roasted.
1 tablespoon fish sauce.
Vegetable oil for frying.
Garnish sauce.
2 red chillies pounded grain.
Cucumbers, sliced crosswise 3 or cloth.
Coriander leaves, a tree is cool.
Roasted peanuts, coarsely pounded 1/4 cup.
Sugar 1/2 cup.
Salt 2 tsp.
Vinegar 1/2 cup.
Dissolve sugar, salt and vinegar together enough to put a little sticky, red chili, enough people around on a cool cucumber, coriander and peanuts.
How do
1. Pounded meat, fish and sticky. While the pestle to pound the salt water immersion time. When the meat is tough. Add curry paste, roasted. Pound together again, until the sauce is sticky, pounded together.
2. Clear Wing bean, cut off heads, cut the meat into thin SOI in a mix to combine.
3. Pan fry the fish pieces 1 cm in diameter, 2 inches thick, flat, fried in hot oil. The fries are cooked in yellow across the plate, serve with sauce.
Oyster fritters
Oyster fritters
credit picture dvdevd bloggang
Ingredient
Only 300 grams of oyster meat.
1 egg, duck egg.
4 tablespoons flour.
Flakes, bread crumbs.
Salt, pepper, a little bit.
1 tablespoon white wine.
Lettuce
Cream sauce.
Garnish cream sauce.
100 g fresh cream.
1 tablespoon butter.
1 tablespoon lemon juice.
Salt, pepper, a little bit.
1 tablespoon white wine.
Chopped parsley (pasta Valley).
The.
How do
A. The oysters in a colander. Rinse thoroughly with water. Followed by water. Plate to drain water from the wine to remove the fishy smell.
Two. Water drop out of the shells lightly with salt and pepper.
Three. Crushed shells that mop dry flour and dip into egg, then bread crumbs to coat.
Four. A small pan bottom. Heat oil for deep frying. Heat at 180 degrees Celsius.
Five. The three ingredients in a deep golden brown scoop it up and let drain.
6. Served on a plate. You and lettuce.
How to make a cream sauce.
A. Set the pan over medium heat, add the butter to melt and pour enough fresh cream into butter.
Two. To boil, add white wine, lemon juice and season with salt and pepper until boiling again.
Three. Off the lights down, then sprinkle with chopped parsley and stir to combine.
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Baked fish with glass noodle
Baked fish with glass noodle
credit picture Internet Boy bloggang
Ingredients:.
Mackerel, cut into pieces to 200 g.
glass noodle and 2 cups water.
Crushed ginger sliced 10 glasses.
10 cloves of garlic.
2 teaspoons black pepper, lightly pounded.
Soy sauce 1 tbsp.
Sweet dark soy sauce 1 tsp.
Broth 1/2 cup.
1 tablespoon oyster sauce.
Sugar 1/2 tsp.
Sesame oil 1 tsp.
2 stalks celery, cut into pieces.
Method:.
1. Mix soup with sweet black soy sauce, oyster sauce, sugar, soy sauce, sesame oil and heat to boiling.
2. The ginger, garlic, pepper pot with fish. glass noodle and celery.
3. Dip into the broth to a boil in a pot glass noodle. Close the lid and heat for 3-5 minutes, and fish.
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