| POULTRY BBQ Honey & Soy Chicken Middle Wings 1/3 cup soy sauce, 2/3 cup honey, 1/2 cup white wine, 1 teaspoon ground ginger, 1/2 teaspoon crushed garlic, 1-2 kg chicken middle wings. Mix first five (5) ingredients well and pour over wings. Marinate for 2 hours then BBQ, brushing with marinade, till cooked. Sweet Chicken Curry 2 skinless chicken breasts cut into bite size pieces 2 large onions sliced 1 x 425gm can pineapple pieces in juice 2 teaspoons chicken stock powder 1/2 each green & red capsicum diced 1 level dessertspoon curry powder (use more or less according to taste) 3 teaspoons brown sugar 1/2 teaspoon salt 1 clove crushed garlic 4 tablespoons olive oil 2 tablespoons flour 1/2 - 1 cup water Drain pineapple pieces, reserving juice. Heat oil in fry pan and lightly brown chicken, onions, garlic, pineapple and capsicum. Drain and place in large microwave proof dish with lid. Add the flour, curry powder, chicken stock powder, sugar, salt & pepper to the oil and cook 1 min. Remove from heat and gradually stir in pineapple juice and return to heat. Gradually stir in enough water as it heats to make a thick sauce. Pour some of the sauce over the top of the chicken mixture. Gently stir through. Pour more sauce over the top, but no more than 2/3 fill the dish. Place lid on dish and microwave on high 5 min then on medium 15 min. Serve over rice. Easy Chicken & Noodle Stir Fry 2 packets of 2 min chicken noodles 1 medium carrot peeled julienned 1/2 cup of small cauliflower pieces (1-2cm) 1 cup frozen beans 1/2 green capsicum 1 large onion sliced 1/2 cup chopped celery 1 cup chopped cooked chicken 4 tablespoons oil 1 tablespoon soy sauce 1/2 cup water 1 clove crushed garlic Break each packet of noodles into about 6 pieces and place in a bowl of hot (not boiling) water. Heat oil in wok or fry pan and brown chicken, onion, and garlic. Add beans and carrots and stir fry 2 minutes. Place lid on wok, lower heat to medium and cook for 3 minutes. Raise heat and add remaining vegetables and stir fry 2 minutes. Add water, soy sauce and seasoning from noodles packets. Stir well. Drain noodles and add to wok. Stir fry a further 2 minutes. Serve. Apricot Chicken 1 kg skinless chicken breasts 1 x 375ml can apricot nectar 1 packet of french onion soup mix (salt reduced) Mix soup mix and apricot nectar together and pour half over bottom of baking dish. Slice breasts into serving size portions and arrange in baking dish. Pour remaining soup mix and apricot nectar over top. Cover and cook in a moderate oven 1 hour or till cooked, turning chicken and basting after 1/2 an hour. A can of drained apricot halves can also be added half way through the cooking. If sauce is thickening too much add a little water half way through. Chicken Paella 6 boneless & skinless chicken breasts 4 tablespoons olive oil 150gm long grain rice 60gm fresh peas 4 tomatoes 100gm cooked peeled large prawns 100gm mussels in shells pinch tumeric 1 1/2 cups chicken stock 2 tablespoons chopped pimientoes Cut breasts in half and saute in a large paella pan or wok (about 6 minutes each side.) Combine rice, pimientoes and peas and mix through the chicken. Place in large heated ovenproof baking dish. Cut each tomato into eighths and spread among the chicken. Wash mussels well and place on top of chicken mixture with prawns. Sprinkle with tumeric. Bring stock to boil and pour just enough over to cover the rice and distribute the tumeric. Cover with foil and bake 180C for 20-30 minutes or until liquid is absorbed and rice is cooked. (If rice is not cooked but liquid is absorbed, add another 1/2 cup boiling chicken stock and cook till rice is tender.) Chicken With Oyster Sauce 1 onion sliced 3 stick celery chopped 1 green capsicum sliced into strips 2 boneless & skinless chicken breasts cut into thin strips 3 tablespoons peanut oil 1 teaspoons sugar 1 tablespoon soy sauce 2 teaspoons oyster sauce 3/4 cup water salt & fresh ground pepper fresh coriander sprigs to garnish Heat oil in heavy frypan or wok. Stir fry the vegetables for 4 minutes on high. Remove with slotted spoon. Reheat oil in wok and add chicken, stir fry 5 minutes. Blend the cornflour with water, sugar, soy and oyster sauces. Return vegetables to wok with chicken and add cornflour mix. Stir over medium heat until sauce thickens and clears. Add salt & pepper to taste. Simmer 1 minute. Serve over boiled or fragrant rice (see page 2 pasta & rice dishes). Garnish with coriander. |
 |
|
 |
|
 |