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Recipe File: Chicken
almond chicken breasts
Ingredients:
6 chicken breasts
1 cup milk
½ teaspoon curry powder
¼ teaspoon nutmeg
½ teaspoon salt, pepper
½ teaspoon dry English mustard
pinch of dried mixed herbs
1 egg
2 teaspoon oil
6 tablespoons fresh breadcrumbs
6 tablespoons finely chopped almonds
Plain flour, seasoned
2 extra tablespoons oil
30g butter
Method:
Soak the chicken breasts in the milk mixed with curry powder, nutmeg, salt, pepper, mustard and mixed herbs, in refrigerator for 24 hours. The next day, drain. Beat the egg and 2 teaspoon of oil together. Mix breadcrumbs and almonds. Dip the breasts in four first, then egg, then breadcrumbs and almond mixture. Heat together the oil and butter in a large pan and fry the chicken breasts until golden brown and tender. They should stay very moist. Don’t overcook – breast of chicken should only take a few minutes both sides. Serve immediately.
6 chicken breasts
1 cup milk
½ teaspoon curry powder
¼ teaspoon nutmeg
½ teaspoon salt, pepper
½ teaspoon dry English mustard
pinch of dried mixed herbs
1 egg
2 teaspoon oil
6 tablespoons fresh breadcrumbs
6 tablespoons finely chopped almonds
Plain flour, seasoned
2 extra tablespoons oil
30g butter
Method:
Soak the chicken breasts in the milk mixed with curry powder, nutmeg, salt, pepper, mustard and mixed herbs, in refrigerator for 24 hours. The next day, drain. Beat the egg and 2 teaspoon of oil together. Mix breadcrumbs and almonds. Dip the breasts in four first, then egg, then breadcrumbs and almond mixture. Heat together the oil and butter in a large pan and fry the chicken breasts until golden brown and tender. They should stay very moist. Don’t overcook – breast of chicken should only take a few minutes both sides. Serve immediately.
Almond Crusted Chicken Cutlets with Apple Lime Sauce
Ingredients:
2 skinless chicken breast fillets, cut in half
2 tbsp flour
1 egg
2 tsp soy sauce
1/2 tsp black pepper
3/4 cup finely ground almonds
3/4 cup crushed cornflake crumbs
1 tbsp olive oil
1/2 cup apple juice
2 limes, juiced
2 tsp cornflour
1/4 cup honey
Method:
Place chicken breasts between two sheets of waxed paper and flatten with mallet to 2cm thickness. Dip these chicken cutlets in flour and shake off excess, then set aside. Combine egg, soy sauce, and pepper in a shallow dish and set aside.
Combine ground almonds and corn flake crumbs in another shallow dish. Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks. In a frying pan on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside. Combine apple juice, lime juice and cornflour in a bowl, then pour into hot frying pan, mix and add honey. Cook and stir until bubbly and sauce is thickened. Serve chicken cutlets with hot sauce poured over.
2 skinless chicken breast fillets, cut in half
2 tbsp flour
1 egg
2 tsp soy sauce
1/2 tsp black pepper
3/4 cup finely ground almonds
3/4 cup crushed cornflake crumbs
1 tbsp olive oil
1/2 cup apple juice
2 limes, juiced
2 tsp cornflour
1/4 cup honey
Method:
Place chicken breasts between two sheets of waxed paper and flatten with mallet to 2cm thickness. Dip these chicken cutlets in flour and shake off excess, then set aside. Combine egg, soy sauce, and pepper in a shallow dish and set aside.
Combine ground almonds and corn flake crumbs in another shallow dish. Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks. In a frying pan on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside. Combine apple juice, lime juice and cornflour in a bowl, then pour into hot frying pan, mix and add honey. Cook and stir until bubbly and sauce is thickened. Serve chicken cutlets with hot sauce poured over.
apricot chicken
Ingredients:
3 chicken fillets, skin off and diced
1 tbsp butter
1 pkt French onion soup
410g can apricot nectar
Method:
Melt the butter and then brown the chicken well on all sides. Mix the French onion soup with the apricot nectar. Pour over the chicken, lower the heat and simmer for 20 minutes, stirring occasionally so it doesn't stick to the bottom of the pan. Serve over Savoury Rice. Serves 6.
Contributed by Cath Armstrong
3 chicken fillets, skin off and diced
1 tbsp butter
1 pkt French onion soup
410g can apricot nectar
Method:
Melt the butter and then brown the chicken well on all sides. Mix the French onion soup with the apricot nectar. Pour over the chicken, lower the heat and simmer for 20 minutes, stirring occasionally so it doesn't stick to the bottom of the pan. Serve over Savoury Rice. Serves 6.
Contributed by Cath Armstrong
apricot chicken
Ingredients:
800g tin apricots
410g tin apricot nectar
1kg chicken pieces
2 tbsp tomato paste
1 packet French onion soup
1-½ tablespoons cornflour mixed with a little water
Method:
Pre-heat oven to 180 degrees Celsius. Mix cornflour, tomato paste and apricot nectar, add French onion soup. Place chicken in a casserole dish with apricot pieces and juice and pour sauce over top. Cook in a moderate oven for one hour or until chicken is cooked and serve with rice or pasta.
800g tin apricots
410g tin apricot nectar
1kg chicken pieces
2 tbsp tomato paste
1 packet French onion soup
1-½ tablespoons cornflour mixed with a little water
Method:
Pre-heat oven to 180 degrees Celsius. Mix cornflour, tomato paste and apricot nectar, add French onion soup. Place chicken in a casserole dish with apricot pieces and juice and pour sauce over top. Cook in a moderate oven for one hour or until chicken is cooked and serve with rice or pasta.
asian cashew noodles & chicken
Ingredients:
1 cup cooked chicken
500g Singapore noodles, cooked according to instructions.
2 tbsp sesame oil
2 spring onions, sliced
1 large carrot, shredded
1/2 cup button mushrooms, sliced
2 tbsp oyster sauce
2 tsp soy sauce
1 tbsp rice wine vinegar
Method:
In a wok or large frying pan, heat sesame oil, add spring onions and stir. Add shredded carrot and sliced mushrooms, in that order, cooking for 45 seconds each. Then add oyster sauce, soy sauce and rice wine vinegar. When combined and veggies are almost done, add in 1 cup cooked chicken until heated through. Toss in noodles. Enjoy.
From the August 2015 Journal
1 cup cooked chicken
500g Singapore noodles, cooked according to instructions.
2 tbsp sesame oil
2 spring onions, sliced
1 large carrot, shredded
1/2 cup button mushrooms, sliced
2 tbsp oyster sauce
2 tsp soy sauce
1 tbsp rice wine vinegar
Method:
In a wok or large frying pan, heat sesame oil, add spring onions and stir. Add shredded carrot and sliced mushrooms, in that order, cooking for 45 seconds each. Then add oyster sauce, soy sauce and rice wine vinegar. When combined and veggies are almost done, add in 1 cup cooked chicken until heated through. Toss in noodles. Enjoy.
From the August 2015 Journal
Bahmi Goreng (Fried Noodles)
Ingredients:
250g bahmi or noodles
3 garlic cloves, chopped
30g sweet soy sauce
15g or 1 spring onion, sliced
50g chicken stock or water
10g small onion rings
salt to taste
140g chicken breast, diced
7g ginger, sliced
45g cabbage leaves, sliced
250g shrimps, shelled & parboiled
80g palm oil
Method:
Cook noodles in boiling water. Strain and run under cold water. Set aside. In saucepan or wok, heat oil and fry chicken, garlic and ginger. Add soy sauce, stir well and fry chicken for an extra minute. Add cabbage and fry. Now add cooked noodles and salt to taste. Stir continuously over a low flame. Add spring onion and fry for 2 to 3 minutes. Add cooked shrimps and cook for 2 minutes, stirring frequently. Add a little stock before serving. Garnish with onion rings.
250g bahmi or noodles
3 garlic cloves, chopped
30g sweet soy sauce
15g or 1 spring onion, sliced
50g chicken stock or water
10g small onion rings
salt to taste
140g chicken breast, diced
7g ginger, sliced
45g cabbage leaves, sliced
250g shrimps, shelled & parboiled
80g palm oil
Method:
Cook noodles in boiling water. Strain and run under cold water. Set aside. In saucepan or wok, heat oil and fry chicken, garlic and ginger. Add soy sauce, stir well and fry chicken for an extra minute. Add cabbage and fry. Now add cooked noodles and salt to taste. Stir continuously over a low flame. Add spring onion and fry for 2 to 3 minutes. Add cooked shrimps and cook for 2 minutes, stirring frequently. Add a little stock before serving. Garnish with onion rings.
baked honey chicken
Ingredients:
1/4 C of honey
1/4 C of Dijon style mustard
1 tsp dried basil
4 chicken breast fillets, skin off
Method:
Preheat oven to 175 degrees Celsius. Line a baking dish with foil. Whisk together the honey, mustard and basil in a small mixing bowl. Place the chicken breasts into the baking dish. Pour the sauce over the top to evenly cover the chicken. Bake 30 minutes or until the chicken juices run clear when the chicken is poked with a fork. Serves 4.
1/4 C of honey
1/4 C of Dijon style mustard
1 tsp dried basil
4 chicken breast fillets, skin off
Method:
Preheat oven to 175 degrees Celsius. Line a baking dish with foil. Whisk together the honey, mustard and basil in a small mixing bowl. Place the chicken breasts into the baking dish. Pour the sauce over the top to evenly cover the chicken. Bake 30 minutes or until the chicken juices run clear when the chicken is poked with a fork. Serves 4.
balsamic lime chicken
Ingredients:
3 tbsp balsamic vinegar
2 cloves garlic, crushed
1 tbsp olive oil
cracked black pepper
4 chicken breast fillets, sliced in half
4 limes, halved
1 bunch English spinach, washed and dried
Method:
Combine vinegar, garlic, oil and pepper and pour over chicken. Allow to marinate for 30 minutes. Heat the barbecue. Remove chicken from marinade and cook on barbecue two to three minutes each side until chicken is cooked, brushing the marinade over chicken. Place limes on the barbecue cut side down. Grill until the surface is blackened. Serve chicken on top of spinach leaves with limes on the side; the juice from the limes makes up the sauce.
Contributed by Catherine, North Bayswater, 16th January 2009
3 tbsp balsamic vinegar
2 cloves garlic, crushed
1 tbsp olive oil
cracked black pepper
4 chicken breast fillets, sliced in half
4 limes, halved
1 bunch English spinach, washed and dried
Method:
Combine vinegar, garlic, oil and pepper and pour over chicken. Allow to marinate for 30 minutes. Heat the barbecue. Remove chicken from marinade and cook on barbecue two to three minutes each side until chicken is cooked, brushing the marinade over chicken. Place limes on the barbecue cut side down. Grill until the surface is blackened. Serve chicken on top of spinach leaves with limes on the side; the juice from the limes makes up the sauce.
Contributed by Catherine, North Bayswater, 16th January 2009
barbecue chicken & rice
Ingredients:
2 tablespoons oil
500g skinless chicken thigh fillets
2 cups water
3/4 cup barbecue sauce
1 cup corn kernels
2 cups cooked rice
Method:
Heat oil in a frying pan over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from pan. Add water, barbecue sauce and corn to skillet. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low 5 minutes or until chicken is cooked.
2 tablespoons oil
500g skinless chicken thigh fillets
2 cups water
3/4 cup barbecue sauce
1 cup corn kernels
2 cups cooked rice
Method:
Heat oil in a frying pan over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from pan. Add water, barbecue sauce and corn to skillet. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low 5 minutes or until chicken is cooked.
barbecued chicken
This chicken dish can be cooked in a conventional oven or in a covered barbecue.
Ingredients:
1 cup flour
2 tsp paprika
1 tsp salt
1/4 tsp pepper
2 1/2 kg chicken Maryland's, cut into pieces
1/4 cup butter
1 cup tomato sauce
1/2 cup water
1 medium onion, finely sliced
2 tbsp sugar
2 tbsp vinegar
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp chilli powder
1/2 tsp ground black pepper
Method:
Combine flour, paprika, salt and pepper and mix well. Cover chicken in flour mixture. Coat baking pan with butter. Arrange chicken in pan, skin side down. Bake the chicken at 350°F for 30 minutes. Meanwhile, combine remaining ingredients in a saucepan and mix well. Bring the mixture to a boil and then simmer for 15 minutes. Remove the chicken from oven, and turn. Spoon sauce over chicken and bake for an additional 30 minutes.
Ingredients:
1 cup flour
2 tsp paprika
1 tsp salt
1/4 tsp pepper
2 1/2 kg chicken Maryland's, cut into pieces
1/4 cup butter
1 cup tomato sauce
1/2 cup water
1 medium onion, finely sliced
2 tbsp sugar
2 tbsp vinegar
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp chilli powder
1/2 tsp ground black pepper
Method:
Combine flour, paprika, salt and pepper and mix well. Cover chicken in flour mixture. Coat baking pan with butter. Arrange chicken in pan, skin side down. Bake the chicken at 350°F for 30 minutes. Meanwhile, combine remaining ingredients in a saucepan and mix well. Bring the mixture to a boil and then simmer for 15 minutes. Remove the chicken from oven, and turn. Spoon sauce over chicken and bake for an additional 30 minutes.
Bbq chicken french bread pizza
Ingredients:
1 tbsp olive oil
2 skinless chicken breast fillets diced
Salt and pepper, to taste
1 cup BBQ sauce
1 cup red onion, thinly sliced
1 large French bread stick
2 cups pizza sauce
2 cups grated mozzarella cheese
1 cup grated Gouda cheese
Method:
Preheat oven to 200 degrees Celsius. Lightly spray a baking sheet with cooking spray.
In a small frying pan, add the olive oil and sauté the diced chicken breasts with some
salt and pepper for 5 to 7 minutes, stirring often, until cooked through. Once
cooked through add the BBQ sauce and coat the chicken well. Stir in the
thinly sliced red onion and let simmer in the BBQ sauce for 3-4 minutes.
While the chicken is cooking, split open the bread stick and lay cut side up on the baking sheets. Spread the pizza sauce over the bread, then add the grated cheeses over both pieces of bread stick. Add the BBQ chicken mixture over the cheese. (If you want to add the BBQ chicken under the cheese, you can do that too!)
Bake in the preheated oven for 10 minutes.
Cut into slices to serve.
1 tbsp olive oil
2 skinless chicken breast fillets diced
Salt and pepper, to taste
1 cup BBQ sauce
1 cup red onion, thinly sliced
1 large French bread stick
2 cups pizza sauce
2 cups grated mozzarella cheese
1 cup grated Gouda cheese
Method:
Preheat oven to 200 degrees Celsius. Lightly spray a baking sheet with cooking spray.
In a small frying pan, add the olive oil and sauté the diced chicken breasts with some
salt and pepper for 5 to 7 minutes, stirring often, until cooked through. Once
cooked through add the BBQ sauce and coat the chicken well. Stir in the
thinly sliced red onion and let simmer in the BBQ sauce for 3-4 minutes.
While the chicken is cooking, split open the bread stick and lay cut side up on the baking sheets. Spread the pizza sauce over the bread, then add the grated cheeses over both pieces of bread stick. Add the BBQ chicken mixture over the cheese. (If you want to add the BBQ chicken under the cheese, you can do that too!)
Bake in the preheated oven for 10 minutes.
Cut into slices to serve.
bbq saucy chicken
Ingredients:
1kg chicken pieces
1 cup Italian dressing
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
5 cloves garlic, minced
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
2 tablespoons plus 2 teaspoons
brown sugar
Method:
Mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in marinade and allow to marinate overnight, or for at least eight hours. Preheat bbq grill to high heat and oil grill grate. Discard marinade and place chicken on grill. Grill chicken for about 30 minutes, turning often until juices run clear. Smaller parts may take less time.
Contributed by Rena, North Bayswater, 28th March 2009
1kg chicken pieces
1 cup Italian dressing
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
5 cloves garlic, minced
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
2 tablespoons plus 2 teaspoons
brown sugar
Method:
Mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in marinade and allow to marinate overnight, or for at least eight hours. Preheat bbq grill to high heat and oil grill grate. Discard marinade and place chicken on grill. Grill chicken for about 30 minutes, turning often until juices run clear. Smaller parts may take less time.
Contributed by Rena, North Bayswater, 28th March 2009
baked chicken & spinach flautas
Ingredients:
3 chicken breast fillets, cooked and shredded (or equivalent of cooked BBQ chicken)
300g frozen spinach
1 cup shredded cheese
20 soft taco size flour tortillas
1 tsp Oil
2 avocadoes
1/2 cup salsa
Method:
Cook and shred chicken, if needed.
Thaw spinach. Once thawed, drain well (squeeze to get out all the excess water).
Preheat oven to 225 degrees Celsius. Line baking sheet with baking paper.
In a mixing bowl, stir together the chicken, spinach and cheese. Spoon into the tortillas. Roll the tortillas and place seam side down on baking sheet.
Bake in the pre-heated oven for 10 minutes, then flip and bake for another 5-10 minutes.
Serve Baked Chicken & Spinach Flautas topped with diced avocado and salsa.
3 chicken breast fillets, cooked and shredded (or equivalent of cooked BBQ chicken)
300g frozen spinach
1 cup shredded cheese
20 soft taco size flour tortillas
1 tsp Oil
2 avocadoes
1/2 cup salsa
Method:
Cook and shred chicken, if needed.
Thaw spinach. Once thawed, drain well (squeeze to get out all the excess water).
Preheat oven to 225 degrees Celsius. Line baking sheet with baking paper.
In a mixing bowl, stir together the chicken, spinach and cheese. Spoon into the tortillas. Roll the tortillas and place seam side down on baking sheet.
Bake in the pre-heated oven for 10 minutes, then flip and bake for another 5-10 minutes.
Serve Baked Chicken & Spinach Flautas topped with diced avocado and salsa.
barbecued spinach pesto chicken
Ingredients:
4 small boneless, skinless chicken breast
French dressing, as marinade
Seasoning salt
1 cup baby spinach leaves, packed
8 to 10 fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese
2 cloves garlic
1/3 to 1/2 cup olive oil
Salt and pepper, to taste
Method:
Marinate the chicken breasts in your favourite French dressing for at least an hour. Heat the barbecue and grill chicken breasts for 7 to 9 minutes on each side. Season with seasoning salt. Grilling time may vary depending on thickness of the chicken breast and heat on the grill. While the chicken is barbecuing, make the pesto in a small food processor. Add the spinach leaves, basil leaves, pine nuts, Parmesan cheese, garlic cloves and olive oil to the food processor and puree. Stream in a little more olive oil if you want a thinner pesto. When the chicken is cooked remove from heat. Serve topped with pesto.
4 small boneless, skinless chicken breast
French dressing, as marinade
Seasoning salt
1 cup baby spinach leaves, packed
8 to 10 fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese
2 cloves garlic
1/3 to 1/2 cup olive oil
Salt and pepper, to taste
Method:
Marinate the chicken breasts in your favourite French dressing for at least an hour. Heat the barbecue and grill chicken breasts for 7 to 9 minutes on each side. Season with seasoning salt. Grilling time may vary depending on thickness of the chicken breast and heat on the grill. While the chicken is barbecuing, make the pesto in a small food processor. Add the spinach leaves, basil leaves, pine nuts, Parmesan cheese, garlic cloves and olive oil to the food processor and puree. Stream in a little more olive oil if you want a thinner pesto. When the chicken is cooked remove from heat. Serve topped with pesto.
bbq chicken nachos
Ingredients:
1 bag corn chips
2 cups barbecue chicken, shredded
3/4 cup BBQ sauce
2 cups grated cheese
Fresh coriander, chopped,
1 red onion, diced
Method:
Preheat oven to 180 degrees Celsius. Place corn chips in the bottom of large baking dish. Combine the shredded chicken and BBQ sauce. Spread on top of the corn chips. Sprinkle the grated cheese over the top. Bake for 10 minutes, or until cheese has melted. Top with chopped coriander and red onion.
1 bag corn chips
2 cups barbecue chicken, shredded
3/4 cup BBQ sauce
2 cups grated cheese
Fresh coriander, chopped,
1 red onion, diced
Method:
Preheat oven to 180 degrees Celsius. Place corn chips in the bottom of large baking dish. Combine the shredded chicken and BBQ sauce. Spread on top of the corn chips. Sprinkle the grated cheese over the top. Bake for 10 minutes, or until cheese has melted. Top with chopped coriander and red onion.
bbq chicken quesadillas
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup BBQ sauce
8 soft taco size flour tortillas
2 cups grated cheese
Method:
Preheat the barbecue grill.Coat chicken breasts with BBQ sauce and grill until cooked through (about 3-5 minutes per side). Once the chicken is cooked, remove from barbecue and dice. Add the chicken and grated cheese to 4 tortillas. Drizzle with additional BBQ sauce, if desired. Add a tortilla to the top of each quesadilla. Grill the quesadillas a few minutes on each side, until the cheese is melted.
2 boneless, skinless chicken breasts
1/2 cup BBQ sauce
8 soft taco size flour tortillas
2 cups grated cheese
Method:
Preheat the barbecue grill.Coat chicken breasts with BBQ sauce and grill until cooked through (about 3-5 minutes per side). Once the chicken is cooked, remove from barbecue and dice. Add the chicken and grated cheese to 4 tortillas. Drizzle with additional BBQ sauce, if desired. Add a tortilla to the top of each quesadilla. Grill the quesadillas a few minutes on each side, until the cheese is melted.
blasted chicken & rice
This is an unbelievably simple dish that tastes great and is economical too, espeically if you can buy chicken on sale. I can buy twin packs of No. 15 chickens for $8, making this meal just $5.10 for six serves!
Ingredients:
1.5kg whole chicken (No. 15)
Salt and pepper
1 large onion
2 tbsp vegetable oil
1 cup rice
2 cups chicken stock
Method:
Preheat oven 230 degrees Celsius. It is important to pre-heat for this recipe, the oven needs to be at the right temperature when you put the chicken in. Remove giblets from cavity if they are there. Rinse the chicken well inside and out, then pat dry with a paper towel. Put 1 cup water in the bottom of a roasting pan and sit a rack on top. The water will stop the juices from the chicken from hitting a dry pan and smoking. Put the chicken on the rack, breast side up, making sure it isn't touching the water in the bottom of the pan. Do not tuck in the wings or tie it shut. Sprinkle liberally with salt and pepper all over, inside and outside and inside, too. Bake at 230 degrees Celsius (450 Fahrenheit) for 45 minutes. Do not open the oven during cooking. Remove and allow to rest for five minutes. Cut apart with a big kitchen shears or a sharp knife.
As soon as the chicken goes into the oven start the rice. Dice the onion into small pieces. Heat the oil in a frypan and sauté the onion on medium heat until soft. Add the rice. Continue sautéing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful not to burn. Add the two cups of chicken stock all at once; reduce heat to simmer, cover and cook for about 20 minutes.
If you start the rice as soon as you put the chicken in the oven, both will be ready at the same time. Serve with a big green salad.
Contributed by Cath Armstrong
Ingredients:
1.5kg whole chicken (No. 15)
Salt and pepper
1 large onion
2 tbsp vegetable oil
1 cup rice
2 cups chicken stock
Method:
Preheat oven 230 degrees Celsius. It is important to pre-heat for this recipe, the oven needs to be at the right temperature when you put the chicken in. Remove giblets from cavity if they are there. Rinse the chicken well inside and out, then pat dry with a paper towel. Put 1 cup water in the bottom of a roasting pan and sit a rack on top. The water will stop the juices from the chicken from hitting a dry pan and smoking. Put the chicken on the rack, breast side up, making sure it isn't touching the water in the bottom of the pan. Do not tuck in the wings or tie it shut. Sprinkle liberally with salt and pepper all over, inside and outside and inside, too. Bake at 230 degrees Celsius (450 Fahrenheit) for 45 minutes. Do not open the oven during cooking. Remove and allow to rest for five minutes. Cut apart with a big kitchen shears or a sharp knife.
As soon as the chicken goes into the oven start the rice. Dice the onion into small pieces. Heat the oil in a frypan and sauté the onion on medium heat until soft. Add the rice. Continue sautéing until the rice begins to brown, stirring constantly (about 10 minutes). Be careful not to burn. Add the two cups of chicken stock all at once; reduce heat to simmer, cover and cook for about 20 minutes.
If you start the rice as soon as you put the chicken in the oven, both will be ready at the same time. Serve with a big green salad.
Contributed by Cath Armstrong
braised chicken wings
Ingredients:
4 tablespoons peanut oil
2kgs chicken wings (made into mini drumsticks)
2 large potatoes, diced
3 carrots, diced
1 clove garlic, crushed
1 medium onion, diced
1 tbsp brown sugar
3/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey
Method:
Prepare veggies, dicing as needed. Brown chicken wings in the hot oil, seasoning to taste. Add onion, garlic and sugar after chicken has been browned. Mix soy sauce, honey and vinegar and add to pan. When chicken is almost tender, add carrots and potatoes. Cover and cook until tender.
4 tablespoons peanut oil
2kgs chicken wings (made into mini drumsticks)
2 large potatoes, diced
3 carrots, diced
1 clove garlic, crushed
1 medium onion, diced
1 tbsp brown sugar
3/4 cup soy sauce
1/4 cup vinegar
1/4 cup honey
Method:
Prepare veggies, dicing as needed. Brown chicken wings in the hot oil, seasoning to taste. Add onion, garlic and sugar after chicken has been browned. Mix soy sauce, honey and vinegar and add to pan. When chicken is almost tender, add carrots and potatoes. Cover and cook until tender.
butter chicken
You'll never buy a jar of butter chicken sauce again after you've tried this oh-so-simple homemade version. Best of all you'll probably have all the spices already in your spice cupboard, so nothing exotic or expensive to buy.
Ingredients:
3 skinless chicken breasts
1tbsp olive oil
1/2 teaspoon crushed ginger in jar
2 cloves garlic, crushed
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon dried coriander
1 teaspoon paprika
1/2 teaspoon cumin
2 chicken stock cubes
1/2 cup tomato paste
375ml can of evaporated light milk
Method:
Cut chicken into bite sized pieces. Heat oil in large non-stick frypan or wok and saute chicken, garlic and ginger until the chicken is almost cooked, about 5 - 6 minutes. Add all the spices and crumbled stock cubes. Stir for a minute to coat the chicken and release the fragrance of the spices. Add tomato paste and fold through chicken. Slowly add the evaporated milk to the pan, stirring continuously and gently so you don't break up the chicken. Stir gently until the mixture comes to the boil, turn the heat down to a gently simmer and cook a further 5 - 10 minutes, until the chicken is cooked and the sauce has thickened slightly. Serve over steamed rice with homemade naan bread.
From the August 2011 Journal
Ingredients:
3 skinless chicken breasts
1tbsp olive oil
1/2 teaspoon crushed ginger in jar
2 cloves garlic, crushed
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon dried coriander
1 teaspoon paprika
1/2 teaspoon cumin
2 chicken stock cubes
1/2 cup tomato paste
375ml can of evaporated light milk
Method:
Cut chicken into bite sized pieces. Heat oil in large non-stick frypan or wok and saute chicken, garlic and ginger until the chicken is almost cooked, about 5 - 6 minutes. Add all the spices and crumbled stock cubes. Stir for a minute to coat the chicken and release the fragrance of the spices. Add tomato paste and fold through chicken. Slowly add the evaporated milk to the pan, stirring continuously and gently so you don't break up the chicken. Stir gently until the mixture comes to the boil, turn the heat down to a gently simmer and cook a further 5 - 10 minutes, until the chicken is cooked and the sauce has thickened slightly. Serve over steamed rice with homemade naan bread.
From the August 2011 Journal
California Chicken
Cost: $11.29
Serves: 6 ($1.88 per serve)
Ingredients:
1.5kg chicken fillets (breast or thigh), cut into chunks - $7.50
1 large onion, halved and sliced - 25c
1 large carrot, cut into 2cm chunks -10c
1 large zucchini, cut into 2cm chunks - 35c
1 red capsicum, cut into strips - 50c
Quarter head of cauliflower, cut into florets - 50c
1 bottle Italian salad dressing - $2.29
Method:
Spray the crock with cooking spray. Add the chicken and vegetables. Pour over the salad dressing and gently toss to make sure all the food is coated in the dressing. Cook on low for 6 hours or until the chicken is cooked through.
Serve over steamed rice with a salad on the side.
You can get the cost of this dish down by using frozen mixed vegetables, and lower it even less by using home grown produce.
Serves: 6 ($1.88 per serve)
Ingredients:
1.5kg chicken fillets (breast or thigh), cut into chunks - $7.50
1 large onion, halved and sliced - 25c
1 large carrot, cut into 2cm chunks -10c
1 large zucchini, cut into 2cm chunks - 35c
1 red capsicum, cut into strips - 50c
Quarter head of cauliflower, cut into florets - 50c
1 bottle Italian salad dressing - $2.29
Method:
Spray the crock with cooking spray. Add the chicken and vegetables. Pour over the salad dressing and gently toss to make sure all the food is coated in the dressing. Cook on low for 6 hours or until the chicken is cooked through.
Serve over steamed rice with a salad on the side.
You can get the cost of this dish down by using frozen mixed vegetables, and lower it even less by using home grown produce.
cheat's burritos
Ingredients:
300g chicken thigh meat, diced
1 can baked beans in tomato sauce
1 jar mild salsa
1 packet burritos
250g grated tasty cheese
Method:
Marinate the chicken in 2 tablespoons salsa for at least two hours, preferably overnight. Mix chicken with baked beans. Spoon equal amounts of chicken and bean mix into each burrito and roll up. Pour remaining salsa over the burritos and sprinkle with grated cheese. Bake in a moderate oven for about 30 minutes.
Contributed by Rena, North Bayswater, 28th March 2009
300g chicken thigh meat, diced
1 can baked beans in tomato sauce
1 jar mild salsa
1 packet burritos
250g grated tasty cheese
Method:
Marinate the chicken in 2 tablespoons salsa for at least two hours, preferably overnight. Mix chicken with baked beans. Spoon equal amounts of chicken and bean mix into each burrito and roll up. Pour remaining salsa over the burritos and sprinkle with grated cheese. Bake in a moderate oven for about 30 minutes.
Contributed by Rena, North Bayswater, 28th March 2009
cheat's chicken & dumplings
Ingredients:
1 bbq chicken
2 pkts chicken noodle soup
1 pack of large flour tortillas
1/2 cup plain flour
Method:
Remove the meat and skin from the bbq chicken and put aside. Make the chicken noodle soup up according to the directions on the packet. Cut the tortillas into 5cm strips. Place in a plastic bag, add the 1/2 cup flour and shake until well coated. Drop the tortilla pieces one at a time into the simmering soup. Add chicken meat and simmer 5 minutes.
Contributed by Cath Armstrong 25th March 2009
1 bbq chicken
2 pkts chicken noodle soup
1 pack of large flour tortillas
1/2 cup plain flour
Method:
Remove the meat and skin from the bbq chicken and put aside. Make the chicken noodle soup up according to the directions on the packet. Cut the tortillas into 5cm strips. Place in a plastic bag, add the 1/2 cup flour and shake until well coated. Drop the tortilla pieces one at a time into the simmering soup. Add chicken meat and simmer 5 minutes.
Contributed by Cath Armstrong 25th March 2009
cheat's chicken risotto
Ingredients:
200g chicken thigh fillet, in small dice
1 carrot, finely diced
2 ribs celery, finely diced
1 onion, finely diced
1 cup Arborio rice
2 tbsp olive oil
3 cups chicken stock (or 3 cups water & 3 stock cubes)
Method:
Heat 1 tablespoon olive oil. Brown chicken, remove from pan. Add vegetables to pan and cook, being sure to scrape up bottom of pan. Cook for 2 minutes. Remove vegetables from pan. Add the extra tablespoon of oil, add rice and stir to coat. Cook 1 minute. Return chicken and vegetables to pan, stir to combine. Add chicken stock, stir to combine. Turn heat down, cover pan and simmer 10 minutes or until rice is cooked and stock has been absorbed.
Contributed by Cath Armstrong
200g chicken thigh fillet, in small dice
1 carrot, finely diced
2 ribs celery, finely diced
1 onion, finely diced
1 cup Arborio rice
2 tbsp olive oil
3 cups chicken stock (or 3 cups water & 3 stock cubes)
Method:
Heat 1 tablespoon olive oil. Brown chicken, remove from pan. Add vegetables to pan and cook, being sure to scrape up bottom of pan. Cook for 2 minutes. Remove vegetables from pan. Add the extra tablespoon of oil, add rice and stir to coat. Cook 1 minute. Return chicken and vegetables to pan, stir to combine. Add chicken stock, stir to combine. Turn heat down, cover pan and simmer 10 minutes or until rice is cooked and stock has been absorbed.
Contributed by Cath Armstrong
cheesy chicken enchiladas
Filling
Ingredients:
2 tbsp canola oil
1 cup chopped onion
1/2 cup green capsicum, diced
1kg chicken breast fillets, skin off and diced
1/2 cup water
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1-1/2 cups grated cheese
2 cups cooked brown rice
Method:
In a heavy skillet, heat oil on medium high, then add chopped onion and bell pepper. When onions are translucent, add cut up chicken and cook on medium until browned. Add water and spices, cover and let simmer about 10 minutes, or until cooked through.
Zesty Enchilada Sauce
Ingredients:
2 tbsp canola oil
2 tbsp plain flour
2 tbsp chilli powder
180g can tomato paste
2 cups chicken stock
1 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1/2 teaspoon salt
Method:
First make a roux by heating oil in a heavy saucepan or skillet over high heat, then lowering to medium low and whisking in flour. After whisking for about 2 minutes, you should start to see tiny bubbles forming and the color darkening. Add the chili powder and continue to whisk until fully mixed.
Slowly pour in the chicken broth, turning heat back up to medium. Add tomato paste, garlic powder, cumin, onion powder and salt, stirring until smooth. Simmer for 10 minutes, or until slightly thickened. Sauce can be used right away or stored in the refrigerator for up to three days.
Note: Make sure to get the rice cooking as well. Pour 2 cups water and one cup long grain brown rice into a saucepan. Stir and cover, bringing to a boil on high heat. Lower to medium and simmer for around 35 minutes, until all the water is absorbed.
Putting it All Together
Preheat oven to 175 degrees Celsius. Pour a thin layer of Enchilada Sauce in the bottom of a lightly oiled baking dish. For each enchilada lay out a tortilla, spoon in rice, chicken mixture and a sprinkle of grated cheese. Roll up the tortilla and lay in baking dish with the seam down. Repeat with the other enchiladas and filling. Pour the remainder of the enchilada sauce over the enchiladas. Top with a layer of grated cheese. Cover with foil and bake in the centre of the oven for 15 minutes, until they are heated through and the cheese is melted.
These enchiladas are great served immediately, and even better warmed up the next day.
From the March 2014 Journal
Ingredients:
2 tbsp canola oil
1 cup chopped onion
1/2 cup green capsicum, diced
1kg chicken breast fillets, skin off and diced
1/2 cup water
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1-1/2 cups grated cheese
2 cups cooked brown rice
Method:
In a heavy skillet, heat oil on medium high, then add chopped onion and bell pepper. When onions are translucent, add cut up chicken and cook on medium until browned. Add water and spices, cover and let simmer about 10 minutes, or until cooked through.
Zesty Enchilada Sauce
Ingredients:
2 tbsp canola oil
2 tbsp plain flour
2 tbsp chilli powder
180g can tomato paste
2 cups chicken stock
1 tsp garlic powder
1 tsp ground cumin
1 tsp onion powder
1/2 teaspoon salt
Method:
First make a roux by heating oil in a heavy saucepan or skillet over high heat, then lowering to medium low and whisking in flour. After whisking for about 2 minutes, you should start to see tiny bubbles forming and the color darkening. Add the chili powder and continue to whisk until fully mixed.
Slowly pour in the chicken broth, turning heat back up to medium. Add tomato paste, garlic powder, cumin, onion powder and salt, stirring until smooth. Simmer for 10 minutes, or until slightly thickened. Sauce can be used right away or stored in the refrigerator for up to three days.
Note: Make sure to get the rice cooking as well. Pour 2 cups water and one cup long grain brown rice into a saucepan. Stir and cover, bringing to a boil on high heat. Lower to medium and simmer for around 35 minutes, until all the water is absorbed.
Putting it All Together
Preheat oven to 175 degrees Celsius. Pour a thin layer of Enchilada Sauce in the bottom of a lightly oiled baking dish. For each enchilada lay out a tortilla, spoon in rice, chicken mixture and a sprinkle of grated cheese. Roll up the tortilla and lay in baking dish with the seam down. Repeat with the other enchiladas and filling. Pour the remainder of the enchilada sauce over the enchiladas. Top with a layer of grated cheese. Cover with foil and bake in the centre of the oven for 15 minutes, until they are heated through and the cheese is melted.
These enchiladas are great served immediately, and even better warmed up the next day.
From the March 2014 Journal
cheesy chicken & ham rice bake
Ingredients:
300g Chicken (raw or cooked - I used leftover BBQ chicken)
100g ham
1 tin of chopped tomatoes
1 cup of rice - I used basmati
1 1/4 cups of water
chicken stock cube - I used 2 tsp chicken stock powder
1 1/2 cups grated cheese
1 tablespoon of oil
garlic
1 sachet of tomato paste
salt and pepper to season
herbs if you wish
1 diced capsicum
1 diced onion
Method:
Pre-heat oven to 180 degrees Celsius. Put oil in saucepan and sauté diced onion and capsicum and garlic. Add chicken and cook that through. Add ham. Put in rice and coat with other ingredients. Add tomatoes, water, stock, tomato paste and salt and pepper. Mix well and bring to boil. Transfer to a baking dish - I used a rectangular pyrex dish. Add grated cheese to top. Bake for 35 minutes. Check to make sure rice is cooked through.
Contributed by Pamela, 5th June 2013
300g Chicken (raw or cooked - I used leftover BBQ chicken)
100g ham
1 tin of chopped tomatoes
1 cup of rice - I used basmati
1 1/4 cups of water
chicken stock cube - I used 2 tsp chicken stock powder
1 1/2 cups grated cheese
1 tablespoon of oil
garlic
1 sachet of tomato paste
salt and pepper to season
herbs if you wish
1 diced capsicum
1 diced onion
Method:
Pre-heat oven to 180 degrees Celsius. Put oil in saucepan and sauté diced onion and capsicum and garlic. Add chicken and cook that through. Add ham. Put in rice and coat with other ingredients. Add tomatoes, water, stock, tomato paste and salt and pepper. Mix well and bring to boil. Transfer to a baking dish - I used a rectangular pyrex dish. Add grated cheese to top. Bake for 35 minutes. Check to make sure rice is cooked through.
Contributed by Pamela, 5th June 2013
chicken alfredo roll-ups
Ingredients:
12 uncooked lasagne sheets
3 cups cooked chicken, shredded
450ml jar alfredo pasta sauce (or MOO it)
Salt and pepper
1-1/2 cups grated cheese (mozzarella is good if you have it)
1/4 cup grated parmesan cheese
Method:
Preheat the oven to 180 degrees Celsius. Boil the lasagne noodles and rinse with cool water. Lay on a clean tea towel and pat dry. Add two tablespoons of sauce onto each noodle and spread evenly over each noodle. Add two tablespoons of shredded chicken onto the sauce on each noodle and spread out. Top with one tablespoon of shredded cheese. Add salt and pepper, as desired. Rollup each lasagne noodle and place into a well-oiled baking dish. Top with alfredo sauce, sprinkle with remaining grated cheese. Finish with grated parmesan. Bake in the preheated oven for about 15 to 20 minutes, or until cheese has melted on top and is golden brown.
12 uncooked lasagne sheets
3 cups cooked chicken, shredded
450ml jar alfredo pasta sauce (or MOO it)
Salt and pepper
1-1/2 cups grated cheese (mozzarella is good if you have it)
1/4 cup grated parmesan cheese
Method:
Preheat the oven to 180 degrees Celsius. Boil the lasagne noodles and rinse with cool water. Lay on a clean tea towel and pat dry. Add two tablespoons of sauce onto each noodle and spread evenly over each noodle. Add two tablespoons of shredded chicken onto the sauce on each noodle and spread out. Top with one tablespoon of shredded cheese. Add salt and pepper, as desired. Rollup each lasagne noodle and place into a well-oiled baking dish. Top with alfredo sauce, sprinkle with remaining grated cheese. Finish with grated parmesan. Bake in the preheated oven for about 15 to 20 minutes, or until cheese has melted on top and is golden brown.
chicken casserole
Casseroles are great for dinner guests and the kids love them too!
Ingredients:
3 medium potatoes
1.5kg chicken breast fillets
Salt to taste
2 slices of bacon, cut into 2.5cm pieces
125g fresh mushrooms
12 very small pearl onions, peeled
1 tsp flour
1/4 cup chicken stock
Method:
Peel the potatoes. Cut the potato into 2.5cm cubes. Sprinkle the chicken with salt. Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, then remove. Add onions and mushrooms and sauté for one minute. Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker.
Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and carefully remove the lid. A family of 4 will enjoy this yummy casserole as will your guests!
From the May 2012 Journal
Ingredients:
3 medium potatoes
1.5kg chicken breast fillets
Salt to taste
2 slices of bacon, cut into 2.5cm pieces
125g fresh mushrooms
12 very small pearl onions, peeled
1 tsp flour
1/4 cup chicken stock
Method:
Peel the potatoes. Cut the potato into 2.5cm cubes. Sprinkle the chicken with salt. Place bacon in pressure cooker and sauté until it has rendered its fat. Remove the bacon and set aside, leaving the fat in the pressure cooker. Add the potatoes to the fat and quickly sauté until lightly brown. Remove the potatoes and set aside. Add chicken pieces and brown on all sides, then remove. Add onions and mushrooms and sauté for one minute. Sprinkle in the flour, then add the stock and return the chicken, bacon and potatoes to the pressure cooker.
Lock the lid in place, bring to pressure. Then lower heat and cook for 8 minutes at 15 psi. Allow pressure to drop by quick release or auto release and carefully remove the lid. A family of 4 will enjoy this yummy casserole as will your guests!
From the May 2012 Journal
chicken & broccoli lasagne
Ingredients:
50g butter
2 tablespoons flour
1.5l milk (I use a whole carton of UHT for ease)
Lasagne sheets
1 chopped onion
1 tin of sweet corn
1 and 1/2 cups diced cooked chicken
1 bag frozen broccoli cuts, (2 cups)
1tbsp mixed herbs
2 cups Mozzarella, grated
1/4 cup Parmesan cheese
1 chicken stock cube
Method:
Melt butter, fry onions gently until softened, stir in flour. Cook for 1 minute. Add milk, whisk until smooth. Cook, stirring constantly, until thick. Stir in chicken and seasonings and herbs. Stir in broccoli, cook 5 min. until tender. Add drained sweet corn. Layer in lasagne dish - sauce, lasagne sheets. Repeat, finishing with a layer of sauce. Top with cheese. Either freeze or bake at 180C for 35 minutes, until bubbly. I tend to serve with baked potatoes and salad.
Contributed by Yvonne Simpson, 3rd September 2009
50g butter
2 tablespoons flour
1.5l milk (I use a whole carton of UHT for ease)
Lasagne sheets
1 chopped onion
1 tin of sweet corn
1 and 1/2 cups diced cooked chicken
1 bag frozen broccoli cuts, (2 cups)
1tbsp mixed herbs
2 cups Mozzarella, grated
1/4 cup Parmesan cheese
1 chicken stock cube
Method:
Melt butter, fry onions gently until softened, stir in flour. Cook for 1 minute. Add milk, whisk until smooth. Cook, stirring constantly, until thick. Stir in chicken and seasonings and herbs. Stir in broccoli, cook 5 min. until tender. Add drained sweet corn. Layer in lasagne dish - sauce, lasagne sheets. Repeat, finishing with a layer of sauce. Top with cheese. Either freeze or bake at 180C for 35 minutes, until bubbly. I tend to serve with baked potatoes and salad.
Contributed by Yvonne Simpson, 3rd September 2009
chicken enchiladas
Ingredients:
1 tbsp vegetable oil
500g fresh tomatoes, de-seeded and diced
1 onion (preferably white), diced
1 chilli, de-seeded and finely diced
2 cloves garlic, crushed
3/4 teaspoon ground cumin
Kosher salt and black pepper
1 cup cream
1kg cooked chicken meat, diced
1 can diced tomatoes, drained
1 1/4 cups grated cheese
8 corn tortillas
1 jar salsa
Method:
Heat oven to 200 degrees Celsius. Heat the oil in a large pan over medium-high heat. Add the fresh tomatoes, onion, chilli, garlic, cumin and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree. In a large bowl, combine the chicken, tinned tomatoes, 1 cup of the cheese, ½ cup of the tomato sauce and ½ teaspoon each salt and pepper. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 20cm x 30cm baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with a drizzle of salsa over each enchilada.
From the July 2013 Journal
1 tbsp vegetable oil
500g fresh tomatoes, de-seeded and diced
1 onion (preferably white), diced
1 chilli, de-seeded and finely diced
2 cloves garlic, crushed
3/4 teaspoon ground cumin
Kosher salt and black pepper
1 cup cream
1kg cooked chicken meat, diced
1 can diced tomatoes, drained
1 1/4 cups grated cheese
8 corn tortillas
1 jar salsa
Method:
Heat oven to 200 degrees Celsius. Heat the oil in a large pan over medium-high heat. Add the fresh tomatoes, onion, chilli, garlic, cumin and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree. In a large bowl, combine the chicken, tinned tomatoes, 1 cup of the cheese, ½ cup of the tomato sauce and ½ teaspoon each salt and pepper. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 20cm x 30cm baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with a drizzle of salsa over each enchilada.
From the July 2013 Journal
chicken enchiladas
Ingredients:
2 cups chicken stock
3 180g cans tomato paste
1 tin diced tomatoes
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 BBQ chicken
3 tsp taco seasoning
12 corn tortillas
1-1/2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. In a medium saucepan, whisk together the stock, 2 cans tomato paste, ground cumin, garlic powder and onion powder. Bring to a boil, then remove from
heat.
Spoon about one third of the sauce into the base of a baking dish.
Shred BBQ chicken. Add taco seasoning, diced tomatoes and remaining can of tomato paste. Mix well.
In a mixing bowl, combine chicken mixture with about one third of the sauce. Spoon the chicken mixture evenly into 12 corn tortillas. Roll and place seam side down in the sauce in the baking dish.
Spoon the remaining third of the sauce over top of the enchiladas. Top with grated cheese. Bake in the preheated oven for 20-25 minutes, or until cheese has melted on top.
2 cups chicken stock
3 180g cans tomato paste
1 tin diced tomatoes
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 BBQ chicken
3 tsp taco seasoning
12 corn tortillas
1-1/2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. In a medium saucepan, whisk together the stock, 2 cans tomato paste, ground cumin, garlic powder and onion powder. Bring to a boil, then remove from
heat.
Spoon about one third of the sauce into the base of a baking dish.
Shred BBQ chicken. Add taco seasoning, diced tomatoes and remaining can of tomato paste. Mix well.
In a mixing bowl, combine chicken mixture with about one third of the sauce. Spoon the chicken mixture evenly into 12 corn tortillas. Roll and place seam side down in the sauce in the baking dish.
Spoon the remaining third of the sauce over top of the enchiladas. Top with grated cheese. Bake in the preheated oven for 20-25 minutes, or until cheese has melted on top.
Chicken Enchilada Skillet
Ingredients:
1 cup rice
1 tbsp olive oil
3 tsp MOO Taco Seasoning
2 cups water
500g chicken fillet, (or one pint jar of Ugly Chicken)
1 tin corn kernels
1 jar enchilada sauce (or equivalent MOO Enchilada Sauce)
1 cup grated cheese
Method:
In a large frying pan, cook the chicken fillet. Remove from pan and shred. Add the oil to the pan and warm over a medium heat. Add the rice and stir to coat. Continue stirring until the rice becomes translucent - about 3 minutes. Add water and taco seasoning to the rice, stir to combine. Put lid on pan and bring to a simmer. Turn heat down and simmer about 15 minutes until the rice is cooked and almost all the liquid is absorbed. Drain the corn and add to the pan along with the shredded chicken and half the enchilada sauce. Stir to combine. Spread the remaining enchilada sauce over the top, sprinkle with the cheese. Put the lid on and cook a further 5 minutes until the cheese has melted. Serve with corn chips or mini tortillas on the side.
Contributed by Cath
1 cup rice
1 tbsp olive oil
3 tsp MOO Taco Seasoning
2 cups water
500g chicken fillet, (or one pint jar of Ugly Chicken)
1 tin corn kernels
1 jar enchilada sauce (or equivalent MOO Enchilada Sauce)
1 cup grated cheese
Method:
In a large frying pan, cook the chicken fillet. Remove from pan and shred. Add the oil to the pan and warm over a medium heat. Add the rice and stir to coat. Continue stirring until the rice becomes translucent - about 3 minutes. Add water and taco seasoning to the rice, stir to combine. Put lid on pan and bring to a simmer. Turn heat down and simmer about 15 minutes until the rice is cooked and almost all the liquid is absorbed. Drain the corn and add to the pan along with the shredded chicken and half the enchilada sauce. Stir to combine. Spread the remaining enchilada sauce over the top, sprinkle with the cheese. Put the lid on and cook a further 5 minutes until the cheese has melted. Serve with corn chips or mini tortillas on the side.
Contributed by Cath
Chicken Hash Brown Surprise Casserole
Ingredients:
750g frozen hash browns
2 cups grated cheese (use whatever you have - tasty, cheddar, mozzarella or combine them)
1 tsp salt
1 tsp pepper (adjust to suit your own taste)
2 tubs sour cream (or cottage cheese beaten until smooth)
1 tin cream of chicken soup (I use whatever I have - could be chicken & mushroom or chicken & corn etc. MOO Cream of Chicken Soup is perfect!)
1/2 cup milk
500 g cooked chicken, shredded (save leftover roast chicken or cook 1 chicken breast fillet and shred)
2 cups corn flakes, crushed (or cracker crumbs or Weetbix or even breadcrumbs)
4 tbsp melted butter
Method:
Preheat oven to 200 degree Celsius.
In a large bowl combine together cheese, hash browns, salt, pepper, sour cream, cream of chicken soup, milk and chicken.
Place into a lightly greased lasagne dish (9 x 13).
In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the hash brown potato casserole.
Bake for 1 hour or until golden brown.
750g frozen hash browns
2 cups grated cheese (use whatever you have - tasty, cheddar, mozzarella or combine them)
1 tsp salt
1 tsp pepper (adjust to suit your own taste)
2 tubs sour cream (or cottage cheese beaten until smooth)
1 tin cream of chicken soup (I use whatever I have - could be chicken & mushroom or chicken & corn etc. MOO Cream of Chicken Soup is perfect!)
1/2 cup milk
500 g cooked chicken, shredded (save leftover roast chicken or cook 1 chicken breast fillet and shred)
2 cups corn flakes, crushed (or cracker crumbs or Weetbix or even breadcrumbs)
4 tbsp melted butter
Method:
Preheat oven to 200 degree Celsius.
In a large bowl combine together cheese, hash browns, salt, pepper, sour cream, cream of chicken soup, milk and chicken.
Place into a lightly greased lasagne dish (9 x 13).
In a small mixing bowl, mix together the crushed cornflakes with the melted butter. Sprinkle over the hash brown potato casserole.
Bake for 1 hour or until golden brown.
Chicken & Mushroom Risotto
Ingredients:
2 chicken fillets, diced
250g button mushrooms, sliced
1 cup rice (Arborio is best for risotto)
1 tbsp olive oil
1 large onion, diced
2 litres chicken stock
2 stalks celery, thinly sliced
2 tbsp chopped parsley
200ml carton sour cream
Method:
Dice chicken, slice mushrooms and celery, dice onion and put aside. Heat olive oil in large fry pan. Add rice, stirring to coat completely. Add onion and cook until soft. Add chicken pieces and celery. Bring chicken stock to boil and slowly add to pan, stirring constantly. Once all the stock has been added, turn the heat down to low and let simmer until stock has almost been absorbed. Check rice, if not cooked, add more boiling stock and cook until rice is done to your liking. Add mushrooms at the end, stir through. Turn off heat and cover until mushrooms are soft. Stir through sour cream just before serving.
Contributed by Cath Armstrong
2 chicken fillets, diced
250g button mushrooms, sliced
1 cup rice (Arborio is best for risotto)
1 tbsp olive oil
1 large onion, diced
2 litres chicken stock
2 stalks celery, thinly sliced
2 tbsp chopped parsley
200ml carton sour cream
Method:
Dice chicken, slice mushrooms and celery, dice onion and put aside. Heat olive oil in large fry pan. Add rice, stirring to coat completely. Add onion and cook until soft. Add chicken pieces and celery. Bring chicken stock to boil and slowly add to pan, stirring constantly. Once all the stock has been added, turn the heat down to low and let simmer until stock has almost been absorbed. Check rice, if not cooked, add more boiling stock and cook until rice is done to your liking. Add mushrooms at the end, stir through. Turn off heat and cover until mushrooms are soft. Stir through sour cream just before serving.
Contributed by Cath Armstrong
chicken & potato Pie
Ingredients:
25g butter
2 bacon rashers, chopped
1 onion chopped
1 clove garlic, crushed
2 zucchini, sliced
1 tablespoon oil
1 kg chicken thigh fillets, chopped
4 medium potatoes, sliced
Sauce:
25g butter
1 small chicken stock cube
1 tablespoon plain flour
½ cup grated tasty cheese
2/3 cup milk
extra 15g butter, melted
½ cup grated tasty cheese
Method:
Heat butter in pan and add bacon, onion and garlic. Cook, stirring until onion is soft. Add zucchini and cook, stirring until tender and all liquid has evaporated, remove. Heat oil in pan, add chicken in batches. Cook, stirring until chicken is well browned.
Sauce:
Heat butter in a pan, add crumbled stock cube and flour, cook, stirring for 30 seconds. Remove from heat and gradually stir in milk. Stir over heat until mixture boils and thickens. Remove and stir in cheese. Combine the vegetables, chicken and sauce in a bowl and mix well. Spoon mixture into a shallow, ovenproof dish (8 cup capacity) and top with sliced potatoes. Brush with extra butter and sprinkle with cheese. Cook uncovered in a moderately hot oven 190deg C (375deg F) for about 1 hour or until the potato slices and cheese are well browned.
25g butter
2 bacon rashers, chopped
1 onion chopped
1 clove garlic, crushed
2 zucchini, sliced
1 tablespoon oil
1 kg chicken thigh fillets, chopped
4 medium potatoes, sliced
Sauce:
25g butter
1 small chicken stock cube
1 tablespoon plain flour
½ cup grated tasty cheese
2/3 cup milk
extra 15g butter, melted
½ cup grated tasty cheese
Method:
Heat butter in pan and add bacon, onion and garlic. Cook, stirring until onion is soft. Add zucchini and cook, stirring until tender and all liquid has evaporated, remove. Heat oil in pan, add chicken in batches. Cook, stirring until chicken is well browned.
Sauce:
Heat butter in a pan, add crumbled stock cube and flour, cook, stirring for 30 seconds. Remove from heat and gradually stir in milk. Stir over heat until mixture boils and thickens. Remove and stir in cheese. Combine the vegetables, chicken and sauce in a bowl and mix well. Spoon mixture into a shallow, ovenproof dish (8 cup capacity) and top with sliced potatoes. Brush with extra butter and sprinkle with cheese. Cook uncovered in a moderately hot oven 190deg C (375deg F) for about 1 hour or until the potato slices and cheese are well browned.
chicken rice
Ingredients:
2 cups long grain rice
4 cups cold water
1/2 cup sliced cooked chicken
4 tbsp soy sauce
3 cloves garlic, crushed
Method:
Mix all ingredients in the bowl of rice cooker. Set the unit to cook. When the rice cooker turns off, let sit 15 minutes before serving.
2 cups long grain rice
4 cups cold water
1/2 cup sliced cooked chicken
4 tbsp soy sauce
3 cloves garlic, crushed
Method:
Mix all ingredients in the bowl of rice cooker. Set the unit to cook. When the rice cooker turns off, let sit 15 minutes before serving.
chicken & spanish rice
My family loves Spanish Rice on it's own, but the addition of chicken not only stretches the dish but makes it a little more interesting. This will quickly become a family favourite once you give it a try.
Ingredients:
1.5kg skinless chicken breast or thigh fillets
3 tbsp olive oil
1 chorizo sausage thinly sliced (optional, but it really adds a nice flavor!)
1 small onion, diced
2 garlic cloves, crushed
1 red capsicum, cored, seeded and diced
1 large ripe tomato peeled
1 cup uncooked long grain white rice
1/2 cup frozen peas
3 cups chicken stock or broth
1 tsp salt
Method:
Salt and pepper the chicken and heat olive oil in pressure cooker. Add onion, garlic, red capsicum and tomato and cook until the onion is soft. Add rice and cook for 1 minute. Add peas, stock, salt chicken and chorizo with any accumulated juices. Stir well.
Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15psi. Allow pressure to drop by quick release or auto release, then remove lid. Serve and enjoy!
Makes 4 to 6 family size servings.
From the May 2012 Journal
Ingredients:
1.5kg skinless chicken breast or thigh fillets
3 tbsp olive oil
1 chorizo sausage thinly sliced (optional, but it really adds a nice flavor!)
1 small onion, diced
2 garlic cloves, crushed
1 red capsicum, cored, seeded and diced
1 large ripe tomato peeled
1 cup uncooked long grain white rice
1/2 cup frozen peas
3 cups chicken stock or broth
1 tsp salt
Method:
Salt and pepper the chicken and heat olive oil in pressure cooker. Add onion, garlic, red capsicum and tomato and cook until the onion is soft. Add rice and cook for 1 minute. Add peas, stock, salt chicken and chorizo with any accumulated juices. Stir well.
Lock the lid, bring to pressure, then lower heat and cook for 7 minutes at 15psi. Allow pressure to drop by quick release or auto release, then remove lid. Serve and enjoy!
Makes 4 to 6 family size servings.
From the May 2012 Journal
chicken & vegetable pie
Ingredients:
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
60g butter
3 tablespoons plain flour
Combine:-1 ¼ cups chicken stock
¼ cup milk
2 tablespoons Barbecue Sauce
2 teaspoon Worcestershire Sauce
½ x 1.5 kg Barbecue chicken or cooked chicken broken into small pieces
125g broccoli steamed
½ carrot, diced, steamed
1 x 310g can corn kernels, drained
milk for glazing
2 tablespoons poppy seeds
Method:
Using a 23cm flan tin, cut pastry into 3 x 23cm fluted rounds. Take one round and brush with beaten egg and place a second round on top, and again brush with beaten egg. Place the pastry rounds onto a buttered scone tray. Melt the butter in a saucepan, add the flour and cook for 1-2 minutes, stirring continuously. Add combined ingredients and stir until mixture boils and thickens. Add the chicken and vegetables and place mixture onto the centre of the pastry, leaving a 2cm border. With the remaining sheet of pastry, cut into 8 wedges. Brush the edges of the pastry with milk and overlap, covering the chicken filling. Brush the pie with milk and sprinkle with poppy seeds. Bake in the upper half of a gas oven 190deg C for 15-20 minutes, or until golden brown. Serve immediately.
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
60g butter
3 tablespoons plain flour
Combine:-1 ¼ cups chicken stock
¼ cup milk
2 tablespoons Barbecue Sauce
2 teaspoon Worcestershire Sauce
½ x 1.5 kg Barbecue chicken or cooked chicken broken into small pieces
125g broccoli steamed
½ carrot, diced, steamed
1 x 310g can corn kernels, drained
milk for glazing
2 tablespoons poppy seeds
Method:
Using a 23cm flan tin, cut pastry into 3 x 23cm fluted rounds. Take one round and brush with beaten egg and place a second round on top, and again brush with beaten egg. Place the pastry rounds onto a buttered scone tray. Melt the butter in a saucepan, add the flour and cook for 1-2 minutes, stirring continuously. Add combined ingredients and stir until mixture boils and thickens. Add the chicken and vegetables and place mixture onto the centre of the pastry, leaving a 2cm border. With the remaining sheet of pastry, cut into 8 wedges. Brush the edges of the pastry with milk and overlap, covering the chicken filling. Brush the pie with milk and sprinkle with poppy seeds. Bake in the upper half of a gas oven 190deg C for 15-20 minutes, or until golden brown. Serve immediately.
Chicken & Vegetable Stir-fry
Ingredients:
500g chicken fillets, cut into small dice
1/4 cup soy sauce
1 tbsp honey
1 clove garlic, crushed
1/2 tsp ginger powder
2 zucchini, diced
1 red capsicum, cut into sticks
1 carrot, cut into sticks
1 onion, diced
2 tbsp vegetable oil
2 tsp cornflour
1/2 cup cold water
Method:
Combine soy sauce, honey, garlic and ginger powder. Add diced chicken and marinate overnight, or at least two hours. Heat the oil in a wok or large frying pan. Remove chicken from marinade, reserve marinade. Add chicken and onion to hot pan and stir-fry for 2 minutes until onion is starting to soften and chicken is browned. Add remaining vegetables and stir-fry for two minutes. Blend cornflour with cold water, add to reserved marinade and add to the wok. Stir constantly until mixture boils and thickens, about three minutes. Serve over steamed rice.
Cost: $8.35 or $2.08 per serve if buying vegetables.
Cost $4.25 or $1.06 per serve if using home grown vegetables.
500g chicken fillets, cut into small dice
1/4 cup soy sauce
1 tbsp honey
1 clove garlic, crushed
1/2 tsp ginger powder
2 zucchini, diced
1 red capsicum, cut into sticks
1 carrot, cut into sticks
1 onion, diced
2 tbsp vegetable oil
2 tsp cornflour
1/2 cup cold water
Method:
Combine soy sauce, honey, garlic and ginger powder. Add diced chicken and marinate overnight, or at least two hours. Heat the oil in a wok or large frying pan. Remove chicken from marinade, reserve marinade. Add chicken and onion to hot pan and stir-fry for 2 minutes until onion is starting to soften and chicken is browned. Add remaining vegetables and stir-fry for two minutes. Blend cornflour with cold water, add to reserved marinade and add to the wok. Stir constantly until mixture boils and thickens, about three minutes. Serve over steamed rice.
Cost: $8.35 or $2.08 per serve if buying vegetables.
Cost $4.25 or $1.06 per serve if using home grown vegetables.
chicken biryani
Ingredients:
1 cup basmati rice, uncooked, rinsed
1 tbsp olive oil
1/2 tsp cumin seed
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
250g skinless chicken breast, cut into bite-size pieces
1 tsp ground cumin
1-3/4 cups chicken stock
1/4 cup sun dried tomatoes, sliced
1/4 vinaigrette dressing made with extra virgin olive oil (or use 1/4 cup of the oil from the tomatoes)
1 tsp garam masala
1/2 tsp ground turmeric
1/4 tsp ground red pepper (cayenne)
1/2 cup Greek Strained Nonfat Yogurt
Method:
Place rice in medium bowl. Add enough cold water to cover rice. Let stand 10 minutes.
While rice sits, heat oil in large nonstick frypan over a medium heat. Add cumin seed; cook and stir 30 seconds. Stir in onions, garlic and ginger; cook 5 minutes or until crisp-tender, stirring constantly. Add chicken and ground cumin; cook and stir 2 minutes.
Drain rice. Add to chicken mixture with all remaining ingredients except yoghurt; mix well. Bring to boil; cover. Simmer on low heat 22 to 24 minutes. or until rice is tender and liquid is absorbed. Serve topped with yoghurt.
1 cup basmati rice, uncooked, rinsed
1 tbsp olive oil
1/2 tsp cumin seed
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
250g skinless chicken breast, cut into bite-size pieces
1 tsp ground cumin
1-3/4 cups chicken stock
1/4 cup sun dried tomatoes, sliced
1/4 vinaigrette dressing made with extra virgin olive oil (or use 1/4 cup of the oil from the tomatoes)
1 tsp garam masala
1/2 tsp ground turmeric
1/4 tsp ground red pepper (cayenne)
1/2 cup Greek Strained Nonfat Yogurt
Method:
Place rice in medium bowl. Add enough cold water to cover rice. Let stand 10 minutes.
While rice sits, heat oil in large nonstick frypan over a medium heat. Add cumin seed; cook and stir 30 seconds. Stir in onions, garlic and ginger; cook 5 minutes or until crisp-tender, stirring constantly. Add chicken and ground cumin; cook and stir 2 minutes.
Drain rice. Add to chicken mixture with all remaining ingredients except yoghurt; mix well. Bring to boil; cover. Simmer on low heat 22 to 24 minutes. or until rice is tender and liquid is absorbed. Serve topped with yoghurt.
chicken with cashews
Ingredients:
500g chicken tenders
300g fresh snow peas (I've used frozen too)
1/2 cup cashews
4 spring onions, sliced
1/2 cup chicken stock
2 tbsp soy sauce
2 tbsp dry sherry (I leave this out, I don't have sherry in the house)
1 tbsp cornflour
1 tbsp honey
2 garlic cloves, crushed
1 tsp sesame oil
Toasted sesame seeds, for garnish (optional)
Method:
Preheat the oven to 205 degrees Celsius. Spray a 22 x 33 cm baking dish with cooking spray.
Lay the chicken tenders in the prepared pan. Layer the snow peas, spring onions and cashews over the chicken tenders. I just sprinkle them about the dish.
In a small bowl whisk together the chicken stock, soy sauce, sherry if you're using it, cornflour, honey, crushed garlic and sesame oil. Pour this over the chicken and vegetables in the pan.
Place the pan in the oven and bake until the chicken is cooked through and the sauce has thickened and bubbles, about 20 - 25 minutes. Sprinkle with sesame seeds if you like. Server over steamed rice.
500g chicken tenders
300g fresh snow peas (I've used frozen too)
1/2 cup cashews
4 spring onions, sliced
1/2 cup chicken stock
2 tbsp soy sauce
2 tbsp dry sherry (I leave this out, I don't have sherry in the house)
1 tbsp cornflour
1 tbsp honey
2 garlic cloves, crushed
1 tsp sesame oil
Toasted sesame seeds, for garnish (optional)
Method:
Preheat the oven to 205 degrees Celsius. Spray a 22 x 33 cm baking dish with cooking spray.
Lay the chicken tenders in the prepared pan. Layer the snow peas, spring onions and cashews over the chicken tenders. I just sprinkle them about the dish.
In a small bowl whisk together the chicken stock, soy sauce, sherry if you're using it, cornflour, honey, crushed garlic and sesame oil. Pour this over the chicken and vegetables in the pan.
Place the pan in the oven and bake until the chicken is cooked through and the sauce has thickened and bubbles, about 20 - 25 minutes. Sprinkle with sesame seeds if you like. Server over steamed rice.
chicken cordon bleu casserole
Ingredients:
4 chicken breast fillets, skin off
4 slices Swiss cheese
4 slices ham
1 can cream of chicken soup
1/2 cup milk
Method:
Flatten chicken fillets. Roll a slice of ham, slice of cheese and a chicken fillet together. Fasten with a toothpick to hold closed. Heat butter in a frying pan and brown chicken on all sides. Remove from pan and place in crockpot. Mix chicken soup and milk and pour over chicken. Cook on low 4 - 5 hours. Add more milk to sauce if necessary.
4 chicken breast fillets, skin off
4 slices Swiss cheese
4 slices ham
1 can cream of chicken soup
1/2 cup milk
Method:
Flatten chicken fillets. Roll a slice of ham, slice of cheese and a chicken fillet together. Fasten with a toothpick to hold closed. Heat butter in a frying pan and brown chicken on all sides. Remove from pan and place in crockpot. Mix chicken soup and milk and pour over chicken. Cook on low 4 - 5 hours. Add more milk to sauce if necessary.
chicken croquettes
Ingredients:
60g (1/4 up) butter
1 small onion, finely chopped
4 large mushrooms, wiped clean and finely chopped
6 teaspoons flour
250ml (1 cup) milk or chicken stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon lemon juice
625g cooked chicken meat, finely chopped (leftover turkey is nice, too)
3 teaspoons chopped fresh parsley
1 egg yolk
1 egg, lightly beaten
125g (1 cup) dry breadcrumbs
60ml (1/4 cup) vegetable oil
Method:
In a medium-sized frying pan, melt half the butter over moderate heat. Add the onion to the pan and cook it for 2 to 3 minutes. Add the chopped mushrooms and continue to cook for 4 to 5 minutes or until tender. Remove the pan from the heat and set aside. In a medium sized saucepan, melt the remaining butter over moderate heat. With a wooden spoon, stir in the flour and cook, stirring, for 2 minutes. Remove the pan from the heat and gradually add the milk or chicken stock, stirring constantly. When all the liquid has been added and the sauce is smooth, return the pan to the heat. Add the salt, pepper and lemon juice. Stirring constantly bring the sauce to the boil. Reduce the heat to low and simmer for 3 minutes. Stir the sautéed mushrooms, onion and chicken into the sauce. Remove the pan from the heat. Add the parsley and leave the mixture to cool, then stir in the egg yolk. Transfer the mixture to a large mixing bowl and place in the refrigerator to chill for 30 minutes or until it is completely cold. With floured hands, divide the mixture into equal portions. On a floured board, roll and shape the portions into croquettes. Put the lightly beaten egg on one plate and the breadcrumbs on another plate. Dip the croquettes in the egg and roll them in the breadcrumbs. In a large frying pan, heat the oil over moderate heat. Add the croquettes to the pan and fry them for 5 to 6 minutes or until they are browned all over. Remove and drain the croquettes well on kitchen paper towels. Serve at once. Serves 4
Contributed by Jaii Jeffries, 9th October 2008
60g (1/4 up) butter
1 small onion, finely chopped
4 large mushrooms, wiped clean and finely chopped
6 teaspoons flour
250ml (1 cup) milk or chicken stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon lemon juice
625g cooked chicken meat, finely chopped (leftover turkey is nice, too)
3 teaspoons chopped fresh parsley
1 egg yolk
1 egg, lightly beaten
125g (1 cup) dry breadcrumbs
60ml (1/4 cup) vegetable oil
Method:
In a medium-sized frying pan, melt half the butter over moderate heat. Add the onion to the pan and cook it for 2 to 3 minutes. Add the chopped mushrooms and continue to cook for 4 to 5 minutes or until tender. Remove the pan from the heat and set aside. In a medium sized saucepan, melt the remaining butter over moderate heat. With a wooden spoon, stir in the flour and cook, stirring, for 2 minutes. Remove the pan from the heat and gradually add the milk or chicken stock, stirring constantly. When all the liquid has been added and the sauce is smooth, return the pan to the heat. Add the salt, pepper and lemon juice. Stirring constantly bring the sauce to the boil. Reduce the heat to low and simmer for 3 minutes. Stir the sautéed mushrooms, onion and chicken into the sauce. Remove the pan from the heat. Add the parsley and leave the mixture to cool, then stir in the egg yolk. Transfer the mixture to a large mixing bowl and place in the refrigerator to chill for 30 minutes or until it is completely cold. With floured hands, divide the mixture into equal portions. On a floured board, roll and shape the portions into croquettes. Put the lightly beaten egg on one plate and the breadcrumbs on another plate. Dip the croquettes in the egg and roll them in the breadcrumbs. In a large frying pan, heat the oil over moderate heat. Add the croquettes to the pan and fry them for 5 to 6 minutes or until they are browned all over. Remove and drain the croquettes well on kitchen paper towels. Serve at once. Serves 4
Contributed by Jaii Jeffries, 9th October 2008
chicken curry
This recipe will surely make your mouth water. Fast and easy to make, you can have dinner on the table in under 30 minutes.
Ingredients:
1 cup brown rice
1 tbsp canola oil
500g chicken thigh fillets, cut into 3/4” pieces
4 large onions cut into wedges
1-1/4 cups water
4 garlic cloves, crushed
1 tsp. peanut oil
1 tbsp low sodium soy sauce
1 tsp chili powder - more or less to taste
1 tsp curry powder
1/4 tsp turmeric
1 tsp ground ginger
2 tbsp fresh parsley, chopped
Method:
Cook rice and set aside in a warm place.
In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned. Add water, garlic, oil, and soy sauce, then add chili powder, curry, turmeric and ground ginger and stir till well blended.
Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15psi. Allow pressure to drop by the natural release method for 4 minutes, then release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over warm rice.
From the May 2012 Journal
Ingredients:
1 cup brown rice
1 tbsp canola oil
500g chicken thigh fillets, cut into 3/4” pieces
4 large onions cut into wedges
1-1/4 cups water
4 garlic cloves, crushed
1 tsp. peanut oil
1 tbsp low sodium soy sauce
1 tsp chili powder - more or less to taste
1 tsp curry powder
1/4 tsp turmeric
1 tsp ground ginger
2 tbsp fresh parsley, chopped
Method:
Cook rice and set aside in a warm place.
In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned. Add water, garlic, oil, and soy sauce, then add chili powder, curry, turmeric and ground ginger and stir till well blended.
Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15psi. Allow pressure to drop by the natural release method for 4 minutes, then release the remaining pressure using the quick release method or automatic release method and remove lid. Stir in parsley and serve over warm rice.
From the May 2012 Journal
chicken curry
Ingredients:
1/4 chicken (I use 1 leg)
small amount of olive oil for frying
1 onion diced
1/2 tablespoon curry powder (add more if you like it hot)
1 tablespoon coconut
2 tablespoon flour
1 apple diced
1 banana diced
2 teaspoons tom paste
2 tablespoons chutney (I don’t always use this)
1 teaspoon lemon juice
1-1/2 cups of chicken stock
salt and pepper to taste
Method:
Brown onion, curry powder and coconut in oil. Fry 2 minutes to develop and mellow the curry powder flavour.
Add flour, fry 1 minute.
Add all other ingredients and stir until boiling.
Add chicken, return to boiling point, then simmer for about 30 minutes.
Serve with veggies and rice. We get 2 generous servings from this recipe.
1/4 chicken (I use 1 leg)
small amount of olive oil for frying
1 onion diced
1/2 tablespoon curry powder (add more if you like it hot)
1 tablespoon coconut
2 tablespoon flour
1 apple diced
1 banana diced
2 teaspoons tom paste
2 tablespoons chutney (I don’t always use this)
1 teaspoon lemon juice
1-1/2 cups of chicken stock
salt and pepper to taste
Method:
Brown onion, curry powder and coconut in oil. Fry 2 minutes to develop and mellow the curry powder flavour.
Add flour, fry 1 minute.
Add all other ingredients and stir until boiling.
Add chicken, return to boiling point, then simmer for about 30 minutes.
Serve with veggies and rice. We get 2 generous servings from this recipe.
chicken fajitas
Ingredients:
1 cup cooked chicken, shredded
12 whole wheat tortillas
2 tbsp coconut oil
1 onion, finely sliced
3 capsicums, sliced
1 cup chunky salsa
Method:
Warm tortillas. In a large frying pan heat coconut oil and add sliced onions, sliced capsicums and salsa. Cook 2 minutes until vegetables are soft. Toss in cooked chicken. Serve with warm tortillas with a tossed green salad.
From the August 2014 Journal
1 cup cooked chicken, shredded
12 whole wheat tortillas
2 tbsp coconut oil
1 onion, finely sliced
3 capsicums, sliced
1 cup chunky salsa
Method:
Warm tortillas. In a large frying pan heat coconut oil and add sliced onions, sliced capsicums and salsa. Cook 2 minutes until vegetables are soft. Toss in cooked chicken. Serve with warm tortillas with a tossed green salad.
From the August 2014 Journal
chicken in pastry bags
This is not only a tasty and appetising chicken recipe, it's truly frugal. You can use leftover roast chicken, or cook just one - yes one - chicken breast fillet to feed the family and have leftovers for lunches. These little morsels are delicious hot with baked veggies and mustard sauce or cold the next day for lunch (if they last that long).
Ingredients:
1 cooked chicken breast (or the equivalent in left-over roast chicken)
3 sheets of puff pastry
1 bunch dill, finely chopped
1/2 cup fresh basil, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup prepared mustard sauce
100g grated cheddar cheese
1 onion, finely diced
Method:
Pre-heat oven to 200 degrees Celsius. Dice the chicken into 1 cm squares and combine with the herbs, onion, grated cheese and mustard sauce. Line a baking tray with baking paper. This stops the pastries from sticking to the tray as the cheese melts and is worth the effort. Cut each sheet of pastry into three, then in half (to give you 6 small strips). Place 1 heaped tablespoon of mixture into the centre of each pastry strip. Fold the edges of the pastry over to form a small envelope, leaving the top edge open. Pick up the pastry and place it on the baking tray, open end up. It will look like a little parcel. Using the palm of your hand, gently squash the top of the pastry down to form an open top "bag" of pastry. Bake at 200°C for 15-20 minutes or until golden and oozing cheese. Let cool on tray 5 minutes before serving. These little pastry bags can be eaten as finger food or serve two or three with a tossed salad and a baked potato for a meal. Makes 18.
Note: You can buy fresh dill in the veggie department of most large supermarkets or at good greengrocers.
From the August 2011 Journal
Ingredients:
1 cooked chicken breast (or the equivalent in left-over roast chicken)
3 sheets of puff pastry
1 bunch dill, finely chopped
1/2 cup fresh basil, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup prepared mustard sauce
100g grated cheddar cheese
1 onion, finely diced
Method:
Pre-heat oven to 200 degrees Celsius. Dice the chicken into 1 cm squares and combine with the herbs, onion, grated cheese and mustard sauce. Line a baking tray with baking paper. This stops the pastries from sticking to the tray as the cheese melts and is worth the effort. Cut each sheet of pastry into three, then in half (to give you 6 small strips). Place 1 heaped tablespoon of mixture into the centre of each pastry strip. Fold the edges of the pastry over to form a small envelope, leaving the top edge open. Pick up the pastry and place it on the baking tray, open end up. It will look like a little parcel. Using the palm of your hand, gently squash the top of the pastry down to form an open top "bag" of pastry. Bake at 200°C for 15-20 minutes or until golden and oozing cheese. Let cool on tray 5 minutes before serving. These little pastry bags can be eaten as finger food or serve two or three with a tossed salad and a baked potato for a meal. Makes 18.
Note: You can buy fresh dill in the veggie department of most large supermarkets or at good greengrocers.
From the August 2011 Journal
chicken indienne
Ingredients:
2-3 kg chicken pieces
½cup white wine
Bunch of fresh herbs
Salt
5 peppercorns
2 teaspoons dried tarragon
2 cups cashew nuts (roasted
2 onions
1 carrot
Sauce:
3 tablespoon of oil
2 onions finely chopped
2 cloves of Garlic, crushed
1-2 tablespoons curry powder
2-3 teaspoons tomato paste
2-3 slices of lemon
Pepper & salt
3 tablespoons apricot or other fruit chutney
1 pint mayonnaise
¼pint of cream
Method:
Cook chickens in a saucepan covered with water, together with wine, fresh herbs, grated carrot onions 2 teaspoon of salt peppercorns and tarragon. Cover and slowly bring to boil and simmer gently for 20-30 minutes or until tender. Cool remove skin and bones and put chicken pieces into a large shallow dish.
Add Sauce Indienne, chill and serve garnished with chopped toasted cashew nuts.
Sauce Indienne:
Heat oil; add onions and garlic cook gently until onion is transparent. Add curry powder, and cook simmering for a few minutes. Blend in tomato paste, add lemon slices and seasonings. Cook gently1-2 minutes. Cool. Remove lemon slices. When cold. Add chutney, mayonnaise and cream, Mix well (if commercial mayonnaise used, whip cream slightly). Can be prepared 2-3 days ahead.
2-3 kg chicken pieces
½cup white wine
Bunch of fresh herbs
Salt
5 peppercorns
2 teaspoons dried tarragon
2 cups cashew nuts (roasted
2 onions
1 carrot
Sauce:
3 tablespoon of oil
2 onions finely chopped
2 cloves of Garlic, crushed
1-2 tablespoons curry powder
2-3 teaspoons tomato paste
2-3 slices of lemon
Pepper & salt
3 tablespoons apricot or other fruit chutney
1 pint mayonnaise
¼pint of cream
Method:
Cook chickens in a saucepan covered with water, together with wine, fresh herbs, grated carrot onions 2 teaspoon of salt peppercorns and tarragon. Cover and slowly bring to boil and simmer gently for 20-30 minutes or until tender. Cool remove skin and bones and put chicken pieces into a large shallow dish.
Add Sauce Indienne, chill and serve garnished with chopped toasted cashew nuts.
Sauce Indienne:
Heat oil; add onions and garlic cook gently until onion is transparent. Add curry powder, and cook simmering for a few minutes. Blend in tomato paste, add lemon slices and seasonings. Cook gently1-2 minutes. Cool. Remove lemon slices. When cold. Add chutney, mayonnaise and cream, Mix well (if commercial mayonnaise used, whip cream slightly). Can be prepared 2-3 days ahead.
chicken italiano
Ingredients:
6 chicken breast fillets
1 egg, beaten
1/2 cup milk
Seasoned breadcrumbs
Olive oil
1/2 cup Italian salad dressing
Method:
Flatten chicken fillets. Mix egg and milk. Dip each piece of chicken into egg mixture, then crumbs, coating well. Chill for 30 minutes. Heat oil in a large fry pan. Cook chicken on both sides until golden brown. Remove from pan and wipe clean. Return chicken to pan and add Italian dressing. Simmer over a low heat for 20 minutes or until chicken is cooked through.
Contributed by Cath Armstrong
6 chicken breast fillets
1 egg, beaten
1/2 cup milk
Seasoned breadcrumbs
Olive oil
1/2 cup Italian salad dressing
Method:
Flatten chicken fillets. Mix egg and milk. Dip each piece of chicken into egg mixture, then crumbs, coating well. Chill for 30 minutes. Heat oil in a large fry pan. Cook chicken on both sides until golden brown. Remove from pan and wipe clean. Return chicken to pan and add Italian dressing. Simmer over a low heat for 20 minutes or until chicken is cooked through.
Contributed by Cath Armstrong
chicken marsala
Ingredients:
4 chicken breast, grilled
2 cups dry marsala wine
1 cup butter
Pinch of salt
Pinch of black pepper
2 cups mushrooms, sauteed
Method:
Combine Marsala wine, salt and pepper in a hot pan; simmer to reduce wine by 70 percent. Stir in butter a tablespoon at a time, until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.
4 chicken breast, grilled
2 cups dry marsala wine
1 cup butter
Pinch of salt
Pinch of black pepper
2 cups mushrooms, sauteed
Method:
Combine Marsala wine, salt and pepper in a hot pan; simmer to reduce wine by 70 percent. Stir in butter a tablespoon at a time, until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.
chicken paprika & Dumplings
These dumplings are not the large, doughey type we Australians are used to. They are more like a small noodle, that floats in the broth and soaks up the goodness and flavour from the dish. And they are good! If you don't think you'll be able to make these dumplings (you can, they couldn't be any easier) serve the chicken over wide, flat egg noodles (you can buy at the supermarket) or any good delicatessen.
Ingredients:
1kg boneless skinless chicken breast, cut into bite sized pieces
2 tbsp olive oil
2 garlic cloves, crushed
1 brown onion, diced
1 litre chicken stock
1 tbsp paprika
1 tsp sea salt
1/2 tsp pepper
1/4 tsp cayenne pepper
200ml sour cream
1 tbsp plain flour
Dumplings:
Ingredients:
1 cup plain flour
1/2 tbsp butter
1/3 cup milk
1/4 tsp salt
1/4 tsp baking powder
Method:
Heat the olive oil over medium heat. Add the onions and briefly sauté until tender. Add the garlic, chicken, paprika, salt and pepper and sauté until the chicken has browned (about six to eight minutes). Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high. Bring mixture to a simmer and continue cooking for another five minutes or so until the chicken is done. Remove chicken with a slotted spoon and set aside.
Reduce heat to low and add the sour cream and flour to the one cup of simmering broth. Whisk well so there are no lumps and continue whisking and simmering until the mixture is very thick. Add chicken back in pot and stir well.
To make the dumplings:
Pour the remaining 3 cups of stock into a large pot and bring to the boil. In a large bowl, whisk together the flour, baking powder and salt. Cut in the butter with your fingertips, working the mixture together until all butter has been incorporated. Add milk and stir so a dough forms.
Turn dough out onto a floured surface and roll out to 3mm thick. Using a knife or pizza cutter, cut thin strips of dough and then across the strips so you have small dough squares. Drop dough squares into boiling chicken broth and cook for about five minutes, until the dumplings float. Drain (reserve the broth for another use if you like) and drop cooked dumplings into chicken paprika. Stir and serve.
From the June 2013 Journal
Ingredients:
1kg boneless skinless chicken breast, cut into bite sized pieces
2 tbsp olive oil
2 garlic cloves, crushed
1 brown onion, diced
1 litre chicken stock
1 tbsp paprika
1 tsp sea salt
1/2 tsp pepper
1/4 tsp cayenne pepper
200ml sour cream
1 tbsp plain flour
Dumplings:
Ingredients:
1 cup plain flour
1/2 tbsp butter
1/3 cup milk
1/4 tsp salt
1/4 tsp baking powder
Method:
Heat the olive oil over medium heat. Add the onions and briefly sauté until tender. Add the garlic, chicken, paprika, salt and pepper and sauté until the chicken has browned (about six to eight minutes). Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high. Bring mixture to a simmer and continue cooking for another five minutes or so until the chicken is done. Remove chicken with a slotted spoon and set aside.
Reduce heat to low and add the sour cream and flour to the one cup of simmering broth. Whisk well so there are no lumps and continue whisking and simmering until the mixture is very thick. Add chicken back in pot and stir well.
To make the dumplings:
Pour the remaining 3 cups of stock into a large pot and bring to the boil. In a large bowl, whisk together the flour, baking powder and salt. Cut in the butter with your fingertips, working the mixture together until all butter has been incorporated. Add milk and stir so a dough forms.
Turn dough out onto a floured surface and roll out to 3mm thick. Using a knife or pizza cutter, cut thin strips of dough and then across the strips so you have small dough squares. Drop dough squares into boiling chicken broth and cook for about five minutes, until the dumplings float. Drain (reserve the broth for another use if you like) and drop cooked dumplings into chicken paprika. Stir and serve.
From the June 2013 Journal
chicken parmesan
Ingredients:
4 slices wholemeal bread
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites
1/2 cup skim milk
1/2 cup plain flour
4 skinless chicken breast fillets, pounded to 1cm thickness
Olive oil cooking spray
1 jar good-quality marinara sauce
3/4 cup shredded part-skim mozzarella cheese
2 tbsp shredded Parmesan
Method:
Preheat the oven to 170 degrees Celsius. Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. You will have about 1 1/3 cups toasted crumbs. In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess. Increase oven temperature to 190 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
4 slices wholemeal bread
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites
1/2 cup skim milk
1/2 cup plain flour
4 skinless chicken breast fillets, pounded to 1cm thickness
Olive oil cooking spray
1 jar good-quality marinara sauce
3/4 cup shredded part-skim mozzarella cheese
2 tbsp shredded Parmesan
Method:
Preheat the oven to 170 degrees Celsius. Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. You will have about 1 1/3 cups toasted crumbs. In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess. Increase oven temperature to 190 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.
CHICKEN PARMESAN with basil
Ingredients:
4 large Chicken Fillets
? cup of grated Parmesan
3 rashers of Bacon
2 cloves garlic
½ teaspoon dry mustard
1 cup fresh breadcrumbs
1 tablespoon chopped parsley
90 g butter
1 teaspoon Worcestershire sauce
Basil Sauce:
? cup oil
1 clove garlic
?cup cream
Salt & pepper
¼ cup white vinegar
1 cup of fresh Basil
1 egg yolk
Method:
Combine in bowl, breadcrumbs, cheese and parsley. Chop bacon finely and fry in pan until crisp. Drain. Add bacon to breadcrumb mixture. Melt butter in saucepan; add crushed garlic, Worcestershire sauce and dry mustard. Mix well. Dip chicken fillets in butter mixture and place in shallow ovenproof dish. Press crumb mixture on top of each fillet. Bake, uncovered in moderate oven 20-25 minutes. Serve with Basil sauce.
Basil Sauce:
Combine in saucepan, oil, vinegar crushed garlic, finely chopped basil, and cream, stir until heated through. Add egg yolk & stir until sauce thickens. DO NOT BOIL, Season with salt and pepper.
4 large Chicken Fillets
? cup of grated Parmesan
3 rashers of Bacon
2 cloves garlic
½ teaspoon dry mustard
1 cup fresh breadcrumbs
1 tablespoon chopped parsley
90 g butter
1 teaspoon Worcestershire sauce
Basil Sauce:
? cup oil
1 clove garlic
?cup cream
Salt & pepper
¼ cup white vinegar
1 cup of fresh Basil
1 egg yolk
Method:
Combine in bowl, breadcrumbs, cheese and parsley. Chop bacon finely and fry in pan until crisp. Drain. Add bacon to breadcrumb mixture. Melt butter in saucepan; add crushed garlic, Worcestershire sauce and dry mustard. Mix well. Dip chicken fillets in butter mixture and place in shallow ovenproof dish. Press crumb mixture on top of each fillet. Bake, uncovered in moderate oven 20-25 minutes. Serve with Basil sauce.
Basil Sauce:
Combine in saucepan, oil, vinegar crushed garlic, finely chopped basil, and cream, stir until heated through. Add egg yolk & stir until sauce thickens. DO NOT BOIL, Season with salt and pepper.
chicken pizzetta
Ingredients:
1 large pizza base
1 cup salsa
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 cups sliced or chopped cooked chicken
1/2 cup dried craisins or sultanas
1/2 cup pitted green olives, coarsely chopped
1/4 cup sliced spring onion
1 tablespoon sliced almonds
1 cup grated tasty cheese
1 tablespoon snipped fresh coriander
Method:
Pre-heat oven to 220 degrees Celsius. Grease a baking dish. Push pizza dough into baking dish, squishing it into shape. Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken, craisins or sultanas, olives, onion, and almonds. Sprinkle with cheese. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with coriander.
1 large pizza base
1 cup salsa
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 cups sliced or chopped cooked chicken
1/2 cup dried craisins or sultanas
1/2 cup pitted green olives, coarsely chopped
1/4 cup sliced spring onion
1 tablespoon sliced almonds
1 cup grated tasty cheese
1 tablespoon snipped fresh coriander
Method:
Pre-heat oven to 220 degrees Celsius. Grease a baking dish. Push pizza dough into baking dish, squishing it into shape. Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken, craisins or sultanas, olives, onion, and almonds. Sprinkle with cheese. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with coriander.
chicken roll-ups
These are so good, it's easy to eat four of these without hesitating. Double, triple or quadruple all the ingredients except for the extra butter to suit your family. You can double the extra butter and then melt more if you need to, just remember not to scrimp with it or your roll ups won't be golden and crisp.
Ingredients:
8 slices fresh bread, crusts removed (put them in the freezer for crumbs later on)
1/2 cup chopped spring onion
1 tablespoon oil
30g butter
1 cup finely shredded, cooked chicken
1/2 cup grated tasty cheese
1 egg yolk
Salt and pepper to taste
125 -150g butter, extra
Method:
Preheat oven to 200 degrees. Using a rolling pin, roll the bread slices until they are thin and flat. Combine oil and 30g butter over a low heat and cook spring onion for 1 minute. Add the chicken, cheese, egg yolk and seasonings and mix well. Spread a layer onto each piece of bread. Roll bread up. Line a lamington tray with baking paper. Melt the extra butter. With a pastry brush, dip in the melted butter and brush the outside of each bread roll up generously. Place on baking tray, join side down. Dip the outside of the rolls lightly into the butter on all sides and also on the base and put each one onto the tray, join side down. Bake for 15-20 minutes or until crisp.
Ingredients:
8 slices fresh bread, crusts removed (put them in the freezer for crumbs later on)
1/2 cup chopped spring onion
1 tablespoon oil
30g butter
1 cup finely shredded, cooked chicken
1/2 cup grated tasty cheese
1 egg yolk
Salt and pepper to taste
125 -150g butter, extra
Method:
Preheat oven to 200 degrees. Using a rolling pin, roll the bread slices until they are thin and flat. Combine oil and 30g butter over a low heat and cook spring onion for 1 minute. Add the chicken, cheese, egg yolk and seasonings and mix well. Spread a layer onto each piece of bread. Roll bread up. Line a lamington tray with baking paper. Melt the extra butter. With a pastry brush, dip in the melted butter and brush the outside of each bread roll up generously. Place on baking tray, join side down. Dip the outside of the rolls lightly into the butter on all sides and also on the base and put each one onto the tray, join side down. Bake for 15-20 minutes or until crisp.
chicken salad
Ingredients:
2 cups cooked chicken, cut into chunks
1 cup low fat Greek Yoghurt
2 tsp curry powder
1/4 cup slivered almonds
1/4 cup grapes
1/4 cup craisins
Method:
Combine all, mix together. Let sit overnight in fridge so flavours meld. Serve on a bed of lettuce or on whole wheat toast with lettuce for a delicious and healthy light lunch.
From the August 2014 Journal
2 cups cooked chicken, cut into chunks
1 cup low fat Greek Yoghurt
2 tsp curry powder
1/4 cup slivered almonds
1/4 cup grapes
1/4 cup craisins
Method:
Combine all, mix together. Let sit overnight in fridge so flavours meld. Serve on a bed of lettuce or on whole wheat toast with lettuce for a delicious and healthy light lunch.
From the August 2014 Journal
chicken stuffing
Ingredients:
6 slices stale bread
1 onion – grated
1 tomato – diced
1 egg
2 tsp mixed herbs
Method:
Combine all ingredients together, mixing with your hands until all combined. Fill chicken cavity with stuffing, close flaps. Bake chicken until internal temperature reaches 190 degrees, about 2 hours.
6 slices stale bread
1 onion – grated
1 tomato – diced
1 egg
2 tsp mixed herbs
Method:
Combine all ingredients together, mixing with your hands until all combined. Fill chicken cavity with stuffing, close flaps. Bake chicken until internal temperature reaches 190 degrees, about 2 hours.
chicken tandoori
Although the true taste of tandoori (clay oven) is not achieved, a very good result is obtained by baking in an oven.
Ingredients:
1 ½ kg chicken, cut into 8-10 pieces
1 teaspoon garlic paste
1 teaspoon paprika
¼ teaspoon red food colouring
3 tablespoons malt vinegar
1 teaspoon dry mint powder
1 lemon, cut into wedges
1 teaspoon each, salt and ground black pepper
150ml natural yoghurt
oil
Method:
Mix all the ingredients (apart from lemon wedges and oil) and marinate chicken pieces in it overnight. Arrange chicken pieces on baking tray. Brush with oil and bake in pre-heated oven 190ºC for 55 minutes, turning them over to achieve even baking. Bake until dry and well browned. Serve with lemon wedges.
Ingredients:
1 ½ kg chicken, cut into 8-10 pieces
1 teaspoon garlic paste
1 teaspoon paprika
¼ teaspoon red food colouring
3 tablespoons malt vinegar
1 teaspoon dry mint powder
1 lemon, cut into wedges
1 teaspoon each, salt and ground black pepper
150ml natural yoghurt
oil
Method:
Mix all the ingredients (apart from lemon wedges and oil) and marinate chicken pieces in it overnight. Arrange chicken pieces on baking tray. Brush with oil and bake in pre-heated oven 190ºC for 55 minutes, turning them over to achieve even baking. Bake until dry and well browned. Serve with lemon wedges.
chicken tetrazzini
This is a low fat version of an old favourite. It makes 8 large serves or 12 smaller serves. Use left-over chicken to make it more economical.
Ingredients:
375g uncooked whole-wheat egg noodles*
1 spray cooking spray
2 tbsp margarine
3 tbsp tarragon flavoured vinegar
500g mushrooms, sliced
1 1/2 cups low-fat chicken stock
1 cup skim milk
4 tsp arrowroot powder
1 tsp dried thyme
1 tsp dried tarragon
salt to taste
black pepper to taste
1/4 cup low fat sour cream
3 cups cooked chicken meat, cut into bite-sized pieces
1 cup frozen peas and carrots, thawed
3 tbsp grated parmesan
Method:
Cook egg noodles according to package directions; drain and set aside. Preheat oven to 180°C. Spray a lasagne dish with cooking spray. In a large non-stick fry pan heat 1 tablespoon of the margarine and all of the vinegar together over medium heat. Add mushrooms and cook until soft, stirring; about 5 minutes. Remove mushrooms and set aside. In a medium-size saucepan, whisk chicken stock, skim milk and arrowroot together until smooth. Stir in remaining margarine and cook over medium heat. Stirring with a wooden spoon, cook until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat and stir in sour cream. In a large bowl, combine cooked noodles, chicken, mushrooms, peas and carrots and sauce. Pour into prepared lasagne dish; sprinkle with grated parmesan. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve.
*Note: I like to use spatzle, a German egg noodle, for this dish.
Contributed by Cath Armstrong
Ingredients:
375g uncooked whole-wheat egg noodles*
1 spray cooking spray
2 tbsp margarine
3 tbsp tarragon flavoured vinegar
500g mushrooms, sliced
1 1/2 cups low-fat chicken stock
1 cup skim milk
4 tsp arrowroot powder
1 tsp dried thyme
1 tsp dried tarragon
salt to taste
black pepper to taste
1/4 cup low fat sour cream
3 cups cooked chicken meat, cut into bite-sized pieces
1 cup frozen peas and carrots, thawed
3 tbsp grated parmesan
Method:
Cook egg noodles according to package directions; drain and set aside. Preheat oven to 180°C. Spray a lasagne dish with cooking spray. In a large non-stick fry pan heat 1 tablespoon of the margarine and all of the vinegar together over medium heat. Add mushrooms and cook until soft, stirring; about 5 minutes. Remove mushrooms and set aside. In a medium-size saucepan, whisk chicken stock, skim milk and arrowroot together until smooth. Stir in remaining margarine and cook over medium heat. Stirring with a wooden spoon, cook until thickened and boiling, about 8 minutes. Stir in thyme, tarragon, salt and pepper. Remove sauce from heat and stir in sour cream. In a large bowl, combine cooked noodles, chicken, mushrooms, peas and carrots and sauce. Pour into prepared lasagne dish; sprinkle with grated parmesan. Bake until bubbling and hot, and top is starting to brown, about 20 minutes. Slice into 8 pieces and serve.
*Note: I like to use spatzle, a German egg noodle, for this dish.
Contributed by Cath Armstrong
chicken with mushrooms
Ingredients:
2 skinless chicken breast fillets
1 and 1/2 cups sliced fresh mushrooms
2 tbsp sliced spring onion
2 tbsp water
1/4 tsp salt
1/4 cup cooking sherry
Method:
Slice chicken fillets in half width ways to give four pieces. Place 1 piece of chicken, between 2 pieces of clear plastic wrap. Working from the centre to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken halves. Preheat a large non-stick fry pan over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves. Add mushrooms, spring onion, water and salt to pan. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add cooking sherry and heat through. Spoon vegetables and sauce over chicken. Serve with steamed rice.
Contributed by Cath Armstrong
2 skinless chicken breast fillets
1 and 1/2 cups sliced fresh mushrooms
2 tbsp sliced spring onion
2 tbsp water
1/4 tsp salt
1/4 cup cooking sherry
Method:
Slice chicken fillets in half width ways to give four pieces. Place 1 piece of chicken, between 2 pieces of clear plastic wrap. Working from the centre to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken halves. Preheat a large non-stick fry pan over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves. Add mushrooms, spring onion, water and salt to pan. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add cooking sherry and heat through. Spoon vegetables and sauce over chicken. Serve with steamed rice.
Contributed by Cath Armstrong
Chicken, Leek and Sweet Potato One-Pot
Ingredients:
600 gm sweet potato – I normally use just one medium sized
2 tablespoons olive oil
1½ kg chicken thighs – I normally use 8 chicken thighs
1 leek cut into 2 cm slices
2 cloves garlic, crushed
2 tablespoons plain flour
2 cups chicken stock
2 tablespoons fresh thyme
Method:
Heat the slow cooker as per instructions. Heat 1 tablespoon of the oil in a frypan. Cook the chicken in batches until browned. Place in slow cooker. Add the remaining oil to the frypan and cook the leek and garlic for 2 minutes or until soft. Add the flour to the frypan and cook stirring for about 1 minute to brown the flour. Gradually add the stock to the frypan stirring until the sauce boils and thickens. Remove from the heat and add to the slow cooker. Add the sweet potato and the thyme to slow cooker. Cook on low for 8 hours.
Contributed by Chezza268, 29th March 2011
600 gm sweet potato – I normally use just one medium sized
2 tablespoons olive oil
1½ kg chicken thighs – I normally use 8 chicken thighs
1 leek cut into 2 cm slices
2 cloves garlic, crushed
2 tablespoons plain flour
2 cups chicken stock
2 tablespoons fresh thyme
Method:
Heat the slow cooker as per instructions. Heat 1 tablespoon of the oil in a frypan. Cook the chicken in batches until browned. Place in slow cooker. Add the remaining oil to the frypan and cook the leek and garlic for 2 minutes or until soft. Add the flour to the frypan and cook stirring for about 1 minute to brown the flour. Gradually add the stock to the frypan stirring until the sauce boils and thickens. Remove from the heat and add to the slow cooker. Add the sweet potato and the thyme to slow cooker. Cook on low for 8 hours.
Contributed by Chezza268, 29th March 2011
chinese chicken wings
This recipe is a family favourite - has been served at every birthday party for over 20 years.
Ingredients:
1.75kg chicken wings
2/3 cup tomato sauce
½ cup soy sauce
¼ cup sugar
¼ cup red wine
1 clove garlic, chopped
1 slice green ginger, chopped
Method:
Joint each wing and discard the tips. Combine other ingredients and pour over chicken in a bowl. Cover and marinade two hours or overnight (the longer the better). Drain chicken, reserving marinade. Place on baking tray, brush with marinade. Bake at 200 degrees Celsius for 40-50 minutes, basting occasionally with remaining marinade. Makes about 40.
Contributed by Amanda Paul, 25th February 2011
Ingredients:
1.75kg chicken wings
2/3 cup tomato sauce
½ cup soy sauce
¼ cup sugar
¼ cup red wine
1 clove garlic, chopped
1 slice green ginger, chopped
Method:
Joint each wing and discard the tips. Combine other ingredients and pour over chicken in a bowl. Cover and marinade two hours or overnight (the longer the better). Drain chicken, reserving marinade. Place on baking tray, brush with marinade. Bake at 200 degrees Celsius for 40-50 minutes, basting occasionally with remaining marinade. Makes about 40.
Contributed by Amanda Paul, 25th February 2011
christmas pot pies
The perfect ways to use Christmas Dinner leftovers Christmas Pot Pies
Ingredients:
3 - 4 cups cooked chicken and/or turkey*
2 sticks celery, sliced,
1 medium carrot, diced
1 onion, diced
1/2 cup peas
4 tbsp butter, divided
Pinch salt
Cracked black pepper for seasoning
6 sheets filo pastry
2 cups thick white sauce** (or 1 tin cream of chicken or cream of celery soup)
1/2 cup grated parmesan cheese
1/2 tsp tarragon (optional)
1 egg, beaten
Method:
Pre-heat oven to 175 degrees Celsius.
Melt two tablespoons of the butter in a frying pan. Add the celery, carrot and onion and cook without browning until the celery and onion are clear.
Remove from the heat and add the peas and the chicken and/or turkey. Mix well.
Stir through the white sauce, parmesan and tarragon.
Butter six ramekins.
Divide the chicken mixture between the ramekins. Melt the remaining two tablespoons of butter.
Prepare the filo by buttering a sheet then laying the second sheet on top. Butter the second sheet and lay the third sheet on top. Continue buttering and layering until you've done all six sheets.
Cut the filo into six rectangles.
Brush the edges of the ramekins with the beaten egg.
Place a filo stack on top of each ramekin. Brush the tops of each pie with the beaten egg.
Now you can either push down on the edges to seal and then trim the excess pastry or you can simply take the handle of a teaspoon and gently push the excess pastry down into the ramekin, between the side and the filling, to seal the pie.
Bake for 30 - 35 minutes until the pastry is golden and flaky and the filling is hot through.
*You can use chicken, turkey or a combination. I used a combination of leftover meats for these pies and they were delicious.
**You could also use leftover cheese sauce if you have it.
From Cath's Blog
Ingredients:
3 - 4 cups cooked chicken and/or turkey*
2 sticks celery, sliced,
1 medium carrot, diced
1 onion, diced
1/2 cup peas
4 tbsp butter, divided
Pinch salt
Cracked black pepper for seasoning
6 sheets filo pastry
2 cups thick white sauce** (or 1 tin cream of chicken or cream of celery soup)
1/2 cup grated parmesan cheese
1/2 tsp tarragon (optional)
1 egg, beaten
Method:
Pre-heat oven to 175 degrees Celsius.
Melt two tablespoons of the butter in a frying pan. Add the celery, carrot and onion and cook without browning until the celery and onion are clear.
Remove from the heat and add the peas and the chicken and/or turkey. Mix well.
Stir through the white sauce, parmesan and tarragon.
Butter six ramekins.
Divide the chicken mixture between the ramekins. Melt the remaining two tablespoons of butter.
Prepare the filo by buttering a sheet then laying the second sheet on top. Butter the second sheet and lay the third sheet on top. Continue buttering and layering until you've done all six sheets.
Cut the filo into six rectangles.
Brush the edges of the ramekins with the beaten egg.
Place a filo stack on top of each ramekin. Brush the tops of each pie with the beaten egg.
Now you can either push down on the edges to seal and then trim the excess pastry or you can simply take the handle of a teaspoon and gently push the excess pastry down into the ramekin, between the side and the filling, to seal the pie.
Bake for 30 - 35 minutes until the pastry is golden and flaky and the filling is hot through.
*You can use chicken, turkey or a combination. I used a combination of leftover meats for these pies and they were delicious.
**You could also use leftover cheese sauce if you have it.
From Cath's Blog
creamy chicken breasts
Ingredients:
5-6 boneless breast halves
black pepper to taste
1 tsp chicken seasoning
1 (300g) can of cream of chicken soup
300g cheese spread
1/2 cup white cooking wine
Method:
Spray slow cooker with cooking oil spray. If chook breasts are very large, cut them in half lengthways place breast halves, sprinkled with black pepper and chicken seasoning, around in cooker. In saucepan, combine chicken soup, cheese spread and wine, heat just enough to mix well. Pour over chicken. Cover and cook on LOW for 5-6 hours. Can be served many ways: with hot cooked pasta noodles, or on oven baked garlic toasts, or with mashed potatoes and steamed veggies of your choice. It makes heaps of delicious sauce, mmm.
Contributed by Terri-lee Kaden, 30th April 2013
5-6 boneless breast halves
black pepper to taste
1 tsp chicken seasoning
1 (300g) can of cream of chicken soup
300g cheese spread
1/2 cup white cooking wine
Method:
Spray slow cooker with cooking oil spray. If chook breasts are very large, cut them in half lengthways place breast halves, sprinkled with black pepper and chicken seasoning, around in cooker. In saucepan, combine chicken soup, cheese spread and wine, heat just enough to mix well. Pour over chicken. Cover and cook on LOW for 5-6 hours. Can be served many ways: with hot cooked pasta noodles, or on oven baked garlic toasts, or with mashed potatoes and steamed veggies of your choice. It makes heaps of delicious sauce, mmm.
Contributed by Terri-lee Kaden, 30th April 2013
creamy salsa turkey enchiladas
Ingredients:
3 cups leftover turkey, shredded
200ml sour cream
1-2 cups grated cheese
2 tbsp chopped spring onion
1 tsp salt
1/3 cup vegetable oil
12 corn tortillas
1 jar salsa (your favourite)
Method:
Preheat oven to 180 degrees Celsius and lightly oil a lasagne or small baking dish. In a large bowl, mix together the turkey, sour cream, cheese, onion and salt. Heat oil in a large frying pan over low heat. Put a tortilla in and fry until hot and browned slightly (watch it - this happens quickly, in just a few seconds), turn and fry the other side, then put on plate, cover with foil, and fry second tortilla. Continue until all tortillas are fried, making sure to keep foil on them all to keep them warm and moist. Lay a tortilla on a cutting board and spoon turkey mixture in the middle, the length of the tortilla, then roll up, and lay in baking dish seam side down. Continue until all 12 tortillas are filled and rolled and in baking dish. Pour salsa evenly over the top then put in oven and bake, uncovered, for 20 to 25 minutes or until hot and bubbly.
Optional: remove from oven and add more Cheddar cheese on top, then bake 5 more minutes or until the cheese is melted.
Serves 6 to 8.
3 cups leftover turkey, shredded
200ml sour cream
1-2 cups grated cheese
2 tbsp chopped spring onion
1 tsp salt
1/3 cup vegetable oil
12 corn tortillas
1 jar salsa (your favourite)
Method:
Preheat oven to 180 degrees Celsius and lightly oil a lasagne or small baking dish. In a large bowl, mix together the turkey, sour cream, cheese, onion and salt. Heat oil in a large frying pan over low heat. Put a tortilla in and fry until hot and browned slightly (watch it - this happens quickly, in just a few seconds), turn and fry the other side, then put on plate, cover with foil, and fry second tortilla. Continue until all tortillas are fried, making sure to keep foil on them all to keep them warm and moist. Lay a tortilla on a cutting board and spoon turkey mixture in the middle, the length of the tortilla, then roll up, and lay in baking dish seam side down. Continue until all 12 tortillas are filled and rolled and in baking dish. Pour salsa evenly over the top then put in oven and bake, uncovered, for 20 to 25 minutes or until hot and bubbly.
Optional: remove from oven and add more Cheddar cheese on top, then bake 5 more minutes or until the cheese is melted.
Serves 6 to 8.
crispy chicken strips
Ingredients:
500g chicken strips OR use fish or veal
1/2 cup flour
1 large egg (size 67), beaten
1 cup dried breadcrumbs
lemon wedges for serving
Method:
Place chicken strips into flour then egg then breadcrumbs. Using a knife, press crumbs well onto surface. Shallow fry mod.high heat for 3 minutes each side. Drain on kitchen paper and serve with wedges of lemon.
500g chicken strips OR use fish or veal
1/2 cup flour
1 large egg (size 67), beaten
1 cup dried breadcrumbs
lemon wedges for serving
Method:
Place chicken strips into flour then egg then breadcrumbs. Using a knife, press crumbs well onto surface. Shallow fry mod.high heat for 3 minutes each side. Drain on kitchen paper and serve with wedges of lemon.
delicious chicken curry
Ingredients:
500g skinless chicken fillets, cut into 2cm cubes
4 tbsp butter
1/3 cup honey
3 tbsp Dijonnaise (you can combine 2tbsp Dijon mustard with 1tbsp mayo)
2 tsp curry powder
1/2 tsp salt
Method:
Brown chicken in a non-stick frypan. Remove chicken from pan and set aside to keep warm. Melt the butter and honey in the fry pan. Add Dijonnaise, curry powder and salt. Mix well. Add chicken to sauce and toss to coat thoroughly. Lightly grease a casserole dish and tip chicken and sauce into dish. Bake in a 190 degree Celsius oven for 15 minutes. Turn chicken and bake a further 15 minutes. Serve over steamed rice.
Contributed by Cath Armstrong
500g skinless chicken fillets, cut into 2cm cubes
4 tbsp butter
1/3 cup honey
3 tbsp Dijonnaise (you can combine 2tbsp Dijon mustard with 1tbsp mayo)
2 tsp curry powder
1/2 tsp salt
Method:
Brown chicken in a non-stick frypan. Remove chicken from pan and set aside to keep warm. Melt the butter and honey in the fry pan. Add Dijonnaise, curry powder and salt. Mix well. Add chicken to sauce and toss to coat thoroughly. Lightly grease a casserole dish and tip chicken and sauce into dish. Bake in a 190 degree Celsius oven for 15 minutes. Turn chicken and bake a further 15 minutes. Serve over steamed rice.
Contributed by Cath Armstrong
devilled chicken wings
Ingredients:
2kg chicken wings
1 tsp dijon mustard
1 tsp crushed garlic
2 tbsp hoisin sauce
1 tbsp worcestershire sauce
1 tbsp honey
2 tbsp tomato sauce
Method:
Mix ingredients together in a large bowl. Add the chicken wings. Toss together and cover with plastic wrap. Refrigerate for 2 hours or overnight. Cook in a 200 Degree oven for 40 minutes or until browned and cooked through. Serve with mashed potato.
Contributed by Kate, Maudsland, 11th February 2008
2kg chicken wings
1 tsp dijon mustard
1 tsp crushed garlic
2 tbsp hoisin sauce
1 tbsp worcestershire sauce
1 tbsp honey
2 tbsp tomato sauce
Method:
Mix ingredients together in a large bowl. Add the chicken wings. Toss together and cover with plastic wrap. Refrigerate for 2 hours or overnight. Cook in a 200 Degree oven for 40 minutes or until browned and cooked through. Serve with mashed potato.
Contributed by Kate, Maudsland, 11th February 2008
Easiest Ever Chicken Cordon Bleu
My family love this recipe, it's one of their favourites. I like it because, unlike the traditional Cordon Bleu you buy, it isn't crumbed and it's baked, not fried in oil. It's also a great "do ahead" recipe, prepare in the morning and put it in the fridge until you're ready to bake and eat.
Using chicken thigh fillets reduces the cost by a couple of dollars while increasing the flavour - thigh fillets have a stronger flavour than breast fillets and they also stand up to the pounding, stuffing and rolling better too.
Ingredients:
4 chicken thigh fillets, pounded thin
4 thin ham slices
125g grated low fat cheese
1 tbsp olive oil
1 large egg, beaten
1 cup grated Parmesan cheese
* spinach salad, optional
Method:
Preheat oven to 175 degrees Celsius. Oil a shallow baking dish. Lay chicken cutlets out on work surface, lay one piece of ham on each cutlet, then place even amounts of the Bleu cheese on top of each slice of ham.
Roll the cutlets up and secure with a toothpick. In a shallow bowl, whisk together the olive oil and egg. In a shallow bowl, put the Parmesan cheese. Take each cutlet roll and first dip in egg mixture, then roll in Parmesan cheese and place in prepared baking dish. Bake in preheated oven for 25 to 35 minutes or until chicken is cooked through. (Cooking time will depend on how thin the cutlets are.) Remove and allow to cool slightly at room temperature before serving.
* Serve on a plate alongside a simple spinach salad, lightly dressed with balsamic vinaigrette.
Contributed by Cath Armstrong
Using chicken thigh fillets reduces the cost by a couple of dollars while increasing the flavour - thigh fillets have a stronger flavour than breast fillets and they also stand up to the pounding, stuffing and rolling better too.
Ingredients:
4 chicken thigh fillets, pounded thin
4 thin ham slices
125g grated low fat cheese
1 tbsp olive oil
1 large egg, beaten
1 cup grated Parmesan cheese
* spinach salad, optional
Method:
Preheat oven to 175 degrees Celsius. Oil a shallow baking dish. Lay chicken cutlets out on work surface, lay one piece of ham on each cutlet, then place even amounts of the Bleu cheese on top of each slice of ham.
Roll the cutlets up and secure with a toothpick. In a shallow bowl, whisk together the olive oil and egg. In a shallow bowl, put the Parmesan cheese. Take each cutlet roll and first dip in egg mixture, then roll in Parmesan cheese and place in prepared baking dish. Bake in preheated oven for 25 to 35 minutes or until chicken is cooked through. (Cooking time will depend on how thin the cutlets are.) Remove and allow to cool slightly at room temperature before serving.
* Serve on a plate alongside a simple spinach salad, lightly dressed with balsamic vinaigrette.
Contributed by Cath Armstrong
easu & delicious chicken
Ingredients:
1 kg chicken breasts on the bone
250ml bottle Italian dressing
1 can cream of chicken soup
1 cup water
1 chicken stock cube
250g cream cheese
Method:
Put frozen chicken breast in crockpot and pour Italian dressing over chicken. Cook on low 8 hours. One hour before eating take chicken out of crockpot, shred and drain juice off. Put chicken back in crockpot. Mix together chicken soup, stock and cream cheese. Season with salt and pepper to taste. Pour over chicken and cook one hour. Serve over steamed rice or noodles.
1 kg chicken breasts on the bone
250ml bottle Italian dressing
1 can cream of chicken soup
1 cup water
1 chicken stock cube
250g cream cheese
Method:
Put frozen chicken breast in crockpot and pour Italian dressing over chicken. Cook on low 8 hours. One hour before eating take chicken out of crockpot, shred and drain juice off. Put chicken back in crockpot. Mix together chicken soup, stock and cream cheese. Season with salt and pepper to taste. Pour over chicken and cook one hour. Serve over steamed rice or noodles.
easy chicken & dumplings
Ingredients:
1kg chicken thigh fillets
1 can cream of chicken soup
800ml chicken stock
1 1/2 cup water
1 cup peas
2 large carrots, cut into chunks
3 sticks celery, sliced
Salt and pepper to taste
3 cups SR flour
300ml cream
Method:
Cut chicken into small, even sized chunks to ensure it will cook. Combine chicken, chicken stock, soup, water, peas, carrots, celery and seasonings in slow cooker. Cook until chicken is tender and vegetables are cooked. Fifteen minutes before serving, mix SR flour and cream to a stiff dough. Knead gently for a few minutes. Pull off golf-ball sized pieces of dough, roll into balls and drop into slow cooker. Cover and cook until dumplings are done.
Contributed by Cath Armstrong
1kg chicken thigh fillets
1 can cream of chicken soup
800ml chicken stock
1 1/2 cup water
1 cup peas
2 large carrots, cut into chunks
3 sticks celery, sliced
Salt and pepper to taste
3 cups SR flour
300ml cream
Method:
Cut chicken into small, even sized chunks to ensure it will cook. Combine chicken, chicken stock, soup, water, peas, carrots, celery and seasonings in slow cooker. Cook until chicken is tender and vegetables are cooked. Fifteen minutes before serving, mix SR flour and cream to a stiff dough. Knead gently for a few minutes. Pull off golf-ball sized pieces of dough, roll into balls and drop into slow cooker. Cover and cook until dumplings are done.
Contributed by Cath Armstrong
easy chicken casserole
Ingredients:
4 x chicken thigh fillets dusted with seasoned flour,
1 red onion, sliced
1 sweet potato, cut into chunks
2 squares of golden curry paste dissolved in boiling water
¼ cup plum sauce
¼ cup tomato relish
Method:
Layer chicken and vegetables in an oiled casserole dish. Mix curry paste, plum sauce and tomato relish together. Pour over chicken. Cover with foil and bake slowly for two hours. Serve with rice and greens.
Contributed by Janet Stainer, 25th June 2010
4 x chicken thigh fillets dusted with seasoned flour,
1 red onion, sliced
1 sweet potato, cut into chunks
2 squares of golden curry paste dissolved in boiling water
¼ cup plum sauce
¼ cup tomato relish
Method:
Layer chicken and vegetables in an oiled casserole dish. Mix curry paste, plum sauce and tomato relish together. Pour over chicken. Cover with foil and bake slowly for two hours. Serve with rice and greens.
Contributed by Janet Stainer, 25th June 2010
easy chicken fajitas
Ingredients:
8 medium tortillas, flour, fat-free, regular or whole wheat
2 tsp olive oil
500g marinated chicken breast strips
500g frozen mixed vegetables
1/2 cups low fat sour cream
1/2 cup salsa
Method:
Preheat oven to 170C. Heat olive oil in a large fry pan over medium-high heat. Add marinated chicken and sauté until cooked through, stirring frequently, about 3 to 5 minutes. Transfer chicken to a serving plate, cover with foil and place in oven to keep warm. In the same fry pan over medium-high heat, sauté frozen vegetables until tender-crisp, about 3 minutes. Serve chicken and vegetables with warm tortillas, sour cream and salsa.
Contributed by Cath Armstrong
8 medium tortillas, flour, fat-free, regular or whole wheat
2 tsp olive oil
500g marinated chicken breast strips
500g frozen mixed vegetables
1/2 cups low fat sour cream
1/2 cup salsa
Method:
Preheat oven to 170C. Heat olive oil in a large fry pan over medium-high heat. Add marinated chicken and sauté until cooked through, stirring frequently, about 3 to 5 minutes. Transfer chicken to a serving plate, cover with foil and place in oven to keep warm. In the same fry pan over medium-high heat, sauté frozen vegetables until tender-crisp, about 3 minutes. Serve chicken and vegetables with warm tortillas, sour cream and salsa.
Contributed by Cath Armstrong
easy chicken marbella
Ingredients:
1-1/2 cups pitted prunes
1 cup balsamic vinaigrette dressing
¾ cup stuffed green olives, sliced
6 cloves garlic, crushed
1 tsp dried oregano leaves
3 bay leaves
1.5kg chicken Marylands
½ cup dry white wine
½ cup packed brown sugar
¼ cup chopped fresh coriander
Method:
Combine prunes, dressing, olives, garlic oregano and bay leaves ; pour over chicken in baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally. Heat oven to 180 degrees Celsius. Drizzle wine over chicken; sprinkle with brown sugar. Bake 1 hour or until chicken is done. Discard bay leaves. Drizzle sauce over chicken; top with coriander.
1-1/2 cups pitted prunes
1 cup balsamic vinaigrette dressing
¾ cup stuffed green olives, sliced
6 cloves garlic, crushed
1 tsp dried oregano leaves
3 bay leaves
1.5kg chicken Marylands
½ cup dry white wine
½ cup packed brown sugar
¼ cup chopped fresh coriander
Method:
Combine prunes, dressing, olives, garlic oregano and bay leaves ; pour over chicken in baking dish. Refrigerate 4 hours to marinate, turning chicken occasionally. Heat oven to 180 degrees Celsius. Drizzle wine over chicken; sprinkle with brown sugar. Bake 1 hour or until chicken is done. Discard bay leaves. Drizzle sauce over chicken; top with coriander.
filo avocado chicken
Ingredients:
200g filo pastry sheets
2 teaspoon dried tarragon
1 tablespoon plain flour
6 chicken fillets or 3 whole chicken breasts with bones removed
2 teaspoon French mustard
2 teaspoon butter
3 avocados, thinly sliced
freshly ground pepper & salt to taste
2 tablespoons oil
melted butter for brushing pastry
Method:
Mix tarragon, mustard and seasonings together. Dust chicken fillets with flour and cook in butter and oil until nicely browned on both sides. Cool.
Using 2 sheets of filo pastry for each person, brush one sheet with melted butter, cover with second sheet and brush again. Fold in half and brush again. Place one fillet in centre at the end of the pastry, spread over a little tarragon, mustard, then top with avocado slices. Fold slices of pastry over the chicken to completely enclose. Repeat with remaining chicken. Place on greased oven tray, brush pastry tops with butter and bake at 200deg C (400deg F) for 10 minutes, reducing heat to 180deg C (350deg F) for a further10 to 15 minutes. Filo rolls should be a light golden brown Serve with seasonal vegetables.
Note: You can prepare this dish up to 2 hours before serving time if it is kept in the refrigerator; heat for 10 minutes before serving.
200g filo pastry sheets
2 teaspoon dried tarragon
1 tablespoon plain flour
6 chicken fillets or 3 whole chicken breasts with bones removed
2 teaspoon French mustard
2 teaspoon butter
3 avocados, thinly sliced
freshly ground pepper & salt to taste
2 tablespoons oil
melted butter for brushing pastry
Method:
Mix tarragon, mustard and seasonings together. Dust chicken fillets with flour and cook in butter and oil until nicely browned on both sides. Cool.
Using 2 sheets of filo pastry for each person, brush one sheet with melted butter, cover with second sheet and brush again. Fold in half and brush again. Place one fillet in centre at the end of the pastry, spread over a little tarragon, mustard, then top with avocado slices. Fold slices of pastry over the chicken to completely enclose. Repeat with remaining chicken. Place on greased oven tray, brush pastry tops with butter and bake at 200deg C (400deg F) for 10 minutes, reducing heat to 180deg C (350deg F) for a further10 to 15 minutes. Filo rolls should be a light golden brown Serve with seasonal vegetables.
Note: You can prepare this dish up to 2 hours before serving time if it is kept in the refrigerator; heat for 10 minutes before serving.
fried chicken wings
Ingredients:
1 kg chicken wings
1 cup soy sauce garlic
1/2 tsp Chinese five spice powder
Flour
oil
Method:
Marinate chicken wings in soy sauce, garlic and five spice for two hours ( but not overnight, it will get to salty). Coat marinated wings in flour and deep fry. Tastes a lot like KFC and goes very well with sweet chilli sauce.
Contributed by Damienne Eames, 23rd March 2010
1 kg chicken wings
1 cup soy sauce garlic
1/2 tsp Chinese five spice powder
Flour
oil
Method:
Marinate chicken wings in soy sauce, garlic and five spice for two hours ( but not overnight, it will get to salty). Coat marinated wings in flour and deep fry. Tastes a lot like KFC and goes very well with sweet chilli sauce.
Contributed by Damienne Eames, 23rd March 2010
fried chicken with lemon sauce
Ingredients:
1 chicken fillet
2 tablespoons cornflour
little oil (to fry)
½ egg
2 slices of lemon
parsley to garnish
Seasoning:
¼ teaspoon salt
1 teaspoon light soy sauce
¼ teaspoon sesame oil
1 desertspoon cornflour
1 teaspoon sugar
1 teaspoon white wine
few shakes pepper
Lemon Sauce:
¼ teaspoon salt
1 tablespoon lemon juice
60ml water
2 teaspoon sugar
2 teaspoon cornflour
½ egg yolk
Method:
Cut chicken fillet into thick slices and marinate in the Seasoning for half hour. Prepare Lemon Sauce (without adding in egg yolk). Add ½ egg to chicken slices, coat in cornflour. Deep fry fill both sides are golden brown. Heat lemon sauce with 1 tablespoon oil until it boils, remove from heat and add in egg yolk. Pour on top of chicken slices. Garnish with lemon slices and parsley.
1 chicken fillet
2 tablespoons cornflour
little oil (to fry)
½ egg
2 slices of lemon
parsley to garnish
Seasoning:
¼ teaspoon salt
1 teaspoon light soy sauce
¼ teaspoon sesame oil
1 desertspoon cornflour
1 teaspoon sugar
1 teaspoon white wine
few shakes pepper
Lemon Sauce:
¼ teaspoon salt
1 tablespoon lemon juice
60ml water
2 teaspoon sugar
2 teaspoon cornflour
½ egg yolk
Method:
Cut chicken fillet into thick slices and marinate in the Seasoning for half hour. Prepare Lemon Sauce (without adding in egg yolk). Add ½ egg to chicken slices, coat in cornflour. Deep fry fill both sides are golden brown. Heat lemon sauce with 1 tablespoon oil until it boils, remove from heat and add in egg yolk. Pour on top of chicken slices. Garnish with lemon slices and parsley.
garlic lime chicken
Ingredients:
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup chicken stock
Method:
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves. In a frying pan heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from pan and keep warm. Add lime juice and chicken stock to the skillet, scraping up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the pan to thoroughly coat with the sauce; serve.
Variation: Mexican Chicken - top with coriander, diced avocado, tomato and red onion. Serve with black beans, tortillas and a large salad.
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup chicken stock
Method:
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves. In a frying pan heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from pan and keep warm. Add lime juice and chicken stock to the skillet, scraping up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the pan to thoroughly coat with the sauce; serve.
Variation: Mexican Chicken - top with coriander, diced avocado, tomato and red onion. Serve with black beans, tortillas and a large salad.
glazed rolled turkey breast
Ingredients:
1kg rolled turkey breast
125g cranberries
Juice of 3 oranges
Rind of 1 orange
Juice of 1 lemon
¼ cup sugar
½ cup apricot jam
1 tsp wholegrain mustard
Method:
Pre-heat oven to 180 degrees Celsius. Line a baking sheet with baking paper. Prepare glaze by combining all ingredients except the turkey roll in a small saucepan. Slowly bring to a boil, stirring constantly. Place turkey roll on prepared baking sheet. Brush with 3 tablespoons of the glaze. Bake according to the directions on the box – approximately 1 ½ hours if completely thawed. To serve place turkey roll on platter, heat glaze and pour over the turkey. Cut into slices to serve.
1kg rolled turkey breast
125g cranberries
Juice of 3 oranges
Rind of 1 orange
Juice of 1 lemon
¼ cup sugar
½ cup apricot jam
1 tsp wholegrain mustard
Method:
Pre-heat oven to 180 degrees Celsius. Line a baking sheet with baking paper. Prepare glaze by combining all ingredients except the turkey roll in a small saucepan. Slowly bring to a boil, stirring constantly. Place turkey roll on prepared baking sheet. Brush with 3 tablespoons of the glaze. Bake according to the directions on the box – approximately 1 ½ hours if completely thawed. To serve place turkey roll on platter, heat glaze and pour over the turkey. Cut into slices to serve.
Gluten Free Tomato Tarragon Chicken
Ingredients:
1 tbsp olive oil
4 single chicken breast fillets
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
200g button mushrooms, halved
1/2 cup white wine
2 x 400g cans crushed tomatoes
1/2 cup chicken stock
1/4 cup fresh tarragon leaves, chopped
Method:
Heat 2 teaspoons of oil in a large frying pan over medium heat. Season chicken with salt and pepper. Cook for 2-3 minutes each side or until browned. Transfer to a plate. Heat remaining oil in pan over medium heat. Cook onion, garlic and mushroom, for 5 minutes or until tender (stirring). Add wine. Cook for 2 minutes or until reduced by half. Add the tomato, stock and tarragon and bring to a simmer. Return the chicken to the pan. Cook for 12-15 minutes until cooked through. Serve with brown rice and steamed green beans.
Contributed by Megan Bennett, 12th February 2013
1 tbsp olive oil
4 single chicken breast fillets
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
200g button mushrooms, halved
1/2 cup white wine
2 x 400g cans crushed tomatoes
1/2 cup chicken stock
1/4 cup fresh tarragon leaves, chopped
Method:
Heat 2 teaspoons of oil in a large frying pan over medium heat. Season chicken with salt and pepper. Cook for 2-3 minutes each side or until browned. Transfer to a plate. Heat remaining oil in pan over medium heat. Cook onion, garlic and mushroom, for 5 minutes or until tender (stirring). Add wine. Cook for 2 minutes or until reduced by half. Add the tomato, stock and tarragon and bring to a simmer. Return the chicken to the pan. Cook for 12-15 minutes until cooked through. Serve with brown rice and steamed green beans.
Contributed by Megan Bennett, 12th February 2013
Golden Roast Chicken with Bread Stuffing
We like our roast chickens seasoned with bread stuffing and lots of gravy.
Ingredients:
1 No. 20 chicken
Bread Stuffing:
8 slices day old bread
1 large tomato
1 large onion
1 egg
Pinch mixed herbs
Method:
Rinse and dry the inside of the chicken. Fill the cavity with the stuffing mixture. Dry the outside of the chicken and then lightly brush with oil (not too much). Bake in a moderate oven for 1 ½ hours or until the chicken is cooked. I test by using a skewer pushed into the breast. The chicken is cooked if the juice runs clear.
Bread Stuffing:
Tear the bread into tiny pieces. Roughly chop the tomato and grate the onion. Add the beaten egg and a good pinch mixed herbs. Add the breadcrumbs and mix into a dough.
Contributed by Cath Armstrong
Ingredients:
1 No. 20 chicken
Bread Stuffing:
8 slices day old bread
1 large tomato
1 large onion
1 egg
Pinch mixed herbs
Method:
Rinse and dry the inside of the chicken. Fill the cavity with the stuffing mixture. Dry the outside of the chicken and then lightly brush with oil (not too much). Bake in a moderate oven for 1 ½ hours or until the chicken is cooked. I test by using a skewer pushed into the breast. The chicken is cooked if the juice runs clear.
Bread Stuffing:
Tear the bread into tiny pieces. Roughly chop the tomato and grate the onion. Add the beaten egg and a good pinch mixed herbs. Add the breadcrumbs and mix into a dough.
Contributed by Cath Armstrong
Greek Chicken Kebabs
Ingredients:
3 skinless chicken breast fillets, cut into 3cm chunks
1/4 cup olive oil
1/4 cup lemon juice
2 tsp oregano
Salt and pepper, to taste
1 red onion, cut into 3cm chunks
3 capsicums, cut into 3cm chunks
2 small zucchini, cut into 1cm circles
about 18 whole green or black olives
Method:
In a large bowl, add the chicken pieces, olive oil, lemon juice, oregano, salt and pepper. Marinate in the fridge for at least 30 minutes. Cut up the veggies and prepare to string the skewers. Once the chicken has marinated, string the chicken pieces, red onion pieces, capsicum pieces, zucchini pieces and olives. Cook for 10-15 minutes, rotating 2 or 3 times, until chicken is cooked through and veggies have softened.
3 skinless chicken breast fillets, cut into 3cm chunks
1/4 cup olive oil
1/4 cup lemon juice
2 tsp oregano
Salt and pepper, to taste
1 red onion, cut into 3cm chunks
3 capsicums, cut into 3cm chunks
2 small zucchini, cut into 1cm circles
about 18 whole green or black olives
Method:
In a large bowl, add the chicken pieces, olive oil, lemon juice, oregano, salt and pepper. Marinate in the fridge for at least 30 minutes. Cut up the veggies and prepare to string the skewers. Once the chicken has marinated, string the chicken pieces, red onion pieces, capsicum pieces, zucchini pieces and olives. Cook for 10-15 minutes, rotating 2 or 3 times, until chicken is cooked through and veggies have softened.
Hawaiian Haystacks
The recipe for Haystacks is one I'm often asked for (it's in the Recipe File, on the Vegetarian page). They are not only cheap, quick and easy but they can be really nutritious too.
This is a variation on the original haystacks recipe and it's delicious, especially in summer. It's a little lighter and using seasonal vegetables and fruits as toppings makes it a great summer meal.
Ingredients:
1-1/2 cups rice
2 skinless chicken breast fillets, cut into small chunks, or leftover cooked cubed/shredded chicken from a roast chicken
3 tbsp butter
1 small onion, finely diced
1 tsp salt
1/2 t. pepper
1/4 cup plain flour
3 cups chicken stock
1 cup milk
Toppings:
cheese, shredded coconut, pineapple, celery, mandarin segments, olives, spring onions, grated carrots, diced tomatoes, diced cucumbers
Method:
Cook rice so it’s ready when you need it. In a large frying pan melt butter and cook onions and chicken until cooked through, about 5 minutes. If you’re using leftover chicken that’s already cooked don’t add it now, we’ll do this later. Sprinkle flour over onion/chicken mixture. Stir and cook for one minute. Cooking the flour stops the sauce from tasting like raw flour, don't be tempted to skip this step. Slowly whisk in milk and chicken stock. Bring to a simmer over medium heat, add salt and pepper. If you’re using leftover chicken add it now. Simmer until sauce is thickened, about 5 minutes. Remove from heat. Ladle chicken over rice. Top with desired toppings.
Tip of the Day 18 February 2014
This is a variation on the original haystacks recipe and it's delicious, especially in summer. It's a little lighter and using seasonal vegetables and fruits as toppings makes it a great summer meal.
Ingredients:
1-1/2 cups rice
2 skinless chicken breast fillets, cut into small chunks, or leftover cooked cubed/shredded chicken from a roast chicken
3 tbsp butter
1 small onion, finely diced
1 tsp salt
1/2 t. pepper
1/4 cup plain flour
3 cups chicken stock
1 cup milk
Toppings:
cheese, shredded coconut, pineapple, celery, mandarin segments, olives, spring onions, grated carrots, diced tomatoes, diced cucumbers
Method:
Cook rice so it’s ready when you need it. In a large frying pan melt butter and cook onions and chicken until cooked through, about 5 minutes. If you’re using leftover chicken that’s already cooked don’t add it now, we’ll do this later. Sprinkle flour over onion/chicken mixture. Stir and cook for one minute. Cooking the flour stops the sauce from tasting like raw flour, don't be tempted to skip this step. Slowly whisk in milk and chicken stock. Bring to a simmer over medium heat, add salt and pepper. If you’re using leftover chicken add it now. Simmer until sauce is thickened, about 5 minutes. Remove from heat. Ladle chicken over rice. Top with desired toppings.
Tip of the Day 18 February 2014
Heart Shaped Chicken Nuggets
Ingredients:
375g skinless chicken breast fillets, cut into chunks
1 large onion, diced
2 tablespoons chopped fresh parsley
1 small apple, peeled and grated
45g fresh white breadcrumbs
1 chicken stock cube, crumbled
60g dry breadcrumbs
60g cheese & onion flavour crisps, finely crushed
vegetable oil for frying
Method:
Put the first 6 ingredients into a food processor and chop for a few seconds until well combined. Shape the mixture into a flat disc. Use a 6cm (2 ½ in) biscuit cutter to press out heart shapes. Mix together the breadcrumbs and crisps on a plate, and press the pieces into the coating. Heat enough oil for shallow frying in a large frying pan. Add the nuggets and cook for about 6 minutes, turning occasionally, until lightly golden and cooked through. If you don’t have a heart-shaped cutter, try another shape, but keep to fairly simple lines.
375g skinless chicken breast fillets, cut into chunks
1 large onion, diced
2 tablespoons chopped fresh parsley
1 small apple, peeled and grated
45g fresh white breadcrumbs
1 chicken stock cube, crumbled
60g dry breadcrumbs
60g cheese & onion flavour crisps, finely crushed
vegetable oil for frying
Method:
Put the first 6 ingredients into a food processor and chop for a few seconds until well combined. Shape the mixture into a flat disc. Use a 6cm (2 ½ in) biscuit cutter to press out heart shapes. Mix together the breadcrumbs and crisps on a plate, and press the pieces into the coating. Heat enough oil for shallow frying in a large frying pan. Add the nuggets and cook for about 6 minutes, turning occasionally, until lightly golden and cooked through. If you don’t have a heart-shaped cutter, try another shape, but keep to fairly simple lines.
hearty chicken stew
Ingredients:
2 tbsp olive oil
500g chicken breast fillet, cut into bite-size pieces
800ml chicken stock
3 potatoes, washed and diced
4 carrots, washed and sliced
1 red onion, diced
3 stalks celery, diced
1 tsp dried thyme
salt and pepper to taste
2 tbsp butter
2 tbsp flour
Method:
In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken and cook until just browned. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp. Add the thyme, salt, and pepper and continue simmering while you prepare the roux. In a small bowl, mash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
Serves 4 to 6.
2 tbsp olive oil
500g chicken breast fillet, cut into bite-size pieces
800ml chicken stock
3 potatoes, washed and diced
4 carrots, washed and sliced
1 red onion, diced
3 stalks celery, diced
1 tsp dried thyme
salt and pepper to taste
2 tbsp butter
2 tbsp flour
Method:
In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken and cook until just browned. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp. Add the thyme, salt, and pepper and continue simmering while you prepare the roux. In a small bowl, mash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
Serves 4 to 6.
homemade kfc
Ingredients:
2kg chicken legs
1 cup plain flour
2 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1 egg, beaten
1 cup milk
Method:
Add seasonings to flour and shake well to mix. Add egg to milk, mixing well. Place seasoned flour in a plastic bag. Dip chicken legs in egg wash, then into seasoned flour. Shake well to coat. Lay chicken legs on an oiled baking tray. Spray lightly with cooking spray if desired. Bake in a moderate oven for 25 - 30 minutes, turning once or twice, until chicken is cooked through and nicely browned.
Contributed by Allison, Wonga Park, 4th June 2008
2kg chicken legs
1 cup plain flour
2 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1 egg, beaten
1 cup milk
Method:
Add seasonings to flour and shake well to mix. Add egg to milk, mixing well. Place seasoned flour in a plastic bag. Dip chicken legs in egg wash, then into seasoned flour. Shake well to coat. Lay chicken legs on an oiled baking tray. Spray lightly with cooking spray if desired. Bake in a moderate oven for 25 - 30 minutes, turning once or twice, until chicken is cooked through and nicely browned.
Contributed by Allison, Wonga Park, 4th June 2008
honey mustard chicken
Ingredients:
500gm chicken thigh fillets 1 tbsp honey
2 tsp grainy French mustard
1/4 cup cream
1 tin condensed chicken soup
Method:
Dice chicken and brown in a little oil in a hot frying pan. Mix honey, mustard, cream and chicken soup until well combined. Pour over chicken and simmer for 10 minutes until chicken is cooked.
500gm chicken thigh fillets 1 tbsp honey
2 tsp grainy French mustard
1/4 cup cream
1 tin condensed chicken soup
Method:
Dice chicken and brown in a little oil in a hot frying pan. Mix honey, mustard, cream and chicken soup until well combined. Pour over chicken and simmer for 10 minutes until chicken is cooked.
honey mustard chicken
Ingredients:
750g chicken thigh fillets, fat removed, cut into thirds
1 onion sliced thinly
1 tsp crushed garlic
2 tsp wholegrain mustard
1/2 tsp turmeric
1 chicken stock cube
1 tbsp honey
1 dessertspoon flour
1/2 cup water
150ml cream
Method:
Drizzle a little oil in pan, add onion and cook for 5 mins or until translucent. Add garlic, turmeric and flour to pan and stir for a minute. Add water and stir frequently until the sauce thickens. Place chicken, stock cube, mustard and honey in the sauce, stir frequently over medium heat. Add cream when chicken is browned and stir occasionally until chicken is cooked, about 15-20 minutes.
Contributed by Tanya Brown, 19th April 2011
750g chicken thigh fillets, fat removed, cut into thirds
1 onion sliced thinly
1 tsp crushed garlic
2 tsp wholegrain mustard
1/2 tsp turmeric
1 chicken stock cube
1 tbsp honey
1 dessertspoon flour
1/2 cup water
150ml cream
Method:
Drizzle a little oil in pan, add onion and cook for 5 mins or until translucent. Add garlic, turmeric and flour to pan and stir for a minute. Add water and stir frequently until the sauce thickens. Place chicken, stock cube, mustard and honey in the sauce, stir frequently over medium heat. Add cream when chicken is browned and stir occasionally until chicken is cooked, about 15-20 minutes.
Contributed by Tanya Brown, 19th April 2011
honey mustard chicken
Ingredients:
500g chicken thigh fillets, cubed
1 tbsp honey
2 tsp wholegrain mustard
1/4 cup cream
1 tin cream chicken soup (or homemade equivalent)
Method:
Brown chicken in a non-stick frypan. Combine honey, mustard, cream and soup. Pour over chicken pieces. Simmer for 10 minutes until chicken is cooked through.
Contributed by Cath Armstrong
500g chicken thigh fillets, cubed
1 tbsp honey
2 tsp wholegrain mustard
1/4 cup cream
1 tin cream chicken soup (or homemade equivalent)
Method:
Brown chicken in a non-stick frypan. Combine honey, mustard, cream and soup. Pour over chicken pieces. Simmer for 10 minutes until chicken is cooked through.
Contributed by Cath Armstrong
hungarian chicken
Ingredients:
4 large chicken thighs
1 tablespoon butter
1 large onion, chopped
1 tablespoon sweet paprika
1 medium capsicum, diced
1 stick celery, chopped
1 medium carrot, chopped
2 medium tomatoes, chopped (or 1 can tomatoes)
2-3 tablespoons tomato paste
1 tablespoon white vinegar
1 tablespoon brown sugar
1 cup button mushrooms, sliced
½ cup sour cream
Method:
Melt butter in heavy saucepan. Brown chicken pieces all over. Add onion. Cook until transparent. Add paprika; cook for 5 mins. Add capsicum, celery, carrot, tomatoes, water, tomato paste, vinegar and sugar. Stir well. Cover. Simmer for 30-35 mins or until chicken is cooked and tender. Add mushrooms; cook for 2 minutes. Stir in sour cream. Heat but do not boil. Serve with rice or noodles and crusty bread.
Note: Can be made ahead and reheated.
4 large chicken thighs
1 tablespoon butter
1 large onion, chopped
1 tablespoon sweet paprika
1 medium capsicum, diced
1 stick celery, chopped
1 medium carrot, chopped
2 medium tomatoes, chopped (or 1 can tomatoes)
2-3 tablespoons tomato paste
1 tablespoon white vinegar
1 tablespoon brown sugar
1 cup button mushrooms, sliced
½ cup sour cream
Method:
Melt butter in heavy saucepan. Brown chicken pieces all over. Add onion. Cook until transparent. Add paprika; cook for 5 mins. Add capsicum, celery, carrot, tomatoes, water, tomato paste, vinegar and sugar. Stir well. Cover. Simmer for 30-35 mins or until chicken is cooked and tender. Add mushrooms; cook for 2 minutes. Stir in sour cream. Heat but do not boil. Serve with rice or noodles and crusty bread.
Note: Can be made ahead and reheated.
island grilled chicken
Ingredients:
1/4 cup lime juice
1/2 cup pineapple juice
3 tbsp diced red capsicum
1 small chili, finely diced
2 tsp crushed garlic
1 small onion, diced
1kg chicken pieces
Method:
Place all ingredients, including chicken in a large ziploc bag. Seal and put in refrigerator overnight. When ready to cook, preheat barbecue to medium. Take chicken out of marinade and place, skin side down, on barbecue grates on indirect heat; close lid. When the skin crisps, turn and grill until meat is cooked through; about 15 to 25 minutes depending on the cuts of chicken.
Contributed by Cath Armstrong
1/4 cup lime juice
1/2 cup pineapple juice
3 tbsp diced red capsicum
1 small chili, finely diced
2 tsp crushed garlic
1 small onion, diced
1kg chicken pieces
Method:
Place all ingredients, including chicken in a large ziploc bag. Seal and put in refrigerator overnight. When ready to cook, preheat barbecue to medium. Take chicken out of marinade and place, skin side down, on barbecue grates on indirect heat; close lid. When the skin crisps, turn and grill until meat is cooked through; about 15 to 25 minutes depending on the cuts of chicken.
Contributed by Cath Armstrong
italian chicken spaghetti
Ingredients:
500g spaghetti, cooked
2 tbsp olive oil
2 cups pasta sauce
1 cup cooked chicken
1 cup grated mozzarella
Method:
In a large frying pan or pot, heat olive oil and pasta sauce until heated well and bubbly. Toss in chicken until hot, and then toss in spaghetti. Serve with mozzarella sprinkled on top and a big leafy green salad.
From the August 2014 Journal
500g spaghetti, cooked
2 tbsp olive oil
2 cups pasta sauce
1 cup cooked chicken
1 cup grated mozzarella
Method:
In a large frying pan or pot, heat olive oil and pasta sauce until heated well and bubbly. Toss in chicken until hot, and then toss in spaghetti. Serve with mozzarella sprinkled on top and a big leafy green salad.
From the August 2014 Journal
japanese white stew
Ingredients:
4 chicken thighs, diced
1/2 brown onion, diced
2 potatoes, peeled and diced
2 carrots, sliced
1 stick celery, sliced
1/2 cup broccoli florets
1 bay leaf
2 tbsp white wine or sake (optional)
2 tbsp flour
2 tbsp butter
1 tin evaporated milk
2 tbsp cream cheese
Method:
Put potato, carrot and celery in a small saucepan and cover with water. Add stock cube and bay leaf. Bring to boil and then reduce to a simmer. Meanwhile pan fry chicken and onion until onion is soft and chicken is sealed. Add wine or sake, then add this mixture to the simmering vegetables. Add broccoli to the pot when the potatoes are nearly tender. In a separate saucepan make a white sauce by melting the butter, then stirring in the flour and then the evaporated milk. Bring to the boil, remove from the heat and stir in the cream cheese. Using a slotted spoon, remove chicken and vegetables from the stock and add to the white sauce. Add a little of the cooking stock to thin the sauce slightly. Serve with rice.
Contributed by Jess Smith, 25th July 2010
4 chicken thighs, diced
1/2 brown onion, diced
2 potatoes, peeled and diced
2 carrots, sliced
1 stick celery, sliced
1/2 cup broccoli florets
1 bay leaf
2 tbsp white wine or sake (optional)
2 tbsp flour
2 tbsp butter
1 tin evaporated milk
2 tbsp cream cheese
Method:
Put potato, carrot and celery in a small saucepan and cover with water. Add stock cube and bay leaf. Bring to boil and then reduce to a simmer. Meanwhile pan fry chicken and onion until onion is soft and chicken is sealed. Add wine or sake, then add this mixture to the simmering vegetables. Add broccoli to the pot when the potatoes are nearly tender. In a separate saucepan make a white sauce by melting the butter, then stirring in the flour and then the evaporated milk. Bring to the boil, remove from the heat and stir in the cream cheese. Using a slotted spoon, remove chicken and vegetables from the stock and add to the white sauce. Add a little of the cooking stock to thin the sauce slightly. Serve with rice.
Contributed by Jess Smith, 25th July 2010
lemon avocado chicken
Ingredients:
4 small chicken breast fillets
1/2 cup water
2 tbsp salt
1 lemon
2 tsp crushed garlic
1 avocado
1 lemon
2 tbsp coriander
Salt and pepper
Method:
In a large mixing bowl, whisk together the water, salt, juice from the lemon and the crushed garlic. Slice the lemon and add to the brine. Place the chicken fillets into the brine and let soak for 30 minutes, in the fridge.
Preheat frying pan. Pull the chicken out of the brine and pat dry. Discard brine.
Cook for 4 to 6 minutes per side, until cooked through. Cooking time may vary depending on the thickness of the chicken.
While the chicken is cooking, add the avocado, juice from 1 lemon and chopped coriander to small food processor and puree. Use avocado sauce as garnish or dip for the grilled chicken.
Serve Lemon Avocado Chicken with rice and salad.
4 small chicken breast fillets
1/2 cup water
2 tbsp salt
1 lemon
2 tsp crushed garlic
1 avocado
1 lemon
2 tbsp coriander
Salt and pepper
Method:
In a large mixing bowl, whisk together the water, salt, juice from the lemon and the crushed garlic. Slice the lemon and add to the brine. Place the chicken fillets into the brine and let soak for 30 minutes, in the fridge.
Preheat frying pan. Pull the chicken out of the brine and pat dry. Discard brine.
Cook for 4 to 6 minutes per side, until cooked through. Cooking time may vary depending on the thickness of the chicken.
While the chicken is cooking, add the avocado, juice from 1 lemon and chopped coriander to small food processor and puree. Use avocado sauce as garnish or dip for the grilled chicken.
Serve Lemon Avocado Chicken with rice and salad.
lemon chicken
Ingredients:
4 boneless skinless chicken breast halves
4 teaspoons lemon juice
4 cloves garlic, pressed
1 tablespoon brown sugar
2 teaspoons low sodium soy sauce
2 tablespoons vegetable oil
Parchment paper
Sauce:
2 tbsp soy sauce
2 tbsp lime juice
1 1/2 tsp rice vinegar
2 tbsp brown sugar
1 clove garlic, pressed
1 tsp chili garlic paste
Method:
Place chicken between two sheets of greaseproof or baking paper and flatten them to about 1/2 inch thick with a rolling pin or mallet.
Combine lemon juice, garlic, sugar and soy sauce. Place chicken in a bowl and pour marinade over chicken; flip to coat both sides. Cook chicken in oil, in a large skillet, over medium-high heat for about 5 minutes per side.
To make the sauce combine soy sauce, lime juice, vinegar, sugar, garlic and chili garlic paste in a small bowl. To serve place chicken on plate with a small dish of sauce on the side for dipping.
Contributed by Kellie, Bundaberg, 5th March 2009
4 boneless skinless chicken breast halves
4 teaspoons lemon juice
4 cloves garlic, pressed
1 tablespoon brown sugar
2 teaspoons low sodium soy sauce
2 tablespoons vegetable oil
Parchment paper
Sauce:
2 tbsp soy sauce
2 tbsp lime juice
1 1/2 tsp rice vinegar
2 tbsp brown sugar
1 clove garlic, pressed
1 tsp chili garlic paste
Method:
Place chicken between two sheets of greaseproof or baking paper and flatten them to about 1/2 inch thick with a rolling pin or mallet.
Combine lemon juice, garlic, sugar and soy sauce. Place chicken in a bowl and pour marinade over chicken; flip to coat both sides. Cook chicken in oil, in a large skillet, over medium-high heat for about 5 minutes per side.
To make the sauce combine soy sauce, lime juice, vinegar, sugar, garlic and chili garlic paste in a small bowl. To serve place chicken on plate with a small dish of sauce on the side for dipping.
Contributed by Kellie, Bundaberg, 5th March 2009
lemon Chicken & Parmesan Rissoles
These are delicious hot or cold, with veggies or a salad. Put them in a bun with lettuce, tomato and sliced red onion for a delicious chicken burger. They are quick to make, browned in hot oil before being baked in the oven.
Ingredients:
500g chicken mince
1 egg, lightly beaten
2 cloves garlic, crushed
1/2 cup fresh breadcrumbs (fine, white or wholemeal)
1 tbsp finely shredded fresh basil leaves
1 tsp lemon zest
1/2 cup finely grated parmesan cheese
1/4 cup plain flour
1 tbsp olive oil
Method:
Pre-heat oven to 180 degrees Celsius. Combine all ingredients except plain flour and oil. Mix well. Divide the mixture into eight patties about 2cm thick. Coat in the plain flour. Chill for 30 minutes. Heat oil in a frying pan. Lightly brown patties on both sides. Transfer to a baking paper lined baking sheet. Bake for 10 - 15 minutes or until cooked through. Serve hot or cold.
Cheapskates Tip of the Day 2nd February 2016
Ingredients:
500g chicken mince
1 egg, lightly beaten
2 cloves garlic, crushed
1/2 cup fresh breadcrumbs (fine, white or wholemeal)
1 tbsp finely shredded fresh basil leaves
1 tsp lemon zest
1/2 cup finely grated parmesan cheese
1/4 cup plain flour
1 tbsp olive oil
Method:
Pre-heat oven to 180 degrees Celsius. Combine all ingredients except plain flour and oil. Mix well. Divide the mixture into eight patties about 2cm thick. Coat in the plain flour. Chill for 30 minutes. Heat oil in a frying pan. Lightly brown patties on both sides. Transfer to a baking paper lined baking sheet. Bake for 10 - 15 minutes or until cooked through. Serve hot or cold.
Cheapskates Tip of the Day 2nd February 2016
little chicken strips
Ingredients:
500g chicken strips OR use fish or veal
½ cup flour
1 large egg (size 67), beaten
1 cup dried breadcrumbs
lemon wedges for serving
Method:
Place chicken strips into flour then egg then breadcrumbs. Using a knife, press crumbs well onto surface. Shallow fry mod.high heat for 3 minutes each side. Drain on kitchen paper and serve with wedges of lemon.
Serve with beans, mashed potato and fried sweet potato.
500g chicken strips OR use fish or veal
½ cup flour
1 large egg (size 67), beaten
1 cup dried breadcrumbs
lemon wedges for serving
Method:
Place chicken strips into flour then egg then breadcrumbs. Using a knife, press crumbs well onto surface. Shallow fry mod.high heat for 3 minutes each side. Drain on kitchen paper and serve with wedges of lemon.
Serve with beans, mashed potato and fried sweet potato.
low fat savoury chicken
This is an easy, nearly fat-free dish.
Ingredients:
4 - 6 chicken thigh fillets
2/3 cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar
1 tsp chicken stock powder
Method:
Take one and a half thigh fillets per person, or two or more if you have teenagers. Trim all the fat off, which is easy with scissors, and halve each piece. Brown the chicken in a non-stick pan but don't cook through. While that's cooking blend the other ingredients in a casserole dish, and add pepper if you like but no salt because of the stock. Add the chicken bits to the sauce, cover the dish, and cook in a moderate oven for about 45 minutes. Serve with rice and some steamed vegetables. It's quick, easy and tasty, and easy to adapt. You can use drumsticks or wings but be aware of the extra fat content.
Contributed by Georgina Richard, 11th April 2010
Ingredients:
4 - 6 chicken thigh fillets
2/3 cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar
1 tsp chicken stock powder
Method:
Take one and a half thigh fillets per person, or two or more if you have teenagers. Trim all the fat off, which is easy with scissors, and halve each piece. Brown the chicken in a non-stick pan but don't cook through. While that's cooking blend the other ingredients in a casserole dish, and add pepper if you like but no salt because of the stock. Add the chicken bits to the sauce, cover the dish, and cook in a moderate oven for about 45 minutes. Serve with rice and some steamed vegetables. It's quick, easy and tasty, and easy to adapt. You can use drumsticks or wings but be aware of the extra fat content.
Contributed by Georgina Richard, 11th April 2010
mexican chicken
Sometimes we ignore the simple meals, forgetting that simple doesn't have to be boring and flavourless. This meal is certainly not boring or flavourless, but it is quick, easy and cheap. You can spice it up even more by adding chilli to taste to the chicken.
Ingredients:
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
Method:
Preheat oven to 190 degrees. Heat a greased fry pan to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot fry pan. Cook until brown on both sides and no longer pink (10 to 15 minutes). Transfer meat to an oiled baking dish or casserole dish, top with salsa and cheese and bake for 15 to 20 minutes - until cheese is bubbly and starts to brown. Serve over Simple Savoury Rice.
Variation: Add diced chilli to taste if you like a really spicy dish.
Contributed by Cath Armstrong
Ingredients:
4 skinless, boneless chicken breasts
1 cup salsa
1 cup shredded Cheddar cheese
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
Method:
Preheat oven to 190 degrees. Heat a greased fry pan to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot fry pan. Cook until brown on both sides and no longer pink (10 to 15 minutes). Transfer meat to an oiled baking dish or casserole dish, top with salsa and cheese and bake for 15 to 20 minutes - until cheese is bubbly and starts to brown. Serve over Simple Savoury Rice.
Variation: Add diced chilli to taste if you like a really spicy dish.
Contributed by Cath Armstrong
mexican chicken casserole
Serves 6
Cost $6.53
Ingredients:
1 chicken breast fillet, cooked and shredded with a fork
1 cup grated cheese
1 can cream of chicken soup
1/2 cup milk
1/2 cup natural yoghurt
1 can diced tomatoes
1/2 packet taco seasoning (or more- to taste)
1 pkt corn chips, crushed
Method:
Pre-heat oven to 180 degrees Celsius. Grease a greased lasagne dish. Combine chicken, 1/2 cup grated cheese, soup, milk, yoghurt, tomatoes and taco seasoning. Put a layer of crushed corn chips (about 2 cups) into the bottom of the lasagne dish, then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with remaining grated cheese, cover, and bake for 30-35 minutes, till bubbling hot.
Contributed by Cath Armstrong
Cost $6.53
Ingredients:
1 chicken breast fillet, cooked and shredded with a fork
1 cup grated cheese
1 can cream of chicken soup
1/2 cup milk
1/2 cup natural yoghurt
1 can diced tomatoes
1/2 packet taco seasoning (or more- to taste)
1 pkt corn chips, crushed
Method:
Pre-heat oven to 180 degrees Celsius. Grease a greased lasagne dish. Combine chicken, 1/2 cup grated cheese, soup, milk, yoghurt, tomatoes and taco seasoning. Put a layer of crushed corn chips (about 2 cups) into the bottom of the lasagne dish, then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with remaining grated cheese, cover, and bake for 30-35 minutes, till bubbling hot.
Contributed by Cath Armstrong
mexican chicken impossible pie
This pie is a quick and easy weeknight meal made with leftover cooked chicken and pantry ingredients, just perfect for zero waste in the kitchen. Get the great taste of tacos in this simple, family-friendly pie that bakes it's own crust.
Ingredients:
2 cups cooked chicken, diced
1 tomato, seeded and diced
1/2 green capsicum, seeded and diced
1/2 cup diced onion
2 tbsp taco seasoning*
1 cup SR flour
1 cup milk
2 eggs
1 cup shredded cheddar cheese
Method:
Pre-heat oven to 200 degrees Celsius. Mix chicken, onion, and taco seasoning. Put into a large, greased quiche or pie plate. Mix milk, eggs and flour and pour into pan. Sprinkle with cheese. Bake for 30 minutes until top is golden and custard is set.
Contributed by Cath Armstrong
Ingredients:
2 cups cooked chicken, diced
1 tomato, seeded and diced
1/2 green capsicum, seeded and diced
1/2 cup diced onion
2 tbsp taco seasoning*
1 cup SR flour
1 cup milk
2 eggs
1 cup shredded cheddar cheese
Method:
Pre-heat oven to 200 degrees Celsius. Mix chicken, onion, and taco seasoning. Put into a large, greased quiche or pie plate. Mix milk, eggs and flour and pour into pan. Sprinkle with cheese. Bake for 30 minutes until top is golden and custard is set.
Contributed by Cath Armstrong
moo butter chicken
Ingredients:
500g chicken fillets (breast or thigh, whatever is cheapest), skin off and cut into 1cm dice
1 tbsp tandoori seasoning*
1/2 cup water
1 tin tomato soup
1 onion, diced
1 tbsp oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
300ml cream
Method:
Mix the tandoori seasoning with the water. Pour over the diced chicken and let marinate 10 minutes. Heat the oil in a heavy based frying pan or wok. Add the chicken and brown all over. Remove the chicken from the pan and set aside. Add the onion, garlic, coriander, cumin and turmeric and cook for 3 minutes until onion is soft. Add marinated chicken and cook for 2 minutes. Add soup and cream. Bring to the boil, reduced heat and cook for 15 minutes, until chicken is cooked. Serve with steamed rice.
Contributed by Cath Armstrong, 13th August 2014
500g chicken fillets (breast or thigh, whatever is cheapest), skin off and cut into 1cm dice
1 tbsp tandoori seasoning*
1/2 cup water
1 tin tomato soup
1 onion, diced
1 tbsp oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
300ml cream
Method:
Mix the tandoori seasoning with the water. Pour over the diced chicken and let marinate 10 minutes. Heat the oil in a heavy based frying pan or wok. Add the chicken and brown all over. Remove the chicken from the pan and set aside. Add the onion, garlic, coriander, cumin and turmeric and cook for 3 minutes until onion is soft. Add marinated chicken and cook for 2 minutes. Add soup and cream. Bring to the boil, reduced heat and cook for 15 minutes, until chicken is cooked. Serve with steamed rice.
Contributed by Cath Armstrong, 13th August 2014
mum's in a hurry chicken casserole
Ingredients:
6 chicken fillets
1 clove garlic, crushed
1 tsp onion powder
Salt and pepper to taste
1 can cream of chicken soup
Method:
Pre-heat oven to 180 degrees Celsius. Oil a casserole dish. Place chicken fillets in casserole. Mix garlic, onion powder and salt and pepper into chicken soup. Pour chicken soup over chicken fillets. Cover with foil. Bake 35 - 40 minutes until gravy is bubbly and chicken is cooked through.
Contributed by Cath Armstrong
6 chicken fillets
1 clove garlic, crushed
1 tsp onion powder
Salt and pepper to taste
1 can cream of chicken soup
Method:
Pre-heat oven to 180 degrees Celsius. Oil a casserole dish. Place chicken fillets in casserole. Mix garlic, onion powder and salt and pepper into chicken soup. Pour chicken soup over chicken fillets. Cover with foil. Bake 35 - 40 minutes until gravy is bubbly and chicken is cooked through.
Contributed by Cath Armstrong
no coconut chicken curry
For those who want an easy curry without coconut, try this.
Ingredients
500g chicken thighs (you can use breast but thighs are better)
1 1/2 cups thickened cream
1 pkt french onion soup (i use the salt reduced Continental)
1 tsp coriander
1 tsp garlic
1 tsp ginger
2 tsp curry powder
Handful sultanas
2 small apples, chopped
Handful frozen peas
Rice
Method:
Brown the chicken in a fry pan, covered with the lid to keep the moisture in.
Add cream, soup powder, coriander, garlic, ginger and curry powder and mix. Reduce the heat of the chicken and add the mixture. Keep stirring to make sure it doesn't stick to the bottom. DON'T LET IT BUBBLE as it will curdle the cream.
Once the cream has thickened, add in the sultanas and peas and stir through. Once the sultanas and peas are warm, serve on a bed of rice.
Contributed by Emma Seabrook, 19th August 2018
Ingredients
500g chicken thighs (you can use breast but thighs are better)
1 1/2 cups thickened cream
1 pkt french onion soup (i use the salt reduced Continental)
1 tsp coriander
1 tsp garlic
1 tsp ginger
2 tsp curry powder
Handful sultanas
2 small apples, chopped
Handful frozen peas
Rice
Method:
Brown the chicken in a fry pan, covered with the lid to keep the moisture in.
Add cream, soup powder, coriander, garlic, ginger and curry powder and mix. Reduce the heat of the chicken and add the mixture. Keep stirring to make sure it doesn't stick to the bottom. DON'T LET IT BUBBLE as it will curdle the cream.
Once the cream has thickened, add in the sultanas and peas and stir through. Once the sultanas and peas are warm, serve on a bed of rice.
Contributed by Emma Seabrook, 19th August 2018
orange chicken
Ingredients:
1 cup long-grain white rice
2 tsp olive oil
1 skinless chicken breast fillet
Salt and black pepper
1/2 small onion, sliced
1/2 red capsicum, sliced
1 clove garlic, chopped
1 orange, juiced (1/4 cup)
4 pitted Kalamata olives, halved
Method:
Cook the rice according to package directions. Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Season chicken with a pinch of salt pepper and cook on one side for 3 minutes. Turn and move to one side of the frying pan. Add the onion, capsicum, garlic and remaining 1 tablespoon oil to the skillet; season with a pinch of salt and pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the orange juice and olives, and simmer until the vegetables are tender and the chicken is cooked through, about 2 minutes. Serve over rice.
From the April 2012 Journal
1 cup long-grain white rice
2 tsp olive oil
1 skinless chicken breast fillet
Salt and black pepper
1/2 small onion, sliced
1/2 red capsicum, sliced
1 clove garlic, chopped
1 orange, juiced (1/4 cup)
4 pitted Kalamata olives, halved
Method:
Cook the rice according to package directions. Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Season chicken with a pinch of salt pepper and cook on one side for 3 minutes. Turn and move to one side of the frying pan. Add the onion, capsicum, garlic and remaining 1 tablespoon oil to the skillet; season with a pinch of salt and pepper. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the orange juice and olives, and simmer until the vegetables are tender and the chicken is cooked through, about 2 minutes. Serve over rice.
From the April 2012 Journal
orange chicken
This dish sounds complicated, but it's not really. You can have dinner on the table in around 40 minutes, and believe me it's worth the wait.
Ingredients:
1kg chicken thigh fillets, skin off and cut into bite-size chunks
1 egg
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp sunflower oil, plus extra for frying
1/2 cup cornflour
1 tbsp cornflour, extra
1/4 cup plain flour
Orange Sauce
Ingredients:
1/4 cup caster sugar
1/4 cup white vinegar
2 tbsp soy sauce
2 tbsp water
Grated rind from 1 large orange
Stir-fry Sauce
Ingredients:
1 tbsp minced ginger (from a jar is fine)
2 cloves garlic, crushed (or 1 tsp from a jar)
Pinch chilli flakes
3 spring onions, finely sliced
1/4 cup water
1 tbsp sesame oil
Method:
Place the chicken in a large bowl. Add the egg, salt, pepper and 1 tablespoon oil. Mix well (it's easier if you use your hands). Stir together the 1/2 cup cornflour and the plain flour in a shallow bowl (I use a cereal bowl). Add the chicken pieces, a few at a time and toss them to coat evenly. Shake off any excess flour and put aside on a clean plate.
Pour about 3cm oil into your wok or a deep, heavy based frypan. Heat until the oil starts to ripple on the surface. Add chicken pieces, a few at a time, and fry until golden and crisp, about 4 - 5 minutes. Remove from oil and drain on kitchen paper (or a linen tea towel or brown paper). Set aside. Reduce the heat as needed to stop the chicken from burning before it is cooked. You may also need to add a little more oil.
Once the chicken is cooked, put two tablespoons of oil in aside. Clean the wok. Combine the sauce ingredients together and whisk until the sugar is dissolved.
Heat the wok over high heat for 15 seconds. Add reserved oil to the wok. Add the ginger, garlic, chilli flakes and spring onion and stir-fry 2 - 3 minutes. Add the sauce and bring to the boil. Add cooked chicken, stirring through the sauce.
Combine extra tablespoon cornflour with 1/4 cup water until smooth. Add to the wok and gently stir through the chicken. Heat until sauce has thickened then stir in the sesame oil.
Serve over steamed rice.
From Newsletter 14:13
Ingredients:
1kg chicken thigh fillets, skin off and cut into bite-size chunks
1 egg
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp sunflower oil, plus extra for frying
1/2 cup cornflour
1 tbsp cornflour, extra
1/4 cup plain flour
Orange Sauce
Ingredients:
1/4 cup caster sugar
1/4 cup white vinegar
2 tbsp soy sauce
2 tbsp water
Grated rind from 1 large orange
Stir-fry Sauce
Ingredients:
1 tbsp minced ginger (from a jar is fine)
2 cloves garlic, crushed (or 1 tsp from a jar)
Pinch chilli flakes
3 spring onions, finely sliced
1/4 cup water
1 tbsp sesame oil
Method:
Place the chicken in a large bowl. Add the egg, salt, pepper and 1 tablespoon oil. Mix well (it's easier if you use your hands). Stir together the 1/2 cup cornflour and the plain flour in a shallow bowl (I use a cereal bowl). Add the chicken pieces, a few at a time and toss them to coat evenly. Shake off any excess flour and put aside on a clean plate.
Pour about 3cm oil into your wok or a deep, heavy based frypan. Heat until the oil starts to ripple on the surface. Add chicken pieces, a few at a time, and fry until golden and crisp, about 4 - 5 minutes. Remove from oil and drain on kitchen paper (or a linen tea towel or brown paper). Set aside. Reduce the heat as needed to stop the chicken from burning before it is cooked. You may also need to add a little more oil.
Once the chicken is cooked, put two tablespoons of oil in aside. Clean the wok. Combine the sauce ingredients together and whisk until the sugar is dissolved.
Heat the wok over high heat for 15 seconds. Add reserved oil to the wok. Add the ginger, garlic, chilli flakes and spring onion and stir-fry 2 - 3 minutes. Add the sauce and bring to the boil. Add cooked chicken, stirring through the sauce.
Combine extra tablespoon cornflour with 1/4 cup water until smooth. Add to the wok and gently stir through the chicken. Heat until sauce has thickened then stir in the sesame oil.
Serve over steamed rice.
From Newsletter 14:13
oven baked chicken & rice casserole
I know this casserole uses three tins of soup, buy them on sale to use just in this recipe and don't make it a regular menu item. Save it for a time when you need to know dinner will be tasty and ready on time, even if you are too busy to keep a close eye on it. It's one of my all time favourite convenience meals.
Ingredients:
125g butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream celery soup
1 cup rice
1 cup water
3 chicken breasts, cut into bite sized chunks
Method:
In a large baking dish melt butter. Mix soups, rice and water in bowl. Stir well to remove all lumps. Pour over melted butter. Place chicken (as much as you want/can fit) on top. I like to sprinkle a bit of salt/pepper. Cover with foil. Bake at 180 degrees Celsius for 2 hours. This is a perfect winter dish and an ideal "put in the oven, ready after church (or football or golf etc)" meal if you cook it at 120 degrees Celsius for four hours.
Contributed by Cath Armstrong
Ingredients:
125g butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream celery soup
1 cup rice
1 cup water
3 chicken breasts, cut into bite sized chunks
Method:
In a large baking dish melt butter. Mix soups, rice and water in bowl. Stir well to remove all lumps. Pour over melted butter. Place chicken (as much as you want/can fit) on top. I like to sprinkle a bit of salt/pepper. Cover with foil. Bake at 180 degrees Celsius for 2 hours. This is a perfect winter dish and an ideal "put in the oven, ready after church (or football or golf etc)" meal if you cook it at 120 degrees Celsius for four hours.
Contributed by Cath Armstrong
Oven Roasted Rosemary & Garlic Wings
Ingredients:
(Double the quantities for 4 wings)
2 Turkey Wings – wash in cold water and pat dry with paper towel
Tsp of salt – don’t use this salt if using onion salt and/or garlic salt
All quantities are dried herbs:
1 tsp of crushed basil leaves
1 tsp of black pepper – course ok
1 tsp of rosemary
1 tsp of garlic powder (or garlic salt)
1 tsp of onion flakes (or onion salt)
1 tbsp of ground sage ( or thyme leaves)
Oil to rub over the turkey about ¼ to ½ cup
1 cup of water
Crushed Garlic - about 1 tsp per wing
Method:
Pre-heat oven to 160 degrees Celsius. Mix herbs and seasoning in a little dish. Wash turkey wings. Pierce skin and loosen it a bit to make a ‘pocket’ to put crushed garlic in. Put garlic under skin in about two places. Rub oil all over wings – covering all areas. Grease tray (this can be done when oiling the wings – do it in the tray – use leftover oil to grease tray) Rub seasoning all over the wings – onto the skin Place wings in baking tray Pour 1 cup of rain water into the tray – don’t pour over turkey wings – it’s there to keep the turkey moist while cooking Cover tray with foil and put into hot oven – cook for 45-55 minutes – check near end of time – if cooked through (no pink near bone) take off foil and cook a further 10 minutes to brown / crisp top of wings Tips : Don’t turn the wings. When browning – leave water in bottom of tray. Cook roast veggies at same time.
Contributed by Teresa Pocock, 11th March 2012
(Double the quantities for 4 wings)
2 Turkey Wings – wash in cold water and pat dry with paper towel
Tsp of salt – don’t use this salt if using onion salt and/or garlic salt
All quantities are dried herbs:
1 tsp of crushed basil leaves
1 tsp of black pepper – course ok
1 tsp of rosemary
1 tsp of garlic powder (or garlic salt)
1 tsp of onion flakes (or onion salt)
1 tbsp of ground sage ( or thyme leaves)
Oil to rub over the turkey about ¼ to ½ cup
1 cup of water
Crushed Garlic - about 1 tsp per wing
Method:
Pre-heat oven to 160 degrees Celsius. Mix herbs and seasoning in a little dish. Wash turkey wings. Pierce skin and loosen it a bit to make a ‘pocket’ to put crushed garlic in. Put garlic under skin in about two places. Rub oil all over wings – covering all areas. Grease tray (this can be done when oiling the wings – do it in the tray – use leftover oil to grease tray) Rub seasoning all over the wings – onto the skin Place wings in baking tray Pour 1 cup of rain water into the tray – don’t pour over turkey wings – it’s there to keep the turkey moist while cooking Cover tray with foil and put into hot oven – cook for 45-55 minutes – check near end of time – if cooked through (no pink near bone) take off foil and cook a further 10 minutes to brown / crisp top of wings Tips : Don’t turn the wings. When browning – leave water in bottom of tray. Cook roast veggies at same time.
Contributed by Teresa Pocock, 11th March 2012
The Perfect Chicken Schnitzel
Ingredients:
2 chicken breast fillets (skin, fat and tenderloins removed)
1 cup KFC Coating Mix
MOO fresh breadcrumbs - about 8 slices of bread, processed to make breadcrumbs
2 tbsp grated parmesan cheese
300ml cream
2 eggs, well beaten (so they're frothy and light)
Olive oil - for frying - enough to just cover the base of your frypan
Vegetable Oil - for frying, enough to just cover the base of your frypan
Method:
Use a large mixing bowl to combine the whisked eggs and cream.
Combine the breadcrumbs and the parmesan and tip onto a dinner plate. Make sure the parmesan is evenly distributed (you can add a little more if you want to, I often do).
Put the KFC mix onto a dinner plate.
Slice each chicken fillet in half through the centre so you have four schnitzels.
Take a piece of chicken and dip it in the KFC mix, coating both sides.
Then dip it in the cream mixture, then the breadcrumb mixture. Place on a plate.
Repeat with the other three schnitzels.
Put the schnitzels into the fridge to chill for at least 30 minutes. This sets the crumb and stops it from falling off when it is fried.
To cook cover the base of your frying pan with the oils - so it is about 1cm deep. Heat the oil until a crumb dropped into it fizzes and rises immediately. Using a mixture of oils lets you use a higher heat so you get a crisper crumb.
Turn the oven to 180 degrees Celsius. Line a baking tray with baking paper and then place a roasting rack on top.
When the oil is hot place one or two schnitzels into the pan, don't crowd it. Give the schnitzels room to cook. Cook for 1 - 2 minutes, checking the crumbs don't burn. Turn and cook until the crumbs are golden. Remove from the frying pan and place on the roasting rack on the baking sheet.
Let the oil heat up again, and repeat with remaining schnitzels. It's important to let the oil come back to temperature between batches, or you'll end up with soggy crumbs.
When all the schnitzels have been browned, place the baking tray in the oven and bake 12 minutes. Turn, and cook a further 12 - 15 minutes, until the crumbs are golden and the chicken has cooked through.
2 chicken breast fillets (skin, fat and tenderloins removed)
1 cup KFC Coating Mix
MOO fresh breadcrumbs - about 8 slices of bread, processed to make breadcrumbs
2 tbsp grated parmesan cheese
300ml cream
2 eggs, well beaten (so they're frothy and light)
Olive oil - for frying - enough to just cover the base of your frypan
Vegetable Oil - for frying, enough to just cover the base of your frypan
Method:
Use a large mixing bowl to combine the whisked eggs and cream.
Combine the breadcrumbs and the parmesan and tip onto a dinner plate. Make sure the parmesan is evenly distributed (you can add a little more if you want to, I often do).
Put the KFC mix onto a dinner plate.
Slice each chicken fillet in half through the centre so you have four schnitzels.
Take a piece of chicken and dip it in the KFC mix, coating both sides.
Then dip it in the cream mixture, then the breadcrumb mixture. Place on a plate.
Repeat with the other three schnitzels.
Put the schnitzels into the fridge to chill for at least 30 minutes. This sets the crumb and stops it from falling off when it is fried.
To cook cover the base of your frying pan with the oils - so it is about 1cm deep. Heat the oil until a crumb dropped into it fizzes and rises immediately. Using a mixture of oils lets you use a higher heat so you get a crisper crumb.
Turn the oven to 180 degrees Celsius. Line a baking tray with baking paper and then place a roasting rack on top.
When the oil is hot place one or two schnitzels into the pan, don't crowd it. Give the schnitzels room to cook. Cook for 1 - 2 minutes, checking the crumbs don't burn. Turn and cook until the crumbs are golden. Remove from the frying pan and place on the roasting rack on the baking sheet.
Let the oil heat up again, and repeat with remaining schnitzels. It's important to let the oil come back to temperature between batches, or you'll end up with soggy crumbs.
When all the schnitzels have been browned, place the baking tray in the oven and bake 12 minutes. Turn, and cook a further 12 - 15 minutes, until the crumbs are golden and the chicken has cooked through.
Quick & Easy Chicken Puffs
Ingredients:
2 skinless chicken breast fillets, cubed
1 small onion, diced
3 cloves garlic, peeled and crushed
180g cream cheese
125g butter
3 sheets puff pastry
Method:
Pre-heat oven to 160 degrees Celsius.
In a saucepan over medium heat, slowly cook chicken, onion and garlic. Cook until onions are tender and chicken is browned and cooked through.
In a bowl, mix chicken mixture, cream cheese and butter until creamy.
Cut each sheet of pastry in to four to create 12 squares. Put one tablespoon of the chicken mixture on each square. Fold into balls.
Place balls on a large baking sheet. Bake in the oven 12 minutes, or until golden brown.
2 skinless chicken breast fillets, cubed
1 small onion, diced
3 cloves garlic, peeled and crushed
180g cream cheese
125g butter
3 sheets puff pastry
Method:
Pre-heat oven to 160 degrees Celsius.
In a saucepan over medium heat, slowly cook chicken, onion and garlic. Cook until onions are tender and chicken is browned and cooked through.
In a bowl, mix chicken mixture, cream cheese and butter until creamy.
Cut each sheet of pastry in to four to create 12 squares. Put one tablespoon of the chicken mixture on each square. Fold into balls.
Place balls on a large baking sheet. Bake in the oven 12 minutes, or until golden brown.
quick chicken
Ingredients:
Chicken breast fillets, halved or whole (skin removed)
1 x small bottle salsa
tasty cheese
Method:
Preheat oven to 180 C. Place chicken pieces on a foil lined baking tray. Spoon salsa over chicken,( just enough to cover top) Sprinkle grated cheese on top. Place in oven for approximately 20 minutes, (depending on how thick the chicken pieces were cut). Enjoy. Serve with a salad.
Contributed by Julie, Frankston South, 11th August 2009
Chicken breast fillets, halved or whole (skin removed)
1 x small bottle salsa
tasty cheese
Method:
Preheat oven to 180 C. Place chicken pieces on a foil lined baking tray. Spoon salsa over chicken,( just enough to cover top) Sprinkle grated cheese on top. Place in oven for approximately 20 minutes, (depending on how thick the chicken pieces were cut). Enjoy. Serve with a salad.
Contributed by Julie, Frankston South, 11th August 2009
quick chicken & vegetable stew
Ingredients:
2 chicken thigh fillets, cut into 2.5cm cubes
2 cups mixed vegies (carrot, onion, cauliflower, broccoli, potato etc)
1/2 cup sliced mushrooms
1 cup vegetable stock
1 1/2 tbsp butter
1 1/2 tbsp plain flour
Olive oil
Method:
Lightly brown chicken in olive oil in a large frypan. Add mushrooms and cook for two minutes until mushrooms are tender. Meanwhile, lightly steam the mixed vegetables. Remove chicken and mushrooms from frypan, keep warm. Add butter to pan and melt. Stir in flour and cook for two minutes. Slowly add vegetable stock, stirring constantly to avoid lumps. Bring to a boil and cook until sauce thickens. Return chicken, mushrooms and steamed veggies to pan. Simmer gently until chicken is cooked through, about 5 minutes. Turn heat down to low and let cook 5 minutes. Serve over steamed brown rice.
Contributed by Michelle, Donvale, 7th March 2010
2 chicken thigh fillets, cut into 2.5cm cubes
2 cups mixed vegies (carrot, onion, cauliflower, broccoli, potato etc)
1/2 cup sliced mushrooms
1 cup vegetable stock
1 1/2 tbsp butter
1 1/2 tbsp plain flour
Olive oil
Method:
Lightly brown chicken in olive oil in a large frypan. Add mushrooms and cook for two minutes until mushrooms are tender. Meanwhile, lightly steam the mixed vegetables. Remove chicken and mushrooms from frypan, keep warm. Add butter to pan and melt. Stir in flour and cook for two minutes. Slowly add vegetable stock, stirring constantly to avoid lumps. Bring to a boil and cook until sauce thickens. Return chicken, mushrooms and steamed veggies to pan. Simmer gently until chicken is cooked through, about 5 minutes. Turn heat down to low and let cook 5 minutes. Serve over steamed brown rice.
Contributed by Michelle, Donvale, 7th March 2010
quick chicken cacciatore
Ingredients:
1 kg chicken drumsticks
2 tbsp. olive oil
800g can tomatoes
100g mushrooms, sliced
1 large zucchini, sliced
1/4 tsp dried basil
salt and pepper, to taste
4 cups pasta, cooked according to directions on packet
Method:
Brown chicken in oil, cooking for 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta and return chicken pieces to pan. Cover and simmer 25 minutes. Serve over pasta.
Contributed by Cath Armstrong
1 kg chicken drumsticks
2 tbsp. olive oil
800g can tomatoes
100g mushrooms, sliced
1 large zucchini, sliced
1/4 tsp dried basil
salt and pepper, to taste
4 cups pasta, cooked according to directions on packet
Method:
Brown chicken in oil, cooking for 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta and return chicken pieces to pan. Cover and simmer 25 minutes. Serve over pasta.
Contributed by Cath Armstrong
roast chicken tostadas
This is a tasty way to stretch a roast chicken without appearing to be serving leftovers. It makes a substantial lunch or turn it into a hearty dinner by serving with Mexican Rice.
Ingredients:
2 cups cooked chicken (leftover from a roast)
1/2 cup coriander leaves, cleaned and chopped
2 tablespoons paprika
1 mango, peeled, seeded and diced
4 avocadoes
1 large tomato, diced
1 garlic clove, crushed
1/2 small red onion, finely diced
2 limes, juiced
1/2 cup Feta cheese, crumbled
2 chillies, seeded and diced
Salt and pepper to taste
12 (15cm/6 inch) corn tostadas
Method:
To make the salsa, mix the mango, tomato, red onion, jalapeno, coriander and lime juice in a medium bowl. Season with salt and pepper to taste. Set aside.
To make the guacamole halve the avocadoes and remove seeds. Scoop out avocadoes with a spoon and into a mixing bowl. Add crushed garlic and squeeze lime juice from 1 lime over the avocadoes. Mash the avocadoes using a fork, being careful not to over-mash. Season with salt and pepper to taste. Stir gently. Add more lime juice to taste. Fold in coriander and chili. Cover with plastic wrap, making sure to press the wrap directly onto the surface of the guacamole to help prevent browning.
Toss the shredded chicken with the paprika. Spoon some of the meat onto each tostada and serve with the cheese, coriander leaves, guacamole and salsa.
Note: If you can’t find tostadas, you can use taco shells instead.
From Tip of the Day 29 October 2013
Ingredients:
2 cups cooked chicken (leftover from a roast)
1/2 cup coriander leaves, cleaned and chopped
2 tablespoons paprika
1 mango, peeled, seeded and diced
4 avocadoes
1 large tomato, diced
1 garlic clove, crushed
1/2 small red onion, finely diced
2 limes, juiced
1/2 cup Feta cheese, crumbled
2 chillies, seeded and diced
Salt and pepper to taste
12 (15cm/6 inch) corn tostadas
Method:
To make the salsa, mix the mango, tomato, red onion, jalapeno, coriander and lime juice in a medium bowl. Season with salt and pepper to taste. Set aside.
To make the guacamole halve the avocadoes and remove seeds. Scoop out avocadoes with a spoon and into a mixing bowl. Add crushed garlic and squeeze lime juice from 1 lime over the avocadoes. Mash the avocadoes using a fork, being careful not to over-mash. Season with salt and pepper to taste. Stir gently. Add more lime juice to taste. Fold in coriander and chili. Cover with plastic wrap, making sure to press the wrap directly onto the surface of the guacamole to help prevent browning.
Toss the shredded chicken with the paprika. Spoon some of the meat onto each tostada and serve with the cheese, coriander leaves, guacamole and salsa.
Note: If you can’t find tostadas, you can use taco shells instead.
From Tip of the Day 29 October 2013
roasted chicken with mustard chive sauce
Ingredients:
1.5kg chicken pieces
1kg chats (baby potatoes), washed
1/4 cup olive oil
3 tbsp Dijon mustard
1 tsp vinegar
1 tsp garlic powder
3 tbsp chives
Salt and pepper to taste
Method:
Preheat oven to 200 degrees Celsius. Spray a large baking dish with non-stick cooking spray. Chop chives. Place the chicken pieces in the base of baking dish. Add potatoes around the chicken. In a small mixing bowl, whisk together the olive oil, Dijon mustard, vinegar, garlic powder, chopped chives. Pour over the chicken and potatoes. Season with salt and pepper.
Roast in the preheated oven for 45-55 minutes, or until chicken is cooked through and potatoes are soft.
1.5kg chicken pieces
1kg chats (baby potatoes), washed
1/4 cup olive oil
3 tbsp Dijon mustard
1 tsp vinegar
1 tsp garlic powder
3 tbsp chives
Salt and pepper to taste
Method:
Preheat oven to 200 degrees Celsius. Spray a large baking dish with non-stick cooking spray. Chop chives. Place the chicken pieces in the base of baking dish. Add potatoes around the chicken. In a small mixing bowl, whisk together the olive oil, Dijon mustard, vinegar, garlic powder, chopped chives. Pour over the chicken and potatoes. Season with salt and pepper.
Roast in the preheated oven for 45-55 minutes, or until chicken is cooked through and potatoes are soft.
Shepherd's Pie Christmas Style
Ingredients:
4 cups cooked turkey, shredded
3 cups cooked vegetables, anything you have leftover (potato, pumpkin, sweet potato, beans, peas, corn, carrot, broccoli, cauliflower etc.)
1 cup gravy
4 cups leftover mashed potatoes
1 egg
1 tbsp cream cheese; room temperature
salt and pepper to taste
2 tbsp butter, broken up
dash paprika
Method:
Preheat oven to 200 degrees Celsius and grease a large casserole dish. Heat turkey, vegetables and gravy in a saucepan until warmed through, then turn into prepared dish. Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again. Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely. Stick pieces of butter all over the potatoes and sprinkle with paprika. Bake for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.
4 cups cooked turkey, shredded
3 cups cooked vegetables, anything you have leftover (potato, pumpkin, sweet potato, beans, peas, corn, carrot, broccoli, cauliflower etc.)
1 cup gravy
4 cups leftover mashed potatoes
1 egg
1 tbsp cream cheese; room temperature
salt and pepper to taste
2 tbsp butter, broken up
dash paprika
Method:
Preheat oven to 200 degrees Celsius and grease a large casserole dish. Heat turkey, vegetables and gravy in a saucepan until warmed through, then turn into prepared dish. Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again. Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely. Stick pieces of butter all over the potatoes and sprinkle with paprika. Bake for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.
Spaghetti Chicken Salsa
Approximate $ Savings: Under $10 meal
Ingredients:
500g Spaghetti,
500gm Chicken Breast or thigh
1 jar of salsa
1 cup of frozen corn (thawed)
Salt & Pepper
Method:
Cook spaghetti according to instructions on the packet. Cut chicken into strips and stir-fry until browned. Add salsa and corn, cook for a further 5 minutes. Pour over spaghetti and serve :-)
Contributed by Georgina, Gordon, 14th March 2009
Ingredients:
500g Spaghetti,
500gm Chicken Breast or thigh
1 jar of salsa
1 cup of frozen corn (thawed)
Salt & Pepper
Method:
Cook spaghetti according to instructions on the packet. Cut chicken into strips and stir-fry until browned. Add salsa and corn, cook for a further 5 minutes. Pour over spaghetti and serve :-)
Contributed by Georgina, Gordon, 14th March 2009
Spiced Chicken Sweet Jade
Ingredients:
2 chickens (each about 1.5 kg)
Marinade:
½ cup dry red wine
2 tablespoons soy sauce
2 small strips fresh green ginger
2 cloves garlic, chopped
2 tablespoons honey
Cut each chicken into quarters and place in a shallow dish. Heat the Marinade ingredients together and pour while still warm over chicken. Cool and then keep refrigerated for 24 hours, turning several times. To bake, preheat oven to 180-190ºC. Place chicken in shallow, Ovenproof dish in one layer. Add enough of the marinade to just cover the base and then bake for about 1 ¼ hours. If the skin goes too dark, cover the top of the dish loosely with foil, or if the dish becomes too dry, spoon a bit more marinade over the top.
This is a dish that can be kept warm for some time without spoiling. It goes particularly well with rice dishes, such as Rice pilaff, and salad.
2 chickens (each about 1.5 kg)
Marinade:
½ cup dry red wine
2 tablespoons soy sauce
2 small strips fresh green ginger
2 cloves garlic, chopped
2 tablespoons honey
Cut each chicken into quarters and place in a shallow dish. Heat the Marinade ingredients together and pour while still warm over chicken. Cool and then keep refrigerated for 24 hours, turning several times. To bake, preheat oven to 180-190ºC. Place chicken in shallow, Ovenproof dish in one layer. Add enough of the marinade to just cover the base and then bake for about 1 ¼ hours. If the skin goes too dark, cover the top of the dish loosely with foil, or if the dish becomes too dry, spoon a bit more marinade over the top.
This is a dish that can be kept warm for some time without spoiling. It goes particularly well with rice dishes, such as Rice pilaff, and salad.
Spicy Chicken Tomatoes and Spinach
Ingredients:
600g boneless chicken thighs
150g finely chopped onions 4-6 cardamom pods split .
1/2 teaspoon cayenne pepper
.5cm cinnamon stick
2 tsp crushed garlic
2 tsp chopped ginger
1/2 tsp turmeric
50g natural yoghurt
Salt
250g spinach (I used small leaves silver beet from garden)
1 400g tin tomato pieces
50g fromage frais, cream, or yoghurt
A pinch GaramMasala.
Method:
I place all spices except garam masala in small piece cheesecloth. Cut chicken thighs in half. Add spices chicken
Yoghurt and salt to large saucepan over medium heat. Stir until chicken sizzles. Stir frequently. Reduce heat,cover,simmer 12 minutes. Turn up heat to medium.
Chop silver beet or spinach. Uncover saucepan and add tomatoes and stir. Cook 2 minutes.Then add spinach or silver beet in batches so it wilts. Reduce heat for 5 minutes. Add fromage freaks,cream or yoghurt and Garam masala.remove spice pack and serve. Nice with pappadums.
Contributed by Cherylee, 17th January 2019
600g boneless chicken thighs
150g finely chopped onions 4-6 cardamom pods split .
1/2 teaspoon cayenne pepper
.5cm cinnamon stick
2 tsp crushed garlic
2 tsp chopped ginger
1/2 tsp turmeric
50g natural yoghurt
Salt
250g spinach (I used small leaves silver beet from garden)
1 400g tin tomato pieces
50g fromage frais, cream, or yoghurt
A pinch GaramMasala.
Method:
I place all spices except garam masala in small piece cheesecloth. Cut chicken thighs in half. Add spices chicken
Yoghurt and salt to large saucepan over medium heat. Stir until chicken sizzles. Stir frequently. Reduce heat,cover,simmer 12 minutes. Turn up heat to medium.
Chop silver beet or spinach. Uncover saucepan and add tomatoes and stir. Cook 2 minutes.Then add spinach or silver beet in batches so it wilts. Reduce heat for 5 minutes. Add fromage freaks,cream or yoghurt and Garam masala.remove spice pack and serve. Nice with pappadums.
Contributed by Cherylee, 17th January 2019
sticky chicken drumsticks
Serves 4 (2pc per serve)
Ingredients:
2 tbsp wholegrain mustard
3 tbsp honey
4 cloves garlic
4 tsp oil
8 Chicken Drumsticks
Salt and Pepper
Method
Line chicken in oven proof dish, crush garlic finely and mix all ingredients together and spoon all over chicken (can be marinated overnight if desired)
Serve with veggies or fried rice.
Contributed by Katrina Davies, 9th August 2017
Ingredients:
2 tbsp wholegrain mustard
3 tbsp honey
4 cloves garlic
4 tsp oil
8 Chicken Drumsticks
Salt and Pepper
Method
Line chicken in oven proof dish, crush garlic finely and mix all ingredients together and spoon all over chicken (can be marinated overnight if desired)
Serve with veggies or fried rice.
Contributed by Katrina Davies, 9th August 2017
sweet & sour chicken
This dish is very easy, can be made prior and chicken part freezes well.
Ingredients:
1 whole fresh chicken
1 large onion cut Chinese style in eights
1 Lebanese cucumber skin on sliced
2 medium carrots julienned
1 celery stick sliced
1 400gm tin diced tomatoes and juice
1 400 gm tin pineapple pieces and juice
1 cup white vinegar
1 cup sugar
Cornflour for thickening
Method:
Place chicken in large saucepan. Bring to boil and simmer 1 hour. While that is cooking, in a large frying pan, sauté your onions. Then add all the vegetables, tin of tomatoes and pineapple with juices, cup of vinegar and sugar. Mix well and simmer with lid on till chicken is cooked. You can thicken the sauce with a tablespoon of cornflour mixed with a little cold water and stir through sauce. Take all the meat off the chicken reserving some nice pieces to put on top. Mix all the other chicken through the sauce. Place into an oven proof serving casserole. Lay good pieces on the top and spoon a little sauce over to keep them moist. Place into your oven and leave until re-heat for your meal, same day. Serve with fried rice a
nd peas. I pick up fried rice from the store, but you can make your own. A very colourful dish on the plate.
Contributed by Judy Ayre, 11 December 2014
Ingredients:
1 whole fresh chicken
1 large onion cut Chinese style in eights
1 Lebanese cucumber skin on sliced
2 medium carrots julienned
1 celery stick sliced
1 400gm tin diced tomatoes and juice
1 400 gm tin pineapple pieces and juice
1 cup white vinegar
1 cup sugar
Cornflour for thickening
Method:
Place chicken in large saucepan. Bring to boil and simmer 1 hour. While that is cooking, in a large frying pan, sauté your onions. Then add all the vegetables, tin of tomatoes and pineapple with juices, cup of vinegar and sugar. Mix well and simmer with lid on till chicken is cooked. You can thicken the sauce with a tablespoon of cornflour mixed with a little cold water and stir through sauce. Take all the meat off the chicken reserving some nice pieces to put on top. Mix all the other chicken through the sauce. Place into an oven proof serving casserole. Lay good pieces on the top and spoon a little sauce over to keep them moist. Place into your oven and leave until re-heat for your meal, same day. Serve with fried rice a
nd peas. I pick up fried rice from the store, but you can make your own. A very colourful dish on the plate.
Contributed by Judy Ayre, 11 December 2014
Swiss Chicken

Ingredients:
2 chicken fillets, skin off
4 - 6 slices Swiss cheese
1 can cream of chicken soup
1 small tin sliced champignons (or about 1 cup sliced fresh button mushrooms)
1-1/2 cups toasted, seasoned breadcrumbs
1/2 cup melted butter
1 tbsp oil
Method:
Pre-heat oven to 180 degrees Celsius. Heat oil in a frying pan. While the oil is heating, slice the chicken fillets into tenders. Brown in the hot oil. Grease a baking dish and place the chicken tenders in the bottom. Cover with the champignons, and then a layer of Swiss cheese. Spread the cream of chicken soup over the cheese. Sprinkle with the toasted seasoned breadcrumbs. Drizzle the melted butter over the breadcrumbs. Bake for 35 - 40 minutes until chicken is cooked through.
2 chicken fillets, skin off
4 - 6 slices Swiss cheese
1 can cream of chicken soup
1 small tin sliced champignons (or about 1 cup sliced fresh button mushrooms)
1-1/2 cups toasted, seasoned breadcrumbs
1/2 cup melted butter
1 tbsp oil
Method:
Pre-heat oven to 180 degrees Celsius. Heat oil in a frying pan. While the oil is heating, slice the chicken fillets into tenders. Brown in the hot oil. Grease a baking dish and place the chicken tenders in the bottom. Cover with the champignons, and then a layer of Swiss cheese. Spread the cream of chicken soup over the cheese. Sprinkle with the toasted seasoned breadcrumbs. Drizzle the melted butter over the breadcrumbs. Bake for 35 - 40 minutes until chicken is cooked through.
swiss chicken For One
Ingredients:
1 chicken breast fillet, skin off
1 slice Swiss cheese
2 tbsp dry white wine or milk
1/2 cup cream
1 chicken stock cube
1/2 cup seasoned breadcrumbs (dry breadcrumbs, parsley, oregano to taste)
1/4 cup melted butter
Method:
Preheat oven to 175 degrees Celsius. In a bowl, mix wine or milk, cream and chicken stock cube; set aside. In a second bowl, mix butter and breadcrumbs. In a small, greased casserole dish, layer chicken breasts, cheese, and cream mixture and then breadcrumb mix. Bake for 25 - 30 minutes, uncovered or until chicken is cooked through. Serve over steamed rice with steamed broccoli. Serves: 1
1 chicken breast fillet, skin off
1 slice Swiss cheese
2 tbsp dry white wine or milk
1/2 cup cream
1 chicken stock cube
1/2 cup seasoned breadcrumbs (dry breadcrumbs, parsley, oregano to taste)
1/4 cup melted butter
Method:
Preheat oven to 175 degrees Celsius. In a bowl, mix wine or milk, cream and chicken stock cube; set aside. In a second bowl, mix butter and breadcrumbs. In a small, greased casserole dish, layer chicken breasts, cheese, and cream mixture and then breadcrumb mix. Bake for 25 - 30 minutes, uncovered or until chicken is cooked through. Serve over steamed rice with steamed broccoli. Serves: 1
tandoori chicken wraps
Ingredients:
500g chicken fillets, cut into thin strips
2 heaped tbsp tandoori paste
1/2 cup plain yoghurt
8 tortillas
1 cup grated cheese
1/2 head lettuce, shredded
4 tomatoes, sliced
1 cup raita (plain yoghurt mixed with grated cucumber)
Method:
Combine 1/2 cup plain yoghurt with tandoori paste. Stir into chicken strips. Marinate 30 minutes. Heat a non stick fry pan and stir fry chicken strips in batches. Served wrapped in a tortilla with the lettuce, tomato and grated cheese. Top with raita.
Contributed by Catherine, North Bayswater, 6th March 2010
500g chicken fillets, cut into thin strips
2 heaped tbsp tandoori paste
1/2 cup plain yoghurt
8 tortillas
1 cup grated cheese
1/2 head lettuce, shredded
4 tomatoes, sliced
1 cup raita (plain yoghurt mixed with grated cucumber)
Method:
Combine 1/2 cup plain yoghurt with tandoori paste. Stir into chicken strips. Marinate 30 minutes. Heat a non stick fry pan and stir fry chicken strips in batches. Served wrapped in a tortilla with the lettuce, tomato and grated cheese. Top with raita.
Contributed by Catherine, North Bayswater, 6th March 2010
tarragon chicken
Ingredients:
6 skinless chicken thigh fillets
pepper, to taste
1/4 cup plain flour
1/4 cup butter
1 tbsp onion, finely chopped
1/4 cup dry white wine
1/2 tsp dried tarragon
1/4 cup chicken stock
1/4 cup cream
Method:
Season chicken with salt and pepper and dredge in flour. Set aside remaining flour.
Heat 3 tablespoons of the butter over medium heat in large fry pan and brown chicken fillets on both sides. Remove chicken and keep warm. Add onion to fry pan and sauté for 1 minute. Add wine and increase heat to high. Cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of frying pan. Turn heat down to medium-low and slowly stir in reserved flour, stirring constantly until it becomes a thick paste. Add tarragon and chicken stock and stir to a smooth sauce. Add the browned chicken, cover and cook until chicken is tender, about 20 to 25 minutes. Remove chicken and keep warm on a serving plate. Add remaining butter and the cream to the liquid that is in the pan and heat through, being careful not to boil. Pour sauce over the chicken and serve.
6 skinless chicken thigh fillets
pepper, to taste
1/4 cup plain flour
1/4 cup butter
1 tbsp onion, finely chopped
1/4 cup dry white wine
1/2 tsp dried tarragon
1/4 cup chicken stock
1/4 cup cream
Method:
Season chicken with salt and pepper and dredge in flour. Set aside remaining flour.
Heat 3 tablespoons of the butter over medium heat in large fry pan and brown chicken fillets on both sides. Remove chicken and keep warm. Add onion to fry pan and sauté for 1 minute. Add wine and increase heat to high. Cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of frying pan. Turn heat down to medium-low and slowly stir in reserved flour, stirring constantly until it becomes a thick paste. Add tarragon and chicken stock and stir to a smooth sauce. Add the browned chicken, cover and cook until chicken is tender, about 20 to 25 minutes. Remove chicken and keep warm on a serving plate. Add remaining butter and the cream to the liquid that is in the pan and heat through, being careful not to boil. Pour sauce over the chicken and serve.
teriyaki chicken wings
Ingredients:
1kg chicken wings
1/2 cup soy sauce
1/4 cup brown sugar
1 tbsp oil
Method:
Preheat oven to 220 degrees Celsius. Cut wings in half if desired, discard wing tips. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear, 20 - 25 minutes.
Contributed by Cath Armstrong
1kg chicken wings
1/2 cup soy sauce
1/4 cup brown sugar
1 tbsp oil
Method:
Preheat oven to 220 degrees Celsius. Cut wings in half if desired, discard wing tips. Toss wings in large plastic bag with soy sauce, brown sugar and oil until coated. Spread evenly on baking sheet and bake until juices run clear, 20 - 25 minutes.
Contributed by Cath Armstrong
thai chicken meatballs
Ingredients:
Meatballs:
500 grams lean chicken mince
2 cloves garlic crushed
1/4 cup finely chopped coriander leaves
3 tablespoons crunchy peanut butter
1 tablespoon Thai Sweet Chilli Sauce
1 tablespoon soy sauce
1/2 cup approx stale breadcrumbs
1 egg
Salt and pepper to season
Sauce:
1 x 425 gram crushed tomatoes
3 or 4 chopped fresh tomatoes depending on size
1/4 cup brown sugar
1/4 cup sweet chilli sauce
1/4 cup chopped Coriander
Salt and pepper to taste
Method:
In a large bowl mix all meatball ingredients together well except for the oil. Using wet hands roll walnut sized balls of the mince mixture and fry gently in shallow oil until browned on all sides. Remove from pan and then add all the sauce ingredients except for the coriander and bring to the boil. Turn down to a simmer and add meatballs and cook uncovered for approximately 20 minutes or until meatballs are cooked through and sauce has thickened slightly. Garnish with the coriander and serve with steamed Jasmine Rice. These little meatballs make a great nibbly for a get together as well. Just serve with some sweet chilli sauce or sate sauce on the side.
Contributed by Jennifer Parker, 2nd September 2009
Meatballs:
500 grams lean chicken mince
2 cloves garlic crushed
1/4 cup finely chopped coriander leaves
3 tablespoons crunchy peanut butter
1 tablespoon Thai Sweet Chilli Sauce
1 tablespoon soy sauce
1/2 cup approx stale breadcrumbs
1 egg
Salt and pepper to season
Sauce:
1 x 425 gram crushed tomatoes
3 or 4 chopped fresh tomatoes depending on size
1/4 cup brown sugar
1/4 cup sweet chilli sauce
1/4 cup chopped Coriander
Salt and pepper to taste
Method:
In a large bowl mix all meatball ingredients together well except for the oil. Using wet hands roll walnut sized balls of the mince mixture and fry gently in shallow oil until browned on all sides. Remove from pan and then add all the sauce ingredients except for the coriander and bring to the boil. Turn down to a simmer and add meatballs and cook uncovered for approximately 20 minutes or until meatballs are cooked through and sauce has thickened slightly. Garnish with the coriander and serve with steamed Jasmine Rice. These little meatballs make a great nibbly for a get together as well. Just serve with some sweet chilli sauce or sate sauce on the side.
Contributed by Jennifer Parker, 2nd September 2009
toasted santa fe turkey sandwich
Ingredients:
2 slices whole grain bread, toasted
1 tbsp mayonnaise
6 slices cooked turkey breast
1 slice tasty cheese
¼ avocado, thinly sliced
1 lettuce leaf
1 thin red onion slice
Method:
Toast bread. Spread mayonnaise on the toast. Fill with Turkey, cheese, avocado lettuce and red onion.
2 slices whole grain bread, toasted
1 tbsp mayonnaise
6 slices cooked turkey breast
1 slice tasty cheese
¼ avocado, thinly sliced
1 lettuce leaf
1 thin red onion slice
Method:
Toast bread. Spread mayonnaise on the toast. Fill with Turkey, cheese, avocado lettuce and red onion.
tropical chicken kebabs
Ingredients:
500g fresh chicken fillets cut into bite-size pieces
¼ cup orange juice
¼ cup soy sauce
¼ cup oil
2 onions, cut into quarters
1 red capsicum, cut into bite-size pieces
1 green capsicum, cut into bite-size pieces
button mushrooms, baby yellow squash
1 punnet cherry tomatoes
Method:
Marinate chicken overnight with orange juice, soy sauce and oil. Thread remaining ingredients onto skewers, alternating with chicken. Cook on a barbecue, over medium/low coals, brushing with marinade and turning often until cooked. Addition: Add large , broccoli and/or pineapple pieces. The more you add, the more kebabs you can make. Makes about 12 skewers.
500g fresh chicken fillets cut into bite-size pieces
¼ cup orange juice
¼ cup soy sauce
¼ cup oil
2 onions, cut into quarters
1 red capsicum, cut into bite-size pieces
1 green capsicum, cut into bite-size pieces
button mushrooms, baby yellow squash
1 punnet cherry tomatoes
Method:
Marinate chicken overnight with orange juice, soy sauce and oil. Thread remaining ingredients onto skewers, alternating with chicken. Cook on a barbecue, over medium/low coals, brushing with marinade and turning often until cooked. Addition: Add large , broccoli and/or pineapple pieces. The more you add, the more kebabs you can make. Makes about 12 skewers.
turkey crudite stir fry
This is a great recipe to use up leftover turkey (or chicken) and dipping vegetables.
Ingredients:
2 tbsp oil
4 cups leftover raw crudité vegetables, any assortment
2 cloves garlic, crushed
2 tbsp minced ginger
2 cups leftover cooked turkey (or chicken)
3/4 cup chicken stock
3 tbsp soy sauce
1 tsp sesame oil
Optional: sliced spring onions and toasted sesame seeds for topping
Method:
In a large wok or frying pan add the oil and heat over medium-high heat until sizzling. Toss in the leftover fresh vegetables including onions, green and red capsicum, mushrooms, cauliflower, broccoli, celery, carrot sticks, snow peas and anything else you want. Add garlic and ginger, quickly stirring to combine. Cook stirring constantly just until garlic is fragrant and vegetables are crisp-tender, about 3 to 4 minutes. Add turkey, stock and soy sauce and cook quickly, stirring once, until mixture is heated through, about 3 or 4 minutes. Remove from heat and drizzle in sesame oil, mixing in. Serve over rice or Singapore noodles. Top with spring onions and sesame seeds if desired.
Serves about 4 to 6 people.
Ingredients:
2 tbsp oil
4 cups leftover raw crudité vegetables, any assortment
2 cloves garlic, crushed
2 tbsp minced ginger
2 cups leftover cooked turkey (or chicken)
3/4 cup chicken stock
3 tbsp soy sauce
1 tsp sesame oil
Optional: sliced spring onions and toasted sesame seeds for topping
Method:
In a large wok or frying pan add the oil and heat over medium-high heat until sizzling. Toss in the leftover fresh vegetables including onions, green and red capsicum, mushrooms, cauliflower, broccoli, celery, carrot sticks, snow peas and anything else you want. Add garlic and ginger, quickly stirring to combine. Cook stirring constantly just until garlic is fragrant and vegetables are crisp-tender, about 3 to 4 minutes. Add turkey, stock and soy sauce and cook quickly, stirring once, until mixture is heated through, about 3 or 4 minutes. Remove from heat and drizzle in sesame oil, mixing in. Serve over rice or Singapore noodles. Top with spring onions and sesame seeds if desired.
Serves about 4 to 6 people.
turkey pie
This pie is made entirely from leftovers, so there are no actual quantities for ingredients. Use what you have leftover and eyeball the size of the pie plate or casserole dish you use. I prefer to use a casserole dish and make a deeper pie.
Ingredients:
Leftover gravy, heated
Leftover turkey, chopped
Leftover stuffing or seasoning
Leftover baked veggies, diced
Leftover greens (peas, beans, cauliflower, broccoli etc)
Leftover cranberry sauce or jelly
Method:
Preheat oven to 180 degrees. Spray a pie plate or casserole dish with cooking spray. Slice the stuffing into thin slices and press into the bottom of the plate to make a crust. Layer the veggies over the stuffing. Heat the turkey in the gravy (in the microwave or on the stove) and pour over the veggies, being sure to cover them completely. Bake for about 20 minutes to heat through. Serve with a spoonful of cranberry sauce or jelly on the side. This pie is great hot and just as delicious cold.
Ingredients:
Leftover gravy, heated
Leftover turkey, chopped
Leftover stuffing or seasoning
Leftover baked veggies, diced
Leftover greens (peas, beans, cauliflower, broccoli etc)
Leftover cranberry sauce or jelly
Method:
Preheat oven to 180 degrees. Spray a pie plate or casserole dish with cooking spray. Slice the stuffing into thin slices and press into the bottom of the plate to make a crust. Layer the veggies over the stuffing. Heat the turkey in the gravy (in the microwave or on the stove) and pour over the veggies, being sure to cover them completely. Bake for about 20 minutes to heat through. Serve with a spoonful of cranberry sauce or jelly on the side. This pie is great hot and just as delicious cold.
valentines chicken nuggets
Ingredients:
375g skinless chicken breast fillets, cut into chunks
1 large onion, diced
2 tablespoons chopped fresh parsley
1 small apple, peeled and grated
45g fresh white breadcrumbs
1 chicken stock cube, crumbled
60g dry breadcrumbs
60g cheese andonion flavour crisps, finely crushed
vegetable oil for frying
Method:
Put the first 6 ingredients into a food processor and chop for a few seconds until well combined. Shape the mixture into a flat disc. Use a 6cm (2 1/2 in) biscuit cutter to press out heart shapes. Mix together the breadcrumbs and crisps on a plate, and press the pieces into the coating. Heat enough oil for shallow frying in a large frying pan. Add the nuggets and cook for about 6 minutes, turning occasionally, until lightly golden and cooked through. If you don't have a heart-shaped cutter, try another shape, but keep to fairly simple lines.
Contributed by Ruth, North Ringwood.
375g skinless chicken breast fillets, cut into chunks
1 large onion, diced
2 tablespoons chopped fresh parsley
1 small apple, peeled and grated
45g fresh white breadcrumbs
1 chicken stock cube, crumbled
60g dry breadcrumbs
60g cheese andonion flavour crisps, finely crushed
vegetable oil for frying
Method:
Put the first 6 ingredients into a food processor and chop for a few seconds until well combined. Shape the mixture into a flat disc. Use a 6cm (2 1/2 in) biscuit cutter to press out heart shapes. Mix together the breadcrumbs and crisps on a plate, and press the pieces into the coating. Heat enough oil for shallow frying in a large frying pan. Add the nuggets and cook for about 6 minutes, turning occasionally, until lightly golden and cooked through. If you don't have a heart-shaped cutter, try another shape, but keep to fairly simple lines.
Contributed by Ruth, North Ringwood.
viennese chicken
Ingredients:
1 Chicken in pieces
3 ozs butter
1 clove garlic – crushed
2 ozs dried bread crumbs or stuffing mix
1 oz grated cheese
1tsp salt
1 pinch Cayenne
Method:
Melt butter and add garlic. Mix dry ingredients together, dip skinned chicken in the butter, then coat well in the bread crumb mix. Place in a shallow casserole dish and pour over any remaining butter. Cover and cook at 375 degrees F for 1 hour, remove lid and cook a further 15 minutes or until brown.
Contributed by Joy Sleeman, 2nd January 2015
1 Chicken in pieces
3 ozs butter
1 clove garlic – crushed
2 ozs dried bread crumbs or stuffing mix
1 oz grated cheese
1tsp salt
1 pinch Cayenne
Method:
Melt butter and add garlic. Mix dry ingredients together, dip skinned chicken in the butter, then coat well in the bread crumb mix. Place in a shallow casserole dish and pour over any remaining butter. Cover and cook at 375 degrees F for 1 hour, remove lid and cook a further 15 minutes or until brown.
Contributed by Joy Sleeman, 2nd January 2015
yellow pea & chicken stew
Ingredients:
150gm split yellow peas soaked or a 410gm can drained
4 skinless boned chicken thighs or 200 gms lean diced turkey
1 onion chopped
2 fat cloves of garlic crushed
1 medium carrot grated
1 small pepper diced
1 tbsp soy sauce
1 tsp oregano or thyme
400ml stock
2 tbsp fresh chopped parsley
salt and pepper to taste
Method:
If using dried peas cover with cold water and soak over night, drain before using next day. Chop chicken or turkey into bite sized pieces. Fry till lightly browned, put to side. Add garlic, onion, pepper to pan with 2-3 TBS of water and cook stirring for 3-5 minutes until softened. Then return chicken, add soy, stock, herbs and peas. Cover an simmer for 30mins until peas begin to soften and break up. Keep an eye on water level topping up as required. Check seasoning and serve on rice, pasta or with small baked potatoes; top with garnish of fresh parsley.
Serves 4, but if you bulk out with extra veggies it could serve 6.
Jacksoncamp 8th August 2011
150gm split yellow peas soaked or a 410gm can drained
4 skinless boned chicken thighs or 200 gms lean diced turkey
1 onion chopped
2 fat cloves of garlic crushed
1 medium carrot grated
1 small pepper diced
1 tbsp soy sauce
1 tsp oregano or thyme
400ml stock
2 tbsp fresh chopped parsley
salt and pepper to taste
Method:
If using dried peas cover with cold water and soak over night, drain before using next day. Chop chicken or turkey into bite sized pieces. Fry till lightly browned, put to side. Add garlic, onion, pepper to pan with 2-3 TBS of water and cook stirring for 3-5 minutes until softened. Then return chicken, add soy, stock, herbs and peas. Cover an simmer for 30mins until peas begin to soften and break up. Keep an eye on water level topping up as required. Check seasoning and serve on rice, pasta or with small baked potatoes; top with garnish of fresh parsley.
Serves 4, but if you bulk out with extra veggies it could serve 6.
Jacksoncamp 8th August 2011