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CHICKEN
(p 3)
Click Here
for
chicken and turkey stuffing
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Chicken Salsa and Avocado Wrap
Bread wrap red onion salsa
pre fried chicken strips avocado tabasco
sauce
Heat a wrap in the oven. Place
some chicken on the wrap, pinch of salt pepper, salsa
, sliced onion rings and two / three slices of avocado
Roll the wrap and place in tissue.
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Thai Chicken Balls
Oven 200 degrees/180 fan forced
500g chicken mince 1/4 cup oyster sauce 2 cloves
garlic crushed 1 tbsp self-raising flour 1 tbsp
fish sauce
1/2 cup finely chopped coriander 2/3 cup coconut milk
Grease 2 x 12 hole mini muffin pans. Mix everything in large bowl.
Place rounded tbsp of mixture into pans, bake in hot oven for 15
mins
Turn out onto platter with tooth pick in each and serve warm or freeze
and reheat as needed.
Serve with a thai dipping sauce made with wine, sugar and water,
adding chilli and finely chopped cucumber (skin on and remove seeds)
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Chicken
Parcels
Make individual parcels for
each person according to what they like
Chicken chunky pieces laid on a piece of tin
foil Sprinkle a chicken oxo cube, a little salt and some
white pepper.
Pre cook cubes of potatoes parsnips carrots onions
kumara pumpkin and add to each parcel
Can add additional seasonings like curry, garlic ginger herbs etc ..
Make parcel and place on tray and cook in oven, 180c for 15 mins each
side.
Adding just pre-cooked bacon with pesto and cream cheese is a
favourite..
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Chicken
Pasties Shallow
fry and served with a dipping sauce ~ Steamed and served in a bowl
with steamed asian greens
chicken mince noodles 1 grated
carrot 3 spring onions little coconut milk 1 tsp green
curry paste 2 garlic cloves crushed 1 tsp fish sauce
1 tsp sugar salt pepper
Squeeze any excess liquid form the grated carrot and then, in a bowl,
mix all the ingredients together well.
Take a dumpling wrapper and wet the edges. Place a tbsp and a half in
the dumpling and fold over the wrapper. Pinch the edges together.
Make three pleats in the edge.
Brown slightly on one side in
a tbsp of heated oil, add water to cover and simmer gently until water
evaporates.
Serve with steamed bok choy and chilli garlic sauce.
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Chicken Livers
Take your pottle of chicken livers and wash
them in water. Sprinkle lots of fresh ground black pepper on top.
Place 1/2 cup of water in a wok and add 1 tsp of chicken stock and 1 tsp
of mustard powder.. Add one finely chopped onion, 1 tsp of red wine
vinegar and one clove of crushed garlic and sauté all for a min or two
Add your chicken livers and mix well in, cooking until they change
colour and are well coated.
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Sautéed Chicken livers
Nice served on rice
Ingredients:
1/2 cup flour 1 tsp salt 1/4 tsp pepper
500g chicken livers 3 tbsp bacon dripping ( I save the
drippings from making pork crackle )
1 large sliced onion 1/2 cup mushrooms 11/2 cups
chicken stock {or use bouillons} 3 tbsp sherry
Method
Mix flour, salt and pepper. Coat chicken livers
with seasoned flour. Heat bacon drippings and quickly brown the chicken
livers.
Remove livers and set aside. Brown onion in bacon pan, until
tender; then add mushrooms, chicken bouillon and sherry.
Cook until
slightly thickened, about 15-20 minutes. Return livers to pan and cook
until hot
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Saagwala
Ingredients:
1 chicken-cut into pieces 3 cups pureed
spinach 1 tsp cumin seeds 1 bay leaf 1 tsp finely chopped ginger 1 tsp
finely chopped garlic
1/2 cup onions-grated 1/4 cup tomato puree 2 tsp
salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered
coriander seeds cream for garnish
Method:
Heat about 1 cup of oil and add
cumin. When it splutters, add bay leaf, ginger and the garlic, and sauté
till a light brown.
Add onions and sauté till soft. Add the chicken over
high heat and turn around till opaque. Lower the heat and let it cook,
stirring, till tender.
Add tomato puree and stir fry till
fat separates. Add the salt, garam masala and the red pepper and stir
till well mixed.
Add spinach and sauté for 2-3 minutes. If you want a
thinner gravy, add a little water and cook some more.
Serve hot garnished with the cream.
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Szechwan Chicken Meatloaf
Preheat over to 170c
Ingredients:
1 tsp sesame oil 2 tbsp finely chopped spring
onions 2 tbsp finely chopped carrot 2 tbsp finely
chopped celery 1/2 tsp minced peeled ginger
2 garlic minced cloves 1 cup cooked long-grain rice 1/4 cup
water chestnuts 2 tbsp soy sauce 1-2 tbsp Szechwan hot
and spicy sauce
500g chicken mince
Method:
Heat oil in small non-stick skillet over medium-high heat.
Add onions, carrots, celery, ginger and garlic then sauté 2
minutes or until tender.
Combine this mixture, rice, water chestnuts, soy sauce and Szechwan
sauce in large bowl and stir well. Crumble chicken over and stir in.
Pack mixture into a loaf pan coated with cooking spray; sprinkle sesame
oil over top of loaf.
Bake for 50 minutes. Let loaf stand in pan 10 minutes. Remove loaf
from pan; cut into slices.
Serve with hot mustard and sweet-and-sour sauce, if desired.
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Lemon Chilli Chicken
Ingredients:
2
cloves chopped garlic 1 tbsp fresh grated ginger 2 tbsp olive oil
600g chicken thighs 1 tsp ground coriander.
2 tsp ground cumin 1/2 tsp turmeric 1 seeded chopped red chilli 1/2 cup lemon juice 3/4
cup
white wine 1 cup fresh coriander.
Method:
Blend garlic,
ginger and 1 tbs water into a paste in a small food processor. Heat oil
in pan and brown chicken. Remove and set aside. Add garlic paste to pan
and cook for one minute. Add coriander, cumin, turmeric and chilli, and stir
fry for further minute. Stir in lemon juice and wine.
Add chicken back to pan .Bring to boil and reduce heat, cover and cook for 20 -25 mins
stirring occasionally. Uncover and cook further 5 minute
over high heat until sauce is reduced by
half. Stir in coriander and season to taste
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