Sunday, 19 October 2014

Yellow Chicken Curry

As I've mentioned I love curries! recently I made this green chicken curry which was a hit with the family.

approx 750gr chicken diced (I used a mix of breast and thighs)

small onion chopped

red chilli chopped fine (I like heat so left the seeds in)

red capsicum diced

1/4 cup yellow curry paste

baby spinach leaves

400ml coconut milk

heat  pan and add curry paste cook stirring until fragrant then add onion and stir until it begins to soften. add chicken and cook for about 10 mins then add remaining vegetables and chilli (excluding baby spinach) cook a further 5 mins then add coconut milk  and simmer until chicken is cooked. just before serving add spinach to heat through.  serve with jasmine rice

I'm sharing with Full Plate Thursday

Tuesday, 14 October 2014

Beef Quesadilla

Granted these are not pretty to look at but they do taste good.

no real recipe I just fried some beef mince and drained off excess fat. then I added finely chopped onion, small tin kidney beans and some spices (cumin, coriander and chilli powder to taste. I also added about 1/4 cup mild salsa and cooked together for approx 10 minutes.  spoon the mix onto one half of warmed tortillas then top with cheese. fold in half then fry until golden. serve

Saturday, 4 October 2014

Sicilian Chicken

This is a recipe that I had posted a number of years ago but due to my laptop crashing I  lost some recipes.
I'm making this for dinner tonight and as I remembered how good it is I  thought I'd re share the recipe. hence the reason for the re post....... 

1 onion

100ml olive oil

1 chicken (approx. 2-2.25kg, skinned and jointed into 8 pieces)*

 salt and black pepper

250ml chicken stock 

125ml dry white wine

125ml red wine vinegar

juice of half a lemon

handful of fresh parsley, chopped, plus extra for sprinkling over at the end

small handful fresh basil leaves, chopped, plus extra for sprinkling over at the end

2 large tomatoes
Finely chop the onion and fry it gently, with some salt sprinkled over to stop it catching, in 4 TBSP  of the olive oil in a wide, heavy-bottomed pan for about 5 minutes, until it's softened but not browned.

Arrange the chicken pieces over the onion and season well with salt and pepper. Pour over the chicken stock, wine, vinegar and lemon juice then sprinkle the parsley and basil over the top. Bring the pan to the boil and then cover and simmer gently for about 45 minutes.
Remove the lid and simmer away for about another 15 minutes, by which time the liquid should have reduced a little and the chicken itself be well cooked.

Blanch the tomatoes in hot water . Leave them there for 3 minutes or so then tumble them out, skin them, quarter them, remove the viscous glob of seeds and roughly chop the pink-red flesh. Mix them in a small bowl along with the remaining olive oil and some salt and pepper. I should admit here that I sometimes don't bother to blanch and peel the tomatoes, simply just deseed and chop them.
When the chicken is ready, remove the pieces to a large shallow bowl and, if you want the sauce any thicker, let it bubble away over a high heat to reduce further. If you've taken the blanched, peeled tomato route, then stir the tomato mixture into the sauce and pour it over the chicken waiting in the dish. If you've simply chopped the unpeeled tomatoes, then first pour the sauce over the chicken and then tumble the tomatoes around and, scantily, on top. Just before serving - which could be now or a whole lot later - sprinkle over a little more parsley and basil. Serve with crusty bread to mop up all the delicious juice