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by mitzireddy

CHICKEN ‘N CHIP BAKE

November 1, 2011 in chicken

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As another year is speeding to an end with no consideration for those who like to move at a more sedate pace – we will soon be celebrating Christmas and stressing about gifts and menus and running out of time. I need to plan and draw up a list of meals that will not take hours of toiling in the kitchen so that I can spend more time with my children when they visit for Christmas.

One of the dishes that will be on my list is the Chicken ‘N Chip bake – it’s quick, easy and flop proof and never fails to please. The great thing about this recipe is that it be prepared 2 days earlier and kept in the fridge and baked just before the guests arrive. The recipe can also be doubled to cater for a larger number of guests.

It’s one of my friends, Elizabeth’s recipe – she says that she was given this recipe by a work colleague more than 30 years ago – it is one of those dishes that survive the test of time.

 

 

 

 

 

 

CHICKEN AND CHIP BAKE

Serves 5

 

5 pieces of chicken breasts

3 large onions, finely chopped

1 ½ sticks celery, chopped

100g slivered almonds

½ bottle mayonnaise (375g)

1 packet (125g) of plain potato crisps

2 cups grated cheddar cheese

 

Cook the chicken in unsalted water for about ½ hour or until the chicken is tender.

Do not add any flavouring to the chicken.

In the meantime prepare the following:

Fry the chopped onions and chopped celery in a little cooking oil until the onions and celery are soft but not brown.

Crush the crisps into small bits.

When the chicken is cooked – drain and dice the cooked chicken into small pieces.

Put the onion, celery, almonds, chicken and some of the cheese into an oven dish.

Mix thoroughly with the mayonnaise.

Spread this mixture evenly in the oven dish.

Cover with the remaining cheese.

Then spread the crushed chips on top.

Bake in a preheated oven at 180C for about ½ hour or until the chips are browned.

Serve with rice or vegetables.

 

 

 

 

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by mitzireddy

SAMOOSA FILLING-CHICKEN MINCE

October 18, 2011 in chicken, snacks savoury

24 Comments »

It’s the Indian Festival of Lights, Diwali, next week – this means busy kitchens in most Indian homes with preparation of traditional savouries and sweet goodies. This includes samoosas which are a firm favorite and a must for special occasions.

The samoosa has been a popular snack in South Asia for centuries – it is believed to have originated in Persia prior to the 10th century and brought to India, where it is so famous, by Muslim traders and soldiers. Small crisp, mince-filled samoosas were easy to make around campfires during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey.

With ready-made samoosa strips now available in most supermarkets – it’s easy and less time consuming to make your own samoosas. I want to share my recipe for a chicken mince filling and explain how to make a samoosa.

The three basic steps for making a samoosa:

1.Cook the filling for the samoosa.

2.Make a paste for the samoosa pastry

3.The ready-made samoosa strips must be at room temperature

 

Samoosas can be made in advance and stored in the freezer until needed and then fried in deep oil before being served.

 

SAMOOSA FILLING- CHICKEN MINCE

 

 

500g chicken mince

2 medium onion, very thinly sliced and chopped

2tsp ground or finely chopped green chillies (adjust according to taste)

1 tsp salt

2 cinnamon sticks

2 cloves

1 tsp cardamon ground

1 tsp fresh ginger, crushed

1 tsp garlic,crushed

1 tsp gharum masala

1 ½ tsp chilli powder (adjust according to taste)

¼ tsp turmeric

¼ tsp freshly ground black pepper

1 tsp crushed cumin seeds

1 Tablespoon ghee

½ bunch finely chopped coriander

2 Tablespoon finely chopped shallots

2 tablespoon finely chopped mint

 

Wash and drain mince.

Braise in frying pan in ghee and when it begins to get dry add the cinnamon sticks and cloves.

Cook for about 5 minutes.

Add the ginger, garlic, salt, turmeric green chillies, pepper and chilli powder.

Mix well then add the balance of the spices.

Add half of the onions.

Mix well and braise until all the moisture is evaporated.

The mince should be dry like breadcrumbs otherwise your samoosas will be soggy.

Cool the mince mixture.

Add the chopped coriander, mint and shallots and balance of onions.

Mix well.

The filling is now ready.

 

For the samoosa paste

1/2 cup cake flour

Add some cold water to form a thick paste.

 

Samoosa pastry

1 packet of ready- made samoosa strips

 

 

Set up your working area with the filling, paste and samoosa strips.

Separate a few of the samoosa strips – keep the balance of the pastry covered with a damp dishcloth or a plastic sheet – this is to prevent the pastry from drying out.

Place a strip of pastry on your working surface. Starting from one corner fold the pastry to form a triangular pocket. (the picture shows the different stages of folding the samoosa).

Place a teaspoon of the chicken filling into the pocket. Continue folding the pastry until you get to the last piece of the pastry. Smear the samoosa paste onto the last piece of the pastry.

Now finish off folding the samoosa – you should have a perfect triangular samoosa which now only needs to be fried.

Fry in deep oil over medium heat, turning the samoosa few times – this helps to make the pastry crisp.

Drain well and wipe of any excess oil with a paper towel.

Serve with some chutneys /dipping sauces.

 

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by mitzireddy

CHICKEN SPRING ROLLS AND CARROT YOGHURT SALAD

September 16, 2011 in chicken, Salad, savoury tarts and pies

19 Comments »

 

While visiting my children in London I managed to catch the tail end of James Martin’s Saturday morning cooking show quite by chance and Silvena Rowe (never heard of her before) was making a carrot yoghurt salad to accompany her chicken spring rolls or chunky pies as she calls them.

I was interested in the salad as it is similar to the one that I serve with a biryani. The carrots are braised slightly and then added to the yoghurt with some spices – my mum hadalways made this salad for as long as I can remember.

The spring rolls are made with phyllo pastry and baked, and is therefore healthy,and eaten with the carrot yoghurt salad instead of a dipping sauce are deliciously different.

The Good food and Wine show will be held in Gauteng next weekend and (wait for this) Silvena Rowe is one of the celebrity chefs who will be demonstrating at the show.

This is her recipe and the name of the dish is a bit of a mouthful – (a delicious one) and is as good as it looked on the James Martin show.

Chicken, halloumi and green chilli spring roll with carrot and raisin yoghurt salad

Ingredients

For the spring rolls

  • ·         1 tbsp olive olive
  • ·         2 chicken legs, skin removed ( I used chicken fillets)
  • ·         ½ tsp ground cumin
  • ·         ½ tsp dried mint
  • ·         1 bay leaf
  • ·         4 shallots, peeled and sliced
  • ·         110ml chicken stock
  • ·         3 tbsp roughly chopped flatleafparsley
  • ·         200g halloumi cheese, crumbed ( I used feta )
  • ·         3 small green chillies, seeds removed and sliced ?nely
  • ·         16 sheets of phyllo pastry, each 10cm x 10cm
  • ·         5-6 tbsp melted butter, for brushing
  • ·         1-2 tbsp sesameseeds

For the carrot and raisin yoghurt salad

  • ·         2 tbsp extra virgin oil
  •          300gcarrots, peeled, grated medium coarse
  • ·         300g thick, strained yoghurt
  • ·         ½ tbsp good quality mayonnaise
  • ·         3 tbspraisins
  • ·         2 garlic cloves, crushed
  • ·         ½ tsp ground cumin
  • ·         salt and freshly ground black pepper
  • ·         2 tbsp fresh chives, finely chopped

Preparation method

  1. For the spring rolls, preheat the oven to 180C. Heat an ovenproof frying pan until hot, add the olive oil and chicken and lightly brown the chicken.
  2. Add the cumin, mint, bay leaf and shallots and fry for for 1-2 minutes.
  3. Add the stock, bring to a simmer, then cover with a lid and place in the oven to cook for 30 minutes, or until the chicken is cooked through.
  4. Remove the chicken and place to one side until it is cool enough to handle. Set aside the stock, then pull the meat off the chicken and shred it into a bowl, discarding the skin and bones.
  5. Add the shallots and stock from the chicken, along with the parsley, the crumbled cheese and green chillies to the chicken, and give it a good mix.
  6. Turn the oven up to 200C.
  7. Place a filo sheet on a clean work surface.
  8. Spoon some chicken filling onto one end of the filo sheet, pull the bottom over and roll up. Close in the sides, brush with melted butter and seal. Sprinkle with the sesame seeds. Repeat to use up all the filling and filo.
  9. Arrange the rolls onto a tray and bake for 5-6 minutes, or until golden.

Salad

  1. For the carrot and raisin yoghurt salad, heat a frying pan until hot, add the olive oil and carrot and fry for two minutes over a medium heat. The carrot should be wilted, but not brown. Remove and place into a bowl to cool.
  2. Once the carrot has cooled, add the yoghurt, mayonnaise, raisins, garlic and cumin.
  3. Stir well to combine and season to taste with salt and freshly ground black pepper.
  4. Sprinkle with the chives and serve.
  5. To serve, pile the spring rolls onto a plate and spoon the salad alongside.

Finally a post from me with only just one picture .lol.

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by mitzireddy

THE REAL CHICKEN CURRY

July 29, 2011 in chicken, curry

23 Comments »

The Durban local Indian newspaper, The Post, had its first Real Curry Competition in March 1999. I have been cooking some of the recipes of the top 10 finalists since then. There are so many recipes around for a chicken curry and I am always trying something new but I have to admit that it will take a lot to beat this recipe for The Real Chicken Curry. The blend of spices used in this curry is very aromatic and I like to make this dish when I am entertaining friends.

 

THE REAL CHICKEN CURRY

 

 

 

 

 

500gr chicken fillets (cut into strips)

4 Tablespoons butter ghee

1 Tablespoon oil

1 large onion, chopped

1 medium stick cinnamon

2 cloves

4 whole cardamoms

4 dried chillies

1 sprig curry leaves

2 teaspoon curry powder

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 teaspoon salt (or to taste)

¼ teaspoon turmeric powder

1 medium tomato (chopped)

1 Tablespoon gram flour (mix with half a cup of cold water to form a paste)

125ml fresh cream (do not be tempted to use more – it will spoil the flavour of the spices

3 medium potatoes (peeled and cut into desired size, par boiled and seasoned with salt and 2 teaspoon of curry powder and dried in deep oil until golden brown in colour and fully cooked)

½ teaspoon fennel powder

Fresh coriander

 

 

 

Heat the butter ghee and oil, sauté onions, cloves, cardamoms, cinnamon, dry chillies and curry leaves until the onions start to brown.

Add the curry powder, turmeric, salt, ginger and garlic and the chicken.

Mix well and cook on low heat for 15 minutes stirring occasionally.

Add diced tomato and simmer for 10 minutes.

Add the gram flour mixed in half a cup of cold water to the curry and simmer for a further 10 minutes.

Add fresh cream and mix well.

Arrange fried potatoes in the gravy.

Cook on low heat for a further 10 minutes or until the gravy has thickened.

Sprinkle the fennel powder and the fresh coriander over the curry once it is cooked.

Serve with rice, roti or naan and sambals.

Delicious!!!1

 

 

 

 

 

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by mitzireddy

CHICKEN WINGS WITH COCONUT CREAM

July 5, 2011 in chicken, curry

10 Comments »

 

 

After a fabulous extended long weekend from a fairly warm Durban we motored to an icy, dull and rainy Gauteng this afternoon. Before I can start experiencing severe withdrawal symptoms out comes out my laptop and hey I am reading my fellow bloggers posts – heave a sigh of relief – and start to normalize. We had a great time at the wedding and had fun getting all dressed up in formal gear and strutting around in all our bling. Back at home I am huddling in my warm clothes – all covered up – with my pets happy to see me – all curled around me as I am busy with my post- it’s time to think about food – some warming delicious food – what comes to mind is Nigel Slater’s chicken wings curry – it has such a vibrant colour and tasty as well. I had never curried chicken wings before and was attracted to this recipe by the delicious look picture. I am putting together some recipes for my children which are not only simple and quick but tasty as well. My daughter, Lynn, enjoys both chicken wings and tomato – she is going to love this recipe.

It’s a very tasty dish – like most of Nigel’s Slater’s recipes this is simple, delicious and flop proof.

You could serve this with plenty of the brick red, coconut-scented sauce and some rice, but I prefer to reduce the sauce over a high heat, stirring almost continuously, till it is thick enough to coat the chicken wings.

CHICKEN WINGS WITH COCONUT CREAM

 

 

 

 

 

 

SERVES 4

groundnut oil 2 tbsp
chicken wings 16, or 12 large ones
ginger a 60g knob
garlic 2 large cloves
ground chilli ½ tsp
ground turmeric ½ tsp
ground coriander 1 tsp
small “new” potatoes 250g
chopped tomatoes a 400g can
coconut cream up to 320ml
coriander leaves a small handful

Warm the oil in a deep frying pan, add the chicken wings, seasoned with salt and pepper, and leave them to colour on both sides. Remove to a plate once they are golden brown on both sides.

Peel the ginger and garlic and blitz them to a rough pulp in a food processor. Blend in the ground chilli, turmeric and coriander. Cut the potatoes into thin “coins”.

Return the empty chicken pan to a moderate heat and add the spice mix from the processor. Once it starts to sizzle and its fragrance rises add the potatoes and 200ml water, continue cooking, with the occasional stir, for 10 minutes or until they are approaching tenderness. Stir in the tomatoes, bring to the boil and simmer for 5 minutes.

Pour in the coconut cream (start with 160ml, then add more as you wish). Season with salt, stir well, return the chicken and any juices on the plate to the pan and leave to simmer for 15-20 minutes, allowing time for the liquid to reduce a little.

Turn up the heat, and stirring almost continuously, let the sauce bubble till it has thickened considerably. Scrape away the bottom of the pan with a wooden spoon as you go to stop the sauce sticking. The sauce should be thick and should easily coat the chicken. Stir in a little chopped coriander if you wish.

Serve in shallow bowls or deep plates and, as it’s best eaten somewhat messily with the hands, provide something for everyone to wipe their fingers with.

 

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by mitzireddy

Chicken salad with couscous and oranges

June 22, 2011 in chicken, Salad

7 Comments »

This is my very first participation in a challenge which was issued by Inspiration for a savoury dish with orange and honey. This recipe is one that I had been saving (for some time) to try out – it is from Nigel Slater’s Simple Suppers. I have tweaked it a bit – one of the ingredients is pea shoots (leafy bit of a pea plant) – I replaced it with mange tout peas. I have always enjoyed watching Nigel Slater’s cooking shows on the BBC food channel – he is very casual and laid back.

This recipe is minimum effort and is tasty and healthy .

 

Chicken salad with couscous and oranges

 

 

 

 

 

Serves: 2

Preparation and cooking time:30 minutes

 

Ingredients

  • 2 large handfuls couscous ( I used 1 cup)
  • 1 lemon, juice only
  • 3 oranges, 2 juice only, 1 left whole
  • couple glugs fruity olive oil (2 Tablespoon)
  • 1Tablespoon honey
  • salt and freshly ground black pepper
  • handful chicken meat from a leftover organic roast chicken
  • handful chopped fresh chives
  • handful fresh basil leaves, more if you fancy ( I used coriander)
  • handful pea shoots ( I used mange tout peas)

Preparation method

  1. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). Leave for about 15 minutes, until the couscous has absorbed the liquid.
  2. In a separate mixing bowl, whisk together the lemon juice, honey and the orange juice with the olive oil and season well with salt and freshly ground black pepper, adding more olive oil if desired. Pour the dressing over the cooked couscous and let it soak the dressing up for about 10 minutes.
  3. Meanwhile, peel the remaining orange by cutting the ends off, placing it on a chopping board and cutting down the sides with a sharp knife to remove the skin and pith. Cut the orange into good-sized chunks. Add the orange chunks, chicken and herbs to the couscous and mix gently. Don’t over-mix; it’s about a lightness of touch.
  4. Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.

 

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by mitzireddy

SAVOURY RICE AND CHICKEN MIX

May 25, 2011 in chicken, curry

11 Comments »

My household will do the newspaper industry proud – part of hubby’s daily routine is to read his favorite local newspapers – reading the news electronically is not in the same league for him. This suits me just fine as I also agree with him – I know that electronic news is instantaneous but there is something satisfying about reading a newspaper ( and no, I am not getting paid to advertise – lol). It’s the result of being raised in a family where my Dad worked for the newspaper industry all his life. I have to admit the papers do tend to pile up very quickly and we try to get rid of them by making regular donations to our local SPCA.

The other benefit is that I can collect recipes. Asha Maharaj is my favorite local Indian cook book author and she currently does a weekly article in a Sunday newspaper. She did a series of easy meal – in -one a few years ago and the savoury rice and chicken mix is one of the recipes from this series.

It’s not only quick and easy – it’s also delicious and a firm family favorite. When I first made this dish my daughter, Lynn, said that it reminded her of a jambalaya – and whenever I cook this dish – I call it a chicken jambalaya – much nicer than a savoury rice and chicken mix.

For a vegetarian meal – omit the chicken and add 500gr cubed and fried ricotta cheese.

SAVOURY RICE AND CHICKEN MIX

 

 

 

 

1½ cups uncooked rice

Water as needed

1 bay leaf

1 star aniseed

4 x 2.5cm cinnamon sticks

¼ teaspoon turmeric powder

1 cup frozen peas

30gr butter or margarine plus 1 Tablespoon cooking oil

2 teaspoon fennel seeds

500gr chicken fillets, cubed

1 Tablespoon crushed ginger and garlic

2 green chillies, slivered

200g button mushrooms, sliced

1 medium green pepper, cubed

1 medium tomato, grated

1 teaspoon jeera (cumin) powder

½ teaspoon garam masala

½ cup plain yoghurt

A few sprigs of mint, coriander and curry leaf

 

Salt to taste

 

Place rice in a pot and add enough water to cover.

Add the bay leaf, aniseed, cinnamon sticks and turmeric powder.

Add salt. Stir and cook uncovered for 15 minutes.

Add peas and more water if necessary, and cook for 10 more minutes.

Drain excess water.

 

Heat the butter and oil in a pan.

Add fennel seeds, and allow to crackle for a few seconds.

Add the chicken and stir fry until all traces of pink are gone.

Remove the chicken from the pan and leave aside.

Sauté the ginger, garlic, green chillies, mushrooms and green pepper for approx. 6 minutes.

Remove with a perforated spoon, and combine with the chicken.

Add the rest of the ingredients to the pan and cook until a thick sauce results.

Fold the rice into the sauce and then add the chicken mixture, season and simmer for 10 minutes.

 

 

 

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by mitzireddy

CHICKEN CURRY WITH PINEAPPLE CHUNKS

March 25, 2011 in chicken, curry

1 Comment »

 

 

I am now really getting into the feel of blogging and have no doubt that very soon I will be addicted – lol – as I have been forewarned by some fellow bloggers. The chicken curry with pineapple chunks is quite a nice change from the traditional curries with a modern tweak to it. It is one of my favourites especially when I am entertaining friends.   The spices in this dish are not overpowering and the red chillies add a zing to curry and the quantity used can be adjusted according to personal taste.

 

This is an exotic dish – very quick and easy to make – absolutely delicious!!!!   Serve with rice and sambals.

CHICKEN CURRY WITH PINEAPPLE CHUNKS

 

INGREDIENTS

500gr chicken fillets – cut into 2.5 to 3.5 cm pieces

1 tsp. ground coriander

1 tsp. chilli powder

1 tsp. gharum masala

1 tsp. grated fresh ginger

1 tsp. grated garlic

1 tsp. salt

¼ tsp. ground cardamom ( elachi)

175 ml coconut milk

2 Tbsps. plain yoghurt

4 Tbsps. oil

50gr ground cashew nuts

1 x 227gr can pineapple chunks

2 onions finely chopped

6 curry leaves (optional)

2 Tbsps. finely chopped fresh coriander

2 fresh red chillies, finely diced

6 roasted cashew nuts for garnishing (optional)

 

Method

Drain the juice from the pineapple. Reserve the pineapple chunks for the garnish.

Stir the juice into the ground cashew nuts. Add the chicken pieces, all the spices, salt, coconut milk and yoghurt and mix well.

Heat the oil in a pot and fry the onions until golden brown.

Add the curry leaves and then add the chicken mixture and stir fry for 5 – 7 minutes, lower the heat, cover and cook for 10 minutes.

Remove the lid, add the finely chopped fresh coriander and red chillies and stir fry for 2 minutes.

Serve garnished with the roasted cashew nuts and pineapple chunks.

This is an exotic dish – very quick and easy to make – absolutely delicious!!!!   Serve with rice, roti and sambals.

 

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