Archive | October, 2013

Goldfinger Chicken

Chicken Rice & Peas – Goldfinger Style

Posted on 24 October 2013 by admin

Goldfinger Chicken

Goldfinger Chicken

Ingredients:
Onion
Peas
Brown Rice
Chicken Drumstick
Stock

Heres Mark doing it

Mark says @ 1:40 “some people may think mark puts allot of stock in his dish”

- well of course he does he is paid by Knorr to advertise this and the more you use the better!!!

You can use any stock – even home made,
and the skin and bones of this chicken dish will help flavour the water!

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Chicken And Dumplings

Mom’s Chicken ‘n Dumplings

Posted on 23 October 2013 by admin

***Slow Cooker Chicken and Dumplings***

Chicken And Dumplings

Chicken And Dumplings


Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Recipe thanks to Pam Sweeney

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cottage pie

Cottage Pie

Posted on 22 October 2013 by Nikki

Ingredients

3 tbsp olive oil
1¼kg beef mince
2 onions, diced
100g frozen peas
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves

method

Heat 1 tbsp oil in a large saucepan and fry the mince until browned. Set aside. Put the rest of the oil into the pan, add the vegetables cover and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, and boil to reduce it for a minute before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
I topped it with ready mash I hate making mash and cleaning up after it and my partner prefers the ready one but if you would rather make the mash…….. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, then season with some salt and pepper.
Spoon meat into 2 ovenproof dishes. spoon on the mash to cover. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or cool to freeze.

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paella

Easy Paella

Posted on 22 October 2013 by Nikki

ingredients

3 tbsp olive oil
500g chicken fillet cut into bitesize pieces
4 cups (not quite a full small bag) paella rice/Basmati rice
1 chorizo sausage sliced
1 large orange for the juice and grated peel
800 ml fish stock or veg stock
2 tsp paprika
Pinch of saffron
1 cup of peas
4 cloves of garlic
1 large onion diced
12 langoustine
Pack of cooked muscles

Method
This recipe is made for a large paella pan it should cover all 4 rings of the top of your oven. It’s designed for 8 portions.
Put 3 tbsp of oil in the pan add the onions and garlic and fry off until soft. Add the chicken and continue to cook until slightly browned. Sprinkle on the paprika and add the rice fry off for a couple of minutes while stirring well. Add the chorizo sausage, grated orange peel and a squeeze of half the orange.
Pour the stock into the pan, stir it all together the pan should be very full with the stock. Add a pinch of saffron. Now for the next 45mins/ hour you should keep stirring and if needed adding more water. I don’t leave it at all because that’s the tricky part and I don’t want it burning or sticking. add the peas muscles and langoustine after 40 minutes then when rice is completely soft (check in a few different areas of the pan) serve with crusty bread.

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manhattan

Stevo’s Manhattan

Posted on 20 October 2013 by admin

2 x Bourbon Whiskey
1 x Martini
1 Dash Angostura
zest of lime

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Satay Chicken recipe

Satay Chicken

Posted on 14 October 2013 by admin

Satay chicken

Satay Chicken

Satay Chicken recipe


15 min prep
15 min cooking
Serves 4

Ingredients

1 tbsp oil
500g chicken thighs (boneless) cut into bitesize pieces
1/2 tbsp ground coriander
3 tbsp medium curry paste
3 tbsp crunchy peanut butter
3 tbsp light brown soft sugar
165 ml coconut milk
150 g Sugar snap peas
200g baby sweet corn chopped
Straight to wok egg noodles or rice
Juice of 1 lemon
Fresh coriander chopped roughly
Heat the oil in a large pan,fry chicken until golden. Add the ground coriander and curry paste fry for 1 minute then add the sugar peanut butter and the coconut milk stirring until combined. Add the veg and lemon juice cook for another 5 minutes. Plate with rice and fresh coriander or add egg noodles to the pan of satay and heat together for another 2 minutes then top with fresh coriander.

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