Monday, January 29, 2007
Fried Chicken Recipe
A fabulous fried chicken recipe.
1kg (or approx 2 pounds) chicken, cut into pieces- 1 cup plain/ all purpose flour
- 2 teaspoons salt
- 1 teaspoon powdered chicken stock
- 1 teaspoon pepper
- vegetable oil
Rinse chicken pieces in cold water and pat them dry with some absorbent paper towel.
In a paper or plastic bag, combine the flour, salt, pepper and powdered chicken stock.
One piece at a time, put the chicken into the bag and shake it around to make sure that the chicken is completely coated in the flour & flavouring.
Repeat the process for each of the chicken pieces.
Heat the vegetable oil in your deep fryer.
When the oil has reached the desired temperature (according to your fryer's instructions), fry the chicken in batches until the chicken is golden brown.
Drain each piece of chicken on some absorbent paper towel.
Serve with a dipping sauce, ketchup or some wedges of lemon.
If you prefer barbecue chicken instead of fried, try a great barbecue recipe instead.
Wednesday, August 30, 2006
Beef rendang becomes chicken rendang
Beef rendang is a great spicy Indonesian dish. Prepared a tasty looking and smelling one for dinner tonight, only to find out the beef was so tough I couldn't even chew it. :(
So ended up picking out all the beef, keeping the sauce and cooking chicken in it to make a great chicken rendang instead!
So ended up picking out all the beef, keeping the sauce and cooking chicken in it to make a great chicken rendang instead!
Friday, July 14, 2006
Barbecue Swordfish Fillets with Lime & Ginger
1kg (or approx 2 pounds) swordfish fillets or steaks, approx 2cm in thickness
3 limes, one cut into eight wedges, and two juiced
3 tablespoons olive oil
3 cloves garlic, very finely chopped or minced
2 teaspoons ginger (fresh is best), very chopped or minced½ teaspoon salt
¼ teaspoon cayenne pepperIn a large, shallow, flat-bottomed baking or casserole dish, combine the juice of two limes, olive oil, garlic, ginger, salt & cayenne pepper.
Mix well.
Put swordfish fillets into the marinade and turn them over and around a few times to make sure they’re completed coated with the limey marinade.
Cover dish with plastic wrap and refrigerate for 2 – 3 hours (but not too much longer or else the lime juice can start to ‘cook’ the swordfish).
Take swordfish fillets out of the marinade but reserve the marinade to use for basting the fish while it’s cooking.
Put the fillets on a medium heat barbecue / grill and allow to cook – covered – for approximately 15 minutes.
A few times during the cooking process, remember to turn and marinade the swordfish fillets with the delicious lime and ginger marinade.
Serve straight from the barbecue accompanied by the lime wedges.
Makes a lovely light lunch when served with a lettuce salad.
Serves: approximately 4 – or as many people as there are swordfish fillets.
We hope you enjoy this fantastic barbecue recipe.
3 limes, one cut into eight wedges, and two juiced
3 tablespoons olive oil
3 cloves garlic, very finely chopped or minced
2 teaspoons ginger (fresh is best), very chopped or minced½ teaspoon salt
¼ teaspoon cayenne pepperIn a large, shallow, flat-bottomed baking or casserole dish, combine the juice of two limes, olive oil, garlic, ginger, salt & cayenne pepper.
Mix well.
Put swordfish fillets into the marinade and turn them over and around a few times to make sure they’re completed coated with the limey marinade.
Cover dish with plastic wrap and refrigerate for 2 – 3 hours (but not too much longer or else the lime juice can start to ‘cook’ the swordfish).
Take swordfish fillets out of the marinade but reserve the marinade to use for basting the fish while it’s cooking.
Put the fillets on a medium heat barbecue / grill and allow to cook – covered – for approximately 15 minutes.
A few times during the cooking process, remember to turn and marinade the swordfish fillets with the delicious lime and ginger marinade.
Serve straight from the barbecue accompanied by the lime wedges.
Makes a lovely light lunch when served with a lettuce salad.
Serves: approximately 4 – or as many people as there are swordfish fillets.
We hope you enjoy this fantastic barbecue recipe.
Monday, June 12, 2006
Turkish Chicken Casserole Recipe
A Turkish twist on a classic chicken casserole recipe...
8 chicken thighs, boneless but with skin on
2 large onions, peeled and thickly sliced
2 green capsicums, cored and sliced
1 orange, peeled and cut into wedges
1/4 cup dried currants or raisins
1 cup orange juice (or chicken stock)
8 cloves garlic, peeled and sliced
1 tablespoon toasted coriander seeds
1 bayleaf
50g butter
1/4 cup honey
1/2 cup toasted walnuts
zest or finely sliced rind of 1 orange, to garnish
In a large container, put the chicken, currants (or raisins), juice or stock, onions, garlic, coriander seeds and bayleaf.
Cover and marinate in the fridge overnight or at least for 4 hours.
Turn a couple of times, if possible, during this time.
Strain off and reserve juice.
Heat the butter in a large flame-proof casserole dish and brown the chicken pieces on all sides.
Set aside.
Add the currants (or raisins), onions, garlic, coriander and bayleaf to the pan and cook over a moderate heat, stirring regularly until the onions are browned.
Return the chicken and orange juice to the pan and add the capsicum, orange, honey and walnuts and bring to a simmer.
Cover and cook at 160 degrees Celcius for 50 - 60 minutes until tender.
Serve over cous cous or mashed sweet potatoes.
Garnish with orange zest or rind.
Serves: 6.
Difficulty: Medium.
Source: http://www.recipelibrary.net/content/view/81/5/
8 chicken thighs, boneless but with skin on
2 large onions, peeled and thickly sliced
2 green capsicums, cored and sliced
1 orange, peeled and cut into wedges
1/4 cup dried currants or raisins
1 cup orange juice (or chicken stock)
8 cloves garlic, peeled and sliced
1 tablespoon toasted coriander seeds
1 bayleaf
50g butter
1/4 cup honey
1/2 cup toasted walnuts
zest or finely sliced rind of 1 orange, to garnish
In a large container, put the chicken, currants (or raisins), juice or stock, onions, garlic, coriander seeds and bayleaf.
Cover and marinate in the fridge overnight or at least for 4 hours.
Turn a couple of times, if possible, during this time.
Strain off and reserve juice.
Heat the butter in a large flame-proof casserole dish and brown the chicken pieces on all sides.
Set aside.
Add the currants (or raisins), onions, garlic, coriander and bayleaf to the pan and cook over a moderate heat, stirring regularly until the onions are browned.
Return the chicken and orange juice to the pan and add the capsicum, orange, honey and walnuts and bring to a simmer.
Cover and cook at 160 degrees Celcius for 50 - 60 minutes until tender.
Serve over cous cous or mashed sweet potatoes.
Garnish with orange zest or rind.
Serves: 6.
Difficulty: Medium.
Source: http://www.recipelibrary.net/content/view/81/5/
