Warm Lemon Chicken Salad
By Andy | August 30, 2009
Warm Lemon Chicken Salad
Serves 4
Prep time : 8 minutes
Cooking time : 20 minutes
For conversions, click here to use our handy guide.
Ingredients
1 large lemon, juiced.
2 tablespoons Chinese rice wine.
1 tablespoon light soy sauce.
2 tablespoons honey.
650 grams chicken breast fillets.
1/4 cup plain flour.
2 tablespoons vegetable oil.
100 grams baby Asian greens.
1 cup beansprouts.
2 green onions, sliced thinly.
1 small carrot, sliced into long thin sticks.
Method
Place a small saucepan over medium heat and add 1/3 cup lemon juice, rice wine, soy sauce and honey.
Cook until marinade comes to the boil, and then set to one side to cool.
Place chicken into a shallow glass or ceramic dish and pour over 1/2 the cooled marinade.
Turn to coat and chill for 1 hour.
Drain chicken and discard marinade.
Lightly toss chicken in flour, shaking off excess.
Place a frying pan over medium heat and add oil.
Cook chicken for 4 minutes each side, until almost cooked through.
Reduce heat to low and add remaining marinade and 2 tablespoons cold water.
Cover pan and allow to simmer for 10 minutes. Sauce should thicken and chicken should be cooked through.
Remove to a warmed plate, cover with foil and allow to rest for 5 minutes.
Make salad.
Serving
Serve chicken in thick slices over salad and drizzle over sauce.
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Topics: Chicken & Other Poultry | No Comments »
Chorizo and Chickpea Pasta
By Andy | August 28, 2009
Chorizo and Chickpea Pasta
Serves 4
Prep time : 5 minutes
Cooking time : 18 minutes
For conversions, click here to use our handy guide.
Ingredients
400g spirali pasta.
Olive oil.
3 chorizo sausages, sliced thinly.
1 onion, sliced.
700g tomato passata. Tomato puree will also do.
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme.
1/2 teaspoon sugar.
2 teaspoons balsamic vinegar.
400g can chickpeas, rinsed and drained.
125g baby spinach leaves.
Method
Cook pasta in a large saucepan of salted boiling water following packet instructions until al dente.
Add a little oil to a non-stick frying pan and place over medium heat.
Add the chorizo and onion and cook for 3-4 minutes until the chorizo is golden and the onion is soft.
Add the tomato passata, thyme, sugar and balsamic vinegar and cook, stirring occasionally, for another 10 minutes.
Drain the pasta, return to the pan and cover to retain warmth.
Add the chickpeas and spinach to the chorizo mixture.
Cook for 3 to 4 minutes, until the spinach has wilted. Season with salt and pepper to taste.
Serving
Divide the spirali evenly among serving plates and top with the chorizo and chickpea sauce.
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Topics: Pork | No Comments »
Salt and Pepper Squid
By Andy | August 26, 2009
Salt and Pepper Squid
Serves 4
Prep time : 5 minutes
Cooking time : 10 minutes
For conversions, click here to use our handy guide.
Ingredients
700 grams small squid hoods, cut into 0.5cm rings.
2 1/2 tablespoons mixed dried peppercorns.
1 1/2 tablespoons salt flakes.
3/4 cup ground rice flour.
1 egg white.
Olive or canola oil for deep-frying.
1 tablespoon fresh lime juice.
1/2 cup whole egg mayonnaise.
Hot chips to serve.
Method
Combine lime juice and mayonnaise in a small bowl.
Cover and chill.
Place a small frying pan over medium heat and add peppercorns.
Cook for about 3 minutes, keeping the peppercorns moving, by tilting the pan.
Remove to a spice grinder (or similar) and add salt flakes and grind.
Place flour in a bowl.
Place egg white into a bowl and whisk until frothy.
Preheat the oven to 160 C.
Place a wok or large saucepan over medium-high heat and add the oil until up to a third full.
Drop squid rings into egg white and then toss in flour, shaking off the excess.
Deep-fry the squid for 1 to 2 minutes, until lightly golden.
Remove to a wire rack over a lined baking tray, and keep warm in the oven, while cooking the remaining squid.
Serving
Sprinkle squid with salt and pepper mix, and serve with hot chips and lime mayonnaise dressing.
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Topics: Fish | No Comments »
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