Sep 29, 2020 | Main Course, Poultry, Recipes
PREP: 10 MINS COOK: 1 HR, 25 MINS
EASY
SERVES 4
A full-flavoured alternative to your usual weekend roast – serve with a big bowl of rice
Ingredients
whole chicken, about 1.8kg
two thumb-size pieces root ginger
1 stick lemongrass, bashed with a rolling pin
1 lime, cut into quarters
70g/2½ oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes, any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar, any type
200g green beans, trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts, crushed (optional)
basmati rice, to serve
Method
1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Massaman curry roast chicken
|
|
|
Massaman curry roast chicken
|
Jun 26, 2018 | Uncategorized
Summer’s in full swing! This means our backyard grills our working overtime turning out delicious barbecued food. And those of us who prep for the barbecues are looking for different foods our partners or husbands can toss on the grill. Well just in time for your July 4th. barbecue are my Sweet Lime Cilantro Chicken Skewers. They are delicious!
My Sweet Lime Cilantro Chicken Skewers are easy to make and best of all can be served as a meal of chicken kabobs, top fresh salads for a light lunch, or rolled in a tortilla for an delicious snack!
These Sweet Lime Cilantro Chicken Skewers are perfect for your next backyard barbecue. They’re a little bit sweet, a bit cirtursy, and a whole lot spicy! Serve it with a side of my Spicy Homemade Salsa for a delicious Mexican Fiesta!
If you’re not a fan of hot spicy food, no worries, just omit the peppers for a milder version.
Sweet Lime Cilantro Chicken Skewers
Sweet Lime Cilantro Chicken Skewers
|
Instructions
In a ziplock bag combine chili powder, cayenne pepper, garlic, and crushed red pepper together
Squeeze in the juice of the lime into bag
Add Cilantro, lime rind, and olive oil into the spice mixture. Be sure the spices have dissolved and mixed in with the rest of the ingredients
Add chicken cubes. Knead the sealed bag to evenly distribute the spice mixture with the chicken
Place in the fridge until ready to cook. Leave in fridge atleast 2 hours but no more than 24 hours.
Skewer the chicken cubes on to bamboo or metal skewers alternating between meat and bell peppers
Place any remaining marinade in a bowl to use for basting chicken while it cooks.
Grill chicken and serve warm
Jun 12, 2018 | Main Course, Poultry, Recipes
Now that summer’s pretty much hear the temperature is heating up. The last think many of us want to do is to spend hours in a hot kitchen preparing dinner! I know I’m always looking for summer dishes I can prepare in minimal time. Lately I’ve been dishing up my Pan Fried Lime Cilantro Chicken Breasts to the family. It’s light but filling, takes minutes to prepare, and best of all the family loves it!
My Lime Cilantro Chicken Breasts require just 3 main ingredients and spices you probably already have in your spice rack. The chicken breasts are sliced as thin as possible so that they cook in minutes. This summer chicken dish is fast becoming a family favorite.
Serve this delicious Lime Cilantro Chicken Breasts with a salad for a light meal or with a side of refried beans and Spanish rice for a hearty meal.
Pan Fried Lime Cilantro Chicken Breasts
|
|
|
Pan Fried Lime Cilantro Chicken Breasts
|
Instructions
Wash chicken breasts and pat dry with paper towel
Slice each chicken breast horizontally in to 3 thin slices
Combine Chili Powder, Cayenne Red Pepper, Salt & black pepper together then rub onto both sides of chicken slices
-
Saute garlic til it starts to turn golden brown
-
Fry each side about 3 minutes or until browned
Add Cilantro and diced onion and toss with chicken until combined
Squeeze juice of 1 lime over all and serve
Apr 13, 2017 | Corner, Main Course, Poultry, Recipes
If you haven’t guessed by now I love Mexican Food! I can eat it everyday! One of my favorite Mexican dishes are chicken tacos. I love them wrapped in fresh warm flour tortillas. The chicken filling is real easy to make, if you’re pinched for time you can even use taco seasoning packets to give it that Mexican flavor. But I like to make it from scratch and sometimes I experiment a bit with the ingredients. Recently I came up with these Margarita Chicken Tacos, they are delicious!
What makes these Margarita Chicken Tacos different is that the chicken is marinated in, you guessed it, tequila and lime juice; hence the name Margarita Chicken Tacos! They really are easy to make and are too yummy!
I marinate the chicken about an hour before I sauté it. I serve it fresh wrapped in warm flour tortillas and topped with chopped cilantro, cheese, sour cream, and salsa. It’s a complete meal in a tortilla.
Here’s the recipe. I hope you’ll love it as much as we do.
Ingredients:
8 Pieces Boneless Skinless Chicken Thighs – cut into cubes
1 Tbs. Chili Powder
1 Tbs. Garlic Powder
1 Tsp. Sea Salt
1 Tsp. Ground Cumin
1 Bunch Fresh Cilantro – coarsely chopped, divide chopped cilantro in half
1 Med. Onion -chopped
1/4 Cup Olive Oil
1/4 Cup Vinegar
1/4 Cup Tequila
1 Lime
Flour Tortillas
Shredded Cheddar & Pepper Jack Cheeses
Sour Cream
Salsa
Directions:
Combine all the dry seasoning together in a mixing bowl.
Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.
Squeeze the juice of the lime over mixture.
Mix well.
Add Chicken cubes.
Marinate in the refrigerator for at least 1 hour.
Sauté in large frying pan about 10 minutes or until chicken is fully cooked.
Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.
Instructions
Combine all the dry seasoning together in a mixing bowl.
Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.
Squeeze the juice of the lime over mixture.
-
-
Marinate in the refrigerator for at least 1 hour.
Sauté in large frying pan about 10 minutes or until chicken is fully cooked.
Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.
Apr 4, 2017 | Appetizers, Desserts, Recipes, Snacks
Fruit Cocktail is a mixture of preserved or fresh fruits cut into pieces and served as an appetizer or dessert, its is also called “Fruit Cup”. Seasonal fruit and a simple syrup form the basis of this fresh-tasting treat. It is a terrific topping for ice cream or a perfect finish to a light meal.
We often serve fruit cocktail at birthday’s, wedding parties, Christmas, New Year’s Eve and Festivals.
This is my version of Homemade Fruit Cocktail. Have fun!
Ingredients:
4 pcs. peaches, peeled, cut into chunks
4 pcs. nectarines, peeled, cut into chunks
1 cup dark sweet cherries, pitted, halved
1 cup canned or fresh pineapple chunks
1 sprig fresh basil
2 cups water
1 cup sugar
1 pc. lime or ¼ cup lime juice
Directions:
Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
Add spoon full of salt or salt to taste.
Place in glass jar/s and top with vinegar.
Refrigerate for atleast 1 week.
Serve as sidings,
Share and Enjoy!
Homemade Fruit Cocktail!!!
|
|
|
Homemade Fruit Cocktail!!!
|
Instructions
Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
Add spoon full of salt or salt to taste.
Place in glass jar/s and top with vinegar.
Refrigerate for atleast 1 week.
-
-
