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Chinese Style Chicken with Green Mango Salad September 21, 2012

Filed under: Chicken,Salads and Dressings,Weight Watchers Recipes — delishuss @ 7:18 am
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Okay so I got this recipe from Weight Watchers and I went and bought the ingredients for it and then lost the recipe so it’s probably nothing like the original recipe but it tasted great all the same.  The recipe did state as far as I can recall that you could subsitute green mango for papaya if you couldn’t get it. So this is what I did. I only ever tasted papaya in a fruit salad before, my observation having tried it again on it’s own is that it’s pretty bland. However, I will say that it worked really well in this recipe. So here goes.

Serves 2

Ingredients

Marinade

350g chicken tenderloins

2 tablespoons of hoisin sauce

1 teaspoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon of fish sauce

Juice of 1/2 lime

1 garlic clove, crushed

 

Salad

50g of papaya or green mango, cut into fine match stick pieces

a few sprigs of fresh coriander, chopped

Juice of 1/2 lime

1 tablespoon soy sauce

1/2 sugar

1 scallion chopped

1/4 – 1/2 green chilli, finely chopped

 

1 tablespoon olive oil

Method

1. Marinade the chicken in the marinade ingredients. Try and marinade it for as long as possible, but if you are pushed for time an hour or so will be fine.

2. While the chicken is marinading make the salad. Start by adding the lime, sugar, chilli, soy sauce to a bowl and stir.

3.  Heat the olive oil in a frying pan and fry off the chicken pieces. They will only take about 3 minutes on either side. The marinade carmelises the chicken.

4. Add the coriander, scallions and papaya to the salad and stir.

 

Serving suggestion: serve on a bed of basmati rice, stack the salad in the centre of the rice and build the chicken pieces around the salad.  Hey presto, it’s done. Enjoy!

 

 

Spanish-style chicken bake September 17, 2012

Filed under: Chicken,Potatoes,Soups and Stews,Uncategorized — delishuss @ 8:25 am
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Hi folks,

Hope you didn’t miss me too much. This is my first, of I’m sure many posts from down under. I’m now living in Brisbane and looking forward to trying out lots of new flavours, ingredients and recipes. I promise I’ll share those with you.

This is a cracking recipe, good wholesome food. I realised as I was just about to make it, that I didn’t have any ovenproof dishes in my new home so I had to improvise and cook it in a saucepan. I’m not sure how the original recipe would have tasted but I reckon this is as good. I got the recipe from the Good Food Channel Website, it’s one from the Hairy Bikers. (http://uktv.co.uk/food/recipe/aid/653540)

I’m not too keen on chicken thighs so I used skinless chicken legs, which worked well.

Serves 3-4

Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500 g new potatoes, quartered lengthways

8 whole garlic, unpeeled

8 medium tomatoes, quartered

75 g chorizo, preferably picante

4-6 boneless, skinless chicken legs

1/2 tsp sweet, smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

500 ml stock

3 tbsp olive oil

Salt and pepper

Method

1. Heat a frying pan with half of the olive oil and brown the chicken legs.

2. In a large saucepan heat the remaining oil and fry off the onion, pepper and garlic. Add the chorizo and fry for a couple of minutes. Add the potatoes, paprika, oregano, salt and pepper. Cook for another couple of minutes. Add the tomatoes and stir.

3. Remove the chicken from the frying pan and add to the large saucepan with the other ingredients.

4. Add the stock to the saucepan and bring to the boil. Reduce heat and simmer for about an hour and a half or until the juices have thickened. The chicken should fall off the bone.

You could add some crunchy bread to mop up the juices. A few olives might actually be nice in this too.

 

Crunchie Meringue Madness July 13, 2012

Filed under: Desserts,Fast Food,Favourites — delishuss @ 7:44 pm
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I got this recipe idea when we were out for dinner for my mum’s birthday. I wouldn’t recommend it for diabetics, it’s a complete sugar overload but fantastic. It’s dead simple to make, you could probably make everything from scratch if you wanted but life’s a bit short for that really.

I got the butterscotch recipe from Kevin Dundon’s website:

http://www.kevindundon.com/butterscotch_sauce.html

 

Serves 4

Ingredients

4 meringue nests

2 crunchie bars- chopped into small pieces

4 scoops of vanilla ice cream

 

Butterscotch Sauce

50 g/2 oz unsalted butter

50 g/2 oz light muscovado sugar

2 tbsp pouring golden syrup or clear honey

2 tbsp double cream

 

Place the butter in a small pan with the sugar and golden syrup or honey. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 2-3 minutes until thickened. Remove from the heat and use immediately or transfer to a bowl and leave to cool completely. If keeping for any length of time, up to one week is fine, cover with cling film and store in the fridge.

Right, I forgot when I was making this I couldn’t make out where the cream was added. So I let it cool down slightly and added it then.

Serving

Place the meringue nest in the centre of each plate. Add the scoop of ice cream. Sprinkle the crunchie on top and drizzle the butterscotch sauce over the meringue and around the edge of the plate and lap it up.

 

 

 

 

Leek cannelloni with lemon thyme and provolone piccante

Filed under: Pasta,Vegetarian — delishuss @ 7:17 pm
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Apologies, I know I have gone off the radar a bit but I have been cooking I can assure you. I saw Rick Steins make this on Saturday Kitchen and I must say it looked a hell of a lot easier than it is in reality. I made this for my friend Mareke who was over visiting, well actually she part made it :-). It was lovely but we were kind of wondering after we made it whether it was worth the effort. If you fancy trying it, give yourself plenty of time.

Ingredients

For the cheese sauce

  • 1 small onion, peeled and halved
  • 3 cloves
  • 450 ml milk
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 30 g butter
  • 30 g plain flour
  • 2 tbsp double cream
  • 150 g provolone cheese, coarsely grated
  • 1 egg yolk

For the tomato sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 cloves garlic, crushed
  • 400 g can chopped tomatoes
  • 50 ml red wine vinegar
  • 2 tsp caster sugar

For the cannelloni

  • 50 g butter
  • 900 g leeks, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tsp leaves lemon thyme
  • 2 tbsp water
  • 250 g ricotta cheese

// Method

1. For the cheese sauce: stud the onion with the cloves and put it into a saucepan with the milk, bay leaf and black peppercorns. Bring the milk to the boil then set it aside for 20 minutes to infuse.

2. For the tomato sauce: heat the oil in a medium-sized pan. Add the onion and garlic and cook gently until softened. Add the tomatoes and simmer gently for 15–20 minutes, stirring now and then, until reduced and thickened. Put the vinegar and sugar into a small pan and boil rapidly until reduced to 1 teaspoon. Stir into the tomato sauce with some salt and pepper to taste, then spoon the sauce over the base of a large, shallow ovenproof dish.

3. For the cannelloni: melt the butter in a large pan. Add the leeks, garlic, thyme and water and cook gently, uncovered, for 15 minutes, until the leeks are tender and the excess liquid has evaporated. Transfer to a bowl and leave to cool. Beat in the ricotta cheese and season to taste with salt and pepper.

4. Bring a large pan of salted water to the boil. Drop in the sheets of lasagne one at a time, then take the pan off the heat and leave them to soak for 5 minutes. Drain well and leave to cool.

5. Spoon some of the leek filling along one short edge of each lasagne sheet and roll up. Arrange the cannelloni seam-side down on top of the tomato sauce in the ovenproof dish.

6. Preheat the oven to 200C/gas 6. Strain the milk for the cheese sauce. Melt the butter in a non-stick saucepan, add the flour and cook over a medium heat for 1 minute. Gradually beat in the milk. Bring to the boil, stirring, and leave to simmer very gently over a low heat for 10 minutes, giving it a stir every now and then. Remove the pan from the heat and stir in the cream, 75g of the grated provolone, the egg yolk and some seasoning to taste.

7. Pour the cheese sauce over the cannelloni, sprinkle over the rest of the cheese and bake for 30 minutes until golden and bubbling.

 

Chicken and Pesto Lasagne June 11, 2012

Filed under: Chicken,Pasta — delishuss @ 9:31 pm
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I was looking for a healthyish lasagne and came across this one on the goodfoodchannel.co.uk. It turns out that it’s not actually that healthy, there’s lots of  various cheeses in it. I did try and reduce the calories and fat by using low fat mozzerella and creme fraiche. I really liked the recipe but if I was going to make it again, I would just use beef mince. I’m afraid I don’t think that chicken/turkey mince cuts the mustard. The pesto in this recipe, is a nice change from the norm. Hope you enjoy.

Prep time: 40 min

Cook time: 30 min

Serves 6

 

Ingredients

500 g minced turkey or minced chicken

1 onion, finely diced

1 clove garlic, crushed

6 tomatoes, roughly chopped

4 tbsp tomato purée

1 red pepper, deseeded and cut into strips

½ tsp dried oregano

250 g egg lasagne sheets

225 g spinach

250 g ricotta cheese

4 tbsp basil pesto

150 ml creme fraiche

125 g mozzarella, grated

25 g parmesan, grated

 

Method

1. Dry-fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften.

2. Add the garlic, tomatoes, tomato purée, red pepper and oregano. Cook for 2-3 minutes then pour over 150ml of water and bring to the boil. Cover and simmer for 15 minutes. Taste and season with salt and pepper.

3. Meanwhile, soak the lasagne sheets in boiling water or as directed on the packet.

4. Put the spinach in a colander or sieve over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then put the spinach in a bowl with the ricotta and pesto. Mix well.

5. Set the oven to 180C/160C fan/gas 4. Put 2 sheets of lasagne in the base of a 2.5-litre ovenproof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.

6. Add the remaining ricotta mixture and top with the last two lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraîche and sprinkle with the grated Mozzarella and Parmesan.

7. Bake for 25-30 minutes, or until piping hot in the centre and golden brown.

 

 

 

Thai Red Curry May 14, 2012

Filed under: Chicken,Curries — delishuss @ 9:33 pm
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I was looking for something yummy to eat over the weekend and had this saw this recipe in Easy Health magazine so I decided to give it a try. I wasn’t disappointed, it’s great. The recipe said to serve with basmati, I had noodles and I think rice would have been nicer alright. I used Blue Dragon red thai curry paste, I hadn’t tried it before, but I’d recommend it. It doesn’t have that tangy flavour that some of them have.

Serves 4

Ingredients

1 tbsp groundnut oil

6 skinless, boneless chicken breast, cubed

2 small red onions, cut into thin wedges

3 tbsp Thai red curry paste

2 x 400ml tins coconut (you can choose the low-fat version if preferred)

250g fine green beans, trimmed

1 lime, zest and juice

2 tbsp Thai fish sauce

8 tbsp fresh coriander, chopped

 

Method

1. Heat the oil in a large, heavy bottomed pan, add the chicken and cook for five minutes until golden. Add the onion and cook for five minutes until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just two minutes.

2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes.

3. Add the beans and simmer for five minutes, until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Serve with basmati rice.

 

Spaghetti with Rocket and Smoked Salmon

Filed under: Fast Food,Fish,Healthy Eating — delishuss @ 9:20 pm
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This is really quick and easy to make. I couldn’t resist messing with the recipe, but I think my additions work 🙂 I took the recipe from Easy Health magazine from Jan/Feb. I’ll definitely give this one a go again.

Serves 4

Ingredients

250g wholewheat spaghetti

1 large onion

1 clove of garlic, minced

120g smoked salmon, cut into fine strips

300g mixed wild rocket and flat-leaved parsley

A little olive oil

Juice of 1/2 lemon

Sea salt and freshly-ground black pepper

Parmesan

40g frozen peas

Handful toasted pine nuts

 

Method

1. Cook the spaghetti until al dente. While the pasta is cooking, heat the oil in a pan. Fry off the onion for 2 minutes. Add the garlic and fry for another 2 minutes.

2. Add the peas and heat through.

3. On a separate pan (dry), add the pine nuts and toast them.

4. Drain the spaghetti, combine with the salmon, rocket & parsley, add a dash of olive oil and lemon juice to the onions, garlic and peas and return to the heat for a minute or two stirring

5. Sprinkle with sea salt and lots of black pepper and serve, garnish with parmesan and toasted pine nuts.

 

Chocolate Mousse Cake May 8, 2012

Filed under: Desserts — delishuss @ 9:18 pm
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I didn’t actually make this myself but I have to try it, it’s to die for. Ocassionally at work someone from our lunch group will bring in a little treat for afternoon coffee. It was a work colleague’s birthday and his wife made him this cake so he brought it in to share, hooray. It’s amazing. Let’s hope it turns out as well now when I try it. It’s a Rachel Allen recipe by the way.

Here goes!

Serves 8

Ingredients

  • 300 g dark chocolate, broken into pieces, or  dark chocolate drops
  • 150 g butter
  • 5 eggs
  • 50 g caster sugar
  • cocoa powder, for dusting

Method

1. Preheat the oven to 180C/160c fan/gas 4. Line the base of a 20 cm diameter spring-from/loose bottomed cake tin with a disc of baking parchment and grease the sides with butter.

2. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside.

3. Place the eggs and sugar in a separate bowl and, using a hand-held electric beater or electric mixer, whisk for 7–10 minutes or until the mixture forms a light, pale mousse.

4. Fold the chocolate mixture into the eggs until fully combined, then pour into the prepared tin and bake for 20–22 minutes or until the cake is almost set. Allow to cool down completely in the tin before removing, then dust with cocoa powder and cut into slices to serve.

 

Stir fried chicken and broccoli with noodles

Filed under: Chicken,Noodles — delishuss @ 8:56 pm
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I got this recipe from Saturday Kitchen. I put in a load more veg and I think it kind of diluted the flavour a bit, so the lesson learned there is to follow the recipe 🙂 That being said, it’s still pretty tasty.

Serves 4

Ingredients

For the chicken:

  • 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips
  • 2 tsp light soy sauce
  • ½ tsp ground black pepper
  • 200g/7oz purple sprouting broccoli
  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 5cm/2in piece fresh root ginger, peeled, finely chopped
  • 1 red pepper, cut into small wedges
  • 2 tbsp shaoxing rice wine or dry sherry
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp chilli bean sauce
  • 2 tsp cornflour
  • 2 tbsp sesame seeds

For the noodles:

  • 250g/9oz medium rice noodles
  • 2 tbsp sesame oil
  • 4 spring onions, finely shredded

Method

  1. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.
  2. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.
  3. Heat a wok or large frying-pan over high heat until it is hot.
  4. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
  5. Remove the chicken from the wok and set aside.
  6. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
  7. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.
  8. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
  9. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
  10. To serve, pile the noodles onto the plate, then spoon the chicken over the top.
 

Indian Stuffed Peppers April 23, 2012

Filed under: Healthy Eating,Potatoes,Vegetarian,Weight Watchers Recipes — delishuss @ 9:20 pm
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I made these for lunch but the night before. They were good but I don’t think they really reheat well, so probably best to eat them straight away. They would make a great starter. These are from the Weight Watchers Oriental Express cookbook.

Propoints value per serving- 4

Propoints value per recipe- 18

Serves 4

 

Ingredients

400g potatoes, peeled and halved or quartered, if large

4 red peppers

Low fat cooking spray

1 large onion, diced

2 courgettes, diced

3 large garlic cloves, chopped

2 tablespoons balti spice paste

 

For the ginger tomato suace

300ml passata

1/2 teaspoon sugar

2.5cm fresh root ginger, grated

Salt and freshly ground black pepper

 

Method

1. Bring a large pan of water to the boil and cook the potatoes for about 10 minutes or until tender. Drain, set aside to cool slightly, then dice.

2. Meanwhile, put the peppers in a large saucepan of water and bring to the boil, then reduce the heat and simmer for 4 minutes until softened. Using a slotted spoon, carefully remove the peppers from the water and set aside until cool enough to handle. Slice the top off each pepper to make a lid, scoop out the seeds then turn upside down to drain.

3. Preheat the oven to Gas Mark 5/ 190 degrees celsius/ fan oven 170 degrees celsius. Heat a wok or non stick frying pan until hot. Spray with the cooking spray and stir fry the onion, courgettes and garlic for 3 minutes. Remove from the heat then stir in the balti spice paste, 4 tablespoons of water and the potatoes. Spoon the mixture into the peppers and top with their lids.

4. Arrange the peppers close together in an ovenproof dish, spray with cooking spray and pour 3 tablespoons of water into the dish. Cover with foil and bake in the oven for 4-0 minutes.

5. To make the ginger tomato sauce, spray a saucepan with the cooking spray, add the passatta and sugar and bring to the boil. Reduce the heat and simmer for 10 minutes until reduced and thickened. Squeeze the juice from the ginger into the pan. Discard the fibrous bits of ginger. Season, stir and heat though. Serve with the sauce on the side.