Ingredients: 5 lb chicken thighs, boneless salt pepper garlic powder flour 2 x beaten eggs cornflake crumbs oil for frying Katsu sauce: 1/3 cup tomato sauce 1/4 cup shoyu, (soy sauce) 1/4 cup sugar 2 teaspoons Worcestershire sauce 1/4 teaspoon ground red pepper 1/4 teaspoon pepper methods: Bone the chicken and flatten each piece. Place the salt, pepper, garlic salt, and flour in a small bag. Shake bagged boneless chicken. Mix the beaten eggs with a little water. Cover with cornflake crumbs.Fry until golden. Flow away. Cut into bite-sized pieces. Serve on a bed of lettuce with katsu sauce. It can be fried ahead of time and heated in the microwave just before serving. Katsu Sauce: Place all sauce ingredients in a saucepan and bring to a boil. Serve over chicken.
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Ingredients: 1 cup adzuki beans picked up and flushed 1 tablespoon olive oil 1/2 cup chopped yellow onion 2 x chopped garlic cloves 2 pounds fresh kale or Swiss chard stalked and torn into large pieces 2 teaspoons curry powder salt and freshly ground black pepper to taste methods: * Soak beans overnight in enough cold water to cover at least 2 inches. * Drain the beans, rinse well and toss in a large saucepan with 4 cups of water. * Bring to a boil, reduce heat and simmer, covered, until beans are just tender, about 1 hour. * Meanwhile, heat the oil in a large, deep skillet over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 5 minutes. * Add vegetables to the pan. Spray with 2 tbsp water. Cook, stirring frequently, until vegetables are light green and slightly wilted, about 3 minutes. * Remove from the stove. * Drain beans and transfer to a serving platter.Add curry powder and stir. *Reheat the vegetables if needed, then add to the beans and stir to combine. Season with salt and pepper. This chicken is browned and then cooked with a garlic tomato sauce, tomatoes, basil and other ingredients. INGREDIENTS: 4 pound chicken chunks 1 teaspoon of salt 1/8 teaspoon pepper 1/4 cup vegetable oil 1/2 cup chopped onion 1 garlic clove, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 2 tablespoons chopped parsley 1 1/2 teaspoons salt 1 teaspoon dried basil leaves 1/4 teaspoon ground black pepper Pinch of crushed red pepper, optional . 8 ounces spaghetti, cooked and drained grated parmesan cheese PREPARATION: wash the chicken pieces; I know that. Season the chicken with 1 tsp salt and 1/8 teaspoon ground black pepper.Heat 3 tbsp oil in a large saucepan skillet or casserole; brown chicken on all sides. Remove the chicken. ketchup recipes Scoop out all but 2 tablespoons of oil. add onion; cook and stir until the onion is tender. Add minced garlic, browned chicken, tomatoes, tomato sauce and paste, parsley, 1 1/2 teaspoons salt, basil, 1/4 tsp cayenne and red pepper, if using.Cover and cook over low heat Heat for 1 to 1 1/2 hours, or until chicken is tender. Removed Rinse from time to time and add some water if necessary. Remove excess fat and serve with hot cooked spaghetti with parmesan cheese. chicken recipe for 4 people. Ingredients:
8 x filleted boneless skinless chicken breasts 2 tablespoons soy sauce 2 teaspoons lime juice Peanut Sauce: 2/3 cup unsalted roasted peanuts 3 x chopped shallots 2 x garlic cloves 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon honey 2 teaspoons soy sauce 1 cup of water methods: 1. Cut the chicken fillets into long, thin strips and thread onto 32 skewers. 2.To make the peanut sauce: In a food processor, blend the peanuts with the spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water until smooth. Pour into skillet, stirring over medium-high heat 3 minutes or until sauce has reduced and thickened. 3.Cook the chicken satays on the preheated grill for 3 minutes on each side or until cooked through. While cooking, brush the satays with soy sauce, lime juice, and sesame oil. Serve immediately with hot peanut sauce. 1 1/2lb eggplant2 cups thin vegetable stock (or 2 cups warm water with 1 tablespoon vegetable stock) 1 tablespoon olive oil 3 medium garlic cloves, crushed2 cups chopped onion 1 teaspoon salt (we recommend kosher table salt)Freshly ground black pepper 3 tablespoons sour cream2, Tablespoon tahini 1/4 teaspoon cayenne pepper (more if you can handle it) 1/4 teaspoon ground cumin 1/4 cup freshly chopped parsley Top: Some yogurt and finely chopped tomatoes and peppers Preheat oven to 375 degrees FCut the eggplant in half lengthways. Lightly salt and pepper each open side and let sit for about 15 minutes to sweat out bitter juices. Rinse, pat dry and brush the cut surfaces with olive oil. Bake face down on a baking sheet for 30 to 40 minutes. Refrigerate until you can handle it. Scoop out the flesh, remove the skin. Sauté the garlic and onion in 1 tablespoon olive oil with salt until the onion caramelizes. Grind in fresh black pepper. Purece together (use a blender or food processor with a steel blade) the eggplant pulp, water or broth, and onion/garlic satu.Place the puree on the lid of a saucepan and heat gently . When the soup is hot, beat the tahini, sour cream and cayenne until smooth.Let simmer, covered, for 30 minutes.Just before serving, add parsley and garnish each bowl of soup with yogurt and diced tomatoes and peppers. This recipe should be eaten the same day and should not be kept. One of my favorite appetizers is Chicken cutlets. This is made with minced chicken, boiled and meshed potatoes, onions, garlic, ginger, cilantro/coriander leaves, chicken masala, pepper and salt to taste. The cutlet pieces is dipped in egg and dunked in breadcrumbs and fried in oil. Ingredients for cooking Chicken cutlets:
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March 2023
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