Tag Archives: chicken

Chicken Fritters

Tonight I needed to cook dinner, I really couldn’t be bothered and I had next to nothing in the cupboard.
But I did have half a cooked chicken and some dry goods.

I thunk and thunk and wondered what the outcome would be of making a crispy batter and shallow frying the chicken.
This is what I did and jolly nice it was too with a nice spicy aftertaste.
This serves 4 as usual.

CHICKEN FRITTERS

Dinner from bugger all

Utensils:
1 x medium mixing bowl
1 x whisk
1 x large frying pan
1 x fish slice
1 x slotted spoon
Kitchen roll / paper towel

Ingredients:
4 small chicken breasts or the equivalent cooked chicken
If using raw chicken – ¼ pint chicken stock
4oz self raising flour
½ teaspoon parsley
¼ teaspoon paprika
½ teaspoon garam masala
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ pint milk
vegetable oil for shallow frying

Method:
If using raw chicken, poach lightly in the chicken stock until cooked through and drain
Cut the chicken into chunks or strips
Put all the dry ingredients together into the bowl and blend well
Gradually whisk in the milk until it forms a thick paste
Put the chicken into the paste
Heat the oil in the frying pan until it is very hot
Fish the chicken bits out of the batter with a slotted spoon
Fry quickly in batches in the hot oil turning until the chicken is golden brown on both sides
Drain on the kitchen paper and blot to get rid of any excess oil
Serve immediately

4 Comments

Filed under Food, Leftovers, Regional, Storecupboard

Paella

As soon as the air warms up I start craving Paella.  The great thing about this sort of dish is that you can chuck in anything you have to hand – cod, haddock, salmon, trout, prawns, mussels, crayfish – whatever’s in the fridge or on special offer in the shops.  I could eat this every day.

PAELLA

Utensils:
1 x large frying pan or paella pan if you have one
1 x measuring jug
possibly a slotted spoon

Ingredients:
1 tablespoon olive oil
1 good knob butter
½lb / 240g chicken (cooked or raw)
½ onion – sliced finely
4 garlic cloves – sliced finely
½ red pepper – diced
½ green pepper – diced
½lb / 240g rice
1 tablespoon chopped parsley
2 bay leaves
1 teaspoon turmeric
1 teaspoon paprika
⅓ pint / 175ml white wine
¼ pint / 150ml boiling water
¾ pint / 450ml stock (preferably fish, if not, chicken)
½lb salmon or some firm white fish
½lb / 240g prawns
2oz / 60g peas
Salt and pepper to season

Method:
Heat oil and butter in a large pan
Cook the chicken until tender, remove using a slotted spoon, leaving the butter in the pan
(If you are using cooked chicken add this later and go straight to the onions and garlic)
Add the onion and garlic to the pan and cook until soft
Stir in the peppers and rice and cook for 2 minutes.
Stir in the herbs, spices, wine and boiling water
Simmer until all the liquid has been absorbed
Add the chicken and half the stock
Then add the fish and peas and season to taste
Add the rest of the stock and simmer until all the liquid has been absorbed.

2 Comments

Filed under Food, Leftovers, Regional

Chicken and Fruit Curry

The last in my trilogy of fruity recipes – it’s amazing what can be triggered by a special offer on mangoes.

I love curries as long as they’re not too spicy and I remember a friend of mine used to make a delicious one using fruit but we have lost touch and I was unable to ask her for the recipe.  So I made it up and, though I say it myself, it was a triumph.  If you don’t like coconut milk, you could use cream but the coconut isn’t overwhelming, it just gives a lovely, background taste.  This makes four very generous portions.

CHICKEN AND FRUIT CURRY

Utensils:
1 medium pan or frying pan
1 x medium pan with a lid
1 x large pan for the rice

Ingredients:
4oz / 120g butter
a little oil to stop the butter browning
3 x chicken breasts – chopped
2 x great dollops of mild curry paste (I used Patak’s and it was perfect)
1 large onion – chopped
1 x medium or 2 small apples – peeled, cored and chopped into chunks
1 x mango – peeled and chopped into chunks
1 large or 2 small bananas – peeled and thickly sliced
1 handful of sultanas
½ pint / 300ml coconut milk

Method:
Melt 2ox / 60g of the butter in the medium pan or frying pan and add a little oil
Cook the chopped chicken until it is nicely browned
Add the curry paste, cook for about 1 minute then set aside
Melt the remaining 2oz / 60g butter in a pan
Add the onion and cook until soft
Add the remaining fruit and cook over a medium heat for about 5 minutes
Stir in the coconut milk, bring to the boil and cook, stirring, for about 1 minute
Turn down the heat and add the chicken with the curry paste
Cover the pan and leave to simmer gently
Put the rice on to cook and they should be ready at the same time

7 Comments

Filed under Food, Recipes

Fruity Chicken Salad

This is my absolute favourite salad because it’s filling, colourful, nutritious and delicious.  I’m afraid there’s no picture until tomorrow as I made the salad but I eated it … before I remembered to take a picture.  It serves two people.  I like a dark green salad such as watercress or rocket because the bitterness sets off the fruityness of the mango nicely.  Save a little of the mango to mix with the mayonnaise for a fruity dressing.

FRUITY CHICKEN SALAD

Utensils:
1 x sharp vegetable knife
1 x small bowl

Ingredients:
2 chicken breasts – grilled
Dark green salad
1 x large ripe mango – peeled and sliced – set aside a few bits
1 x large ripe avocado – peeled and sliced
2 x large tablespoons mayonnaise
A little paprika
1 x heaped tablespoon pine nuts

Method:
Divide the salad leaves between two plates
Place the chicken breast towards one edge of the plate (six o’clock position)
Arrange the mango and avocado in alternate slices in a fan shape above the chicken
Mash up the set aside mango and mix it with the mayonnaise
Place a spoonful between the chicken and the fruit
Sprinkle with a little paprika
Sprinkle with pine nuts

5 Comments

Filed under Food, Nutrition & Sensible Eating, Recipes

Coronation Chicken – recipe for a Queen

Let’s learn how to make a dish that was originally created in 1953 to celebrate the coronation of Elizabeth II. Gawd bless ‘er. I love Coronation Chicken because it’s so versatile; with a salad, in jacket potatoes, in a nice granary roll, with a cold rice salad.  And don’t forget it’s a great use for leftover chicken – you can just make the sauce as the cooked chicken will already have absorbed flavour from the roasting. 

Don’t be put off by the long list of ingredients and instructions, it really is easy and relatively quick.  Now, this recipe has no sultanas in it, although I rather like them – the decision is yours.  If you are a sultana kind of chap, whack in a small handful with the purees.  Remarkably, it mostly uses storecupboard ingredients.

CORONATION CHICKEN – serves 6-8

Utensils:
1 x large casserole dish
1 x medium saucepan
1 x large sieve
1 x whisk
1 x measuring jug
1 x colander or slotted spoon
1 chopping board and sharp knife
1 x large bowl

Ingredients:
6 large chicken breasts
2 slices of lemon
1 onion – roughly chopped
1 carrot – roughly chopped
1 bouquet garni

Sauce
1 tablespoon butter
1 splash olive oil
½ onion – finely chopped
1 tablespoon curry paste
1 tablespoon tomato puree
4floz / 125ml red wine
1 bay leaf
2 tablespoons apricot jam
½ pint / 300ml mayonnaise
3 floz / 90g whipped cream

Method:
Put the chicken in the casserole dish, add the lemons, onion, carrot & bouquet garni
Add sufficient water to just cover the chicken
Bring to the boil, turn the heat right down and cook very gently until the breasts are cooked right through
Leave to cool in the liquid, preferably overnight if you have time.  If not, just whip the breasts out (chicken, not your own) and leave them to cool on a plate
Chop the chicken into bite-sized pieces
To make the sauce:
Heat the butter and oil in the saucepan
Cook the onion until soft
Add the curry paste, tomato puree, wine, bay leaf (?sultanas?)
Cook gently for about 10 minutes
Stir in the jam, strain and leave to cool
Put the mayonnaise into the bowl and beat the sauce into the mayonnaise
Fold in the whipped cream
Stir in the chopped chicken
Serve any way you like or just eat it straight out of the bowl with a great big spoon, growling if anyone comes near you.

8 Comments

Filed under Food, History, Recipes, Storecupboard

Chicken Pie

Chicken Pie 1 09.09.09This is yet another tasty way of using up leftover chicken, although of course you can buy chicken breasts and pre-cook them for the recipe if you need to. I would suggest simple grilling.  Any leftover vegetables can also be thrown in – carrots and peas are good but chopped up green beans would work, as would diced potato or swede.  As always, experiment.  And once again, most of what you need are Storecupboard Ingredients.

Utensils:
1 x 8″ pie dish – greased and floured
1 x medium saucepan
1 x chopping board
1 x wooden spoon
1 x rolling pin
1 x pastry brush – use your fingers if you haven’t got one

Ingredients:
1 tablspn cooking oil
1 medium onion – finely chopped
1 heaped tblspn plain flour
1 tsp mixed herbs
A good pinch of paprika
¾ pint / 450ml chicken stock
A couple of tablespoons of white wine if you have it lurking around
12oz / 360g cooked chicken – cubed according to how chunky you like your pie
1 medium carrot – diced and cooked
Some cooked peas – about 2 tbslpns -ish
1 packet (500g) shortcrust pastry
Milk for glazing – about a tablespoon

Method:
Pre-heat the oven to 180 / 350 / 4
Take the pastry out of the fridge to let it rest
Heat the oil in the saucepan, add the onions and cook until translucent
Add the flour and stir well to form a thick paste
Gradually add the stock and white wine (if you have it) stirring with a brisk figure of 8 movement to avoid lumps
Add the herbs, paprika, chicken, vegetables and any seasoning you like.  You shouldn’t really need salt
Leave the chicken mixture warming on the stove.
Mentally cut the pastry into thirds and physically cut off one third.
Roll out the two thirds portion until it is big enough to line your pie dish.
Line your pie dish, trimming off the excess round the rim. Wet all round the edge with water
Spoon in your chicken mixture
Roll out the remaining third of pastry until it is big enough to cover the pie.
Place the pastry on top and trim off the excess round the rim
Press all the way round with your fingers to seal the top and bottom pastry together.  Make 3 cuts in the top to let the steam out.
Brush with milk or smear it on lightly with your fingers if you don’t have a pastry brush
Put in the oven for 40 minutes or until golden brown.

Serve with a nice selection of vegetables – you don’t need potatoes unless you are a manual worker, as there is plenty of carbohydrate in the pastry

1 Comment

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Chickens and How to Use Them: Day 2 – Risotto

I was unable to photograph my risotto, so what about THIS Italian dish?!

I was unable to photograph my risotto, so what about THIS Italian dish?!

Obviously there are lots of ways to use a leftover chicken; the simple sandwich, a lovely curry, paella, omelettes and so on, but I’m including this recipe because it’s versatile, adaptable and it’s a useful one for our vegementalist friends, as it is equally lovely without the chicken.  The ingredients I have used are the ideal, but if you have only one type of pepper, then use that or if you haven’t any peppers then cut a carrot into matchsticks (Julienne strips) and use that.  If you aren’t using left over chicken, strips of ham make a nice alternative.  The key is to experiment – see what you have in the cupboard and take a risk!

PEASANT STYLE ITALIAN RISOTTO

Utensils:

1 Large saucepan or casserole dish which can go on the hob
Chopping board

Ingredients:

3tbsp oil
1 medium onion – chopped
½ red pepper – cut into squares – ish
½ green pepper  – cut into squares – ish
½ yellow pepper – cut into squares – ish
3 cloves garlic – finely chopped
3 sticks of celery – ¼”/1cm slices
1 small tin of broad beans or 4oz (120g) frozen peas
12oz (360g) risotto rice or ordinary easy cook long grain rice
6 tbsp white wine
2 pints chicken stock (vegetable stock if you’re veggie) *
3 chicken breasts, cooked and diced (in our case this is the cold chicken)
1oz (30g) butter
3oz (90g) cheddar cheese – grated

Method:

1.       Heat the oil in the pan over a medium heat

2.       Add the onion, peppers, celery and garlic and cook until the onion is translucent

3.       Add the rice and cook for 1 minute

4.       Add the wine and cook, stirring until it has all been absorbed

5.       Add the broad beans or peas

6.       Add 3/4 the stock and cook, stirring occasionally until it has all been absorbed.

7.       The keep adding stock, a little at a time until the rice is tender.

8.       When it is at the consistency that you like, take the pan off the heat

9.       Stir in the butter and cheese

10.     Serve on it’s own or with a green salad

This dish can also be eaten cold, so is ideal for a healthy lunch box.

* If you want to use your own stock at this stage, then go ahead.  Otherwise use good quality stock cubes.

3 Comments

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