Tuesday, July 26, 2011

Week 29: Indian Chicken

The Recipe
Make a marinade from water, dry mustard, Greek yoghurt, cumin, paprika, garlic and curry. Put chicken breast halves in marinade and leave in fridge overnight.
Place chicken in oven-proof dish, discarding the marinade. Cook at 200C for 30 minutes or until done. Serve over rice.

The Verdict
You know it was a huge flop when I can't even be bothered to type out the restaurant in full. Usually I love Leanne's recipes but this one was just dull, dull, dull, dull with a side of dull to go with it. In the trash it goes.

Thursday, July 14, 2011

Week 28: Casserole

The Recipe
300g meat cut into bite-sized pieces - use leftovers if you have them.
1 bell pepper
2 cloves garlic
1 onion
2 carrots
2 tbsp cream cheese
4 dl water

Heat oil in a wok. Chop up all the vegetables and stir-fry quickly. Add the meat and cook until done. Add water and bring to a boil. Once it boils, add cream cheese and leave to simmer for 15 minutes. Salt to taste.

Serve over rice.

The Recipe
I had no rice, so served it over pasta instead - which was fine, but it would definitely have worked better over rice, as there was a lot of sauce which now went to waste. I added a bit of chilli sauce to my portion and the chilli-cheese mix worked really well.

Week 27: Chicken with bacon and pesto

The Recipe
3 chicken breasts
150g bacon
6'ish tsp pesto

Cut the chicken breasts into halves, put 1 heaped teaspoon pesto on each half (more if you like pesto :D ), wrap a slice of bacon around each half. Put in an oven proof dish and bake at 200C for 30 minutes or until juices run clear.

Serve with baked potatoes and a tomato/mozerella salad.

The Verdict
Very yummy and very easy to make. The bacon and pesto keeps the chicken moist, and the tomato/mozerella salad worked perfectly as a side dish. This is a keeper.

Wednesday, July 6, 2011

Week 26: Chicken with Bean Sprouts

The Recipe
300g skinless chicken breast
1 tbsp soy sauce
1 tsp sugar
2 tsp corn flour, divided
3 spring onions, sliced
3 tbsp oil
1 tbsp dry sherry
1/2 cup chicken stock
125g fresh bean sprouts

Mix a marinade of soy sauce, sugar and 1 tsp corn flour. Slice the chicken in very thin slices and add it to the marinade. Let it marinade for at least 20 minutes.

Heat the oil in a wok. Stir-fry the spring onions for 30 sec and push aside. Add the chicken and cook until done. Add sherry and bean sprouts.

Mix together the remaining corn flour and the chicken stock. Add slowly while stirring. Let the dish simmer until the sauce thickens a bit.

The verdict
Very bland :( I added chilli sauce and extra soy sauce which helped, but too much work for too little taste.