Wednesday, October 20, 2021

Week 42: Almond Chicken

The Recipe
3 tbsp flour
Salt, pepper & basil to taste
350-450g chicken breast - halved
1 tbsp lemon juice
2tbsp almonds, chopped or sliced
1 minced garlic
1/2 small onion, chopped
2tbsp white wine

In a freezer bag, mix together flour, salt, pepper and basil. Add chicken and shake to coat thoroughly.

Heat a bit of butter in a skillet/pot with a lid. Add chicken and brown on both sides for a couple of minutes. Add lemon juice, reduce heat, cover and leave to cook until done - about 10-15 minutes. Remove chicken from skillet and keep warm.

Add a bit more butter to the skillet and cook the almonds for a few minutes - stirring frequently, so they don't burn. Add garlic and onion and cook until fragrant. Add wine and return chicken to the pan. Heath through and serve immediately.

Serve with potatoes and a salad.

The Verdict
REALLY good!!! The flour coating kept the chicken nice and moist, and the various flavours mixed together really well. I loved the crunch of the almonds and the tartness of the lemon juice / white wine. Definitely a keeper!

Monday, October 18, 2021

Week 41: Italian Stew

The Recipe
600g neck filet or neck chop (pork chop with more fat throughout the meat - it needs the fat to keep it from getting too dry)
1 large onion, diced
2 bell pepper, sliced
2.5dl stock (any will do - we used vegetable)
100g sundried tomatoes, chopped (use scissors! So much easier)
2 tsp paprika
3 tbsp Worcestershire Sauce / English sauce
2 tsp thyme
2 stalks of sellery, sliced
Salt and pepper

Cut up the meat into smaller pieces (about the size of 1/3 neck chop). Remove any bones.

Heat olive oil in a pan and brown the meat on both sides. Add onion and cook for about a minute.

Transfer to a pot together with bell pepper, stock, sundried tomatoes, paprika, Worcestershire Sauce and thyme. Cover and leave to simmer for 1.5 hours - adding the sellery the past 10 minutes.

Remove the meat and keep warm. Bring the sauce to a boil and let it reduce a bit.

Serve with baked potatoes or mashed potatoes.

The Verdict
So, so, SO good!!! One of my friends had found this recipe, and we all immediately loved it! It's super easy to make too, and great for company, as it's easy to scale up. We forgot the last set of instructions (bringing the sauce to a boil and reducing), but it really didn't matter. It was SO good either way!

Monday, October 4, 2021

Week 39 - Lime-chili chicken

The Recipe
450g chicken
2 tbsp lime juice
1/2 tbsp olive oil
1 tsp Tabasco sauce
1/2 tsp sea salt
1 tsp honey

In a small bowl or cup, combine lime juice, oil, Tabasco sauce and salt. Place chicken in a plastic bag; add 2tbsp of marinade (reserve remainder), seal bag and marinate at room temperature for about 15 minutes. Stir honey into reserved marinade until dissolved. Cook chicken for 6-10 minutes or until just cooked through. Brush both sides of chicken with some of the reserved marinade and continue to cook until lightly browned.

The Verdict
VERY lime-y! I couldn't taste the chili at all, but the lime was almost overpowering. Possibly because I used concentrated lime juice instead of juice from an actual lime? Apart from that, it tasted fine. Nothing special though, and I have other chicken recipes I prefer, so probably not likely to remake this one.