The Recipe
Boiled chicken pieces - approx. 800g
1 red bell pepper in stripes
1 yellow bell pepper, in stripes
10 cherry tomatoes - halved
2.5 dl cream
1 clove garlic, chrused
1 tsp curry
1.5 tsp sambal oelek
0.75 dl mango chutney (sweet or hot according to taste)
Preheat the oven to 225*C
Cut the chicken into bite-sized pieces and place it in an ovenproof dish together with bell pepper and tomatoes. Whip the cream lightly and mix it with curry, garlic and chutney (blend the chutney first if you want to get rid of the large pieces). Add sambal oelek and salt according to taste. Pour the whipped cream over the chicken.
Cook the chicken for approx. 20 minutes.
Serve with rice.
The Verdict
Wipped cream in a hot dish? I just HAD to try this! I decided to use turkey rather than chicken though, and only got white meat - I think next time I'll make sure to have some dark as well. However, I only used about 500g, and that was still PLENTY for 3 people.
It turned out really well :) I think I'll make a bigger portion of chutney-whipped cream next time, as it could have used a bit more sauce, and I might also add a bit more sambal oelek as it was rather mild, but I wanted to start out carefully for my DH's sake. It's rather time-consuming though, so I haven't quite decided if it was worth the effort, but it tasted good, and you can prepare quite a bit of it in advance, so I think it might be a good dish for late nights.
Monday, March 28, 2011
Tuesday, March 22, 2011
Week 12: BBQ Chicken
The Recipe
3 chicken drumsticks
4 tbsp tomato ketchup
1 tbsp brown sugar
1 tbsp soya sauce
2 tbsp Worcestershire sauce
1 garlic cloves, chopped
1/2 tbsp Dijon mustard
2 tbsp water
2 tbsp olive oil
2 spring onions, chopped
Salt and pepper
Preheat the oven to 200C.
Into a saucepan put the tomato ketchup, brown sugar, water, Dijon mustard, chopped garlic, soya sauce and Worcestershire sauce. Heat gently for a few minutes whilst stirring continuously to mix all the flavours together.
Meanwhile take the knife and cut a few slits into each drumstick. This will allow the marinade to soak into the meat. Take another pan and add the drumsticks to it. Cover with cold water and add 4 tbsp of the marinade. Bring to the boil and then simmer gently for 10 minutes, skimming off any excess foam that rises to the surface.
Remove the drumsticks from the water and leave them to cool. When cool, cover them with the remaining marinade and season with salt and pepper. Put the drumsticks on a baking tray, allowing a small space between each and place it in the centre of the oven.
Bake for 20 minutes. After 20 minutes, add the olive oil and the spring onions and cook for another 5. Serve while baking hot.
The Verdict
Unfortunately not the best BBQ chicken I've ever had. It was okay, but a tad too ketchupy for my taste. Also boiling the chicken first seemed to add nothing but extra cooking time and more dishes. Not worth a repeat.
3 chicken drumsticks
4 tbsp tomato ketchup
1 tbsp brown sugar
1 tbsp soya sauce
2 tbsp Worcestershire sauce
1 garlic cloves, chopped
1/2 tbsp Dijon mustard
2 tbsp water
2 tbsp olive oil
2 spring onions, chopped
Salt and pepper
Preheat the oven to 200C.
Into a saucepan put the tomato ketchup, brown sugar, water, Dijon mustard, chopped garlic, soya sauce and Worcestershire sauce. Heat gently for a few minutes whilst stirring continuously to mix all the flavours together.
Meanwhile take the knife and cut a few slits into each drumstick. This will allow the marinade to soak into the meat. Take another pan and add the drumsticks to it. Cover with cold water and add 4 tbsp of the marinade. Bring to the boil and then simmer gently for 10 minutes, skimming off any excess foam that rises to the surface.
Remove the drumsticks from the water and leave them to cool. When cool, cover them with the remaining marinade and season with salt and pepper. Put the drumsticks on a baking tray, allowing a small space between each and place it in the centre of the oven.
Bake for 20 minutes. After 20 minutes, add the olive oil and the spring onions and cook for another 5. Serve while baking hot.
The Verdict
Unfortunately not the best BBQ chicken I've ever had. It was okay, but a tad too ketchupy for my taste. Also boiling the chicken first seemed to add nothing but extra cooking time and more dishes. Not worth a repeat.
Tuesday, March 15, 2011
Week 11: Mexican Torta
The Recipe
1lb ground turkey (I used chicken as the store didn't have turkey - don't think that made a huge difference though)
1 tbsp olive oil
1 envelope taco seasoning
2 onions, chopped
2 cloves garlic, chopped
1 std bag corn nachos (the original recipe called for corn tortillas, cut into wedges - I could only find flour tortillas, so figured the nachos chips would work better)
2 cups shredded cheese
1 (14oz) can beans
1 (7oz) jar red bell peppers, drained
Salsa
In a pan, heat olive oil over medium heat and cook onions until translucent. Add garlic and turkey and cook until the turkey is browned. Add taco seasoning and mix thoroughly.
In an oven proof dish put first a layer of nachos, a layer of half the turkey and cheese, a layer of nachos, a layer of beans and bell pepper, a layer of nachos, a layer of the rest of the turkey, a final layer of nachos, topping it off with the rest of the cheese.
Cook at 200C for 20-30 minutes. Serve with salsa.
The Verdict
Pretty good, but why oh why use a JAR of red bell peppers? Why not just chop up some fresh ones? I can't think that it added to the taste, so it just felt lazy to me.
The dish tasted fine, but it was no easier to make than regular nachos, and I actually like those better, so I don't see myself making this too often.
1lb ground turkey (I used chicken as the store didn't have turkey - don't think that made a huge difference though)
1 tbsp olive oil
1 envelope taco seasoning
2 onions, chopped
2 cloves garlic, chopped
1 std bag corn nachos (the original recipe called for corn tortillas, cut into wedges - I could only find flour tortillas, so figured the nachos chips would work better)
2 cups shredded cheese
1 (14oz) can beans
1 (7oz) jar red bell peppers, drained
Salsa
In a pan, heat olive oil over medium heat and cook onions until translucent. Add garlic and turkey and cook until the turkey is browned. Add taco seasoning and mix thoroughly.
In an oven proof dish put first a layer of nachos, a layer of half the turkey and cheese, a layer of nachos, a layer of beans and bell pepper, a layer of nachos, a layer of the rest of the turkey, a final layer of nachos, topping it off with the rest of the cheese.
Cook at 200C for 20-30 minutes. Serve with salsa.
The Verdict
Pretty good, but why oh why use a JAR of red bell peppers? Why not just chop up some fresh ones? I can't think that it added to the taste, so it just felt lazy to me.
The dish tasted fine, but it was no easier to make than regular nachos, and I actually like those better, so I don't see myself making this too often.
Wednesday, March 9, 2011
Week 10: Jerusalem Artichoke Soup
The Recipe
500g Jerusalem Artichokes
1 large onion
4 cups water
salt
pepper
sugar
vinegar
cream
Peel artichokes and onion and cut them into large pieces. Add water and salt and bring them to a boil. Leave to simmer until the artichokes are done. Use a blender to puree the soup. Add pepper, sugar, vinegar and cream according to taste. Bring to a boil again and leave to simmer for 5 minutes.
The Verdict
Unfortunately not the best Jerusalem Artichoke soup I've ever had, but decent enough and really easy so that does make up for it :)
500g Jerusalem Artichokes
1 large onion
4 cups water
salt
pepper
sugar
vinegar
cream
Peel artichokes and onion and cut them into large pieces. Add water and salt and bring them to a boil. Leave to simmer until the artichokes are done. Use a blender to puree the soup. Add pepper, sugar, vinegar and cream according to taste. Bring to a boil again and leave to simmer for 5 minutes.
The Verdict
Unfortunately not the best Jerusalem Artichoke soup I've ever had, but decent enough and really easy so that does make up for it :)
Monday, February 28, 2011
Week 9: White Chilli
The Recipe
300g chicken breast - cubed
3 spring onions, sliced
1 large or 2 small bell peppers, chopped
1 fresh chilli, seeded and minced
1 clove garlic, minced
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp oregano
1/4 tsp ground cumin
1/4 tsp ground white pepper
1/2 tbsp olive oil
1.5 tbsp butter
1/2 dl flour
1 cup chicken broth
1 (400g) can white beans, undrained
In a large wok, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
Saute the onion, bell pepper, chilli peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, oregano, cumin and white pepper. Mix thoroughly.
In a separate small saucepan, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the chicken and vegetables.
Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
The Verdict
So bland as to be almost tasteless. Guess the chilli was nowhere near hot enough, or the roux just dampened the taste too much. In either case, not worth a repeat.
300g chicken breast - cubed
3 spring onions, sliced
1 large or 2 small bell peppers, chopped
1 fresh chilli, seeded and minced
1 clove garlic, minced
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp oregano
1/4 tsp ground cumin
1/4 tsp ground white pepper
1/2 tbsp olive oil
1.5 tbsp butter
1/2 dl flour
1 cup chicken broth
1 (400g) can white beans, undrained
In a large wok, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
Saute the onion, bell pepper, chilli peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, oregano, cumin and white pepper. Mix thoroughly.
In a separate small saucepan, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the chicken and vegetables.
Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
The Verdict
So bland as to be almost tasteless. Guess the chilli was nowhere near hot enough, or the roux just dampened the taste too much. In either case, not worth a repeat.
Monday, February 21, 2011
Week 8: Orange Pork Chop
Let me say from the start - I had HUGE misgivings about this recipe. I don't generally like warm oranges, but it sounded intriguing and I was home alone, so I thought I'd give it a shot.
The Recipe
(Serves 1)
1 pork chop
1/2 orange, peeled and sectioned (eat the other half while cooking dinner!)
1/2dl olives, chopped (that's about 10 - give or take a few)
1/2 clove of garlic, chopped (I just used a really small clove instead)
1 tsp olive oil
salt & pepper
In a bowl, mix orange, olives garlic, olive oil, salt and pepper. Set aside.
On a pan, cook the pork chop in oil until light brown on both sides and cooked through. Remove from pan and keep warm.
Add the orange mix to the pan and warm through for a minute or two. Careful, you don't want to actually cook the oranges, just give them a warm up. Make sure to scrape up any brown bits from the pan at this time as well. Pour oranges over pork chops and serve with baked potatoes.
The Recipe
Well... it's a good thing I didn't make any bets about not liking this, because I would have lost horribly. It tasted FANtastic! The pork chop was moist and tender, and the garlic-olive-orange mix gave an added boost to the meat that I would never have expected. Definitely a keeper, even if I don't think it'll be DH's cup of tea.
Oh, and it LOOKED gorgeous too. Just check this out:
(I had some left-over bearnaise sauce that I added to the potato. Mmmmm... Bearnaise sauce....)
The Recipe
(Serves 1)
1 pork chop
1/2 orange, peeled and sectioned (eat the other half while cooking dinner!)
1/2dl olives, chopped (that's about 10 - give or take a few)
1/2 clove of garlic, chopped (I just used a really small clove instead)
1 tsp olive oil
salt & pepper
In a bowl, mix orange, olives garlic, olive oil, salt and pepper. Set aside.
On a pan, cook the pork chop in oil until light brown on both sides and cooked through. Remove from pan and keep warm.
Add the orange mix to the pan and warm through for a minute or two. Careful, you don't want to actually cook the oranges, just give them a warm up. Make sure to scrape up any brown bits from the pan at this time as well. Pour oranges over pork chops and serve with baked potatoes.
The Recipe
Well... it's a good thing I didn't make any bets about not liking this, because I would have lost horribly. It tasted FANtastic! The pork chop was moist and tender, and the garlic-olive-orange mix gave an added boost to the meat that I would never have expected. Definitely a keeper, even if I don't think it'll be DH's cup of tea.
Oh, and it LOOKED gorgeous too. Just check this out:
(I had some left-over bearnaise sauce that I added to the potato. Mmmmm... Bearnaise sauce....)
Monday, February 14, 2011
Week 7: Mexican Chicken Lasagna
The Recipe
450g boneless, skinless chicken cut in stripes (1lb)
2 tbsp oil
1 bell pepper
2 medium-large onions
2 tbsp Fajita Spice Mix*
1.25 dl Salsa (1/2 cup)
1dl water
2 tbsp flour
2.5dl milk
Salt, pepper
5 soft tortilla big size
200 g shredded cheese, e.g. mozzarella
Chop onions and bell pepper and cook them briefly in oil in a large pot. Add the chicken and cook for another 5 minutes. Add the fajita spice mix and the flour and stir. Add the salsa and water and bring to a boil. Add milk and let the sauce simmer for 10 minutes. Add salt and pepper according to taste.
In a large ovenproof dish build a lasagna with tortilla, sauce and cheese. Start and end with tortilla.
Cook at 200C for 20 minutes.
* Fajita Spice Mix
I made my own. For the amount above you'll need
1/2 tbsp cornstarch
1 tsp chili powder
1/2 tsp salt
3/4 tsp paprika
1/2 tsp sugar
1/2 tsp crushed chicken bouillon cube (that's about 1/16th of a cube... at least with the cubes we use here in Denmark)
1/3 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
The Verdict
A terrific alternative lasagna! I loved the idea of using tortillas rather than pasta. I did think the sauce was overly heavy on the meat though, so I think I'll use 2 bell peppers next time - or perhaps add some extra vegetables. Since DH was home I used mild salsa, but you can definitely give it more of a kick by using medium or hot if you want to.
I loved it, and will definitely be making it again!
450g boneless, skinless chicken cut in stripes (1lb)
2 tbsp oil
1 bell pepper
2 medium-large onions
2 tbsp Fajita Spice Mix*
1.25 dl Salsa (1/2 cup)
1dl water
2 tbsp flour
2.5dl milk
Salt, pepper
5 soft tortilla big size
200 g shredded cheese, e.g. mozzarella
Chop onions and bell pepper and cook them briefly in oil in a large pot. Add the chicken and cook for another 5 minutes. Add the fajita spice mix and the flour and stir. Add the salsa and water and bring to a boil. Add milk and let the sauce simmer for 10 minutes. Add salt and pepper according to taste.
In a large ovenproof dish build a lasagna with tortilla, sauce and cheese. Start and end with tortilla.
Cook at 200C for 20 minutes.
* Fajita Spice Mix
I made my own. For the amount above you'll need
1/2 tbsp cornstarch
1 tsp chili powder
1/2 tsp salt
3/4 tsp paprika
1/2 tsp sugar
1/2 tsp crushed chicken bouillon cube (that's about 1/16th of a cube... at least with the cubes we use here in Denmark)
1/3 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
The Verdict
A terrific alternative lasagna! I loved the idea of using tortillas rather than pasta. I did think the sauce was overly heavy on the meat though, so I think I'll use 2 bell peppers next time - or perhaps add some extra vegetables. Since DH was home I used mild salsa, but you can definitely give it more of a kick by using medium or hot if you want to.
I loved it, and will definitely be making it again!
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