Saturday, July 25, 2009

20090725 Spicy Chicken Balti

(SOURCE: BBC Easy Cook Magazine)

I couldn't find quinoa last time and replaced it with something else - no idea what it was any more! This was not that yummy as the quinoa replacement just didn't work.

1 tbsp sunflower oil
2 large onions, thickly sliced
4 skinless chicken breasts
4 tbsp balti paste
200g quinoa
400g can chopped tomatoes
1 L chicken stock
50g roasted salted cashews
handful coriander leaves

1. Heat the oil in a large pan, fry the onions for 5 minutes until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few minutes on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few minutes, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 minutes, until the quinoa is tender.
2. Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

Sunday, July 5, 2009

20090705 Boursin Chicken with Watercress

(SOURCE: BBC Easy Cook Magazine)

85g watercress
2 tbsp Boursin cheese with black pepper
2 skinless chicken breast
4 streaky bacon (ontbijtspek)

1. Heat the oven to 180 degree C. Chop a handful of the watercress, then mix into the cheese. Make a hold in the thick end of the chicken, then push the knife two-thirds of the way into the breast. Poke your fingers in to widen the hold. Stuff the chicken with the Boursin mix, thne wrap tightly with bacon.
2. Lift the chicken onto a baking tray and roast for 25 minutes, until the chicken is cooked through and the bacon is golden. Serve with roasted potatoes and remaining watercress.

Saturday, July 4, 2009

20090704 Courgette and Ricotta Cannelloni

(SOURCE: BBC Good Food Magazine)

Next time I will squeeze as much water as possible out of the grated courgettes as they realease a lot of juice during cooking.

1 onion, chopped
2 tbsp olive oiil
4 courgettes, grated
2 garlic cloves, crushed
grated rind of 1 lemon
250g ricotta
50g grated parmesan
700g passata
250g fresh lasagne sheets

1. Heat the oven to 180 degree C. Fry the onion in the oil for 3 minutes, until soft. Add th courgettes and garlic, and cook for 3 minutes more. Remove from the heat. Stir in the lemon rind and half of both cheeses. Season.
2. Pour half the passata into a baking dish. Spread the courgette mixture down the center of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down. Pour the rest of the passata over, dot with the remaining cheeses and bake for 15 minutes, until golden.