20100731 Quick Chicken Tikka Masala

I like marinating chicken with yoghurt as it makes chicken very tender. And yoghurt marinade always works like magic with curry sauce.

INGREDIENTS
450g skinless chicken breasts, cubed
1 onion, finely chopped
1 tbsp Patak's tikka masala paste
1 jar Patak's tikka masala curry cooking sauce
1 tbsp plain yoghurt
1 tbsp oil

METHOD
1. Marinade the chicken in the yoghurt and tikka paste for at leats two hours. Overnight if possible.
2. Heat the oil in a saucepan and brown the onion. Add chicken and cook for 8 to 10 minutes. Add the curry cooking sauce and cook for another 5 minutes until heated through. Serve with rice.

20100720 Tomato Mozzarella Salad

The key is - FRESH ingredients!

INGREDIENTS
2 Tasty Tom tomatoes, sliced
150g mozzarella cheese, sliced
handful fresh basil leaves, roughly chopped
Dash of extra virgin olive oil
Dash of balsamic vineger
Freshly ground four-season pepper

METHOD
1. Arrange the tomato slices and mozzarella slices alternatly. Scatter with basil leaves, olive oil, vinegar, and ground pepper. Bon appetit!

20100524 Chicken Burritos

(SOURCE: Albert Heijn Recepten - Kip-tomaatburrito's)

INGREDIENTS
6 flour tortilla wraps
380g skinless chicken breasts
2 tbsp olive oil
2 onions, finely chopped
40g burrito seasoning
400g can chopped tomatoes
100g grated cheese

METHOD
1. Heat the oil in a wok and brown the onions. Add the burrito seasoning, 100ml hot water, and tomatoes. Bring to the boil. Add the chicken and grated cheese to the pan, and remove from the heat.
2. Spoon the chicken mixture on the tortilla wrap, and make the burrito! Serve on simple green salads.

20100523 Shredded Chicken Pasta Salad

INGREDIENTS

180g pasta, cooked and drained

2 skinless chicken breasts, cooked and shredded

1 celery, chopped

1 small can sweet corn

handful fresh parsley leaves, finely chopped

2 tbsp mayonaise

salt and pepper

METHOD

1. Mix everything into a large bowl, and season with salt and pepper. Done!

20100509 Stuffed Pepper with Yellow Rice

(SOURCE: Albert Heijn Recepten - Gevulde puntpaprika's met gele rijst)

INGREDIENTS
2 onions, finely chopped
300g beef mince
1 egg
50g herbed breadcrumbs
2 sweet long paprika, halved and deseeded
325g yellow rice, cooked
1 tbsp olive oil
300g sweet corns

METHOD
1. Heat oven to 200 degree C. In a large mixing bowl, mix 2/3 onions, meat, egg, and breadcrumbs. Season with salt and pepper. Stuff the meat mixture into the paprika's.
2. Lay the stuffed paprika's on a baking dish, and cover with foil and cook in the oven for about 30 minutes. Uncover and then cook for a further 20 minutes.
3. Meanwhile, heat the oil in a pan and brown the rest of the onions. Add corns and rice, and cook for another 3 to 5 minutes. Serve the paprika's on the rice.

20100501 Goat's Cheese and Thyme-stuffed Chicken

(SOURCE: BBC Good Food Magazine - Goat's cheese & thyme stuffed chicken)

INGREDIENTS
2 skinless chicken breasts
100g firm goat's cheese
1 tsp fresh thyme leaves
4 streaky bacon
1 tbsp olive oil

METHOD
1. Heat oven to 190 degree C. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon. Lay them on baking dish.
2. Bake for 40 to 45 minutes until the bacon is crisp and golden.

20100428 Fragrant Pork and Rice One-pot

(SOURCE: BBC Good Food Magazine - Fragrant pork & rice one-pot)

INGREDIENTS

4 sausages, skin removed to make small meatballs of the size of a large olive

1 tbsp olive oil

1/2 onion, finely chopped

2 garlic cloves, crushed

2 tsp each ground cumin and coriander

140g long grain rice

850ml chicken stock

400g can chopped tomatoes

handful fresh coriander leaves

METHOD

1. Heat the oil in a large non stick saucepan, then brown the meatballs well on all sides until cooked. Set aside.

2. Add the onion and garlic to the pan. Softenn for 5 minutes, stir in the spices and rice, then cook for another minute. Pour in the stock and tomatoes. Simmer for 10 minutes until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander.

20100427 Prawn Fried Rice

INGREDIENTS
70g fresh prawns
1 bowl leftover rice
1 egg, lightly beaten
1 garlic clove, crushed
handful fresh coriander leaves
1 tbsp vegetable oil

METHOD
1. Heat the oil in a wok, and fry the prawns and garlic for about 2 minutes. Add rice and cook for about 5 minutes or until heated through. Add the egg and coriander leaves, stir well and cook for about 3 minutes.

20100420 Schnitzel a la bordelaise

(SOURCE: Koken & Genieten - Ovenhits special 4)

INGREDIENTS
1 large onions, finely chopped
1 glarlic cloves, thinly sliced
2 tomatoes, finely diced
1 1/2 slices of old white bread, crumbled
handful parsley, finely chopped
1 green onions
4 pork schnitzels (each about 175g)
2 tbsp oil
salt and pepper
sugar
1 tsp dried majoraan
grated zest of 1/2 lemon
40g butter

METHOD
1. Heat oven to 150 degree C. Slightly brown the meat and remove from pan. Season with salt and pepper, and lay the meat in a baking dish.
2. In the hot pan, brown the onions and garlic with the dried herb and lemon zest. Add the butter and tomatoes, and stir and cook for about 5 minutes. Remove from heat, and add chopped parsley and breadcrumbs to the mixture.  Season with sugar, salt and pepper.
3. Spoon the tomato mixture over the schnitzels. Cook the meat in the oven for about 35 minutes. Scatter with green onion rings and chopped parsley before serving.

20100417 Aardappelschotel met Casselerrib

(SOURCE: Koken & Genieten - Ovenhits special 4)

INGREDIENTS
1.2 kg potatoes (vastkokende), sliced and cooked
3 onions, finely chopped
3 tbsp butter
salt and pepper
500g casselerrib, diced
250ml creme fraiche
75 to 100g grated cheese
1 tsp dried marjolein
handful fresh bieslook, chopped

METHOD
1. Heat oven to 175 degree C. Heat 2 tbsp butter in a pan and brown the potatoes. Add 2 chopped onions, and season with salt and pepper. Set aside.
2. Heat the rest of the butter in the pan and brown the remaining onions and meat. Add 125ml water and creme fraiche. Bring it to the boil. Add half the cheese to the mixture, and let it melt. Season with salt, pepper, and dried herb.
3. Lay half the potatoes in a greased baking dish. Pour over half of the meat mixture. Then lay the rest of the potatoes on, followed by the rest of the sauce. Cover with cheese, and cook in the oven for about 25 minutes. Scatter with bieslook before serving.