Showing posts with label Western Poultry Dish. Show all posts
Showing posts with label Western Poultry Dish. Show all posts

Friday, 25 March 2011

[S$20 Budget Meal] Leek and Potato Soup, Grilled Chicken Cutlet and Green Apple Salad

Thinking of what to cook and what to buy is always one of my biggest problem while planning our weekly menu. Despite of all the tones of recipes, fresh ingredients and etc that can be easily access sometime I am still stuck with all these meal planning. And also due to the rise of food pricing it is very important to have a proper planning and try to utilise as much as possible on the specified budget to minimise wastage of food. In this post I will be sharing on how to plan a western set meal including soup of the day plus a quick and easy dessert to serve 2 - 3 with a total spending of S$14.25 (about US$11.50).

As some of you might know I seldom prepared western soup as I always have a mind set that it will be very troublesome and difficult to work with. But on the other hand I am actually a great fan of Cream of Mushroom, Cream of Pumpkin and Clam Chowder. So for this set meal I take up the courage to try making this short-cut version of Leek and Potato Soup(without cream).

Ingredients: (serves 2 - 3)
2 Stalks of Baby Leeks, thinly sliced
3 Cloves of Garlics, peeled and roughly chopped
10 - 15g Unsalted Butter
400ml Instant Chicken Stock
150ml Hot Water
250g Potato, peeled and cut into small chunks
Freshly Ground Black Pepper

Thank God that I tried making this or else I won't know that this  Leek and Potato Soup can be so tasty and creamy even without adding any cream in it. And moreover it is so simple and easy to prepare with just a few basic ingredients.

1. Melt butter in a saucepan. Add leeks and garlic, cook over low heat till soft and fragrance (about 5 minutes) before stirring it the potato chunks and cook for another 1 minute.

2. Pour in stock and hot water, bring the mixture to boil, reduce heat and simmer gently until potatoes are soft and tender.

3. Turn off heat and let the mixture cool to room temperature before transferring it in the food blender. Or you can use a potato masher to mash up everything directly in the pot. (you can reserved a few potato chunks as garnish too)

4. If using food blender, pour the puree back into the same saucepan. Dilute the mixture with extra chicken stock or hot water accordingly to get the consistency that you preferred. Warm Through.

5. Ladle soup into serving bowls, season with freshly ground pepper and serve.

Total cost for this dish is about S$3.00 with breakdown shown below:-
Cost of Ingredients:
~ Leek and Potato = S$2.00
~ Instant Chicken Stock = S$1.00

Creamy Leek and Potato Soup on FoodistaCreamy Leek and Potato Soup

Garden Salad is always one of the best choice to pair with either grilled or deep-fried dish. Here while choosing between either salad or boiled vegetables such as broccoli, carrot and etc. I finally decided to choose our favourite Garden Salad with some extra granny smith wedges to pair with the grilled chicken cutlet.

Ingredients: (serves 2 - 3)
1 Packet of Ready-To-Eat Garden Salad with Sauce
1 Green Apple, cored and cut into thin wedges
1/4 Cup Sultanas

1. Wash apple with salt water, halved and cored before cutting it into thin wedges. (soak the apple wedges in salt water for about 15 seconds to retain it's colour)

2. Combine all the ingredients in a bowl, toss well and divide it onto serving plates.

3. Drizzle salad dressing only before serving.

Total cost for this dish is about S$4.40 with breakdown shown below:-
Cost of Ingredients:
~ 1 Packet of Baby Honey Salad from Cold Storage = S$3.60
~ 1 Green Apple = S$0.50
~ Sultanas = S$0.30

This Grilled Chicken Cutlet was rather something very quick and easy to prepare which requires minimum seasonings and cooking time. For this dish I did not prepare any drizzling sauce or gravy as I just want to keep everything simple and with it's original taste.

Ingredients: (serves 2)
2 Chicken Drumstick with thigh, bone removed

1 Teaspoon of Sesame Oil
1 Teaspoon of Cooking Wine
1/2 Tablespoon of Light Soy Sauce
1/2 Tablespoon of Cornflour
Dash of Ground Pepper

1. Trim and remove excess fat from the chicken and marinate it with seasonings for at least 1 hour in the refrigerator. (remove it from the fridge at least 5 minutes before cooking time thawed)

2. Preheat grilled pan with 1 teaspoon of olive oil, fry the chicken skin side down on medium heat for about 8 minutes till golden brown before turning to another side. (you can sprinkle some freshly ground black pepper on the chicken while grilling for extra taste and fragrance)

3. Continue to grill for another 8 - 10 minutes till chicken is cooked through.

Total cost for this dish is about S$3.80 with breakdown shown below:-
Cost of Ingredients:
~ 2 Chicken Drumstick with Thigh = S$3.80

If you prefer Western Food over Asia Dishes, I hope this 2 Dishes 1 Soup idea on our western set meal do give you some ideas on how to prepare your own budget food at home with a good and healthy planning. For example you can have a bowl of yummy homecook Leek and Potato soup for just a dollar each bowl and you are sure that all the ingredients used are freshly bought and prepared.

With this quick and easy set meal shown above, you will be surprised that it only cost a total of S$11.20 which even allows me to whip out another dessert with the balance amount left.

Ginkgo Barley with Beancurd Sheet (白果薏米腐竹糖水)

Since I only spent around S$11.00 for the above set meal with soup and main course, I decide to whip up a simple dessert which I saw from "Miss Tam Chiak" blog that she published recently (click HERE). This is a very easy to prepare dessert that cost approximately about S$3.00 which is great for cooling the body during this hot weather season.

Ingredients: (serves 4)
¼ Cup or 4 Tablespoons Of Pearl Barley(洋薏米)
1 Packet Of Ginkgo Nut(白果)
½ Packet Of Dessert Bean Curd Sheet(腐竹)
Cane/Rock Sugar To Taste
1.8 Litres Of Water
Few Pieces Of Pandan Leaves, wash and tied into knot
1 Egg, lightly beaten

And for this dessert, the key factor lies on the beancurd sheet which you must get the correct type for cooking desserts so that it does not required long hours of cooking time. These dessert beancurd sheet cooked in less than 15 minutes and the texture is rather smooth and silky compared to those used for making stew and soup.

1. Rinse barley in several changes of water until water runs clear. Set aside.

2. Bring about 1.8 litres of water to boil, low the heat and simmer for about 15 minutes together with the prepared barley and pandan leaves.

3. Meanwhile rinse the ginkgo nuts, drain well and using a toothpick to gently remove the germ out of the nuts which are bitter to taste.

4. Next marinated the ginkgo nuts with 1/2 tablespoon of castor sugar and set aside for later use.

5. Prepare some water in a big mixing bowl or pot, add in the lightly crashed beancurd sheet and soak it in water for about 10 minutes to remove the oil and discard those thick strips which does not soften  as it will affect the texture of the dessert. Drained well and set aside.

6. When the barley begins to soften and the water turns cloudy in colour, removed pandan leaves and add in the bean curd sheet and ginkgo nuts. Continue to simmer on low heat for another 15 minutes.

7. Lastly add in the sugar to taste according to your preference.

8. Turn off the heat and quickly stir-in beaten egg till well combined. Serve either warm or cold.

Total cost for this dish is about S$3.05 with breakdown shown below:-
Cost of Ingredients:
~ 1/2 Packet of Beancurd Sheet = S$1.10
~ 1 Packet of Gingko Nut = S$0.95
~ Barley = S$0.30
~ Pandan Leaves = S$0.20
~ Cane Sugar = S$0.30
~ Egg = S$0.20

Remember to join us on our [S$20 Budget Meal] Event, detail at HERE. Closing date, this Sunday, 27 March 2011 at 2359 Hours.

Tuesday, 18 January 2011

Baked Sweet Chili Chicken

Continue from last week Philips, MyKitchen ( recipe post on the "Red Cabbage Salad with Filet of Duck Breast", this week I would like to share with you this super quick and simple Sweet Chili Chicken which is perfect for BBQ function or served as finger food during party.

Sweet Chili Chicken Mid-Joint

Preparation Time: 60 Minutes                  Cooking Time: 25 Minutes

Ingredients: (Makes 10 Mid-Joint)
1/2 Tablespoon honey
2 Tablespoons Sweet Chili Sauce
1 Tablespoons Soy Sauce
10 Chicken Mid-Joint Wing

For working mothers who don't have the luxury of time to spend an hour marinating the chicken. The quicker way would be doing it the night before or spending around 5 - 8 minutes in the morning preparing it ahead and leave them in the fridge till evening time.

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce.
2. Place chicken mid-joint wings into the bowl. Cover and refrigerate at least 1 hour.
3. Preheat oven to 180 degree on grill function, arrange the mid-joint wings on baking tray and bake for about 10 minutes.
4. Turn the wings over, baste with marinade and continue to bake for another 10 minutes.
5. Adjust the oven to 200 degree fan-forced mode on upper and low heat, bake for the last 5 minutes to achieve the golden and char-grilled colour.


Sweet Chilli Chicken Drumsticks

Preparation Time: 60 Minutes                  Cooking Time: 20 Minutes

Ingredients: (Makes 12 Drumsticks)
1 Tablespoon honey
5 Tablespoons Sweet Chili Sauce
3 Tablespoons Soy Sauce
12 Chicken Drumsticks

1. In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting.
2. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
3. Preheat barbecue for medium high heat.
4. Lightly oil the barbecue cooking grate. Arrange drumsticks on the grate and cook for 10 minutes per side, or until cooked through.
5. Baste frequently with the reserved sauce during the last 5 minutes.

With such a quick and easy recipe above I am sure you would like to explore more recipes from Philips MyKitchen at for coming Chinese New Year too. Stay tune for more recipe idea from MyKitchen on next week post which I would share a recipe for a delicious dessert.

Thursday, 13 January 2011

Red Cabbage Salad with Filet of Duck Breast

Talking about "Philips" brand I am sure most of you would automatically relates it to their popular electrical appliances such as Television, Hi-Fi System, Household Products and etc. Recently, Philips launched a new on-line recipe resource known as "MyKitchen" (, and it has since been receiving popular reviews in the local media because it has a wide variety of recipes catering to all palates including the Asian delights. For example you could find recipes range from Korea, Japan India, Asian and etc that suits your family and guests.

Since Chinese New Year is around the corner, perhaps you would be keen to take a peep at their MyKitchen website for more recipe ideas to impress your guests with restaurant like cuisines. Here I would share with you FOUR different cuisine which I find it interesting and easy to prepare with. First we shall have :-

Red Cabbage Salad with Filet of Duck Breast

Preparation Time: 20 minutes + 30 minutes to marinade

Ingredients: (Serves 2)
400g Red Cabbage
2 - 3 Tablespoons Raspberry Vinegar or Red Wine Vinegar
3 Tablespoons Walnut Oil
1 Teaspoon Dried Thyme
Freshly Ground Black Pepper
1 Filet of Tame Duck Breast (300-400 g)

1. Heat 1.5 l water to 100°C in your Philips kettle. Remove the hard core from the cabbage and finely shred the red cabbage (in a food processor or with a grater).
2. Put the shredded cabbage in a colander and pour on the boiling water. Drain well.
3. Next beat the vinegar and walnut oil in a bowl with the thyme, salt and pepper to taste to make a dressing. Mix in the warm, red cabbage and leave to stand for 30 minutes.
4.Cut a diamond pattern into the skin side of the duck breast every 1 cm. Lay the duck breast skin side-down in a frying pan and fry on a high heat for 6-8 minutes until crisp and brown (no extra fat is needed, this melts from the skin).
5. Turn the duck breast over and fry the other side until nice and brown. The meat may be rare (rosé) on the inside. Let the duck rest briefly.
6. Meanwhile scoop the red cabbage salad onto 2 plates. Slice the duck into thin slices and arrange these on the red cabbage salad. Tasty with brown bread or roast potatoes.

With such a quick and easy to follow recipe you could easily whipped up restaurant standarad of food in less than an hour. So do pop-by MyKitchen at for more ideas to pamper your family today.

Saturday, 25 December 2010

Roasted Chicken With Brown Rice And Chestnut Stuffing

  Today is Christmas and as a Christian we do value this special and meaning day in December Calender. For the past two years, our church has planned outdoor Christmas Party in the neighbourhood area so that more residents can join us to celebrate this special occasion at the eve of Christmas. So since today is a rest day for family gathering, I decided to try my hand on preparing my very 1st Christmas Lunch.

To be honest, I seldom prepared western dishes because I do not own many of those spices or herbs which we hardly used in our daily Asian cooking. And this Roasted Chicken Lunch that I prepared is also not a fully western dishes too. As when you read the rest of the post, you would notice that I replaced the usual herbs stuffing with brown rice and etc.

Here are some collage photos to show the ingredients and steps on preparing the Brown Rice Stuffing which is quite similar to what I did a few years back on the Baked Pumpkin with Rice Stuffing (link HERE).

Ingredients: (for 1 quantity)
1 Cup of Uncooked Brown Rice Mixture
2 Tablespoons of Frozen Green Peas
6 - 8 Whole Ready to Eat Roasted Chestnuts
1 Tablespoon of Mixed Fried Fruit/Golden Raisin
1 Teaspoon of Minced Garlic
1/2 Teaspoon of Minced Ginger
1/2 Tablespoon of Oil
Dash of Pepper and Sesame Oil
1/2 Teaspoon Light Soya Sauce

1. Rinse the rice mixture two to three time then soak in water for about 30 minutes before cooking.(soaking the brown rice prior cooking can decrease the cooking time)
2. Cook the brown rice in rice cooker with the usual method and once it is cooked through stand it rice cooker for another 10 minutes.
3. Next scoop the cooked rice to a place and let it cool off to room temperature while preparing the ingredients for the fried rice and get ready the chicken.
4. When done, preheat a non-stick pan with 1/2 tablespoon of cooking oil, saute the minced garlic and ginger till fragrant then drop in green peas and give it a quick stir before adding the cooked brown rice.
5. Use the back of the spatula, loosen all the lumps of the cooked rice till grains are formed.
6. Stir-fry the rest of the ingredients such as chestnut and mixed dried fruits then follow by the seasoning till well mixed.
7. Transfer the rice mixture to a plate while handling the chicken.

~ Mix 1/2 cup each of Brown Rice with normal Long Grain Jasmin Rice. (I do encourage you to try brown rice as it will give this dish a very nutty fragrant and taste)

This is the final Brown Rice Stuffing with Chestnut, green peas and dried mixed fruit mixture which is ready to be used. Since this is used as a Christmas theme stuffing you could realise that the colour that I used seems t be circling with green, red, golden and etc. I am sure this would be something new to you as to add dried mixed fruits into rice stuffing.

Here is another set of collage photos showing the ingredients of the roasted vegetables and steps on stuffing the chicken.

Ingredients For Roasted Vegetables: (Serves 4)
1 Medium Carrot, cut into 2cm thick chunks
2 Medium Potato, removed skin and cut into 6 chunks each
300g of Pumpkin, removed skin and cut into chunks
1 Fresh Sweetcorn, cut into 2cm thick ring, halves
1 Tablespoon Olive Oil
1/2 Teaspoon Freshly Ground Black Peppercorns
1/2 Teaspoon of Dried Chilli Flakes
1/2 Tablespoon roughly chopped Coriander

1. Mixed all the vegetables together with the seasonings in a bowl and set aside while preparing the chicken.

Since I still have some Seah's Spices available from their complimentary gift (link HERE) set, I decided to use one of this "Seah's Salt-Roasted Chicken Spices" for our Christmas Roast Chicken Lunch. There are two small 20g sachets of spices in each packet where you can roast up to 2 chicken of 600g each.

Ingredients: (Serves 4)
1 20g Sachet of Spices(Seah's Salt-Roasted Chicken Spices)
1 Sakura Chicken, around 1kg size
1 Tablespoon of Olive Oil
1 Quantity of Prepared Brown Rice Stuffing
Prepared Vegetables Chunks for roasting

1. Before stuffing the chicken, trim the extra fats, emptied and cleaned the cavity, removed the head, neck and feet. Rinse and pat dry using kitchen paper towel.
2.Next brush the olive oil evenly around the chicken before rubbing the powder spices all over the chicken include the cavity of the chicken and under the skin layers.
3. Scoop the rice stuffing into the cavity and pressed tightly using the back of the spoon until all all or most of the stuffing are used up.
4. Place the stuffed chicken in a baking dish, secure the chicken thighs and wings to its body by using some kitchen string.
5. Arrange the prepared vegetables chunks around the sides of the baking dish and roast in a pre-heat 220 degree roast for about 20 minutes.
6. Remove the baking dish from the oven, quickly brush over another layer of olive oil all around the chicken and also give the veggies a quick toss before putting back to the oven to roast for another 20 minutes.
7. To get that nice and crispy outer skin, you can switch the oven function to fan-force mode on the last 7 - 10 minutes of cooking time.

In about 1 hour time, we could enjoy a hearty Christmas Roasted Chicken Lunch with rice stuffing and mixed veggies at our comfort home without need to eat in rush and wait for the festive season queues in the eateries. You can also re-heat some ready served chicken gravy pack or festive cranberry sauce from the supermarket to go with the roasted chicken.

This photo shows the inner cut of the roasted chicken where you can see the colourful brown rice stuffing in the cavity. The rice is so yummy and fragrant by the spices and juice from the roasted chicken too.

Roasted Chicken will be great to serve with Caesar Salad that consists of the crispy romaine lettuce and croutons which dressed with Parmesan cheese, lemon juice, olive oil and etc.You can easily prepared this by getting some fresh romaine lettuce and ready salad dressing pack from local supermarket such as Cold Storage.

This is the 1 person serving portion of our Christmas Lunch. Everyone enjoys this simple and wonderful meal with accompany of white wine and sparking drinks.

Although this year Christmas has almost come to an end in another few hours time but I would still like to wish everyone of my blog readers a wonder and blessed Christmas. Hope you have enjoy this festive season with your loved to ones and Merry Christmas everyone!!!!

And also I am submitting this post to "Aspiring Bakers #2: Christmas! (Dec 2010)", hosted by Passionate About Baking at this link HERE.

Sunday, 23 August 2009

Chicken Chop With Broccoli & Cheese

Take a look at this interesting dish which will capture your taste bud with 3 different combination of flavour:- (1) Lemon Scented Chicken Chop, spread with a layer of (2)Olive Flavour Broccoli paste and finally baked with a layer of (3) Cheesy Shredded Cheddar.

This is a very interesting sauce that I have ever tried using the combination of Extra Virgin Olive Oil and cooked Broccoli. Broccoli is closely resembles cauliflower, which is a different cultivate group of the same species. It is high in vitamins such as C, K, and A as well as containing multiple nutrients with potent anti-cancer properties,

Ingredients of Broccoli Paste:
100g Broccoli Florets
20ml Extra Virgin Olive Oil
10g Of Butter, soften

1. Trim and Washed the Broccoli Florets then blanch in boiling water(add pinch of salt in the water) until soften.
2. Removed, drained well and blend in the food process together with olive oil and butter until it became a smooth paste.
3. Scrap out from the blender into a bowl and set aside for later use.

This is the "Star" of the dish which is the Lemon Scented Chicken Chop. The grated Lemon rind and juice give the chicken an extra tenderness and citric fragrant. While preparing the chicken chop, you need to marinate it for at least 30 minutes or more then you can choose either to shallow pan-fry it or Grill it on a grill-pan.

Ingredients: (serves 2)
2 Pieces Chicken Maryland, without bone
1/4 Teaspoon of Crushed Black Pepper
1 Teaspoon Oyster Sauce
Rind of 1 Lemon
1/2 Tablespoon Lemon Juice
1 Tablespoon Plain Flour

1. Trim, wash and pat dry the chicken portions then combine all the seasoning and marinate it for at least 1 hour or so. (if you are running out of time, you can leave it to marinate for at least 20 - 30 minutes)
2. Removed the chicken from the fridge 5 minutes before cooking to bring it to around normal room temperature.
3. Preheat a pan with about 2 Tablespoons of Olive Oil to shallow-fry the marinated chicken chop(skin side down first) over medium high heat until golden brown and cooked through.
Dish up and set aside.

~ Chicken Maryland simply refers to a butcher's cut comprising the thigh and leg of the chicken.

Lastly come the interesting part of the dish where you get to assemble the prepared ingredients together to present the final product.

2 Pieces of Cooked Chicken Chop
Prepared Broccoli Paste
Some Shredded Cheddar Cheese

1. Place the cooked chicken chop on a baking tray wrapped with aluminium foil.
2. Spoon some broccoli paste on top of the chicken chop and spread it out evenly.
3. Sprinkle some shredded cheddar cheese on top.
4. Pop into the toaster oven and baked for about 5 minutes till the cheese melt and turn golden brown.
5. Serve immediately with some lemon wedge, fries or potato gems.

From the view of the pictures, you will find that this dish is towards the "Greenish" side which my son named it as "Tortoise". He said the end-bone of the drumstick resemble the tortoise "head" while the golden brown effect cheese and greenish broccoli paste look kind of like a tortoise shell. So from his perception, in certain angle this dish resemble like a "Tortoise" to him. So after looking at the picture, what is your opinion on his allegation?

Sunday, 1 February 2009

Moroccan Chicken Skewer

This is a very refreshing and unique dish which use Moroccan Spices for seasoning the chicken cubes. As one of my friend has returned from Australia during Chinese New Year, she helps me to buy a few bottles of seasoning spices which we can't find it in Singapore. One of it, is this Moroccan Seasoning from Masterfood.

For this Moroccan Chicken Skewer, I made some light and fruity salad to go with it. From the picture you can see that I actually add in some chopped dried fruits to enhance the texture of the salad as well as the colour. I also add in some Japanese Cucumber cubes and mixed them all together with some low-fat mixed berries yoghurt. You can served this Fruity Salad with any other BBQ dishes or served it as a snack itself.

As you can see, I actually marinated the chicken tight strips with shallot, lime slices and some Moroccan spices. You can replace the lime slices with lemon if you prefer. But lime slices will release a much more fragrant scent compare to lemon. Posted by Picasa

Ingredients: (serves 2)
1 Boneless Chicken Tight, cut into long strips
1/2 Lime, cut into thin slices
4 - 6 Shallots, skin removed
1/2 Tablespoon of Moroccan Seasoning
1 Teaspoon of Olive Oil
4 Cherry Tomatoes
4 Wooden Skewers, soaked in water
4 Feta Cheese, optional

1. Place the chicken, lime slices, shallots, Moroccan seasoning and olive oil in a small zip lock bag and marinate it overnight in the fridge or at least 1 hour.
2. Thread one cherry tomato, chicken strip, lime slice, shallot and another chicken strip on each skewer. (You can thread with extra Feta Cheese if you prefer)
3. Get all done, the arrange it on a BBQ rack, grill or oven rack and cooked it till done.
4. If you prefer you can brush a little bit of butter or oil on the skewer for extra taste.
5. Removed when done and serve it with the prepared fruity salad.

a) The reason as to soak the wooden skewers is to prevent it from getting burnt when BBQ or grill.
b) You can prepared the fruity salad a day or half day earlier and keep it in an air-tight container in the fridge.

Related Post:
1. Moroccan Apricot Chicken

Sunday, 28 September 2008

Pan-fry Chicken With Strawberry Jam Sauce

I didn't realised that actually making Strawberry Jam is so fun and easy until I gave it a try over the weekend break. These homemade jam is so fresh and tasty from the fresh strawberry that is in season. You can read more on my making process of the jam at this link.

Other than serving these freshly made jam on the usual toast or pancake, I decided to try using it to make a dish. I marinate the boneless chicken thigh with some strawberry jam and orange segment to with it. Posted by Picasa

Ingredients: (serves 2)
2 Boneless Chicken Thighs
2 Tablespoons Of Strawberry Jam
1/2 Tablespoon Orange Juice
Salt and Pepper

1. Wash and trim the fat on the chicken thighs, pat dry and marinate it with all the ingredients and set aside in the fridge for at least 30 minutes or more.

2. Preheat a frying pan with some olive oil, drained the chicken thighs well then pan-fry it with skin side down for about 5 minutes(depend on the thickness and size) then turn over to cook the other side.

3. When both side are cooked through with slight brown in colour, remove and arranged on serving plate.

4. Prepare the sauce and drizzle it together with the fruits over at the side of the chicken.

5. Served with extra vegetables, salad or mashed potato.

Sauce Ingredients:
80ml Orange Juice
6 - 8 Orange Segments
2 Fresh Strawberries, cut into thick slices
1 Tablespoon Of Strawberry Jam

1. Place all the ingredients except the orange in a small saucepan then simmer till almost boil then add in the orange segments and stir till it begin to boil again.

Saturday, 13 October 2007

Orange Marmalade Roasted Chicken

This Orange Marmalade Roasted Chicken is indeed a great and tasty finger food or main course dish if you will to serve it with some salad, rice or baked potatoes to make it more of a complete meal. I modify this recipe from one of my best friend Pamy's Website.

I served these baked chicken wings with a beaded of Homemade Potato Chips and Pork Ribs Watercress Soup for our dinner today. Reyon enjoys these chicken wings as it's really taste good which is like what Pamy mention, it's better than BBQ chicken. But instead of baking it for such a long hours, I do a short cut by simmer the chicken wings and marinate sauce under low heat for about 10 minutes until the chicken is cooked, then I put it in toaster oven and baked it for about 20 minutes or less until the sauce is caramelised and the chicken wings are crispy and nice.Posted by Picasa
3 Medium Chicken Wings
1.5 Tablespoons Of Light Soy Sauce
1 Teaspoon Of Dark Soy Sauce
3 Tablespoons Of Orange Marmalade
1 Tablespoon Of Lemon Juice
1 Grated Lemon Rinds
3 Cloves Of Garlic

1. Wash and pat dry the chicken wings, then mixed all the ingredients together except for the garlic cloves and marinate the chicken wings for about 15 minutes or more in the fridge.
2. Prepare a non-stick pan and put in the garlic cloves and saute on very low heat until a bit fragrant then pour in the marinated chicken wings and sauce.
3. Cover and simmer for about 7 - 10 minutes(turn occasionally to coat the sauce) until the chicken is almost done.
4. Transfer the chicken to a baking tray or aluminum foil parcel and baked in the oven toaster for about 15 - 20 minutes until brown and crispy.

a) Before putting into the oven toaster, you can spread some extra Orange Marmalade on top the chicken and baked accordingly to enhance the flavour.
b) You can add more dark soy sauce if you prefer to have a darker colour for your chicken wings.

Monday, 17 July 2006

Baked Rosemary Chicken With Jam Apple

Saw this interesting modify French Cuisine from one of the Taiwan cookbook that I loan from the library. So I decided to use it for the Wedding Anniversary Dinner.... Although it might not be up to standard like those French Restaurant but it do taste good as a home-cooked dish and most important this is a one dish meal which is easy to prepare.

The original recipe only had baked apple and chicken but for ours, I added in baked baby potato, button mushroom and avocado salad. The taste of the chicken is very unique, tender and juice. While the baked apple with jam is a bit sweet towards dessert type where the melted assorted jam soaked into the apple... So yummy.....

Ingredients: (serves 2)
2 - 4 Apples(1 used 2 small green & 2 Gala red apples)
2 Chicken Maryland(drumstick with another portion of meat)
4 - 6 Tablespoons Assorted Jam(I use strawberry & blueberry jam)
30g Butter, soften or melted
8-10 Baby Potatoes, wash and peel of skin
6-8 Button Mushrooms, wash and peel of skin
1 Avocado, peel and cut into cubes
2 Tablespoons Yogurt
4-6 Cherry Tomatoes

1. Wash, peel and lightly coated the baby potatoes with 1 Tablespoon Olive Oil and 1/2 Teaspoon dried Mixed Herbs and toss well. Set aside.
2. Wash, peel and core the apples then stuffed about 2 Tablespoons of jam into each apple and place on a baking dish.
3. Next brush the melted butter all around the apple and bake in a preheat 180 degree oven for 10 minutes together with the seasoned baby potatoes in another baking dish(for the baby use a larger baking dish and place the potatoes in one corner while leave some extra space for baking the chicken).
3. While baking the apples and potatoes, preheat a non-stick pan with some butter and olive oil, saute both side of the button mushrooms until fragrant.(around 30 sec on each side, you can brush extra melted butter on the mushroom when frying)
4. Remove the mushroom, add another 1/2 Tablespoons of olive oil, saute the chicken skin side down for 1 minutes, turn and saute the other side.(you can add in the garlic and rosemary from the seasoning to saute as well, as it will bring out more fragrant on the seasoning)
5. Next remove the chicken from the pan, arrange it on the same baking dish as the potatoes together with the button mushroom.
6. Brush drizzle the remaining marinade seasoning on the chicken then brush with some extra butter on the chicken, potatoes, mushroom and apples then continue to bake for another 15-20 minutes, until chicken is crispy on skin and potatoes are tender.

3 Cloves Garlic, cut into slices
1 Tablespoon Light Soy Sauce
1 Tablespoon Brown Sugar
1 Teaspoon White Pepper
1 Teaspoon Five Spice Powder
1 Spig Of Rosemary

1. Wash and trim the chicken, pat dry and marinate it with the above seasoning for about 2 hours or overnight in the fridge for better taste.(retain the seasoning sauce for baking the chicken later)

To Assemble:
1. Mix the avocado cubes with the yogurt(you can use plain or flavour yogurt) then set a portion on the place.
2. Removed the baked items from the oven, arrange them on the plate accordingly then top with some cherry tomatoes and serve.

Notes: You can use whole potato instead of baby potato or you can serve it with vegetables salad instead of baked apples. Posted by Picasa

Tuesday, 2 May 2006

Moroccan Apricot Chicken

This is an easy chicken dish that won't ruffle your feather, it's plump fruit and rich nectar make it a family favourite. Dried Apricot Pieces are rich source of beta carotene (which the body converts into vitamin A for healthy skin, cell development, immune function and vision); good source of iron and fibre; excellent source of potassium (helps reduce blood pressure).

The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country. So this Moroccan Apricot Chicken is of a mixture of sweet, sour and hot taste you had to give it a try before you can understand that kind of middle east cooking.

Ingredients: (serves 4)
1/2 Cup Cornflour
8 Pieces Skinless Chicken Cutlets, trimmed
2 Tablespoons Olive Oil
1 Large Brown Onion, peeled, cut into thin wedges
2 Garlic Cloves, crushed
1 Tablespoon Moroccan Seasoning
400ml Can Apricot Nectar
1/2 Cup Dried Apricots
1/3 Cup Flat-leaf Parsley Leaves, chopped
1/4 Cup Roasted Cashew Nut(optional)

1. Place flour, salt and pepper in a plastic bag and mixed well. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large heavy-based frying pan over medium heat.
3. Cook chicken, in batches for 2 to 3 minutes each side or until golden brown. Transfer to a plate, repeat with remaining chicken and oil, cover and set aside.
4. Add onion and garlic to frying pan, cook and stir occasionally for 3-4 minutes or until tender.
5. Sprinkle Moroccan seasoning over onion and stir until well combined.
6. Stir in apricot nectar, bring to the boil and reduce heat to low. Return the chicken to frying pan.
7. Add apricot and cover and cook for 20 minutes in low heat. Stir on and off to prevent the sauce from drying out. If the sauce dry up too fast before the chicken is done, add 50ml more of water.
8. Cook until chicken is cooked through and sauce has thickened.
9. Next sprinkle some chopped parsley and roasted cashew nut on top before sever.

Notes: If you don't have Apricot Nectar and Moroccan Seasoning, please refer to the recipe below.

Apricot Nectar
1 Can Of Apricot In syrup(about 825g)

1. Blend the apricot with some of it's syrup in a blend until smooth to produce about 450ml of apricot puree.

Moroccan Seasoning Mix
Ingredients:(make 8 tablespoons)
5 Teaspoons Nutmeg
5 Teaspoons Ground Cumin
5 Teaspoons Ground Coriander
2 1/2 Teaspoons Ground All Spice
2 1/2 Teaspoons Ground Ginger
1 1/4 Teaspoons Cayenne Pepper
1 1/4 Teaspoons Ground Cinnamon

1. Place all the spices in a food processor and blend well.
2. You can store the blended spice in an air-tigh container in the fridge.

Notes: You can used either Drumsticks, Chicken Thigh on Bone or Marylands for this recipe. Posted by Picasa