![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
In which I continue to rock this resolution thing
New recipes 18, 19 and 20.
Chicken and cumin have been the flavours of the month since my aunt brought down these patties for a recent BBQ. I say patties but we've had them since as small meatballs as well, you can be as versatile as you want with the recipe.
Chicken Patties
500g chicken mince
1 tbsp honey
1 tbsp soy sauce
1 tsp cumin
1 tsp turmeric
1 or 2 spring onions, thinly chopped
Mix this all together and shape into patties or balls (hee). Then roll in plain flour, dip in beaten egg, and roll once more in panko (Japanese) breadcrumbs. Fry them in a pan and voila.
Before you eat, pour over this sauce, based loosely off the broth flavour of katsudon:
200ml mirin
1½ - 2 tbsp sweet soy (Kecap manis)
Add these to a bottle, shake well and pour.
Verdict:
As if you couldn't tell already, I want to eat these for breakfast, lunch and dinner. Five out of five.
Chicken Fajitas
By Nigella Lawson. Truth be told, I just did the chicken by itself (why ruin good chicken with capsicum and onion, I ask you) and had it on a tortilla with avocado, cheese and sour cream, but I'll copy the whole recipe for those who are interested.
2 skinless chicken breast fillets, preferably organic
1 teaspoon dried Mexican oregano, or regular oregano
1 teaspoon ground cumin
1 teaspoon kosher salt or ½ teaspoon table salt
½ teaspoon sugar
1 tablespoon garlic flavored oil, plus 2 teaspoons
2 tablespoons lime juice
2 tablespoons peanut oil or regular olive oil
2 onions, peeled, halved and cut into thin half-moons
8 soft flour tortillas
1 red bell pepper, cored and seeded, cut into strips
1 orange bell pepper, cored and seeded, cut into strips
1 yellow bell pepper, cored and seeded, cut into strips
Optional accompaniments:
1 cup grated Cheddar or Monterey Jack cheese
½ cup sour cream or creme fraiche
1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
¼ to ½ head iceberg lettuce, shredded
⅓ cup chopped fresh cilantro (coriander) leaves
Hot chili sauce, to serve, optional
Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, ¼ to ½-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
Spread the tortillas out on a cookie sheet and put it in the oven to warm.
Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
Verdict:
Like I said, I just had the marinated chicken, but I can tell you it's fabulous like that, quite a few pieces didn't make it as far as the tortilla. Four-and-a-half our of five.
Mac and cheese
I feel like a cheat for counting this, but it's a new recipe for me, so it's totally fair.
½ cup fresh white breadcrumbs
20g finely grated Parmesan cheese
1 tbsp roughly chopped fresh flat-leaf parsley
2 tsp olive oil
300g dried macaroni pasta
175g shortcut rindless bacon, roughly chopped
2 cups milk
¼ cup thickened cream
50g butter, chopped
¼ cup plain flour
2 tsp wholegrain mustard
1 ½ cups grated tasty cheese
Preheat oven to 200°C/180°C fan-forced. Grease 5cm-deep, 17cm x 26cm (base), 6-cup capacity baking dish. Combine breadcrumbs, parmesan, parsley and oil in a bowl. Set aside.
Cook pasta in a saucepan of salted, boiling water, following packet directions, until just tender. Drain and transfer to a bowl.
Meanwhile, heat some oil in frying pan over medium-heat. Add bacon and cook for four to five minutes or until crisp. Transfer to a plate lined with a paper towel.
Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour and stir with a wooden spoon for 1-2 minutes. Gradually stir in milk mixture. Bring to the boil and reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until cheese is melted.
Add sauce and bacon to pasta and stir to combine. Spoon into prepared baking dish and sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes before serving.
Verdict:
It totally doesn't sound like anything special right? I know I've certainly tried other mac and cheese recipes with more ingredients for "extra tastiness", but this one is exactly what I remember from my childhood. I want to bathe in it. Five out of five.
So that's that. Four more recipes to go, in two months. Sounds simple.
Chicken and cumin have been the flavours of the month since my aunt brought down these patties for a recent BBQ. I say patties but we've had them since as small meatballs as well, you can be as versatile as you want with the recipe.
Chicken Patties
500g chicken mince
1 tbsp honey
1 tbsp soy sauce
1 tsp cumin
1 tsp turmeric
1 or 2 spring onions, thinly chopped
Mix this all together and shape into patties or balls (hee). Then roll in plain flour, dip in beaten egg, and roll once more in panko (Japanese) breadcrumbs. Fry them in a pan and voila.
Before you eat, pour over this sauce, based loosely off the broth flavour of katsudon:
200ml mirin
1½ - 2 tbsp sweet soy (Kecap manis)
Add these to a bottle, shake well and pour.
Verdict:
As if you couldn't tell already, I want to eat these for breakfast, lunch and dinner. Five out of five.
Chicken Fajitas
By Nigella Lawson. Truth be told, I just did the chicken by itself (why ruin good chicken with capsicum and onion, I ask you) and had it on a tortilla with avocado, cheese and sour cream, but I'll copy the whole recipe for those who are interested.
2 skinless chicken breast fillets, preferably organic
1 teaspoon dried Mexican oregano, or regular oregano
1 teaspoon ground cumin
1 teaspoon kosher salt or ½ teaspoon table salt
½ teaspoon sugar
1 tablespoon garlic flavored oil, plus 2 teaspoons
2 tablespoons lime juice
2 tablespoons peanut oil or regular olive oil
2 onions, peeled, halved and cut into thin half-moons
8 soft flour tortillas
1 red bell pepper, cored and seeded, cut into strips
1 orange bell pepper, cored and seeded, cut into strips
1 yellow bell pepper, cored and seeded, cut into strips
Optional accompaniments:
1 cup grated Cheddar or Monterey Jack cheese
½ cup sour cream or creme fraiche
1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
¼ to ½ head iceberg lettuce, shredded
⅓ cup chopped fresh cilantro (coriander) leaves
Hot chili sauce, to serve, optional
Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, ¼ to ½-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
Spread the tortillas out on a cookie sheet and put it in the oven to warm.
Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
Verdict:
Like I said, I just had the marinated chicken, but I can tell you it's fabulous like that, quite a few pieces didn't make it as far as the tortilla. Four-and-a-half our of five.
Mac and cheese
I feel like a cheat for counting this, but it's a new recipe for me, so it's totally fair.
½ cup fresh white breadcrumbs
20g finely grated Parmesan cheese
1 tbsp roughly chopped fresh flat-leaf parsley
2 tsp olive oil
300g dried macaroni pasta
175g shortcut rindless bacon, roughly chopped
2 cups milk
¼ cup thickened cream
50g butter, chopped
¼ cup plain flour
2 tsp wholegrain mustard
1 ½ cups grated tasty cheese
Preheat oven to 200°C/180°C fan-forced. Grease 5cm-deep, 17cm x 26cm (base), 6-cup capacity baking dish. Combine breadcrumbs, parmesan, parsley and oil in a bowl. Set aside.
Cook pasta in a saucepan of salted, boiling water, following packet directions, until just tender. Drain and transfer to a bowl.
Meanwhile, heat some oil in frying pan over medium-heat. Add bacon and cook for four to five minutes or until crisp. Transfer to a plate lined with a paper towel.
Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour and stir with a wooden spoon for 1-2 minutes. Gradually stir in milk mixture. Bring to the boil and reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until cheese is melted.
Add sauce and bacon to pasta and stir to combine. Spoon into prepared baking dish and sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes before serving.
Verdict:
It totally doesn't sound like anything special right? I know I've certainly tried other mac and cheese recipes with more ingredients for "extra tastiness", but this one is exactly what I remember from my childhood. I want to bathe in it. Five out of five.
So that's that. Four more recipes to go, in two months. Sounds simple.
no subject
Also, your ratings made me think of this video (http://www.youtube.com/watch?v=ZkQWsq5Eixs).
no subject
AHAHA, that film. I love that guy too. NOW I FEEL SELF CONSCIOUS THOUGH.
no subject
:( Why feel self-conscious? Noooo. I just think he's funny. *music* 10 out of 10, 10 out of 10, ...
no subject
I've been getting daily e-mails from allrecipes.com which is AWESOME because I stare at the pretty pictures and want to make them myself. XD
no subject
I have an allrecipes app on my iPod XD I've found a couple of yummy things from there!
no subject
I love it so much. some of the things I'm a bit 'meeeeh' about, but there's others that are just SO MOFOING GOOD! Also: do you like soup? because I have two fucking good recipes for tomato soup. :D
no subject
no subject
AND HERE IS TWO: http://gospelofbvvt.livejournal.com/35852.html
LET ME KNOW IF YOU EVER NEED INSPIRATION! I have an entire bookmark folder full of recipes and a folder in my e-mail filled as well. :D
no subject
do you like flour tortillas more than corn ones?
no subject
no subject
I love mexican! I always cook fajitas except I'm lazy and just put lime, garlic and a bit of cayenne pepper in the pan, still delicious. If I have the time I think the recipe I use is lime juice, garlic, cayenne pepper, olive oil and a touch of soy sauce. Its devine. Now I'm hungry OM NOM NOM.
no subject