750g chicken Mince
Combine chicken mince and garlic in a large bowl; mix
well Divide mixture into four portions. Shape into burgers. Coat in flour,
dip in egg;toss in combined breadcrumbs, parsley and salt. Cover, refrigerate
for 30 minutes, or until firm.Heat oil in a large, non stick pan, add burgers;cook
on both sides until browned and cooked through. Drain on absorbent
paper. Combine cabbages, carrot, spring onions and dressing in a large
bowl.Divide coleslaw mixture between split, toasted bagels. Top with burgers;
garnish with fresh herbs.
3 medium potatoes, peeled and thickly sliced
2/3 cup fresh wholemeal breadcrumbs
Preheat oven to moderate 356 F. Brush a deep ovenproof dish
lightly with melted butter. Boil potatoes until just tender. Drain.
2 chicken breasts cut in half
In a skillet with a tight fitting cover put the chicken breasts skin side down the water, salt, pepper bring to a boil skim off any froth and continue to cook over moderate heat covered tightly for 35 min remove chicken breasts to cool drain and measure the broth left in pan after the chicken is cool enough to handle remove the skin on chicken including the bones.... cut up the white meat into bite size chunks, melt the butter in a skillet and add the onions cook over moderate heat until onions is transparent and glazed add the soup and 1 cup of chicken broth celery, almonds and chicken cook over moderate heat all ingredients then cook the chow mein noodles the orange segments then add half the chow mein noodles and soy sauce serve in a deep platter and sprinkle the remainder of the chow mien noodles Serves 4
1. 4lb(1.8Kilo) chicken, boned
1/3 cup chopped dried apricots.
Preheat the oven to moderate 180c( 350 F/ Gas4 ). Turn the wing and drumstick flesh inside the chicken and lay out flat, skin-side-down.Place the fillet in a plastic bag and using your hand,flatten out to an even thickness. Cover the chicken and fillet and refrigerate.
To make Stuffing
Place the apricots and the figs in a small bowl, cover with boiling water and leave for 3 minutes to soften.Then drain.Combine with the remaining ingredients and season.Place the stuffing over the chicken and top with the fillet.Roll the chicken to enlose the stuffing,tucking the ends in as you go.Using a sewing needle and double cotton to sow up the chicken and secure the stuffing tie chicken with string to retain it's shape.Brush with oil and place in a baking dish.Bake for 1 hour 20 minutes, or until golden brown and cooked through.Cover with foil and leave stand for 10-15 minutes before removing the string and thread.Cut into slices and serve.
4 chicken breast fillets
Preheat the oven to 180c (350F) Toss chicken in seasoned flour.
Heat oil in heavy based pan.Cook the chicken quickly over medium-high heat
until well browned. Drain on paper towel. Add onion to pan& cook for
1 minute or until soft. Place chicken and onions in a 10 cup capacity casserole
dish.Mix together French mustard, Apricot nectar and reserved apricot juice.Pour
over the chicken. Cover with a tight fitting lid and bake for 30 minutes.
Stir in Apricot halves. Cook, uncovered for 10 minutes or until chicken is
125g(4 ozs) Mushrooms
Process mushrooms in a food processor until finely chopped. Set aside. Process chicken mince, livers and bacon until well combined. Add eggs, one at a time, blending well between each addition. With the processor running, slowly pour cream through the chute. Pour mixture into a bowl,stir in mushrooms, basil and seasonings. Line base and sides of a 5"x9" loaf tin with bacon slices. Pour mixture into tin. Fold ends of bacon over to cover top. Place in a roasting pan half filled with boiling water in a moderate oven (180c/350f) for about 1 hour or until firm. Cool, refrigerate. Unmould onto a serving platter. Slice and serve with French bread or a seasonal green salad.
4 tablespoons olive oil
Heat the oil in a large frying pan.When oil is hot add the chicken pieces,skin side down, in one layer.Brown on both sides and remove to a plate.Repeat until all the chicken is browned.Add the onions and garlic to the pan and cook to brown Lightly.Add the mushrooms and cook about 1 minute. Pour on the wine and vinegar and bring to the boil. Boil to reduce by about half the quantity. Add the herbs, bay leaf and tomatoes with their juice. Break up the tomatoes slightly. Add the chicken stock and reboil. Add salt, pepper and a pinch of sugar, to taste and return chicken and accumulated juices to the pan. Cover and simmer for 1 hour or until the chicken is tender. Skim the fat from the surface of the sauce if necessary. Serve with pasta or rice.
1 clove of garlic, crushed
Heat butter and oil in a large pan. Add chicken and cook for 3-5 minutes each side or until tender and golden. Place in a shallow ovenproof dish.Top with avocado, tomato and cheese. Bake in a moderate oven 350F for 5 minutes or until cheese has melted.
To prepare Chilli Sauce
Remove all but a teaspoon of fat from pan. Cook garlic, until lightly golden. Stir in puree, chilli sauce, chilli, Tabasco, pepper, oregano and brown sugar. Bring to the boil, reduce heat, and simmer uncovered for 3-5 minutes. Serve chicken with chilli sauce and vegetables of your choice.
4 chicken breast halves, skinned & boned
Combine honey with mustard, thyme, salt and pepper. Place the
chicken breasts in a shallow dish & spread with half the honey mixture
before covering the dish and setting aside. Trim, peel & cut the pumpkin
into 1" thick slices before placing the slices in a lightly oiled baking
tray. Brush with oil and bake at 425F for 20 minutes before reducing heat
to 375F, turning pumpkin over and lightly brushing it with the remaing half
of the honey mixture. Continue baking for a further 20 minutes. Heat remaing
oil in a heavy based frypan, add chicken & cook until golden brown over
moderate heat (3-4 Minutes per side).
2 tsp corn oil
Heat the oil in a non-stick wok or heavy-based frying pan and
fry the diced onions with the bay leaf, cloves, cinnamon and peppercorns
for about 3-5 minutes.Add the chicken pieces and continue to stir fry for
at least 3 minutes. Lower the heat and add the garam masala, ginger, garlic
, salt, chilli-powder and ground almonds and continue to stir-fry for 2-3
3lbs chicken breast meat.
a) 1/2 tsp salt.
b) 6 tbsps cornstarch
c) 3 tbsps sugar.
1 green pepper, cored and seeded.
Skin the chicken. Cut into bite-sized, thin slices. Marinate
chicken in a) for 10 minutes. Mix b) on a plate and coat each chicken
piece with the mixture. Mix c) in a small. Cut pepper into 1 inch pieces.
Place a 12 inch wok over a high heat. Heat the oil until almost smoking.
Deep fry the chicken slices until golden brown. Remove with a slotted spoon
to a heated plate. Pour off all but a tablespoon of oil. Stir fry the pepper
until it begins to brown. Pour in c) Bring to the boil, stirring until thickened.
Add the chicken pieces, stir for a further few minutes. Transfer to a heated
serving platter, and garnish with lemon slices and chopped parsley.
10 6 ounce duck breast halves
Rub duck pieces with 1-1/4 Tbs. thyme, and salt and pepper to taste.
Heat oil in a large heavy nonstick skillet over medium
6 ozs butter,softened
Combine butter, lemon zest, juice, salt and pepper, parsley
and garlic. Divide mixture into 5 and shape each into a roll 1 1/2 " long,
refrigerate until firm.
Butter, for greasing
2 tbsp olive oil
To make the chicken and wild mushroom, heat the olive oil in a large saucepan. Add the garlic, onion and mushrooms and cook, stirring frequently, for 6 minutes.Add the ground chicken, chicken livers and parma ham and cook over a low heat for twelve minutes, until the meat has browned.Stir the Marsala, tomato puree, tomatoes and basil into the mixture and cook for 4 minutes. Season to taste with salt and pepper, cover and simmer for 30 minutes. Uncover the pan, stir and simmer for a further 15 minutes.Lightly grease an ovenproof dish with butter. Arrange sheets of lasagne over the base of the dish, spoon over a layer of chicken and wild mushroom sauce, then spoon over a layer of bechamel sauce. Place another layer of lasagne on top and repeat the process twice, finish with a layer of bechamel sauce. Sprinkle over grated cheese and bake in a pre-heated 375 degree oven for 35 minutes until golden brown and bubbling. Serve immediately.
3 lbs chicken wings
Place chicken wings in a large bowl. Combine honey with
soy sauce, lime or lemon juice, five spice powder and sesame oil. Pour over
chicken & refrigerate for 24-48 hours. Place wings
21 ozs chicken breast, thinly sliced
Combine chilli, sesame oil, garlic,ginger, coriander stems and cornstarch and blend or process to form a paste. Coat chicken with paste and set aside to marinate while prepairing remaining ingredients. Blanch Asian greens, bell pepper and snow peas. Set aside. Heat oil in a small. Test if oil is hot enough by dropping in one rice stick, it should puff up immediately. Cook noodles in the oil in batches. Place on paper towel to drain. Strain oil and re-use later.Heat a little oil in a wok. When it is smoking hot, add the chicken and stir fry until lightly browned all over. Add the blanched vegetables and toss until warmed.To serve, place a large handful of fried noodles in the bottom of each bowl and place chicken and vegetables on top. Garnish with more noodles and and a sprig of coriander. Serves 4
1. Finely slice the onions. Heat the oil and cook onions and
garlic over a low heat until golden brown. Remove from heat.
Trim the chicken of excess fat and sinew. Place the drumsticks
in a shallow glass or ceramic dish. Combine the buttermilk, garlic, cumin,
cayenne pepper, salt and black pepper and pour over the chicken. Cover with
plastic wrap and refrigerate for 4 hours, turning occasionally. Drain the
chicken. Place the chicken on a lightly oiled grill or flatplate. Grill on
a medium heat for 25 minutes, turning occasionally, until the chicken
is tender and cooked through. Serve immediately, with cooked corn cobs.
4 to 6 boneless chicken breasts
1/4 cup white wine
salt and pepper to taste
1 (8 ounce) package of pasta, uncooked, your choice
1 large onion, chopped
1 tablespoon chopped garlic
1 (8 ounce) package sliced fresh mushrooms
16 ounces creme fraiche
1 to 3 heaping tablespoons sour cream, for thickness
grated Parmesan cheese
In a large skillet,
saute chicken breasts in oil over medium high heat. Once breasts are browned,
add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes,
or until chicken is cooked through and juices run clear. Meanwhile,
To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to
boiling water, cook for 8 to 10 minutes or until al dente. Drain.
African Chicken Stew
2 to 3 tablespoons peanut oil or light olive oil
1 large roasting chicken, cut into bite size pieces
(or alternatively, breasts and thighs, deboned)
2 to 3 large cloves of garlic, crushed
1 large onion, chopped
1 large (or two medium size) potatoes, scrubbed and diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
3/4 cup peanut butter
1 cup water or chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon salt
In a large high-sided skillet with tight-fitting lid, heat oil
over medium high. Add chicken and brown quickly. Remove from pan and reduce
heat to medium low. Add garlic, onion and potato and stir for 2 to 3 minutes.
Add cumin, coriander, black pepper, red pepper and salt, stirring to combine
(do not let garlic brown).
4 large chicken breast fillet
Preheat oven to 375 F (or 170 C)
1 medium size Chicken
Divide chicken into parts. Cut all vegetables, reserving 1 tomato, into 1-1/2 inch cubes. Combine all vegetables and spread on bottom of a casserole. Place chicken parts over. Top with sliced tomato. Add hot water. Sprinkle with salt and pepper; cover. Bake in moderate oven for 1 hour or until chicken and vegetables are tender. Serve hot.
4 skinless, boneless chicken breasts, about 4-1/2 ozs each
Slit the chicken breasts about 3/4 the way through, open them up and lay them flat. Place a slice of ham on each cut side of the chicken, trimming to fit if necessary. Top the ham slices with the Gruyere slices, making sure that they are within the edges of the ham slices. Fold over the chicken and reshape, pressing well to seal. Put the flour into a bowl. Pour the eggs into another bowl and mix the breadcrumbs with the thyme and seasoning in a third bowl. Toss each stuffed breast in the flour, then coat in egg and breadcrumbs, shaking off any excess. Lay the crumbed chicken flat on a plate, cover and chill for at least 1 hour. Heat the butter and olive oil in a large frying pan. Gently slide in the coated chicken breasts, two at a time. Fry over a medium-low heat for about 5 minutes each side, turning over carefully with a fish slice. Drain the chicken on kitchen paper and keep hot. Serve with a mixed leaf side salad.
8 chicken drumsticks
Wash the drumsticks and pat dry
with absorbent paper. Trim any excess fat and score the thicker part of
chicken with a knife.Place in a shallow non-metal dish.
1 tablespoon extra-virgin olive
In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish. Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film. Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Add salt and pepper, to taste. Spoon the tomato sauce over the chicken and serve immediately.
1/2 cup vegetable oil
In a large pot add oil, onions and green pepper. Sautee until golden brown. Remove from burner and add paprika and tomato paste. Mix well. Add salted chicken sections and mushrooms. Mix well until sauce covers chicken. Add 1/4 cup water. Cover slightly and simmer for 30 minutes or until chicken is tender. ** Add 1/4 cup water if needed. Simmer for 10 minutes more. Add sour creme, mix well and gentle boil for 3 minutes. Cook egg noodles in large pot of boiling salt water. Drain and rinse. Serve noodles with chicken and sauce mixture over top.
1 cup lemon juice
In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. Preheat grill to medium heat. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.
3 cups cooked, diced chicken
Heat oven to 350 degrees. Mix all ingredients together then pour into buttered 3-quart casserole. Spread grated cheese over top. Bake about 25 to 30 minutes.
1/3 cup Flour
to 350. combine flour, salt, paprika and pepper in paper bag. Shake chicken
in flour mixture. Melt butter in large skillet. Brown chicken on all sides.
Place in a 13x9 inch baking dish. Combine soup, sour cream and mushrooms.
Pour over chicken. Bake at 350 for 1 hour, until tender. Sprinkle with
cheese and return to oven just until cheese melts.
4 Chicken breasts; halved Boned and skinned
Place chicken breasts in buttered 9x13 inch baking dish. Top
each with a slice of cheese.Mix together the soup, milk, and sour cream.
Pour over chicken and cheese. Top with herb stuffing. Drizzle melted butter
over. Cover with foil and bake at 350 for 30 minutes, then remove foil and
bake another 30 to 40 minutes.
3 lb chicken pieces
Saute the chicken pieces in the butter in a large frypan until well browned. Add the carrot, onion and parsley and cook until the onion is transparent. Put into the crock pot. Pour the chicken stock into the frypan and season to taste with salt and pepper. Scrape all the bits off the bottom and cook over a low heat for 2 minutes. Pour over the chicken. Cover and cook on the low setting (200F ) for six hours. Remove the chicken pieces from the crock pot and keep warm. Strain the liquid, skim the fat and return to the Crock pot. Turn the heat up to the high setting ( 300F ) and boil rapidly until the liquid is reduced to about 1 cup. Add the orange juice concentrate and currant jam. Mix well and heat thoroughly. Pour over the chicken and serve immediately, garnished with orange slices and parsley.
1 chicken, skinned and cut up or 8 chicken thighs
Preheat oven to 350 degrees.
Melt the margarine in skillet and saute the Trinity and the
garlic for 5 minutes.Add the rest of the ingredients and cook for 5 or
more minutes until sauce reduces a bit. Then remove from heat and pour over
chicken. Cover chicken with aluminum foil.
1 oz g butter
Heat butter in small saucepan; cook onion stirring until just soft. Combine cooled onion in large bowl with minced chicken, apricots, breadcrumbs and cream. Open chicken out on a flat surface, skin side down; mound apricot filling in centre of chicken. Roll chicken tightly; tie with kitchen string at 1inch intervals. Place in oiled baking dish. Bake uncovered, in moderate oven about 1 1/2 hours or until browned all over and cooked through. Serve warm or cold.
1 2 1/2 to 3 pound frying chicken cut into pieces
Wash and clean the chicken pieces and pat them dry on paper towel. Heat the oil to 375 degrees in a heavy skillet (cast iron preferably)With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken. Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag. Place the chicken pieces in the bag and shake until they are well coated. Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides. Remove the chicken from the oil and drain it on paper towels. Serve Hot
for the marinade:
2 cups finely chopped scallion
To Make the marinade:
In a food processor or blender purée the scallion,
the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard,
the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
1 onion, roughly chopped
Heat a little oil in a fryingpan and cook onion, garlic, bell pepper and contents of curry flavoured sachet until onion is soft. Add chicken and cook a further 8-10 minutes, stirring occasionally, until chicken is cooked. Break noodles in half, and add to chicken mixture with broccoli, water, peanut butter and soy sauce. Bring to the boil, stirring occasionally and cook for 2 minutes or until broccoli is tender. Serve hot.
1/2 cup mayonnaise
Combine mayonnaise, sour cream, french mustard, seeded mustard and honey.Heat a little oil in a frypan and pan fry the chicken fillets on both sides until golden brown and cooked. Slice each chicken fillet. Combine warm chicken, mustard dressing and baby spinach leaves.
1 red bell pepper, thinly sliced
Combine bell pepper, ham and chicken in a serving dish. Cook pasta according to packet directions, drain and toss hot pasta through chicken mixture. Pour over Thousand island dressing. Top with spring onions.
Heat the oil in a big pot (medium-high setting).Place the cleaned chicken in the pot and turn, to brown all the sides evenly. Add the tomato juice and add the same amount of water, plus the sugar.Let it boil for an hour, until the chicken is starting to come apart. The water would have evaporated by now, leaving a thick red sauce. Add ókra if desired. Serve with fries/chips
1x4 lb chicken
Pre-heat oven to 375F
6 skinless chicken breast halves (2-1/4 pounds)
Preheat oven to 350°F.
2 boneless chicken breasts, halved, skinned and pounded
Sprinkle the chicken breasts with pepper, garlic and half the
chives. Lay 1 strip of cheese in the centre of each chicken breast then
fold the ends over and roll the chicken breast up like a swiss roll, fasten
each one with a toothpick. On a plate mix together the egg white, milk
and water. Place the flour and bread crumbs on separate plates. Dip the chicken
rolls in the flour, then the egg mixture and then the crumbs, ensure that
the chicken is coated evenly. Arrange the chicken on a rack and refrigerate
uncovered for 20 minutes.
2-1/2 to 3 pounds frying chicken, cut up
Place chicken in bottom of Crockpot. Combine dry spaghetti sauce mix with wine, pour over chicken. Cover and cook on low for 6 to 7 hours. Turn control to high. Add tomatoes and mushrooms. Cover and cook on high for 30-40 minutes or until tomatoes are done.
1/4 cup Tequila
Combine all ingredients except the chicken in a large container or zipper closing bag. Place chicken in marinade mixture and make sure to coat all sides.Refrigerate at least 4 hours, turning often. Heat grill, place chicken strips lengthwise on skewers -- like satays -- to ensure even cooking and grill over medium heat or oncharcoal grill 4 - 6 inches from coals. Cook, turning once and brushing ocasionally with marinade until done.