Stir-Fried Chicken with Vegetables and Noodles 9 November 2009

Stir-Fried Chicken with Vegetables and Noodles

Makes 4 portions

 

Marinade

1-1/2 tbsp soy sauce

1 tbsp sake

1 tsp sesame oil

1 tbsp white wine vinegar

1 tsp soft brown sugar

1 tsp cornstarch

 

2 skinless chicken breasts fillet, cut into strips

2/3 fine Chinese egg noodles

3 tbsp vegetable oil

1 onion, peeled and finely sliced

1 garlic clove, peeled and crushed

3/4 cup carrot, cut into matchsticks

6 baby corncobs, cut into quarters

3/4 cup broccoli, cut into florets

1 cup zucchini, trimmed and cut into matchsticks

1-1/2 cups bean sprouts

1 chicken bouillon cube, dissolved in 3/4 cup boiling water

salt and freshly ground black pepper

 

Mix the marinade ingredients and marinate the chicken for at least 30 minutes. Cook the noodles accrding to the packet instructions, then drain and stir in a little oil to prevent them sticking.  Strain the marinade from the chicken and reserve.  Heat 1 tbsp of the oil in a wok and stir-fry the chicken for 4-6 minutes until cooked through, then set aside.  Heat the remaining oil in the wok and saute the onion and garlic for 3 minutes.  Add the zucchini and bean sprouts and stir-fry for 2 minutes.  Pour the chicken broth into a small saucepan and add the reserved marinade.  Bring to boil, stirring until thickened.  Season with a little salt and pepper.  Add the chicken and noodles to the vegetables, pour over the sauce, and heat through.

Fillet of Fish in Creamy Mushroom Sauce 9 November 2009

Fillet of Fish in Creamy Mushroom Sauce

 

8 single sole fillets

1 tbsp seasoned flour

1-1/4 tbsp butter

1 cup mushrooms, thinly sliced

a scant 1/2 cup fish broth

a scant 1/2 cup heavy cream

1 tsp lemon juice

2 tsp fresh parsley, chopped

20 seedless white grapes, halved

salt and pepper

 

Coat the fish with seasoned flour, melt half the butter in a large skillet, and fry the fish over a medium heat for about 2 minutes on each side until lightly golden.  Transfer to a place and keep warm.

 

Add the remaining butter to the pan and cook the mushrooms for 3 minutes.  Add the broth and simmer for 2 minutes.  Stir in the cream and lemon juice and then simmer for 2 minutes.  Add the parsley and grapes, then season with salt and pepper and pour over the fish.  Makes 4 portions.

Sheperd’s Pie 9 November 2009

Sheperd’s Pie

 

1 onion, peeled and finely chopped

1 small red bell pepper, seeded and finely chopped

1 tbsp parsley, finely choppped

2 tbsp vegetable oil

2 cups lean ground beef

1 cup chicken broth or beef broth

1 tbsp tomato ketchup

1/3 tbsp Worcestershire sauce

salt and pepper

1-1/2 cups mushrooms, washed and sliced

1 tbsp butter

 

Topping

4 cups potato, peeled and chopped

1-1/2 tbsp butter

1/4 cup milk

salt and pepper

 

Fry the chopped onion, bell pepper, and parsley in the oil until softened.  Meanwhile, in a skillet, brown the ground meat.  Chop the meat in a food processor for 30  minutes to make it easier to chew.  Stir into the onion misture and add the broth, ketchup, Worcestershire sauce, and seasoning.  Cook over a low heat for about 20 minutes.  meanwhile, saute the mushrooms in the butter or margarine and add these to the meat when it is cooked.

 

to make the topping, boil the potato in lightly salted water for about 15 minutes or until tender.  Mash them together with half the butter, the milk, and some salt and pepper.  Spread over the meat either in one large dish or in four individual dishes, then cook in an oven preheated to 350 deg F for 10 minutes.  dot the top with the remaining butter and put under a hot broiler for about 3 minutes or until golden.

Bow-Ties with Tomato and Mozzarella Sauce 9 November 2009

Bow-Ties with Tomato and Mozzarella Sauce

1-1/2 cups bow-tie pasta

2 tbps olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

14 oz canned chopped tomatoes

1 tsp balsamic vinegar

a pinch of sugar

1 tbsp fresh basil, torn

a scant 1/2 cup vegetable broth

1-1/8 cups mozzarella cheese, diced

3 tbsp Parmesan cheese, grated

salt and pepper

Cook the pasta according to the packet instructions.  To make the sauce, heat the olive oil in a saucepan and saute the onion and garlic for 5-6 minutes until softened.  Stir in the chopped tomatoes, balsamic vinegar, sugar, basil, and broth, and simmer for 10 minutes.  Stir in the mozzarella and Parmesan cheeses.  Season to taste and mix with the bow-tie pasta.

 

Serving:  2 portions

Fillet of Fish with Herb Butter 9 November 2009

Fillet of Fish with Herb Butter

2 tbsp softened unsalted butter

2 tbsp chopped mixed fresh herbs

1 tbsp lemon juice

1 pound thick cod fillets, skinned

Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 deg F.  Mix the butter with the herbs and lemon juice.  Place the fish in a small overproof dish, season with salt and pepper, and spread the herb butter over the top.  Bake until the fish is cooked through.  Flake with a fork, checking to make sure there are no bones.  Delicious with creamy mashed potatoes and peas.  Makes 2 to 3 portions.

Nasi Goreng 9 November 2009

Nasi Goreng

 

1 cup long-grain rice

Vegetable oil for frying

4 shallots, cut into very fine rings

 

Omelet

1 egg

Salt

 

Stir-fry

1 skinless chicken fillet, cut into small strips

1 clov garlic, crushed

Pinch of mild chili powder

4 oz cooked shrimp, peeled

4 scallions, sliced

2 tbsp soy sauce

1 tbsp chopped fresh parsley

 

Cook the rice according to the package instructions and allow to cool.  Heat 1 inch of oil in a small frying pan.  Saute th shallots in two batched until golden brown and drain on paper towels.

 

To make the omelet, beat the egg with a pinch of salt and half teaspoon water.  Heat 1 tsp of oil in a frying pan.  Pour in the egg and swirl to thinly cover the base of the pan.  Cook for about 1 minute or until set, then turn over and cook for 30 seconds on the other side.  Remove from the pan and cut into strips.

 

Heat 2 tbsp of the vegetable oin in a wok and stir-fry the chicken and garlic for 3 to 4 minutes.  Stir in the chili powder, shrimp, and scallions and stir-fry for about 2 minutes.  Add the rice and stir in the soy sauce and parsley and stir-fry for 4 to 5 minutes.  Finally, stir in the strips of egg and golden shallots.

Rice ‘n’ Easy 9 November 2009

Rice ‘n’ Easy

1 cup long-grain rice

1 tbsp vegetable oil

1 large shallot

1/2 small red bell pepper, seeded and chopped

1tbsp chopped fresh parsley

8 oz skinless chicken breasts fillet, chopped

2 cups tomato puree

1 chicken bouillon cube dissolved in 1/2 cup boiling water

1 clove garlic, finely chopped

1 tsp superfine sugar

salt and freshly ground black pepper

Cook the rice according to the package instructions.  While the rice is cooking, heat the oil in a large saucepan and saute the shallot, red pepper, and parsley for about 5 minutes.  Add the chopped chicken and saute, stirring occasionally, until it turns opaque.  Add the tomato puree, chicken stock, garlic, and sugar and season with salt and pepper.  Cook, uncovered for 15 minutes.  Mis the cooked rice with the tomato sauce.

Serving:  6 portions

Oven-Fried Root Veggies 9 November 2009

Oven-Fried Root Veggies

 

1 medium potato, scrubbed

1 small sweet potato, scrubbed

1 small parsnip, scrubbed

1 tbsp olive oil, plus extra for brushing the pan

All-purpose spicy seasoning

Sea salt

Dip

4 oz cream cheese

1-1/2 tsp ketchup

1-1/2 tsp whole milk

1 tsp snipped chives

Preheat the oven to 400 deg F.  Cut the potato and sweet potato in half lengthwise and then into wedges about 1 inch think.  Cut the parnsnip into wedges.  Put all the pieces into a bowl and toss with the olive oil, sprinkling of seasong, and a little salt.  Brush a roasting pan with a little olive oil and arrange the vegetable wedges in the pan.  Bake until tender (about 30 minutes).

For the dip, mix together the cream cheese, ketchup, and milk and stir in the snipped chives.  Serve with the vegetable wedges.

Salmon Teriyaki With Noodles 9 November 2009

Salmon Teriyaki With Noodles

 

Marinade

2 tbsp rice wine vinegar

2 tbsp dark brown sugar

2 tbsp soy sauce

1 tbsp Asian sesame oil

10 oz salmon, cut into small cubes

1 tbsp vegetable oil

1 clove garlic, crushed

1/4 tsp gingerroot, grated

4 small scallions, thinly sliced

1 cup beam sprouts

1 cup sugar snap peas

1 tbsp cornstarch

1/4 cup fish stock or water

6 oz thin egg noodles

Mix together the ingredients for the marinade and marite the salmon for about 30 minutes.  Remove the slamon with a slotted spoon and reserve the marinade.  Heat the vetable oil in a pan and stir-fry the salmon with the garlic and gingerroot until opaque on the outside (about 1 minute).  Remove with a slotted spoon.  Stir-fry the scallions, bean sprouts, and sugar snap peas for 1 minute.

Mix the conrstarch into 1 tbsp of the reserved marinade and add to the pan together with the remaining maride and the stock or water.  Bring the mixture to a boin and simmer until thickened (about 1 minute).  Cook the noodle according to the package instructions and drain.  Add the noodles and salmon to the vegetables in the pan and heat through for about 1 minute.