Feeds:
Posts
Comments

Archive for the ‘Main Courses’ Category

Broccoli, sultana and chilli penneI found this recipe in the August 2007 issue of delicious magazine. Always in search of my creative and healthy ways to eat pasta, I was intrigued by this low-fat and low-salt recipe. Like a few other recipes I’ve seen recently, it uses chilli and lemon to add fat-free flavour. I went for the meaty variation and added some bacon as extra protein (and fat unfortunately). I used multi grain bread instead of ciabatta for the crumbs because I had some that needed using up. I had lots of extra Parmesan crumbs, which kept I kept in a sealed container. When I made this recipe for a second time the next week (for a different crowd of course!), I used up the leftover Parmesan crumbs, but they would also go well on a salad on top of other pasta dishes.


Broccoli, Sultana and Chilli Penne with Parmesan Crumbs

Serves 4.
Ready in 20 minutes.

350g penne
50g ciabatta bread, roughly torn
2 tbsp olive oil
20g vegetarian Parmesan, finely grated
1 small onion, finely chopped
250g tendersterm broccoli, cut into bite-size chunks
2 garlic cloves, sliced
1/2 large red chilli, deseeded and chopped
25g sultanas
2 tbsp chopped fresh curly parsley
Grated zest and juice of 1 lemon

1. Cook the penne according to the packet instructions, until al dente.

2. Meanwhile, preheat the grill to medium and line the grill pan with foil. Mix the torn bread with half the oil in a bowl and season with black pepper. Spread out on the grill pan and grill for 2-3 minutes, turning frequently, until crisp and golden. Cool slightly, transfer to a blender and whizz to coarse crumbs. Stir in the Parmesan.

3. Heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli, garlic, chilli and sultanas, until the broccoli is tender – add a splash of water to prevent it catching.

4. Drain the pasta and add to the pan with the parsley and lemon zest and juice. Season, toss, then divide between 4 bowls. Top with the toasted Parmesan crumbs to serve.

Per serving: 457 kcals, 9.8 fat (2.2g saturated), 17.2 protein, 80.1g carbs, 8.9 sugar, 0.3g salt

Variation: For a meaty version, fry some chopped bacon or chorizo along with the onion.

Read Full Post »

When I was growing up we raised free-range organic chickens, which meant we usually had a good supply of chicken in the freezer. These days you can buy free-range organic chickens and chicken pieces in supermarkets but it’s still not the same as chicken you’ve raised yourself.

From my mom’s cookbook, this is one of my dad’s favourites. I made this tonight for Tim who thought he only needed one piece but then he tasted it.. and soon returned to the kitchen to get another.


Chicken Farmer’s Chicken

Serves 4.

Usually entails finding a small chicken 4-6 lbs which is then cut up into pieces. The carcass is kept to make chicken soup or stew. Be wary of any situation that provides you with chicken fingers. “Cut-up” chicken pieces from a supermarket are also suitable.

1. Chicken pieces are washed and dried with paper towel.

2. In a medium sized bowl, mix enough wholewheat flour, herbs*, salt, and pepper to coat the chicken pieces – all guess work! (about 1 cup).

3. Coat the chicken by rolling pieces in bowl or sprinkle both sides lightly with coating. Then place these pieces on a rack in a broiler pan (lined with aluminum foil or greaseproof paper to facilitate clean up).

4. Melt some 20/80 or butter to lightly baste or dribble over the pieces (baste once or twice during roasting). Sprinkle with paprika and more herbs and place in oven at 325 degrees F for about 1 hour or until crispy.

Sprinkle with juice of a lemon before serving.

*Suggested herbs:
oregano or Greek oregano
summer savoury
thyme
rosemary

Read Full Post »

Grana PadanoThis recipe is from a supplement to my September delicious magazine called Modern Italian. A few of us were curious as to how Grana Padano was different from Parmesan, so my friend Denis made this for us tonight. We decided that although they seem to be quite similar, Grana Padano is milder and sweeter than Parmesan. I don’t always like chicken breasts because I find them too dry, but as the recipe says, they stayed juicy in their cheesy crust.


Pan-fried Chicken in a Grana Padano Crust

Serves 4.
Ready in 20 minutes.

Cooking chicken breasts quickly, and in a crust like this, guarantees they stay juicy and succulent. Any leftovers make a great sandwich filling with a bit of garlic mayonnaise.

Pinch of saffron threads
4 skinless, boneless chicken breasts
1 tbsp plain flour
1 large egg, beaten
4 tbsp olive oil
8 tbsp finely grated Grana Padano
1 tbsp chopped fresh thyme, plus extra sprigs to garnish
Herb mash and lemon wedges, to serve

1. Put the saffron in a bowl, add a tablespoon of boiling water and set aside for a few minutes to infuse.

2. Meanwhile, cut the chicken in half widthways to make 8 thin pieces and dust very lightly with flour.

3. Crack the egg into the bowl of saffron. Add a good grinding of black pepper and beat well.

4. Heat half the oil in a large frying pan over a medium heat. Mix the cheese and thyme together on a plate. Dip the chicken first in the egg mixture, then coat in the Grana Padano mixture. Fry in 2 batches, adding the remaining oil with the second batch, until crisp, golden and cooked through. It should take about 5 minutes each side, but don’t be tempted to lift of turn the chicken too soon or the crust might stick to the bottom of the pan.

5. Serve 2 chicken pieces each, with herb mash and lemon wedges to squeeze over. Garnish with thyme.

Read Full Post »

This is one my favourite things to make from my mom’s cookbook. I often put in more garlic and add grated fresh ginger.


Fast-Fry, Hot and Sticky Sweet MeatFast-Fry, Hot and Sticky Sweet Meat with Carrots, Spinach and Long Grain Brown Rice

Serves 4.
Ready in 15 minutes.

Have everything measured and ready because this is fast.

Up to 1 lb raw or cooked meat or chicken
2 TB olive oil
2 cloves garlic, minced
2 TB tamari
2 TB honey

1. Cut meat into matchsticks (julienne).

2. Heat oil on high heat. Don’t let it smoke.

3. When hot, add meat and stir to coat evenly and brown. If meat is raw, cook until almost done. If meat is cooked, heat and brown only.

4. Add garlic and brown 30 seconds. Add tamari and honey. Stir all together until hot and sticky.

Serve with rice or millet, or in pita bread, and with shredded cabbage and carrots.

Read Full Post »

« Newer Posts