Eats/Reads

A nice change from plain grilled chicken. From here . I used some dried herbs (parsley, basil) because I didn't have fresh. 4 skinless chicken breasts 1 tbsp plain flour 2 eggs 2 tbsp double cream 1 tsp fresh parsley, chopped 1 tsp grated parmesan 1 tbsp vegetable oil 1 tsp salt 1 tsp ground black pepper Lay the chicken breasts between sheets of greaseproof paper. Flatten with a rolling pin until they are about 1/2in thick. Season the flour. Dip the chicken escalopes into the flour to coat them, and then shake off the excess. Beat the eggs in a bowl and add the cream. Stir in the parsley and the parmesan. Heat the oil in a large frying pan. Dip the escalopes into the egg mixture and then into the frying pan. Cook on one side for about 4-5 minutes until the egg is set and golden brown, then turn over and turn the heat down. Cook for a further 5-6 minutes until the chicken is cooked through. Drain on kitchen paper...

(From Weber’s Real Grilling, 200) Marinade: 1/2 cup rice wine vinegar 2 tablespoons canola oil 2 tablespoons granulated sugar 1 tablespoon soy sauce 1 to 2 teaspoons hot chili garlic sauce 6 boneless, skinless chicken thighs, about 4 ounces each 1 plum tomato 4 large handfuls baby spinach leaves, about 12 ounces 1. To make the marinade. In a small bowl, whisk the marinade ingredients. 2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally. 3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. (I used our wok on high heat.) 4. Meanwhile, bring the marinade to a boil over high heat and allow to boi...

I was sick of baked chicken and we didn't have the ingredients for steamed foil chicken, so I came up with this, based on what we had around the house. Very tasty! 2 Tbsp oil About 2-3 Tbsp flour 4 chicken thighs 1 leek, diced About 4 oz dried shitake mushrooms, sliced (could use fresh) 1/4 cup dry sherry or white wine 2/3 cup stock 1/3 cup mushroom juice (could use stock) 1/2 cup milk About 1 cup peas Salt and pepper Eat oil in skillet with fitted top. Dip chicken in flour, and then brown in oil, about 3 minutes on each side. Remove chicken from skillet and set aside. Add leek and mushrooms to skillet and cook until soft, about 5-7 minutes. Sprinkle veg with about 1 Tbsp of flour and mix in. Add sherry or wine and scrape up any carmelised bits from the bottom of the pan. Add stock and mushroom juice. Bring to simmer. Return chicken to pan. Cover and let chicken cook for about 15-20 mins, flipping the chicken over once and stirring occasionally. When chicken is done, remove from pa...

Paprika chicken is a longtime favourite in our home. It's a tasty, quick, warm meal when you don't have a ton of ingredients on hand. This recipe is based on a dish I saw on Food TV ages ago. Just today I made the mistake of putting in chili powder instead of paprika - and it was yummy - so now thanks to this happy mistake it's also our chili chicken recipe. 3 Tbsp olive oil 1 large onion, chopped 1-6 cloves of garlic, minced (depending on how garlicy you want it) 2 Tbsp paprika or chili powder 1 28oz/800ml tin of chopped tomato 4 chicken breasts, thighs or legs, skin on and bone in 1/2 cup broth or water 1 1/2 tsp flour 2-3 Tbsp yogurt, sour cream or creme fraiche Handful of fresh parsley, chopped Salt and pepper In large frying pan with lid, saute onion in oil at medium heat until tender. Add garlic and saute a minute or two. Add paprika/chili powder and stir for one minute. Add tomato and broth/water and bring to a simmer. Add chicken, meat side down, and return to simm...

Wild Boar Korma Curry Notes: This was good but next time, more fresh garlic and ginger. The paste isn't that zesty. And add chilis or chili sauce at the table (didn't add chilis because sharing with toddler). 2 Tbsp oil 1 onion, chopped 6 mushrooms, sliced 3 Tbsp korma paste 1/2 c yogurt 1/2 c milk 1/4 c water 400 g wild boar 4 dried apricots, chopped 1 cup peas About half a ripe mango, chopped. Saute onion and mushroom in oil until soft. Add korma paste and cook for 1 minute. Add milk, yogurt and water. Add boar and apricots. Bring to simmer, cover and cook about 1 to 1.5 hours, until boar is soft. Mix in peas and mango. Cook about 5 minutes until peas are done. Serve with rice or noodles. -- 15/2/10: Finally got this right! Yummy Fish Korma Curry. 1 onion, chopped 4 garlic cloves, minced 1 inch fresh ginger, minced 3 Tbsp korma paste 3 mushroom, sliced 1 tin coconut milk 1/4 c plain yogurt One large fillet pollock, cut into large chunks (10-12 ounces) 1/2 cup fresh mango, d...

Tender, delicious and remarkably easy to make. 4 chicken thighs 1 1/2 tbsp sake 1 1/2 tbsp light soy sauce 1 small onion, minced 2 cloves garlic, minced 1" fresh ginger, minced 1 chili, seeded and minced Combine everything but the chicken in a bowl and mix. Place each thigh on a piece of aluminum foil with 1/4 of the sauce, wrapping it tightly. Steam in a bamboo steamer for 45 minutes. We had this with leek fried rice. It was delicious. Next time, I'll make more sauce per piece of chicken, and, as usual, it could be spicier. Even SMCC said it could be spicier.

Tokyo diner food, at home. katsu: 2 chicken fillets 1 egg flour 4 tbsp vegetable oil 1 slice white bread sauce: 3 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp sake 1 tsp sugar 1 clove garlic, minced 1/2" fresh ginger, minced 1/4 tsp dry red pepper flakes Start by making panko bread crumbs (panko is a japanese brand for white bread crumbs). Don't buy them, they're pointlessly expensive. Whiz the bread in a food processor until it's small crumbs, then bake in a dish at 150C for about 10 minutes. Beat the egg. Roll the chicken fillets in flour, coat them in egg, then press them into the bread crumbs until they're covered all over. Heat the oil in a wok and fry the chicken for 4-5 minutes per side at medium heat. I used high heat and they were done on the outside before the inside; we rescued them by baking at 150C for 10 minutes (which worked fine). Meanwhile, make a tonkatsu sauce, which is a hilarious mixture of ingredients but tasty. Slap all the ingredients int...