Chicken and pine nut meatloaf

Recipe from taste.com.au

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1/3 cup pine nuts, chopped
• 750g chicken mince
• 1 1/2 cups fresh breadcrumbs
• 3/4 cup basil leaves, finely shredded
• 1/4 cup flat-leaf parsley leaves, chopped
• 1 egg, lightly beaten

Method

1. Preheat oven to 180°C. Lightly grease a 7cm deep, 10cm x 20cm (base) loaf pan.

2. Heat oil in a frying pan over medium heat. Add onion, garlic and nuts. Cook, stirring, for 8 minutes or until softened. Allow to cool.

3. Combine mince, breadcrumbs, herbs, egg, onion mixture, and salt and pepper. Mix well. Spoon mixture into pan. Press down. Bake for 40 minutes or until golden.

4. Stand in pan for 10 minutes. Serve.

Notes

Picnic tip: Wrap cooled loaf in plastic wrap and foil. Refrigerate.

Chicken swiss roll

Ingredients:
6 slices of chicken breast
2 potatoes
1 aubergine
red and green peppers/ capsicum
cheese

Marinade:
1 tbs coriander powder
1 tsp black pepper
3 tbs yogurt
1 tsp lemon juice
4 garlic- crushed
1 inch ginger- crushed
salt

Methods:


1. Slice chicken breast thinly say 1/2 cm thick and 4-5 cm wide. Knock with kitchen hammer and marinade with salt, yogurt, lemon, garlic, ginger, coriander powder, black pepper and keep them in fridge for one day.
2. Cut potatoes into long sticks like french fries. Fry them and put aside. Cut aubergine into long sticks as well (size of french fries).
3. Place the marinated chicken slices on a chopping board and lay 1-2 sticks of fried potatoes, cheese, red and green peppers/ capsicum, aubergine stick and roll the chicken slice. Seal the dges with beaten eggs.
4. Dip the roll into beaten egg and then dip into breadcrumbs and deep fry them till chicken is cooked.
5. Cut into 3-4 slices and serve. This roll will look beautiful with multiple colours of green and red peppers, fries and aubergine and cheese.

Chicken Cheese Tagine

Tried this many months ago but have forgotten to take the photos. Anyway I have to put in in here so that I won't forget this delicious recipe in future. Again thanks to Afaf for this awesome Libyan recipe.

Baked this again today 6th May 2011. Gave one dish to my dearest Msian neighbour. Finally got the photos today.

Ingredients:
1 whole chicken- I cut it into 4
4 large potatoes-diced into 1/2 inch size
spring onion (daun bawang) or Holland onions- chopped
parsley- chopped
1 cup ceddar cheese
1 cup lavashkari cheese or whatever soft cheese you wish
1 tbs coriander powder
1 tbs karwiya (rupa dia cam jintan manis serbuk)
1 tbs dried/ fresh ginger
1 tbs tomato paste/ puree
1/2 tsp turmeric
4 garlic- finely chopped or crushed
salt
4-5 eggs
2 tbs bread crumbs

Methods:
1. Cut the whole chicken into 4 and boil in water and salt.
2. Once chicken is cooked, separate the flesh from the bone and cut them into 1/2 inch cubes.
3. Fry diced potatoes and place them on the kitchen towel to absorb the adhering oil.
4. Mix the diced chicken, fried diced potatoes with all the spices, spring onion, parsley, tomato paste, salt and cheese together. Save some ceddar cheese for topping. Taste this mixture to make sure you have added enough salt. I also added some white pepper.
5. Place the mixture into a baking dish.
6. Beat 4 eggs lightly with 2 tbs of breadcrumbs and pour onto the chicken potato mix.
7. Sprinkle with ceddar cheese and bake for 40 min or so. Dip in the cake tester stick, once the eggs are not sticking anymore, means the dish is cooked.

My kids ate this tagine with chilli sauce, typical Asian taste buds.

Chicken Cordon Bleu

CHICKEN CORDON BLEU

Ingredients :

2 pieces of chicken breast

2 sausages

2 pieces sliced cheese

salt

pepper

oyster sauce

flour

egg ~ lightly beaten

bread crumbs

oil for deep frying

Method:

1. Clean chicken breast.

2. Wrap the sausage with the sliced cheese.

3. Make a slit in the middle of the chicken and insert the wrapped sausage.

4. Rub the chicken with salt, pepper and oyster sauce. Marinate for 2 hours.

5. Coat the marinated chicken with flour.

6. Dip in the egg.

7. Roll into the bread crumbs.

8. Fry till golden brown. Serve with mashed potatoes or fries and coleslaw.

Mushroom Black pepper sauce

Ingredients :

2 cups chicken or beef/ chicken stock

1/2 cup fresh milk (I used low fat milk)

crushed black pepper

2 inches celery stick

sliced1/2 onion ~ diced

2 tablespoon sweet soya sauce

1 tablespoon oyster sauce

1 tablespoon butter

1/2 cup mushroom ~ sliced

2 tablespoons flour ~ mix with water (as a thickening agent)

salt and sugar ~ if necessary

Method :

1. Pour the chicken/beef stock in a pot. Add fresh milk, diced onion and sliced celery. Let it boil.

2. Remove from heat and put through a sieve. Place it back on the stove.

3. Add black pepper, soya sauce, oyster sauce, butter, button mushroom, salt and sugar. Stir.

4. Last but not least, add in flour mixture to the thickness you desire. Remove from heat.

5. Pour onto the chicken and mashed potato.

Pandan Chicken

Indonesian Pandan Chicken

Ingredients:

500gm chicken fillet

1 tsp cumin powder (jintan manis)

1 tsp fennel powder(jintan putih)

thumbsize galangal (lengkuas)

1 stick of lemon grass

3 cloves of garlics

salt

sugar

Thai Pandan Chicken

Ingredients:

500gm chicken fillet, cut approx 3cmx3cm

1 tbs thick soy sauce

1 tbs golden syrup/sugar
1 tbs chilli paste

1 tsp sesame oil

1 tbs oyster sauce

4 cloves of garlics

1 shallot

1 tsp white pepper

screwpine leaves

thumbsize ginger

2 buah keras

1 tbs brown sugar

Method:

1. Wet blend garlic, shallot, buah keras, lemon grass, galangal, ginger and brown sugar.

2. In a large bowl mix the above ingredients with chicken, cumin and fennel powder.

3. Marinate for one hour or more.

4. Wrap chicken with screwpine leaves and deep fry until cooked.

Chicken Jalfrezi

30 ml vegetable oil
1 onion, grated
2 cloves garlic, chopped
1/2 kg boneless skinless chicken thighs/ breasts, dice
1/2 tsp turmeric powder
1 tsp chili powder or 2 fresh red/ green chillies
1 can peeled and diced tomatoes ( 4-5 fresh tomatoes would be fine)
30 ml ghee (clarified butter) optional
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 inch grated fresh ginger root
a handful of chopped coriander leaves

1 tsp sugar

1 red pepper

1 green pepper

salt

Methods:

1. Heat the oil in a large deep skillet over medium-high heat. Add onions, ginger, garlic, green chilli and cook for about 2 minutes.

2. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
3. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
4. Add cumin powder, garam masala, ground coriander and simmer for another 5 to 7 minutes. Add green and red peppers and onion wedges. Sprinkle the fresh coriander leaves. Add salt and sugar to taste.

5. Serve with rice or naan bread.

Ayam goreng kurma

Found this recipe at Inahar's blog, tried it straight away since it looked so tempting. Emm memang sedap but I added some green peas to make it more inviting. Ampun yer Inahar kita copy paste heheh..

INGREDIENTS:

8 pieces Chicken

1-2 Potato - cut wedges

1 Tomato - diced

4 tbsp Kurma powder - mix with some water

1 tbsp Kerisik

3 Shallots*

2 cloves Garlic*

1" Ginger*

1 Green Chilli* (*blender)

1 Big Onion - sliced thinly

1 Kasturi LimeSalt & MSG ( I added some sugar as well)

3 tbs green peas

METHOD:

1. Rub chicken with salt & turmeric powder & deep fry.

2. Deep fry potato wedges until cooked.

3. Heat up oil & fry sliced onions until golden & dish up.Stir fry the blended ingredients until fragrant.

4. Add in Kurma paste & stir until fragrant.

5. Add in kerisik, chicken, potato, tomato & fried onions.Stir until well mixed.

6. Dish up & serve with rice.

Mama's Thai Green Curry

Now I've got a competitor in my food business, so got to be creative and try to cook something a little bit more extraordinary. Tried this menu and wallah, sold out 16 packs in a day. Alhamdulillah......

Made my own green curry paste:
4 green chillis
1 Holland onion
6 shallots
2 cm ginger
2 sticks of lemon grass
1 tsp of shrimp paste/ belace
2 tbs coriander powder
2 tbs cumin powder
1 tbs white pepper
2 kaffir lime leaves (daun limau purut)
4 coriander roots

Methods:
1. Blend all the above ingredients, stir fry them till fragrant and add coconut milk, then add chicken.
2. Add salt and sugar, asam keping and whatever veges that U wish eg aubergine, terung pipit, bamboo shoots etc. Done. Simple isn't it? Serve with white rice.

Balti Chicken

Due to request from Cikgu Ju, here is the recipe for Balti chicken @ kari bangla which I learnt from Jalal's mum (my son, Aiman's best friend at Raddlebarn School) a year ago when we first came to the land of Britain. We were invited for lunch at their house at Cherrington Rd, and wallah, her mum was indeed a good cook. Really enjoyed the meal. Later I brought a kg of lamb and requested her to show me how to cook this recipe.

For Ju,

Kari bangla

Ayam 1 ekor/ lamb/ beef
2tbs serbuk jintan manis (Cumin)
1 1/2 tbs ketumbar serbuk
1 tbs chilli powder
1 tsp tumeric powder
2 tomatoes- chopped
1 green pepper/ capsicum- cut into cubes
coriander leaves
2 onions- chopped
3 garlic
1 inch ginger
2 bay leaves
rempah kasar( cardamon pods, star anise, cinnamon sticks)

Methods:
1. Fry the onions, garlic and ginger.
2. Add chilli powder, cumin, tumeric and coriander powder.
3. Add the chicken, salt and 1 or 2 cups of water, let it simmer.
4. Once the chicken is cooked, add green peppers, chopped tomatoes and coriander leaves.
5. Ready to be served with rice/ naan bread.

Ayam Serai Wangi Chef Wan

Tengah menyapu-nyapu kat rumah bro tadi, terpandang buku resepi Chef Wan Sedapnya...hah..I have always been wanting to cilok some recipes from here as I had left mine back home in Malaysia..nak cari resepi ayam seri awngi, the last one I tasted was the one cooked by Kak Anna, our efficient maid in Puchong many years back. I had taught her how to do it and then I myself had forgotten how to cook it .ha..ha...

Here's the recipe, nanti dah masak I postlah gambo dia yer

Ayam Serai Wangi

Bahan2:
4 keping dada ayam (skinless)-tak mau kolestrol woo..
2 batang serai-mayang halus
1 kuntum bunga kantan-mayang halus..mana nak cari kat birm nih?
10 biji cili api- mayang
2 tbs rempah tomyam (I use Nona)
1/4 cawan air
1 tsp madu
11/2 tbs mayonis
3 helai daun limau purut

Bahan perap:
2 tbs sos tiram
garam
1 biji telur
3 tbs tpg jagung

Cara:
1. Gaul ayam dgn bahan perap for 15 min.
2. Deep fry ayam tadi. Angkat dan toskan.
3. Tumis serai, bunga kantan, cili api, rempah tomyam till wangi.
4.Masukkan air, madu, ayam dan kacau rata.
5. Angkat dan tambah mayonis, daun limau purut dan kacau. Sedia utk dihidang dgn nasi panas!!Kow!!!Kalori ..emmmmlepas ni kena jogging 10 batu.kek..keh...