Lime, Chilli and Spring Onion Chicken Drumsticks - Dish. Preheat the oven to 180°C.
Make two slashes in the thickest part of the drumsticks then rub with oil and season all over. Place in a lined shallow baking dish that is just large enough to hold them in a single layer. Roast for 40 minutes or until golden and fully cooked. Cooking time will depend on the size of the drumsticks. Dressing: Whisk all the ingredients, except the spring onions, coriander and peanuts, in a bowl. When the chicken is cooked, remove from the oven and spoon the dressing over the drumsticks. Transfer to a serving plate and spoon over the pan juices. Cook’s Tip: I leave the seeds in the chilli for extra heat, but remove if desired. Falafel Chicken Schnitzel - Dish. Trim the fat off the chicken.
Cut each thigh into 2 pieces and slash the thicker parts of the meat to make them an even thickness. Tarragon and Dijon Mustard Chicken - Dish. From The Kitchen: Retro Night Beef Wellington & Potato Gratin. I have mentioned once before on this blog that I am a limited fan of 'classics with a twist' - sometimes classics are just that, and their perfection is not to be overly meddled with!
(OK - yes I do agree that sometimes a little addition or change can take something you are used to from ordinary to amazing...) Anyhoo - these recipes for Beef Wellington and Potato Gratin are almost the same as the ones I made back when I was about 19 years old (dark ages peoples - that would be the late '80s), probably cranking up Wham, Madonna or Simple Minds on the stereo as I danced around our hokey kitchen with it's teeny tiny gas oven. Kung Pao Chicken. Recipe by Claire Aldous • Photography by Aaron McLean • From Dish 44, page 99 • Published in Recipes, Chicken, Stir Fries, Asian 800 grams boneless and skinless chicken thighs1 tablespoon soy sauce1 tablespoon Shaoxing (Chinese cooking wine)1 tablespoon cornflour½ teaspoon sea salt Sauce2 teaspoons cornflour2 teaspoons sugar2 teaspoons soy sauce1 teaspoon sesame oil1 tablespoon black rice vinegar (Chinkiang vinegar) To cook3 tablespoons vegetable oil3 or more whole dried red chillis2 tablespoons ginger, julienne3 cloves garlic, crushed3 spring onions, thinly sliced1/3 cup roasted cashew nuts or peanuts.
Baked Lamb Meatballs and Vegetables. Vegetables2 large oval purple eggplants6 tomatoes, each cut into 8 wedges 2 capsicums, cut into rough chunkssea salt and ground pepperolives capers Meatballs600 grams lamb mince1 egg, beatenGarlic & Herb salt To serveVIRTUO Medium Extra Virgin Olive Oil1 cup thick plain Greek yoghurtoptional garnishes: toasted pine nuts or almonds, chopped Italian parsley, sliced spring onions Preheat the oven to 190°C.
Cut the eggplants into chunks. Chicken Braised in Milk, Lemon and Sage. Recipe by Claire Aldous • Photography by Aaron McLean • From Dish 53, page 69 • Published in Recipes, Milk braising, Chicken, Milk, Braising 4 whole chicken legs, skin-on (thigh and drumstick)2 teaspoons olive oil1 large onion, sliced8 whole cloves garlic, skin-on2 sticks cinnamonhandful sage leaveslong strips of zest from 1 lemon1 teaspoon whole fennel seeds½ teaspoon ground nutmeg2 cups milksea salt and freshly ground pepper Preheat the oven to 180˚C.
Season both sides of the chicken. Heat the oil in a sauté pan and cook the chicken, skin side down until golden. Turn over and cook for another 2 minutes then transfer to a baking dish. Add all the remaining ingredients to the pan and bring to the boil. Brown Rice, Broadbean and Mint Falafels with Walnut Cream (vegan) Wonton Soup Recipe. 11K+Save Easy and two version Wonton Soup recipe.
Wonton is one of the favorite snacks especially in the southern part of China. The processing of making wonton is similar with dumplings but the tastes of the two are quite different. Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce (Suanla Chaoshou) Chicken with Mushrooms and Tarragon. Recipe by Claire Aldous • Photography by Claire Aldous • Published in Recipes, Vegetarian, Easy, Claire Aldous, Mushrooms, Winter, Easy Everyday 1 tablespoon olive oilknob of butter600 grams boneless chicken thighs, skin off1 onion, thinly sliced350 grams button mushrooms, thinly sliced2 cloves garlic, crushed2 teaspoons dried tarragon1 tablespoon Worcestershire sauce½ cup chicken stock½ cup sour cream1 teaspoon cornflour2 tablespoons finely chopped parsleysea salt and ground pepper Heat the oil and butter in a large sauté pan.
Slice the chicken into 1cm wide strips and season well. Cook in two batches over a high heat until lightly golden. Remove with a slotted spoon and set aside. Add the onion to the pan with a pinch of salt and cook for 4 minutes, adding a good splash of water if needed. Tuscan Beef Ragu. Stovetop method: Place meat in a clean paper bag with seasoned flour and shake to coat.
Heat oil in a large, deep-sided ovenproof dish or heavy pot and brown meat over high heat in 2-3 batches, transferring it to a plate as it is browned. Reduce heat to medium, add onions to the pan and cook for a couple of minutes to soften. Florentine Pork Chops. Recipe by Claire Aldous • Photography by Aaron McLean • From Dish 59, page 111 • Published in Recipes, Claire Aldous, Pork, Easy everyday This one pan dish has juicy pork chops nestled in a rich tomato sauce and topped with spinach and melting mozzarella.
I served ours with crispy sautéed potatoes. 4 pork loin chops, skin removed 300 grams spinach, tough stalks removed2 tablespoons olive oilsea salt and ground pepper1 onion, sliced thinly 2 cloves garlic, crushed½ cup white wine, water or chicken stock1 x 400 gram tin cherry tomatoes1 cup tomato passata1 tablespoon basil pesto1 cup grated mozzarella Preheat the grill to its highest setting. Put the spinach in a large heatproof bowl and cover with boiling water, turning to wilt.
Heat the oil in a large ovenproof sauté pan. Add the onion and garlic to the pan and cook until soft, adding a splash of water if needed. Tandoori chicken. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Hit 'n' Run Tray baked Chicken. Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough.
How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Donna Hay - Recipes. Salmon with ginger quinoa ¼ cup (60ml) peanut oil 2 tablespoons shredded ginger 3 cloves garlic, thinly sliced 1½ cups (300g) white quinoa, cooked 3 green onions (scallions), thinly sliced 2 tablespoons light soy sauce 4 x 160g salmon fillets, skin-on and halved sea salt and cracked black pepper 1 Lebanese cucumber, seeded and thinly sliced 1 small red onion, thinly sliced 1 cup basil leaves lime wedges, to serve Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat.
Broad Bean and Mint Risoni with Crispy Bacon - Nadia Lim. Broadbeans, mint and parmesan are a classic, delicious combination served on bruschetta, however this little pasta dish is full of spring goodness and taste. Ingredients. Sticky Hoisin Pork with Mango and Avocado Salsa - Nadia Lim. Avocado mango salsa avocado flesh of 1 firm ripe, diced mango flesh of 1, diced tomato 1, diced. A wonderful wonton soup recipe. Laksa curry paste - Recipes - New Zealand Woman's Weekly. ChelseaWinter.co.nz Sticky pork ribs. Donna Hay - Recipes. From The Kitchen: Coronation Chicken PIes. Who knew it was National Pi Day in America today? (Umm probably 314 million Americans, but not me!) So it appears this day is to celebrate the life of 'Pi', (haha) this time actually in a mathematical sense, and is often celebrated by eating pie!
Maple Pork Chops With Griddled Baby Gem Lettuce. Sweet maple syrup, tangy vinegar and salty soy sauce with a kick of freshness from coriander really make for an extra special pork chop in this recipe. 5 Ingredient Lemon Chicken with Asparagus. Healthy Jalapeño Sweet Potato Chicken Chili. You know those times where stuff just works? This is one of those times. I did not really know where I was headed when I started making this chili other than that I had a vision of something semi-spicy that could compliment that bag of blue corn + flax tortilla chips burning a hole in my cupboard.
Just another example of the finer things that inspire greatness for me. By the way, blue corn + flax tortilla chips? Saturday Night Teriyaki Chicken. I love fuss-free one-tray dinners that can be served straight to the table where people can help themselves. This teriyaki chicken tray bake can be prepared ahead of time and popped in the oven when guests arrive.
Roasted Fish with Lemon-Caper Crumb - Annabel Langbein – Recipes. Pad Thai Noodles - Annabel Langbein – Recipes. Snapper with Ginger Miso Sauce - Annabel Langbein – Recipes. Flash-Roasted Salmon with Chilli Lime Glaze - Annabel Langbein – Recipes. Lamb Steaks with Mediterranean Sauce - Annabel Langbein – Recipes. Remove lamb steaks from packet 10-15 minutes before cooking to allow to come to room temperature. Steamed Fish with Lemongrass and Coriander - Annabel Langbein – Recipes. Miso and Chilli Lamb Shanks. Ingredients 4 lamb shanks (450-500g per shank) 1 tablespoon coriander seeds 2 dried chillies 1 teaspoon dried oregano 3 tablespoons plain flour sea salt and freshly ground black pepper Sauce 4 garlic cloves, minced 2 small carrots, peeled and diced 1 large onion, finely chopped 5 large celery stalks, finely diced 1 tablespoon rosemary leaves, chopped 100ml white wine 2 heaped tablespoons white miso paste (find it in the international aisle in your supermarket, or use 5 anchovies) juice from two large oranges 2 cans of plum tomatoes 3 tablespoons balsamic vinegar To serve: Italian flat parsley 1x 28cm heavy bottom pot with lid Preheat oven to 180°C.
ChelseaWinter.co.nz Moroccan lamb shanks » ChelseaWinter.co.nz. Click here to print Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why. Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. I’ve put a Moroccan twist on this recipe – the lovely hum of all those delicious aromatic spices will warm you up on even the chilliest of evenings. Serves 4-6Prep time – 25 minutesCooking time – 3.5 – 4 hours. ChelseaWinter.co.nz Lamb Wellingtons » ChelseaWinter.co.nz. Fragrant South-East Asian Prawns. Harissa Chicken, Pumpkin and Avocado Salad with Mint Yoghurt Dressing. Five-spice and Lemongrass Beef or Pork with Noodles.
Lime, Chilli and Ginger Glazed Salmon. Fijian Coconut Fish with Tomato, Spinach and Rice. Fleur Sullivan's Smoked Fish Pie. Chả Cá - Vietnamese Marinated Fish with Rice Noodles. From The Kitchen: Fabulous Fish PIe. This Week in Deconstructing Dinners. Christmas Smoked Salmon and Celebration Couscous. US Masala: Roasted Baby Potatoes Indian Style! Grilled Ribeye Steak with Onion-Blue Cheese Sauce. Brussels Sprout Gratin. An Incredible Tasty Veggie Burger Recipe.