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Chicken Recipes (and
other poultry)
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The turkey rolls are nice with mashed potatoes, pasta or rice. The turkey rolls already have a vegetable in them, so it makes this an easy meal to prepare.
Preheat oven to 400° F (200° C)
Cut the turkey breast into pieces 1-½ to 2 inches (ca. 3 x 3 cm) square. Cut the aubergine (egg plant) in half, lay the flat, cut side down and slice a piece off each side. Cut one thin slice of egg plant for each piece of turkey. Roll the sliced aubergine around the turkey piece, then roll the bacon around the turkey and aubergine and fasten with a wooden toothpick. You should have 3-4 pieces of turkey per person. Place the turkey and bacon pieces on a baking tray and bake for 20 minutes at 400° F (200° C). Place the pieces under the broiler for a couple of minutes to crisp the bacon. Remove, set aside and keep hot.
Cut the avocadoes in half, remove the seeds and skin, then cut into cubes. Add the minced onion, garlic, lemon juice, olive oil, freshly ground black pepper, salt and parsley. Mix through and serve with the turkey rolls.
Mushroom and Onion
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Bacon-Turkey Wraps with Green Salsa
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(Serves 4)
1 lb (500 g) turkey breast
1 aubergine (egg plant)
Or 1 zucchini
Several rashers bacon
Green Salsa
2 avocados
2 Tbsp minced onion
1 clove minced garlic
3-4 Tbsp lemon juice
1 Tbsp olive oil
Freshly ground black pepper
Salt to taste
¼ Cup (½ dl) chopped fresh parsley
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Allow about half a duck breast
per person.
Duck breast is a delicacy which is easy to prepare and
particularly tasty in this recipe. Serve this for a special occasion.
Place the duck breasts,
skin side down, in a heavy, hot skillet, and cook until the skin is
brown and crisp. Remove the duck breasts from the skillet, let them
cool, season with salt and pepper and drizzle with honey.
In a small saucepan, mix
the wasabi paste*1 and cream, and cook until reduced to about half.
Keep warm.
Peel the parsnips, and cut
each into fourths, length-wise, brush with oil, season with salt and
pepper and roast them in the oven for 40 minutes at 350°
F (180° C) or until the parsnips are
tender (you can also cook them in a skillet over medium heat and
covered with a lid.) Set aside and keep warm.
Sauté the potatoes in a
little oil in a skillet. Add the curry pesto and stir gently through.
Place the duck breasts in
an oven-proof casserole dish in the oven preheated at 400°
F (200° C), (best after the parsnips are
roasted), for 15-20 minutes. Let the duck breast rest 5-10 minutes,
then serve in thin slices.
Serve the slices of duck
breast with a little wasabi cream, 1-2 pieces of roasted parsnip, 3-4
potatoes.
1*Wasabi paste - green horseradish used in
Oriental cooking. You buy it in a tube.
2* Use regular curry paste or a mixture (see left):
Blend all ingredients until you have a smooth paste. Season with
salt and pepper and thin down with a little water if desired.
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| Honey Roasted Duck Breast |
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(Serves 4)
2 small duck breast
2 Tbsp honey
3 Tbsp wasabi paste* 1
2 Cups (4 dl) light cream
2 large parsnips, peeled
4 Tbsp vegetable oil
1 lb (500 g) small boiled potatoes, cut in half
4 -6 Tbsp curry pesto *2
1*Wasabi paste - green horseradish used in
Oriental cooking. You buy it in a tube.
2* Use regular curry paste or a mixture as
follows:
2 Tbsp madras curry
2 pieces spring onion
Small bunch coriander
2 cloves garlic
3 Tbsp vegetable oil
2 oz (60 g) grated horse radish
Salt and pepper
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This is a quick and easy chicken recipe. The
Amaretto adds a special flavor to an otherwise common chicken.
1. Combine spices with flour.
2. Dust chicken with flour mixture.
3. Cook chicken in butter without browning.
4. Add chicken stock and Amaretto.
5. Make a slurry with cornstarch and water; add to chicken and heat
through.
6. Serve. |
| Amaretto Chicken |
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Chef
Richard Lipton
6 chicken breasts; skinned and cubed
½ tsp
granulated garlic
Pinch
salt
½ tsp
black pepper
½ tsp
curry
½ Cup (1
dl) flour
4 oz (120
g) butter
1 Cup (2
dl) chicken stock (broth)
½ Cup (1
dl) Amaretto
1 Tbsp
cornstarch
2 Tbsp
water |
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Cut chickens into serving-size pieces.
Heat 60g (2oz) butter in large pan, add peeled whole onions and diced bacon,
cook until onions are light golden brown, remove from pan. Add chicken pieces to pan a few at a time, brown
well on all sides, remove from pan, repeat with remaining chicken. Add sliced mushrooms and crushed garlic to
At left, Swiss chicken and, at right, Coq au vin.
pan, sauté gently until mushrooms are
just wilted. Remove from pan. Add remaining butter to pan drippings. When butter has
melted, add flour, stir
until golden brown. Remove pan from heat, add water, wine, brandy, crumbled stock
cubes, salt, pepper,
thyme, mixed herbs and bay leaf, stir until combined. Return pan to heat, stir
until sauce boils and thickens. Place chicken, vegetables and sauce in large
ovenproof dish. Cover, bake in moderate oven 45 minutes or until chicken is tender. |
| Coq
au vin
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Serves 6.
2 x 1kg (21b) chickens or 2kg (41b)
chicken pieces
125g (4oz) butter
125g (4oz) bacon pieces
12 tiny onions
salt, pepper
250g (8oz) mushrooms
1 clove garlic
1/2 cup flour
2 chicken stock cubes
3 cups water
1/4 cup brandy
2 cups dry red wine
1/4 teaspoon thyme
1/4 teaspoon mixed herbs
1 bay leaf
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Cut up chicken and use only the legs, thighs and wings. Use the chicken breast another time - these can be
cooked in this recipe, but they tend to get a little dry.
Combine all ingredients for the
marinade. Place chicken pieces in a bowl and pour marinade over chicken to cover all the
pieces. Let the chicken marinade for 1-3
hours in the refrigerator. Line a baking tray with foil and place the chicken pieces on the
tray. Bake the chicken for 40-45 minutes at 200 C or until well done. Baste the chicken with the marinade while it is
baking.
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| Honey Chicken Marinade |
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(4 Servings)
Two whole chickens or thighs,
legs and wings from two chickens
Marinade:
1/2 dl (1/4 Cup) honey
1/2 dl (1/4 Cup) teriyaki sauce
1/2 dl (1/4 Cup) chili sauce
or ketchup (catsup)
2 large cloves of garlic, minced
1 tsp sambal oelek
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Cook chicken with the ingredients for stock.
Remove chicken and boil stock until 4 dl (2 Cups) remain. Strain.
Peel carrots, chocko, turnip or radish and cut into strips and add to
stock. Cook gently until
just tender. Add spring onions and cook gently 1-2 minutes. Wash, boil and then peel
potatoes. Thicken
stock with the flour, butter and cream or Carnation milk. Add salt, pepper and nutmeg to taste.
Skin chicken and remove meat from bones; leave in large
pieces. Place spring onions and peas in
the chicken stock and cook gently 1-2 minutes. Mix flour and butter into a roux
(paste); add to stock and
stir. Cook gently until thickened. Add cream or carnation milk, and chicken and heat
through.
You can add the potatoes to the soup or place in a separate bowl. Potatoes should be added
to the soup either before serving or place potatoes in soup bowl and spoon waterzooe over
potatoes. Top
soup with sprinkling of fresh parsley or spring onions. |
| Waterzooi |
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A Belgian Dish
(Serves 4)
Stock;
1 chicken, 1.2 Kg.
Sauce:
1-2 Tbsp flour
1 Tbsp butter
1-1/2 dl (3/4 Cup) Cream or Carnation milk
Salt, pepper, nutmeg
Add:
5 small carrots cut in sticks
150 g (ca. 6 oz) peas
1 turnip, chocko or radish
16-20 small potatoes
2-3 spring onions
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Chop Suey is one of the most popular Asian dishes for
several reasons, not least of which is that it is fast, nourishing and easy to
make. Chop Suey may be eaten with rice or Chinese noodles.
* These vegetables can be replaced with a combination
of vegetables in season.
Cook rice until tender (follow directions on the
package) and keep warm (great if you have a rice cooker).
In a large wok, pour a little oil or margarine and quickly stir-fry the
onion, and ginger. Add the chicken and cook quickly. Add the finely sliced
(some julienne) and stir- fry quickly. Add the bouillon, Ve-tsin or Msg) and thicken
the sauce with a little corn starch. (Place a little cornstarch in a glass with a little cold
water, stir until well blended,
remove the wok from heat, add the cornstarch stir, and place the wok back on the
burner. Stir constantly until
sauce is the thickness you wish.
Serve on a large platter.
Accompaniments:
Kroepoek - Indonesian shrimp puffs, pickled vegetables (Atjar Tjampoer), Sambal Oelek (hot pepper
paste) or Sambal Manis (mild - sweet pepper paste or soy sauce) Serve the rice in a separate bowl.
Accompany the food with soy sauce..
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| Chop Suey |
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(3-4 Servings)
250 g ( ½ lb)chicken julienne
1 medium-sized chopped onion
75 g carrots *
75 g waxed beans *
125 g cauliflower *
125 g cabbage *
50 g bean sprouts *
50 g bamboo shoots *
2 tsp powdered ginger (Djahe)
300 ml (1/2 pint - 2 Cups) chicken bouillon
2 tsp Ketjap Manis (sweet soy sauce)
1 tsp vetesin (msg - monosodium glutimate)
corn flour
margarine or oil
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Cut the legs
and back from the pheasant and use only the breasts. Brown the pheasant breasts in a little oil in a skillet or frying
pan.
Season with salt and pepper. When browned set aside in the
refrigerator.
Pour 1 liter chicken bouillon in a fairly large
saucepan, add the half carrot, piece of celery root and onion and bring the
bouillon to a boil, reduce heat and simmer the pheasant backs for 1-1/2
hours. Season with salt and pepper and set aside.
Potatoes and Celery Root
Peel and thinly slice the potatoes and celery.
Butter four small or one large casserole dish and layer the potatoes and
celery; season
with salt, pepper, little timian and dot with a little butter. Bake covered
with aluminum foil for 40 - 50 minutes at 160 C (325 F).
With a sharp knife remove the core from the chicory and place in boiling
water, lemon juice and salt. Simmer the chicory for about
10-12 minutes or until tender.
Peel and finely chop the carrot, parsnip, and onion and sauté in vegetable oil in a skillet or frying
pan. Cut the chicory in half
and place over the vegetables. Pour 1 dl (1/2 Cup) of the pheasant bouillon over the
vegetables, cover the frying pan with foil and
place in the bottom of the oven at 160 C (325 F) for 45 minutes.
In a covered casserole dish, bake the pheasant breasts in the same oven for 40 minutes at 160 C (325 F). Remove the pheasant
breasts from the oven when done and set aside to rest for 10-15 minutes.
Take the bouillon from the pheasant backs,
strain, add a
little timian and a roux (made of a little flour and butter, ca. 1-2 Tbsp
each). Add a little of the bouillon to the roux before stirring it
into the rest of the bouillon. Bring the bouillon to a boil and
simmer gently until sauce thickens. Use a little more roux if necessary to
thicken the sauce.
Slice the pheasant breast, pour a little of the sauce over the
breasts, and decorate with a little parsley . Serve with the braised vegetables and
chicory, sauce in a bowl, and the
baked potatoes and parsnips. |
| Pheasant
with Braised Salad |
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(Serves 4)
2 Whole pheasants
1 Tbsp vegetable oil
Salt and pepper
1 Liter (ca. 2 pints) chicken bouillon
1/2 carrot
1 piece celery root
1 onion
Vegetables
500 g baking potatoes
1/2 celery root
40 g butter
Fresh timian
1 head of chicory
1 large carrot
1 large parsnip
2 small onions
1 Tbsp vegetable oil
1/4 tsp fresh timian
50 g butter
ca. 1 Tbsp all purpose flour
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Remove
the skin from the pheasant breasts and set aside. Brown the pheasant breasts in a little oil and butter and season with salt
and pepper.
Boil the Savoy cabbage leaves in salted water and when tender, remove from boiling water and rinse with cold
water.
Roll out each piece of puff pastry to a double
size. Wrap each
pheasant breast in one piece of Savoy cabbage, and place on a piece of puff
pastry. Close the puff pastry and seal with beaten egg.
When all four pheasant breasts have been wrapped in Savoy cabbage and enclosed in puff
pastry, brush the remaining egg over the puff pastry.
Remove core of capsicum or bell peppers and chop
finely, wash and chop the zucchinis, wash and chop the aubergine or egg plant
wash the cherry tomatoes, peel and chop the Spanish onions and garlic. Place all vegetables in a casserole
dish, sprinkle with salt
and drizzle olive oil over them. Cover with aluminum foil and bake in the oven at 170 C (325 F) for 1
hour. Keep warm.
Place the pheasant breasts on a cookie sheet or large casserole dish and bake at 200 C ( 400 F) for 25
minutes. Let the pheasant
breasts rest for about 10-15 minutes.
Serve the pheasant breasts whole or sliced in half on a portion of the baked
vegetables, or serve each separately.
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| Baked
Pheasant Breast |
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(Serves 4)
4 pheasant breasts
Salt and pepper
4 leaves Savoy cabbage
4 pieces puff pastry
1 egg
3 Tbsp olive oil
1 bunch fresh basil
2-3 Red capsicum or bell pepper
2 zucchinis
1 aubergine (egg plant)
1 punnet cherry tomatoes
2 Spanish onions (red onions)
1 clove garlic
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Prepare the rice as shown on package. When the rice is dry spread out on a cloth or large dish and let cool
completely. Add the chicken/pork in water and add salt, cloves, pepper and nutmeg and cook until done. Cut meat into small
pieces.
Chop the onion and garlic. Add margarine/oil in the wok or large frying pan. Stir while adding: garlic,
sambal
Oelek, coriander, and cumin. Now add the rice. Stir well until warm again, then add onion, shrimp, chicken/pork, and
Soya sauce. Sauté for about 5 min. or until ingredients are hot.
Decorate with parsley and cucumber. Serve with Sambal
Oelek/Sambal Manis, Kroepoek and Atjar Tjampoer or Atjar Taugê.
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| Nasi
Goring (with chicken) |
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(4
servings)
ca. 500 grams ( 1 lb) of:
chicken, shrimp, or pork
400 g. long grain rice
2 onions
2 pieces garlic
little freshly grated nutmeg
1/2 tsp. coriander
1/2 tsp. cumin
1 tsp. sambal Oelek (Indonesian spice paste)
1 Tbsp. sweet Soya sauce
fresh parsley
1 cucumber
oil or margarine
cloves
salt and pepper
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