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Yet another Chicken Pie. The difference is the addition of Turmeric for it’s numerous health benefits and not forgetting an all important component of a good PIE – the crust. This shortcrust pastry recipe that I keep falling back on has become my favourite. Light and easy to whip up. Continue reading Turmeric Chicken Pie
Our Covidmenu typically consists of either chicken, pork or beef as a main meat choice, very seldom seafood. It is fortunate that we can still get fresh meats so can’t complain about the choices just what to do with them. Another experiment that turned out nicely and I got a big ‘thumbs up’ from the brood. The chicken turned out nicely tanned and surprisingly moist. Continue reading Parsley Roast Chicken
Hailing from the Sichuan province in China, this dish has become popular & loved for it’s depth in spiciness & taste. Many use roasted peanuts in this dish, whilst I prefer the creaminess of the roasted cashew nuts. If you prefer a spicier level, you can add more dried chillies to turn the heat up. This recipe is a mild version. Ingredients: 500g chicken breasts … Continue reading Kungpao Chicken (宫保鸡丁)
Have you searched online for Lemon Butter Chicken just to see who has cooked it and how they cook it? I thought I would do that before trying out a new combination or a twist to a Jamie Oliver Chicken in Milk recipe. What did I find? Lots and lots of options and yet, not what I wanted. I didn’t want to use chicken thighs or … Continue reading Lemon Butter Chicken
Cordon Bleu is a meat wrapped around cheese and/or ham ~ fried or baked Continue reading Chicken Cordon Bleu
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