Monday, 19 November 2007
Chicken paprika
Serves 6Duration 30 mins
Ingredients
1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)salt2 tbsp olive oil knob butter1 onion, chopped2-3 cloves garlic, chopped1 tbsp sweet paprika 1 tbsp hot paprika1 tbsp flour285ml/½pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, de-seeded and cut into 1cm/0.5in strips 4 large ripe tomatoes, roughly chopped250ml/8fl oz sour cream
Method
1. Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
2. To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.
3. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.
4. Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.
5. Stir in the tomatoes and simmer gently for about one hour.6. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.
Source: http://www.bbc.co.uk/food/recipes/database/chickenpaprikawithle_80341.shtml
posted by Filomena & Bill Price at
10:11
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Sunday, 16 December 2007
CHICKEN CHOP SUEY (CHINESE)
INGREDIENTS:
1-1 chicken;
2-black pepper;cayenne;lard;
3-onion;celery;
4-bean sprouts;celery;
5-mushrooms;
6-1/2 cup of stock;
7-2 tablespoons of cream and chopped parsley;
8-1/4-chinese sauce;boiled rice.
PREPARATION:
1-Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard.
2- Add some ham, onion, celery,green bean sprouts and mushrooms cut fine.
3- Moisten with 1/2 cup of stock.
4- Add 1/4 cup of Chinese sauce; cover and let simmer until tender.
5-Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley.
6- Serve hot on a platter with boiled rice.
BOM APETITE
posted by Filomena & Bill Price at
22:51
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Friday, 14 December 2007
RUSSIAN STEWED CHICKEN
INGREDIENTS
1-1 fat chicken;
2-salt;pepper;
3-small onions;cauliflower;mushrooms;
4-1 cup of french peas.
PREPARATION:
1-Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper.
1-Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper.
2- Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas.
3- Let all cook untiltender.
4-Serve hot on a large platter.
BOM APETITE
posted by Filomena & Bill Price at
10:21
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Tuesday, 18 December 2007
RUSSIAN CHICKEN PATTIES
INGREDIENTS:
1-chicken or turkey breast;
2-3 chopped truffles;
3-parsley;nutmeg;
4-peal of 1 lemon;
5- puff pastry;
6-cream,
PREPARATION:
1-Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley.
2-Season with thegrated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,and moisten with cream.
3-Make a puff-paste and roll out very thin.
4- Cut into squares and fill with a tablespoonful of the mixture.
4- Press the ends together and fry in deep hot lard until a light brown.
5- Drain and serve very hot with tomato-sauce.
BOM APETITE
Labels: MEAT
posted by Filomena & Bill Price at
15:02
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Saturday, 24 November 2007
CHINESE CHICKEN
INGREDIENTS:
1-fat chicken ;
1-fat chicken ;
2-All kinds of condiments;
3-Chopped ham;
4-Few sliced bamboo sprouts;
5- 1 chopped onion ;
6-A handful of walnuts.
7-Shredded pineapple.
PREPARATION:
1-Cut a fat chicken into pieces at the joints;
2-Season with all kinds of condiments;
3-Put in a deep saucepan.
4- Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts.
5-Cover with hot water and let stew slowly until tender.
6- Add some Chinese sauce and parsley.
7- Serve with shredded pineapple.
Labels: chinese
posted by Filomena & Bill Price at
13:55
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Thursday, 20 December 2007
JAPANESE EGGS
INGREDIENTS:
1-Cook some rice in a rich chicken stock; place on a platter.
2- Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice.Fry the bacon in slices;
3- Put the eggs on the rice or pasta,the fried bacon and pour a little hot tomato-sauce over the base of the platter and serve.
BOM APETITE
1-Rice or pasta;
2- 6 eggs;parsley;
3-tomato sauce;lemon juice.
4-chicken stock;bacon,
PREPARATION:
1-Cook some rice in a rich chicken stock; place on a platter.
2- Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice.Fry the bacon in slices;
3- Put the eggs on the rice or pasta,the fried bacon and pour a little hot tomato-sauce over the base of the platter and serve.
BOM APETITE
Labels: EGGS
posted by Filomena & Bill Price at
09:26
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Saturday, 15 December 2007
RUSSIAN BEET SOUP
INGREDIENTS:
1-5 medium sized beets;
2-chicken broth;
3-juice of 1 lemon;cinnamon;nutmeg;
4- 1 glass of red wine;1 teaspoon of brown sugar.
PREPARATION:
1-Boil 5 medium-sized beets until tender;
2- then chop and add to a highly seasoned chicken broth.
3-Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes.
4-Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar.
5-Let boil a few minutes longer and serve with fried croutons.
BOM APETITE
Labels: SOUP
posted by Filomena & Bill Price at
11:02
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