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[ Sweet & Sour ] [ Chicken paella ] [ Cornish Pasties ] [ Chicken with Pineapple ]  [Chicken Waldorf Salad ]

Sweet and sour noodle stir fry

2 chicken breasts finely diced           sweet and sour sauce to taste  
2 tsp ginger                                      1/2 chopped capsicum
1 tsp minced garlic                           grated carrot
1 cup pineapple pieces                     1 tbs oil
2x85g packets chicken 2 minute noodles

Make noodles to directions on the pack.

Heat oil in wok cook chicken for 3 to 4 minutes to cooked. Remove add vegetables cook for a few minutes.

Add sauce, chicken and noodles to vegetables to the wok and heat through then serve.

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[ Sweet & Sour ] [ Chicken paella ] [ Cornish Pasties ] [ Chicken with Pineapple ] [ Chicken Waldorf Salad ]

Chicken Paella

2 tsp olive oil                                        can condensed creamy chicken soup
8 chicken pieces                                  1 cup boiling water 
1 onion, sliced                                      1 cup frozen peas
2 cloves garlic, crushed                      3 to 4 roma tomatoes, finely diced
1 tsp ground turmeric                          1 red capsicum, seeded and sliced  
1 1/4 cups Arborio rice                         seasonings to taste

 

Heat half the oil in a heavy based saucepan over medium heat. cook chickens in batches, for 5 minutes or until brown. Set aside, add remaining oil to pan. Cook onion and garlic for 2 minutes or until softened.

Add turmeric, capsicum, rice, soup, boiling water and cooked chicken pieces to pan. Stir until all ingredients well combined.

Bring to the boil. reduce heat and simmer, covered, for 15 to 20 minutes, stirring occasionally. When rice is cooked and most of the liquid has been absorbed, stir in frozen peas and tomatoes and cook for a further 5 minutes. Season to taste.

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[ Sweet & Sour ] [ Chicken paella ] [ Cornish Pasties ] [ Chicken with Pineapple ] [ Chicken Waldorf Salad ]

Cornish pasties

300g mince beef 1 small turnip
150g (1 small) Swede turnip 1 egg, lightly beaten
1 small carrot 3 cups plain flour
1 small onion 180g butter, chopped
1 small potato 125ml ( cup) water, approximately

 

Cut  vegetables into cubes. Combine mince beef and vegetables  in a bowl. Roll pastry on floured surface until 3mm thick. Cut pastry into 12cm rounds, top each round with cup of  mixture. Lightly brush edge of rounds with egg, fold edges into centre, pinch edges together to seal. Place pasties on greased oven tray, brush with remaining egg. Bake at 180C for about 25 minutes or until browned.
Pastry: Sift flour into bowl, rub in butter. Stir in enough water to make ingredients cling together. Press dough into ball, knead on floured surface until smooth cover, refrigerate 30 minutes

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[ Sweet & Sour ] [ Chicken paella ] [ Cornish Pasties ] [ Chicken with Pineapple ] [ Chicken Waldorf Salad ]

Chicken with Pineapple

400g pineapple pieces 2 carrots, julienned
400g chicken breast sliced 2 small cucumbers, sliced
2 tbls olive or canola oil 1 cup coriander leaves
2-3 cloves garlic, crushed 1/2 cup crushed peanuts
1 tbls grated ginger salt and pepper to taste

 

Heat 1 tbls oil in a wok and lightly saut'e the garlic and ginger. Add the chicken and brown. Season to taste and remove from the wok, place in medium size bowl. Heat the remaining oil, then add the carrot, cucumber and pineapple and cook for 3 minutes. Add the mixture to the chicken, the toss through nuts and coriander. Pour over dressing just before serving.

Dressing

1/2 cup pineapple juice, 1/4 lime juice, 1 tbls lime zest, 1 tbls sesame oil.  Combine ingredients in a jar and shake well. Can use beef in place of chicken.

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[ Sweet & Sour ] [ Chicken paella ] [ Cornish Pasties ] [ Chicken with Pineapple ] [ Chicken Waldorf Salad ]

Warm Chicken Waldorf Salad

4 chicken breast fillets                                 100g walnuts, chopped
2 green apples, cored and chopped             1/2 red capsicum, sliced
2 red apples, cored and chopped                 1/2 green capsicum sliced                                                            

2 celery stalks, chopped                               1/2 cup sultanas

Spray chicken with a little cooking oil. Char-grill or pan fry for 3 to 4 minutes each side or until cooked. Combine celery, apples, walnuts, capsicum and sultanas. Chop the chicken and toss through apple mix.Pour over dressing and toss. Serve immediately. Dressing. 1/4 cup sour cream, 1/4 cup mayonnaise, seasonings to taste.  NOTE  if preferred, stir fry  celery, apples, walnuts, capsicum and sultanas for 1 minute before tossing through chicken and dressing. 

[ Top of page ] [ Sweet & Sour ] [ Chicken paella ] [ Cornish Pasties ] [ Chicken with Pineapple ]  [Chicken Waldorf Salad ]

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