Tag Archives: Western

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

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I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!

YIELDMakes 8 servings

INGREDIENTS

  • 2 3 1/2-pound whole chickens, each cut into 8 pieces
  • 5 whole heads of garlic, cloves separated (about 70), unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups dry white wine
  • 6 very large fresh thyme sprigs

PREPARATION

  1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
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No-fuss Shepherd’s Pie

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Tried this recipe last week. It’s a simple recipe. It works. But I’m sure it can be improved. Here it is:

Ingredients 

  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 500g pack lamb mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes, cut into chunks 
  • 85g butter
  • 3 tbsp milk
    1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

    2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

    3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

Link

Found this recipe and am totally in love with it. Copying and pasting the recipe on my blog so I can find out easily. Thank you food network!

http://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe.html

Total Time: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min
Yield: 4 servings
Level: Easy

Ingredients
Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Directions
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Earl Grey Chicken

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Have been experimenting with chicken marinades. Some of my own, some from the internet. Here’s one that I would like to try soon!

http://tastyebites.blogspot.sg/2009/10/earl-grey-chicken.html

Ingredients
2 chicken breasts, skin removed
2 teabags,(Earl Grey or anykind will do)
150ml soy sauce
75ml cooking sake
75ml mirin
40ml salad vinegar
2 teaspoons sesame seeds 
iceberg lettuce and 1 cucumber to serve

Method
1. Boil a pan of water with the teabags, add the whole chicken breasts and simmer until cooked through (5-10 mins).
2. Meanwhile, mix the soy sauce, sake, mirin and vinegar in a bowl. 
3. Submerge the cooked chiken in the soy sauce marinade, refrigerate and leave for a few hours.
4. Slice the chiken into 0.5cm slices and serve on a bed on chopped lettuce and cucumber. Spoon a little of the marinade over and sprinkle with the sesame seeds.

Meatballs with Spaghetti

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Here’s a recipe that I’ve come up with on my own, after trying countless times to make spaghetti on my own. its full of shortcuts but its good enough for me.

(A) Meatballs

  • 200g of beef
  • about 5 tablespoons of bread crumbs
  • any type of steak seasoning you have, OR simply pepper and salt

(B) Spaghetti sauce

I don’t make my sauce from scratch, even though I’ve tried (its too much work!). Will upload the recipe some other time. I use Prego’s Traditional Sauce, and add in maybe 2 cubed tomatoes, and some tomato paste if I’m in the mood for a more sour sauce. I would also add in any mushrooms if I was in the mood, into the sauce.

(C) Spaghetti

  • half a packet of any instant spaghetti

Steps:

  1. Prepare the meatballs  first. Mix everything up in a bowl, and shape into small balls (I prefer the meatballs to be bite-sized for my daughter to eat). Set meatballs aside.
  2. Put the spaghetti into a pot of boiling (slightly) salted water. Put a little olive oil and stir spaghetti around so as to prevent them from sticking together. Leave to boil gently till al dente.
  3. Saute a bit of mashed garlic and some mushrooms in a pot if you want them in your sauce.
  4. Put the spaghetti sauce into the same pot and heat it up. Add in tomatoes, let it simmer gently. Add in cheese if you want!
  5. Now, heat up a non-stick pan and drizzle a little olive oil in it. It should be on medium-low heat. Put in meatballs one by one. Be sure to turn them quickly to prevent them from going out of shape. This normally takes about 7-10 minutes.
  6. Once meatballs are brown, take them out and drain the oil before putting meatballs into the sauce.
  7. Place cooked spaghetti on a plate, any amount of spaghetti sauce over it, and there’s dinner served!

Another Poached Egg post

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I have an obsession with eggs. Its been this way for a long time. I look for egg recipes to make desserts, breakfast, and to fit into every meal. I’m egg crazy. haha. Anyway, here is another interesting video that I’ve found on making poached eggs. I have yet to find the courage to brave the messiness of making poached eggs for breakfast yet, maybe when I’ve formally shifted into my own place. Till then, enjoy!

Easy Chicken Spaghetti Recipe

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Since the bf wants chicken spaghetti tonight, I found this recipe at this page.

Won’t be doing the baking step, as I doubt I have enough time to do that tonight. Will try the full recipe another time!

Ingredients:
2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided (you can use mild, medium, or sharp)
1 (14.5 oz) can diced tomatoes (you can also use fresh!)
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth

*Other ingredients that I love to add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

Directions:
Break noodles into 2-3″ pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don’t want it to be too soupy.
Dump your spaghetti mix into a 9×13″ glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese (and sometimes I like to throw some bread crumbs on top for added flavor).
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).