Thai Noodles

Only need to cook the noodles, so I make this and take it to work for my lunch.

250g packet medium egg noodles
1 tsp sesame oil
2 tsp soy sauce
1 tsp peeled and finely grated galangal ( I used ginger)
2 bird's-eye red chillies, chopped
2 tsp chopped fresh holy basil (not sure what holy basil is I used normal basil and tasted nice)
1 tsp chopped fresh coriander
1 lime, juice only (I used lemon juice and still tasted nice)
1 tsp clear honey
1 tsp sesame seeds (I did not add, as none in the cupboard).

Method
1. Cook the noodle according to the packet instructions.
2. In a large bowl mix together the remaining ingredients.
3. Drain and toss the noodles in the Thai mixture.
4. Serve. - Nice and quick

I also added cooked chicken to noodles.

Nigel's Chicken, Rice and Peas

INGREDIENTS
One whopping chicken
Some onions
Several carrots
(Possibly a chicken stock cube) (Oh, and possibly some salt & pepper to taste)

INSTRUCTIONS
Clean chicken and keep giblets (if you like them).
Roughly chop onions and cut carrots lengthwise


QUICK METHOD
Place whole lot in the pressure cooker and cook for 30 minutes. When Chicken is very tender remove all flesh from bones and replace (add more liquid if necessary).
Boil rapidly for several more minutes.

To serve boil rice and cook peas then place these at the bottom of a ridiculously large bowl and pile the chicken pieces and soup on top.

SLOW METHOD
Do the same as for quick method but cook the chicken in a large saucepan for hours and hours and hours…..zzzzzzz

Aunty Diana's Stuffed Chicken

1 Roasting Chicken washed and dried inside and out.

Filling:
3 tablespoons oil
1 small onion finely chopped
5oz prunes soaked, stone & chopped
2 apples peeled, cored and chopped
1 teaspoon ground cinnamon
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon brown sugar
5oz dried apricots soaked & chopped
2oz seedless raisins.

Fry the onion in the oil until soft. Add the prunes, apricots, raisins and apples and fry for a further 2 mins stirring constantly. Add the seasoning and fry for 2 mins more. Spoon the mixture into the cavity of the chicken and close securely. Rub the chicken with salt and pepper and brush with melted butter. Roast in pre-heated oven 350F for about 2 hrs. Baste regularly and serve on a bed of rice.

Saskia's Italian Chicken Salad

I am finding so many recipes that I must try:

50ml olive oil
salt/pepper
8 chicken breasts

Oven 240 degrees-on grill. Put oil, salt, pepper in bowl and cover fillets. Grill for 4 minutes-turn and grill for 4 minutes. Cool and cut in strips.

Marinade

25grms sun dried tomatoes
325ml olive oil
90ml vinegar
30ml lemon juice
75ml pine nuts (sunflower seed)
75mil raisins
12 black olives
3 bay leaves
salt/pepper

Put tomatoes in hot water for 10 minutes and cut. Mix everything – over chicken for 24 hours

Sam's Chicken Pesto Pasta

Another great easy recipe from the Joiner Family.


4 chicken breasts
1 large tub of Crème Fraise
1 jar of Sainsburys Green Pesto (or home made)
Virgin Olive oil


Place the 4 chicken breasts in a shallow casserole dish and pour some olive oil over them. Season with salt and pepper and bake uncovered in a medium oven until golden brown.

Place a pan of boiling water on the stove and when ready cook as much pasta as required for 4 people.

Mix all of the contents of the jar of pesto with all of the crème fraise.

When the chicken breasts are done take out of the oven and pour the pesto, crème fraise mixture over the chicken making sure to cover all the meat. Put back in the oven and cook for a further 5/10 minutes or until slightly brown on top.

Put the pasta out onto plates and slice the chicken breasts into 1cm thick slices and
place on top of the pasta. Pour the remaining pesto and crème fraise sauce over the
pasta and chicken.

Heather's Chicken a la King

Updating all my recipes onto this blog, I am finding hidden gems that I had forgotten about. It seems each South African has their own recipe for this dish. Heather's is great.

Serves 4

450 g Chicken breast fillets, cut into small pieces
2 medium sized onions, peeled and finely chopped
1 large green pepper, deseeded and finely chopped
150 g sliced button mushrooms
Chicken stock cube, dissolved in 1/2 cup boiling water
50g Butter / marge
50g Plain flour
2 x 15ml cold milk
300ml warm milk
Salt & pepper
Nutmeg

Melt butter in a saucepan and gently fry onion and green pepper till
onion is transparent.
Stir in flour with a wooden spoon, then stir in cold milk
Remove from heat and gradually add warm milk and stock. Return to heat
and bring to the boil, stirring continuously.
Add seasoning and chicken and cook for 5 minutes more.
Serve with rice and green salad

Butternut Chicken Curry

I have found my notes on how I transferred butternut soup into curry:


"I found some left over butternut soup in the fridge and have turned it into a chicken curry. I just fried some onions with curry powder, added chicken, added the small amount of left over soup with a tad of water,a handful of currents and yum yum looking forward to eating it.

(I forgot I chopped up one tomato as well and added after the chicken)."

I think I served with wild & brown rice - to my amazement Mike now always chooses this healthy rice mix over the white rice.