24 June 2013

Recipe: Lemon and Herb chicken/pork/fish

This is my favourite chicken, pork and fish marinade
Ingredients:
Chicken/Pork/Fish of your choice 
3 tbsp dried mint
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried origamum (oregano
)
Pinch salt
1/2 cup lemon juice
1/4 cup olive oil
1 tsp lemon rind, finely chopped

Method:
Preheat oven to 180*C/356*F
Mix all the ingredients in a bowl.
Pour the lemon and herb mixture over the meat and brush the wet herbs onto each piece.
Bake in an oven, or grill on a fire, till the meat is tender and cooked through.


Farm Fresh Adventures

Recipe: Noo's Chicken Strogonoff

This is my 11 year old favourite thing to cook.

Ingredients:
 5 chicken breasts, cubed (You can also make this with tenderised steak)
1 punnet mushrooms, thinly sliced
1 small red, yellow and green peppers, cubed
2 sticks celery, thinly sliced
1 small onion, finely cubed
1 250 ml tub cream, the cream needs to cover the chicken while its cooking
3 tbsp Brown onion soup/brown onion gravy powder
1/2 cup milk

Method:
Lightly fry the onion and celery till the onion is translucent
Add the chicken/steak and fry till it has browned on all sides
Add the mushrooms and cook till soft, then add the peppers In a mixing bowl, mix the cream and onion soup/gravy powder making sure there aren't any lumps
Add to the chicken mixture and stir regularly
To make sure that it doesn't burn, turn your plate down to a medium low heat
The sauce will thicken and if its a little to thick, add the milk about 5 minutes before serving

Serve with rice, vegetables and salad.


Recipe: Mustard Chicken

Hubby and I are on a diet and this is one of our favourite chicken recipes.

Ingredients:
Chicken pieces of your choice
1 Tbsp sugar
1 tsp mustard powder (I use Hot English Mustard powder)
1 Tbsp cake flour
1 Tbsp oil
1 Tbsp vinegar
1/5 cup mayonnaise
4/5 cup boiling water

Method:
 Preheat the oven to 200*C/392*F/Gas mark 6
Mix the sugar, mustard powder and cake flour Add the oil and vinegar and stir well
Add the mayonnaise and water and mix well, using a whist, to make a sauce
Place the chicken pieces in a medium casserole dish and pour the sauce over
Bake, covered, for 30 minutes Remove the covering and turn the chicken pieces
Bake uncovered for a further 30 minutes
 Serve with vegetables and rice

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