Archive for the ‘Chicken’ Category

Pinterest is like having a whole pile of beautiful magazines delivered to your door every day… and you can cut out and keep all the pretty images you want…

I love it!

Usually I don’t follow other people’s ‘food’ pins… my diet is pretty limited these days – if you consider eggs, meat, fish, shellfish, vegetables, fruit, nuts etc limited that is 🙂 It has to be said, judging by what some people ‘pin’ as food – it’s no wonder there is an obesity/diabetes epidemic happening in the world. So, when I saw this recipe I thought…hmmm…


Ignore the proud claim that it is low fat – who cares, right?

It IS sweeter than I would like, so I might tweak it when I make it again, and because we don’t like too much chilli hotness, I only used half the amount of chilli sauce … BUT, I will make it again.

This is the kind of recipe that when the husband comes home, the first thing he says is “Something smells wonderful!”

I used chicken drums – and I didn’t have nearly enough ginger in the dry mix (I ran out), but it was still very, very good. It came together very easily, smelled all sesame scrumptious – a total success, and it satisfied a craving for Chinese-style food (which we haven’t had since I got my celiac diagnosis…). We ate it with steamed cauli and broccoli.

I’m going now to check out some more of this man’s recipes… based on this one – his blog is destined for my ‘favorites’  🙂

Oh, and I think this sauce would be really great on pork slices or ribs too…



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I made Coronation Chicken Salad for dinner…

Left-over roast Chicken – torn into bite sized bits, radishes, tomatoes, cucumber, spring onions, sorrel, mint and parsley all from our garden – well not the chicken, but the rest of it was…

Mayonnaise, curry powder and the last of a jar of home-made rhubarb chutney (about 1 tbsp)

Mix everything together and serve on a bed of home grown rocket (arugula).

Top with store-bought avocado.

Put in your tummies… 🙂

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I have fallen off the wagon.

Having not bought a cooking magazine for months, I found myself in the confectionary aisle at the supermarket, and to distract myself from the Whittaker’s dark peppermint chocolate – I bought the October 2011 delicious.magazine from the display opposite.

I found this recipe, and I had wanted an excuse to use the jar of seriously expensive organic almond butter that somehow found its way into my trolley…

Like sate sauce – but better!
2 tbsp almond butter
1/2 tsp finely grated fresh ginger
2 tbsp gluten-free soy sauce
2 tsp rice vinegar
2 tsp soft brown sugar
1/4 tsp dried chilli flakes
2 tbsp cold  water
Mix everything together in a small bowl. Cook some chicken, serve with the sauce. (We had rice with it, and another dollop of the lovely rocket oil).

I keep saying I don’t like Nigella. But, I read an article about her the other day, written by someone who confessed to not liking her tv persona, but being completely charmed by her in person.

I suspect I am just jealous.

The girl sure can cook. This recipe is absolutely delicious. We licked our plates – oh, and I think almond butter might be my new favourite thing.

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I’m a gravy kind of girl. You either are or you aren’t. I really miss gravy – those lovely dark bits that remain in the pan after you’ve roasted something, thickened with a roux and made into a silky smooth sauce with stock or vegetable water…  There are plenty of things you can do to make up for not being able to use flour. This chicken rubbed with Asian spices and lime juice for flavour is served with a creamy, spiced sauce… you don’t miss the flour at all.

1 Tbsp oil
2 tsp Chinese five-spice powder
grated zest and juice of 1 lime (if you’re using a whole chicken, use another lime – cut in half – and stuff it into the cavity – along with some slices of fresh ginger, 2 lemongrass stalks and 2 kaffir lime leaves – I just chopped all these small and sprinkled them over the top of my chicken pieces)
1/2 tsp salt
Rub the spice mix over the chicken
Roast until done.
Take the chicken out of the pan and leave it to rest while you make the gravy.
Into the pan, stir
200g coconut cream
2oo ml chicken stock
1 tbsp Thai red curry paste
Stir to get any of the lovely sticky bits from the bottom of the pan and cook the gravy over medium-high heat until hot.
Serve the gravy over the chicken.

 We had this with cauliflower and broccoli. We had some left-over potatoes from yesterday, so I cut them up and put them in with the chicken to re-heat. The gravy is creamy, lightly spiced and very moreish. Perfect.

Rice would be good too… so would Asian greens…


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This recipe has been lurking in my files for ages. Why ‘Miami Spice’ – I have no idea – perhaps someone can tell me? The chicken was good though 🙂

Chicken pieces dusted with gluten-free flour – goldened up in the pan, using some oil (or home-made ghee – can you see me shining my halo??)

Add 1/4 cup orange juice, 1 tsp diced chilli and 1/4 cup coconut cream. Simmer gently till cooked through (or bake in the oven till Masterchef Australia finishes on tv).

Serve topped with chopped, fresh coriander and grated orange zest on top.


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Ina and Me

My blogging sister Ina and I are starting to freak each other out. We have a very lot in common… if Ina has dimples, I will be asking my parents some SERIOUS questions…

Like, when dad said he had a choice of country (when he emigrated as a 16 year old from England [16!]) he always told us he chose New Zealand because it was the furthest away from his family in England… he could’ve gone to Canada instead… did he stop there on the way???

Like, when you told me you got me from the bears… (who got me from the wolves…. who got me from the gypsies… none of whom wanted me, so the parents took me…) was Ina already adopted? because she is taller and much sweeter than me…

She makes great food too. Ina posted this chicken recipe recently. I wanted to  make it and didn’t read through to see it should marinate 8 – 10 hours. I can report it tastes great even after 3 hours…

http://glutenfreedelightfullydelicious.com/  check out her Ginger Lime Sesame Marinade

Thanks Ina XXXOOO

I took Yoshi back to the vet this morning. I had to chase him to get him into his cage… he knew SOMETHING was happening, though I had been so careful to stick to the usual morning routine…

So, his stress levels were high and he shook all the way there. Poor little sod.

5 hours until I can go get him.

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Sing along with me… or not – the cats get quite upset when I sing. Everyone’s a critic, right?

I saw Jamie Oliver making this chicken on the Food channel the other day. I usually use chicken thighs and I wrap them in bacon – sometimes I put a couple of fresh sage leaves under the bacon. It’s good, but I thought I’d try Jamie’s chicken for a change.

You need boneless chicken breasts, a mixture of fresh herbs, some lemon zest, some grated parmesan cheese, salt and pepper and some bacon (Jamie used Parma ham).

Split your chicken breasts to flatten them out a bit – you want the chook to be as even in thickness as you can, because it cooks quicker that way.

Sprinkle on some chopped herbs, lemon zest, salt and pepper – sprinkle your cheese on last, it melts and helps to stick the bacon to the chook.

Put the bacon slices on next. Then turn the whole thing over – so the chicken side is uppermost – cover it with plastic wrap – and beat it till the breast flattens out some more. You can get it really quite thin, which is good because then it’ll cook really quickly. Don’t you love my rolling pin? I inherited it from my mother-in-law. It is one of my favourite kitchen appliances 🙂

Anyway, turn the chook over again (bacon side up) and bake or bbq till done. It doesn’t take long at all.

We had ours with salad leaves and avocado (and macadamia dressing)


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My favourite cooking magazine was delicious. , I say was because I think I have beaten my magazine addiction!!!!!!!!!!!!!! I’ve found so many great recipes on the internet – things my new friends are making and recommending, that I don’t need magazines anymore. Which is great – more space on my bookshelves (room for another addiction? snrk) , but not great, in that it’s difficult to put post-it-notes on my lap-top (though I’m sure I’ll figure it out… eventually)

In the meantime, there are still recipes from delicious. (an award winning Australian magazine) that I want to try. This one has been post-it marked for a while now. I find I get stuck with a few favourite recipes and they tend to go into a high rotate, but I’m getting a bit tired of chicken thighs wrapped in bacon – I know *spoiled*, so I thought I’d try this one.

This is a Nigella Lawson recipe that was published in delicious. in July 2004. I changed it a little – to suit what I had – and because I don’t much like turmeric, I used less than in Nigella’s recipe.

Chicken Tikka (Nigella makes a hot red onion relish to go with it, which would be good, but I didn’t have most of the ingredients)


2 garlic cloves

5cm piece of fresh ginger – peeled

1 small red chilli – seeds removed

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp turmeric

1/2 tsp garam masala

juice of 1 lemon

1/4 cup vegetable oil (I used light olive oil)

1 cup plain yoghurt.

Whizz the garlic, ginger and chilli together until finely chopped

Add the other ingredients and whizz to combine. Add some salt and pepper.

Pour over chicken pieces (I used chicken thighs – bone in/skin off), stir to coat in the marinade and leave in the fridge at least 4 hours (or overnight)

Bring the chook to room temperature.

Melt some butter in a pan, add chicken and cook over medium-low heat till done (you don’t want to cook it too high, because the yoghurt will burn). I baked mine in the oven, Nigella suggested using a frypan.

We had ours with salad leaves, avocado and some steamed rice, and we squeezed some extra lemon juice over the chicken.

This recipe is really, really good. It is gently spicy – not at all scary. Marinating the chicken in yoghurt makes the chicken very moist and tender.

I wish I’d made this years ago.

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We have horizontal rain today. Rain and hail. We don’t get snow in Palmerston North – thank goodness – snow is overrated, I think. Nice to look at, but a serious stinker to live with. Rain, hail and WIND on the other hand… no worries! 🙂

Our painter is back. He can’t work outside, so is back at our place painting the windows that were recently double-glazed. Insulating and double-glazing are relatively new concepts in NZ. As a child we just put on an extra sweater in winter. But, because the painter is in and out – the house is open and so colder than normal.

Percy is ignoring his fear of strangers and is firmly settled in Rick’s chair by the heater. Yoshi however, is hiding outside somewhere in the cold. Poor little silly  – he will appear this evening, but will be out in the cold again for the next few days – or however long this all takes.

on my knee, yesterday

I am back into the Caveman diet thing again, having bent the rules with wine and chocolate recently. I’m still finding the diet works really well in that I am simply not hungry, not craving anything (other than wine and chocolate!) But, we have a ‘thing’ to go to next month. And I want my friends to ‘notice’ if you get my meaning.

I am, at last, tired of being the ‘fat one’ in our group. I’ll still be the deeply unfashionable one – THAT I couldn’t care less about! 🙂

I made this for dinner last night. It is, as are all my favourite recipes, pretty low fuss.

Chicken with Peas and Bacon

Chicken thighs – ours were bone in, skin off

leek – washed and sliced – or you could use onion

bacon – I used 4 rindless rashers – chopped

garlic – the original recipe doesn’t use garlic, but there is something about the scent of garlic, onion and bacon that makes my mouth water.

150ml chicken stock – I didn’t have enough, so I put in a good slug of white wine too

juice of 1 orange

frozen peas – about 100g – though I never measure them

Melt some butter in a large frypan and cook the bacon and leek for a few minutes, then add the garlic and cook until you’re drooling over the smell of all this goodness.

Nestle the chicken pieces in amongst it – if your chicken pieces have skin on, cook them first, skin-side down until golden. Flabby chicken skin looks unappetizing (a bit like me, on a beach, without a tan…)

Pour the stock and orange juice over and bung the pan in the oven at around 200c.

When the chicken is nearly cooked add the peas. If you want to thicken it, now’s the time. You could use a cornflour slurry.

Season to taste.

We ate ours with a sweet-potato mash.

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This recipe was published recently in a newspaper – I forget which one. It looked good, so I put it aside to try later… as you do. Or as I do anyway!

The marinade blitzed up easily and smelled really good – fresh, citrusy. I thought if it tasted as good as it smells, we’re onto a winner…

4 cloves garlic – chopped

6 shallots – chopped – I used a small onion

4 tbsp finely chopped ginger

1/2 tsp ground aniseed – i used ground star-anise (I’m not sure if that is the same, but it was what I had)

2 stalks lemongrass – white bits only – sliced  – I used the stuff in a jar that comes pre-sliced

1 tsp ground turmeric

100ml coconut cream

1/2 tsp salt

1 tbsp grated palm sugar, or dark brown sugar

5 whole chicken legs, cut into half into thighs and drumsticks

Blitz everything except the chicken until smooth.

Combine chicken with marinade, mix well and marinate at least one hour, or overnight

Shake off the excess marinade, but reserve it.

Grill, bake or barbecue the chicken, brushing it with the reserved marinade as it cooks, until it is well browned and cooked through.

Serve with lime wedges, cucumber, tomatoes and rice – or avocado and home-grown coriander. This is a photo of the leftovers I ate for breakfast (it’s 10:30am). It is good, but needs a little more salt and sugar for my taste (or perhaps a little less turmeric – I don’t really like that stuff).

We” ll make it again! 🙂

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