Steve's Satay Chicken Breast

We had a BBQ today and Steve shared this recipe with me. It was very tasty. Below is what he wrote for me to descibe how he made it.





In a steel bowl combine olive oil, chilli sauce, corriander, peanut butter and spices. This meal has chives and seasoning for the cubed chicken. The char in this photo was caused by the ingredients of the sauce and the overly hot BBQ plate used. It is better to cook this slowly. I use the same bowl throughout, heating the excess sauce on the side of the stove whilst awaiting the bowl to warm and dinner to cook.

This one was slightly overcooked and should take about 10 minutes when the temperature is correct. It is far preferable for the mixture to steam away when cooking than to sizzle too vigourously and char.

Moresy's Chicken Curry

I got this chicken curry recipe from a friend. It is a wee bit spicy, which I like.





Ingredients:

About 750gm of chicken breasts or legs
2 cloves of garlic, or one heaped teaspoon

1 teaspoon of ginger
1 teaspoon of chilli
1 tablespoon of vindaloo curry paste
1 cup of coconut cream
1/2 cup of chicken stock
1 teaspoon of tamarind paste
6 curry leaves
1 tin of diced tomatoes or 3 chopped tomatoes


Method:

Fry chicken in a pan until golden and then put the chicken in a bowl.

Add all other ingredients into the pan and simmer for a few minutes. Add chicken and simmer for a further 25-30 minutes.

Serve with rice, pappadums and a wee glass of wine.

Beef Strips With Robert Sauce

This is a wee easy dish that I got after watching Huey's Cooking one night. He used whole staek, but I decided to to use strips of beef. The sauce is close to what I remember seeing on the show, but the main thing is that it tastes very good. This is now one of my favourite meals.

Ingredients:

1 onion
5 big mushrooms
about 800gm of beef strips
1 heaped teaspoon of garlic (or 2 cloves)
1 teaspoon of hot english mustard
3 Tablespoons of Worcestershire sauce
1 tin of chopped tomatoes
1/2 small tub of thickened cream
1 cup of beef stock
some chopped parsley
potatoes for baking or roasting

Method:

Fry meat in an oiled pan until browned and then take the meat out and put it in a bowl.

Put all ingredients, apart from meat, into the same pan used to fry the meat and then simmer for a few minutes. Add meat and simmer for about 15 to 20 minutes.

Serve with baked or roast potatoes.

Lick your plate clean after you have finished. Yum! :)

Chicken Potato Bake

The girl at work who supplied the Chicken Spinach and Feta wraps gave me another recipe recently. The recipe mostly comes from a Masterfoods creamy herb and garlic potato bake recipe, but there is a wee difference to it. This dish is really smashing. I hope that you like it too.

Ingredients:

1kg Boneless Chicken (Breasts or Tenderloins are best)

1 large onion

4 rashers of bacon

3 very large tatties (potatoes)

2 packets of Masterfoods creamy herb and garlic potato bake

600ml of thickened cream

Enough cheese to cover the top of casserole dish

Salt and Pepper to taste

Method:

Pre-heat the oven to 220 deg C.

Fry chicken in a large pan until browned then place the chicken in a large casserole dish.

Slice onion and bacon and place on top of chicken.

Cut the potatoes into thin slices and then place them on top.

Add salt and pepper to taste.

Mix the contents of the potato bake packets along with the cream and then pour into the casserole dish over the top of potatoes. You may want to add a wee bit of water to thin it out beforehand.

Place the dish into the oven and cook for 50 minutes. If the potatoes are soft (prod them with a fork), then add grated cheese to cover the top of the dish and cook for a further 10 minutes.

If not cook a wee bit longer and then add the cheese.

Get a large spoon and use it to distribute the yummy food onto plates. I like to cook green beans with them as a side dish.