Main Menu
Administrator

Designed by:
Ecommerce hosting Mambo Templates
Web Hosting Services
Recipes
Gingersnaps PDF Print E-mail
Read more...
 
Eggplant Pasta Sauce PDF Print E-mail
Read more...
 
Coconut Chicken Risotto PDF Print E-mail

Ingredients:

1 cup Arborio rice

1 onion finely diced

Oil

1 small can coconut milk

1 chicken breast, or 2 chicken thighs

2 tablespoons Ketsup Manis 

1/2 lime

2 heads of Pak Choy

Vegetable stock

drizzle of sweet chili sauce

1/2 glass of coconut rum 

 

Thoughts: (crushed wallnuts) 

 

Instructions:

Fry onion in oil, then add arborio rice, and stir in a little more oil until rice is coated.  Then slowly add the coconut rum stiring constantly.  Then add warm coconut milk, ketsup manis, sweet chilli and warm chicken stock, (still stiring) until cooked.

Meanwhile fry the chicken in  thin strips , and dab with paper towel to remove excess oil. 

And finally steam the Pak Choy just before servin.

Serve the rice, chicken and Pak Choy with a wedge of lime.  Perhaps also garnish with some crushed wallnuts. 

 
Roast Chicken PDF Print E-mail

Ingredients:

Unsalted margarine

Onion finely diced

Celery finely diced

Sage Leaves

Mixed herbs (Basil, Oregano, Parsley) 

Bread crumbs (from about 6 slices of bread)

Salt and Ground Pepper

Parsley 

1 whole chicken

 

Mix stuffing ingredients together with some melted margerine until they just hold together, then stuff into the chicken.  Cook in oven at 220C for 10 min + 17min / 500g.  Set aside in a warm place for 10-15 minutes before serving.

 

 

 
Pumpkin Risotto PDF Print E-mail

Ingredients

1 cup Medium Grain Rice

1/4 pumpkin 

1 finely diced Onion 

2 or 3 cloves garlic crushed

Olive Oil

Cup and half of chicken stock

1/2 glass white wine

good pinch of salt

ground pepper 

Nutmeg


 Instructions:

 

Boil pumpkin until soft, then drain and puree into fine mash.

Gently cook onion and garlic in olive oil on low heat, before adding in the rice, and stiring until all the rice is covered in thin film of oil.  Slowly add chicken stock and wine, small bits at a time and reduce until the rice is mostly cooked, then stir in the pumpkin.  Add nutmeg, and pepper to taste.

 

 

 

 

 

 
<< Start < Prev 1 2 3 4 Next > End >>

Results 1 - 9 of 31

http://twoemu.com/evaandgeoff, Powered by Mambo and Designed by SiteGround web hosting