There hasn't been a lot of cooking in this house this year, more on that soon. Tonight my wonderful husband cooked up Morrocan chicken, an old favourite. It was so delicious, makes we wonder why we haven't had it in ages. We ate it with cous cous and steamed vegetables.
Morrocan Chicken
serves 4
500g chicken fillet ( I use breast), cut into strips
3 tbs flour, seasoned with salt and pepper
¼ C olive oil
2 onions, sliced
2 tsp ground cinnamon
¼ tsp ground cloves
2 tsp sumac*
¼ C sultanas
1 C chicken stock
50g toasted pine nuts
¼ C chopped fresh coriander
Juice of 1 lemon, plus wedges to serve
To serve
Couscous, Greek yoghurt, Lebanese bread and salad or vegetables
Toss chicken in the flour. Heat 2 tablespoons oil in a large frypan over high heat until hot, then cook chicken in batches until golden and set aside.
Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.
Notes & tips: * Sumac is a purple, lemony spice used in North African and Middle Eastern cooking, it is fairly widely available.
Recipe from delicious June 2004 by Valli Little
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, March 16, 2011
Saturday, January 8, 2011
Chicken Donburi (Japanese Chicken with Egg) and Udon Noodle Soup
We are having a bit of a Japanese week. Tonight I cooked another great Japanese recipe from my Mum. It has similar ingredients to the Teriyaki Chicken but is quite a different dish. The chicken is cooked in a broth and beaten egg is poured over the top to top and allowed to set, it is served with rice. The egg takes on the flavour of the sauce and is my favourite bit. My kids love this meal too.
Earlier this week we had this Udon Noodle Soup with Crumbed Prawn Cutlets from cuisine.com.au. Molly, my 4 year old, loved this so much we had it for lunch for the next 3 days (without the prawns). The recipe for the quick lunch version is below. I have been including whatever vegies I have and they gobble it up in the yummy broth.
For this recipe you will need dashi stock powder which is Japanese powdered bonito fish stock. I always get this at an asian supermarket (I do a big stock up a couple of times a year - they tend to have Chinese and Japanese ingredients). You can probably get it from your local health food shop.
My friend Skye just lent me the recipe book Thrifty Kitchen by Suzanne and Kate Gibbs. It also has a recipe for chicken donburi, the first I have seen elsewhere. Their broth is based on dashi stock with soy, rice wine and vinegar which is different to my recipe. I will have to try it and compare.
For notes on substitutions on mirin and sake, see the Teriyaki Chicken recipe.
Chicken Donburi
serves 4-6 (Tonight I halved this recipe for our family)
1 tsp vegetable oil
1 onion, thinly sliced
1 - 2 carrots, thinly sliced
800g chicken thigh fillets, in bite size pieces (or breasts if you prefer but thighs will be much more moist)
1 C mirin
1/2 C soy sauce
1/4 C sake
6 shiitake mushrooms, fresh or dried (soak in hot water for 10 min)
5 eggs, beaten
medium grain rice to serve
In a small frypan, the right size to hold the chicken in one packed layer, heat the oil and gently fry the onion to soften. Add the chicken and stir around to just brown. Add the sauce ingredients and mushrooms and simmer for 5 minutes. Turn the heat down to low and pour the egg over, cover and cook until just set.
Serve with rice and vegetables
Vegetables side dishes to serve with Japanese
Here are some suggestions on what to serve along side Japanese meals. If I am just cooking for the family we often have plain steamed vegies but if I am entertaining it is nice to have something a bit more interesting.
This recipe is a base recipe, you could really add anything. For the kids this week I have been chopping up broccoli or adding frozen peas and corn (again). For me I add baby spinach leaves, chopped beans, spring onions... One of my girls likes silken tofu, the other doesn't so give it a go.
dried udon noodles (hakubaku brand from supermarkets is good)
500ml water
10g dashi powder (1 tsp)
1 1/2 tbsp soy sauce
1 tbsp mirin
vegetables
100g silken tofu
Cook noodles according to packet directions.
Bring the water to the boil in a saucepan. Add dashi, soy and mirin, stir to dissolve. Add vegetables and cook as desired. Add tofu and heat through.
Place noodles in bowls and pour soup over.
Earlier this week we had this Udon Noodle Soup with Crumbed Prawn Cutlets from cuisine.com.au. Molly, my 4 year old, loved this so much we had it for lunch for the next 3 days (without the prawns). The recipe for the quick lunch version is below. I have been including whatever vegies I have and they gobble it up in the yummy broth.
For this recipe you will need dashi stock powder which is Japanese powdered bonito fish stock. I always get this at an asian supermarket (I do a big stock up a couple of times a year - they tend to have Chinese and Japanese ingredients). You can probably get it from your local health food shop.
My friend Skye just lent me the recipe book Thrifty Kitchen by Suzanne and Kate Gibbs. It also has a recipe for chicken donburi, the first I have seen elsewhere. Their broth is based on dashi stock with soy, rice wine and vinegar which is different to my recipe. I will have to try it and compare.
For notes on substitutions on mirin and sake, see the Teriyaki Chicken recipe.
Chicken Donburi
serves 4-6 (Tonight I halved this recipe for our family)
1 tsp vegetable oil
1 onion, thinly sliced
1 - 2 carrots, thinly sliced
800g chicken thigh fillets, in bite size pieces (or breasts if you prefer but thighs will be much more moist)
1 C mirin
1/2 C soy sauce
1/4 C sake
6 shiitake mushrooms, fresh or dried (soak in hot water for 10 min)
5 eggs, beaten
medium grain rice to serve
In a small frypan, the right size to hold the chicken in one packed layer, heat the oil and gently fry the onion to soften. Add the chicken and stir around to just brown. Add the sauce ingredients and mushrooms and simmer for 5 minutes. Turn the heat down to low and pour the egg over, cover and cook until just set.
Serve with rice and vegetables
Vegetables side dishes to serve with Japanese
Here are some suggestions on what to serve along side Japanese meals. If I am just cooking for the family we often have plain steamed vegies but if I am entertaining it is nice to have something a bit more interesting.
- Tomato and cucumber salad with a dressing of soy, mirin and sesame oil
- Carrots julienne stir fried with sesame seeds
- Broccoli (or any greens), steamed, topped with soy sauce and katsuobushi flakes (katsuobushi are dried bonito fish flakes, a yummy salty flavouring for vegies)
- Beans, blanched, with peanut sauce (peanut butter, soy sauce, dashi powder, water)
This recipe is a base recipe, you could really add anything. For the kids this week I have been chopping up broccoli or adding frozen peas and corn (again). For me I add baby spinach leaves, chopped beans, spring onions... One of my girls likes silken tofu, the other doesn't so give it a go.
dried udon noodles (hakubaku brand from supermarkets is good)
500ml water
10g dashi powder (1 tsp)
1 1/2 tbsp soy sauce
1 tbsp mirin
vegetables
100g silken tofu
Cook noodles according to packet directions.
Bring the water to the boil in a saucepan. Add dashi, soy and mirin, stir to dissolve. Add vegetables and cook as desired. Add tofu and heat through.
Place noodles in bowls and pour soup over.
Friday, December 17, 2010
Chicken Korma - curry my children will eat!
I cooked Jamie Oliver's Chicken Korma tonight, from his Food Revolution book, amazingly it was a hit with the whole family - 2 and 4 year olds included! And it was on the table in 30 minutes from start to end.
I use a Patak's Korma Paste which is very mild and I skipped the chilli, although you could remove your kids portion at the end and add it then. It was still very flavoursome.
I added sweet potato, mushrooms and zucchini to the curry so I didn't have to do vegies on the side. The kids had frozen peas and corn added to theirs (their staple vegetables - I hope they contain every vitamin children need!).
Chicken Korma
This is the full Jamie Oliver recipe, paraphrased. To simplify, you could easily leave out the ginger, almonds, coconut... But I recommend trying the full version once, as the flavour and texture are great! Also add whatever vegies you have on hand, or serve steamed alongside.
800g chicken thigh fillets (or breasts, but I prefer thighs), chopped
2 medium onions, finely chopped
1 green chilli (optional), finely chopped
4cm ginger, grated
small bunch of fresh coriander, leaves picked and stems finely chopped
400g tin chick peas, drained
vegetable oil
20g butter
1/2 c. Korma curry paste (Patak's is good)
400ml can of coconut milk
small handful of sliced/flaked almonds
2 tbsp desicatted coconut
To Serverice
natural yogurt
lemon
Heat a frypan or casserole pan on a high heat and add a lug of oil. Fry the chicken till just golden. Set aside. If using breast, skip this stage.
Add the onions, chilli, ginger, and cilantro stalks with the butter. Cook for around 5 minutes. Add the curry paste and fry for 2 more minutes until aromatic. Add coconut milk, half your sliced almonds, the drained chick peas, coconut, the chicken and half a tin of water.
Simmer, covered, for 15-30 minutes with the lid on. If too dry add more water. If too runny, remove the lid and boil to thicken.
To serve
Serve with rice. add a few spoonfuls of natural yogurt dolloped on top, and sprinkle over the rest of the sliced almonds. finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.
Slow Cooker Variation
You could easily follow the recipe up till after the korma paste is fried, then throw the lot in a slow cooker for a couple of hours, not too long though as is doesn't need much cooking.
I use a Patak's Korma Paste which is very mild and I skipped the chilli, although you could remove your kids portion at the end and add it then. It was still very flavoursome.
I added sweet potato, mushrooms and zucchini to the curry so I didn't have to do vegies on the side. The kids had frozen peas and corn added to theirs (their staple vegetables - I hope they contain every vitamin children need!).
Chicken Korma
This is the full Jamie Oliver recipe, paraphrased. To simplify, you could easily leave out the ginger, almonds, coconut... But I recommend trying the full version once, as the flavour and texture are great! Also add whatever vegies you have on hand, or serve steamed alongside.
800g chicken thigh fillets (or breasts, but I prefer thighs), chopped
2 medium onions, finely chopped
1 green chilli (optional), finely chopped
4cm ginger, grated
small bunch of fresh coriander, leaves picked and stems finely chopped
400g tin chick peas, drained
vegetable oil
20g butter
1/2 c. Korma curry paste (Patak's is good)
400ml can of coconut milk
small handful of sliced/flaked almonds
2 tbsp desicatted coconut
To Serverice
natural yogurt
lemon
Heat a frypan or casserole pan on a high heat and add a lug of oil. Fry the chicken till just golden. Set aside. If using breast, skip this stage.
Add the onions, chilli, ginger, and cilantro stalks with the butter. Cook for around 5 minutes. Add the curry paste and fry for 2 more minutes until aromatic. Add coconut milk, half your sliced almonds, the drained chick peas, coconut, the chicken and half a tin of water.
Simmer, covered, for 15-30 minutes with the lid on. If too dry add more water. If too runny, remove the lid and boil to thicken.
To serve
Serve with rice. add a few spoonfuls of natural yogurt dolloped on top, and sprinkle over the rest of the sliced almonds. finish by scattering over the coriander leaves, and serve with lemon wedges for squeezing over.
Slow Cooker Variation
You could easily follow the recipe up till after the korma paste is fried, then throw the lot in a slow cooker for a couple of hours, not too long though as is doesn't need much cooking.
Sunday, December 12, 2010
Teriyaki Chicken followed by Toffee Oranges
We had a family of 4 over for dinner and I cooked teriyaki chicken followed by toffee oranges.
The oranges were so good there was bowl licking going on! They really are delicious, I used to make them years ago and don't know how I forgot about them. You just pour hot toffee over orange slices and it dissolves to make a yummy sauce leaving behind some crispy toffee. This dish is also partly an excuse to eat King Island Creamy Indulgent Yogurt!
My Mum did a Japanese cooking course in the early 1990s and my whole family are still using the recipes. This teriyaki chicken is fantastic, it tastes like what you get in the restaurants and nothing like what comes out of a bottle.
You need mirin and sake for this recipe. These are both Japanese alcoholic beverages made from rice (though mirin is never drunk and is only used in cooking). Mirin is stronger and sweeter than sake. Sake can be used as a substitute for mirin (with an added pinch of sugar), and vice versa. If you cannot get a hold of either, you can use sweet sherry or Chinese shiaoxing wine or dry white wine at a stretch.
Mirin is easy to buy, they sell it at Harris Farm among other places. Sake is a bit harder to get, Essential Ingredient sell it although it is much cheaper at any asian supermarket in a city. If you are not a regular Japanese cook for the first time try and get some mirin and use it to replace the sake.
Teriyaki Chicken
serves 4
750g chicken thigh fillets, or steak scotch fillet - or enough to feed your family
1/4 chinese cabbage, sliced - enough to cover a plate
Sauce
¼ C soy sauce
¼ C sake
¼ C mirin
1 tbsp sugar
Place the sauce ingredients in a saucepan and reduce by about one third.
Heat a frypan and lightly grease with oil. Add the meat and pan fry on both sides; quickly for the beef, longer for the chicken. Add the teriyaki sauce, it will bubble up. Continue to cook and turn the meat once or twice to coat with sauce as it continues to reduce, until thick and sticky. If you want your steak rare, keep an eye on it, take it out when done and keep the sauce bubbling if not thickened.
Slice the meat into fingers and place on chinese cabbage on a serving plate and pour the sauce over.
Toffee Oranges
You could serve this with any number of things besides yogurt - cream, icecream, panna cotta, cake...
serves 4-6
4 oranges, peeled and sliced into 1/2 - 1 cm thick slices
350g caster sugar
1/2 C water
1 cinnamon stick
4 star anise
3 tbsp liqueur - whiskey, drambuie, grand marnier... (optional)
vanilla yogurt to serve - King Island is my favourite
Place orange slices in a shallow dish and drizzle with 1 tablespoons of the liqueur.
Place the sugar, water, cinnamon, star anise and 2 tablespoons of the liqueur in a saucepan over low heat, stirring until the sugar dissolves. Turn heat to medium and simmer for 10-15 minutes until golden WITHOUT STIRRING, brushing down the sides of the saucepan with a wet pastry brush to remove any sugar crystals.
Immediately pour the caramel over the oranges and set aside for 2 hours, by which time some of the caramel with have liquified to make a sauce, leaving some shards of toffee.
Serve with vanilla yogurt or anything else that takes your fancy.
My Mum did a Japanese cooking course in the early 1990s and my whole family are still using the recipes. This teriyaki chicken is fantastic, it tastes like what you get in the restaurants and nothing like what comes out of a bottle.
You need mirin and sake for this recipe. These are both Japanese alcoholic beverages made from rice (though mirin is never drunk and is only used in cooking). Mirin is stronger and sweeter than sake. Sake can be used as a substitute for mirin (with an added pinch of sugar), and vice versa. If you cannot get a hold of either, you can use sweet sherry or Chinese shiaoxing wine or dry white wine at a stretch.
Mirin is easy to buy, they sell it at Harris Farm among other places. Sake is a bit harder to get, Essential Ingredient sell it although it is much cheaper at any asian supermarket in a city. If you are not a regular Japanese cook for the first time try and get some mirin and use it to replace the sake.
Teriyaki Chicken
serves 4
750g chicken thigh fillets, or steak scotch fillet - or enough to feed your family
1/4 chinese cabbage, sliced - enough to cover a plate
Sauce
¼ C soy sauce
¼ C sake
¼ C mirin
1 tbsp sugar
Place the sauce ingredients in a saucepan and reduce by about one third.
Heat a frypan and lightly grease with oil. Add the meat and pan fry on both sides; quickly for the beef, longer for the chicken. Add the teriyaki sauce, it will bubble up. Continue to cook and turn the meat once or twice to coat with sauce as it continues to reduce, until thick and sticky. If you want your steak rare, keep an eye on it, take it out when done and keep the sauce bubbling if not thickened.
Slice the meat into fingers and place on chinese cabbage on a serving plate and pour the sauce over.
Toffee Oranges
You could serve this with any number of things besides yogurt - cream, icecream, panna cotta, cake...
serves 4-6
4 oranges, peeled and sliced into 1/2 - 1 cm thick slices
350g caster sugar
1/2 C water
1 cinnamon stick
4 star anise
3 tbsp liqueur - whiskey, drambuie, grand marnier... (optional)
vanilla yogurt to serve - King Island is my favourite
Place orange slices in a shallow dish and drizzle with 1 tablespoons of the liqueur.
Place the sugar, water, cinnamon, star anise and 2 tablespoons of the liqueur in a saucepan over low heat, stirring until the sugar dissolves. Turn heat to medium and simmer for 10-15 minutes until golden WITHOUT STIRRING, brushing down the sides of the saucepan with a wet pastry brush to remove any sugar crystals.
Immediately pour the caramel over the oranges and set aside for 2 hours, by which time some of the caramel with have liquified to make a sauce, leaving some shards of toffee.
Serve with vanilla yogurt or anything else that takes your fancy.
Thursday, November 25, 2010
Chinese Poached Chicken in the Slow Cooker
I spent all Saturday sewing tutus, as you do! So I wanted a quick dinner for when the rest of the family came back after leaving me alone for the afternoon. So the chook in the freezer got turned in to chinese poached chicken from this Womens Day Slow Cooker Monday article and originally from the book "Not Your Mother's Slow Cooker Recipe Book". I followed the recipe but added more liquid as I have a large 6.5L slow cooker and was only cooking a small chicken. I put it on at lunch time on high to get it going then low, it was probably on for 3-4 hours. The recipe states it needs 7 hours on low - this is a long time and hers is falling apart after that long, so I would do less.
I served it on noodles - 2 minute noodles with frozen peas and corn for the kids and stir-fried egg noodles with vegetables for us. Ava asked for more and more chicken - I love an appreciative eater.
The flavour was delicious! The dark meat was juicy and succulent, and the breast only slightly dry which I would expect cooking it this way, but much improved with lots of the broth poured over. I strained the broth off and froze it to repeat or use in soup.
Two days later the leftovers got used up in rice paper rolls, my 4 year olds favourite.
Slow Cooker Chinese Poached Chicken
1 chicken, trimmed of extra fat
4 spring onions
handful coriander
2 smashed and peeled garlic cloves
5 peeled and smashed slices of ginger
3 whole star anise
Sauce (double for a large slow cooker)
1/4 C shaosing cooking wine
1/4 C soy sauce
1/4 C chicken stock or water
Put the flavourings in the bottom of the slow cooker and some inside the chicken. Place the chicken breast up in the slow cooker. Pour over the sauce ingredients. Cook on low for 4-6 hours until the breast is just cooked. If the breast isn't cooking quick enough turn the chicken over for half an hour of so.
Rice Paper Rolls
I haven't given proportions here as you can make it up as you go along. The ingredients below are what I put in it for the kids. For us I also add coriander, capsicum, spring onions and I add it in sticks rather than chopped up.
cooked chicken meat, finely chopped
cucumber, cut into small pieces
carrot, grated
rice vermicelli noodles, cooked
any other vegetables, herbs etc, depending
hoisin sauce
rice paper wrappers
Combine chicken, cucumber, carrot, noodles and hoisin sauce to taste.
Soak wrappers in warm but not boiling water. Wrap filling in wrapper. Only do this shortly before you want to eat them.
Cover with a wet paper towel until ready to eat. Do no refridgerate or they will go hard.
I served it on noodles - 2 minute noodles with frozen peas and corn for the kids and stir-fried egg noodles with vegetables for us. Ava asked for more and more chicken - I love an appreciative eater.
The flavour was delicious! The dark meat was juicy and succulent, and the breast only slightly dry which I would expect cooking it this way, but much improved with lots of the broth poured over. I strained the broth off and froze it to repeat or use in soup.
Two days later the leftovers got used up in rice paper rolls, my 4 year olds favourite.
Slow Cooker Chinese Poached Chicken
4 spring onions
handful coriander
2 smashed and peeled garlic cloves
5 peeled and smashed slices of ginger
3 whole star anise
Sauce (double for a large slow cooker)
1/4 C shaosing cooking wine
1/4 C soy sauce
1/4 C chicken stock or water
Put the flavourings in the bottom of the slow cooker and some inside the chicken. Place the chicken breast up in the slow cooker. Pour over the sauce ingredients. Cook on low for 4-6 hours until the breast is just cooked. If the breast isn't cooking quick enough turn the chicken over for half an hour of so.
Rice Paper Rolls
I haven't given proportions here as you can make it up as you go along. The ingredients below are what I put in it for the kids. For us I also add coriander, capsicum, spring onions and I add it in sticks rather than chopped up.
cooked chicken meat, finely chopped
cucumber, cut into small pieces
carrot, grated
rice vermicelli noodles, cooked
any other vegetables, herbs etc, depending
hoisin sauce
rice paper wrappers
Combine chicken, cucumber, carrot, noodles and hoisin sauce to taste.
Soak wrappers in warm but not boiling water. Wrap filling in wrapper. Only do this shortly before you want to eat them.
Cover with a wet paper towel until ready to eat. Do no refridgerate or they will go hard.
Wednesday, October 27, 2010
Satay Chicken in the SC
Another of my new slow cooker recipes we are enjoying. This recipe can easily be halved, or cook this amount and freeze half. I tend to add sweet potato and carrot and then serve steamed green vegetables on the side. You could easily cook this dish on the stove or in the oven, it wouldnt take long, but the joy of the slow cooker is you can put it on at lunchtime while the kids are eating, or sleeping and then be free in the afternoon when they are driving you crazy!
Satay Chicken in Slow Cooker
1 kg chicken thigh or breast fillets, cut into chunks
2 brown onions cut into wedges
2 cloves garlic, crushed
2 heaped tbsp peanut butter
5 tsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp tomato sauce (ketchup)
1 tbsp sweet chilli sauce
3/4 cup coconut milk or cream
Vegetables - sweet potato, carrot, beans, broccoli, whatever you like
2 tbsp corn flour
Heat a frypan over medium heat, fry onion with a little oil until soft, quickly add the garlic then scrape it all into the slow cooker. Fry the chicken very quickly, just to lightly brown not to cook through! Add to the slow cooker.
If you are in a hurry, skip the frying step and just throw it all in the slow cooker.
Mix the peanut butter, soy sauce, worcestershire sauce, tomato sauce, sweet chilli sauce and the coconut milk until smooth, and pour over the chicken. Stir all the ingredients together in the slow cooker, making sure everything is evenly covered. Place the lid on the cooker and cook for 2-3 hours on high or 4-5 hours on low.
After about 1 hour add the hard vegetables - sweet potato, carrot etc. With only 30 minutes to go add the
rest of the vegetables - beans, broccoli...
If the sauce is runny, mix the cornflour with a little water to make a paste then stir through the sauce and leave for a few minutes to thicken.
Serve on rice
From Slow Cooker by Sally Wise
Satay Chicken in Slow Cooker
1 kg chicken thigh or breast fillets, cut into chunks
2 brown onions cut into wedges
2 cloves garlic, crushed
2 heaped tbsp peanut butter
5 tsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp tomato sauce (ketchup)
1 tbsp sweet chilli sauce
3/4 cup coconut milk or cream
Vegetables - sweet potato, carrot, beans, broccoli, whatever you like
2 tbsp corn flour
Heat a frypan over medium heat, fry onion with a little oil until soft, quickly add the garlic then scrape it all into the slow cooker. Fry the chicken very quickly, just to lightly brown not to cook through! Add to the slow cooker.
If you are in a hurry, skip the frying step and just throw it all in the slow cooker.
Mix the peanut butter, soy sauce, worcestershire sauce, tomato sauce, sweet chilli sauce and the coconut milk until smooth, and pour over the chicken. Stir all the ingredients together in the slow cooker, making sure everything is evenly covered. Place the lid on the cooker and cook for 2-3 hours on high or 4-5 hours on low.
After about 1 hour add the hard vegetables - sweet potato, carrot etc. With only 30 minutes to go add the
rest of the vegetables - beans, broccoli...
If the sauce is runny, mix the cornflour with a little water to make a paste then stir through the sauce and leave for a few minutes to thicken.
Serve on rice
From Slow Cooker by Sally Wise
Wednesday, October 20, 2010
Hilary's Chow Mein
My friend Hilary makes this, just like her Mum did and my family all love it - so now I make it too. Its quick and easy and because I always have mince in the freezer I can have most of the ingredients on hand. Add whatever vegies you like, but the cabbage is essential. The picture below is of the chicken version.
This is a good recipe to cook for another family in need, just cook double, put half in a container and give it to them with one of those packets of instant microwave rice.
Chow Mein
serves 4
500g Beef or Chicken Mince
1 onion, diced
1-2 tsp curry powder
1 packet Chicken Noodle Soup
1/4 head of cabbage (normal or chinese), sliced in 5mm strips
Other vegetables - carrot (grated or chopped), beans, mushrooms, corn
Rice to serve
In a large frypan over medium heat fry onion (and carrot if using) with a little oil until soft. Add mince and break up as it browns. Drain excess oil if necessary. Add curry powder and cook briefly.
Add soup packet and 2 C water and bring to the boil. Simmer for 15 minutes or so, until cooked and thickened. Add cabbage and any other vegetables and cook for another minute until tender (some people throw it all in with the water, but I am not a fan of soggy vegies).
Serve with rice. Also tastes great the next day on toast!
This is a good recipe to cook for another family in need, just cook double, put half in a container and give it to them with one of those packets of instant microwave rice.
Chow Mein
serves 4
500g Beef or Chicken Mince
1 onion, diced
1-2 tsp curry powder
1 packet Chicken Noodle Soup
1/4 head of cabbage (normal or chinese), sliced in 5mm strips
Other vegetables - carrot (grated or chopped), beans, mushrooms, corn
Rice to serve
In a large frypan over medium heat fry onion (and carrot if using) with a little oil until soft. Add mince and break up as it browns. Drain excess oil if necessary. Add curry powder and cook briefly.
Add soup packet and 2 C water and bring to the boil. Simmer for 15 minutes or so, until cooked and thickened. Add cabbage and any other vegetables and cook for another minute until tender (some people throw it all in with the water, but I am not a fan of soggy vegies).
Serve with rice. Also tastes great the next day on toast!
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