Tuesday, February 2, 2016

Feta and lemon stuffed chicken breasts with mash recipe

Feta and lemon stuffed chicken breasts with mash
Feta and lemon stuffed chicken breasts with mash

Baked chicken breasts are made exotic with the use of Persian feta stuffing.

To Prep 0:20
To Cook 0:30
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1kg desiree potatoes, peeled, chopped
4 x 200g chicken breasts
100g (1/2 cup) Persian (marinated) feta, crumbled
1 lemon, zested
2 tablespoons thyme leaves, plus extra small sprigs, to serve
1 clove garlic, crushed
Salt and pepper, to season
2 tablespoons olive oil
180ml (3/4 cup) pouring cream, warmed
100g butter, chopped
Steamed green beans and lemon wedges (optional), to serve

Method

Step 1
Place potatoes in a saucepan of cold salted water, bring to a simmer, then cook for 15 minutes or until tender and easily crushed with the back of a spoon.

Step 2
Meanwhile, using a sharp knife, make a horizontal incision into chicken the length of each breast to form a pocket (don’t cut all the way through).

Step 3
Preheat oven to 200C. To stuff chicken, place feta, zest, thyme and garlic in a small bowl. Season with salt and pepper, then combine well. Divide stuffing among chicken pockets and spread evenly.

Step 4
Heat oil in a large, ovenproof frying pan over high heat. Cook stuffed chicken for 2 minutes or until golden. Turn over, then cook in oven for a further 12 minutes or until cooked through. Remove pan from oven, turn chicken over, then rest in pan for 5 minutes.

Step 5
Drain potatoes well in a colander and return to pan. Using a potato masher, mash until smooth. Add cream and butter, season, then stir to combine.

Step 6
Cut stuffed chicken in half. Divide mash among plates, then top with chicken. Scatter with extra thyme and serve with green beans and lemon wedges, if using.

MasterChef - May 2012 , Page 38
Recipe by Dominic Smith

Photography by Jeremy Simons

Persian rice salad recipe

Persian rice salad photo
Persian rice salad

To Prep 0:10
To Cook 0:15
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients

500g skinless chicken breast fillets, trimmed of any fat
750ml reduced-salt chicken stock
1 cup SunRice Basmati Rice
1/2 cup mint leaves
2 cups mixed salad leaves
10 fresh dates, pitted, roughly chopped
1 teaspoon ground cinnamon
1/4 cup (60ml) lemon juice

Method

Step 1
Bring 1L water to the boil in a pan and add chicken. Return to the boil and poach for 10-12 minutes until cooked through. Leave to cool in the liquid for 5 minutes. Remove and slice thinly.

Step 2
Meanwhile, combine the stock with 1 cup (250ml) water in a saucepan and bring to the boil. Add the rice and simmer over medium-high heat for 10-12 minutes until tender. Drain (if necessary) and fluff with a fork.

Step 3

Combine the chicken, rice, mint, salad leaves and dates in a bowl.

Step 4
Combine cinnamon and lemon juice in a small bowl, add to the rice mixture and toss to coat. Serve warm.

Nutrition

Energy 1700kJ
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars 18.00g
Carbohydrate Total 59.00g
Dietary Fibre 3.00g
Protein 34.00g
Cholesterol 74.00mg
Sodium 540.66mg

delicious. - September 2005 , Page 159
Recipe by Nancy Duran

Photography by Petrina Tinslay

Pepper chicken and pearl couscous salad with Persian feta recipe

Pepper chicken and pearl couscous salad picture
Pepper chicken and pearl couscous salad with Persian feta

This delicious Pepper chicken and pearl couscous salad with smooth feta is sure to become a regular feature on your dinner menu. Proudly brought to you by Lemnos and the Taste team.

To Prep 0:15
To Cook 0:20
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 4

Ingredients

250g trussed cherry tomatoes
4 (about 150g each) chicken breast fillets
1/2 teaspoon coarsely ground black pepper
1 teaspoon sumac
1 tablespoon olive oil
1 1/2 cups (300g) pearl couscous
100g baby rocket leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
250g Lemnos Smooth Feta, crumbled, reserving 2 tbs of oil
1 tablespoon cider vinegar
1/4 cup (35g) toasted slivered almonds

Method

Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle with half the oil. Season with salt and pepper. Roast for 10 minutes or until tomato begin to wilt. Remove from heat.

Step 2
Heat a chargrill pan on high. Combine the chicken, pepper, sumac and remaining oil in a large bowl. Season with salt. Cook on grill, turning, for 10 minutes or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.

Step 3
Cook the couscous in a saucepan of boiling water for 8 minutes or until tender. Rinse under cold running water. Drain well.

Step 4
Combine the couscous, tomatoes, rocket, parsley, mint, feta in a large bowl. Whisk the reserved oil and vinegar in small bowl. Drizzle over couscous mixture. Divide among serving plates. Top with chicken and sprinkle with almonds to serve.

Taste.com.au - September 2014
Recipe by Sarah Hobbs

Photography by Craig Wall

Monday, February 1, 2016

Persian rice baked with chicken, kumara and broccolini recipe

Persian rice baked with chicken picture
Persian rice baked with chicken, kumara and broccolini

To Prep 0:15
To Cook 0:40
INGREDIENTS 19
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tbs olive oil
6 (about 600g) chicken thigh fillets, cut into 2cm pieces
1 brown onion, finely chopped
2 tsp finely grated fresh ginger
1 tsp cumin seeds
1 tsp sweet paprika
2 green cardamom pods, crushed
1 cinnamon stick
1 tsp saffron threads
1 1/2 cups (300g) SunRice low GI white rice
1 kumara, peeled, cut into 2cm pieces
2 1/4 cups (560ml) chicken stock
1 tbs pomegranate molasses
1 bunch broccolini, cut into 5cm pieces
1/2 cup (70g) toasted pistachios, coarsely chopped
1/2 cup small mint leaves
Greek-style yoghurt, to serve
Lemon wedges, to serve
Pomegranate molasses, to serve

Method

Step 1
Preheat oven to 180C. Heat the oil in a large casserole pan over high heat. Add half the chicken; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.

Step 2
Add the onion and ginger; cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika, cardamom, cinnamon and saffron; cook, stirring, for 1 minute or until fragrant. Return the chicken with the Sunrice low GI white rice and kumara and stir to combine. Pour over chicken stock and add pomegranate; stir to combine. Bring to the boil. Remove from heat.

Step 3
Bake, covered, in preheated oven for 30 minutes or until liquid is absorbed and rice is tender. Arrange broccolini over rice. Bake, covered, for 5 minutes or until broccolini is tender. Set aside for 5 minutes to rest.

Step 4
Use a fork to lightly fluff the rice. Sprinkle with pistachios and mint leaves. Serve immediately with yoghurt and lemon wedges, if desired.

Taste.com.au - June 2014
Recipe by Sarah Hobbs

Photography by Craig Wall

Persian chicken with lentil rice recipe

Persian chicken with lentil rice picture
Persian chicken with lentil rice

To Prep 0:05
To Cook 0:25
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 4

Ingredients

4 (about 250g each) chicken marylands
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup (100g) puy lentils (or Australian blue lentils)
1 cup (200g) SunRice Basmati Rice, rinsed, drained
1 1/2 cups (375ml) Campbell's Real Stock Chicken
50g butter
1 brown onion, thickly sliced
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 red onion, thinly sliced
Lemon wedges, to serve

Method

Step 1
Preheat oven to 200°C. Combine the chicken, turmeric, cumin, paprika, cinnamon, lemon juice and oil in a large bowl and gently toss to combine. Season with salt and pepper. Place in a roasting pan. Roast in preheated oven for 25 minutes or until golden brown and cooked through.

Step 2
Meanwhile, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.

Step 3
Combine the rice and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat and set aside, covered, for 5 minutes. Add the lentils and use a fork to stir through.

Step 4
Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 8 minutes or until golden.

Step 5
Spoon the rice mixture among serving plates and top with onion mixture. Combine the coriander, mint and red onion in a small bowl. Place the chicken on rice mixture and top with coriander salad. Serve immediately with lemon wedges, if desired.

Nutrition

Energy 2519kJ
Fat saturated 10.00g
Fat Total 24.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 53.00g
Dietary Fibre 6.00g
Protein 40.00g
Cholesterol 156.00mg
Sodium 578.52mg

All nutrition values are per serve.

Notebook: - June 2008 , Page 125
Recipe by Sarah Hobbs

Photography by Chris Chen

Sunday, January 31, 2016

How to make lamb biryani recipe

lamb biryani picture
Lamb Biryani

Preparation time: 30 minutes
Serves: 2
Level: Medium

Ingredients

2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
Nutmeg (ground)
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
curry leaves
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice

Directions

Rice
Boil the rice with garam masala and curry leaves.

Drain rice

Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.

To serve
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.

Lamb biryani
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.

Add the onion and stir the mixture until the onion wilts

Add the turmeric, masala powder, salt and pepper and stir the mixture well.

Add tomato and pineapple mixture and stir well again for a few seconds.

Add the cashew paste and stir the mixture for one minute on medium heat.

Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.

Sprinkle the mixture with some fried onion, cashews and raisins.

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White chocolate baklava cigars recipe

White chocolate baklava cigars picture
White chocolate baklava cigar

All good things must come to a close, but you'll look forward to the end if it means relishing these creamy, slender delights.

To Prep 0:45
To Cook 0:20
INGREDIENTS 9
DIFFICULTY EASY
MAKES 16

Ingredients

105g (3/4 cup) slivered almonds, coarsely chopped
100g white chocolate, coarsely chopped
1 tablespoon caster sugar
12 sheets filo pastry
60g unsalted butter, melted
225g (1 cup) white sugar
125ml (1/2 cup) water
5 cardamom pods, bruised
1 tablespoon fresh lemon juice

Method

Step 1
Place the almonds, chocolate and caster sugar in the bowl of a food processor and process until finely chopped.

Step 2
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Repeat with another filo sheet and melted butter. Cut into quarters. Spoon 1 tablespoonful of almond mixture along the centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place, seam-side down, on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter. Bake for 20 minutes or until golden.

Step 3
Meanwhile, place white sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the lemon juice.

Step 4
Place cigars in a heatproof dish. Drizzle over the syrup. Serve.

Notes

You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 1 hour ahead.

Nutrition

Energy 822kJ
Fat saturated 4.00g
Fat Total 9.00g
Carbohydrate sugars 19.00g
Carbohydrate Total 25.00g
Dietary Fibre 1.00g
Protein 3.00g
Cholesterol 11.00mg
Sodium 81.11mg

All nutrition values are per serve.

Australian Good Taste - March 2007 , Page 70
Recipe by Alison Roberts

Photography by William Meppem

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