Tag-Archive for » bourbon «
This is a really easy, yummy meal to make, it is a great one to do when you get in late from work and want a no fuss meal on the table in around 35-40 Min’s. You can make this with just chicken if you prefer but I add in vegetables to make it a more complete meal for us.
Ingredients
Olive oil
4 Chicken breasts, chopped into chunks
1 Red pepper, sliced thunly (about 200g)
1 Carrot, cut into sticks
250g Broccoli florets
2 Green onions, sliced thinly
3 Cloves garlic, crushed
1 Teaspoon ginger, grated
1/2-1 Teaspoon red pepper flakes (add to your personal taste.)
80ml Apple juice (just over a 1/4 cup)
1/2 Cup Bourbon
1/2 Cup water
1/3 Cup soy sauce
1/2 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon rice vinegar
1 Tablespoon cornflour
Method
1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.
2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.
3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.
4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.
5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.
Serve over rive and sprinkle with green onions.
All photos taken by me unless otherwise stated.
This is a lovely recipe it is easy to make and the sauce goes so well with the steaks. I have not cooked steaks a lot recently as they have put the price of fillet up so much at the grocery store. I found some the other day that was still the same price as usual so I thought I would have a treat. They were so good I did buy a big chunk of fillet, so I could cut it into really thick steaks as I love them. I served mine over spinach and cauliflower mash and it was just right, you can find a recipe for cauliflower puree under alternative mash recipes, that I served with trout.
Ingredients
4 Beef fillet steaks (I am guessing mine were about 250g a piece so whatever weight you prefer, just note that cooking times will vary according to thickness of steak.)
2 Teaspoons cracked black pepper
Olive oil
6 Shallots, sliced thinly
2 Cloves garlic, crushed
80ml Bourbon
60ml Water
1-11/2 Teaspoons beef stock granules (depending on brand you use)
3 Teaspoons french mustard (not quite as strong as a Dijon)
300ml Cream
1-2 Teaspoons cornflour (depending on how thick you like your sauce)
Method
1. Rub beef all over with pepper.
2. Heat some olive oil in a pan, sear beef a couple of minutes on each side, cook for a further 5 Min’s a side. If cooking an average size steak this will be a medium rare-medium. Cook less for thinner steaks. If your steaks are really thick like mine I cooked in the oven an additional 15 Min’s for medium rare. Just judge cooking time according to your personal taste and how you like your meat done.
Sauce
1. Heat a little more olive oil in a pan and cook shallots and garlic, stirring, until shallots soften.
2. Add bourbon, stir, add water, stock, mustard, cream, bring to the boil. Reduce heat, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve sauce over steak.
All photos taken by me unless otherwise stated.
