Tag-Archive for » marinated «
This recipe tastes wonderful and can be made as a main meal and served with a side salad or you could make small chicken bites for a buffet style meal or for parties. It can be made using whole breasts beaten with a meat mallet or like I did chopped into tender size pieces. I serve these with a homemade garlic mayonnaise as a dip on the side, I use about 1/2 a cup of mayo with a teaspoon of garlic powder a couple of teaspoons of lemon juice and some grated lemon rind and it goes quite well with the chicken. Apart from the marinating time you can have these ready in about 35 Min’s. I served this for three people but just do an extra breast for four the marinade will still be enough for the extra breast.
Ingredients
3 Chicken breasts, chopped into pieces
1/2 Cup sour cream
2 Teaspoons Worcestershire sauce
2 Teaspoons Lemon juice
1 Teaspoon lemon rind
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh chives, chopped
3 Cloves garlic, crushed
3 Tablespoons oil
1 Tablespoon butter
11/2 Cups panko flakes (depending on how big your beasts are it will be 1-11/2 Cups required.)
Method
1. Combine sour cream, sauce, juice, rind, parsley, chives, garlic in a bowl or storage container, add chicken and toss to coat chicken completely, cover and refrigerate for several hours or overnight.
2. Remove chicken pieces from marinade and dip each coated piece of chicken in panko flakes, press flake into chicken to coat thoroughly.
3. Melt butter in a pan, add oil and heat until hot but not smoking, add pieces of chicken and cook in a single layer, until browned, crisp and cooked through.
To Serve: Serve chicken with garlic mayonnaise and a side salad.
All photos taken by me unless otherwise stated.
This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.
Ingredients
4 Duck breasts, skin on
Marinade
1/2 Cup chicken stock
1/2 Cup Sake
1/2 Cup mirin
1/2 Cup soy sauce
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons teriyaki sauce
1/2 Cup brown sugar
Vegetables
Olive oil
150g Carrot, cut into match sticks
250g Red cabbage, sliced thinly
400g Chinese cabbage, sliced thinly
4 Green onions, sliced thinly
1 Red chili, sliced thinly (add as many or few seeds as you want depending on taste.)
250g Bean sprouts
1 18g Sachet miso paste
2 Tablespoons mirin
2 Tablespoons sake
1 Tablespoon white sugar
1/4 Cup rice vinegar
1 Teaspoon soy sauce
Method
1. Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
2. Pre-heat oven to 180c.
4. Remove duck breasts from marinade, reserve marinade.
5. Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
6. In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 Min’s.
7. Remove duck beasts and allow to rest for 5 Min’s, slice thickly.
8. If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
For the Vegetables
1. Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
2. Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 Min’s until veg are just tender, you want them to still have a nice crunch.
3. Add dressing and onion and stir until heated through.
To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.
All photos taken by me unless otherwise stated.
