Archive for » February 4th, 2008«
This is a very quick and easy recipe to do and it tastes great, hardly any preparation time, not many ingredients and you can have it on the table in about 40 Min’s. My Son and Hubby love this one as do I because I don’t have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.
Ingredients
4 Chicken breasts
1-11/2 Cups flaked coconut (I say this as it depends on the size of the breasts.)
Flour to coat chicken
1/2 Teaspoon black pepper
1/2 Teaspoon garlic powder
2 Eggs, lightly beaten
1/3 Cup butter, melted
Apricot Dipping Sauce
5 Tablespoons apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon Curry powder, I use the hot curry powder
Method
1. Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.)
2. Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
3. Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a pre-heated oven 180-190c for 25-30 Min’s or until chicken breasts are browned and cooked through, turn the pan once during cooking.
Apricot Dipping Sauce
1. While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasionally. This also helps the curry flavour to come through.
Serve with your favourite vegetables and fries or mash what ever you like.
All photo’s taken by me unless otherwise stated.
I am in a recipe swap at the moment on recipezaar where you get put into groups and make and review recipes by the people in your group, so there will be a few recipe postings by zaar members over the next few days. I cooked up a storm over the weekend trying and reviewing new recipes they were really good.Today I am going to post one I was really proud of, I have always had a fear when ever I see souffle in the title so I did debate whether or not to try it in case it was a disaster, but it was not only delicious but it was a complete triumph. If you want to see other recipes by this chef click here. Ingredients
2 Egg yolks
1/2 Cup passion fruit pulp (approx. 6 passionfruit)
2 Tablespoons lemon juice
120g Icing sugar
6 Egg whites
Caster sugar
Extra icing sugar
RASPBERRY CREAM
125g Frozen raspberries (I used fresh, pureed them and then pushed the puree through a sieve to remove seeds.)
300ml Thickened cream
1 Tablespoon sugar
1 Tablespoon Grand Marnier
Method
1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
6. Dust tops with sifted icing sugar immediately.
7. Serve with Raspberry Cream.
8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.
All photo’s taken by me unless otherwise stated.
