Archive for » May 7th, 2008«
I Usually make this with beef, but I have not had a chance to get to the grocery store in France that I get a good price on beef fillet. My local grocery store here in Switzerland, has put the price of beef fillet up again, so this time it was just too expensive to serve with beef although it is very good. This was my first time trying this with chicken and it went really well and I will make it this way again to save money. It is very easy to make and takes no time at all; on the table in about 30-35 Min’s.
Ingredients
4 Chicken Breasts or 800g piece beef fillet
1/3 Cup honeycup mustard (It is the best but if you can not get this 1 tablespoon Dijon to 2 Tablespoons honey will give you something similar.)
1/4 Cup cream
Macadamia Rice
30g Butter
1 Onion. finely chopped
2 Cloves garlic, crushed
2 Teaspoons yellow mustard seeds
1 Cup Basmati rice
1 Cup chicken stock
1 Cup water
2 Tablespoons parsley, finely chopped
1/2 Cup coarsely chopped roasted macadamias
3/4 Cup peas
Method
If Making with Beef
1. Preheat oven to 200c
2. Place beef in roasting pan, brush all over with about half the mustard.
3. Roast about 30-35 Min’s or until cooked as desired, allow to rest before carving.
With Chicken
1. Heat a small amount of oil in a pan brush both sides of breasts with about half the mustard.
2. Cook until browned on both sides and cooked through.
Macadamia Rice
1. Melt butter in a saucepan, cook onion, garlic and seeds, stirring, until onion softens.
2. Add rice, cook, stirring 1 Minute.
3. Add stock and water, bring to the boil, reduce heat, simmer covered, about 25 Min’s or until rice is just tender, stir occasionally to prevent sticking.
4. Add peas cook until soft and warm, remove from heat and stir in nuts and parsley.
Sauce
1. Heat remaining mustard with cream in a saucepan.
To Serve: Place rice on plate and top with chicken, drizzle with sauce.
All photos taken by me unless otherwise stated.
This is another recipe I made for the recipe swap I am doing at the moment. It was very good and tasted great. I did cook it on the stove top though, the cooking times listed sounded way to long to me. I cooked the chicken for about 20 Min’s in a large pan in the sauce, with lid on, added the prawns and cooked for a further 8 Min’s, lastly added asparagus and cooked a further 4 Min’s. I found this to be perfect and the asparagus still had a crunch to it which I like. I still browned the chicken first as the recipe stated, made the sauce part then returned chicken to pan. If you want to see other recipes by this chef please click here.
Ingredients
2 Tablespoons butter
1 Tablespoon vegetable oil
4 Boneless chicken breast
1 Large onion (chopped)
1 Garlic clove (crushed)
1 1/2 Tablespoons flour
1/4 Teaspoon cayenne
1/2 Teaspoon paprika
1 Teaspoon fresh dill (or 1/2 t dried dill weed)
2 Cups chicken stock
Salt, white pepper
2 Tablespoons Madeira wine
1 Large bay leaf
8 Ounces shrimp (peeled & deveined)
8 Ounces asparagus (blanched, or 11 oz canned asparagus spears, drained)
1/4 Cup cream
Method
1. Brown chicken in oil and butter and remove pieces to a baking dish.
2. Add onion to skillet. When transparent add garlic and cook 1 minute.
3. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste.
4. Add paprika and bay leaf and pour over chicken.
5. Cover and cook in preheated 375ºF oven 40 minutes.
6. Add shrimp and asparagus and cook covered, for an additional 20 minutes.
7. Remove bay leaf. Stir in cream and adjust seasoning before serving.
All photos taken by me unless otherwise stated.
