Archive for » November 7th, 2008«
This is another great recipe, that is easy to prepare and has a wonderful effect. I will say you need to get the chicken dished out as soon as possible to stop it from going soggy, rather than retaining its crunch. I really love the pepper mayonnaise that goes with this dish although my hubby thinks there is so much flavour with all the herbs in the chicken, he prefers it without. If you want to read more reviews on this recipe please click here.
Ingredients
4 (200 g) Chicken breast fillets (boneless and skinless)
1/2 Cup milk
2 Eggs (lightly beaten)
1 Tablespoon lemon juice
1 Cup plain flour
2 Teaspoons dried thyme (1 tablespoon, ground, if available)
2 Teaspoons rosemary (I used fresh)
2 Teaspoons paprika
1 Teaspoon salt
1/2 Teaspoon garlic powder (salt was specified)
Peanut oil (or canola for deep frying)
Green Peppercorn Mayonnaise (makes 1 1/2 cups)
1 Cup mayonnaise (I used a whole egg mayo)
1/2 Cup sour cream
2 Spring onions (finely chopped)
1 Tablespoon green peppercorn (crushed)
1 Tablespoon chives (I used garlic chives snipped)
2 Teaspoons capers (finely chopped)
1 Teaspoon French mustard (I used dijon)
Method
1. For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
2. While the chicken is soaking make the green pepercorn mayonnaise by combining all ingredients together and refrigerate until required.
3. Drain the chicken, reserving the milk.
4. Whisk reserved milk, eggs and lemon juice together.
5. Combine the flour, spices and salts.
6. Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
7. Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok ect.
8. Drain on absorbent paper.
9. To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
Serve with green peppercorn mayonnaise.
All photos taken by me unless otherwise stated.
This is a great quick pie recipe, I just bought a whole BBQ chicken and removed the meat. I only had puff pastry in the fridge so I used that instead of filo pastry, I also added chopped bacon rashers, sliced mushrooms and some crushed garlic cloves to the spring onion and cooked it all off before adding. It turned out excellent with a wonderful flavour and hardly any fuss always a bonus. If you want to read more reviews click here.
Ingredients
60 g butter
2-3 spring onions (finely chopped)
2 Cloves garlic, crushed
5 Bacon rashers, chopped finely
150g Sliced mushrooms
1/3 cup plain flour (50 grams)
1 cup milk (180ml)
1 cup chicken stock (250ml)
4 cups chicken meat (cooked and shredded or diced – 400 grams)
2 1/2 cups frozen mixed vegetables (350 grams)I used peas and corn.
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
4 sheets filo pastry (I used puff pastry)
cooking spray
Method
1. Preheat oven to 220 degree celcius (200 for fan forced ovens).
2. Mix milk and stock together.
3. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. I added bacon, mushrooms and garlic to this stage and cooked them all together.
4. Add flour, cook, stirring until mixture bubbles and thickens.
5. Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.
6. Add chicken, vegetables and parsley, stir until heated through.
7. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.
8. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.
9. Bake uncovered, in hot oven for 10 minutes. I baked longer as I used puff pastry.
All photos taken by me unless otherwise stated.
