Tag-Archive for » Dinner «
This was the first recipe I made and reviewed for this months recipe swap on Zaar, it was very good, the sauce is excellent. It is easy to make, not at all time consuming with wonderful end results. I did serve mine over garlic and spinach tagliatelle which paired really well. If you want to see the original recipe or other recipes by this chef please click here.
6 Boneless skinless chicken breast half
1 Tablespoon butter
1 Tablespoon vegetable oil
1 Medium onion, coarsely chopped
1/2 Cup minced fresh basil or 1 tablespoon dried basil
4 Garlic clove, minced
1/2 Teaspoon salt
1/4 Teaspoon pepper
3/4 Cup chicken broth
1/2 Cup whipping cream
2 Tablespoons dried parsley flakes
2 Large tomato, diced
1lb Fettuccine
Method
1. Flatten chicken to 1/2-in. thickness.
2. In a skillet, brown chicken on both sides in butter and oil; remove and set aside.
3. In the same skillet, saute onion until tender.
4. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes.
5. Stir in broth, cream, parsley and tomatoes. Return chicken to pan.
6. Cover and simmer for 15 minutes or until chicken juices run clear.
7. Meanwhile, cook fettuccine according to package directions; drain.
8. Arrange chicken over fettuccine; top with sauce.
Serves 6
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.
