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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday 26 November 2020

Miso Chicken

A dinner recipe that can be mostly prepared ahead of time is always a great .  This is my take on Donna Hay’s recipe.  You can marinate the chicken, pop it in fridge and later on whilst chicken is cooking, make some delicious salads or greens to serve alongside.   Great flavour and easy to adapt to veggies you have to hand.   Enjoy!  Colleen  


miso chicken by Feed Your Inner Cook

Preparation     10 minutes  
TIP:  Prepare chicken in marinade in morning, pop in fridge ready for quick cook dinner that night.
Cooking            30 minutes
Serves               I usually allow 1 sometimes 2 thigh fillets depending on how hungry folks are, because I serve with heaps of veggies
 
Ingredients
6 (approx. ¾ - 1 kg) chicken thigh fillets – trimmed, halved
Marinade
¼ cup white miso paste  - use 1/3 cup if you prefer -  Miso is very salty
¼ cup mirin (Japanese rice wine)
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
½ - 1 tablespoon soy sauce – use 1/2 , taste then add more if needed.  Soy sauce is also very salty.
 
Option: layer some par-cooked sliced veg (pumpkin, cauliflower, potato) on base of tray if desired
 
Garnish options: Sesame seeds, coriander leaves, Shredded shallots
 
Serve with Green veggies, salad, noodles etc
 
Method
Preheat oven to 200 – 220 C◦ and prepare baking tray
Layer Par-cook sliced vegetables into prepared tray OR cook sliced veg with a drizzle of oil for 20 minutes before adding chicken fillets
 
Marinade
Use a deep bowl (fits chicken in later) to thoroughly whisk and combine all marinade ingredients.
Taste and check if you need the extra miso/soy
Add the chicken fillets and mix to cover well with marinade.
If preparing ahead of time: cover and store in fridge.  Remove from fridge 10 min before cooking.
 
Place the marinated chicken pieces over the par-cooked veggies, pour over any remaining marinade
Cook for approx. 30 minutes until chicken cooked and golden.
Garnish as desired and serve with Green veggies, salad, noodles etc
         Enjoy!   Colleen


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