Soy Chicken Lunar New Year

 Our family lunch in January 2023 coincided with Chinese Lunar New Year - the year of the Rabbit. So we themed the food and decorations to match.  The menu included this very easy but extremely delicious Soy Chicken, thanks to Red House Spice.  It is traditional to do a whole chicken as a symbol but much easier to use skin on, bone in Chicken thighs.

Ingredients

6 chicken thighs (best with skin on and bone in)

1/2 Tablespoon cooking oil

3 spring onions, cut in half

1 thumb size of ginger, sliced

3 star anise

2 bay leaves

1 cup light soy sauce

2 Tablespoons of dark soy sauce

2 Tablespoons of Shaoxing rice wine

2 Tablespoons of dark brown sugar

2 cups water

1/2 Tablespoon cornstarch, mix with 1 Tablespoon water

Method

Prepare the braising liquid.

Place oil, spring onions, ginger, star anise and bay leaves in a frypan.

Fry over low heat until the spring onion and ginger are fragrant and browned.

Pour in both soy sauce, rice wine, sugar and water.

Turn the heat to high and bring to the boil.

Slide the chicken thighs in, skin side down. (Should be in a single layer).

When the cooking liquid comes back to the boil, lower the temperature until it's a gentle simmer.

Cover and cook for 35 minutes.

Flip and cook for a further 10 minutes.

Take the chicken out and keep about 1/2 cup of liquid.  The remaining liquid can be kept in the fridge as a master stock, good for 4 days in the fridge or frozen for 3 months.

Take the 1/2 cup liquid and heat, just before it starts to boil, add cornstarch slurry.

Remove from the heat once the sauce reaches the desired thickness.

Slice the chicken and pour the sauce over the top.  

Enjoy with rice or as one dish of a banquet.

Mamma Marmalade

Paella

 My fellow blogger Colleen recently celebrated her birthday and hubby took her out to a Spanish restaurant, the hit of the evening was the chicken Paella. It reminded me to post my version inspired by Miguel Maestre.  This is a good version for the non seafood eaters in the family.  It is just a guide really you can vary the quantities and ingredients to suit. I had lightly cooked some green prawns and calamari for the seafood lovers to add at the table.  Great photo taken by Vilte Barnes.

Ingredients

250g diced chicken thigh

2 cured chorizo, chopped

800ml chicken stock

250g Calasparra rice

50g frozen peas or fresh chopped beans

1 1/2 Tablespoons of smoked paprika

1 Teaspoon saffron threads

Extra virgin Olive Oil

4 cloves garlic, crushed

1/2 bunch flat leaf parsley, chopped

1/2 bunch chives, chopped

2 x red capsicums fresh, chopped or substitute 4 oven roasted from a jar

4 x heirloom tomatoes or similar, chopped (can include cherry and grape tomatoes)

1/2 lemon to squeeze for juice

1 lemon cut into 8 for decoration

Method

Heat a frypan or Paella pan over high heat.

Cook chicken and chorizo for about 5 minutes until golden brown, add tomato, capsicum, parsley and garlic.

Continue to cook stirring until the tomato and capsicum are softened.

Pour in chicken stock and add saffron and smoked paprika, bring to the boil then add the rice.

Stir and bring to a gentle simmer, continue to cook for about 18 minutes.

When the rice is tender and most of the liquid has been absorbed, there should still be a little remaining, add the frozen peas or fresh beans.

Don't stir at this stage in an attempt to form a "soccarrada" or crust on the bottom.

Season to taste with salt and pepper, squeeze lemon over the top and garnish with chopped chives and lemon wedges.  Serve with crusty bread.

Ole

Mamma Marmalade

Sticky chicken and watermelon salad

This is a Jamie Oliver recipe that is a great standby.  It has been awhile since I looked through my Jamie 15 minutes cook book, but was inspired again by the simplicity of his recipes but the absolute flavour hit he gets by adding fresh herbs and spices.  I encourage you to make the dressing as it is a flavour bomb and can be used on any salad to give it a zing.  I swapped out the rice noodles for beans sprouts to lower the carb content, but you can replace if you wish.

Watermelon salad

Sticky kicking chicken thighs

Ingredients

Lettuce (whatever leaves you have on hand or baby gem)

4 or so radishes, sliced

1/2 bunch of fresh coriander and mint, finely sliced

Handful of fresh bean sprouts

4 slices of watermelon cut into chunks

1/2 dozen cubes of feta

8 chicken thigh fillets

1 Tablespoon Chinese 5 spice powder

Olive Oil

1 Tablespoon Sweet Chilli sauce

2 Tablespoons of Sesame seeds

Salt & Pepper

Dressing

2 Tablespoon low salt soy sauce

1 Tablespoon fish sauce

1 fresh red chilli

1/2 thumb size of ginger

2 Spring Onions

1 clove garlic, crushed

2 limes

Coriander stalks

1 Tablespoon sesame Oil

Method

Combine all salad ingredients decoratively on a platter

For the dressing place the coriander stalks, soy sauce, fish sauce, chilli, peeled ginger, chopped spring onions a splash of water, 1 Tablespoon sesame oil, lime juice and crushed garlic into a blender or container and use a stick blender. Blitz to combine

Dress salad with a little of the dressing and keep the rest in a screw top jar in the fridge.

On a large sheet of greaseproof paper sprinkle the 5 spice powder and salt pepper, place the chicken and toss each thigh to be covered in spice.  You can pound to make thinner but I didn't.

Heat the oil and fry chicken thighs till golden and cooked through.  Sprinkle with sesame seeds. Garnish with a few leaves of coriander.

Bring everything to the table and enjoy.

Mamma Marmalade

Let’s talk Turkey

 Cooking is always an evolving art, one of the many aspects I enjoy, is the ability to learn new recipes or techniques,  We were sold on the idea of wet brining poultry when you had the time, it does make for a more juicer bird.,  However it was really only at Christmas that we attempted this technique.  But finding a container larger enough for a wet brine and then refrigerator room in the silly season was near on impossible.  So whilst researching for our latest "Christmas in July" family lunch I came across this alternate on You Tube.

I will be admit this is our first attempt and we could have spatchcocked the Turkey a little better but gee it was a far easier brining experience and a way faster cook.

The after photo may look a little overdone but I can honestly say the breast was still beautifully moist.

I encourage you to give it a go.

After dry brining, Before cooking

After cooking

Ingredients

2 teaspoons of Kosher salt per kg of bird or 1% of the Turkey weight.

Baking powder (gives a nice crunchy/brown skin) - approx 1 Tablespoon

Zest of one spray free lemon

2 Tablespoons chopped fresh thyme leaves.

Oil for rubbing, or bacon fat or goose/duck fat

2 carrot, sliced lengthways

2 sticks celery

2 sliced onions, sliced through the middle

Oven Thermometer or remote probe thermometer (available from Bunnings)

Method

Unwrap the turkey, do not rinse under the tap as it is not necessary.

Turn the turkey upside down, breast facing down, you will need a pair of kitchen scissors and starting at the parson's nose cut all the way down the side of the back bone.  You will need strong hands or a willing husband  :) Then cut the down the other side of the back bone.

Remove the backbone and retain to make stock later.

Now flip the bird over and pressing down very hard on the breast bone with both hands, trying to snap the breast bone so that the Turkey lays down a little more flat.

Now position your Turkey, take the wing tips and tuck behind the wing.  Rotate the thighs and legs outwards so leg is facing inwards. (my first photo does not show correct leg position, will try again next time)

Dry brining is the process of aggressively salting meat and giving the salt time to penetrate through the meat, which for a large Turkey can take up to 3 days in the refrigerator.

The salt absorbs into the bird and denatures the protein inside the cells which makes the moisture stay within the Turkey.

In a small bowl, tip salt in.

Add baking powder, lemon zest, thyme leaves to the salt.

Flip the Turkey over so the inside is showing.

Rub a third of the salt mixture patting down with your hands.

Flip Turkey to the presentation side and rub in the remaining salt mixture. Don't worry if some falls into the pan when you flipped it.

Now do not cover and pop in the fridge for at least 2 days at most 3 days.

2 days later remove Turkey from the fridge at least an hour or 2 prior to cooking to get to room temperature.

Preheat Oven to 230 degrees Celsius

It will only take a maximum of 90 minutes to cook the Turkey

Prick the skin with a sharp knife, we don't want any air bubbles to lift the skin of the Turkey (because of the baking powder)

Rub the Turkey skin all over with any type of oil, duck/goose fat, even in the nooks and crannies.

Line a large oven roasting dish with the chopped vegetables, lay Turkey on top. You can add a little water later on if the oven is smoking too much.

Put the oven proof thermometer or remote probe thermometer into the deepest part of the breast not touching the bone.

Place the oven tray in the oven with the legs facing the door of the oven.

1/2 way through the cook rotate the oven tray so the wings now face the oven door.

150 degrees F or 66 degrees C is the temperature we need to get the Turkey too.

Once out of the oven, let it rest for at least 20 minutes.  The Temperature will continue to climb.

Don't cover with anything as you will loose the crisp skin, and don't remove the probe either.

Once rested, carve and arrange on a serving platter.

Mamma Marmalade

Make ahead chicken vegetable tray bake

Tray bakes are a simple toss together meal that also deliver great flavour. I  like to prep this meal either in the morning or the night before. Leftovers are delish and great base for another meal. Simple,  satisfying.  Enjoy! Colleen 

Preparation   15 20 minutes

Baking             45 minutes approx 

Serves              4 -5

Ingredients 

8 - 9 chicken pieces on the bone, eg drumsticks 

2 onions, peeled, sliced into quarters and part cooked 

1/2 sweet potato,  peeled, cut into chunks, part cooked.  OR thick slices of carrot

2 celery sticks thickly sliced

Options, some wedges potato , fennel slices

Marinade 

2 cloves garlic crushed

2 teaspoons crushed fennel seeds

2 teaspoons dried oregano 

1 teaspoon dried mint

1 1/2 teaspoons smoked paprika

1/2 teaspoon, or more, dried chilli flakes 

Good pinch salt flakes

Pinch celery salt

Good amount cracked pepper to taste

1/2 cup passata, but might need more

4 tablespoons olive oil

To add in final 20 minutes 

prepare this when  oven preheating, then set aside: 

Approx 1 1/2 sourdough bread rolls torn into generous chunks mixed with more olive oil with Handful grated parmesan cheese, pinch More dried oregano, fennel

Plus later

Cherry tomatoes,  halved

Handful black pitted olives

Option: drained rinsed butter beans

More passata if needed  

Some dried fennel seeds 

Then before serving

Fresh chopped parsley for garnish 

Squeeze lemon juice prior to serving 

Method

Combine all the marinade dried herbs, spices, tomato passata, oil in a lidded container or bag .

Add the chicken pieces and smootch, squeeze until coated.  Pop in fridge overnight.

Next day

Oil a large tray with inch or so sides.

Place part cooked sweet potato,  onion wedges etc in base.

Nestle chicken pieces in and pour over remaining marinade juices.  

When ready to bake

Preheat oven to 190 oC fanforced

Pop into middle of oven and bake approx 25 minutes,  turning chicken at halfway. Add a little more passata if drying out. 

Add the butter beans, olives,  cherry tomatoes, fennel seeds 

and the prepared parmesan herb oil tossed sourdough chunks go on top.  

Bake approx 20 minutes until bread golden crunchy and chicken thoroughly cooked.

Taste and add more salt, pepper if needed.

Just prior to serving,  scatter with chopped parsley and squeeze of lemon.

Serve with lots of greens or a salad.

Enjoy! Colleen 

Ragout of Chicken with caramelised onions, olives and beans

 They say Chicken is now one of the most popular proteins. And reflecting on our last 5 blog posts, 4 have included chicken.  I may be showing my age, but when I was young, chicken was reserved for a Sunday roast every now and again. But now it seems to be the "go to" for midweek or weekend.  Do not be put off by the look of this dish, if looks can be deceiving then this is a "case in point".  It has great depth of flavour and makes a change from tomato based chicken casseroles. Another great recipe from Belinda Jeffery.

Ingredients

1/4 cup plain flour

1/2 teaspoon salt

1 x medium size raw chicken cut into 8 pieces (or you can buy chicken pieces from your butcher)

1 x tablespoon Olive oil and 1 x Tablespoon Butter

3 x large onions, thickly sliced

140g green pitted olives, sliced and de pipped

140g  black kalamata olives, sliced and de pipped 

(Don't worry if you don't have that many olives or do not want that many olives, I only used what I had in the fridge and it turned out fine.)

500ml Chicken Stock, homemade is ideal otherwise choose good quality free range chicken stock

1/4 cup medium dry sherry

2 teaspoons of lemon zest

6-8 fresh green beans

1 1/2 teaspoons fresh thyme, chopped

lemon juice, salt and pepper to taste

Garnish: lime or lemon slices

Method

In a large bowl combine flour and salt.  Toss in chicken pieces and coat. Shake off any excess flour and lay flat on a plate.

Melt the butter and oil in a heavy based fry pan, add chicken pieces in batches and cook till golden.  Remove with tongs to another plate. Continue until all chicken is browned.

Add the onions to the pan, add a little extra oil if needed. Cover and cook for about 15 minutes.  Stir occasionally.

Uncover the pan and cook for a further 25 minutes on a medium heat until they are golden and caramelised.  Stir regularly to prevent them sticking.

Then add olives, stock, sherry, lemon zest and thyme.  Bring mixture to the boil.

Add the chicken pieces and any juice that has escaped. 

Cover the pan , reduce heat to low and simmer for approx 20 minutes.  Turn the chicken over, add the whole beans and cook for a further 15-20 minutes until they are cooked through.  Remove chicken and beans and keep warm.

Increase the heat under the pan and boil the sauce for 5-10 minutes or until it thickens.  Return the chicken to the pan and spoon to combine.

Taste and add lemon juice, salt and pepper.

Garnish with fresh lime or lemon slices

Serve with pasta or potato and green vegetables.

Mamma Marmalade

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen

Chicken with Lemon and Risoni

I get quite excited when I find a recipe that does double duty.  Nigella's Chicken and Orzo is simple to make and the leftovers make a versatile base for a second meal - a double rainbow!  Nigella's recipe uses a whole chook but I find it works just as well for chicken thigh cutlets.  You could substitute some of the pasta with cannellini beans for a change.  The leftovers are delicious with fresh fish or chunky tuna.   Enjoy!  Colleen

Lemony Chicken with Risoni by Feed Your Inner Cook

Preparation      10 minutes

Cooking            15 minutes stove top stirring then approx 45 minutes simmering.

Serves               3 - 4 plus hopefully some risoni leftovers

Ingredients

6 chicken thigh cutlets  - cut off excess thick fat if possible

splash olive oil

2 medium onions - finely chopped

3 - 4 stalks celery - sliced

2 carrots - peeled and diced (mine in the pic are lazy chunks)

2 cloves garlic - crushed

shake dried chilli flakes (to your taste)

2 teaspoons dried tarragon OR dried thyme

1 lemon - zest plus juice - add juice of 1/2, taste, then add more if needed

750 ml Salt reduced Chicken stock PLUS additional hot water if needed

1 cup orzo / Risoni pasta (shaped like rice grains)

Salt and white pepper to taste (doesn't need much - taste first)

generous amount fresh parsley - most to stir through, some for garnish

some grated parmesan cheese to serve (optional)

some fresh dill chopped - if available

options

handful baby spinach leaves,  

tin of rinsed cannellini beans and use a little less pasta (also reduce the chicken stock slightly as beans won't absorb the liquid)

Method

Warm a splash of olive oil in a deep casserole pan that has a tight fitting lid

Brown the chicken pieces on one side until golden, turn and brown other side. 

Leave chicken in the pan.

Add the onion, celery, carrot, garlic, chilli, tarragon, lemon zest and juice of 1/2 lemon.

Stir until vegetables begin to soften then pour over the stock.

Bring to a boil then cover with the lid and reduce to a firm simmer for approx 30 minutes.

Check carrot is tender then add the risoni. Stir through ensuring risoni is covered with liquid.  Add a dash of hot water if it looks a bit dry.

Add the baby spinach leaves if using.

Cover with lid and cook over medium heat for 12 minutes.  

Keep an eye on liquid and add a dash more hot water if needed during cooking time.

Taste and add salt, pepper, more tarragon if needed.

Add more lemon juice if you like. I do. (depends on intensity of your lemon juice)

Turn off the heat, add the cannellini beans if using.

Stir most of the parsley through and allow to sit, no heat but lid on for 5 -10 minutes

Serve garnished with freshly grated parmesan and more chopped parsley or dill.

Serve with steamed green vegetables  or a green salad

Leftover risoni suggestions:

Gently reheat and serve alongside cooked fish  

OR stir through some chunky drained tuna

OR add extra greens, peas, corn etc. 

                            Enjoy!   Colleen

Chicken Enchiladas with creamy salsa verde

 This handy mid week meal is ideal for using cooked/rotisserie chicken. In this version I had some fresh silver beet growing in my garden so I added some of them shredded to boost the nutritional value.  I use low carb wraps but flour tortillas work just as well. If not on a low carb regime pop in the white beans (cannellini) for extra flavour and texture. Another great idea from Skinnytaste .

  

Ingredients

 Chicken and White Bean filling:

Olive oil

1/2 finely diced onion

2 cloves garlic, minced

2-3 fresh green chillies finely diced

1 x can Cannellini beans (rinsed and drained)

2 cups approx diced cooked chicken meat

1/4 cup chicken stock

1 teaspoon ground cumin

Green Salsa Verde

2 Teaspoons butter

1 finely diced onion

2 Tablespoons flour

1 cup chicken stock

2 jalapenos chopped (use a jar of pickled jalapenos)

2-3 chopped green green chillies, according to taste

1/2 cup sour cream

3/4 cup grated matured cheese

8 flour tortillas 

chopped fresh coriander

Method

For the filling:

Heat olive oil and add onions, saute till soft, then add garlic, stir to combine and cook out a little.

Add green chillies, beans, cumin and chicken stock. Mix well, cover and simmer on low for approx 15 minutes.

Remove lid and add chicken cook for an additional 5 minutes or until it thickens.  Set aside

For the creamy salsa verde sauce

In a fry pan, melt the butter add onion and cook for about 3- 4 minutes until onion is soft.

Add the flour and stir well. Cook out the flour by stirring constantly then add the chicken stock a little at a time to incorporate. Cook over a medium heat until the sauce thickens about 4-5 minutes, add fresh chillies and jalapenos.

Remove from heat and stir in sour cream.

In an oven dish, spoon 1/4  of the creamy sauce on the bottom.

Fill each tortilla with the chicken mixture and place seam side down in the dish.

Continue until all tortillas are filled and rolled.

Pour over remaining creamy sauce. Top with grated cheese, cover with foil and cook in the oven at 180 degrees Celsius for about 20-30 minutes. Remove foil and brown top for a further 5 minutes.

Remove from oven and top with chopped coriander.

Serve with Mexican rice and a green salad.

Mamma Marmalade

Roast chicken with rosemary and garlic rub

 Sometimes the most delicious dinners are the most simple. Start with the very best ingredients a small addition of some dried and fresh herbs and you have a winner.  In this recipe I have used Tweed Real Food's Garlic and Rosemary rub combined with some fresh herbs from my garden.  I usually roast chicken with lemon wedges, but have you seen the price! I did have some of my parents organic limes so substituted lime for the lemon.

I like to support Australian farmers so I subscribe to  Piggy in the Middle and receive fresh chicken, pork and eggs direct from the farm each month.

The added benefit of this rub is that it has no added sugar so fits in with my kids eating Whole 30 and hubby's keto diet.

       

Ingredients

1 x Organic/Free Range Chicken

1 x sachet Tweed Real Food Garlic and Rosemary Rub (or substitute)

Extra Virgin Olive Oil

Dried Chilli Flakes

Lemon/lime

Fresh Rosemary, Bay Leaves

1 x head of good garlic

Method

Preheat oven to 180 degrees Celsius

Give the chicken a quick rinse under running water inside and out.  

Pat dry with paper towel

Cut chicken into 2 with kitchen scissors (Can leave whole)

Pop fresh herbs and lime into a baking dish, place chicken halves on top.

Drizzle a little EVOO over the chicken then sprinkle on rub and dried chilli flakes.  

I add a whole garlic because the family love the taste of squishy baked garlic cloves.

Pop the roasting dish into the oven and cook for 50- 60 minutes depending on the size of the chicken.

Mamma Marmalade

Chicken and Ham Pot Pie

 Now if like me, you have some leftover cooked chicken and a leg of ham that needs to be used and you have exhausted all recipes, I suggest you give this a try.  It's very tasty and ideal if you are following a keto or low carb diet. In truth no one will tell the difference.

Pie by Feed Your Inner Cook

Pie by Feed Your Inner Cook

           

Ingredients

300g cooked chicken (or thereabouts) cut into cubes

200g ham (or thereabouts) cut into cubes, you can substitute with bacon

1 Tablespoon butter

Olive Oil

1 small or 1/2 medium carrot, diced

2 medium stalks of celery, diced

1/3 cup leek or onion, diced

2 cloves garlic, crushed

1 Tablespoon of fresh thyme or parsley, chopped

110g cream cheese (1/2 cup)

1 cup of thickened cream

1/4 cup of chicken stock

Salt and Pepper to taste

Dough

1 1/2 cups grated mozzarella 

2 Tablespoon cream cheese

2/3 cup almond flour

1 medium egg beaten, to brush the top 

Method

Preheat oven to 180 degrees Celsius

Heat 1 Tablespoon of butter, plus a dash of olive oil and saute leek/onion, carrots, garlic, celery and thyme.

Cook until soft and golden, about 6 minutes.

Add cooked chicken and ham and combine.

Add cream cheese, cream, stock salt and pepper, bring to the boil, reduce to a simmer and cook 1-2 minutes until cream cheese has melted and all ingredients incorporated.

Take off the heat and make the dough.

Place the mozzarella and cream cheese in a small saucepan, stir until melted and combined.  Add almond flour and mix to form a dough.

Roll the dough between 2 sheets of baking paper to approx 1/2 cm thick.

Use the top of the individual pot pie dish to cut a circle with a sharp knife.

Spoon the chicken mixture into the individual pots. Place the circles of dough on top sealing the edges.  Cut to slots in the pastry lid with a knife and brush the some beaten egg.

Bake for about 20 minutes or until golden.

Mamma Marmalade

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

Cardamom Chicken with Caramelised Onion and Rice

The flavours and spices in this recipe are soft and warming. It is a one pot meal and although the preparation time may seem a bit long, most of the preparation can be done whilst the onions are cooking.  
I have changed a few of the ingredients as I sometimes serve this at family meals and worry about not fishing out all the cloves etc before little childen find them.  Here is link to the  original Chicken with caramelized onion and cardamom rice recipe  as printed inYotam Ottolenghi's "Jerusalem CookBook" .            Enjoy!  Colleen

Cardamom Chicken by Feed Your Inner Cook

Cardamom Chicken by Feed Your Inner Cook

Cardamom Chicken by Feed Your Inner Cook

Preparation    20 minutes  (most can be done whilst onions cook)
Cooking         15 mins for onions, 10 min sear chicken, 30 min cook, 10min stand.
Serves            4 - 5 

Ingredients
1/2 cup loosely packed Barberries   OR  (I use) Cranberries   OR  Currants
2 tablespoons lemon juice
1/2 teaspoon ground Sumac  (optional)
1 1/2 cups Basmati Rice  
Olive oil
3 large onions - finely sliced
1 kg chicken pieces, skin on and bone-in,  I use 2 thigh cutlets and 4 drumsticks 
1 1/2 teaspoons Ground Cardamom
1  teaspoon Ground Cloves
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon dried mint
Salt
Pepper
1 -  1/1/2 tablespoons dry sherry (optional)
500 ml boiling water  OR chicken Stock (my preference)

2 tablespoons chopped parsley  (PLUS more for garnish later)
1/3 cup (loosely packed) chopped dill
1/4 cup coriander OR mint (my preference) -chopped (PLUS more for garnish later)
1/4 - 1/3 cup Greek Yoghurt 
2 tablespoons approx  lemon juice
option: Toasted pine nuts for garnish
option: lemon wedges to serve, chopped mint or parsley to garnish

Method
First, rinse and soak your basmati Rice.  Rinse it a few times and allow to soak. You will need to drain it before adding to pot later.

Secondly, soak cranberries or currants in lemon juice and sumac then set aside.

Use a large saute pan that has a tight-fitting lid to use for covering later on.

Toast the pinenuts (for garnish later). Remove from pan and set aside.

Heat some olive oil in pan and cook onions til golden, stir regularly, approx 15 min.

Whilst onions are cooking:
In a medium bowl, mix the cardamom, cloves, cinnamon, dried mint, 1 1/2 teaspoons salt and 1 teaspoon pepper. (You re-use the bowl for reserved cooked onions)

In a large bowl, add the chicken pieces and sprinkle with the spices and mix to coat evenly.

When the onions are soft and golden, remove from pan - pop into the used spice bowl.

Add a little more oil to the pan and place chicken pieces skin side down.  Sear for 5 minutes then turn and cook on other side for a further 5 minutes. (This helps part-cook chicken).
Remove the chicken pieces from pan and return them to the large bowl.

Add the splash of sherry to the pan to help deglaze.  Scrap the crunchy bits off base of pan but leave in the pan ready for next step.

Add the DRAINED Basmati rice to the pan. 
Stir in the cooked onions, soaked cranberries plus 1 teaspoon Salt and 1/2 teaspoon pepper. Mix through the rice well.
Return the chicken pieces to the pan, pushing them into the rice.
Pour the boiling stock around the sides of the chicken pieces.
Cover the pan with the lid and cook on low heat for 30 minutes.

After the 30 minutes, turn off heat. Taste rice and ensure it is cooked.
Quickly place a clean tea-towel over the pan and replace the lid over the towel on pan.

After 10 minutes, remove the towel. Stir the fresh herbs through the rice and chicken.
Taste.  Add extra salt and pepper if needed.

Sprinkle with the toasted pinenuts and reserved chopped fresh mint/parsley garnish
Serve with a drizzle of the lemony yoghurt. Add extra lemon wedges if desired.
                                    
                                                                 Enjoy!   Colleen

Coronation Chicken

Coronation chicken is a mixture of cold cooked chicken, herbs, spices and a creamy mayonnaise based sauce. Great as a salad or sandwich filling.  Originally created to be included in the banquet for the coronation of Queen Elizabeth II in 1953.  I had some left over cooked chicken tournedos and was looking for a nice lunch dish, so this is what I came up with for our Isolation 2020 lunch.

Ingredients

500g of sliced/diced cooked chicken
2 Tablespoon mango chutney
1-2 Tablespoons sultanas
1/2 Teaspoon cinnamon
3 Teaspoons mild curry paste/powder
4 Tablespoons good mayonnaise
2 Tablespoons sour cream or yoghurt
1 Tablespoon chopped macadamia nuts
1 Tablespoon chopped celery
Salt & Pepper

To garnish

Chopped chives
Lettuce cups


Method

In a small bowl, mix the mayo, yoghurt, curry powder, cinnamon, chutney and sultanas together, season with salt and pepper

Combine chicken, nuts, celery with mayo mixture.

Serve in lettuce cups topped with chopped chives.

An Oldie but a goodie

Mamma Marmalade

Moroccan Chicken

Now is the perfect time, to bring out your slow cooker.  This gently spiced chicken is fall off the bone delicious. Just to change it up a little I mixed up some Moroccan spices and tossed in some citrus, olives and capsicums.

Ingredients

2 x chicken Marylands (thigh and drumstick) free range or organic

Spice Mix

1 teaspoon salt

1 teaspoon cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayene pepper

1 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon tumeric

1 onion diced

2 cloves garlic, crushed

1 small jar roasted capsicum

10 green olives

3 x lemonades cut into quarters or limes or 1/4 preserved lemon

Olive Oil

Salt and Pepper

Chicken stock

Heat Instapot or slow cooker if you can (otherwise brown chicken on the stove in a frypan)

Add Oil and when hot diced onion

Saute until soft

Put salt and pepper on the chicken skin

Add skin side down the 2 Marylands

brown for 10 minutes, add crushed garlic

Add all spices and toss

Add, lemon or citrus equivalent, olives and capsicum

Add a little chicken stock approx. 1/2 cup or water if you don't have stock

Set to slow cook for minimum of 4 hours on high

Serve with side salad.

Mamma Marmalade

Chicken and Zucchini bake

This chicken and zucchini bake is a perfect dish if you are looking to up the vege component of your meal or a low carb alternate to pasta.  I often end up with leftover Roast Chicken now that hubby and I are empty nesters, a few years back I was roasting 2 chickens for a fmily dinner.!  Now I can use up my leftovers with an easy one pot dish.

Ingredients

2 cups of shredded left over chicken (approx.)
1 cup pasta sugo sauce, pimped with 1/4 teaspoon garlic powder/ 1/4 teaspoon smoked paprika
2 large zucchini
1/2 diced red or brown onion
2 cloves garlic
1/4 cup chopped fresh coriander
1 teaspoon cumin
1/2 teaspoon of dried oregano or substitute Italian seasoning
1/2 teaspoon chipotle powder or substitute smoked paprika
3/4cup grated cheese
Olive Oil
Salt and Pepper


Garnish
Sour cream
Pickled jalapenos

Method

Preheat oven to 180 degrees Celsius
Slice zucchini lengthways into thin strips (about 4 slices)
Heat a gridle pan
Pour a little olive oil over each strip of zucchini and season with salt and pepper
Place in hot griddle pan and cook until soft and grill marks appear
Remove and place on a plate and continue cooking until all zucchini are done.

In a large frypan, saute onion then add garlic, fry for 2 minutes then add cumin, oregano, chipotle powder,coriander, chicken and 1/4 cup of pasta sauce. Remove from the heat.

In a rectangular oven dish spoon over 1/4 cup of pasta sauce to cover the base.
Lay zucchini strips side by side
Spoon over all the chicken mix then lay zucchini on top.
Pour over remaining pasta sauce.
Sprinkle grated cheese on top and bake in the oven for 20 minutes.
If browning too much on top, cover with foil and then remove for the last 5 minutes.

Serve with dollops of sour cream and sliced jalapenos.

Tip: You could have this all assembled and refrigerated until time to pop in the oven.


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Butter Chicken

This is the easiest Butter Chicken ever, but tastes amazing.  I always dodged the Butter Chicken when our family chose Indian takeaway, thinking it was not spicy/hot enough. In this recipe it's personal choice if you want to dial the chilli up or down.  It fits into a Keto or Low carb diet perfectly.  I bought myself and Indian spice caddy so I feel like I am a celebrity Indian TV chef.

Ingredients

500g chicken breast
1 cup thickened cream
2 Tbsp butter
11/2 Tbsp tomato paste
2 cloves garlic, crushed
1/2 onion, diced
1.5 Tsp turmeric powder
1 Tsp ground ginger
1 Tsp salt
1 Tsp chili powder (alter to taste)
1/2 Tsp ground cinnamon (don't omit, it really helps with that slightly sweet authentic flavour)


Method

Mix together in a bowl, turmeric, ginger, salt, chili powder and cinnamon.
Cut chicken into even sized cubes and generously coat them in the spice mix.
Heat a frypan to medium heat and add the butter,
As butter melts add onion and garlic, cook for 2 -3 minutes.
Increase heat to high and add the chicken.
Cook until the chicken is nearly cooked through and the outside has turned white, stirring for about 3-5 minutes.
Then add the cream and tomato paste, the dish will turn orange in colour.
Turn heat down to medium/low and cover with a lid.
Cook for a further 5-7 minutes.
Remove lid and stir to combine.
The chicken is now cooked through, you can serve now or leave lid off until a thicker sauce is obtained.

Serve with cauliflower rice or low carb naan.

Flavoursome

Mamma Marmalade

Chicken and Pesto Calzone

This pizza dough is a handy 'go to' and can be filled with an assortment of meats, vegetables and cheese.  Only limited to your imagination and what's in the fridge.  Best of all each one is under 500 calories.

Ingredients

Pizza Dough

1 cup plain flour 

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yoghurt (drained of any liquid)

Method

In a bowl, add flour, baking powder and salt. Whisk

Add the yoghurt and mix with a fork until well combined, it will be crumbly in texture.

Sprinkle some flour on a clean surface. Place the dough on the flour and knead a few times until it comes together. It will be tacky but not sticky, about 20 turns.

Divide the dough into 4 balls.

Dust rolling pin and surface with flour and roll each ball out to a thin 10 inch circle shape.

Preheat oven to 200 degrees Celsius

Ingredients

Filling

Sliced poached chicken breast

1 teaspoon dried oregano

Pesto - jar

1 cup mozzarella, grated

Baby spinach leaves

1 teaspoon Italian seasoning

1 egg beaten

Method

Working with dough circle, spread 1 teaspoon down the centre.

Sprinkle 1/4 cup mozzarella cheese down the centre over the pesto.

Top cheese with overlapping spinach leaves and top this with sliced chicken.

Fold the sides of the dough over the filling, firmly overlapping each other.

Place seam side down on a greased oven tray.

Repeat with the remaining dough.

Brush the top with beaten egg and sprinkle on Italian seasoning.

Cook in the hot oven 30 minutes or until golden.

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Thinner Chicken dinner

We are starting a new category of family dinners that are a little more healthy without sacrificing any of the flavour. Inspiration came from skinny taste.com. Gina Homolka also loves using fresh ingredients and avoiding processed or artificial substitutes. This fits perfectly with FYIC’s food philosophy. No need to tell the family it’s low in fat, as they will not even notice.

Ingredients 
Chicken thighs (skinless) x 4
Lemon juice from 1/2 a lemon
2 garlic cloves, crushed
11/4 Teaspoons ground cumin
1Teaspoon Olive Oil
1 Teaspoon salt
1Teaspoon dried oregano
3/4 Teaspoon sweet paprika
1/4 Teaspoon hot paprika (optional)
1/2 Teaspoon turmeric

Sauce
2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper

Method
Combine chicken, lemon juice, garlic, cumin, oil, salt and remaining spices.
Set aside in the refrigerator for at least 30 minutes or overnight.

For white sauce simply combine all ingredients and refrigerate.

To cook chicken, bring a heavy griddle or large fry pan up to high heat.
Add the chicken and leave until the bottom is browned, approximately 5 minutes.
Turn chicken and continue to cook, after about 10 minutes, remove to a board (Chicken may not be completely cooked at this point) and slice lengthways into strips.
Return to pan and continue cooking for another 8 to 10 minutes.

Assemble salad on plates. Top with chicken and then drizzle over sauce.

Faster than ordering take away and much less fattening.

Mamma Marmalade

Coriander, Lime and Lemongrass Chicken

Bright citrus flavours give this chicken dish freshness and zing and is my take on a Donna Hay recipe.  You can either blitz the spices together or simply chop and toss into a pan - both are delicious and don't take much time.  Vary the greens to suit what you have to hand - sometimes I use baby spinach, other times to add a bit of crunch I toss in sliced snow peas or fresh green beans .  Some mornings I leave the marinading chicken pieces in the fridge ready for a quick toss and dinner is ready in no time.  Enjoy!  Colleen

Coriander Lime Lemongrass Chicken by Feed Your Inner Cook

Preparation      10 mins
Cooking           15 - 20 mins
Serves             3 - 4 

Ingredients

6 chicken thigh fillets cut into 3cm chunks approx.  Add a couple more for hungry folks

6 large slices of fresh ginger  (or you could use eqivalent supermarket 'Tube' ginger)
6 kaffir lime leaves - remove the tough middle stem and finely shred the green leaves
4 stalks lemongrass - white part only  (or you could use eqivalent supermarket 'Tube')
1/2 teaspoon dried red chilli flakes  - more or less to your taste
      If NOT making a paste - slice the above spices very finely

Splash vegetable oil
400ml tin coconut milk
1/2 to 1 tablespoon Fish Sauce.  Add half, taste and add more if needed
zest and juice of 1 lime.   Add half, taste and add more if needed.

Options
few big handfuls baby spinach leaves  and/or  sliced snow peas  or  fresh green beans
few halved cherry tomatoes
handful of coriander leaves for garnish   or mint if you prefer
Lime wedges and steamed rice to serve.

Method
Paste version
In a processor make a paste with the ginger, kaffir lime leaves, lemongrass and chilli.
Then, coat the chicken pieces in the paste and marinade a few hours before cooking.
Or
Cook the paste in a frypan with a splash of oil then proceed as below.
Chunky version 
Add a splash of oil in frypan and heat the finely sliced ginger, kaffir lime leaves, lemongrass and chilli flakes for a few minutes til fragrant.
Add chicken pieces and brown for a couple of minutes each side.
Add coconut milk and fish sauce then simmer for 7- 10 minutes until chicken is cooked.
Stir in the green veggies and cook still keeping some crunch.
Taste.  Then stir in the lime zest,  and cherry tomatoes , some of the lime juice and more fish sauce if needed.
Garnish with coriander leaves
Serve with lime wedges and rice.
                                      Enjoy!   Colleen