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‘Creamy’ Garlic Mushroom Chicken Thighs
OK ‘Creamy’ is bracketed as Dairy products are now off the menu due to Sue’s digestive issues. So she’s found a way around this!
Ingredients for the Thighs:-
4 Chicken Thighs
1 Tsp of Onion Powder
1 Tsp of Garlic Powder
½ Tsp of Dried Rosemary
½ Tsp of Dried Thyme
Salt & Pepper to season
2 Tbsp og Honey
2 Tbsp of Olive Oil
1 Tsp of Paprika
Ingredients for the Sauce:-
1 Tbsp of Olive based Margarine
1 Tbsp of Oil
100g of Mushrooms, sliced
4 Cloves of Garlic, minced
1 Tbsp of fresh Parsley, chopped
½ Tsp of Dried Rosemary
½ Tsp of Thyme
1 Tsp of Dijon Mustard
200ml of Almond Milk
200ml of Chicken Stock
2 Tbsp of Almonds, blitzed
Salt & Pepper to season
Method:-
(1) Combine the Garlic Powder, Onion Powder, Rosemary, Thyme, Olive Oil, Honey, Paprika and Salt & Pepper.
(2) Spoon over the Chicken evenly.
(3) Place the Chicken in a tray.
(4) Spoon over a little more Oil and place in a pre-heated over at 180c for 25 to 30 minutes, until the Chicken is cook through.
(5) Over a medium heat add the Oil & Margarine to a pan.
(6) Add the Garlic and fry for 30 seconds.
(7) Add the Mushrooms, Thyme, Rosemary and Salt & Pepper.
(8) Continue to fry until the Mushrooms have softened.
(9) Combine the blitzed Almonds to the Almond Milk and whisk into the Chicken Stock.
(10) Pour over the Mushrooms and stir until the Sauce thickens.
(11) Stir in the Mustard and Parsley.
(12) Arrange the Chicken on your plate and pour the Sauce over.
We were over-run with rather sad looking Mushrooms and had all the other ingredients. This recipe was the result and it was really good. We served ours with Bhaji style battered Garlic Mushrooms and tender stem Broccoli wrapped in Bacon.
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- Details
- Written by Tony Carson
- Category: Recipes
We like something a bit different and when I happened across a lump of Ox Cheek for a little over £2 there had to be an Asian recipe in there somewhere….
Ingredients:-
1 Ox Cheek, cubed
3 Cloves of Garlic, minced
A thumb sized piece of fresh Ginger, grated
3 Spring Onions, chopped
1 Red Chilli, de-seeded and thinly sliced
1 Tbsp of seasoned (Salt & Pepper)Plain Flour (Gluten free for us)
1 Tsp of Chinese Five Spice
2 Star Anise
1 Tsp of Brown Sugar
2 Tbsp of Shaoxing Wine
2 Tbsp of Soy Sauce (Gluten Free for us)
1 Tbsp of Oyster Sauce
500ml of Beef Stock
200g of Button Mushrooms
1 Onion, finely diced
Oil to
Method:-
(1) Heat the Oil in a frying pan and add the Onion.
(2) Fry until the Onion has softened.
(3) Add the Garlic, Ginger, Chilli and Spring Onion and fry until fragrant.
(4) Place in a bowl and set aside.
(5) Toss the cubed Ox Cheek in the seasoned Flour.
(6) Add a little more Oil to the pan and fry the Ox Cheek until browned on all sides.
(7) Add the Star Anise, Five Spice and return the Onion mixture back to the pan.
(8) Add the Sugar and stir in.
(9) Add the Shaoxing Wine, stirring to the meat doesn’t stick to the pan.
(10) Add the Soy Sauce, Oyster Sauce and Stock and stir well.
(11) Bring to a simmer and then transfer to a casserole dish with a lid.
(12) Place in a pre-heated oven at 150c for about 3 hours.
(13) An hour before serving and the Button Mushrooms.
This was very hearty meat and very well balanced. We’ll certainly do this again next time Ox Cheek is available.
- Details
- Written by Tony Carson
- Category: Recipes
This is a fusion kind of disk with both Indian and Asian influences. We really enjoyed it!
Ingredients:-
Chicken Thighs and Wings
2 Tbsp of Brown Sugar
2 Tbsp of Soy Sauce (Gluten free for us)
3 Tbsp of Fresh Lime Juice
1 and ½ Tbsp of Oil
½ Tbsp of Sesame Oil
¾ Tsp of Garam Masala
3 Cloves of Garlic, minced
1 and ½ Tsp of Ginger, grated
½ Tsp of Cayenne Pepper
Method:-
(1) Combine all the ingredients excluding the Chicken to make the marinade in a bowl.
(2) Reserve a little marinade for later.
(3) Add the Chicken to the main bowl and ensure it id fully coated.
(4) Cover and place in the fridge for 4 to 5 hours.
(5) In a pre-heated oven at 180c cook for 20 minutes.
(6) Remove from the oven and pour the reserved marinade over.
(7) Place under the grill and turn occasionally until the sauce has caramalised.
The Thai Cucumber Salad was a prefect side. We served ours over Rice Noddle garnished with Coriander , sliced Chillies and sliced Spring Onions.
- Details
- Written by Tony Carson
- Category: Recipes
We made an India / Asian fusion dish yesterday and this was a really tasty and palate cleansing side.
Ingredients:-
½ a Red Onion, sliced
½ a Cucumber, de-seeded and sliced
A handful of fresh Coriander, chopped
A handful of Peanuts
1 Red Chilli, de-seeded and sliced
¼ Tsp of Salt
Juice of 1 and ½ Limes
2 Tbsp of Olive Oil
1 and ½ Tbsp of Fish Sauce
2 Tbsp of Caster Sugar
1 Clove of Garlic, minced
Method:-
(1) Arrange the Onion and Cucumber in a bowl.
(2) In a Jug combine the Chilli, Salt, Lime Juice, Oil, Fish Sauce, Sugar and Garlic.
(3) Our over the Onion and Cucumber and garnish with Coriander and Peanuts.
- Details
- Written by Tony Carson
- Category: Recipes
Ingredients:-
6 Pork Ribs
2 Tbsp of Miso
100ml of Water
2 Tbsp of Shaoxing Wine
1 Tbsp of Red Wine Vinegar
280g of Brown Sugar
2 Tbsp of Honey
2 Tbsp of Soy Sauce ( Gluten free for us)
1 Tsp od Sesame Oil
Salt & Pepper to season
Sesame Seeds to garnish
Method:-
(1) Season the Ribs with Salt & Pepper.
(2) Make of the marinade by heating the water in a pan, dissolving the sugar gently.
(3) Stir in the Miso Paste then add the Shaoxing Wine.
(4) Add the Red Wine Vinegar, Soy Sauce and Sesame Oil.
(5) Simmer for 2 to 3 minutes.
(6) Add the Honey and simmer for a further 2 minutes.
(7) Remove from the heat and allow to cool.
(8) Add the Ribs to the cooled marinade and refrigerate for at least 2 hours.
(9) Place in a pre-heated over at 160c in a covered disk for 1 ½ hours.
(10) Remove the Ribs and keep warm.
(11) Pour the remaining marinade into a pan and reduce to thicken the sauce over a low heat.
(12) Pour over the Ribs and garnish with Sesame Seeds.
We served ours with an Asian salad and some dips, as we probably wouldn’t have eaten Noodles or Rice as well.
- Details
- Written by Tony Carson
- Category: Recipes
This is a much more traditional version of Sweet and Sour than the Anglicised bright Orange version we’re familiar with from Chinese takeaways.
Protein Ingredient:-
Pork Loin, cut into strips with the fat removed
Marinade Ingredients:-
2 Tbsp of Shaoxing Wine
½ a Tsp of Salt
Sauce Ingredients:-
¼ Tsp of Salt
4 Tsp of Cornflour
3 Tbsp of Sugar
2 Tbsp of Balsamic Vinegar
1 Tbsp of Soy Sauce (Gluten free works fine)
3 Spring Onions, green parts chopped
3 Cloves of Garlic, minced
200ml of Chicken Stock
1 Tsp of Sesame Oil
1 Tbsp of Sesame Seeds
2 Tsp of fresh Ginger, grated
½ a Red Pepper, sliced
Oil to fry
Batter Ingredients:-
2 Eggs, beaten
70g of Cornflour
Salt & Pepper to season
Method:-
(1) Place the Pork strips on a bowl with the Salt and Shaoxing Wine. Cover with cling film and pop in the fridge for 30 minutes.
(2) For the Sauce combine the Soy Sauce, Cornflour, Salt, Sugar and Vinegar in a bowl.
(3) In another bowl add the Egg, Cornflour and Salt & Pepper. Whisk you form a thick batter.
(4) Dunk the Pork in the butter in batches and ensure that it is fully coated.
(5) Fry in batches at 160c for about 3 minutes and drain on kitchen paper.
(6) Increase the heat to 180c and re-fry until crisp and golden.
(7) Heat the Oil in a frying pan and add the Garlic, Ginger and Red Pepper. Cook until fragrant.
(8) Add the Stock and bring to the boil.
(9) Add the Sauce and stir briskly until it thickens.
(10) Add the Spring Onions and stir in.
(11) Add the Pork to the Sauce.
(12) Serve over boiled Rice, garnished with sliced Spring Onions and Sesame seeds.
We really enjoyed this version. It’s easy to see how the English / Chinese rendition evolved from something similar.
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