Search

Random Recipe

Vietnamese Style Caramelized Chicken with Glass Noodles and Stir-Fry

Vietnamese Style Caramelized Chicken with Glass Noodles recipe
 
(Yes we have hidden Sprouts – it's Christmas after all!)
 
Vietnamese Style Caramelized Chicken with Glass Noodles recipeFor the Chicken marinade
 
Ingredients:-
 
6 tbsp Soy Sauce
4 tbsp Fish Sauce
1 tbsp grated Ginger
1 ½ Lemons juiced
175g soft brown Sugar
2 red Chillies finely chopped
 
Method:-
 
(1) Add all the ingredients to a saucepan.
(2) Heat gently stirring well to prevent the sugar burning.
(3) Simmer until you have a syrup.
(4) Set aside.
 
Roasting ingredients:-
 
1 small Chicken
6 dried Bullet Chillies
Cracked Black Pepper
A dash of Oil
½ Lemon
3 cloves of Garlic
 
Method:-
 
(1) Place the ½ lemon and Garlic cloves in the cavity of the Chicken.
(2) Pour a small amount of oil over the Chicken and season with the cracked Black Pepper.
(3) Pierce the skin of the Chicken three times through each breast and insert the dried Chillies. If you cut the stem end of the Chillies and squeeze gently the seeds will fall into the meat.
(4) Spread half of the marinade over the skin of the Chicken. Keeping the remainder on one side.
(5) Heat the oven to 180c and roast for about an hour or until the juices run clear if you spike the thickest part of the thigh. Don't over cook as you want the meat to hold together in the stir-fry.
(6) Set aside.
 
Stir-Fry:-
 
You can choose your own combination but as this was our Christmas meal we added de-constructed Sprouts for a bit of fun!
 
Ingredients:-
 
4 outer leaves of a Savoy Cabbage
8 Sprouts. Strip the leaves and break up the centres (Yes Sue is a little insane!)
3 small Carrots
2 medium Onions
 
Method:-
 
(1) Drain the cooking juices from the Chicken.
(2) Cut as much meat from the Chicken as you require into medium sized chunks. Not too small or it will break down when you fry it. You can remove the skin if you wish.
(3) Finely chop all the vegetable ingredients. Set aside 2 leaves of the Savoy. You are going to deep fry these.
(4) Heat a large frying pan or Wok.
(5) Depending on whether you are serving with rice or noodles add them to boiling salted water and boil until ready. Drain and cover.
(6) Heat your deep fat fryer.
(7) Add the vegetables to the Chicken cooking juices when the frying pan / Wok is smoking hot and fry until tender.
(8) Add the Chicken at the end and turn everything so the Chicken is heated and coated in the frying broth.
(9) Fry the 2 remaining sliced Savoy leaves until crispy and drain.
 
To serve place your noodles or rice on the plates. Add the stir-fry and dress with the deep fried Savoy leaves and a sprinkling of Coriander if you wish. We have also found by experiment that Glass Noodles behave like Prawn Crackers if you break them up and deep fry them. Warm the remainder of the syrup and put it in a bowl. This can be drizzled over the plated dish and also used as a dip.
 

On Facebook

Details
Category: Recipes

‘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.

Details
Category: Recipes

Roast Chicken with Garlic, Tarragon and Orange recipe, eat well on universal credit

Ingredients:-

1 Chicken (Yellow sticker, so it was only a little more expensive than this time last year…..)
6 Cloves of Garlic. See method below
2 Red Onions, thickly sliced
3 Oranges, 2 chopped, 1 halved
1 Tbsp of dried Tarragon
Salt & Pepper to season
Oil to drizzle

Method:-

(1) Arrange the chopped Oranges in an oven proof tray along with the Onions and 4 cloves of Garlic.
(2) Thinly slice the remaining Garlic and push under the skin of the Chicken.
(3) Insert one half of the remain Orange in the cavity of the Chicken and squeeze the juice of the other over the skin.
(4) Season with Salt & Pepper.
(5) Sprinkle with the Tarragon and drizzle with Oil.
(6) Roast in a pre-heated over at 180c for 1 hour and 20 minutes, or until the juices run clear.

We served ours with Roast Potatoes, Vegetables, Mushroom and Sage Stuffing Balls & lots of Onion Gravy. It was rather good!

Details
Category: Recipes

Fondant Potatoes recipe, eat well on universal credit

A really good way to infuse strong flavours in the humble Spud!

Ingredients:-

8 Smaller Potatoes
2 tbsp vegetable oil
3 tbsp Olive based Margarine
2 cloves garlic, Peeled and crushed
2 sprigs of fresh thyme, grown in our tiny Balcony Greenhouse
240ml hot Chicken Stock
2 Bay Leaves
½ Tsp of dried Rosemary
The Zest of a Lemon to sprinkle
Salt & Pepper to season

Method:-

(1) Peel the potatoes and slice the ends off, so they are flat. You want a decent amount of surface area for the flat bits.
(2) Boil the Potatoes until softened and drain.
(3) Heat the Oil in a frying pan on a high heat. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
(4) Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown on both sides.
(5) Add the Margarine, garlic and thyme and allow the Margarine to melt in the pan.
(6) Add the remaining ingredients and reduce to heat. Excluding a little Thyme and the Lemon Zest.
(7) Allow to summer until the Stock has reduced.
(8) Sprinkle with the Lemon Zest and garnish with a little fresh Thyme.

We served ours as a side with Pork Schabowy and Fried Courgettes. A very tasty change.

 

Details
Category: Recipes

Pork Fillet with Bacon & Mushroom stuffing, eat well on universal credit

When a Fillet of Pork is less than half the price of a Chicken.....

Ingredients:-

1 Pork Fillet, butterflied
100g of Bacon Lardons
5 Mushrooms, finely diced
1 Small Onion, finely diced
3 Cloves of Garlic, minced
2 Tbsp of Parsley, chopped
3 Tbsp of Breadcrumbs (Gluten free for us)
Salt & Pepper to season
The Zest and Juice of a Lemon
Oil to fry

Method:-

(1) Add Oil to a frying pan and over a medium heat fry the Bacon, until crispy.
(2) Remove and set aside.
(3) In the same pan add the Onions and fry until softened.
(4) Add the Mushrooms & Garlic and season with Salt and Pepper.
(5) Allow to simmer for 5 minutes.
(6) Return the Bacon to the pan and add the Breadcrumbs.
(7) Add the Parsley.
(8) Mix well and then remove from the heat and allow to cool.
(9)  Slice the Fillet lengthways to butterfly, but don’t cut right through.
(10) Hammer out with a Meat hammer so it is thin enough to roll when stuffed.
(11) Spread the stuffing over the Fillet and close. String up so the stuffing remains in the pocket of the meat.
(12) Secure the ends with skewers.
(13) Heat a frying pan heat Oil to a high heat and sear the meat on all sides.
(14) season with Salt & Pepper are brush with Oil.
(15) Add to a baking tray and place in a pre-heated oven at 160c and cook for 20 minutes.
(16) Remove and cover with foil to rest.
(17) Mix the Parsley, Olive Oil, and Lemon.
(18) Drizzle over before slicing into 2cm cuts.

We served ours with Roasted Beetroot, Parsnips, Minted Potatoes and Peas.

 

Details
Category: Recipes

Herby Mushroom stuffing, eat well on universal credit

Doesn’t quite work as stuffing balls as the mix was a bit wet. But this recipe really moves humble stuff to another level. Originally the ‘Stuffing’ was any odd wet mix of Oats and Herbs shoved in the cavity of a larger bird to flavour the meat and prevent it from drying out whilst cooking. It was not generally intended to be eaten.

We’ve moved on from Medieval cooking practices thankfully.

Ingredients:-

2 Tbsp of Olive based Margarine
1 Tbsp of Oil
5 Mushrooms, diced
1 Onion, diced
1 Tsp of Dried Sage
1 Tsp of Dried Thyme
Zest of a Lemon
1 Egg Beaten
100ml of Chicken Stock
50g of Breadcrumbs (Gluten free for us)
50g of Ground Almonds

Method:-

(1) Melt the Margarine and Oil in a frying pan.
(2) Add the Onions and soften.
(3) Add the Mushrooms and season with Salt & Pepper.
(4) Add the Sage, Thyme and Lemon Zest
(5) Add the Stock
(6) Allow to simmer until the liquid reduces.
(7) Remove from the heat at place in a bowl, allowing to cool.
(8) Add the Egg, Breadcrumbs and Almonds.
(9) Mix well and form into balls.
(10) cook in the oven on a lined tray at 180c for 30 minutes.

These had a strangely pleasing meaty mouth feel. If served as a tray bake they would probably be very interesting as a Vegan alternative for a “Meatless Loaf”.  

 

  1. Gluten Free and Dairy Free Yorkshire Puddings
  2. Dill & Lemon Mayonnaise
  3. Rissois De Camarao
  4. Preserved Lemons

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News