Categories
Poultry

Chicken and Cheese Pasta Bake

Chicken and Cheese Pasta Bake
Ingredients
  • 1 roast chicken
  • 400 grams Tortiglioni/Rigatoni Pasta
  • 1 small red onion, finely sliced
  • 2 cups mozzarella cheese, grated
  • 100 grams baby spinach leaves
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 5oo gram jar tomato pasta sauce
Instructions
  1. Discard skin and bones from the chicken. Chop flesh. Preheat over to 180 degrees C. Cook pasta in a large saucepan of boiling water and follow packet directions until it is tender. Drain and return to saucepan. Meanwhile heat oil in a frying pan over medium high heat. Add garlic and onion. Cook for 3 minutes; stirring often. Add onion mixture, pasta sauce, chicken, ¾ cup grated cheese and spinach to the hot pasta. Season. Gently toss until well combined. Spoon pasta mixture into a baking dish. Top with remaining cheese. Bake for 15-20 minutes or until golden and heated through.

 

Categories
Poultry

Chicken and Celery Casserole

Chicken and Celery Casserole
Ingredients
  • 1 kg Chicken Thigh Fillets, chopped
  • 60g Butter, chopped
  • 1 large Brown Onion, diced
  • 1½ cups Water
  • 4 rashers Bacon, rind removed, diced
  • 2 Carrots, peeled and diced
  • 410g can Cream of Celery Soup
  • 3 Celery Sticks, diced
  • ½ cup grated Cheese
  • ½ cup Plain Flour
Instructions
  1. Preheat oven to 180 degrees. Place flour and salt and pepper into plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook stirring, for 1 minute. Combine water and soup., Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour, or until chicken is cooked through. Remove lid. -Sprinkle with cheese. Bake, uncovered for a further 10 minutes or until cheese is melted.

 

Categories
Poultry

Chicken and Almond Mornay

Chicken and Almond Mornay
Ingredients
  • 1 large boiler chicken
  • 2 green peppers
  • 1 tin mushrooms
  • 1 cup blanched almonds
  • Champignons
  • 1 large onion
  • 2 tablespoons plain flour
  • salt and pepper
  • 2-3 tablespoons mayonnaise
Instructions
  1. Boil the chicken and keep the stock. Cut chicken into small pieces. In a large bowl add the copped chicken pieces, chopped peppers, salt and pepper, mayonnaise and mushrooms. Stir together. Melt butter and add the onion and almonds and cook until the onion turns golden brown. Add flour, then gradually add stock until it becomes a thick sauce. Pour over ingredients and stir thoroughly. Lastly, add champignons.

 

Categories
Poultry

Chicken And Carrot Loaf

Chicken And Carrot Loaf
Ingredients
  • 500-750 gm minced raw chicken
  • 2¼ cups grated Carrots
  • 1 cup wholemeal grain Breadcrumbs
  • Black Pepper to taste
  • 1¼ cups natural non fat yoghurt with an added squeeze lemon juice
  • 1 small Onion chopped
  • 1 cup chopped Parsley
Instructions
  1. Combine chicken, ½ cup parsley, 1½ cups carrot, onion, breadcrumbs, pepper and yoghurt in a large bowl and mix well. Press ⅓ of the mixture into a 23x13x8cm glass terrine dish. Sprinkle the remaining carrots over the top and press down firmly. Add another ½ of the chicken mixture pressing down well and sprinkle over remaining parsley. Top with chicken mixture and press firmly down. Cover with foil and bake in a water dish for 1 hour or until golden brown. Leave to cool in glass terrine. Gently ease a metal spatula around the sides of the chicken loaf, Turn onto a plate and chill well before serving.
  2. Serve with a salad and fresh wholemeal rolls.

 

Categories
Poultry

Cashew Chicken Stirfry

Cashew Chicken Stirfry
Ingredients
  • 500 gr stir fry sized chicken strips
  • 500 gr broccoli
  • 250 gr chinese broccoli or broccolini
  • 4 shallots
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • ½ cup thai basil (or sweet if na)
  • 50 gr raw cashews
Instructions
  1. Heat a small amount of oil in a wok and stir fry the chicken until cooked. Add the
  2. broccoli and thick stalks of chinese broccoli chopped and shallots after chopping them. Stir fry until the broccoli is bright green. Add the thinner parts of the chinese broccoli and stir fry for one minute. Mix in the vinegar, honey and shili sauce and cook until the veges are cooked to your liking. Add the basil, roughly chopped, and cashews and stir through cooking for one more minute. Serve with jasmine rice.

 

Categories
Poultry

Braised Lavender Chicken

Braised Lavender Chicken
This recipe is a lovely way to use lavender in cooking. It tastes slightly like rosemary and the dish smells delightful. I prefer to use chicken thighs due to the flavour and price but you can use breast or cutlets as well.
Ingredients
  • Up to 500 grams of chicken thighs, breast or cutlets
  • 2 tbsp olive oil
  • 2 cloves garlic, chopped or minced
  • 1 tbsp crushed lavender flowers
  • 1 tsp fresh thyme leaves
  • 1 tbsn butter
  • salt and pepper to taste
Instructions
  1. Season the chicken with salt and pepper and then brown in a pan with olive oil. Take out the chicken and add the butter and / or more oil. Lightly fry the garlic, lavender and thyme. Add the white wine and mix well to clean the bottom of the pan. Return the chicken to the pan and cover. Cook until ready, with thighs this is around 4 minutes, it may be longer with thicker cuts.
  2. Serve with the sauce over the chicken.
  3. I served this recipe with herbed rice and steamed vegetables. For the herbed rice I used a rice cooker with chicken stock, chopped leek, parsley and thyme.

 

Categories
Poultry

Apricot Chicken

Apricot Chicken
Author:
Ingredients
  • 470g can apricot nectar
  • 1 packet french onion soup
  • ½ tsp salt
  • pinch pepper
  • 1.5kg chicken pieces
Instructions
  1. Mix the nectar, soup, salt and pepper. Place the chicken in a casserole dish and pour over the liquid. Cover and cook for 1 hour at 200C. Uncover and cook for 30 mins more or until the chicken is cooked. Serve with rice.

 

Categories
Native Foods Poultry

Paperbark Chicken

Paperbark Chicken
Paperbark is a natural product which is used for its visual appeal as a platter liner and for service or when used as a cooking wrap, imparts a delicate smokey flavour from oils in the paperbark. This technique is the easiest way to smoke and cook meats in bark on a hot plate, char-grill or in a pan. Paperbark is also low in tannins and while indigestible, is harmless if consumed accidentally.
Ingredients
Instructions
  1. Sear the smooth skinned outer side of the fillets in a hot oiled pan, on a hot plate or char-grill browning one side only. Remove from heat. Cut a long pocket working from the thicker end and spoon in the sauce or chutney. Place the fillet, browned side up, onto the paperbark and wrap it lengthwise then folding the ends over the browned top side of the fillet. Tie up with the string. (Note: Preparation to this stage can be done even several days in advance of service, if necessary.) Place the paperbark parcel into a very hot dry pan, onto a hot plate or over a char-grill and heat to smoking. Continue cooking to completely blacken all sides of the parcel. Test for doneness by feel then leave to rest for five minutes. For a cold dish, chill overnight at this stage, fully unwrap and fine slice to 2mm thick slices to be served cold. To serve hot, after the resting, remove any remaining string and unfold the paperbark ends. Cut these close to the fillet which will now sit browned side up. Unfold the bark further and fold back and under the fillet. Slice, plate up and serve with appropriate accompaniments.