Recommend me a recipe for two
Discussion
As the title, i am going to cook for my OH Thursday night and fancy doing something maybe different, maybe a classic with a twist.
Ill try and give you an idea of what we both like to help..
- Chicken Only (its the only protein she eats... keep it clean people!)
- we don't mind it spicy
- i don't have a lot of cooking experience, so simple is better
- im not really into salads
- we don't mind pasta, rice, etc
- wouldn't mind a curry
- ideally it wouldn't take longer than an hour to cook?
- cant have mushrooms, or any root veg.
Please dont just tell me a dish, give me the recipe
Thanks in advance
Ill try and give you an idea of what we both like to help..
- Chicken Only (its the only protein she eats... keep it clean people!)
- we don't mind it spicy
- i don't have a lot of cooking experience, so simple is better
- im not really into salads
- we don't mind pasta, rice, etc
- wouldn't mind a curry
- ideally it wouldn't take longer than an hour to cook?
- cant have mushrooms, or any root veg.
Please dont just tell me a dish, give me the recipe
Thanks in advance
Chicken Fajitas?
http://www.jamieoliver.com/recipes/home-cooking-sk...
Chicken and Red Lentil Curry?
http://www.waitrose.com/home/recipes/recipe_direct...
http://www.bbc.co.uk/food/recipes/quickchickenmadr...
Ingredients
*
4 skinless, boneless chicken breasts or thighs
*
½ lemon, juice only
*
1 tsp garam masala
*
salt
*
2 tbsp vegetable oil or ghee (clarified butter)
*
1 large onion, finely chopped
*
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
*
1x400g can chopped tomatoes
*
50g/2oz desiccated coconut
*
small handful of fresh coriander, chopped
Preparation method
1.
Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2.
Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Ingredients
*
4 skinless, boneless chicken breasts or thighs
*
½ lemon, juice only
*
1 tsp garam masala
*
salt
*
2 tbsp vegetable oil or ghee (clarified butter)
*
1 large onion, finely chopped
*
ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
*
1x400g can chopped tomatoes
*
50g/2oz desiccated coconut
*
small handful of fresh coriander, chopped
Preparation method
1.
Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2.
Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Do a paella...
With about 5-10 minutes to go throw in the frozen peas, and with only a few minutes to go chop up some parsley (good handful) and the juice of about 1/4 of the lemon.. and garnish with some more parsley and slices of lemon.
My favourite
- Two chicken breasts - sliced into inch'ish pieces
- Some chorizo (100g) - chopped into small cubes
- A Red Pepper - chopped up
- Handful of Frozen Peas
- Red Onion - chopped up
- 2 Cloves of Garlic - mash with a garlic press
- 200g Paella Rice
- Good pinch of Saffron, tea spoon of Paprika
- 500-600ml Warm Chicken Stock (use a stock tablet)
- 3 Tomatos - chopped / diced
- A Lemon
- Flat leaf parsley
With about 5-10 minutes to go throw in the frozen peas, and with only a few minutes to go chop up some parsley (good handful) and the juice of about 1/4 of the lemon.. and garnish with some more parsley and slices of lemon.
My favourite
Edited by Chicane-UK on Tuesday 14th June 13:53
The "One pot sticky chicken" that was doing the rounds on here is easy and tasty - you can't really go wrong with it and can make it hotter if you want:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Some variations in the thread.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Some variations in the thread.
doogz said:
Fajitas.
Fry an onion in some oil and a little ancho/guajillo powder, chuck in a pepper.
Take off the heat, fry the chicken on a high heat in some more oil, and maybe some chipotle powder/sliced chillies, or the little sachets of powder you get in the supermarket, add the onion and pepper back in. chuck in a spoon or two of salsa, stick the tortillas in the oven for a few mins to warm, and serve with some cheese, guac, i like yogurt too, but leave the garlic out if you're planning on getting jiggy later.
Can cook from opening the fridge to sitting down, in less than 15 mins. And it's so easy, it's pretty much impossible to f
k up.
Even less possible to fFry an onion in some oil and a little ancho/guajillo powder, chuck in a pepper.
Take off the heat, fry the chicken on a high heat in some more oil, and maybe some chipotle powder/sliced chillies, or the little sachets of powder you get in the supermarket, add the onion and pepper back in. chuck in a spoon or two of salsa, stick the tortillas in the oven for a few mins to warm, and serve with some cheese, guac, i like yogurt too, but leave the garlic out if you're planning on getting jiggy later.
Can cook from opening the fridge to sitting down, in less than 15 mins. And it's so easy, it's pretty much impossible to f
k up.k it up if you use the El Paso kit. 
All you need is one onion two peppers 500g chicken breast some grated cheese and the square box of magic!Not giving you much time here, but...
Roasted stuffed chicken breasts wrapped in bacon with a white wine and cream sauce.
-Lie 2 rashers of bacon, slightly overlapping on a chopping board. Place a chicken breast on top so the underside of the breast is facing upwards. Take a knife and open out the breast a bit so it spreads out across the bacon. Do this twice so you have two wrapped up chicken breasts.
-Buy some readymade stuffing mix like sage and onion or lemon & thyme. Knock it up as per instructions. Spread the stuffing over the chicken breasts about a quarter to half an inch thick.
-Roll up the breast inside the bacon so it makes a big fat sausage. -Secure it with a couple of cocktail sticks. Put it into an oven at about 200deg for about 25 mins.
-In the meantime throw a glass of white wine in a hot pan with half a crumbled up chicken stock cube, after its boiled for a minute or two add a small pot of cream, stir and reduce the heat, throw in some chopped parsley or tarragon if you want it to look pretty.
-Take the chicken out and slice it into rounds and pour on the sauce. Serve with what ever you fancy.
First 'posh' dish I learned when I was a teenager. Still goes down well today with the odd variation here and there.
Roasted stuffed chicken breasts wrapped in bacon with a white wine and cream sauce.
-Lie 2 rashers of bacon, slightly overlapping on a chopping board. Place a chicken breast on top so the underside of the breast is facing upwards. Take a knife and open out the breast a bit so it spreads out across the bacon. Do this twice so you have two wrapped up chicken breasts.
-Buy some readymade stuffing mix like sage and onion or lemon & thyme. Knock it up as per instructions. Spread the stuffing over the chicken breasts about a quarter to half an inch thick.
-Roll up the breast inside the bacon so it makes a big fat sausage. -Secure it with a couple of cocktail sticks. Put it into an oven at about 200deg for about 25 mins.
-In the meantime throw a glass of white wine in a hot pan with half a crumbled up chicken stock cube, after its boiled for a minute or two add a small pot of cream, stir and reduce the heat, throw in some chopped parsley or tarragon if you want it to look pretty.
-Take the chicken out and slice it into rounds and pour on the sauce. Serve with what ever you fancy.
First 'posh' dish I learned when I was a teenager. Still goes down well today with the odd variation here and there.
Chicken pepperpot (cheats stroganoff)
(can also be made with beef for everyone else)
500g diced chicken breast
1 medium tub double cream
1 glug white wine
1 punnet of chopped mushrooms (OP omit this) (everyone else keep them in)
Cracked black pepper
Bisto powder
Boiled rice
Fry the chicken in a little oil until it has a bit of colour to it
Add the mushrooms and fry for 2-4 mins (OP skip this)
Add the wine and all of the cream. Cook for another few mins until the cream starts to thicken
Add the black peppercorns to taste and stir well
Now make up the bisto to packet instructions and add to the pan stiring all the time
Serve with bolied rice.
This should take you about as long as it takes to boil the rice. Serve immediately.
(can also be made with beef for everyone else)
500g diced chicken breast
1 medium tub double cream
1 glug white wine
1 punnet of chopped mushrooms (OP omit this) (everyone else keep them in)
Cracked black pepper
Bisto powder
Boiled rice
Fry the chicken in a little oil until it has a bit of colour to it
Add the mushrooms and fry for 2-4 mins (OP skip this)
Add the wine and all of the cream. Cook for another few mins until the cream starts to thicken
Add the black peppercorns to taste and stir well
Now make up the bisto to packet instructions and add to the pan stiring all the time
Serve with bolied rice.
This should take you about as long as it takes to boil the rice. Serve immediately.
My own Nasi Goreng. Replace prawns with lightly fried and diced chicken pieces.
JOHNS NASI GORENG RECPIE
(serves 2)
In a frying pan heat thinly sliced whole onion in groundnut oil until caramelised.
Take off heat and add the following;
3 large cloves garlic thinly sliced/diced
1 large Thai hot chilly thinly sliced/diced
1 marble sized piece of fresh peeled ginger thinly sliced/diced
2 teaspoons of creamed coconut grated off the block
2 spring onions very thinly sliced
1 red sweet pepper, cooked, skinned and chopped very fine
1 teaspoon of dark muscovado sugar
1 teaspoon of sun dried tomato paste
½ teaspoon paprika
½ teaspoon dried coriander
½ teaspoon Turmeric
½ teaspoon Cumin
¼ teaspoon ground cardamom seeds
Pinch of ground star anise
Pinch of ground cloves
Salt and ground Szechuan pepper to taste
½ teaspoon of Indian korma curry paste
Return to heat and fry for approximately 1 minute stirring constantly.
Turn off heat.
Add 1/2 cup of Basmati rice and stir in. Put to one side. The longer the mix sit’s the better the flavours will unite, 4/5 hours is good.
Take 8 cooked Madagascan crevettes ( Waitrose sell them singly but we buy a whole box and keep in freezer ). Shell and tail putting these bits in a saucepan. Butterfly and discard intestinal track.
Add 1½ cups of white wine to the heads, tails and shells in the saucepan and boil gently to reduce by 1/3. Sieve off the stock into frying pan above.
In a separate bowl cut each crevette in half and add 200grms of defrosted and kitchen paper dried large Atlantic prawns together with 100grms of defrosted and kitchen paper dried petit pois peas.
When the time comes to cook bring the lidded frying pan to the boil, turn down to the lowest heat on the smallest ring and simmer for 15 minutes until all the liquid has been absorbed and the rice is just cooked. At this point add the prawns and peas, stir into the rice mix thoroughly and continue to cook (lidded) for a further 2/3 minutes.
Spoon finished meal into bowl ( you can press the mix into any shaped mould for presentation if required ) and top off with a fried egg (duck if available).
Yum yum yum
N.B. You can replace the prawns with diced cooked chicken/pork/lamb for another great meal.
JOHNS NASI GORENG RECPIE
(serves 2)
In a frying pan heat thinly sliced whole onion in groundnut oil until caramelised.
Take off heat and add the following;
3 large cloves garlic thinly sliced/diced
1 large Thai hot chilly thinly sliced/diced
1 marble sized piece of fresh peeled ginger thinly sliced/diced
2 teaspoons of creamed coconut grated off the block
2 spring onions very thinly sliced
1 red sweet pepper, cooked, skinned and chopped very fine
1 teaspoon of dark muscovado sugar
1 teaspoon of sun dried tomato paste
½ teaspoon paprika
½ teaspoon dried coriander
½ teaspoon Turmeric
½ teaspoon Cumin
¼ teaspoon ground cardamom seeds
Pinch of ground star anise
Pinch of ground cloves
Salt and ground Szechuan pepper to taste
½ teaspoon of Indian korma curry paste
Return to heat and fry for approximately 1 minute stirring constantly.
Turn off heat.
Add 1/2 cup of Basmati rice and stir in. Put to one side. The longer the mix sit’s the better the flavours will unite, 4/5 hours is good.
Take 8 cooked Madagascan crevettes ( Waitrose sell them singly but we buy a whole box and keep in freezer ). Shell and tail putting these bits in a saucepan. Butterfly and discard intestinal track.
Add 1½ cups of white wine to the heads, tails and shells in the saucepan and boil gently to reduce by 1/3. Sieve off the stock into frying pan above.
In a separate bowl cut each crevette in half and add 200grms of defrosted and kitchen paper dried large Atlantic prawns together with 100grms of defrosted and kitchen paper dried petit pois peas.
When the time comes to cook bring the lidded frying pan to the boil, turn down to the lowest heat on the smallest ring and simmer for 15 minutes until all the liquid has been absorbed and the rice is just cooked. At this point add the prawns and peas, stir into the rice mix thoroughly and continue to cook (lidded) for a further 2/3 minutes.
Spoon finished meal into bowl ( you can press the mix into any shaped mould for presentation if required ) and top off with a fried egg (duck if available).
Yum yum yum
N.B. You can replace the prawns with diced cooked chicken/pork/lamb for another great meal.
Well, its getting on for 24hrs since the OP would have tucked into the meal which one of us recommended.
Sadly, given the the lack of response, I think its safe to assume that the OP and his limited protein eating OH, are both dead.
In which case, one of us is going to have to take a long hard look at our recommendation, and possibly prepare for a manslaughter case. Its all too easy to think you're being helpful, but clearly the consequences can be deadly.
Sadly, given the the lack of response, I think its safe to assume that the OP and his limited protein eating OH, are both dead.
In which case, one of us is going to have to take a long hard look at our recommendation, and possibly prepare for a manslaughter case. Its all too easy to think you're being helpful, but clearly the consequences can be deadly.
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