Category Archives: Chicken

Jamie’s coconut buns with chicken stir-fry

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This is another recipe from one of Jamie Oliver’s latest books 15 Minute Meals. So far none of them have been close to the fifteen minute mark but they’re quite tasty nonetheless. After the success of Jamie’s seared tuna with jiggy jiggy greens I decided to give another recipe a go. This one stood out due to the lack of complicated ingredients and I was really curious to see how these coconut buns would come out. I simply followed the recipe and made the dough in a food processor and then steamed them and surprisingly they came out looking pretty profesh if I do say so myself.

However, I wasn’t a huge fan of the taste- I did use all the coconut milk but they didn’t have a very strong coconut taste. They were a bit bland and I didn’t feel like there was enough sauce to scrape up with the buns. When I make this recipe again I think I’ll do the chicken stir fry with Jamie’s coconut rice instead and see how that goes. Overall it was a good weeknight recipe and I loved the simple flavours of the stir fry.

I used an adapted version of Jamie’s recipe that stir fries the chicken and veggies instead of steaming them.

Coconut buns with stir fried chicken and veggies
Serves 4
See the recipe here

Ingredients:

For the coconut buns:
270g tin of light coconut milk
Use the empty coconut milk can to measure out two cans worth of self-raising flour

For the chicken:
1 tsp vegetable oil
4 boneless skinless chicken thighs, thinly cut
100g mushrooms, I used shiitake and button
1 bunch of broccolini, cut into small pieces
3 tablespoons oyster sauce, plus extra to serve
2 tablespoons lightly toasted sesame seeds
Lime wedges, to serve

Directions:

1. For the coconut buns: Pour the coconut milk into a food processor. Use the empty tin to measure out the self-raising flour, you’ll want two tins worth of flour. Add the flour and 1/2 tsp of salt to the food processor and process until a dough forms. Lightly knead the dough onto a lightly floured surface, then roll out small balls of dough. I was able to make about 9 small buns. If the dough is too sticky just add some more flour to your workspace and your hands.Place the dough into large muffin cases and place, in a single layer, into a steamer basket with a lid. Put the steamer over a pot of boiling water and steam for 10 minutes.

2. For the chicken: Place a wok over high heat and add the vegetable oil. When hot, add the chicken in pieces and stir until the chicken is browned, about 3 minutes.

3. Place the broccolini in a microwave-safe container and microwave for 50 seconds.

4. Add the broccolini and mushrooms to the wok with the chicken and stir for 1 minute. Add the oyster sauce and stir until the chicken and veggies are coated and heated through.

5. Serve the chicken and vegetable stir-fry with the coconut buns. Sprinkle with sesame seeds and squeeze a bit of lime juice over the top.

 

 

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Superbowl snacks

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I love wings and fries as much as the next person- possibly even more. But if you are looking to make some healthier snacks for game day these are two great options. The edamame hummus is really simple- just pop the ingredients in the food processor and whip it up. The buffalo chicken rolls are a bit more tricky but they are definitely worth it. I almost suggest not making too many because they’re super tasty and if you’re aiming for a healthy treat it’s probably not best to eat like ten of them. They are great for a big group as they’re easy to eat and easy to share.

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Edamame hummus

Serves 4

Ingredients
1 cup edamame, cooked and shelled
1 tablespoon tahini (sesame seed paste)
1/8 cup water plus more if needed
1 teaspoon lemon zest
Juice of ½ a lemon
1 clove garlic, crushed
1 teaspoon olive oil

Salt and pepper to taste

In a food processor, blend soy beans, tahini, water, lemon zest, lemon juice, garlic, olive oil, salt and pepper. Add more water if necessary until the consistency is smooth. Place in a small bowl and serve with sliced vegetables such as capsicum or carrots.

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Buffalo Chicken Rolls

Makes 12

Ingredients
12 spring roll wrappers (I found these in the freezer section at Coles)
1 cup cooked and shredded chicken (1 medium chicken breast)
1/2- 2/3 cup Frank’s Red Hot Sauce (I found this at my local IGA)
1 cup crumbled blue cheese
1 cup cole slaw (dry)
Small bowl of water
Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 200 degrees C. Lay spring roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the cole slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the centre of the spring roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Note: To make the chicken, place 200g of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Recipe slightly adapted from Can you stay for dinner?

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Stuffed chicken with goat’s cheese and spinach

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Stuffing meat is a somewhat controversial subject.

I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.

Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.

One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.

One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.

While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.

Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.

And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.

You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.

Stuffed chicken with goat’s cheese and spinach

Serves 4

Takes about 40 minutes

Ingredients:

4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
Olive oil
Salt
Pepper
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
400g couscous

Preheat the oven to 190 degrees Celsius.

Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.

Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.

Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.

 

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Spinach, chicken and pecorino risoni

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Working in a bar/restaurant means nights with late hours, dinner at odd times and much less time to cook. Sometimes I’ll be super organized and cook something for lunch and bring extras to have after my shift, other times I’ll grab one of the $5 special meals on my way to work and eat before I start. And other times there may be a sneaky trip to Maccas or Pie Face.

One of the other challenges with working in hospitality is that when I do get a chance to cook, sometimes I go a little bit overboard. Sunday night dinners at Ciarans parent’s house tend to be one of those times. In the past I’ve made chicken schnitzel with mash and creamy jaeger sauce, meaty lasagna, beer braised chicken, a lot of heavy meals. So this time I was gently instructed, no red meat and no cream. Which actually wasn’t too much of a challenge. Delicious dinners definitely don’t need a bunch of cream or butter to taste great. I remembered this dish from a small dinner party my mum held ages ago and spent a while tracking down the recipe. It’s simple, fresh and keeps well for leftovers. The tomatoes may not keep as well, but they’re a fancy little accompaniment for a nice sit down dinner.

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Chicken, spinach and pecorino risoni

Serves 4

200g cooked warm risoni

400g shredded bbq chicken

1/2 cup finely grated percorino (also known as romano)

50g shredded baby spinach

1/2 cup basil leaves

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves of crushed garlic

Cook risoni and set aside in a warm pan. Shred a store bought bbq chicken. Add the chicken, pecorino, spinach and basil to the risoni. In a separate bowl combine the lemon juice, oil and garlic and toss through the pasta. Serve warm.

Recipe from Donna Hay Magazine

Tomatoes roasted with pesto

2 to 2 1/2 pounds large red tomatoes

3 tablespoons good olive oil

2 teaspoons dried oregano

kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup pesto (store bought or home made)

1/2 cup freshly grated parmesan cheese

Preheat oven to 220 degrees Celsius.

Core the tomatoes and then slice them across (not through the stem) arrange on a sheet pan.  Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt and the pepper.

Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with the pesto, and sprinkle with the parmesan cheese.  Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the parmesan cheese is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.

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Lighter sesame chicken

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There’s only a handful of food items that I really miss from the States.

Crispy bacon, good bagels with cream cheese, Dunkin Donuts Iced Coffee and greasy Chinese food.

You can still get Chinese food here, obviously, but it’s not quite the same. Somehow they don’t really overload it with oil and grease and MSG and all other gross things like in America. Which is probably a good thing. No, definitely a good thing.

There were always certain occasions when I would get Chinese takeout back home. On lazy afternoons at boarding school we used to order delivery and eat our paper cartons of shrimp lo mein while sitting out on the grass. In New York City we used to order delivery when we were too lazy to leave the apartment and really didn’t want to have to brave the four floors of stairs in order to eat food. For $10 I usually got a big container of crispy fried rice accompanied by beef and broccoli. Then we’d also get egg rolls, sometimes they’d throw in some steamed dumplings. And at home with my parents Chinese takeout was usually called in when we were too lazy to cook. It would usually be a Sunday night and we’d all move into the television room and unpack all the savoury goodness onto the table, shrimp fried rice, Szechuan dumplings in spicy peanut sauce, steamed pork dumplings, spring rolls, golden nuggets, shrimp lo mein, sesame chicken, shrimp and chicken Thailand style (whatever that was), chow fun. There wasn’t really anything on that menu that I didn’t like, except the hot and sour soup. I was never fan of that one. I definitely miss those nights and more than anything I miss coming home the next day to see the leftovers still in the fridge ready to be made in to the ultimate afternoon snack.

The only real problem with that food is the awful way you feel as soon as you finish. While you’re eating and mopping up the sauce with your extra rice, dipping the spring rolls in that delicious sweet duck sauce, scraping for the last dumpling, you feel divine. And as soon as you’re done you feel the need to lie down and usually down a gallon of water from the sodium overload. That’s probably why we usually ate on the couch at home. But this isn’t the part I think about when I’m missing this breed of strange Chinese-American food, I miss the flavours, the convenience and the excuses we used to order it. Instead of going all out and trying to put myself in a sodium induced coma, I decided to satisfy my cravings with a healthier version. The chicken is lightly sauteed in oil instead of  being deep fried and the sauce isn’t quite as sweet as usual leaving you with a filling, healthy meal. And I was still very excited to see the leftovers in the fridge the next day.

Lighter sesame chicken
From MarthaStewart.com

Serves 4

  • 3/4 cup brown rice
  • 3 tablespoons honey
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 garlic clove, finely chopped or crushed with a garlic press
  • 2 large egg whites
  • 1/4 cup cornstarch
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil, such as safflower
  • 4 scallions, thinly sliced
  • 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
  1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
  2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
  4. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

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The ‘everything starts with C’ salad

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Okay not everything, but it’s pretty close.

Living so close to the CBD in Sydney there never seems to be a shortage of available pubs for lunch. And luckily for me and my student budget, most of them do $10 meals during lunch on Monday to Friday. Which is really quite generous and also makes a lot of sense, because who else is really going to be at a pub at 1:30 on a Tuesday?

Students.

But we love it. I have my old local, the Abercrombie,  my new local, the Paddington Inn, my local that’s a little bit further away, the Imperial, my local when I’m in the mood for food with a more Mexican flair, the Norfolk…and the list goes on.

At most of these pubs the $10 lunches are really nice as well, the other day I had a haloumi salad with chickpeas and cherry tomatoes. (I told you I was on a haloumi kick). At the Abercrombie you can get chicken schnitzel, a plate of nachos, tropical calamari salad and peri peri chicken. It’s not like they simply dredge up some food that they wouldn’t normally serve because it’s being sold at a cheaper price. We feel the love from the pubs offering these lunchtime specials, and clearly we love them right back.

Even though a $10 lunch in Sydney is a great deal, it can be even cheaper. When I was having lunch at the Norfolk a while ago I had a delicious Mexican Chicken Salad and made a note of the ingredients in my iPhone. And the other day when I was craving it again, I decided to just head to the grocery store, buy all the ingredients I had listed and re-create it myself. And I realized I could make it for only $4.16 a serve. So the next time you’re down at your local enjoying a great meal, whether you’ve scored a sweet $10 deal or are paying regular prices, just jot down the ingredients in your phone and try to re-make it at home. It’ll most likely be cheaper, healthier and it’s a great way to get inspiration for meals during the week.

Enjoy,

Allie

The ‘everything starts with C’ salad
Serves 6

1/2 red cabbage
1 medium carrot
1 can of sweet corn
1/2 cup reduced-fat cheddar cheese
1 packet of Taco Seasoning
2 chicken breasts
50g of cashews
1 avocado
1 lime

Sprinkle about 1/4 of the taco seasoning over the raw chicken and rub it so it coats both breasts evenly. Cook the chicken on a pre-heated barbecue until cooked all the way through.

While the chicken is cooking, and don’t forget to check on it, cut the cabbage into small pieces. You can cut it length-ways into strips and then continue chopping until all the pieces are bite-size. Put the cabbage into a large salad bowl. Use a grater to grate the carrot into small pieces and add to the bowl. Drain the corn and add to the bowl. Add the cashews, cheese and diced avocado. Cut the lime in half, squeeze the juice over the salad and mix all the ingredients together. When the chicken is cooked cut it into strips and place it on top of the salad.

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Coconut crusted chicken tenders

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Just in case you needed some weeknight meal inspiration this week, here are some delectable coconut crusted chicken tenders. Perfect for a simple dinner with a side salad and easy to take on the go for lunch the next day.

Enjoy!

Coconut Chicken Tenders

Recipe from Can you stay for dinner?

(serves 4)

  • 1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
  • 1/2 cup all purpose flour
  • 2 eggs
  • 3/4 cup panko bread crumbs
  • 3/4 cup shredded, sweetened coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons canola oil

Preheat oven to 400°F/200°C. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.

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