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Chicken with Grapes and Almonds

A Delicious chicken meal made with vine, black grapes and vegetables. Soured cream at that final touch of gourmet richness.  Serve with the green salad tossed with french dressing.

Serves 4

1 oz (25 g) butter or margarine

2 teaspoons salad oil

4 chicken joints cut into pieces

8oz (225g) onions, chopped

2 medium celery stalks, sliced

6 oz (175 g) carrot, thinly sliced

1 lb (450 g) potatoes, halved or left whole if small and new

1 bouquet garni

1/4 pint (160 ml) chicken stock

1/2 pint (275 ml) roast vine

2 teaspoons salt

1 oz (25 g) almond flakes, toasted

4 oz (125 g) black grapes, halved with seeds removed

8 oz (225 g) button mushrooms

2 tablespoons cornflour

2 tablespoons cold water

5 oz (142 ml) carton soured cream

preparation

Heat butter or margarine and oil in a large pan. Add chicken and fry fairly, briskly untill well browned, turning twice. Remove to plate.

Add onions, celery and carrot to remaining fat in pan. Fry over medium heat for about 10 minutes or until a warm gold. Replace chicken.

Mix in potatoes then add bouquet garni, stock, wine, salt and almonds. Bring to boil, stirring gently.

Lower heat and cover. Simmer gently for 45 minutes or until chicken is tender. Add grapes and mushrooms simmer for another 10 to 15 minutes, keeping pan covered.

To thicken,  mix cornflour with water. Pour in to pan. Cook until mixture bubbles and thickens, stirring. finally blend in cream.

 
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Posted by on October 23, 2011 in Chicken

 

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Prawn Foo Yung

This dish is also delicious made with grab meat, fish or you might try a vegetarian way.

Serves 02

500g uncooked prawns, peeled and deveined.

01 egg white, lightly beaten

01 tea spoon corn flour,

02 eggs,

01 tea spoon sesame oil,

06ml chicken stock,

02 table spoon dry sherry,

02 table spoon soy sauce,

02 table spoon vegetable oil,

03 spring onions, finely chopped,

Preparation

place prawns, egg white and corn flour in a bowl and mixed to combine. cover and refrigerate for 20 minutes.

place eggs, sesame oil, stock, sherry and soy source, in a bowl and whisk to combine.

heat 01 table spoon vegetable oil at prawns and stare for 02-03 minutes. remove prawns from pan and set a side.

heat remaining oiling pan, at egg mixture and stair for 01 minute return prawns to pan and stare for 01 minute longer. sprinkle with spring onions and serve immediately.

 
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Posted by on May 22, 2011 in Chinese foods, Seafood

 

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