Category: Poutry

Chicken, duck and other bird recipes

July 9, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Starters

Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.

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Chicken, Bacon and Parmesan Pinwheels. Rolled chicken and and bacon with a crispy parmesan crust.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This chicken, bacon and parmesan pinwheels recipe is great as a cocktail snack, entre, or as a main course. The flavor combination of chicken, bacon and parmesan is supreme.
Ingredients
  • 2 Chicken breasts
  • 6-8 Rashers streaky bacon
  • 20g Powdered parmesan
  • Butchers twine
  • Salt, cracked black pepper and paprika
  • 1 Egg lightly beaten
Instructions
  1. Cut 40cm of clinkwrap (16 inches)
  2. Lie one of the breasts in the center of the plastic, fold the plastic over and use your meat mallet to tap the breast down to a thickness of 4mm / ⅙ inch
  3. Repeat with the second breast
  4. Lie one of the breasts on a board and top this with enough bacon to cover. The bacon must run from side to side.
  5. Season liberally with salt, black pepper and paprika.
  6. Roll the breast up from bottom to top as firmly as possible.
  7. Tie the breast with butchers twine at 20mm intervals (just less than an inch)
  8. Cut the loose ends off the twine.
  9. Trim the ends of the chicken to within 10mm (just less than ½ inch)
  10. Cut the roll into pieces, through the centers between each twine.
  11. Repeat this with the second breast.
  12. Place all of the wheels onto a board and brush them liberally with the egg.
  13. Sprinkle liberally with parmesan, then turn the wheels over and repeat.
  14. Heat your pan over medium high heat and add the butter.
  15. When the butter begins to bubble. add the wheels to the pan.
  16. Fry for 5 minutes per side, remove from the pan, snip and remove the strings and serve immediately.

 

July 6, 2014 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.

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Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
Ingredients
  • 800g Chicken thigh meat, skin on, cut into bite sized pieces
  • 2 Tbs Mild curry powder (you can use spicier powder if desired)
  • 50ml Oil
Vegetables
  • 150g Mixed peppers, sliced into short batons
  • 150g Carrots, julienne, then cut into short batons
  • 150g Cauliflower florets
  • 8 Baby potatoes, quartered
  • 300g Onions, quartered and cut into quarter rounds
  • 4 Tbs Garlic, roughly chopped
  • 4 Tbs Ginger, roughly chopped
  • 1 Tbs Curry powder
  • 15ml oil
  • 100ml oil
To finish
  • ½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
  • 500ml Bulgarian yogurt
  • 250ml Chicken or vegetable stock
  • Fresh coriander to garnish
  • Fruit chutney to serve
  • Sliced bananas to serve
  • Desicated coconut to serve
Instructions
  1. Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
  2. Prepare all of the vegetables and measure out the berries, yogurt and stock.
  3. Add 50ml of oil to the chicken and stir until well coated.
  4. Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
  5. Add the onions to the wok and fry for 3 minutes.
  6. Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
  7. Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
  8. Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
  9. Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
  10. Drain the wok leaving only oil that sticks to the sides of the wok.
  11. Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
  12. Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
  13. Return all of the other ingredients to the wok, stir briefly, then add the berries.
  14. Stir this to combine, then add the yogurt. Stir this until everything is coated.
  15. Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
  16. Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.

July 5, 2014 Accompaniments, Cheese, Chicken Recipes, Poutry, Snack Food, Starters

Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.

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Cheesy Chicken Nuggets. Crispy fried chicken nuggets with a wonderful cheesy flavor.
Author: 
Recipe type: Cocktail Snacks / Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
These cheesy chicken nuggets make a great cocktail snack, and they are quick and easy to make. The cheese melts into the chicken resulting in a wonderfully tender cheesy flavored chicken nugget.
Ingredients
  • 2 x Large skinless, boneless chicken breasts
  • 50g Mature cheddar cheese
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • 2 Eggs Lightly beaten
  • Skewers
  • Dipping sauce of your choice
Instructions
  1. Cut the chicken into 25mm cubes (1 inch)
  2. Cut the cheese into pieces 6mm x 6mm (1/4 inch) x 15mm (just over ½ inch)
  3. Using your olive pitter, punch a hole through the center of each chicken piece.
  4. Pull a chopstick through each hole to open the holes up.
  5. Press the cheese pieces into the holes, the press a skewer through each piece of cheese.
  6. Dredge the nuggets in the tapioca flour to get a good coating.
  7. Dunk them in the egg, making sure that all of the tapioca flour is wet.
  8. Dredge them in the cornflake mixture to get a good solid coating.
  9. Transfer the nuggets to a platter and allow the coating to set for 20 minutes.
  10. Half-fill your pan with oil and heat this to 180c / 350f
  11. Carefully drop the nuggets into the oil and fry them for 3 minutes per side.
  12. Remove and drain on kitchen paper.
  13. Serve immediately on platters with the dipping sauce of your choice.

July 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry

Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.

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Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Tropical Chicken Kebabs.Chicken, bacon and pineapple make for a formidable combination. In this tropical chicken kebab recipe, I use succulent & tender chicken thigh meat lovingly marinated in a spicy blend, then woven onto skewers with bacon and pineapple, before being grilled to perfection. This recipe can be cooked on your barbecue, contact grill, or under the grill in your oven. For the tutorial on deboning your own chicken thighs, please watch the first section of this video - http://www.youtube.com/watch?v=EQVGSpb1ja8
Ingredients
  • 8 Chicken thighs, deboned with skin on
  • 6 Canned pineapple rings, reserve the syrup
  • 16 Slices streaky bacon
For the marinade
  • 75ml Pineapple syrup
  • 5ml Ground ginger
  • 5ml Parika
  • 5ml Garlic powder
  • 5ml Cayenne pepper
  • 5ml Salt
  • 30ml Oil
Instructions
  1. Combine all of the marinade ingredients in a jug and emulsify them using your stick blender. If you are using a whisk, this will work, but will just take a bit longer.
  2. Cut the pineapple rings into 8ths, lay out the bacon and count out 8 x 25cm / 10 inch skewers.
  3. Cut each chicken thigh into 6 cubes and place these into a large mixing bowl.
  4. Pour in the emulsified marinade and mix until everything is well coated.
  5. Allow this to marinate in your refrigerator for 60 minutes.
To thread the kebabs
  1. Hook a rasher of bacon onto a skewer, followed by a piece of chicken and a piece of pineapple. Loop the bacon around the chicken, then repeat.
  2. You will use 2 rashers of bacon, 6 cubes of chicken and 6 cubes of pineapple per kebab.
  3. Heat your grill or barbecue to medium high heat and grill the kebabs for 4 minutes per side, on all 4 sides - giving a total cooking time of 16 minutes.
  4. Remove from the grill and serve immediately with the accompaniments of your choice.

 

June 30, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.

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Chicken Cordon Bleu. Crispy crumbed chicken stuffed with ham and cheese.
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken Cordon Bleu is an all-time favorite. It is quick and simple to make, and if you use a good quality ham and cheese, it is packed with flavor. The recipe for the gourmet cheese sauce is in our next video.
Ingredients
  • 2 x Boneless, skinless chicken breasts
  • 2 Slices hickory ham
  • 30g Grated mature cheddar mixed with 30g grated mozarella
  • ½ Cup finely crushed corn flakes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour (can substitute cornflour)
  • 2 Eggs, lightly beaten
  • 100g Butter
Instructions
  1. Roll out 40cm / 6 inches of cling wrap.
  2. Place one of the breasts in the center of the plastic, fold the plastic over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick.
  4. Repeat this with the second breast.
  5. Trim the slices of ham so that they are just slightly smaller than the chicken breasts.
  6. Place the hams slices on top of the breasts and top each with half of the cheese.
  7. Fold the chicken over to enclose the ham and cheese.
  8. Dredge the breasts in the tapioca flour making sure to get a good coating all over - especially the edges.
  9. Dredge the breasts in the egg, making sure to wet all of the tapioca flour.
  10. Dredge the breasts in the cornflake mixture to get a good thick coating.
  11. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  12. Heat your pan over medium heat and add the butter.
  13. When the butter starts to bubble, carefully slide the breasts into the pan.
  14. Fry the breasts for 4 minutes per side, then balance them on the fat edge and fry for a further minute.
  15. Remove the chicken from the pan and serve immediately with our gourmet cheese sauce and the accompaniments of your choice.

 

June 12, 2014 Chicken Recipes, Main Courses, Poutry, Sandwiches

The King’s Chicken Burger

The King's Chicken Burger. Crispy deep-fried deboned chicken thigh burger recipe by Whats4Chow.com


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The King's Chicken Burger
Author: 
Recipe type: Burgers / Fast Foods
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The King's Chicken Burger is a succulent feast of deep-fried deboned chicken thigh, with cheese spread, crispy lettuce, tomato and pickled gherkin. This burger is truly fit for kings.
Ingredients
  • 2 Sesame seed burger buns
  • 2 Medium size chicken thighs
  • Lettuce, cherry tomatoes, gherkins, cheese whiz / cheese spread, mayonnaise
  • ½ Cup Tapioca flour
  • 2 Eggs, lightly beaten
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil for frying
Instructions
  1. Debone the chicken thighs (please view the video)
  2. Drench the thighs in the tapioca flour, then the egg, followed by the corn flake mixture.
  3. Transfer these to a plate and allow the coating to set for 20 minutes.
  4. While the coating sets, toast the buns. Give the bottom half of the buns a good spread of cheese whiz, then top with lettuce and tomato slices.
  5. Season to taste.
  6. Half-fill your pan with oil and heat to 180c or 350f. Carefully slide the breasts into the oil and fry for 4 minutes per side.
  7. Transfer the breasts to the buns, top with a scoop of your favorite mayonnaise and slices of pickled gherkin.
  8. Serve with accompaniments of your choice.

 

June 9, 2014 Chicken Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Poutry

Chicken Schnitzel la Med

Chicken Schnitzel la Med. Schnitzel topped with herbed ricotta, peppers, olives and tomatoes


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Chicken Schnitzel la Med
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken schnitzel is a standard dish served across the globe. This recipe takes chicken schnitzel to new heights, with a more flavorful crispier coating, and a Mediterranenan salsa combination of peppers, olives and ricotta cheese.
Ingredients
  • 2 Boneless, skinless chicken breasts
  • ½ Cup tapioca flour (can substitute cornflour)
  • 2 Eggs lightly beaten
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Green pepper, diced
  • ½ Red pepper, diced
  • ½ Yellow pepper, dised
  • 12 Calamata olives, pitted
  • 6 x Cherry tomatoes
  • 6 x Herbed ricotta balls, or herbed feta cut into cubes
  • 2 x 50g Butter
Instructions
  1. Roll out 40cm / 16 inches of cling-wrap. Place one of the breasts in the center, fold the plastic over.
  2. Using your meat mallet, tap the breasts down until they are 6mm (1/4 inch) thick.
  3. Drench the breasts in the tapioca flour, followed by the egg, then the cornflake mixture.
  4. Transfer the coated breasts to a platter and allow the coating to set for 20 minutes.
  5. While the coating sets, heat your pan over medium high heat, add half of the butter and fry the peppers for 5 minutes.
  6. Add the olives and tomatoes to the pan and fry for a further 5 minutes.
  7. Add the Ricotta or Feta to the pan and fry for another 2 minutes. Scoop the salsa from the pan leaving as much butter behind as possible.
  8. Add the other half of the butter to the pan and carefully slide the schnitzels into the pan.
  9. Fry the schnitzels for 3 minutes per side, then another minute on each side. Transfer the schnitzels to serving platters.
  10. Return the salsa to the pan pan, fry briefly to re-heat, then spoon the salsa over the schnitzels and serve immediately.

 

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

May 27, 2014 Chicken Recipes, Chinese Recipes, Main Courses, Poutry, Sauce Recipes

Sweet & Sour Chicken

Sweet and Sour Chicken. Simply the Best Sweet & Sour Chicken ever, brought to you by Whats4Chow.com


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Sweet & Sour Chicken
Author: 
Recipe type: Chicken Stirfry
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Sweet and Sour Chicken is a classic of Chinese cuisine, served in almost every country of the world. This is not the overly-sweet gooey mess that is served by most take-out places.... this is the real deal!
Ingredients
Chicken and marinade
  • 600g Chicken breast, cut across the grain into 2-3mm slivers
  • 3 Tbs Tapioca flour
  • 50ml Light soy sauce
  • 30ml oil
For the sauce
  • ½ Green pepper cut into cubes
  • ½ Red pepper cut into cubes
  • ½ Yellow pepper cut into cubes
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Ginger, finely chopped
  • 60ml Wine vinegar
  • 60ml Tomato sauce
  • 60ml Sugar
  • 10ml Light soy sauce
  • 1 Tbs Tapioca flour
  • 180ml Water
  • 5 ml Roasted sesame oil
Instructions
To marinate the chicken
  1. Cut the chicken across the grain into 2-3mm slices.
  2. Place the chicken in a bowl, add the 3 Tbs tapioca and 50ml soy sauce, and mix this thoroughly.
  3. Allow this to marinate in your refrigerator for 2 hours.
  4. Remove from the refrigerator and stir in the 30ml oil until well combined.
For the sauce
  1. Finely chop the garlic and ginger, and chop the peppers into cubes.
  2. In a mixing jug, combine the wine vinegar, tomato sauce, sugar, soy sauce, tapioca flour and water. Mix until well combined.
To Cook
  1. Heat your wok over high heat, add a tablespoon of oil and fry the peppers for 2-3 minutes until just browned on the edges. Remove from the wok.
  2. Add another tablespoon of oil and stirfry ⅓ of the chicken for 2-3 minutes until it has taken on a good color. Remove this from the wok and repeat twice more with the remaining chicken.
  3. Add the garlic and ginger to the wok and fry for about 20-30 seconds until fragrant.
  4. Pour in the liquid from the jug, bring this to a boil and stir for a minute or 2 until it starts to thicken.
  5. Return the chicken and the peppers to the wok and stir until the sauce has thickened completely and everything in the pan is well coated.
  6. Stir in the roasted sesame oil.
  7. Remove the wok from the heat and serve.

 

May 25, 2014 Chicken Recipes, Main Courses, Poutry, Snack Food, Thai Recipes

Thai Sticky Chicken Wings

Thai Sticky Chicken Wings. Easy to make Thai-style Sticky Chicken Wings. Sticky Barbecue Chicken Wings.


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Thai Sticky Chicken Wings
Author: 
Recipe type: Chicken / Poultry
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
 
These Thai Sticky Chicken Wings are quick and easy to make. Sporting all the flavors of the East, these wings are perfect as a starter, snack, or main course.
Ingredients
  • 900g / 2lb Chicken wings
For the Marinade
  • 250ml Light soy sauce
  • 2Tbs Fresh ginger, finely chopped
  • 2Tbs Coriander leaf, finely chopped
  • 2Tbs Fresh garlic, finely chopped
  • 2Tbs Chilli sauce
  • Juice of half a lemon
For Cooking
  • 4Tbs / 60g Butter
  • ½ Cup honey
Instructions
  1. Cut the wing tips from the wings and discard. Cut through the center joint of each wing.
  2. Place the wings in a large mixing bowl and add all of the marinade ingredients. Mix this until everything is well coated, and allow the chicken to marinade for 2 hours in your refrigerator.
  3. Remove the wings from the refrigerator and drain of the liquids by straining in a colander.
  4. Heat your wok over high heat, add the butter and all of the wings. Stir this briefly until the garlic and ginger are fragrant, then add the honey.
  5. Bring the wok back to a boil and fry for 10 minutes, stirring every minute for the first 7 minutes, then continuously for the remaining 3 minutes.
  6. The wings will be glossy and well coated with a thick sticky glaze.
  7. Transfer the wings to serving platters and serve immediately.

 

May 24, 2014 Chicken Recipes, Main Courses, Poutry

Deep-Fried Chicken Roulade

Deepfried Chicken Roulade. Rolled, stuffed chicken quarter, crispy deep-fried to perfection!


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Deep-Fried Chicken Roulade
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These deep-fried chicken roulades are absolutely brilliant! You will need 2 deboned chicken quarters, and you can find out how to debone the quarters yourself by visiting this link - http://www.youtube.com/watch?v=P2L9ZFel4uo
Ingredients
  • ¼ Red pepper, cut into thick strips
  • ¼ Green pepper, cut into thick strips
  • ¼ Yellow pepper, cut into thick strips
  • 60g Mature cheddar cheese
  • Greens of 4 large spring onions
  • 2 Deboned chicken quarters (to see how to debone a chicken quarter, click here)
  • 1 Cup all purpose flour
  • Oil for frying
  • 15ml Butter for frying
Instructions
  1. Heat a small pan over medium high heat and fry the peppers for 8-10 minutes until the peppers are tender and charred.
  2. Place the spring onion greens in a large pan and cover them with boiling water.
  3. Carefully squeeze out any water trapped in the onion greens, then tear the leaves in half length-ways.
  4. Lie one of the deboned chicken quarters on the work surface, skin-side down.
  5. Spread half of the cheese over the center of the chicken, followed by a few strips of the peppers.
  6. Roll the chicken quarter up by bringing the top down, and the bottom up over the top. Secure this in place with a skewer or toothpick.
  7. Slide a length of the spring onion green under the center of the chicken roll and tie securely.
  8. Repeat this with another 4 or 5 strips of onion, until the roll is totally secure. Remove the skewer.
  9. Repeat with the second chicken quarter,
  10. Drench the chicken quarters in the flour. Transfer them to the egg and roll them to get a good coating of egg.
  11. Put the rolls back into the flour, making sure they get a good coating all over, including the ends.
  12. Half-fill your pan with oil and heat to 170c or 325f. Using a large spatula, egg lifter of grill scraper, gently slide the roulades into the oil, one by one.
  13. Fry the roulades for 20 minutes, turning every 2 minutes.
  14. Remove the roulades from the pan, drain on kitchen paper, then slice into medallions and serve.

 

Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Simple Spatchcock Chicken Roast

Simple Spatchcock Chicken Roast. How to spatchcock and roast a chicken. How to cut a roast chicken.


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Simple Spatchcock Chicken Roast
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This quick demonstration will show you the correct way to spatchcock a chicken. Included in the demonstration is how to cut the chicken for serving once it has been roasted. A spatchcocked chicken cooks more evenly, browns more evenly and cooks quicker than a whole chicken.
Ingredients
  • 1 x 1.8kg / 4lb chicken
  • 50ml Melted butter
  • Salt and pepper to season
Instructions
  1. Please view the video for instructions

 

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