Home' Advocate Communications : Fiordland Advocate 2 October 2014 Contents WHAT’S COOKING
Page 12 | 2 October, 2014
2 teaspoons rice bran oil
400g skinned and boned chicken
thighs, thinly sliced
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon each: soy sauce, lime
or lemon juice
1⁄4 cup caster sugar
2 tablespoons each: fish sauce,
chopped coriander leaves
1 teaspoon cornflour
2 cups popped plain popcorn
Heat half the oil in a wok or frying
pan over medium-high heat.
Stir-fry the chicken, in batches,
Transfer to a bowl.
Add the onion to the pan with
the remaining oil. Stir-fry until
softened. Add the garlic and cook
for 30 seconds, until fragrant.
Return the chicken to the pan.
Combine the soy sauce, lime juice,
caster sugar, fish sauce, coriander
and cornflour. Stir well then stir
into the pan. Cook, until thickened
and the chicken is glazed.
Place the popcorn in 4 bowls and
spoon the chicken on top.
Caramel Chicken with Popcorn
We all know why the chicken
crossed the road – to get to the
other side. However, did you know
that the first printing of this joke was in a New York monthly magazine –
The Knickerbocker – in 1847? It led, of course, to a raft of copycat jokes
such as: Why did the chicken cross the basketball court? She heard the
referee calling fowls. Why did the chicken cross the road, roll in the mud
and cross the road again? Because he was a double-crosser. And why
did the horse cross the road? Because it was the chicken’s day off.
But jokes aside, chicken is a versatile meat. As my friend – who has
her own hen run and never short of a chicken joke – comments,
every part of the chicken can be utilised. It is one of the world’s most
popular meats and can be cooked in just about every imaginable way
– for example Chinese-style deep-fried chicken feet; hen’s eggs are
indispensible; and poultry feathers make a great stuffing for cushions.
Chicken is a good source of top quality protein, iron, zinc and selenium,
all essential for maintaining good health. The subtle flavour of chicken
meat complements a wide range of spices, herbs, fruits and vegetables
and because it is low in fat, is one of the healthier meals. To keep fat
intake to a minimum, remove the skin – most of the fat is attached to it.
The annual consumption of chicken in New Zealand is about 35kg
per head. All fresh and frozen poultry is produced here but much of
it, unfortunately, ends up as deep-fried takeaways. Without too much
imagination and time, chicken can be a grill, stir-fry, casserole, soup,
bake or roast – all so much tastier and better for us health-wise.
• Cook poultry until the juices run clear, not pink. The internal
temperature of chicken should reach 74°C on a meat thermometer. If
using, insert the thermometer into the thickest part of the breast or the
innermost part of the thigh.
• Precook poultry with bones in the microwave before grilling on the
barbecue. Once precooked, keep the poultry chilled until you are ready
to barbecue it.
1 tablespoon crushed garlic
freshly ground black pepper
2 cups (500ml) buttermilk
Pat the chicken dry with
a paper towel. Smear it
with the crushed garlic
and season well with the
black pepper.Place in a
large plastic bag. Pour in
the buttermilk. Move the chicken
around to it is well coated.
Refrigerate for 24 hours, turning
Preheat the oven to 190°C. Line
a roasting pan with baking paper.
Place a rack in the pan. Remove
the chicken from the marinade,
pour off any excess and place on
the rack, breast-side up. Season
with more pepper. Place on a
low shelf in the oven. Bake –
basting occasionally – for about
11⁄4 hours, until cooked. Loosely
cover with foil if the chicken starts
to brown too much. Vegetables
can be baked at the same time.
Great served topped with avocado
mashed with lemon juice,
combined with chopped coriander,
diced tomato and chilli. Serves 4-5.
2 cups chicken stock or water
1 cup long grain rice
4 rashers middle bacon, diced
salt and pepper to taste
400g skinned and boned chicken
2 teaspoons canola oil
1 medium onion, diced
2 cups broccoli florets
2 cloves garlic, crushed
400g can tomatoes with chilli
1 cup grated tasty cheese
Bring the chicken stock to the
boil. Stir in the rice. Cover, reduce
the heat to low and simmer for
about 15 minutes, until cooked.
Meanwhile, sauté the bacon in
a large non-stick frying pan or
electric frypan, until crisp. Place
aside. Season the chicken and
stir-fry in the oil for 4-5 minutes.
Add to the bacon. Stir-fry the
onion and broccoli for 2 minutes
then add the garlic and tomatoes.
Return the bacon and chicken to
Cover and simmer for 5 minutes.
Stir in the cooked rice. Add a little
stock or water if too thick. Sprinkle
with the cheese and serve at the
table from the frying pan.
Cheesy Chicken and Bacon
600g skinned and boned chicken
3⁄4 cup each: desiccated coconut,
salt and pepper to taste
1 teaspoon curry powder
pinch ground cayenne pepper
234g can crushed pineapple
1 cup (250g) sour cream
2-3 tablespoons each: lemon juice,
pinch cayenne pepper, extra
Cut each chicken breast into thick
fingers about 8cm long by 2.5cm
Combine the coconut,
breadcrumbs and seasonings in
Drain the pineapple, reserving the
Whisk the egg and 2 tablespoons
of the juice, until smooth.
Dip the chicken fingers into the
egg, then into the coconut mixture
Place on an oven tray.
Chill for at least 30 minutes.
Preheat the oven to 200°C.
Bake for about 15 minutes or until
the juices run clear. Turn once
Combine the crushed pineapple,
lemon juice, sour cream, cayenne
and rum. Season with salt and
Place in the bowl and serve with
the chicken fingers.
Coconut Chicken Fingers with Rum Sauce
Great served pre-dinner.
Choice comfort food.
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