Home' Advocate Communications : Fiordland Advocate 25 September 2009 Contents WHAT’S COOKING
Page 8 | 25 September, 2009
Place the onion in a microwave-
proof bowl and cover. Cook for 1
minute on high (100%) power.
Combine with the curry powder
and coconut cream.
Pull the skin off the chicken
drumsticks. Place in a round
casserole or deep flan dish
suitable for the microwave with
the meaty ends to the outside.
Pour the coconut cream mixture
over the top. Cover. Microwave on
half (50%) power for 10 minutes.
Turn the drums over so the tops
are now in the coconut cream
Keep the meaty ends to the
outside. Cover and cook for a
further 10 minutes on half (50%)
Add the mango slices evenly
between the drums. Cover and
heat through for 1 minute.
Stand covered for 5 minutes
before serving on the
Garnish with the trail mix and
coriander. Serves 4.
Jungle curry with mango
Jungle curry with mango
I recently viewed the movie
‘Julie & Julia’. The story is based
around the life of American
cookbook author and TV chef,
Julia Child, intertwined with
blogger Julie Powell’s 2002
self-set challenge to cook all
the recipes in Child’s first book
within a year.
‘Mastering the Art of French
Cooking’ was written in
conjunction with French cooks
Simone Beck and Louisette
Bertholle and anyone interested
in cooking has probably
been influenced by one of
Julia Child’s widely published
recipes. Her enthusiasm for
teaching Americans to cook
Having met Julia on several
occasions, I must say my
memories of her are mixed but
there is no doubt that her book
taught me to cook the perfect
Few cookbooks today are
written with the same passion
For example: “You can always
judge the quality of a cook or
a restaurant by roast chicken.
While it does not require years
of training to produce a juicy,
brown buttery, crisp-skinned
heavenly bird, it does entail
such a greed for perfection
that one is under compulsion
to hover over the bird, listen to
it, above all see it is continually
basted, and that it is done just
to the proper turn.”
Julia would probably not
approve of my chicken recipes
this week – they include
flavours from around the world
and are cooked using non-Julia
methods – in the microwave,
the slow cooker, the electric
frypan and the wok.
500g frozen Oriental vegetable mix
1kg skinned and boned chicken, cubed
1⁄2 cup chicken stock
2 tablespoons each: teriyaki sauce,
1⁄4 cup orange juice
1 tablespoon each: brown sugar, grated
chopped parsley to garnish
Pour the vegetables into the base
of the slow cooker. Top with the
Combine the remaining
ingredients – except the parsley –
and pour over the chicken. Cover
and cook on low for 4-5 hours.
The juices may be thickened with
a paste of 2 tablespoons each of
cornflour and water.
Great served over a kumara mash
or brown rice. Garnish with the
Slow-cooker orange teryaki chicken
4 rashers bacon, chopped
1 large onion, chopped
250g Swiss brown mushrooms, stemmed
and finely sliced
1 tablespoon canola oil, optional
3 cloves garlic, crushed
3-4 tablespoons flour
salt and pepper to taste
8-10 skinned and boned chicken thighs
3⁄4 cup each: dry red wine, good chicken
1 teaspoon each: dried oregano, basil
Cook the bacon in a large, non-
stick electric frypan or similar,
until crisp. Drain on paper towels.
Add the onion and mushrooms
to the pan. Add a little canola oil,
if required. Sauté until the onion
is tender and golden, about 10
minutes. Using a slotted spoon,
transfer the vegetables to a bowl
together with the garlic.
Combine the flour, salt and
pepper and place in a plastic bag.
Add the chicken in batches and
shake to coat with the flour.
Sauté in the pan until brown on
both sides, about 10 minutes.
Return the bacon and vegetables
to the pan. Add the wine, stock,
oregano and basil.
Cover and simmer until the
chicken is cooked through, about
25 minutes. Great served with
mashed potatoes. Serves 4.
Chicken with mushrooms and bacon
5g dried shiitake or porcini mushrooms
1⁄2 cup hot water
Sauce: 3 tablespoons lemon juice
2 tablespoons each: dark soy sauce,
sherry or white wine, finely grated root
2 teaspoons each: finely grated lemon
peel, sugar, cornflour
Chicken: 1 tablespoon rice bran oil
400g skinned and boned chicken breasts,
2 red peppers (capsicums), seeded and
3 cloves garlic, crushed
250g spinach, washed and sliced
Soak the mushrooms in the hot
water for 30 minutes.
Combine all the ingredients for
the sauce in a bowl. Mix well.
Heat the oil in a non-stick wok.
Stir-fry the chicken for 2 minutes,
in batches if required. Remove to
a plate. Drain the mushrooms and
Add the peppers, mushrooms and
garlic to the pan and stir-fry for
Return the chicken to the pan
with the spinach. Mix the sauce
again then stir into the wok. Cook,
stirring constantly, until thickened.
Great served over udon noodles.
Wok-fried chicken with
lemon & ginger sauce
1 medium onion, diced
2-3 teaspoons curry
3⁄4 cup light coconut
8 (1.1kg) chicken
425g can mangoes,
4 cups hot cooked
1⁄2-3⁄4 cup craisin
trail mix or chopped
coriander stalks to
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