Do you remember the timeless classic apricot chicken casserole?
It was a classic.
1. Chicken ( always 8 joints)
2. Onion quartered
2.Carrots sliced
1. Green beans ( a handful topped and tailed )
1. Large tin of halved apricots.
salt and pepper
Then you would place the seasoned chicken joints , onions, carrots in a well greased casserole dish and bake till the chicken started to colour, then add the beans along with the juice and apricots and cook for a further 20 minutes....
In our house this was the dish for visitors , special occasions or` just because` and was served with roast potatoes and a basic lettuce, tomato and onion salad drizzled with a Kraft salad dressing.
Remembering that was a dish of the 80`s......todays version would be....
Chicken breast fillets sliced ( 800gm)
2. Tbs vegetable oil
Spring onions thinly sliced ( 8 )
2. Cloves of garlic peeled and sliced
1Tbs of freshly grated ginger
300gm of snow peas (trimmed )
2.Boc pears (peeled, cored and thinly sliced )/fresh apricots or firm nectarines ( depending on the season )
1. small red chill thinly sliced with seeds.
3 Tbs of soy sauce.
1.Tbs Dukkah
1/2 cup sultanas
2. Tbs pine nuts
Lightly spray a large frypan with cooking spray add vegetable oil ,garlic, ginger and the chicken frying until browned .
Add the chilli .
Turn the hob down to medium
Next in the pan goes the spring onions, snow peas, pears, sultanas , pine nuts and soy sauce
Fry for 3 to 4 mins just to heat through.
season with dukkah.
Serve on a bed of polenta or rice .
This is the magic of food, ingredients , its the mixing and matching , revisiting the older recipes and tweaking them to give new purpose, new flavour combinations.
It was a classic.
1. Chicken ( always 8 joints)
2. Onion quartered
2.Carrots sliced
1. Green beans ( a handful topped and tailed )
1. Large tin of halved apricots.
salt and pepper
Then you would place the seasoned chicken joints , onions, carrots in a well greased casserole dish and bake till the chicken started to colour, then add the beans along with the juice and apricots and cook for a further 20 minutes....
In our house this was the dish for visitors , special occasions or` just because` and was served with roast potatoes and a basic lettuce, tomato and onion salad drizzled with a Kraft salad dressing.
Remembering that was a dish of the 80`s......todays version would be....
Chicken breast fillets sliced ( 800gm)
2. Tbs vegetable oil
Spring onions thinly sliced ( 8 )
2. Cloves of garlic peeled and sliced
1Tbs of freshly grated ginger
300gm of snow peas (trimmed )
2.Boc pears (peeled, cored and thinly sliced )/fresh apricots or firm nectarines ( depending on the season )
1. small red chill thinly sliced with seeds.
3 Tbs of soy sauce.
1.Tbs Dukkah
1/2 cup sultanas
2. Tbs pine nuts
Lightly spray a large frypan with cooking spray add vegetable oil ,garlic, ginger and the chicken frying until browned .
Add the chilli .
Turn the hob down to medium
Next in the pan goes the spring onions, snow peas, pears, sultanas , pine nuts and soy sauce
Fry for 3 to 4 mins just to heat through.
season with dukkah.
Serve on a bed of polenta or rice .
This is the magic of food, ingredients , its the mixing and matching , revisiting the older recipes and tweaking them to give new purpose, new flavour combinations.
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