Top 10 Chicken Recipes

Top 10 Chicken Recipes on TriniGourmet.com (April 2009)
8 April 2009 8,650 views No Comment
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1. Oven BBQ Chicken (recipe)Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify!
2. Ultimate Curry Chicken – video
Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX (not connected to TriniGourmet!) offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing this local specialty in your home!

3. Jamaican Fricassee Chicken (recipe)Jamaican fricassee chicken is one of my mother’s favorite dishes. The end result looks quite similar to Trinidad Stewed Chicken (something I should post soon!) but the taste is quite different due to the sweet peppers and the lack of sugar browning (a technique my mother says she never knew before moving to Trinidad).

4. Quick Coconut Chicken Pelau (recipe)A good pelau is a work of art and this version is a quicker truncated version of the classic recipe that retains the authenticity and method of preparation. However, if time and inclination permit, I highly recommend that you prepare this recipe in the more lengthy time-honored manner embodied by my father’s recipe Bertie’s Trinidad Pelau (see #9)

5. Trinidad Chicken Chow Mein (recipe)Chicken chow mein is a perennial fave of mine, especially with PLENTY of soy sauce

6. Kung Pao Chicken (recipe)A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers.

7. Coconut Chicken Curry (recipe)I love recipes that come together in a flash with minimal prep and cleanup. This is one of those recipes and it was delicious!

8. Festive Chicken Fried Rice (recipe)What do you do when your pantry is nearing critical shortages and you only have a little bit of chicken in the fridge? Cook up a quick, filling, and EXTREMELY tasty fried rice! The mushrooms, chicken, and rice can all be prepared the night before or in advance to speed things along. It goes together -very- quickly and is a favorite in my home!

9. Bertie’s Trinidad Pelau (recipe)Now my father is a man with a very narrow cooking repertoire, but what he does do he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try? This recipe is his as he gave it to me when I moved off to college

10. Sarina’s Savoury Peanut Chicken (recipe)This recipe is a crunchy and surprisingly savoury delight. Contrary to my expectations the peanut flavour was quite muted as was the mint and

Siew Pak Choy with Braised Mushrooms

Siew Pak Choy (in Cantonese) is one of my favourite vegetables as it is simple to cook and has the crispy texture I look for in vegetables. It can simply be blanched and flavoured with oyster sauce but I’ve decided to do something extra. In this recipe, I braise some shiitake mushrooms and pour the gravy over the siew pak choy to give it a more “classy” feel to this simple dish. A little bit of effort goes a long way to make a dish look and taste better.

This is my recipe for Siew Pak Choy with Braised Mushrooms

Ingredients

• 200 grammes of siew pak choy (rinsed clean and cut between stem and leaves. Separate stems from leaves)
• 5 shiitake mushrooms or chinese dried mushrooms (if latter, soak overnight till soft)
• 1 cup chicken stock
• 3 cloves garlic (chopped finely)
• 1 cup warm water
• 3 tablespoons palm oil

Seasoning

• 1 tablespoons oyster sauce
• 1 teaspoon abalone sauce
• 1/2 teaspoon fish sauce
• Salt to taste
• A dash or two of white pepper powder
• 2 teaspoons chinese cooking wine

Method

Heat oil in wok and saute garlic on medium high heat till light brown. Remove fried garlic.

With remaining oil in wok, stir fry mushrooms for 1 minute. Add chicken stock and 1/2 cup water. Add seasoning (except chinese cooking wine) and allow to boil. Once boiling, reduce heat to simmer till gravy reduced to 1/2 cup. (This should take about 5 to 10 minutes)

Meanwhile, bring to boil a large pot of water. Add 1 tablespoon palm oil and 2 teaspoons salt. Then add siew pak choy stems followed by leaves 15 seconds later. Once leaves turn colour to dark green, remove siew pak choy from pot and arrange them on a plate.

Once gravy reduced to a thick sauce, add chinese cooking wine (if you want to, add 1 tablespoon of potato starch to thicken sauce to your liking) and stir well.

Pour gravy and mushroom over the siew pak choy and garnish with fried garlic.

Thai Curry Puffs ( Guri Pak )

1 st Recipe

Thai Curry Puffs ( Guri Pak )

Makes: 20

Ingredients

700 g puff pastry sheets, slightly thawed
1 1/2 cups ( 400 ml ) oil for deep frying

For the filling:

300 g lean pork / chicken / beef, minced
200 g potatoes, cooked and mashed
3 tablespoons sliced onions
6 cloves garlic, chopped
2 tablespoons chopped shallots
1 tablespoon chopped coriander leaves
1 teaspoon turmeric powder
1 tablespoon sugar
1 flake garlic, chopped
1 teaspoon pepper, white or black
2 teaspoon salt
4 tablespoon oil

Sesame tofu with pak choi recipe

Ingredients

1. 3 tbsp toasted sesame seed oil
2. 150g pack marinated tofu
3. 300g pack crunchy stir-fry vegetables
4. 2 pak choi, leaves separated and halved if large
5. 225g can bamboo shoots, drained
6. 2 tbsp dark soy sauce
7. 2 tbsp sesame seeds
8. A good squeeze of lime
9. Lime wedges

Method

1. 1. Heat 1 tbsp toasted sesame seed oil in a wok or large, deep frying pan over a high heat and fry the tofu for 4 minutes, until golden. Remove from the pan and set aside.
2. 2. Add another 1 tbsp sesame oil to the wok with the crunchy stir-fry vegetables, pak choi and bamboo shoots. Stir-fry for 5 minutes.
3. 3. In a bowl, mix 1 tbsp sesame oil with 2 tbsp dark soy sauce, 2 tbsp sesame seeds and a good squeeze of lime. Stir into the wok with the tofu, warm through and serve with lime wedges to squeeze over.

Kenwood toaster - Virtu multifunction toaster with adjustable slots

The Virtu multifunction toaster is innovative and sleek Kenwood toaster, featuring adjustable width slots which can expand up to 6 cm wide, allowing you to make bagels, baguettes, ciabatta, croissants, muffins, waffles and toasts from all kinds of bread. Moreover, this Kenwood toaster allows you to heat open sandwiches and hamburgers. With its brushed aluminium finish and clean lines, Virtu adds a nice decorative touch to your countertop as well. Key features include one-sided toasting function, 10-setting variable browning control, 2 temperature settings, removable crumb tray, hi-rise bread lift, long slots, reheat, cancel button and defrost buttons. Kenwood also equips Virtu with Peek and View carriage level for lifting toast in any stage without interrupting toasting process. Bottom safety cord storage, double sandwich cage to capture melted cheese and plastic tongs. Price is £45.

Virtu Recipes
See some exiting Virtu toaster recipe ideas for breakfast, lunch and dinner!

Previously,
Kenwood Major Titanium kitchen machine
Kenwood juice maker

Posted in Toasters at February 3, 2009 1:27 PM

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Browse the GE Advantium Recipe community for easy chicken recipes, fish & seafood recipes, dessert recipes including chocolate and fruit, and many more delicious snacks, side dishes, appetizer recipes and main courses.

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The Best Hamburger Recipes

I suppose it's about time to let the family secret out of the bag so others may enjoy the juiciest, most delicious hamburgers ever created by humankind. Come on in and taste pure hamburger heaven.

Are you ready to build the most scrumptious, delicious hamburgers you've ever had before in your life? Are you just looking for a new way to make a burger? Something a little more creative? Well, you're in luck because I'm about to show you how to design your own burger that suits your own specific taste. Follow along, it's real easy to do.

NOTE: This recipe IS meant to be tinkered with!

Basic Ingredients: Any amount of Ground beef (I prefer 80/20) Breadcrumbs 1 egg Then gather whatever else you want to put in it. I want this particular batch to be spicy and sweet so I will also be adding: Worcestershire Sauce Tabasco Sauce Crushed Red Pepper You can put almost anything into a burger, from peanut butter to fresh salsa to cheese. Experiment! What do you usually add TO your burger? Throw in some diced onions, peppers, even ketchup!

STEP 1 - Wash your hands and your countertop and plop a brick of your favorite thawed ground meat down on it. (Ground beef is being used above)

STEP 2 - Flatten and spread the ground hamburger meat so there is more surface area exposed.

STEP 3 - Add the egg along with whatever other ingredients you will be using. In the above picture I have added the egg, Tabasco sauce, worcestershire sauce, and a generous amount of crushed red pepper. No bread crumbs yet.

STEP 4 - Begin mixing all of the ingredients into the meat by folding the hamburger meat over itself and working it together with your hands. Fold and press.

STEP 5 - Continue kneading the hamburger meat mixture until you are satisfied that the ingredients are evenly distributed.

STEP 6 - Flatten the hamburger meat mixture against the counter once again.

STEP 7 - Lightly cover the top of the hamburger meat mixture with breadcrumbs and then mix it into the meat in the same way that you just did the other ingredients. The amount of breadcrumbs will vary from batch to batch depending on the amount of liquid ingredients you add. The idea here is to get the meat to a consistency where it holds together really well but is not overly wet or dry. When you can work a piece into a tight ball and plop it down on the counter without it deforming too much or breaking then you've got the right mix.

STEP 8 - Work the hamburger meat mixture into a symmetrical 'ball'.

STEP 9 - Split the ball up into equal sized portions. These will be your patties so decide how big you want your burgers to be. You can do this by hand or with a large knife. I find the knife is easier to get a good separation with.

STEP 10 - Take each hamburger meat portion and work it into a tight ball. Cup the meat between your hands and squeeze it as hard as you can to pack it together tightly.

STEP 11 - Once you have a tight ball of meat in your hand, slowly work it between your palms into a flat, patty shape. If the edges start to split, use the crease in the center of the palm of your hand to 'pinch' and work them back together. I always make more than I am planning on immediately cooking, so the extra hamburgers can fit between sheets of wax paper and then into a freezer bag to be frozen for later.

STEP 12 - Cook up some of these burgers using your favorite method, and serve on a toasted bun with the condiments of your choice. Mmmmmmm. I generally either use my trusty George Foreman or the outside BBQ.

Wow, was that some easy stuff, huh? Go ahead an experiment! Questions? Comments? Have a killer hamburger recipe you want me to add to the site? I can be reached at the following address: