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Spooky Spiced Chicken Recipe
| Halloween
Type: Spooky Spiced Chicken Free Cooking Recipe - Halloween Um! Yummy! Ingredients / Directions # 1 x 3lb (1.5kg.) chickencut into quarters# 1 garlic clovecrushed# salt and pepper# 5 fl. oz. (150ml.) plain yogurt# half a teaspoon of ground cardamom# 1 teaspoon of ground coriander# 1
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tabbouleh
| General Recipes
Cooking receipe to make tabbouleh under category General Recipes. You may find some video clips related to this receipe below.tabbouleh1 cup black (beluga) or french green lentils 2 cups peas1 cup bulgur wheat 3 large tomatoes diced 1 large red onion diced 1 cup chopped fresh parsley 1 large red pep
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focaccia with onion topping
| General Recipes
Cooking receipe to make focaccia with onion topping under category General Recipes. You may find some video clips related to this receipe below.focaccia with onion toppingjamie olivernaked chefI[tubepress mode='tag', tagValue='focaccia with onion topping']
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Almond sweets from Lesvos Recipe
| Greek
Type: Almond sweets from Lesvos Free Cooking Recipe - Greek Yes! Ingredients / Directions # 1/2 kg blanched almond kernel# 180 gr sugar# Rosewater# Icing suga Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes
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Cooking receipe to make fragrant green chicken curry under category General Recipes. You may find some video clips related to this receipe below.
fragrant green chicken curry
jamie oliver
naked chef
4 chicken breasts without bone and skin each cut into 5 large pieces
1 x 400m1 tin of coconut milk
1 handful of chopped pistachio nuts
green curry paste:
6 spring onions washed and trimmed
5 medium green chillies deseeded and finely chopped
2 cloves of garlic
1 tablespoon fresh root ginger peeled and finely chopped
1 tablespoon coriander seeds pounded or crushed
1/2 teaspoon freshly ground black pepper
salt and freshly ground black pepper to taste
half a handful of lime leaves torn
2 lemon grass stalks trimmed back and finely chopped
2 good handfuls of fresh basil on the stalk
3 good handfuls of fresh coriander on the stalk
3 tablespoons extra virgin olive oil
zest and juice of 4 limes
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.
Marinate the chicken in a little of the paste for 30 minutes then add a little oil and the chicken pieces to a hot casserole type pan or wok.
Fry for 4 minutes then add the remainder of the marinade it will sizzle and spit. Stir in the coconut milk bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste.
The flavour should have a kick but be reasonably mellow and very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles and chunky coconut tomato cucumber and lime relish (qv coconut tomato cucumber and lime relish).
If you are a veggie replace the chicken with vegetables of your choice.
Serves 4
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