Saturday 2 August 2014

HAKKA NOODLES (CHINESE)

hakka noodles(chinese)



Ingredients:

  • Hakka noodles: 1 1/2 packets or about 250 gms
  • Vegetables: 1 small carrot, few beans, 1/2 capsicum, a hand full of spring onion etc....you can use cabbage or any other vegetables of your choice.
  • Garlic: 5 to 7 cloves.
  • Whole red chilly: 2 (optional)
  • Eggs: 2.
  • Soy sauce: 1 tbsp.
  • Red chilly sauce: 1 tsp.
  • Oyster sauce: 1 tsp.
  • Pepper: 1/2 tsp.
  • Salt to taste
  • Oil: 1-2 tbsp or depending on your preference.


preparation:

  • Cook the noodles according to the instructions on the packet. Strain and run cold water over it and keep aside. Get all the vegetables ready.
  • chop the vegetables, garlic, finely into small pieces.
  • Heat oil in a pan, add in the garlic and when it starts to turn color, add in the white part of the spring onion, then the carrots, beans, and lastly capsicum.....remember we are stir frying the vegetables on high flame...so you have to be really quick and keep all the stuffs nearby. Throw in the red chillies...
  • Add in the soy sauce, red chilly sauce, oyster sauce, and pepper powder. Mix everything together.
  • Remove the stir fried semi cooked vegetables into a plate.....there will be some oil left in the pan.
  • Drop in the eggs in a bowl and smash it.
  • Add in a bit of salt and pepper ...this is optional.
  • Now add back all the veggies in.
  • And add in the cooked noodles.
  • Give everything a nice stir or toss!!
  • Serve hot!!




CHILLY CHICKEN

chilly chicken (indian style)

Ingredients:

  • 500 gms/ 1 lb (approx) boneless chicken fillet (I usually use thigh fillets)
  • 1 egg
  • 1 tbsp cornflour
  • 4 tbsp soy sauce
  • 1 cup vegetable/ canola/ sunflower cooking oil
  • 3-4 dry red chillies
  • 2 large onions (white or brown)/ 4-5 spring onions
  • 2 tbsp finely minced fresh garlic
  • 2 tbsps tomato ketchup
  • 2 cups hot water
  • 2 large green bell peppers, cut into 2" squares (seeds and stem discarded)
  • 1 tbsp cornflour
  • Salt to taste

    Preparation:

    • Cut the chicken fillet into 2" cubes and put into a large mixing bowl
    • Add the cornflour, 1 tbsp of soy sauce and the egg to the chicken and mix well till a smooth liquid marinade is formed. Keep aside for 15-20 minutes to marinate.
    • Cut the onions or spring onions into 1" cubes. In the case of spring onions, cut the green, leafy stems into 1" pieces too.
    • Put a wok or deep pan on the stove on high heat. Add 2 tbsps of cooking oil to it. When hot, add the dry red chillies and cubed onions to it and fry till the onions are translucent. Now add the garlic and fry for a minute.
    • Add the soy sauce and tomato ketchup. Stir often and fry for another minute. Take off from stove and keep aside.
    • Put another wok of deep pan onto the stove and heat on high. Add the remaining cooking oil to it. When hot, fry a little of the marinated chicken at a time till it is golden. Remove from oil with a slotted spoon and put straight into the pan with the onion-garlic-sauce mix. Fry all the remaining chicken like this and add to the pan with the 'sauce'.
    • Once all the chicken is done, return the 'sauce' with the fried chicken to high heat and stir. Cook for 3-4 minutes.
    • Now add 2 cups of water and cook till chicken is tender and done - this will not take more than 5-7 minutes.
    • Now add the green bell peppers and cook for 2 minutes.
    • After adding the bell pepper and while it is cooking, put 1 tbsp of cornflour in a cup, add 5-6 tbsps of cool water to it and mix well till a smooth liquid is formed. Add this liquid to the pan with the Chilli Chicken and stir well. The gravy will thicken fairly quickly. As soon as this happens, remove the pan from the heat.
    • Serve Indian Style Chlli Chicken with plan boiled rice.

DELICIOUS STRAWBERRY CAKE

delicious strawberry cake 


ingrediants :

  • 1 package white cake mix(regular size)
  • 1 package(3 ounces) strawberry gelatin
  • 1 cup water
  • 1/2 cup canoia oil
  • 4 egg whites
  • 1/2 cup mashed unsweetened strawberries
  • whipped cream or frosting for ur choice


preparation:

  • In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes.
  • In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter.
  • Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Spread whipped cream or frosting between layers and over top and sides of cake. If frosted with whipped cream, store in the refrigerator. Yield: 12-16 servings.


Friday 1 August 2014

BANANA MILK SHAKE

banana milk shake


Ingrediants:

  • 1 cup milk
  • 2 tsp peanut butter
  • 2 tsp honey
  • 2 large ripe frozen bananas


preparation:

  • in a blender, combine all ingredients; cover and process until blended. Pour into chilled glasses. Serve immediately. Yield: 2-3 servings.


CRISPY FISH DEEP FRY Recipe

                             

CRISPY FISH DEEP FRY

      Ingredients:

  •       Fish 500g (boneless) 
  •       Maida flour 1 cup
  •       Pepper 1tsp
  •       Yeast
  •       Chilly powder
  •       Salt
  •       Oil
  •       Corn flour
  •       Jeera powder

     For Marinate:

  •       Lemon
  •       Pepper
  •       Salt
  •       Flour 1 tbsp

      Preparation:     

  •      First marinate fish with lemon, salt and pepper.
  •      Spray little bit of flour so that it holds batter good.
  •      In big pan, add oil, dip fish and deep fry.
  •      Serve hot.
     tip: same method can be used for preparing baby corn fry.    

ENJOY THE RECIPE!!! HAPPY COOKING....            

Saturday 21 June 2014

PUDINA CHICKEN Recipe

PUDINA CHICKEN


     Main Ingredients:

  • Chicken 500 gms
  • Pudina leaves (chopped finely)

    Ingredients for Marinating:

  •  Chicken,
  •  Ginger Garlic Paste
  •  Turmeric
  •  Pepper
  •  Garam Masala    

    Grind:

  • 2 onions
  • Corrionder leaves
  • Curry leaves
  • Ginger garlic paste 1 tsp
  • Green chilies 13
  • Pudina leave     

     For Seasoning:

  • Ghee or Butter, Onions.    

     Preparation:

  • Take a bowl, add chicken, turmeric, pepper, Garam Masala, salt, ginger garlic paste. mix it and leave it for half hour.
  • Then take pan, add ghee/butter,add onions, then add marinated chicken and fry for some time.
  • Then add grinded masala and fry for some time,add little bit of curd,
  • Cover a lid and cook for sometime.
  • Now its ready .. have a yummy pudina chicken.

ENJOY THE RECIPE!!! HAPPY COOKING....

Tuesday 25 March 2014

VEGETARIAN TANDOORI KEBABS Recipe

VEGETARIAN TANDOORI KEBAB


     INGREDIENTS:

  • Paneer 250g (cubed)
  • Fried tofu puffs 150g (cubed)
  • Potato 150g (peeled, cubed, boiled)
  • Baby button mushrooms 100g
  • For Tandoori Paste:
  • Tandoori masala 4 tsp
  • Tomatoes puree 5 tbsp
  • Garlic 2 cloves (crushed)
  • Ginger 2 tsp (crushed)
  • Brown sugar 2 tbsp
  • Lemon 2
  • Salt 1 tsp or to taste
  • Plain yogurt 1 tbsp    

    DIRECTIONS:

  • For Tandoori Paste: Put all ingredients in a blender and blend into a smooth paste. Add water if needed.
  • Boil water with salt, add paneer and tofu. Boil gently to soft them for 4 minutes. Drain the water.
  • Now in a bowl combine paneer, tofu, potato, mushrooms and tandoori paste.
  • Refrigerate for 1 – 4 hours depending on the time you have.
  • Put ingredients on skewers and cook on hot coals, turn in intervals until get a nice reddish color.
ENJOY THE RECIPE!!! HAPPY COOKING....

Saturday 15 February 2014

BATTER FISH Recipe

BATTER FISH

 

 Ingredients:

  • Handful parsley 500 grams, any white firm flesh fish fillet (River sole or Sea bass)
  • 1 Tbsp white flour (Maida)
  • Finely chopped
  • Oil for deep frying

For the batter:

  • 1 tsp baking powder
  • 1 cup white flour (Maida)
  • 1 egg (Optional)
  • 1 cup soda water
  • Salt and pepper to season

Method:

  • Clean the fish under running water, pat dry and roll it in flour and parsley,
  • Keep aside For the batter , in a clean bowl whisk together soda water, baking powder, egg, flour and the seasoning into smooth consistency.
  • Heat the oil in wok/deep pan, Now dip each piece of fish in batter, coating them well and gently place them into hot oil.Fry on medium heat till golden.
  • Serve with a wedge of lemon, Chips with salt and vinegar.
ENJOY THE RECIPE!!! HAPPY COOKING....

Friday 7 February 2014

EGG BIRYANI Recipe


EGG BIRYANI 



    Ingredients:


  • 2 cups rice
  • 100 gram ghee or sunflower oil
  • 4 tomatoes
  • 5 big onions
  • 1 cup cut small onions
  • 2 cinnamon sticks
  • 2 cloves
  • Big elaichi cardamom one piece
  • Shah jeera – 1 tsp
  • Green chillies – 4
  • Ginger – small piece
  • Garlic- three pods small
  • Coriander leaves – small cup cut
  • Mint half cup cut
  • Celery – little bit – one stalk
  • Two slices bread in small pieces
  • Cashew and raisins 50 grams each
  • Pepper corn = 5-6

    Directions:

  • Soak the rice in water – 15 minutes max and keep it aside, after draining the water.
  • Cinnamon sticks, pepper corn, and big elaichi, cloves are put into half the total ghee and heat it. Then put the rice into the mix, and then fry it till it becomes light brown – 3-4 minutes. Then keep it aside.
  • Remaining ghee in another frying pan, add the nuts and the raisins and fry it till golden brown and keep it aside. Then in the same oil add the 1 cup small onions and fry it till its golden brown and keep it aside.
  • The 5 big onions are chopped finely and then added to this oil till its brown. Now make paste – ginger, green chilles, garlic, and shah jeera and put this paste into the onions. Then add the tomatoes, coriander leaves and mint leaves and fry it till the masala smell comes up – altogether it takes around 10 minutes of cooking. Remove half of this mix and keep aside- and make it into a paste. In the remaining onions, add 3 cups of water and add to the rice and add salt for taste. Cook till rice is cooked and water is absorbed. The remaining paste put boiled eggs and fry it – 3-4 minutes till the masala sticks to the eggs. The eggs can be kept on top of the biryani along with the bread fry.
  • Red chili powder is not used because green chili is added as a paste. Lime is not used because we have used plenty of tomatoes. Poppy seeds have not been used. Turmeric can be added as a pinch. Lime is used when we go for the layering method.
  • Serves 4 people
ENJOY THE RECIPE!!! HAPPY COOKING....

Tuesday 28 January 2014

GINGER ICE CREAM Recipe

GINGER ICE CREAM

    Ingredients:

  • For the ginger syrup:
  • 1/3 cup water
  • 1/4 cup sugar
  • 2 1/2 - 3 packed tablespoons food-processor-minced or grated, peeled fresh ginger.
  • Milk mixture:
  • 1 cup whole milk
  • 2 tablespoons sugar
  • 2 teaspoons finely minced ginger in syrup (available at Asian markets), drained before mincing
  • Custard mixture:
  • 3 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy (whipping) cream
  • 1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice
     

      Directions:

  • To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir to disperse, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. Remove the pan from the heat.
  • In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. Cover and steep 20 minutes to infuse the milk.
  • In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
  • Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
  • When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. Do not let the mixture boil lest the eggs scramble.
  • Immediately pour the custard through the strainer and into the bowl of cream set over ice. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
  • Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
  • Freezing the cream:
  • Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
  • Freeze in an ice cream maker according to the manufacturer's instructions. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen."
  • If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.
  • Serve the ice cream unadorned in well-chilled goblets or bowls.
  • The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade.
ENJOY THE RECIPE!!! HAPPY COOKING....
(*Note: This recipe is reprinted with permission from The Modern Art of Chinese Cooking, by Barbara Tropp, reprinted courtesy of Morrow Publishing).

WONTON WRAPPERS

WONTON WRAPPERS

Ingredients:

  • 1 egg
  • 3/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup water, as needed
  • Extra flour as needed

Directions:

  • Lightly beat the egg with the salt. Add 1/4 cup water.
  • Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
  • Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
ENJOY THE RECIPE!!! HAPPY COOKING....

CHINESE EGG ROLL Recipe

CHINESE EGG ROLL

Ingredients:

  • 1 package egg roll wrappers (4 1/2" by 5 1/2")
  • Filling:
  • 1 pound fresh pork (or barbecued pork)
  • 1 medium onion (sliced)
  • 2 stalks celery, cut diagonally
  • 1/2 pound fresh mushrooms, sliced
  • 6 water chestnuts (fresh if possible), sliced
  • 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
  • 2 green onions, diced
  • 1 pound fresh bean sprouts

Pork Seasoning:

  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • Salt and pepper to taste
  • A bit (less than 1 teaspoon) cornstarch

Gravy:

  • 4 tablespoons water
  • 1 tablespoon cornstarch
  • 1/2 teaspoon soy sauce
  • 2 teaspoons oyster sauce
  • Salt, pepper, accent (if desired) to taste
  • 2 tablespoons cornstarch mixed with 2 teaspoons cold water*
  • 2 tablespoons oil for stir-frying
  • 2 to 4 cups oil for deep-frying

Directions:

  • Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. 
  • While the pork is marinating, prepare the vegetables, and the gravy mixture. 
  • Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.
  • Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
  • Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
  • Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
  • To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
  • Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
ENJOY THE RECIPE!!! HAPPY COOKING....

CHICKEN ORIENTAL FRIED RICE Recipe

CHICKEN ORIENTAL FRIED RICE



Ingredients:

  • 2 cups (500mL) water
  • 1 x 180g packet Continental® Oriental Fried Rice, Value Pack
  • 3 cups broccoli florets
  • 1 cup corn kernels
  • 3 cups chopped cooked chicken, lean.


Directions:


  • Bring water to the boil in a large saucepan.
  • Stir in Rice pack contents, broccoli, corn, peas and chicken.
  • Cover and simmer gently for 10 minutes, or until rice and vegetables are tender.
  • Stir well, replace lid and allow to stand for 2 minutes before serving.
  • Hint: For a balanced 30 minute meal: Serve with a tossed green salad.
ENJOY THE RECIPE!!! HAPPY COOKING....

MARINATED LAMB CUTLETS WITH CREAMY BACON CARBONARA Recipe


MARINATED LAMB CUTLETS WITH CREAMY BACON CARBONARA


Ingredients:

  • 12 lamb cutlets, well trimmed 
  • 1 tbs balsamic vinegar 
  • 1 tbs olive oil 
  • 1 tps Dijon mustard 
  • ½ tps dried oregano 
  • 1 cup water 
  • 3/4 cup reduced fat milk 
  • 1 tps Flora Salt Reduced spread 
  • 1 x 85g packet Continental® Creamy Bacon Carbonara Pasta & Sauce 
  • 200g Snow peas 

Directions:

  • Marinate lamb in combined vinegar, oil, mustard and oregano for at least 30 minutes. 
  • Bring milk, water, Flora Salt Reduced spread and Pasta & Sauce pack contents to the boil, while stirring. 
  • Simmer uncovered for 10 minutes, stirring regularly until sauce thickens and pasta is cooked. Let stand 2 minutes before serving 
  • Steam snow peas until cooked. 
  • Pan fry or barbecue the lamb cutlets for 3 minutes each side, or slightly longer if thick. 
  • To serve this lamb cutlets recipe, combine Marinated Lamb, Creamy Bacon Carbonara Pasta & Sauce and snow peas.

ENJOY THE RECIPE!!! HAPPY COOKING....

ORIENTAL RICE WITH GREEN AND STICKY PORN Recipe

ORIENTAL RICE WITH GREEN AND STICKY PORN

Ingredients:

  • 4 lean pork cutlets, visible fat trimmed
  • ¼ cup salt reduced tomato sauce
  • ¼ cup salt reduced soy sauce
  • ¼ cup honey
  • 1 x 180g Value pack, Continental® Oriental Rice
  • 1 2/3 cups (415ml) hot water
  • 2 teaspoons Flora® Salt Reduced spread
  • 1 bunch baby bok choy or pak choy, halved

Directions:

  • Marinate the chops in the tomato sauce, soy and honey for 20 minutes.
  • Preheat a barbecue or grill pan to moderately hot, be sure it is not too hot. Add the chops and cook for 5 minutes each side, brushing a little of the remaining marinade over the chops as they cook. The chops will caramelise and become quite brown. Remove and allow cutlets to rest for 5 minutes before serving.
  • Prepare the Oriental Rice following packet instructions using the water and spread.
  • Blanch or steam the bok choy until tender.
  • Serve Oriental Rice topped with a pork cutlet and bok choy on the side.
ENJOY THE RECIPE!!! HAPPY COOKING....

MACARONI AND CHEESE Recipe

                                                              

MACARONI AND CHEESE Recipe


Ingredients:

  •   200 g macaroni, preferably elbow macaroni
  •   1 tbsp oil
  •   1 clove of garlic, crushed
  •   1 onion, dice
  •   2 red peppers
  •   1 carrot, slice & cut in long cube
  •   1 packet knoor Easy to Cook Italian Pasta White Sauce
  •   200 ml milk
  •   30 g oil
  •   ¼ cup grated cheese
  •   Parsley or basil to garnish

Directions:

  • Cook the macaroni in a large pot as per instructions on the package, drain and set aside.
  • Make the Knorr® Easy to Cook Italian Pasta White Sauce as instructed on the back of the packet.
  • Sauté the garlic, onion, carrot and capsicum until tender. Add the white sauce, pasta and simmer for 3 minutes.
  • After removing the pasta from the stove-top, add the grated cheese, and stir well. Garnish with chopped parsley or basil.
ENJOY THE RECIPE!!! HAPPY COOKING....

Monday 27 January 2014

PRAWN CHICKEN AND PEA PAELLA Recipe



PRAWN CHICKEN AND PEA PAELLA

Ingredients:

  • 2 Tbsp Flora Original spread
  • 2 Tbsp olive oil
  • 500 gm chicken breast fillets, thinly sliced
  • 500 gm green prawns, peeled, deveined
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 400 gm can diced tomatoes
  • 1 Continental Stock Pot Chicken
  • 2½ cups water
  • ½ tsp saffron threads
  • 1 cup short-grain rice (such as arborio or Spanish)
  • ½ cup fresh or frozen peas
  • ¹⁄³ cup flat-leaf parsley leaves, roughly chopped, to serve
  • 2 lemons, cut into wedges

Directions:

  • Heat spread and oil in a large, heavy-based pan over a medium-high heat.
  • Add chicken and cook until browned. Transfer to a plate and set aside.
  • Add prawns to pan and cook, turning, for 2 minutes or until they change colour. Transfer to a plate and set aside.
  • Add onion to pan and cook for 3 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute.
  • Add tomato, Stock Pot Chicken, water and saffron, stir until combined, then bring to the boil.
  • Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender.
  • Return chicken to pan with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir to coat in the mixture.
  • Sprinkle with parsley and serve with lemon wedges.
ENJOY THE RECIPE!!! HAPPY COOKING....

Sunday 26 January 2014

PAPRIKA CHICKEN Recipe

PAPRIKA CHICKEN 


Ingredients:

  • 1 whole chicken (with skin)
  • 1/2 cup sour cream
  • 1/4th cup butter
  • 1 tsp paprika
  • 3-4 Tbsp lemon juice
  • Salt, to taste

Directions:

  1. In a bowl mix butter, paprika, salt and a little lemon juice.
  2. Rub it over and under the chicken skin. Leave it for about an hour in a roasting tin.
  3. Bake the chicken at 220 degrees C for 1 hour.
  4. Baste it from time to time with its juices.
  5. Remove the chicken from the tin. Mix the residue juices in the roasting tin with the sour cream.
  6. Pour over the chicken. Serve it hot.

ENJOY!!! HAPPY COOKING....