Easy Sweet ‘n’ Sour Chicken
Ingredients:
·
2 cups of ketchup ·
3 tbsp. of brown sugar ·
¼ cup of vinegar ·
1 large onion (diced) ·
Dash of paprika ·
Dash of sea salt to taste ·
1 tbsp. of organic soya sauce ·
¾ cup of water (no more) ·
10 drumsticks (washed)
Method:
Put “ALL” the ingredients EXCEPT the chicken
in a pot and cook on stove top for 5 minutes (until it is boiling), then pour
onto the chicken legs placed in a roaster pan with lid.
Heat stove to 390F, bake chicken in sauce until the sauce thickens
and the chicken is cooked………I usually bake it for a good 2
hours.
SERVE:
Serve over rice with mixed vegetables of your
choice…….the kids always go for corn with this dish. GOOD
LUCK.
Ingredients:
·
2 cups of ketchup ·
3 tbsp. of brown sugar ·
¼ cup of vinegar ·
1 large onion (diced) ·
Dash of paprika ·
Dash of sea salt to taste ·
1 tbsp. of organic soya sauce ·
¾ cup of water (no more) ·
10 drumsticks (washed)
Method:
Put “ALL” the ingredients EXCEPT the chicken
in a pot and cook on stove top for 5 minutes (until it is boiling), then pour
onto the chicken legs placed in a roaster pan with lid.
Heat stove to 390F, bake chicken in sauce until the sauce thickens
and the chicken is cooked………I usually bake it for a good 2
hours.
SERVE:
Serve over rice with mixed vegetables of your
choice…….the kids always go for corn with this dish. GOOD
LUCK.
Pickled Quails' Eggs
Written by Tim Daniels
Saturday, 25 April 2009 12:37
This recipe was handed down to me from my grandmother and has been a
favourite in our house. Pickled chickens eggs are very common in fish
and chip shops in the UK but pickled quails eggs
are much tastier. The chillies, cayenne pepper, mustard seeds and
garlic in this recipe gives the eggs a bit of a kick too. I find quails'
eggs difficult to peel but if you soak them in vinegar first, they
become much easier.
Ingredients
4 dozen quails' eggs
750ml of White Wine Vinegar for the recipe and enough left over to soak the shells to help with peeling.
2 chillies
3 teaspoons of cayenne pepper
2 teaspoons of yellow mustard seeds
2 bay leaves
10 whole allspice
4 teaspoons of salt
8 peeled garlic cloves
4 cloves
12 peppercorns
Boil all of the ingredients except the quail's eggs in a saucepan then turn off the heat and allow them to cool. You should now leave this to stand for a few hours.
Boil the quails' eggs for 3 minutes in a saucepan of boiling water, then transfer them immediately into a bowl of cold water to stop them from continuing to cook. Once they have cooled, drain the water and cover them with some white wine vinegar so that the shells can soften. This usually takes a couple of hours and the specles will come off the egg shells. This doesn't hurt the finished product though and my grandmother used to say wait until the freckles had come off before trying to peel them. When peeling the eggs, give them a squeeze and start at the broad end - this is the easiest way I have found.
Once peeled, place the quails' eggs into jars - you must sterilise these first. My gran used to wash them with soapy water, rinse then heat them in the oven for 15 minutes, I find it easier to use the sterilising powder from my home brew kit before giving them a quick rinse. Fill the jars with the liquid (after it has stood for a couple of hours). Make sure all of the eggs are covered.
Wipe the jars, including the rims and seal with the lid. Your quails' eggs will be ready to eat in about 3 weeks. They keep for about a year in the fridge or cool pantry providing the eggs are all covered by the liquid.
Enjoy!
Ingredients
4 dozen quails' eggs
750ml of White Wine Vinegar for the recipe and enough left over to soak the shells to help with peeling.
2 chillies
3 teaspoons of cayenne pepper
2 teaspoons of yellow mustard seeds
2 bay leaves
10 whole allspice
4 teaspoons of salt
8 peeled garlic cloves
4 cloves
12 peppercorns
Boil all of the ingredients except the quail's eggs in a saucepan then turn off the heat and allow them to cool. You should now leave this to stand for a few hours.
Boil the quails' eggs for 3 minutes in a saucepan of boiling water, then transfer them immediately into a bowl of cold water to stop them from continuing to cook. Once they have cooled, drain the water and cover them with some white wine vinegar so that the shells can soften. This usually takes a couple of hours and the specles will come off the egg shells. This doesn't hurt the finished product though and my grandmother used to say wait until the freckles had come off before trying to peel them. When peeling the eggs, give them a squeeze and start at the broad end - this is the easiest way I have found.
Once peeled, place the quails' eggs into jars - you must sterilise these first. My gran used to wash them with soapy water, rinse then heat them in the oven for 15 minutes, I find it easier to use the sterilising powder from my home brew kit before giving them a quick rinse. Fill the jars with the liquid (after it has stood for a couple of hours). Make sure all of the eggs are covered.
Wipe the jars, including the rims and seal with the lid. Your quails' eggs will be ready to eat in about 3 weeks. They keep for about a year in the fridge or cool pantry providing the eggs are all covered by the liquid.
Enjoy!
Guinea Fowl with Garlic and Rosemary
Written by Tim Daniels
Thursday, 18 December 2008 13:33
An Easy Guinea Fowl Recipe
Guinea
fowl makes a great alternative to chicken. Related to the chicken and
partridge and have a slightly gamey taste but the taste is very subtle,
not as strong as pheasant. Guinea fowl meat is low in cholesterol and
high in protein. It is a great source of vitamin B6, niacin and
selenium. Try to buy free range birds, rather than intensively-reared
birds or grow your own! Guinea fowl are great watchdogs, and mop up many
insects and bugs around the garden.
Guinea fowl tastes wonderful when it is simply roast, much the same as Chicken but do keep in mind it is a smaller bird and care should be taken so that it doesn't get over done. Regular basting is recommended so that the meat doesn't dry out.
I prefer cooking my Guinea Fowl with Garlic and Rosemary. These robust flavours really compliment the slight gamey taste of the bird.
Ingredients:
1 Guinea Fowl
Plain flour
3 Cloves of Garlic
A good sprig of Rosemary
Some Olive Oil
A glass of white wine
Salt and Pepper (freshly ground is best!)
Preparation of your Guinea Fowl. Cut the guinea fowl into quarters and season with salt and pepper. Rub plain flour over the pieces. Add a good glug of Olive Oil to a large heavy casserole or frying pan and heat. When it is hot, add the guinea fowl pieces and sear all sides until it is golden, almost crispy. Slice the garlic and tear the rosemary leaves. Add these to the pan and reduce the heat, cover and cook for 30 minutes, turning occasionally.
After 30 minutes, turn the heat back up and when the pan is hot again, add the white wine and flambé. If you can't get the wine to light, don't worry, just allow enough time for the alcohol to evaporate. It should light though if the pan is hot enough.
Leave the wine to evaporate for 2 minutes. The guinea fowl is now ready to be served! It will keep hot for a short while with the lid on whilst you serve the vegetables.
We normally serve with whatever vegetables we have in the garden or that are in season and drizzle the sauce over the meat and vegetables once served. If you use quite alot of Rosemary like me then you may want to put the sauce through a sieve beforehand otherwise you can end up with a little too much rosemary on your plate.
I hope you enjoy it!
Guinea fowl tastes wonderful when it is simply roast, much the same as Chicken but do keep in mind it is a smaller bird and care should be taken so that it doesn't get over done. Regular basting is recommended so that the meat doesn't dry out.
I prefer cooking my Guinea Fowl with Garlic and Rosemary. These robust flavours really compliment the slight gamey taste of the bird.
Ingredients:
1 Guinea Fowl
Plain flour
3 Cloves of Garlic
A good sprig of Rosemary
Some Olive Oil
A glass of white wine
Salt and Pepper (freshly ground is best!)
Preparation of your Guinea Fowl. Cut the guinea fowl into quarters and season with salt and pepper. Rub plain flour over the pieces. Add a good glug of Olive Oil to a large heavy casserole or frying pan and heat. When it is hot, add the guinea fowl pieces and sear all sides until it is golden, almost crispy. Slice the garlic and tear the rosemary leaves. Add these to the pan and reduce the heat, cover and cook for 30 minutes, turning occasionally.
After 30 minutes, turn the heat back up and when the pan is hot again, add the white wine and flambé. If you can't get the wine to light, don't worry, just allow enough time for the alcohol to evaporate. It should light though if the pan is hot enough.
Leave the wine to evaporate for 2 minutes. The guinea fowl is now ready to be served! It will keep hot for a short while with the lid on whilst you serve the vegetables.
We normally serve with whatever vegetables we have in the garden or that are in season and drizzle the sauce over the meat and vegetables once served. If you use quite alot of Rosemary like me then you may want to put the sauce through a sieve beforehand otherwise you can end up with a little too much rosemary on your plate.
I hope you enjoy it!
Basque Chicken Basque
chicken is normally served with rice.
Ingredients 4 chicken breasts or chicken thighs
200g mushrooms
1 onion finely chopped
2 cloves garlic
500g peeled and chopped tomatoes
3 sweet peppers
100g Lardons (fatty bacon pieces). Streaky bacon pieces will do.
1 small chilli
1 small jar olives
1 glass white wine
2 tablespoons tomato puree
½ teaspoon sugar
Basil
Oregano
Seasoning - Salt, pepper
Olive oil for frying
Preparation Preheat the oven to 180°C. Fry the chicken in a heavy based casserole dish in a little olive oil over a high heat to brown the chicken. Add the finely chopped onion, lardons and garlic, leaving them to cook for a few minutes then pour the wine in. Add the rough cut peppers and the finely chopped chilli. Next add the tomatoes, olives (drained), basil, oregano, season to taste, cover and place in the oven.
After 30 minutes, the lid of the casserole can be removed. Leave for 10 minutes to reduce the contents slightly.
Your Basque chicken is now ready to serve.
Ingredients 4 chicken breasts or chicken thighs
200g mushrooms
1 onion finely chopped
2 cloves garlic
500g peeled and chopped tomatoes
3 sweet peppers
100g Lardons (fatty bacon pieces). Streaky bacon pieces will do.
1 small chilli
1 small jar olives
1 glass white wine
2 tablespoons tomato puree
½ teaspoon sugar
Basil
Oregano
Seasoning - Salt, pepper
Olive oil for frying
Preparation Preheat the oven to 180°C. Fry the chicken in a heavy based casserole dish in a little olive oil over a high heat to brown the chicken. Add the finely chopped onion, lardons and garlic, leaving them to cook for a few minutes then pour the wine in. Add the rough cut peppers and the finely chopped chilli. Next add the tomatoes, olives (drained), basil, oregano, season to taste, cover and place in the oven.
After 30 minutes, the lid of the casserole can be removed. Leave for 10 minutes to reduce the contents slightly.
Your Basque chicken is now ready to serve.
Quail Casserole
8-12 quail
Salt
Flour
pepper
One half tsp thyme
One half tsp sage
1/3 cup Olive oil orbutter
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
Parsley flakes or fresh chopped parsley
2 cups dry sherry
Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving. Serves 4 - 6 people.
8-12 quail
Salt
Flour
pepper
One half tsp thyme
One half tsp sage
1/3 cup Olive oil orbutter
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
Parsley flakes or fresh chopped parsley
2 cups dry sherry
Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving. Serves 4 - 6 people.
Duck a L'orange
Ingredients:One 6 lb duck, cut.
½ cup of sweet red wine.
1 tablespoon of orange peelings.
1 clove garlic, minced.
3 tablespoons of salad oil.
1 tablespoon of potato starch.
1 ¼ cups of orange juice.
1 tablespoon of honey.
¼ teaspoon of ginger.
Pinch of pepper.
1 cup of orange sections.
Directions: Puncture the duck generously with fork; then place on rack in roasting pan.
Pour most of the sweet red wine over the duck pieces.
Roast at 325°F (160°C), basting occasionally, for about 2 hours 30 minutes or until done.
In a medium saucepan, sauté the orange peel and garlic in oil.
Mix in the potato starch until smooth.
Slowly add the orange juice, honey and remaining wine, then simmer for 1 minute.
Mix in the ginger, pepper and orange sections, then simmer for 5 minutes more.
Serve hot sauce with roast duck.
Ingredients:One 6 lb duck, cut.
½ cup of sweet red wine.
1 tablespoon of orange peelings.
1 clove garlic, minced.
3 tablespoons of salad oil.
1 tablespoon of potato starch.
1 ¼ cups of orange juice.
1 tablespoon of honey.
¼ teaspoon of ginger.
Pinch of pepper.
1 cup of orange sections.
Directions: Puncture the duck generously with fork; then place on rack in roasting pan.
Pour most of the sweet red wine over the duck pieces.
Roast at 325°F (160°C), basting occasionally, for about 2 hours 30 minutes or until done.
In a medium saucepan, sauté the orange peel and garlic in oil.
Mix in the potato starch until smooth.
Slowly add the orange juice, honey and remaining wine, then simmer for 1 minute.
Mix in the ginger, pepper and orange sections, then simmer for 5 minutes more.
Serve hot sauce with roast duck.
Pineapple Drumsticks
Ingredients:
1 egg, slightly beaten
1/4 cup water
2 tablespoons milk
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baking powder
12 broiler-fryer chicken drumsticks
Crisco shortening (or Crisco stick) for deep frying
Pineapple Sauce:
1 cup green pepper chunks
1/2 cup coarsely chopped onion
1 tablespoon crisco all-vegetable shortening (or 1 tablespoon Crisco stick)
1 can (20 ounces) pineapple chunks in pineapple juice, drained (reserve juice)
2/3 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water
Directions:
Ingredients:
1 egg, slightly beaten
1/4 cup water
2 tablespoons milk
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baking powder
12 broiler-fryer chicken drumsticks
Crisco shortening (or Crisco stick) for deep frying
Pineapple Sauce:
1 cup green pepper chunks
1/2 cup coarsely chopped onion
1 tablespoon crisco all-vegetable shortening (or 1 tablespoon Crisco stick)
1 can (20 ounces) pineapple chunks in pineapple juice, drained (reserve juice)
2/3 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water
Directions:
- Combine egg, water, and milk.
- Combine flour, cornstarch, cornmeal, and baking powder.
Add to first mixture and mix until smooth. Dip each drumstick into
batter, letting excess batter drain for a couple of seconds.
- Heat Crisco to 350ºF in a deep fryer or a large heavy
saucepan. Fry drumsticks in hot Crisco for 14 to 16 minutes or until
chicken is crisp, brown, and tender. Remove with slotted spoon and place
on paper towels.
- While chicken is frying prepare sauce: Melt 1 tablespoon
Crisco in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or
until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar,
and soy sauce. Mix cornstarch into water. Add to sauce until blended,
stirring constantly. Add pineapple chunks. Bring to boiling, stirring
occasionally. Cook for 2 minutes.
- Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce.