Indonesian-Style Satay Chicken Recipe

Find Recipes invites you to try Indonesian-Style Satay Chicken Recipe

Ingredients:
50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh fillets, cubed
100g/4oz creamed coconut, roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk
1/4 teaspoon salt

Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers. Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2-3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper. Add the chicken pieces to the wok and stir-fry for 3-4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm. Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes. Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.

More from the Find Recipes :

Creamy Spinach-Tahini Dip Recipe

Mexican Nacho Casserole Recipe

Greek Spinach and Cheese Pie Recipe

Baked Fish with Orange-Chili Marinade Recipe

Nectarines with Marzipan and Yogurt Recipe

Garlic and Nut Butter Chicken Recipe

Find Recipes invites you to try Garlic and Nut Butter Chicken Recipe

Ingredients:
225g/8oz roasted salted mixed nuts, roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/ 1 1/2 pt hot chicken stock
freshly ground black pepper

Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill. Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes. Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes. Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through. To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

More from the Find Recipes :
Fried Mozzarella Recipe
Baked Fish Cake Recipe
Crab and Crispy Noodles Recipe
Crispy Shredded Beef Recipe
Cheesy Stuffed Peppers Recipe

Medium Balti Chicken Recipe

Find Recipes invites you to try Medium Balti Chicken Recipe

Ingredients:
2 tablespoons vegetable oil
900g/2lb skinless chicken breast fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into 5cm/2in lengths
350g/12oz tomatoes, chopped
15g/ 1/2 oz fresh basil, roughly torn
salt and freshly ground blackpepper

For the sauce:
4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed lemon juice
pared zest of 1 lemon

To make the sauce, heat the oil in a heavy pan, and fry the onions, garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest. Heat the oil in a large balti pan or wok, and stir-fry the chicken for 5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute. Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.

More from the Find Recipes :
Bananas with Hot Lemon Sauce Recipe
Baked Dilled Salmon on Rice Recipe
One-pot Spaghetti Recipe
Cucumber and Green Olive Dip Recipe
Asparagus and Potato Salad Recipe

Chicken with Ciabatta and Parma Mam Recipe

Find Recipes invites you to try Chicken with Ciabatta and Parma Mam Recipe

Ingredients:
2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and
cut into 1cm/ 1/2 in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz creme fraiche
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh
flat-leaf parsley
700g/ 1 1/2 lb skinless chicken breast fillets, cut into 1cm/ 1/2 in strips
100g/4oz Gruyere cheese, finely grated
salt and freshly ground blackpepper

For the topping:
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh flat-leaf parsley

Heat the oil in a large non-stick frying pan, add the leeks and cook over a gentle heat for 15–-20 minutes until softened. Remove with a slotted spoon and put to one side. Add the sherry and stock, bring to the boil and bubble until reduced by about a quarter. Allow to cool. Preheat the oven to 190°C/375°F/Gas mark 5. In a bowl, mix the crème fraîche, flour, mustard, sage and parsley together with some salt and pepper,. Mix in the reduced stock and leeks. Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top. To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken. Cook the chicken in the oven for 50-60 minutes or until bubbling at the sides. Serve hot.

More from the Find Recipes :
Cherry Mousse Recipe
Baked Crab Potatoes Recipe
Soft Pretzels Recipe
Black Bean and Sun-Dried Tomato Dip Recipe
French Onion Soup Recipe

Khara Masala Balti Chicken Recipe

Find Recipes invites you to try Khara Masala Balti Chicken Recipe

Ingredients:
3 curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon onion seeds
1/2 teaspoon crushed dried red chillies
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon crushed pomegranate seeds
1 teaspoon salt
1 teaspoon shredded fresh rootginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit lengthways
1 large onion, sliced
1 tomato, sliced
700g/ 1 1/2 lb skinless chicken breast fillets, cubed

In a large bowl, mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds and crushed pomegranate seeds. Add the salt, ginger and garlic. Heat a wok until very hot. Add the oil and, when the oil is hot, add the spice mixture, then the green chillies. Stir-fry for a minute or so. Add the onion to the wok and stir-fry over a medium heat for 5-7minutes. Add the tomato and chicken pieces to the wok and cook over a medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly. Stir the mixture over the heat for a further 3-5 minutes, then serve hot.

More from the Find Recipes :
Three-Bean Dip Recipe
Thai Beef Curry Recipe
Baked Clams with Black Bean Sauce Recipe

Eggs with Spinach Recipe

Leek Pie Recipe

Vietnamese Chicken and Sweet Potato Curry Recipe

Find Recipes invites you to try Vietnamese Chicken and Sweet Potato Curry Recipe

Ingredients:
450g/1lb sweet potato, peeled and cut into 2.5cm/1in chunks
4 tablespoons groundnut oil
1 tablespoon hot curry powder
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
450g/1lb skinless chicken breast fillets, cut into bite-size pieces
300ml/10fl oz chicken stock
150ml/5fl oz coconut milk
salt and freshly ground blackpepper

For the paste:
1 large onion, roughly chopped
3 garlic cloves, chopped
1 lemon grass stalk, tough outer layer removed, finely chopped

Put all the ingredients for the paste in a blender or food processor, and purée to produce a thick paste. Set aside. Cook the potato in a pan of boiling salted water for 8-10 minutes until tender. Drain and set aside. Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring, for about 5 minutes until softened but not coloured. Stir in the curry powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic. Add the chicken to the wok, stir to coat it evenly in the spice mixture and fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer gently for 10 minutes or until most of the stock has evaporated. Stir in the coconut milk, then season with salt and pepper. Cook the curry gently, stirring occasionally, for a further 10 minutes. Stir in the cooked sweet potato, and heat through for 3-4minutes. Taste and adjust the seasoning if necessary. Serve hot with rice.

More from the Find Recipes :
Dried Fruit Fool Recipe
Baked Breaded Bluefish with Mock Tartar Sauce Recipe
Spicy Fruit Biscuits Recipe
Spiced Beef and Onions Recipe
White Bean and Dill Hummus Recipe

Pepper Chicken with Ginger and Garlic Recipe

Find Recipes invites you to try Pepper Chicken with Ginger and Garlic Recipe

Ingredients:
3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken
breast fillets,cubed
1 teaspoon garam masala
1/2 teaspoon ground black pepper

Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside. Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown. Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally. Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes. Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through. Stir the ground pepper into the mixture, then remove the pan from the heat and serve.

More from the Find Recipes :
Beef Hotpot Recipe
Mozzarella Sticks Recipe
Roasted Red Pepper Hummus Recipe
Quail's Egg and Tomato Salad Recipe
Spicy Noodle Salad Recipe

Parsley, Walnut and Orange Chicken Recipe

Find Recipes invites you to try Parsley, Walnut and Orange Chicken Recipe

Ingredients:
125ml/4fl oz extra virgin olive oil
100g/4oz onion, finely chopped
75g/3oz walnuts, finely chopped
grated zest and juice of 1 large orange
6 tablespoons chopped fresh
flat-leafparsley
1 tablespoon cranberry sauce
1 large egg, beaten
6 chicken breasts
1 tablespoon Dijon mustard
salt and freshly ground blackpepper

Heat 3 tablespoons of the oil in a small heavy pan and add the onion. Cover and sweat for 10 minutes or until soft and starting to caramelize, then cool. In a bowl, combine the walnuts, orange zest, parsley, cranberry sauce and egg, and season well with salt and pepper. Stir in the cooled onion mixture, and put to one side. Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the chicken skin and push in the stuffing. Reshape the chicken and put in a large roasting tin. Spread with the mustard and season with salt and pepper. Drizzle over 2 tablespoons of the oil and roast for 25-30 minutes, basting occasionally. Leave to cool, reserving the roasting juices. When the chicken is cold, slice thickly and arrange in a serving dish. Whisk together 2 tablespoons orange juice with the remaining oil and some salt and pepper. Add the strained chicken juices (skim off any fat from the surface first), pour the sauce over the chicken and serve.

More from the Find Recipes :
Pineapple Wedges with Lime Recipe
Chocolate éclairs Recipe
Green-Green Guacamole Recipe
Baja Seafood Stew Recipe
Coconut Sweet Recipe

Cock-a-leekie Recipe

Find Recipes invites you to try Cock-a-leekie Recipe

Ingredients:
450g/1 lb prunes, stoned
1.3kg/3 lb boiling chicken
2.4 litres/4pt chicken stock
900g/2 lb leeks, well rinsed
1 bouquet garni
salt and ground black pepper

Put the prunes in a bowl, cover with cold water and soak overnight. Set the chicken, breast-side down, in a large casserole dish. Pour in the stock and bring to the boil, skimming off any scum from the surface. Using string, tie half the leeks in a bundle; thinly slice the remainder. Add the bundle of leeks to the casserole dish with the bouquet garni and a pinch of salt. Reduce the heat, part-cover and simmer for 2 hours. Lift out the chicken and keep to one side to cool slightly. Remove and discard the bundle of leeks and bouquet garni. Drain the prunes, add them to the casserole dish and simmer for 20 minutes. Shred the meat from the cooled chicken, discarding any skin and bones, and add the meat to the soup. Season to taste with salt and pepper, then add the sliced leeks. Simmer for a further 10 minutes, then serve.

More from the Find Recipes :
Agave-Glazed Pecans Recipe
Grilled Artichoke Salad Recipe
Clam Chowder Recipe
Bacalaitos (Salt Codfish Fritters) Recipe
Personalized Trail Mix Recipe

Chicken Noodle Soup Recipe

Find Recipes invites you to try Chicken Noodle Soup Recipe

Ingredients:
900ml/1 1/2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground blackpepper

Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock. Add the chicken to the soup, and season with salt and pepper. Heat through for 2-3 minutes. Add the pasta, cover and simmer for 7-8 minutes. Just before serving, add the wine and parsley, heat the soup through for 2-3 minutes, then check the seasoning and adjust if necessary. Serve hot. Serves 6.

More from the Find Recipes :

Jerusalem Artichokes Recipe

Artichoke Oyster Soup Recipe

Fiery Pumpkin Seeds Recipe

Chicken Soup Recipe

Roast Garlic Toast Recipe

Chicken Soup Recipe

Find Recipes invites you to try Chicken Soup Recipe

Ingredients:
1 roast chicken carcass with meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

Preheat the oven to 150°C/300°F/Gas mark 2. Put in a large heavy saucepan with the chicken wings. Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns. Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken. When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot. Serves 4.

More from the Find Recipes :

Celery and Stilton Soup Recipe

Cauliflower and Walnut Soup Recipe

Catalan Soup Recipe
Carrot and Coriander Soup Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe
Almond Soup Recipe

Roast Garlic Toast Recipe

Celery and Stilton Soup Recipe

Find Recipes invites you to try Celery and Stilton Soup Recipe.

Ingredients:
4 celery sticks, finely chopped
1 onion, finely chopped
50g/2 oz butter
45g/1 1/2 oz plain flour
1/2 glass white wine
900ml/1 1/2 pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground blackpepper

In a heavy saucepan over a low heat,gently sweat the celery and onion in butter until soft. Add the flour and remove from the heat. Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring until the mixture thickens. Simmer for 25 minutes. Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton. Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper. Reheat gently and serve. Serves 4.

More from the Find Recipes :
Cauliflower and Walnut Soup Recipe
Catalan Soup Recipe
Carrot and Coriander Soup Recipe
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe
Almond Soup Recipe

Sweet Potato Salad Recipe

Seafood Chowder (Halifax Version) Recipe

Borscht Recipe

Find Recipes invites you to try Borscht Recipe.

Ingredients:
900g/2lb large raw beetroot
225g/8oz onion, diced
225g/8oz leeks, sliced
2 celery sticks, chopped
50g/2oz butter
600ml/1pt chicken stock
1 bay leaf
150ml/5fl oz soured cream
salt and freshly ground black pepper

Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks. In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf. Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes. Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat, stir in the sour cream and serve. Serves 6.

More from the Find Recipes :
Boston Bean Soup Recipe
Chilled Avocado Soup Recipe

Almond Soup Recipe

Tuna Casserole Recipe

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Chilled Avocado Soup Recipe

Find Recipes invites you to try Chilled Avocado Soup Recipe.

Ingredients:
2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1/2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve

Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving. To serve, add the sour cream, stir through and serve the soup chilled. Serves 4.

More from the Find Recipes :

Almond Soup Recipe

Tuna Casserole Recipe
Food "Allergies" and Intolerances - Therapeutic Probiotic

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Almond Soup Recipe

Find Recipes invites you to try Almond Soup Recipe.

Ingredients:
225g/8oz blanched almonds,minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground black pepper

Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside. Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes. Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. Reheat gently and serve. Serves 4.

More from the Find Recipes :
Tuna Casserole Recipe
Food "Allergies" and Intolerances - Therapeutic Probiotic

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe