Oct

7

Searching for fried chicken with a difference. Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley. Serves 4. Delicious…

Ingredients

60g / 2oz butter
4 boneless chicken breast joints, skinned
1 clove garlic, peeled and crushed
Strained juice 1 lemon
3 tbsp fresh chopped parsley
Seasoning (salt and freshly ground black pepper)
Fresh parsley
Slices of lemon to garnish

Method

Melt half the butter (30g / 1oz) in a frying pan.

Add the chicken breasts and cook over a moderate heat for 6-8 minutes, turning frequently until cooked through.

Remove the chicken breasts from the pan on to a plate and keep hot until ready to serve.

Melt the remaining butter in the frying pan and add the garlic, lemon juice and parsley and seasoning. Stir over a high heat until bubbling to crate the sauce.

Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley.

Oct

7

Sauce Ideas

October 7, 2008 | Leave a Comment

A sauce is a well-flavoured liquid, thickened to a suitable consistency and used in the preparation of dishes, or as a dressing, coating or filling. The right sauce can make the meal. Whether you are preparing a sweet or a savoury sauce, you should follow the basic recipe for the sauce and only then add the appropriate flavourings.

Savoury Sauces

To make a delicious sauce to accompany your meal try this: Make a white Sauce, season with salt and pepper, then flavour with either of these: Cheese, Parsley, Onion, Mushrooms, Shrimps or Prawns.

Sweet Sauces

To make a delicious sweet sauce to accomany a dessert make a white sauce and flavour with either vanilla essence, marmalade, or coffee essence, then bring back to the boil for 2 minutes.

White Sauces

Try white sauces for either coating food or pouring.
Melt butter in a saucepan over moderate heat. Add flour and beat until smooth, remove from heat. Add milk, a little at a time, and beat well. Bring to the boil and cook gently for 2-3 minutes, stirring all the time. Add seasoning or flavouring as desired.

Oct

7

Sweet Sauces

October 7, 2008 | Leave a Comment

When searching for a sweet sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious sweet sauce to accomany your dessert try one of these options…

Prepare 500 ml (1 pt)  White Sauce and flavour with one of the following:

Vanilla - add 1 x 15 ml spoon sugar (1 tbsp) and a few drops of vanilla essence.

Marmalade - add 2 or 3 x 15 ml  spoons (2-3 tbsp) marmalade after cooking.

Mocha - add 1 x 15 ml spoon (1 tbsp) grated chocolate and 1 x 2.5 ml spoon ( ½ tsp)coffee essence, then bring to the boil for 2 minutes.

Oct

7

Savoury Sauces

October 7, 2008 | Leave a Comment

When searching for a savoury sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious savoury sauce to accomany your meal try one of these options…

Prepare 500 ml  (1 pt) White Sauce and season with 1 x 2.5 ml (½ tsp) salt and a pinch of pepper.

Flavour with one of the following:

Cheese - add 100 to 150 g (4-6 oz) grated cheese.

Parsley - add 1 x 15 ml spoon (1 tbsp) chopped parsley after cooking.

Onion - add 200 g (8 oz) chopped onion, cooked until soft or slightly golden brown.

Mushrooms - add 50 g (2 oz) finely chopped, cooked mushrooms.

Shrimp or Prawn - add 100 g (4 oz) chopped shrimps or chopped prawns.

Oct

7

White Sauces

October 7, 2008 | Leave a Comment

When searching for a sauce for either coating food or pouring over food, you can start with either of the basic white sauce recipes below then add seasoning and flavouring. The basic sauce can be adapted for either sweet or savoury food. The basic method for making the sauce is the same whether you want to coat or pour, only the proportion of the ingredients changes. Why not try these white sauces out for yourself…

WHITE SAUCE FOR POURING

Ingredients:
35g (1½ oz) butter
35g (1½ oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

WHITE SAUCE FOR COATING

Ingredients:

50g (2 oz) butter
50g (2 oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

Method for Both Sauces:

Melt butter in a saucepan over moderate heat.

Add flour and beat until smooth, remove from heat.

Add milk, a little at a time, and beat well.

Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

This completes the cooking of the starch in the flour.

Add seasoning or flavouring as desired.

Oct

5

Maple Syrup Cake

October 5, 2008 | Leave a Comment

When searching for a cake with a the tang of ginger and the bite of pecan nuts, this maple syrup cake recipe is just the job. It’s quite rich and has a delicious creamy filling. Goes well with a tea or coffee and your favourite TV programme. Enjoy! Makes a deep, round 20cm (8inch) delicious cream filled cake.

Ingredients:
225g softened Butter
225g Light Muscovado Sugar
grated zest of 1 Orange
4 eggs
100ml Maple Syrup
350g Self Raising Flour
2 tsp Baking Powder
½ tsp Ground Ginger
50g chopped Pecan Nuts

For the filling and topping:

450ml double cream
2 tbsp maple syrup
zest of 1 orange, shredded

Method:

Lightly grease a deep, round, 20cm (8 inch) cake tin and line the base with a circle of non stick baking parchment.

Pre-heat the oven to fan 160°C/325°F/ Gas Mark 3.

Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended.

Stir in the chopped pecan nuts to the mixture.

Spoon the mixture into the cake tin and level the surface.

Bake for 1-1½ hours, until well risen and golden. The texture of the cake should be springy to the touch.

Allow to cool a little then turn the cake out onto a wire rack. Peel off the lining paper and leave to cool completely.

For the topping, whip the cream until it just holds its shape and then fold in the maple syrup.

When the cake is cool, split the cake horizontally into three. Using a small palette knife fill each section with cream,  and smooth it evenly over the top and sides.

Decorate the top with the shredded orange zest.

Store in the refrigerator and eat while fresh.


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