Village Recipe Book

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Inger-Lise's Orange Chicken

Serves 4

 

1 large Chicken

1 tbsp Butter

2 tbsp Oil

1 tsp Salt

1/2 tsp Ginger

1/2 tsp Rosemary

Juice of 1 Orange

250 ml Cream

2 tbsp Soya Sauce

1/2 tsp Orange Peel, grated

2-3 tsp Chopped Parsley

1 can Bean Sprouts

Peanuts, thin sliced Orange, chopped Parsley

 

In skillet brown chicken pieces in oil and butter. Add spices, orange juice and cream. Simmer a few minutes, add soya sauce, orange peel and parsley. Simmer about 30 - 40 minutes. Just before cooked, add bean sprouts. Decorate dish with peanuts, orange slices and parsley.

 

If desired, omit bean sprouts and serve with rice.

Thai Green Chicken Curry

(Serves 2) | You will need:

400ml Coconut milk (one tin)

50gm Spice'n'Easy Green Curry Paste

2 Tablespoon Cooking oil

1 desert spoonful Nam Pla (Fish Sauce) optional

Chicken breast cut into small cubes

2 large slices Aubergine diced

½ Red Onion finely sliced

½ Red Pepper diced

8 Basil Leaves

Method

“Stir fry” Spice'n'Easy Green Curry Paste in a little cooking oil until it becomes fragrant. Take care not to brown the paste. Add the coconut milk and heat to simmering point to make the curry sauce. Add Nam Pla (optional) and stir until mixed in. Now add the chicken and aubergine and simmer until chicken is cooked through and tender, about 10 minutes, stir occasionally to ensure that chicken cooks evenly. Add the sliced red onion and diced pepper and allow sauce to return to simmering point. Just before serving, add the basil leaves. They can either be stirred in or left on top as a garnish.

 

Serve with steamed Jasmine rice.

 

Adjust the quantity of Green Curry paste according to how potent you like your curry sauce. If you like FIERY curry add a spoonful of chilli sauce when stir frying the curry paste.

Curry Kapitan

(serves 2) | You will need:

400ml Coconut milk (one tin)

50gm Spice'n'Easy Curry Kapitan Paste

2 Tablespoon Cooking oil

2 Each Chicken breast cut into large pieces or 4 chicken thighs

4 Waxy potatoes

2 Carrots cut into large chunks

1 Brown onion cut into wedges

Handful Green beans topped and tailed

1 large Tomatoes cut into quarters

1 small bunch Coriander or Mint

Method

Fry the Spice'n'Easy Curry Kapitan Paste in a little cooking oil until it becomes fragrant. Take care not to brown the paste. Add the coconut milk and heat to simmering point to make the curry sauce. Add the chicken, potatoes and onion and simmer gently for 15 mins until chicken is cooked through and potatoes are beginning to soften. Add the carrots and beans and cook for a further 5 mins or until the vegetables are cooked. Add the quartered tomatoes and .

Serve with steamed Jasmine rice.

Adjust the quantity of Curry Kapitan paste according to how potent you like your curry sauce. If you do like a FIERY curry, add a couple of fresh red chillis at the same time as you add the meat.

VEGETARIAN OPTION

Use this sauce and add a variety of root vegetables. Cut the vegetables into similar sized pieces and add those which take longest to cook first. Garnish with chopped mint or coriander leaves.

Pan Fried Scallops with Lobster Risotto, Summer Greens and Parmesan Foam.

Serves 4

Ingredients:

Olive oil for frying

20 scallops

150g risotto rice

250ml chicken or vegetable stock

150g grated parmesan

2 shallots finely chopped

40g mascarpone cheese

20g butter

200g shelled blanched broad beans

200g fresh blanched summer peas

150g baby spinach blanched

12 baby leeks blanched

½ cooked lobster diced

1 glass white wine

1 tbsp chopped chives

½ vegetable stock cube

200ml milk

5g lecithin powder (optional and available from health food shops)

sprigs of chervil for garnish

Method:

In a medium saucepan sweat off the shallots in a little olive oil add the rice and stir over a low heat for 1 minute then stir in the wine till absorbed, next add ½ of the stock and cook gently for 2 minutes before adding the remaining stock cook till all stock has been absorbed . Approx 6-8 minutes. Then add in 50g of the parmesan, mascarpone and butter fold in the diced lobster and cook for a further 1 minute add in the chives and remove from the heat. In a separate saucepan gently warm the milk, stock cube, remaining parmesan and lecithin if using. Take care not to boil the mixture. In a frying pan heat a little olive oil and add in the seasoned scallops cook till lightly golden and carefully turn over and cook for a further 1 minute remove from pan and drain on kitchen paper. Reheat the vegetables in a little boiling salted water and drain. Place 5 spoonfuls of lobster risotto neatly on each plate and top with the cooked scallops arrange the summer greens around. Foam the parmesan sauce with either a hand held blender or whisk till frothy take a spoon and careful scoop off the foam and coat the scallops. Garnish with the chervil sprigs and serve.

Philadelphian Chicken (Serves 4)

Ingredients:

2 tablespoons olive/vegetable oil

3 large/4 small skinless chicken breasts

4 Rashes middle bacon (rind off)

1 small green pepper (washed and thinly sliced)

1 small red pepper (washed and thinly sliced)

1 tablespoon lemon juice

250g of plain softened Philadelphia cream cheese

Approx ¼ pt milk

Salt, Pepper,

Mixed herbs/tarragon (optional)

Method:

1.Cut chicken breasts and bacon into small chunks.

2.Heat oil in a Wok or large frying pan.

3.Put the chicken and bacon into the wok/frying pan and gently fry, stirring frequently.

4.When the chicken and bacon are cooked, drain off the excess liquid (optional), and add peppers and lemon juice. Turn the heat down to low.

5.Break up the Philadelphia cream cheese with a fork and add to the cooked ingredients. Gently stir the cheese into the mixture as it melts.

6.Add enough milk to make a sauce consistency.

7.Season to taste with salt, pepper and mixed herbs/tarragon.

8.Leave on a low heat, with a lid on, for five minutes.

9.Stir and serve immediately with rice and a fresh garden salad.

Garden Salad

Ingredients:

Iceberg lettuce (washed and torn into pieces)

Cherry tomatoes (washed and cut into quarters)

Cumber (sliced)

Red Onion (peeled and sliced)/Spring Onion (chopped)

Avocado (sliced)

Small tin sweet corn (drained)

Box Cress

Method:

Put lettuce, tomatoes, cucumber, onions, avocado and sweet corn into a bowl and toss. Cut cress and sprinkle on top. Make enough salad for 4 servings.

Baked Chicken Breasts with Orange Sauce

1 tblspn Butter

4 Chicken Breasts

¾ cup of sweet white wine

¾ cup fresh squeezed orange juice

½ Orange, cut into thin slices

½ cup Apple juice

3 tablspn freshly squeezed Lime juice

A good tblspn of clear honey

Heat the butter in a large frying pan over a moderate heat. Add the chicken pieces and cook for 4 minutes, stirring constantly.

Remove the chicken, place in a baking dish and cook in a moderate oven for about 20 minutes until cooked through, making sure the juices run clear.

Whilst the chicken is cooking, add the wine, orange juice, the orange slices, apple juice, lime juice and honey to the frying pan and bring to the boil, simmer gently, stirring until the sauce thickens a little.

Remove the chicken from the oven and add to the frying pan. Turning the chicken pieces in the sauce, place the chicken onto a serving dish and pour the remaining sauce over them.