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Moroccan Chicken Sandwich |
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Who doesn't love Moroccan food, with those exotic flavours that combine so well into a warm, flavourful cuisine? This chicken sandwich makes marvelous use of those spices and fruits, and better still, it's quick and easy, and a great way to use leftover chicken!
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| 2 Tbsps |
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plain yogurt |
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| 2 Tbps |
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mayonnaise |
| 1/2 tsp |
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cumin |
| 1/2 tsp |
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cinnamon |
| 1/4 tsp |
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cayenne pepper |
| 1/4 |
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red pepper |
| 2 Tbsps |
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dried apricots, chopped |
| 1/4 cup |
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parsley, chopped |
| 2 |
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pita bread pockets, cut in half |
| 300 g |
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grilled chicken breast, sliced mixed greens |
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| Finely chop red pepper, dried apricots, almonds and parsley |
| Mix above ingredients with yogurt and spices in a small bowl. |
| Fill each pita bread half with sliced baked chicken and apricot/walnut mixture. |
| Serve with mixed greens or tabouleh. |
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Smoke'n Chicken and Fettucine |
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Well, we loved this pasta dish, and you will too. Plan ahead to marinate the chicken, but once you've got everything assembled, it's a truly last-minute dish. Better double the recipe, you and everyone else will want seconds! Yum.
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| 2 |
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deboned chicken breasts |
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| 1 tsp |
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extra virgin olive oil |
| 1 tbsp |
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extra virgin olive oil |
| 1/2 |
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red onion |
| 4 |
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cloves garlic, roasted and mashed |
| 1 |
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red pepper, slivered |
| 1/3 cup |
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sun dried tomatoes, julienned |
| 1/2-2/3 cup |
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whipping cream |
| 1/4 cup |
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chopped fresh basil |
| 1/4 cup |
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Dan T's Inferno Smoked Cayenne Chipotle Sauce |
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| Combine olive oil and the Dan T's Smoked Sauce and coat chicken, marinating for up to 2 hours, if you have the time. |
| Grill chicken on the barbecue for about 4 minutes or until done. Let stand 5 minutes and slice along the bias and reserve. |
| Sauté onions and peppers in olive oil for 3 minutes, until tender-crisp. Remove vegetables from pan. Add whipping cream, basil and garlic. Boil until reduced and thick. |
| Add the Smoked Sauce, chicken and sun dried tomatoes |
| Meanwhile, bring a large pot of water to boil and cook pasta according to package directions. Drain. |
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Garlic and Ginger Eggplant |
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| 10 oz |
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eggplan, washed, peeled and chopped |
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| 3 Tbsp |
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minced pork or beef (optional) |
| 2 Tbsp |
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oil |
| 1 1/2 tsp |
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fresh ginger, chopped |
| 1 Tbsp |
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green onion, chopped |
| 1/2 cup |
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water |
| 2 Tbsp |
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sugar |
| 2 Tbsp |
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vinegar |
| 1 tsp |
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hot bean paste or curry paste |
| 2 Tbsp |
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cornstarch mixed with 3 Tbsp water |
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| Boil meat in water for 30 seconds. Drain. (optional) |
| In a large skillet or wok, fry eggplant until cooked. Remove. |
| In a bowl, combine water, sugar, vinegar, soy sauce and bean paste. |
| Reheat oil. Stir fry ginger, garlic and green onion. |
| Add soy/bean paste mix, boiled meat and cornstarch mixture and stir well. |
| Serve immediately. |
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Dave's Spaghettini with Keftalotyri Cheese |
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| 6 oz |
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spaghettini |
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| 5 oz |
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Keftalotyri cheese (or Wensleydale) finely grated |
| 3 |
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cloves garlic, finely chopped |
| 1 |
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small onion, finely chopped |
| 2 |
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green onions, finely chopped |
| 1/4 cup |
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butter |
| 1 Tbsp |
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extra-virgin olive oil |
| 2 tsp |
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salt |
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| Melt butter in a frying pan while bringing water to boil with salt and olive oil. Add spaghettini. Stir occasionally to make sure they don't stick together. |
| Increase heat on the butter to medium and add onions and garlic. Stir frequently. After about 7 minutes they should be turning golden brown. |
| When noodles are ready, increase heat on frying pan to high, then quickly drain noodles and arrange on individual serving plates or pasta bowls. |
| Sprinkle cheese liberally on the spaghettini. At this point, the butter should begin to burn, the onions and garlic turning very dark. |
| Keep stirring until the butter foams, then pour it onto the cheese and noodles. |
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Chicken Curry |
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| 2-3 lbs |
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chicken parts |
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| 1 1/2 cups |
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onions, finely chopped |
| 1 Tbsp |
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fresh ginger, finely chopped |
| 1 cup |
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tomatoes, finely chopped |
| 1 Tbsp |
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salt |
| 1 Tbsp |
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tumeric |
| 1 tsp |
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ground cumin |
| 1 tsp |
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dried coriander |
| 1 tsp |
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chili flakes |
| 1 tsp |
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dried fennel |
| 1 tsp |
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garam masala |
| 1/2 cup |
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cold water |
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vegetable oil for frying |
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| Skin chicken pieces. |
| Heat oil in a large skillet. Fry onions, ginger and garlic until brown |
| Add tomatoes and continue frying for 5 - 10 minutes. Stir frequently. Do not scorch. |
| Add extra water if mixture begins to burn. |
| Add chicken to skillet. Fry for about 10 minutes, turning often with a large spoon |
| Pour water over chicken, stir well and cover. Lower heat and simmer for 1 hour, stirring every 15 minutes. |
| Serve with rice and condiments, such as chutney, sliced bananas or peanuts. |
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