Recent Posts
One of the things I have noticed since working my way through my orange recipe book with the flowers, is that I have written down recipes which I have found everywhere. I am pretty sure this recipe came off the back of a bottle of soy sauce, and after writing it out, the first time I tried to make it I realised that there were a few problems. To start with, the chicken doesn't feature anywhere in the instructions (I guess a bit similar to this recipe here). There is also mention of stirring through noodles at the end, though no mention of them in the ingredients list or for cooking them.
So, I followed my instructions and did not follow the recipe precisely. I did however make a few notes so I could tell all of you how to do it properly 
Honey Soy Chicken - serves 4
500g chicken breast, sliced
2 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, crushed
2 tablespoons olive oil
1 cup chopped vegetables such as carrots, bok choy, mushrooms, broccoli florets, spring onions etc
1/4 cup salted cashews
Marinate the chicken breast in honey, soy sauce and garlic for at least 30 minutes. Heat oil in a deep pan or wok over high heat and cook chicken until brown and cooked through. Remove chicken from pan then quickly stir fry veggies. Return chicken and any extra marinade to the pan with cashews. Heat everything through, then serve - with rice if desired.
One of our little treats for a Sunday lunch is a toasted sandwhich with crispy bacon, jarlesberg cheese and chutney (Mmmmm, I'm salivating just thinking about it...)
Up until now, the chutney of choice for this combination with Maggie Beer's Tomato and Saffron chutney with it's soft, complex flavours. However, with apricots continuing to ripen on the tree, we pulled together this apricot chutney and I think this might be the new favourite. Definitely sweeter than Maggie Beer's offering, this is a great chutney to serve with cold meats, as well as stirring into a curry at the last minute for that extra kick.
Apricot Chutney (from Sally Wise A Year in a Bottle)
1.5kg apricots, halved
500g onions, chopped
2 cups white vinegar
750g sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon mixed spice
1 teaspoon ground cloves
1 teaspoon curry powder
Remove stones and chop apricots. Combine all ingredients in a large saucepan, bring to the boil, stirring until sugar dissolves. Boil, stirring occasionally, for 1 hour or until chutney is thick.
Bottle and seal immediately. Store in a cool, dry, dark place away from sunlight for up to two years. The chutney can, and should, be eaten at once.
Makes approximatley 2kg.
There's been a lot of action in the kitchen lately...
though we not actually making meals...
we've borrowed the Folwer's kit and are going all out...
apricots, plums, pears, peaches... as well as lemons, jams and chutneys...
and on that note, if anyone has an old style Folwer's preserver (or jars) they want to sell for cheap, then let me know Retro orange and green pots a preference!
As we head into the non-ratings period where there is pretty much nothing on tv, I have borrowed a couple of Nigella DVDs from our local library (I love the library, where else can you borrow quality things for free?!?!). She was talking up the value of those easy, after work meals and one that she was showing was a Japanese inspired dish - marinated salmon fillets
[ Click here to read more ]
Merry Christmas everyone! I hope you are all having a lovely time with loved ones, enjoying the fun of a few days off
[ Click here to read more ]
With all these raspberries hanging around I decided to make a batch of raspberry jam. Never having done it before, I was a little wary of the pips and what the texture would be like. My fears turned out to be unfounded - these guys are so soft and cooked into submission, that there is not chance to getting seeds stuck in your teeth
[ Click here to read more ]
Raspberries, strawberries, white cherries, red cherries - these will be eaten straight from the bowl!
Picked from the garden this afternoon - love an early summer harvest
[ Click here to read more ]
|
|
|
Comments (1)
Add Comments
Read More
Comment by Helen Randell
on Monday Mumbles
Rough Cooking