RECIPES - MEAT & POULTRY top

 

PARMESAN CHICKEN

PARTY CHICKEN

DIJONAISE PORK

CHICKEN & MUSHROOM BAKE

PINEAPPLE CHICKEN

BEEF PAPRIKA CASSEROLE

LAMB WELLINGTON

MINTED LAMB PIE

SAUSAGE CASSEROLE

SWISS STEAK

CHICKEN DRAMBUIE

MONGOLIAN LAMB

SPECIAL STROGANOFF

CHINESE GEEN CHICKEN

BEEF & RED WINE PIE

VEAL WITH A MUSHROOM CREAM SAUCE

 

 

 

 

PARMESAN CHICKEN

 

• 4 chicken breasts, skinned, boned and halved

 

• 75g melted butter

 

• 2 cloves garlic, crushed

 

• 1/3 cup sour cream

 

• 1/2 tsp paprika

 

• 1 tblspn basil, chopped

 

• 1/3 cup grated parmesan

 

• salt and pepper to taste

 

 

 Pound the chicken breasts until they are about 1.5 cm thick.

 Combine the butter, garlic and sour cream. Add the chicken and coat evenly.

 Place the chicken in a greased oven dish, in a single layer.

 Combine paprika, basil, parmesan and salt and pepper.

 Bake uncovered at 190c for about 25 minutes

 back to top

 

 

 

PARTY CHICKEN

 

• 1 kg cooked, chicken meat

 

• 2 stalks Celery, chopped

 

• few chives

 

• 2 chopped, green onions

 

• 1/2 cup chopped mixed nuts

 

• 1 cup mayonaise

 

• 1 cup tomato saurce

 

• 1 tblspn worcestershire sauce

 

• Salt and pepper to taste

 

• 1 tsp vinegar

 

• 1 tsp curry powder

 

• a few drops Tabasco

 

• Shredded lettuce to serve.

 

 

Combine the chicken, celery, chives, green onions and mixed nuts.

 Mix the remaning ingredients, except the lettuce in a small bowl and whisk to combine.

 Combine, the chicken mixture and the sauce, so the chicken is well coated.

 Turn out on to a bed of shredded lettuce and garnish as desired.

 back to top

 

 

 

DIJONAISE PORK

 

• pork steaks or schnitzels

 

• 1 onion, sliced

 

• 1 tblspn white wine vinegar

 

• 2 tblspns dijon mustard

 

• 275 mls cream

 

• 4 gherkins, sliced

 

 

Cook the pork in butter until golden, season and transfer to a serving dish and keep warm.

 Add the onion to the pan and cook for 5 minutes. Add the vinegar and cook, stirring, until the sediment dissolves.

 Boil for 2 minutes, while stirring. Remove from heat and add the mustard, cream and gherkins. Season to taste

 Return to heat to warm through but don't boil.

 Pour over the pork and serve.

 back to top

 

 

 

CHICKEN & MUSHROOM BAKE

 

• 4 medium potatoes, cooked & sliced

 

• 25g butter

 

• 1 tblspn oil

 

• 1 onion, sliced

 

• 2 cloves garlic, crushed

 

• 2 bacon rashers, chopped

 

• 150g mushrooms, sliced

 

• 2 cups cooked chicken, shredded

 

• 2 tblspns parsley

 

• 375 ml can evaporated milk

 

• 1 tblspn wholegrain mustard

 

• 2 eggs

 

• 3/4 cup grated tasty cheese

 

 

 

Heat the butter & oil & cook the onion & garlic until soft. Add the bacon & mushrooms & cook  for 3 minutes.

 Add chicken & parsley & mix well. Mix well. Grease an oven proof dish and layer half the potatoes over the base.

 Top with half the chicken mixture. repeat layers.

 Combine evaporated milk, mustard, & eggs. Pour over chicken. Sprinkle with the cheese.

 Bake at 180c for 30 minutes. Stand for 10 minutes before serving.

 * Serves 4

 back to top

 

 

 

PINEAPPLE CHICKEN

 

• 2 kgs chicken pieces

 

• seasoned flour

 

• 1 onion, sliced

 

• 1 capsicum, sliced

 

• 25g butter

 

• 2 x 310g cans condensed tomato soup

 

• 1 sachet tomato paste

 

• 450g can undrained, pineapple pieces

 

• 3/4 cup water

 

• 1 chicken stock cube

 

• 1 tblspn soya sauce

 

 

Toss the chicken pieces in seasoned flour.

 Heat the butter & brown the chicken. Add, remaining ingredients.

 Cover & cook for about 45 minutes.

 * Serves 6

 back to top

 

 

 

BEEF PAPRIKA CASSEROLE

 

• 1 kg rump steak, diced

 

• 2 onions, sliced

 

• 1 clove garlic, crushed

 

• 1 dessertspoon paprika

 

• 125 mls water

 

• salt & pepper, to taste

 

• 820g tin spaghetti, tomato & cheese

 

• 4 tblspns sour cream

 

• 1 tblspn parsley, chopped

 

• 1 tblspn oil

 

 

Heat the oil & brown the steak. Remove & add the onions, garlic & paprika. Cook for 1 minute

 Return the meat to the pan, add the water & season to taste. Place in a casserole dish & cover.

 Cook at 180c for 1 1/2  - 2 hours. Stir in the spaghetti & cook for a further 15 minutes.

 Stir in the sour cream. Garnish with parsley

 * serves 6

 back to top

 

 

 

LAMB WELLINGTON

 

• 1 boned leg of lamb

 

• 2 small lamb kidneys

 

• 2 onions, chopped

 

• 2 tblspns butter

 

• 225g mushrooms, chopped

 

• 1/4 cup herbs - parsley, thyme & tarragon

 

• Salt & pepper, to taste

 

• 1/4 cup sherry

 

• 750g puff pastry

 

• 1 egg, beaten

 

 

Trim off as much fat as possible from the lamb.. Finely chop the kidneys. Heat the butter in a pan.

 Add the kidneys & onions & cook for 3 minutes. Add the mushrooms & cook a further 3 minutes.

 Mix in the herbs, season to taste, then add the sherry. Cook, stirring until mixture thickens.

 Stuff the lamb with half of the mixture. Roast, uncovered at 180c for 1 hour. Remove from oven.

 Stand lamb for 15 minutes. Roll the pastry into a rectangle, large enough to completely cover the lamb.

 Spread the pastry with remaining filling, then place the lamb on top. Dampen the edges with a little water.

 Completely cover the lamb with the pastry & place in baking dish with seam-side down. Brush with beaten egg.

 Bake at 220c for 30 minutes.

 back to top

 

 

 

MINTED LAMB PIE

 

• 1 kg lamb, diced

 

• 6 rashers bacon, diced

 

• 2 onions, diced

 

• 1 tblspn oil

 

• 1/2 cup beef stock

 

• 1/2 cup red wine

 

• 2 tblspns tomato paste

 

• 2 tblspns mint jelly

 

• 3/4 cup flour

 

• 1 1/2 cups water

 

• shortcrust pastry

 

• 2 tsps mint jelly, extra

 

• 1 egg

 

•  2 tblspns milk

 

 

Heat the oil in a pan & brown the lamb, bacon & onions.

 Add the stock, wine, tomato paste mint jelly. Cover & simmer 1 hour.

 Whisk the flour & water together, & add to lamb, to thicken. Cool.

 Roll out the pastry & line 2 pie dishes with half of the pastry. Spoon the lamb in.

 Top each pie with 1 tsp of the mint jelly. Using remaining pastry, put lids on top of pies.

 Combine the egg & milk & brush over the pastry.. Slash the tops slightly.

 Cook at 200c for 20 - 30 minutes.

 * Makes 2 large pies or 10 small pies.

 back to top

 

 

 

SAUSAGE CASSEROLE

 

• 500g pork sausages

 

• 1 carrot, grated

 

• 1 onion, grated

 

• 1 450g tin crushed pineapple

 

• 1 tblspn vinegar

 

• 1 tblspn worcestershire sauce

 

• 1 tblspn tomato sauce

 

• 1 tblspn sugar

 

• 1/2 cup flour

 

• 2 cups hot water

 

 

Preheat oven to 180c.

 Place the sausages, carrot, onion & pineapple in a casserole dish.

 In a bowl, combine vinegar, worcestershire sauce, tomato sauce, sugar, flour & water. Mix welll.

 Pour over the sausages, cover & cook for 1 hour.

 Stir after 15 minutes

 back to top

 

 

 

SWISS STEAK

 

• 750g blade steak, diced

 

• 1 tblspn oil

 

• 1 onion, chopped

 

• 1  425g tin tomato soup

 

• 1 tsp mixed herbs

 

• 1/4 cup red wine

 

• 2 chopped tomatoes

 

 

Brown the steak & the onion in the hot oil. Place in a greased casserole dish.

 Combine the tomato soup, mixed herbs, red wine & tomatoes. Season to taste. Bring to the boil

 Pour over the meat. Cover & cook for 2 hours at 180c.

 back to top

 

 

 

CHICKEN DRAMBUIE

 

• 4 chicken breasts ,boned & coated in seasoned flour

 

• 90g butter

 

• 2 cloves garlic, crushed

 

• 2 cups chicken stock

 

• 1 cup cream

 

• 6 green onions, finely chopped

 

• 2 tblspns parsley, finely chopped

 

• 2 tblspns Drambuie

 

 

Melt the butter & saute the chicken until golden on both sides. remove from pan & drain away any excess fat.

 Add the garlic & stock to the pan & bring to the boil.

 Reduce heat, return chicken to pan & simmer gently until the chicken is tender, about 25 minutes.

 Remove chicken from pan, add the cream & stir until the sauce has thickened.

 Add the green onions, parsley & Drambuie. return chicken to the pan & stir to coat the chicken

 * Serves 4

 back to top

 

 

 

MONGOLIAN LAMB

 

• 1 1/2 cups rice

 

• 3 tblspns oil

 

• 750g lamb, cut into strips

 

• 4 onions, cut into quarters

 

•  3 cloves garlic, crushed

 

• 3 green onions, chopped

 

• 2 tsps chopped chilli

 

• 2 tsps cornflour

 

• 2 tblspns soy sauce

 

• 1 tblspn oyster sauce

 

• 1/2 cup chicken stock.

 

 

Cook the rice according to packet instructions, while preparing the meat.

 Heat the oil. Stir fry the lamb. Add the onions, garlic, green onions,& chilli. Cook for 2 minutes

 Combine the cornflour, soy sauce, oyster sauce, & chicken stock. Stir into the meat. Cook for 2 - 3 minutes.

 Serve with the rice.

 * Serves 4 - 6

 back to top

 

 

 

SPECIAL STROGANOFF

 

• 2 tblspns oil

 

• 2 onions, sliced

 

• 700g beef fillet, cut into strips

 

• 3 cups mushrooms, sliced

 

• 1/2 cup whisky

 

• 3 tblspns grainy mustard

 

• 250g sour cream

 

 

 

Heat the oil in a pan, add onions & stir-fry until golden. Remove from pan & add the meat, cooking until brown.

 Return onions to the pan, with the mushrooms. season, to taste. Add the whisky & stir for 3 minutes.

 Lower heat & add the mustard & sour cream. Reduce down slightly.

 * Serves 4

 * Serve with noodles or rice.

 back to top

 

 

 

CHINESE GEEN CHICKEN

 

• 500g sliced chicken breast

 

• 1/4 tsp salt

 

• 2 tsps soy sauce

 

• 2 tsps cornflour

 

• 1 beaten egg

 

• 2 tblspns tomato sauce

 

•  2 tsps worcestershire sauce

 

• few drops sesame oil

 

 

Marinate the chicken in the salt, soy sauce & cornflour. Add the egg.

 Shallow fry until both sides are white. Turn element to high

 Push the chicken to the sides of the pan.

 Mix together the tomato sauce, worcestershire sauce & sesame oil.

 Pour into middle of the pan & mix in the chicken. Turn element to low & cook 2 - 3 minutes

 * Serve with rice

 back to top

 

 

 

BEEF & RED WINE PIE

 

• 1/3 cup plain flour

 

• 1.2 kgs blade steak, cut into cubes

 

• 3 tblspns oil

 

• 2 onions, finely chopped

 

• 2 cloves garlic, crushed

 

• 1 tsp thyme

 

• 2 bay leaves

 

• 1 cup red wine

 

• 1/2 cup beef stock

 

• 2 sheets ready-rolled pastry, partially thawed

 

• 1 egg, lightly-beaten

 

 

 

Preheat oven to 150c. Grease an ovenproof dish.

 Place flour in a shallow dish & season. Coat the beef with the flour.

 Heat 2 tblspns oil in a frypan & brown the beef in batches. Set aside on a plate.

 Heat remaining oil in pan , add the onions, cover & cook over a low heat until soft. About 10 minutes.

 Add the garlic & cook 1 minute. Add thyme, bay leaves, wine & stock. bring to the boil. Mix in the beef.

 Transfer to  ovenproof dish, cover & bake for 1 1/2 hours. Remove from oven & discard bay leaves

 Increase oven to 210c. Cover pie with pastry & use a fork to seal the edges. Brush top with egg.

 Bake for 30 - 35 minutes.

 * serves 4

 back to top

 

 

 

VEAL WITH A MUSHROOM CREAM SAUCE

 

• 4 good size pieces veal schnitzel.

 

• flour,

 

• 1 egg, beaten

 

• breadcrumbs

 

• 1/4 cup parmesan cheese, grated

 

• oil for cooking

 

 

 Sauce :

 

• 1 onion, chopped

 

• 2 cloves garlic, crushed

 

• 1 tblspn flour

 

• 1 cup water

 

•  1 chicken stock cube

 

• 2 tblspns tomato paste

 

• 1/2 tsp basil

 

• 2 tblspns brandy

 

• 60g mushrooms, sliced

 

• 2 tblspns cream or sour cream

 

 

 

Coat the schnitzel in the flour, then egg & finally in the breadcrumbs mixed with the parmesan..

 Cook in hot oil until golden. Put aside & keep warm. Pour any excess oil from pan, leaving 1 tblspn.

 Add the onion & garlic & saute until tender. Add the flour & cook till golden. Remove from heat.

 Add the water, stock cube, tomato paste & basil. Return to heat until sauce boils & thickens.

 Add the brandy & mushrooms & season to taste. Cook further 2 minutes. Add the cream.

 Spoon  over the veal.

 * Serves 4

 back to top

 

 

Rendle Web Services  New Zealand