Honey Lemon Chicken

Honey lemon chicken 

This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!

Serves 4

2 chicken breasts

1Tb Dry Sherry

2Tb soy sauce

½ tsp salt

2 eggs

Oil for frying

¼ cup cornstartch

½ tsp baking powder

Sauce:

1/3 cup white sugar

1/3 cup honey

2tb cornstartch

1 cup chicken stock

3tb lemon juice

1 tsp salt

1 lemon sliced

2tb vegetable oil

salt and pepper

Garnish: chopped shallots

Method:

1. Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
2. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
3. In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
4. Remove chicken from marinade and sprinkle with salt and pepper.
5. Place vegetable oil in fry pan on a medium heat
6. Dip chicken in the batter to coat.
7. Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
8. In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
9. Pour sauce over chicken, sprinkle with shallots and serve.

Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

 

 

PREPARATION

1. Pre heat combination steam oven to full steam.
2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
3. Lightly whisk egg, add into mixture fold through flour.
4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
5. Divide the mixture evenly into the 12 hole muffin pan.
6. Place into oven, cook for 12 minutes.
7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

 

 

Recipe 2 this week as promised !!! BEEF BIRYANI

Beef Biryani

This delicious Middle Eastern inspired dish will set off your senses. Chockfull of delicious and aromatic spices. All the labour is done in the first few minutes, after that the oven takes care of the rest. Best of all it is made in 1 pan, a great balanced meal extra veggies can be added if you like.

The fresh curry leaves add a slightly spicy, citrus element to the dish, if you do not have access to fresh curry leaves you can use dry curry leaves, double the amount (6).

Ingredients:

2 tablespoons oil

1 large onion, finely chopped

3 garlic cloves, crushed

500 grams beef mince

1 tsp ground cardamom

¼ tsp cinnamon

¼ tsp tumeric

2 tsp garam masala

2 tsp cumin

1 tsp curry powder

¼ tsp ground cloves

3 curry leaves

1 cup basmati (long grain rice)

1 cup frozen peas

2 cups vegetable stock

Garnish

3Tb Toasted almond flakes

1Tb chopped coriander

1. Preheat combination steam oven/steam oven to full steam.
2. In a medium sized pan, that can go from stove/oven, place chopped onion and vegetable oil, cook on a medium heat for 3-4 minutes until they soften, add garlic and cook for a further 2 minutes. Add ground spices, curry leaf, toss around pan and cook for 2 minutes until fragrant.
3. Add beef mince cook for 2 minutes, constantly breaking the meat up, add rice, peas and stir through, the mixture will look very messy, add vegetable stock, sprinkle with salt and pepper, allow to reach a boil while on the stove top. Place into combination steam oven/steam oven and steam for 30minutes.
4. Sprinkle with almonds and coriander and serve.

A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

*note, rice cooking times can vary.

A quick tip

Keep ziplock bags of chopped up vegetables in the freezer, saves time when making soups, stocks and sauces. Never have lonely floppy vegetables in the crisper draw again !
Chop in food processor to save time. My staples are: soup mix; carrot, celery, onion, parsley and garlic, stew; carrot, celery, onion, garlic, capsicum, fried rice; carrot, onion, capsicum, shallot, peas.
What quick tips can you share ?