Dinner & lunch

Showing posts with label Dinner & lunch. Show all posts

Chicken with Mango Barbecue Sauce

Recipes 18:15 Add Comment

Chicken With Mango Barbeque Sauce Chicken with Mango Barbecue Sauce Fixings ...

Australian sheep burgers

Recipes 18:04 Add Comment

Australian sheep burgers with beetroot hummus Australian sheep burgers With sheep patties, Turkish bread and beetroot...

chicken with spinach and white beans

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chicken with spinach and white beans chicken with spinach and white beans All you need is one skillet -...

chicken korma

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Chicken korma A blend of flavors, yogurt and margarine give this chicken curry its mouth-watering richness. chicken korma ...

meatballs

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Meatballs Recipe meatballs ."This is, by far, the best recipe for porcupine meatballs I have ever had. The recipe also...

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Showing posts with label Dinner & lunch. Show all posts

Thursday, 23 February 2017

Chicken with Mango Barbecue Sauce

Chicken With Mango Barbeque Sauce

Chicken with Mango Barbecue Sauce

Fixings

2 tablespoons olive oil

1 onion, diced (around 1 container)

1 red pepper, diced (around 1 container)

3 cloves garlic, coarsely cleaved

1 teaspoon salt

Freshly ground dark pepper

1/2 teaspoon ground allspice

1/3 container red wine vinegar

3 tablespoons molasses

2 tablespoons Worcestershire sauce

2 tablespoons lime juice

1/4 container low-sodium tomato sauce

1 mango, diced (around 1/2 containers)

2 to 3 jalapenos, minced

2 boneless, skinless chicken bosoms (around 3/4 pound each)

Bearings

Warm the oil in a medium-sized skillet over medium-high. Include the onions and cook until translucent, around 2 minutes. Include the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Blend in the white or red vinegar for taste, , Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Move the mix into a drinking binge and incorporate the mango and jalapeno. Blend until smooth.

Put 1 measure of the grill sauce into a resealable plastic pack with the chicken and marinate for 60 minutes.

Preheat the grill. Put the chicken on an oven skillet and dispose of the marinade. Sear the chicken on high for around 12 minutes, turning once. Give the meat a chance to rest for 10 minutes before cutting. Spoon around 1/2 measure of grill sauce over the meat cuts and serve.

Australian sheep burgers

Australian sheep burgers with beetroot hummus

Australian sheep burgers

With sheep patties, Turkish bread and beetroot hummus, these open burgers are such a simple Mediterranean-motivated supper.

Fixings

• 500g Coles Australian Lamb Mince

• 1/2 container (35g) crisp breadcrumbs

• 1 Coles Brand Australian Free Range Egg

• 1 teaspoon ground cumin

• 1/4 teaspoon ground allspice

• Olive oil splash

• 125g depleted canned beetroot, fluid saved

• 100g canned chickpeas, washed, depleted

• 1 garlic clove, smashed

• 1 tablespoon lemon juice

• 1 tablespoon tahini

• 1/2 lounge Coles Bakery Turkish Bread

• 30g child spinach takes off

• 2 Lebanese cucumbers, cut into thin strips

• 1/4 glass (70g) Greek-style yogurt

Select all fixings

Technique

• Step 1

Join the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape blend into four 2cm-thick patties.

• Step 2

Shower a vast griddle with oil. Warm over medium warmth. Cook patties for 4-5 mins each side or until cooked through.

• Step 3

In the interim, handle the beetroot, 2 tbs saved beetroot fluid, chickpeas, garlic, lemon juice and tahini in a sustenance processor until practically smooth. Season.

• Step 4

Preheat flame broil on medium-high. Part bread fifty-fifty. Sliced each piece down the middle crossways. Put bread, cut-side up, under barbecue until softly toasted.

• Step 5

Partition bread among serving plates. Spread with a large portion of the beetroot hummus. Beat with spinach, patties, cucumber, a touch of yogurt and a bit of outstanding beetroot hummus.

Saturday, 4 February 2017

chicken with spinach and white beans

All you need is one skillet - let the chicken and beans do the diligent work. You'll be devouring this high-fiber supper in a matter of seconds by any means.

Ingredients

Nutrition

1/4 container plain flour

2 teaspoons smoked paprika

8 little chicken thigh cutlets (skin on)

2 tablespoons additional virgin olive oil

1 little chestnut onion, finely cleaved

2 garlic cloves, pulverized

1/2 mugs Campbell's Real Stock Chicken

8 sprigs new thyme, in addition to additional sprigs to serve

2 dried sound clears out

1 tablespoon lemon juice

1 pack English spinach, trimmed

400g can cannellini beans, depleted, washed

1 extensive zucchini, cut,

300g broccoli, cut into florets, steamed, to serve

Select all fixings

Method

1. Step 1

Put flour and paprika in a vast snap-bolt pack. Include chicken. Seal sack. Shake to coat chicken all over in flour.

2. Step 2

Warm oil in a vast, substantial based skillet over medium-high warmth. Cook chicken, in clumps, for 3 minutes every side or until seared everywhere. Exchange to a plate.

3. Step 3

Add onion and garlic to dish. Cook, mixing, for 2 minutes. Include stock, thyme, straight leaves and lemon juice. Return chicken to dish. Convey to the bubble. Diminish warmth to medium-low. Stew for 15 minutes. Expel and dispose of sound clears out.

4. Step 4

Include spinach and beans. Season with salt and pepper. Cook for a further 2 minutes or until spinach is recently withered and chicken is cooked through. Sprinkle with additional thyme. Present with steamed zucchini and broccoli (see note).

Sunday, 29 January 2017

chicken korma

Chicken korma

A blend of flavors, yogurt and margarine give this chicken curry its mouth-watering richness.

chicken korma

Ingredients

Nutrition

2cm-piece new ginger, peeled, daintily cut

2 garlic cloves, daintily cut

2 teaspoons garam masala

1/4 teaspoon dried bean stew pieces

50g (1/2 container) chipped almonds

• 1.2kg chicken thigh filets, cut into 3cm pieces

• 200g (3/4 glass) Greek-style regular yogurt

• 2 tablespoons tomato glue

• 6 cardamom cases, gently smashed

• 60ml (1/4 glass) vegetable oil

• 50g margarine, cleaved

• 2 cocoa onions, divided, daintily cut

• 3 tablespoons thickened cream

Select all fixings

• Method

• Notes

1. Step 1

Prepare the ginger, garlic, garam masala, bean stew chips and almonds in a sustenance processor until joined. Exchange to a substantial bowl.

2. Step 2

Include chicken, yogurt, tomato glue and cardamom. Blend until consolidated. Cover and place in the cooler for 2 hours to marinate.

3. Step 3

Warm oil and margarine in a non-stick skillet over medium-high warmth. Cook onion, mixing frequently, for 7 minutes or until brilliant. Include chicken blend. Cook, mixing regularly, for 15 minutes or until chicken is cooked through and begins to cocoa. Blend in cream. Stew, blending frequently, for 5 minutes or until warm.