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Ricky Murray

Cooking good food on a budget and full flavours

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chicken

Chicken and vegetable samosas with a twist

Chicken drumsticks were on the reduced section so I decided to make chicken and vegetable samosa’s but took a risk and used tortillas.So so tasty!!!
17oz (480g) chicken drumsticks

3 medium onions, diced

1 large carrot, grated

Handful of frozen peas

2 cloves garlic, minced

4tbsp veg oil 

1 tbsp Garam masala

1tsp ground cumin

1tsp ground coriander 

1tsp turmeric

1tsp curry powder

2 packs large tortilla wraps

Salt and pepper

1 egg, beaten
Preheat deep fat-fryer to 180c.
First off remove all the chicken from the bone and chop small. 

Add the oil and garlic to a large frying pan over a medium heat for 2-3 minutes to soften, add the spices to the oil and stir well, then in with the onions for 5-6 minutes while stirring until softened. Next in with the chicken, carrot and peas, stir everything together well and cook while stirring for a further 5-6 minutes then set aside to cool. 

Now for the tortillas you want to cut them out into rectangles about the width of three fingers and the full length or the tortillas but square the ends off (video in later post will show what I mean). 
TO SEE HOW TO FILL THE TORTILLAS AND MAKE THE SAMOSAS PLEASE WATCH THE VIDEO IM POSTING AS ITS HARD TO EXPLAIN AND ITS EASY WHEN YOU WATCH IT BEING DONE. ONCE FILLED AND SEALED WITH EGG WASH, PLACE INTO THE FRYER AND COOK

​UNTIL GOLDEN BROWN (ABOUT 5-6 MINUTES). REMOVE THEN PLACE ON A WIRE RACK TO COOL OR KITCHEN PAPER.
For a vegetarian version (which I’ve done) just use 2 large potatoes grated.

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Pak choi, soy and chilli chicken with vegetable noodles

Might not look an easy meal to do but it really is just give it a try!

This is a must try recipe! Full of flavour and goodness as this is a healthy meal plus loved by all (even my nan) and she is hard to please.

FOR THE NOODLES
1 pack egg noodles
1 pack Chinese stir-fry veg
1/2 pint boiling chicken stock
6tbsp light soy sauce
freshly cracked pepper
thumb size piece of ginger, grated
1/2 chilli, chopped
1 garlic glove, grated
5tbsp vegetable oil
1tsp coriander seeds
1tsp cumin seeds
1tsp corn flour

FOR THE CHICKEN
5 chicken breast, cooked and sliced
3 heads of pak choi, chopped, leaves saved
1/2 chilli, chopped
thumb size piece of ginger, grated
1 garlic glove, grated
5tbsp soy sauce
fresh cracked pepper
2tbsp sesame oil
3tbsp vegetable oil

Start of by toasting the seeds in a dry pan over a high heat for 1 minute and grind in a pestle and mortar or crush in between foil with a rolling pin. Get two woks over a medium heat. To start add the oil for the noodles into one of the woks then add the ginger, chilli, garlic and half the spice mix then repeat with the other pan adding the sesame oil. Fry for 2 minutes, stirring continuously.
Add the stir-fry veg to the noodle pan and the chicken to the other then toss well to coat everything in the flavoured oil.
Stir the chicken occasionally and fry the veg for 4-5 minutes, stirring all the time. Add the chicken stock and soy sauce to the noodles.
Add the pak choi and soy sauce to the chicken, make a cartouche with baking paper which allows it to steam in its own liquid for 2-3 which also creates its own sauce.
While that’s cooking make a paste with the corn flour and a little water and add this to the noodles to thicken the chicken stock which coats all the noodles in a flavour packed sticky sauce. Lastly stir the pak choi leaves into the chicken and mix everything extremely well and serve up.

Kale and ricotta stuffed chicken breast with cumin spiced sweet potato mash

2 large chicken breast

1 1/2lb sweet potato

1 1/2oz kale, chopped

2oz ricotta

1/2tsp cumin

1/2 chilli flakes

salt and fresh ground pepper

Pre-heat oven to 210c (gas mark 7).

Prepare the chicken breasts first by butter flying them. To do this place the chicken breast on a chopping board and slice carefully along the side. Nearly all the way to the other side, open the breast up and lay it flat. Place cling film over the breast and bash a little to flatten it out and repeat with the second breast. For the stuffing steam the kale for 2 minutes then run under cold water to stop it cooking plus this will help it keep its colour. Squeeze all the water out and place in a frying pan along with the ricotta and chilli flakes over a medium heat. fry while stirring well for 2 minutes. Season with a little salt (ricotta can be very salty so take care not to over season) then add a good pinch of pepper. Lay one chicken breast on some tin foil with the widest side of the chicken breast facing you. Take the kale mixture and place half of it down the middle then roll the breast up nice and tight with the tin foil then twists the ends to seal. place in the oven for 30-35 minutes.  Now get the mash on. Peel and cube the sweet potatoes then boil them for 10 minutes in salted boiling water until soft and tender. While boiling toast the cumin seeds in a dry pan over a high heat for a few seconds, transfer into a pestle and mortar then grind them up. When the sweet potato is ready drain them and then back into the pan with a pinch of salt and the ground cumin. Mash well and keep warm until the chicken is cooked. Unwrap the chicken, slice in half then serve up.

*To make a sauce to go with this. Add 1 chicken stock cube to 6floz of boiling water then whisk until the stock cube has totally dissolved. Add this to a small pan over a high heat and boil rapidly for 5-7 minutes until reduced a little. Add 1tbsp low fat yoghurt and 1tbsp fresh chopped tarragon. boil for a further 1-2 minutes then serve*

chickinsChikstufplatechick

Cheesy chicken leek and mushroom pie

FOR THE FILLING

2 chicken breasts, cooked and cubed

2 leeks, sliced

1 medium onion, chopped (optional)

3oz frozen peas

3oz mushrooms, chopped

2 garlic cloves, minced (or 3tbsp garlic oil)

handful of basil, chopped

Ball of mozzarella, drained, sliced

FOR THE WHITE SAUCE

2oz butter

2oz plain flour

1tsp paprika

milk.

FOR THE PASTRY

7oz butter, cooled, cubed

14oz plain flour.

Pre-heat oven to 200c (gas 6). First off make the pastry. Rub the butter into the flour until it resembles breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough then chill for 30 minutes.

If you are using the garlic then add 3tbsp vegetable oil to a high sided pan over a medium heat along with the garlic, leeks, onion and mushrooms, toss in the oil then fry for 6-7 minutes add the peas and basil. Stir well remove from the heat then set aside. Add the butter to a pan over a low heat until the butter has melted then add the flour and paprika then mix extremely well. Add the milk 1floz at a time while stirring out any lumps until you have a nice thick white sauce. Pour the white sauce into the filling mixture, add the chicken then stir everything together. Place over a medium heat for 2 minutes, season with a good pinch of salt and 1tsp of pepper. Pour into a large pie dish and top with the mozzarella. Roll out the chilled pastry to the thickness of a pound coin. Place on top of the pie filling and tuck it in at the sides and corners and trim the excess. Prick 2-3 little holes in the top to let the steam escape. Cook in the oven on the middle shelf for 25-30 minutes.

Perfect on a winters night to warm the whole family up and give the house that amazing home cooked smell.

 

 

Chicken Quesadillas

chickques

Quesadillas come in many variations usually filled with cheese and served with salsa or guacamole but here is my take on them to make them even more filling.

8 tortillas

2tbsp fajita paste

3oz mushrooms, thinly chopped

1 red pepper, thinly sliced

1 onion, sliced (you can leave this out)

4oz grated cheese of your choice

4tbsp vegetable oil

2 chicken breast

First off place the chicken in the oven to cook for 25-30 minutes on 200c (gas 6).

While these are cooking add the oil to a frying pan over a medium heat along with the pepper, onion and mushrooms. Fry for 6-8 minutes until they have really broken down and are really soft. When the chicken has cooked shred it up then add it to the frying pan along with the fajita paste. Give everything a good mix and stir fry for 8-10 minutes over a medium to high heat. When this is done set aside. Now place a tortilla in a different frying pan over a medium heat after a few seconds flip the tortilla then add some of the chicken mix to cover one side of the tortilla sprinkle a little cheese on top then fold over the other side to make a half moon shape and press it down a little. Keep on the heat and cook for 1-2 minutes then transfer to a plate. Repeat with the rest until you have non left.

*I made my own fajita paste which is easy but to make it even easier and cheaper you can use the shop bought*

Protein breakfast

pro brek

3 large eggs

9 egg whites (use the yolks for custard another time)

1 sweet Italian chicken sausage

salt and pepper

2 cherry tomatoes, sliced

pinch of paprika

2tbsp vegetable oil

Cut the sausage up, fry in a pan until cooked and browned all over.

while waiting, beat the eggs and whites together along with salt and a good pinch of pepper plus a pinch of paprika.

Once the sausage is done, add the oil and pour in the beaten eggs.

Stir frequently until the eggs are cooked through, top with the tomatoes.

Perfect for a morning at the gym! This recipe has 64g of protein! Have with a shake and that’s 92g!

Chicken and vegetable stir-fry

chicken stir

1x 410g bag of egg noodles

1/2 yellow pepper, sliced

1/2 red pepper, sliced

1 small onion, sliced

1/4 cabbage, sliced

1 tin of bamboo shoots and water chestnuts, drained

handful of beansprouts

handful of mangetout

4tbsp vegetable oil

1 chicken breast, cooked, sliced

1 beef stock cube

1 packet of sweet and sour cooking sauce (easy to make but this is cooking on a budget)

zest of half an orange

2floz boiling water

Add the water to a frying pan over a medium heat, crumble in the stock cube, stir well then add the noodles, fry these for 3-4 minutes stirring occasionally.

While that’s going on add the oil to a wok over a high heat, when the wok is smoking a little (in china they call this, breath of the wok. Add all the ingredients and stir-fry for 2-3 minutes.

Next add the chicken, sweet and sour sauce and the orange zest, stir-fry for a further minute.

This will stop any take-away cravings!

Chinese stir-fry should take no longer than 10 minutes to cook to maintain that crunch we all recognise.

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