FOOD ALLERGY MUMS' CHICKEN CASSEROLE
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Provided by Food Allergy Mums
Categories Mains Chicken Potato Sweet potato Chicken thighs Mushroom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, Fat 31.2 g fat, SaturatedFat 8.8 g saturated fat, Protein 37.5 g protein, Carbohydrate 30.4 g carbohydrate, Sugar 9.6 g sugar, Sodium 1.4 g salt, Fiber 3.9 g fibre
MUM'S BEEF OR CHICKEN CASSEROLE
This was mum's basic casserole recipe. I made it with chicken tonight and it was a lovely old fashioned style casserole. I also cooked it on the cooktop as I was in a hurry and it only takes half the time. Update: 12 Oct 06 I have just posted a photo of the beef casserole that was cooked in the oven.
Provided by Ninna
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roll meat in flour and add to casserole dish along with onions, sauces, seasonings and water with stock cube.
- Add potatoes, carrots and beans and cook covered in oven at 180degC (350degF) for 40 minutes, then add peas and cook further 20 minutes, stirring occasionally.
- NB; Mum added 1 teaspoons of vegemite for more flavour and to darken the gravy - substitute with similar product if you wish.
Nutrition Facts : Calories 388.4, Fat 5.4, SaturatedFat 1.8, Cholesterol 71.4, Sodium 461.7, Carbohydrate 49.6, Fiber 6.9, Sugar 5.9, Protein 35
JAPANESE MUM'S CHICKEN
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all the ingredients in a saucepan over a high heat.
- Bring to the boil, then reduce to a simmer for about 20 minutes.
- Remove any scum that rises to the surface.
- Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
- Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
- NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
CHICKEN CASSEROLE WITH CHIPPED BEEF
Make and share this Chicken Casserole With Chipped Beef recipe from Food.com.
Provided by Natures Cuisine
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325*.
- Put shredded beef in bottom of greased 9x12 pan or carrerole (glass).
- Wrap a slice of bacon around each half chicken breast.
- Place breasts on top of beef. Sprinkle with pepper.
- Blend the soup with sour cream. Pour over each breast. Bake for 2 hours.
Nutrition Facts : Calories 391.2, Fat 23.1, SaturatedFat 9.7, Cholesterol 115.7, Sodium 1134.4, Carbohydrate 6.3, Fiber 0.2, Sugar 1.6, Protein 38.4
MY MUMS BEEF STEW - THE BEST!
My Mums beef stew! THE BEST Beef Stew and Dumplings - probably in the world. Takes a while to cook but is certainly worth it! **To make the dumplings you need a packet of 'Atora' Shredded Beef Suet.
Provided by Jan-Luvs2Cook
Categories Stew
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
- Get a large saucepan with a lid or a large casserole with a lid.
- Trim the braising steak if you need to of any fat and cut into bite size pieces.
- Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
- Add the water and the braising steak and the pearl barley and split peas to the same pan.
- Add the can of vegetable soup.
- Bring to the boil then turn down to a simmer and.
- Add the oxo cubes and stir.
- Simmer for 4 hours stirring occasionally.
- ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
- Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
- Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
- You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
- Add a little more water if you need to (if it looks too thick).
- Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
- You don't need to serve with anything else apart from nice fresh bread.
- If you want it to stretch further just serve with boiled potatoes.
- This stew can be kept in a fridge and re-heated the next day if you want to.
Nutrition Facts : Calories 468.6, Fat 28.2, SaturatedFat 10.7, Cholesterol 93.7, Sodium 1117, Carbohydrate 24.5, Fiber 3.8, Sugar 8.9, Protein 28.5
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