How To Cuisine Chicken Vindaloo

Chicken Vindaloo

Chicken Vindaloo

Ingerdients     
1 clove Garlic, peeled
2 tsp chopped Ginger
1/4 cup Water
1 tsp chopped Chilli
1 Tbsp ground Coriander
1 Tbsp Brown Sugar
1 tsp ground Cardamon
750g Chicken (Thigh Fillets)
1 tsp ground Tumeric
1 tsp ground Fenugreek
2 tsp ground Cumin
3/4 cup Vinegar (Brown)

Preparation instructions

Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight). Drain chicken and brown on a large non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice. 

How To Cuisine Chicken Puff Kiev

Chicken Puff Kiev

Chicken Puff Kiev

Ingerdients      
90g (3oz) unsalted butter
1 clove garlic, crushed
2 shallots, chopped
1 Tbsp parsley, chopped
2 tsp Worchestershire sauce
1/4 tsp black pepper
4 whole chicken breasts, skinned and boned
2 sheets ready rolled puff pastry
milk or cream for glazing
Preparation instruction
Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong. Wrap in foil and freeze until firm. Pound out chicken breasts until very thin with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portions. Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape. Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet. Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown.

How To Cuisine 30 Minute Turkey with Dressing

30 Minute Turkey with Dressing   By:Joseph Carey - William Bohannon

30 Minute Turkey with Dressing

Ingerdients

10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
Kosher salt
fresh ground black pepper
extra virgin olive oil
For the Dressing/Stuffing:
4 cups (950 ml) fresh ground Challa bread crumbs
1/2 cup (125 ml) diced fresh mushroom (button or cremini)
1/2 cup (125 ml) grated Parmesan Reggiano cheese
1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion nuts)
1/4 cup (60 ml) chopped garlic
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped green onion
1/4 cup (60 ml) parsley
1/4 cup (60 ml) extra virgin olive oil
3 tbs (45 ml). dried basil
1 tsp (5 ml). chicken base/bouillon granuales or some salt
1 tsp (5 ml). fresh ground black pepper

Preparation instructions

Clean and thaw turkey completely and trim away excess fat from neck area. 

Sprinkle with salt and fresh ground pepper rub into skin and inside. 

Cut leg quarters (drumstick and thigh in one piece)away from carcass. 

Pry the back away from the carcass by pulling bottom end towards the neck. 

Discard the back and the giblets or save for later use. 

Place whole turkey breast breast up in roasting pan and arrange leg quarters around. 

Brush or rub with some olive oil and let stand until ready to cook. 

Add some water to bottom of pan. 

Heat oven 500 degrees (250 C.) (Bake setting). 

Bake turkey 30-35 minutes (check after 20 minutes). 

For the Dressing: 

Saute/fry the nuts and garlic in the olive oil until nice and brown. 

Toss to combine with remaining ingredients. 

Spoon into baking dish. 

Bake with turkey uncovered last 5 min. of cooking. 

Comments 

The dressing which tastes like Pesto sauce is good with all types of meat. Size and variety of turkey may cause cooking time to vary.