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Crispy baked citrus chicken and more
Crispy baked citrus chicken
Ingredients
Grated peel and juice of 1/2 Sunkist orange or lemon
1/4 cup butter or margarine, melted
1 cup finely crushed crackers or corn or tortilla chips
1 tsp paprika
1/2 tsp seasoned salt
2 lb chicken drumsticks (10-12)
Method
In a shallow dish, combine peel, juice and butter. In a second dish combine crushed crackers, paprika, and seasoned salt.
Dip chicken in the butter mixture, then coat it with cracker mixture. Arrange chicken on a rack in a shallow baking pan; loosely cover with aluminum foil.
Bake at 400 degrees Fahrenheit for 40 minutes. Remove foil and bake uncovered 15 to 20 minutes, or until chicken is tender.
Boneless Steamed Fish Fillet
Ingredients
200g cod fish fillets
1/2 tsp salt
pinch of white pepper
2 tbsps chopped young fresh ginger
2 tsps chopped garlic
1 tbsp oil
2 tsps soy sauce
1 tbsp chopped spring
onion
Method
Clean the fish fillet and pat dry it thoroughly with kitchen paper.
Place the fish in a plate (or tray) for steaming, rub the fish with the salt, add pinch of pepper on it, then sprinkle the chopped ginger on top.
Steam the fish fillet in a pre-heated wok for 9 minutes.
In a non-stick pan, fry and brown the chopped garlic with 1 tablespoon oil and pour the oil and fried garlic on to the fish when it is cooked.
Add soy sauce to the fish and sprinkle the chopped spring onion. The fish is ready to be served.
Asian Chicken & Mushroom Pie
Ingredients
300g chicken fillets (cut into small chunks)
2 tbsps olive oil
1/2 tbsp chopped garlic
1/2 tsp mixed herbs
1 big onion, diced
200g button mushrooms, diced
1 stalk leek, slice thinly
1 tsp salt
1/2 tsp coarsely ground black pepper
1 cup fresh milk
3 tbsps plain flour (mixed with 1/2 cup water)
2 tbsps white wine or Chinese wine (optional)
1/4 cup fresh cream
readymade puff pastry
1 egg (for egg wash)
Method
Heat oil in the wok, stir fry garlic in it. Add chicken cubes and mixed herbs, sauté for 3 minutes. Stir in onion and carrot; sprinkle with some water if the contents get too dry. Sauté for 2 minutes put in the mushrooms and leek and lastly add mushrooms and leek. Stir fry for another 2 minutes; add salt and pepper.
Add milk and combine well. Let the vegetables and chicken simmer for 3 minutes. Add the flour mixture, and wine. Stir thoroughly, cover and simmer for 3-5 minutes (or till the mixture thickens).
Add cream, stirring to make sure nothing sticks to the wok. Cook for 2 minutes. Set aside.
Spread out the square puff pastry sheet; cut into four. Put one sheet on your palm, put 2 tablespoons of the filling in the centre of it. Lift up the four corners of the pastry to the centre and twist them to seal it. Then press each of the four sides together, sealing securely.
Put the pies on a greased baking tray, and brush the top with the egg wash. Do the same with the rest of the pastry.
Bake the pies at 200°C for 20 minutes (or until brown) in the oven.
Tips:
1. Make the filling the day before and store it in the fridge. It’s not runny then and it’s easier to seal the edges of the pie. Alternatively, cool the filling in a basin of ice water.
2. You can serve the pie with a salad
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