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Posts Tagged ‘Chicken’

Ok, I think I need to work on the name of this dish, but this is what I’m going with at the moment. I made it up last night, but it worked really well. Quantities are a little sketchy  but I will give you a rough estimate. Tasted really good and was really inexpensive. Also it’s a good one to make a lot of and then you have lunch the next day. I served it with a beetroot, red onion and pepper rice salad and sliced tomatoes.

Ingredients

  • 1kg of chicken wings

for the marinade

  • 4 tbsp of tomato ketchup
  • 3 tbsp of  dark soy sauce
  • 4 cloves of garlic (crushed with salt)
  • 2 tbsp of brown sugar
  • tabasco to taste

rice salad

  • 1 cup of basmati rice
  • 1 beetroot, cooked, diced
  • 1/2 red onion diced
  • 1/2 red pepper, diced
  • simple olive oil, white wine vinegar and mustard vinagrette
  • 1/2 tomato, diced

Method

for the chicken

Mix the marinade in a bowl, make it as spicy as you want… Then add the chicken, and stir with your hands. Leave the marinade for at least 30 mins in the fridge, but longer if you can. Cook them in the oven for about an hour at 200C or until they’re cooked.

for the rice salad


Prepare the rice as instructed on the packet. When it’s cooked drain and rinse with cold water until the rice is cold. Drain, then add the beetroot and other ingredients. Add vinagrette to taste.


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Casa Mingo

Went for lunch on Sunday at the Asturian restaurant “Casa Mingo” here in Madrid. Sat on the terraza in the sunshine. “Casa Mingo” is a old Madrid favourite, it opened it’s doors in 1888. It still attracts swarms of people to sample the succulent chicken, simple salads and loads of Asturian cider to wash it all down with. The salads arrive in metal trays that are freshly wrapped with the dressings attached. It’s kind of like how all fast food should be. Apparently the cider is also brewed and bottled in house. If you are not familiar with the art of cider pouring in Spain, below is a photo I took in Asturias to illustrate, the inane unfocussed gaze is all part of it. Thoroughly recommend a visit if you’re in town.

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Spanish food overload lead me to a small Chinese grocery store near our house. I easily found all the ingredients listed in this recipe from a Wagamama cookbook. Wagamama is a chain of restaurants in England that serves Asian food. I ate there in February and enjoyed every bite. It makes just enough for 2 people. Can I just say that this isn’t an advertisement, we just borrowed the Wagamama cookbook.

Ingredients

  • 200g (7oz) Japanese or short-grain rice
  • 2 boneless, skinless chicken breasts
  • oil (vegetable or otherwise)
  • 2 garlic cloves, crushed
  • salt and pepper
  • 1 tsp fresh ground ginger root
  • 1 large courgette, sliced
  • 2 tablespoons shaoshing rice wine
  • 150ml (1/4 pint) water
  • 1 tsp sugar
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon cornflour
  • 2 teaspoons sesame oil

Method

Cook rice until tender then set aside. The recipe recommends grilling the chicken, but I don’t have a grill, so I sauteed it in oil for a few minutes on each side until cooked through. Set the chicken aside.

In a wok or large pan, heat a few tablespoons of oil. Add the garlic and ginger and stir fry for 10 seconds. Add the courgette, wait a minute, then add the wine and water. Bring all the ingredients to a boil and add 1/2 teaspoon salt, the sugar and the oyster sauce.

In order to thicken the sauce you need to mix the cornflour in a cup with a few drops of cold water. It should turn into a paste. Take 2 tablespoons of the liquid in the pan and incorporate it to the cornflour paste. Then put the cornflour paste in the pan with the vegetables. Bring mixture back to a boil. At this point you should stir in the sesame oil.

Serve the rice on two plates. Cut the chicken into strips and place the strips on top of the rice. Pour the sauce on top and enjoy! Below are some pictures from the restaurant taken on our recent trip to London…


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The site has been kind of neglected recently… no excuses really, sometimes life just gets in the way and the “Pear Tree” has been eating quick fix non bloggable meals. BUT, we are back. This is a beauty. I got it from Marcus Wareing’s amazing book called  “Nutmeg and Custard” . This takes about 45 mins, but doesn’t need constant attention. It really utilizes the marvel that is peanut butter. Come on Spain, learn to love this culinary delight.

Ingredients

serves 4

  • 2 chicken breasts
  • 2 tbsp vegetable oil
  • 1 medium red chilli, sliced
  • 1 medium onion, finely diced
  • 2 cloves of garlic, crushed
  • 4 tbsp, peanut butter
  • 1 tbsp soy sauce
  • 2 litres of chicken stock
  • large pinch of salt
  • 1 tin of coconut milk
  • 100g rice noodles (thick variety of possible
  • 50g peanuts roasted and chopped
  • generous amount of coriander

Method

Fry off the chicken in the oil for a few minutes and put to one side. Now fry the onions and garlic in the oil and brown for about 5 minutes or so. Then stir in the peanut butter and the soy sauce, then gradually add the chicken stock. Bring everything to a simmer and then add the chicken breasts.

Keep it simmering at and cook for half an hour. Marcus suggests using two forks to shred the chicken and this really worked for me, so I guess what I’m saying is… do it. Add the coconut sauce and the salt, keep on simmering. Cook the rice noodles according to the packet in a separate saucepan and drain. Toast the chopped peanuts. Then, in a bowl, pour the soup over the noodles and garnish with coriander and the peanuts and serve hot. We added a few drops of chilli sauce to the top to make it a little more spicy, but do this to your own taste, obviously. Good luck and enjoy.

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