Tag: chicken

Chicken Fillet Patties

www.thecoffee-break.com
I am always on look out for a new dinner recipes,
because let’s be honest, from time to time I feel like I am stuck in a circle
by cooking same type of dinner over and over again. 

I do not own a lot of cook books. Just a few
books what I took with me from Latvia when I just moved to Ireland and few I
bought myself later on. I used to buy lots and lots of cooking magazines,
looking for some inspiration.  Some
recipes worked well for my family, and I still make them. And some were total
fail. You live, you learn. Right?
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Nowadays a lot of my inspiration comes from
Pinterest. I have to admit, I am slightly addicted to it. Ok ok, I confess, I
am addicted a lot. Here I said it : )
But sometimes idea comes from your friends or relatives.
Just like this recipe I am about to share. About these chicken patties I first
time learned from my friend. Well, actually they were turkey but chicken works
as well as turkey. So, we were sitting drinking coffee and chatting about food,
as you do, when I might complained told her that I had no idea what to
cook that night for dinner. And she suggested I try turkey patties she makes
for her family. It is hit in her house, so I thought why not to try as well,
just with the chicken instead. 
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She told me ingredients
she uses and I slightly adapted them, just to suit my family needs.
You need to start by
washing chicken fillets than pat them dry with paper towel. After that transfer
to chopping board and cut into small pieces. Transfer to a medium size bowl.
Next you need chop the
onion, peel and grate the carrot. Transfer to the chicken. Than chop coriander
and as well add to the chicken. Next peel one clove of garlic, mince it and add
to the chicken. After that add 2 tablespoons of mayo; season with salt and
pepper, mix all until combined. Cover the bowl with cling film and put it into
fridge for an hour.
After an hour, over
medium heat put non-stick frying pan and add oil.
To the chicken add
beaten egg and 3 tablespoons of flour. With a spoon (soup spoon), scoop
generous amount of chicken mix and add to the hot pan, shaping round patty. Repeat
with rest of the chicken mix. You may need to fry them in batches. Fry until
golden on both sides and cooked through inside. 
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Do
you ever feel like you are stuck in a rut by cooking same thing over and over?
If yes, where do you get your inspiration? I would love to hear from you!

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Chicken
Fillet Patties
Serves 4-6
Ingredients:
3 large chicken fillets
1 onion, chopped
1 carrot, grated
Small bunch of coriander, chopped
1 garlic clove, minced
2 tbs mayo
1 large egg, beaten
3 tbs  all-purpose flour
Salt, pepper to taste
Oil for frying
Method:
1.Wash and pat dry chicken fillets.
Than chop them into small cubes and transfer to a medium bowl.
2.Finley chop one onion and grate one
carrot. Transfer to the bowl with cubed chicken.
3.Wash and than chop coriander, add it
to the bowl with chicken.
4.To the chicken add minced garlic and
mayo, season with salt and pepper; stir well and transfer to the fridge for an
hour.
5.Over medium heat place non-stick
frying pan, add oil.
6.To the chicken add egg and flour,
mix all until combined.
7.With spoon (soup spoon), scoop
generous amount of chicken mix and put it to the pan, shaping round patty.
Repeat with the rest of the mix. You may need to fry them in batches. Fry until
golden from both sides and cooked through inside.

Chicken Curry

Quick and easy – just what you need for a midweek dinner!

Prep time : 10 min
Cooking time : 30-40 min
(Serves 4)
Ingredients:
1 large onion, chopped
2-3 garlic cloves, minced
2-3 tablespoons curry powder
½ teaspoon cumin
1 bay leaf
1 large potato, peeled and cut in small pieces
4 chicken fillets cut into pieces
1 can (400 ml) coconut milk
½ of can (approx. 150-200ml) chopped tomato
Salt, pepper to taste
Oil for cooking
Fresh herbs
Method:
 
In a large pan add about 1 tablespoon of oil, then add onion and garlic. Cook over medium heat for 5-7 minutes then add curry powder, bay leaf and cumin and continue to cook for another minute.
To the pan add pieces of chicken and potato; pour in coconut milk and simmer for 15-20 min or until chicken and potato are cooked. Add tomatoes and simmer for 2-3 minutes.
When ready to serve sprinkle with fresh herbs.

Chicken and Cheese Pasta Bake

(Serves 4)

Ingredients:

600-800 gram of cooked chicken, chopped 350 gram dried pasta 1 large onion, chopped 1-2 garlic cloves, minced 4 tablespoons of chopped basil 2 tablespoons of oil 400 gram jar of chopped tomatoes 50 gram of grated cheese Salt, pepper to taste

Method:

Preheat oven to 180 degrees C. In a large saucepan bring up salted water to a boil; cook pasta following packed direction or just until tender. Drain and return to the saucepan. Heat up oil in a frying pan, add onion and garlic; sauté for 3-5 minutes. Add tomatoes, chicken to the frying pan and continue to cook for further 5 minutes. Season with salt and pepper. Spoon chicken and tomato mix to the ovenproof dish, sprinkle with chopped basil. Top with cooked pasta and sprinkle with cheese. Bake for 15-20 minutes.

Chicken and Leek Pot Pie

Delicious and filling chicken and leek pie with the scrumptious homemade pastry. This is another great way to use up leftover chicken. Serve with a green salad.

(Serves 4) Ingredients: For pastry: 170 gram of plain flour 75 gram of butter 40 ml cold water Pie filling: ½ of medium chicken, boiled 2 small leeks, sliced 125 ml chicken stock 50 ml milk 1-2 tablespoon flour 1 small onion, chopped 2 teaspoons of butter Salt, pepper to taste

Method:

For pastry, combine the flour and butter by rubbing the mixture with your fingertips till it resembles breadcrumbs. Then little by little start adding water, and knead gently till the pastry binds together and the edges of the bowl are clean. Chill for about 30 minutes. For the filling, remove chicken from the bone and cut in chunks, then mix with the leeks. Place the filling to the heatproof dish, I used 25×25 cm dish. For the sauce, heat up saucepan and add butter. When butter is melted add chopped onion and sauté for 3-5 minutes then add flour and stir for a minute. Add milk and chicken stock, bring it to a boil; simmer for 5 minutes. Stir sauce occasionally with a whisk to avoid any lumps. When ready remove from the heat and let it cool for a bit then pour over chicken and leek filling. Preheat oven to 200 degrees C. Transfer pastry on the lightly floured surface and roll out into 5 mm thick layer. Lay over the pie filling, lightly press down the edges and cut off any excess pastry. Cut a small hole in the middle of the pie to allow steam to escape. Bake for about 50-60 minutes or until pastry is golden brown.


Chicken Curry in a Hurry

Amaze your friends with this easy but very tasty recipe. A beautifully fragrant and medium spicy chicken curry that can be served with Basmati rice or bread.

(Serves 2-3)

Ingredients: ½ of medium chicken, skinless and cut into pieces 2 garlic cloves, minced 1 large onion, chopped 3 teaspoons curry powder ½ teaspoon cumin ½ teaspoon chilli powder 2 teaspoons ginger powder 2 teaspoon ground coriander 1 teaspoon saffron 1 teaspoon garam masala Salt, pepper to taste Small bunch of coriander, chopped 100 ml water 400 ml coconut milk 4 tablespoon vegetable oil Juice from the ½ of a lemon Method: In a large saucepan heat up oil and add onion, sauté for a few minutes then add garlic and all spices, continue to sauté until they start to smell fragrant. Add chopped chicken, water, salt and pepper. Bring it to a boil then reduce heat and simmer for 10-15 minutes. Pour in coconut milk, lemon juice and chopped coriander; put a lid on the saucepan and cook for 30-40 minutes, stirring occasionally.

Chicken and Mushroom Pancake Cake

Delicious, creamy and very succulent – great for the dinner parties or just something different to have for your lunch. This cake can be prepared in advance. It freezes well, just when you need, leave in the fridge overnight, pop in to an oven and your dinner is ready!

(Serves 6-8) Ingredients: For pancake batter: 3 eggs 1 teaspoon sugar ½ teaspoon salt ½ teaspoon black pepper 250 ml milk 120 gram flour 3 tablespoon fresh herbs (optional) Oil for frying For filling: 300 gram chicken fillet 300 gram of sweetcorn 2 tablespoon mayo 2 tablespoon sour cream/ plain yogurt 1 bay leaf 2 onions, chopped 300 gram mushrooms, sliced 200 gram cheddar cheese, grated Salt, pepper to taste Oil for frying Extra mayo and sweetcorn for garnishing

Method: For pancakes, mix all ingredients until all well combined and smooth. Preheat frying pan and add oil. Pour in small amount of the batter and immediately tilt the pan so the batter spreads evenly. Cook over a medium heat for 1-2 minutes then flip over and repeat same with second side. You should have 10-12 pancakes. In a saucepan bring water to a boil, season with salt, pepper and add bay leaf. Put in chicken breast and simmer for about 20 minutes or until done. When ready cool a bit then cut in chunks and transfer to a bowl. Add sweetcorn and mix with mayo and sour cream or yogurt. Season if required. Heat up a frying pan, add some oil. Place onion and sauté for 2-3 minutes then add mushrooms. Continue to sauté for another 10 minutes or until tender. Preheat oven to 200 degrees C. Take 20 cm non stick spring form. Place first pancake on the bottom of the form. Next five pancakes should be placed so that their edges hang over the edge of the form. Sprinkle first pancake (the one on the bottom) with cheese and place some amount of chicken mix. Place next pancake and spread onion-mushroom filling, repeat with the remaining filling/pancakes. You should end up with the pancake on the top and five hanging pancakes. To finish the cake, fold in overhanging edges and transfer to the oven, bake for about 20 minutes. When ready turn out the cake to the serving plate, spread the top of the cake with some mayo and garnish with sweetcorn. Serve immediately.