Braised Chicken | How to Make a Braised Chicken

Preparation Time: 30 min

Serves: 4-5

Ingredients:

1.    Chicken : 1.5 kg.

2.    Onion, halved:  1 no.

3.    Cloves:  2 no.

4.    Streaky bacon, chopped

          (optional): 115 gms.

5.    Vegetable stock or water : 1 liter.

6.    Black pepper, ground : As required

7.    Celery sticks, quartered : 4 nos.

     8.Carrots, quartered : 4 nos.

     9. Turnips, quartered:  4 nos.

   10. Small leeks : 12 nos.

   11. Bay leaves to Garnish:  As required

   12. Salt As required

  Method:

1. Put the chicken in a large dish and pierce 1 clove in each onion half.

2. Add the onion halves in the dish with the bacon.

3. Add enough stock to cover and bring to a boil.

4. Add salt and pepper, skim the scum from the surface, cover and simmer for 1

    hour.

5. Add the celery, carrots and turnips, cover and cook for 30 minutes.

6. Add the leeks and cook for another 15 minutes, until the chicken and

    vegetables are tender.

7. Transfer the chicken and vegetables to a serving plate.

8. Boil the left over liquid juice till it forms a thick sauce.

9. Pour this sauce over the chicken and the vegetables and garnish with bay

   leaves.

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Barbequed Chicken

Barbequed Chicken

Ingredients:

1.    Red Chilies, seeded and

Sliced: 4 nos

2.    Garlic cloves, chopped:  2 nos.

3.    Small Onions : 5 nos.

4.    Brown sugar, crushed:  2 tsps.

5.    Coconut cream:  ½ cup.

6.    Fish Sauce : 2 tsp.

7.    Tamarind Water : 1 tbsp.

8.    Chicken Breast, boneless:  4 nos.

9.    Basil leaves, to garnish : As required

10. Coriander leaves,to garnish:  As required

11. Salt : As required

Directions:

1. Grind chilies, garlic and onion to a paste.

2. Add sugar, coconut cream, fish sauce, tamarind water, salt and stir

    continuously.

3. Using a sharp knife, cut 4 slashes in chicken breast.

4. Place chicken in a shallow dish and pour over spice mixture.

5. Turn to coat, cover dish and set aside for 1 hour.

6. Preheat grill and place chicken on a piece of foil and grill for about 4 minutes a

    side, basting occasionally, until cooked thoroughly.

7. Garnish with basil or coriander leaves.

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Baked Lamb

Baked Lamb

Ingredients:

1.    Mutton leg: 2 kg.

2.    Garlic : 4 cloves.

3.    Black pepper, ground : As required

4.    Potatoes, sliced:  1 kg.

5.    Onion, sliced:, 1 no.

6.    Bay leaf  : 1 no.

7.    Thyme : 2 sprigs.

8.    Vegetable or chicken stock : 300 ml.

9.    Black pepper, ground : As required

10. Butter : 40 gms.

11. Olive oil for greasing : As required

12. Salt : As required

Method:

1.  Cut small incisions in the mutton and insert thinly sliced pieces of 2 garlic

     cloves into the incisions.

2. Pre-heat the oven and grease a baking dish with 15 gms butter.

3. Crush remaining garlic, arrange the potatoes, onions, garlic, herbs, salt and

    pepper in the buttered dish.

4. Add enough stock to just cover, dot with remaining butter, cover with foil and

    bake in the oven for 1 hour.

5. Grease a heavy frying pan with a little oil, add the mutton and cook quickly until

    browned all over.

6. Put the lamb on top of the potatoes and cover with a foil and bake for 1 1/2

    hours.

7. Remove the foil and bake open just 15 minutes before the cooking time so that

    it browns well.

8. Slice the mutton, garnish with parsley leaves and serve hot with potatoes.

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Arrabiata Spaghetti

Arrabiata Spaghetti

Preparation Time:  30 min

Serves: 5-6

Ingredients:

1.    Spaghetti : 500 gms.

2.    Crushed garlic : 2 tbsps.

3.    Sliced onion : 1/2 cup

4.    Blanched tomatoes : 5 nos.

5.    Crushed dry red chilies : 2 tbsps.

6.    Olive oil:  2 tbsps.

7.    Chopped parsley: 1 tbsp.

8.    Salt To taste

Directions:

1.  Cook spaghetti in plenty of salted boiling water, drain and keep aside.

2.  Heat oil in a pan, add crushed garlic and cook until light brown.

3.  Add sliced onions, cook until onions are transparent and then add chopped,

     blanched and deseeded tomatoes.

4. Cook for about 5 minutes on a slow flame, then add salt, crushed red chilies

    and chopped parsley.

5. Pour the sauce over cooked spaghetti and garnish with grated parmesan

    cheese.

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