雞肉墨西哥薄餅 Chicken Fajitas

Serves: 2

 

材料 INGREDIENTS
墨西哥薄餅:
For The Fajitas:
1隻 紅燈籠椒 1 red pepper
1個 中等大小的紅洋蔥 1 medium red onion
2塊 去皮去骨雞胸肉 2 skinless, boneless chicken breasts, preferably higher welfare
1茶匙 熏制辣椒 1 teaspoon smoked paprika
孜然粉 少許 A small pinch of ground cumin
2隻 青檸 2 limes
橄欖油 Olive oil
現磨黑胡椒 Freshly ground black pepper
4個 大型玉米餅 4 large flour tortillas
150毫升 優質低脂肪的天然酸奶 1 x 150ml tub of good-quality low-fat natural yoghurt
50克 車打芝士 50g Cheddar cheese
莎莎: For The Salsa:
1/2-1條 新鮮的紅辣椒 ½–1 fresh red chilli, to your taste
20粒 熟車厘茄 20 ripe cherry tomatoes
少許 新鮮香菜 A small bunch of fresh coriander
海鹽和現磨黑胡椒 Sea salt and freshly ground black pepper
1隻 青檸 1 lime
牛油果醬: For The Guacamole:
少許 混合色的車厘茄 A small handful of mixed-colour cherry tomatoes
1.5 條 新鮮紅辣椒 ½-1 fresh red chilli
少許 新鮮香菜 A few sprigs of fresh coriander
1隻 熟牛油果 1 ripe avocado
1隻 青檸 1 lime

做法  METHOD

1. 將烤鍋以大火加熱。
Put your griddle pan on a high heat.

2. 燈籠椒去籽共切成細條。洋蔥去皮剝,切幼絲。將雞肉縱向切條,長條與燈籠椒條相約。Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

3. 莎莎:將辣椒粉、孜然粉、燈籠椒、洋蔥、雞肉放入碗中。加一個青檸的汁、橄欖油、少許胡椒調味攪勻。放在一邊醃約5分鐘。
Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

4. 把辣椒、西紅柿和香菜切碎。
Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all.

5.將(4)放左新碗,加入鹽、胡椒和一個青檸的汁。加入切碎了的香菜攪拌。
Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime. Then stir in your chopped coriander.

6. 用鉗子將莎莎放入預熱鍋煮6至8分鐘,直到雞肉呈金黃色。烹調時需不時翻動雞肉和蔬菜避免燒焦 。Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn.

7. 牛油果醬:車厘茄與紅辣椒和香菜葉一起切碎。
To make the guacamole squeeze a handful of cherry tomatoes on to a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.

8. 牛油果去殼去核。 加青檸後切至成蓉。
Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours if needed.

9. 把玉米餅以微波爐/煎鍋加。將玉米餅分成食用份數。將餘下的石青檸汁擠在鐵板鍋上。
Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

10. 食用時,可直接將烤盤放在餐桌上。記住把烤盤放在隔熱板上。
At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.

11. 可以酸奶、牛油果醬、車打芝士等伴食。
with bowls of plain yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.

More about this recipe: http://foodrevolutionday.com/recipe/39/Chicken-Fajitas-with-Homemade-Guacamole-and-Salsa.html

蒜蓉香草雞肉意粉 Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken

Serves: 5-6

INGREDIENTS

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
For the chicken marinade
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
For the garlic gravy
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes

METHOD

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

3. Place sauté pan over medium heat and add butter and olive oil.

4. Saute garlic until fragrant and soft.

5. Add the flour and cook for a minute.

6. Add chicken stock and simmer gravy until thickened then add the chopped basil.

7. Season with salt and pepper.

8. Add the sauted chicken in the gravy then toss the cooked spaghetti into this  sauce.

9. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

More about this recipe:  goddessofscrumptiousness

雞肉丸子根菜鍋 Chicken Tofu Meatballs Nabe

材料 INGREDIENTS
雞絞肉 220g chicken mince (double minced)   200g
木綿豆腐  120g Japanese firm tofu 120g
白蘿蔔 半根 white radish half pc
紅蘿蔔 1小根 carrot 1 (small)
牛蒡 1根 (幼) burdock 1 (small)
滑子菇  1把 (約半盒) nameko mushrooms 1 punnet
蔥  1根 spring onion  1 stalk
調味料 (A)  Condiment A:
蛋 1隻 egg   1pc
鹽 半茶匙 salt 1/2 teaspoon
白胡椒 隨意 white pepper to taste
醬油 1 茶匙 soy sauce                  1 teaspoon
薑蓉 1/4茶匙 ginger mince             1/4 teaspoon
調味料 (B)  Condiment B:
高湯 (雞湯)  6杯 chicken stock      6 cups
酒   2湯匙 cooking sake     2 Tablespoons
味噌  1大湯匙 miso       1 heap Tablespoon

準備 Preparation:

  • 牛蒡用小刀刮去表皮,用擦根菜的百潔布擦走及沖洗殘留表面的皮與泥。牛蒡斜切成薄片,浸於水中防氧化變黑。
  • 白蘿蔔切扇形薄片,紅蘿蔔斜切薄片備用, 蔥切細。
  • 木綿豆腐瀝乾水份,用手抓碎備用。
  • 滑子菇去腳用水清洗乾淨,放於耐熱玻璃碗內,用微波爐加水蓋面,加熱2-3分鐘,瀝乾水備用。
  • Scrap the burdock skin and wash well. Slice them into bite size pieces. Soak burdock in cold water to prevent oxidizing.
  • Place tofu in a sieve and drain well. Crumble it with fingers and set aside.
  • Slice white radish into paper fan shape, slice carrot diagonally, chop spring onion into 0.5cm lengths.
  • Remove the muddy volva from the nameko mushroom. Place the mushrooms in a heat proof glass bowl with hot water, heat on high temperature for 2-3 minutes. Drain well.

做法 Methods:

(1) 放雞絞肉、木綿豆腐碎、 薑蓉於大玻璃碗內,加調味料 (A) 拌勻。用木筷子向一方向攪拌直至肉料充分混合。放入冰箱冷藏片刻。

(2) 此時於陶鍋加熱高湯和酒。沸熱時放入牛蒡和紅蘿蔔,小火煮5分鐘,再放入白蘿蔔,然後滑子菇。

(3) 從冰箱取出雞肉豆腐料,用一湯匙勺起,再用另一湯匙整理至表面平滑後把肉料刮滑入鍋。重覆直至勺入所有雞肉豆腐料。不要用湯勺或筷子攪拌湯汁或湯料,避免把雞肉豆腐丸攪散。

(4) 雞肉豆腐丸煮熟後,把味噌放入湯勺,然後把湯勺半浸於湯汁中;用木筷子於湯勺內慢慢攪拌味噌直至溶化,熄火。輕輕拌勻湯汁,加入蔥花即成。

(1) Place chicken mince, and tofu crumbs in a big glass bowl. Add Condiment A and mix well.  Stir the mixture with  a pair of chopsticks in one direction until all ingredients are well combined. Cover with cling film and refrigerate for 30 minutes.

(2) Pour chicken stock into pot, add cooking sake,  heat on low flame for 5 minutes . Add burdock, carrot slices, then nameko mushrooms.

(3) When the soup base is brought back to boil, take chicken tofu mince out from fridge, using a tablespoon, scoop up a heaped spoon, scrap it off with another spoon, gently droping the mince into the  stock to form meatballs. Repeat  with the rest of chicken tofu mince. To avoid the meatballs from breaking, do not stir the stock.

(4) Once all the meatballs have been cooked, put miso paste into a soup ladle, place the ladle half way into the pot and dissolve the miso into the stock by stirring it with a pair of chopsticks. Mix the miso well into the soup. Remove pot from stove. Add spring onion and serve.

Recipe shared by blogger: Kennis homelife