In my last post ‘cooking class in Hoi An part 2’ I included the first two recipes we cooked in our day class. But what would Vietnamese food be without it’s salads? The next dish we learnt how to make was a grilled chicken and banana flower salad. Sliced chicken breasts were first marinated in…… Continue reading cooking class in Hoi An part 3
Tag: poultry
chicken and cabbage salad
Vietnamese food is so simple, clean and fresh and this chicken and cabbage salad (ga xe phai) is no exception. Poach 2 chicken breasts (or 3 thighs) by placing in just enough cold water to cover. Season with a little salt and slowly bring to boil over low heat. Allow to simmer until the chicken…… Continue reading chicken and cabbage salad
chargrilled chicken 2
Once again my husband has combined some wonderful flavours from HOT PLATE Asian-Inspired Barbeque, a Spirit House Restaurant and Cooking School cookbook. To make the marinade for the chicken place 6 brown shallots, 8 long red chillies, 2 tablespoons of chopped ginger, 1 teaspoon of chopped fresh turmeric (½ a teaspoon if using ground turmeric), 1 tablespoon of roasted…… Continue reading chargrilled chicken 2
chicken and sweet potato massaman curry
A lovely sweet Thai style curry. For this curry I used a ready-made massaman paste. Fry 2-3 tablespoons of curry paste with 2 finely sliced kaffir lime leaves in a little oil until fragrant then add a large peeled and diced sweet potato and a little stock. Cover and cook on low heat until the…… Continue reading chicken and sweet potato massaman curry
chicken tagine
A wonderfully fragrant one-pot meal! In a tagine or a heavy saucepan, drizzle a little olive oil then place a layer of onion rings followed by a layer of carrot rounds. Now place the chicken pieces over these (I used drumsticks) and season with ¼ of a teaspoon of saffron, ½ a teaspoon of ground ginger, 2…… Continue reading chicken tagine
ginger chicken + vegetable stir-fry
Serve these two simple stir-fries with rice for a quick and delicious meal. This stir-fry was taught to me by a good friend and has only 4 ingredients: fresh ginger, sesame oil, chicken and oyster sauce. Cook shredded ginger briefly in a hot dry wok until fragrant. Next the sesame oil and then the diced chicken. When the chicken is…… Continue reading ginger chicken + vegetable stir-fry
grilled chicken mexican style + black beans + guacamole
Delicious with tortillas and all the usual mexican accompaniments this chicken is equally good as part of any barbecue. Rub skinless chicken pieces with a mixture of smoky paprika, chipotle powder, salt, lime juice and vegetable oil and allow to marinate for at least an hour or overnight in the fridge. Cook over hot coals…… Continue reading grilled chicken mexican style + black beans + guacamole
curry
Here are a few simple curries which, when served with rice or fresh roti or paratha bread, make a feast! Given to me by a friend, this recipe for oven-baked chicken curry has many ingredients but is not as complicated as it seems. First, place 8-12 skinless chicken pieces of your choice into a baking…… Continue reading curry
double-cooked chicken
Having decided to cook a whole chicken, I found this wonderful Moroccan recipe in a Robert Carrier book. Place the whole chicken in a casserole dish and season with salt and freshly ground pepper. Now add 2 small red onions (grated or finely chopped), 2-3 cloves of minced garlic, ½ a teaspoon of saffron, ½ a teaspoon of…… Continue reading double-cooked chicken
christmas feast 2010
With contributions from family and friends our indulgence on Christmas day began with antipasti which included roasted peppers, eggplant and olive caponata, Insalata Caprese (tomato, mozzarella and basil salad), prosciutto, salami and Sicilian olives all served with a fresh Ciabatta bread. Two main course dishes followed, accompanied by a lettuce salad with feta dressing and…… Continue reading christmas feast 2010
michelle picker cooks 