This is a quick and easy dish perfect for a mid week meal. It is full of flavour and is a family favourite in my household. Served with mashed potato and a side salad this meal is scrumptious. A key ingredient is Marsala wine which is a fortified wine sold as Boronia Marsala All ‘Uovo in Australian liquor outlets. Marsala is also a wonderful addition to Tiramisu, that wonderful Italian dessert. This wine lasts for ages and I always have a bottle tucked away for cooking purposes.
• 4 skinless, boneless chicken breasts
• ½ cup plain flour seasoned with salt and pepper
• 1/3 cup Marsala wine
• 1/3 cup heavy cream
• salt and pepper to taste
• 1/4 chicken stock
• 1/4 cup chopped green onions
• 1 cup sliced fresh mushrooms
- Pound chicken breasts until they are about 6 cms thick.
- Coat the chicken pieces with the seasoned flour.
- Saute chicken in batches in a large fry pan for 5 minutes each side, or until cooked through and juices run clear. Remove chicken from the pan and place on a plate.
- Add the green onion and mushrooms to the fry pan and saute until soft, then add Marsala wine and chicken stock and bring to a boil.
- Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and return the chicken pieces to the pan, simmer until heated through for about 5 minutes.
It is tempting to not cook meals when you are home alone and resort to toast or breakfast cereal. That does get boring after a while though. This chicken salad is so quick to prepare and it’s healthy so do your self a favour and give it a go. You can use alternative vegetables, it’s up to you. You can easily double the recipe, just adjust the cooking time.
- I chicken breast(about 200 grams)
- 3 tablespoons sweet chilli sauce
- 1 teaspoon sesame oil
- 1 teaspoon dried chives
- 1 teaspoon minced garlic
- 2 cups salad vegetables i.e. spinach, carrot, capsicum, spring onion, cucumber, tomato
- 50 grams soft feta cheese, crumbled
- 3 tablespoons mayonnaise
- 1 teaspoon Sriracha sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato sauce
- Place sweet chilli sauce, sesame oil, dried chives and minced garlic in a microwave proof baking dish and stir to mix.
- Place chicken breast in the dish and coat it with the sauce.
- Cover the dish with plastic wrap or a plate and microwave on full power for 5 minutes.
- Check the chicken to make sure it is cooked through. If necessary keep cooking in 1 minute bursts.
- Let the chicken rest in the dish while you prepare the salad and dressing.
- Place the salad ingredients in a bowl and toss.
- Add the mayonnaise, Sriracha sauce, Worcestershire sauce and tomato sauce in a small jug and mix well.
- Cut the chicken into strips and place on top of the salad, spoon some of the sauce from the baking dish on top.
- Add the crumbled feta cheese.
- Drizzle with the dressing and serve.
What to do with a bag full of cumquats? I have been making jam all week so the idea of making marmalade was not appealing. The weather is so hot at the moment, making it an ideal time to make cordial. This recipe is easy and oh so delicious. The most tedious part is squeezing the cumquats, but it doesn’t take long if they are nice and ripe. Tartaric acid and citric acid are readily available in the baking aisle at the supermarket. Makes a refreshing Cumquat Joquito (my non alcoholic version of a mojito, recipe below). Enjoy! I made the labels from a free website http://blog.worldlabel.com/. They are so cute.
- 2 cups of cumquat juice
- 2 cups of white sugar
- 2 cups boiling water
- 1 teaspoon tartaric acid
- 1 teaspoon citric acid
- Add the juice and sugar to a microwave jug and stir until all the sugar is dissolved.
- Add the water, citric acid, tartaric acid and microwave on high for 5 minutes. Pour into hot sterilised bottles and seal.
- Keep in the fridge until you are ready to use.
- 2 sprigs of fresh mint
- crushed ice
- cumquat cordial
- soda water
- Chop up mint and add it to a large glass and then mash it with the end of a rolling pin or muddler to bruise it
- Add 1/4 cumquat cordial and 1/4 crushed ice
- Top up glass with soda water and stir
- Garnish with lemon or lime slices.
I was lucky enough to be able to buy a bucket of organic apricots today. I normally don’t have an abundance of fruit to play around with in the kitchen so it was fun to find and tweak and trial recipes. Today was an extremely hot day,so using the microwave was quick and let me keep my cool (literally).
I hope you enjoy the 3 recipes below… they are delicious, give them a try.
Microwave Apricot Jam
- 1 kilo apricots
- 2 cups sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 6 whole cloves
- Cut the apricots into quarters discarding the pip. Place the apricots, water, lemon juice and cloves in a large bowl.
- Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.
- Remove cloves and add the sugar, stirring well.
- Cook covered on high for 15 minutes, stirring every 5 minutes.
- Put a spoonful of jam on a cold plate.
- If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.
- If jam is still liquid, cook for a further 2-3 minutes on high. Pour into hot sterilised jars and seal.
To make this into a jelly, once cooked, blitz the jam in a blender or with a stick blender and then pour into hot sterilised jars and seal.
- Bring water and sugar to boil in a heat-proof bowl in the microwave. Stir well to dissolve sugar. Continue boiling for one minute.
- Halve and stone apricots. Pack into two 500ml preserving jars or similar.
- Pour hot syrup over fruit, leaving a 1cm space at top. Place jars in microwave. Cook on high for about three minutes for each jar – a total of six minutes. When small bubbles appear on fruit, sufficient cooking has taken place.
- Top up to overflowing with hot syrup.
- Place into hot sterilised jars and seal.
- Keep refrigerated.
Other stone fruit can be bottled this way.
Apricot and Capsicum Relish
- 200 grams fresh apricots finely chopped
- 1 onion finely chopped
- 1/2 cup red capsicum diced
- 1 teaspoon chilli flakes
- 2 cloves garlic chopped
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 1 tablespoon yellow mustard seeds
- Add all ingredients to a microwave safe bowl.
- Cook covered on high for 20-30 minutes until thick.
- Spoon into hot jars and seal while hot.
Makes 2 small jars. Keep refrigerated.
This recipe is quick and delicious. You can have it on the table in 30 minutes. I have tried many variations of Mongolian Beef and this recipe is a combination of these recipes with my own tweaks. My version has less sugar and more vegetables which makes for a healthier and more delicious version of this dish. You can substitute different green vegetables of your choice and adding chilli is optional but delicious. This recipe can easily be doubled or tripled to serve a larger crowd. If want a thicker sauce, mix 2 teaspoons of cornflour with 3 tablespoons of water and pour it in after the steak is added back in the pan and stir well until the sauce thickens.
- Vegetable oil
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- ¼ cup Chinese rice wine (or white vinegar)
- 1/4 cup dark brown sugar
- 500 grams sirloin or skirt steak
- 1/4 cup cornflour
- 1 medium onion quartered and separated
- 1 red chilli finely sliced or a tablespoon of chilli flakes (optional but delicious)
- 3 spring onions cut on the diagonal in 2 cm slices
- 1 zucchini cut in diagonal slices
- 1 cup broccoli cut into florets (not too large) or ½ bunch broccolini cut into diagonal slices
- Make the sauce by adding the soy sauce, vinegar, water, garlic and ginger to a medium sauce pan and cook over a medium heat for 2 minutes. Add the brown sugar and stir until the sugar dissolves. Allow the sauce to boil for about 3 minutes or until it has thickened slightly. Remove it from the heat.
- Slice the steak against the grain into .5 cm thick bite size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts). Dip the steak pieces into the cornflour to apply a very thin dusting to both sides of each piece of beef. Allow the steak to sit 10 for minutes to allow the cornflour to stick.
- Place a wok over a medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the half the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the centre. Remove the steak from the pan and place it onto a paper towel-lined plate. Repeat the process to use all the steak. Pour most of the excess oil out of the wok, leaving a small amount in the bottom.
- Place the wok back over medium heat allowing the oil to get hot again and add the vegetables. Stir fry for 2 minutes or until the vegetables have slightly softened. Reheat the sauce and bring it to the boil point. Add the sauce to the hot wok then add the steak and cook at a boil, stirring constantly for 2 minutes.
- Serve with steamed rice.