Post by Manx Cat on Nov 20, 2006 18:34:32 GMT -1
Made this last night. IT was a taste sensation!
All my own recipe, sort of made up as I went along, it depended strongly on the contents of my store cupboard!
Made enough for 6 good portions.
4 chicken fillets.
200mls good stock
2 rashers of smokey bacon
2 teasp. lemon juice
250 mls. creme fresh (or soured cream) I used tescos half fat stuff.
1 onion finely chopped.
1 table-spoon mushroom ketchup (Watkins)
2 teasp ground garlic granules.
Olive oil for frying onion in.
Half a teasp chilli (I used some chilli from a jar for this... the lazy variety)
About a teasp of chopped ginger. ( i used fresh)
2 teasp of corn flour to thicken the sauce later on with.
OK... In a frying pan, wiht a little olive oil pan fry the onion and garlic. To this add the bacon. Finely chopped. Add the ginger as well.
Dice teh chicken fillets in to bite sized pieces. Put them into a casserole dish.
Pile the onion bacon and fried garlic onto the chicken.
Add to this, half a teasp of chilli. Add the lemon juice, and all the other ingredients except the corn flour, save this until later on to thicken the sauce.
Put into a hot oven for about an hour - an hour and a half.
Half an hour before serving, steam your vegetables to your liking.
Add about 2 teasp of corn flour into a cup with some cold water. Mix this into the hot cooked casserol and mix in until the lovely creamy gravy has thickend up.
Put back into the hot oven for 10 minutes to ensure the corn flour has properly blended and cooked into the casserol.
Serve with a good selection of steamed veg.
LOVELY
There was enough of this casserole to have the following lunch for one person. I added it to a pasta salad! It was lovely as well.!
Would be extra special served with rice. We had home made mashed spuds, but on reflection, I think rice would be a better carbohydrate with this.
Would do well in a slow cooker I reckon.
Mary xx
All my own recipe, sort of made up as I went along, it depended strongly on the contents of my store cupboard!
Made enough for 6 good portions.
4 chicken fillets.
200mls good stock
2 rashers of smokey bacon
2 teasp. lemon juice
250 mls. creme fresh (or soured cream) I used tescos half fat stuff.
1 onion finely chopped.
1 table-spoon mushroom ketchup (Watkins)
2 teasp ground garlic granules.
Olive oil for frying onion in.
Half a teasp chilli (I used some chilli from a jar for this... the lazy variety)
About a teasp of chopped ginger. ( i used fresh)
2 teasp of corn flour to thicken the sauce later on with.
OK... In a frying pan, wiht a little olive oil pan fry the onion and garlic. To this add the bacon. Finely chopped. Add the ginger as well.
Dice teh chicken fillets in to bite sized pieces. Put them into a casserole dish.
Pile the onion bacon and fried garlic onto the chicken.
Add to this, half a teasp of chilli. Add the lemon juice, and all the other ingredients except the corn flour, save this until later on to thicken the sauce.
Put into a hot oven for about an hour - an hour and a half.
Half an hour before serving, steam your vegetables to your liking.
Add about 2 teasp of corn flour into a cup with some cold water. Mix this into the hot cooked casserol and mix in until the lovely creamy gravy has thickend up.
Put back into the hot oven for 10 minutes to ensure the corn flour has properly blended and cooked into the casserol.
Serve with a good selection of steamed veg.
LOVELY
There was enough of this casserole to have the following lunch for one person. I added it to a pasta salad! It was lovely as well.!
Would be extra special served with rice. We had home made mashed spuds, but on reflection, I think rice would be a better carbohydrate with this.
Would do well in a slow cooker I reckon.
Mary xx