• Turkey or chicken  Croquettes
• 1/4 teaspoon celery salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1 teaspoon grated onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• .
• 2 cups turkey, diced (may use chicken, ham or fish)
• 1 cup croquette sauce
• salt and pepper to taste
• 3/4 cup bread crumbs
• 1 egg, beaten

PREPARATION:

Sauce: In saucepan over medium-low heat, melt butter; add flour. Blend thoroughly, until smooth and bubbly; add milk, celery salt, lemon juice and Worcestershire sauce, grated onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.

Combine diced turkey with 1 cup of the sauce, salt and pepper. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat at about 360° to 370°. If remaining sauce is too thick, thin with a little milk and heat through. Pour remaining sauce over the finished croquettes; serve hot. Chopped pimientos, finely chopped green pepper, or chopped mushrooms may be added to the croquettes.
Serves 4 to 6.

 

Vegemite chicken

Deliciously succulent chicken dish with a sweet and tasty marinade is quick and easy to make and great for any occasion!

Marinade
1 spring onion, finely chopped
1 clove garlic, crushed
2 tablespoons honey
2 teaspoons sherry
2 teaspoons VEGEMITE
1 teaspoon sesame or vegetable oil
Meat
4 chicken fillets

1. PLACE chicken fillets into combined marinade ingredients, cover and refrigerate for 1 hour.

2. GRILL or barbeque for approximately 10 minutes, basting frequently with marinade until chicken is cooked

 

The Chicken

INGREDIENTS

• 1 Chicken (Jointed Into 8 Pieces)
• Grated Rind And Juice Of 1 Lemon
• 1 head Garlic (Peeled Only)
• 10 Cardamom Pods (Seeds Only - Crushed)
• 1 teaspoon Coriander (Ground)
• ½ teaspoon Chilli Flake
• ½ teaspoon Tumeric (Ground)
• 50ml Olive Oil

Method

1. Put the chicken pieces into a bowl.
2. Mix the rest of the ingredients together and add to the chicken.
3. Toss with your hands to cover the chicken with the spicy marinade.
4. Leave to marinade for 1-2 hours if possible.
5. There are two ways to cook the chicken here: Either in the spicy marinade for 1 hour at 150c - This way results in a lovely juicy dish giving everyone enough spicy ‘gravy’ to pour over the chicken when eating.Or you could cook the chicken quite quickly in an oven preheated at 250c for 25 mins -This will give you a crispy result with not very much juice but delicious all the same.
6. Either way, sprinkle salt over the chicken just before it goes in the oven.If you put the salt in the marinade from the beginning the chicken tends to dry out a bit.
7. Serve with basmati rice (See my Recipe) or lemon roast

BBQ CHICKEN

INGREDIENTS

• 400g Boneless Chickens (Pieces)
• Vegetable Oil
• ½ teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• 4 Fresh Coriander Roots (Washed And Roughly Chopped)
• 2 Cloves Garlic (Roughly Chopped)
• 1 tablespoon Roughly Chopped Ginger
• 2 large Squares Silken Tofu
• 1 bunch Chinese Broccoli (Washed And Cut Into Half)
• 1 teaspoon Crushed Garlic
• 1 teaspoon Crushed Ginger
• Black Vinegar
• Chilli Oil
• Sesame Oil
• Fish Sauce
• Caster Sugar
• Coriander Leaf (To Serve)

Method

1. Make the marinade for the chicken by roughly crushing the garlic, ginger and coriander root in a mortar.
2. Add the ground coriander and cumin with just enough vegetable oil to bind.
3. Heat a bbq grill to hot and place the marinated chicken pieces on.
4. Cook until crispy on both sides.
5. Toss a little vegetable oil on the flat grill part of your bbq and carefully place the tofu squares on.
6. Cook to soften and warm and allow the skin to crispen a little.
7. To cook the vegetables, place a wok on the wok jet of your bbq (or on your stove inside if you don't have one).
8. Add a little vegetable oil with the Chinese broccoli and stir fry for 2 minutes until it starts to soften.
9. Add the crushed garlic and ginger and toss through with a dash of water.
10. Season the vegetables with a dash of black vinegar, a few drops each of chilli and sesame oils, a dash of fish sauce and ½ tablespoon of caster sugar.
11. Place the chicken pieces over 2 plates, place the tofu alongside with the broccoli and pour the sauce over.
12. Top with coriander leaves.

Chicken and green peppercorn

Neil Perry

INGREDIENTS

• ½ Master Stock Braised Chicken
• Vegetable Stock (For Frying)
• 1 tablespoon Sesame Paste .
• 1 tablespoon Caster Sugar
• 1 tablespoon Rice Wine Vinegar
• 3 tablespoons Light Soy Sauce
• ½ tablespoon Ginger (Finely Chopped)
• ½ tablespoon Garlic (Finely Chopped)
• ½ tablespoon Chilli Oil
• 2 teaspoons Fresh Green Peppercorns
• 1½ tablespoons Chopped, Long Green Chilli's

Method

1. Heat vegetable oil in a wok and deep fry the chicken until crispy and heated through.
2. Drain the chicken well.
3. Remove the oil from the wok, leaving a little behind.
4. Reduce the heat a little. Add the ginger and garlic and stir fry quickly.
5. Add the sesame paste, light soy, rice wine vinegar, caster sugar, peppercorns and chilli oil and stir fry quickly to bring the sauce together.
6. Place the sauce aside.

Chicken Lunch

Marinated Chicken

Serves 4-6

The marinade:
1 tsp chilli paste
2 cloves garlic, finely chopped
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp ground coriander
1 tsp paprika

500g chicken breast fillets, trimmed
An additional 2 tsp extra virgin olive oil

Method:

Combine the ingredients for the marinade in small bowl.
Place chicken in shallow dish and pour the marinade over the chicken.
Allow to stand and marinate for about 30 minutes and then drain the marinade.