Secret Recipe Chicken Cacciatore (Hunter Style Chicken)

Method Chicken Cacciatore (Hunter Style Chicken)

• 1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
• Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
• Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.

Secret Recipe :

Serves 4-6.

Ingredients

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• Salt and freshly ground pepper
• 1/3 cup white wine
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Secret Recipe Chicken with tarragon and mustard gravy

Method Chicken with tarragon and mustard gravy

• Place chicken in a non-reactive dish. Brush with half the mustard and sprinkle with half the tarragon. Cover and refrigerate for at least 4 hours, preferably overnight.

• Place potatoes in a pan of salted water and bring to boil. Cook for 5 minutes or until just beginning to soften. Drain well and set aside.

• Preheat the oven to 180°C.

• Melt butter with the oil in a large frypan over medium heat. Cook the chicken, skin-side down, for 2-3 minutes until skin is golden. Turn over and cook for a further 1-2 minutes. Transfer chicken to a heavy-based roasting pan.

• Return frypan to heat and add speck, eschalots, garlic and potatoes. Cook, stirring, for 3-4 minutes, until speck and potatoes begin to crisp. Add flour, stir for 1 minute, then add wine, stock and remaining mustard. Season with salt and pepper. Bring to boil, then pour over chicken and place in oven for 25 minutes.

• Remove chicken and potatoes from roasting pan and set aside. Place dish on stove over medium heat and stir to reduce sauce slightly. Add cream, stirring until just heated through. Place chicken and potatoes in serving bowls, then pour over the sauce. Garnish with remaining chopped tarragon and serve with green salad, if desired.

Secret Recipe :

Ingredients (serves 4)

• 4 free-range chicken breast fillets, skin on
• 3 tbs Maille Dijon Originale Mustard
• 2 tbs chopped fresh tarragon leaves
• 600g waxy potatoes, quartered
• 25g unsalted butter
• 1 tbs olive oil
• 100g speck or pancetta, rind removed, cut into thin batons
• 4 eschalots, finely chopped
• 2 garlic cloves, crushed
• 1 tbs plain flour
• 200ml dry white wine or cider
• 1 1/2 cups (375ml) chicken stock
• 1/2 cup (125ml) thickened cream
• Green salad, to serve (optional)

Rahasia Resep Cari ga (chicken curry)

Method Cari ga (chicken curry)

• Heat the oil in a wok or large saucepan over medium-low heat. Cook the lemon grass, garlic and ginger for 1 minute or until aromatic. Stir in the curry powder, sweet potato and carrot. Add the coconut milk, stock and bay leaves. Simmer for 25 minutes or until the vegetables are almost cooked.

• Add the chicken to the wok. Cook, stirring occasionally, for 7 minutes or until the chicken is cooked through. Stir in the sugar and fish sauce. Season with pepper. Transfer to a serving bowl and top with coriander.

Secret Recipe :

Ingredients (serves 8)

• 1 tbs light olive oil
• 1 large stem lemon grass, pale section only, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp finely chopped fresh ginger
• 2 tbs mild curry powder
• 350g sweet potato (kumara), peeled, coarsely chopped
• 1 carrot, peeled, coarsely chopped
• 2 x 400ml cans coconut milk
• 250ml (1 cup) chicken stock (see note)
• 3 bay leaves
• 700g chicken breast fillets, cut into 4cm pieces
• 2 tsp caster sugar
• 2 tsp fish sauce (see note)
• Fresh coriander sprigs, to serve

Notes

Serves 8 as part of a banquet.
If you want this recipe to be gluten free, use gluten-free stock and fish sauce.
 

Secret Recipe Bacon, tomato and avocado jaffles

Method Bacon, tomato and avocado jaffles

• Preheat a sandwich press. Heat a frying pan over medium heat. Cook bacon for 6 minutes, turning, or until crispy. Drain.

• Spray oil over 1 side of 4 slices of bread. Place onto a flat surface, oil-side down. Top with bacon, tomato, avocado and cheese. Season with salt and pepper. Top with remaining bread slices. Spray with oil.

• Place sandwiches, 2 at a time, into sandwich press. Cook for 6 minutes or until golden. Serve.

Secret Recipe :

Ingredients

• 250g bacon, rind removed, cut into thirds
• olive oil cooking spray
• 8 thick slices multigrain bread
• 2 tomatoes, thinly sliced
• 1 ripe avocado, peeled, thinly sliced
• 100g cheddar cheese, grated

Secret Recipe Bacon, egg & feta tarts

Method Bacon, egg & feta tarts

• Preheat the oven to 200°C and line a tray with baking paper.

• Using a saucer as a guide, cut circles about 13cm diameter from each pastry sheet. Transfer to the tray, then score a 2cm border around each circle, without cutting right through. Prick area inside border with a fork. Chill for 10 minutes.

• Heat oil in a frypan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until it starts to crisp. Remove and drain on paper towel.

• Fill each tart base with feta and top with bacon, staying within the border. Bake for 8 minutes or until the sides have risen. Gently push down the pastry in the centre using the back of a spoon, then break an egg into each. Season, sprinkle with parmesan, then return to the oven for a further 5-7 minutes until the eggs are set and the pastry is golden. Serve with rocket.

Secret Recipe :

Ingredients

• 4 frozen puff pastry sheets, thawed
• 1 tbs olive oil
• 150g chopped bacon
• 100g marinated feta, drained, crumbled
• 4 eggs
• 2 tbs grated parmesan
• Wild rocket, to serve