Roast Turkey Breast

April 10, 2015

I picked up a 1.2kg turkey breast the other day. After asking the internets for their favourite recipes I decided to make a roast.  This amount of turkey served with grains and a salad was enough to feed 8 people.

Ingredients

  • Skinless, boneless turkey breast
  • Oil
  • Red wine (I used a merlot that had been given to us as a gift)
  • Spices, whatever you have in the rack (I used a shishkebab seasoning, since its all I had that was pesadich)
  • Tomato paste
  • Hot water

Method

  • In a roasting dish place your turkey breast and sprinkle with the spice(s).  Use as much or as little as you like, this is to your taste.
  • Drizzle a little bit of oil over the top of the breast.
  • Splash a little of the wine over the breast.
  • Cover with foil and place in the oven for 20 minutes at 180°C.
  • While the turkey is in the oven, mix the tomato paste, a bit more wine and some hot water in a bowl to make a sauce.  The more sauce you make the more sauce you will have when its done cooking.
  • After 20 minutes remove the roasting dish from the oven and uncover the turkey.
  • Pour the sauce over the turkey and return the roasting dish to the oven, uncovered.
  • Baste the turkey with the sauce every 10 minutes or so for another 40 minutes.
  • The hour of cooking time above is perfect for a 1kg breast. Add 5 – 10 minutes cooking time per 100g over 1kg.
  • Remove from the oven and cover loosely with tin foil. Allow to sit for 10 minutes.
  • Remove the turkey from the roasting dish and carve like you would a meat roast. Return the slices to the sauce and keep warm until you are ready to serve.
  • Serve with rice or quinoa. I used black quinoa and it was delicious!

IMG_0527

**We had leftovers and ate them warmed up the next day for lunch, it was even better than the night before!

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Last night Wendi and I headed out to Foodiction in Bryanston to attend their very first #CookAlong.

We were kindly invited by Lifeology SA along with a bunch of other celebs, bloggers and foodies.

The evening entailed preparing a 3 course meal and from prep to cooking to eating it was a blast.

Chef Barry was fantastic, leading us through making the mouthwatering meal.

Chef

Im going to be making all the dishes we made over the next week or so and will blog them here.  I only hope they come out as well as they did last night.  Note: I made the fondant for dessert tonight but totally forgot to take pictures so I guess I will just have to make it again so I can blog it.  Its a yummy hard job but someone has to do it 😉

We made Salmon in Citrus Broth for starters, Chicken and Mushroom Risotto for the main course and a to die for Chocolate Fondant for dessert.  Needless to say I rolled home and slept on my back last night 😉

Foodiction is an awesome venue, catering (haha) to private functions tailor made to suit you as well as to group lessons and even kids cooking classes!  (I cannot wait to take Aaron for some lessons).

We had an amazing time and I certainly learnt a lot.  Also I managed not to chop off any fingers or stab anyone around me.  Bonus 😉

So, without further ado, here are some of the amazing photos taken by Pat Sloane (you can see the full FB gallery here).

Segmenting citrus for the citrus broth 

 

The gang!

Thank you to Jodene and Greg from Lifeology SA for inviting us to a fantastic evening of fun, food and laughter!

Contact Foodiction here.

Contact Lifeology SA here.

Hicken Pie

January 29, 2012

No, the title is not a mistake, just a nod to my awful spelling on Twitter when I asked Tanya to give us the recipe for this amazing chicken pie!

Below is Tanyas recipe.

Ingredients I Used:

  • 4 x chicken breasts – chopped/diced as you like them
  • 1 x onion, chopped
  • about 200g butternut – cubed into small blocks (about 1cm) – I have also added sliced baby marrows before
  • 1 punnet mushrooms, roughly chopped
  • 1 chicken stock cube in about 350ml water
  • Spray & Cook
  • spices, herbs to taste
  • 1 roll puff pastry
  • a little milk for brushing
  • some flour

Method:

  • Heat oven to 180
  • Microwave the butternut cubes for about 4-5 minutes until they are soft
  • In a pan, fry up the chicken breats, with whatever spices you usually use for chicken (i used regular “Chicken Spice”)
  • In another big pot, brown the onions, then chuck in the mushrooms.
  • Once the chicken is cooked, add it to the onion & mushroom mix
  • Add the chicken stock and the microwaved butternut cubes.
  • Add in other spices (i used fresh thyme, and some dried mixed herbs. and salt and pepper)
  • reduce heat and simmer to thicken. I was a bit impatient and added about 2 tablespoons of flour to thicken the mixture.
  • while that is simmering and thickening, you can prepare the pastry.
  • I used a whole roll, and dived it into just over half for the base, and the other portion for the top
  • Roll out on a floured surface until pastry is about half the thickness it was.
  • Spray your pie dish with Spray & Cook.
  • Line the pie dish with the pastry, and slice off any extra bits – a pizza cutter works fabulously!
  • Once your filling mixture is thick enough, pour it into your prepared (uncooked) pastry base.
  • Roll out the other bit of pastry for the top of your pie, and pop it ontop, squeezing it tight around the edge of your dish.
  • I cut out stars and popped them on top.
  • Brush with milk.
  • pierce the top a few times with a sharp knife to let hot air escape when  baking
  • Pop into the oven for about 30 minutes until golden brown on top.
  • Eat and enjoy!

*special note* I like to keep aside a little extra mixture and freeze it… just enough to make two little pot pies in ramekins! Yum!

I wanted to try something different tonight.  Wendi mentioned a recipe for chicken with olives and figs but couldnt find the recipe she had.  I did a google search and couldnt find a olive and fig chicken recipe that I liked so I just made one up.  Which is kind of what this blog is all about…

Ingredients

  • 1 x pack chicken portions (8 pieces)
  • 1 x bag/tin pitted black olives
  • 1 x bag/tin figs, I used tinned figs in syrup but I think fresh or dried figs would work just as well.
  • 2 cups chicken stock
  • Red wine
  • All spice
  • Cumin

Ready to go into the oven

Method

  • Place chicken pieces skin side up in a pyrex or similar oven proof dish.
  • Sprinkle spices over the chicken.
  • Pour stock over the chicken.
  • Add a splash of red wine.
  • Drain figs and olives and place on top of the chicken.
  • Cover the chicken with a lid or with heavy duty tin foil.
  • Place in a 180°C oven for about 45 minutes to an hour.
  • Uncover and turn chicken pieces over, cook uncovered for 15 minutes.
  • Turn chicken skin side up and continue cooking uncovered until chicken is brown.

Ready for the table

Serve with rice or couscous

This turned out really really well.  The chicken literally fell off the bones.  The olives and figs were delish and there was plenty of sauce to spoon over the rice.  I will definitely make this again!

Chicken Casserole

This is one of my favourite winter recipes that I love making – it’s so quick and easy!

Now before you pull your nose up at the baked beans let me assure you, I can’t stand baked beans myself – but this is to die for. I actually crave it all the time!

The recipe is from Eating for Sustained Energy by Liesbet Delport and Gabi Steenkamp.

Here we go:

Chicken Casserole

Serves 8. Bakes for 1 ½ hours

Ingredients

8 chicken thighs, +/- 100g each, skinned

1 onion, finely chopped

1 x 410g tin baked beans in tomato sauce

1 green pepper, chopped

12,5 ml honey

2 ml mustard powder

5 ml mixed herbs

½ chicken stock cube, dissolved in

200 ml boiled water

freshly ground black pepper to taste

4 rashers lean bacon

50 ml chopped parsley – to garnish

50 ml chopped spring onion – to garnish

Method

  1. Arrange the chicken thighs in an oven dish. Mix the rest of the ingredients, except for the bacon, parsley and spring onion, and spoon the mixture over the chicken thighs.
  2. Cover and bake for 1 hour in a preheated oven at 180 degrees Celsius, turning the chicken a few times
  3. Remove the cover and bake for another 30 minutes
  4. Remove all the visible fat from the bacon and grill until crisp
  5. Mix the grilled bacon, parsley and spring onion over the chicken casserole
  6. Serve with basmati rice or durum wheat pasta, and vegetables

Nutrients per serving

Glycemic index 47 ~ Fat 7g ~ Carbohydrate 13g ~ Fibre 4g ~ Protein 21g ~ Kilojoules 848

Army Chicken

May 15, 2011

Julia wrote a post about learning to cook and the fact that she has never made a roast chicken and it is something she really wants to try.  I immediately thought of my brother Matthews recipe for Army Chicken.  So named because in the army it is something that is really easy to cook.

So, I decided to make it for us and blog the process.

Ingredients:

  • 1 x whole chicken (no gibblets)
  • 1 x 1kg bag of course (kashering) salt

Items you will need:

  • Roasting pan
  • Heavy duty tinfoil

Turn your oven onto 180°C.

Take your tinfoil and pull out a piece about 60cm long.  Fold the tinfoil in half and half again so you have a long thin oblong of tinfoil.  Curve the tinfoil around so that it makes a circle slightly bigger than your chicken.  Place it in the middle of the roasting pan.

Open the bag of salt by cutting the tip of one corner off so that it is easy to pour.  Very slowly pour the sat around the outside of the foil ring.  Make sure that the salt doesnt go inside the ring.  Pouring slowly helps to guide the salt in the right place.  Flatten the salt so that it is spread evenly around the foil.

Place the chicken inside the foil circle.  Now here is the really easy part… do not add any spices not even salt or pepper.  I repeat, do NOT add any spices.

Place the roasting pan in the oven for between 45 min and an hour depending on the size of the chicken.

Remove the pan from the oven and leave for 10 minutes to settle.

We added a few potatoes to the pan but usually we do it without them.

This chicken turns out to be tasty and juicy despite not having any spices added.  Also, if you look at the picture above you can see that the salt has turned a slightly brown colour.  That is all the fat that has run out of the chicken and been locked away in the salt.  So not only tasty and juicy but healthy too.

Serve with rice and vegetables and most of all, enjoy!