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Chicken Recipes

General Tso’s Chicken

General Tso's Chicken

When I lived in the USA one of my favourite Chinese takeaway dishes was General Tso’s  chicken. It was not something I had found on UK Chinese menus. The sweet and hot taste and juicy chicken always had me ordering again and again from various Chinese restaurants.  On returning to the UK I have sorely missed this dish and decided I would create my own version. The General Tso’s chicken recipe below is the culmination of several trial and errors and finally getting near enough the authentic taste that I so much craved.

General Tso's Chicken
5 from 2 votes
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General Tso's Chicken

A wonderful and delicious homemade recipe of General Tso's Chicken with a hot and sweet taste...
Servings 4
Author Augustus Barleycorn

Ingredients

  • 2 Ibs. Boneless Chicken Breast
  • Small Bunch of Spring Onions
  • 4 - 6 Chilli Peppers
  • 3 Tbs. Rice Vinegar
  • Rice Cup Wine
  • Cup Brown Demerara Sugar
  • 4 Tbsp. Soy Sauce
  • 1 Tbsp. Cornflour
  • 2 Eggs
  • Sunflower oil

Instructions

  1. Wash chicken and cut into bite size chunks.
  2. In a mixing bowl beat the eggs and cornflour together until the mixture is smooth liquid.
  3. Put the chicken pieces into the mixture and let them sit for about 10 minutes.
  4. To prepare the sauce mix together the rice vinegar, rice wine, Demerara sugar, and soy sauce and then set aside.
  5. Heat the sunflower oil in a wok.
  6. Add the chicken pieces to the oil a few at a time until they are slightly brown, remove each batch and drain on kitchen towels.
  7. Slice the spring onion into small circles
  8. Chop the chilli peppers into small pieces. (You can use 4 or 6 depending on your taste and how spicy the chilli peppers are).
  9. Put the chilli peppers and spring onions into the wok (add extra oil if needed).
  10. Add the sauce to the wok.
  11. Add the chicken chunks to the wok and stir fry for about 4 minutes turning the chicken.
  12. Add the spring onions and stir fry for another 60 seconds.
  13. Serve over steamed rice with purple broccoli.

 

 

Recipes

Lamb Shank Soup with Farfalle

Lamb Shank Soup with Farfalle

This recipe for Lamb Shank Soup is nothing short of delicious and mouth-watering and has become a firm favourite in our household. We like to add Farfalle pasta bow ties to the recipe to give it that full meal quantity. It can be made without the pasta but I would highly recommend you try with the Farfalle.

I have to admit that Lamb Shanks cooked correctly rate as one of my favourite meals. There is nothing like it when it comes to the tender meat gently falling from the bone and the succulent flavour it imparts to one’s taste buds. I generally use British lamb from Kent, Dorset or Wales I am then guaranteed plump and fresh shanks.

I have experimented with a few Lamb Shank recipes and have some good fortune to be blessed with amazing end results. It has all not been perfect, there have times when in great expectation only to be met with a tough knuckle when pulled from the oven. Nevertheless, over the years I have learnt from my own mistakes and listened to some of the masters in the preparation of Lamb Shanks.

Lamb Shank Soup Ingredients

Lamb Shank Soup Ingredients
5 from 1 vote
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Lamb Shank & Farfalle Soup

A delicious recipe of Lamb Shank Soup that is destined to become a family favourite or as a gourmet meal in it's own right.
Servings 4

Ingredients

  • 4 x Lamb Shanks with bone Fat trimmed and removed.
  • 1 x tbsp. Olive Oil
  • 3 x Carrots Chopped
  • 1 x Large Onion chopped
  • 1 x Large Celery stalk chopped
  • 1 x Garlic Clove minced
  • 1 x tbsp. finely chopped fresh Rosemary.
  • 1 x Chilli chopped fine
  • 3 x Large Tomatoes chopped well.
  • 1¼ Liters of Beef stock. For expediency I prefer the Knorr Stock Pots
  • 2 x Cups water
  • 2 x Finely chopped Italian parsley
  • 2 x Cups of Farfalle Pasta Bow tie

Instructions

  1. Ensuring the fat has been trimmed from the Lamb, place the shanks into a heavy cooking pot with the oil and brown on all sides for about 10 minutes over medium heat. Remove the lamb shanks from the pot and set aside.
  2. Add the celery, carrots and onion to the same pan and cook until softened about 5 minutes.
  3. Add the rosemary, garlic, tomatoes, beef stock, chilli, and water to the pan.
  4. Return the Lamb shanks to the pan.
  5. On a low heat simmer for 50 - 60 minutes or until the meat is falling of the bone.
  6. Remove the lamb shanks from the pan and slice away the remaining meat from the bone.
  7. Chop the meat roughly and return to the pan.
  8. Stir in the Italian parsley.
  9. This is when you add the Farfalle pasta. It has to be judged by cooking time. As Farfalle are small bow-ties it will cook fairly quickly. Check the instructions on the pack for the correct cooking times.
  10. Add more water to the pot if required.
  11. Add the pasta and continue cooking until the pasta is ready approximately 10 minutes.

 

Recipes

Grilled Aubergines with Tahini & Parmesan

Grilled Aubergine with Tahini & Parmesan

This recipe for grilled aubergines with Parmesan and Herbes de Provence makes an excellent vegetarian  starter to a BBQ or other light entertainment.

Many years ago I had the wonderful opportunity of spending time in Louisiana. I can tell you now my time was well spent and by the time I left I came away with literally scores of wonderful and exotic recipes.

I used to go to small diner style cafes that are dotted throughout the great state all the way down to the state of Mississippi and made many foodie friends along the way.  One of the pastimes I enjoyed the most was swapping recipes and believe me the good folks down South are all foodies and all have something to say or swap about the local cuisine.

A small recipe I picked up was from a gentleman named Al who told me he had got it from another person and so on. It was for grilled aubergine with Tahini. I have since seen similar recipes online and tried. Yes they are good but this one has a little zing to it.

Grilled Aubergine recipe

Grilled Aubergine recipe
5 from 1 vote
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Grilled Aubergines with Tahini & Parmesan

Servings 4

Ingredients

  • 12 Slices of aubergine circles about half inch thick
  • cup of Tahini
  • 2 Large beef heart tomatoes cut into 12 slices
  • Parmesan and English cheddar mix. I tend to use 2 parts Parmesan to 1 part cheddar
  • 1 tsp. Herbes de Provence
  • Freshly ground black pepper

Instructions

  1. Prepare a non-stick baking tray preferably lined with aluminium foil.
  2. Arrange the aubergine slices on the tray so they are not touching. With a small brush, lightly brush the top of the aubergine with a small amount of olive oil.
  3. Place under the broiler and grill for 2 to 3 minutes until lightly browned. Remove from the grill, turn the aubergines over and brush the other side with olive oil. Repeat the process lightly browning the other side of the aubergines.
  4. Once browned remove from the oven and spread a small amount of the Tahini onto one side of each aubergine. (Mix the Tahini really well before use). Top each slice with the tomato and place back under the grill for about 1 minute (Until the tomato is heated through).
  5. Remove the aubergines from the oven and cover with the grated parmesan / cheddar cheese mixture. Sprinkle with Herbes de Provence and freshly ground black pepper. Place back under the grill for 1 to 2 minutes.