Jo Murphy’s Sweet and Sour Chicken

This is a slightly different version of a sweet and sour “Chuck & Bung”.  I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal.  Try it – you will love it!

Ingredients

4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
260ml water
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice

Method

• Put oven on to 200C/ 180 fan/ Gas 6.
• Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
• Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
• Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
• Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
• Crush the garlic directly into the baker using the Garlic Press.
• Grate the ginger directly into the baker using the Microplane Fine Grater
• Add freshly ground pepper using Grinder.
• Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
• Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
• Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
• Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
• Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
• Place in oven for 30 mins – until bubbling nicely.
• Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.

Indoor/ Outdoor (Spiced Pork) Burger

This is a really delicious summer recipe.  These burgers are so easy to make.  The result is a succulent, juicy and slightly spicy burger.  I call it the Indoor/ Outdoor Burger because, technically these can be cooked on a BBQ but so far, as I do live in England where the weather just seems to KNOW when I am planning a BBQ, I have always ended up cooking it on a piece of Stoneware in my oven!!!  When I make these at shows I also make a fabulous Roasted Sweet Potato Salad with Citrus-Curry Dressing.  YUM!!!

 Ingredients

2 tablespoons chopped fresh coriander
500g lean minced pork
50g fresh breadcrumbs
1 small piece fresh ginger
2 cloves of garlic,
1 egg
1½ teaspoons garam masala
¼ teaspoon salt

Method

• Preheat oven to 200/fan 180/Gas 6.
  In Stainless 4-litre Mixing Bowl, place pork, breadcrumbs and egg. Chop coriander using Professional Shears, measure seasoning with Adjustable Measuring Spoons, press garlic & ginger with Garlic Press and combine using Mix n Chop.
  

  Burgers ready for the oven.

• Using the large scoop, form about 8-10 mini-burgers and transfer to Medium Round Stone. Place Measure All Cup over meat & squash into burger shape! Bake for 18-22 minutes or until burgers are lightly browned and fully cooked (juices should run clear when pierced with a knife).

All cooked and ready to eat!!

 

These are delicious served with Roasted Sweet Potato Salad and Citrus-Curry Dressing.

 

Kit Hemsley’s Slow CookedCashew Chicken

This recipe has been kindly shared by my colleague Kit Hemsley.  She has adapted a recipe originally from TheRecipeCritic.com.  It is a stunningly easy ‘get-ahead’ recipe which is tangy and really, really delicious.  Please don’t be afraid of the chilli, it really isn’t hot (as tested on my spice-phobic friend!!)

Ingredients

• 5/6 boneless skinless chicken breasts (chop into bitesize pieces) using Forged Cutlery Utility Knife
• 1/4 cup plain flour
• 1/2 tsp black pepper
• 2 tbsp sunflower or veg. oil
• 1/2 cup soy sauce
• 1/4 cup white wine vinegar
• 1/4 cup ketchup
• 2 tbsp brown sugar
• 2 garlic clove
• 1 inch fresh ginger
• 1 red chilli
• 2-3 cups of chicken stock (or water).
• 1 cup cashews (reserve half of the cashews and brown in a pan for later)

Method

1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.

3. Cook on 200/ High (Aga top oven) for 30-40 min to get DCB and contents cooking then 120/ Low  (Aga bottom oven) for 3 to 4 hours.  OR when I made this yesterday I just put it on timer for 4 hours at 140 fan (therefore 160 non-fan)
4. Add cashews and stir.
5.Serve with rice and some green veg.
Makes about 6 servings

Apple Chutney

So here is the first thing I have made from the fabulous produce out of my neighbour’s amazing allotment.

I have adapted this recipe from a BBC Good Food recipe so thanks to them for the inspiration.

Ingredients

• 1.6 kg cooking apples (peeled and cored weight) chopped
• 400g light muscovado sugar
• 500g sultanas
• 2 medium onions, finely chopped using Food Chopper
• 1½ tsp mustard seeds
• 1 tsp ground ginger
• ½ tsp mixed spice
• 1 tsp salt
• 500ml cider vinegar

Method

Peel, core and chop all the apples (made really easy with the Pampered Chef Apple Wedger, Vegetable Peeler and Forged Cutlery Knives).

Add all ingredients to the large Stockpot.

Bring the mixture to the boil over a medium heat.  Simmer uncovered, stirring frequently, for 1-2 hrs, until thick and pulpy.

Remove from the heat, transfer to sterilised, clean and dry jars and seal.  And enjoy a small sense of smugness at having started making  Christmas presents!!

 

Note about sterilising jars.  I know that you can put the jars in an oven for a while but I am always a last minute kind of girl!  I therefore always sterilise jars the way Nigella Lawson suggests, which is to quarter fill each jar with water, Microwave on High for 10 mins.  Job done!

Jubilee Chicken Ring

This is a genius recipe designed by another Pampered Chef consultant called Diana Brown.  It is a twist on coronation chicken and tastes A-MA-ZING!

2 tubes fresh croissant dough
1 cm piece fresh ginger, peeled.
1 tbsp olive oil
1 onion, peeled
2 tsp medium curry powder
50 g ready to eat dried apricots
1 stick celery
3 tbsp mango chutney
8 tbsp soured cream (mayo + creme fraishe would substitute
3 cooked chicken breasts
½  lemon
2 tbsp flaked almonds
1 Egg, separated

Preheat oven to gas mark 5 or 190c

• Chop ginger in Food Chopper and leave in silicone base
• Heat the oil measured with adjustable measuring spoons in the 20cm executive sauté pan.
• Cut the onion into sections with Veggie Wedger, then chop in Manual Food Processor.Cook in the oil until soft for about 5 minutes and then stir in the curry powder and ginger using the small mix n scrape and cook for 1 min.  Scrape into the classic batter bowl.
• Chop apricots with Food Chopper on cutting board. Add to batter bowl.
• Slice celery on cutting board .  Add to Batter Bowl..
• Add the mango chutney and soured cream measured with the measure all cup
• Chop the chicken with the Santoku Knife on the Cutting Board and put it in the classic batter bowl.
• Season with salt and pepper using the grinder set
• Add a little squeezed lemon juice using Citrus press.  Mix well using Mix ‘N Scraper.
• Unroll croissant dough, onto your Cutting Board cut into triangles with the Pizza Cutterand place around your Medium Round Stone with Handles with the wide ends of the triangles towards the centre leaving a hole in the middle.
• Press the seams together using the Bakers Roller.
• Place filling in circle on dough using Large Scoop
• Then fold dough over the filling and tuck in the middle – making a ring
• Separate an egg with the Egg Separator
• Glaze with egg white using the Pastry Brush
• Sprinkle over the flaked almonds.

Bake for 20-25 mins or until deep golden brown

Sweet and Sour Pork

This recipe was requested by daughter for this week’s menu so I came to my FB page to make it (quicker than rifling through my recipes!) and it has disappeared!  So, if you missed it the first time, or wanted it and it got lost here is the yummiest, easiest sweet and sour recipe without a jar!!!

2tbsp souy sauce

2tbsp rice vinegar (or white wine vinegar)

2tbsp tomato puree

1tbsp caster sugar

2tsp toasted sesame oil

2tsp cornflour

150ml chicken stock or water

1tbsp groundnut or veg oil

500g pork fillet, trimmed and cubed

2 peppers, deseeded and cubed

1 or 2 (if small) carrots sliced into sticks

1 bunch of spring onions, trimmed and chopped

5cm piece of root ginger, peeled and thinly sliced

1 lg clove of garlic, thinly sliced

400g pack of fresh pineapple or similar sized tin

• In a bowl, mix together soy sauce, vinegar, tomato puree, sugar, sesame oil, cornflour and stock (or water).  Set aside
• Heat the oil in a stir fry or family skillet (or wok or lg saucepan) and when really hot add the pork and stir-fry for 5 minutes until coloured all over
• Add the peppers and spring onions and stir fry for a further 5 minutes until softened, then stir in the ginger & garlic and cook for a further minute
• Stir in the sauce then let it simmer for a couple of minutes or until the pork is cooked through.  Add the pineapple and juices (if from a pack though not from the tin) and heat through.  Serve with noodles.

Curry in a Hurry

This is my curry for impressing important guests and also the one I use for my best friends as it is so simple.

Chicken tikka masala Stoneware style !!!    

Method

Chop up raw chicken into bite size pieces using Pampered Chef knife and cutting board.

In batter bowl add to the chicken all other ingredients using silicone scrapers, measuring spoons, juicer, food chopper onion and chilli pepper, snip coriander with kitchen shears, use easy read measuring cups for cream, crush garlic with garlic press, microplane ginger.

stir up and pop in stone on 180-200 degrees for35 mins – just make sure curry is bubbling nicely in oven.

Ingredients

5 chicken breast for Deep Dish baker or Square baker – (can double ingredient’s for rectangular baker)

¾ jar tikka massala paste

250g natural yoghurt (greek style is nice, Rachels’s organic greek yoghurt with coconut is gorgeous)

I tbs olive oil

1 red onion – finely chopped

1 garlic clove

1 fresh green chilli

1 inch piece root ginger – finely grated or chopped

4 fluid oz or 125 ml water

4 floz or 125 ml double cream

Bunch fresh coriander – finely chopped

½ lemon

Of course you can adapt the recipe if you are trying to be virtuous by adding more water and less cream – or even adding more yoghurt and no cream – the oil is optional too but I think it makes the curry more authentic.

Serve with rice.  The Pilau Rice (in the microwave!) recipe is the one I always use… love it!

Susie Evans

Independent  Director for The Pampered Chef

07854 241575

http://www.pamperedchef.biz/susieevans

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