What can I....
- Thread starter KarlosHx
- Start date
fry clove sliced garlic
add 2 x chopped chicken breast
remove chicken from wok and drain
fry 1 green 1 red chopped pepper
add chicken
add 4 tablespoon soy sauce
add half pint of chicken stock, splash rice wine vinegar, teaspoon of madras curry paste and white sugar to taste.
serve with rice
kes hom can cook
add 2 x chopped chicken breast
remove chicken from wok and drain
fry 1 green 1 red chopped pepper
add chicken
add 4 tablespoon soy sauce
add half pint of chicken stock, splash rice wine vinegar, teaspoon of madras curry paste and white sugar to taste.
serve with rice
kes hom can cook
Morbyd
Moderator
Kes' suggestion would be good, though I'd throw some spring onions and broccoli in there and drop the curry sauce in favor of oyster sauce or black bean sauce.
Here's a fish idea. Get some salmon steaks (or filets). Fry them in a pan with a little olive oil with a light coating of seasoned salt and black pepper. When they're done, set them aside.
Cut up a couple of strips of pancetta (or bacon) into little bits and fry them up, then pour in a cup of cream and let it simmer for a bit. Add salt to taste, then add the salmon back into the pan.
Viola! Salmon steaks in a cream-pancetta sauce. Very tasty.
I find it goes well with a long grain and wild rice pilaf. Drop a chicken bouillion cube in 2 cups of water. Sprinkle in some thyme, parsely, garlic powder, seasoned salt. When it boils, add a cup of mixed long grain and wild rice. Boil until it's done.
A little steamed broccoli on the side would also go well with this.
Here's a fish idea. Get some salmon steaks (or filets). Fry them in a pan with a little olive oil with a light coating of seasoned salt and black pepper. When they're done, set them aside.
Cut up a couple of strips of pancetta (or bacon) into little bits and fry them up, then pour in a cup of cream and let it simmer for a bit. Add salt to taste, then add the salmon back into the pan.
Viola! Salmon steaks in a cream-pancetta sauce. Very tasty.
I find it goes well with a long grain and wild rice pilaf. Drop a chicken bouillion cube in 2 cups of water. Sprinkle in some thyme, parsely, garlic powder, seasoned salt. When it boils, add a cup of mixed long grain and wild rice. Boil until it's done.
A little steamed broccoli on the side would also go well with this.
puppylover
Active Member
Morbyd said:
Nice one Morbyd - know what I am having for dinner tonight!!! Got a nice bottle of chilled wine that will go perfect with that too!!
Morbyd
Moderator
Bon appetit!puppylover said:
Maybe I should make this my daily column
Morbyd's Dinner Suggestions
FYI... you could also add a pat of butter to that water before you add the rice. Also, you should cover the rice and turn down the heat to low.
Also, use a light cream (10%) in the sauce... it'll thicken up after it cooks for a minute, but don't boil it! Simmer is the word
Morbyd said:Bon appetit!puppylover said:
Maybe I should make this my daily column
Morbyd's Dinner Suggestions
FYI... you could also add a pat of butter to that water before you add the rice. Also, you should cover the rice and turn down the heat to low.
Also, use a light cream (10%) in the sauce... it'll thicken up after it cooks for a minute, but don't boil it! Simmer is the word
I think a bit of garlic in the sauce aswell....?
