Butter chicken vol-au-vents

1

Butter chicken vol-au-vents :

Ingredients

Equipment

  • 5cm and a 3.5cm round pastry cutters.

Ingredients

  • 1 sheet Careme puff pastry, just thawed
  • 2 teaspoons ghee
  • ½ small brown onion, finely chopped
  • 200g chicken thigh fillets, cut into 1cm cubes
  • ¼ cup butter chicken simmer sauce
  • ½ teaspoon lemon juice
  • Coriander sprigs, to serve

Method

  • Step 1 – Preheat oven to 220C or 200C fan-forced.
  • Step 2 – Cut twenty 5cm rounds from pastry (return pastry to freezer if it becomes too soft to handle). Cut 3.5cm rounds from remaining pastry cercles. Lightly brush edges with water. Place external rounds on top of pastry cercles and place each stack in a 12 whole muffin pan (the muffin pan avoids the pastry tipping over too much). Use the pastry off cuts to make cheese puffs (place on another tray lined with baking paper. Brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds).
  • Step 3 – Bake vol-au-vent cases for 15 minutes, gently pushing back down centre with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes, or until puffed and golden. Cool in pan.
  • Step 4 – Meanwhile, heat ghee in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chicken and cook for 5 minutes. Add simmer sauce and cook, stirring, for 3 minutes or until sauce thickens and chicken is cooked. Add juice and season.
  • Step 5 – Fill pastry cases with chicken mixture. Serve topped with coriander.

Fred’s FruitOne Stop Shopping in Australia

Advertisements

Barbecued Chicken Patties

1

Barbecued Chicken Patties :

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, grated
  • 1 garlic clove, crushed
  • 100g button mushrooms, finely chopped
  • 4 short rindless bacon rashers, finely diced
  • 1 tablespoon rosemary leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 750g chicken mince
  • Olive oil cooking spray
  • 200g sweet potato, peeled, sliced into 1.5cm-thick rounds
  • ¼ cup dijonnaise (see note)
  • Dressed watercress sprigs, to serve

Method

  • Step 1 – Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until soft. Stir in mushroom, bacon and rosemary. Cook for 2 to 3 minutes or until mushroom is soft. Add vinegar and cook for 1 minute or until vinegar has evaporated. Remove from heat. Set aside to cool.
  • Step 2 – Place mince in a large bowl. Add bacon mixture. Season with salt and pepper. Mix until well combined. Shape mixture into four 3cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
  • Step 3 – Preheat a barbecue plate on medium heat. Spray sweet potato with oil. Barbecue for 1 to 2 minutes each side or until tender and golden. Cover to keep warm.
  • Step 4 – Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through. Serve chicken patties with dijonnaise, sweet potato and watercress.

Fred’s FruitOne Stop Shopping in Australia

or until tender and golden. Cover to keep warm.

  • Step 4 – Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through. Serve chicken patties with dijonnaise, sweet potato and watercress.

Fred’s FruitOne Stop Shopping in Australia

Lettuce Wrapped Chicken Fajitas

1

Lettuce Wrapped Chicken Fajitas :

Ingredients

  • 2 garlic cloves, crushed
  • 2 coriander roots (from a bunch of fresh coriander), finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice
  • 600g skinless chicken breast fillets, trimmed of excess fat, sliced
  • 2 small red onions, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2 teaspoons olive oil
  • Large leaves from 1 butter lettuce
  • 1 roughly chopped avocado
  • 1/3 cup good-quality salsa
  • Lime wedges, to serve

Method

  • Step 1 – Place garlic, coriander, Worcestershire sauce and 1 tablespoon of the lime juice in a bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes.
  • Step 2 – Combine onion, capsicum, olive oil and remaining lime juice in a bowl.
  • Step 3 – Heat a lightly oiled chargrill over medium-high heat. When hot, cook chicken and vegetables, in batches, for 4-5 minutes until chicken is cooked through, turning to brown all over.
  • Step 4 – Serve the chicken mixture with the lettuce leaves, avocado, salsa and lime wedges, for people to assemble themselves at the table.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Chicken And Spinach Lasagne

1

Chicken And Spinach Lasagne :

Ingredients

  • 1 cup grated reduced-fat cheddar cheese
  • ¼ cup grated parmesan cheese
  • 2 teaspoons olive oil
  • 1 medium brown onion, finely chopped
  • 500g chicken mince
  • 250g frozen spinach, thawed
  • 400g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 3 fresh lasagne sheets
  • Salad leaves, to serve

Method

  1. Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 14cm x 18cm (base), 6 cup-capacity baking dish. Combine cheddar cheese and parmesan cheese in a bowl.
  2. Step 2Heat oil in a frying pan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add spinach, tomato, tomato paste and oregano. Cook for 5 minutes or until slightly thickened. Remove from heat.
  3. Step 3Spoon one-third chicken mixture into prepared dish. Top with one-quarter cheese mixture and 1 lasagne sheet, trimming to fit. Repeat with chicken mixture, cheese mixture and lasagne sheets to form 3 layers, finishing with cheese mixture. Bake for 30 minutes or until pasta is tender and cheese golden. Serve with salad leaves.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Chicken And Corn Crepes

1

Chicken And Corn Crepes :

Ingredients

  • 20g butter
  • 2 tablespoons plain flour
  • 330ml (1 1/3 cups) milk, warmed
  • 40g (½ cup) coarsely grated cheddar
  • 200g cooked chicken
  • 1 x 420g can corn kernels, drained
  • 2 tablespoons chopped fresh chives
  • 1 x 350g pkt Mountain Mist frozen French-style crepes
  • Baby spinach leaves, to serve

Method

  1. Step 1 – Melt the butter in a large saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles and begins to come away from the side of pan. Gradually add the milk, whisking constantly, until combined. Cook, stirring, for 3-5 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Stir in the cheddar. Season with salt and pepper. Add the chicken, corn and chives and combine.
  2. Step 2 – Meanwhile, warm the crepes following packet directions or until heated through.
  3. Step 3 – Divide the chicken mixture among the crepes. Roll up firmly to enclose filling. Serve immediately with spinach leaves.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Chicken & Orange Salad

1

Orange Salad :

Ingredients

  • 2 oranges
  • 400g cooked chicken, thinly sliced
  • 310g can corn kernels, drained
  • 200g mixed salad leaves
  • 1 small red onion, halved, thinly sliced
  • 130g (½ cup) low-fat Greek-style natural yoghurt
  • 2 teaspoons mango chutney
  • 2 teaspoons mild curry paste
  • 55g (1/3 cup) pistachio kernels, coarsely chopped

Method

  1. Step 1 – Cut top and base from each orange. Use a knife to remove skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments. Reserve juice.
  2. Step 2 – Combine chicken, corn, salad leaves, onion and orange segments in a large serving bowl.
  3. Step 3 – Whisk the yoghurt, chutney, curry paste and reserved orange juice in a bowl. Drizzle over the salad. Top with the pistachio.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia

Recipes – Freds master chef

Recipes – kidspot kitchen

You can also visit our social media pages :

Pinterest – fredsfruit

Facebook – fredsfruit

Apricot Chicken

1

Apricot Chicken :

Ingredients

  • ½ cup plain flour
  • 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
  • 2 tablespoons olive oil
  • 1 large brown onion, peeled, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 tablespoon Moroccan seasoning blend
  • 405ml can apricot nectar
  • ½ cup Angas Park Large Dried Apricots
  • 1 cup couscous
  • 1/3 cup flat-leaf parsley leaves, chopped

Method

  1. Step 1 – Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
  2. Step 2 – Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
  3. Step 3 – Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
  4. Step 4 – Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
  5. Step 5 – Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

Our All Recipes Here – Fred’s FruitOne Stop Shopping in Australia