You know how sometimes you just feel like simple food? Well, this Asian dish is clean, beautiful, – and really rather healthy. But, I admit, it’s not exactly the most straight forward dish.
It seems that in this day and age we are always looking to cook stuff which is quick and easy – but I really do think there is a lot of merit in slow food. It’s the kind of cooking you do when you have some time free on the weekend – or you just feel like being in the kitchen and chopping a bit of this and stirring a bit of that.
It’s not a stressful dish – in fact, there is a decent length of time when you can sit back, Kylie Kwong style, and just wait, and read and ponder the world. I was lucky enough to meet her a few years ago – the only celebrity chef I have ever seen in real life – and just chat to her. She also has the best mannerisms. If you haven’t seen Kylie in action before – pop over to YouTube and have a look. She’s great.
But, I digress.
This recipe isn’t a Kylie Kwong dish – it was actually inspired by Justine Schofield. I really like her food too and when I watch her show – I’m always inspired and ready to get into the kitchen!
So, this is my version of Justine’s Chinese Hainanese Chicken and Rice. She serves it in separate components, which was really lovely, but, when I had the left overs a few days later – I made it more into one dish – and enjoyed it immensely as that is how I like to eat my food. For all your work you get beautiful poached chicken, an amazing clean and delicious soup, as well as a fantastic dipping sauce you are sure to find many other uses for.
So, here goes …
These drumsticks are perfect for making in bulk – and then whipping out of the freezer on days when life is just too busy to cook from scratch – or when unexpected guests come to visit.
This recipe has been one of the most popular on Uforic Food to date – and I believe that’s becuase they are just sooooo delish! Enjoy~
Roast Lemon and Garlic Drumsticks
- 12 chicken drumsticks
- 3 tbs of olive oil
- the zest of 1 lemon, grated
- 3tbs of butter
- 2 cloves of garlic, finely chopped
- 1 handful of fresh parsley
Pre-heat your oven to 200 degrees (c). Place the drumsticks into a shallow baking dish, season with salt and pepper, drizzle with the olive oil and add the lemon zest. Toss the drumsticks, using your clean hands, through the mixture.
Place in the oven and cook for 40 minutes.
Once the drumsticks are cooked through, remove them from the oven and cover with foil to keep warm. Meanwhile, heat the butter in a pan over a low heat and add the juice of half a lemon, along with the garlic. Do not let the garlic burns. After a minute of gentle cooking, add the parsley and some salt and pepper, to taste, right at the end.
Turn off the heat, place drumsticks on a serving platter, or in freezer containers, and drizzle over the buttery sauce.
There you have it. These should freeze well for up to three months.
To reheat, preferably thaw out first, then reheat by tossing them around in a frying pan, over a medium heat. However, you can just pop them in the microwave.
These would be great served with my warm potato salad and some crusty bread.
If you have any other recipes that are good for freezing and would like to share them with everyone, just like Kristy did – email it to me – I’d love to pop it on Uforic Food … firstname.lastname@example.org
This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well.
Chicken with Rataouille and Risoni
- 1 large eggplant, cut into 2.5cm pieces
- 2 large zucchinis, thickly sliced
- 1 red capsicum, halved, thickly sliced
- A good drizzle of olive oil
- 8 large chicken drumsticks
- 2 cups Italian tomato pasta sauce (or you could make my marinara sauce, click here for the recipe)
- 1/3 cup dried risoni pasta
- 1/2 cup basil leaves, chopped
Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Drizzle lightly with olive oil and some salt and pepper and use your hands to toss the vegies and ensure all the vegies are lightly coated. Roast for 25 to 30 minutes or until light golden.
Meanwhile, heat a heavy-based saucepan over high heat. Add a little olive oil and cook the drumsticks in batches, turning occasionally, for 5 minutes or until light golden (you could use thigh fillets as well, if you like). Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through. Do keep an eye on it to make sure the risoni doesn’t stick to the bottom of the pan.
Stir in roast vegetables and basil. Season with salt and pepper.
Serve or transfer to containers for freezing.
This recipe is so easy and simple, but the roasting of the vegetables really adds a lovely depth of flavour. I know some people would like to use breast chicken for this. However, I really urge you not to, I think it would really take away from the flavour.
This recipe is from Italian cook Giada De Laurentiis. I love her show Everyday Italian – she makes comforting Italian food – and I don’t know anyone who doesn’t enjoy that!
She’s not a chef, but I have tried many of her recipes and like the lovely Nigella’s – they have always been fantastic! This version is my own – I just can’t help myself but to change a thing or two. Who are your favourite “celebrity” chefs? Who inspires you?
- 8 chicken thigh fillets
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced (but you can use whatever colour is well-priced, I know yellow can be expensive)
- 5 strips of prosciutto, chopped
- 2 cloves garlic, chopped
- 1 can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with sea salt and freshly ground black pepper. In a heavy-based pan bring the olive oil to a medium heat. Cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the capsicum and prosciutto and cook until they are browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan (these add soooo much yummy flavour and should never be discarded). Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
Add the capers and the parsley. Stir to combine and serve.
This one is even better the next day, after it has been in the fridge and the flavours have had a chance to meld and enhance. Soooo yummy! Give this one a go and let me know what you thought in the comments section below.
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