Cook Something Different Challenge

flossyblog

sweet and sour chicken

1 fillet of chicken cut into bite size pieces
1 egg- put into small bowl and light whisk with fork
1 tablespoon of cornflour
1 tablespoon of vegetable oil

toss the chicken in flour, put into bowl with egg and fry both sides in with veg oil. about 1 minute each side
drop the chicken into

an oven proof dish, with 4 tablespoons of sugar 4 tablespoons of tomato ketchup, 4 tablespoons of rice vinegar, garlic (powdered or fresh) as preferred and a teasoon of soy sauce. you can add a few pineapple chunks, salt and pepper
bake in oven for 40 mins on 200

here's a link to the original receipe

http://mykitchencafe.blogspot.com/2008/07/sweet-and-sour-chicken-updated.html

organic_wanabe

I'd like to join in, please. Yesterday I made, for the first time, Jamie Oliver's Turkey Con Chilli. Everyone seemed to like it and it was a good way of using up leftover turkey from Christmas which had been stuck in the freezer.

Today, I am cooking J.O. Chicken Legs with Sweet Tomatoes in my remoska. I have yet to find a recipe that I like using Chicken Legs! Unfortunately I had bought the chicken legs before I read Pen-Pen's review (she said that she preferred some of her other chicken recipes) - as I had a couple of handfuls of cherry toms to use up - so I'm going ahead anyway. However, to up the flavour I added a couple of small sliced red onions, threw in a cheese rind which I'll remove, and added half a tsp of sugar. After 45 mins I'll add the Cannellini beans and slice up a few leftover potatoes (if I can squeeze it all in the standard remoska) and leave it for another 45 minutes. Fingers crossed that it'll be enjoyable! I'll report back tomorrow.

Thanks for starting this thread. It is great reading about everyone's endeavours.

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Well we gave this a big thumbs up. Easy to prepare and very tasty. I used organic chicken legs from M&S (£5 for 4) but may try chicken thighs next time around if it would work out cheaper. Probably would miss out the potatoes and just serve with HM crusty bread. Insisted that family only use their knives and forks so that I could collect the bones afterwards which I then turned into some stock, getting a bit more for my outlay!

Penelope_Penguin

This evening I've made a chick pea curry, adapting a recipe from Madhur Jaffrey's book, for mushroom and bean curry

lainz

Well having read this thread I decided to try the

J.O. Chicken Legs with Sweet Tomatoes as I bought a couple of punnets of cherry toms in morrisons the other day when they were 30p each :money:. I had chicken thighs in the freezer so gave it a go (kinda)

In a non stick pan I put 2 chicken thighs (just me to cater for) seasoned with salt and pepper and chucked in a load of dried basil, let them cook for couple mins, chucked a potato in the microwave, chopped up some veg, added the tomatoes let them cook a bit - added some lazy garlic and dried chilli, chopped potato and added that - cooked and checked chicken cooked - took about 30 mins this way

so it was more of a loose interpretation!:rolleyes:

Tomorrow night its another JO - from return of the naked chef - Tray baked pork chops - i've never done it with the minted bread sauce - bleurgh!

http://www.foodnetwork.ca/recipes/Main/Pork/recipe.html?dishid=699

Will go and tidy the carnage of my kitchen and prep the marinade :cool:

Look forward to seeing some more fab recipes

sunflower76

Toinght I adapted a recipe from the All New Hamlyn which was cheesy ham gratin.

Peel and finely slice 4 medium potatoes and a leek
Grate 100g cheese

In an ovenproof bowl layer up slices of potato, ham, leek and cheese finishing with potatoes. Reserve a small amount of cheese.

Pour over some homemade cheese and parsley sauce and top with the reserved cheese and bake until potato is soft.

The original recipe asked for stock rather than cheese sauce but we had some leftover from yesterday. I think it was probably nicer with the extra cheese anyway.

The ham I used was from a joint I boiled and baked myself but the recipe just says ham so I guess you could use any old ham.

McpPsl

Here is my latest update and contribution to the challenge. My version of Braised chicken & beans from the Good Food Magazine

I started by cutting the chicken (reduced from Mr T) into portions and using the carcass and trimmings to make a stock.



Ingredients:

• 1270g Chicken portions
• 500g Dried Canellini Beans soaked overnight and cooked as per instuctions on packet.
• 250g Onions, diced
• 324g Carrots, diced
• 264g Parsnips, diced
• 130g Celery, diced
• Stock

Method

1. Fry the chicken portions in oil (I used some of the fat skimmed of my HM chicken stock.)
2. Add the diced vegetables and continue frying to give them some colour.
3. Add the prepared Cannellini beans.
4. Add sufficient stock as required (I made mine up to 5 litres.)
5. Simmer for 45-60 mins or until the chicken is cooked.
6. Serve with green vegetables.

Makes 10 portions for about 300 kcals (plus vegetables)

McpPsl

I wanted to use up the remaining HM Chicken Stock from my last recipe so I decided to try using it in a soup.



Ingredients

• 760g Butternut Squash
• 144g Swede
• 176g Carrots
• 200g Onions
• 50g Red Lentils
• HM Chicken Stock

Method

1. Cut the Butternut Squash into quarters and remove the seeds and membrane.
2. Place the Butternut Squash, Swede and Carrots in an oven tray coat with Olive oil and roast in the oven for about 30 mins.
3. Meanwhile gently fry the onions in some olive oil.
4. Add the roasted vegetables to the onions
5. Add the Red Lentils.
6. Add sufficient stock as required (I made mine up to 2 litres.)
7. Simmer for 30 mins.
8. Blitz with a liquidiser or blender until smooth.

Makes 4 portions each about 160 kcals.

Nelski

Some fab recipes on here thanks everyone:j

I have been out and bought some lovely smoked haddock and tonight will be cooking this Kedgeree

Cant wait:D

Pictures and reports later tonight promise

oneeyedandgreen

No photos unfortunately but yesterday I made a hungarian pork goulash with the leftover sunday roast. Normally I end up *shock* throwing the leftover meat away as I can never think to do with it(there isn't usually much left anyway). I even chucked in some of the leftover carrots as well. I used some cumin instead of caraway seeds and left out the grilled peppers. It was lovely, really warming and I had a portion left for the freezer.

I also made a spiced marmalade cake on Sunday which is amazing. It's from the hamlyn 200 cakes and bakes book. I'm not sure if I'm allowed to post the recipie due to copyright...Can anyway clarify this?

tinkerbellsmum_2

made slimming world curry today nice and easy had all the ingredients in but i wasn't keen dh liked it