Recipe Ideas - Chicken or Pork

-taff

pork meantballs, or turkey mince meatballs....
mix mince with a cooked chopped onion, fajita seasoning, some salt, pepper, maybe extra chillis, or chilli sauce, shape into balls and fry.
Forgot to add - add some breadcrumbs, and an egg....

Fry another onion, mix in a tin of tomatoes, with some extra water to rinse out the tin, a stock cube, some more saesoning of whatever you like [ chilli, fajita, piri piri whatever], cook for a bit, throw in meatballs, serve with rice or pasta or noodles.

torbrex

Chicken in a cream, mustard and brandy sauce is one of my stand-by dishes for when I can't be bothered cooking.

Brown 450g chicken cubes, add a chopped onion and fry for anothe couple of minutes, add a teaspoon of chopped tarragon (fresh or dried), a cup of chicken stock, a teaspoon of English mustard, a small carton of double cream and a measure of brandy then simmer for about 20 minutes.

JulieGeorgiana

Thank you for all the suggestions so far, I'm taking notes and working on my meal plans x

OriolaW

This definitely seems worth a bash. We all love dark meat in my house, and it looks like it feeds many mouths for multiple days. thank you

Need2bthrifty

I love Chicken, mushroom and tomato lasagne.

I boil the chicken with an onion, bayleaf & peppercorns, but you could use stock made with a chicken stock cube.

The sauce – fry an onion until soft, add garlic and fry for a couple of minutes (but don’t brown) add flour and make a b!chamel sauce using chicken stock and the juice from a tin of tomatoes instead of milk. Add the tinned tomatoes, tomato puree, sliced mushrooms, dried oregano, salt & pepper and cook for a few mins until mushrooms begin to soften. Add the chopped up cooked chicken and heat through then it’s ready to layer up with lasagne sheets. Top with a plain white sauce and grated parmesan.

ItchyFeet

Catalan Stew?

I use this for both chicken and pork.

Fry onion and garlic in olive oil. Add meat to brown. Add tin of chopped tomatoes and about 1/3 pint of chicken stock. Add a chopped green pepper and paprika to taste (I use hot paprika). Or you could add chilli here too if you wanted. Season and simmer for about 20 mins or so. Serve sprinkled with chopped coriander and rice. I love this and it's really easy to make.

maman

Any wrote: »

Chicken jambalaya. OH's favourite!
And goes a long way too.

Are we married to the same man? It's my DH's favourite too!:rotfl:

My favourite two recipes would be:

• a chicken casserole made with thighs (I buy a bag of frozen pieces from Sainsbury's). I use browned thighs, onions, carrots, mushrooms, leeks, and cook in stock with rosemary and thyme then add butterbeans and cornflour for the last 20 mins or so. Serven with your choice of carb and something green usually.
• For pork, I cut loin chops into chunks and marinate in oil, honey, sherry and soy (just a little of each) all seasoned. Then brown the meat, add onions, peppers, diced carrots and cook with the marinade, stock and an extra tbsp. of soy. About 20 mins before the end add cornflour and beansprouts. Serve with rice
• other ideas would be a stir fry where I serve one (small) breast between two. Cut it thinly while still almost frozen and with heaps of veg and rice it's plenty.
• my favourite pork shoulder recipe is http://www.jamieoliver.com/recipes/pork-recipes/6-hour-slow-roasted-pork-shoulder

JulieGeorgiana

maman wrote: »

• my favourite pork shoulder recipe is http://www.jamieoliver.com/recipes/pork-recipes/6-hour-slow-roasted-pork-shoulder

This is the recipe I use! It's fool proof and you just can't go wrong... with the best crackling ever

Any

maman wrote: »

Are we married to the same man? It's my DH's favourite too!:rotfl:


My favourite two recipes would be:

• a chicken casserole made with thighs (I buy a bag of frozen pieces from Sainsbury's). I use browned thighs, onions, carrots, mushrooms, leeks, and cook in stock with rosemary and thyme then add butterbeans and cornflour for the last 20 mins or so. Serven with your choice of carb and something green usually.
• For pork, I cut loin chops into chunks and marinate in oil, honey, sherry and soy (just a little of each) all seasoned. Then brown the meat, add onions, peppers, diced carrots and cook with the marinade, stock and an extra tbsp. of soy. About 20 mins before the end add cornflour and beansprouts. Serve with rice
• other ideas would be a stir fry where I serve one (small) breast between two. Cut it thinly while still almost frozen and with heaps of veg and rice it's plenty.
• my favourite pork shoulder recipe is http://www.jamieoliver.com/recipes/pork-recipes/6-hour-slow-roasted-pork-shoulder

Oh, I don't know, mine eats dinner at home every night... unless he can put away 2 dinners every night?? :rotfl:My OH would probably manage!!

Speaking of Jamie Oliver, for chicken pieces I also recommend his Piri Piri chicken, from 30 minute meals book.
Another OH's favourites.. and he doesn't normally even like chicken on the bone that much!!

Another pork shoulder (Hugh uses belly, but I use shoulder as I think it is great compromise price vs leaner meat ie heathier for you vs taste. I also use just oil instead of pork fat and serve it with mash and steamed cabbage or similar greens. I don't think these adjustments take much away from the taste, but it means it is not a fat bomb!!) http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/rillons-of-pork-belly-recipe-08-10-23

JulieGeorgiana

Just looked up Chicken Jambalaya, and it ends up I just tagged it in one of my recipe books under a different name. We make a 'Spanish Rice' which is basically the same, no chicken but with prawns and my DH goes nuts over it... definitely a recipe to try as soon as the baby comes and I can eat food like this again

Any

JulieGeorgiana wrote: »

Just looked up Chicken Jambalaya, and it ends up I just tagged it in one of my recipe books under a different name. We make a 'Spanish Rice' which is basically the same, no chicken but with prawns and my DH goes nuts over it... definitely a recipe to try as soon as the baby comes and I can eat food like this again

I like the simplicity of it (mix it all together and walk away for 20-25mins) and the possible adaptations.
We also have it with prawns sometimes, and what ever veg looks like it needs using up in the fridge..