What do you get someone for Christmas, who has everything (except the patience to cook himself a meal)? This person is my brother, and the Christmas present he received was a bunch of dinner vouchers. Basically I offered to be his personal chef once a week for a few weeks. Being the optimist I am (sometimes), I also saw this as a great opportunity to make some new and interesting meals and then blog them. My intentions were to take photos of the meals that I cooked for my brother and upload them with the recipe, but a slight incident with the oven grill, caused the chicken bake meal to be slightly more "browned" than it should have been, and it thus looked slightly less appetising than it should have.
After scraping off the brown/black over-grilled bits my whole family ate this meal and it by far exceeded my expectations and got great reviews from the usual suspects (my family and Coates, my boyfriend)
Serves 6 Ingredients
45 ml butter
1 large onion, chopped finely
1 large carrot, coarsely grated
225 g mushrooms, finely sliced
3 garlic cloves, chopped finely
600 g chicken breast fillets, cut into strips of squares
380 g IDEAL Evaporated Milk (Lite)
1 packet mushroom soup
20 ml cornflour
250 ml prepared chicken stock
salt and black pepper to taste
4 thick slices white bread (cut the crusts off)
1 extra clove garlic, coarsely chopped
250 ml grated cheddar cheese
80 ml olive oil
45 ml spring onions, coarsely chopped
Directions
1 large onion, chopped finely
1 large carrot, coarsely grated
225 g mushrooms, finely sliced
3 garlic cloves, chopped finely
600 g chicken breast fillets, cut into strips of squares
380 g IDEAL Evaporated Milk (Lite)
1 packet mushroom soup
20 ml cornflour
250 ml prepared chicken stock
salt and black pepper to taste
4 thick slices white bread (cut the crusts off)
1 extra clove garlic, coarsely chopped
250 ml grated cheddar cheese
80 ml olive oil
45 ml spring onions, coarsely chopped
Directions
Melt the butter in a pan and add the onion and carrot. Saute until translucent then add the mushrooms and garlic.
Saute briefly then add the chicken and cook just until the chicken becomes opaque- no longer.
Now add the IDEAL Evaporated Milk and bring to a boil. Mix the soup powder and cornflour with a little chicken stock until smooth then stir into the chicken mixture together with the rest of the chicken stock.
Stir until the mixture is thick then season with salt and pepper then spoon into a large baking dish or ramekins.
Mix the rest of the ingredients in a blender/ food processor until crumbled and sprinkle over the chicken mixture. Bake at 180 degrees Celsius for 15 minutes or until the topping is crisp and golden. Remove from oven and serve.
If it doesn't brown properly you can grill it...But please BEWARE OF THE GRILL :-)
This comment has been removed by the author.
ReplyDelete