Warm Chicken stirfry with roast new potatoes & French beans.

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A warm chicken stir fry to be served with steamed french beans and crushed roasted new potatoes (an amended version of Primrose's recipe).
Crushed roasted new potatoes
1 clove of Garlic.
1 generous sprig of fresh Rosemary, six to eight inches.
6 tablespoons Sunflower or Olive oil
1 pinch of sea salt crystals
14 egg sized new potatoes, or enough to fill a lasagne dish.
Strip the Rosemary leaves, discarding the stem and chop finely with a cleaver, bung in a pot or mug.
Clean and finely dice the Garlic, bung in the mug.
Add the salt to the mug, then the oil and stir, leave to absorb flavour into the oil.
Clean the potatoes and whack em with a rolling pin, pick the flying bits of debris up before OH comes to see what all the whacking is about.
Arrange the spuds in a lasagne dish and after stirring it drizzle the oil over.
Roast at 200C.

Prepare the French Beans and set ready to steam.

Chicken stir fry
4 skinless Chicken breasts.
1 large clove of Garlic.
1 generous sprig of fresh Rosemary, six inches.
1 green Chilli (finger type)
1 pinch of sea salt crystals
1 small onion
1 large Banana shallot (Piglet Williensis)
1 handful of fresh outdoor Cherry Tomato's
6 table spoons of Sunflower Oil.

Bung the oil in a large pan.
Strip the Rosemary leaves, discarding the stem and chop finely with a cleaver, bung in the pan.
Clean and finely dice the Garlic, bung in the pan.
Clean and dice the Onion, bung in the pan.
Clean and slice the Shallot into rings, bung in the pan.
Clean, de-seed and cut into small piecs the Chilli, ung in the pan.
Stir the pan contents to coat the veg with oil, then light the gas and put on high.
Cut the chicken into bite sized pieces and add to the now sizzling pan, stirring well.
Remebering to stir the pan every now and then, quarter the tomatoes, halve each quarter and add the lot to the pan.
Reduce the heat and cook until the chicken is just done, then turn the gas off and leave to stand with the pan lid on.

Remove the potatoes from the oven, drain the oil off into a small pyrex jug, mix/turn the potatoes and re-drizzle the oil, replace in the oven.

When it looks like the spuds are almost done, steam the beans.

When the beans are done serve all together on a plate.
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