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How To make Chicken& Almond Rissoles with Stir Fried Vegetables
4 ounces peeled potatoes
boiled
3 ounces carrots
1 cup cooked chicken :
meat
1 garlic clove, crushed
1/2 teaspoon dried tarragon or thyme
1 egg yolk
1/4 cup slivered almonds -- chopped
salt pepper Stir- Fried Vegetable 1 celery stalk
2 scallions trimmed
1 teaspoon oil
8 baby corn cobs
10 snow peas
2 teaspoons balsamic vinegar
salt pepper
Cooked potatoes and cooked chicken are combined to make tasty rissoles rolled in chopped almonds. Serve with stir- fried vegatables
Coarsely grate the boiled potatoes and raw carrots into a bowl. Finely chop or grind the chicken. Add to the vegatables with the garlic, tarragon or thyme, salt and pepper.
Add the egg yolk or beaten egg to bind the ingredients together. Divide the mixture in half and shape into two large ovals.
Roll each rissole in the chopped almonds until evenly coated.
Place the rissoles in a greased baking dish. Bake in a preheted oven, 400 F, about 20 minutes, or umtil lightly browned. Alternatively, heat a little in a skillet and fry the rissoles until browned all over and cooked through.
While the rissoles bake, prepare the stir- fried vegetables. Cut the celery and scallions into thin diagonal slices. Heat the oil in a skillet. Add the vegetables and stir- fry over high heat 1 to 2 minutes. Add the corn cobs and snowpeas and cook 2 minutes longer. Finally. stir in the balsamic vinegar and seasson with salt and pepper to taste.
Spoon the stir-fried vegetables onto the serving plate and serve the rissoles beside then. Serve at once
Formated by Iara 8/98
How To make Chicken& Almond Rissoles with Stir Fried Vegetables's Videos
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I upgraded the initial recipe :)
SENPAI'S FRIED CHICKEN:
BRINE:
1 whole chicken (cut into 10 pieces)
4c butter milk
1 whole lemon (juiced but use the whole thing)
6tbs ap flour
3tbs garlic powder
3tbs onion powdwr
3tbs paprika
2tbs cayenne pepper
1.5tbs black pepper
2tbs MAGIC
1.25tbs ginger
1/4c fresh rosemary
CHICKEN DREDGE:
2.5c all purpose flour
1c corn starch
1tbs MAGIC
MAGIC SEASONING
1/2c salt
2tbs sugar
2tbs MSG
- brine chicken overnight (16+ hours)
- drain off a little of the batter then go straight into the dredge, pressing it in
- fry at 300 for 5-7 minutes
- rest for at least 30 minutes
- then fry again at 300 for 3-4 minutes
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Creamy Garlic Chicken Breasts
RECIPE:
Chicken breasts in an irresistible garlic cream sauce filled with caramelized onions and garlic is a winner of a chicken dinner! Easy and delicious comfort food at its finest.
NO MATTER WHAT YOU SAY, THIS TASTE LIKE FRIED CHICKEN ???? | ALL CAPS | COME FIGHT ME ????????
I know you're probably thinking this can't be. But let me tell you once you've had Fried Oyster Mushrooms you'll never ever crave meat again. My recipe is simple quick and delicious. My family loves my Fried Oyster Mushrooms. They constantly request that I make it a few times a week. #plantbased #vegan #mushroom #friedchicken
00:00 Intro
00:30 What type of cookware to use
01:00 frying with grape seed oil
01:30 Oyster Mushroom cluster
02:15 Preparing the mushrooms
03:10 Preparing The wet and dry batters
05:03 Seasoning the mushrooms
06:49 Frying the Oyster Mushrooms
07:56 The frying process
08:39 Breaking down the outcome of the fried mushrooms
09:20 Plating
09:58 Tasting
11:06 Recap
11:37 Gratitude
Ingredients:
Oyster Mushrooms
Just egg substitute
All purpose flour
Smoked paprika
Garlic powder
Salt and pepper
Grapeseed oil for frying
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SPRING RECIPES // Wild Garlic Salmon Cakes + Almond Butter Fish Curry
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Wild garlic salmon cakes (makes 8 patties)
220g salmon
5/7 small potatoes
1 egg
½ cup flour
1 tsp. Dijon mustard
2 tbsp mayonnaise
large handful wild garlic
1 garlic clove
1 white onion
1 tsp. capers
1 tsp. lemon zest
½ chilli
handful fresh parsley
small handful fresh dill
sea salt
black pepper
olive oil (to cook)
Almond butter fish curry (serves 2-3)
300g cubed squash of choice
1 tbsp. smooth almond butter
large handful fresh coriander
1 tsp. dried thyme
1 tsp. fennel seeds
1 tbsp. cumin seeds
1 tsp. coriander seeds
6 cardamon pods (crush and leave whole)
1 tbsp. curry powder
1 tsp. garam masala
½ tsp. chilli flakes
1 x lime
400g chopped or plum tomatoes
300ml full fat coconut milk
150ml water or stock
sea salt & black pepper
coconut oil (to cook)
Cod:
250g cod loin
1 lime (juice)
1 tbsp. garlic powder
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Bang Bang air fryer chicken #easyrecipe #chicken #tasty #bangbangchicken
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Whisk
——Ingredients——
3 chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon seasoned salt
:
——bang bang sauce——
1 cup mayonnaise
1/2 cup sweet chili sauce
2 tablespoon chili garlic sauce or Sriracha
:
1. Score the chicken breasts about 1/8-inch deep and 1/2-inch apart. Make cross-hatch cuts. Mix all the spices together (garlic powder, onion powder, paprika, seasoned salt) and season the chicken breasts on both sides.
2. Make the bang bang sauce - mix together the Mayo, sweet chili sauce and chili garlic sauce or sriracha. Make sure you reserve about a couple tablespoons of the sauce for drizzling on top when serving the dish.
3. Place the chicken breasts in the air fryer basket and spread about 2 tablespoons of the bang bang sauce on top, then air fry at 390° for about 20 minutes depending on the size of the chicken breasts or until the internal temperature hits 165 degrees.
4. Once done let the chicken rest for about 10 minutes , then serve over white rice drizzle with the reserved bang bang sauce, garnish with some cilantro or green onions and enjoy.