CHICKEN PASTY ROLLS

CHICKEN PASTY ROLLS

 

 

 

Today's recipe is from the West of Turkey. It is a traditional wedding dish.

 In old times, traditionally a girl after marrying would accept her husband's family as hers. She would occasionally visit her own family. After wedding the first family visit with her husband was important. Special meals were prepared for this special day. Home made baklava ( a dessert) was one of them . The recipe I am giving you now, was done with remaining pastry from baklava.

We use yufka (ready Turkish dough) to make it. But it can be made with filo dough. Actually filo dough is more similar baklava dough then Turkish yufka.

 

INGREDIENTS

 

1/2 whole chicken

1 onion, whole

2 strings fresh thyme

4 strings parsley

1 1/2 tsp salt

 

2 leaves of Turkish yufka or 8 leaves of filo dough

3 tbsp. vegetable oil

 

FOR SAUCE

2 eggs yolks

2 tbsp. flour

2 cups plain yogurt

2 cups chicken stock

 

OR

2eggs

2 tbsp. flour

3 cups chicken stock

 

2 crushed garlic

2 tbsp. red vinegar

 

2 tbsp. butter

1 1/2 tsp chili pepper

 

 

Place chicken in a large pan, add  onion, parsley, thyme and salt. Pour over 6 cups water. Boil and simmer until chicken is tender. Drain , remove skin and bones, cut chicken meat into strips. Keep chicken stock .

Grease an oven tray, lay the first leaf of yufka , pucker, grease with oil. Do the same for second yufka  leaf. If you use filo dough do the same process. Bake 180C/375F about 15 minutes or until gets light brown.When it is still hot pour over 2 cups chicken stock . 

 

 

 

Meanwhile , in a pan , mix eggs, flour, yogurt ,   and chicken stock . Bring to boil and simmer until sauce gets thick. If you do not like taste of yogurt you can use the  second choice of   the sauce . Mix all ingredients and cook until gets thick. 

In the original recipe at this stage must added  2 crushed garlic and 2 tbsp. red vinegar  . It depends on you if you do not like taste of garlic and vinegar just ignore .

Mix chicken pieces with half of the sauce. Spread chicken and  sauce mixture on to the pastry. Gently roll the pastry from long side.

 

 

 

 

 

 

 

Leave 30 minutes and then cut into 4cm/1,5 inch wide. Place them in a well greased oven tray. Pour remaining sauce each of them. If you use the sauce without yogurt , sprinkle greated cheese on top of pasties. Bake 180C/375F about 15 minutes or until well browned.

Heat butter , add chili pepper. Pour over chicken pasties.  Serve hot.

  

 

STIR FRY CHICKEN AND VEGETABLES

STIR FRY CHICKEN
       AND VEGETABLES

 

 

In Chinese cooking the preparation time is longer than the cooking time. Frying and steaming are  Chinese cooking methods.  Stir fry is  the most known  method.   A wok is  the best for stir-frying which is frying  foods over high heat . Wok is a round-bottomed  Chinese cooking utensil. A small amount of oil is poured   into the wok, and heated to high temperature, and   food is added  and stirred a few minutes. Possible to find many different kind of wok, but the most common woks are made from  cast iron and carbon steel.. 

There are some rules for to get good result when use a wok ,such as;

-use high heat

- always heat the wok before add the oil,

-stir constantly while cooking,

-cook the food just crisp-tender

- serve immediately,

This recipe can be made with meat and different vegetables, like; cabbage, mushroom, green beans, zucchini, spinach, and cauliflower. Enjoy it.

 

  

INGREDIENTS

500 g -1 lb chicken tight

2 medium onion, sliced

2 green pepper, sliced

2 medium carrots, Julienne cut

2  sticks celery, sliced

2 tbsp. fresh ginger, grated

1 clove garlic, crushed

250g-8oz  broccoli, cut into small flowerest

2 tbs olive oil

1 tbsp. corn flour- meal

3 tbsp. ketchup

3 tbsp. soy sauce

1/2 cup water

 

Cut chicken   into 2,5cm-1 inch lengths. Slice green pepper, onion  and celery sticks, cut carrots into Julienne cut, break broccoli into small flowerest.

 Heat  wok ,pour oil, add ginger and garlic stir until light brown. Add chicken pieces, stir until chicken is cooked. Add  onion,  green pepper, celery stick and carrot , continue to stir. Mix water, corn flour, ketchup and soy sauce well. Pour over chicken. Cook further 2-3 minutes, add broccoli  continuously stir until sauce is thick. Serve with rice or noodle.

 

 

 

 

SECRET CHICKEN WITH PINEAPPLE

SECRET  CHICKEN
      WITH PINEAPPLE

Several years ago a friend of mine opened a small restaurant.  Their specialty was meat and chicken. My friend was looking for a new recipe . I prepared some marinade sauces and we selected one  of them.   It  was a big hit. Customers  loved it  and  they kept asking for the recipe. They did not tell their  trade secret! I  encountered this question many times, also I did not tell  anyone. We named this recipe SECRET CHICKEN.

Actually  it is a very simple  combination   and nobody could correctly guess the ingredients.This  maybe  because some of the  ingredients were not common in  Turkish  Cuisine. Unfortunately after many years of operation,  restaurant is now closed .It  does not need to be a 'secret ' anymore. I am delighted to share this recipe with my readers...enjoy!

INGREDIENTS
4 pieces chicken tights
1 tbsp. grated fresh ginger or 1 tsp ground ginger
2 tbsp. ketchup
1 clove garlic, crushed
1 tbsp. dark soy sauce
1/2 tsp salt
1 fresh pineapple
1 tsp cinnamon

Cut  chicken tights into big chuncks. Wash and dry with kitchen towel. Mix ginger, ketchup, garlic, soya sauce and salt in a bowl. Add chicken pieces. Cover, refrigerate several hours or  overnight. Grill or cook in a non-stick frying pan adding 1 tbsp. olive oil. Cook each sides until the chicken pieces well browned. Sprinkle cinnamon  sliced pineapple. Grill until turn brown. Serve with rice and grilled  pineapple .

 

 

 

 

Tips; thread  chicken pieces and pineapple onto skewers. Grill until chicken is tender.

 

 

 

 

 

 

SPICY ROAST CHICKEN

SPICY ROAST CHICKEN

 

 

 

 

Spices and herbs have been used to flavor food for thousands of years in India. India is a large country . Indian food has many regional variations in climate, custom and religion. Generally the food is mild in the North, it gets hotter and spicier the further south. The North is bread-eating , cooking fat is butter - ghee, the South is rice-eating  , use oil instead of ghee. On the east coast food is again  different , more fish and sea food. Mustard seed and oil are popular.  

I'm sure you will enjoy Indian Cuisine if you like spicy food. It is possible to change measurement of spice, more or less. It depends on your taste.

On this recipe I prefer to stand the chicken over night. It makes more tasty.  

 

 

 

 

INGREDIENTS

4 chicken quarters or 8 chicken drumsticks

1 cup yogurt

1clove garlic, crushed

1 medium onion, finely chopped

1 tsp fresh ginger root, finely chopped

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cinnamon

2 tsp curry powder

1/2 tsp -or more chili powder

1/4 cup vegetable oil

2 tbsp lemon juice

1 tsp salt

 

Place the ginger, onion garlic, chili powder , ground coriander, turmeric, cumin, cinnamon, curry powder, vegetable oil, lemon juice and salt in a bowl. Mix with the yogurt. Cover the chicken quarters with spicy yogurt mixture. Let it stand in the fridge at least 2 hours or over night.

Place chicken quarters into a ovenproof dish. Cook in a pre-heated oven , 200C/ 425F for 35-45 minutes. Check that the chicken is cooked. Serve with rice pilaf and salad.

 

 

 

 

 

 

 

 

 



 



 

 

 

 

 



MOROCCAN LEMON CHICKEN

  



                   MOROCCAN
           LEMON
           CHICKEN

              

 

 

Lately my interest is Mediterranean cuisine. Mediterranean region contains many different cultures. The historical connection of these countries have led common cuisine. It is also very convenient to my way of cooking ...more vegetables and olive oil.

This lemon chicken recipe is from Morocco. As usual I have changed little bit. In original recipe pickled lemon been used . I made it with fresh lemon.

 

INGREDIENTS

 

8 chicken pieces, skinned

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon cinnamon

2 tablespoons olive oil

2 cloves garlic, crushed

1 onion, chopped

1 cup white vine

2 fresh lemons, halved

1 teaspoon salt

1/2 teaspoon black pepper

11/2 cup hot water or chicken stock

2 tablespoon fresh coriander, chopped

2 tablespoon parsley, chopped

 

   

 

Mix all the spices in a bowl. Coat the chicken pieces with spice mixture .Let  to marinate 1 hour.

Heat olive oil in a pan or casserole. Add the chicken pieces and cook until browned. Lower the heat add garlic and onion. Stir 10 minutes.

Add vine, lemon halves, coriander and stock. Reduce the heat low, cover and cook for 30-40 minutes until chicken is tender. Spread chopped parsley and serve with rice.

 

 

 

 

 



 

 

LEMON AND ROSEMARY

 

 

CHICKEN

 

 

 

 

 Chicken is much cheaper and healthier  then red meat. Problem is find a tasty and high quality chicken. They say organic free range chickens are permitted to roam freely , eat natural diets and free of antibiotics.  I hope all are true .

INGREDIENTS
1,5kg-3lb organic  free range chicken
3 tbsp. olive oil
2 lemons
2 cloves garlic, crashed
1 tbsp. fresh rosemary
1 tsp salt
1/2 tsp black pepper
3 stalks  of fresh thyme

Cut straight down the back of the chicken, open it out flat. Blend 1/2  lemon,  lemon juice, olive oil,garlic cloves, salt& pepper and fresh rosemary.
Spread this mixture all over the chicken. Place the chicken in a roasting pan . Put  halved 1/2 of lemon and  fresh thyme on top of the chicken. Bake to 200C-400F , for  1 1/4-1 1/2 hour until well browned and tender. Serve with plane rice pilaf and green salad.

CHICKEN PASTIES WITH LEMON SAUCE

 

 

                             CHICKEN PASTIES

                         WITH

               LEMON SAUCE

 



 

 

 

 

 

 



 We always buy more than we need  no matter  we care about the amount .  We all have food left over, specially after big dinners or parties. There is a tradition in my family. ... leftover party. If one of us have a  party or big dinner , second day we organize family dinner to finish leftover food. I always enjoy my leftover parties. I always find more tasty the  food. I am  guessing that relax  after a tiring day  enhances the flavor of foods for me. And also it gives me  chance to criticizing  my own cooking .
This recipe is a delicious way to use leftover cooked chicken. It is  quick and easy.
It can be eaten plain, without sauce.

INGREDIENTS

250g ready- rolled puff pastry

200g cooked chicken meat

2 tablespoons corn
1 medium carrot, grated
1 red pepper, cubed

2 cloves garlic, crushed
50g cheddar cheese , grated

1 egg yolk

2 Tablespoon white wine

3Tablespoons sour cream

2 tablespoon vegetable oil

1 teaspoon ground curry

1 teaspoon salt

1/2 teaspoon black pepper
1 egg yolk, extra
2 teaspoon sesame seeds

FOR LEMON SAUCE
2 Tablespoons lemon juice
2 tablespoons caster sugar
2 tablespoons dry sherry
1 tablespoon corn flour
1/2 cup water


PREPARATION
Heat oil, add garlic, stir, add chicken , carrot, cream and wine. Simmer 5 minutes. Let it cool. Add egg yolk, red pepper, corn and seasoning.
Roll puff pastry sheet on floured surface until 3mm thick. Cut pastry 12cm rounds. Place 2 tablespoons of filling in the center of each round, brush edges with water. Press edges together with thumb and finger to seal, or cut with pizza cutter.Repeat with remaining pastry and filling.
Place parcels on a well greased oven tray. Brush with beaten egg yolk. Sprinkle sesame seeds on top. Bake preheat oven at 220C-400F for 25 minutes or until pastry is puffed and browned.
For sauce: Combine lemon juice, sugar, and  wine in a pan. Stir in corn flour and water. boil until mixture is thick.



LEMON, GINGER CHICKEN

                                            LEMON AND GINGER
                                  CHICKEN

                         

                                    

White meat has been declared the most healthy food by nutritionist. The chicken breast is one of them. No one can say the chicken breast is tasty. But we can make it tasty to add some ingredients which won't change the nutritive value, for example ginger.

Ginger is a root which consumed as delicacy, medicine or spice. It can be use fresh or dry. This magical root is not only tasty spice also good for health in many ways.... for stomach problems, treatment for cold, raise the immune system....ext...

Depends on my experience ginger tea ( sliced fresh ginger, sliced lemon, honey and hot water) helps lot when I have cold.

INGREDIENTS:

4 chicken breast fillets

2 tablespoons plain flour

2 tablespoons olive oil

2 cloves garlic, sliced

3 cm fresh ginger, sliced

2 Tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup hot water

PREPARATION

Cut chicken fillets into two pieces, length way. Coat with flour and shake away excess.

Pour olive oil in a pan , add ginger and then chicken fillets, cook 2 to 3 minutes each side until light brown.

 Add lemon juice , garlic , salt and pepper and hot water. Cover, reduce  heat to low, simmer 10-15 minutes or until fillets tender.

CHICKEN PATTIES

 

 

 

  CHICKEN PATTIES

 

 

 

 

 

 

 

Chicken is one of the most used meats in the world. It is cheaper then red meat and nearly all parts of bird can be used for food.
I always prefer to make chicken patties myself  instead of buying ready ones from the market. It takes  just 10 minutes to prepare. Also  you can freeze them , just be sure    they are defrost  before cooking.

It is suitable for the people who don't eat red meat.

INGREDIENTS:

500g- 1 lb  boneless chicken tight or breast, cut into small pieces
1 small onion, roughly chopped
1 clove garlic
100g - 3 1/2 oz breadcrumbs
1 tablespoon chopped parsley
1 egg
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons extra breadcrumbs

PREPARATION
Combine all ingredients into food processor, process until finely minced. Cover and refrigerate 1 hour.  Shape mixture 10 patties. Coat each patty in extra breadcrumbs.
 Cook in slightly oiled pan or grill, turning occasionally, until cooked and browned.



CHICKEN FILLED WITH ROCKET AND CREAM CHEESE

                                         CHICKEN FILLET
                     FILLED WITH
                     ROCKET AND CHEESE

 

 

 

Some years ago I was watching BBC Prime everyday. There were very good programs on  about cooking, home decorating and gardening. I  have to confess I learned many new things from them. For example I built a wooden deck in my garden after watched a program 'how to built a deck'. Unfortunately we can not  able to watch  all my favorite programs  from Turkey anymore.

Any way I got the  idea  of this recipe  from one of the cooking programs. The recipe  has been modified by me..... as usual.  Chicken breast is most healthy part of chicken  but  you have work on it to make tasty. For filling I use sorrel in the season instead of rocket.  You can use any spicy greens.  It can be made a day  ahead. Serve with any side dishes or rice.

INGREDIENTS:

3 chicken breasts fillet
FOR FILLING
200g- 7 oz cream cheese-Philly
1 small onion, grated
1 clove garlic, crushed
2 tablespoons olive oil

salt and black pepper

1 cup shredded rocket or sorrel

PREPARATION



Cut chicken fillet into to two pieces, length way. Pound fillets between stretch film with meat mallet. Process  onion and garlic .Add shredded rocket or sorrel. Add cream cheese.

Season fillets with salt and pepper. Spread with filling, roll up tightly. Place onto a well greased baking dish. Brush with 1 tablespoon olive oil. Bake in the oven at 180C-375F for 45-50 minutes. First 30 min covered with foil , then remove foil and bake further 15 min or until lightly  browned and tender.

Chicken roulade

                                            CHICKEN ROULADE

The recipe which I am going to give you is from East Europe. I learned it from my dear English friend , who is a marvelous cook. My international cuisine interest started after I met her 34 years ago. She said that she learned this dish from her mother. I was lucky to meet her mother. She was a notable German lady and a fantastic cook too. This talent now continues with her daughter and grand-daughter.
I like to try new recipes, but also I like to change them my way. As usual I have changed this recipe too. I use chicken instead of mince meat sauce. If it sounds more familiar to you , possible to make it with mince meat sauce.
When my friend and I have chance to be together we enjoy to try different tastes. I am going to share these recipes with you time to time.
Chicken roulette is a very tasty and presentable main dish. The good thing is, it can be prepared a day before to serve.

Ingredient :
4 tablespoons plain flour
100g butter or margarine
1/2 Lt milk
1 teaspoon salt
4 eggs

Filling: (with chicken)
300g chicken thighs -chopped into small size cube
1 onion- chopped
1 tablespoon vegetable oil
1 1/2 tablespoon corn flour +2 tablespoon water
1 cup hot water

OR

Filling: (with mince meat)
300g mince (ground) meat
1 onion, chopped
1 tablespoon vegetable oil
2 tablespoon tomato puree
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup hot water

For sauce
1 onion, finely chopped
1 tablespoon vegetable oil
250g mushrooms , sliced
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper

22cmx30 cm Swiss roll pan and baking sheet


Preparation:
Melt butter in a pan, add flour ,milk and salt. Stir constantly over heat until mixture thickens. Let it cool. Separate eggs white and yolks. Add eggs yolk one at time, mix well. Beat egg whites in a glass bowl until soft peaks form. Fold it into mixture using a metal spoon . Pour mixture into well greased and lined with
baking sheet. Bake in 180C-350F hot oven for 20 min until it is light brown.

For filling
(Chicken) Put 1 tablespoon vegetable oil in a pan ,fry chopped onion 2 min, add chicken cubes, stir until turn brown. Add salt and pepper. Add hot water , cook until chicken is tender. Mix corn flour with water, add into cooked chicken. Stir until mixture boils and thickens. Let it to cool.

(Mince meat) Fry chopped onion in vegetable oil, add mince meat. Stir until it gets brown. Add tomato puree , water and seasoning. Cook until all water absorbed. Let it to cool.
Turn baked roulette onto a tea towel. Remove baking sheet. Spread chicken or mince meat mixture. Start to roll roulette from the short side. It is possible to refrigerate like this. Before to serve cover with foil and heat in the oven 180C-325F 5 min.
For sauce: Fry chopped onion in vegetable oil, add sliced mushroom and seasoning. Stir until mushrooms cook, add sour cream.

 

For serving cut roulette into 3cm slice, pour mushroom sauce onto each slice.

CHICKEN GRATIN

                                               CHICKEN GRATIN

Today is a sunny and bright day. It invites everybody to go outside. They say it is going to snow in the next few days. It is hard to believe .... Also Istanbul gets her share from the climate change. Normally we were having full four seasons but not anymore. It was fun at that time.... Everything was changing when the season changes.... like clothes, food, the view of nature. It looks too late to cry for the old good days. We have to do what we can do today.!!!
My recipe is from my childhood memories. I was a very picky child when the issue was nutrition. My mum was trying to feed me with rich food.
You have to careful about the chicken. Super markets chicken can be tasteless. I prefer organic ones. I know they are much more expensive then the others. According to my experience if you want to eat delicious meal you need good quality ingredients.

CHICKEN  GRATIN serve 6

1 lb (500g) chicken (any part of chicken is suitable with bone)
1 medium onion
3 stalks parsley
3 medium carrots
3 medium potatoes
1/2 lb (250g) spinach

For the white sauce
1 1/2 table spoon butter or vegetable oil
2 tablespoon plain flour
1 1/2 cups chicken stock
salt and pepper
1 teaspoon nutmeg
3 tablespoon grated tasty cheese


Combine chicken , onion, parsley, 1 teaspoon salt and 2 cups hot water in a deep pan. Bring to boil and reduce the heat. Cook 2o min or until chicken is tender. Drain and reserve the stock for the white sauce. Remove meat from bones and cut chicken meat into small pieces.
Meanwhile, boil or steam chopped carrots , potatoes and stalks removed spinach separately. Drain all well.
Melt the butter over a medium heat, add flour. Stir 2 minutes. Remove from the heat. Add hot chicken stock and stir. Continue to stir over heat until sauce boils and thickens. Season with salt and pepper and nutmeg.
Combine white sauce and vegetables. Place in well greased ovenproof dish. Sprinkle with cheese.
Bake at 400F-200C degrees for 30 min or until surface get well brown.
It can get well with green salad.