ChatterBank3 mins ago
Pineapple
As lovely as it is fresh and on its own, Im in the cooking/baking mood, so.... any recipe ideas?
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Malayan Chicken
2 boned chicken breasts
1/2 each, green and red pepper
2 sticks celery
1 large onion
1 small or half large pineapple
2 tablespoons soy sauce
Dash of Worcester sauce
Juice of 1/2 lemon and 1/2 orange (save rest of fruit for garnish)
Squeeze tomato puree
salt and pepper
Pinch of ginger powder
Chicken stock cube
Sunflower oil or butter (or mixture)
Watercress for garnish
Directions:
Slice and trim the pineapple and marinate on a dish with the orange and lemon juice. Meanwhile, fry the chicken in the oil and/or butter until browned and reasonable well cooked. Transfer to a warm oven. Add the chopped peppers onion and celery to the pan and stir-fry until soft. Add the pineapple cut into chunks and stir-fry for 3 minutes. Add the juice from the marinade, soy sauce, Worcester sauce, tomato puree, and the chicken stock cube dissolved in a little water. Season with ginger, salt and freshly ground black pepper. Cook briefly until blended and return the chicken, with any juices, to the pan and continue cooking, basting frequently until the chicken is completely cooked. Serve hot, with boiled rice, garnished with watercress, orange slices and fresh pineapple chunks.
2 boned chicken breasts
1/2 each, green and red pepper
2 sticks celery
1 large onion
1 small or half large pineapple
2 tablespoons soy sauce
Dash of Worcester sauce
Juice of 1/2 lemon and 1/2 orange (save rest of fruit for garnish)
Squeeze tomato puree
salt and pepper
Pinch of ginger powder
Chicken stock cube
Sunflower oil or butter (or mixture)
Watercress for garnish
Directions:
Slice and trim the pineapple and marinate on a dish with the orange and lemon juice. Meanwhile, fry the chicken in the oil and/or butter until browned and reasonable well cooked. Transfer to a warm oven. Add the chopped peppers onion and celery to the pan and stir-fry until soft. Add the pineapple cut into chunks and stir-fry for 3 minutes. Add the juice from the marinade, soy sauce, Worcester sauce, tomato puree, and the chicken stock cube dissolved in a little water. Season with ginger, salt and freshly ground black pepper. Cook briefly until blended and return the chicken, with any juices, to the pan and continue cooking, basting frequently until the chicken is completely cooked. Serve hot, with boiled rice, garnished with watercress, orange slices and fresh pineapple chunks.
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