Welcome to My Kitchen

My personal blog and an account of my adventures in the kitchen. I am a stay at home mum of my two youngest kids, both teenagers. I have four adult children and four grandchildren with one on the way. We live in country NSW, Australia and we love our country life.

Friday, March 9, 2012

Chicken and Mushroom Crepes

400g skinless chicken breast, chopped
200g mushrooms, chopped
1/2 cup light evaporated milk
2 tsp cornflour
splash wine
3 cloves garlic, crushed
2 spring onions chopped
1/2 cup chicken stock
50g extra light cheese, grated (Bega)
2 tsp light butter
1/2 tsp dried tarragon
white pepper
4 ready made frozen crepes (Creative Gourmet)

Add the cornflour to the evaporated milk and whisk.
Coat a non stick frypan with cooking spray and cook the chicken until brown and just cooked through.  Remove from pan and add the mushrooms and butter and saute till soft.  Return the chicken to the pan, add the garlic, spring onions, milk, stock, tarragon, wine and pepper.
Bring to the boil and simmer until sauce thickens.  Add salt if you think it needs it.
Divide mixture between four crepes and roll up, place in a baking dish coated with cooking spray, scatter the cheese evenly over crepes, and put under the grill or in the oven, until the cheese is melted.
Serves 4 @ 8 ProPoints.
The flavour of these crepes was wonderful.  I only made three as it was only the kids and I tonight, but I froze the other portion of sauce which will make a quick and easy meal for someone with a thawed crepe and a bit of grated cheese.  We had ours with a big mixed salad.  We have all sorts of ideas for crepes now, both sweet and savoury.  I'm going to try them with prawns in a garlic cream sauce.

Tuesday, March 6, 2012

Satay Chicken

600gm skinless chicken breast
(or 6 pork butterfly steaks)
1/3 cup finely chopped onion
(I used eschallot because I needed to use them up but they have a more delicate flavour as well)
1/4 cup crunchy peanut butter
1 tbs soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chilli powder
1 tsp minced garlic
3/4 cup coconut flavoured light evaporated milk
(or plain with 1 tsp coconut essence)

Cut the chicken, or pork, into strips and thread onto twelve wooden kebab sticks.
Coat griddle pan with cooking spray, heat to high and cook chicken skewers, in batches if necessary until browned and cooked through.

While the chicken is cooking, spray a small saucepan with cooking spray and saute the onion and garlic for two minutes, then add the rest of the ingredients.  You might need to whisk it a bit to break up the peanut butter.  Bring to the boil, reduce heat and cook for a few minutes till thickened.  Set aside, sauce will thicken a little more on standing.

Serve chicken skewers with sauce spooned over.  Garnish with some fresh coriander if desired.
Serves 6 @ 6 ProPoints.

Everyone enjoyed this tonight, I think next time I would add more chilli powder or some minced chilli into the sauce.