Its been a while since my last post because I have been caught up with so many other things. I have been away twice and have recently (2 days ago) returned from Turkey craving Fried Chicken but needed to cut down on my calories so here is the low fat version 🙂 Enjoy it as much as me.
Crispy Baked Chicken
- 4/6 boneless, skinless chicken breast cut into manageable pieces
- 4 egg whites
- 170g lightly crushed cornflakes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 tbsp. yogurt
- ½ tsp crushed or ground ginger
- ½ tsp fresh ground black pepper
- salt (to taste)
- 1/2 tsp chilli flakes (optional)
- 2 tbsps flour
- 1 tsp lemon juice
- 1 tsp of brown sauce (Worcester sauce)
- 1 tsp garlic paste/powder (optional
- Place the chicken in a bowl and add the crushed ginger, garlic, yogurt, lemon juice, sauce and mix together. Cover with cling film and marinate for at least 3 hours minimum.
- Preheat the oven as shown below. Line a baking sheet with foil and coat with non-stick cooking spray. In a plastic bag, combine the cornflake crumbs, thyme, oregano and pepper (chilli flakes) shake well. Dip and coat the chicken piece in egg whites then place in the bag, one piece at a time, and shake the bag to coat each piece of chicken well. Remove the chicken from the bag, and place on the prepared baking sheet.
- At this point you can drizzle 2-3 tablespoons of melted butter over the chicken for that little extra crispiness, if you don’t mind the extra calories.
- Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork. This is about 40 to 45 minutes but use your own judgment according to the size of your chicken pieces
Degree of Difficulty: Easy
Oven Temperature: 170fan/190 C/375F/Gas 5
Cooking Time: 40 minutes
Chicken Jalfrezi is a curry I make quite often and the taste can vary slightly according to the amount of spices and frying you do. Here I will share a video which is pretty much the same as I would make as I don’t always remember to take pictures which I need as a visual temptation to my readers 😉 thereby allowing me to write out the recipe.
Just another gadget? Will i still need my combination microwave oven and grill?
It appears that the Halogen oven is going to be a godsend ” A piece of kit that enables you to cook faster without loss of quality, and which saves energy into the bargain”. It may look low-tech, and it’s a fraction of the size of your normal cooker –
but this odd-looking contraption will revolutionise the way you cook, says
Andrew James 12 LTR Premium Halogen Oven Cooker + Easily Replaceable Spare Bulb + 2 YEAR WARRANTY + 128 page Recipe Book – Complete with Extender Ring (Up to 17 Litres) Lid Holder, Baking Tray, Steamer Tray, Skewers, Low and High Racks.
Here are a few of the hundreds of reviews i read before buying:
- It cooks meat beautifully and it’s moist compared to meat cooked in the traditional oven. It’s cheap to run because you use a lower temperature and less cooking time, obviously heating up a big oven to cook a chicken breast or pork chop costs more than to use the halogen. No need to preheat either.
- I just couldn’t manage without it, I use it almost every day.
- This little oven cooks fast! I took it to work and made steak and potatoes for all my co-workers in less than 40 min. It’s easily portable, and cleaning.
- This has been one of the best purchases I have made. Use it daily, saves energy and cooks wonderfully.
- I have cooked many things in the oven and have not had a single problem.The fact that the oven heats up so quickly make things like warming mince pies (this is the season) or other types of pies and pasties very quick and you still get the crispness which you can’t get from a microwave.
- Its healthy because you don’t need to use oil and the fat drains off the meat. I Just spray some olive oil if need be.
Wow!!!! Its got everything i need,things can only get better. Have i sold you on this or have you already got one? I would love to hear from you if you have. I have heard that you can adapt most recipes very easily.
I have been waiting for 3 days for delivery and its late coming . Its like waiting for an exciting date and your hopes are dashed every hour it is late 😦 and i am becoming impatient. I have moved my Turkish teapot and my food processor off my work surface and my space is ready so i hope it comes today!!
DAY 6 of using the oven.
I love it. Its clean minimum smells, beautifully cooked food, quick and i would certainly recommend it. I am glad i have the extender because it helps the air circulate much better and you get an even browning if you are cooking something quite big.i.e a chicken.
Nargis kofta is boiled eggs surrounded by minced meat, any kind of mince meat is fine but i love mutton. This is a dish from the Mughl cuisine. It appears that the Moghul emperors took this kofta from Persia to India.
Although this recipe gives you the option for a sauce the koftay in the picture is served without the sauce. A bit like a scotch egg would be served, as a side or a snack.
- 250g finely minced beef or mutton
- 55g flour (chickpea flour)
- 4 small eggs (boiled)
- 1 onion (very finely chopped, better if you can process it to shreds)
- 5 green chillies ( to taste) (finely chopped)
- ½ tsp ginger root (grated)
- a pinch of asafetida
- 4 cloves of minced garlic
- 1 small egg
- 1/2 tsp garam masala
- ½ tsp ground cumin seeds
- salt to taste
- clarified butter (ghee) or cooking oil (as needed – for deep frying)
- 1 tbsp of fresh corriander leaves (chopped)
- For the Sauce:
- 6 cloves
- 1 cinnamon stick
- 6 cardamom pods
- ½ tsp turmeric powder
- 3 green chillies chopped
- salt to taste
- 1 tsp garlic paste
- 2 tsps ginger paste
- 125g cream
- 3 tsps tomato puree
- 1 medium onion finely chopped
- 150 ml milk
- 4 tbsps clarified butter(ghee) or cooking oil
- Mix together all of the koftay ingredients except the boiled eggs and knead well with wet hands. Take a small ball sized mixture in your hand and flatten. Place eggs in the centre and shape into a ball. Repeat for remaining mixture. Heat clarified butter or oil to 350f or medium low heat for 6/8 minutes and deep fry all the koftay balls turning them 2 or three time. When cooked set aside.
For the sauce, heat the clarified butter or oil in a frying pan or wok and add the onions and fry until golden then add the green chillies. Fry for 2 minutes. Add the tomato paste and fry for a further 3 minutes. Add the rest of the ingredients except milk and cream and fry for 5-7 minutes stirring well. Fry until you see just oil
Add milk and cream and ½ cup of water and simmer on low heat for about minutes. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.