Chicken Magic, Cookery Secrets

This recipe is for 1Kg. of chicken fillet.

Ingredients:
1 KG. of chicken fillet
The Batter:
Flour
1/2 cup of corn Starch
3 Eggs
1/2 cup of lemon Juice
2 heaped teaspoons of mustard
1 level teaspoon of tumeric
1 level teaspoon of paprika
1 level teaspoon of salt
1/4 teaspoon of white pepper
2 cups of water
Mix all the batter ingredients together in a mixing bowl leaving the flour until last. Beat quicly until the mixture is airy. Add flour until the mixture is quite thick.

Pour the mixture over the chicken fillets and mix well. Heat a frying pan with oil or lard to a temperature of 150 degrees celcius.

Add fillets to the oil one or two at a time until the bottom of the pan is more or less covered. Fry until the fillets are deep golden brown and repeat this operation until all of the chicken fillets are fried.

Serve on a bed of lettuce or baby salad leaves and a wedge of lemon. Goes well with french fries, and your favorite sauce, salsa or dip.

Kids love this recipe.

More recipes at the end of the page.

Ok, Bascially you need to serve about 3-5 pieces per person to really sastisfy the apetite.
So work out how many pieces you need and then flatten the fillets gently between a plastic sheet (I prefer using a rolling pin for this).

Ingredients:
Chicken fillets.
3-4 eggs
1 cup of flour
bread crumbs
salt & pepper
sesame seeds.
Italian Herb mixture (optional).

We have already covered how to prepare the Fillets so I won't go into that again. Next you will need 3 bowls or plates. In one you put the eggs which you will beat, in another the flour and in the last the bread crumbs, sesame and herbs. Add a little salt and pepper to the flour and to the crumbs.

Take each fillet individually and flour. Ater flouring dip into the egg. Shake off any excess liquid and place into the bread crumbs. Cover the fillet with the crumbs and press lightly. Remove onto a clean and dry tray or plate and repeat the precedure until all the fillets are breaded.

Now take a frying pan and add about 1/2cm. of cooking oil. Heat and fry the snitzels on both sides until golden brown. Serve with fries , rice or pasta. Add a little lemon and your favorite dip to the side of the plate. Don't forget to eat plenty of fresh vegetable salad at least once a day.

This recipe make a great main course, Brunch or between meal hunger stopper.

For this you will need about 5 fillets per portion.

Other Ingredients:
1 medium tomato (sliced) per 2 portions
1/2 green pepper per 2 portions(sliced)
1/2 medium sized onion per 2 portions(sliced)
Tomato puree
1-2 cloves of garlic
salt and pepper
Cumin
Chopped corriander
Corn starch
Cooking oil
Chilli Pepper or sweet chilli pepper sauce.
Tortillas

Equipment:
2 frying pans.

Before you start to fry rub the bottom of the pan with the garlic cloves. Slice the chicken fillets length ways and fry on a deep skillet. Add the onions and work in stir frying carefully for about 1 minute. Add peppers stir frying for about 1 minute also. Now add the tomatoes mixing gently until they begin to show signs of softening. Add salt & black pepper to taste. Put in about 1/2 teaspoon of cumin per 2 portions (reducing by 1/4 teaspoon for each 2 extra portions added). Add the chilli pepper or sweet chilli sauce. Add a little tomato puree to intensify the colour. Now blend in the chopped corriander adding an ammount according to your own taste preference. Add a little sugar if the mixture needs it. Because you are going to fill the tortillas with the fajitas mixture it needs to be a little firm so mix a teaspoon of corn starch diluted in a little water into the fajitas to make it a little firmer. Put the tortillas onto a table and fill them lenghwise with your fajitas mix. Roll them up gently making sure not to split them. Add a little beaten egg onto the lip of the tortilla and set aside. Now heat another frying pan with about 11/2 cm. of coking oil. Heat to a temperature of the oil 150 degrees centigrade Now add your tortillas to the oil carefully taking care not to get burned or to spill the content of the tortillas out. Fry until golden brown on both sides. Remove and place on kitchen paper to soak up the excess oil. Serve on lutuce with salza mexican rice or fries. Buon Apetite

Chimi churi sauce is an argentinian dressing primerily used for beef (asado) and lamb. Here I am adapting it for chicken (you can also use it to roast chicken if you like). I am not going to make the sauce separate but instead I will be making it up on top of the chicken.

Ingredients:
Chicken fillet. (4-5 peices per portion reccomended)
garlic
balsamic vinegar (red wine will do also)
finely chopped parsley
finely chopped oregano
julienne of red pepper
1 finely chopped chilli
olive oil
salt
black pepper
corn starch

method:
First add a little regular kanola or sunflower seed oil to your hot skillet add garlic according to your preferance and then add the fillets immediately afterwards. Stir fry by gently turning the fillets over from time to time.

After the fillets turn white add the red pepper and chilli. Again, add as much as you like, there's no fast rule. Now add the oregano and parsley and stir in gently.

At this stage add about 1/4 cup of oilive oil and 1/4 cup of balsamic or red wine vinegar per 2-3 portions. Mix gently. Add salt and pepper to taste.

At this stage add 1 desert spoon of corn starch to a little water and mix well. Add the mixture to the fillets stirring gently until the sauce has thickened.

Serve with rice or sliced potatoes, broccoli and/or carrots. Buon apetite.