CHICKEN NUGGETS

Everyone loves chicken nuggets especially the kids.I have a 5 year old sister and she enjoys chicken nuggets more than anything else.You can easily get these at any departmental store but to be very honest we don't know what goes in those expensive processed package nuggets.I recently saw a video on how these processed foods are made.I will attach the video here aswell and I can promise you would never want to eat them again but hey you don't have to mess out on the yummy goodness cause its super simple to make and it take absolutely no time.



INGREDIENTS:

  • 1 kilo gram lean chicken mince
  • 1 stalk of spring onions- finely chopped
  • bunch of coriander leaves
  • 3 bread slices without the sides
  • 1/2 cup of milk
  • Salt & pepper to taste
  • 2 cups Panko bread crumbs or American garden Garlic bread crumbs
  • 1 cup flour
  • 3 eggs

METHOD:

  1. In a bowl, add mince,salt,pepper,spring onions,coriander and mix well.
  2. Now add the bread slices and pour in all the milk and use your hands to mix well and squish all the mince together to combine.
  3. spread the breadcrumbs and flour in separate plates and whip the eggs in a bowl.This is for the breading
  4. With the help of a tablespoon(if you like them big) or a teaspoon (if you like them in small size),take one table spoon of mince and make the shape of nuggets on your palm.(Make sure your hands are dusted with flour).
  5. Then first dip the nuggets in flour then the egg and then the breadcrumbs.
  6. Then toss them in cold oil and let the oil heat up slowly,this way the inside of the nugget will cook evenly aswell as the crisp exterior.
  7. Repeat step 4 & 5 for each nugget.

You can easily make a large batch and pop them in the freezer and cook them whenever guests arrive or make a quick snack for the kids school lunch.

It will last for 2 weeks or up-to a month.

 

Video on how processed nuggets and other meats:

I bet no one will want to feed their children processed meat after watching this video.

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Ayla

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MIXED VEGETABLE AND CHICKEN SOUP

Since winters are almost here,Almost!!!
I though of sharing this soup that will not only make you feel warm but kill all unhealthy cravings.It's delicious,healthy,refreshing and very simple to make.I am sure you are going to love this.This is a broth based soup witch gives this great flavour that is light,fragrant unlike cream based soups that get heavy and super rich.

Serves 12 people

INGREDIENTS:

  • Carrots– 1 large-finely chopped
  • Celery -1 large-finely chopped
  • Chinese cabbage-1/4-finely chopped
  • green cabbage or bokchoy-1/4 sliced thin
  • capsicum – large-finely chopped
  • spring onions-1-2 finely chopped
  • Corn-1/2 cup
  • Mushrooms-sliced 1/2 cup
  • Chicken breast fillets – 2
  • Chicken carcass-1 whole chicken
  • salt & pepper to taste
  • Garlic paste 1 tsp
  • chinese salt and white pepper 1/2 teaspoon
  • eggs 4 beaten
  • water 15 cups
  • corn starch 5 tablespoon

Sauces :

  • Strong white vinegar 4 tbsp
  • Soya sauce 3 tbsp
  • Oyster sauce 3 tbsp
  • Chili sauce 3 tbsp
I am posting this for all those who are new too cooking and don't know why we should use the carcass of the chicken is full of amazing flavours that give a unique strong base to the broth.its rich and full of flavour. The carcass make the best soup but if you dont have the carcass then you can just use the chicken whole boil it and remove the boiled meat but that it will be very time consuming.You can get the carcass easily at any poultery shop.
I am posting this for all those who are new too cooking and don’t know why we should use the carcass of the chicken is full of amazing flavours that give a unique strong base to the broth.its rich and full of flavour.
The carcass make the best soup but if you dont have the carcass then you can just use the chicken whole boil it and remove the boiled meat but that it will be very time consuming.You can get the carcass easily at any poultery shop.
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This is how fine the chop should be.Sorry I forgot to take pictures but yes this is how it should be. The veggies can vary to your taste,like I always say cooking isn’t rocket science you can alter things according to your taste and allergies.

METHOD:

  1. In a large pressure cooker add the 15 cups of water and add the chicken fillets and the carcass whole to it. Add one teaspoon of salt. Close the lid of the cooker tight and give it pressure for 10 minutes.
  2. In another pan,add the garlic in 1/2 tsp of olive oil and then add veggies to it. Cook the veggies,mushroom,corn till tender and then add salt, pepper, half of each sauce,chinese salt and white pepper.
  3. Once your both is prepared,strain the broth in the pan with veggies. In a separate bowl keep the breast filet let it cool and shred finely and add it directly to the broth,cook it on low flame untill piping hot.
  4. Meanwhile,make the cornflour mix with cold water.
  5. Slowly add the egg in batches around the soup and let it cook( note: do not mix till it come to the top).
  6. Once the eggs come to the top add the cornflour mix and stir constantly and it will thicken it up.
    (note:In case you’re trying to lose weight leave the corn flour mix and shrink your calorie intake)
  7. Now is the time when you taste it and add the remaining sauces all at once.
    (note: if your making it for a patient,minus al the sauces and add the seasonings only,believe me it still tastes pretty good).

and don’t forget to serve with crouton,garlic bread or prawn crackers!

Hope you enjoyed the recipe

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Love

Ayla<3

MUSHROOM SPINACH LASAGNA

Lasagna has become a common dish and is mostly served in dinner parties.Everyone really enjoy the cheesy goodness of this dish.Some people enjoy the chicken flavour some love the meaty version.But this recipe is healthy,easy and still delicious.I am sure every vegetarians going to love this.

INGREDIENTS:

  • 2-3 cup blanched spinach
  • 1  mushrooms (chopped)
  • 1 can mushrooms (sliced)
  • 2-3 tablespoon unsalted butter
  • 1 cup cheddar cheese(grated)
  • 3 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soya sauce
  • 1 tsp onion powder
  • salt and Pepper to taste
  • Garlic ginger paste
  • 1 table-spoon olive oil
  • 1/4 cup oil
  • 2 tablespoon flour
  • 0.5 liter milk
  • 1/2 tsp oregano
  • 3 large fresh jalapeno sliced
  • 1 tablespoon chicken powder
  • 5 lasagna layers (boiled)

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Method:

    1. Grind the blanched spinach till all the leaves are completely chopped and turned into a thick paste
    2. In a non-stick pan,add olive oil and garlic ginger paste.Also add the chopped mushrooms and mix well.
    3. Add salt,pepper,onion powder and soy sauce and cook well till all the flavors have merged.Dish them out and let it cool.

Mushrooms:

  1. sautée the mushrooms in oyster sauce and soya sauce for 1 minute.

White sauce:

  1. In a sauce pan, heat up 1/4 cup oil and add flour.Mix well and add a dash of salt.
  2. Remove the pan from the flame and pour in the milk while whisking it constantly.
  3. Once all the lumps are gone, put it back on the flame,add pepper,chicken powder,oregano and let it thicken slightly.

Arranging the dish:

  1. In an oven safe dish, grease it with a cooking spray.
  2. Add the first layer of spinach and mushrooms, spread it evenly in the base
  3. Put the second i.e lasagne layers.
  4. top the layer with sautéed mushrooms and jalapeno.
  5. Lastly,pour the white sauce on top and bake for 10 minutes at 180ºC,

Hope you like the recipe

give us your comments and feedback in the box below

Love

Ayla<3

COMBO PLATTER

This is one of the popular dishes ordered in town.This is my take on the famous combo platter by Cafe Crunch,i tried to recreate this dish according to my taste.There is no hard and fast rule,you may change the flavors and experiment to your own liking.

INGREDIENTS:

Mozzarella sticks:

  • Mozzarella cheese 1 small packet10965141_920286641337135_5420215_o
  • 1 egg
  • 1 tsp water
  • 1/2 cup flour
  • 1-2 cups of crushed cornflakes
  • Salt
  • dried parsley
  • Oil for deep frying

Method:

  1. Take a firm piece of mozzarella cheese and cut it vertically from the width side into sticks about 1 inch thick.
    Tip: All the sticks should be in equal length and size.
  2. Take three separate bowls,one for the egg,one for the flour and one for the crushed corn flakes
    Tip:(You can use bread crumbs if you prefer,but cornflakes give a much even coating).
  3. Whisk the eggs,add one drop of water to whisk it well.Add the parsley to the crumbs,also add salt to the flour.
  4. Line a cookie tray with wax paper.
  5. Dip the cheese stick in flour and coat all the sides.Next dip the the sticks in eggs making sure it nice and coated and lastly add it to the crumbs.
    tip:Use a spoon to pour the crumbs on top and avoid using the sticky fingers in the crumbs as lumps will form.
  6. To get a nice thick coating we will take the cheese stick back again in the egg and then again in the bread crumbs and keep it on the lined cookie tray
  7. Repeat the same process for all the cheese sticks.And keep it in a freezer for an hour or overnight
  8. Get the oil nice hot and ready for deep frying. once the oil is hot decrease the flame and add the cheese sticks one a time to avoid sticking.cook the sticks till the crumbs are golden in light in color,dish them out.
    Tip: Don’t put the slotted spoon in the oil over and over again because this way it will get soggy.Remember to take it out quickly you don’t want the cheese to start melting.
  9. Repeat the frying process for all the sticks.

Mushroom and Spinach balls:

  • 1 cup blanched spinach10965777_539503246192743_727330583_n
  • 1 cup mushrooms (chopped)
  • 2 tablespoon butter
  • 1/2 cup cheddar cheese(grated)
  • 3 teaspoon soy sauce
  • 1 tsp onion powder
  • salt and Pepper to taste
  • Garlic ginger paste
  • 1 table spoon olive oil

Method:

  1. Grind the blanched spinach till all the leaves are completely chopped and turned into a thick paste
  2. In a nonstick pan,add olive oil and garlic ginger paste.Also add the chopped mushrooms and mix well.
  3. Add salt,pepper,onion powder and soy sauce and cook well till all the flavors have merged.Dish them out and let it cool.
  4. Once its cold,add butter and cheese and mix well.add a tsp of flour or bread crumbs for binding.
  5. With the help of a medium size ice cream scoop make balls and set it aside.Coat the balls into breadcrumbs.Make sure you have a gentle amount of coating on it.
  6. shallow fry just to get the coating cooked.

Chicken wings:

  • 1 tablespoon Dijon mustard
  • 2 chicken wings
  • 2 table spoon vinegar
  • 1 table spoon dark soy sauce
  • dash of salt and pepper
  • 1 tea spoon chilli sauce
  • 1/2 teaspoon of sesame oil
  • 1 table spoon extra virgin olive oil

Method:

  1. In a large marinate the chicken wings into a mix of mustard,vinegar,soy sauce,salt pepper and sesame oil.
  2. keep it in the fridge for 2 hours and then simply fry it in the marinate till the chicken is tender and juicy.

Chicken fillet:

  • 1 large breast fillet
  • Salt
  • Pepper
  • red chilli powder
  • flour 2 table spoon
  • 1 egg
  • 1 cup bread crumbs-Romano cheese

Method:

  1. Pre-heat the oven for 25 mins at 200ºC.
  2. Roll the breast fillet with a rolling pin and make it thin and firm.
  3. sprinkle salt pepper and red chilli powder all over on both sides and leave it aside for ten minutes.
  4. Take the chicken and coat it with flour,remove access by holding it straight.Dip it in the egg wash and then bread crumbs.
    Tip: Make sure the flour is well seasoned.
  5. Take it back into the egg wash and the bread crumbs making sure all the sides are coated well.
  6. Grease a open baking dish with cooking spray,lay the chicken fillet on it flat and bake in the oven for 20 minutes decreasing the heat to 180ºC.
  7. Once its baked and the chicken is cooked, heat a bit of oil and shallow fry the coating to make sure its rich,golden and delicious.

Hope you liked the recipe

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Happy cooking

Love

Ayla<3

STUFFED CHICKEN

This recipe is totally my own creation.I experimented with what was at hand and made this delicious dish.If you precisely follow the recipe you will get the perfect results

INGREDIENTS: 

serves: 2-4 persons

  • 4 chicken breast fillet
  • 1 cup spinach boiled
  • 1 large chopped tomatoes
  • 100 gm garlic butter
  • 8 mint leaves sliced
  • 1/2 cup cheddar cheese tiny cubes
  • 1 tablespoon oyster sauce
  • 1 table spoon sesame oil
  • oil for shallow frying
  • 1 teaspoon vinegar
  • 4 large basil leaves

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METHOD:

  1. In a food processor,blend the spinach and mint together to a tiny pieces.
  2. In a pan,preferably a non-stick pan,add sesame oil and cook the spinach,add salt pepper and oyster sauce.Once the oyster sauce is fully cooked in the spinach,add a cube of butter,set it aside in a bowl and let it cool down.
  3. For stuffing :When the spinach is completely cold,add the chopped tomatoes,and diced butter and cheese,sprinkle the vinegar,and pepper on top and mix in together and keep it to the side.
  4. Take each fillet lay flat on the cutting board and put the left hand firm,The fillet should be horizontal with the top facing your right hand.
  5. Take a sharp knife and poke the fattest top part and take the knife straight in making a small slit and taking it down all the way .Do not remove the other hand from the top you don’t want the fillet to rip so do it very carefully.
    make a nice wide pocket according to the side of the fillet.
  6. Put the spinach slowly inside the chicken filling it completely.To secure the spinach coming out cover the opening of the pocket simply by tucking in a basil leave to the opening.
  7. Repeat the same steps for all the fillets and shallow fry fillets,turning it after every 5 minutes,cook over medium heat.pouring the hot oil over the fillets wit the help of spoon
  8. Once the fillets are nice and tender,golden from the outside take it out and serve
  9. Note: If your diet conscious,you can bake the fillets,covered in foil, in an oven at 180 degrees in the middle rack for 30-40 minutes
  10. You can individually serve the fillets or cut slanted the way I did

Best served with mashed potatoes and mushrooms sauce
Mushroom sauce recipe:

https://akblog1000.wordpress.com/2014/07/30/mushroom-sauce/

Hope you like the recipe
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Love
Ayla ❤

CHICKEN CORN SOUP

Winters are near and its the time of the year when everyone enjoys a hot cup of soup.This recipe is my family's favorite. Soup is frequently cooked in our house in winters and we usually serve it with a large dish of fish crackers.This recipe is easy,tried and tested.The best thing about soup is you can play around with the flavors and increase and decrease anything according to your needs.

serves : 8-10 people

NOTE:(The best tasted stock is from the neck piece and the back bones,If you want you can add these pieces to get stronger broth and remove it once you have it)

INGREDIENTS:

  • 3 chicken breast and 3 chicken thighs
  • 1/4 cup soya sauce10805015_868617039837429_1132669085_n
  • 1/4 cup vinegar
  • 1/4 cup hot sauce
  • 1/2 teaspoon Chinese salt
  • salt to taste
  • 1 teaspoon black pepper
  • 3 table spoon corn flour
  • 1 mug water
  • 3 eggs
  • 1 cup crushed sweet corn
  • 1 cup sliced mushrooms
  • 1 stalk of green onions (sliced)

METHOD:

  1. Fill a large pressure cooker with water half way.Add the chicken peices and add 1/2 teaspoon salt.
  2. Close the slow cooker tight and give the chicken 6 minutes pressure.(Be careful at this step)
  3. Once you have nice chicken broth ready,remove the chicken pieces and shred them well add remove all the bones.
  4. Add the shredded boiled chicken,mushrooms and sweet corn and green onions in the stock.
  5. keep the stock over high heat and let it cook constantly.
  6. Once its pipping hot,beat the eggs in a bowl and slowly add bits of the egg to all sides of the soup slowly without mixing.
  7. once the egg gets cooked and comes up on the surface of the soup,add the corn flour mix(1 mug of water and cornflour
  8. mixed) and stir making the soup thick.
  9. As soon as the soup gets thick add all the sauces(vinegar,soya sauce,hot sauce),Chinese salt, regular salt and pepper,while mixing it well.
  10. Taste it and increase the flavour according to your requirements.

You can serve it with garlic bread,bread sticks or cracker.
Garlic bread recipe :https://akblog1000.wordpress.com/2014/09/21/garlic-bread/

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Ayla<3

FISH AND CHIPS

INGREDIENTS:

FISH:

  • 2 cups  bread crumbs(Romano cheese by american garden)
  • 1 packet fish fillet
  • 1 tea spoon Cayenne pepper
  • 2 cups flour
  • 2 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • Oil for deep frying
  • Parmesan cheese-optional
  • 1 teaspoon paprika
  • 1 stalk of parsley finely chopped or dill

FRIES:

  • 1 tea spoon salt
  • 1/2 tablespoon paprika
  • 1 tsp garlic powder
  • 6 large potatoes(washed,peeled and sliced in a typical french fries style)

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METHOD:

  1. Before you get into cooking,first make sure your fillet is nice and thaw and is soft enough to hold the batter
  2. In large open dishes put the bread crumbs in one dish,whisk the egg in the other and in the last one add the flour.
  3. Now is the part when you season everything,Start by seasoning the flour with salt,pepper,cayenne,paprika,garlic powder and mix the flour with a clean fork all over.
  4. Then season the bread crumbs with the Parmesan cheese and parsley or coriander.
  5. All you need do is follow 3 simple steps to form the crisp coating.Before you start coating the fish slightly season the fish on both sides with salt and pepper,be sure you don’t add to much salt cause there is already enough seasoning in the flour.
  6. Now start the coating,first rub the fish in the flour,making sure it coated completely so it holds the egg.Then the fish goes in the egg,rub it in the egg completely,then lay the fish on the bread crumbs,gently press it and with the other hand put the bread crumbs on top.
  7. Remember,we have to make this nice and crispy so we do a double coat,put the fish again in the egg and then back in the bread crumbs following the same procedure.
  8. We will follow step 6-7 the same way for all the remaining fillets.Once you have all the fillets coated well,put them in a clean tray and pop them in the fridge for 15 minutes.So the crumbs can stick in well!!!
  9. Heat a skillet with oil for deep frying,once the oil is nice and hot we will slide the fillet one at a time and decrease the flame to minimum.If the fillets are thick you would want to cook them for 4 minutes each side -8 minutes total.If the fillets are thin then you will decrease the cooking time accordingly.
  10. Once they are nice and golden brown serve in a dish on top of a kitchen paper to get rid of the excess oil.

Fries:

  1. In a large colander put the sliced potatoes and sprinkle a gentle amount of salt and wait for 5 minutes,this will help the potatoes release all the water.
  2. Squeeze all the water out and remember the more water you take out the crispier your fries will be.
  3. Now add cayenne paprika,salt and garlic powder and toss all over
  4. let them sit in the colander to dry.
  5. Heat a deep fryer and a skillet with oil,the oil should be very hot.Once the oil is hot and you can see tiny bubbles forming add the potatoes in.(Decrease the flame to medium)

Don’t move them around too much cause they get soggy ,once they start getting crispy golden take them out on a kitchen paper and toss them on top of your fish fillet.

Hope you enjoyed this recipe

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Ayla