|Food of the Blogs blogsite
Food of the Blogs blogsite Where the most can be found. The best are published there.
I decided to set up a blog to cater for the huge selection available and save some server space.
|From foreign blogs
Cooking For Engineers Do you have an analytical mind? Like to cook? This is the site to read!
|From the Front
Bush War & Army Cuisine for the discerning palate.
Some food from the bush and trenches, be warned, there may be weapons of mass hysteria here!
Here is a sample: Brent Hudson's Samil baked stuffed chicken.
The recipe is self explanatory, spices/herbs and stuffing according to whatever is on hand;
"We used to stuff a chicken, spice it, wrap it in foil and cook it by wiring it to a samil exhaust manifold... yummy!"
|From the back shelf of the web
Two recipes that will alternate every time I update this page, links to the original will be provided where and when needed.
Today's recipe is another plonk and roast dish, I think one should call it Le poulet fumé avec les légumes rôtis or in plain english Smoked Chicken with Roasted Vegetables. (French thanks to Free Translations.Com)
Very easy to make and quite quick if one harnesses the Microwave to pre-cook the veggies.
1 Smoked chicken, one could substitute this with one of those roasted chickens from your Spar/P&P/Woolies deli department.
Assorted packs of prepared veggies of your choice, I picked baby spuds/medeteranian veggie mix with sundried tomatoes/sweet potatoes/butternut/snap peas. You can mix and match as your tastebuds/hunger dictate.
1 Pack button mushrooms
1 Handfull asparagus
1 Large onion
1 Large red sweet pepper
2 Large tomatoes
2 cans tomato & onion mix, one per baking dish.
250 ml fresh cream
Herbs and spices to suit your taste, my choice was 2 tsp paprika, 2 tsp Italian herb, 1 tsp majoram, 1 tsp celery salt, 1 tbl spn Veggie sprinkle, dried garlic (one clove fresh) and 2 tsp Coriander seeds. These were all ground together in a mortar and pestle (my new kitchen toy)
Cut the chicken into portions and place in a baking pan/dish and grill for a few minutes, this helps cook out any excess fat...
Put all the veggie packs into the microwave and nuke for 8 minutes or untill semi cooked...
My ingredients were enough for 2 baking dishes, it may vary according to your requirements or amount of ingredients you have.
Remove chicken from grill and set oven on max, drain any fat from the chicken and divide between the baking dishes if needed.
Arrange veggies amongst chicken, slice onion and tomatoes and plonk among the rest of the veggies, cut up the asparagus and mushrooms to spread about likewise.
Spread your spice/herb mix over ingredients followed by the tomato/onion mix and then divide the cream between the dishes.
Return to oven for about 10 minutes, stir and turn bigger vegetables and bake another 10 minutes.
Set oven on Grill and grill the dish for another 10 minutes or until veggies start showing brown... Do not Incinerate!
By this time you should have finished a tossed salad to complement your Le poulet fumé avec les légumes rôtis.
This is a thumbsuck recipe as it can be chopped and changed depending on ingredients available. Will serve four comfortably.