Grilled Breast Of Chicken With Apricots Raisins Peanuts And Mint Cooked Over Apple Wood And Apple Jack Sauce And Virginia Waldorf Salad Recipes

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COOK IN CURRY SAUCE



Cook in Curry Sauce image

Provided by Jamie Oliver

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)

Steps:

  • Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
  • Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
  • Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
  • To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
  • For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
  • For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.

CHICKEN WITH RAISINS AND APRICOTS



Chicken With Raisins and Apricots image

Make and share this Chicken With Raisins and Apricots recipe from Food.com.

Provided by tunasushi

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 chicken thighs
1 tablespoon curry powder
3 shallots, sliced thinly
1 1/2 cups chicken stock
1/2 cup orange juice
8 dried apricots, halved
1 tablespoon raisins
2 teaspoons cornflour

Steps:

  • Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
  • Add in chicken thighs, stock and juice. Add in dried fruit.
  • Bring to a boil, reduce, and simmer till chicken is cooked and tender.
  • Mix cornflour with a little water and use it to thicken the sauce.

Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7

GRILLED PEANUT CHICKEN



Grilled Peanut Chicken image

This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner.

Provided by CHANDRA6

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
⅓ teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat grill for high heat.
  • In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
  • Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 3.6 g, Cholesterol 67.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 1.3 g, Sodium 252.6 mg, Sugar 1.1 g

RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL



Russian Style Mixed/Dried Fruit Strudel image

Provided by Food Network

Categories     dessert

Time 2h50m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) cold unsalted butter cut into pea sized bits
1/2 cup sour cream
1 cup pitted prunes (half of a 12-ounce box)
1/2 cup prune juice
3 tablespoons sugar
1 teaspoon vanilla
1 cup golden raisins
1/2 cup dried cherries
1 cup coarsely chopped walnuts or pecans
1 egg
2 tablespoons water

Steps:

  • Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
  • Filling:
  • Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces.
  • This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry

ONLINE ROUND 2 RECIPE - GRILLED CHICKEN AND APPLE WRAPS



Online Round 2 Recipe - Grilled Chicken and Apple Wraps image

Provided by Sandra Lee

Time 10m

Yield 2 servings

Number Of Ingredients 9

Reserved chicken tenders from Grilled Lemon Herb Chicken
Reserved red onion from Steamed Mahi Mahi with Vegetables
Reserved zucchini and squash from Steamed Mahi Mahi with Vegetables
1 apple, peeled and chopped
2 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 flour tortillas

Steps:

  • Chop the reserved chicken and vegetables and mix them all together along with the apple. In a small bowl, whisk together the mayonnaise, mustard, parsley, and salt and pepper, to taste. Toss with the chopped chicken mixture. Divide the mixture among the tortillas, wrap up, and enjoy.

MAZAMORRA MORADA (PURPLE PUDDING)



Mazamorra Morada (Purple Pudding) image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds dried purple corn on the cob (maiz morado)
10 cups water
1 pineapple, washed, stem and bottom removed, diced with skin on
2 fresh quince or green apples, washed and chopped with skins on
2 cinnamon sticks
8 whole cloves
Juice of 1 lemon
1 1/2 cups sugar
1/2 cup dried prunes
1/2 cup dried cherries
1/2 cup dried apricots
1 1/2 cups sweet potato flour or 3/4 cup cornstarch
Ground cinnamon (for garnish)
Crema

Steps:

  • Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.
  • Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.
  • Add the dried prunes, cherries and apricots to the 7 cups of liquid.
  • In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.
  • Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon.
  • Serve the pudding with crema.

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