dubai_phil Posted 24 March, 2012 Share Posted 24 March, 2012 Goddamn you Trousers (and Eric) So, today's trousers inspired creation is going to be http://www.cooks.com/rec/doc/0,1741,132191-250197,00.html [TABLE=class: hrecipe] [TR] [TD=class: title, bgcolor: #ffffcc, align: left]EASIEST EVER CHICKEN MARYLAND[/TD] [TD] [/TD] [/TR] [TR] [TD=bgcolor: #ffffcc, colspan: 2] Read more about it at http://www.cooks.com/rec/view/0,1741,132191-250197,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 2 chicken breasts, cut into cubes. 3-4 slices of bacon (optional) 1 banana, sliced 1/2 of a butternut squash, cubed (or more if wanted) parsley, salt, pepper 1 can tinned sweet corn butter a little honey Sauté the chicken, bacon (optional) and butternut squash. When nearly done, push everything to one side of the pan. Add the banana and a squirt of honey; sauté the banana in the honey over medium-high heat. Add the sweet corn and some fresh parsley, and a good dollop of butter. Mix altogether, making sure chicken is cooked. Serve hot. A sweet, buttery dish... great on a cold day [/TD] [/TR] [/TABLE] Gonna have to add some Jerk Salsa to it to give it a Spicy Jamaican feel otherwsie it sounds like it will be a nasty sweet goo. And yes it has to be served in a Giant Yorkshire Pud The QUESTION is. What to serve with it? Something to take the edge of the sweetness BUT has to be prep'd before the game to serve at the start of the second half. Maybe a salad with a Lemon & Pesto dressing? ideas please! Link to comment Share on other sites More sharing options...
Dr Who? Posted 24 March, 2012 Share Posted 24 March, 2012 Going to nick this one! Link to comment Share on other sites More sharing options...
Guest Dark Sotonic Mills Posted 24 March, 2012 Share Posted 24 March, 2012 Lime and coriander couscous. Link to comment Share on other sites More sharing options...
andysstuff Posted 24 March, 2012 Share Posted 24 March, 2012 Not for me, but the salad with it sounds good. Maybe some rice, mix of long grain and wild rice cooked in chicken stock - you've gotta have Carbs Phil! Link to comment Share on other sites More sharing options...
dune Posted 24 March, 2012 Share Posted 24 March, 2012 Another food thread for the forum fatties to drool over. Link to comment Share on other sites More sharing options...
dune Posted 24 March, 2012 Share Posted 24 March, 2012 Lime and coriander couscous. With double fries and supersize chocolate milkshake? Link to comment Share on other sites More sharing options...
dubai_phil Posted 24 March, 2012 Author Share Posted 24 March, 2012 Lime and coriander couscous. Hmm problem may be the cooking time - only got 15mins... and will have had a few 1st half ales by then BUT the Lime is a good idea - may add some Zest to the main dish to take the sweetness down a little Link to comment Share on other sites More sharing options...
Dr Who? Posted 24 March, 2012 Share Posted 24 March, 2012 Lime and coriander couscous. Yes scrap the last bit, I am not a hippy! Chips or if I am feeling healthy, rice. Link to comment Share on other sites More sharing options...
dubai_phil Posted 24 March, 2012 Author Share Posted 24 March, 2012 Well update time - I know you are all so totally not interested (Unless we need a goal in the 80th minute again) All the prep work done Added to the recipe by marinading in a squirt of Reggae Reggae jerked off sauce (or whatever it's called) with the Zest of 3 mini limes. (pretty sure that also includes 2 of my finger tips in there) Is Zest supposed to have red spots in it? (Oh plan to add the Lime juice just as it starts to cook) Amazingly Tilda make Lemon & Coriander Microwave Rice - boo wasn't Couscous - but future Mrs D_P hates Coriander like we hate the skates, so to keep to timings got a nukable pack of Uncle Ben's Spanish Rice Side of mixed leaves with Lemon Exrta Virgin Olive Oli & Pesto dressing. Meanwhile, of MORE importance - the Marstons Pedigree will make a second half outing today Should be able to whip it all up during HT Link to comment Share on other sites More sharing options...
Cascadia Saint Posted 24 March, 2012 Share Posted 24 March, 2012 That looked HIDEOUS! Link to comment Share on other sites More sharing options...
dubai_phil Posted 24 March, 2012 Author Share Posted 24 March, 2012 Trust me It tasted worse than it looks. BUT the mission was more Succulent Breasts on a Saturday Match Day and people were wworried about Banana Skins, so it HAD to have Banana in it... But yeah just barf ville. Perhaps a bit more effort on the "Presentation" but FFS I only had 15 mins to cook, plate up and get the picture up! Still there is a positive side No more 3pm Saturdays for a while so DON'T have to eat fricking Chicken for a while Link to comment Share on other sites More sharing options...
dubai_phil Posted 24 March, 2012 Author Share Posted 24 March, 2012 Cooking doesn't get Rougher than this Link to comment Share on other sites More sharing options...
dubai_phil Posted 31 March, 2012 Author Share Posted 31 March, 2012 Jesus, Soooo much grief from Soooooo many people. Alright already. Yes I will cook a fecking chicken again. No it will NOT contain Bananas and it will NOT be served with Uncle Ben's crappy Spanish rice. It will be split in half, marinaded in spices and Yoghurt, pan seared then finished off in the Oven properly and served with Mash & Winter Veggies. OK?? Now STOP fricking txt'ing & mailing me, I got it already Link to comment Share on other sites More sharing options...
suewhistle Posted 31 March, 2012 Share Posted 31 March, 2012 Mash & Winter Veggies. OK?? In Dubai? Or are you over, I lose track of these international commuters. It's like polenta: I've developed a taste for it here but can't manage it in the warmer weather. Have you got any risotto rice: that's always a good standby to use with chicken and I can manage that all year. You have to chop the succulent breasts up just like we cut defences to pieces... Anyway 6.25 kick-off here and it might be on TV on Sportitalia 2, so my carbohydrates might be beer down a local bar, and nibbles of cheese and salami for protein. No football tomorrow so I can throw caution to the wind... ..and it tasted worse than it looked, jeeez.;-) Link to comment Share on other sites More sharing options...
saintscottofthenortham Posted 31 March, 2012 Share Posted 31 March, 2012 Lebanese Chicken Shish Tawook Kebab Skewers 2 boneless chicken breasts, cubed Marinade 1 cup natural yoghurt 1/3 cup olive oil 1 tsp oregano 1 tsp allspice 1 tsp ground cardamom pods 3/4 tsp ground cinnamon 2 tblsp pure lemon juice seasoning of salt & pepper Mix marinade ingrediants in a bowl and pour over cubed chicken breast and ensure well coated, cover and refrigerate for minum of 4 hours prior to cooking, best results over night, as the lemon juice helps the chicken absorb the flavour. Best cooked over a BBQ if the weather permits, failing that grill under a high heat, turning regularly until juice runs clear. Knock up a quick garlic mayo with a crushed carlic clove added to a cup of mayo, squeeze of lemon juice and a sprinkle of cracked black pepper. Serve with mixed salad and grilled corn on the cob, cooked in butter. Perfection on a plate. Link to comment Share on other sites More sharing options...
dubai_phil Posted 31 March, 2012 Author Share Posted 31 March, 2012 Lebanese Chicken Shish Tawook Kebab Skewers 2 boneless chicken breasts, cubed Marinade 1 cup natural yoghurt 1/3 cup olive oil 1 tsp oregano 1 tsp allspice 1 tsp ground cardamom pods 3/4 tsp ground cinnamon 2 tblsp pure lemon juice seasoning of salt & pepper Mix marinade ingrediants in a bowl and pour over cubed chicken breast and ensure well coated, cover and refrigerate for minum of 4 hours prior to cooking, best results over night, as the lemon juice helps the chicken absorb the flavour. Best cooked over a BBQ if the weather permits, failing that grill under a high heat, turning regularly until juice runs clear. Knock up a quick garlic mayo with a crushed carlic clove added to a cup of mayo, squeeze of lemon juice and a sprinkle of cracked black pepper. Serve with mixed salad and grilled corn on the cob, cooked in butter. Perfection on a plate. That is how this recipe started out actually, but over time have tweaked it. Shish Tawouk is more kebab, this builds from a Chicken Spatchcock. Afraid it is bung things in from the fridge to taste but Marinade base usually contains Baste the Chicken skin with Olive Oil infused with Lemon (From Abruzzo in Italy) Sprinkle Sea Salt on A drizzle (As proper chefs would say on a Qatar Airlines Ad) of Chipolte (Sauce or finely chopped) ** (Note if not available then into the Marinade add about 3 or 4 Jalapeno slices finely chopped up) Sprinkle some Herbs De Provence on the inside of the chicken before marinading Yoghurt base Tea Spoon of English Mustard Half a tea spoon of Tesco's finest Horse Radish Teaspoon of Finely chopped Lime Chilli Pickle (Indian restaurant style) Fresh ground Sea Salt & Black Pepper A twist of finely chopped freash herbs - Sage, Parsley & Thyme if I have them A sprinkle of Celery Salt 1 Clove of Garlic finely chopped/ mashed Stab the skin with a sharp knofe and rub the marinade well in, leave for a couple of hours. Basic concept courtesy of that Italian bloke Gino very Campo on The Daily Cook's Challenge some time ago Heat some oil in a pan (yeah or Butter) drop in a chopped clove of garlic for a few seconds before adding the chicken - breasts staring you in the face of course. Cook for 3 or 4 minutes then put in the oven for around 15 mins per pound + 15 mins for luck Winter Veg tonight as that was what the "boss asked for" but goes really well with a mixed salad It really doesn't come out looking like Fine Dining but it tastes bloody good. Works equally well with Beer Can Chicken on a BBQ same marinade stick an opened can of beer up it's bum place ass down on BBQ & cook Link to comment Share on other sites More sharing options...
dubai_phil Posted 31 March, 2012 Author Share Posted 31 March, 2012 Absolute Perfection. Succulenter than a succulent succulent thingy And thank God NEVER again Link to comment Share on other sites More sharing options...
bridge too far Posted 31 March, 2012 Share Posted 31 March, 2012 Absolute Perfection. Succulenter than a succulent succulent thingy And thank God NEVER again With all due respect, Phil, that looks as if someone has puked all over it! Link to comment Share on other sites More sharing options...
dubai_phil Posted 31 March, 2012 Author Share Posted 31 March, 2012 With all due respect, Phil, that looks as if someone has puked all over it! You have green puke in your household? Blimey, better not try herb crusted Lamb then Link to comment Share on other sites More sharing options...
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