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Posts Tagged ‘paprika’

This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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I made this the other night and it was delicious. I could not get cream of mushroom and garlic soup, so added some crushed garlic cloves to the soup and also sprinkled some garlic powder on the outside of the breasts along with the paprika. I served our over thick noodle pasta and fresh asparagus and it went so well. The sauce was very good and complimented the chicken, the paprika flavour was lovely with a real subtle spice you could pick up. If you would like to read more reviews or view more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.


Ingredients

1 Large onion, peeled and quartered
8 Ounces fresh mushrooms, sliced
2lbs Boneless skinless chicken thighs, rinsed and patted dry (I used breasts)
salt and pepper
1 1/3 Tablespoons Hungarian paprika, divided
1(103/4 ounce) Can condensed condensed cream of mushroom & garlic soup
1/2 Cup sour cream

Method

1. In a 5 quart slow cooker, combine onions and mushrooms.

2. Season chicken thighs with salt, pepper and one tsp paprika.

3. Place in slow cooker on top of the vegetables.

4. In a small bowl, stir together the cream of mushroom soup and remaining 1 tablespoon of paprika; pour over chicken.

5. Cover and cook on LOW setting for 3 1/2 – 4 1/2 hours.

6. Remove chicken from slow cooker and keep warm.

7. Strain and de-fat cooking liquid.

8. Stir sour cream into liquid and serve hot over chicken.

All photos taken by me unless otherwise stated.

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I am not the greatest lover of pork, I have eaten it several times but mostly at other peoples houses. It is not something I would readily go out and buy except for ribs (I do adore ribs).

A couple of years ago I called my husband at work to ask him to stop on his way home and get some steak (fillet Mignon) he came home with pork. His excuse “It said fillet mignon on it”, anyway I wasn’t about to not eat it, so I made it with this sour cream paprika sauce and it was delicious.

Ingredients Olive oil
900g-1kg Pork fillet (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensive than other cuts but has hardley any fat and is very yummy, buy 2 fillets 450-480g each fillet.)
flour

For the Paprika Sauce

Olive oil
30g-40g Butter
1 Small onion, finely chopped
3 cloves garlic, Crushed
150-200g Mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 Dessertspoon Worcestershire sauce
3 Teaspoons tomato paste
11/2 Teaspoons paprika
1 Teaspoon chicken stock, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what you use.)
180ml sour cream
2 Teaspoons lemon juice
1/4 cup water

Method

1. Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.

2. Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.

For the Sauce

1. Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.

2. Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.

To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

4 servings

All photo’s taken by me unless otherwise stated.

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