Free Recipe Blog

Stir Fry Chicken with Zucchini

Monday, January 23rd, 2006

Zucchini is an interesting vegetable and it can be served in many ways. I love zucchini in a stir fry and stuffed with tomatoes, mushrooms and a little onion, herbs and garlic with cheese grilled over the top. Another favourite recipe is a zucchini slice…

Today I will share with you my favourite stir fry with zucchini… this recipe serves 2 and you can double it to serve four or triple it to serve 6… etc…

Stir Fry Chicken with Zucchini

Serve this meal with your favourite noodles or boiled rice.

2 chicken fillets sliced thinly into strips
½ garlic clove crushed or a small teaspoon of pre-crushed natural garlic
½ tablespoon finally chopped fresh ginger
1/4 cup shallots or spring onions
2 small zucchinis cut into sticks
1 tablespoon soy sauce
1 tablespoon sherry
Less than ¼ cup sliced red or green capsicum (peppers)
1 tablespoon vegetable oil

Combine garlic, ginger, soy sauce, sherry in a bowl. Add sliced chicken and toss to coat. Cover and leave for approximately 1 hour tossing occasionally.

Heat oil in a wok or a fry pan, add shallots or green onions, zucchini and capsicum and fry for around 1 – 2 minutes.

Add chicken and stir fry until lightly cooked. The chicken should be still moist.

You can serve this mean over your favourite noodles or rice.

Enjoy…

Please note…. you can sprinkle ½ tablespoon of toasted sesame seeds over the meal, some shredded shallots or a small handful of cashews or pine nuts.

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Salmon Pate

Saturday, October 29th, 2005

Salmon Pate
1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke

Garnish:
almond slices
1 olive
Celery

Mix salmon with all of the other ingredients. Press into a fish shaped mold or shape by hand as such. Garnish fish with almond slices to resemble scales. Slice green olive for eye and thin strips of celery for tail. Garnish top with parsley.

Chill at least 1 hour before serving.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Posted in Miscellaneous, Seafood | No Comments »

Salsa

Tuesday, October 11th, 2005

Salsa is a great accompaniment with many meals including salads, seafood, chicken or steaks. It can be a side dish or served as a salad and many people enjoy a salsa as a dip with corn chips or bread sticks.

Toni

Salsa - great for salads, on top of fish or steak cooks on the BBQ or as a side dish

4 ripe tomatoes, finely diced
40g (1/4 cup) finely chopped red onion
25g (1/2 cup) chopped coriander
(cilantro leaves)
1 tablespoon lime juice

Combine the tomato, onion, coriander and lime juice, season to taste, then cover the salsa with plastic wrap and refrigerate.

Remove the salsa from the refrigerator 15 minutes before you are ready to use it so the ingredients have time to return to room temperature and their full flavour.

Posted in Miscellaneous, Toni's Favourites, Salads | No Comments »

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