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cat
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« on: Fri 23 November, 2007 - 08:00 pm »

ok off my lazy arse and will post a few as i can be bothered 
had this last night with rice and salad - belissimo!!!

chicken marsala   


4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving
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dab
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« Reply #1 on: Fri 23 November, 2007 - 08:24 pm »

mmmmmmmmmmmmmmmmmm....
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cat
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« Reply #2 on: Fri 23 November, 2007 - 08:25 pm »

  totally delish dab
had to hunt for the marsala but oooo so worth it 
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krispie
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« Reply #3 on: Fri 23 November, 2007 - 09:17 pm »

reading that recipe makes me feel that my cheese on toast just didn't quite cut the mustard tonight lol.
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IceQueen
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« Reply #4 on: Sat 24 November, 2007 - 11:17 am »

 eek  I'm too lazy to read that let alone make it  eek
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cat
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« Reply #5 on: Sat 24 November, 2007 - 03:38 pm »

 

gawd sakes it only takes twenty minutes

quicker than peeling spuds n fryin snags 
 












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krispie
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« Reply #6 on: Mon 26 November, 2007 - 01:14 pm »

hey cat got any special christmas recipes a novice cook such as myself might wanna give a go?
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cat
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« Reply #7 on: Tue 27 November, 2007 - 07:04 pm »

i'll have a think krisps

will have but i forget them 
 


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krispie
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« Reply #8 on: Tue 27 November, 2007 - 08:03 pm »

thanks u luvly liddle pussy tat.
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IceQueen
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« Reply #9 on: Wed 28 November, 2007 - 11:46 am »



gawd sakes it only takes twenty minutes

quicker than peeling spuds n fryin snags 
 


At least I'll KNOW for SURE that my kids will eat those ^^^ 
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cat
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« Reply #10 on: Wed 12 December, 2007 - 04:44 pm »

well i made a brilliant carrot cake last night
musta been about 8-9 inches high

was gonna post the recipe but you'll all b***h
that it's toooo complicated
 







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krispie
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« Reply #11 on: Thu 13 December, 2007 - 07:56 am »

post it and i promise not too b***h...cooked a mean as banana cake at 4.30 this morning.
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IceQueen
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« Reply #12 on: Thu 13 December, 2007 - 12:17 pm »

well i made a brilliant carrot cake last night
musta been about 8-9 inches high

was gonna post the recipe but you'll all b***h
that it's toooo complicated
 









waddaya mean cat? twas jus moi that b***hed noone else 

why should they miss out cause of one miserable nasty cow?  eek
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cat
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« Reply #13 on: Sat 15 December, 2007 - 02:29 pm »

Carrot Cake with lime mascarpone icing
(jamie oliver)


285g unsalted butter, softened
285g light brown sugar
5 large eggs separated
zest and juice of one orange
170g self raising flour, sifted
1 heaped tsp baking powder
115g ground almonds
115g walnuts, chopped
1 tsp cinnamon
pinch of ground cloves
pinch of nutmeg
1/2 tsp ground ginger
285g grated carrot

For the icing

115g mascarpone cheese
225g cream cheese
85g icing sugar
zest and juice of two limes

preheat oven to 180C - 350 F

Beat butter and sugar till light and fluffy
beat in yolks one at a time
and add the orange zest and juice
stir in the sifted flour and baking powder and add the
ground almonds, walnuts, spices and grated carrot
mix well

in a separate bowl beat egg whites with a pinch of salt
until soft peaks form, then gently fold them into the cake
mix.
Scoop mixture into a greased and lined 22 cm cake tin
and cook in the preheated oven for about 50 mins

leave in tin for 10 minutes then urn it out on to a rack and leave
for at least an hour

mix all the icing ingrediants together and spread generously
over top of cake
finish off with a sprinkling of walnuts 



got a phone call from daycare yesterday - the girls wanting this recipe
as i made it the other day for the daycare xmas afternoon tea

so it must have gone down well
possibly the best carrot cake recipe i have tried


enjoy 
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cat
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« Reply #14 on: Sat 15 December, 2007 - 02:43 pm »

oven fried chicken
ina gartin

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon  salt
1 tablespoon freshly ground black pepper
Vegetable oil

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.



this is the best fried chicken i have ever eaten
i have it with mash and a salad

enjoy
 
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krispie
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« Reply #15 on: Sat 15 December, 2007 - 05:52 pm »

Sounds great cat.  Will definitely have to give them a go sometime. 
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