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missminifer:

Roasted squash with garlic mushrooms and sage butter
I wanted to make a topping or sauce for gnocchi that wasn’t tomato based, and found variations of this recipe online. I think Nigel Slater has a similar recipe for lasagna with layers of squash and mushrooms. It looked rather autumnal in the pan, and went beautifully with the hot gnocchi and sage butter (photograph to follow). 
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missminifer:

Roasted squash with garlic mushrooms and sage butter

I wanted to make a topping or sauce for gnocchi that wasn’t tomato based, and found variations of this recipe online. I think Nigel Slater has a similar recipe for lasagna with layers of squash and mushrooms. It looked rather autumnal in the pan, and went beautifully with the hot gnocchi and sage butter (photograph to follow). 

Teriyaki Chicken

If you have ever had Teriyaki chicken at a Japanese restaurant, this is as close as it gets and if you have not yet tried Teriyaki chicken, you want to try it, it is very simple and incredibly tasty.

When you serve this up to your friends or family they are going to Love it and the best part is that it takes just a few minutes and is no effort at all. It’s all about the marinade and the Mirin is a must, so pop into your local Chinese deli and grab a bottle.

This marinade works brilliantly for chicken skewers on the braai as well, just do them near the end of the cooking so that the coals are not too hot.

Serve it over a salad or with fried rice, either way you have a fabulous meal in minutes. (4 people)

What you need

4 chicken breasts skinless boneless or 6-8 thigh fillets (I prefer thighs)
1 onion finely sliced

Marinade

4 Tablespoons Chinese rice wine or dry sherry
6 Tablespoons light soy sauce
6 Tablespoons mirin
2 Tablespoons sugar
3 Teaspoon ginger juice or finely grated ginger

The process

Place all of the marinade ingredients into a bowl and give it a good stir to dissolve the sugar.

Pat your chicken dry with a tea towel and slice into strips about 1cm in wide.

Add the chicken to the marinade, cover with cling film, shake it about to coat each piece with marinade and set aside.

In a pan on a medium heat, add a little oil, toss in the onions and slowly cook them until they are translucent and soft. Try not to brown the edges, then remove and set aside.

Wipe the pan, add a little more oil and now cook the chicken pieces in 3 or 4 batches on the same heat until nivcely browned on both sides. They will brown quite quickly as the sugar caramelises. Don’t fret if you think they are not cooked through.

Once you have browned all of the pieces, add them back to the pan, pour in the remaining marinade, put on a lid, and leave it to simmer for a 3 minutes. Now remove the lid, add the onions, stir and simmer for another 3 minutes or so until the sauc e begins to thicken.

Thats it, you are done and this is seriously delicious. Drape over rice or salad.

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