Roast Chicken Recipes Biography
Source:: (Google.com.pk)
My weaknesses are mainly savoury - think salt and vinegar crisps or cheese and biscuits - but there are times when only a doughnut will do. This craving can get desperate late at night when the shops are shut, and even if they weren't, none of them sells the kind of doughnuts I dream of. This is my way of assuaging my appetite, appeasing my need or, perhaps more accurately, feeding my addiction. Hot chocolate on the side is always worth considering, but just - just! - by itself this is sublime succour.
You can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up 150g hulled strawberries, 4 tablespoons icing sugar and a spritz of lemon juice in the blender, to make a sauce to pour or puddle over.
Doughunt French Toast
Ingredients:
2 large eggs
4 teaspoons vanilla extract
60 ml full fat milk
4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half
25 grams butter
1 drop vegetable oil (flavorless) for frying
50 grams caster sugar
Method:
Beat the eggs with the milk and vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
Call me Scheherazade, but I'm in my turquoise gauze veil and jeweled slippers for this one. The cinnamon and lemony yogurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore.
Saffron Scented Chicken Pilaf:
Ingredients:
500 grams chicken breasts (cut into 2 x 1cm / ¼ inch cubes)
200 grams Greek yogurt
juice of ½ lemon
¼ teaspoon ground cinnamon
½ teaspoon saffron strands
1 litre chicken stock (made from instant bouillon concentrate)
15 grams unsalted butter
3 tablespoons groundnut oil
500 grams basmati rice
4 cardamom pods (bruised)
zest and juice of 1 lemon
50 grams cashew nuts
50 grams flaked almonds
25 grams pinenuts
4 tablespoons pistachios (shelled)
1 bunch fresh parsley (chopped)
Method:
Marinate the chicken pieces in the yoghurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low; a heat diffuser, if you've got one, would be good here. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yoghurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
Additional information - for gluten free make sure the stock concentrate is gluten free.
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
My weaknesses are mainly savoury - think salt and vinegar crisps or cheese and biscuits - but there are times when only a doughnut will do. This craving can get desperate late at night when the shops are shut, and even if they weren't, none of them sells the kind of doughnuts I dream of. This is my way of assuaging my appetite, appeasing my need or, perhaps more accurately, feeding my addiction. Hot chocolate on the side is always worth considering, but just - just! - by itself this is sublime succour.
You can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up 150g hulled strawberries, 4 tablespoons icing sugar and a spritz of lemon juice in the blender, to make a sauce to pour or puddle over.
Doughunt French Toast
Ingredients:
2 large eggs
4 teaspoons vanilla extract
60 ml full fat milk
4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half
25 grams butter
1 drop vegetable oil (flavorless) for frying
50 grams caster sugar
Method:
Beat the eggs with the milk and vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
Call me Scheherazade, but I'm in my turquoise gauze veil and jeweled slippers for this one. The cinnamon and lemony yogurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore.
Saffron Scented Chicken Pilaf:
Ingredients:
500 grams chicken breasts (cut into 2 x 1cm / ¼ inch cubes)
200 grams Greek yogurt
juice of ½ lemon
¼ teaspoon ground cinnamon
½ teaspoon saffron strands
1 litre chicken stock (made from instant bouillon concentrate)
15 grams unsalted butter
3 tablespoons groundnut oil
500 grams basmati rice
4 cardamom pods (bruised)
zest and juice of 1 lemon
50 grams cashew nuts
50 grams flaked almonds
25 grams pinenuts
4 tablespoons pistachios (shelled)
1 bunch fresh parsley (chopped)
Method:
Marinate the chicken pieces in the yoghurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low; a heat diffuser, if you've got one, would be good here. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yoghurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
Additional information - for gluten free make sure the stock concentrate is gluten free.
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Roast Chicken Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
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