Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Friday, 5 April 2013

Stuffed Chicken Thighs

A stuffed chicken thigh recipe that can be prepared and kept frozen to use when required. It can be served whole as a main course or cut into halves and served as starters.



Ingredients:

8 chicken thighs, de-boned and skinned
16 bacon slices

Marinade

1-2 tsp garlic powder
1 tsp chilli flakes
1 tsp coarse pepper powder
drizzle of olive oil
Salt for seasoning

For the stuffing

1 carrot, cut into sticks
1 red pepper, cut into sticks
8 green beans, cut in halves
8 green chillies, slit in halves (omit if spice is not preferred)
4-5 tsp Philadelphia cheese

Method:

1. Remove the bone from the chicken thigh and flatten with a meat tenderizer. Make sure the meat is cover with cling film to keep the chopping board and tenderizer clean. If your serving as a starter cut thigh in half or else use full thigh for each roll.

2. Marinate the thighs with the marinade ingredients and leave for at least 2 hours.

3. Place cling film on a chopping board, layer a bacon slice and then place the thigh on top. Place one carrot, pepper, green bean, chilli and little cheese and roll the bacon along with the cling film into a tight parcel. Twist the cling film ends to tighten the roll. Freeze if using at a later date or if using same day keep refrigerated for at least an hour.

4. Heat oven at 200C. Turn heat to 180C , place the rolls in the oven and cook for 20-30 minutes.

5. If serving as a started cut into half at an angle or serve full along with salad. 



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