Who doesn't love a chicken dinner?
1 large fresh chicken (please use free range if you can afford it, thanks!)
1 tbsp olive oil
2 tbsp smoked paprika powder
1 tbsp garlic granules
1 tbsp onion granules
S & P
Salt the chicken inside.
Mix the spices with the oil and cover the chicken generously.
Preheat the oven to 175 C.
Cooking instructions do vary, so please check the information on the chicken.
A good rule of thumb is: 40 mins per kilo plus 30 mins.
Yesterday I made my very own version of chicken fricassee which I hope you will enjoy, too!
400g chicken, diced
300ml extra thick double cream, or alternatively 300ml heavy cream
1 jar white asparagus (Green Giant @ 190g) or alternatively fresh asparagus
150g mushrooms (fresh or from the can)
1 tsp curry powder
1 tsp vegetable stock (optional)
Xanthan gum (optional)
Brown off the chicken and pepper it to your liking.
Lower the heat and add the cream, the asparagus, mushrooms and parsley.
Season with the curry powder, the vegetable stock and salt.
Simmer until the chicken is done, and add the parsley.
If you find the sauce too thin, use some Xanthan gum to thicken the sauce.
I admit it.. I did spend £2.- each for two pieces of Lo-Dough. Why? Because it seems to be the latest graze, and I like everything new and shiny.
As you can see from the image above, I have decided to use it as a pizza base, as recommended on the product package.
Lo-Dough comes as round pizza bases/wraps and the product as such smells nicely of .. yeast? The product states that it's ready to eat however I decided to give it the pizza test. The uncooked texture reminds me of foam, very soft and quite nice. We added a thin layer of tomato sauce to the dough, added pre-grilled chicken, onion, mushrooms and cheese and baked it at 180 C for 15 mins.
The crust was crisp.. very crisp. As a matter of fact it was completely dry. The centre of the pizza was soggy to the point of being inedible. I would not use Lo-Dough again, not for pizza anyway, and in all honesty, I would use it for anything else. The product tastes of absolutely nothing, and at £2.- per piece it is far too expensive for what it is.
I will stick with fathead and quark as an alternative for pizza bases, but at least I can say that I tried Lo-Dough.
I think this dish is a good dish to have some fake noodles :)
A bit more spicy than I anticipated this dish was absolutely delicious. I have not made the spice mix myself though. I bought it from my local supermarket. I am not ashamed to admit it.
I made good use of both coconut oil and coconut milk in this dish, both ingredients that I love.
I followed some instructions on how to cook konjac noodles, i.e. I washed them and fried them off to dry them off but to be honest, I don't think it made a difference.
What's your secret to cooking konjac noddles?