My neighbour was telling me about this dish a while ago and they way she explained it made my mouth water. I asked her a copy of the recipe and here it is now on Zaar. I’ve only tried it once and next time I make it I may remove the liquid/sauce and puree it so it could be a thicker green sauce. I will also try it with chicken thighs as I used chicken breast and it wasn’t tender as I wanted it to be. Overall the flavours were yummy and I served it with cous cous. UPDATE!! After much consideration and experimentation, I’ve double to sauce as suggested by the reviewers – NOTE!! An “average” sized bunch of coriander is 60 grams (2 oz) = 1 1/2 cups chopped
This is one of my family’s favourite soups….their’s ’cause it tastes good, mine ’cause it’s so quick n easy and the ingredients are usually always on hand.
Adapted from a recipe in ‘The Australian Women’s Weekly’s TAPAS antipasto mezze’. Chorizo sausage – surprisingly NOT in the Zaar Kitchen Dictionary – is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.
A delicious low fat potato dish which I found in the November 2005 issue of the ‘Australian Good Taste’ magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy for the Holidays Challenge.
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from ‘Cooking with Love’ by Friends of Karen, Inc Does not include marinating time.
