Was going to be something chickeny as per the SO's request.

Ended up taking out some mince.

Wanted red meat, but not steak.

Mixed up a batch of rissoles, cooked medium rare.

Deglazed the pan with some Worcestershire sauce, a couple of crushed garlic
cloves, some snipped Itie Parsley...... a knob of butter...... and some
sour light cream to finish.


So we had Rissoles Dianne with crispy green leaf salad....... and a nice
Shiraz while we watched the cooking shows on the ABC :-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

On Jan 31, 10:06 am, PeterL > wrote:
> Was going to be something chickeny as per the SO's request.
>
> Ended up taking out some mince.
>
> Wanted red meat, but not steak.
>
> Mixed up a batch of rissoles, cooked medium rare.
>
> Deglazed the pan with some Worcestershire sauce, a couple of crushed garlic
> cloves, some snipped Itie Parsley...... a knob of butter...... and some
> sour light cream to finish.
>
> So we had Rissoles Dianne with crispy green leaf salad....... and a nice
> Shiraz while we watched the cooking shows on the ABC :-)

Sounds nice. We're having a cold wave here. Tonight
it'll be -12 C; by Sunday they're predicting -18 C.

I've been roasting a lot, mostly veggies. Maybe I'll do
a soup this weekend. Tonight, however, it's leftover
chicken (skinless, boneless breasts sauteed in olive oil)
probably with leftover roasted potatoes, onions, carrots and
green beans. I think there's one more slice of pumpkin
bread for dessert.

Cindy Hamilton

"Cindy Hamilton" > wrote in
ups.com:

> On Jan 31, 10:06 am, PeterL > wrote:
>> Was going to be something chickeny as per the SO's request.
>>
>> Ended up taking out some mince.
>>
>> Wanted red meat, but not steak.
>>
>> Mixed up a batch of rissoles, cooked medium rare.
>>
>> Deglazed the pan with some Worcestershire sauce, a couple of crushed
>> garlic cloves, some snipped Itie Parsley...... a knob of butter......
>> and some sour light cream to finish.
>>
>> So we had Rissoles Dianne with crispy green leaf salad....... and a
>> nice Shiraz while we watched the cooking shows on the ABC :-)
>
> Sounds nice. We're having a cold wave here. Tonight
> it'll be -12 C; by Sunday they're predicting -18 C.


Lucky bugger :-(


>
> I've been roasting a lot, mostly veggies. Maybe I'll do
> a soup this weekend. Tonight, however, it's leftover
> chicken (skinless, boneless breasts sauteed in olive oil)
> probably with leftover roasted potatoes, onions, carrots and
> green beans. I think there's one more slice of pumpkin
> bread for dessert.
>


If you've got some spare chicken boobs........

double over a piece of foil (large enough to cover 1 chook boob), smear
some OO on the foil, place some sliced lemon on the oiled foil, rub the
breast with a little oil and some garlic/chilli seasonings and place on
the lemon slices. You can ram a bit of garlic butter in the fold in the
breast if you want. Place a slice or 3 of lemon on top of the chook,
wrap it all up in the foil, folding the edges over for ease of opening.

I cook it in the Weber, but you can do it in the oven. 180-200C for 15-
20mins (depending on the size of your boobs..... the chicken boobs, that
is!!)..... open the foil and be careful not to spill the juices, and put
back in the oven/Weber for another 5mins to brown. It's at this time I
add some wood chips to the Weber for that smoky taste/colouring.

Carefully take out of oven/Weber, place chicken on a plate and pour over
the juices.

Noice!!!

It's all a bit ad hoc....... you add as much as you want, or as little
as you want according to taste. I like more chilli and garlic butter,
the SO likes more lemon.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

On Jan 31, 7:05 pm, PeterL > wrote:
> "Cindy Hamilton" > wrote roups.com:
>
>
>
>
>
> > On Jan 31, 10:06 am, PeterL > wrote:
> >> Was going to be something chickeny as per the SO's request.
>
> >> Ended up taking out some mince.
>
> >> Wanted red meat, but not steak.
>
> >> Mixed up a batch of rissoles, cooked medium rare.
>
> >> Deglazed the pan with some Worcestershire sauce, a couple of crushed
> >> garlic cloves, some snipped Itie Parsley...... a knob of butter......
> >> and some sour light cream to finish.
>
> >> So we had Rissoles Dianne with crispy green leaf salad....... and a
> >> nice Shiraz while we watched the cooking shows on the ABC :-)
>
> > Sounds nice. We're having a cold wave here. Tonight
> > it'll be -12 C; by Sunday they're predicting -18 C.
>
> Lucky bugger :-(
>
>
>
> > I've been roasting a lot, mostly veggies. Maybe I'll do
> > a soup this weekend. Tonight, however, it's leftover
> > chicken (skinless, boneless breasts sauteed in olive oil)
> > probably with leftover roasted potatoes, onions, carrots and
> > green beans. I think there's one more slice of pumpkin
> > bread for dessert.
>
> If you've got some spare chicken boobs........
>
> double over a piece of foil (large enough to cover 1 chook boob), smear
> some OO on the foil, place some sliced lemon on the oiled foil, rub the
> breast with a little oil and some garlic/chilli seasonings and place on
> the lemon slices. You can ram a bit of garlic butter in the fold in the
> breast if you want. Place a slice or 3 of lemon on top of the chook,
> wrap it all up in the foil, folding the edges over for ease of opening.
>
> I cook it in the Weber, but you can do it in the oven. 180-200C for 15-
> 20mins (depending on the size of your boobs..... the chicken boobs, that
> is!!)..... open the foil and be careful not to spill the juices, and put
> back in the oven/Weber for another 5mins to brown. It's at this time I
> add some wood chips to the Weber for that smoky taste/colouring.
>
> Carefully take out of oven/Weber, place chicken on a plate and pour over
> the juices.
>
> Noice!!!
>
> It's all a bit ad hoc....... you add as much as you want, or as little
> as you want according to taste. I like more chilli and garlic butter,
> the SO likes more lemon.

Thanks. I think the husband will like it, and he'll like more chili
and garlic butter vs. lemon.

Cindy Hamilton