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Cathi’s
Chicken Spaghetti
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The Perfect
Egg
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White
Bait Fritters
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Nana
Barker's Chicken Almond Casserole
Cathi’s Chicken Spaghetti
Serves 6
The perfect recipe in
summer using celery, capsicums, spring onions, parsley, and red onions
from the garden.
Ingredients
2 Boneless Chicken Breasts
2 tsp Chicken Stock
4 Tbsp Olive Oil
4 Spring Onions
1/2 red onion
1 Red Capsicum
4 Celery Stalks
Bunch of Parsley
Poach chicken breasts in boiling water and stock for approximately 10
minutes until cooked through Set the chicken aside Bring broth to the
boil and add olive oil and 500g spaghetti to the chicken broth Boil
spaghetti until el denta Dice the cooked chicken Finely dice the onions,
capsicum and celery and parsley Add 2 Tbsp of olive oil to a pan and
sauté the onions, celery and capsicums until just tender Add the cooked
diced chicken and toss continuously to heat through Add the spaghetti
and toss together Pour in enough cream to provide a light sauce Serve
and sprinkle with chopped parsley and parmesan cheese or a grated cheese
of your choice and seasoning
My favourite breakfast is egg and soldiers.
White Bait Fitters
Whitebait is most commonly served in fritters.
In this whitebait fritters recipe we've used a small amount of flour,
which I think gives the best result. But fritters can be made using just
egg, or egg white, making it more like an omelette. FYI, whitebait
fritters remain one of the most asked for finger food items at parties
and events. People can't get enough of them - so make wee ones for a
BBQ platter! Or try serving fritters with asparagus and a hollandaise
sauce for a main meal.
Ingredients
1 cup self raising flour
2 eggs (lightly beaten)
250g NZ whitebait (drained and gently washed)
salt and freshly ground pepper
Oil to cook in
Juice of 1 lemon or lemon pepper seasoning
Shallots or spring onions if you feel like it
Parsley for garnish
Drain your hugely expensive whitebait in a colander. In another bowl,
sieve the flour. Add the already beaten egg and a dash of water. Mix
into a smooth thick batter. Combine the whitebait, batter, chopped
shallot and lemon pepper in a bowl. Season the mixture with salt and
pepper. Heat a tablespoon of oil in a good quality heavy-ish pan and
place a large spoonful of the fritter mixture in the pan. Spread it into
a round shape with the back of the spoon. Allow it to cook, ie. let the
egg set, until brown on one side. You do not need to wait or the fish to
go white! Then turn it over and cook the other side. This recipe makes
about 6 fritters. Serve the fritters with freshly ground S&P, freshly
squeezed lemon, aioli or tartare sauce. Plus a little salad or fries for
a bigger meal.
Nana Barkers
Chicken Almond Casserole
From the days when taste was
more important than waistlines.
Ingredients
50g butter
1/4 cup flour
1 cup milk
1 cup cream
1 Tbsp butter
1/4-1/2 cup white wine
3 cups diced cooked chicken
3 beaten egg yokes
salt and pepper
1 cup chicken stock
1 chopped onion
1 clove
1 bay leaf
1/4 cup raisins
1/2 cup blanched sliced or slivered almonds
1/4 cup sherry
Make a white sauce with the butter, flour, salt, pepper, milk, 1/2 the
cream and 1/2 stock.
Fry the onions in butter add the remaining stock, clove, bay leaf and
white wine.
Stir in chicken, raisins, almonds and sherry.
Add White Sauce, add yokes and the other 1/2 of cream.
Stir over a low heat until sauce thickens and serve or keep to heat and
eat later
