* * * Chicken & Turkey Recipes * * *

Chicken & Turkey Recipes

Chicken Satay with Crunchy Peanut Sauce

Ingredients

For the satays:
20 bamboo satay skewers
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup oil
2 – 3 cloves of garlic, crushed (1 teaspoon crushed)

For the sauce:
1 cup crunchy peanut butter
2 tablespoons sweet chilli sauce
1 cup low fat sour cream or thick natural yoghurt
2 tablespoons chopped parsley

Method

Soak the bamboo satay sticks in water for at least an hour to prevent them from burning on the BBQ or under the grill.

Cut the chicken into long strips like fingers. You should aim to get 5 strips from each chicken breast.

In a shallow dish or plastic container, whisk the soy sauce, oil and garlic together. Add the chicken strips and stir to coat well. Cover the dish and place in the fridge for at least 3 hours or overnight.

Thread the chicken strips in and out like sewing, onto the soaked bamboo skewers. Cook these on a hot BBQ plate or under the grill, turning until they are cooked evenly and dark golden brown. Serve with Chunky Peanut Sauce.

Chunky Peanut Sauce
Mix all ingredients together in a small bowl. If you want the sauce thinner, add a little milk. Taste the sauce and add salt and freshly ground black pepper or extra sweet chilli sauce to season.

Tip: You can add other items to the skewers to turn them into kebabs. Red and green peppers, baby mushrooms, cherry tomatoes, pineapple etc.

Preparation time: 10 minutes plus 3 hours marinating
Cooking time: 10 minutes
Makes: 20 satays

This recipe is courtesy of CSR Sugar.

Bacon wrapped mushroom and chicken patties
Serves 4

Ingredients

1 tbs olive oil
300g cup mushrooms, chopped
400g chicken mince
6 green onions, thinly sliced
2 slicks celery, diced
1 egg, beaten
1 cup fresh wholegrain breadcrumbs
1/4 cup flat leaf parsley, chopped
12 rashers thin bacon, halvedcrossways, rind removed Olive oil cooking spray

Method

1. Heat oil in a large non-stick frying pan over high heat. Add the mushrooms and cook, stirring often, for 8 minutes or until the moisture evaporates. Transfer to a plate lined with paper towel. Set aside to cool for 10 minutes.

2. Combine the mushrooms, chicken mince, onions, celery, egg, breadcrumbs and parsley in a bowl. Season with salt and pepper, mix well to combine. Shape mixture into 12 patties.

3. Place one piece of bacon onto a board top with a second piece of bacon to form a cross. Top with a pattie and fold bacon to enclose the pattie. Secure with toothpicks.

4. Heat a barbecue plate or non-stick frying pan over medium heat. Spray the patties with oil and cook, in batches for 4 minutes on each side or until just cooked through. Remove toothpicks, serve the patties with jacket potato and salad.

This recipe is courtesy of Cooking with Mushrooms - Click Here for more great Mushroom recipes.

Turkey and Vegetable Stack

Serves 4

Ingredients

8 slices of cooked Ingham Turkey Breast
575g jar pasta sauce
1 tablespoon chopped fresh basil
1 red capsicum, char-grilled, skin removed and sliced into strips
2 large zucchinis, sliced into 1cm slices
1 eggplant, sliced into 1cm slices
1 sweet potato, peeled and sliced into 1cm slices
3 tablespoons olive oil or spray olive oil
3 large long old potatoes, scrubbed
Cracked pepper

Instructions

Heat pasta sauce and stir through chopped basil.

Wash the potatoes and microwave for 4 minutes. When cool, cut each into half then cut each half into 3 to 4 wedges lengthways. Lightly coat with 2 tablespoons of olive oil, place on baking tray and sprinkle with cracked pepper. Bake in 200°C oven turning the wedges occasionally until golden brown.

Wrap turkey slices in foil and place in oven to heat for 10-15 minutes prior to assembling the stack.

Lightly spray the vegetables with remaining olive oil and BBQ/char-grill 1-2 minutes each side.

To Serve - Place a spoonful of sauce onto a plate then a slice of turkey, eggplant, red capsicum, zucchini and sweet potato. Repeat.

Serve with potato wedges and green salad.

This recipe is courtesy of Today's Turkey by Ingham

Chicken & Chargrilled Vegetable Strudel

Serves 4

Ingredients
1 Tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
500g chicken mince
500g chargrilled vegetables, roughly chopped
3/4 cup finely grated parmesan cheese
1/2 cup grated tasty cheese
1/4 cup basil leaves, finely chopped
6 sheets filo pastry
Olive oil cooking spray

Method

1. Preheat oven to 200°C. Line a rectangular baking tray with baking paper.

2. Heat oil in a non stick frypan. Add onion and garlic. Cook for 3 to 4 minutes, over a medium heat, until soft. Add mince and cook, stirring often, for 5 minutes or until cooked. Remove from heat and allow to cool.

3. Add vegetables, 1/2 cup parmesan cheese, tasty cheese and basil. Season with salt and pepper. Place one sheet of filo pastry onto a workbench. Spray lightly with cooking spray. Top with another filo sheet. Repeat layers until you have 6 layers in total.

4. Using a slotted spoon, spoon mince mixture along the long edge of filo leaving a 5cm border at both short ends. Fold ends in and roll up. Lift onto prepared tray. Spray top with oil and sprinkle with remaining parmesan. Bake for 25 to 30 minutes or until pastry is crisp and golden. Stand for 5 minutes, then slice and serve.

Recipe Courtesy of Inghams - For more great recipes click on the Ingham Logo.

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