I got a recipe from Epucurious.com and adapted it a little. Here it is:
1 pack chicken drumsticks (8 pieces)
salt and pepper
1 tsp dried thyme
Citrus Mix:
2 tbsp calamansi juice from concentrate (mixed)
1/4 cup fresh orange juice
1-1/2 tbsp honey
1 tbsp ginger root, crushed
2 tbsp melted butter/margarine or olive oil
1. Preheat oven to 350 degrees.
2. Combine the ingredients for the citrus mix and mix well. Baste chicken pieces generously with the citrus mix. Sprinkle chicken pieces with salt, pepper, and thyme.
3. Bake chicken uncovered in a baking dish for 30 minutes.
4. Remove from oven. Turn over chicken pieces and baste generously again, with the rest of the mix.
5. Return chicken to oven and bake for another 15 to 20 minutes, or until done.
Serves 3.
(For a slightly healthier dish, remove the chicken pieces from the sauce when cooked, and just pour a little of the sauce over the chicken to serve.)
The dish was okay, except it was a little difficult to get the chicken cooked just right (I had to put it back in twice). Also, Mike said it was a little too gingery.
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Showing posts with label orange juice. Show all posts
Showing posts with label orange juice. Show all posts
Saturday, August 18, 2007
Saturday, May 05, 2007
Beef a L'orange
Hey everyone! Sorry for the long absence. M and I were away for work, then I was away on holiday. But we're back and raring to get back into the kitchen.
It's difficult to find real orange juice in small quantities in the supermarket; the brand I buy only comes in 1-liter bottles. Once you open a bottle, it has to be consumed in a week, and I don't really drink the stuff for breakfast, so I thought it would be a good idea to look for additional orange juice recipes to make it easier to finish a bottle.
I found this recipe online and adapted it a little, and here's the version we finally tried.
2 beef steaks (suggested: tenderloin), cut 1 inch thick
1/4 tsp. garlic salt
1/4 tsp. ground ginger
1/4 tsp. ground pepper
2 tsp. dark sesame oil, divided
1/8 c. Soy sauce
1 tsp. cornstarch
1/4 c. fresh orange juice
1/8 c. balsamic vinegar
1/8 tsp. chili garlic sauce
Pound beef steaks, flattening to 3/4-inch thickness. Sprinkle both sides of steaks with garlic salt, ginger and pepper; brush with 1 teaspoon of the oil. Mix soy sauce and cornstarch in small saucepan until smooth. Add orange juice, vinegar, and hot pepper sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer just until sauce becomes thickened, stirring constantly. Cover; remove from heat and set aside.
Heat remaining 1 teaspoon oil in large skillet over high heat. Add steaks; pan broil 3 minutes on each side (for medium rare). Add sauce to pan. Bring to a boil, turning steaks once or twice to glaze. Spoon half the sauce in equal amounts onto 4 individual plates. Place steaks on top of sauce; spoon remaining sauce in equal amounts over steaks.
Serves 2.
Total preparation and cooking time: 30 minutes.
Calorie count: approx. 264 calories per serving.
Verdict: It's all right but not fantastic. A "B" perhaps. The sauce is interesting; a little like teriyaki sauce, but less sweet, with a sour, tangy taste.
Find other people blogging about: beef recipes
It's difficult to find real orange juice in small quantities in the supermarket; the brand I buy only comes in 1-liter bottles. Once you open a bottle, it has to be consumed in a week, and I don't really drink the stuff for breakfast, so I thought it would be a good idea to look for additional orange juice recipes to make it easier to finish a bottle.
I found this recipe online and adapted it a little, and here's the version we finally tried.
2 beef steaks (suggested: tenderloin), cut 1 inch thick
1/4 tsp. garlic salt
1/4 tsp. ground ginger
1/4 tsp. ground pepper
2 tsp. dark sesame oil, divided
1/8 c. Soy sauce
1 tsp. cornstarch
1/4 c. fresh orange juice
1/8 c. balsamic vinegar
1/8 tsp. chili garlic sauce
Pound beef steaks, flattening to 3/4-inch thickness. Sprinkle both sides of steaks with garlic salt, ginger and pepper; brush with 1 teaspoon of the oil. Mix soy sauce and cornstarch in small saucepan until smooth. Add orange juice, vinegar, and hot pepper sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer just until sauce becomes thickened, stirring constantly. Cover; remove from heat and set aside.
Heat remaining 1 teaspoon oil in large skillet over high heat. Add steaks; pan broil 3 minutes on each side (for medium rare). Add sauce to pan. Bring to a boil, turning steaks once or twice to glaze. Spoon half the sauce in equal amounts onto 4 individual plates. Place steaks on top of sauce; spoon remaining sauce in equal amounts over steaks.
Serves 2.
Total preparation and cooking time: 30 minutes.
Calorie count: approx. 264 calories per serving.
Verdict: It's all right but not fantastic. A "B" perhaps. The sauce is interesting; a little like teriyaki sauce, but less sweet, with a sour, tangy taste.
Find other people blogging about: beef recipes
Wednesday, November 01, 2006
Chicken al'Orange
The original recipe is by Nina Lagdameo-Alba, from the Assumption Cookbook. Mike and I adapted it for ourselves.
8 chicken thighs, deskinned and deboned
salt
pepper
4 tbsp unsalted butter
1-1/2 onion, finely chopped
1 tsp dried rosemary
1-1/2 cups fresh orange juice
1/2 cup cream
1. Pat chicken dry and season well on both sides with salt and pepper.
2. Heat 2 tbsp butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown half of chicken about 2 minutes on each side and transfer to a plate. Add 2 tbsp more butter in the pan and brown remaining chicken. Return all chicken pieces to the skillet and add onion, rosemary and orange juice. Cover pan and simmer until chicken is tender and cooked through, about 10 minutes. Remove chicken, transfer to a serving dish and keep warm.
3. Boil sauce uncovered until reduced by half, about 3 minutes. Add cream and simmer, stirring constantly until slightly thickened, about 6 minutes.
4. Pour sauce over chicken and serve immediately.
Serves 3.
Total preparation and cooking time: 45 minutes - 1 hour
We've tried this with a green salad and steamed rice -- yummy!
This recipe can also be used as a pasta sauce. If serving with pasta, chop chicken thighs (or chicken breast fillets) into small strips and adjust cooking times accordingly. Use an additional 1/4 cup orange juice and an additional 1/4 cup cream so there is more sauce.
8 chicken thighs, deskinned and deboned
salt
pepper
4 tbsp unsalted butter
1-1/2 onion, finely chopped
1 tsp dried rosemary
1-1/2 cups fresh orange juice
1/2 cup cream
1. Pat chicken dry and season well on both sides with salt and pepper.
2. Heat 2 tbsp butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown half of chicken about 2 minutes on each side and transfer to a plate. Add 2 tbsp more butter in the pan and brown remaining chicken. Return all chicken pieces to the skillet and add onion, rosemary and orange juice. Cover pan and simmer until chicken is tender and cooked through, about 10 minutes. Remove chicken, transfer to a serving dish and keep warm.
3. Boil sauce uncovered until reduced by half, about 3 minutes. Add cream and simmer, stirring constantly until slightly thickened, about 6 minutes.
4. Pour sauce over chicken and serve immediately.
Serves 3.
Total preparation and cooking time: 45 minutes - 1 hour
We've tried this with a green salad and steamed rice -- yummy!
This recipe can also be used as a pasta sauce. If serving with pasta, chop chicken thighs (or chicken breast fillets) into small strips and adjust cooking times accordingly. Use an additional 1/4 cup orange juice and an additional 1/4 cup cream so there is more sauce.
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