Chicken satay fried rice XL

Chicken satay fried rice XL
 
Author:
Makes: 16-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg rice
  • 1 kg chicken
  • 50 gr sweet soy sauce
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 1 kg onions
  • 1 kg carrots
  • 1 kg white cabbage
  • 8 cloves of garlic
  • 200 gr fresh ginger
  • 2 tspn ground cumin
  • 3 tbspn ground curry powder
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 200 gr sweet soy sauce
  • 1 kg green peas
  • 300 gr bean sprouts
Satay sauce
  • 350 gr peanut butter
  • 500 gr milk
  • 100 gr sweet soy sauce
  • 20 gr sweet chilli sauce
Sides
  • 16 eggs
  • 100 gr prawn crackers
Instructions
Preparation
  1. Dice the chicken and marinade in the sweet say sauce, turmeric and ground coriander.
  2. Dice the onion and carrots, slice the cabbage and mince the garlic and ginger.
  3. Defrost the green peas if needed.
  4. Mix the eggs in a bowl with salt and pepper to taste.
Cooking
  1. Cook the rice in salted boiling water until done, drain and set aside until needed.
  2. Stir fry the onion, carrots and cabbage for about 10 minutes until soft.
  3. Add the garlic and ginger and cook for a couple of minutes
  4. Add the ground cumin, ground curry powder, ground turmeric and ground coriander and cook for a couple of minutes to release their flavour.
  5. Add the cooked rice together with the cooked chicken and the sweet soy sauce. Mix until combined to warm through.
  6. Add the defrosted green peas and bean sprouts and mix to warm though. Taste and correct the seasoning.
  7. Meanwhile, pour the eggs in a frying pan and cook until just set.
  8. To make the satay sauce, mix the peanut butter with the cold milk and bring to a gentle simmer. Sir in the sweet soy sauce and season to taste. Keep warm on a low heat until needed, adjusting the consistency if needed with extra peanut butter or milk.
  9. Serve the rice with the fried eggs, the satay sauce and the prawn crackers.
Stuff to know
This will be enough for 16-18 portions.
The quantity of spices, sweet soy sauce and sweet chili sauce can be adjusted to suit one’s taste.
It is possible to use rice that has been cooked a day ahead.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
It is important to fry off the spices to make them much more aromatic and powerful.
Pork can replace the chicken.
Serve with a hot sauce (Tabasco or Sambal) if desired.

 

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Chicken curry tikka massala XL

Chicken curry tikka massala XL
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 5 kg chicken
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 25 gr garam massala
Vegetables
  • 2.5 kg onions
  • 400 gr fresh ginger
  • 4 kg carrots
  • 125 gr garlic
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr garam masala powder
  • 35 gr turmeric powder
  • 900 gr tomato puree
  • 4 kg chopped tinned tomatoes
  • 1.6 kg coconut cream
  • 50 gr lemon juice
Extra
  • 6 kg green beans
  • 3.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparations
  1. Dice the chicken and marinate the chicken in some oil, ginger powder, ground coriander, garam masala, preferably overnight.
  2. Dice the ginger and onion. Finely chop the fresh ginger. Mix together.
  3. Dice the carrots and mix with the other vegetables.
  4. Top and tail the green beans.
  5. Chop the fresh coriander.
Cooking
  1. Heat some oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat the ginger, onions, garlic and carrots off in a clean pan until semi-cooked.
  3. Add the curry paste, ginger powder, ground coriander, garam masala and ground cumin to taste and fry off for a minute until fragrant.
  4. Add the tomato paste and cook for a minute.
  5. Add the tinned tomatoes, the coconut cream and lemon juice. Allow the sauce to simmer until the vegetables are cooked, adding some extra stock or water if needed.
  6. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  7. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Add the chicken to the sauce and vegetables. Serve with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed about 50 people.
Do not overcook the chicken or it will be dry.
Use the spices according to personal taste.
If the sauce is too thin, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

 

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Chicken sweet sour XL

Chicken sweet sour xl
 
Author:
Makes: 35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinade
  • 2.5 kg chicken
  • 50 gr ginger powder
  • 50 gr ground coriander
Vegetables
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
Sauce
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
Extra
  • 2.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparation
  1. Dice the chicken and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
Cooking
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn-starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the chicken in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the chicken and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce

 

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Chicken stew XL Moroccan style

Chicken stew XL Moroccan style
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 kg chicken
  • 40 gr ground ginger
  • 40 gr ground cumin
  • 40 gr ground coriander
  • 2 kg onions
  • 100 gr garlic
  • 400 gr fresh ginger
  • 40 gr curry paste
  • 200 gr tomato puree
  • 20 gr ground ginger
  • 20 gr ground cumin
  • 20 gr ground coriander
  • 3 kg sweet potato
  • 1 kg aubergine
  • 100 gr honey
  • 2 kg chicken stock
  • 1 kg dried raisins
  • 1 kg green beans
  • 2 kg pears
  • 40 gr fresh coriander
  • 3.5 kg rice
Instructions
Preparations
  1. Dice the chicken and season with the ground ginger, ground cumin, ground coriander and salt and pepper to marinate, preferably overnight.
  2. Chop finely the onion, garlic and ginger. They can be stored together.
  3. Peel and dice the sweet potato.
  4. Dice the aubergine.
  5. Top and tail the green beans.
  6. Chop the fresh coriander.
Cooking
  1. Heat the oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat off the onion, garlic and ginger until half-way cooked.
  3. Add the sweet potato and the aubergine to the pan and cook several minutes until half-way cooked.
  4. Add the curry paste, ground ginger, ground cumin, ground coriander and cook until they release their flavour.
  5. Add the tomato puree, honey, chicken stock, dried raisins and seasoning to taste.
  6. Simmer the stew on a low heat for 20 min or until the vegetables are cooked.
  7. Peel the pears and cut them into wedges. Stir into the sauce to warm up but do not overcook them.
  8. If the sauce is too thin, mix some corn starch with some cold water and stir into the sauce, which will thicken when boiling again. Taste for seasoning.
  9. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  10. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  11. Serve the chicken and stew with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 50 people.
Do not add too much stock or the sauce with be watery. If so, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

Variations
Add some chopped whole almonds without cooking them too long so they stay crunchy.
Replace the sweet potato with butternut squash.
This dish is traditionally prepared in a tajine, a traditional earthenware North-African slow cooker.

 

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