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Main Dishes

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CHICKEN PASTEL


1 K. Chicken, cut into pieces
salt and pepper
1/2 C. butter
1 can vienna sausage, cut each sausage into 3
3 pcs. chorizo bilbao, sliced
1 small can button mushrooms
potatoes, cubed
carrots, cubed
1 Chicken cube
1/2 C. water
1 tall can evaporated milk
green and red pepper, cut into squares
frozen green peas
1/2 bar quickmelt cheese, grated

Rub chicken with salt and pepper and let stand for 15 minutes. Melt butter in cooking pan, brown the chicken, add chorizo, followed by the potatoes, carrots, mushrooms and vienna sausage. Then add the chicken cube, water and milk. Stir so the milk will not curdle. When it begins to boil, lower heat and cover for 20 minutes.

Remove the cover, add the peppers and peas. Continue cooking for 5 minutes more. Sprinkle grated cheese on top and turn off heat.

You can serve the pastel at this point

or you can transfer it to a baking dish and top with the pastry crust.


For Pastry Crust

1 1/4 C. flour
1/4 + 2 T. cold butter, cubed
1/2 t. salt
3 T. ice cold water
egg wash = 1 egg + 1 T. water, beaten

Cut the butter in the flour with salt. Add ice water and stir with a fork. Wrap in plastic and let it rest in the fridge for about 30 minutes. Roll out in between 2 pieces of wax paper. Cover the baking dish, brush egg wash on top, cut slits and bake for 12-15 minutes at 425F.

LENGUA ESTOFADA





1 kilo ox tongue
2 large potato, peeled and sliced crosswise
3 cloves garlic, minced
1 onion, chopped
1 cup tomato paste
1 bay leaf
1/2 teaspoon peppercorns
1/4 cup oyster sauce
1 cup brown sugar
3 cups water
1/4 cooking oil
salt to taste
1/2 cup white wine(optional)
1 piece beef cube(optional)
mushrooms and olives (optional)


In a bowl, mix vinegar and salt. Rub tongue with mixture to remove the shiny substance then rinse well.

In a pot, pour water and arrange tongue. Bring to boil for 10 minutes.

Drain the tongue and scrape the white surface using knife. Rinse well.

In a frying pan, heat oil and fry tongue until brown. Drain and set aside.
Fry potatoes. Drain and set aside.

In a sauce pan, heat oil and saute garlic and onion.
Add tongue, 2 cups water, tomato paste, bay leaf, white wine, oyster sauce, sugar, peppercorns and salt.

Simmer for 2 hours or until tongue is tender. Add more water if necessary.
Adjust seasoning according to taste.

Take out the tongue and slice 1/2 inch diagonally.
Transfer to serving plate with fried potatoes. Pour the sauce on top.

Serve.

BISTEK (Steak in Soy Sauce)



1-1/2 lb. sirloin or porterhouse steak
1 big onion slice crosswise
1 tbsp. lemon juice
3 tbsp. soy sauce
1/4 tsp. salt
1 tbsp. sugar
1/2 tsp. MSG (optinal)
3 tbsp. oil
1/2 cup water

1.  Pound meat with the dull edge of a cleaver to tenderize it.  Slice into strips about 2" x 4".  Combine lemon juice, soy sauce, salt, sugar and MSG.  Pour mixture over beef slices and marinate for at least 30 minutes.

2.  Saute onions in hot oil until transparent.  Transfer to a platter.

3.  Drain beef.  Fry in the same skillet over medium heat a few slices at a time until brown on both sides.  Transfer to platter.

4.  Pour off excess oil, add marinade and 1/2 cup water.  Simmer for 3 - 4 minutes, scraping off browned bits in the skillet.  Pour this sauce over meat and sauteed onions on platter.  Serve hot with rice.


Preparation time: 10 minutes plus marinating time
Cooking tim: 30 minutes
Serves 5


PAKSIW (Boiled Pickled Fish)



1-1/2 lb. Bangus (Milkfish) or white fish, dressed
1/2 cup vinegar
1/4 cup water
1-1/2 tsp. salt
1/2" slice ginger, crushed
2 pcs. hot banana peppers

1.  Cut fish into 4 slices.  Place fish in skillet.  Add all other ingridients, cover and bring to a boil.  Let simmer about 8 to 10 minutes, turning fish once to cook evenly.

2.  Transfer to a dish and serve hot.

3.  or store in the refrigerator to "age" for 1 or 2 days.  Reheat over moderate heat just until heated through before serving.

Variation:  with vegetables - 1/2 cup sliced bitter melon and 1/2 cup sliced eggplant may be added during last 5 minutes of cooking.


Preparation and cooking time:  10 minutes
Serves 4


Hawaiian Pork Roast


1 - 4 1/2 lbs. (1- 2kg) boneless
  pork top loin
2 minced garlic clove
1/4 tsp pepper
1/2 tsp salt
1/4 cup soya sauce
3 tbsp liquid honey
1/4 cup catsup



Place the top loin in a roaster, rub with half the garlic and season with salt and pepper.  Roast in preheated 350 degreeF (180 degreeC) oven for 2 1/2 hours or until cooked through.

Combine the remaining ingredients in a small mixing bowl and brush the roast at least 6 times during roasting.  Brush one final time before carving and serving.

Serves 6

Pork and Liver with Potatoes (Menudo)

1 lb. pork, diced
1/4 lb. beef or pork liver, diced
2 tbsp. cooking oil
1 clove garlic, minced
1 medium onion, diced
1-1/2 tsp. salt
1 tbsp. fish sauce (patis)
1/8 tsp. pepper
1/2 cup tomato sauce
2 medium potatoes, pared and diced
1 tbsp. paprika
1 cup water


1.  In hot oil, saute garlic and onions.  Add diced pork and saute until pork is no longer pink
2.  Season with salt, fish sauce and pepper.  Add paprika, tomato sauce and water.
3.  Add potatoes, cook for 10 minutes.  Add liver, let simmer for 5 minutes more.  Correct the seasonings.  Serve hot.


Variation:  Add 1/4 cup diced chorizo, ham or hotdog for a richer flavor.

Preparation time: 10 minutes
Cooking time: 1 hour
Serves 4 - 6

No-Fuss Country
Chicken & Potato Bake

6 medium all-purpose potatoes (2 pounds), cut into 1 1/2 - inch chunks
1 medium onionm finely chopped
2 whole chickens (3 pounds each), cut up
1 1/4 teaspoon salt
2 tablespoons chopped gresh rosemary or 2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon coarsely ground black pepper


Preheat oven to 425 degree F.  In 17" by 11 1/2" roasting pan, toss potatoes and onion with chicken, salt, rosemary, and pepper.  Arrange the chicken pieces, skin-side up; bake, uncovered, 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced with tip of knife, basting with pan drippings occasionally.

Skim and discard any fat from the pan drippings.  Serve chicken and vegetables with pan juices.
Makes 8 servings.

CARIBBEAN FRIED RICE

6 to 8 cups cooked rice
3 strips bacon, chopped
1/2 cup onions, minced
3 Tbsp chopped chives
1/2 cup red and green peppers, chopped
1/2 cup diced carrots
2 Tbsp chopped celery
1/2 cup cauliflower pieces
1/2 lb tenderloin pork or shrimp (or both)
2 tsp brown sugar
2 oz butter
1 tsp mince garlic
1 Tbsp vegetable oil
Salt and pepper, to taste

Dice pork (or shrimp).  Marinate with garlic, salt and pepper and 1 tablespoon of chives.

Heat 1 Tbsp oil in large pan.  Add bacon, then pork (or shrimp).  Stir fry for 2 minutes on high until cooked.  Add remainder of chives and onions, stir for a minute then add the vegetables and stir for another minute.  Add butter, and lower heat.  Add rice and stir until well mixed, adding salt and pepper.  Remove from stove and trasfer to dish.

Roast Leg of Lamb


1  5-7 lbs Lamb leg - shank off
1  Garlic clove
1/2 tsp each of onion powder, paprika, salt, pepper, thyme, marjoram, basil, dry mustard
2 tbsp olive oil

Preheat the oven to 350 degree F (180 degree C)
Make a small incision in the meat near the bone and insert the garlic clove.
Blend the seasonings.  Brush the lamb with the oil, sprinkle with the seasonings.
Roast for 2 1/2 - 3 hours.

Carve and serve
SERVES 8

Coconut Beer Shrimp with Jalapeno Marmalade

1/2 cup flour, all purpose
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup beer
2 cups vegetable oil
1 egg white
1 lb large peeled and deveined shrimp
1/4 cup coconut flakes
1 cup Jalapeno Marmalade

In a mixing bowl sift together the dry ingredients.  Slowly add beer.
Whisk briskly and let stand for 1 hour.

Heat the oil to 375 degreeF (190 degreeC).

Whip the egg white and fold into the batter.  Roll the shrimp in the coconut, then dip into the batter.
Fry in the oil for 2 1/2 - 3 minutes or until golden brown.
Serve at once with the marmalade on the side.

SERVES 4


Beer Battered Chicken


1 1/2 lbs.  boneless chicken breast
2  eggs
1 1/2 cups  flour, all purpose
1/2 cup  ice cold beer
1 tsp  baking powder
3 cups  safflower oil

Cut the chicken into 1" strips.  Whip the eggs, 1 cup flour, beer, and baking powder together.

Heat the oil to 375 degree F (190 degree C)

Dust the chicken with remaining flour.  Dip into the batter then deep fry in small batches to golden brown, reserve hot.  Once all chicken has been cooked, serve.
Serves 6

Chicken Picante

1/2 cup medium-hot chunky taco sauce
1/4 cup Dijon-style mustard
2 tablespoons fresh lime juice
3 whole chicken breast, split, skinned and boned
2 tablespoons butter or margarine
Chopped cilantro, for garnish
Plain Yogurt

Combine taco sauce, mustard and lime juice in large bowl.  Add chicken, turning to coat.  Cover; marinate in refrigerator at least 30 minutes.

Melt butter in large skillet over medium heat until foamy.  Remove chicken from marinade; reserve marinade.  Add chicken to skillet; cook about 10 minutes or until brown on both sides.  Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.  Remove chicken to serving platter, boil marinade over high heat 1 minute; pour over chicken.  Garnish with cilantro.  Serve with yogurt.

Makes 6 servings

ORIENTAL CHICKEN

12 oz boneless chicken breasts, cut into 1/2 inch pieces
3 Tbsp vegetable oil
1/2 tsp salt
4 oz fresh or frozen, thawed snow peas
1/4 cup whole blanced almonds
1/2 cup Smucker's apricot preserves
1/3 cup chicken broth
1 1/2 Tbsp soy sauce
1 1/2 Tbsp cornstarch
1/8 tsp ground ginger
4 to 6 cups hot cooked rice

Heat oil in wok or large skillet.  Add chicken and stir untill brown.  Sprinkle chicken witj salt.  Add snow peas and almonds to wok, cook and sti two minutes.

Mix preserves, chicken broth, soy sauce, cornstarch and ginger.  Stir into wok with cooked chicken and vegetables.  Heat to boiling, boil & stirring constantly, until thickened.  Served over rice.  Makes 4 servings.

SAVORY BEEF & MACARONI BAKE

1 lb ground beef
1 medium onion, peeled, halved lengthwise thin
1 clove garlic, minced
Small amount of cooking oil
28 oz can stewed tomatoes
2 Tbsp soya sauce
2 tsp chili powder
2 cups uncooked elbow macaroni
1 medium zucchini, halved lengthwise (peeled optional) sliced
1 cup shredded mozzarella cheese

In large frying pan/pot with a touch of cooking oil, brown the onion, garlic and beef.  Drain off oil.
Strain tomatoes.  Reserve fluid and add enough water to make 2 1/2 cups fluid.  Add soya sauce and spices.  Stir to mix, pour into pan with tomatoes.  Bring mixture to boil, stir in macaroni and zucchini, and wait a couple of minutes.  Pour the mixture into 2 1/2 quart greased casserole dish.  Bake in a 350 degree F preheated oven for 15 minutes.  Stir the mixture gently and sprinkle with cheese.  Bake for an additional 15 minutes.  (Serves 4 or more).

NOVA SCOTIA CHICKEN

4 to 6 boneless chicken breast
Sauce:
2 cups ketchup
1 cup water
1 pkg onion soup mix
1 cup brown sugar

Cook the chicken first by either baking in oven or by poaching in water in a saucepan on the stovetop.  Cut chicken into bite size pieces.
Mix together the ketchuo, water, onion soup mix and brown sugar.
Combine chicken pieces and the sauce in a medium size casserole dish, Bake in a preheated  oven at 350 degree F for 30 minutes.

SWEETY'S PORK CHOPS

4 boneless pork chops
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp onion powder
1 1/2 tsp salt
1 tsp chili powder

Preheat grill to medium high.  Combine sugar and spices in a resealable plastic bag.  Add pork chops to bag, one piece at a time, shaking to coat.  Transfer to plate.  Spray on both sides with nonstick cooking spray.  Grill pork chops turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temperature 170 degree F).

MOROCCAN PORK TENDERLOIN

2 lbs. pork tenderloin or chicken
1/4 cup soy sauce
1 1/2 tsp ground cinnamon
1/4 cup sugar
1/4 tsp salt
2 Tbsp sherry
1 tsp ground ginger powder
2 tsp dry mustard
2 tsp lemon juice

Preheat oven to 325 degree F.  Place meat in roasting pan.  mix all other ingredients.  Pour over meat.  Baste often.  Serve with green onion and spinach rice pilaf.

STIR-FRIED SHRIMP & VEGETABLES

1 bunch broccoli
20 white or oyster mushrooms
20 raw or cooked shrimp
100 ml. chicken broth
Vegetable oil for frying

In hot oil stir fry broccoli.  when half done add chicken broth and continue cooking until it's ready.  Stir fry mushrooms and shrimps separately.  Combine all ingredients, add salt, let stand for few minutes. Then serve.

BARBECUED NEW YORK STRIPLOINS

½ cup  125 ml  red wine vinegar
1 tbsp  15 ml  Worcestershire sauce
1 tsp  5 ml  each of basil leaves, thyme leaves, oregano leaves
½ cup  125 ml  tomato catsup
2  2  minced garlic cloves
½ tsp  3 ml  liquid smoke flavoring
1 tbsp  15 ml  sugar
6 – 8 oz 6 – 225 g New York Striploin Streaks

In a sauce pan, combine all the ingredients except the steaks.
Trim all the fat from the steaks.  Cut away the small gristle strip, this will prevent the steaks from curling while cooking.  Pour marinade over steaks and refrigerate, covered for 6 hours.
Grill the steaks over medium coals to desired doneness.  Brush frequently with marinade.

SERVES 6

Herbed Beef Pot Pie

1-1/2 lbs. bonelessbeef chuck steak, excess fat trimmed, cut into 3/4" chunks
1 can (10-1/2 oz) condensed French onion soup.
1 lb. all purpose potatoes, peeled, cut into 3/4" chunks
1/2 tsp. dried herbes de Provence
1/4 cup all-purpose flour
1 pkg. (1 lb.) frozen mixed vegetables, thawed
1 sheet (half of 14.1 oz. pkg.) refrigerated pie crust dough
1 egg, lightly beaten

Preheat oven to 425 degreeF.  Coat 2-1/2 qt. casserole dish with cooking spray.  Coat large nonstick skillet with cooking spray; heat over high heat.  Add beef; cook, stirring often until browned, 3-4 minutes.  Transfer to bowl; reserve.

In same skillet over medium-high heat, combine 1-1/2 cups water, soup, potatoes and herbes.  Bring to boil; reduce heat to medium-low. Cover; cook until potatoes are just tender, 10 minutes.  In bowl, whisk 1/3 cup water into flour.  Incover skillet; stir in the flour mixture and vegetables.  Over medium-high heat, cook until thickened, 3-4 minutes.

Remove from heat; stir in beef.  Transfer to casserole dish.  On lightly floured surface, roll out dough to fit dish.  Using 1-1/2" cookie cutter, cut out 6 shapes from dough; reserved shapes.  Place dough over filling, pressing onto dish edge to seal.  Brush with some of egg.  Place reserved shapes on dough; brush with egg.  Bake until golden and bubbly, 25-30 minutes.  Let stand 15 minutes before serving.

Serves 4

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