I haven’t tried this rice lasagne, although I have made a chicken lasagne both with standard lasagne sheets and with Gluten Free ones. My original recipe uses plain flour like this recipe, but I simply substituted GF plain flour which worked fine. To be totally honest I’m not sure how close to lasagne this rice one would turn out, maybe it would be more a rice slice. I think you’d have to careful you didn’t overcook the rice or it could be quite soggy. Even so it’s probably worth a try.
This New Idea recipe suggests serving the chicken with a cucumber and red onion salad, which sounds like a good idea. Sadly though it won’t be a dish I’ll be making, as coriander isn’t popular in my household, I guess I could substitute parsley for it and hope for the best…..
As the New Idea cookery writer says of this recipe ‘When East meets West you get a fascinating mix….”. Back when this recipe was published that was an exotic idea, obviously things have changed a lot since then and the Asian influences in our food are much more commonplace. Either way this is a nice simple chicken and rice casserole…….
At this time of year there’s lots of Roast Turkey recipes and all sorts of stuffing recipes out there. This one was in a Woman’s Day Christmas Recipe Liftout back in 1991. I think it’s interesting as it’s put out by Devondale Dairy Soft and uses lots of the product in the stuffing, but also spread on the outside of the bird to keep it moist – all quite vital with a Christmas turkey I’m sure you’ll agree……
Chicken breast stuffed with cheese and bacon and served with a mustard cream sauce – not sure how Mediterranean it is, but it certainly sound good. If you don’t want the gluten or carbs of fettuccine just serve it up with fresh vegetables – great either way.
This a Margaret Fulton recipe published in the New Idea back in August 1994. My first cookbook was The Margaret Fulton Cookbook, my copy is now a bit battered and worn as I used it constantly in my early cooking days. Her recipes were easy to follow, covered all types of meals – family meals, entertaining and parties, international dishes, cakes, biscuits, etc and was just an amazing source of inspiration. This is a much later recipe and shows how she continually kept up with the changing influences in Australian eating.
When I first started making this terrine you couldn’t buy minced chicken, so there was no alternative but to drag out the mincer and process the chicken and veal yourself. Since those days a blender or pre-minced chicken make it a bit easier. I think if you’ve got the time mincing up the chicken breasts and veal yourself is the best option, as you get a better quality mince, but if you don’t have the time give pre-minced a go. The finished terrine tastes really good and is worth the effort either way.
Much to my surprise this is a classic French roast chicken dish. It’s from the The Sun Readers’ Recipes column back in the 70s/80s and I thought when I read it that the sender was just calling it that instead of Grandmother’s Chicken……but I was wrong. I’ve used a meat stuffing in turkey at Christmas, but not in chicken, but it makes sense that it would work just as well in chicken. I’ll have to give it a go.
Our family has decided on a much more casual Christmas this year and part of that is a cold meat and salad buffet. It will be the usual pork, turkey and chicken combo, but if you want something different what about this duck ballotine? It can be done the day before and although a bit more fiddly, it’s well worth the effort especially when all you have to do on Christmas morning is slice it.
The Women’s Weekly published this recipe in one of their liftout features back in 1999. I thought it might be of interest as it gives step by step instructions on how to assemble the Kiev. It also came with a couple of useful tips about deep frying it – use a wide-topped deep frying pan, which is half full of well heated oil. If the oil is not hot enough the Kiev will absorb too much oil. Obviously an electric deep fryer takes away that worry.