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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


chicken ginger bbq
Grilled Chicken with Ginger Barbecue Sauce

basmati rice
Basmati Rice with Fresh Herbs

courgette gratinTomato Zucchini (Courgette) Gratin

 

Menu Plan for the week of August 23, 2013: Day 4 Recipes

Grilled Chicken with Ginger Barbecue Sauce
Basmati with Fresh Herbs
Tomato Zucchini Gratin

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    Leftover Tomato Zucchini Gratin, leftover Barbecue Sauce, easy rice.... Grill the chicken and that's it!

Chicken Breasts with Ginger Barbecue Sauce      Preparation, cooking time: 30 minutes
     When we serve chicken breasts, rather than put the whole breast on the plate we prefer it sliced.  Thinly sliced, at an angle, it seems to be more succulent.  Any remaining sauce is perfect for dipping. (Remember to separate the basting sauce, from the dipping sauce - leftover basting sauce should not be used - raw meat and all that)

2 chicken breasts, boneless, skinless
2 tbs olive oil
1 tbs sherry vinegar
1 tbs Worcestershire sauce
1 tbs lemon juice
Ginger Barbecue Sauce 

In a small bowl whisk together Worcestershire, vinegar, lemon juice and oil.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 10 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with Barbecue Sauce. 
OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with sauce.  Serve with sauce on the side.

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.

Basmati Rice with Herbs                                 Preparation and cooking time:   20 minutes
    Simple, fragrant, fluffy rice - vary the herbs to fit the main course.

1/2 Basmati rice
1 tsp butter
1 cup (8oz, 240ml) chicken stock
1 tbs fresh snipped chives   substitute 1 tsp dried
1 tbs fresh snipped parsley  substitute 1 tsp dried

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock and herbs.  Cook rice for 15 - 20 minutes.  When done fluff with a fork and serve.

Courgette (Zucchini) and Tomato Gratin                           Time:   5 - 20 minutes

leftover gratin

Reheat in the microwave for 2 - 3 minutes or oven, (350Fm 170C) for 15 - 20 minutes.  Serve.  

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, small saucepan
with lid, dish for reheating gratin, barbecue grill or skillet

Turn on / light barbecue grill if using
Make marinade, spoon over chicken
   Pause while grill heats and chicken marinates
Get gratin from fridge
Turn oven on if using
Sauté rice in butter

Add stock, rice, cover, simmer
Start to cook chicken breasts
Reheat gratin if using oven
Get a bit of barbecue sauce ready for basting
    Pause while stuff cooks
Turn chicken
Reheat gratin if using micro
Fluff Basmati
Remove chicken, slice
Remove gratin
Serve