Tag Archives: Chicken

The Diary of the Future!

Dairy Diary 2017 - the diary of the future

Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.

Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.

But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?

Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’

Take a look at this brand new device here.

You guessed it. It’s a real life paper diary.

One with delicious recipes, fab features, a handy pocket and even date stickers. 

Yes, of course, it’s the Dairy Diary!

The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.

From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.


For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!


 

Fancy a taster? This mild chicken curry is a winner with all the family.

 

Easy Chicken Curry

Easy Chicken Curry

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing

Ingredients

  • Butter 25g (1oz)
  • Onion 1, peeled and chopped
  • Dessert apple 1, peeled, cored and chopped
  • Butternut squash 150g (5oz), peeled and diced
  • Curry paste 1 tbsp
  • Plain flour 1 tbsp
  • Ground ginger ½ tsp
  • Ground cinnamon ½ tsp
  • Milk 225ml (8fl oz)
  • Mango chutney 1 tbsp
  • Cooked chicken 175-225g (6-8oz), cut into chunks
  • Cooked basmati rice, naan bread and flaked almonds to serve, optional

Instructions

  1. Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
  2. Add flour, ginger and cinnamon and cook for 1 minute, stirring.
  3. Pour milk into pan, then add mango chutney and cooked chicken. Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes.
  4. Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.

 


#diaryofthefuture

#getorganised

#curryrecipe

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Recipe of the Week: Chicken & Avocado Fajitas

Chicken-&-Avocado-Fajitas--

 

Perfect for eating in the garden, these fajitas are easy to prepare and taste amazing.

Chicken & Avocado Fajitas

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 598 per portion
Fat 19g (5.7g sat) per portion

Ingredients

  • Sunflower oil 1 tbsp
  • Paprika 1 tsp
  • Cumin ½ tsp
  • Ground coriander ½ tsp
  • Chilli powder ½ tsp
  • Lime 1, zest and juice
  • Mini chicken breast fillets 350g pack, cut into chunks
  • Tortilla wraps 6
  • Cos lettuce ½, shredded
  • Avocado 1 large, peeled, stoned and sliced
  • Chopped coriander 3 tbsp, optional
  • Soured cream 4-6 tbsp, optional

Instructions

  1. In a bowl mix together oil, spices, lime zest and juice and use to coat chicken. Heat a non-stick frying pan and fry chicken over a medium-high heat for about 5 minutes, until cooked.
  2. Warm wraps according to packet’s instructions. Divide lettuce and avocado between them, top with chicken, coriander and soured cream, if using, roll up and serve.


Watch out for the 2017 Dairy Diary, which goes on sale very soon!

#tripletested

#dairydiaryrecipe

Why keeping a diary makes you happier

Diary writing makes you happier

Keeping a diary makes you happier

I have looong been an advocate of writing things down in order to clear my head and de-stress but keeping a diary, apparently, goes even further than that.

I recently stumbled across an article in the Guardian that reveals just how therapeutic diaries can be. Ian Sample of the Guardian writes:

Brain scans on volunteers showed that putting feelings down on paper reduces activity in a part of the brain called the amygdala, which is responsible for controlling the intensity of our emotions.

Psychologists who discovered the “Bridget Jones effect” said it worked whether people elaborated on their feelings in a diary, penned lines of poetry, or even jotted down song lyrics to express their negative emotions.

Matthew Lieberman, a psychologist at the University of California in Los Angeles, said the effect differs from catharsis, which usually involves coming to terms with an emotional problem by seeing it in a different light.

When people wrote about their feelings, medical scans showed that their brain activity matched that seen in volunteers who were consciously trying to control their emotions.

“Writing seems to help the brain regulate emotion unintentionally. Whether it’s writing things down in a diary, writing bad poetry, or making up song lyrics that should never be played on the radio, it seems to help people emotionally,”
Dr Lieberman said.

Who knew that the Dairy Diary could be so beneficial?! Keep up with your diary writing folks.

 

Oh and, of course, as well as therapy Dairy Diary also gives you AMAZING recipes like this. Enjoy!

 

 

Chicken-&-Avocado-Fajitas--

Chicken & Avocado Fajitas

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 598 per portion
Fat 19g (5.7g sat) per portion

Ingredients

  • Sunflower oil 1 tbsp
  • Paprika 1 tsp
  • Cumin ½ tsp
  • Ground coriander ½ tsp
  • Chilli powder ½ tsp
  • Lime 1, zest and juice
  • Mini chicken breast fillets 350g pack, cut into chunks
  • Tortilla wraps 6
  • Cos lettuce ½, shredded
  • Avocado 1 large, peeled, stoned and sliced
  • Chopped coriander 3 tbsp, optional
  • Soured cream 4-6 tbsp, optional

Instructions

  1. In a bowl mix together oil, spices, lime zest and juice and use to coat chicken. Heat a non-stick frying pan and fry chicken over a medium-high heat for about 5 minutes, until cooked.
  2. Warm wraps according to packet’s instructions. Divide lettuce and avocado between them, top with chicken, coriander and soured cream, if using, roll up and serve.


Watch out for the 2017 Dairy Diary, which goes on sale very soon!

 

#tripletested

#dairydiaryrecipe

Chicken Satay with Indonesian-style Salad

Us Brits love a good barbecue don’t we?

As soon as the sun peeps from behind the clouds we dash off for supplies and the scent of burning charcoal drifts across the land.  

This relaxed, informal way of eating is a great way to unwind and enjoy the company of good friends, but it needn’t be boring beef burgers – jazz up your barbie with some Dairy Diary favourites.

Try this Chicken Satay recipe and then click over to Top Six Barbecue Favourites. at https://dairydiarychat.co.uk/2014/07/21/top-five-barbecue-favourites/

Chicken Satay with Indonesian-style Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 325 per portion
Fat 13.6g (7.5g sat) per portion

Ingredients

  • Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
  • Peanut or satay cooking sauce 150-200g (5-7oz)
  • Coconut milk 175ml (6fl oz)
  • Lime 1, grated zest and juice of ½ and the rest cut into wedges
  • Mixed vegetable stir-fry 350g pack

Instructions

  1. Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
  2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.
  3. Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.
  4. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.
  5. Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.
  6. Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

 

 

Essential Kitchen Gadgets & Equipment

Essential Kitchen Gadgets

I loved watching Mary Berry’s cookery programs on TV recently – she’s my kind of cook – non-egocentric, sensible and precise, yet fun. I learned some great tips from her too.

My favourite tip is so simple I can’t believe I have never used it before. When measuring out tablespoons of something, such as flour, soft cheese or mayo, leave a gap between each in the bowl so if you are interrupted by children/phone/doorbell, you can come back and see instantly how many you have added.

I liked to see what equipment she uses
as well – I have my favourite gadgets at
home but it’s always good to get
recommendations from the experts.

I’ve since read about Delia’s favourite gadgets, and Jamie’s too (though he is far more cavalier than I am in the kitchen). And after all this research (and years of practise) here’s my definitive list:

In the drawer


 

Lemon zesterLemon squeezer & zester

This is the lemon squeezer I used as a child when I baked with my mum. I managed to ‘procure’ it when I left home and I still love it. It fits perfectly on top of a measuring jug and captures the pips while you squeeze. I bought the lemon zester myself and it’s so handy, I often add lemon, lime or orange zest to fish dishes and bakes too.


 

Wooden spoon, box grater, potato
masher & a spaghetti spoon

Enough said!


 

Scissors and knivesKnives & scissors

As with pans, buy the best you can and keep knives sharp with a knife sharpener. I only actually use three. A long serrated knife for bread, a smaller knife for fine chopping and a large sharp knife for bigger veg, such as squash and potatoes. As I mentioned a couple of weeks ago <link to previous blog> I like to ‘chop’ with my kitchen scissors as I find it much easier for herbs, meats and pizza.


 

Vegetable peeler

My personal favourite is an Oxo Good Grips peeler – it works a treat.

In the cupboard


 

PansPans

Buy the best you can afford and they will last a very long time. My favourite pan is a large lidded frying pan also known as the ‘magic pan’ and was bought for me by my mum one Christmas around 10 years’ ago – it’s still going strong. I also have a pan with a steamer on top, which was a wedding present almost 15 years’ ago and has been used almost every day since.


 

Electronic scales

Mine are really cheap – I bought them because I like the pattern and they work!


 

Plastic stuff

Two measuring jugs, a sieve, a colander and a pair of tongs. All cheap and cheerful but they do the job.


 

Electrical stuffElectrical stuff

I like to keep these to a minimum as I don’t like worktop clutter and I have made purchases in the past that just gather dust. I use a hand-held whisk/mixer all the time for bakes and a stick blender for soups and sauces. I do also have a food processor for pastry and other bits and bobs but it’s not used as often.


 

Other stuff

I’m hopeless at finely chopping an onion and so I bought one of these clever little Rotomac gadgets that quickly chop at the pull (or five) of a handle. No power needed, just a quick wash afterwards and, even-better, no drippy eyes.


 

And making use of the Rotomac and lemon zester in this gorgeous recipe from Fantastic Food for Less.

Rich Lemon Chicken

Rich Lemon Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 238 per portion
Fat 10g (2.8g sat) per portion

Ingredients

  • Olive or sunflower oil 1 tbsp
  • Chicken thighs 1kg (2¼lb) or 6, skinned, boned, meat cut into chunks
  • Onion 1, peeled and chopped
  • Lemon 1, grated zest and juice
  • Chicken stock 300ml (½ pint)
  • Fresh thyme sprigs 2, or ½ tsp dried
  • Salt and freshly ground black pepper
  • Egg yolks 2
  • Parsley or chives small bunch, finely chopped
  • Cooked macaroni or small pasta shapes to serve (optional)Instructions
  1. Heat the oil in a large lidded frying pan over a medium-high heat and add the cubed chicken. Fry for about 5 minutes, stirring occasionally, until lightly browned.
  2. Push the chicken to one side of the pan, then add the onion and fry for 5 minutes until softened.
  3. Add the lemon zest and juice, then the stock, thyme and a little salt and pepper. Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
  4. Scoop the chicken out of the pan with a slotted spoon and keep warm. Beat the egg yolks together in a bowl, then gradually beat in the hot stock and onions until smooth.
  5. Return the sauce to the pan and cook over a low heat, stirring constantly until it has lightly thickened. Return the chicken to the pan and stir in the chopped herbs. Serve with cooked pasta, if using.

Cook’s tips Be careful not to overheat the sauce at the end when thickening with the egg yolks; if it boils, they will curdle. If you are short of time, you may prefer to use 600g (1lb 5oz) of ready-diced chicken thigh meat, chicken breast mini fillets or turkey breast slices.

A Dairy Cookbook recipe.

#recipes #chicken #greek

Chicken, Mushroom & Ham Pie

Chicken, Mustroom & Ham Pie

.

Chicken, Mushroom & Ham Pie

This gorgeous pie is from in Fantastic Food for Less, our raved-about cookbook, which is packed with delicious recipes that won’t break the bank.

Time 55 minutes.
Per portion: 657 Kcal, 48g fat (23.6g saturated)
Serves 6
Suitable for freezing

Cooked chicken or turkey 225g (8oz), chopped
Ham, thickly sliced 150g (5oz), chopped
Button mushrooms 200g pack, wiped and quartered
Sweetcorn 198g can, drained
Soft cheese with herbs 200g tub
Stock cube 1 ham or chicken
Double cream 150ml pot
Salt and freshly ground black pepper
Puff pastry 375g packet, thawed if frozen
Egg 1, beaten
Mash and cooked carrots and green beans to serve (optional)

1 Preheat the oven to 220°C/425°F/Gas 7. Place the chicken, ham, mushrooms and sweetcorn in the base of a pie dish (about 1.25 litres/2 pint capacity), and stir them to mix. Spoon over the soft cheese.

2 Dissolve the stock cube in 4 tbsp boiling water and then stir in the cream and seasoning. Pour this mixture into the pie dish.

3 Roll out the pastry on a lightly floured surface until it is just larger than the pie dish. Cut around the edges to give a 1.5cm (½in) strip, brush water over the rim of the pie dish and then stick the strip of pastry on it. Brush water over the pastry rim and then lift the large piece over the top. Press it well around the edges.

4 Trim around the dish with a sharp knife to remove any excess. Use a sharp knife to make lots of cuts around the pastry edge to help the pastry rise. If liked, add decorative pastry leaves. Make a hole in the pastry in the centre of the pie to allow steam to escape. Brush with beaten egg and then bake in the centre of the oven for 30–40 minutes, or until the pastry is golden in colour and the filling is bubbling hot.

5 Remove the pie from the oven and serve with mash, steamed carrots and green beans, if you like.

Cook’s tips
Shop-bought pies can be pretty tasteless, and if you buy from an artisan producer, very expensive.
Treat yourself to this homemade version. It’s very filling and so you will only need mash as an accompaniment if your guests are very hungry, otherwise just stick with steamed vegetables.

#britishpieweek

 

 

 

 

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