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Posts Tagged ‘fruit’

  1. Plum Chicken

    October 22, 2006 by Lisa


    • 3 large plums (8 oz or so), pitted
    • 1 tblsp butter
    • 1/2 small chopped onion
    • 1/4 cup (scant) brown sugar
    • 2 tblsp sweet chili sauce
    • 1 tblsp soy sauce
    • 1 tsp lemon juice
    • 3 skinless chicken breasts

    Puree the plums in a blender or food processor. Melt the butter in a saucepan, add the onions and cook until soft. Stir in the plums, sugar, chili sauce, lemon juice and soy sauce and cook uncovered until slightly thickened. Place the chicken breasts in an oven pan, lightly salt and pepper them and cover with 1/4 of the sauce.

    Cook in a hot oven for 15 minutes, turn the chicken over and add another 1/4 of the sauce. Cook another 15 minutes or until cooked through. 5 minutes before the end, add the rest of the sauce.

  2. Pomegranate and Balsamic Glazed Chicken

    January 10, 2006 by Lisa

    Adapted from a recipe at

    • 3/4 cup pomegranate and cranberry juice. I used half of each because I didn’t have a full cup of pomegranate juice
    • 4 boneless, skinless chicken breasts
    • 5 small carrots cut into bitesized chunks
    • 1 chopped shallot (I cater for those who are not fond of onions)
    • olive oil
    • 1 cup chicken broth
    • 1/4 cup balsamic vinegar (less if the balsamic is very rich)
    • 2 teaspoons cornstarch
    • 2 teaspoons brown sugar
    • 1 teaspoon dried oregano
    • fresh pomegranate seeds as garnish

    Brown the chicken with the carrots and shallot in oil until the carrots are tender. Stir frequently. Add the chicken broth to the pan and cover and simmer for 10 minutes, or until the chicken is fully cooked. Transfer chicken and carrots to another dish and cover and keep warm.
    Pour out all but 1/3 cup of chicken cooking liquid in the skillet. Stir in pomegranate juice, balsamic, cornstarch, brown sugar and oregano. Bring to a boil; reduce heat and simmer 2 minutes. Serve the sauce over chicken and carrots and garnish with reserved pomegranate seeds.

    Note: to extract pomegranate seeds, score the fruit and place in a bowl of water. Break open the pomegranate underwater to free the seeds. The seeds will sink to the bottom of the bowl.

  3. Rocket and Nectarine Salad

    July 13, 2005 by Lisa

    A gorgeous summer salad that’s perfect with barbequed meats and suchlike. This one is adapted from another recipe found online because I seem to be well-placed for rather mature rocket in my garden. The nectarines set off the taste really well.


    • 3 tbsp Rasberry vinegar
    • 1 tsp coarse grain or dijon mustard
    • 5 tbsp good quality olive oil
    • sugar, salt and pepper to taste

    Mix together well and pour over 2 or 3 sliced ripe nectarines and a few big handfuls of rocket leaves. I added a handful or coriander leaves once as well, which was a nice variation. Use some milder leaves as well if the rocket is too strong. The original recipe also called for toasted walnuts, but I reckon pecans or cashews would be nicer.