Today’s recipe has been well tried and tested for many years. I never remember anyone not liking it. I first tasted it at a friend’s house and she kindly shared the recipe with me.
Garlic Chicken with a Lemon Sauce
Preheat oven to 220°C
4 Chicken Breasts
2 Cloves of Garlic
1 Bunch of Springs Onions
1 dessertspoon Honey
1 dessertspoon Sunflower Oil
12ozs Mushrooms
1 dessertspoon Tarragon Vinegar
A few drops Soy Sauce
Lemon Sauce
½ cup Lemon Juice
2 Chicken Stock Cubes
2 tablespoon Cornflour
2 tablespoon Honey
1 tablespoon Brown Sugar
1 teaspoon Grated Ginger
375mls Water
Rind of 1 Lemon
225g Filo Pastry
Sesame Seeds
A little beaten egg or oil to brush
Cut the chicken into strips them marinate in the crushed garlic, oil, tarragon vinegar, honey and soy sauce. Leave covered for 1-2 hours (longer if possible). Heat the olive oil in a pan and quickly fry the chicken for 9-10 minutes until golden brown. Pour into an ovenproof dish. A few wild mushrooms could also be added.
To make the lemon sauce, combine the lemon juice crumbled stock cubes, cornflour, honey, brown sugar, ginger, water and lemon rind in a saucepan and stir over a low heat until the sauce boils and thickens. Cut the spring onions into 1inch pieces and add to the sauce and pour it over the chicken pieces. Cut the filo pastry into squares and fold into triangles arrange them on top of the chicken & brush with a little beaten egg or oil or melted fat. Sprinkle with sesame seeds and bake for 25-30 minutes.
Serves 6
Like any good cook book, I think it’s time you started taking photographs of your delights please so that we know what they’re supposed to look like when ‘plated up’. Thanks for another ‘savoury’ recipe (I hope ClareBear’s reading this . . she’s cooking every night!)
Hi Baino
I am no cookbook, and I did say at the beginning there would be no pictures. By the time I have my meal ready my thoughts are on eating it and not playing about with the camera. Sorry.
Sounds REALLY delicious! GM
What time will it be ready and I’ll be there?
Could I tempt you with a Toyboy for dessert? 😉
I will print the recipe because it sound delicious. Now if I only had the energy to cook.
@Baino – Re-reading my reply to your comment it sounds harsh, it was not meant to be. I fell into the whole recipe thing like I fall into everything else, never thinking it would go on so long. I might have enough to keep me going to the end of the year at which stage I will need torethink my Mondays.
@Steph – I have been out for a couple of hours so the menu for me tonight has changed. Something simple and no afters thank you. 🙄
@Darlene – Tomorrow is another day.
Yummm….me has an idea! I’ll take all the pictures you want, as long as I get some of that delectable food. 🙂 Of course, I won’t be back in Eire for a month and a half, but my stomach can wait. 🙂 I’ll pass this one on to my Aunt. It sounds delicious!
Jeff
In Ireland food goes cold while you blink so I like to tuck in quickly and eat it while it is hot.
I hope your Aunt likes the recipe.
Good evening GM
I always think afters are the best part of a menu
One of my favourites from the Chinese Take Away was always Lemon Chicken..this seems to be an even better alternative……..
@Mike – nowadays I seldom eat dessert.
@Magpie – It is a very tasty dish.
Hey there!
This sounds really delicious! Your probably right to stick to your guns on the whole picture thing- I drive people mad taking pics before they eat the food I cook!
Welcome Donal,
It is nice to see I have at least one person on my side. If there is one thing I have noticed about photos taken at my table over the years, they all show empty plates (after the meal)! I prefer that to untouched cold food being returned to the kitchen.
Your dead right! Nothing worse!
Donal
I agree; dead, right! Nothing worse! 🙄