  |
| Poach the chicken with the legs covered and the breast out of leek, carrot, celery and onion stock so that it steam cooks |
 |
| Sauteed leeks, onions and garlic in butter and olive oil, add flour to make a roux, then add chicken stock from cooking the chicken, and make a thick sauce, finish with coconut cream |
 |
| Finish the sauce off with fresh parsley |
 |
| Allow the chicken to cool in some of the cooking liquor, then remove all skin, bones and any sinews, cut into bite sized pieces and add to the coconut-leek sauce..allow to sit overnight and develop flavors, it will be served with steamed barley and or whole wheat penne pasta at client's home |
 |
| Mushroom,tomato, eggplant sauce for the meatballs |
 |
| Ground turkey, cooked carrots, celery, garlic and onions; dried thyme, basil, before adding seasonings( original recipe this blog Nov 22nd 2013, in place of dry breadcrumbs use the bread and milk mix) and the milk & bread mix (see below) this makes for a lighter meatball-kofta..the cooked meatballs with cheese & some koftas cooked in tomato sauce are below photos |
 |
| Buttermilk bread with almond milk will be added to ground turkey mix for meatballs cooked on oven and turkey koftas (meatballs rolled in ground cumin & bulgur wheat then pan fried) the meatball mix is photo after the Valentine Heart below and served with a yogurt-bell pepper dip |
No comments:
Post a Comment