Chicken Recipes in Urdu indian for dinner for Kids Pakistani In Hindi Chines Photos: Leftover Chicken Recipes Chicken Recipes in Urdu Indian for dinner for Kids Pakistani In Hindi Chines Photos

Thursday 11 December 2014

Leftover Chicken Recipes Chicken Recipes in Urdu Indian for dinner for Kids Pakistani In Hindi Chines Photos

Leftover Chicken Recipes Biography

Source:- Google.com.pk

To make clever use of leftovers saves money and waste, and arms the budding cook with a wide range of skills.Leftover chicken from a roast goes to great use in a tasty noodle soup. Not being much of a one for small talk, when I go to other people's houses I can often be found with my head thrust into the fridge.

dozens of tiny bowls, carefully clingfilmed, containing all sorts of bits and pieces from cooking the week before. A couple of broccoli heads, a tablespoon of cassoulet, tomato sauce, one and a half boiled potatoes.

Both women learned to cook in the postwar years: they hate waste and take pride in never throwing anything away. Where their approach to leftovers differs, however, is that while my mum is a freestyle. She follows the classic template of thrifty housekeeping: start the week with a Sunday roast, the leftovers from which can be eked out into a week's worth of carefully planned suppers. A roast chicken, for example, might reappear as cold cuts, then risotto, then soup, and finally – once the bones have been picked cleaner than boiled up into stock.

To make either method work, though, you need to know which leftovers can be turned into what, and how. Strip all the meat from the chicken carcass and set aside. Dice the onions. Cut the veg into 1cm-thick slices or long batons. Keep all your trimmings for the stock, including the parsley stalks. Set the chopped parsley aside. Place the carcass in a large pan with the trimmings, stalks, peppercorns and bay leaf. Cover with water and bring to the boil. Turn down the heat and simmer for about 1 hour.Meanwhile, heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5 minutes. Add the crushed garlic and cook for another minute before tipping in all the chopped vegetables. Stir well and cook over a low heat for 15 minutes.When the stock is ready, strain through a colander and check for seasoning. Add about 1 litre to the pan containing the vegetables and bring up to a simmer. Cook for another 5 minutes and – important – taste it. If you feel that it is lacking in flavour, crumble in a good quality chicken stock cube and cook for another 2 minutes.In another pan, cook your noodles according to the packet instructions. Drain and add to your soup pan along with the reserved cooked chicken and simmer for another 2 minutes to heat through. Add the chopped parsley and add to the soup. Check seasoning and serve.How the mighty have fallen. From royal favourite to sadly soggy sandwich-filling in a single reign, coronation chicken has experienced a decline in fortunes that would give even Fergie's accountant cause for concern. But then this 50s favourite has never been quite as posh as it seems. Created by the founder of Le Cordon Bleu cookery school, Rosemary Hume – rather than her better-known business partner, celebrity florist Constance Spry, as is often claimed – poulet reine Elizabeth, as it was originally known, was a deliberate and tactful compromise between the luxurious and the thrifty for a country still under the dreary yoke of postwar rationing.

Leftover chicken a useful party standby some 60 years on – whether you're celebrating the royal wedding or International Workers' Day.After softening some onion in oil, I stir in curry powder, tomato puree and half a glass each of red wine and water, bringing it all to the boil before seasoning with salt, sugar, pepper and lemon juice and letting the mixture simmer for 10 minutes. Once cooled, I fold it through mayonnaise and add 1 tbsp apricot puree, made from soaked and boiled dried apricots. It's finished with 2 tbsp whipped cream, and then just enough of this mixture is added to "coat the chicken lightly". No luridly oozing sandwiches here.

It's paler and pinker than the stuff we're used to, and unexpectedly delicate in flavour. "I think this would have tasted more exotic in 1953," my brother suggests, I quite like the combination of sweet fruit and tangy lemon juice, but it still lacks oomph to the modern palate. Leftover chicken is a dish begging to be rescued from the retirement home of the chiller cabinet and given the respect it deserves: as Simon Hopkinson tartly observes, "those cowboys who continue to think that bottled curry paste mixed with Hellmann's is in any way a reasonable substitute here need a good slap with a cold chapatti". Like the monarchy itself, it's evolved in the last 60 years. The modern palate demands more spice and a lighter, fresher flavour – and these days, with the kingdom of herb and spices available to us, it's easy to update Rosemary Hume's recipe to make a dish fit for a 21st-century queen (and the rest of us too).

Leftover Chicken Recipes Chicken Recipes in Urdu Indian for dinner for Kids Pakistani In Hindi Chines Photos