Post by chrisg on Jun 6, 2014 9:21:10 GMT 10
Recipe creating around here can be a challenge, especially during the week, my wife has a cardiac condition which means avoiding anything too likely to elevate cholesterol, she is also not a big fan of red meat but loves food with big flavour and I like to make good use of the bbqs, the Q during the week.
A stroganov based around beef was therefore somewhat off the cards but did want some extra flavour in the meat.
Solution: Hot smoke some chicken strips of course!
Again being a weekday saved a bit of time by picking up some chicken strips (350gms) for stir-fry but after a bit of firming up in the freezer sliced them much thinner and laid them out on a cake rack in a cast iron pot with some chicken stock beneath and popped the smoke box with soaked hickory chips into the Q. After getting some good smoke going turned the heat down and put the chicken in to let the strips smoke for an hour or so (probably more like 45 minutes.) Gave them a brush of a brandy and paprika mix in the last five minutes then pulled them out.
Turned the heat back up and leaving the pot in with the rack out added some butter (one day the medical mavens will agree on if butter is to be avoided by cardiac patients, this week they say it's fine )
With the butter foaming nicely added a large finely diced onion to soften then some sliced mushrooms to do likewise before returning the chicken to the pot, stirred through to butter up and par cook the nicely smoked chicken and adding a cup of water and a cup of dry white wine, some chicken stock powder, a glug of balsamic vinegar, a tablespoon or so of Leggos tomato paste, some tumeric, ground black pepper and a dash of sea salt. ( We both love tumeric and it is this week's spice superfood:) )
Stirred through and left to simmer whilst some pasta spirals boiled up and mixed about half a pot of sour cream with some rice flour. (Yep, this week sour cream is apparently not a cholesterol threat )
Stirred the cream mixture into the chicken mix and brought to the boil then back to a low heat and left for a few minutes more. (Love that about the Q, easy and quick heat control.)
Refresh the drained pasta with boiling water which also removes excess starch and plate it up.
Seriously delicious and very filling, the smoke lifted the chicken from being just bland white meat and the sauce had come together beautifully.
Quantities apart from the chicken are rather approximate and this was just for two but just like a more conventional stroganov easy to increase.
I really must get the camera back into service but being the wife heartily approved of this I'll be making it again
Cheers
A stroganov based around beef was therefore somewhat off the cards but did want some extra flavour in the meat.
Solution: Hot smoke some chicken strips of course!
Again being a weekday saved a bit of time by picking up some chicken strips (350gms) for stir-fry but after a bit of firming up in the freezer sliced them much thinner and laid them out on a cake rack in a cast iron pot with some chicken stock beneath and popped the smoke box with soaked hickory chips into the Q. After getting some good smoke going turned the heat down and put the chicken in to let the strips smoke for an hour or so (probably more like 45 minutes.) Gave them a brush of a brandy and paprika mix in the last five minutes then pulled them out.
Turned the heat back up and leaving the pot in with the rack out added some butter (one day the medical mavens will agree on if butter is to be avoided by cardiac patients, this week they say it's fine
)With the butter foaming nicely added a large finely diced onion to soften then some sliced mushrooms to do likewise before returning the chicken to the pot, stirred through to butter up and par cook the nicely smoked chicken and adding a cup of water and a cup of dry white wine, some chicken stock powder, a glug of balsamic vinegar, a tablespoon or so of Leggos tomato paste, some tumeric, ground black pepper and a dash of sea salt. ( We both love tumeric and it is this week's spice superfood:) )
Stirred through and left to simmer whilst some pasta spirals boiled up and mixed about half a pot of sour cream with some rice flour. (Yep, this week sour cream is apparently not a cholesterol threat
)Stirred the cream mixture into the chicken mix and brought to the boil then back to a low heat and left for a few minutes more. (Love that about the Q, easy and quick heat control.)
Refresh the drained pasta with boiling water which also removes excess starch and plate it up.
Seriously delicious and very filling, the smoke lifted the chicken from being just bland white meat and the sauce had come together beautifully.
Quantities apart from the chicken are rather approximate and this was just for two but just like a more conventional stroganov easy to increase.
I really must get the camera back into service but being the wife heartily approved of this I'll be making it again
Cheers
