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Recipes
“These recipes have been created with Heuvels chicken products in mind, if you are after added flavour, and a quality product then I recommend you find out where your nearest stockist is and get there quick” – Laurel Watson Recipe Content
BEER-SIMMERED CHICKEN SAUSAGES a needle or pin 1 ½ kg uncooked Heuvels Chicken sausages 1 onion, thinly sliced 4 cups beer, as needed About 1 tablespoon vegetable oil Mustard, for serving Prick each sausage a half-dozen times with a needle or pin. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer to cover. Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander.
Heat the BBQ to med
When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grill. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. Use a slender metal skewer to test for doneness. Insert it into the centre of one of the sausages: It should come out hot to the touch. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
SPANISH CHICKEN CASSEROLE (YUM!!!!!)
2 kg Heuvels chicken thighs 2 red peppers 2 onions 50 g sun-dried tomatoes 2-3 Tbsp olive oil 2 cloves garlic, chopped 150 g chorizo sausage, and cut into 1 cm slices ¾ cup basmati rice 1 cup chicken stock ¾ cup dry white wine 1 Tbsp tomato purée ½ level tsp smoked paprika 1 Tbsp chopped fresh mint ¼ cup pitted Kalamata black olives, halved 1 orange, peeled and cut into wedges salt and pepper
Season the chicken well. Slice red peppers into thin strips. Slice onions approximately the same size. Chop tomatoes into 1cm pieces. Heat oil in a cast iron casserole and add chicken, brown them well then remove them to a plate. Sauté onion and peppers until browned a little Add garlic, chorizo and tomatoes. Stir in rice to coat with oil, add stock, wine, tomato purée and paprika. Bring to a gentle simmer, taste for seasoning, then place the chicken gently on top of everything (it's important to keep the rice down in the liquid). Sprinkle the mint over the chicken and scatter with olives and orange Cover and cook at 180°C oven, for 1 hour. Serves 4
MOTHERS CHICKEN SOUP For the stock: 1.5 kg chicken backs or necks plus 1 frozen chicken, thawed, breast and thigh removed 2 onions, quartered 1 large carrot 3 stalks of celery 3 bay leaves a small bunch of parsley stalks, not leaves a pinch of thyme Place all ingredients in a pressure cooker and cover with water, do not fill more than three quarters full Lock on the lid and cook on full pressure for 30 mins Depressurise slowly Pour the stock through a sieve and discard the solids, Skim off any fat covering the top of stock. At this point the stock will keep up to 4 days refrigerated, or freeze for later use. Return the stock to the rinsed out cooker and simmer to reduce the stock by half, check for seasoning and if a stronger flavour is required continue to reduce the stock until you have a flavourful golden broth For Garnish: 1 large carrot, peeled and finely diced 1 large parsnip, peeled and finely diced Add the vegetables to the broth and simmer for 10 minutes For the chicken dumplings: boneless, skinless Heuvels chicken breasts and thighs( from the frozen chicken used for the stock ), diced 1 egg white 3 Tbsp fresh chopped herbs,such as dill, parsley or chives salt and pepper Place all ingredients in the food processor and whiz to a fine mince Wet 2 teaspoons and form small meatballs, drop into the simmering broth and poach for 5 minutes Serve in warmed soup bowls
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING For seasoning 2 teaspoons salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper For salad dressing 1 3/4 cups buttermilk 1/2 cup mayonnaise 2 tablespoons chopped spring onion 2 tablespoons chopped fresh parsley 1 tablespoon cider vinegar 1 garlic clove, minced 1/2 teaspoon grated lemon peel 700g skinless boneless Heuvels chicken breast halves 1 bag package mixed baby salad leaves 1/2 cup pecans, toasted 1/4 cup raisins Make seasoning: Mix all ingredients in small bowl to blend. Make salad dressing: Whisk 3/4cup buttermilk, mayonnaise, chopped spring onion, chopped fresh parsley, cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate dressing.) Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally. Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes. Combine mixed salad, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into thick slices. Arrange on top of salads and serve.
BBQ CHICKEN QUESADILLAS 8 flour tortillas 125g grated cheese 1 cup shredded, cooked barbecued Heuvels chicken 4 spring onions, thinly sliced on the diagonal 1 1/2 tablespoons chopped Italian parsley 1 bag fresh baby spinach leaves 125g Tasty grated Cheddar cheese Place 4 tortillas on a work surface and sprinkle evenly with grated cheese. Scatter shredded chicken, spring onions and parsley over top. Cover with spinach leaves and sprinkle with Cheddar. Place a second tortilla over each, creating a sandwich (quesadilla), and press down on the tops with the palm of your hand. Heat a dry, nonstick fry pan over medium heat until very hot; add a quesadilla. Pressing down with a spatula and turning once, cook until golden brown, 3 to 4 minutes a side. Keep warm in a low oven until ready to serve. Repeat with remaining quesadillas. Cut quesadillas into quarters and serve hot with a bowl of salsa alongside, if desired. |
