This is one of the most classic Italian dishes and I am surprised it took me so long to post about it! Besides being quite a common dish, it is also one of the most loved ones. I don’t think there is even one kid in Italy who does not like it. And what’s not…
SATAY CHICKEN AND PEANUT SAUCE
I love satay, especially chicken satay. I always order it whenever we eat out and I see it on the menu. I really enjoy the peanut sauce. So, I thought of giving it a try at home. I looked around and found a few recipes, until I settled for Rasa Malaysia’s version. It was outstanding. …
POLLO ALLA CACCIATORA
This week’s Regional Italian recipe is Pollo alla cacciatora, from the region of Tuscany or, as we say, Toscana. Who does not know Tuscany?? It is probably one of the most beautiful regions of Italy and definitely one of the most visited. And it is one of the regions with some of the best (and most…
OLIVE ALL’ASCOLANA
This has always been one of my favourite antipasti, perfect along a good glass of chilled white wine while waiting to serve dinner. I have never seen it here in Sydney and I was looking for the perfect occasion to try and make it at home. And what better occasion than my series on Regional…
CHEESY GRITS WITH CHICKEN AND SPICY PAN ROASTED MUSHROOMS – GUEST POST FROM SANDRA OF SANDRA’S EASY COOKING
As you know, I am currently on vacation for a few days and I have decided to ask a few of my favourite foodie friends to write some guest posts for Manu’s Menu while I am away. I am so excited to introduce the second guest of this series! She is one of the most…
CHICKEN SHAWARMA – COOK AROUND THE GLOBE
I often associate memories with food (or food with memories?) and eating kebab always reminds me of Paris. Strange, eh? Well, not so much. As I have already mentioned in my post on Fried Rice, foreign food restaurants and eateries were not so common while I was growing up in Italy. And that too in…
SWEET AND SPICY CHICKEN WINGS
Chicken wings are a delicacy that I have started to appreciate only recently. Growing up I would always eat chicken breast… no thighs, no wings. I know, thighs are supposed to be tastier and juicier, but I never really liked them. Since moving here I have eaten chicken wings made in different ways and found…
CHICKEN AND SAFFRON CONSOMMÉ WITH TORTELLINI
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes! When…
ORANGE CHICKEN
I am a big fan of tangy and savory dishes and a couple of weeks ago I felt like eating Chinese food. So I thought… why not put the 2 things together? I had some oranges on my kitchen benchtop, so I did some research on the internet and came across a very interesting recipe…
POACHED CHICKEN BREASTS IN A MINT SAUCE
This is a very fresh recipe, perfect for a summer lunch. In fact, the first time I ate it I was in Sicily and it was indeed summer. My aunt Daniela made it and I was really impressed both by the vivid green color and by the fresh yet delicate mint flavour. If you have…
CHICKEN COTOLETTE WITH CHEESE AND A SHOWER OF AWARDS
This is the chicken version of my cotolette recipe with a couple of differences. In this case I coat the chicken with flour before putting it in the egg wash and crumbing it. And, above all, I add cheese to it. It is a very easy dish that your kids and you will love. This…
“AGGLASSATO” CHICKEN – POLLO “AGGLASSATO”
This is a family recipe for cooking chicken that my dad brought with him from Palermo. The Sicilian term “agglassato” (in Italian “glassato”) means glazed and it refers to the glazed look that the onion sauce gives to the chicken. The onions give the chicken a sweet taste that is balanced by the slightly tangy…
