SIZZLING PLATES RECIPES

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SWEETBREADS RECIPE | ALLRECIPES



Sweetbreads Recipe | Allrecipes image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories     Everyday Cooking

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 4

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

  • Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
  • Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, CarbohydrateContent 11.9 g, CholesterolContent 253.1 mg, FatContent 28.8 g, FiberContent 0.4 g, ProteinContent 15.4 g, SaturatedFatContent 8.7 g, SodiumContent 109.3 mg

EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES



Easy chicken fajita recipe | Jamie Oliver chicken recipes image

This quick fajita recipe is a feast of flavours and colours – get stuck in!

Total Time 25 minutes

Yield 2

Number Of Ingredients 20

1 red pepper
1 medium red onion
2 skinless free-range chicken breasts
1 teaspoon smoked paprika
1 small pinch of ground cumin
2 limes
olive oil
4 small flour tortillas or 2 large
150 ml fat-free natural yoghurt
50 g Cheddar cheese
½-1 fresh red chilli to your taste
15 ripe cherry tomatoes
1 bunch fresh coriander (30g)
1 lime
extra virgin olive oil
1 small handful of mixed-colour rip cherry tomatoes
½-1 fresh red chilli
a few sprigs of fresh coriander
1 ripe avocado
1 lime

Steps:

    1. Put a griddle pan on a high heat.
    2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
    3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
    4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
    5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
    6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
    7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
    8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
    9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
    10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

Nutrition Facts : Calories 711 calories, FatContent 31.8 g fat, SaturatedFatContent 10.7 g saturated fat, ProteinContent 49.5 g protein, CarbohydrateContent 60.7 g carbohydrate, SugarContent 22.7 g sugar, SodiumContent 2.4 g salt, FiberContent 8.1 g fibre

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SWEETBREADS RECIPE | ALLRECIPES
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
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This quick fajita recipe is a feast of flavours and colours – get stuck in!
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    1. Put a griddle pan on a high heat.
    2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
    3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
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