Recipes – Page 4 – Camilla Isley

Prep time: 10 min
Cook time: 50 min
Total time: 1 hour
Yield: 2 servings

Ingredients

2 Chicken Breasts
1 cup Flour
1 tablespoon Butter
4 oz Slivered Almonds
2 cups Chicken Broth
Curry
1 pinch Salt

This may sound like an extremely ethnic recipe, but it’s actually very mild and everyone will enjoy it. You can use two chicken breasts or a whole chicken. I prefer the breasts because I’m as fussy as a little kid and I don’t want to deal with bones and skin. I like to serve the chicken on a bed of rice. If you choose to do the same, check the cooking time of the rice and remember to cook it sufficiently in advance.

Instructions

Prepare all your ingredients. Put the almonds in a bowl and cover them with lukewarm water. They have to be barely submerged. If you’re using a stock cube to make the broth, put two cups of water to boil and melt the cube inside. If you have liquid broth, put in on the fire to warm.
Cut the chicken in small pieces and roll it in a plate filled with flour. Set the flour aside for later.
Melt a tablespoon of butter in a pan and brown the chicken in it. When it’s ready, sprinkle the chicken with a generous amount of curry powder and a pinch of salt, then soak it with the broth. Let it cook for 30 minutes. (Remember the rice)
Take the chicken out of the pan, add the water from the almonds (not the almonds yet), and throw in a couple of handfuls of flour. Mix until you have a creamy sauce. Now this all sounds very well, but what usually happens to me when I throw in the flour is that I get a disgusting, lumpy mix. My cheat is to transfer the sauce in a container and use my best friend in the kitchen—the hand blender—to make it as creamy as it should be. See before and after pics.
Let the sauce reduce for 5-10 minutes, add the almonds, add the chicken, and stir for another 5-10 minutes.
Meanwhile prepare your serving plate with the rice, and when the chicken is finally ready place it on top and pour a generous quantity of the sauce over it.

Curry and Almonds Chicken by Camilla Isley July-12-2015

Prep time: 45 min
Cook time: 45 min
Total time: 1 hour 30 min
Yield: 6 servings

Ingredients

1.5 pounds Ground Meat
0.5 pounds Carrots
16 oz Celery
8 slices Bread
2 oz Pecorino Cheese
2 oz Parmesan Cheese
3 Eggs
1 Shallot
Salt and Pepper

This is a very tasty recipe that everyone likes. Depending on the kind of meat you use you can shift the balance between healthy and tasty. Today I’m using an even mix of beef, pork, and turkey. But you can use just beef, beef and pork, beef and turkey, or just turkey/chicken (this being the lighter option).

Instructions

Preheat the oven at 400 °F
Toast the bread and cut the cheese in small cubes. When the bread is hard enough put it in the food processor together with the cheese, add a pinch of salt (also a pinch of black pepper if you like it), and mix. Set aside the mixture in a big bowl.
Repeat with the vegetables, remember to add salt (adding it in the processor helps spreading it equally). Once the veggies are minced, add them to the same bowl you used for the bread.
Break the eggs and scramble them until you have a homogeneous texture. Again mix in a small pinch of salt.
Add the eggs and the meat to the bowl and stir energetically until you have an even blend. (It can be hard to mix everything evenly, usually I help myself with a hand mixer.)
Now use a spoon to scoop up a small quantity of the mix, roll it in your hands until you have an even ball, and set it in a plate. What I do is to set in front of me three plates and add a meatball to each as I go. This way at the end I’ll have three double-serving plates ready. I usually cook one and freeze the other two. If you need different portions you can adjust the quantities.
If you don’t have the time, willingness, or patient—sometimes I lack all three of them—to make the small meatballs, you can roll three good-sized meat loafs. The taste will be equally delicious.
Take a baking pan. You can either line the inside of the pan with parchment paper, or oil it with butter before you arrange the meatballs inside (try to space them evenly). Place the pan in the oven for forty minutes if using butter, or about fifty minutes if using parchment paper. I usually turn the meatballs halfway through.
If you’re cooking a frozen portion, or if you decided to make a loaf allow ten minutes longer.