Thanks for visiting me at Miranda's Table

As many of you know I love to feed my family and friends. Sometimes I take the day to savor the ideas and sometimes I use what I already have at home. Either way it is fun to surprise my hungry guests.

My passion for cooking began at home with my Mum, of course. At a very young age I would stand in the Dog's bed next to the Aga (Stove) and watch her cooking and later we would talk and cook together. 30 odd years later when I visit her and Dad in England she leaves me to do most of the cooking though Mum is always present for chit chat and encouragement.

In my 20's it was all about The Bridge Street Cafe. Baking with my Cousin Sal and making fresh pasta for the evening crowd were my duties at first. Then, as the years went by, I watched and learned from Greg, Pedro, Dan, Paul and of course Pam Storey. By then the Food Network was getting started and inspirational chefs were peaking my interest. The rest is history.

I will enveavor to keep posting and cooking. Enjoy!

Wednesday, March 30, 2011

What to do with Leftover Chicken.

Leftovers is not a dirty word, though when I was first married Tom seemed to think so.  Yes, there is chicken curry, chicken salad, Tetrezzini, chicken enchiladas not to mention chicken suprise!  But I am guessing many of us are in the mood for something a little more interesting.
How about Chicken Tagine?  I made this for my friends the Reardons the other night.



                                     Chicken Tagine with dried Apricots and Almonds

1 teaspoon cinnamon
1 teaspoon dried ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
Black pepper
1 medium spanish onion, sliced
4 large cloves of garlic
1 lemon, zest and juice
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 1/2 cups chicken stock or left over gravy
1/4 cup toasted almonds
1/2 cup dried apricots
3-4 cups cooked chopped chicken


Firstly slice the onions and saute in olive oil until they become translucent.  Add the dried spice mixture and garlic. 
Cook a few more minutes.  Add the chicken stock, lemon, apricots and chicken.  Cook 10 minutes on medium high heat.  Salt and pepper to taste. Just before serving sprinkle in the fresh herbs and when plated garnish with the toasted almonds.
This should be enough for 4 adults.
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