Muffins are traditionally served as a
light breakfast with tea, coffee or milk. As such the variety of
muffins available is only restrained by the imagination and
naturally, taste. On a personal note my favourite is a carrot
muffin, yours may be blueberry, cranberry and lemon, pumpkin spice or
something else. Though stop a moment, have you ever thought of a
dinner muffin? Particularly a chicken muffin? At this moment you
may be thinking something is seriously wrong with such a question,
yet the idea is somewhat tantalising.
A chicken muffin is not a traditional
style of muffin where flour is used as the main ingredient. Instead
this muffin's number one ingredient is ground chicken, then
seasoning, a little bread crumbs and an egg for binding. The mixture
is cooked in muffin tins and presented on a plate with either your
choice of vegetables or a combination of regular potato and yam as a
mash. A sauce may be prepared with some onions and mushrooms cooked
with white wine and some cream, to help bridge the textures and
flavours between the starring entry and its side presentation on a
plate.
As a chef, many years ago when I was
still training in Europe my teachers were active and well respected
chefs of their time. Presentation and adventure was always a part of
cooking, whether for oneself or the public. Even so the plate was
not considered as simply a portable canvas with little substance
other than some Pollack splashes and drizzles. So imagine serving
your family or friends a plate with these aromatic and tasty chicken
muffins, garnished with some fresh herbs, whatever accompanying side
you choose and a glass of wine, or juice for the young ones.
Adventure and taste will combine to bring a smile of satisfaction.
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Ingredients
1
lb mushrooms sliced
1
1/2 ground turkey or chicken
1/2
cup chopped onions
1/2
cup bread crumbs
1
egg, lightly beaten
2
tbsp soy sauce or teriyaki
2
tsp grated fresh ginger
4
cloves garlic, minced
2
tbsp oil
1
large onion, sliced
Chop
mushrooms for 1 1/4 cups – set rest aside.
In
a large bowl combine chopped mushrooms, turkey, chopped onion, bread
crumbs, and egg,
I
tbsp soy sauce, ginger and 1/2 garlic.
Divide
mixture into 12 muffin cups.
Bake
at 350° for 25 – 30 minutes or
until juices are clear.
Heat
oil, cook onion slices for about 5 minutes, add remaining mushrooms
and
cook for 8 minutes stirring regularly.
Stir
in remaining soy sauce and garlic and heat through for 1 minute.
(Makes 16 – 18 medium muffins)
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