Chicken Gizzards with Noodles

-
Recipe photo: Chicken Gizzards with Noodles
This is a deliciously tasty meal and is perfect for those on a budget. Chicken gizzards are simmered in a thick sauce until tender, then served on top of instant noodles.

Ingredients 
Serves: 8 

  • 900g chicken gizzards
  • water to cover
  • 4 (85g) packets chicken flavoured instant noodles
  • 1 teaspoon plain flour
  • water as needed
  • salt and pepper to taste

Method
Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Rinse gizzards and place in a large pot. Add water to cover, cover pot with lid and boil over medium high heat until gizzards are tender, about 30 to 45 minutes.
  2. Once gizzards are tender, drain 1/2 of the water out of the pot.
  3. In a small bowl, combine the instant noodle's flavouring packet mixes with the flour and add enough water to make into a liquid. Pour into pot with gizzards and season with salt and pepper to taste. Reduce heat to low and simmer until sauce is thickened to taste.
  4. Meanwhile, bring a large pot of lightly salted water to the boil. Add instant noodles and cook for 4 to 5 minutes or until al dente; drain and serve hot with gizzards on top.

Ingredients

Chicken gizzards may be special ordered at your local butchers.

Comments

Post a Comment

Popular posts from this blog

The best beef stroganoff

-
Image
This version of the classic dish of quick-fried steak with mushrooms shows how vegetables can be used to enhance and ‘stretch’ a modest portion of meat. The result is every bit as special as true stroganoff, and is more in keeping with today's taste for meals that are not dominated by meat. Ingredients  Serves:  4  2 tbsp extra virgin olive oil 200 g (7 oz) chestnut mushrooms, halved 1 red pepper, seeded and cut into fine strips 200 g (7 oz) broccoli, cut into small florets 150 ml (5 fl oz) beef stock 1 onion, sliced 300 g (10 1/2 oz) fillet steak, cut into thin strips 2 tbsp brandy 3 tbsp creamed horseradish (optional) 150 ml (5 fl oz) soured cream salt and pepper Method Prep: 10 min   ›    Cook: 12 min   ›    Ready in: 22 min   Heat half of the oil in a large saucepan. Add the mushrooms and fry for 2 minutes or until beginning to soften. Stir in the red pepper and broccoli florets and continue to fry, stirring, for 3–4 minutes. Pour in the stock and bring
Read more

Cinnamon Chocolate Soufflé

-
Image
Ingredients  Serves:  4  A little melted butter and caster sugar for coating the souffle dish 75g (2 1/2 oz) plain chocolate 1 tablespoon milk 50g (2 oz) butter 40g (1 1/2 oz) plain flour 300ml milk 1/2 tsp cinnamon powder 5 eggs, seperated into yolks and whites 2 tablespoons of caster sugar Method Prep: 10 min   ›    Cook: 20 min   ›    Ready in: 30 min   Preheat over to 200 degrees C / gas mark 6. Grease an 8 inch souffle dish (or 4 small individual ramekins) with melted butter and dust with sugar. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside. Whisk five egg whites and add sugar, 1 tablespoon at a time. K
Read more

Spanish style chicken stew

-
Image
Ingredients  Serves:  4  2 tablespoons olive oil 3 red onions, coarsely chopped 3 cloves garlic, coarsely chopped 2 (400g) tins peeled plum tomatoes 1 (400g) tin chickpeas 475ml (16 fl oz) water 2 teaspoons paprika 1 teaspoon crushed chilli flakes Salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced Method Prep: 20 min   ›    Cook: 1 hr 30 min   ›    Ready in: 1 hr 50 min   Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Preheat oven to 200 degrees C / gas m
Read more