Friday, 21 January 2011

DEVILLED CHICKEN (or Pork) LEFTOVERS AND COUSCOUS

This is another recipe that I have had for years and I have no idea where it originally came from!!  I use it often when I have small amounts of chicken or pork left over, because with the onion it is easy to make it 'stretch'.


Devilled Pork served with Couscous and Vegetables
DEVILLED CHICKEN (or Pork) LEFTOVERS

Ingredients

Left over chicken or pork
1 large onion
1 oz butter
½ pint chicken stock
2 rounded teasp of  mustard
1 teasp Worcestershire sauce
2 tablesp tomato sauce
1 teasp brown sugar
4 drops Tabasco sauce or to taste
2 level teasp cornflour
2 tablesp water
Salt and pepper

Chop onion and fry till slightly brown. Add stock and flavourings, mustard, Worcestershire sauce, tomato sauce, sugar and Tabasco. Boil and simmer for 10 minutes. Add chopped chicken or pork, heat for 5 minutes. Blend cornflour and water together till smooth and stir into mixture. Simmer gently for 5 minutes. Season to flavour.

This is delicious and so easy to make. I used left-over smoked ham hock today, with duck stock that I had on hand (as you do!!).

MY COUSCOUS AND VEGETABLES. (for the 2 of us)

I chop up an onion and then anything else that I may have lying around in the fridge; this time I chopped a carrot, a celery stalk, half a red pepper and added a few frozen peas that I had in the freezer.  I tossed them all in a little oil and then cooked them gently for about 5 mins.  I then added one cup of boiling water and a teaspoon of chicken stock granules.  Bring all to the boil again and add 1/2 a cup of couscous, stir well, put the lid on the saucepan and allow to stand  for 5 to 10 minutes.  Fluff up with a fork and serve.

Enjoy.

76 comments:

  1. I thought of you when I wrote the post this week, Diane, and wondered how close you were to where I want to go.
    Love the deviled chicken as I often have bits of things that need an overhaul... love deviled anything now that I know what it is... how can mustard and worcestershire not be great together.... and whole wheat cous cous is good for you, right??

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  2. lostpastremembered the capital of the Dordogne is about a 2 hours drive from us, Sarlat is probably another 1/2 hour further on.

    Whole wheat couscous is supposed to be good for you but I never know what to believe! Now that I have taught Nigel how to make it with some flavour in it, he makes if often for himself when I am away. He only makes dishes that are quick and easy :))

    The chicken dish is also quick and easy, it is great for left overs or just using chicken breast if you fry it lightly first. Diane

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  3. I love couscous and it has to have lots of flavour, your right.

    Well we still haven't managed to meet up again , we must arrange something soon , or you will be in France before you know it.. (back home!!)

    Hope you have a great weekend, take care xox

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  4. This sounds tasty. Always nice to have new recipes for leftovers.

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  5. Looks like a warm and wonderful meal, Diane! Perfect for winter.

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  6. Anne you are right couscous is delicious but it must have flavour! Yep I will be back home soon :) We still have time so we must make a plan. I also need to visit a few family members before I go as well, before Christmas was just too hectic!
    You also have a good weekend. A bientôt, Diane x

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  7. Gaelyn it is very yummy and so quick and easy. Have a good weekend. Diane

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  8. Marjie I am inclined to use this recipe all year round, but it is certainly a good dish for winter. Diane

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  9. This looks scrumptious. I love ideas for what to do with left-overs - waste not, want not is how I was brought up !!

    Nick's favourite way of dealing with left-overs is to make it into either a gratin or a curry. He's good at that.

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  10. Dear Diane! I love your recipes, be sure I will try this as soon as possible. Have a great weekend!

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  11. Hey Diane,

    That looks DELISH... Yum yum!!!

    Hope you have a great weekend!

    Leese

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  12. Jean I also love gratins and curries. This dish just has a few different flavours and makes a change. It is very yummy. Diane

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  13. Pamela I am sure you will enjoy this dish it is so tasty. Diane

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  14. Leesa it is very yummy!! I envy you your weather, I am now fed up with winter :-( Diane

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  15. Diane it is such a useful recipe and has been a favourite of mine for many years. Diane

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  16. As I am a pure vegetarian, I would like to suggest you please include content for also veg people,like me. It was also beneficial for you as more users visit your blog
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  17. I shall make your leftover dish for my tea with some bits of fish I have leftover from yesterday (I don't eat meat). I love couscous too, can't go to Paris without eating couscous every day if I can. By the way would you have a good bread & butter pudding yourself (that would feed 2, or one very greedy Dolly?

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  18. Aha, new to me. I haven't heard of deviled chicken till today. Thanks for sharing the recipe Diane, I might try this one day as it looks so delicious!

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  19. Dolly I have never thought of trying it with fish, what an intresting idea, I must try that out. Enjoy.

    My Mum had a brilliant recipe for bread and butter pudding but I suspect that it in my file which is in France. Sorry I cannot remember it off the top of my head. Diane

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  20. chubskulit, I am sure you would enjoy it especally as you can play around with the flavours and change them to suit your taste. Diane

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  21. Both recipes look and sound delicious.

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  22. It looks delicious, Diane - especially tonight after a day of cold southerly wind and persistent rain. I even turned on a heater tonight (Zebby loved it).

    Just my type of recipe!

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  23. Have never had devilled pork but I do love cous cous. Thanks for sharing your recipes!

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  24. Michelle I hope you try it out as it really is very good. Heater on in January, whatever next :-)) It seems that the southern hemisphere is getting lots of rain, I hear lots of what is going on in Australia and S.Africa with floods.
    Hugs to you and Zebby, keep warm. Diane x

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  25. Joyful if you like somethig quick and easy to cook with masses of flavour you must try out the devilled chicken/pork, or as someone else has suggested here they will try it with left over fish. Take care. Diane

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  26. What a great use for leftover chicken! Looks like a flavorful and delicious meal, Diane.

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  27. Faith this has been a standby of mine for a number of years. Diane

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  28. webdework as I have no idea what vegetarians can and cannot eat, it would be impossible for me to convert my recipes for vegetarians as well. I would have thought that it would have been simple for you to make the changes as you know what you can eat. You will see that someone has alreaady suggested changing meat to fish, a suggestion which I will try myself. Diane

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  29. What a wonderful blog you have..the Chicken dish sounds so tasty..will have to keep on file.
    The header picture is so beautiful. It is funny how snow can really make a lovely picture..but I am so ready for spring..days warmer/days longer..
    Have a great day.
    Rosebud/Carolyn

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  30. Rosebud, Summer just cannot come fast enough for me I am fed up with the cold and grey dismal, damp days. I agree I love pictures of snow but that is where it can stay :)
    Thanks for your kind comments. Diane

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  31. Both recipes sound delicious. I love how easy they are to make and with the ingredients you've used they can't help but be tasty. Have a great day. Blessings...Mary

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  32. Mary they are both so simple and very tasty. Have a great week. Take care Diane

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  33. Diane, I love to cook and always cook with your recommended recipes. This dish looks delicious!

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  34. Olga, I hope you try this one as it is particularly yummy, or we think so. Diane

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  35. We've just had a very wet Sunday which combined with a "king" high tide up in Auckland so many places were affected there (nothing like Queensland). Here it just kept me and cat inside as it rained all day (my wee home is about 600 feet above sea level on a steep section so it would take a lot to flood me out). Zeb was fine - he only uses his indoor litter tray regardless of the weather anyway.

    Have just heard a radio news report about the flooding in S.A. - will go check out the various international tv news channels as it sounds to be dreadful.

    Sending much care, many huggles and our love, Michelle and Zebby

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  36. Michelle I am glad that you are not likely to get flooded, the weather is just hoorible this year, all over. My friends in S.Africa are fed up with with all the rain as well. Luckily my sister-in-law is in Epping near Sydney and they are also OK, but we have a cousin in Brisbane. His House is OK but he works in the centre of Brisbane! Keep warm and dry. luv Diane x

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  37. Hi Diane. Couscous is a wonderful thing in that whatever you throw at it, it absorbs and reflects right back to your palate. In this regard, it is a cook's canvas, ready to be colored in any way you like. Because of it's neutrality, I can't think of a better medium for trying out new "fusion" dishes. I love the idea of the mustard and Worcestershire sauce, two of my favorite condiments and have to try your recipe soon. However, now you've become my muse and have inspired me to consider playing with Hoisin, Chinese 5 spices, fish sauce, and of course, Southeast Asian chilies. Sounds like a perfect weekend project for Quaypo and I.

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  38. Simplifried, so may people tell me couscous is tasteless! I think it is wondefull as you can make it any flavour you like, you are so right :)
    I have a wonderful 5 spice chicken recipe which is delicious. I have not put it in my blog as yet but it is on my website at http://www.recipe.nidi.org.uk/Five_Spice_Mango_Chicken.htm. This is delicious. Diane Note the end of this link is .htm it does not seem to be showing up!

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  39. Hummm...will give it a go!
    thanks!

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  40. Ann I am sure you will enjoy it is very good. Diane :)

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  41. sounds lovely but where does the 'devilled' come from, what does it mean?!!xx

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  42. Diane, thank you for the 5 spice, mango chicken recipe. It is interesting though I have a confession that I fear you may find equivalent to culinary sacrilege and that is that, with one exception, I have yet to find a prepared chutney that I truly loved. I am a bit puzzled about this in that the spices and fruits used in the preparation of many chutneys are all familiar to me and I have welcomed in other dishes I have tasted. There is at least one exception and that is a tamarind chutney I stumbled onto at a Pakistani restaurant in K.L. However, I didn't recognize it as chutney as it was a thick, smooth reddish brown "sauce" used as one of four condiments to accompany chicken tikka. Only when I inquired did I learn that it was a chutney. It was freshly made and their recipe included ginger and of course, chilis in copious amounts. Later I went to the web to get a better understanding of what chutney was and learned that it was indeed a chutney. I have yet to try to make a it and the owner of the restaurant was being somewhat circumspect in his description which I took to mean additional or specific inquiry was not welcome. Having avoided chutneys so far it may be that your 5 spice recipe/mango and that local "chutney" experience is the departure point to launch an attempt.

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  43. This dish reminds me of when I do stir-fry when I have little bits of meat and veggies leftover. Nice dish.

    Velva

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  44. Diane, I was introduced to couscous by our good friend and he is French. Since then I love the dish. Finally I asked him for the recipe and started to make it myself. Like my Quaylo said, couscous give us the freedom to create our own variation and I love that.

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  45. Roz, The word “devilled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "devilled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where.
    In the 19th century, the word devilled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy.

    In modern language, however, the word devilled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is devilled is used to describe eggs, crab, cakes, and many other dishes.
    How is that for an answer??
    Diane xx

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  46. Simplifried, there are so many different kinds of chutneys around here and in S.Africa I have never had a problem finding one I like. Now in the UK I have to admit that I still buy S.African chutney which is available here. Namely 'Mrs Ball's Chutney', there are a couple of different flavours. She does not in fact make a mango chutney but she makes a hot one which we particularly like. The year before last I made my own chutney which was delicious but the time factor put me off a bit. I like things I can cook quickly and bottle at top speed!

    I did though for this recipe find some mango chutney, but not easily I have to admit! I have also used tinned mangoes when 'real' mangoes were unavailable. Hope you can find some mango chutney as the dish is very good. Diane

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  47. Velva I used to do stir fries on a regular basis, but for some unknown reason I have not made one for quite a while. Perhaps it is time to start again :)) Diane

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  48. Quay Po Cooks, I could not agree more, I love dishes that you can flavour the way you would like, couccous is perfect for this. Diane

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  49. What a great snap you've taken of your dish! It looks so colourful and nourishing. My Dad loves pork, so I think I should treat him to this..

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  50. Brittany, if your Dad likes spicy dishes then he will be sure to love this. Thanks for the comment. Diane

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  51. How interesting...and this dish must be so comforting.
    I just discovered two deviled chicken recipes myself - but both are coated in a spicy mustard mixture and then dipped into panko crumbs/panko crumbs with Parmesan. Totally different from yours :)

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  52. I'm impressed!!! Thank you for your full and informative reply ;0)

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  53. Indie.Tea, all the devilled recipes I have looked at seem to have mustard in them so....... Diane

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  54. Roz I have to say I was quite impressed with myself LOL. Diane x

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  55. Love your couscous meal! Just complete and delicious! Thanks for this great idea for making leftovers exciting. You did a good job Diane! I am going to do the same! Cheers!!!

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  56. michelangelo Thanks for your kind comments. I just wish I could present my food the way you do yours always looks superb. Diane

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  57. Thanks Diane for your comment on my beetle!!
    But it was not supposed to come out now!
    I thought I had anti-dated it but since I transferred so many pictures from my older blog, I forgot to change the date on this one!!
    And Blogger doesn't forget!!!!!
    Anyway, in half an hour, you're supposed to discover Serge's dears... if I got my dates right!! LOL!!!
    Have a great evening!
    XXXX

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  58. Mmmmm, very delicious Diane !!!!
    I like it and i will du it, thank you.
    Greetings
    Magda

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  59. What a great way to use leftover chicken and pork. I never know what to do with them and now I do. It looks and sounds delicious! Very interesting with the older definition of "devilled", I had no idea but it makes good sense!

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  60. Noushka I have not even worked out how to date posts for later, not that I have tried very hard! Will take a look at your blog in a bit and see what else is there :)))
    Diane xxx

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  61. Magda hope you enjoy, so simple and tasty to do.Diane

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  62. Pam I only discovered the defination because of the question, I was just glad to come up with an answer:) Hope you enjoy this dish, we think it is delicious. Diane

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  63. Visiting here Diane, savouring your left over hehehe. Thanks for always visiting, you never failed to come everyday and I greatly appreciate it..! Take care, hugs..

    Rose

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  64. I love how pretty this is! It sounds delicious!

    Blogger Secret Ingredient this week is couscous if you wanted to showcase this. Dana is the host this week.

    http://danasfoodforthought.wordpress.com/2011/01/24/giveaway-winner-and-bsi-announcement/

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  65. Rose I always try to visit but sometimes I get waylaid :) Take Care. Diane

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  66. Debbie, thanks for the comment and for the link. Diane

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  67. I’m going to copy these recipes for sure. I think that this would be good with leftovers from rotisserie chicken which I buy quite often.

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  68. Vagabonde I hope that you enjoy, it is such a simple and tasty recipe. Take care. Diane

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  69. This is a wonderful recipe, I like the..."tried and true" I've used it forever. Yummmy!

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  70. Lyndsey I hope you try this recipe for leftovers out, yep as I have said I heve used it forever :))) Diane

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  71. Yummy! I;d like to try that one day :)

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  72. M.Kate, Thanks for your visit,I am sure you would enjoy this dish it is really very good. Diane

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