Cooking Recepies

Seared Scallops with Cabbage and Leeks

2009-02-26T19:59:00.000-08:00

Ingredients:
12 large sea scallops (about 1 pound), tough side muscles removed
1 large leek (white and pale green parts only)
1 lb green cabbage (about 1/2 medium head)
1/3 cup low sodium chicken broth
3 tablespoons olive oil
coarse salt
fresh ground pepper
sliced lemons (to garnish)

Preparation:
1. Half the leek lengthwise, thinly slice crosswise and rinse well.
2. Half the cabbage lengthwise, core it and thinly slice crosswise.
3. In a large non-stick frying pan, heat 4 1/2 teaspoons oil over medium high heat until hot (but not smoking).
4. Add the leek, cook until soft (about 1-2 minutes).
5. Stir in the cabbage, and add the stock.
6. Cook (stirring occasionally) until the cabbage is slightly soft (about 5 minutes).
7. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
8. Sprinkle the scallops with 1/4 teaspoon salt and season with freshly ground pepper.
9. In another large non-stick frying pan, heat the remaining 2 1/2 teaspoons oil over medium heat until hot (but not smoking).
10. Add the scallops and cook, turning once, until dark golden (about 4 minutes on each side).
11. Divide the cabbage mixture between four plates and top each serving with 3 scallops; garnish with lemon slices.

Nutritional information for one serving:
Calories: 173
Calories from fat: 97
Total fat: 10.8g
Cholesterol: 14mg
Total carbs: 10.8g
Protein: 9.9g

Zucchini Frittata

2009-02-26T19:54:00.000-08:00

Ingredients:
6 large eggs
8 cups shredded unpeeled zucchini (about three pounds)
1/2 cup grated Parmesan cheese, divided
1 teaspoon butter
1 garlic clove, minced
2 tablespoons finely chopped onion
1 tablespoon olive oil
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne or hot pepper sauce

Preparation:
1. Place the shredded zucchini in a towel or several layers of cheese cloth; gather the ends and twist hard, squeezing out as much liquid as possible.
2. In a large oven proof skillet, heat the oil and butter, and saute the garlic and onion for about 30 seconds.
3. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
4. Meanwhile, in a medium bowl, beat together the milk, eggs, seasonings, and 2 tablespoons of the Parmesan cheese.
5. Add to the zucchini mixture and cook, stirring often, until the eggs begin to set.
6. Sprinkle the frittata with the remainder Parmesan cheese and place the pan under the broiler or in a very hot oven until the top of the frittata is lightly browned (keep a close watch so it doesn’t burn).
7. Let stand for a few minutes before slicing into wedges.

Nutritional information for one serving:
Calories: 167
Calories from fat: 96
Total fat: 10.8g
Cholesterol: 221mg
Total carbs: 7.3g
Protein: 11.8g

Salmon and Asparagus in Foil

2009-02-26T19:45:00.000-08:00

Ingredients:
1 lb asparagus
4 (5 ounce) salmon fillets
1 fresh lemon
lemon wedges (to garnish)
4 sheets aluminum foil, to wrap (12-inch by 18-inch)
salt (to taste)
black pepper (to taste)

Preparation:
1. Preheat the oven to 450 degrees F.
2. Snap the ends off the asparagus spears (they will break where tender) and divide into 4 equal portions.
3. Spray the center of each foil sheet with some non-stick cooking spray.
4. Place one salmon fillet in the center of each sheet, top with a serving of asparagus and drizzle with lemon juice.
5. Sprinkle with freshly ground pepper and salt (to taste).
6. Bring up the sides of foil and fold the top over twice.
7. Seal the ends, leaving room for air to circulate inside the packet.
8. Place the packets on a cookie sheet and cook in the oven for about 15 to 18 minutes (or until the salmon becomes opaque).
9. Serve with lemon wedges on the side.

Nutritional information for one serving:
Calories: 193
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 72mg
Total carbs: 7.6g
Protein: 31g

Garlic Lime Chicken

2009-02-26T19:40:00.001-08:00

Ingredients:
4 boneless, skinless chicken breasts

- For the marinade:
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 cup soy sauce
2 cloves garlic, minced
1/4 cup fresh lime juice
1/2 teaspoon fresh coarse ground black pepper

Preparation:
1. Mix together all the marinade ingredients.
2. Place the chicken breasts in a re-closeable plastic bag.
3. Pour the marinade over the chicken, close the bag.
4. Toss well to coat the chicken with the marinade.
5. Marinate in the refrigerator for at least 2 hours.
6. Drain and discard the marinade.
7. Grill, broil or saute the chicken.

Nutritional information for one serving:
Calories: 162
Calories from fat: 14
Total fat: 1.6g
Cholesterol: 68mg
Total carbs: 4.9g
Protein: 31.3g

Grilled Chicken Satay

2009-02-26T19:39:00.001-08:00

Ingredients:
4 boneless skinless chicken breast halves, cubed
2-3 tablespoons curry powder, to taste
2 garlic cloves, minced
1/2 cup low sodium soy sauce
1 teaspoon hot pepper sauce (optional)
3 tablespoons smooth peanut butter
1/2 cup lime juice

Preparation:
1. In a large mixing bowl, combine the garlic, hot pepper sauce, soy sauce, peanut butter, curry powder and lime juice.
2. Place the chicken in the marinade and leave to marinate for about 12 hours (or overnight) in the fridge.
3. When ready to cook, preheat the broiler or grill to high.
4. Put the chicken on skewers and cook for about 5 minutes on each side (or until cooked through).
5. Serve immediately.

Nutritional information for one serving:
Calories: 158
Calories from fat: 47
Total fat: 5.3g
Cholesterol: 45mg
Total carbs: 6.7g
Protein: 21.7g

Chicken Tikka

2009-02-26T19:38:00.000-08:00

Ingredients:
boneless skinless chicken breasts
2 cups plain natural yoghurt
4 garlic clove, finely chopped
2 teaspoons curry powder
1 inch fresh ginger, finely chopped
1/2 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons tomato paste
2 tablespoons lemon juice

Preparation:
1. In a bowl, mix together all the ingredients except the chicken; refrigerate overnight.
2. Add the chicken breasts, cut in 1 1/2 inch cubes, to marinate in afore-mentioned bowl; cover and refrigerate for at least 4 hours.
3. Preheat the oven to 350 degrees F.
4. Bring the chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
5. Place on a baking tray and bake in the oven for about 20-35 minutes.
6. In the last 5 minutes of cooking, you can drizzle 3 tablespoons of butter over the chicken (optional).

Nutritional information for one serving:
Calories: 98
Calories from fat: 41
Total fat: 4.6g
Cholesterol: 15mg
Total carbs: 10.6g
Protein: 5.3g

Japanese Deep Fried Chicken Nuggets (Tori No Kara-age)

2009-02-26T19:36:00.000-08:00

Ingredients:
2 boneless skinless chicken breasts (cut into bite-sized pieces)

- For the marinade:
2 large garlic cloves, peeled and grated
30 g ginger root, peeled and grated
3 tablespoons soy sauce
salt
freshly ground black pepper

- For the coating:
2 tablespoons plain flour
2 tablespoons cornflour
vegetable oil, for deep frying
2 slices lemon, to garnish

Preparation:
1. In a medium-sized bowl, mix together the garlic, ginger, soy sauce, salt and pepper.
2. Place the chicken in the mixture and let sit for about 30 minutes.
3. Mix the plain flour with the cornflour.
4. Take each piece of chicken from the marinade and roll in the flour mixture until it’s coated completely.
5. Heat the oil to 350 degrees F (180 degrees C) and deep-fry the chicken pieces for about 4-5 minutes (or until golden brown).
6. Serve on a bed of salad garnished with lemon slices.

Nutritional information for one serving:
Calories: 110
Calories from fat: 7
Total fat: 0.9g
Cholesterol: 34mg
Total carbs: 9.2g
Protein: 15.7g

Grilled Caribbean Chicken Breasts

2009-02-26T19:33:00.000-08:00

Ingredients:
4 boneless skinless chicken breast halves
2 garlic clove, minced
1 scallion, finely chopped
1/4 cup fresh orange juice
1 tablespoon olive oil
1 teaspoon orange zest
1 tablespoon fresh lime juice
1/4-1/2 teaspoon hot pepper sauce (or to taste)
1 teaspoon grated ginger root
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation:
1. In large a shallow bowl or resealable bag, mix together orange juice, lime juice, orange zest, olive oil, garlic, hot pepper sauc, ginger, scallion and oregano.
2. Add the chicken, turning to coat. Cover and marinate in the refrigerator for about 3 hours or overnight.
3. Remove the chicken from the marinade and sprinkle with salt and pepper.
4. Place on a prepared grill about 6 inches from heat (the chicken may also be cooked on an indoor grill or broiled, if desired).
5. Grill, turning, for about 10 minutes (or until a fork can be inserted into the chicken with ease). (If using an indoor grill, reduce the time to about 5-6 minutes.)

Nutritional information for one serving:
Calories: 172
Total fat: 4.9g
Cholesterol: 68mg
Total carbs: 3g
Protein: 27.6g

Chicken and Mushrooms

2009-02-26T19:30:00.000-08:00

Ingredients:
4 small boneless chicken breasts
2 1/2 cups sliced mushrooms
1 tablespoon minced onion flakes
1/2 cup chopped red or green pepper
1 dash garlic powder
2 teaspoons honey
1/4 cup soy sauce

Preparation:
1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts in a 9×13 baking dish.
3. Sprinkle the chicken with the onion flakes.
4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken.
5. Cover and bake for about 30 minutes.
6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender).

Nutritional information for one serving:
Calories: 189
Total fat: 8.3g
Cholesterol: 55mg
Sodium: 1063mg
Total carbs: 7.3g
Fiber: 1g
Protein: 21.7g

Grilled Vietnamese Chicken

2009-02-08T04:25:00.000-08:00

Ingredients:
4 boneless skinless chicken breasts
3 garlic cloves, minced
2 teaspoons black pepper (or red pepper flakes)
2 tablespoons fish sauce
2 tablespoons lemon juice
2 tablespoons molasses
1 tablespoon dark sesame oil

Preparation:
1. Heat the grill.
2. Place all the ingredients (except the chicken) in a shallow glass baking dish and stir them together.
3. Make a few shallow slits across the chicken breast, going a little deeper in the thick end.
4. Make a few shallow slits longways, resulting in a slight diamond pattern in the meat.
5. Place the chicken in the marinade, making sure some gets into the slits.
6. Leave the chicken to marinate for about 10-15 minutes to pick up the flavor.
7. Place the chicken on the grill and cook for about 8-10 minutes (until no longer pink), turning once during cooking.

Nutritional information for one serving:
Calories: 199
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 68mg
Total carbs: 9.9g
Protein: 28g

Singapore Noodles

2009-01-24T11:09:00.000-08:00

You will need:

- 150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking
- 12 shrimps peeled
- 150 g pork, cubed (chicken will do as well)
- 30 ml rice wine or white wine
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- ½ tbsp brown sugar
- 1 tbsp corn starch
- 60 ml vegetable oil
- ½ onion sliced
- 1 handful bean sprouts
- ½ red pepper sliced
- 1 spring onion sliced
- 2 cloves garlic minced
- 2 eggs whisked
- 1 ½ tbsp curry powder
- salt and white pepper
- few sprigs of coriander for garnish

Step 1:
Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.

Step 2:
Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.

Step 3:
Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
Place the vegetables on the tray beside the pork and shrimp.

Step 4:
Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.

Step 5:
Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.

Step 6:
There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!

Chicken Breasts in Satay Sauce

2009-01-24T11:01:00.000-08:00

You will need:

- 2 chicken breasts, sliced horizontally
For the marinade:
- 1 tsp cumin
- 2 tsp coriander powder
- ½ tsp black pepper
- 1 chilli, chopped
- 25 g brown sugar
- 2 tsp turmeric powder
- 2 tbsp soy sauce
- 2 tbsp crushed peanuts
- 150 ml coconut milk
- ½ tsp salt
For the salad:
- 150 g green beans, cut into thin sticks
- 100 g cherry tomatoes, quartered
- 1 chilli, chopped
- 3 tbsp lemon juice
- 2 tbsp brown sugar
- 3 tbsp fish sauce
- 2 tbsp olive oil
- a few leaves of coriander and basil

Step 1:
To a small saucepan, add the cumin, coriander, black pepper, chilli, brown sugar, turmeric, soy sauce, peanuts, coconut milk and salt. Heat, mixing occasionally so that the flavours combine well. Remove it from the heat and let it cool.

Step 2:
Fill the larger saucepan with water and bring to a boil. Season it with a little salt, add the beans let the water come back to a boil and leave them for 1 minute. Transfer them directly to the ice water. This stops the cooking process and preserves their colour. Leave them in the water for a minute, drain, and set aside.

Step 3:
Once the marinade has cooled, place the chicken breasts into the bowl and pour the marinade on top. Mix well and leave to marinate for at least one hour.

TIP:
As with all marinated dishes, the longer you allow the meat to marinate, the better the flavour will be.

Step 4:
Into a bowl, add the sliced chilli, lemon juice, brown sugar, fish sauce and olive oil. Mix until the sugar dissolves and set aside.

Step 5:
Place the grill pan on a high heat. When very hot, add the chicken, two pieces at a time. Cook for about 1.5 minutes, depending on their thickness. Next, turn the chicken and cook the other side for another 1.5 minutes. Remove from the heat and repeat with the remaining meat.

Step 6:
Add the tomatoes to the beans, pour the sauce over top and mix it well, making sure everything is coated.

Step 7:
Place the chicken breasts on a serving plate, put some of the tomato and beans on top and top with a few fresh herbs. Drizzle a little of the salad dressing over top and on the plate and serve.

Stir-Fried Chicken with Cashew Nuts

2009-01-24T10:53:00.000-08:00

You will need:

- 2 tbsp soy sauce
- 2 tsp sugar
- 2 tsp white wine vinegar
- 2 tsp rice wine or sherry (optional)
- 2 tbsp sesame oil
- salt to taste
- 1 ½ tbsp cornstarch
- 500 g broccoli
- 2 tbsp chicken stock or water
- 2 to 4 pieces skinless chicken breast
- 2 tbsp vegetable oil
- 1 large red pepper
- a handful of cashew nuts
- 1 clove of garlic, minced
- 3 scallions
- 1 ½ tbsp fresh ginger, minced

Step 1:
Chop the broccoli into bite-sized florets. Put them into a little salted boiling water and cook for 3 minutes until done but firm. Remove the broccoli from the saucepan and set aside.

Step 2:
Cut the red pepper into thin strips and put to one side.

Step 3:
Cut the scallions into thin slices and place onto a plate with the pepper and broccoli.

Step 4:
Cut each of the chicken breast pieces into thin strips and set aside separately.

Step 5:
In a jar mix the soy sauce, sugar, white wine vinegar, sesame oil, salt, cornstarch and chicken stock. Add the optional rice wine or sherry now. Shake the jar vigorously until everything is well mixed and set aside.

Step 6:
Heat the wok or skillet until very hot. Add a tablespoon of vegetable oil followed immediately by the red pepper strips and cashew nuts. Stir-fry for a minute, keeping the ingredients moving to avoid burning, until the pepper is soft. Take off the heat and set it to one side.

Step 7:
Pour another tablespoon of vegetable oil into the wok, add the chicken strips and stir fry for about a minute until the strips are well seared. Take them off the heat and put them into the dish with the cashews and pepper.

Step 8:
Pour the remaining tablespoon of oil into the wok and stir fry the garlic, ginger and scallions for about half a minute.

Step 9:
Return the red pepper, cashews and chicken to the wok, add the steamed broccoli and pour in the sauce. Cook while stirring for 1 minute until the sauce thickens and coats all the ingredients evenly.

Step 10:
Serve immediately with white rice.

Minced Meat Rosti

2009-01-22T17:26:00.000-08:00

You will need:

- 1 kg minced meat
- 100 ml olive oil
- 4 garlic cloves, chopped
- 1 sprig of parsley, roughly chopped
- 1 tsp cinnamon
- 2 tsp curry powder
- 1 tsp nutmeg
- 2 tsp salt

Step 1:
Set the oven to 200ºC (400ºF/ gas mark 6)

Step 2:
Put the minced meat into the large bowl. Add the chopped garlic, curry powder, cinnamon, nutmeg, olive oil, salt and parsley and mix thoroughly with your hands.

Step 3:
Spoon the mix into the mould. Distribute it evenly and then press firmly down on the meat to compact it and remove any air.

Step 4:
Put the tin in the oven and cook for 40 minutes.
To check if it's cooked, insert the knife into the mix.
If you can see the juice of the meat coming out leave it to cook for an extra 10 minutes. When cooked through, remove from the oven.

Step 5:
Take the rosti out of the mould, cut it into portions and serve.
As a serving suggestion, you can accompany it with plain rice and a fresh tomato sauce or with just a fresh green salad.

Moussaka

2009-01-20T23:16:00.000-08:00

You will need:

- 2 potatoes , peeled and thinly sliced
- 3 aubergines
- 150 ml olive oil
- 100 ml vegetable oil
- 500 g beef or lamb meat, minced
- 4 cloves of garlic, minced
- 1 onion, finely chopped
- 400 g tomato, chopped
- 3 tbsp tomato paste
- 1 tsp cumin
- ½ tsp cinnamon
- 2 bay leaves
- 100 g flour
- 75 g butter
- 750 ml milk
- ½ tsp nutmeg
- 3 egg yolks
- 70 g grated pecorino or parmesan cheese
- salt and pepper

Step 1:
Set the oven to 250°C

Step 2:
Heat a deep saucepan. When very hot, begin adding the minced meat, adding a little oil if necessary. You need to maintain a hot pan so as to sear the meat. Adding the meat a little at a time can help.
When the meat is nicely browned, add the onions and a little more oil if needed. After a few minutes more, add the garlic and stir. Cook a few more minutes and then add in the tomato paste and blend it well.
Follow by adding the chopped tomato, the bay leaves, the cumin, the cinnamon and season with salt and pepper. Mix together well. Let it cook for about 20 minutes, making sure to stir occasionally so that the meat does not burn. Set aside when done.

Step 3:
Start preparing the aubergine by cutting the head off first and then, using a peeler, peeling the vegetable along its length. Next, slice the peeled aubergine along its length into disks of about 1 cm in thickness.

TIP:
When you choose aubergines, pick the ones with the shiny skins, that are firm to the touch, and that are not overly large in size.

Step 4:
Placed the sliced aubergine on a baking pan and brush them very generously with olive oil. Salt and pepper them well, turn them over, and repeat the process for the other side.
Place them in the preheated oven for about 15 minutes or until they are nicely browned.

Step 5:
Next, place the frying pan on a medium/high heat. Pour in all the oil and wait for it to heat up. When the oil is hot (but not too hot), carefully place the potatoes into the pan using the tongs.
When the potatoes are a golden brown, remove them from the oil and place them on a tray covered in paper towel which will absorb the excess oil. Now place the next batch in and repeat the process until all the potatoes are fried.
Once they are done, it will probably be time to remove the aubergines from the oven.

TIP:
Every step until this point can be done well in advance if you want to cut down on you preparation time!

Step 6:
Begin the sauce by first warming up the milk without bringing it to a boil. After the milk is warmed, set it aside and place the bigger pan on the heat. Once hot, add the butter and allow it to melt. You can then add the flour and stir.
Now add the milk to the mixture and with a whisk, blend it constantly until it begins to thicken. Remove the sauce from the heat. With the pan off the heat, add the 3 egg yolks and whisk them in.
Follow this step by adding about one-half of the grated cheese and season with nutmeg, salt, and pepper.

Step 7:
You are now ready to assemble your moussaka. Begin by layering the bottom of a baking dish with the potatoes. Next, add a layer of aubergine. Cover with a layer of minced meat and then add the rest of the aubergine. Next add the béchamel sauce.
To finish it off, sprinkle the top with the remaining grated cheese.

Step 8:
The moussaka is now ready for the oven. Remember to turn it down to 180°C and place the moussaka inside to bake for approximate 30 minutes.

Step 9:
Moussaka is usually eaten warm and not straight out of the oven. In fact, its taste is enhanced if it is allowed to cool a little.

Chicken with Ginger and Spring Onion

2009-01-20T20:00:00.000-08:00

You will need:

- 680 g chicken, breast, leg or thigh - with bones
- 5 small green onions
- 5 small slices of ginger
- 1 tbsp salt
- 2 tbsp rice wine
- 2 tbsp vegetable oil
- 1 ½ cups (380ml) water

Step 1:
First take 3 spring onions (or green onions) and coarsely chop them. Next, cut off 5 slices of a ginger root. It is ok to leave the skin on the ginger as it will add to the flavor in the marinade. Add these ingredients along with 1 tablespoon of salt an 2 tablespoons of rice wine into a food processor. Finely chop and mix the onions, garlic, ginger, rice wine and salt. You can use a food processor or a mortar and pestle. Take the finished marinade and spread it evenly over both sides of the 1 1/2 pounds of chicken. Bone in chicken is recommended as it has more flavor and cook with the skin on. Now set the chicken aside for 1 hour at room temperature and let it marinate.

Step 2:
While the chicken is marinating, prepare the garnish. Start by peeling the skin off a ginger root with a spoon. Then thinly slice and finely chop the ginger to make a 1/3 of a cup. Remove the both the tops and ends of the green onions. Slice the green onion in half lengthwise and then line up all the green onion halves. Thinly slice them at a diagonal. Mix the chopped green onions and the prepared ginger in a small bowl.

Step 3:
Put about 1 1/2 cups of water in the bottom of a large wok or skillet and heat to a low boil. Place a large steam basket in the wok and put the chicken into it. Cover the wok and steam for about 15 to 20 minutes to cook.

Step 4:
Remove the chicken from the steam basket to a serving dish. Take a large skillet and pour in 2 tablespoons of vegetable oil and heat. While the oil heats, take the green onion and ginger mix and spread it evenly on top of the green onions. Once the oil starts to crackle, remove from the heat and pour on top of the chicken. This dish will serve four people.

Bang Bang Chicken

2009-01-20T19:56:00.000-08:00

You will need:

- 300 g chicken, pre-cooked (roasted, smoked, or poached), no bones
- some lettuce
- 1 carrot, peeled, and sliced into thin strips
- ½ a red onion, sliced
- a few sprigs of coriander
- a few sprigs of mint
- 1 tbsp sesame seeds
For the sauce:
- 6 tbsp smooth peanut butter
- 1 ½ tbsp sweet chili sauce
- 5 tbsp sesame seed oil
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar

Step 1:
Place a saucepan, 3/4 full of water, over a medium heat and bring it to a simmer. Put a bowl on top of the saucepan and spoon in the peanut butter. Allow it to warm through and melt. Whisk it a little to help along the process. When melted, add in the chili sauce, soy sauce and rice vinegar. Add the oil, little by little and thoroughly combine with your whisk. Once incorporated, remove the bowl from heat.

Step 2:
With a large knife, cut the cooked chicken into bite-size morsels.

Step 3:
Decorate a serving plate with the lettuce leaves. Then sprinkle on the carrots and the onions. Arrange the chicken on top and drizzle over the sauce. Garnish with the coriander, mint and a sprinkling of sesame seeds.

Step 4:
Your Bang Bang chicken is ready. Enjoy it as a hot or cold salad.

Chicken Nuggets

2009-01-20T19:53:00.000-08:00

You will need:

- 2 chicken breasts
- 150 g ready-made breadcrumbs OR
- 6 slices of cut bread (brown or white)
- 2 eggs
- 100 ml vegetable oil
- 1 tsp basil, parsley or both
- salt
- freshly ground black pepper
- 50 g plain flour

Step 1:
Take the chicken breast and cut off all excess skin, fat and bones.

Step 2:
Cut the chicken into small chunks so they will fit into the blender. Option: Leave the chicken in chunks or slices if you prefer chicken tenders; in that case do not blend the chicken in step 5.

Step 3:
To make your own breadcrumbs the bread you use needs to be dry. This means stale bread. If you only have fresh bread, then place the slices in the oven at 100 C for one hour until they are dried – not toasted.

Step 4:
Once the bread is dried, break it up into pieces and place it in your blender. Put the lid on and switch it on to the appropriate setting to make your breadcrumbs. Add any seasoning. Once the seasoning is nicely mixed pour the breadcrumbs into one of the bowls.

TIP:
You can add any flavouring at this stage. From spices to herbs, garlic, salt to parmesan cheese. This recipe uses just some salt and pepper.

Step 5:
Wipe out the blender with some kitchen paper and add the chicken breasts. Pulse the chicken until roughly chopped. Now add the herbs and switch on the blender again, making sure the herbs are blended well with the chicken. Once that is done, pour the mixture into one of the bowls.

TIP:
You could add herbs at this stage too for example, 1 teaspoon of dried basil, coriander or tarragon and some more salt and pepper.

Step 6:
Take the 2 eggs, crack them into a bowl and beat them together.

Step 7:
Line up the chicken mix, the flour, the eggs and the breadcrumbs in the four bowls.

Step 8:
Rub your hands with some flour to avoid them becoming too sticky! Then take some chicken mixture and roll it in the palm of your hands to create a smooth ball shape about the size of a ping pong ball.

Step 9:
Now take the nugget and roll it in the flour. When totally covered, roll it in the egg. Next, roll the nugget in the breadcrumbs and place it on a plate. Gently press down on it with the flat side of a knife to form the perfect nugget shape.

Step 10:
Take your frying pan and put the vegetable oil into it. Heat the pan to medium so that the oil is hot but not smoking. Place the nuggets into the pan and cook gently on a low heat for about 5 minutes turning them every few minutes so they don't burn.

Step 11:
Once cooked place the nuggets on kitchen paper to drain any excess oil. Then serve with salad, chips or a dip.

Chicken Pilau

2009-01-20T19:48:00.000-08:00

You will need:

- 3 cups (750ml) Basmati Rice
- 5 ½ cups (1380ml) water
- 2 strands of Saffron
- 1 stick of cinnamon
- 4 tbsp ghee
- ½ tbsp garlic and ginger paste
- 1 tsp garam masala
- 1 onion , thinly sliced
- 3 cloves
- 2 tbsp yoghurt
- 1 pinch of chilli powder
- 3 chicken breasts , skinned and cut into cubes
- 2 cardamoms , pods should be crushed
- 1 tbsp sultanas
- 1 tbsp blanched almonds
- 1 tsp salt

Step 1:
Wash the rice until the water runs clear and then drain and set aside.

Step 2:
Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.

Step 3:
Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.

Step 4:
Now add the water.

Step 5:
Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes.

Step 6:
Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.

Step 7:
Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through.

Step 8:
Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.

Chicken Bhuna

2009-01-20T19:46:00.000-08:00

You will need:

- 1 medium whole chicken , washed and cut into 8 pieces
- 2 medium onions , chopped
- 2 tsp ginger and garlic paste
- 2 tsp salt
- 1 tsp chilli powder
- 1 ½ tsp coriander powder
- ½ tsp turmeric
- ½ cups (120ml) water
- 2 medium tomatoes , chopped
- ½ cups (120ml) oil
- 1 tsp garam masala
- 2 tbsp fresh coriander , chopped
- 3 small fresh chillies , sliced lengthways

Step 1:
In a heavy based pan, add the oil. When oil is hot add the onions. When onions soften add salt, chilli powder, corriander powder and turmeric. Mix until onions are well coated. Add garlic and ginger paste. Reduce the heat and stir.

Step 2:
Add the tomatoes, stirring constantly and then cook for 5 minutes, or until tomatoes are reduced to a slight purée.

Step 3:
Add the chicken and mix thoroughly. Cover & cook over medium/heat for about 10-15 minutes until the meat has turned slightly opaque and is half cooked.

Step 4:
Add the water and cook for 5-8 minutes, ensuring that you keep stirring all the time. The chicken is ready when the liquid has completely reduced.

Step 5:
Now add the garam masala, coriander leaves and chillies. Stir once and then transfer to a serving dish.

Chicken Chasseur

2009-01-20T19:43:00.000-08:00

You will need:

- 1 whole chicken
- 3 tbsp olive oil
- 25 g shallots, peeled and chopped
- 2 garlic cloves, finely chopped
- 2 tbsp white wine
- 120 g small mushrooms, thinly sliced
- 2 tomatoes, deseeded and chopped
- 100 ml chicken stock
- 2 tsp fresh tarragon
- a knob of butter
- salt and pepper

Step 1:
This recipe only uses 2 breasts of the chicken but if you want to cook the quarters as well just give them more time to cook. Start by taking off the quarters then the breast and then the tip of the wings. Leave as much skin as possible on the breast.

Step 2:
Set the oven to 220ºC (425ºF/ gas mark 7)

Step 3:
First pour on a little olive oil then season generously on both sides with salt and pepper.

Step 4:
Heat the pan to medium and fry ONLY the skinned side of the chicken for 2-3 minutes or until light brown.

Step 5:
When lightly brown, transfer the pan to the oven and continue to cook for 15 minutes.
It is best to place the pan on the floor of the oven.

Step 6:
After 15 minutes, turn the chicken over and cook for a further 2 minutes.

Step 7:
Meanwhile start preparing the sauce. Put the olive oil into the frying pan and heat for a few minutes then add the mushrooms and a knob of butter.

Step 8:
Add the shallots to the heated oil and sauté for a minute or two then add the garlic and season with salt and pepper.

Step 9:
Pour in the white wine and allow to cook for about half a minute.

Step 10:
Add the tomatoes and the chicken stock and continue to stir everything together. Leave the ingredients to simmer and reduce by about a third.

Step 11:
Finally, stir in the fresh tarragon and the knob of butter to complete the sauce.
Serve and enjoy!

Chicken with Figs and Lemon

2009-01-20T19:38:00.000-08:00

You will need:

- 1 whole chicken with skin , (cut into parts of breasts, thighs and legs)
- 1 lemon , sliced
- 1 lemon , juiced
- 1 tbsp ground cinnamon
- 3 cloves of garlic , minced
- 4 tbsp brown sugar
- 100 ml white wine vinegar
- 100 ml chicken stock
- 200 g dried figs , halved
- 2 sprigs of parsley , roughly chopped
- 4 tbsp olive oil
- salt
- pepper

Step 1:
For this recipe, you will need to preheat the oven to 220ºC/Gas 7

Step 2:
In the saucepan add the lemon juice, brown sugar, white wine vinegar and the chicken stock. Ensure that all of the ingredients are mixed together well.

Step 3:
Bring the saucepan to a simmer on a low heat and stir continuously until the sugar has melted. Remove the saucepan from the heat and set aside.

Step 4:
You should add the cinnamon, garlic and salt to the mixture and stir once again. Now leave the saucepan to cool and begin to prepare the chicken.

Step 5:
Evenly season the chicken with salt and pepper.

Step 6:
Place the frying pan over the hob and pour in the vegetable oil followed by the chicken pieces. Sear the meat until browned on both sides.

Step 7:
Using the roasting dish, place the lemon slices and the halved figs at the bottom and add the chicken pieces over the top. Finally, pour the mixture over everything.

Step 8:
Place the roasting dish in the oven and cook for 45 minutes (ensuring that you baste the chicken at regular intervals to avoid the chicken becoming dry). When the juices run clear, remove from the oven, baste once more and cook for a further minute.

Step 9:
Dish the chicken onto a serving plate and garnish with the sauce and a couple of sprigs of parsley. To make this meal complete, serve with fresh vegetables and a thick slice of nutritious bread to soak up the sauce.

Chicken with Mushroom Sauce

2009-01-20T19:28:00.000-08:00

You will need:

- 2 boneless, skinless chicken breast halves
- salt and ground black pepper
- 2 tbsp (30 ml) all-purpose flour
- 1 tsp (5 ml) olive oil
- 1 tsp (5 ml) butter
- 1 cup (250 ml) sliced mushrooms
- 1 medium shallot, finely chopped
- 1/4 cup (50 ml) dry white wine such as Sauvignon Blanc
- 3 tbsp (45 ml) heavy whipping cream
- 1 tbsp (15 ml) chopped fresh parsley

Step 1:
Preheat oven to 200°C or 400°F

Step 2:
Season both sides of chicken with salt and black pepper. Dredge chicken in flour, shaking off excess. Set aside.

Step 3:
Heat oil and butter in Pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan. Cook undisturbed 3-4 minutes or until golden brown. Turn chicken over. Place pan in oven and bake 8-10 minutes or until internal temperature reads 76°C or 170°F in thickest part of breast. Carefully remove pan from oven with oven mitts. Remove chicken from Pan. Tent with foil.

Step 4:
Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot. Cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley. Simmer an additional 1-2 minutes or until sauce is slightly thickened.

Step 5:
Season to taste with additional salt and black pepper. Slice chicken on a bias. Serve with sauce.

Pan Fry Chicken

2009-01-20T19:25:00.000-08:00

You will need:

- 1 chicken breast and thigh, skin on
- 6 tbsp flour
- 1 tsp paprika
- 60 ml vegetable oil
- salt and pepper

Step 1:
Mix the flour, paprika, salt and pepper together in a bowl.
Coat the chicken pieces well in the flour mixture, on both sides. Pat off the excess and set aside.

Step 2:
Place the frying pan onto a medium high heat. Allow it to warm through and add the oil. Place first the chicken thigh, then the breast skin-side down into the pan. Let the breast slowly cook for about 6 minutes and the thigh for 10-12 minutes, until brown. When the sides turn white, turn the chicken over with your tongs. Reduce the heat slightly and cook the breast for 6 minutes more. Remove and place onto a tray lined with paper towel. The thigh will take longer to cook as it has a bone in it, so cook it for 12 minutes more, then remove it and place it alongside the breast.

Step 3:
Check for readiness by making an incision into the meat. The juice should run clear without any traces of blood and the meat should be opaque all the way through.

Step 4:
Your pan fried chicken is now ready for the table. It goes well with nearly anything, be it vegetables, French fries, or even on its own as a tasty snack.

Chicken Fried Steak

2009-01-20T19:07:00.000-08:00

You will need:

- 2 large eggs
- 250 ml milk
- 100 g flour
- vegetable oil
- 230 g top round steak, 1/4 inch cut

Step 1:
Use a meat mallet to tenderize 1/2 lb (226 g) top round steak. Tenderizing the meat will thin out the muscle, making it easier for the seasoning to permeate the steak and cook evenly.

Step 2:
In a mixing bowl, add two large eggs and 1 cup (250 ml) milk. Whisk briskly until incorporated. Dip each steak into the egg mixture, then into 1 cup (100 g) flour, making sure to coat all sides. You can add additional salt, pepper or spices to the flour if desired.

Step 3:
Coat the bottom of a large pan or skillet with 1/4 to 1/2 inch of vegetable oil (you can use canola oil as well). Heat the oil to 375ºF (190ºC) before adding the breaded steak. Depending on how thick your steak is, fry for 5 to 10 minutes on each side. Remove from the oil and set on a paper towel or rack.
For an added treat, combine 1/4 cup (60 ml) oil with 3 Tbsp flour in a pan on medium heat and stir until thick. Add 1-2 cups (500 ml) milk to the oil and flour, bring to a boil, then down to a simmer for 8-10 minutes until thick and rich. Pour the gravy over the chicken fried steak and serve hot. Enjoy!