Chinese Chilli Chicken Recipe

 Ingredients

1/2 kg Boneless Chicken in Cubes 
1/2 tsp Salt 
1/2 tsp Black Pepper  
S1 tbsp soya Sauce  

Ingredients for Batter

 1 Egg 
2 tbsp Corn Flour 
3 tbsp Flour 

1 tsp Soya Sauce 
1/2 tsp Salt  

Ingredients for Gravy or Sauce

1/4 Cup Oil  
 1 Onion, Cut in Slices
 6 Green Chilies, Cut Lengthwise and Deseeded 
2 Cup Water 
1 tbsp Vinegar  
2 tbsp Soya Sauce  
2 tbsp Chili Sauce  
4 tbsp Tomato Ketchup 
 1/2 tsp Salt
1/2 tsp Black Pepper 
1 tbsp Sugar 
1 tbsp Corn Flour Dissolved in 2 tbsp Water 

METHOD 

Step 1: First marinate the chicken cubes with salt, black pepper and soya sauce for 20-25 minutes.

Step 2: In a bowl, prepare the batter. Beat the egg and add corn flour, flour, soya sauce and salt in it. Add water enough to make a thick batter.

Step 3: Heat oil in a wok on medium heat. Toss the marinated chicken in the batter to coat evenly. Deep fry chicken cubes till they are light golden in color. Keep them aside.

Step 4: Now prepare the gravy/sauce. Heat oil in a wok and fry onion till its transparent. Add the green chilies and water in it and cook till water start boiling. Add the vinegar, soya sauce, chili sauce, ketchup, salt, pepper and sugar. Mix all ingredients well. Stir the corn flour mixture in the gravy and cook till it thickens. Lastly add the fried chicken pieces.

Serve hot with boiled rice or fried rice.

Italian Fish Stew

Ingredients:

• 2 tbsps olive oil
• 2 onions, chopped
• 4 sticks celery, chopped
• 3–4 large cloves garlic, chopped
• 400g can chopped tomatoes
• 500g potatoes, peeled and cut into 3–4cm chunks
• 2–3 bay leaves
• 500ml vegetable stock
• Black pepper
• 600g fish fillets (Pollock, tilapia, cod, etc.)
• Juice 1 small lemon
• 15g pack fresh flat leaf parsley, chopped
• ½ 15g bag fresh dill, chopped
• 1–2 tbsps capers (optional)

Method

1. Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.

2. Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.

3. Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).

4. Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ. You can freeze what’s left to enjoy another day.

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SOUTH AFRICAN MEAT PIE                       (BOBOTIE)

Ingredients

2 oz. Asian tamarind paste

2 slices square white sandwich bread

¹⁄₂ cup milk

2 tbsp. canola oil

2 lb. ground lamb shoulder

2 tbsp. unsalted butter

2 medium yellow onions, finely chopped

2 cloves garlic, finely chopped

2 tbsp. curry powder

1 tbsp. sugar

¹⁄₄ cup sliced almonds

3 tbsp. golden raisins

2 tbsp. fresh lemon juice

1 tsp. lemon zest

2 eggs

Kosher salt and freshly ground black pepper, to taste

Instructions

Break tamarind paste into small pieces and place in a small bowl; cover with ¹⁄₂ cup boiling water, and let sit until soft, about 30 minutes. Massage and stir paste and water together with your fingers until paste dissolves; pour through a fine strainer into a bowl, and set tamarind juice aside. Meanwhile, tear bread into small pieces and place in a small bowl; cover with ¹⁄₄ cup milk and let sit until bread soaks up milk; set aside.

Meanwhile, heat oil in a 12″ skillet over medium-high heat; add lamb, and cook, stirring occasionally, until well browned all over and all moisture evaporates, about 25 minutes. Transfer to a bowl, and set aside. Return skillet to heat along with butter, and add onions and garlic; cook, stirring, until soft, about 5 minutes. Add curry powder and sugar, and cook, stirring, until fragrant, about 2 minutes; transfer to bowl with lamb along with reserved tamarind juice, soaked bread, 3 tbsp. almonds, raisins, lemon juice and zest, and 1 egg. Season with salt and pepper, and mix until evenly combined. Transfer to a 9″ deep-dish pie plate, and spread evenly over the bottom.

Heat oven to 375°. Whisk together remaining milk and egg in a small bowl, season with salt and pepper, and pour over meat mixture in dish. Bake until custard is set on top, golden brown, and meat mixture is heated through, about 30 minutes. Remove from oven and sprinkle with remaining almonds; let cool for 10 minutes before serving.

Grilled salmon with avocado salsa

Ingredients

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil
• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• 1 tsp black pepper
Avocado salsa
• 1 avocado, peeled, seeded and sliced
• 1 small red onion, sliced
• 3 mild hot peppers, seeded and deveined, diced or sliced
• Juice from 2 limes
• 3 tbs olive oil
• 2 tbs finely chopped cilantro
• Salt to taste
• Instructions
  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

                              Spring Chicken Salad

Ingredients

• 1/2 pound small red-skinned potatoes, halved
• Kosher salt
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons white wine vinegar
• 1/4 cup low-fat plain Greek yogurt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 4 romaine hearts, torn
• 1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
• 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
• 4 radishes, cut into wedges
• 1 yellow bell pepper, thinly sliced

Directions

• Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
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• Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
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• Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

          Cantonese Soy Sauce Pan-Fried Noodles

                                                                                                                                                    INGREDIENT

• 1 1/2 cups bean sprouts
• 2 scallions
• 2 teaspoons soy sauce (learn more about types of soy sauces and more on our Chinese Sauces, Vinegars, and Oils page)
• 1 teaspoon dark soy sauce
• ½ teaspoon sesame oil
• ¼ teaspoon salt
• ¼ teaspoon sugar
• ½ tablespoon shaoxing wine
• ¼ teaspoon freshly ground white pepper
• 8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for “wonton noodles”) or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
• 3 tablespoons oil

 METHOD

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions nice and thin.

Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes.

Rinse in cold water and drain very well in a colander. No one likes waterlogged noodles.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.

Heat the wok to high heat and add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Your wok should be slightly smoking and the oil should be shimmery! If the scallions aren’t sizzling, then go stand in the corner of your kitchen and think about what you did!

(or you know…just turn the heat up until they start sizzling).

Next, throw the lightly crisped noodles into the wok

Toss them well, breaking up the noodles so they’re not all in one big clump.

Add the soy sauce mixture and toss continuously (don’t stop!) using a pair of chopsticks or a set of tongs for a couple minutes. Keep the heat on high.

You’ll see a lovely color change here. That fetching golden brown hue is a sign that things are all going according to plan

add the bean sprouts! Toss ’em in and stir

Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent

And that’s it! Plate it up.

Serve with a touch of chili garlic sauce, if that’s how you roll

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