Coriander Lime Chicken & Zucchini “Spagetti”

This recipe need a Spirallizer

Stuff

  • 2 Skinless Chicken breasts, skin removed and cut into double bite size
  • 3 or 4 Limes, juice all & zest of 1 or 2
  • 4 to 6 cloves Garlic, minced
  • 1 Tblspn Olive Oil
  • 2 tspn Cumin
  • 4 Zucchini
  • 1/4 cup Corriander, snipped

Method

  • Cover the chicken lime juice – marinate for 10 minutes
  • Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
  • When the chicken has browned on the bottom sprinkle it with Cumin –  allow it to cook to about halfway thru
  • While chicken cooking – spirallize the Zucchini (don’t do too early)
  • Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
  • Once chicken is cooked add lime juice and stir all up.
  • Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
  • Stir the Zucchini till it starts to brown a little – add more spices as desired.
  • Put chicken back in the pan to mix it up and add Corriander

“KFC” – Spicy Kentucky Fried Style Chicken

This recipe is very much a work in progress – it is pretty good now but not finished development yet

Stuff

  • 1 whole boneless chicken, skin on. Cut into 3-4 x bite size pieces (approx the size of a drumstick. Or you could use conventional bone-in assorted chicken pieces
  • 250 ml butter milk
  • 1 egg, well beaten
  • 1 tspn salt
  • Approx 1 cup fine panko bread crumbs – gluten free optional
  • 2-3 Tbspn Non-EV Olive oil – or any frying oil

Spicy Coating Mix

  • 3 tspn dried Oregano leaves (eg Italian Wild Oregano)
  • 1/2 to 1 tspn chilli powder – depending on how hot you want
  • 2 tspn dried Sage leaves (or 1 tspn sage leaf powder)
  • 2 tspn dried Basil leaves (or 1 tspn basil leaf powder)
  • 2 tspn dried Marjoram leaves (or 1 tspn marjoram leaf powder)
  • 1 tspn ground pepper
  • 2 tspn salt
  • 3 tspn sweet Spanish paprika
  • 1 tspn onion salt
  • 1 tspn garlic powder
  • [2 Tblspn chicken stock powder]

Method

  • Combine the salt, buttermilk and egg – marinate the chicken in the  buttermilk/egg for 2 to 4 hours
  • Pre-heat oven to 200° C
  • Combine all of the Spicy Coating Mix ingredients in a food processor
  • Gently mix the Spicy Coating Mix with the bread crumbs @ ratio of 1:2 (1 part spice to 2 parts crumbs)
  • Drain the chicken of excess buttermilk – coat evenly with the spicy bread crumb coating
  • Heat olive oil in a fry pan. Shallow fry the coated chicken until coating is golden brown – turn over once and fry other side
  • Lay chicken pieces on a lightly oiled or parchment lined oven suitable roasting pan
  • Roast at 200° For approx 20 minutes until chicken is just cooked thru

 

 

 

Congee

Stuff

  • 1/2 cup rice
  • 4 cups water (or mild chicken/vege stock – not too strong)
  • 2 chicken breasts, thinly slice
  • 4 or 5 shiitake mushrooms, thinly sliced
  • 1 tblsn garlic, grated fine
  • 1 tblsn ginger, grated fine
  • 1 tblsn soy sauce
  • 1 tblsn oyster sauce
  • 1/2 tspn ground black pepper (to taste)

Method

  • Combine all stuff in a large saucepan – bring to the boil.
  • Cover and turn down to gentle simmer.
  • Simmer until all water is absorbed

Chicken Pasta Bake

Stuff

  • 2 chicken breasts, cooked, diced approx 2 cm
  • 3 tblspn olive oil
  • 1 onion, medium diced
  • 2 carrots, medium diced
  • 2 celery sticks, medium diced
  • 5 cloves garlic, fine diced or grated
  • 300 g dry orzo pasta or spaghetti broken into 3 cm long
  • 2 tblspn tomato paste
  • 2 cups vegetable stock
  • 1/4 cup fresh oregano
  • 200 g fresh mozzarella. dices approx 1 cm
  • 1 cup grated parmesan cheese
  • 3-4 tomatoes, sliced
  • 1 tspn dry oregano
  • salt and pepper
  • fresh chopped parsley – to serve

Method

  • pre-heat oven 200 degrees
  • Heat oil in large fry pan – cook onion, carrots & celery approx 10 minutes until just tender
  • Add the garlic – cook another 2 minutes
  • Add the pasta and tomato paste – mix well and cook another 4 minutes
  • Remove from heat – stir in the cooked chicken, stock, fresh oregano, mozzarella, parmesan cheese & plenty of salt and pepper. Mix well.
  • Transfer to an oiled baking dish. place sliced tomatoes on top and sprinkle with dried oregano
  • Bake for 45 – 50 minutes

Peking Duck – incl Hoisin Sauce (Gluten Free)

Stuff

  • 2 duck breasts

Marinade

  • 1 tspn ground ginger
  • 1 tspn white pepper
  • 1 tspn cinnamon
  • 1 tspn nutmeg
  • 1 tspn onion powder
  • 1 tspn Chinise 5 Spice
  • 1/4 tspn ground cloves
  • 4 tbspn soy sauce
  • 2 tbspn honey
  • 1 tbspn olive oil
  • Ice Berg lettuce leaves – prepared as “wrap shells”
  • Spring onion, slices as soldiers or long rounds
  • Cucumber , chopped into soldiers
  • Hoisin sauce

Method

  • Mix the marinade in the mixing bowl – Coat the duck breasts with the marinade & leave for at least 2 hours
  • Preheat the oven to 180 degrees.
  • Place the breasts in a hot fry pan skin-side-down. Cover and allow the breasts to brown in the pan for about 5 minutes or until the skin begins to brown slightly. Turn the breasts and cook for five more minutes.
  • Place the skillet in the preheated oven. Roast the duck for approximately 15 to 20 minutes if you prefer it to be cooked more on the well done side.

Serve

  • Lay out individual plates of sliced duck, lettuce leaves, spring onion, cucumber & Hoisin sauce
  • Grab a lettuce leaf – slop on some Hoisin sauce, duck slices, spring onion, & cucumber  – roll up and eat

Quantities

  • 2 duck breasts – enough for 4 people

Hoisin Sauce – Gluten Free

Stuff

  • 4 tbspn gluten free soya sauce
  • 2 tbspn peanut butter
  • 1 tbspn molasses (alternative honey)
  • 2 tspn rice vinegar
  • 1 clove garlic – fine minced (grated or crushed)
  • 2 tspn sesame oil
  • ½ to 1 tspn hot sauce of some sauce eg Mexican chipotle or similar
  • good pinch of ground pepper

Method

  • Put all stuff into a small saucepan.  Gently heat and stir to “dissolve” the peanut butter.
  • Push thru a sieve

Quantities

  • about ½ a cup

Variations

  • more garlic
  • more or less hot sauce

Prawn & Pork on Sugarcane Sticks

Stuff

  • Sugarcane sticks, trimmed to approx. 100 mm long x 8 mm square
  • 200 g raw prawn meat, minced (food processor works OK)
  • 200 g pork mince – preferably fatty (eg belly pork)
  • 2 tspn lemon juice – or lime
  • 3 tspn fish sauce
  • 2 garlic cloves, grated or very fine chopped
  • 1 onion, very fine chopped
  • 2 spring onions, fine chopped
  • 1 or 2 kaffir lime leaf, fine chopped
  • 1 small red chilli, fine chopped
  • Salt & pepper to taste
  • 1 egg, beaten
  • 2 tbspn cornflour – more if needed for consistency

 Method

  •  In a medium bowl put the prawn meat, pork mince, lemon or lime juice & fish sauce – combine well
  • Add the garlic, onion, spring onion, kaffir lime leaf, chilli, salt, pepper & egg – combine well
  • Add enough cornflour to ensure the mixture binds
  • Place approx. 2 – 3 tblsn on palm of hand – form to disk shape approx. 80 mm dia
  • Place a prepared sugarcane stick on top of the prawn mixture – close you hand and form the meat into a kabab
  • Place on parchment paper and steam for approx. 7 – 10 minutes until firm
  • BBQ (on flat plate or silicon sheet over bars) or fry the steamed meat sticks until dark brown

Quantities

  • 10 skewers

Variations

  • More chilli – don’t be shy!

Serve

  • With a bowl of dipping sauce
  •  Nuoc Cham sauce – 2 cloves garlic – grated (or crushed), 1 tspn fresh chilli – chopped fine (or 1 tspn crushed chille flakes), 1 tblsn palm sugar – grated or fine chopped, 2 tblsn lime juice, 4 tblsn fish sauce & ½ cup water
  •  Or
  • Honey Chilli sauce – 2 tblsn honey, 2 garlic cloves – grated, 1 small red chilli – fine chopped, 2 tspn fish sauce & 1 tspn lemon juice

Thai Red Duck Curry

Stuff

Red Curry Paste

Duck Curry

Method

Red Curry Paste

  • In the mortar and pestle or electric blender, grind together the dried chiles and salt. Allow at least 20 minutes by hand, or a couple of minutes with a blender. It should be smooth with just a hint of chile pieces.
  • Add the garlic cloves and pound until smooth.
  • Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chiles, along with the turmeric. Grind again until smooth. Your arm will tire, so take a break.
  • Add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle

Duck Curry

  • Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
  • Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
  • Add the duck and eggplant. Bring to a boil. Then add the coconut milk and simmer for 5 minutes.
  • Add the pineapple and cherry tomatoes and simmer for 2 minutes. Then add the grapes (if using) and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.