Starter
Chicken Satay
3 chicken fillets
1 oxo chicken cube
1 tbsp soya sauce
1 tbsp honey
1 tsp chilli powder
1 tsp pepper
Cup crunchy peanut butter
2tbsp oil
1 scallion
20g brown sugar
2 cloves crushed garlic
200ml coconut milk
½ lime (juice)
1 tbsp red curry paste
Cut the chicken fillets into cubes and place in a roasting tin. Heat oven to 180 degrees or gas mark 6.
Drizzle honey over the chicken; add soya sauce, chilli powder and pepper. Dissolve an oxo cube in 100ml of hot water. Cover with tin foil and place in the oven, it will take approximately 30 minutes to cook.
Heat oil, wash and chop scallion. Add to the pan along with three tablespoons of water. Add in peanut butter, sugar, garlic, and coconut milk. Add soya sauce and mix well. Keep stirring until it forms a sauce consistency. Serve the peanut satay sauce hot with the chicken.
Note: I made the mistake of pre cooking the chicken. When I tried to re-heat it I really burned the bottom of the chicken, I blame the oven for that one J
Main course
Baked Chicken Mozzarella
2 chopped garlic cloves
1 can crushed tomatoes
½ tsp dried basil
¼ tsp oregano
3 chicken fillets cut into cubes
¼ tsp brown sugar
2 tsp black pepper
3 tbsp wholegrain mustard
1 tsp vinegar
¾ cup of breadcrumbs
1 cup of mozzarella cheese
3 tbsp melted butter
Heat the garlic and oil together over a medium high heat until the garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar and pinch of pepper. Bring to a simmer. Continue to simmer until sauce thickens this will take 10-12 minutes approximately. Taste sauce, adjust seasoning if required, cover and keep warm.
Preheat oven to 180 degrees. Whisk together mustard, vinegar and pepper in a large bowl; add chicken pieces, tossing to coat well.
In a separate bowl, mix together bread crumbs cheese and melted butter. Transfer to a shallow plate. Pop in the chicken pieces and cover them with the breadcrumb mixture. Place on an oven baking sheet. Place in the middle of the oven and cook until golden brown and cooked through, approx. 30 minutes.
Serve with boiled pasta ladle over the sauce.
Note: I served this chicken dish with boiled potatoes with melted butter and a dash of sweet chilli sauce, on reflection potatoes really do not compliment the dish and pasta would be a better fit. Be careful when heating the garlic there is a fine line between soft and burned...I learnt the hard way.
Desert
Chocolate and Pine Nut Roulade
20g pine nuts
110g melted butter
225g icing sugar
75g melted milk chocolate
1tbsp boiling water
4 eggs
11g brown sugar
110g self-raising flour
25g hot chocolate
Mix the icing sugar and butter in a bowl, keep stirring until it is fully mixed. Add icing sugar, water and melted chocolate. Keep in the same bowl and cover with cling film. (This will be used for the filling and coating the outside of the roulade).
Place grease proof paper on a baking sheet, pre-heat oven to 180 degrees. In mixing bowl beat eggs and sugar. It should become light and aerated. Gently fold in flour and hot chocolate with a metal spoon.
Pour the mixture into the prepared tin. Ensure the mixture is evenly spread over the tin, tilt it from side to side and use the back of a spoon. Place into the middle shelve of the oven.
Bake for 20 minutes until the sponge is well risen and springy to touch. This should then be taken out of the oven, carefully prise it away from the grease proof paper and let cool down.
Take out the butter icing and spread it on one side of the sponge and sprinkle on some pine nuts. Gently and evenly roll the sponge from the longest side.
Spread the remaining butter icing on the outside of the roulade. Decorate with the pine nuts. I got a handful and dabbed them onto the sides.
Bon appetite!
Note: I cooked this the night before and it was perfect the next day, it also relieved a bit of pressure. Milk chocolate can be substituted for dark chocolate. Personally, I prefer milk chocolate although dark chocolate gives it a better richer colour. I served this with vanilla ice cream and strawberries.
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