Piri-piri chicken

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper

For the piri-piri sauce

• 6-12 fresh red chillies, depending on how hot you want it
• 1 tbsp garlic, blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar

To serve

• chips
• salad

Preparation method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
   
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
   
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
   
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
   
   1. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
      
   2. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
      
   3. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
      
   4. Serve with chips and salad.
      

Swiss cheese fondue

A classic Swiss recipe. Use flavoured breads like focaccia, olive breads or breadsticks and, for a different flavoured fondue, use other cheeses or a mix of mozzarella, dolcelatte and parmesan.

Ingredients

• 1 clove garlic, halved
• 1 tsp lemon juice
• 225g/8oz emmental cheese grated
• 225g/8oz gruyère cheese grated
• 1 tsp cornflour
• 1 tbsp kirsch (optional)
• cubed bread pieces, for dipping

Preparation method

1. Rub the inside of the fondue pot with the halves of garlic.
   
2. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
   
3. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
   
4. Using the fondue prongs, dip the bread cubes into the cheese and serve.
   

Salmon and watercress tart

Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to.
For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind.

Ingredients

For the pastry case

• 200g/7oz plain flour, plus extra for dusting
• 100g/3½oz butter, cut into small pieces, plus extra for greasing
• 1 free-range egg yolk
• a little water

For the filling

• 400g/14oz salmon fillet
• a little butter or groundnut oil
• salt and black pepper
• 2 large handfuls watercress
• 4 free-range eggs
• 400ml/14fl oz double cream

Preparation method

1. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips.
   
2. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven.
   
3. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
   
4. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out.
   
5. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/350F/Gas 4.
   
6. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case.
   
7. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry.
   
8. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm.
   

Mango & passion fruit fool

Ingredients

• 2 large ripe mangoes
• 4 passion fruits, halved
• 2 x 150g/5oz tubs Greek yogurt (use low-fat if you prefer)
• juice 1 lime

Method

1. Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
2. Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
3. Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

Mango & banana smoothie

Ingredients

• 1 medium mango
• 1 banana
• 500ml orange juice
• 4 ice cubes

Method

1. Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
2. Peel and chop the banana.
3. Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.

Chinese chicken balls

Ingredients

Serves: 4 

• For the batter
• 100g plain flour
• 1 dessertspoon baking powder
• 1 pinch salt
• 1 teaspoon sesame oil
• 125ml water, more if needed
• oil, for frying

  Method

  Prep:15min  ›  Cook:5min  ›  Extra time:10min resting  ›  Ready in:30min 

• Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 190 C.
• In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
• Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.

Skewered melon & prosciutto

Ingredients

• 1 cantaloupe melon, cut into 40 bite-size pieces
• 12-14 slices prosciutto
• 40 cocktail sticks

  Method

  1. Quarter and deseed the cantaloupe.
  2. Peel, then cut the flesh into about 40 bite-size chunks.
  3. Cut 12-14 slices prosciutto into 3 long strips each, then wrap a strip around each melon chunk.
  4. Secure with a cocktail stick.

Chinese-style wintery rolls

Ingredients

• 1 medium carrot, trimmed
• 1 medium leek, trimmed, outer leaves removed
• ½ celeriac or small kohlrabi, peeled
• 2 sticks celery, trimmed
• 1 small red onion
• ½ each red and yellow pepper, cored, deseeded
• 1 large fresh red chilli, deseeded
• 2 cm knob fresh root ginger
• 2 fat garlic cloves
• 25g bunch coriander, leaves picked
• 25g bunch flatleaf parsley, leaves picked
• 2-3 tbsp olive oil
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 100g mung beansprouts or mixed bean sprouts
• 1 tbsp sesame seed, lightly toasted
• 6 large spring roll wrappers (about 25cm square)
• 1 egg white, lightly beaten
• groundnut or vegetable oil, for deep frying

For the dipping sauce

• draining juices from vegetables (see step 3)
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar
•  Method
  1. Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin ‘julienne’ sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery, then cut into julienne sticks as before.
  2. Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix everything together in a bowl with half the picked herb leaves.
  3. Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.
  4. When the filling has cooled, peel off a spring roll wrapper – it will feel slightly sticky. Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.
  5. Fold over the top of the wrapper and press well down all round. Fold in the sides, then roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat process with the remaining filling and wrappers. The rolls can be chilled at this point for up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls just before you’re ready to serve, so that they remain crisp.)
  6. Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls. Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small plates with sauce. Garnish with herb leaves or salad.

Chinese Kung Pao Chicken

Ingredients:

1 lb boneless skinless chicken breast
1 egg white
1 tablespoon cornstarch
1 dash white pepper
1 teaspoon soy sauce

Vegetables

8 medium Thai peppers (as many as you like, I use about 8)
1 large green pepper, cut into bite size squares (leave them out if you don't like them)
1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions)
2 stalks celery, cut into bite size pieces on the diagonal
1 (8 ounce) can sliced water chestnuts, drained

Sauce

4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts (such as Planter's Mix)

Directions:

1
Cut chicken into bite size pieces.
2
Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
3
Add chicken pieces mixing to coat well.
4
Cover and refrigerate 30 minutes.
5
Vegetables: Set aside prepared vegetables.
6
Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
7
Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
8
Add the sauce mixture and heat for a minute or so.
9
Serve over rice and sprinkle peanuts over each serving.

Szechuan Chicken

Ingredients:

lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts

Directions:

1
With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
2
In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
3
In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
4
Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
5
With slotted spoon transfer vegetables to bowl.
6
Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
7
Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
8
Return vegetables to pan; heat through.
9
To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Kung Pao Chicken

Ingredients:

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or 2 teaspoons vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot

Directions:

1
Combine chicken and cornstarch in small bowl.
2
Toss to coat.
3
Heat oil in large non-stick skillet or wok on medium heat.
4
Add chicken.
5
Stir fry 5- 7 minutes or until no longer pink in center.
6
Remove from heat.
7
Add onions, garlic, red pepper and ginger to skillet.
8
Stir fry 15 seconds.
9
Remove from heat.
10
Combine vinegar, soy sauce and sugar in small bowl.
11
Stir well.
12
Add to skillet.
13
Return chicken to skillet.
14
Stir until chicken is well coated.
15
Stir in nuts.
16
Heat thoroughly, stirring occasionally.
17
Serve over hot rice.

Chicken & Corn Chowder

Ingredients

• 2 slices reduced sodium bacon, chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 Homestyle Stock - Reduced Sodium Chicken
• 5 cups water
• 1 lb. Russet potatoes, peeled and finely chopped
• 1 can (15 oz.) cream-style corn
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1/4 cup flat-leaf parsley

Directions

• Cook bacon with onion in 4 quart saucepot over medium heat, stirring occasionally, until tender is soft and bacon is almost done, about 4 minutes. Stir in carrot and cook, stirring occasionally, until carrots are tender, about 6 minutes.
• Stir in water Homestyle Stock - Reduced Sodium Chicken until Stock is melted. Bring to a boil over high heat. Add potatoes and corn and return to a boil. Reduce heat to medium and simmer until potatoes are tender, about 5 minutes.
• Stir in chicken and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Garnish with chopped parsley.

Summer Vegetable Pasta Salad

Ingredients

• 2 ears corn-on-the-cob, husked
• 1 medium red onion, sliced 1/2-inch thick
• Butter & Herb, prepared according to package directions
• 1 large ripe tomato, finely chopped
• 1/3 cup chopped fresh basil leaves
• 1/3 cup crumbled feta cheese

Directions

• Grill corn and onion on oiled grill rack, turning as needed, until lightly charred and tender, about 10 minutes. Cut corn from cob and chop onion; arrange in medium serving bowl. Stir in Butter & Herb, tomato and basil. Sprinkle with cheese.

Asiago Crusted Chicken with Tomato & Basil

Ingredients

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 cup shredded Asiago cheese (about 4 oz.)
• 1 Tbsp. olive oil
• 1 cup finely chopped onion
• 2 tomatoes, chopped
• 1/2 cup dry white wine
• 1 1/2 cups water
• 1/Homestyle Stock - Chicken
• 2 Tbsp. fresh basil leaves

Directions

• Lightly moisten chicken with water. Firmly press cheese onto both sides of chicken.
• Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken 4 minutes, without disturbing or turning to allowing cheese to melt. Turn and cook until chicken is thoroughly cooked, about 2 minutes. Remove chicken from skillet; keep warm.
• Cook onion and tomato in same skillet, stirring occasionally, until onion is tender, about 3 minutes. Stir in wine, then reduce heat to medium-low and simmer 2 minutes. Stir in water Homestyle Stock - Chicken until Stock is dissolved. Return to a simmer and cook 2 minutes. Stir in basil and serve, if desired, with hot angel hair pasta.

Creamy Shrimp

Ingredients

• 1 cup cherry tomatoes, halved
• 2 cups baby spinach leaves
• 1 Tbsp. vegetable oil
• 1 lb. uncooked medium shrimp, peeled and deveined
• 2 Tbsp. grated Parmesan cheese

Directions

•  Stirring in tomatoes and spinach during the last 5 minutes of cook time.
• Meanwhile, heat oil in large nonstick skillet and cook shrimp, stirring occasionally, until shrimp turn pink, about 5 minutes.
• Stir cooked shrimp into hot Pasta. Sprinkle with cheese.

• TIP: Also delicious with chicken! Substitute 1 lb boneless chicken, cut into strips, for the shrimp. No fresh spinach on hand? Feel free to use 1 package (10 oz.) thawed frozen spinach instead of baby spinach.

Smokey Mac & Cheese Pasta

Ingredients

• 2 slices thick cut bacon, cut into thin strips
• 1 cup chopped red bell pepper
• 1 cup finely chopped yellow onion
• 2 cups cut-up cooked rotisserie chicken
• 1/2 cup shredded pepper Jack cheese 

Directions

• Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red pepper and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
•  Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
• Garnish, if desired, with chopped parsley.

Roast Chicken with Pistachio & Cranberry Stuffing Recipe

INGREDIENTS :

• 2 (about 1.5kg each) whole fresh Chickens
• 2 tsp olive Oil
• Sea Salt & freshly ground black pepper
• 1 bunch fresh continental Parsley
• Pistachio & cranberry stuffing
• 1 1/2 tbs olive Oil
• 2 small brown Onions, halved, finely chopped
• 75g (1/2 cup) CRaisins (dried Cranberries), finely chopped
• 55g (1/3 cup) unSalted pistachio kernels, finely chopped
• 2 Garlic Cloves, crushed
• 245g (3 1/2 cups) fresh Breadcrumbs (made from day-old Bread)
• 2 eggs, lightly whisked
• 1/3 cup finely chopped fresh continental Parsley

METHOD :

1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

2. Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out.

3. Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.

4. Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.

5. Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.  

Chinese Chicken Spicy Rice Recipe

INGREDIENTS :

1) Chicken 1/2 Kg
2) RIce 1/2 Kg
3) Cabbage 1 Small
4) Carrot 1
5) Peas 1/2 cup
6) Spring onion 1
7) Green chillies 3-4
8) Eggs 2
9) Salt 1 Tbsp
10) Chinese Salt 1 Tbsp
11) Black Pepper 1 Tbsp
12) Whole SpIce Ground 1 Tbsp
13) Soya Sauce 3 Tbsp
14) Yellow food colour 1 pinch
15) Oil 1/2 cup

METHOD :

1-Boil chicken with pinch of salt and remove from bones.
2-In a non sticking pan take 2 Tbsp of oil and fry cabbage and carrot untill cooked. dont overcook. now put boiled peas and spring onion. Stir for few minutes and set a side.
3- Now heat 1/2 cup oil in(preferably) non sticking pan. Add 2 baten eggs and mix vigorously. Now add food color.
4-Put chicken in it and stir for some time then put cooked vegetables.
5- Add green chillies and all spices from salt to soya sauce. Mix well.
6-Now put boiled rice stir and shake well by covering and holding the pan from sides so that all things mix well.
7- Serve hot.

Butter Pecan Ice Cream

Ice Cream

• 2 cup(s) whole milk
• 1 1/2 cup(s) brown sugar
• 4 egg yolks
• Pinch of salt
• 2 tablespoon(s) unsalted butter
• 2 cup(s) half-and-half
• 2 cup(s) whipping cream
• 2 teaspoon(s) vanilla extract

Candied Butter Pecans

• 1 cup(s) pecans, chopped
• 1/3 cup(s) sugar
• 2 tablespoon(s) unsalted butter

---

Directions

1. Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
2. Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
3. Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Peanut Butter Cup Ice Cream

Change Servings

• 1/4 cup suger
• 3 eggs
• 1 cup whole milk
• 3/4 cup peanut butter

• 3/4 cup sweetened condensed milk
• 1/2 cup half-and-half cream
• 2 teaspoons vanilla extract
• 12 miniature peanut butter cups, chopped

Directions

1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.