Boiled Prawn Wontons With Chili Dressing.

INGREDIENTS.

225 g raw prawns, from sustainable sources
1 spring onion
1cm piece of ginger
1½ teaspoon shaoxing wine or dry sherry
3 tablespoons light soy sauce
½ teaspoon white sugar
½ teaspoon sesame oil
24 fresh wonton wrappers (about 7cm square)

SICHUAN SEASONING

1 tablespoon sichuan pepper
3 tablespoons sea salt

CHILLI DRESSING

1 teaspoon dried chilli flakes
40 ml vegetable oil
20 ml light soy sauce
20 ml rice wine vinegar
1 teaspoon white sugar
1 pinch of sichuan seasoning

Method.

1. First, make the Sichuan seasoning. Dry-roast the Sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder.
2. Next, make the chili dressing. Place the chili flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, and then carefully pours the oil over the chili to release the heat and flavor.
3. Stir, then let stand, uncovered, for 30 minutes. Strain the oil through a fine sieve over a bowl (discard the chili), and mix with remaining dressing ingredients.
4. For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30 minutes.
5. For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways and then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape.
6. Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2 minutes, or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander.
7. To serve, arrange the wontons on a serving platter. Stir the chili dressing and then spoon it over the wontons. Serve immediately, sprinkled with Sichuan seasoning.

Crispy squid & prawns with homemade sweet chili sauce.

INGREDIENTS.

• vegetable oil , for deep frying
• 4 whole large squid , prepared, with tentacles
• 16 large prawn , shell off and butter flied (tail on)
• 2 limes
• 100 g plain flour , plus extra for dusting
• sea salt
• freshly ground black pepper
• a few sprigs of fresh flat-leaf parsley
• 1 lemon , cut into wedges

FOR THE SAUCE (MAKES 500ML)

• 20 fresh chilies , (different colors)
• 4 garlic cloves
• 1 cup caster sugar
• white wine vinegar

METHOD.

1. Start by making the sweet chili sauce: finely chop the chilies, keeping some seeds intact, then peel and finely chop the garlic.
2. Place the sugar and 1 cup of cold water in a medium saucepan over a high heat. Bring to the boil and then reduce the heat to a simmer. Add the chilies, garlic, a good pinch of salt and a good splash of vinegar, then cook over a low heat for 10 to 15 minutes, or until it coats the back of a spoon. For a smooth syrupy texture, whiz the sauce in a food processor if you like, or leave it finely chopped, then put to one side.
3. Place a deep-fat fryer or a large, deep saucepan over a medium–high heat (roughly 180ºC). Fill three-quarters full with vegetable oil and leave to heat up.
4. Meanwhile, wash and pat dry the squid. Slice the tubes horizontally into rings or slice and open them out, then halve length-ways and cut a crisscross pattern onto the surface. Place the squid onto a large plate, along with the prawns, making sure any black bits have been removed. Finely grate over the zest of the limes and squeeze over most of the juice, then toss to coat.
5. Place the flour and a good pinch of salt and pepper into a large bowl, then add the squid and prawns and toss to coat (you’ll need to do this in batches).
6. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Using a slotted spoon, carefully lower the prawns and squid into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through (you’ll need to do this in batches). Transfer the cooked prawns and squid to a double-layer of kitchen paper and then repeat with the remaining seafood.
7. When the last batch of seafood is almost done, squeeze a little lime juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
8. Serve the crispy squid and prawns straight away, with crispy lime-spiked parsley, lemon wedges for squeezing over and the sweet chili sauce on the side for dipping. Keep any leftover chili sauce in sterilized bottles and store for up to 2 months in a cool dry place.

South Asian chicken curry

    

INGREDIENTS.                                                                

1 small onion

2 cloves garlic

1 6cm piece ginger

A few sprigs fresh coriander

2 peppers, mixed-color

100g cherry tomatoes

2 skinless, boneless chicken thighs, higher-welfare

Vegetable oil

2 heaped teaspoons curry powder

Half teaspoon turmeric

100ml light coconut milk

100ml organic chicken stock

160g basmati rice

1 lime

1 tablespoon mango chutney , (optional)

                          

Method.

1. 1.Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs    into 3cm chunks.
2. Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper,then fry for around 10 minutes, or until softened.
3. Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next,add the curry powder and turmeric and cook for a further 2 to 3 minutes.
4. Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
5. Pour in the coconut milk and stock, bring to the boil and then reduce to a simmer for 12 to 15    minutes,or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
6. While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
7. Squeeze half the lime juice into the curry; add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
8. Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.

                                       

Chicken Meat Loaf

Ingredients

• 3  chicken-breast halves, pounded to 1/4-inch thich
• 3  tablespoons  olive oil
• 3  scallions, trimmed and thinly sliced
• 1  1-inch piece fresh ginger, peeled and thinly sliced
• kosher salt
• black pepper
• 1/2  lime
• 2  eggs
• 2  tablespoons  Dijon mustard
• 1  tablespoon  plus 2 teaspoons tomato paste
• 3  garlic cloves, peeled
• 1  small yellow onion, quartered
• 1  small carrot, peeled and cut into large pieces
• 1/2  Golden Delicious apple, peeled and grated
• 1  cup  bread crumbs
• 1/3  cup  shelled pistachios
• 3  tablespoons  maple syrup

Directions

1. In a large bowl, combine the chicken, 2 tablespoons of the oil, 2 scallions, half of the ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Juice the lime over the top and toss to combine; set aside for 15 minutes.
2. Meanwhile, in a large saucepan, combine the rest of the ginger and the juiced lime half. Add an inch of water, place a large steamer basket (or large colander) in the pan, and bring to a boil. Remove the chicken from the marinade and place in the steamer in a single layer. Steam until cooked through, about 5 minutes, flipping once halfway through. Transfer to a cutting board and chop into 1/4-inch pieces.
3. Heat oven to 400º F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
4. In a large bowl, whisk together the eggs, mustard, 1 tablespoon of the tomato paste, remaining oil, and 1/4 teaspoon each salt and pepper. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl with the egg mixture. Add the chicken to the bowl along with the apple, breadcrumbs, and remaining scallions. Using your hands, mix to combine well. Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
5. Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.

Avgolemono (Greek Lemon-Egg Soup)

Ingredients

• 6  cups  low-sodium chicken broth
• 3/4  cup  long-grain rice
• 2  cooked chicken-breast halves, skin discarded and meat shredded
• 2  large eggs, at room temperature
• 1/3  cup  fresh lemon juice
• 1  lemon, thinly sliced

Directions

1. Place the broth and the rice in a large saucepan and bring to a boil.
2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
3. Add the chicken. Remove the soup from heat and cover.
4. Whisk the eggs and lemon juice in a medium bowl until frothy.
5. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
6. Ladle soup into bowls. Serve immediately with a slice of lemon.

Chicken With Tarragon and Leeks

Ingredients

• 1 1/2  pounds  baby new potatoes (about 16)
• 8  small skinless chicken thighs (1 1/2 pounds)
• 3  leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1  cup  dry white wine
• Kosher salt
• 1  10-ounce package frozen peas
• 1/3  cup  heavy cream
• 1  tablespoon  chopped fresh tarragon

Directions

1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Chicken Quesadilla Pie

Ingredients

• 1  10-ounce can green or red enchilada sauce
• 1/4  cup  heavy cream
• 4  8-inch flour tortillas
• 2  cups  (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
• 1  3 1/2- to 4-pound rotisserie chicken, shredded
• 1/2  small red onion, finely chopped
• 1  zucchini, quartered lengthwise and thinly sliced
• 1  cup  salsa
• 1  avocado, diced
• 1  cup  fresh cilantro leaves

Directions

1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
4. Slice into wedges and serve with the salsa, avocado, and cilantro.

Chicken Parmesan

Ingredients

• 6  tablespoons  canola oil
• 1  pound  chicken cutlets (about 4), 1/4-inch thick
• kosher salt and pepper
• 1/2  cup  all-purpose flour
• 2  eggs, beaten
• 1  cup  bread crumbs
• 1  cup  jarred marinara sauce, warmed
• 1  cup  (3 ounces) grated Parmesan
• garlic bread (optional)

Directions

1. Heat broiler. Heat 3 tablespoons of the oil in a large skillet over medium heat.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
3. Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
4. Cut the cutlets in half crosswise. Place 4 halves on a baking sheet, spoon half the sauce over them, top with the remaining cutlets and sauce, and sprinkle with Parmesan.
5. Broil until the cheese melts, about 2 minutes. Divide among plates. Serve with the garlic bread (if desired

Turkey Sandwiches With Apple and Walnut Mayo

Ingredients

• 1  tablespoon  Dijon mustard
• 1/4  cup  walnuts
• 1  tablespoon  chopped fresh parsley
• 1/3  cup  mayonnaise
• 8  slices wheat bread
• sliced turkey
• 1  green apple, cored and thinly sliced

Directions

1. Mix the mustard, walnuts, and parsley into the mayonnaise. (For extra flavor, mix in a few drops of hot sauce.)
2. Spread it on the bread, then make sandwiches with the sliced turkey and apple.

Pot Sticker Pad Thai

Ingredients

• 1  16-ounce bag frozen pot stickers
• 1  tablespoon  olive oil
• 1  carrot, thinly sliced on the diagonal
• 1  small head Napa cabbage, thinly sliced
• 2  tablespoons  soy sauce
• 1/4  cup  salted peanuts

Directions

1. Cook the pot stickers according to the package directions; drain.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.
3. Transfer the vegetables to plates, top with the pot stickers, and sprinkle with the peanuts.

Tortellini Soup

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into 8 pieces
• 6  cups  low-sodium chicken broth
• 2  carrots, cut into thin rounds
• 1/2  bunch Swiss chard, cut crosswise into 1-inch strips
• 1  8- to 9-ounce package tortellini, preferably vegetable
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  cup  (1 ounce) grated Parmesan

Directions

1. Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones. 
2. Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.
3. When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.