Archive for October, 2009

Sesame Chicken Salad

Sesame Chicken Salad

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper

Dressing:
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount

Salad:
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle

Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.

Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.

Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders.

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Pan-fried pork with maple mustard sauce

Pan fried Pork with Maple Mustard Sauce

(BBC Good Food Magazine May 07)

2 pork tenderloins cut into 3cm slices  or equivalent pork steaks

1 tablespoon plain flour

2 tablespoons olive oil

1 thinly sliced red onion

200ml vegetable stock

2 tablespoons maple syrup

2 tablespoons wholegrain mustard

juice of 1 lemon

Season pork with salt and pepper and then lightly coat in flour

Heat the oil in a large pan and quickly fry pork until browned.

Cook for about 5 mins then remove to a plate

Add onion to the pan (with more oil if needed)

Fry until it starts to colour, then add the stock and bring to the boil

Reduce for a few minutes, then add the maple syrup, mustard and lemon juice

Bring back to the boil, then reduce heat, add pork and gently simmer until heated through

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Pasta with cherry tomatoes and swiss cheese

Pasta with cherry tomatoes and swiss cheese

Cook pasta (any kind). Meanwhile, mix together 1 tablespoon white wine vinegar, 3 tablespoons olive oil and ½ teaspoon Dijon mustard with a pinch of suagr. Add pepper and chopped chives. Place drained, cooked pasta in a bowl, toss through cooked bacon, baby spinach, halved cherry tomatoes and grated swiss chesse. Pour dressing over and serve

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Peppercorn Chicken

Peppercorn Chicken – heat butter in pan and fry chicken breasts until golden. Add 1 tablespoon canned peppercorns, ½ cup white wine and ½ cup chicken stock. Simmer gently for 10-15mins. Remove chicken and bring sauce to the boil to thicken. Add 3 tablespoons cream and mix well until combined. Return chicken to sauce, heat through and serve

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Peppered Beef Tenderloin

From Rachel ~ burns_toast

INGREDIENTS

3 tablespoons coarsely ground pepper

2 tablespoons olive oil

1 tablespoon grated lemon peel

1 teaspoon salt

2 garlic cloves, minced

1 (3 pound) whole beef tenderloin

DIRECTIONS

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness

Cover and let stand for 10 minutes before slicing.

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Pork and Orange Stir Fry

PORK AND ORANGE STIR FRY

Marinate 300g (1/2lb) pork, cut into strips, in 4 tblspns orange juice, 2 tblspns soy sauce, 1 teaspoon ground ginger, pepper, 1 clove of crushed garlic.

Drain and stir fry.

Add I cup chopped vegetables, stir fry and add marinade. Heat through.

Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes

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Oven BBQ Chicken

OVEN BBQ CHICKEN
500g/1 lb chicken breasts

30g/1oz butter

1 small chopped onion

1 clove crushed garlic

½  tblspn brown sugar

½ cup tomato sauce

1 teaspn Worcestershire sauce

Fry onion and garlic in butter, add other ingredients.

Pour over chicken.

Cook in moderate oven (180C/350F) 1 hour.

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