Spatchcock Chicken with spinach, mushroom & goat cheese stuffing

Serves 2-4

1 medium whole chicken(spatchcock)

100 grams fresh spinach

1 cup button mushroom(sliced)

1 1/2 tbsp olive oil butter

Goat cheese

1 large onion(sliced)

4 garlic(smashed)

Freshly cracked black pepper

Salt

Direction:

1. Preheat oven to 180 dec C.

2. Spatchcock the chicken and usign your

fingers gently pull the skin apart from

the flesh around the breast and thigh

area to create pocket for the stuffing.

Set aside onto baking tray lined with baking paper.

3. For the filling, heat up a butter in a medium pan.

Toss the mushrooms followed by spinach.

Add a tiny pinch of salt and pieces of goat cheese.

Set aside to cool after 5 mins.

4. Place onions and garlic onto baking tray arougn the chicken.

Take the stuffing mixture and fill up the pockets.

Brush the chicken with olive oil,

a good sprinkle of salt and black pepper.

5. Roast in oven for an hour and half.

Nam's Mixed grill for two..

6 medium glass prawns(trimmed)
4 chicken wing
1 rib eye steak
4-6 long potatoes(cut 1cm lenght wise)
Chili flakes
4 cloves garlic(crushed)
for chicken: chicken marinate sauce + foil

lemon for serving

Dip:
plain greek yogurt
2 tablespoons lemon juice
bunch of fresh mint
salt + pepper

**You may need 2-3 grill/frying pan.

Directions:
1. Prepare yogurt dip. Mix all ingredients and
give it a good mix. Cover and keep it chilled.
2. Marinate chicken with chili flakes,sauce and season well.
Place all wings into a foil wrap and set aside.
3. Have both pan working at the same time.
So food can be served all at one go.
4. First pan-
a)Place the wrapped foil onto the pan over medium high heat.
Flip over after 7 mins to cook the chicken evenly.
Push the foil to one side of the pan.
b) Drizzle olive oil on the other side of pan,
brown garlic and chili flakes and toss in prawns. Season well.
5. Second pan-
a)drizzle olive oil onto pan, place
potatoes slices over high heat.
Top with chili flakes and season well.
Cook for 5 mins on each side till charred with grill marks.
b) As for the steak, repeat same step as the potatoes.
Cook steak for 2 mins over high heat for medium,
5 mins for well done. Allow steak to rest for
5 mins before cutting into cubes.


6. Serve all in one grill pan together
along with the dip and lemon on the sides.

::Orange-honey glazed roast chicken & pomegranate sauce::

Serves 2

1 whole chicken(cleaned and pat dry)

1 large orange(juice & zest)

1 pomegranate(juice& pulp)

3-4 tablespoons honey

black pepper

1 teaspoon cornflour

Olive oil

Salt

Directions:

1. Pre heat oven to 180 deg c.

2. Mix honey, zest of orange and half juice of orange,

olive oil, salt and pepper into small bowl.

3. Pour mixture evenly onto and inside chicken.

4. You can choose to put the orange pulp into the cavity.

5. Cover with foil and roast for 1hs 30 mins.

Remove foil after 45 mins and scoop up the juice

over chicken to retain moisture.

6. Remove and allow chicken to rest before cutting

and strain excess juice stock onto a bowl.

7. To make sauce, squeeze the juice of the remaining half

of orange and also vigorously roll the

pomegranate on surface to break the juice sacs.

Combine both juices into a small pot.

8. Heat the pot and add the cornflour and chicken stock.

On low heat stir till combined.

Pour sauce over chicken when serve.

::Honey sambal chicken wings::

1kg chicken wings

1/2 to 1 cup of honey

2 tablespoons of chili paste

1 tablespoon turmeric powder

1 tablespoon garam masala

1/2 teaspoon crushed pepper

2 tablespoons maggi seasoning

a handful of fresh parsley(chopped)

Black pepper

Olive oil

Salt

Lemon

Directions:

1. Mix all ingredients together. Cover and marinate for 2-4 hours.

2. Grill over slow fire on bbq or 1hr 30 mins at 180 deg in oven.

3. Serve hot and squeeze lemon over.

Kung Pao Cashew Chicken

Serve 4

A:

500 grams chicken (boneless + mid joints)

1 tablespoon light soya sauce

1 tablespoon cornstarch

1 inch ginger (sliced)

B:

2 tablespoons sugar

2 tablespoons vinegar

2 tablespoons sesame oil

4 tablespoons water

4 tablespoons light soya sauce

1 1/2 tablespoons cornstarch

C:

1 large red onion

2 cloves garlic (crushed)

A handful of whole dried chili

50 grams sweet roasted cashew nuts

2 tablespoons vegetable oil

1. Marinate chicken with ingredients in A in a medium. Set aside.

2. Mix all ingredients in B in a small bowl.

3. Heat oil in a wok, fry all ingredients in C.

Toss and mix well till onion are soft.

4. Mix in the chicken and marinate stir till chicken is cooked.

5. Lastly add in the sauce mixture,

mix gently and season well with salt n white pepper.

6. Cook till all is well combined for 5-7 mins.

Serve hot with steamed rice.

Coriander Yogurt Roast Chicken

One of my Mama's recipes,

Serves 6-8

A:

2 Medium whole chicken

(cut into half)

B:

1 tablespoon coriander

1/2 tablespoon cummin

2 medium red onion

3-4 cloves of garlic

1 inch young ginger

2 green chilies

2 stalks coriander leaves

C:

200 ml of plain yogurt

1 teaspoon sugar

Salt

1 teaspoon vegetable Oil

1. Pre heat oven to 190 deg.

2. Blend all ingredients in B till smooth.

3. Heat up oil in a small pan

to saute mixture till fragrant.

4. Add ingredients in C,

season well and gently mix till smooth and combined.

5. Pat dry the chicken with paper towel and place

onto a roasting tray line with grease proof paper.

6. Pour the mixture over the chicken and

rub the mixture evenly all over chicken.

7. Drizzle a little more oil over the chicken

before roasting it for 1 hour.

8. Roast till it nice and golden.

Serve hot...

::Fried spiced chicken with curry leaves::

Serves 2

Ingredients:

4-6 parts of chicken

1 medium red onion (sliced)

2 sprigs curry leaves

1 tablespoon of curry powder

1 teaspoon turmeric powder

1/2 teaspoon of coriander seed

1/2 teaspoon cumin seed

1/2 teaspoon fennel seed

1 teaspoon Maggi seasoning

Vegetable oil for deep frying

Salt

Directions:

1. Pound the spices together and set aside.

2. Mix the chicken and all other ingredients together.

Marinate for 1- 2 hours.
3. Heat oil in a wok on high heat,

fry chicken together with the onions and curry leaves.

Fry till golden brown.

Drain chicken on paper towel.

Serve hot with rice and gravy.

::Chicken Porridge::

Serves 4

A:

250 grams chicken(various parts for stock and meat)

3 cloves garlic

2 inch fresh ginger

1 tablespoon sesame seed oil

Salt

White Pepper

700 ml water

B:

2 cups of fragrant uncooked rice

1000 ml water

Salt

C:

Fried shallots

Spring onion (thinly chopped)

Directions:

1. Simmer all ingredients in A in a medium

pot for 45 mins over medium heat.

2. In another pot, wash rice repeatedly three times.

Then add in the water and simmer over medium heat for 30 mins.

3. Once stock is done, pour in the stock and chicken

skin only for extra flavour into the porridge.

Add salt and stir gently, simmer porridge for another 20 mins.

4. Take the rest of the boiled chicken

parts and shred meat and set aside.

Throw away unwanted parts and bones.

5. To serve take a handful of the shredded chicken meat into bowl, then add the porridge. Top with more shredded chicken meat, fried shallots, spring onions and a dash of white pepper.

Black Pepper Garlic Wings.

Serves 2 - 4

Ingredients:

A:

10 -12 chicken wings

B:

1 large red onion (cut into quarters)

3-4 cloves garlic

1tablespoon whole black pepper

1 tablespoon Worcestershire sauce

2 tablespoon vegetable oil

Salt

C:

Lemon wedges (on the side)

Directions:

1. Blend all ingredients in B together.

2. Pour mixture together with the

chicken and marinate for 30 mins.

3. Pre heat oven to 180 deg.

4. Roast wings for 30 - 40 mins

till slightly browned.

Serve with lemon wedges.

::Chicken and macaroni soup::

Serves 2

Ingredients:

2 cups of pre boiled macaroni

6 chicken fillets (cut into small cubes)

1 medium onion (blended)

1 clove garlic (blended)

500-600 ml water

1 cube chicken stock

1 cup frozen mix vegetables

1 tablespoon light soya sauce

White pepper & salt

1 tablespoon vegetable oil

Directions:

1. Heat up oil in a small pot on medium heat.

Add the blended mixture and throw in the chicken stock cube. Saute for 5 mins.

2. Toss in the chicken cubes and stir till meat turns white.

3. Then add in the water and bring it to boil.

4. Season well and add the soya sauce, macaroni and frozen vegetables.

Simmer for another 10-15 mins.

Serve hot. Enjoy...

Basil orange chicken

(Serves 4)

1 fresh chicken

Marinate:

50 grams fresh basil

1 small orange (remove seed)
Handful of freshly grated Parmesan

Olive oil

Salt & pepper

Direction:

1. Pat chicken dry with paper towel and set aside.

2. Blend all other ingredients in a food processor and season well.

3. Place chicken in a bowl, pour and massage marinate into chicken, chill for 30 mins.

4. Preheat oven at 190 deg

5. Take chicken out to room temperature before putting in oven.

6. Place chicken onto roasting tray. Cover with foil and roast for 1hr 30 mins.

7. Take foil away after 45 mins and continue roasting.

Serve with roast potatoes on the sides.

Yogurt masala chicken...

Yogurt masala chicken.... (Serves 4)

Ingredients:
A:
8-10 chicken wings (or other chicken parts)
250 grams plain yogurt
2 tablespoons chili paste
1 tablespoon turmeric
1 tablespoon ginger paste
1 tablespoon garlic paste

B:
2 tablespoons of ghee (or any vegetable/olive oil)
1 large red onion (diced)

C:
1/2 cup water

D:
Handful of fried shallots
Bunch of fresh coriander



Directions:
1. Mix ingredients A in a bowl and marinate in refrigerator for 1-2 hrs.
2. Once you take the chicken out, preheat oven to 200 deg.
3. Heat ghee in a small pot.
4. Add onions and fry till brown and set.
5. Water done the marinate by adding the water and mix well.
6. Transfer the chicken and marinate into a baking dish.
7. Pour the ghee and onion mixture all over chicken.
8. Top by sprinkling the fried shallots and coriander and bake for 1 to 1hour and 30 mins @180 deg..

Enjoy it with butter rice and cucumber salad.....

Chicken Masak Merah...

Chicken Masak Merah.. (Red sauce)

(Serve 2-3)

Ingredients:

A: To Blend:
2 red onions (peeled and quartered)
3 cloves garlic
4 red chilies
1 cm ginger
1/2 cup water

B:
2 inch cinnamon stick
1 star anise
2 cardamon seed
2 cloves
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
1 tablespoon turmeric
1 tablespoon chili paste
3 chicken thighs (cut tight into 2)
4 large potatoes (cut lengthwise)
1 cup water
1 cup vegetable oil
Salt

Directions:

1. Blend all ingredients A.
2.Heat oil in wok or pot. Throw in the spices in B and fry for a minute.
3.Add in the blended mixture, chili paste and turmeric powder once oil is hot.
4. Fry till fragrant for 20 Min's.
5. Add the chicken and water and simmer till cook.
6. Throw in the potatoes when chicken is half cooked.
7. Season well and cook till potatoes is soft.


Serve hot with rice...

Chicken enchiladas...

Chicken enchiladas... (Serve 2-3)
Here is a great easy recipe which i love... It have make my own alter it to my own way as some of the ingredients are hard to find in Asia..

Ingredients:

A: Enchilada Sauce

2 tablespoon olive oil

2-3 tablespoon butter

3 clove garlic (grated)

1/2 teaspoon cumin

2 1/2 tablespoons chili powder

1/2 teaspoon unsweetened cocoa powder

16 oz canned tomato sauce

1 cup water

1/2 brown sugar

1/2 cinnamon powder

Salt

B: Fillings

6 tortillas wraps

250 grams boneless chicken fillets

6 slices Montery Jack cheese

C: Toppings

250 grams shredded sharp cheddar cheese

Black pitted olives

Jalapeno peppers

Directions:

1. Boil the chicken fillets till cooked. Once cooked, drain and let it cool.

2. Shred the fillets and set aside.

3. Heat olive oil and butter in a pot.

4. Add in the garlic and cumin. Fry for 1 minute.

5. Throw in the chili and cocoa powder and mix till combine.

6. Pour in the water and tomato sauce and stir well.

7. Add in the brown sugar, cinnamon powder and season well with salt.

8. Simmer till sauce becomes thick for 30 Min's.

9. Pre heat oven to 200 deg.

10. Take one tortilla wrap and spread the enchilada sauce evenly.

11. Divide the shredded chicken into 6 portions. In the my pic i only 5 tortillas..You can do 6..

12. Place the shredded chicken over the sauce.

13. Place the montery jack cheese slice over the chicken. I tear up the cheese into 2 as it cover the chicken evenly. You could also add 2 slices of jalapenos.

14. Roll the tortilla and place it into a baking dish.

15. Repeat the same step 10 - 14 for the next remaining tortillas.

16. Pour the remaining enchilada sauce over the tortillas, covering it evenly.

17. Sprinkle the shredded cheddar all over the sauce.

18. Lastly top with black olives and jalapeno over.

19. Bake till cheese melt for about 30 Min's.
20. Serve hot with sour cream and extra jalapeno...

Mouthwatering.......Yum

Grilled chicken breast with avocado salsa...

Grilled chicken breast with avocado salsa..... (Serves 2 or 4)

Ingredients:
A:
2 medium boneless chicken breast
1 Lemon
3 garlic (chopped)
Black pepper
Salt

B:
2 ripe avocado (peeled,stoned and diced)
2 tomatoes (diced)
1 lime
1 red chili (seeded and diced)
Coriander leaves (Optional)
Salt


C:
Olive oil

Directions:
1. Mix all ingredients A in a big bowl and marinate chicken and cover in fridge for 1 hour.
2. Mix all ingredients B in a big bowl. Cut lime and squeeze juice ans season well with salt.
3. Heat grill and drizzle olive oil.
4. Place marinated chicken breast onto hot grill. Grill each side for 10 Min's till cook.
5. Once cooked remove and place chicken breast onto plate. Sprinkle a pinch of salt over meat.
6. If your serving for 4 and prefer smaller portions. cut the breast into two.
7. Grab a good handful of the avocado salsa and serve it beside or over the meat and serve.

Chicken Kurma....

Chicken Kurma...

This dish goes very well with butter rice or briyani rice.

I love to have it along with spicy cucumber lemon salad.. Super Yummm.....

Ingredients:

A: Marinate
1 whole chicken (cut into 8)
3-4 tablespoons kurma curry powder
3 cloves garlic (grated)
11/2 inch ginger (grated)
1/ cup water

B:
3 tablespoons ghee
2 inch cinnamon stick
1 star anise
2 cloves
2 cardamons seeds
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed

C:
1 big red onion (sliced)
2 green chilies (sliced)
1 sprig curry leaves

D:
750 ml water
4 large potatoes (cut in quarters)
2 tomatoes (cut in quarters)
200 ml Kara coconut milk
2 calamansi limes
Salt

Directions:
1. Mix and marinate Part A for 1 hour in fridge.
2. Heat ghee in a big pot or wok. Add in all the spices in Part b, and fry for 30 second.
3. Add in the ingredient Part C and fry till onion turn slightly brown.
4. Throw in the marinated chicken pieces and stir well.
5. Add in the water and simmer on medium heat till meat is almost cook.
6. Mix coconut milk and lemon juice in a cup and set aside.
7. Add in the potatoes, tomatoes, coconut milk mixture and season well.
8. Cover and simmer gravy till potatoes turns soft and cook.

Paper wrapped chicken...

Paper wrapped chicken...

(Makes 8 bags)

This recipe brings me way back to my school days, Home Economic kitchen. I still treasure this juicy tender recipe. U have to give it a try.

Ingredients:

8 chicken wings

2 tablespoons oyster sauce

2 tablespoon light soya sauce

2 teaspoons sesame oil

1 teaspoon sugar

Salt

White pepper

8 Slices of ginger

Oil for shallow or deep fry

Tracing paper (10 by 10 inches squares)

Toothpick or stapler

Direction:

1. Mix all ingredients in a large bowl and season well.

2. Marinate chicken for 1 hour.

3. Place tracing paper onto table, put chicken in the middle and place a slice of ginger.

4. Take all sides of the paper and fold together.

5. Secure the paper tightly with a toothpick or staple it together.

6. Heat oil in a large wok.

7. Fry till paper turns dark. Turn over bags of chicken so it cook on all sides.

8. Drain well in wok before placing it onto a plate.

9. Place a paper towel to absorb all the excess oil.

10. Tear and peel the bag apart slowly, making sure it slightly cooled down.

11. Careful as content is still very hot. The chicken skin might stick a little onto the paper.

12. Serve onto another clean plate.

Juicy mouth watering wings... Hope you enjoy it..

Smoked chili chicken....

Smoked chili chicken...

(Serves 4)

A dish with brilliant busting flavours....

Ingredients:

4 chicken leg quarters

3 bird's eye chili (chopped)

1 teaspoon dried oregano

4 tablespoons brown sugar

1 tablespoon honey

2 tablespoons tomato paste

1 orange (zested and juiced)

Directions:

1. Mix in chilies,oregano,sugar,honey,tomato and orange in a big bowl.

2. Add chicken and mix well.

3.Cover and marinate for 1 hour.

4. Lightly drizzle oil onto baking dish, and place chicken.

5. Pour remaining marinate over chicken.

6. Roast for 40 minutes at 200 deg.

There you go...simply divide..

Serve with green salad.

Spicy honey wings...

Spicy honey wings....

(Serves 4)

Old time favourite... I love doing these yummy wings for my friends when they come over..

Ingredients:

8-10 chicken wings or mid joints.

3 tablespoons honey

2 tablespoons chili paste

1 tablespoon maggi seasoning

1 teaspoon turmeric powder

2 tablespoons dried parsley

4 tablespoons vegetable oil

Black pepper

Salt

Lemon wedges

Directions:

1. Throw in all the ingredients together.

2. Season well. Mix well with clean hands.

3. Marinate the chicken for 2 or 3 hours.

4. Roast in oven at 180 deg for 1 hour till wings turn golden brown.

5. Squeeze lemon over wings and serve hot..

Simply amazing....

Chicken tortillas...

Chicken tortillas....

(Makes 4-6)

My own version of simple and delicious folds. I looooove it...

Ingredients:

250 grams chicken fillets (Boiled and shredded)

1-2 tablespoon of guacamole dip (See guacamole recipe)

250 grams shredded mozzarella cheese

1 small lettuce (thinly sliced)

Jalapeno peppers

4-6 tortillas wraps

Directions:

1. Boil chicken fillets for 10 Min's with a good pinch of salt.

2. Shred chicken into small strips.

3. Heat a pan and place 1 piece of the tortilla.

4. Grab a hand full of the mozzarella cheese, sprinkle it on the left side of the tortilla.

5. Followed by the hand full of the chicken and lettuce.

6. Spread 1- 2 tablespoon of guacamole.

7. Top it up with a few jalapenos peppers.

8. Carefully fold tortilla into 2 with a wooden spatula. Gently pressing it down so all the filling binds together.

9. The cheese should be melted nicely by now, flip it slowly over. Leave it for 1 minute.

10. Serve hot, cut folds into halves.

Enjoyyyyyy.............