Butterfly your chicken breasts – hold your hand on top of the chicken breast and slice into the side of the chicken breast, cutting from one side to the other, leaving the opposite side intact. Your goal is to create a pocket for your filling. If needed, pound chicken breasts to create even thickness. entire breast (closed) should be no more than 1 inch in thickness.
In a cast iron skillet, cook bacon according to package directions. Drain all but 2 tablespoons of bacon grease. Set aside.
Season chicken breasts with garlic powder and pepper. Stuff chicken breasts with spinach, mozzarella cheese, and bacon. Optionally, use toothpicks to keep the chicken breasts closed around the open edge.
Heat skillet over medium heat. Sear chicken breasts on each side for 2-3 minutes per side, until browned.
Move skillet to oven to finish cooking for 12-15 minutes, or until juices run clear.
Remove from oven and allow to rest for 2-3 minutes before serving.
Please Note
If you choose to omit bacon from this recipe – use 2 tablespoons of unsalted butter in your pan, and season chicken breasts with 1/2 teaspoon of salt before cooking.
1/2 cup (80g) whole blanched almonds, toasted, roughly chopped
2 tablespoons sherry vinegar or red wine vinegar
Method of making
1. For the herb crumbs, heat oil in a fry pan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.
2. For the romesco, cook capsicums and tomato over an open flame on the stove top, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.
3. Heat oil in a fry pan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.
4. Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.
5. Preheat a barbecue or char grill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.
Cheers with your loving friends, one of the delicious energetic filling full of proteins.
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
¼ teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt
Method of making
Step 1 Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
Step 2 Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
Step 3 Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil.
Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Served hot garnished with cream butter and kasoori methi powder, accompained with Naan, roti, paratha, rice and pulao.
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tbsp heavy cream , optional
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
Method of making
To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.
The whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothed it before using.(IN STEAD OF TAKING THE WHOLE TART YOU CAN TAKE THE INDIVIDUAL TARTS AS WELL AS ILLUSTRATED IN THE PICS ABOVE.)
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
1 8-ounce package cream cheese, at room temperature
10 tbsp unsalted butter, cut into pieces, at room temperature
1 cup confectioners’ sugar
1/2 tsp vanilla extract
2 tsp finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping
Method of making
Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners’ sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest or dry nuts.
Khad Murgh is a very delightful and aromatic dish-appetizer. This Mughlai dish is mostly prepared in the Northern regions of India. The dish-appetizer is prepared by mainly using chicken and roomali roti along with various exotic spices and herbs. This non-vegetarian recipe, could be an all new and tasteful experience for all those people who like to experiment with their taste-buds. If you haven’t had this appetizer-dish earlier ever, then you should try making it soon and have it. You would definitely love the incredible taste and texture it has. The dish-appetizer has an amazing pungent taste. Also, chicken has various health benefits, it is a rich source of protein. This dish is a versatile combination of taste and health both at once. It is a dish that almost people of all age groups would like to have. You will be unable to decide, that what to call this appetizer-dish? A filled wrap-roll or a chicken loaf. You could prepare this exotic dish as an appetizer in breakfast or as an main course in lunch or dinner. This is a fulfilling and a wholesome meal which will make you feel satiated all day long. It will take good amount of time to prepare this tempting meal, but the wait is simply worth the taste. You would be unable to resist yourself while cooking this aromatic appetizer-dish. The ingredients used in preparation of this appetizer-dish are easily available.People usually spend huge amount of money to eat in restaurants but who knows that we can make these recipes at home very easily. All you need is a little amount of patience and a good recipe to follow. You may also prepare this mouth-watering appetizer-dish while you organize an upcoming kitty party or lunch party. Prepare this delectable dish soon and relish its awesome taste with your loved ones.
Ingredients for making the Khad Murgh
500 gm chicken
2 cinnamon stick
2 clove
12 roomali rotis
150 gm hung curd
45 gm crushed to paste almonds
30 gm ginger paste
1/4 cup lemon juice
2 tsp saffron
1/2 tsp mace powder
2 green cardamom
2 black cardamom
2 bay leaf
2 cup chicken stock
60 gm ghee
45 gm garlic paste
1 tbsp red chilli powder
salt as required
1 tsp powdered green cardamom
1/8 tsp rose water
Method of making the Khad Murgh
To prepare this delicious dish, first, take the chicken. Then, clean and remove its neck and skin properly. Now, prick it entirely with the help of a fork and keep aside for a while.
Next, crush the saffron threads with the help of a pestle or the back of a spoon. Then, take a medium sized bowl and pour 30 milliliter of lukewarm water in it. Now, transfer the crushed saffron in this bowl and let it rest in it for next 20 minutes. After that, blend it using a blender to make a smooth paste.
Next, to prepare the marination, take a large sized bowl and add hung curd along with prepared saffron paste(step 2) in it. Then, add ghee, almond paste, garlic paste, ginger paste, red chilli powder, lemon juice, green cardamom powder, mace powder and rose petal water in it. Also, add salt as required and mix well. Now, transfer and rub the pricked chicken(step 1) in this prepared marination and reserve for at least an hour. You should preferably reserve the chicken overnight in refrigerator so that the flavours of the spices get infused properly.
Now, take a large sized pot(kadhai) and place it on high flame. Then, pour the chicken stock in it. Now, neatly transfer and place the marinated chicken(step 3) in this pot. Make sure that you leave space between each of them. Now, add green cardamom, cinnamon, black cardamom, cloves and bay leaves in it. Let the stock boil completely. Once done, turn the flame to low heat and cover the pot with a lid. Let it simmer for next 20 minutes. After that, uncover the pot and stir gently until the stock liquid is completely absorbed. Then, turn of the flame and keep aside for a while.
Then, spread 6 roomali rotis overlapping each other from their sides on a large surface like a table. Make sure that the roomali rotis are fresh, warm and moist so that they easily stick with each other from sides when overlapped. Also, they should form a diameter big enough to wrap the chicken filling in them. Now, place the prepared chicken rogan(step 4) vertically in the center. Then, properly roll and overlap the roti. It should resemble like a filled loaf, wrap or a huge roll. Once done, transfer it to a greased baking tray carefully. Take care that the filling does not come out. You may make use of little amount of maida paste to make the rotis stick easily if required.
Now, preheat the OTG at 120 degree Celsius. Then, place the baking tray in it and bake the filled roti for 15 minutes. Then, divide it in medium sized slices and transfer them on a serving dish. Serve immediately. Similarly, do the same with remaining rotis and filling.
1/2 tsp Sichuan pepper powder(we ground whole Sichuan peppercorns in a mortar and pestle)
1/2 cup of your prepared chili oil (scary, but yes!)
2 cloves minced garlic
¼ cup hot cooking water from the noodles
For the Noodles & veg
450 gms white noodles
1 small bunch leafy greens (spinach, bok choy, or choy sum)
chopped peanuts
chopped scallion will add flavor in it
Method of making
To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 – 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
Divide the sauce among four bowls, followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
Mix everything together and enjoy this heavenly preparation of Sichuan region.
Please Note
Handle these noodles with care as Sichuan pepper is very pungent it will make your tongue num. you can have it with any of the chicken , fish duck, prawns or pork dish along with it.
Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
Using sharp kitchen shears, cut the top shell down the center of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
Season lobster tails generously with salt and pepper. and keep aside.
Heat oil in a large skillet or pan over medium-high heat. Fry bacon until crispy. Transfer bacon onto a paper towel lined plate to drain excess oil. Keep bacon grease in the pan.
Sear lobster tails in the bacon grease, flesh side down in the pan, for 2 minutes until edges are crisp and golden.
Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) — be careful not to overcook!(TIP: If shells have not completely changed color, simply use tongs to rotate the lobster in the hot pan juices until shells have changed color.)
Transfer lobster tails to a plate and tent VERY loosely with foil to keep warm.
Melt butter in the pan while scraping up any browned bits; sauté shallots and garlic until transparent and fragrant (about 1 minute).
Reduce heat to low. Pour in cream; add Parmesan cheese and bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the Parmesan cheese has melted and the sauce has thickened slightly.Taste test sauce and adjust salt and pepper, if needed.
Take pan off the heat; add lobster tails back in the pan with lemon slices and drizzle with sauce. Top with parsley and serve hot
Please Note
This dish will be Served well over pasta, rice, steamed veg, mashed potatoes, mashed cauliflower, cauliflower rice or zucchini noodles. as per your liking and preference enjoy this fabulous dish with your friends. cheers !!
fried rice/steamed rice or steamed bun to have along with crabs
Method of making the Crab
The crab must be prepared before stir-frying, This involves removing the claws, the main shell, then cut the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli.
Serve hot with rice or bao buns, enjoy this delicious delicacy with lovely friends.
Please note
Have the crab cracker to break the crab shell, or break it with spoon before serving to get the actual juice meat from its claws.
1Chopped habanero chopped pepper (or less if you find it too hot)
1 tsp fresh thyme
1 juice of lime
salt and pepper to taste
Method of making
Heat 1 tsp of oil. Rub chicken with lime juice, salt and pepper and cook until skin is brown. Remove chicken from pan.
Add remaining oil to the same pan and cook onions, garlic, thyme and chile for 2 minutes.
Add tomatoes and simmer for 2 minutes.
Add chicken breasts and simmer until chicken is thoroughly cooked. If sauce gets too thick, add a little water.
Adjust salt to taste. Serve whole chicken breast with sauce on a bed of cooked spaghetti in the sauce of your choice.
Please Note
Its up to you if you want to give any other mild flavor to the spaghetti, arrange the spaghetti in a plate and put the grilled chicken breast on the top,served hot .
Chefs Nectar 