Month: October 2016

• Prepare a baking sheet by lining it with foil or use a silicon mat.  Using a silicon mat means you can cook with less fat.
• Use a small sauté pan, heat over medium heat for 2 minutes, then add coriander and cumin seeds and toast the spices moving them in the pan for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind (use a mortar and pestle or a spice grinder.
• Place ground spices in a large bowl; add cilantro, scallions, kosher salt and 1/2 teaspoon pepper; mix well. Cover each chicken breast with this mixture and refrigerate for one hour.

Curried Mustard Mayo:

• Using the same sauté pan that spices were toasted in, add and heat canola oil over medium heat. Add ginger and garlic and sauté for 2 minutes. Stir in curry powder and continue to sauté for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.

Orange-Apricot Glaze:

• Place preserves, butter, orange juice and cayenne in reserved saucepan and cook over medium heat,
• stirring, until preserves and butter have melted. Boil glaze for 4 minutes. Remove from heat and set aside.
• Bake Chicken at 400 degrees F for 4 minutes or broil for 2 minutes. Brush Chicken with half of the glaze; cook for 1 minute. Flip Chicken, brush with remaining glaze; Cook for 1 additional minute. Remove from heat.
• Place the Chicken on top of the watercress leaves and top with 1 teaspoon of mayonnaise mixture;
• Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

• Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
• Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
• In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
• Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
• Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
• Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
• Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.

• Bring soup stock, star anise, grated ginger and soy sauce to a boil.
• Add salt and the egg noodles. Cook until al dente, 5 to 7 minutes. Divide noodles among 4 soup bowls.
• Add chopped carrots, then the snow pea and green onions. Cook two minutes then add the frozen peas.
• In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold chicken stock or water. Stir until dissolved.
• Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Remove and discard the star anise.
• Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction.
• The egg will spread and feather.
• Turn off the heat and add the green onions. Lastly a few drops of sesame oil.
• Serve hot.