Chicken with Asparagus

Canned asparagus may be used instead of fresh, but will not require any cooking - simply add at the very end to warm through.

INGREDIENTS

• 4 large chicken breasts, boned and skinned
• 1 tablespoon ground cilantro
• 2 tablespoon olive oil
• 20 slender asparagus spears, cut into 3 - 4 inches length
• 1 1/4 cups homemade or canned chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

1. Split the chicken breasts into two natural fillets. Place each between 2 sheets of plastic wrap and flatten to a 1/4 inch thickness with a rolling pin. Cut into 1 inch diagonal strips. Sprinkle with cilantro and toss to coat.
2. Heat the oil in a large frying pan and fry the chicken very quickly in small batches for 3 -4 minutes, until lightly colored. Season each batch with a little salt and freshly ground pepper. Remove and keep warm while frying the rest of the chicken,
3. Add the asparagus and chicken stock to the pan and bring to boil. Cook for another 4 to 5 minutes or until tender.
4. Mix the cornstarch to a paste with a little cold water and stir into the sauce to thicken. Return the chicken to the pan and add lemon juice. Reheat and then serve immediately, garnished with fresh parsley.
   

Honeyed Citrus Chicken

This is a fat-free recipe great for summer entertaining served simply with salad greens and new potatoes. If you cut the chicken in half and press it flat, you can roast it in under an hour.
This serves 4.

INGREDIENTS

• 1 Chicken , weighing 4 1/2 lbs
• Salt and pepper
• 2 tablespoon chopped fresh tarragon
• 2 oranges, cut in wedges
• 2 tablespoon orange juice
• 1 teaspoon of cleared honey
• 1/2 cup stuffed olives, chopped

MARINADE

• 1 1/4 cups orange juice
• 3 tablespoon cider vinegar
• 3 tablespoon clear honey

SAUCE

• Handful of tarragon sprigs, chopped
• 1 cup fat-free ricotta cheese or strained plain yogurt

1. Put the chicken on a chopping board with the breast downwards. Cut through the bottom part of the carcass using poultry shears, making sure not to cut right through to the breast bone below.
2. Rinse chicken with cold water, drain, and place on a board with skin side uppermost. Press chicken flat, then cut off the leg ends.
3. Thread 2 long wooden skewer through the bird to keep it flat. Season the skin
4. Put all the marinade ingredient, except the orange wedges, in a shallow, nonmetallic dish. Mix , then add the chicken. Cover and chill for 4 hours, turning the chicken several times.
5. To make the sauce, mix all the ingredients and season. Spoon into a serving dish, cover and chill.
6. Transfer the chicken and the marinade to a roasting pan. open out the chick and place skin side downward. Tuck the orange wedges around the chicken and roast in a preheated oven at 400 degrees F for 25 minutes. Turn the chicken over and roast for another 20-30 minutes. Baste until the chicken is browned and the juices run clear when the thickest part is pierced with the point of a sharp knife. Garnish with tarragon and serve with sauce.

Enjoy....

Linguine with Clam and Tomato Sauce (Linguine con vongole)

This is a simple, and yet delicious recipe. If you are a big seafood fan like me, this is something you have to try.

There are two types of traditional Italian clam sauce for pasta: one with and one without tomatoes. This tomato version can be made with canned clams if fresh are not available.

Ingredients

• 2 lbs fresh clams in their shells, or 12 oz canned clams with their liquid
• 6 tbsp olive oil
• 1 clove of garlic, crushed
• 14 oz tomatoes, fresh or canned, very finely chopped
• 1 lb linguine
• 4 tbsp chopped fresh parsley

Serves 4

1. Scrub and rinse the clams well under cold running water. Place them in a large saucepan with a cupful of water, heat until clams begins to open. Lift each clam out as soon as it opens, and scoop it out of the shell using a small spoon. Place them in a bowl.
2. If the clams are large, chop them into 2 or 3 pieces. Reserve the liquids from the shells in a separate bowl. When all clams have been opened (discard any that do not open) pour the cooking liquids into the juices from the clams, and strain them through a piece of paper towel to remove any sand. If using canned clams, use the liquid from the clams.
3. Bring a large pot of water to a boil for the pasta.
4. While the pasta is cooking, place the olive oil in a medium saucepan with the garlic. Cook over moderate heat until garlic is golden.
5. Remove the garlic and discard. Add the chopped tomatoes to the oil, and pour in the clam liquid. Mix well and cook over low to moderate heat until the sauce begins to dry out and thicken slightly. Add salt and the pasta to the boiling water.
6. A minute or two before the pasta is ready to be drained, stir the parsley and the clams into the tomato sauce, and raise the heat. Add some freshly ground pepper and taste for seasoning. Drain the pasta, and turn it into a serving bowl. Pour the hot sauce, and mix well before serving.

Enjoy.

Singapore Chilli Crabs

Few Singaporeans give much though to the origins of what they are eating in this multi-racial society - what matters is the taste. Singapore food is always accompanied by powerful sensations: garlic and oil sizzling in a hot pan, sticks of satay grilling over an open flame. dried shrimp paste roasted before grinding. These are some smells that trigger memories of home for Singaporeans, descendants of migrants who brought with them rich food traditions from all over Asian. There is in Singapore a spirit of adventure when it comes to food. Singapore Chilli Crabs is one of the all time favourite food for everyone. It is virtually Singapore's national dish. It is a very simple and delicious dish.

Ingredients

• 2 lbs of fresh crabs, cleaned and halved
• Oil for deep frying
• 4 cloves of garlic, finely chopped
• ginger root (2 inches), roughly chopped
• 3 red chillies, finely chopped
• 1/4 cup of chilli sauce
• 1/4 cup tomato sauce
• 1 tablespoon of sugar
• 1 tablespoon of light soya sauce
• 1 teaspoon of sesame oil
• 1 cup of chicken stock
• 1 tablespoon cornflour, mixed with 3 tablespoon of water
• 1 egg, lightly beaten
• salt and pepper to taste.
• cilantro for garnish.

Deep fry the crabs in hot oil just until the shells are bright red. Remove and set aside. Pour out the oil and put 1/4 cup of fresh oil into the wok. Heat and add garlic, ginger root and chillies. Stir until fragrant, then add chilli sauce, tomato sauce, sugar, soya sauce and sesame oil. Simmer for 1 minute, then season to taste with salt and pepper. Add the fried crabs and stir to coat well with sauce. Put in the chicken stock and cook over high heat for 3 minutes, Stir thoroughtly and thicken with corn flour and egg. Season to taste with salt and pepper. Add cilantro for garnish.

Enjoy and let me know how it turn out for you