Chicken Chow Mein

Ingredients: (Chicken Chow Mein)

5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
1 teaspoon sesame oil, plus more as needed
11 ounces skinless chicken breasts, sliced into strips
Dash dark soy sauce
1 teaspoon five-spice powder
1 teaspoon chile sauce, optional
1 tablespoon cornstarch
2 tablespoons groundnut oil (peanut)
1 red bell pepper, seeded and finely sliced
5 ounces bean sprouts
1 large spring onion (green), sliced lengthwise
2 tablespoons light soy sauce
Freshly ground black pepper, finely ground

Directions: (Chicken Chow Mein)

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

Ground Pork with Chinese Long Beans

Ingredients: (Ground Pork with Chinese Long Beans)

8 oz. ground pork
2 tablespoons Cooking Soy Sauce
2 teaspoons granulated sugar
1 teaspoon sesame oil
1/2 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 lb. Chinese long beans, cut into 2-inch pieces
2 cloves garlic, finely chopped
2 tablespoons finely chopped Chinese preserved vegetables (Chinese pickles)
1 tablespoon dried shrimp (optional)
1 tablespoon dry sherry wine
2 teaspoons Seasoning Sauce
2 green onions, chopped
1 tablespoon finely chopped fresh ginger
Hot, cooked rice

 

Instructions: (Ground Pork with Chinese Long Beans)

MIX pork, soy sauce, sugar, sesame oil and cornstarch in medium bowl. Cover; refrigerate for 30 minutes.
HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add beans; stir-fry for 7 to 10 minutes or until wrinkled. Remove from skillet; set aside.
HEAT remaining 1 tablespoon vegetable oil in same skillet over medium-high heat; add pork mixture, garlic, Chinese vegetables and shrimp. Stir-fry for 5 minutes or until pork is no longer pink. Add cooked beans, wine and seasoning sauce; stir-fry for 2 minutes. Add green onions and ginger; stir-fry for 1 minute. Serve immediately with rice.

Beef and Asparagus Stir-Fry

Ingredients: (Beef and Asparagus Stir-Fry)

1/2 cup water
2 tablespoons reduced-sodium soy sauce
2 teaspoons Instant Beef Flavor Bouillon
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 pound fresh asparagus, cut into 2-inch pieces
12 ounces boneless beef sirloin, trimmed and thinly sliced
1 small yellow, red or green bell pepper, chopped
1 small onion, thinly sliced
1/2 cup carrot strips
2 cups (6 ounces) sliced fresh mushrooms
2 green onions, sliced
3 cups hot cooked rice

 

Instructions: (Beef and Asparagus Stir-Fry)

Combine water, soy sauce, bouillon and cornstarch in small bowl.
Heat oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink.
Add mushrooms and green onions; cook until tender. Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens. Serve over rice. Season with ground black pepper.

Sweet Heat Peanut Dip

Ingredients: (Sweet Heat Peanut Dip)

6 tablespoons Table Cream
2 to 4 tablespoons Taste Of Asia Sweet Chili Sauce
2 tablespoons creamy peanut butter
1 tablespoon chopped roasted peanuts (optional)
2 teaspoons chopped cilantro (optional)

Instructions: (Sweet Heat Peanut Dip)

Combine table cream, sweet chili sauce and peanut butter in small bowl.
Refrigerate until ready to serve.
Sprinkle with peanuts and cilantro before serving.

Chicken Salad with Cooling Melons

Ingredients: (Chicken Salad with Cooling Melons)

2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon Seasoning Sauce
3/4 lb. boneless, skinless chicken breast halves, cut into strips
2 tablespoons olive oil
1/2 cup watermelon balls
1/2 cup cantaloupe balls
1/2 cup honeydew melon balls
3 tablespoons finely chopped watercress
2 teaspoons lime juice
1/4 cup coarsely chopped and toasted walnuts or roasted peanuts

Instructions: (Chicken Salad with Cooling Melons)

Combine lemon juice, orange juice and seasoning sauce in medium bowl; add chicken and toss to coat. Let stand for 15 minutes.
Heat oil in large, nonstick skillet over medium-high heat. Drain marinade from chicken; discard marinade. Add chicken to skillet; cook, stirring constantly, for 3 to 5 minutes or until no longer pink. Remove from heat. Let cool.
Mix melon balls, watercress and lime juice in bowl. Top with chicken. Garnish with nuts. Serve at room temperature.

Turkey Veggie Tetrazzini

 

Ingredients: (Turkey Veggie Tetrazzini)

8 oz. dry whole-wheat spaghetti
1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 fl. oz.) reduced sodium chicken broth
1 can (12 fl. oz.) Evaporated Low fat 2% Milk
3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
2 cups cooked, chopped turkey breast meat

Directions: (Turkey Veggie Tetrazzini)

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.
Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
Meanwhile, Heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
Bake for 20 to 25 minutes or until lightly browned. Serve immedia tely

Chicken and Rice

 

Ingredients:(Chicken and Rice)

3 pounds chicken pieces, skin removed
Salt and ground black pepper
2 tablespoons vegetable oil, divided
1 large onion, chopped
1 large tomato, chopped
2 cloves garlic, chopped
1 1/2 cups uncooked long-grain white rice
2 cups water
2 large carrots, sliced
1/2 cup chopped red bell pepper
1/2 cup pimiento-stuffed green olives, cut in half
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 cup frozen peas, thawed
2 tablespoons grated cotija or Parmesan cheese

Instructions:(Chicken and Rice)

Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.
Heat remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.
Reduce heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving

Cajun-Style Baked Fish

Ingredients: (Cajun-Style Baked Fish)

4 teaspoons vegetable oil
1 tablespoon paprika
2 teaspoons thyme leaves crushed
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound fish fillets
1/4 cup green bell pepper
cut into fine julienne strips

Directions: (Cajun-Style Baked Fish)

Preheat oven to 400 degrees F.
In a small bowl, combine vegetable oil, paprika, thyme, onion powder, garlic powder, salt and ground red pepper.
Spread mixture evenly on one side of each fish fillet.
Place fillets on a lightly oiled baking pan, seasoning side up.
Bake until fish flakes easily when tested with a fork, 8 to 10 minutes.
Garnish with green pepper strips.

Sea bass fennel and grapefruit ceviche


Ingredients: (Sea bass fennel and grapefruit ceviche)

 

500 g sustainably sourecd sea bass, scaled, filleted and pinboned

the juice of 2 lemons

1 tsp sea salt

2 fresh red chillies , halved, deseeded and chopped into 1cm rounds

1 clove of garlic, grated or finely chopped

2 pink grapefruit

2 heads of fennel, trimmed and cut into thin wedges, tops reserved

a small bunch of mint, leaves picked

extra virgin olive oil , for drizzling


Instructions: (Sea bass fennel and grapefruit ceviche)

 

 

Ceviche is a South American way of semi-cooking fish or meat by using acid from citrus fruit, and it’s essential you get good fresh fish. You can vary the fruit and fish but the results will be fresh, light and zinging with flavour.
Slice the fish into 1cm strips, put them in a bowl and pop them in the fridge. In a separate bowl or jam jar, mix the lemon juice, salt, chilli and garlic, then pop this in the fridge. Cut the top and bottom off the grapefruit, carefully peel away the skin, then separate them into segments and put these in a bowl, squeezing the juice from a few segments into the bowl.
When your guests are ready to eat, get the fish out of the fridge and combine it with the fennel, grapefruit and most of the mint leaves. Give the marinade in the bowl or jam jar a mix, then pour the juices over the fish mixture, delicately toss together and leave for 2½ minutes. Serve simply, on a big platter, with the remaining mint leaves and fennel tops sprinkled over, adding a little drizzle of olive oil and a few grinds of black pepper.

Pan-fried lemon sole fillets with salsa verde


Ingredients: (Pan-fried lemon sole fillets with salsa verde)

 

1 clove garlic, peeled

1 handful capers, drained

1 handful gherkins, drained and finely chopped

6 good-quality anchovy fillets in oil, finely chopped

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh basil, leaves picked and finely chopped

1 bunch fresh mint, leaves picked and finely chopped

1 tablespoon Dijon mustard

red wine vinegar

good-quality extra virgin olive oil

sea salt

freshly ground black pepper

300 g new potatoes, scrubbed or peeled

4 double sole fillets, from sustainable sources, ask your fishmonger, pinboned

sea salt

freshly ground black pepper

flour

300 g purple sprouting broccoli

olive oil

1 knob butter

1 lemon

Instructions: (Pan-fried lemon sole fillets with salsa verde)

 

 

I just love the speed with which you can turn some sole fillets, tossed in flour, salt and pepper and fried in butter and olive oil, into a lovely little dinner with some nice greens and a squeeze of lemon juice. Put a few other side dishes with it if you feel a bit greedy – new potatoes, asparagus, broccoli – the ultimate fast food. Brilliant!

To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavours with pepper and, if necessary, salt and a little more red wine vinegar.

Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Put the sole fillets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Toss around until all the fillets are well coated. Just before you start cooking the fish, put your broccoli into a colander, place on top of the potato pan, cover with the lid and steam for 4 minutes or so until cooked.

While the broccoli is steaming, heat a lug of olive oil in a large non-stick frying pan and quickly but carefully put your fillets in so they all cook at the same time. Cook for a couple of minutes until beautifully golden, then, starting with the fillet that went in first, turn them all over. Once you’ve done that, add the butter to colour and flavour the fillets. Cook for no more than another 2 minutes. When the fillets are golden on both sides, remove the pan from the heat. Wait for 20 seconds before squeezing in the juice of ½ the lemon and shaking the pan about, otherwise the lemon juice will burn black and ruin the whole thing.

Divide the fish fillets between your plates with some of the juices from the pan. Drain the potatoes and divide them and the broccoli between the plates. Spoon the salsa verde over the fish and veg, put a lemon wedge beside each and tuck in