Roast Chicken with Herb Cheese, Chili and Lime Stuffing

Whether you are entertaining guests or simply cooking a family meal, a tasty chicken is a sure winner every time. This is a modern twist on the classic roast chicken where the stuffing is forced under the chicken skin, which will help to produce a wonderfully flavored and succulent flesh.

Recipe: (Serves 5-6)

2 kg/4 lb chicken
1 lime
1/2 cup cream cheese with herbs and garlic
1 mild fresh red chili, seeded and finely chopped

Method:

1) Preheat the oven to 400oF/205oC. Using first the point of a knife and then your fingers, separate the skin from the meat across the chicken breast and over the tops of the legs. Use the knife to loosen the first piece of skin, then carefully run your fingers underneath, taking care not to tear the skin.

2) Grate the lime and beat the rind into the cream cheese together with the chopped chili. Pack the cream cheese stuffing under the skin, using a teaspoon, until fairly evenly distributed. Push the skin back into place, then smooth your hands over it to spread the stuffing in an even layer.

3) Put the chicken in a roasting pan and squeeze the juice from the lime over the top. Roast for 1.5 hours, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. If necessary, cover the chicken with foil toward the end of cooking if the top starts to become too browned.

4) Carve the chicken and arrange on a warmed serving platter. Spoon the pan juices over it and serve immediately.

Caramelized Chicken Wings with Ginger

Cooked in a wok or in the oven, these caramelized wings are drizzled with chili oil and eaten with the fingers, and every bit of tender meat is sucked off the bone. Often served with rice and pickles.

Ingredients: (serves 2 to 4)

75 ml/5 tablespoons sugar
30 ml/2 tablespoons groundnut (peanut) oil
25 g/1 oz fresh root ginger, peeled and finely shredded or grated
12 chicken wings, split in two
Chili oil, for drizzling
Mixed pickled vegetables, to serve

Method:
1) To make a caramel sauce, gently heat the sugar with 60 ml/4 tablespoons water in a small, heavy pan until it turns golden, set aside.

2) Heat the oil in a wok or heavy pan. Add the ginger and stir-fry until fragrant. Add the chicken wings and toss them around the wok to brown.

3) Pour in the caramel sauce and make sure the chicken wings are coated in it. Reduce the heat, cover the wok or pan, and cook for about 30 minutes, until tender, and the sauce has caramelized.

4) Drizzle chili oil over the wings and serve from the wok or pan with mixed pickled vegetables.

Spicy Lamb Tikka

One of the best ways of tenderizing meat is to marinate it in papaya, which must be unripe or it will lend its sweetness to what should be a savory dish. Papaya, or paw-paw, is readily available from most of the larger supermarkets.

Recipe: (Serves 4)

675 g/1.5 lb lean lamb, cubed
1 unripe papaya
3 tablespoons natural (plain) yogurt
1 teaspoon ginger pulp
1 teaspoon chili powder
1 teaspoon garlic pulp
1/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro), plus extra to garnish
1/4 teaspoon red food coloring
300 ml/0.5 pint/1.25 cups corn oil
Lemon wedges
Onion rings

Method:

1) Place the lamb in a large mixing bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes and blend in a food processor or blender until it is pulped, adding about 1 tablespoon water if necessary.

2) Pour 2 tablespoons of the papaya pulp over the lamb cubes and rub it in well with your fingers. Set to one side for at least 3 hours.

3) Meanwhile, mix together the yogurt, ginger, chili powder, garlic, turmeric, ground coriander, ground cumin, salt, lemon juice, fresh coriander (cilantro), red food coloring and 2 tablespoons of the oil, and set to one side.

4) Pour the spicy yogurt mixture over the lamb and mix together well.

5) Heat the remaining oil in a deep round-bottomed frying pan (skillet) or a wok. Lower the heat slightly and add the lamb cubes, a few at a time.

6) Deep-fry each batch for 5-7 minutes or until the lamb is thoroughly cooked and tender. Keep the cooked pieces warm while the remainder is being fried.

7) Transfer to a serving dish and garnish with lemon wedges, onion rings and fresh coriander. Serve with Raita and freshly baked Naan if available.

Note: A good-quality meat tenderizer, available from supermarkets, can be used in place of the papaya. However, the meat will need a longer marinating time and should ideally be left to tenderize overnight.

Chicken in a Cashew Nut Sauce

This chicken dish has a deliciously thick and nutty sauce, and it is best served with plain boiled rice. And this is a recipe that is suitable for those on low-fat diet.

Recipe: (Serves 4)

2 medium onions
2 tablespoon tomato puree (paste)
50 g / 2 oz cashew nuts
1.5 teaspoon garam masala
1 teaspoon garlic pulp
1 teaspoon chili powder
1 tablespoon lemon juice
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon natural (plain) low-fat yogurt
2 tablespoons corn oil
1 tablespoon chopped fresh coriander (cilantro)
1 tablespoon sultanas (golden raisins)
450 g / 1 lb chicken, skinned, boned and cubed
175 g / 6 oz button mushrooms
300 ml / 0.5 pt water
1 tablespoon chopped fresh coriander (cilantro)

Method:

1) Cut the onions into quarters and place in a food processor or blender and process for about 1 minute.

2) Add the tomato puree (paste), cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.

3) Process all the ingredients in the food processor for a further 1 - 1.5 minutes.

4) In a saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for about 2 minutes, lowering the heat if necessary.

5) Add the fresh coriander (cilantro), sultanas (golden raisins) and chicken and continue to stir-fry for a further 1 minutes.

6) Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over low heat for about 10 minutes.

7) After this time, check to see that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary.

8) Serve garnished with chopped fresh coriander.

Balti Lamb Tikka

This is a traditional tikka recipe of the Indian origins, in which the lamb is marinated in yogurt and spices. The lamb is usually cut into cubes, but the cooking time can be halved by cutting it into strips instead, as in this recipe.

Ingredients: (Serves 4)

450 g / 1 lb lamb, cut into strips (to reduce cooking time)
175 ml / 6 fl oz / 0.75 cup natural (plain) yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic pulp
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons chopped fresh coriander (cilantro)
2 tablespoons lemon juice
2 tablespoons corn oil
1 tablespoon tomato puree (tomato paste)
1 large green (bell) pepper, seeded and sliced
3 large fresh red chilies

Method:

1) Put the lamb strips, yogurt, ground cumin, ground coriander, chili powder, garlic, salt, garam masala, fresh coriander (cilantro) and lemon juice into a large mixing bowl and stir thoroughly. Set to one side for at least 1 hour to marinate.

2) Heat the oil in a deep round-bottomed frying pan (skillet) or a medium wok. Lower the heat slightly and add the tomato puree (paste).

3) Add the lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl.

4) Cook the lamb, stirring frequently, for 7-10 minutes or until it is well browned.

5) Finally, add the green (bell) pepper slices and the whole red chilies. Heat through, checking that the lamb is cooked through, and serve.

Shrimp and Cauliflower Curry

This is a basic fisherman's curry from the Southern Coast of Vietnam. This dish is simple to make and it is usually eaten from a communal bowl, or even from the wok itself. Served with noodles, rice or chunks of baguette to soak up the deliciously fragrant and creamy sauce.

Recipe: (Serves 4)

450 g / 1 lb raw tiger shrimp (jumbo shrimp), shelled and cleaned
Juice of 1 lime
15 ml / 1 tablespoon sesame or vegetable oil
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
2 red chilies, seeded and chopped
1 cauliflower, broken into florets
5 ml / 1 teaspoon sugar
2 star anise, dry-fried and ground
10 ml / 2 teaspoon fenugreek, dry-fried and ground
450 ml / 0.75 pint / 2 cups coconut milk
1 bunch fresh coriander (cilantro), stalks removed, leaves chopped, to garnish
Salt and ground black pepper

Method:

1) In a bowl, toss the shrimps in the lime juice and set aside. Heat a wok or heavy pan and add the oil. Stir in the onion, garlic and chilies. As they brown, add the cauliflower. Stir-fry for 2-3 minutes.

2) Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined. Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little. Add the shrimps and lime juice and cook for 1-2 minutes, or until the shrimps turn opaque. Season to taste, and sprinkle with coriander. Serve hot with noodles or rice.

Balti Chicken

This recipe has a beautifully delicate flavor, and is probably the most popular of all the Balti dishes. Choose a young chicken as it will be more flavorful. Chicken cooked on the bone is both tender and delicious. However, do substitute the whole chicken with 675 g /1.5 lb boned and cubed chicken, if wished. The cooking time can also be reduced too.

Recipe:(Serves 4-6)

1-1.5kg / 2.5-3 lb chicken, skinned and cut into 8 pieces
3 tablespoons corn oil
3 medium onions, sliced
3 medium tomatoes, halved and sliced
2.5 cm / 1 in cinnamon stick
2 large black cardamom pods
4 black peppercorns
1/2 teaspoon black cumin seeds
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons natural (plain) yogurt
4 tablespoon lemon juice
2 tablespoons chopped fresh coriander (cilantro)
2 fresh green chilies, chopped

Method:

1) Wash and trim the chicken pieces, and set to one side.
2) Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions and fry until they are golden brown. Add the tomatoes and stir well.
3) Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic, garam masala, chili powder and salt. Lower the heat and stir-fry for 3-5 minutes.
4) Add the chicken pieces, 2 at a time, and stir-fry for at least 7 minutes or until the spice mixture has completely penetrated the chicken pieces.
5) Add the yogurt to the chicken and mix well.
6) Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food. Cook very gently for about 15 minutes, checking once to make sure the food is not catching on the bottom of the pan.
7) Finally, add the lemon juice, fresh coriander (cilantro) and green chilies, and serve at once.

Sea Bass in a Salt Crust

Baking fish in a crust of sea salt seals in and enhances its flavor. Any firm fish can be cooked in this way. Decorate with a garnish of seaweed or blanched samphire and lemon slices, and break open the crust at the table to release the glorious aroma. Serve the fish with baby new potatoes roasted with olive oil and a sprinkling of dried rosemary, and steamed green vegetables, such as broccoli or green beans.

Recipe: (Serves 4)

1 sea bass, about 1 kg (2.2 lb), cleaned and scaled
1 sprig each of fresh fennel, rosemary, and thyme
Mixed peppercorns
2 kg (4.5 lb) coarse sea salt

Method:

1) Preheat the oven to 475oF. Fill the cavity of the fish with the sprigs of fresh fennel, rosemary, and thyme, and grind over some of the mixed peppercorns.

2) Spread half the salt on a shallow cookie sheet (ideally oval) and lay the sea bass on it. Cover the fish all over with a 1/2 inch layer of salt, pressing it down firmly. Moisten the salt lightly by spraying with water from an atomizer. bake the fish for 30-40 minutes, until the salt crust is just beginning to color.

3) Bring the sea bass to the table in its salt crust. Use a sharp knife to break open the crust and cut into four portions.

Country Chicken Sauté

Cook 6 oz (175 g) chopped bacon in a 2 teaspoons oil over moderately high heat until lightly colored. Remove and reserve. Dredge a 3.5 lb (1.5 kg) chicken, cut into 8 pieces, in seasoned flour. Fry in the bacon fat until evenly browned. Add 3 tablespoons dry white wine and 8 fl oz (240 ml) poultry stock. Bring to the boil and add 1/2 lb (225 g) quartered mushrooms sautéed in 1 tablespoon of butter and the reserved bacon. Cover and cook over low heat for 20-25 minutes, or until the chicken is tender. Serves 4.

A sauté combines frying and braising, producing particularly succulent results. It is a method suitable for pieces of poultry as well as for small whole birds such as quails and poussins. As with frying, the poultry should be dried thoroughly with paper towels before cooking to ensure that it browns quickly and evenly.

1) Heat a little oil, a mixture of oil and butter, or clarified butter in a heavy frying pan or sauté pan.

2) Add the poultry and fry it over moderately high heat until it is golden brown, turning to color evenly.

3) Add liquid and flavorings called for in the recipe. Bring to the boil, then cover and reduce the heat to moderately low. Continue cooking gently until the poultry is done, turning the pieces or birds over once or twice.

4) If the recipe instructs, remove the poultry from the pan and keep it warm, while finishing the sauce. This can be as simple as boiling the cooking juices to reduce them or adding butter or cream for a richer result.

5) You may even thicken the cooking juice with equal weights of butter and flour mashed together, called 'beurre manie'. Use 1 oz (30g) of this paste to 8 fl oz (240ml) liquid. Whisk small pieces gradually into the boiling sauce until it is smooth and silky.

6) Another method of thickening cooking juices is to add a mixture of cornstarch and water. use 2 teaspoons cornstarch blended with 1 tablespoon water to 8 fl oz (240 ml) liquid. Boil for 2-3 minutes, whisking constantly, until the sauce is syrupy.

Stir-Fried Shrimps in Salted Egg Yolks

Recipe:

6 fresh large shrimps
2 salted duck eggs
1 clove shallot (sliced)

Seasoning for the heads:

2 teaspoons light soy sauce
1/4 teaspoon sugar
2 tablespoons water

Seasoning for the tail:

1/4 teaspoon salt
2 tablespoons water

Method:

1) Blanch the salted duck eggs. Rinse and shell. Separate the egg white from the yolk. Crush the egg yolks with a fork. Mix with 1 tablespoon of oil. Devein the shrimps, wash and cut off the heads for later use. Drain. Coat them lightly in 1 teaspoon cornflour.

2) Fry the shrimps heads until done. Add shallot and stir fry until fragrant. Add seasoning. Cook until the sauce thickens. Arrange the shrimp heads on a plate.

3) Fry the shrimps tails until done. Drain off the excessive oil. Add the crushed salted egg yolks and seasoning. stir fry until the sauce thickens and almost dries up. Arrange on the plate next of the shrimp heads. Serve.


(Wash the shrimps and freeze them to keep them fresh. Otherwise, their heads turn black easily. Make sure you cook the shrimps until the sauce almost dries up for the crispiness and strong flavor)