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.