Quick Chicken Piccata
Ingredients
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless chicken breast halves
• 1/4 cup butter, cubed
• 1/4 cup chicken broth
• 1 tablespoon lemon juice
• Minced fresh parsley, optional
Directions
• Take a shallow bowl. Mix flour, salt, and pepper all together.
• Pound chicken breasts with a meat pounder to 1/2-inch thickness.
• Dip chicken in flour mixture to coat each side, shake off excess.
• Take a large frypan, heat butter over medium heat.
• Brown chicken on both sides. Add chicken broth; bring back to a boil.
• Slow heat; simmer, uncovered, until chicken is not any longer pink, 12-15 minutes.
• Drizzle with lemon juice. If desired, sprinkle with parsley.
Neapolitan pizza
Ingredients
For the dough:
• 1.5 cups warm water
• 3/4 teaspoon yeast
• 4 cups all-purpose flour
• 1 teaspoons salt
• Olive oil
For the toppings:
• 1 28-ounce can whole peeled tomatoes
• 8 ounces fresh mozzarella cheese, sliced
• Extra-virgin olive oil for drizzling
• Torn fresh basil
Directions
• Make the dough: Mix warm water and yeast during a small bowl and stir it to dissolve it. Combine the flour and salt during a medium bowl.
• Add the yeast mixture to the flour and stir to make dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add touch water.)
• Spray some oil on the surface, transfer the dough to it and knead for about 3 min until smooth and elastic. Place an inverted bowl over the dough and let rise slightly, half-hour.
• Divide the dough into 4 equal parts and make balls; arrange 3 inches apart on a lightly oiled baking sheet.
• Rub the tops of the dough lightly with vegetable oil and canopy the baking sheet with wrapping. Refrigerate overnight.
• Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until able to use.
• One hour before baking, put a pizza stone or inverted baking sheet on the center oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high).
• Make the sauce: Combine the tomatoes and juices with 1 teaspoon salt during a blender; blend until smooth.
• Sprinkle cornmeal liberally on a pizza peel or an inverted baking sheet. Place 1 ball of dough the wrong way up on the cornmeal using floured hands.
• Pull the dough gently into an 8- to 10-inch circle, re-flour your hands as needed, and be cautious not to deflate it.
• Spread about 1/4 cup spaghetti sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons vegetable oil and season with salt.
• Slide the pizza onto the recent stone and bake until the crust is dark golden brown and, therefore, the cheese is bubbling, 7 to 9 minutes. Transfer to a chopping board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to form 3 more pizzas.
Hamburger, Germany
Ingredients
• 1 pound floor chuck 80/20
• 1 tablespoon onion grated
• 2-three dashes Worcestershire sauce
• Salt and peppers
• Four rolls
INSTRUCTIONS:
• Mix pork, onion, and Worcestershire in a bowl simply till combined.
• Gently form into four patties, approximately ¾" thick. Using your thumb, create an indent withinside the middle of every burger.
• Refrigerate as a minimum of 20 mins earlier than cooking.
Grill
• To Grill Preheat grill to medium heat. Season the outdoor burgers with salt & pepper to taste.
• Cook burgers for approximately four-6 mins in keeping with the aspect or till they attain 160°F. Rest five mins.
• Serve on toasted sesame seed rolls.
Stove
• To Cook at the Stove Top, Heat a solid iron pan over medium-excessive heat.
• Add 1 tablespoon of olive oil to the frypan.
• Add the pork patties and prepare dinner five-6 mins to keep with the aspect or until they attain 160°F.
Sushi, Japan
Ingredients
• 100g sushi rice
• 1 sheet nori seaweed
• 2 tbsp sushi vinegar
• soy sauce
• wasabi
• sushi ginger
• roasted white sesame seeds (optional)
possible fillings
• 85g
• tuna – sashimi grade, raw
• salmon – sashimi grade, raw
• avocado
• cucumber
• crab sticks
• canned tuna mixed with mayo
• prawns
How To Prepare
• To make sushi rice, Mix Japanese white rice with special sushi rice vinegar.
• Once sushi rice is prepared, place a mat.
• Place a nori sheet at the mat and cowl two-thirds of one aspect of nori seaweed together with sushi rice approximately 1cm high.
• Add ingredients in the center on top of the rice in the line. You can pick up any combination of ingredients that complement each other well. I choose salmon, salad, and mayonnaise for this one.
• Now for the fun bit. Keep the roll tight on a wooden rolling mat and start rolling up the ingredients away from you. The moisture from the rice will hold them together.
• Cut roll into 6-eight portions and serve them with some soy, wasabi, sushi ginger, and a cup of sencha tea.
Massaman curry, Thailand
Ingredients
• 85g unsalted peanuts
• 400ml coconut milk
• 4tbsp massaman curry paste
• 600 g stewing beefsteak
• 450g potatoes cut into cubes
• 1 medium onion
• 4 kaffir lime leaves
• 1 cinnamon stick
• 1tsp tamarind paste
• 1 tbsp soft brown sugar
• 1 tbsp fish sauce
• 1 red chili, finely sliced
• Jasmine rice
How To Prepare
• Roast the peanuts on medium heat until golden brown. When cool, roughly chop.
• Set oven at 180C. Heat 2 tbsp coconut milk during a large casserole dish with a lid. Add the curry paste and fry it for 1 min, then stir within the meat and fry until well coated.
• Mix the coconut with a half cup of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce, and peanuts.
• Bring to a simmer, then cover and cook for two hrs within the oven until the meat is tender.
• Sprinkle with sliced chili and the remaining peanut, and serve with jasmine rice.
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