Delicious Grilled Chicken with peach sauce-Recipe

Ingredients:

8 -skinless, boneless chicken breast halves.

1 pinch salt and ground black pepper to taste

2 cups peach preserves

3 tbsp extra-virgin olive oil

2 tbsp soya sauce

1tbsp mustard

4 ripe peaches, halved and pitted

1 tbsp finely chopped garlic

 Recipe:

-Pre-heat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper

-Stir peach preserves, olive oil, soya sauce, garlic and mustard in a bowl; season with salt and black pepper.  Keep aside about ½ cup peach sauce.

-Place chicken on pre-heated grill; cook until golden brown, 6 to 7 minutes, then turn over chicken.  Continue cooking for 5 t 6 minutes. Brush both sides of the chicken with peach sauce.  Cook until no longer pink in the center and the juices run clear, 4 to 5 minutes.  An instant-read thermometer inserted into the center should read at least 165 degrees F.

-Arrange peach halves cut side down on the grill.  Grill for 2 minutes, turn over, and brush with reserved ½ cup peach sauce.  Continue to grill until peaches are tender, 3 to 4 minutes more.

-Serve with Pudina chutney and ring onions.

 pic courtesy:http://magazine.foxnews.com/sites/magazine.foxnews.com/files/styles/700_image/public/GrilledChickenPeachBBQ.jpg?itok=uzQi2LuZ

Pepper Prawns – Recipe.

(It’s delicious but some spicy)

Ingredients:

Prawn- 400 gm

Butter – 1 tbsp

Finely chopped onion- 1 medium sizes

Finely chopped tomato- 1 medium

Ginger juliennes – 1 tbsp

Finely chopped garlic-1tbsp

Black pepper

Coconut milk

Dry chilies

Salt to taste

Method:

-Clean the prawns properly.  Shallow fry the prawns with salt only

-Pour adequate butter and black pepper in a pan. Fry onion, tomato, garlic in it.

-Put the prawns, add salt and coconut milk.

-When gravy become thick, keep aside.

-In another pan take dry chilies, two or three pieces of garlic, ginger slices and fry.

When these are fried properly, pour it on the prawns and garnish it with coriander leaves.

Serve hot.

pic courtesy:http://blogchef.net/wp-content/uploads/2010/03/salt_and_pepper_shrimp_1.jpg

Chicken masala (no butter)

(It’s favorite chicken without butter and added calories)

Ingredients:

Boneless chicken-250 gm

Rapeseed oil-02tbsp

Medium red onion-1

Large tomtoes-3

Cashew nuts-1/2 cup

 

Also taste Kalimirch Chicken

Also taste Chicken Kadhai

Tomato puree-100 gm

Dried fenugreek leaves -1tbsp

Low fat cream-100ml

Garam Masala-1tsp

Red chili powder-1tsp

Garlic paste-1tbsp

Thick low fat yoghurt-2tbsp

Salt to taste

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Recipe: Marinate the Chicken with the ginger garlic paste and the Yoghurt for 20 minutes

-Soak the cashew in warm water for 15 minutes

-Chop the onions and tomatoes

-Heat 1tbsp oil in a pan.  Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour.  Remove chicken pieces.  

Also taste Mustard yogurt Chicken 

-In the same pan, add 1tbsp oil and the chopped onions.

-Saute till a transparent pink.  Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). 

-Remove from flame and run in a blender with the soaked cashews to make a smooth paste. 

-Return to the pan and add the tomato puree.  Bring to a boil and add the chicken pieces. Simmer for 4-5 minutes till the chicken is cooked.  Add the low fat cream and simmer for 2 minutes. 

-Broil the fenugreek leaves on a pan.  Crush the fenugreek leaves over the curry and remove from fire.

-Serve hot.

pic courtesy:http://eatingininstead.com/wp-content/uploads/2012/06/img_1431.jpg 

Mustard Yogurt Chicken

(It takes a while to cook, but is worth the effort.)
Ingredients:

Chicken cut into pieces-1kg

Turmeric powder- 1 tsp

Lime- one

Salt to taste

Also taste Chicken masala (no butter)

Also taste Chicken Kadhai

Mustard-1/2 cup

Red chili powder -1.5 tsp

Oil -1/3 cup

Ginger and garlic nicely chopped-1/3 cup

Green chilis-2

Finely chopped onion -1

Mixed whole garam masala-1/3 cup

Cumin-1tbsp

Coriander powder – 1tbsp

Yogurt- 1 cup

Also taste Kalimirch Chicken

Recipe:

-Mix the chicken with the salt, turmeric, lime, chili powder and mustard and set aside at least one hour.

-Heat the oil and add the ginger and garlic and onion and sauté for five to eight minutes.

-Add whole garam masala, cumin- coriander power with the chicken.

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-Keep cooking the chicken on medium heat till all the water has evaporated and the chicken is well brown. This takes a good half an hour, but is worth the effort.

-Add yogurt with one cup of water and simmer for 20 minutes and serve hot with rice or chapattis.

pic courtesy:http://i1.ytimg.com/vi/BhiWVwueRNo/0.jpg

How to cook a lobster – some tips

(Lobster is graded as king of seafood among seafood lovers.  Its juicy claws and tender tails lobster meat has a delicious flavour)

 From char grilled in bisque (soup) in a thermidor to even over a pizza, the thick meat is succulent and tastes a little like shrimp.  Here some tips and tricks to get maximum.

 Buying a Lobster

-When you pick a lobster up in your hand its tail should curl.

-Make sure that there are both claws in place.

-The lobster should not have signs of discoloration

-The harder the shell on the lobster means that it will have more meat and softer shells have sweeter meat.

 Try steaming it:

While boiling and steaming are the two ways to make a lobster, steaming is better

than boiling.  Not only does the meat come out sweeter this way but it also retains the flavour of the lobster.   When you need a partially cooked lobster meat for a dish, try parboiling.  This will cook the lobster in a small amount of time so that the meat can be extracted from the shell, Chilled and reused latter in a recipe.

 Removing the meat:

Holding the body of the lobster firmly, twist the claw off with one hand and the legs as well.  Keep them aside.  Hit the claws with a heavy knife until it cracks.  Remove the pincer from the claw and break the claw into three sections.  Crack it open and ease out the meat. Do the same for the pincers.  For the body, insert the knife into the middle of the body and go lengthwise and open it out.  Discard the stomach sac, feather gills and black intestinal thread. Remember out to ease out the tail halves in whole.

 Storing Lobster:

It is best to cook a live Lobster immediately.  If you want to cook them at a later time, keep the lobsters alive by wrapping them in a damp towel and chilling them.  However, cooked lobster meat can be stored in the refrigerator up to three days.

 pic courtesy:http://0.tqn.com/y/gonewengland/1/W/q/4/2/grilled-lobster-lg.jpg

Chicken ‘n Parma with green beans

 (Beans along with chicken wrapped in Parma ham)

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 02

Also taste Mustard yogurt Chicken

Also taste Chicken Kadhai

Ingredients:

Green beans -300 gm trimmed.

Chicken thigh fillet 4 small or 2 large

Sage 8 small leaves

Pama ham 4 slices

Plain flour 1 tbsp, seasoned well

Butter 50 gm

Shallots 2, finely chopped

White wine 100 ml

Chicken stock 100 ml

Salt and freshly ground pepper to season

 

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  Recipe:

- Heat the oven to 200 C/fan 180/C/gas 6.  Blanch the green beans in boiling water with a pinch of salt for 3 minutes then rinse in cold water and drain.

-Put the chicken between 2 pieces of cling film then gently punch out to thin it a little.  Lay a couple of sage leaves on the smooth side of each thigh then wrap in a piece of Parma ham.  

You may also like to cook and taste Chicken masala (no butter)

Dust each piece in seasoned flour.  Heat 1/3 of the butter in a large non-stick flying pan, Cook the chicken for to -3 minutes each side until golden then transfer to the oven for 10 minutes.

-Add a little more butter to the pan and cook the shallots for 2 minutes.  

-Add the wine and stock and boil until reduced and syrupy.  Add the last bit of butter,  whisk in then add the beans and simmer for a minute to heat through.

-Divide the beans between 2 plates and lay the chicken on top.

pi courtesy:http://www.pankajbhadouria.com/images/recipes-images/full/1323249048.jpg