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Chicken wrapped in parma ham stuffed with garlic

Ingredients (serves 1)

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

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Salmon with Chili-Mango Salsa and Mograbiah

Recipe via epicurius...

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Chinese-style Corn & Crab Soup with Shiitake Mushrooms

A super easy soup that's great for a rainy Seattle day.

           

Ingredients: 4 cups chicken broth • 2 cans cream-style corn • 12-16 oz crab • 12-16 oz shiitake mushrooms • 2 tbsp cornstarch • 2 tbsp cold water • 2 tbsp soy sauce • 3 egg whites lightly beaten • 1 tsp sesame oil • red pepper flakes • 1 tsp Sri Racha • salt and pepper to taste • 2 scallions chopped • baguette

Instructions: Combine broth creamed corn and bring to a boil. Dissolve cornstarch in cold water, stir into boiling broth. Add soy sauce and simmer for 3-4 minutes until thickened, stirring occasionally. Add egg whites in a thin steam, stirring gently to break into shreds. Add shiitake mushrooms. Stir in sesame oil and Sri Racha. Season with salt and pepper. Add crab. Garnish with scallions and chili flakes and serve with sliced baguette.

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Linguine with crab in tomato sauce

Ingredients (for 4 people)

• 500 gr linguine
• 5 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion, finely chopped
• 3 x 150gr tubs fresh (hand-picked) crab meat (I've used both white and brown crab meat)
• 6 ripe tomatoes, finely chopped
• 1 green (horn) pepper, cut into fine rings
• 1/2 bunch of parsley, finely chopped
• 1 shot of ouzo
• 1/2 tsp. chilli flakes
• salt and pepper to taste

How to:

In a large pot sauté the garlic and the onion in olive oil for a couple of minutes.Then add the green pepper and sauté for another 2 minutes. Add the ouzo. After 1 minute add the chopped tomatoes, salt, pepper and the chilli flakes and cook for 15 to 20 minutes. The last minute add the chopped parsley and the crab meat and stir gently.

In the meantime boil the linguine according to the packed instructions.

Serve immediately with the crab sauce on top.

*Crab meat from: Fin and Flounder

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Some Produce at The Mile High Flea Market

             

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Some_Produce_at_The_Mile_High_.zip (574 KB)

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Homemade Chili

From scratch, based upon a recipe by Guy Fieri. It's awesome.

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Rezept: Krosse Chili-Hähnchenbrust mit warmen Petersilien-Bohnensalat

Hähnchen kann man auf dutzende Arten zubereiten. Ich habe ein paar Favoriten, wozu auch ein ganzes Zitronenhuhn und grünes Hühnchencurry gehört. Hier geht es um eine sehr simple Zubereitung, die man für sich alleine, aber auch für eine ganze Gästemeute machen kann.

Zutaten für eine Person:
1 Hähnchenbrust mit Haut und Knochen
1 Zitrone
1 frische Chilischote
1 Teelöffel Thymian (getrocknet)
1 Hand voll Stangenbohnen
1 paar Radieschen
1 Frühlingszwiebel
1 Hand voll Blattpetersilie
1 großes Glas Wein (rot od. weiss spielt kaum eine Rolle, ich benutze was gerade noch offen ist)

Salz, Pfeffer, Koriander
Olivenöl, Balsamico Essig

So geht's:
1. Die Hähnchenbrust in eine Schale legen, salzen und pfeffern und mit Thymian bestreuen.
2. Die Zitrone in Stückchen schneiden (6 Stück oder so...), über dem Hähnchen ausdrücken und die Stückchen mit in die Schale legen.
3. Die Chilischote kleinhacken und zusammen mit einem ordentlichen Schuss Olivenöl dazugeben. Alles gut mischen und einmassieren.

Am besten steht das Hähnchen nun eine 1/2 Stunde in der Marinade...

4. Setzt einen feuerfesten Topf auf (der später auch in den Ofen darf) und heizt den Ofen auf 220 Grad / Umluft vor.
5. Die Hähnchenbrust auf der Hautseite zuerst in den Topf legen, die Marinade mit allem aus der Schale dazu geben und das Fleisch von allen Seiten gut bräunen. Die Zitronen werden hierbei sehr dunkel und evtl. verbrennt euch auch ein bisschen was von der Chili - das ist vollkommen in Ordnung.
6. Bevor Ihr den Topf mit Deckel zunächst für 5 Minuten in den Ofen schiebt, gießt das Glas Wein in den Topf. Das gibt noch ein bisschen Aroma und sorgt vor allem dafür, dass das Fleisch saftig bleibt. Wichtig ist, das die Hautseite ab nun oben liegt.

7. Die Bohnen sollten kurz von den Enden befreit und dann in Stücke geschnitten werden, bevor sie 4-5 Minuten in Salzwasser gekocht werden.
8. Nehmt den Deckel vom Topf im Ofen und schaltet vom Umluft auf die Grillfunktion (noch ca. 10 Minuten und das Hähnchen ist kross).
9. Bohnen abgießen und gleich Öl und Balsamico (3:1) darüber geben. Salzen und gemahlenen Koriander dazugeben.
10. Radieschen, Frühlingszwiebel und die Petersilie klein schneiden und unter die Bohnen heben - probieren... noch mehr Salz? Vertraut Eurem Geschmack!
11. Salat auf einem Teller verteilen und die krosse Hähnchenbrust darauflegen.

Mit ein bisschen Olivenöl oben drauf, glänzt die Kruste gleich noch viel leckerer. Guten Appetit!

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Simple tasty curry

Thanks to some of the comments. It's just a curry recipe, no, no, not Moroccan...I'm sorry to get peoples hopes up. That is all it is. If you've cooked Indian or sub-continent style curries before and use pre-made curry pastes, with this you won't. In fact you're making it yourself. I would take a guess at the flavour being more of an Indian/Pakistani style curry. Try it and let me know how you go.

Takes about 10-15 min to prepare.

Needed:
500g of your choice of meat – I have tried this with Chicken and Lamb.
Can of Chickpeas
Can of Diced Tomatoes (optional)
Garam Marsala, Paprika, Cumin, Ground Coriander, Tumeric and Moroccan spice mix (I use Master Foods for this)
Minced garlic
Minced chilli (optional)
Couscous or rice

Directions:
Defrost 500g of Lamb, Beef or Chicken
Cube two brown onions (approx 2cm)
Heat oil in a wok, then place the cubed onion, lots of each spice, couple teaspoons of minced garlic and minced chilli (only if you want it hotter) with stirring (add more oil if needed and be liberal with the spices, you do need a bit to make up the paste)
Drain and rinse a can of chickpeas
Once the onion starts browning and mixing well with the spices add the chickpeas and keep stirring until browned
Dice or cube your defrosted meat and add to the wok and stir to make sure nothing sticks
Stir in a can of diced tomatoes if desired (this thickens the sauce a little bit)
Once the meat has browned turn the heat down to simmer and place a lid on wok if possible
Let it simmer for about an hour to improve the flavour
Serve on a bed of Couscous or rice

Now this was written in a hurry so I'll come back and make sure I haven't missed anything.

You win! I ROCK!
Good night Seattle.

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Thai Chilli Beef Curry

Ingredients

• 1 spray low-fat cooking spray
• 300 g beef rump steak, cut into strips
• 1 medium onion(s), thinly sliced
• 1 medium Pepper, red, deseeded and cut into strips
• 20 g Thai Taste Gang Ped Red Curry Paste, (or similar brand)
• 1 portion fresh red chilli(s), deseeded and thinly sliced
• 1 can Blue Dragon Coconut Milk, Reduced-Fat, (400g)
• 1 portion stock cube, made up with 500ml water
• 1 juice from 1/2 lime(s)
• 240 g dried egg noodles
• 150 g mange tout, halved
• 125 g Baby Corn Cobs
• 2 tablespoon fresh coriander

How to:

Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

Recipe via: Weight Watchers

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Bring it on. It's about to get brought. The toothpick test is next.

   

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Bring_it_on._Its_about_to_get_.zip (69 KB)

Read all about it

5 Million Scovilles.  That's a little over double what pepper spray is.  We initially wanted to try The Source (a 7.1 million scoville rating), but the rumour mill says that the production is inconsistent at best, so we were recommended the 357. 

What is Capsaicin?  What are Scovilles?

Because it exists that's why.

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