Caramelized Vegetables

Self cooking photograph

bell pepper	2  (any color)
onions	2
garlic	2 clove, sliced
salt & pepper	to taste
lemon juice	1tsp
sugar	1/2tsp - adjust to taste
oil	2tbsp
Method:
Slice onions and red bell pepper lengthwise.
Add oil and garlic to the frying pan over medium heat.
Cook it until garlic is lightly golden brown.
Add onions and bell pepper; also add sugar, seasoning & lemon juice.
Cook for about 30 minutes on low heat or until they have caramelized and soft.
Serve hot on the side.
Serves 2.

Baked Chicken with Vegetables - Thanksgiving Special

Self cooking photograph

Traditionally Turkey is the most common main dish of a Thanksgiving dinner but we can also bake a large chicken instead of a turkey for a change ;)
whole chicken	2 kg
garlic/ginger paste	1tbsp
red chili powder	1tbsp - adjust
cumin powder	1tsp
blackpepper powder	1tsp
cinnamon powder	1tsp
turmeric powder	1/2tsp
salt	to taste
lemon juice	5 lemons
oil	1tbsp +1tbsp
Method:
Wash chicken and poke with fork to make holes before marinating.
Mix all the ingredients with 1tbsp of oil and apply to the chicken.
Cover and marinate for atleast 2 to 3 hours or preferably overnight.
(The longer you leave the chicken to marinade, the better the flavor will be)
Brush your baking tray with some oil or wrap it with foil.
Discard the marinade and place the chicken on the baking tray.
Brush it again with some oil.
Bake in a preheated oven at 180 C for 50 minutes to 1 hour or until the chicken is completely cooked.
(place vegetables on the same baking tray  & continue baking for remainder 30 minutes)
Vegetables: Self cooking photograph
potatoes	2 large
tomatoes	2 medium
small eggplants	250g, halved
garlic	4 cloves,sliced
green beans	250g
salt & pepper	to taste
oregano	1tsp OR
dried rosemary	1tsp
oil	1tsp
Method:
Wash potatoes and tomatoes; cut into wedges.
Wash and trim green beans; boil until tender and set aside.
In a bowl mix all the vegetables (except beans ) together with salt, pepper and oil.
Sprinkle oregano or rosemary and toss it well to coat the vegetables evenly.
(I added both herbs)
Place well coated vegetables on the same baking tray with chicken & continue baking for remainder 30 minutes.
Vegetables take only 30 to 35 minutes  to become tender and crusty.
To Serve:
Add boiled green beans to the serving tray.
I also added caramelized onions and capsicum.
Serve super hot with any bread of your choice or steamed rice.
We enjoyed it with homemade garlic bread.
Serves 4 to 6.
Happy Thanksgiving!

Beef Chili Dry - My Family Style

Self cooking photograph

beef	1/2 kg, undercut, julienne cut
vinegar	2tbsp + 2tbsp
soy sauce	3tbsp
corn flour	3tbsp
garlic/ginger paste	1tsp
sugar	1tsp
black pepper	as per the taste
salt	as per the taste
sesame oil	4tbsp
green chillies	10 - 15, slitted
Method:
Combine 2tbsp vinegar, soy sauce, cornflour, garlic/ ginger paste, sugar and seasoning.
Add in the beef, mix it well and set aside for half an hour.
Heat oil in a wok, add marinated beef and turn and toss; keep on stiring on high flame until meat is tender.
Now add green chillies along with the remaining vinegar and fry for another 2 minutes.
Serve hot as a side dish.
Serves 4.

Prawns Salad

Self cooking photograph

prawns	15 - 20, poached
lettuce	1 bunch, shredded
green peppercorns	1 tsp
butter	1tbsp
dill	to garnish
Marie Rose Sauce:
mayonnaise	75g
tomato ketchup	2tbsp
fish sauce	2tbsp
Method:
Poach prawns, drain and fry in melted butter along with green peppercorns for 1 minute.
(Usually to poach prawns, I boil water with 2 tbsp soy-sauce and 1tsp blackpepper powder. Let it cool for 5 minutes and then add prawns in still warm water. Leave it for 5 to 7 minutes)
For the sauce combine all the ingredients together to make it smooth.
Divide the shredded lettuce on a serving dish.
Arrange prawns on the top and pour a spoonful of the sauce.
Garnish with dill and serve.
Serves 4.

Prawns with Green Apples

Self cooking photograph

I learnt this recipe with Lobsters in a Master Chef Program but tried with Prawns & came out really well. prawns  15 green apples 2 apple juice 200ml green peppercorns few salt n pepper to taste butter 1tbsp dill to garnish Sauce: mayonnaise 100g orange juice 100ml reduced to 3/4 vinegar 2tbsp salt n pepper to taste Method: Cut apples into half moon slices and marinate in the apple juice. Poach prawns, drain and fry in melted butter for 1 minute. Add green peppercorns and stir for another 1 minute on a very low flame. (Usually to poach prawns, I boil water with 2 tbsp soy-sauce and 1tsp blackpepper powder. Let it cool for 5 minutes and then add prawns in still warm water. Leave it for 5 to 7 minutes) Remove from heat and keep it aside. Mix all the ingredients to make sauce, well combined. Pour the sauce on a serving plate, add prawns and arrange with sliced apples. (Discard the apple juice) Garnish with sauce, dill and serve. Serves 4.

YAM WOON SEN (Thai Glass Noodle Salad)

Self cooking photograph

glass noodles	50g
prawn	8 pieces, boiled
chicken mince	100g, boiled
black fungus	1/4 cup (clean)
spring onion	2 stems, diced
tomato	1, thinly sliced
red chillies	3, chopped (adjust to taste)
carrot	1 small, thinly sliced
lettuce	some, chopped
peanuts	1tsp, roasted
fish sauce	1tbsp
lime juice	2tbsp
salt	to taste
caster sugar	1/2 tsp
Method:
Soak black fungus or wood-ear mushrooms in water for 30 minutes or until soft, thinly sliced.
Soak glass noodles in lukewarm water for 15 minutes or until they are soft.
Drain and cook in boiling water for 3 to 5 minutes.
Drain and rinse with cold water.
In a bowl, add fish sauce, red chillies, lime juice, caster sugar and salt, mix well.
(You should taste the seasoning and adjust according to the taste)
Stir in chicken, spring onion, tomato, black fungus, carrot, lettuce and mix well.
Now add glass noodles and prawns, toss everything together.
Garnish with roasted peanuts on the top.
Serve with lemon wedges on the side.
(I prefer it before main meal)
Serves 2.
Note: The authentic taste will come with fish sauce but the substitute is soy sauce.

Black Chickpeas with Feta Cheese

Self cooking photograph

black chickpeas 200g, boiled garlic 3 cloves, chopped onions 2, thinly slices vinegar 3tbsp mint leaves 1/2 cup, chopped feta cheese 150g, cubes red chilli whole 3, thinly sliced with seeds black pepper 1/4tsp, freshly ground salt to taste olive oil 2tbsp Method: Heat oil in a pan, add garlic, red chillies and saute for 30 seconds. Add onions and cook for 5 minutes on medium heat, stirring frequently. Pour in the vinegar and boil it for 2 minutes. Now add boiled black chickpeas, mix well and saute for 1 minute. Transfer it to a serving dish, add feta cheese and chopped mint leaves. Season it with salt and pepper.  Toss until well coated and then serve.

Green Olives & Sweet Corn Salad

iceberg lettuce	100g
baby spinach	100g
boiled chicken	1/2cup, shredded
boiled egg	1, sliced
lime	1tbsp
salt	to taste
blackpepper powder	to taste
green olives	2tbsp, sliced
sweet corns	1tbsp
feta cheese	1cup, cubes
Method:
Combine lettuce, baby spinach, olives and sweet corns in a bowl.
Sprinkle salt and blackpepper.
Top it with lime juice and mix well.
Top with boiled shredded chicken and feta cheese cubes.
Serve with egg slices.

Salad with Summer Fruits

rocket salad	250g
cherry tomatoes	100g (yellow)
strawberries	1/2cup, diced
kiwi	1, diced
grapes	1/4cup
apple	1, diced
vinegar	2tbsp
parmesan cheese	1/4cup
blackpepper powder	1pinch (optional)
Method:
Combine salad,cherry tomatoes, strawberries, kiwi, grapes, apple in a bowl or salad plate.
Add vinegar and sprinkle blackpepper and shake to mix well.
Now shower it with cheese and serve.