CHICKEN BREASTS WITH A PARMESAN CRUMB TOPPING

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"Oh my, oh my....this chicken recipe is soooooooooooo yummy!!! My husband made a request to me to try to cook this dish...And it's absolutely delicious! Good choice! The good thing also it's very easy to prepare and only a quick cooking! Love it really! Try this one guys I'm pretty sure you will love it too!"

INGREDIENTS:

4 skinless, boneless chicken breasts (i used chicken thighs)
5 tablespoon pesto sauce (you can use basil pesto or green olives pesto)
40g/ 1 1/2 oz ciabatta breadcrumbs (ciabatta is an italian kind of bread... i used ordinary breadcrumbs)
25g/ 1oz Parmesan cheese, grated
finely grated rind of 1/2 lemon
2 tbsp olive oil
roasted vine tomatoes, to serve (optional)

1.  Preheat the oven to 220 degrees centigrade/ 425 degrees Fahrenheit/Gas Mark 7.  Cut a deep slash into each chicken breasts to make a pocket.

2.  Open the chicken breasts and spread 1 tablespoon of the pesto into each pocket.

3.  Fold the chicken flesh back over the pesto and place in an ovenproof dish.

4.  Mix the remaining pesto with the breadcrumbs, Parmesan and lemon rind.

5.  Spread the breadcrumb mixture over the chicken breasts.  Season to taste with salt and pepper and drizzle with the oil.

6.  Bake in the preheated oven for about 20 minutes, or until juices run clear, when a skewer is inserted into the thickest part of the meat.

Serve the chicken hot with roasted vine tomatoes.

I served mine with chicken and vegetable flavoured rice i bought at the supermarket and buttered mix garden veggies.

TIP:
It would be more delicious to use chicken thighs as thighs are soft and more tastier. Anyway, in all my cooking I preferred to use thighs all the time.

Thank you and Enjoy!

BLUEBERRIES AND APPLE SLAB PIES

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"Blueberries this time guys...yes...we tried blueberries and oh my, oh my...soooooo delicious! we love it! For me i like this one more than raspberries...and the taste???? It's like heaven! Try this one guys...you will really love it!"


BLUEBERRIES AND APPLE SLAB PIES

SERVES: 6
PREPARATION: 30 MINUTES
COOKING TIME: 50 MINUTES

4 golden delicious apples, peeled, cored, thinly sliced
2 tsp lemon juice
75g (1/3 cup) caster sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
20g unsalted butter, plus 50g extra, melted
150g (1 cup) frozen blueberries
1 tsp plain flour
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten, for egg wash
1 tbsp white sugar (optional)

1.  To make filling: place apples, lemon juice, caster sugar, vanilla and spices in a bowl and toss to combine.  Heat a non-stick frying pan, over high heat.  Add apple mixture and cook, tossing occasionally, for 5 minutes or until apples start to soften.  Add butter, then set aside to cool for 15 minutes.  Add blueberries, sprinkle over  flour, then toss to combine.

2.  Meanwhile, preheat oven to 200C.  Brush 2 pastry sheets generously with extra melted butter.  Top each with a second pastry sheet.  Cut each stack in half.   Place 2 rectangular stacks, 6cm apart, on an oven tray lined with baking paper. Divide apple mixture between rectangles, leaving a 2cm border. Lightly brush border with egg wash, then top with remaining rectangle stacks, stretching slightly so they fit over filling and meet the edges of the bottom layers.  Using the back of the fork, press edges together to seal and crimp.  Brush top with egg wash and sprinkle with sugar (optional). You can omit the sugar coz the result is not good, the looks of your pies is like its getting burnt.

 TIP:
*If you sprinkle with sugar on top the result will be a bit burnt because of the sugar, but if you just only brush with egg wash, the result will be golden like the one I made. I tried the one with sugar on it already but not looking good!*

3.  Freeze for 15 minutes or until pastry is firm.

4.  Cut 7x5 cm slits, at 3cm intervals, across tops of pies, cutting all the way through to filling.  Bake for 45 minutes OR until pastry is puff and golden.

5.  Cut pies into triangles to serve.

NOTE: Make sure you check you pies that it won't get burn because the temperature of the oven is too hot sometimes for the pies.

ENJOY!

SAVOURY MINCE

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"My husband said, "oh, im not eating that!" coz he saw that i put fried noodles in there.  He didn't like eating much noodles or pasta. So he would rather eat the spicy pork leftovers.  But then I still give him this for dinner (not giving him any choice) hahahha.... and he said after, "wow, that's very delicious!" He ended up eating everything in his plate and very fast and nothing left even a  single piece of rice. Yes, guys, this recipe is really very delicious...why don't you try it too!"

YOU'LL NEED:

500g beef mince
2 tsp oil
1 small onion, chopped
1 medium carrot, diced
a small wedge cabbage, chopped
1/2 cup corn kernels
1/2 cup frozen peas
1 tbsp soy sauce
2 tbsp oyster sauce
3/4 cup waater or beef stock
2 tsp cornflour
100g pkt pre-cooked crunchy noodles or fried noodles (optional)
steamed rice to serve (optional, see other ideas at the bottom)

HERE'S HOW:

1.  Place beef mince in a bowl and mix in a little oil.  Heat a  large frypan or a wok, ensure it is hot.  Crumble in half of the mince.  Cook stirring often until mince begins to brown.  Remove the first batch, reheat the frypan and cook the remaining mince and then remove.

2.  Reheat the frypan, add the oil, heat oil and add the onion and carrot.  Cook stirring once or twice for 1 minute.  Add the cabbage, cook for a further minute.

3.  Add the corn and peas to the frypan.  Return the mince to the frypan, cook for 1 minute.  Push the mince mixture out the side.  Pour in the combined soy sauce, oyster sauce, water and cornflour, stir as it comes to the boil.  Stir to mix the sauce with the mince mixture.  Add the noodles if using, stir to combine.  Spoon the mince into a serving bowl.  Serve with steamed rice.

MY EASIEST WAY MAKING THIS RECIPE:
*Fry the onion first in oil, then put the all the mince in the frypan. When its brown already. Put the mix garden vegetables (you can buy the mix garden vegetables at the supermarket, its frozen vegetable, mix with carrots, peas and corn and cut into cubes already).  Later, pour the mix sauce of oyster sauce, soy sauce and water or beef stock. Then its now ready to serve with steamed rice.

OTHER IDEAS TO SERVE WITH SAVOURY MINCE:

• Serve it on a toasted baguette or thick buttered toast.
• Dollop it on top of baked jacket potatoes.
• Spoon it into chilled lettuce cups.
• Serve in roasted (halved) red or yellow capsicum.
• Toss with cooked pasta shells.
• Serve it with steamed rice (I chose this one!)

ENJOY!

BINAGOONGANG BABOY (SPICY PORK WITH SHRIMP PASTE AND COCONUT CREAM) - FILIPINO STYLE

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"This is my delicious Binagoongang Baboy (Spicy Pork with Shrimp Paste and Coconut Cream).  I put coconut cream in mine so it would taste more delicious and creamy.  I used Barrio Fiesta shrimpaste and spicy one so I would no longer put chillies in my recipe.  Try this one guys...it's soooo yummy!  I cooked it twice now since I really love it.  My husband too and my son but its not really good if you will cook this all the time because of the fats in it."

1 kilo pork (with skin and fat)
1 medium onion
1 whole garlic (cut into small OR minced)
1 tsp coarse black pepper
1 medium bell pepper
2 tbsp shrimp paste (i use barrio fiesta spicy shrimp paste so no need to put siling labuyo or chillies in my recipe)
1 400g coconut cream
1-2 tbsp sugar

WHAT TO DO:

1.  Cut pork into cubes or our desired size and fry it into 2 tablespoon vegetable oil.

2.  When pork is brown already.  Put the onion and stir it together with the pork.  Then after 5 minutes, add the minced garlic and coarse black pepper.

3.  Add the the 2 tablespoon shrimp paste, you can add more, it depends on you. Then add the coconut cream.

4.  Add the sugar and let it simmer for 1 hour or so in a very low heat....stirring occasionally.

5.  When the sauce becomes thicker and the oil coming out, that oil is from the coconut, then you can add the bell pepper for 2 minutes then turned your stove off.

READY TO SERVE NOW WITH STEAMED RICE.

*NOTE: IF IT''S NOT SALTY FOR YOU, YOU CAN ADD A LITTLE BIT OF FISH SAUCE BEFORE YOU TURNED IT OFF. OR TO MAKE IT MORE TASTIER, ADD KNORR CHICKEN CUBES.  BUT SPICES HERE IN AUSTRALIA ARE ENOUGH TO HAVE A VERY DELICIOUS TASTE IN YOUR COOKING.

ENJOY!

SLOW-ROASTED PORK BELLY WITH CRISPY CRACKLING

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"What a very delicious pork belly crispy crackling with delicious sauce in it.  We all love it! Try this one guys... for sure you will think this is the best way making the roast pork belly!"

INGREDIENTS:

1kg pork belly
3 medium onions, or peeled & cored green apples
3 teaspoons salt flakes
5 tablespoons oil

FOR THE SPECIAL ROAST PORK BELLY SAUCE:

1/2 cup brown sugar
1/2 cup red wine vinegar
3 star anise
1/2 cinnamon stick
the pan juices
juice from 1 orange
3 slices of the orange peel
1 cup chicken stock
salt and pepper to taste

PREPARATION METHOD:

1. Take the two long sheets of alfoil and put in baking dish.

2.  Cut peeled onions or peeled apples in half and place on foil.  Cut them length-wise so that the pork is resting on a flat discs of onions or apples, and so that your guests get half of an onion or apple each.

3.  Remove all moisture from pork and rind by dabbing with high-grade paper towel.  This will ensure the pork rind crackles perfectly.  Mix salt flakes and oil and rub all over pork belly, including the rind.  work into the crevices all over the pork.  Place pork, rind side up, on top of apples or onions.

4.  Gather up alfoil so that is surrounds the pork but leave the top skin rind exposed.  The alfoil should make a close nest around the pork to prevent it from drying out and gather the juices while its cooking, but at the same time allow the pork rind to crackle.

5.  Place in oven pre-heated to 150C and cook for 3 hours.  Turn oven temp down to 140C and cook for another hour.  Remove from oven and pour out juices and set aside for the sauce.  Do not baste the pork at any time while cooking.

6.  Finally, before serving, place the pork back into oven and cook at 220C for another 20 mins.  This will bring the crackling up to perfection.

7.  To make the special roast pork belly sauce; in a saucepan mix 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 star anise, 1/2 cinnamon stick, pan juices.  Bring to boil and simmer until syrupy - approx 5 minutes.  Add juice from 1 orange, 3 slices of orange peel and 1 cup chicken stock.  Bring back to boil, simmer until reduces.  Season with salt and pepper to taste.  Remove orange rind, star anise and cinnamon stick before serving.

8.  You can also use the pan juices to make a traditional savory gravy by mixing the juices with hot water in a saucepan and use cornflower to thicken.

SERVING SUGGESTIONS:
Serve the pork in strips with the onion or apple, trickled with the sauce, and your choice of veges. You can serve  with boiled potatoes drizzled with butter, and good quality string beans, steamed.  In summer, serve with a crisp green salad and roast sweet potato chips. But I served mine with my delicious fried rice.

MAKE AHEAD:
You can prepare this dish beforehand and keep in the fridge (covered with alfoil not plastic wrap to prevent the rind from sweating) and leave the final 20 minutes cooking (uncovered) at 220C until just before serving.  If you do this, it may need an extra 5 minutes in the oven to bring it back to temperature.

TIP:
The secret to the crackling is to (1) get your butcher to score the rind quite finely, (2) ensure the rind is free of moisture, and (3) don't cover or baste the pork rind at any time while it is cooking in the oven.

TIP:
You will get excellent result if you follow the cooking temperatures - it is important that your oven is at the right temperature.  I use an oven thermometer so I know exactly how hot the oven is.

SERVING SUGGESTIONS:
You can use any herb rub with the oil and salt.  Add rosemary and rest the pork on garlic, or add star anise to the onion.   Any of your favourite pork flavours will go with this recipe - just add them to the rub or rest the pork on your favourite flavours before cooking.

PORK EMBUTIDO (FILIPINO STYLE MEATLOAF)

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"I made a pork embutido, it's a Filipino style Meatloaf, which my husband loves to eat! I am so happy that he loves it coz everything I cooked is for my family! Try this one guys because it's really sooooooo yummy! Your family would surely love it too!"

INGREDIENTS:

1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins/ sultanas
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage (you can use hotdogs)
aluminium foil, 10" x 12" sizes

COOKING PROCEDURE:

Prepare a steamer and set aside.  Alternatively, prepare a baking pan and a wire rack and preheat oven to 350 degrees Fahrenheit.

In a bowl, combine all the ingredients and mix until well blended.

Divide the mixture into 2 to 4 portions (depending on how many you want to make).

Spread and flatten the mixture onto the center of each foil, divide the slices of hard cooked eggs and Vienna sausages.  Place each slices at the center of each mixture.  Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages.  Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends.  Repeat with the remaining pork mixture.  Place the embutido in a steamer and steam for an hour.  Alternatively, if you don't have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water.  Cover with the aluminium foil ( Be sure the steam will not escape).

Steam-bake in the center of the oven for an hour.

Let it cool and slice into rings.  Serve with your favorite catsup (tomato sauce) or sauces.

Refrigerate unused embutido.

ENJOY!

CHORIZO MEATBALLS AND COUSCOUS

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"This delicious dish is my favourite! The chorizo meatballs are soooooooo yummy and also the CousCous! It's my second time cooking this one and I love it! My family loves it too!"

CHORIZO MEATBALLS:


2 tablespoon olive oil
1 large brown onion, finely chopped
1 garlic clove, crushed
2 teaspoons smoked paprika
2 teaspoons mild paprika
2 (240g) mild chorizo, finely chopped
700g lean beef mince
1/2 cup fresh breadcrumbs
5 (800g) tomatoes, chopped (or 2 tins of 400g tomatoes)
1/4 cup chopped fresh flat-leaf parsley leaves
crusty bread to serve or CousCous

1.  Heat half the oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika.  cook, stirring for 1 minute or until fragrant.  Set aside to cool.

2. Combine onion mixture, chorizo, mince and breadcrumbs in a bowl.  Roll heaped tablespoons of mixture into balls.  Place on a plate.

3.  Heat remaining oil in pan over medium-low heat.  cook meatballs, in batches, for 4 to 5 minutes or until browned.  Transfer to a plate.

4.  Increase heat to medium.  Add tomato and 1/2 cup cold water.  Bring to the boil. reduce 10 minutes or until slightly thickened.  Return meatballs to pan.  simmer, covered, for 5 minutes.  Uncover.  Simmer for 10 minutes or until meatballs are cooked through and sauce has thickened.  Top with parsley.  Serve with bread or CousCous.


COUSCOUS RECIPE:


NOTE: 1/2 cup of dry CousCous is a single serve. (I made 1 and 1/2 cup in ours coz we are 3 but then its still many, serves 4 people).

1.  Place 1/2 cup (125ml) of water in a saucepan.  Add 1 - 2 tablespoons oil and 1 teaspoon salt, or to taste and bring to the boil.  Remove from the heat.

NOTE: I use 1 chicken cube instead of salt so the couscous will taste good! I put it before the water gets boiled.

2.  Stir and pour in 1/2 cup (100g) of CousCous.  Cover and allow to stand for 2-3 minutes.

3.  Add 1 teaspoon of butter and heat again on very low heat for 3 minutes while stirring with a fork to separate the grains.

THEN READY TO SERVE...ENJOY!

RASPBERRY AND APPLE SLAB PIES

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"My husband loves this dessert soooooo much! He said this is the best dessert I've ever made!  Well, he's always saying that to all the desserts I made...hahahah! Everything is his favourite!  Why don't you try this one guys! You will never regret if you'll try to make this very delicious and oozing taste of slab pies!"

RASPBERRY AND APPLE SLAB PIES

SERVES: 6
PREPARATION: 30 MINUTES
COOKING TIME: 50 MINUTES

4 golden delicious apples, peeled, cored, thinly sliced
2 tsp lemon juice
75g (1/3 cup) caster sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
20g unsalted butter, plus 50g extra, melted
150g (1 cup) frozen raspberries
1 tsp plain flour
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten, for egg wash
1 tbsp white sugar

1.  To make filling: place apples, lemon juice, caster sugar, vanilla and spices in a bowl and toss to combine.  Heat a non-stick frying pan, over high heat.  Add apple mixture and cook, tossing occasionally, for 5 minutes or until apples start to soften.  Add butter, then set aside to cool for 15 minutes.  Add raspberries, sprinkle over  flour, then toss to combine.

2.  Meanwhile, preheat oven to 200C.  Brush 2 pastry sheets generously with extra melted butter.  Top each with a second pastry sheet.  Cut each stack in half.   Place 2 rectangular stacks, 6cm apart, on an oven tray lined with baking paper. Divide apple mixture between rectangles, leaving a 2cm border. Lightly brush border with egg wash, then top with remaining rectangle stacks, stretching slightly so they fit over filling and meet the edges of the bottom layers.  Using the back of the fork, press edges together to seal and crimp.  Brush top with egg wash and sprinkle with sugar.

 *If you sprinkle with sugar on top the result will be a bit burnt because of the sugar, but if you just only brush with egg wash, the result will be golden like the one I made. I tried the one with sugar on it already but not looking good!*

3.  Freeze for 15 minutes or until pastry is firm.

4.  Cut 7x5 cm slits, at 3cm intervals, across tops of pies, cutting all the way through to filling.  Bake for 45 minutes OR until pastry is puff and golden.

5.  Cut pies into triangles to serve.

NOTE: Make sure you check you pies that it won't get burn because the temperature of the oven is too hot sometimes for the pies.

ENJOY!

STIR FRY

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INGREDIENTS:


300g Chicken/Beef (cut into small or desired size)
Oyster Sauce
Turmeric (optional)
ABC Sauce (Sweet Soy Sauce)
1 400g can of young corn
1 400g can of Champignon (buttons mushroom)
2 medium size carrots
1 medium size zucchini
1 medium size bell pepper
Snow peas (any amount you like)
1 onion, cut into squares


PROCEDURE:


1.  Marinate chicken/beef for at least 20 minutes with oyster sauce and ABC soy sauce (sweet soy sauce).  You can add a pinch of turmeric if you like.


2.  Take the chicken out from the marinade and fry it.  Then take it out from the pan and put it aside.  Keep the marinade and use it for later.


3.  Use the pan that you fry the chicken and put vegetables one at a time.  Put first button mushroom, then young corn, carrots, zucchini and other ingredients.  Put onion and snow peas before you turned off or a minute before you turned off the stove. Pour the marinade of the chicken over the vegetables and put back the chicken. Cook for another 1 minute.


4.  It's now ready to serve with plain rice.


NOTE:  Do not cover your pan in order to get a good and fresh look of your vegetables.  If you put a cover your vegetables will be overcook.