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Chicken Kiev

Chicken Kiev

Chicken Kiev is a world-famous Ukrainian dish made of chicken fillet rolled around cold butter and coated with bread crumbs. It’s either fried or baked.

Ingredients:
– 8 chicken fillets
– 225g dried breadcrumbs
– 75g parmesan, grated
– 5 eggs, beaten
– 100g flour
– Salt, pepper, to taste
– 4 tbsp sunflower or vegetable oil, for frying
– 2 garlic cloves
– 200g butter, softened

Cooking Instructions:
1. Finely chop garlic and place it in a bowl with butter. Season well. Mash with a fork until well combined, shape into two sausages, then tightly wrap and chill or freeze until really firm.
3. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast.
4. Push 2 pieces of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
5. Mix the breadcrumbs and Parmesan on one plate, and beat the eggs in another. On a third plate, mix the flour with pepper and some salt.
6. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating.
7. Chill for at least 1 hr before cooking.
8. Heat the oil in a large frying pan over a medium-high heat. Fry for 2-3 mins each side until golden.
9. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Cioppino

Cioppino

Cioppino is an Italian-American fish and seafood stew. This dish is usually made with halibut or salmon, shrimp, mussels and manila clams.

Ingredients:
– 3 tbsp olive oil
– 1 large bulb fennel, thinly sliced
– 1 onion, chopped
– 3 large shallots, chopped
– 2 tsp salt
– 4 cloves garlic, finely chopped
– 3/4 tsp red pepper flakes
– 1/4 cup tomato paste
– 1 can diced tomatoes
– 1.5 cups dry white wine
– 5 cups fish stock
– 1 bay leaf
– 500g manila clams
– 500g mussels
– 500g large shrimps
– 700g assorted firm-fleshed fish fillets, such as halibut or salmon, cut into 2-inch chunks

Cooking Instructions:
1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute for about 10 minutes.
2. Add the garlic and 3/4 tsp of red pepper flakes, and saute 2 more minutes.
3. Stir in the tomato paste. Add diced tomatoes with juice, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer for about 30 minutes.
4. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
5. Add shrimps and fish. Simmer, stirring gently, for 5 more minutes.
6. Discard any clams and mussels that do not open.
7. Season the stew, to taste, with more salt and red pepper flakes.

Japchae

Japchae

Japchae is a Korean glass noodle stir fry. It’s usually seasoned with soy sauce, sesame oil and sugar, and is perfect for a light lunch or dinner.

Ingredients:
– 170g flank steak, cut into thin strips
– 3 cloves garlic, minced
– 6 tsp sugar
– 3/4 tsp black pepper
– 4 1/2 tbsp soy sauce
– 1 tsp sesame oil
– 1 onion, sliced thinly
– 2 carrots
– 4 fresh shiitake mushrooms, cut into thin strips
– 1 small red bell pepper (cut into thin strips)
– 115g baby spinach
– 3 scallions, thinly sliced
– 280g dangmyeon (sweet potato starch noodles)
– vegetable oil
– 1 tbsp toasted sesame seeds

Cooking Instructions:
1. Mix the beef together with 1 clove of the garlic, 1 tsp sugar, 1/4 tsp ground black pepper, 1 tbsp soy sauce, and 1 tsp of sesame oil.
2. Cook the noodles for 7 minutes. Strain and cut with scissors so that they’re a little shorter. Add 1 tbsp sesame oil, 1 tbsp soy sauce, and 2 tsp sugar to the noodles. Toss thoroughly.
3. Stir-fry the onion and carrot with 1 tbsp of vegetable oil until tender. Transfer to a large mixing bowl.
4. Add another tbsp of oil to the pan, and add the mushrooms. Cook until caramelized, and transfer to the mixing bowl along with the onion and carrot.
5. Add another tablespoon of oil to the pan, and cook the red peppers until tender. Add in the spinach, scallions, and the remaining garlic. Cook the entire mixture until the scallions and spinach are wilted. Transfer to the mixing bowl with the other vegetables.
6. Add the beef to the pan. Stir-fry for a couple minutes until the beef is no longer pink. Transfer the noodles and the beef to the mixing bowl, along with the sesame seeds.
7. Add 3 tsp sugar, 1/2 tsp ground black pepper, 2 1/2 tbsp soy sauce, and 1 tbsp of sesame oil to the mixing bowl. Toss to combine all the ingredients together, and serve.

Fajitas

Fajitas

A fajita in Tex-Mex and Mexican cuisine is any grilled meat that is served on a flour or corn tortilla.

Ingredients:
– 12 flour tortillas
– 200g soured cream
– 3 chicken breasts
– 4 tbsp olive oil
– 2 garlic cloves, crushed
– 1 lime
– 0.5 tsp chilli powder
– 0.5 tsp ground cumin
– Coriander, finely chopped
– 1 large red onion, cut into thin wedges
– 1 red and 2 yellow peppers, cut into thin strips
– 100g cherry tomatoes, halved

Cooking instructions:
1. Cut chicken breasts into thin strips. Put them in a bowl, add 2 tbsp of olive oil, garlic, juice of a lime, chilli powder, ground cumin and rub into the chicken with your hands.
2. Heat the remaining oil for the pepper mix in a large frying pan and fry the onion wedges until softened, approximately 6 minutes.
3. Turn the heat up high so the wedges char slightly at the edges, season well and set aside.
4. Add the peppers and cook them until softened, then transfer to the baking tray with the onions.
5. Cook the tomatoes for 6 minutes and add them to the peppers.
6. Using the same frying pan, cook the chicken over a high heat until golden. Add chicken to the peppers.
7. Heat the tortillas and serve with sour cream.