Chicken sweetcorn soup

This is a great soup to warm you up when its cold outside. Easy and healthy.

Ingredients:

1 tbsp sesame oil
100g shredded chicken
1 clove garlic, chopped
1 cm ginger, chopped
500ml chicken stock
100g sweetcorn
1 tbsp dark soy sauce
1 tsp white pepper
1 tsp garlic powder
1 egg, beaten
Salt & freshly crushed pepper for seasoning

Method:

1. Heat the oil in a deep saucepan, Add the garlic,ginger and chicken, saute for 1-2 mins.

2. Add the sweetcorn, soy sauce, white pepper, garlic powder and mix well.

3. Pour in the chicken stock, stir and season well. Bring to boil on low flame.

4. Using a masher, gently mash the soup. Stir. Slowly trickle the beaten egg and stir using a fork to form egg strands in the soup. Check seasoning again. Serve hot.

Stuffed Pork Tenderloin

This is a succulent pork dish that can be served with roast potatoes and side salad.

Ingredients:

500g pork tenderloin

For the marinade

1-2 tbsp olive oil
2 tsp dried coriander leaves
1 tsp dried basil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
Salt and crushed pepper for seasoning

For the stuffing

4-5 chestnut mushrooms, chopped
1 large onion, chopped
1 green chilli, chopped
1 tomato, chopped
2 cloves garlic, chopped
Salt & Pepper for seasoning.

Method:

1. Butterfly the tenderloin, place on cling film and beat with a cook's mallet until flattened out. Discard the cling film.

2. Mix the marinade ingredients and sprinkle on the side of the tenderloin that was not beaten by the mallet.

3. Place the marinated side on a new cling film, the cling film should be large enough to cover the entire tenderloin.

4. In a pan, heat oil, add the garlic, chilli and onions. Once the onions are lightly browned ass the mushrooms and tomatoes. Season and take off the heat once mushrooms are cooked.

5. Place the mushroom stuffing in the middle of the tenderloin and using the cling film roll the tenderloin tightly like a sausage. Twist the ends of the cling film to secure the roll. Keep in the fridge for atleast 2-3 hours.

6. Pre heat oven at 200 deg. Line an oven proof dish with baking paper. Remove the tenderloin from the clingfilm and place in the oven proof dish.

7. Bake the tenderloin for 30-40 mins on 150 deg until meat is tender. Baste the meat with any juices oozed from the meat. Let the meat rest for atleast 10 mins before serving.

8. To serve cut the tenderloin into medium circles. Serve with roast potatoes and salad.

Shredded Chicken Stir fry

This is a quick recipe that uses leftover chicken.. it can be served as a side dish or a filler for wraps/sandwiches.

Ingredients:

1 chicken breast, cooked & shredded
2 onions, thinly sliced
2 tomatoes, thinly sliced
2 green chillies, slit
2 potatoes, cubed
2 tsp garlic powder
2 tsp freeze dried coriander leaves (use fresh if preferred)
1-2 tsp coarse black pepper powder
1 tbsp Nando's Peri Peri sauce ( use any spicy sauce if not available)
Salt for seasoning

Method:

1. In a pan, heat oil, toss in the potatoes, season with salt and garlic powder. Fry on low flame until lightly golden brown.

2. Add the onions & green chillies, stir and cook until onions are translucent. Add the tomatoes, stir.

3. Mix in the shredded chicken, add the nando's sauce and pepper powder. Stir well. Check for seasoning.

4. Sprinkle the coriander leaves. Add little water if you feel the mix is too dry. Cook until water is absorbed. Season and serve.

Hot & Tangy Manglorean Pork Ribs curry

This is a spicy and tangy curry that can be cooked in advance and gets better if served the next day.

Ingredients:

500g pork ribs
2 tbps bafat masala 
1 tsp whole cumin
1 inch cinnamon stick
2-3 bay leaves
2-3 onions, chopped
2-3 garlic cloves, chopped
1 inch ginger, chopped
3-4 whole red Kashmiri chillies
2 tbps tomato puree
1-2 tbps vinegar
2 potatoes , cubed
Salt & freshly crushed pepper for seasoning

Method:

1. Marinate the ribs overnight with the bafat masala and salt.

2. In a deep saucepan, heat oil. Add whole cumin, once it starts to splutter, add the bay leaves, red chillies, chopped garlic and ginger. Saute for a while.

3. Add the chopped onions and cinnamon stick, cook until onions are lightly browned.  Mix in the ribs, cook until meat is browned. Add the cubed potatoes. Season with salt & pepper.

4. Add the vinegar and tomato puree, stir well. Add little water to make some gravy.

5. Cook on slow flame for atleast 20-30 mins. Take of the heat once meat is very tender. Serve with rice or bread.

Tips:

To make the bafat masala follow this link http://indianfood.about.com/od/masalarecipes/r/bafad.htm