Tasty and Easy Recipes

Serves: 4
Ingredients:
4 chicken pieces or quarters, tops, bottoms, or a mixture
Soy sauce
Garlic, pressed fresh or garlic powder
Freshly ground pepper
Ginger, very finely chopped fresh or powdered
Sesame oil

Method:
1. Lightly rub the chicken pieces with a mixture made of the soy sauce, garlic, pepper and ginger.
2. Place skin side up in a pan that holds the pieces fairly close together. Drizzle lightly with sesame oil.
3. Bake or roast, uncovered in a hot oven, about 425°F for 30 to 45 minutes depending on the size of your chicken pieces.
Best served freshly cooked

Ingredients:
4 chicken breasts – skinned
3 tbsp Cornstarch
1 tbsp Vegetable oil
3 Cloves garlic — minced
5 tbsp Soy sauce (low salt)
1 1/2 tbsp White-wine vinegar
1 tsp Sugar
1/4 c Water
6 Green onions
1/8 tsp Cayenne or to taste

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through.
Add green onions and cayenne; cook uncovered about 2 minutes longer.

Ingredients:
2 tablespoons vegetable oil
2 onions, finely chopped
2 red peppers, seeded and sliced
2 x 400ml cans coconut milk
400ml vegetable stock
5 kaffir lime leaves
250g broccoli florets
150g sugar snaps
3 courgettes, sliced in circles
3 tablespoons coriander, chopped
8 tablespoons green curry paste

For the Salmon:
2 tablespoons sesame oil
900g salmon fillet, cut into large medallions

For the Thai Green Curry Paste:
6 long green chillies, sliced in half and deseeded
2 stems lemon grass, chopped
50g fresh coriander
2 cloves garlic, peeled and finely chopped
3 inch root ginger, peeled and finely chopped
2 shallots or 4 spring onions
3 kaffir lime leaves
1 teaspoon cumin
1 tablespoon mild curry powder
Juice and zest of 1 lime

150ml vegetable stock

Method:
For the curry paste, whiz all the paste ingredients together in the food processor.Heat the vegetable oil in a large frying pan. Saute’ the onions and red peppers for two minutes. Stir in the curry paste and cook for one minute. Add the coconut milk, stock and lime leaves. Bring to the boil and simmer for 10 minutes. Add the broccoli, courgettes and sugar snaps. Add the fresh coriander.In a separate frying pan, heat the sesame oil. Saute’ the salmon pieces. Cook for about 3 minutes until they are nicely brown. Turn over and cook for 1 minute and remove. Add the cooked salmon to the Thai curry.