Seared Chicken Breasts

Ingredient: (serves 4)

4 boneless, skinless chicken breast halves
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon crushed pepper corn
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1/3 cup mango chutney with jalapenos
cilantro sprigs
red chili peppers


Method:


In small dish, mix together coriander, ginger, cumin and pepper. Rub mixture over each chicken breast half.
In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm.
To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish with cilantro sprigs and red chili peppers.

Tomato Bruschetta

Ingredients:

1 loaf french bread, cut crosswise diagonally into 1-inch slices
1 clove garlic, minced
2 tbsp. olive oil
2 lg. tomatoes, peeled, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped fresh basil


Method:

Toast the bread under the broiler until lightly browned.
Combine the garlic and olive oil and brush over one side of the bread.
Mix rest of garlic, olive oil, tomatoes, basil, salt and pepper.
Sprinkle over the bread.
Sprinkle with basil and serve.

Fresh Fruit Cake

Preparation Time: 20mins Serves: 12-14

Double Cream (2packs)
Sponge Cake (8inches Round)
Sugar Syrup (1cup)
Sugar (5tbsp).
Fresh Fruits: Mango (1no.), Kiwi (1no.), Apple (1no.), Grapes (A Small Bunch).

Method:-
Whip double cream with sugar using an electric beater until soft but firm peaks form.
Slice the sponge cake into 3 horizontal layers.
Chop half of the fruits for filling and retain the other half for garnishing.
Sprinkle the sugar syrup on the bottom layer of cake .spread double cream and add half of the chopped fruit over the cake.
Repeat the same with the other layer .cover the cake with double cream
Use the remaining double cream and the fresh fruits to decorate the cake.

Stuffed n baked chicken breast

Ingredients:

2 nos chicken breast boneless
2 tbsp olive oil
Salt to taste
8 nos Crushed peppercorn
Chopped rosemary
5 ml white wine
White butter
Freshly chopped herbs
Chopped Onion
Chopped celery
Chopped carrot
Chopped leek


Method:

Slit the breast from the top and make proper pouch in the breast.
Make a marination with crushed peppercorns, chopped rosemary, salt & white wine & marinate chicken.
Cream the butter and add freshly chopped herbs.
Stuffed the butter into breast and seal the breast. keep it in fridge for some time.
Keep the breast on all chopped vegetable in oven tray.
Bake it for 10 Min's at 160 degree Celsius.
Take out the breast from tray, cut into slices and serve on plate.
Take the vegebale from tray, saute it with little flour and butter, add little water, make sauce.
Season with salt and pepper.
Serve the sauce with chicken and garnished with chopped parsley.