Chicken and pasta salad

by Annabel Karmel from Superfoods for Babies and Children

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients

570ml/1 pint chicken stock

2 chicken breasts100g/

3½oz pasta bows cooked and cooled

100g/3½oz canned or frozen sweetcorn

18 small cherry tomatoes, cut in half

2 spring onions, sliced finely

½ baby gem lettuce, shredded

For the dressing:

3 tbsp olive oil 1 tbsp white wine vinegar½ tsp dijon mustard (optional)

½ tsp sugarsalt and freshly ground black pepper

1 tbsp chicken stock from the poaching liquid

Method

1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.

2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).

3. To make the dressing, whisk together all of the ingredients (or use a hand blender).

4. Combine all the ingredients for the salad and toss in the dressing.

Measurements and Conversion Table

Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".
Dash or PinchGenerally considered to be less than 1/8 teaspoon.
Firmly PackedWith a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Lightly PackedPress the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Even / LevelMeasure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
RoundedDo not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Heaping / HeapedPile as much of the ingredient on top of the measure as it can hold.
SiftedSift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.

Kakap Panir Saus Tomat & Mayones

MS - Menu Sehat

Bahan:
• 100 g fillet kakap

• 1/2 sdm air jeruk nipis/lemon

• 1 butir putih telur, dikocok lepas

• tepung panir (roti dikeringkan, lalu ditumbuk halus)

• merica

• garam

• minyak goreng tak jenuh

Saus:

• 1 sdm saus tomat

• 1 sdm mayones fat free

• seujung sendok teh mustard

• gula pasir bila perlu

Cara membuat: 1. Lumuri ikan dengan air jeruk, merica, dan garam. Diamkan + 10 menit.2. Gulingkan ikan pada tepung terigu lalu celupkan pada putih telur. Setelah itu gulingkan pada tepung panir. Taruh di lemari pendinginsupaya tepungnya melekat.3. Goreng sampai ikan berwarna kecokelatan.4. Saus: campurkan saus tomat, mayones, dan mustard. Bila perlu tambahkan gula pasir.5. Bisa disajikan bersama kentang bakar atau kentang rebus yang ditemani irisan mentimun, selada keriting, dan wortel rebus.

Untuk 1 porsi
Fakta Gizi Per Porsi
Kalori 520,35 kal

Pr otein 27,9 g

Lemak 24,6 g

Karbohidrat 48,6 g

Kolester ol 72,7 mg

Serat 0,15 g

Kepiting Asam Pedas

Sumber : Rudy Choiruddin
Kategori Masakan : Masakan Indonesia

Bahan-Bahan : 3 ekor kepiting yang besar-besar 4 cm lengkoas, memarkan 4 batang daun bawang, dirajang 2 buah jeruk nipis, ambil airnya 1 batang sereh 2 lembar daun jeruk 500 ml air 1 sendok makan kecap ikan 1 sendok teh garam 50 ml minyak goreng Bumbu yang dihaluskan : 12 buah cabe merah 5 buah bawang merah 50 gram kenari putih

Cara Mengolah :
1. Rebus kepiting.2. Buka tempurungnya bersihkan insang dan potong menjadi 4 bagian.3. Rebus air, masukkan bumbu yang dihaluskan, kepiting dan garam.4. Tumis lengkoas, sereh dan daun jeruk dengan minyak goreng hingga harum.5. Masukkan kecap ikan dan daun bawang, tumis sebentar, angkat. 6. Masukkan tumisan dalam rebusan kepiting.7. Kecilkan api hingga bumbu menyerap.8. Sebelum diangkat masukkan air jeruk.9. Sajikan hangat.

Cabbage Soup

by Antony Worrall Thompson from Ready Steady Cook

Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients1 duck breast skin only 1 tbsp olive oilsalt and freshly ground black pepper1 clove garlic chopped½ shallot chopped¼ cabbage shredded50g/1¾oz red pepper diced150ml/5floz hot chicken stock

Method1. Preheat the oven to 200C/400F/Gas 6.2. Rub the duck breast with some of the olive oil and season with salt and freshly ground black pepper.3. Roast in the oven for 15 minutes until crispy then chop.4. Heat the remaining oil in a pan and soften the garlic and shallot. Add the cabbage and red pepper and cook for a further two minutes. Add the chicken stock and bring to simmer.5. Cook for eight minutes and season to taste.6. To serve, pour into a bowl and garnish with the crispy skin.
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Find out more about these ingredients and techniques:Olive oil Black pepper Garlic Stock Salt

Beef olives in peppercorn sauce

by Good Food Magazine

Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients

1 pack of beef for beef olives

4 tsp wholegrain mustard

450g/1lb pack herby pork and beef sausages

2 tbsp olive oil

1 large onion, cut into wedges2 x 25g/1oz packets creamy pepper sauce

225ml/8fl oz beef stock

Method

1. Cut the beef olives in half widthways and flatten each slightly with a rolling pin between some plastic film. Spread a thin layer of mustard over one side of each beef olive.

2. Prick the sausages with a fork and wrap a beef olive around each one. Secure with a cocktail stick.

3. Heat the olive oil in a frying pan and fry the beef olives for 8-10 minutes, turning frequently until browned. Remove and set aside. Add the onion and cook for 8-10 minutes until golden brown, stirring often.

4. Sprinkle the sauce mix over the onion and stir in 570ml/1 pintwater. Stir in the stock. Bring to the boil, return the beef olives to the pan and simmer, uncovered, for 20 minutes. Season to taste and serve with creamy mash.

Ayam Bakar Limau

Sumber : http://www.resepmami.com/

Kategori Masakan : Masakan Indonesia
Disajikan Untuk : 6 Orang

Bahan-Bahan : 1 ekor ayam, potong 6, memarkan 1 sendok makan air jeruk limau 1 sendok makan garam 2 buah jeruk limau, belah dua 3 sendok makan kecap manis 100 ml santan 4 lembar daun jeruk 2 sendok makan minyak untuk menumis 5 buah bawang merah 3 siung bawang putih

Cara Mengolah :
1. Haluskan bawang merah.

2. Haluskan bawang putih.

3. Rendam ayam dalam air jeruk dan garam selama 30 menit. Sisihkan.

4. Tumis bawang merah dan putih yang telah dihaluskan bersama daun jeruk hingga harum.

5. Masukkan ayam, aduk sampai berubah warna.

6. Tambahkan kecap manis dan santan. Aduk-aduk hingga setengah matang.

7. Bakar bersama potongan jeruk limau hingga matang.

8. Sajikan bersama nasi hangat.