Cooking with Peachy

This recipe is originally from www.bonappetit.com, I reviewed part of the ingredients and procedure according to what was already available in my stock.

Difficulty:  

Preparation time: 1h 30′

Servings: 8

Calories per serving:  215 Kcal

TOMATO SAUCE INGREDIENTS:

• PEELED TOMATO – 1 CAN
• SOFFRITTO MIX – 150gr. (a ready mix of chopped onion, carrots and celery)
• CHOPPED GARLIC - 3 cloves
• CHOPPED FRESH THYME – 1 tbsp.
• BROTH CUBE – ½ PC. (vegetable flavour)
• BLACK PEPPER POWDER – 1/8 tsp.
• EXTRA VIRGIN OLIVE OIL – 1 tbsp.

CHICKEN INGREDIENTS:

• THINLY SLICED CHICKEN BREAST STEAK – 700gr.
• BLACK PEPPER POWDER – 1/8 tsp.
• SALT – ½ tsp.
• CORN STARCH – 6 tbsp.
• BREAD CRUMBS – 9 tbsp.
• BEATEN EGGS – 2 PCs.
• SLICED MOZZARELLA DI BUFALA – 270gr. (Italian Mozzarella from Buffalo milk)
• GRATED PARMESAN CHEESE – 5 tbsp.
• GRATED PECORINO CHEESE – 3 tbsp.
• PARSLEY – 1 tsp.
• SUNFLOWER OIL FOR FRYING

PROCEDURE:

SAUCE:

1. Heat the olive oil in a small saucepan, add the thyme and garlic and stir until golden.
2. Add the soffritto mix and stir for 2min or until soft and then add the peeled tomatoes.
3. Adjust the heat into medium-low, add the black pepper powder and cook the tomatoes until the sauce thickens, about 30min.

CHICKEN:

1. Season the chicken slices with salt and black pepper powder.
2. Prepare three plates where you poured respectively the corn starch, beaten eggs and bread crumbs
3. Coat both sides of the chicken with corn starch, then eggs, then bread crumbs.
4. Heat cooking oil in a large pan and fry the chicken until nicely golden, 3 to 4min without flipping, since the final cooking will be done in the oven.
5. Preheat the oven at 200 °C (392 °F)
6. In a baking dish, spread the tomato sauce as a first layer and then lay the chicken slices on it
7. Top with mozzarella chunks, Parmesan cheese, Pecorino cheese and parsley.
8. Bake for 20min or until cheese gained a nice deep golden colour.

INGREDIENTS:

• SLICED EGGPLANT – 800gr.
• SHRIMP PASTE GUISADO – 3 ½ tbsp. (Regular Flavor)
• CHOPPED GARLIC – 5 cloves
• FINELY SLICED ONION – 1 PC.
• FINELY SLICED GINGER – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ¼ tsp.
• COCOMILK – 1 CAN / 400ml.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

1. Heat the oil in a large frying pan. Add the finely sliced ginger and onion until fragrant.
2. Add the garlic, shrimp paste and eggplant.
3. Season with ground mixed pepper seeds and stir occasionally for 2 minutes.
4. Add the cocomilk, stir and let simmer until eggplant are soft and sauce has thickened.

Tip: you can add sliced fresh seeded red chili for a spicy taste.

INGREDIENTS:

• PORK SPARERIBS – 1kg
• BLACK PEPPER POWDER – ¼ tsp.
• SALT – ½ tsp.
• FLOUR – 3 tbsp.
• GROUND MIXED PEPPER SEEDS – ¼ tsp.
• GROUND DRIED CHILI – ½ tsp.
• GROUND CORIANDER SEEDS – ¼ tsp.
• SLICED GARLIC – 7 cloves
• DRIED ROSEMARY – 1 tsp.
• SOY SAUCE – 2 tbsp.
• BROTH CUBE – ½ PC. (classic flavour)
• OLIVE OIL / PEANUT OIL – 4 tbsp.
• WARM WATER – 500ml

PROCEDURE:

1. Season the pork spareribs with salt and pepper. Add the flour and mix well.
2. Heat a frying pan and add the olive oil. Fry the pork spareribs until lightly golden brown on each side and then remove from the pan.
3. Saute the garlic in the same pan, add the ground mixed pepper seeds, ground dried chili, rosemary and ground coriander.
4. Place back the pork spareribs in the pan. Add the water, soy sauce, broth cube and lemon juice.
5. Once boiling starts, adjust the heat to a medium, cover the pan and simmer for 50 minutes or until the meat is tender and the sauce thickens. Serve hot.

Tip: for a lower calories meal you can substitute pork with chicken (488 kcal) or beef (625 kcal)

Difficulty:  

Preparation time: 30′

Servings: 6

Calories per serving: 328 Kcal

INGREDIENTS:

• SLICED CHICKEN BREAST – 700gr
• SALT – ½ tsp.
• BLACK PEPPER POWDER – ¼ tsp.
• CORNSTARCH - 3 tbsp.
• CORNSTARCH – 8 tbsp. (to be added in a second time)
• EGGS – 2 PCs. (lightly beaten)
• SUNFLOWER OIL FOR FRYING

LEMON SAUCE:

• LEMON JUICE – 3 tbsp.
• SOY SAUCE – 2 tbsp.
• BROWN SUGAR – 7 tsp.
• CHICKEN STOCK POWDER – ½ tbsp.
• CORNSTARCH – 1 ½ tbsp.
• WATER – 300ml
• BUTTER – 3 tbsp.
• FRESH CORIANDER LEAVES – (optional)
• SLICED LEMON - (for garnishing)

PROCEDURE:

1. Season chicken breast with salt and black pepper powder.
2. Add in 3 tbsp. of cornstarch and mix well.
3. Slightly beat eggs, pour on chicken and mix thoroughly.
4. Add additional 8 tbsp. of cornstarch and mix until chicken is well coated.
5. In a large pan or wok, heat sunflower oil and fry chicken until done.
6. Strain chicken and place on kitchen paper to absorb excess of oil.
7. Prepare sauce: mix water, soy sauce, lemon juice, brown sugar, chicken stock powder and cornstarch.
8. Remove oil from pan/wok, add butter and roast garlic until golden.
9. Pour in sauce mixture and cook at low heat until thickens.
10. Add chicken and let simmer for some minute.
11. Before serving, mix in fresh coriander leaves (leave some for decoration)