Cooking with Peachy

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Difficulty:

Preparation time: 40′

Servings: 4-6

Calories per serving: 415 kcal

Ingredients:

• Chicken wings – 1 kg (2.2 lbs.)
• Shrimp paste* (sautéed) – 2 tbsp.
• Coconut milk* – 400 ml (13.53 fl. oz.)
• Sambal / chili paste -  1/2 tsp.
• Onion – 1 large PC.
• Garlic – 5 cloves
• Fresh tomatoes – 2 large PCs.
• Ginger powder – 1/2 tsp.
• Black pepper powder – 1/4 tsp.
• Salt – 1 tsp.
• Olive oil – 1 tbsp.

Procedure:

1. Season the chicken with the salt, black pepper and ginger powder.
2. Heat well a large pan or wok, add the olive oil, chicken and stir occasionally until golden brown.
3. Add the onion in slices, garlic in flakes, cubed tomatoes, shrimp paste, sambal then lower the heat, stir well and let simmer with the lid until the tomatoes are melt and adjust temperature to medium heat.
4. After 15 min add the coconut milk and simmer for additional 10 minutes before to serve.

* Available in international food stores

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Difficulty: 

Preparation time: 20′

Servings: 3

Calories per serving: 263 kcal

Ingredients:

• Sea Bream – 3 PCs.
• Sliced onion – 1 cup
• Sliced ginger – 1/4 cup
• Lemon juice – 1/4 cup
• Water – 50 ml (1.70 fl. oz.)
• Extra virgin olive oil – 3 tbsp.
• Soy sauce – 1 1/2 tbsp.
• Sliced garlic – 4 cloves
• Salt – 2 tsp.

Procedure:

1. Heat a large pan over a medium heat and sprinkle a pinch of salt on it.
2. Place the fish and then sprinkle some salt on the skin and inside.
3. Distribute all other ingredients evenly on the fish.
4. Simmer with lid for 15 minutes.

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Difficulty:

Preparation time: 1h 30′

Servings: 8

Calories per serving: 470 kcal

Ingredients for the marinade:

• Chicken breast – 1 kg
• Yoghurt – 1 cup
• Lemon juice – 1/4 cup
• Onion – 2 PCs.
• Butter – 50 gr
• Garlic – 4 cloves
• Ginger powder – 1 tsp.
• Chili powder – 1/2 tsp.
• Garam Masala – 3 tsp.
• Annatto powder – 3 tsp. (natural red food colouring)
• Olive oil – 4 tbsp.

Ingredients for the gravy:

• Tomato sauce – 500 ml
• Sour cream – 1 cup
• Cream – 1 cup
• Butter – 100 gr
• Ginger powder – 1 tsp.
• Garam Masala – 1 1/2 tsp.
• Brown sugar – 2 tsp.
• Lemon juice – 2 tbsp.
• Cumin seeds – 1 tsp. (ground)
• Salt – 1 tsp.

Procedure:

1. Marinate the chicken with the lemon juice, salt, ginger powder and Garam Masala.
2. Add the chili powder and mix with a wooden ladle.
3. Slice the onion and process it finely with the yoghurt, garlic and Annatto powder.
4. Add the mixture to the chicken, mix well and let marinate for 1 hour.
5. Heat the olive oil in a large pan or a Wok and melt in the butter (50 gr).
6. Drain the chicken from the marinade and fry for 5-6 minutes or until nicely golden brown.
7. Using the same pan or Wok, add the remaining 100 gr of butter, cumin, garam masala, ginger powder, brown sugar, lemon juice, salt, sour cream, cream and tomato sauce.
8. Once the sauce starts boiling add the chicken and simmer for 7 minutes.

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Difficulty:

Preparation time: 20′

Servings: 4

Calories per serving: 175 kcal

INGREDIENTS:

PROCEDURE:

1. Melt the butter in a pan and add the ground coriander seeds and garam masala.
2. Add the onion and cook until half done.
3. Add the garlic powder, chili powder, tomatoes and salt and simmer until tomatoes are cooked.
4. Add the shrimps and cook with lid for 5-7 minutes stirring occasionally.
5. Just before serving, mix in some coriander leaves and leave the remaining for topping.

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DIFFICULTY:

PREPARATION TIME: 30′

SERVINGS: 6

CALORIES PER SERVING: 240 kcal

INGREDIENTS:

• BEEF – 800 gr
• PINEAPPLE JUICE – 1 cup
• GREEN BELL PEPPER – 1 cup
• PINEAPPLE CHUNKS – 140 gr
• GARLIC CLOVES – 4 PCs. (flaked)
• SOY SAUCE – 2 tbsp
• ONION – 2 PCs. (medium size)
• GROUND BLACK PEPPER – 1/4 tsp.
• GINGER POWDER – 1/2 tsp.
• CORNSTARCH – 1 tsp.
• SALT – 1/2 tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

PROCEDURE:

1. Heat the olive oil in a large pan and then add the onion and garlic.
2. Once garlic is golden add the meat, soy sauce, ground black pepper, ginger powder and salt.
3. Cook the beef for 15 minutes or until juice has reduced and then add the pineapple juice and chunks.
4. After 10 minutes, add in the cornstarch (dissolved in a small amount of cold water) and simmer for 2 minutes.
5. Mix in the bell pepper and serve.