Petto Di Pollo Aromatico

  • Servings: 4
  • Difficulty: medium
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A spicy Italian chicken roulades with fresh herbs and tomato sauce.

049500 gms chicken breast fillet
2 garlic cloves, finely chopped
1 cup fresh flat leaf parsley, roughly chopped
6-7 tbsp grated parmesan cheese
½ tsp ground black pepper
1 tbsp butter

For Sauce
2 tbsp fresh mint leaves, roughly chopped
2 fresh bay leaves, roughly chopped
1 tbsp rosemary leaves, chopped
1 red chilli, finely chopped
3 cup tomato puree/passata
2 tbsp olive oil for cooking
salt to taste
handful of fresh basil leaves, for garnishing

Slice each chicken breast fillet through the middle to make 2 thinner fillets. Then pound the chicken fillets using meat mallet or wooden rolling pin.

Cut fillets half lengthwise.

Spread out the flat chicken fillets on a work surface.

Put half of parsley on each slice, then add parmesan and garlic over each slice. Season with black pepper and salt.

Roll up the chicken fillets into roulades and secure with toothpicks or small skewers.

Heat butter and olive oil in a large griddle pan over medium heat. Grill chicken until golden brown, about 6 minutes on each side. Don’t cook it completely.

For sauce, heat some oil in another flat pan and add remaining parsley, the mint, bay leaves and rosemary. Add tomato puree, sprinkle red chilli and salt.

Cook for 5 minutes then add chicken roulades to sauce. Cover the pan and leave to simmer over a gentle heat for 20 minutes until all the roulades are cooked.

Serve hot with fresh green salad on side and garnish with basil leaves.

Son-in-law Eggs

  • Servings: 4
  • Difficulty: easy
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A sweet and sour recipe of boiled eggs which are fried and served with tamarind-sugar sauce and topped with fried shallots.

0474 large hard boiled eggs
2 dried red chilies
4-5 asian shallots, finely sliced
1 tbsp fish sauce
3 tbsp tamarind paste
4 tbsp palm sugar
half bunch of fresh coriander, finely chopped
a pinch of salt
oil for deep frying

Cut dried chilies in half.

Heat up the wok and add 1/3 cup of oil. When the oil is hot, deep fry chilies for few seconds. Do not burn them. Remove and drain on paper towel.

Peel and thinly slice shallots. Deep fry the Asian shallots in the same wok for 3-4 minutes until they turn golden brown. Remove with slotted spoon, then drain on paper towels.

Now deep fry all the eggs at a time into the same hot oil. Deep fry for 10-15 minutes until each egg is golden brown. Remove eggs from oil and keep warm.

In a small saucepan over a medium heat, add fish sauce, tamarind paste and palm sugar. Stir it for 5-7 minutes until sauce reaches smooth consistency.

Cut fried eggs into halves and arrange on the serving plate. Drizzle tamarind sauce over it and sprinkle fried shallots and coriander leaves over it.

Lamb Chops

  • Servings: 4
  • Difficulty: medium
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A traditional family recipe of Lamb chops marinated with ginger garlic and Indian spices.

0468-10 pieces lamb chops
3 tbsp ginger garlic paste
2 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
1 cup water
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
1 egg
1 tbsp lemon juice
bread crumbs
salt to taste
oil for shallow fry

Wash all lamb chops and cook in a pressure cooker with 1 cup water, salt and 1 tbsp ginger garlic for 10 to 15 minutes or cook in a large pan until lamb is half cooked. Once done, remove chops and keep aside.

(Tip: Lamb stock can be reserved to a quick delicious clear lamb soup.)

Grind remaining ginger-garlic paste along with green chillies and corianders into a fine paste using little water. In a bowl, whisk one egg, then add the above paste with turmeric powder, red chilli powder, garam masala powder and lemon juice. Mix well.

Add lamb chops to the above mixture and coat each lamb pieces thoroughly. Be very careful while mixing so as not to break the chops. Cover the lamb with cling film and leave to marinate in refrigerator for at least 3-4 hours.

In a pan, add some oil for shallow frying. Once the oil is hot, coat each lamb chop with breadcrumbs and fry until it turns golden brown and crispy on both sides for about 8-10 min.

Once done, sprinkle some chopped coriander. Serve hot with green chutney and crunchy salad.