This sweet and creamy dressing was created when Thai mangoes are in season. I thought it will work well with chicken.
Here are the ingredients for the dressing.
Blend all ingredients until smooth and creamy. Feel free to adjust the amount of ingredients to your liking.
For this recipe, I am using:
rosemary (1 sprig)
Marinate chicken breast with salt and pepper. I am so used to steaming chicken and carrots with a sprig of rosemary that it has become my second nature. I love how the scent of the herb can infuse into the food like magic. The celery was kept raw to have a crunch in the overall texture of this dish. And the last step is to coat all ingredients evenly with the dressing and serve.
Oh yes, not forgetting a glass of white and perhaps some crusty bread plus more olive oil.
I hope you will like this recipe.
Quite often, I like to steam all ingredients to make a complete dish to get a balance in my diet. This recipe is one of my all-time favorite. You can boil the vegetables but I prefer to cut them into bite size and steam it to retain their full flavor and they cook fast in this way.
One Shallot, finely chopped
A sprig of rosemary
Whole grain mustard
Season chicken breast with salt and white pepper and steam them whole with rosemary. Cut into bite size when cooked. Cut potatoes and carrots and steam till tender. For the dressing, combine shallots, mustard, mayonnaise, lemon juice, sea salt, black pepper and olive oil. Mix well then coat chicken, potatoes and carrots evenly. You can serve it immediately or leave it in the fridge for an hour.
This is what happens when we do not have our own produce. Thai mangoes are in season and I love it with prawns. There are many recipes to pair up these two beautiful ingredients but I picked the easy way out due to my busy schedule at work.
Mangoes from Thailand
Prawns from Indonesia
Cherry Tomatoes from Cameron Highlands, West Malaysia
Avocado from Australia
Lemon from Turky
Olive Oil from Italy
Black Pepper Corns from Sarawak, East Malaysia, Borneo
Sea Salt from France
Dried herbs from Australia
Bring a pot of water to boil and squeeze in a wedge of lemon juice. Cook prawns with shell on. Transfer prawns into ice water. Remove shell and vein then slice into half. Cut mango, tomatoes and avocado into bite size.
In a small bowl, mix olive oil, pepper, salt, lemon juice and herbs. Pour over the above and mix well.
I can’t wait to share this recipe that can be prepared within 5 minutes. I found it from an old recipe book by Carla Capalbo which was sitting on the shelf for some time. I got to admit that initially I was skeptical about the combination but surprisingly it turns out really good!
Canned tuna chunks
Canned cannellini beans
Good extra virgin olive oil
Fresh lemon juice
Crushed black pepper
Fresh basil (the original recipe uses parsley)
Emulsify the oil with salt, pepper and lemon juice. Mix in all other ingredients. That’s it!
I doubt you need 5 minutes.
This is the first dish I cook in 2013.
Don’t laugh at me if I tell you that it was the lead character (yes, which would be the rat) in the animated feature film that has inspired me to go for my dreams.
In the film, this dish marks the success of the rat who embarks on an extraordinary journey to become one of the top chefs in Paris.
I am a rat in the Chinese zodiac and I love to cook so it all connects up. But what’s most important is the message that I’ve got from the film.
No matter who you are, as long as you dare to dream and work hard for it, you are probably going to make it.
The rat’s recipe is definitely much better than mine but I could not get hold of it.
1 aubergine or egg plant
1 green or yellow zucchini
1 yellow or red sweet pepper
Balsamic vinegar (optional)
1 canned Italian tomato
Few cloves of peeled whole garlic
Preheat oven to 400F. Cut aubergine, zucchini and pepper into big thick pieces and season with olive oil, salt, black pepper and vinegar. Bake for 45 minutes.
Meanwhile, fry garlic in olive oil till it starts to brown and add tomatoes. Sprinkle with salt and black pepper. Add chopped basil and simmer over medium heat for an hour.
Serve vegetables with the sauce.
I like black olives in tomato salad or marinara sauce (Click here for my marinara sauce recipe). With the closure of Carrefour Singapore, I had a hard time trying to top up my olive bottle. I can only find green olives in other supermarkets. Black ones that are imported from Spain or Italy seem to be hiding themselves away. Green olives are good too but I just got that special love for black ones.
Pickled small crunchy onions
Extra virgin olive oil
Emulsify olive oil with vinegar, dry herbs, salt and pepper. Mix well with all other ingredients. If you happen to have fresh basil, throw some in. Basil is good friend with tomatoes.
There are days when I would rather do minimum cooking and washing. This afternoon is one of them. I opened my fridge and found left over roast chicken, an avocado that was just ripe, pesto sauce that I’ve made and freeze and two big Portobello mushrooms. I knew I’ve found lunch!