This is one of those moments where I know that I can take cooking as a hobby for life.
It is amazing to discover how a few simple ingredients can work together with temperature and time to create magic
and produce wonderful flavor and texture least expected.
This is an impromptu recipe when my mom came over to stay for an enjoyable two weeks
left me with some frozen chicken pieces in the fridge.
I am glad I have made it right.
Chicken pieces (fresh ones are even better)
Lots of paprika
Lots of fresh rosemary
Crushed black pepper
Season the chicken pieces with all ingredients except lemon.
Bake at a temperature of 200C for 45 minutes.
It works even when I start from a cold oven.
Squeeze over some lemon juice and serve while it is still hot and crispy.
This is a recipe that was missing in action for quite a while but never been forgotten. Last weekend, I decided to take a break from Italian cooking and prepare this dish for a friend who came over for lunch.
Wash chicken, pad dry and put into a plastic bag. Blend all other ingredients and mix it thoroughly with yogurt. Marinate chicken with mixture. Tie up plastic bag and leave overnight in the fridge.
Preheat oven to 428F/220C. Bake chicken for 25 minutes and turn to grill for another 10 minutes.
This meal goes well with plain stem rice and perhaps a glass of ice lemongrass drink.
I’m so glad to have explored making fresh pesto sauce (Click here for the recipe). Once you have it in your fridge, you can create any dish you can come up with. This time, I blend it with pan fried chicken fillet.
Chicken fillet, cut into bite size
Prepare pesto paste by adding extra virgin olive oil to create a smooth sauce.
Here’s a tip when using stainless steel pan for frying. After heating up pan with olive oil, sprinkle some salt before putting in chicken fillet. This will help to avoid meat sticking onto pan while frying. Fry fillet for three minutes on each side and add black pepper.
Off heat and stir in pesto sauce. Garnish with chopped cherry tomatoes and serve immediately.