Barbecued Chicken

Ingredients

• 3 fresh chillies,(different colours)
• 4 spring onions
• 300 g cooked chicken
• ½ a small bunch fresh coriander
• 1cm piece of fresh ginger, peeled and finely grated
• 5 tablespoons barbecue sauce
• 1 lime
• 500 g self-raising flour, plus extra for dusting
• 400 ml light coconut milk, or semi skimmed milk
• sea salt
• 5 tablespoons sesame seeds, toasted
• hoisin sauce

Directions

Halve and deseed the chillies, trim and halve the spring onions, then very finely slice the chillies and spring onions lengthways and place into a bowl of iced water until they curl. Put to one side.

Shred the cooked chicken into a bowl. Finely slice the coriander (stalks and all) and add to the bowl, then mix in the grated ginger, barbecue sauce and a good squeeze of lime juice, then set aside. 

Place the flour, coconut milk or semi-skimmed milk and a good pinch salt into a food processor, then pulse a few times until you have a sticky dough. Transfer to a flour-dusted work surface and shape into a long sausage, adding a little more flour if it's too sticky. Cut into 16 equal-sized pieces, then flatten or roll each into circles (roughly ½ cm thick).

Equally divide the chicken mixture between each of the 16 dough circles (you'll need roughly 1 heaped teaspoon of chicken per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place the dim sum balls, upside-down in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.

Place a wok on a high heat and fill with 2cm worth of boiling water. Once boiling, place the baskets on top of the wok and cover with a lid. Steam for 12 minutes or until light, fluffy and cooked through.

Drain and scatter over the spring onions and chillies, sprinkle with toasted sesame seeds and serve with a bowl of lime-spiked hoisin sauce for dipping.

Chicken Kefta Recipe

Ingredients

1

• 1 lb ground chicken
• 1 tbs dede's kefta kabob spice
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup chopped parsley
• 1/2 cup finely chopped white or yellow onion
• 3-5 tbs olive oil
• 2 tbs butter (optional)

cabbage slaw:

• 2 cups finely sliced red cabbage
• 3 tbs parsley
• 3 tbs olive oiil
• 3 tbs balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground black pepper

• Directions

  Start off by mixing all of the ingredients except the olive oil in a bowl, combine all of the ingredients well.
  Preheat a pan on medium heat, add 3-5 tbs of the olive oil. Cook for 3 minutes on the first side and then 3 more minutes on the other side. Add the butter right before the chicken is done cooking. These can also be grilled as well for the same amount of time. Serve with garlic sauce and pita bread.
  For the cabbage slaw, mix all of the ingredients right before serving.

Tuna Casserole

INGREDIENTS :

• 5 tablespoons unsalted butter, divided, plus butter for baking dish, plus 1 tablespoon melted
  1 1/2 medium yellow onions, diced
  Salt and freshly cracked black pepper
  5 cups white button mushrooms, trimmed and sliced
  1/4 cup sherry
  2 teaspoons soy sauce
  1/4 cup all-purpose flour
  2 cups low-sodium chicken
  broth orchicken stock
  1 cup whole milk
  1 tablespoon fresh lemon juice
  1 cup frozen petit peas
  2 (5-ounce) cans tuna packed in olive oil, drained
  3 cups dry egg noodles
  2 cups grated Cheddar
  3/4 cup bread crumbs(recommended: panko)

DIRECTIONS :

In a large heavy-bottomed skillet, melt 1 tablespoon butter over medium-high heat. Saute the onions until

translucent and fragrant; season with salt and pepper. Add the mushrooms and cook, stirring occasionally for about 2 minutes. Stir in the sherry and soy sauceand cook until the majority of the liquid has evaporated. Remove from the heat and set aside.


Melt the remaining 4 tablespoons of butter, in large heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for about 2 to 3 minutes. Slowly add the chicken broth, whisking constantly. Bring to a boil, then whisk in the milk. Reduce the heat to a simmer and continue cooking for an additional 5 minutes.


Add the mushroom mixture to the white sauce and stir in the lemon juice. Season the sauce with salt and pepper, to taste. Add the drained tuna and the peas; stir just to combine. Check seasoning and add more salt and pepper, if needed. Remove from heat.


Cook the egg noodles in a large pot of salted boiling water according to package directions just until al dente. Drain and return it to the saucepan. Add the sauce, stirring gently to coat the noodles. Transfer the mixture to the prepared baking dish.



In a mixing bowl, toss together the grated cheese and the bread crumbs. Drizzle with the 1 tablespoon of melted butter and toss. Sprinkle evenly over the casserole. Bake until the topping is crispand the sauce is bubbling.