What's for dinner - Chicken Pinacolada

At first, I thought it must be totally strange, too sweet and too fruity. To my surprise, it turned out really great. It's hard to describe what it tasted like but it was absolutely delicious and so fresh. We made it a while ago during winter but I think it's a perfect dish for a spring/summer lunch. If you like coconut, just as we do, you should definitely try it out.

What you need:

1 chicken breast, cubed

200ml coconut milk or 1 fresh coconut

1 ripe pineapple

1 egg

2tbsp brown sugar

1 lemon

5tbsp coconut flakes

2tbsp oat bran

1 chilli

80ml rum

salt, pepper, olive oil

What to do:

Marinade chicken in rum(40ml), brown sugar, salt & pepper and 1tbsp olive oil. Set aside for 15mins or more.

Coat the chicken in egg and coconut bran mix. 

Place on a rack and bake for 10-15 mins in 160C

Now, slice the pineapple and put in a pan. Fry for 1-2 mins, add the remaining rum and flambe until alcohol evaporates. Add coconut milk and cook until pineapple is soft. Blend it all together, season with salt and pepper. 

Serve with arugula or watercrest. Sprinkle with chopped chilli. 

 I'm off to run some errands but will be back with some weekend photos later today. Also, we're packing for a little getaway tomorrow. Italy, here we come!!! 

What's for dinner - Chicken Pinacolada

At first, I thought it must be totally strange, too sweet and too fruity. To my surprise, it turned out really great. It’s hard to describe what it tasted like but it was absolutely delicious and so fresh. We made it a while ago during winter but I think it’s a perfect dish for a spring/summer lunch. If you like coconut, just as we do, you should definitely try it out.

What you need:

1 chicken breast, cubed

200ml coconut milk or 1 fresh coconut

1 ripe pineapple

1 egg

2tbsp brown sugar

1 lemon

5tbsp coconut flakes

2tbsp oat bran

1 chilli

80ml rum

salt, pepper, olive oil

What to do:

Marinade chicken in rum(40ml), brown sugar, salt & pepper and 1tbsp olive oil. Set aside for 15mins or more.

Coat the chicken in egg and coconut bran mix. 

Place on a rack and bake for 10-15 mins in 160C

Now, slice the pineapple and put in a pan. Fry for 1-2 mins, add the remaining rum and flambe until alcohol evaporates. Add coconut milk and cook until pineapple is soft. Blend it all together, season with salt and pepper. 

Serve with arugula or watercrest. Sprinkle with chopped chilli. 

 I’m off to run some errands but will be back with some weekend photos later today. Also, we’re packing for a little getaway tomorrow. Italy, here we come!!! 

What's for dinner - Spicy chicken curry

We love curry! No doubt there! We are always happy when there is a chance to experiment with a curry-related dish. This time the opportunity to try something new came up when the company I work in organised a Best Culinary Photo contest. The goal was to prepare a dish from a huge list of international recipes as part of Euro 2012 celebrations. We had very little time so we decided to only prepare one, although there were many other ideas that sounded equally delicious (maybe we'll use some of them in the future). We opted for Irish recipe for Spicy chicken curry which turned out to be fenomenal and will definitely stay with us as one of those 10/10 dishes.   

What you need

Marinade:

chicken breast, cubed 

3cm fresh, grated ginger

2 cloves of garlic, grated

chopped corriander

0,5 tbsp chilli powder

1 tbsp curry powder

1 lime

1 tbs olive oil

Sauce:

1 onion, chopped

2 tbs olive or coconut oil

1 fresh chili

1 tbsp turmeric

2 tbsp curry powder

200ml coconut milk or cream 

basmati rice

What to do:

Prepare the marinade, combine with chicken and put in the fridge for an hour.  

Fry the chicken for 5 mins and then put aside. In the same pan, fry the onions with all the spices and then add chicken, pour in coconut milk and leave simmering for approx. 2 mins. 

Serve with rice, sprinkle with more corriander and lime juice.

What's for dinner - Spicy chicken curry

We love curry! No doubt there! We are always happy when there is a chance to experiment with a curry-related dish. This time the opportunity to try something new came up when the company I work in organised a Best Culinary Photo contest. The goal was to prepare a dish from a huge list of international recipes as part of Euro 2012 celebrations. We had very little time so we decided to only prepare one, although there were many other ideas that sounded equally delicious (maybe we’ll use some of them in the future). We opted for Irish recipe for Spicy chicken curry which turned out to be fenomenal and will definitely stay with us as one of those 10/10 dishes.   

What you need

Marinade:

chicken breast, cubed 

3cm fresh, grated ginger

2 cloves of garlic, grated

chopped corriander

0,5 tbsp chilli powder

1 tbsp curry powder

1 lime

1 tbs olive oil

Sauce:

1 onion, chopped

2 tbs olive or coconut oil

1 fresh chili

1 tbsp turmeric

2 tbsp curry powder

200ml coconut milk or cream 

basmati rice

What to do:

Prepare the marinade, combine with chicken and put in the fridge for an hour.  

Fry the chicken for 5 mins and then put aside. In the same pan, fry the onions with all the spices and then add chicken, pour in coconut milk and leave simmering for approx. 2 mins. 

Serve with rice, sprinkle with more corriander and lime juice.

What's for dinner - Butter chicken and a nice blog to read

It's funny how dogs can help people make new friends. For the last year, thanks to Ginger, we've met plenty of people. Some of them were annoying (feeding, hugging and talking in a funny, aunt-like way to our dog while we're trying to train her is not really ok with us), some of them very helpful (exchanging teaching methods can be very useful) and there are those who share the same experience of raising a puppy, own a blog you love :) and make you realise you have a lot in common (the love to the city of London the most). Anyway, what I'm trying to say is...make sure you visit Roxy's great blog. Not only does she write in a light-hearted way but also loves to treat herself to some damn tasty food. I just had to try out this Butter Chicken recipe today. It was heavenly. Just like the one we had ages ago in Bombaj restaurant. 

What you need

 chicken breast

 one onion chopped 

 200ml youghurt

 can of chopped tomatoes

 60g butter

 1tbsp paprika

 1tbsp curry powder

 chopped coriander

for the marinade

4 garlic cloves minced

1-2 cm ginger (grated)

pinch of chilli powder

1tbsp cumin powder

1 tbsp curry powder

0,5 tbsp salt

2 teaspoons lime or lemon juice 

What to do

Marinate the chicken and leave for 30mins. Fry the chicken until done on a tbs olive oil. Remove from the pan and set aside. On the same pan fry the onion until soft. Add the chicken back to the pan and add the tomatoes. Cook for a few minutes until the liquid reduces slightly. Add butter and paprika. When the butter melts, cook for one minute. Add remaining curry powder and salt to taste. Turn off the heat and after a couple of minutes add 200ml of yoghurt. Add chopped coriander and serve with rice. 

Roxy...thank you for this recipe

What's for dinner - Butter chicken and a nice blog to read

It’s funny how dogs can help people make new friends. For the last year, thanks to Ginger, we’ve met plenty of people. Some of them were annoying (feeding, hugging and talking in a funny, aunt-like way to our dog while we’re trying to train her is not really ok with us), some of them very helpful (exchanging teaching methods can be very useful) and there are those who share the same experience of raising a puppy, own a blog you love :) and make you realise you have a lot in common (the love to the city of London the most). Anyway, what I’m trying to say is…make sure you visit Roxy’s great blog. Not only does she write in a light-hearted way but also loves to treat herself to some damn tasty food. I just had to try out this Butter Chicken recipe today. It was heavenly. Just like the one we had ages ago in Bombaj restaurant. 

What you need

 chicken breast

 one onion chopped 

 200ml youghurt

 can of chopped tomatoes

 60g butter

 1tbsp paprika

 1tbsp curry powder

 chopped coriander

for the marinade

4 garlic cloves minced

1-2 cm ginger (grated)

pinch of chilli powder

1tbsp cumin powder

1 tbsp curry powder

0,5 tbsp salt

2 teaspoons lime or lemon juice 

What to do

Marinate the chicken and leave for 30mins. Fry the chicken until done on a tbs olive oil. Remove from the pan and set aside. On the same pan fry the onion until soft. Add the chicken back to the pan and add the tomatoes. Cook for a few minutes until the liquid reduces slightly. Add butter and paprika. When the butter melts, cook for one minute. Add remaining curry powder and salt to taste. Turn off the heat and after a couple of minutes add 200ml of yoghurt. Add chopped coriander and serve with rice. 

Roxy…thank you for this recipe

What's for dinner - Chicken Kung Pao

What you need (for a 2 day portion)

double chicken breast + 2 tbsp cornstarch

1 red pepper

1 green pepper

1 large onion

bean sprouts

2 cloves garlic

4cm ginger

How to make the sauce

2 tbsp oyster sauce

2 tbsp soya sauce

1 tbsp sugar

1 cup chicken broth

4 tbsp rice wine vinegar

1 tbsp cornstarch

3 tbsp peanut butter

Use a jar to mix everything properly

What to do

Prepare all the vegetables. 

Toss chicken with cornstarch.

Heat a wok with 2 tbsp oil, add chicken. Stir for a minute and add ginger and garlic. Add carrots first, then peppers. Stir for a short while, the veggies should stay crispy. Now add the sauce and stir only until it thickens. Now add the bean sprouts and onions. Don't forget to sprinkle with crushed peanuts. Serve with rice noodles or rice.