Tuesday, May 15, 2012

Ham & Bac0n Breakfast Pie

i stepped inside my kitchen after a long time. it was a sudden decision. things have been very hectic for the past few weeks. life is playing a wicked game. whenever i try to collect myself, life helps me to scatter my self. i am tired of composing myself. i wouldn't say i hated every moment inside kitchen, but lets put it as, i have learned (or probably still learning) to live with memories.

this dish is basically a breakfast dish. i came across this recipe months back in a cookery mag. but didn't get time to try it. today i just felt like. i had packet of ham & bacon lying in my fridge for quite some time. wanted to get rid of those, so today it finally happened. this dish is rich in proteins, but if you want you can give any one a miss. the dish is very simple to make, and tasty as well................. here goes the recipe

INGREDIANTS:


  • 12 ham slices
  • 12 bacon rashes
  • 1 green apple
  • 1 onion, chopped
  • chilli flakes, according to taste
  • 2 eggs
  • 200ml cream
  • 1 cup breadcrumbs
  • butter, for greasing
  • 1 tbsp mixed herbs
  • 1tbsp chopped coriander
  • salt & pepper, to taste


METHOD:


  • stack the bacon & ham and chop them into bite sized pieces. cut onion and apple into slices.
  • add bacon to skillet & saute over low heat to render the fat. cook until the bacon begins to crisp.
  • add onions & saute in the bacon fat till translucent along with ham, and apple slices. fry the apple till translucent.
  • add the cream & bring to a simmer. adjust the seasoning. add some of the chilli flakes also. mix well. remove from heat & allow it to cool.
  • beat the eggs in a bowl and  and mix it with the bacon sauce well along with the coriander.
  • grease the flat tin with butter and coat lightly with breadcrumbs. 
  • pour in the above mixture in the greased pan, top with the mixed herbs and put inside a preheated oven.
  • cook it for 20mins @ 180 degree. cut in wedges and serve.


this dish is wholesome, but better to avoid in this summer. i like my onion chopped, and also i had halved the apple slices. since i didn't have green apple, i settled for a normal red apple. the dish did miss the crunch & tang. the original recipe asks to add a pinch of nutmeg, i didn't coz i didn't have. you can very well follow it. The red chilli flakes are also my addition, since i like the heat in my food. neither did i have a dozen of the bacon and ham, i settled for whatever was there.

try it!!! if you can......... a tasty dish is guranted.

Friday, May 4, 2012

CHICKEN with RED bellpeppEr


since parents have gone out of station, so i have been staying all by myself this week. what's different rom last time is that i was suddenly not in a mood to do a lot of cooking. somehow i didn't feel soo good to be alone at home. staying with your family keeps you grounded and also you learn t control your self, more than yourself,for your family. once their bon voyage started, memories which i have been trying to brush aside sprang up, giving me no room to make my stay comfortable & enjoyable.

but amidst all these also, i cudn;t give my drinking sessions a miss. these drinking sessions are fun and a great way to catch up with buddies, who now are separated becoz of office, working hours & deadlines. a close friend came over he same night and we hd loads of gossip, loads of fun, and sum emotional stuffs as well. i have very few friends and i hare almost everything with them. so to make my friend & this drinking night special, i came up with this easy & spicy recipe.

the recipe is suppposed to be made with almost all the colourful bellpeppers available. but since i had only red, and my loneliness didn't allow me to step ut & scour the markets for more, so i decided to stick to these red beauties. here's the recipe

INGREDiANTS:


  • 200gm Chicken, boneless
  • 50ml Oil
  • 1cup Stock, veg or chicken
  • 1tsp chopped Ginger
  • 1 red bellpapper, cut in julien
  • 1tsp chopped Garlic
  • 1tbsp Oyster sauce
  • 2 Green chillies, chopped
  • 1tbsp Soya sauce
  • 1tsp Sugar
  • 1tbsp Black pepper powder
  • Salt to taste
  • 1 egg
  • 2 1/2 tbsp Cornflour
  • 2tbsp chopped Spring Onions
  • 1 onions, cut in 4parts


METHOD:


  • cut the boneless chicken into bite size pieces. Marinate in cornflour, egg, little oil, salt & pepper, and refrigerate for around 30 mins.
  • heat oil in a pan and then fry the marinated chicken, stir fry till they are cooked. keep aside.
  • heat the remaining oil in a pan again. add ginger, garlic, green chillies, chopped spring onions & the red bellpepper. stir fry @ high heat.
  • add the black pepper powder, oyster & soya sauce & the stock. Reduce the heat and allow it to simmer.
  • return the chicken to the wok, toss well, and put in the leftover marinate, if any. it helps to make the gravy thicker.
  • once the chicken is quoted properly, and it has come to a boil, remove from heat.
  • garnish with chopped spring onions & serve.


the best part of this recipe, as most of my dishes is EASY, less time consuming. and this pairs well with whisky, rum, vodka or anything of your choice. similarly you will enjoy having i with ur rice or noodle. i made i in one go only. but if you wan't you can make the drink accompaniment a bit more dry then the rice accompanion. the onions were my addition. i love to munch those blistered sweet onions. you can very well do it without onions as well. and also because i feel onions give a bit body to the gravy. i had used chicken with bone, since that was available at my house, but boneless will also be a good option. and while making the gravy, for people who like heat in their food, use chilli oil. trust me, its gonna b gud!

try it!!!!! and hope you will let me know!!!!