Easy Recipes for a Yummy Meal

MENU #1 
It was Saturday evening and I had not really given too much thought to  what the Sunday Lunch ( a great event, for me) would be, I wanted to make a delicious lunch nut felt no inclination to spend hours and hours in the kitchen. I decided to plan a menu using stuff that was already there in the kitchen and would be easy peasy:

 1a)Balsamic Garlic Chicken (Main Course)

Ingredients:

500 gms boneless chicken

Approx 1/3 cup balsamic vinegar

I heaped tbsp garlic paste

1 tbsp oil

5 – 6 large cloves garlic, sliced

2 tsp coarsely ground pepper

Salt to taste

Pinch of sugar (if required)

½ cup rum or wine (optional)

Water as required             

Garnish

Handful of almonds

1 tbsp oil

Method:

Cut the chicken pieces into largish pieces (say 4 inch long and approx 2 inch wide) and stab passionately all over with a fork. Rub garlic and ¼ teaspoon of salt onto the chicken pcs and keep in fridge overnight (or at least 3-4 hours).

Take the marinated chicken out and pour the balsamic vinegar and turn the pcs to make sure all the pcs are all coated with the vinegar. Keep aside to bring the chicken to come to room temperature and for the balsamic vinegar to soak in – do this for about an hour or two.

Heat a tbsp of oil and fry the garlic pcs to a golden brown, place the chicken pcs one by one, allow one side to seal and then turn them. Sprinkle the pepper and add wine/rum/water. Bring the liquid to a boil, cover and simmer for about 15 minutes or so. Turn the chicken pcs once again, adjust salt and add sugar if required. Cook further if chicken is not tender – adding a touch of water if need be.

While the chicken is cooking, throw the almonds into a pan of water, bring to boil and switch off the fire immediately. Cool a bit and peel off the skin, slice into small pcs. Heat oil and fry the almonds till golden brown and crisp – take care to do this on a lowish flame and keep turning all the time. This part takes a couple of minutes.

To serve, place chicken pieces on a plate or platter, pour sauce or gravy over and sprinkle the almond pieces.

Suggested Accompaniments:

• A crisp green salad
• A  veg pasta
• Triple cheese mashed potatoes
• Rice Noodles and rocket leaves 

1 b) Triple Cheese Mashed Potato (Side Dish)

Ingredients:

6 – 8 slightly over boiled potatoes

¼ cup or so of milk

Generous dollop of butter

Handful of par boiled peas

Handful of par boiled corn

Three kinds of cheese (any but at least one that melts well)

Chilli flakes (optional)

Method:

Mash the potatoes, add milk and butter and mix till it is all firm but creamy smooth. 

Add peas and corn and mix well before putting into baking dish. Cover completely with three kinds of cheese – grated (I use cheddar, mozzarella and cream cheese) – add a few dot of butter if you like and bake/heat in micro till the cheese melts. 

Sprinkle chilli flakes on top if you’re using them. Serve hot.

1c) My version of Crisp Green Salad (Supporting Dish)

Ingredients: 

Lettuce leaves (usually a mix)

Cucumber

Olives

Dressing:

1 tsp pesto

1 tsp olive oil

1 tsp mayo

1 tsp of honey (if required)

Salt to taste

1 tsp hot water

 Method:

Blend, taste and then add honey (if need be) and pour over torn lettuce leaves, olives and cucumber – yummy! 


An Ideal dessert with this meal is:

1 d) Baked Apples (Dessert)

Ingredients:

4 Cooking Apples
Juice of half a lime*
1 tbsp castor sugar
1/2 cup raisins
1 tsp cinnamon (or more if you are really really fond of the taste and aroma of the stuff)
Foil Paper - cut into 4 square pieces, large enough to wrap each apple 

Method:

Pre-heat your oven to 200 degrees Centigrade or 375* Fahrenheit 

Mix the raisins, lime juice, castor sugar and cinnamon powder in bowl and keep aside.
*If it suits your mood and palate, you can substitute the lime juice for rum or cooking sherry. I would go with rum but, it's really your choice.

Wash and core the apples; use a paring knife to core the apple in case you do not have a corer. Cut the lower end of the core to create a cap of sorts, to place at the bottom of the well you will have created by coring the apple.Slit the skin of the apples around  the widest part, roughly halfway down, taking care not to cut too much of the flesh.

Plug the bottom of the well, place individual apples in each piece of foil and then stuff the well with as much of the raisin, sugar, cinnamon and juice/alcohol mix.Wrap the foil tightly  around the apples (make sure the ends of the piece of foil are towards the top of the apple) and place upright in a greased oven proof dish wide enough to hold all four apples.

Bake for 30 - 40 minutes or until the apples are tender enough for the foil to yield to your touch. Do not let the juices that will ooze out from each foil covered apple, bother you.

To serve, open the top of the foil cover but do not remove. Use the slit in each apple to halve the baked apples, making it easy to consume. serve hot with vanilla ice cream or a whipped cream.

Tip: Instead of using castor sugar; I take regular sugar and grind it along with the cinnamon.