Purple Sweet Potatoes and Terriyaki Chicken Wing

Ingredients

8 pieces chicken wings

Marinade

1-1/2 tbsp Japanese teriyaki sauce
1/4 tsp ground black pepper
1 tbspp honey

Purple sweet potato sauce

5 pieces purple sweet potato
3-1/2 tbsp whipping cream
1/2 tsp salt

Method

1. Rinse thoroughly the chicken wings, drain and dry.
2. Add marinade to chicken and marinate for 4 hours or overnight in the fridge.
3. Rinse thoroughly the purple sweet potatoes, steam over water for 25 minutes.
4. Peel and mash with a spoon. Add the whipping cream, and cook to thicken. Season with the salt.
5. Shallow-fry the chicken wings in oil until golden and crisp. Serve with purple sweet potato sauce.

Makes 4 servings.

Source: Chicken Delicacy

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Peppercorn Chicken with Crispy Spinach

Ingredients

2 chicken thighs, boneless and sliced
1 bundle spinach (leaves only)
2 sprigs spring onion, minced

Marinade

1/2 tsp cornstarch
1 tsp ginger juice and wine
1/2 tsp light soy sauce
1 tbsp chicken broth

Sauce

1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp crush peppercorn
dash of sesame oil
pinch of ground white pepper

Method

1. Add marinade to the chicken and mix well. Let stand for 10 minutes.
2. Deep-fry spinach leaves until crispy, drain and set aside.
3. Mix sauce ingredients in a small bowl.
4. Heat oil in wok. Saute spring onion until fragrant. Stir-fry chicken and cook until done.
5. Add sauce and stir-fry until sauce is absorbed. Remove to serving plate.
6. Arrange the crispy spinach leaves around the edge of plate before serving.

Source: Cook It Easy

Steamed Mussels with Black Bean Sauce

Ingredients

2 lb mussels
1 tablespoon oil
1 garlic clove, finely chopped
1/2 teaspoon finely chopped ginger
2 scallions, finely chopped
1 red chile, chopped
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon salted, fermented black beans, rinsed and mashed
2 tablespoons chicken stock
few drops of roasted sesame oil

Method

1. Scrub the mussels, remove any beards, and throw away any that do not close when tapped on the work surface.
2. Place the mussels in a large dish in a steamer. Steam over simmering water in a covered wok for 4 minutes, discarding any that do not open after this time.
3. Heat the oil in a small saucepan. Add the garlic, ginger, scallions and chili and cook, stirring, for 30 seconds.
4. Add the remaining ingredients, and blend well. Bring to a boil, then reduce the heat and simmer for 1 minute.
5. To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell.

Makes 4 servings.

Source: The Food of China

Grilled Salmon Sandwich with Sweet Hot Mustard

Ingredients

2 tablespoons dry mustard
3 tablespoons brown sugar
1/2 teaspoon soy sauce
3 teaspoons olive oil
4 salmon fillets, about 6 ounces each
salt and freshly ground pepper
1/2 bunch arugula, leaves slightly wet
4 slices sourdough bread, crust trimmed

Method

1. Combine mustard and sugar in a small bowl. Stir in 1-1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
2. Heat a grill or grill pan until very hot.
3. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.
4. Heat a small skillet over medium heat and add arugula. Season with salt and pepper, and cover. Cook until wilted, tossing leaves occasionally, about 2 minutes.
5. Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle the mustard sauce over top. Serve immediately.

Makes 4 servings.

Source: Martha Stewart Living

Meatballs and Tomato Sauce

Ingredients

l kg ground beef
2 tsp garlic paste (from a handy tube)
2 tsp sun-dried tomato paste
2 tsp dried oregano
2 tsp dried basil
2 generous tsp grainy mustard
1 tsp ground mace
1 tsp sweet smoked paprika
2 tsp redcurrant jelly
200 g fresh breadcrumbs
2 tbsp plain flour
2 tsp celery salt
2-3 tbsp olive oil, for frying
3-4 tsp light soy sauce, to season

Tomato Sauce

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
100 m1 fruity red wine
2 (400 g) cans chopped tomatoes
400 ml V8 vegetable juice
2 bay leaves
2 tsp brown sugar
salt and pepper

Method

1. Make the meatballs by mixing the beef, garlic paste, sun-dried tomato paste, oregano, basil, mustard, ground mace, smoked paprika and redcurrant jelly together in a large bowl. Get in there with your hands to make sure the mixture is well combined.
   
2. Mix the breadcrumbs, flour and celery salt together on your work surface.

3. Shape the meat mixture into balls — you should get about 18-20 balls, depending on how big you make them.
4. Roll each ball in the breadcrumb mixture and place on a tray. Chill in the fridge for 30 minutes.
5. To make the tomato sauce, heat the oil in a large pan, add the onion and cook over a low heat for 10 minutes, or until softened.
6. Add the garlic and cook for a few moments. Add the wine and let it bubble for a minute.
7. Add the chopped tomatoes, vegetable juice, bay leaves, sugar and salt and pepper. Stir well and leave to simmer for 30 minutes to reduce down a bit.
8. When it looks sufficiently saucy, remove the bay leaves and blitz with a hand blender so you are left with a lovely, thick, tomato sauce. Put the bay leaves back in at this point and leave the sauce sitting over a very gentle heat.
9. To cook the meatballs, heat the oil in a large frying pan over a medium-high heat and fry in batches until browned all over — this takes about 6-8 minutes per batch. Turn the meatballs carefully, using tongs or a couple of wooden spoons. Add a splash of soy sauce towards the end of cooking each batch, to add colour and seasoning. Remove from the pan with a slotted spoon, drain on kitchen paper briefly and then snuggle them into the tomato sauce.
10. Cover and cook very gently for 15-20 minutes.
11. Serve the meatballs with rice, salad, mash, pasta or indeed chips from the chippy.

Makes 18 to 20 meatballs.

Source: My Family Kitchen