(serves four)
1 packet instant miso soup powder
juice of 1 lime
4 chicken breast fillets, cut in chunks
2 tbsps olive oil
4 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 lb button mushrooms, quartered
Mix the miso with the lime juice and stir to a paste. Pour over the chicken breasts chunks in a medium bowl and stir well to coat. Set aside. Heat the oil in a skillet and saute the asparagus and mushrooms until the asparagus is bright green and the mushrooms soft. Remove and set aside, leaving the oil behind as well as the mushroom liquid. Saute the chicken in the same skillet, and when it’s done, toss in the vegetables, stirring until they are heated through again. Pretty good! Serve with steamed basmati rice.
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Calamari
(one large squid will feed four people as a starter)
1 squid
1/ cup homemade breadcrumbs
1/2 cup panko breadcrumbs
1/2 cup cornflour/cornstarch
1 tbsp Fox Point seasoning
enough rapeseed oil to come up 1 inch in your cooking pan
1 egg
2 tbsps single cream
Pat the squid dry with a paper towel. Then on one large plate, combine the crumbs and cornflour and Fox Point thoroughly. On another large plate, combine the egg and cream.
Assembly-line fashion, line up the egg plate and crumb plate next to each other with an empty large plate at the end. Heat the oil till a breadcrumb dropped in sizzles instantly. Now, dip your squid into the egg mixture and mix with your fingers till all pieces are wet. Next, dip the squid in handfuls into the crumbs and toss them until completely coated. Place on empty plate.
Depending on the size of your frying pan, fry the squid very briefly in batches, lifting them out with a slotted or wire spoon onto a heavy pile of paper towels. The squid will cook in a VERY short time, perhaps 45 seconds depending on the heat of the oil. As…
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[…] Miso Marinated Chicken With Asparagus and Mushrooms 06/21 […]
June 21st, 2010 at 9:14 am