Origin of the dish: Original fusion dish.

Description of dish: Breast of chicken fillet stuffed with king prawns, sun dried tomatoes, spinach and pine nuts in light herbs and spices. Finished in a malai saffron cream sauce.

Preparation time: 25 minutes, Cooking time: 30 minutes

INGREDIENTS;

• Three medium chicken breasts
• Sliced U5 king prawns
• Ginger paste
• Garlic paste
• Mustard paste
• Garam Masala
• Turmeric
• Cumin
• Curry powder
• Vegetable oil
• Salt
• Fresh coriander
• Pine nuts
• Spinach
• Sun dried tomatoes
• Clarified butter
• Shallots
• Cinnamon sticks
• Bay leaves
• Cardamom
• Single cream
• Fresh lime
• Saffron
• Chicken stock
• Nutmeg
• Almonds

ORDER OF WORK:

• Prepare chicken breasts
• Stuff the breasts
• Cook the stuff chicken - pan fry
• Make the malai saffron cream sauce

METHOD;

Prepare the Chicken Breasts

• Remove tendon from each breast
• Using chef's knife, split the chicken breast open by slicing ¾ of the way lengthways through the meat to form a butterfly shape
• Cover the butterfly chicken breast with cling film and pound lightly with a rolling pin to obtain a flat steak of even thickness (this method prevents the meat from tearing)

Stuff the Chicken breasts

• In a bowl add the sliced king prawns, ½ tsp. of ginger paste, ½ tsp. of garlic paste, mustard paste, pinch of gram masala, 1 tsp. turmeric, 1tsp ground cumin, 1tsp plain curry powder, 1tsp of vegetable oil, salt, freshly chopped coriander, pine nuts, chopped spinach and sun dried tomatoes.
• Mix and marinate in the refrigerator for 1 hour to allow spices to permeate and fuse together.
• Spread the chicken butterflies with ½ mustard paste, Worcester sauce, salt and pepper. Leave for 1 hour in the refrigerator.
• Take the chicken and using a pallet knife spread 1/3rd of marinated mixture over the chicken butterflies.
• Roll the chicken into a neat cylinder
• Fold in the ends of the roll so that the filling is sealed in securely. Use butcher string or cocktail sticks to hold it in position.
• Cook the Chicken Rolls
• Heat oil and butter in a sauté pan over a moderate heat
• Add chicken and sauté until they begin to brown, cooking gently for 15-20 minutes, periodically turning and browning the other side.

Make Malai Saffron Cream Sauce

• Heat sauté pan with clarified butter, add chopped shallots, cinnamon stick, 2 bay leaves, 4 cardamom pods, garlic, salt and pepper. Sauté for 5 minutes. Add ½ cup single cream, add the juice of ½ a fresh lime and its rind, saffron strands and ½ cup of fresh chicken stock. Stir sauté.
• Place stuffed chicken breast into sauce and simmer for 5-10 minutes on a slow heat.
• Place chicken breasts on a plate and spoon the sauce around each piece.
• Garnish with a sprinkle of freshly grated nutmeg and almonds.
• Serve.

Origin of the dish: Original fusion dish.

Description of dish: Honey glazed pimento peppers with black pepper, mushrooms and king prawns served on a bed of deep fried crispy potato noodles.

Preparation time: 20 minutes, Cooking time: 30 minutes

INGREDIENTS;

• U5 king prawns
• Vegetable oil
• Ginger paste
• Garlic paste
• Chopped shallots
• Sugar
• Chopped mixed peppers
• Sliced spring onions
• Course black pepper
• Oyster sauce
• Sliced mushrooms
• Pimento peppers
• Honey
• Fresh lime
• Cayenne red pepper
• Fresh potato noodles
• Turmeric
• Chopped dill
• Gram flour
• Fresh chopped coriander

ORDER OF WORK:

• Prepare king prawns
• Cook king prawns in black pepper sauce
• Prepare pimento peppers
• Prepare potato noodles

METHOD;

Prepare king prawns

• De-shell 2 U5 king prawns
• Wash thoroughly
• Spray chopping board with sanitiser and wipe down with clean cloth
• Place king prawns on board and cut into small pieces

Cook king prawns in sauce

• Heat frying pan with 2 tbs. of vegetable oil, add ginger, garlic paste, 2 tbs. of chopped shallots and brown
• Add 1 tsp. of sugar and stir
• Add king prawns and stir fry at high heat
• Add chopped mix peppers and diced onions
• Add 1tsp of coarse black pepper. 1½ tbs. of oyster sauce and ½ cup of sliced mushrooms
• Mix and stir under high heat

Prepare Pimento Peppers

• Slice 2 peppers into halves
• Brush each pepper with honey, lime juice and crushed cayenne red pepper place peppers on baking tray and bake for 5 minutes just to soften peppers

Prepare Spicy Potato Noodles

• Place potato strings into bowl, add ½ntsp salt, pepper, ½ tsp. turmeric, chopped dill weed and 1 tbs. of gram flour and mix well
• Place into hot oil and deep fry until crispy

Serving

• Take out pimento peppers from oven and place onto serving plate
• Place cooked king prawns into pimento peppers and arrange the crispy potato noodles in the center of the plate
• Garnish with chopped coriander

Origin of the dish: Basmati rice cooked in coconut and fresh mint

Preparation time: 10 minutes, Cooking time: 40 minutes

INGREDIENTS;

• Basmati rice
• Natural yogurt
• Clarified butter
• Cinnamon sticks
• Cardamom
• Cumin seeds
• Anise
• Ajwain seeds
• Cloves
• Salt
• Chopped ginger
• Chopped shallots
• Cashew nuts
• Pistachio nuts
• Milk
• Fresh mint
• Desiccated coconut

ORDER OF WORK:

• Prepare rice
• Cook rice

METHOD;

Prepare Rice

• Take 1½ cups of rice and place in a bowl and wash thoroughly under running cold water, strain and repeat several times
• Add 1 cup of natural plain yogurt and allow to soak for 15 minutes

Cook Rice

• Place 2 tbs. of clarified butter in a sauce pan and bring to a high heat
• Add 2 sticks of whole cinnamon, 3 cardamoms, ½ oz cumin seeds, anise and Ajwain seeds, 4 cloves, 1 tsb. of salt, 1 tsb. of finely chopped ginger and ½ cup of chopped shallots
• Sauté until golden brown
• Add 3 oz of mixed cashew and pistachio nuts
• Add rice to mixture and mix well for 10 minutes
• Add 2½ cups of milk / water and bring to boil
• Add fresh chopped / leaf mint and desiccated coconut
• Put on a slow heat with the lid on for 15 minutes

Serving

• Place rice on serving plate and garnish with whole deep fried mint leaves and cashew nuts