of the mango and set aside. Puree remaining mango and reserved syrup in
uice and yoghurt.
Marinate the chicken in the spice mix for 30
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
Heat a grill pan on high heat or preheat the grill to medium-high. Place chicken in a bowl with garlic, chopped cilantro, chili peppers and oyster sauce; mix well.
Grill chicken for 10 mins, or until cooked through, turning halfway. Cool, then slice thinly.
Combine mangoes, onions, salad greens, remaining herbs and dipping sauce in a large bowl. Add chicken; toss gently to combine. Season to taste.
In a medium bowl, combine chicken, chili sauce and sesame oil. Set aside
Cook potatoes in boiling salted water for about 10-15 mins, until tender. Drain, set aside then halve.
Meanwhile, cook asparagus in boiling salted water for about 3-4 mins, until tender. Drain and set aside.
Gently poach chicken in simmering water for about 5 mins, until cooked through. Drain, set aside to cool then shred.
Whisk together olive oil and lemon juice then toss with potatoes, asparagus, chicken and remaining ingredients. Season and serve.
In a shallow bowl, toss chicken and spice together to coat.
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
t the raw chicken in and let it sit for half an hour
In a deep frying pan or wok heat oil over medium heat until hot.
Add curry paste and garlic and cook, stirring, for about 30 seconds.
Slowly stir in coconut milk and chicken broth.
Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
Remove and discard garlic.
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
Add mango, straw mushrooms, fish sauce, and sugar.
When heated through, serve over individual plates of hot rice.
Garnish with cilantro.
combine the ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In a
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
b>chicken then sprinkle with remaining spices. Bake for 40 mins, or until chicken
Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are
Peel and rinse the shrimp.
If using frozen mango, microwave or
Vanilla Bean and Mango Jam - combine all the ingredients
Brown chicken well in oil.
Remove and drain.
Saute onion and garlic.
Add chicken and remaining ingredients.
Reduce heat to low and cover.
Cook for 20 minutes.
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.