Next week's menus.
Ham and Tomato omelettes
Baked Greek Fish
Kung Pao Chicken
1 tbs canola oil
2 whole fresh red chilli, deseeded, thinly sliced
2 cloves garlic, thinly sliced
500 g lean chicken thigh fillet, cut into 3cm pieces
20 ml rice wine (Sake), (shaoxing or dry sherry)
1 1/2 tbs cornflour
140 g canned bamboo shoots, rinsed, drained,
200 g snow peas, trimmed
1/4 cup chicken stock,
2 tbs soy sauce,
roasted peanuts, unsalted
green shallots, thinly sliced
Heat a wok over medium-high heat.
Add oil and heat for 30 seconds.
Stir-fry chilli and garlic for 20 seconds or until fragrant.
Add chicken and stir-fry, in batches, for 5–7 minutes or until browned all over and almost cooked through.
Meanwhile, combine wine and cornflour in a small bowl.
Add bamboo and sugar snap peas to wok with chicken and stir-fry for 2–3 minutes or until just tender. Add stock and soy sauce and bring to the boil.
Gradually add wine mixture and cook for 1–2 minutes or until thickened.
Serve sprinkled with nuts and shallots.
Cauliflower Pancetta bake
Lemon and lime madeleines