MUSTARD PAN SAUCE

Cook minced pork or veal patties, sausages, ham steaks, or
flour-dusted chicken fillets or pork schnitzels (or other small,
lean cuts of pork) with just enough mustard seed oil to film the
pan.

Remove meat, pour off the fat, add 1 tablespoon butter to
pan and soften 3 chopped shallots or green onions. Add 1
tablespoon of Dijon mustard and 1/2 cup cream (or 1/4 cup each
cream and white wine) and bring to the boil, stirring in browned
bits from the pan. Simmer for a further minute or so until sauce
thickens a little and becomes glossy. Season and serve over
meat. Serves 2.


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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me or here. My Home Page is here or here.

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KAI YANG (Marinated grilled chicken)

Ingredients

1 kg chicken breasts (skin on)
6 cloves garlic
2 teaspoons salt
2 tablespoons black peppercorns
4 whole plants fresh coriander, including roots
2 tablespoons lemon juice


Method

Cut breasts in halves. Crush garlic with salt. Coarsely crush peppercorns with a mortar and pestle or in a blender. Finely chop well washed coriander, roots, stems and leaves. Mix all seasonings together and rub well into chicken pieces. Cover and stand for an hour at least or refrigerate overnight.

Put pieces of chicken on a grill tray and put under hot grill approx. 6 inches from heat. Cook, turning every 5 mins, until chicken is tender and skin is crisp.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me or here. My Home Page is here or here.

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