One-Pan Roast Chicken

I enjoy preparing a meal when it ends up all in one pan. It makes less clean up afterward plus all the flavors from the ingredients melt into one another. Tarragon's aromatic fragrance compliments fish and shellfish, and it is an excellent herb to use with chicken, turkey, game, veal, kidneys, egg dishes etc.

Serves 4
recipe from Delicious magazine

450g potatoes, peeled and sliced
olive oil
2 red onions, cut into wedges
2 garlic cloves, sliced
4 tomatoes, thickly sliced
2 tablespoons chopped fresh Italian parsley
leaves of 2 fresh tarragon sprigs
4 boneless chicken breasts
juice of 1 lemon
lemon slices

Preheat oven to 180c (350f). Layer potatoes in a roasting pan and drizzle with olive oil, dot with butter and season. Roast for 25 minutes. Meanwhile, heat 1 tablespoon olive oil in a pan over low heat and fry the onions for 5 minutes. Add the garlic slices and cook a further 2 minutes. Pile this onto the potatoes, then top with tomato slices, parsley, tarragon and chicken breasts. Drizzle with olive oil and the juice of 1 lemon. Season well and top with lemon slices and bake for 25-30 minutes depending on thickness of chicken breasts.

The Culinary Chase's Note: This recipe originally called for skinless white fish such as haddock or pollock. I wasn't able to find either so I used marlin instead which turned out beautifully. It was such a good hit with the family that I decided to make it again but this time substitute the fish for chicken and the results were just as good. Enjoy!

Squid and Chorizo Salad with Rocket

What's nice about this meal is that it takes 20 minutes to prepare and less than 5 minutes to cook! Squid is a popular food in Italian and Japanese cuisines and is often known by the Italian word calamari. The body of squid can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible. Squid is an excellent source of Selenium, Riboflavin, and Vitamin B12. Rocket has a peppery and aromatic taste and mingles beautifully with the ingredients of this salad. Chorizo is a pork sausage and is made by chopping or grinding pork and marinating it in spices. Spanish paprika (sweet or spicy) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages. It can be sliced and eaten alone or with crusty French-style bread or can be fried.

Serves 6
recipe from She magazine

100g can chickpeas, drained
100g can borlotti beans, drained
15 cherry tomatoes, quartered
1 red chili, deseeded and thinly sliced
1 garlic clove, finely chopped
3 tablespoons chopped fresh flat leaf [arsely
2 tablespoons fresh lemon juice
8 tablespoons olive oil
400g ready-prepared squid
75g hot chorizo sausage, cut into thin rounds
50g rocket (arugula) leaves

Place the chickpeas and the beans in a large bowl with the tomatoes, red chili, garlic and parsley. Add the lemon juice with 5 tablespoons of the olive oil, seasons with salt and toss the mixture together.

Heat the remaining oil in a large frying pan over high heat. Add the squid and sear for about 30 seconds, then turn over until it is golden and caramelised. Add chorizo and cook for a further minute. Toss the rocket leaves through the bean salad and transfer to a serving plat. Top with the squid and chorizo and serve immediately.

The Culinary Chase's Note: The flavors here are amazing and the chorizo adds just enough spice and smokiness to this delicious salad. My family said this was a definite repeater! Enjoy this salad with a glass of chardonnay. Cheers!

The Perfect Pizza Dough

Making a pizza with other people offers huge rewards and not just at the digestive stage! It's a great way for couples to share in the process and for families to spend more quality time together. This recipe is from chef Theo Randall. His restaurant, Theo Randall, at the InterContinental in London was awarded Italian restaurant of the year in 2008 by London Restaurant Awards. Theo's tips for the perfect pizza dough include: use strong plain flour (use "00" to be really Italian) as it has a higher gluten content (this gives the dough its stretchy texture); knock back the dough by reaching down into the bowl, underneath the dough, gently lift it up and punch it down; rested dough should be soft to the touch but not too springy; preheat the oven to as hot as you can get it; always put the pizzas onto a preheated baking sheet or pizza stone (this makes the bottom of the pizza crispy). Ok, so with these tips in mind, here's Theo's dough recipe.

Makes 4 pizzas
recipe from Theo Randall

2 teaspoons sugar
15g fresh yeast or 2 teaspoons dried yeast
500g strong plain flour, plus more for working the dough
2 teaspoon salt
extra virgin olive oil

Homemade Tomato Sauce:
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
400g Italian plum tomatoes, roughly chopped
2 teaspoons chopped fresh oregano

Measure 350ml tepid water in a jug, add the sugar and fresh yeast, then swirl until dissolved. If using dried yeast, sprinkle it over the surface of the water and whisk it in with a fork. Stand 10-15 minutes in a warm place until the surface becomes frothy. Sift the flour and sale into a large mixing bowl. Make a well in the center and pour in the yeast liquid. Lightly oil or flour your hands and gradually mix the flour until it binds together.

Sprinkle a work surface generously with flour. Tip the dough onto the surface and scrape out any that is sticking to the bowl. Knead well for 5-10 minutes until dough is smooth, silky, soft and supple. Leave the dough to rise in a warm place for 1 hour or until double in size, then knock back. Divide the dough into 4 equal pieces, each weighing about 200g. Roll each into a ball on the palm of your hand until it is sealed underneath. Place on a floured work surface. Cover each ball with a damp cloth or foil and leave to rest for 10-20 minutes. When the dough balls have rested, stretch and shape each one using light pressure with your hands and a rolling pin until you have an oblong shape, roughly 30cmx18cm. Preheat oven to 240c (220c fan).

To make the sauce, heat the olive oil in a frying pan over low heat and cook the onion and garlic for about 10 minutes (let the onion and garlic soften not brown). Add the tomatoes and season to taste. Add fresh oregano and simmer 10-15 minutes until the sauce thickens a bit. Leave to cool.The Culinary Chase's Note: Dress the pizza with your favorite toppings and cook 8-10 minutes. It was decided that ham and mushroom was in order and instead of chopping the mushrooms, I grated them. Other toppings we like are buffalo mozzarella cheese (added during the last 3 minutes of cooking), prosciutto added at the end as well as rocket.

Spring Party Ideas

This guest posting hails from the people of COOKWARE.com

With all of the chilly winter weather we’ve been having, springtime festivities are starting to get on everyone’s mind. Now that another month of snow is behind us and people are starting to come out of their hibernation mode, it’s time to start planning for an exciting dinner party that is sure to get everyone excited for the much anticipated warm weather ahead.

Once you have organized the dinnerware items you plan on using for the big night, start thinking about the type of food you want to serve to your dinner guests. Given the time of year, go ahead and develop a spring inspired meal that incorporates fresh colors and a flavorful menu reminiscent of the season.
Since the spring season is all about a fresh start, try incorporating springtime colors not only within your décor but in the food you serve to your friends and family. Vegetable platters and garden salads filled with fresh green and yellow peppers, carrot sticks, tomatoes, and cucumbers are the perfect start to a great spring dinner party. Another amazing hors d'oeuvre is a cold vegetable soup such as gazpacho, spring pea, or asparagus that is easy to prepare in a large stockpot from any one of your various cookware sets. Serve fresh seafood like jumbo shrimp cocktail, grilled salmon, halibut, or tuna as an entrée and top the spring meal off with a dessert inspired by the freshest of fruits from the season. Light and healthy meals serve as the perfect dinner party menu for warm weather days.

After the menu has been established you can play off the spring colors found in each dish for your dinner party décor. Hostess with the Mostess offers a large collection of unique and fun décor themes that are sure to get everyone in the mood for the rejuvenating season ahead. From extravagant floral centerpieces and wine glass adornments to shimmering flatware and personalized place settings, this site is a great resource for bringing the very best of spring out in your seasonal dinner party! A great way to add pizzazz to your outdoor dining or patio table is with a beautiful, plush arrangement of flowers to add color. Next, try wrapping and tying a bow with a few strands of ribbon around the vase and do the same around napkins or seat assignments to tie in the spring theme throughout the table.

The Culinary Chase's Note: Cookware.com has a wonderful variety of product from which to choose. For your entertaining needs, Hostess with the Mostess site is full of ideas, recipes, tips and all within easy reach with a click of your mouse!

Green Bean and Prosciutto Wraps

This starter is easy to prepare, loaded with vitamins and eye appealing. Green beans are commonly referred to as string beans and are one of only a few varieties of beans that are eaten fresh. Green beans are an excellent source of vitamin C, vitamin K and manganese. The vitamin K provided by green beans-25% of the daily value in one cup-is important for maintaining strong bones.

Serves 4
recipe from She magazine

500g fine green beans, trimmed
1/2 red bell pepper and 1/2 yellow bell pepper, cut into thin slices
4-6 tablespoons grated Parmesan
12 slices prosciutto
2 tablespoons olive oil
basil leaves to garnish

For the dressing:
4 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon honey

Blanch the beans and peppers for 1-2 minutes or until they are just tender. Rinse under cold running water; drain. Transfer to a bowl, stir in the Parmesan and season to taste. Toss well. Divide mixture into 12 portions and wrap each one in a slice of prosciutto to form a bundle, with the vegetables sticking out each end.

Heat a large non-stick frying pan over medium heat. Add the olive oil and fry the bundles for 2-3 minutes or until lightly browned. Remove from heat and arrange on a platter. Mix together the ingredients for the dressing and drizzle over the wraps. Season and garnish with basil leaves.

The Culinary Chase's Note: Assemble these bundles (before pan frying them) ahead of time and keep in the fridge until your guests arrive. The smoky flavor from the prosciutto really defines this dish which is highlighted by the tangy dressing.

Pollo alla Cacciatore (Hunter's Chicken Stew)

Comfort food at its best - hunter’s style. The French call it chasseur, the Spanish cazadores (cazador means hunter in English), the Italians cacciatore. This dish developed in central Italy and originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well-to-do. This version from Jamie Oliver is absolutely delicious!

Serves 4
recipe from Jamie's Italy cookbook

2kg chicken, jointed, or use the equivalent amount of chicken pieces
sea salt and freshly ground black pepper
8 bay leaves
2 sprigs of fresh rosemary
3 cloves of garlic, peeled (1 crushed, 2 sliced)
½ a bottle of Chianti
flour, for dusting
extra virgin olive oil
6 anchovy fillets
a handful of green or black olives, stoned
2 x 400g tins of good-quality plum tomatoes

Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.

Preheat oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an oven proof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.

Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to a boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.

Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with a salad, or some cannellini beans, and plenty of Chianti.

The Culinary Chase's Note: This is so tender the meat literally falls off the bone and the flavors coming from this dish are amazing. It will be hard not to ask for seconds! Need I say more? Cheers!

Spring Salad with Couscous, Pink Grapefruit, Mint and Feta

Grapefruit is an excellent source of vitamin C (helps support the immune system) and the rich pink and red colors of grapefruit are due to lycopene. Lycopene has the highest capacity to help fight oxygen free radicals (compounds that can damage cells). Grapefruit is a versatile fruit which livens up many sweet and savory dishes, so don't restrict it to the breakfast table. Couscous is a versatile pasta made of tiny grains of dough that are steamed. Originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It's most common use is as a side in a stew or savory sauce (like rice does in other cultures). Most couscous is made of wheat flour, but there are varieties made of barley, corn, and even ground acorn meal.

Serves 4
recipe from Delicious magazine

250g (1 1/4 cups) couscous
500ml (2 cups) hot, well flavored vegetable stock
bunch of spring onions, sliced into short lengths
1 yellow bell pepper, deseeded and cut into dice
1 orange bell pepper, deseeded and cut into dice
2 pink grapefruit
small handful fresh mint leaves
300g feta

Place the couscous in a shallow bowl and pour over the hot stock. Let stand for 5 minutes or until all the stock has been absorbed. Fluff the couscous with a fork and stir in the spring onions and diced peppers.

Meanwhile, cut the skin and pith from the grapefruit (click here for video demonstration). Hold each grapefruit over the bowl containing the couscous so that any juice can be stirred into it. Carefully remove the segments. Fold the grapefruit segments into the couscous taking care not to break them up and then stir in the mint. Transfer to a serving bowl or platter and crumble over the feta. Season with a good grinding of black pepper and serve.

The Culinary Chase's Note: The tangy sweet flavors from the grapefruit coupled with fresh mint and crunchy texture from the peppers, makes for a light and flavorful dish. Enjoy!

Foodscapes by Carl Warner

Usually I like to post on recipes but a friend of mine sent me a power point presentation on foodscapes and I felt compelled to share this. Carl Warner created a series of landscape images utilizing basic food ingredients found in a typical kitchen. Carl Warner spends hours in grocery stores looking for the best pieces of broccoli, peppers, fruits etc. to compose the landscape scenes.

To achieve depth and to give a realistic three-dimensional feel to the photographs, each still life is composed on a table measuring 8ft by 4ft. The foreground is only about 2ft across. In addition, photos are taken in stages so the fresh foods do not get wilted or stale before the photo is finished. The photographs will be used for an advertisement campaign for supermarket chain in England. Warner also plans to put these together in a coffee table book to promote healthy eating for children. Here are some of his amazing food pictures.

The road is paved with cumin, peas hang from broccoli trees and cauliflower clouds adorn the sky with bread for mountains.

Balloons made of fruit and legumes, trees of broccoli, rocks of potatoes, fields of corn and peppers, and a town made of cheese with a carrot tower.

This Italian kitchen has many vegetables and pastas. The houses seen through the window are made of cheese.

Houses made of cheese, crates and baskets made of various pastas. The street is made up of legumes, and grains.

Edible ingredients in this Italian-inspired rural scene include a lasagna cart, fields of pasta, a pine nut wall, mozzarella clouds, trees of peppers and chilies and a parmesan village.

The sea on this beach scene at sunset is made up of salmon fillets. The rocks are potatoes and bread. To help complete the scene, a green pea pod acts as small boat.

The Culinary Chase's Note: The pictures speak for themselves. Brilliant! Mr. Warner is one talented man.

Sesame Wonton Crackers

It's difficult to find a good variety of crackers in Bangkok, so I'm usually looking for recipes that are easy to make and taste delicious. This recipe fits the bill perfectly and it's simple enough to get your children involved especially if they enjoy cooking. Black sesame seeds are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium. The wonton wrapper is a Chinese specialty similar to an Italian ravioli. These bite-size dumplings consist of paper-thin dough filled with a minced mixture of meat, seafood or vegetables. Wonton wrappers are very versatile and not only used in Asian recipes. I've used them in dishes such as an avocado and shrimp salad, guacamole in wonton baskets and gyoza's. Click here to find more recipes using wonton wrappers.

Makes 48
recipe from Martha Stewart

1 large egg white
2 tablespoons honey
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon coarse salt
Pinch of black pepper
2 tablespoons black sesame seeds
24 wonton wrappers, cut on the diagonal
Nonstick cooking spray

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.

In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside. Divide wontons evenly between prepared baking sheets, arranging in a single layer. Spray wontons lightly with cooking spray and turn over. Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.

Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely. Store crackers in an airtight container up to a week.

The Culinary Chase's Note: These crisp crackers are great on their own or serve with a salad, dips etc.

Mango & Coconut Trifles with Lime Syrup

With longer days on the horizon for my friends and family back home, sunshine is definitely something we all need to help get through winter. This recipe oozes sunshine and a taste of this dish will put a smile on anyone's face. This recipe is from Anjum Anand, who presents BBC Two's Indian Food Made Easy series. The word "trifle" comes from the old French term "trufle," and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. Many puddings evolved as a way of using up leftovers and trifle originated as a way to use stale cake.

Serves 6
recipe from BBC Good Food magazine

For the Coconut Custard
200ml coconut milk
200ml milk
4 egg yokes
25g cornflour (cornstarch)

For the Syrup
140g caster sugar
juice and zest 3 limes

3 mangoes, peeled, cheeks sliced off and cut into chunks
175g Madeira cake (pound cake), edges trimmed
142ml whipping cream
25g coconut shavings or desiccated coconut, toasted and used for topping (optional)

Make the custard by heating the coconut milk and milk in a saucepan until simmering. Meanwhile, whisk together the eggs, sugar and cornflour until smooth in a heatproof bowl. Slowly pour the hot milk into the mixture while whisking, then pour the whole thing back into the saucepan and simmer, stirring continuously, for 2-3 minutes until the custard is thick and smooth. Don't worry if lumps appear, you should be able to beat these out with a wooden spoon as the rest of the custard continues to thicken. Tip into a clean bowl, place cling film directly on the surface, then cover and chill until cool.

For the syrup, gently heat the sugar in a small saucepan with 100ml water until all the grains are melted. Increase the heat and boil for a few minutes until slightly thickened, then remove from the heat and stir in the lime juice and zest. Pour the syrup over the mango slices, then cool until you are ready to assemble. To assemble, tear the cake into chunks and divide between 6 glasses or bowls. Spoon over the mangoes and syrup, then top with the coconut custard. Whip the cream into soft peaks, then spoon over each trifle and chill until ready to serve.

The Culinary Chase's Note: You know that dead silence that occurs when everyone in the room isn't talking because they're eating? It seemed as though we were on conversation overdrive while the main meal was being eaten and yet when I brought out the triffle, not a word was spoken. Enjoying every mouthful in serene silence. Need I say more?

Warm Lamb & Roasted Red Pepper Salad

I never tire of this type of salad. It combines all the goodness of the vegetables with meat in a way that says, "can I have more, please?". Green beans are low in calories (just 43.75 calories in a whole cup) and are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. Asparagus is an excellent source of vitamin K and folate (essential for a healthy cardiovascular system) as well as being a good source of vitamin C and A.

Serves 4
recipe from Australian Good Taste magazine

2 (250g each) lamb eye of loin
125ml (1/2 cup) extra virgin olive oil
4 thin slices sourdough bread
150g green beans (aka string beans), trimmed
1 bunch asparagus, woody ends trimmed,halved crossways
50g roasted red bell pepper, thinly sliced
1 bunch rocket, trimmed
65g (1/3 cup) feta, crumbled
2 tablespoons chopped fresh oregano
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
1 garlic clove, crushed

Preheat oven to 180c (350f). Heat a large frying pan over high heat. Brush both sides of the lamb with 1 tablespoon of the oil. Season with salt and pepper and cook for 2 minutes each side or until browned. Transfer lamb to a baking tray line with baking paper. Bake in oven 6-8 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest.

Meanwhile, preheat a chargrill on high. Brush bread with 1 tablespoon olive oil and cook for 2 minutes each side or until charred. Tear into small pieces. Cook beans and asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Place the bread, beans, asparagus, red pepper, rocket and feta in a bowl and toss to combine.

Whisk the remaining oil, oregano, balsamic vinegar, lemon juice and garlic in a small bowl until combined. Thinly slice the lamb across the grain. Divide the salad and lamb among serving plates. Drizzle over the dressing and serve immediately.

The Culinary Chase's Note: Wow! Amazing flavors and textures coming from this dish. This salad is robust enough to stand on its own and be served as a main meal. Enjoy!