Saturday, October 22, 2016

Chicken Prawn

This evening I put this meal together on the fly. I wanted to do something different with the fresh Aussie Prawns I purchased today so I thought about stuffing them into chicken while I would season them with Basil. We will go through the whole process from making the pasta to serving the meal.

Serves 1


  • Pasta:
  • 2 free range eggs
  • 1.5 cups of whole wheat organic flour
  • extra virgin olive oil
  • pinch of sea salt
  • 5 baby spinach leaves
  • Chicken & Prawn Fillet:
  • 1 free range chicken breast with skin on.
  • 3 -4 fresh uncooked med prawns, peeled and De-veined
  • 2 leaves of fresh basil
  •  tablespoon olive oil

Pasta Sauce

  • 2 cloves garlic, chopped
  • red wine
  • Pinch of sea salt
  • Pinch of raw sugar
  • 8 baby spinich leaves
  • 1/2 small onion
  • 1 fresh tomato
  • 1 large canned tomato and 3 tbsp of juice
  • 1/2 a small green capsicum
  • 1/2 a small zucchini
  • 1/2 fresh flat field mushroom
  • 2 tbsp of fresh cream
  • 1 tablespoons fresh chopped parsley
  • paprika
  • 1 cup grated Parmesan cheese
  • Fried Prawns:
  • slice of lemon rind
  • tbsp of lemon juice
  • butter
  • 10 fresh uncooked med prawns, peeled and De-veined
  • 1 cloves garlic, chopped



 Take the eggs and place into a small bowl and whisk with a fork for 1 minute or until beaten gently, put aside. Take the flour and sieve onto a large dinner plate. Make a well in the middle of the flour and pour the eggs in. Now stir the flour from the sides into the eggs until it all is mixed in and becomes like dough. This should take around 3 -4 minutes if done carefully and properly. Don't rush it but make it a smooth transition.

Now take around a half tablespoon of olive oil and dribble into the middle of the dough. Chop the spinach leaves finely and add into mix. Add a pinch of sea salt and sprinkle more flour on as you leaven the dough for 5 minutes, keep adding flour until it reaches a good solid consistency but not too dry. Once you have the dough and it's in the shape of a ball then dust it with flour and place some cling wrap around it and set it aside.

After 20 minutes or more take the dough and flatten it out a bit on a breadboard with a rolling pin. Dust with flour and put through a pasta machine to make fettuccine. Alternatively if you don't have a pasta machine, roll out thin and cut long think slices. Dust with flour and hang to dry for at least 10 minutes. Put a large saucepan of cold water on the stove and boil, take off heat until later.

Chicken & Prawn Fillet

Preheat oven to 170°C. Split the chicken breast in half to create a pocket for the prawns. Fill with 3 or 4 prawns in each along with 2 basil leaves.

Dust lightly with flour and season. Heat the olive oil in a medium pan and fry the chicken for 1 minute on each side or until golden. Transfer to the oven and bake for further 8- 10 minutes or until cooked through.

Using the same pan add a pinch of the paprika along with the tomatoes, capers and cream. Reduce for 3- 5 minutes or until thickened. Season, stir through parsley and serve with the chicken

Tropical Coconut Mango Chunky Sauce Recipe

Delicious Coconut Mango Chunky Sauce Recipe

I created this Coconut Mango Chunky Sauce today as I was cooking some pork chops and I wanted to make a sauce to go with the pork & some organic brown rice I had already made.

The Best Sauce Ever

In fact this Coconut Mango Chunky sauce was so good I decided to create it's own recipe page here as i was originally going to just include it with the pork meal. The sauce turned out so good I would say it was the best sauce I have ever made in my entire life. I can't wait to make it for my fiancee when she returns in a few days from a trip.

Tropical Fruit Supply

Of course I'm lucky to have access to an abundant supply of fresh coconuts here on bantayan Island in the Philippines along with mangoes and other tropical fruits. In fact the people here have been pruning their coconut trees over the last few days and I have been eating a lot of coconut and drinking plenty of fresh buko juice.

The Coconut Mango Chunky Sauce  recipe is as follows, enjoy!

Coconut Mango Chunky Sauce Ingredients

  • lime juice
  • orange zest & juice
  • fresh mango diced
  • fresh coconut mashed with a little buko juice
  • fresh ginger
  • honey

Coconut Mango Chunky Sauce Directions

Take the coconut & scoop it out of the shell, place in bowl and mash with fork. If it's young and fresh it should be easy and the flesh should be transparent and soft.

Take an orange half or more as you need and shave the zest into the bowl.Now take the orange and squeeze the juice in as well. Squeeze a little lime juice into the bowl along with some fresh ginger zest.

Dice the mango finely, about a quarter per serving and place into bowl. Drizzle some honey into the bowl and mash all the ingredients together to soften them up.

Take the sauce mixture and place it in a small fry pan. Turn the heat to medium and bring to boil and then turn down, simmer for about 5 -8 minutes until ready. Taste and add ingredients to taste.

Serve with grill or fried pork chops and organic brown rice.

Fryed Grilled Chops with Coconut Mango Chunky Sauce Cooked Coconut Mango Chunky Sauce Coconut Mango Chunky Sauce Cooking

Seasoning Meat


Let's start with pork.

If you were to fry pork chops then you can get away with just seasoning them with some salt and black pepper. But I find that a little crushed garlic can add a bit more flavor and you could even consider using some paprika or thyme.

You can marinate the pork chops in olive oil with the seasoning a few minutes or more before cooking. When frying and they are nearly cooked then a tip from Gordon Ramsey might help - "baste the chops with butter as they are cooking, to speed up the cooking process and keep the chops moist".

* This article will be updated with other meats added soon....

Healthy Guacamole Recipe

Here is a basic way to put together Guacamole in a short time.


  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped


Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.

Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chilies.

Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve.

Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.

Sweet Potato and Yam Samosas with Fresh Mango Chutney

Sweet Potato and Yam Samosas with Fresh Mango Chutney



  • 1 large mango, peeled and chopped
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cardamom
  • 3 fresh basil leaves, torn
  • 3 fresh mint leaves, torn


  • 2 cups all-purpose flour, plus more for kneading
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons grape seed or olive oil


  • 1 sweet potato, peeled and medium diced
  • 1 yam, peeled and medium diced
  • Kosher salt
  • 1/2 cup frozen peas, defrosted
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • Oil, for frying


For the chutney: In a food processor combine the mango, paprika and cardamom. Pulse until slightly chunky. Add the basil and mint, and pulse until herbs are chopped. Transfer to a bowl or resealable container and store in the fridge until ready to serve with the samosas.

For the dough: In large bowl combine the flour, paprika, salt and turmeric, and mix with a fork. Add the oil and 3/4 cup water and mix until a dough forms in the bowl. It should have a consistency similar to bread dough. Mix in a little more water if the dough is dry and stiff. Transfer to a floured counter and knead with your hands until smooth, 2 to 3 minutes. Cover the dough and set aside to rest while you prepare filling.

For the filling: Add the sweet potatoes and yams to a pot of salted water. Bring to a boil and cook until tender, about 8 minutes. Strain and let cool to room temp. You can rinse with cold water to speed up the cooling process.

In a large bowl combine the boiled potatoes and yams, the peas, cumin, cardamom and season with salt. Mix with a fork and set aside.

To make the samosas, portion off a golf-ball-size piece of dough and roll it into a ball. Dust your working surface with flour so the dough doesn't stick. Using a rolling pin, roll the dough ball into a thin round, a little thicker than a tortilla. Cut the circle in half. Take one of the half circles and make a cone shape by taking the two ends of the cut side and folding them into the center of the curve, so that the center of the cut side makes the point of the cone. Then wet the edges with a little water to glue the seam, and pinch together to seal.

Place a heaping tablespoon of filling into the cone, moisten the top of the edges and close the cone, pressing the edges to seal it. Repeat the process with the remaining dough and filling.

Add enough cooking oil to a medium-size heavy saucepan so the samosas won't touch the bottom. Heat the oil on medium-low heat to 350 degrees F. Working in batches of 4, carefully add the samosas to the oil and fry until both sides are golden brown, 4 to 6 minutes. Drain on a sheet pan lined with paper towels.

Serve warm with the fresh mango chutney.

Italian Cuisine Culinary Terms

Italian Cuisine Culinary Terms

Acciuga: Anchovy.

Aceto Balsamico: Balsamic vinegar, a sweet-and-sour, dark-brown vinegar traditionally made in Modena. The vinegar is made from the cooked juice of Trebbiano grapes, and aged for several years in a succession of different wood barrels. Real balsamic vinegar reads aceto balsamico tradizionale di Modena on the label and is quite expensive. In the supermarket, you will find aceto balsamico de Modena, which is not made by the same method at all; it is simply a sweetened wine vinegar but fine for use in Italian cuisine.

Affumicato: Smoked; used to refer to smoked meats and fish.

Agrodolce: Sweet and sour.

Al Dente: Italians cook pasta "al dente," which means "to the tooth," meaning that it still has a little bite.

Al Forno: In the oven.

All'aglio e Olio: A dish with this name is made with garlic and oil. A famous, easy-to-make pasta dish is spaghetti all'aglio e olio.

Antipasto: A little something that is served before the meal, or as an appetizer.

Arista: Loin of pork.

Arrabbiata: A tomato sauce flavored with chili to make it spicy (Giada's Stuffed Shells with Arrabbiata Sauce).

Biscotti: Means "twice-cooked" and refers to a type of cookie for which the dough is cooked twice: usually first in a log, which is then sliced; the slices are cooked again until dry and crisp.

Bistecca: Steak, usually beef, but can also refer to pork or veal.

Bocconcini: Means a bite-sized piece of food. You're likely to see it referring to small balls of fresh mozzarella cheese.

Alla Bolognese: Means in the style of Bologna, and usually refers to a slow-cooked meat sauce with vegetables and tomato.

Botarga: Intensely flavored dried mullet or tuna roe, cut into thin shavings for use in salads and pastas.

Braesaola: Air-dried beef fillet, served thinly sliced and uncooked in salads and antipasti.

Branzino: Sea bass.

Brodo: Soup.

Bruschetta: Toasts, usually served with a topping of some sort as an antipasto. While the two words may be used interchangeably, bruschetta are typically larger pieces of toasts, while crostini are typically smaller.

Burridda: A fish stew or soup.

Burro: Butter.

Calzone: A savory pie made from a yeast dough that is rolled to a round like a pizza, filled, folded over to make a half-circle, and baked.

Cannoli: Crisp, deep-fried pastry tubes that are filled with cream.

Caponata: A traditional Sicilian vegetable dish made with eggplant and tomato.

Alla Caprese: In the style of Capri, meaning made with tomato, basil, olive oil and mozzarella cheese.

Carpaccio: A dish of raw beef sliced very thin, often seasoned with lemon and olive oil or mayonnaise, served as a salad or antipasto.

Ceci: Chickpeas.

Contorno: Vegetable side dish, usually served alongside of the main course

Crema Pasticcera: Pastry cream, a thickened cream of milk and egg used in desserts.

Crespelle: Crêpes, both sweet and savory.

Crostata: Flat, open-face tart, sweet or savory.

Crostini: Toasted bread like a crouton, usually served with a topping of some sort, or sometimes just a drizzle of good olive oil.

Crudo: Uncooked. You will likely see it in reference to a raw fish appetizer.

Fagioli: Beans.

Farro: Spelt, a grain used in soups, breads and risotto-like preparations. Barley may be substituted.

Fontina: A cow's milk cheese made in the Valle d'Aosta region in northern Italy.

Formaggio: Cheese.

Frittata: An open-face omelet, made entirely on top of the stove, or started on top of the stove and completed in the oven; usually flavored with vegetables, herbs, meats or cheeses.

Frutti di Mare: Seafood.

Gamberi: Shrimp.

Gelato: Italian ice cream.

Alla Genovese: In the style of Genoa, which means "with basil, garlic and oil."

Gnocchi: Dumplings. We're most familiar with those made with potatoes and flour, but, in Italy, they are also made with semolina, ricotta or breadcrumbs.

Gorgonzola: A type of cow's milk blue cheese from the town of Gorgonzola, in the north of Italy.

Grana Padana: Hard cow's milk cheese from northern Italy.

Granita: An icy, granular frozen dessert.

Grissini: Breadsticks.

Integrale: Whole wheat.

Marinara: A tomato sauce with garlic, olive oil and oregano.

Mascarpone: A fresh Italian cream cheese with a very soft, creamy texture and buttery flavor. Mascarpone is used in both sweet and savory dishes.

Al Mattone: A technique by which an ingredient is cooked under a brick so that it lies flat for sautéing or grilling.

Minestra: Soup.

Mozzarella di Bufala: Cheese made from the milk of water buffalo. Mozzarella is also made from cow's milk (much more commonly found here in the States), in which case it is called Fiore di Latte. Both spoil quickly and should be used as soon as possible after purchase.

Nocciola: Hazelnut, widely used in Italian cuisine in both sweet and savory dishes.

Olio di Oliva: Olive oil. Extra-virgin oil, made from the first pressing of the olives, is the highest quality.

Panzanella: A traditional salad made with stale bread, fresh tomatoes, cucumbers, basil and olive oil.

Parmigiano-Reggiano: An excellent hard, cow's milk cheese originally produced in and around Parma. If you're in doubt, true Pamigiano-Reggiano will have those words stenciled on the rind.

Pecorino: A hard sheep's milk cheese made in the area around Rome (called Pecorino Romano), as well as in Tuscany, Sardinia and Sicily.

Peperoncino: A hot chili pepper used in Italian cuisine.

Pesto: A famous green sauce from Genoa, made with basil, olive oil, pine nuts and pecorino, traditionally mashed together in a mortar and pestle.

Pignoli: Pine nuts.

Pizza: Open-faced pie made with yeast dough topped with savory toppings, originally from Naples.

Pizzaiolo: Fresh tomato sauce from Naples often used in pizza-making.

Polenta: Both an ingredient — cornmeal — and a porridge made from cornmeal.

Polpetta: Meatball.

Polpo: Octopus.

Pomodoro: Tomato.

Porchetta: Spit-roasted, whole suckling pig.

Porcini: A meaty mushroom used both fresh and dried in Italian cuisine.

Primo: The first course of a traditional Italian meal.

Prosciutto: Although in America we think of prosciutto as a raw ham, in Italy the word simply means ham: prosciutto cotto is cooked; prosciutto crudo is raw.

Provolone: A sharp cow's milk cheese.

Alla Puttanesca: A tomato sauce flavored with capers and anchovies, and often with olives, garlic and chile flakes, as well.

Ribolitta: A soup made with white beans, vegetables, stale bread and cheese. Ribollita means re-boiled because the soup is to be cooked, then left to stand before it is reheated.

Ricotta: A fresh cheese traditionally made with whey that is drained off in the process of making another cheese (often Pecorino), and then cooked. Ricotta salata is dried, salted ricotta cheese used for grating and shaving; it has a much longer shelf life than fresh ricotta.

Ripieno: A stuffing or filling.

Risotto: A savory dish of rice cooked slowly in broth, served as a first course. Risotto is made with a special Italian rice that remains firm during cooking while it imparts its starch to the dish, thickening the broth to a creamy texture. Arborio, carnaroli and vialone nano are the varieties of Italian rice appropriate for risotto.

Salsa: Sauce.

Saltimbocca: A dish of pounded-veal scallops rolled with prosciutto and fresh sage. The name means "leap into the mouth."

Salumi: A general word for cured meats including those made with ground meats, such as salami and mortadella, and whole, bone-in meats, such as prosciutto.

Scaloppina: A thin, pounded piece of meat, such as a veal scallop.

Secondo: Main course of a traditional Italian meal.

Semifreddo: The word means "partly frozen," and refers to an Italian dessert of molded custard or ice cream.

Sformato: A molded dish, sweet or savory.

Soffrito: A mixture of chopped vegetables, usually onion, carrot, celery and garlic, which forms the base of many Italian soups, sauces and stews.

Speck: A ham, traditionally from the Alto Adige region of northern Italy, that is boned, cured and smoked. This is a rare example of a salumi that is both cured and smoked, and reflects the influence of Eastern European tradition on Italian cuisine.

Spiedino: A skewer, as in skewered, grilled meats.

Tartufo: A truffle, of which there are both white (bianco) and black (nero).

Tiramisu: A dessert of ladyfingers soaked in espresso and layered with a cream, often made with mascarpone cheese.

Zabaione: An egg custard made by beating egg yolks with sugar and wine over a water bath until fluffy.

Zeppole: Fritters, served sprinkled with sugar.

General Culinary Terms

Culinary Terms in General


substances added to foods to improve them in some way

a la carte

a menu that offers each food and beverage item priced and served separately


the clear white of an egg

al dente

"to the bite"; to cook pasta so that it is not too soft or overdone

amino acids

small units of protein that have been broken down through digestion


a small proportion of a food or drink served before or at the beginning of a meal

au jus

served in the natural juices that flow from the meat as it cooks


leading cause of food borne illnesses


a concentrated flavoring compound used in place of stock


1/4 in.thick matchstick shaped cuts


a white sauce, sometimes seasoned with onion and nutmeg


using the boiling method to partially cook food


a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food


a team of people in a food service operation in which each member specializes in a particular type of food preparation


1/8 in. thick cubes cut from julienne slices


the process of cooking sugar to high temperatures


organic compounds, including sugars, such as sucrose, cellulose, glycogen and starch

carryover cooking

food that retains heat and continues to cook even after being removed from the source of heat


to finely slice or shred leafy vegetables or herbs


a fatty substance found in all body cells and in all animal foods, such as meat, egg yolk, and dairy


to remove particles in soup as they float to the top


a concentrated, clear soup made from rich broth


a sauce made from a fruit or vegetable puree

cross contamination

the passing of bacteria or microorganisms between substances


the french word for "raw" or in this case raw vegetables


to remove any leftover scraps of food from a pan; then add a small amount of hot water or stock and cook on top of the range


a concentrated brown stock that has been reduced


the process of making small holes in the surface of an item before baking


to coat foods with flour or finely ground crumbs


an additive such as egg yolk, that allows UN-mixable liquids such as oil and water, to combine uniformly

flow of food

the path food takes from receiving to disposal where hazards can be controlled and dangers minimized

food handler

server who handles the food

garde manger

a cool room for storing foods and for preparing certain dishes, especially cold buffet dishes


simple and complex carbohydrates that are broken down into usable energy


a firm, elastic substance that affects the texture of baked products.


a storage form of glucose


Hazard Analysis and Critical Control Points

hand sanitizer

special liquids that kill bacteria on your skin, often without the use of water


to extract the flavors of a substance by placing it in a hot liquid.


1/8th in. thick matchstick shaped cuts

leavening agent

a substance that causes a baked good to rise by introducing carbon dioxide or other gases


a mixture of coarsely chopped vegetables and herbs

mise en place

a french term that means "to put in place"


to boil partially or for a short time


cooking food in a flavorful liquid between 150 degrees and 185 degrees Fahrenheit.


a cooked mixture made from equal parts of fat and flour by weight


cooked or browned in a pan containing a small quantity of butter, oil, or other fat


a combination cooking technique in which food is seared and then completely covered with liquid while cooking


the process of cooking vegetables in fat over low heat to allow them to release moisture

thickening agent

a thickener or substance in which viscosity of a liquid is increased


the process of using a steel to keep a knife blade straight and to smooth out any irregularities; after the knife has been sharpened

whet stone

a stone for sharpening cutlery or tools by friction


number of servings that are generated by a certain recipe

Lime Hollandaise Sauce

Here is a very simple Lime Hollandaise Sauce that is a good starting point for any recipe that requires Hollandaise Sauce. You can use lemon but I wanted to use lime for this one to give it a little twist. Eggs Benedict with Lime Hollandaise Sauce


  • 2 egg yolks 
  • 1/2 Tbsp water 
  • 1/4 cup butter 
  • 1 - 2 Tbsp Lime juice 
  • Pinch of sea salt 
  • Pinch of Cayenne pepper
Melt the butter in sauce pan and set aside to allow to settle and cool.

Heat a saucepan of water & bring to boil, turn down the heat to simmer.

Place the bowl over the simmering water & gently, but briskly whisk the egg yolks and water together in a glass bowl. Make sure the water does not get too hot or the eggs will scramble. Whisk in a few drops of the lime juice - this will help temper the mixture and make it less liable to "break."

When the egg mixture is smooth and thickened, slowly add the melted butter, gently whisking continually. The butter should become completely incorporated as you go.

Whisk in the rest of the lime juice, salt and cayenne pepper. Adjust seasonings to taste. If too thick, whisk in a little hot water until you have the desired consistency. I would suggest to watch the following video of Gordon Ramsay making Eggs Benedict.  

Here is a video of Gordan Ramsey making Eggs Benedict