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Food Net

  1. Grilled chicken thighs with sweet vinegar Recipe


    Ingredients

    • 2 large chicken thighs, chopped

    • 1/2 teaspoon of curry

    • 1/2 teaspoon of potato starch

    Sauce:

    • 1 cinnamon stick, crushed

    • 1 tablespoon of dried lemon grass

    • 4 star anise, crushed

    • 1/2 teaspoon of cardamom

    • 1 teaspoon of grated ginger

    • 1 onion, chopped

    • 3 cloves of garlic, minced

    • pinch of ground pepper

    • 2 tablespoons of honey

    • 1 teaspoon of tamarind paste mixes with 2 tablespoons of water

    • 200 ml of Chinese dark sweetened vinegar


    Directions

    1. Sprinkle chicken thighs pieces with curry and potato starch. Leave for 30 minutes.

    2. Grill chicken thighs till golden brown.

    3. Heat 1 tablespoon of olive oil and fry cinnamon stick, dried lemon grass, star anise, cardamom, grated ginger, minced garlic and chopped onion.

    4. Add chinese dark sweetened vinegar, honey and dissolved tamarind paste, mix well.

    5. Bring sauce to boil and add grilled chicken thighs.

    6. Simmer 5 minutes. Season with salt and pepper according to taste.

    7. Serve with spring onion.



    Source

  2. Fresh Goat cheese with Dried Cranberries & Walnuts

    Fresh Goat cheese with Dried Cranberries & Walnuts

    Fresh Goat cheese with Dried Cranberries & Walnuts

    Ingredients

    • 1 pkg. (5.3oz) Chavrie® goat cheese
    • ½ Cup Dried cranberries
    • ½ Cup Walnut pieces
    • 1 tsp. Chopped mint

    How to make Fresh Goat cheese with Dried Cranberries & Walnuts

    1. Place dried cranberries in a food processor and chop very quickly in pulse mode.
    2. Add chopped walnuts and pulse for 10 seconds.
    3. Place chopped dried cranberries, walnuts and mint in a plastic bag and shake until well mixed.
    4. Pour mixture onto a sheet tray.
    5. Remove Chavrie® from package while maintaining pyramid shape (see package for details) and gently press in each side in mixture until well coated.
    6. Serve on cheese board with crackers or rustic bread. Variations:
    7. Replace dried cranberries with dried cherries, raisins or golden raisins.
    8. Replace walnuts with almonds, hazelnuts pine nuts.
    Source
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  3. Vegetarian Lasagna With Goat Cheese Recipe

    Vegetarian Lasagna with Goat Cheese

    Ingredients

    • 2 small summer squash
    • 1 ea. eggplant peeled Kosher
    • salt
    • 1 12 oz. jar roasted red peppers drained
    • 1 pkg. of Fresh Goat Cheese (Chavrie pyramid)
    • 1/3 C pitted olives
    • 2 tsp. chopped thyme
    • 2 ea. eggs
    • 1 jar tomato sauce
    • 1 box ready to use Lasagna noodles
    • Freshly ground black pepper
    • 1/4 C grated Parmesan

    Method

    1. Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.
    2. Slice the peppers lengthwise into 1 1/2-inch strips.
    3. Preheat the oven to 375 degrees F.
    4. Mix the goat cheese, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper.
    5. Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel.
    6. Spread 1 cup of the tomato sauce into the bottom of an 8×11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta
    7. Spread sauce evenly over pasta
    8. Dollop spoonfuls of the cheese mixture over the sauce cover
    9. Repeat with the remaining eggplant, squash, goat cheese, and sauce.
    10. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more.
    11. Let lasagna stand for 10 minutes before slicing.
     
    Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0
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  4. Veal ribs with oranges and honey

    Veal ribs with oranges and honey

    Veal ribs with oranges and honey

    Ingredients

    • 1 kg of veal ribs

    • 150 ml of sake

    • 2 oranges, peeled

    • 1 tablespoon of honey

    • 2 tablespoons of light soy sauce

    • 2 cloves of garlic, minced

    • salt

    • pepper

    • 1 tablespoon of potato starch

    • 1 cup of pearl barley

    to garnish:

    • baby spinach

    • spring onion


    How to make Veal ribs with oranges and honey

    1. Wash and wipe dry veal ribs, cut, sprinkle with salt and pepper.

    2. Squeeze juice from 1 orange, mix with sake, pour it into pot, place ribs inside simmer 45 minutes.

    3. Mix sauce ingredients, honey, soy sauce, garlic.

    4. Add into pot, mix.

    5. Reduce sauce.

    6. Dissolve 1 tablespoon of potato starch with 2 tablespoon of water and pour into pot.

    7. Meanwhile, soak pearl barley, dry on sieve, boil 2 cups of water, add pearl barley, reduce heat and simmer about 20 min till water is absorbed. 

    8. Serve with baby spinach, spring onion and slices of orange.

    Source

  5. Sriracha Glazed Chicken with Onions & Broccoli

    Sriracha Glazed Chicken & Onions Ingredients
    • 5 tablespoons hoison sauce
    • 2 tablespoons of ketchup
    • 2 tablespoons low sodium soy sauce
    • 3 tablespoons sriracha sauce
    • 1-1/2 tablespoons canola oil
    • 1 medium onion, sliced
    • 3-4 cups broccoli, chopped
    • 1 tablespoon garlic, minced
    • 1 tablespoon ginger, minced
    • 3/4 teaspoon curry powder
    • 1 pound boneless chicken breasts, sliced
    • sesame seeds, for serving (optional)
    • cooked rice, for serving
    Directions
    1. Stir together hoison, ketchup, soy sauce and sriracha and set aside.
    2. Heat oil in a nonstick pan over medium high heat.
    3. Add onion and broccoli and cook for 7-10 minutes, until tender.
    4. Add garlic, ginger, curry powder and chicken breasts.
    5. Cook for about 7 minutes, until chicken is cooked through.
    6. Stir in hoison mixture, simmer for 2 minutes.
    7. Taste and add more sriracha for heat or hoison for sweetness.
    8. Serve over rice and sprinkle with sesame seeds.
    Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0
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