Sesame Boneless Chicken

Source
Mama Recipes by One Publisher

Serves
3

Ingredients

4 chicken thigh
2 tsp cornflour
6 pieces cream crackers biscuit
1 tbsp sesame seeds

Marinades

2 tsp oyster sauce
2 tsp soy sauce
1/2 egg white
salt, sugar, pepper and sesame oil

Method
1. Remove bone and skin of the chicken. Cut into bite sizes.
2. Marinate for 2 hours.
3. Mix marinated chicken pieces with pounded biscuits, sesame seeds and cornflour.
4. Deep fry till golden brown.

Sweet Potatoes Sauteed with Mint

Such basic recipes should be off the fingertips when you're just hungry.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2-3

Ingredients

2 large sweet potatoes
cooking oil
1 small bunch mint
5 tbsp Quark or fromage frais or a little more than 20 g butter
salt and freshly ground pepper

Method
1. Peel the sweet potatoes and slice them into rounds.
2. Heat the oil in the skillet. Use two skillets to do this, it's faster so the smell of frying doesn't hand around as long.
3. Add the sweet potato so they lay flat. When they've browned turn them over and brown the other side.
4. Add salt and pepper then remove from skillet with a spatula and put them on absorbent kitchen paper to drain.
5. Repeat until all the slices have been cooked.
6. Wash the mint and chop it very finely. You now have two choices.
7. The sweet potatoes can be served warm with a sauce made by stirring finely chopped mint, seasoning, and lemon juice, and if you like, Quark or fromage frais.
8. The other variation is more unusual and tastes more strongly in mint. Melt the butter in the skillet and add the finely chopped mint, then quickly tip in all the cooked sweet potato, mixing it with the mint butter just before serving. Make sure you don't scorch the mint.

Potato Pancakes with Smoked Salmon

Light and tasty, this could be served as a main course by simply increasing the proportions a little.

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
2

Ingredients

300 g potatoes
1 egg
3 tbsp creme fraiche
cooking oil
lemon juice
few sprigs of dill
salt and freshly ground pepper
4 small fillets of smoked salmon

Method
1. Peel, then grate the potatoes into a shallow bowl.
2. Add the egg, 1 tablespoon of creme fraiche, salt and pepper. Mix well.
3. Heat with a little oil in a skillet. Drop a couple of tablespoons of the potato mix into the skillet so they form little 4 to 5 inches pancakes.
4. When they can be moved and start t turn up at the edges, flip them over to brown on the other side.
5. Make sauce by stirring a little lemon juice, the finely chopped dill, salt and pepper into the rest of the creme fraiche.
6. Arrange the pancakes (still warm) on plates topped with the smoked salmon and 1 tablespoon of the lemon creme fraiche. Garnish with sprigs of dill.

Carpaccio of Scallops with Citrus Fruit

This heavenly dish combines the unique taste of scallops with refreshing citrus fruits. Yummy!

Source
Try This and Marry Me! by Rapahele Vidaling

Serves
1-2

Ingredients

1 lime
1 orange
6 scallops
salt and freshly ground pepper

Method
1. Cut the lime in two. Slice one half into thin rounds; grate the zest and squeeze the juice from the other then do the same with the orange.
2. Put one scallop onto a small square of plastic wrap about 4 inches in from the edge. Cover it with another piece of plastic of the same size.
3. Use a heavy book to give the scallop a good whack to flatten it - it will then look like a CD. Repeat with the remaining scallops.
4. Arrange 3 scallops on a plate. Pour over the lime and orange juice and season.
5. Garnish with the zest and thin sliced of citrus fruits.
6. Serve with fresh bread.

Tips
Defrosted frozen scallops tend to flatten more cleanly than fresh ones.

Note
I've pan-fried the scallops a bit with butter to add more flavor into it.

Duchess Potatoes

Source
Methods of Cookery Series 3 by Futura Training

Serves
4

Ingredients

300 g potatoes
20 g butter
nutmeg
seasoning
1 egg yolk

Method
1. WPRW the potatoes and cut into evenly sized pieces.
2. Boil until a fork penetrates without resistance.
3. Drain and dry out, either in the oven or on top of the stove.
4. Put through the ricer or a mouli and return into a pot.
5. Add the butter and seasoning over the heat, then add the egg yolk off the heat.
6. Pipe into a dome shape. Brush with egg wash and reheat in the oven.