Gordon Ramsay says that the true test of any cook is how he or she can scramble eggs. Check out this blog with tips and a video demonstration.
Chef Ann has an incredible and impressive list of achievements and credentials in the course of her culinary career. Among these accomplishments include that of Chef of the Year awards and winning national American Culinary Federation awards.
Chef Ann Cooper works as an industry services consultant for the Culinary Institute of America, a corporate chef and as a consultant to various restaurant and hotels located around New England. Ann was among the first 50 women to be certified as an executive chef by the educational arm of the American Culinary Federation.
Chef Anne has also published a book titled “A Woman’s Place in the Kitchen” that narrates the vision of women and their role around the kitchen. It contains both traditional and innovative approaches that women have had in the field of cooking. She also authored another book, “The Sustainable Kitchen” that will surely make the grade and be a hot commodity among aspiring chefs of today.
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Here’s one more yummy recipe worth trying out, fresh from one of last week’s episodes of Ready Steady Cook, by one of the show’s regular chefs, James Martin.
Perfect for a quick weekday supper and easy enough to whip up when unexpected guests arrive, this is one dish that will please the entire family (just omit the salsa for the little ones and serve it as in the photo above, with greens and pasta).
Cheese Stuffed Chicken Breasts
1 chicken breast
30g/1oz Emmental cheese, grated
sprig fresh thyme
salt and freshly ground black pepper
1 garlic clove, crushed
1 tbsp olive oil
For the basil oil
1 tbsp olive oil
small bunch fresh basil leaves
For the salsa
avocado, peeled and stone removed
red chilli, seeds removed, finely chopped
1 lime, juice only
1. Preheat the oven to 200C/400F/Gas 6.
2. Using a sharp knife, cut a pocket lengthways into the thickest part of the breast. Stuff the pocket with the cheese and fresh thyme and season the breast with salt and freshly ground black pepper.
2. Heat the olive oil in an ovenproof frying pan over a medium heat and add the crushed garlic. Fry for one minute then add the chicken breast and fry until golden-brown. Turn the breast over and transfer to the oven to roast for 10-12 minutes, or until cooked through.
3. For the basil oil, place the olive oil and fresh basil leaves into a food processor and blend until smooth.
4. For the salsa, finely chop the avocado into small cubes and place into a bowl. Sprinkle over the chopped chilli and squeeze over the lime juice.
5. To serve, place the chicken onto a warmed plate. Add a spoonful of the salsa and drizzle the fresh basil oil around the edge of the plate.
Try your hand at one of Michel Nischan‘s healthy recipes which are known for its freshness and intense flavours. It is important to use the freshest ingredients possible here, and of course, make sure that everything (or as much as possible) is organic.
CHICKEN AND DUMPLINGS
1 tbsp grapeseed oil
1 cup large dice carrots
1/2 cup large dice celery
1/2 cup large diced onions
1 quart chicken stock or broth
1-1/3 cup all purpose flour
1/2 tbsp salt
1/8 tsp baking powder
1/2 tsp freshly ground black pepper
1 whole egg, lightly beaten
2 tbsp plus hot chicken stock
1 tbsp plus 1tsp grapeseed oil or chicken fat
3 cups pulled cooked chicken meat such as left over fried, roasted or rotisserie chicken.
Heat the oil in a 2 quart sauce pot over medium heat. Add the onions and cook about 2 minutes or until soft and clear. Add the carrots and celery. Cook one minute more or until the vegetables smell fragrant. Add the stock and increase to high heat. Bring to a simmer and cook until the vegetables are just done. Set the pot of stock and vegetables aside but keep warm.
For the dumplings, combine the dry ingredients in a small bowl and mix well. In a separate bowl, blend the egg, chicken stock and oil and mix well. Add the dry ingredients to the egg mixture and stir with a fork until just mixed together. It is important not to over mix the dough or it will become tough. Transfer the dough to a well floured cutting board and spread the dough out as thin as you can by hand. Keep your hand and fingers well dusted with flour so the dough does not stick. Lightly flour the surface of the dough and finish rolling to a thickness of about 1/16th to 1/8th of an inch.
Return the stick and vegetables to the stove and bring to a simmer over medium heat. Cut the dough into noodle shapes the size you like and drop them into the simmering stock. Be careful to drop a few at a time and to stir the stock to prevent the dumplings from sticking together. Cook 6 to 8 minutes or until the dumplings are cooked through and tender. Add the pulled chicken meat and cook one minute longer. Turn off the heat and let stand 3 minutes before serving.
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