ELECTRIKLADY COOKS: meat

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ASIAN CHICKEN

Don't miss out this dish! So easy to prepare, it has such an exotic flavour! I normally serve it with boiled rice, but you can use noodles aswell.

INGREDIENTS

- One Italian green pepper

- One red pepper

- Half chicken breast

- One tray of clean laminated mushrooms

- Soya sauce

- Sweet and Sour sauce (in this link you can see how to make your own sweet and sour sauce using Thermomix 3300)

- Flour

- Salt, black Pepper and Olive Oil

STEPS

Using a pair of kitchen scissors, remove all the possible fat that can be found in the meat.

Then dice the meat

Put the dices of meat in a bowl and season them with a pinch of Salt

And ground black Pepper

Prepare the peppers and onion chopping both finely

Pour some flour over the meat

And get all the dices of meat covered with it.

Prepare a pan with hot oil

And fry the chicken

On both sides. They must turn slightly to a brown colour

Save them for later

Now its time to cook the vegetables, start with the peppers and onion first. Use medium - low heat. Employ the same pan where you previously fried the chicken

Fry them during Some minutes till they get soft

Add the mushrooms

Cook during some minutes mixing all the vegetables

When the mushrooms are cooked (they must loose their liquids and you have to go on cooking till all of those liquids have evaporated) it is time to include the chicken in the pan. Mix everything.

Pour generous soya sauce

Cook during some minutes combining all ingredients

Finally, add the sweet and sour sauce. Once more, blend all the content in the pan and simmer for some more minutes using low heat. Once finished, let the stew settle for 5 minutes before serving. This dish is also delicious from day to day.

Yummy!!! Here you have a serving suggestion using boiled rice

STUFFED COURGETTES

This recipe is very easy to make and the result is fabulous! It is a light dish that you can even have from day to day as flavours remain perfect!

INGREDIENTS (for two persons)

- Two big courgettes
- One onion
- Grated cheese
- 300 gr. ham (or you can use tinned tuna instead)
- Fried tomato sauce
- Salt, olive oil

STEPS

Wash the courgettes, as they are going to be cooked with the skin

Cut both ends and divide them into two parts

Then, divide each part into two halves

Scratch the skin with a fork. By doing this you avoid that the skin tastes bitter.

Now we are going to cook the courgettes in the microwave. Put all the portions of courgette inside a microwaveable container (in my case it is a salad bowl) add water until you cover some cm of the courgette's tips

Cover with transparent kitchen plastic

Set full power (100%)

4 minutes. Courgetttes will be cooked using 4 minutes full power rounds. Check the courgettes after each round. They must be cooked "to the tooth" (al dente). In my case it takes two rounds to get to this point

At the same time courgettes are being cooked in the microwave, chop the onion fine

And the ham into small cubes

Be careful when you take the courgettes out of the microwave as they are extremely hot! You have to empty them with a tea spoon or one of those special spoons that you use to empty melon

Chop the flesh you have removed from the courgette fine

And place the empty courgettes (courgette shells) in a baking tray

We are goig to prepare the stuffing mix. Heat some oil in a pan

First of all, fry the onion until it turns brown

Add the courgette and fry for some more minutes

Now it is the ham's turn.

Cook during some more minutes mixing everything well. Add a pinch of salt.

Finally, pour the tomato sauce

Mix everything and cook for some minutes

Once the filling is ready, spoon in it over the courgettes' shells

And top some grated cheese over the courgettes

Place the filled courgettes under a hot grill (cook "au gratin")

Until the cheese begins to brown

Ready! They are yummy!!!

CHICKEN BREAST FILLETS WITH LEEK SAUCE

This dish has always been very special me as my mum used to prepare it for special occassions such as birthdays. Every time we have it at home, really nice memories come to my mind :-)

INGREDIENTS

(For two people)

- 2 Chicken breast fillets (cut them into two halves for easier cooking)
- 3 clean leeks
- 1 egg
- Flour
- 1 Chicken stock
- Salt, Olive oil
- Water

STEPS

First of all we have to coat the chicken fillets in batter, so prepare a small plate with some flour and another one with the egg

Add a small pinch of salt to the egg an beat it

Get all the chicken fillets covered with flour

Heat a pan with olive oil

Get the chicken fillets soaked with the egg

And fry them during some minutes

On both sides. It is not necessary that they are very brown

Once they are ready, place them in a baking tray

Now we are going to prepare the sauce. I use this electrical appliance. It is a mincer. My mum used to have an identical one! You must be careful when handling, unplug it every time you need to open and distribute the ingredients you need to mince.

Cut the leeks into small pieces

And place them inside the mincer

Cover and close it. Plug it and press it using small hits. I like the leek being very minced, but if you like bigger bits of it on the sauce it is not necessary that you repeat the hits many times.

Fry the minced leek on the same pan you used for the chicken breast fillets

Stir at the same time you are frying. Leek must turn into a "brown colour"

Add two spoons of flour

Mix well and fry for some minutes, until the flour has "toast es"

Add cool water little by little, stirring and mixing with all the ingredients at the same time. Don´t add more until you have thicken the previous added water. If you like thick sauce you will need less water. If you want that the sauce is more liquid, add more water.