40 LET’S COOK
Pan Teriyaki Chicken with Vegetables Directions Preparation:1hour 10min Cook: 15min Ready in: 1hour25min
Return the chicken to the pan and reheat for 1–2 minutes, if necessary, then serve.
Combine all the marinade ingredients in a large bowl. Add the chicken strips and gently toss to coat well. Cover and leave to marinate in the refrigerator for about 1 hour or up to 4 hours. Heat a wok or large, non-stick frying pan over a medium heat until quite hot. Tip in the chicken with the marinade. Cook for about 4 minutes, stirring occasionally. Remove from the heat. Transfer the chicken to a dish using a slotted spoon, leaving the liquid in the pan. Cover the chicken to keep warm.
Ingredients Serves: 4
Return the wok to the heat and add the mushrooms with the grated ginger. Cook for about 2 minutes, stirring frequently. Add the snow peas and stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute. Stir in the bamboo shoots and peas, cover the wok and cook gently for 2 minutes.
Pancetta, Pear & Pecan Puffs Total Time Prep: 25 min. Bake: 10 min. + cooling
Makes 2 dozen
Ingredients • • • • • • • • •
1 sheet frozen puff pastry, thawed 6 ounces cream cheese, softened 2 tablespoons honey 1/8 teaspoon salt 1/8 teaspoon pepper 1/4 cup (1 ounce) crumbled fresh goat cheese 3 tablespoons crumbled crisp pancetta or crumbled cooked bacon 3 tablespoons finely chopped peeled ripe pear 2 tablespoons finely chopped pecans, toasted
Directions 1.
Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough
August 6, 2020
2.
3.
into 24 circles. Transfer to parchment paper-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans. Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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500 g chicken fillets, cut into thick strips 150 g shiitake mushrooms, halved 1 teaspoon grated fresh ginger 200 g snow peas 2¾ cups (200 g) bean sprouts 230 g can sliced bamboo shoots, drained and sliced 1 cup (150 g) frozen peas
TERIYAKI MARINADE • • • • • • •
2 garlic cloves, crushed 2 tablespoons dry sherry 1 tablespoon saltreduced soy sauce 1 tablespoon sesame oil 2 teaspoons vegetable oil 1 teaspoon rice vinegar ½ teaspoon caster sugar
