Easy to tackle Jambalaya

Ingredients
1 1/2 pounds fully-cooked smoked sausage, cut into 1/4-inch thick slices

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 medium onions, chopped

2 cups chopped celery

2 medium green bell peppers, chopped

3 cloves garlic, minced

6 cups chicken broth

4 cups uncooked long grain white rice

1 teaspoon paprika

1/2 teaspoon ground red pepper

Method:

1. Heat 8-quart oven-safe Dutch oven or stockpot over Medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.

2. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan.

3. Drain fat leaving 1 tablespoon. Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown.

4. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 45 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.

Chicken Pot Pie

PREP TIME
20 Min
COOK TIME
50 Min
READY IN
1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
(or you can use mixed vegetables)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
(or you can use cream of chicken soup, instead of chicken broth+milk)

2 (9 inch) unbaked pie crusts
(or puff pastry)

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.) [180 degrees]
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Serve with Worcestershire sauce (Lea & Perrins)

Potato Kugel

Ingredients:
6 large potatoes, peeled, boiled and mashed.
A dash of your herbs and spices like rosemary, basil, black pepper and white pepper
4 large eggs, lightly beaten
3 cups of cheddar cheese

Method:
Combine all the ingredients in a mixing bowl and spoon the mixture into small baking cups. Sprinkle more cheese on top before popping into a preheated oven at 190°C.
Serves four to six people.

Sesame and Ginger Chicken

[Serves 2]

Ingredients

• 300g chicken pieces
• 2tbsp shredded ginger
• 1tbsp sesame oil
• 1tbsp chopped spring onions
• 1tbsp sugar
• 1tbsp light soya sauce
• 1tbsp dark soy sauce
• 2tbsp oil
• salt and pepper to taste

Method:

• Season chicken with salt, pepper, sugar, light soy sauce, dark soy sauce for 30mins
• Heat oil in wok until hot and fry ginger till fragrant
• Add chicken and fry till brown
• Add a little water if too dry
• Transfer chicken to claypot and simmer for 30 mins or until chicken is tender and cooked
• Drizzle sesame oil over
• Garnish chicken with spring onions and serve hot

Babi Pongteh

Recipe from Auntie Johna, supposedly a Malacca dish:

Ingredients:
Approx 25 small onions
2 clove garlic
(both onions and garlic peeled and chopped finely, or pounded)
3 heaped tablespoon of fremented bean paste (tau cheo)- pounded finely
1kg pig thigh (twee bak) cut into big chunks
10 dried shitake mushrooms, soaked, quartered and fried
3 potatoes peeled, quartered and fried
add salt and sugar(rock sugar) to taste
thick black sauce, gula melaka

Method:
Fry chopped onions and garlic till fragrant
Add pounded bean paste
When fragrant add in pork
Simmer for 10 mins
Add mushroom and potatotes and water from soaked mushroom
Simmer till pork tender
If too dry add hot water
When pork cooked, add salt to taste
Add rock sugar
Pongteh is generally on the sweet side, add more rock sugar and small sugar cane to give special sweet taste