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CONTINENTAL FOOD



CHICKEN PINEAPPLE




INGREDIENTS:


  • ½ kg Boneless Chicken

  • 1½ tsp Salt

  • 1 tsp Sugar

  • 1 tsp Pepper

  • 1 tsp Aginomotto Salt

  • 1 tsp Corn Flour

  • 1 Egg Beaten

  • 1 Small Cucumber(cut in fine slices)

  • 1 Carrot(cut in thin slices)

  • 1 Small Capsicum(cut in square)

  • 1 Piece Of Spring Onion(cut small peices)

  • 2 tbsp Of Corn Flour(dissolved in water)

  • 1 tbsp Garlic Chopped

  • ¼ Cup Oil

  • ½ Cup Chicken Soup

  • 1 tsp Sugar

  • ½ tsp Salt

  • ½ tsp Aginomotto Salt

  • 1 Cup Dried Pineapple

  • ½ Cup Pineapple Juice


    METHOD:


    1. Firstly add salt,sugar,pepper,aginomotto,cornflour and beaten egg in the sliced boneless chicken.

    2. Marinate it for 3 hours.

    3. Then heat oil in a pan and add in the chopped garlic and cook a little.

    4. Then add in the marinated chicken.

    5. Fry a little and then add all the vegetables and mix well.

    6. Now add salt,sugar, aginomotto,chicken soup, pineapple and pineapple juice and mix well.

    7. Cook for 5 minute and then in the end add cornflour paste and mix well.

    8. Serve hot.



    SIZZLING SCHEZWAN BEEF





    INGREDIENTS:


  • ½ kg Beef(cut in stripes)

  • ¼ Cup Oil

  • 1 tsp Garlic Chopped

  • 1½tsp Aginomotto

  • ½ tsp Pepper

  • 1 tsp Salt

  • ¼ tsp Sugar

  • 1 Cup Carrots(cut in stripes)

  • 1½ Cup Cabbage(thinly cut)

  • ½ Cup Spring Onions

  • 1 tbsp Ginger Stripes

  • 1 Capsicum(cut in stripes)

  • ½ Cup Ketchup

  • 1 Cup Chicken Soup

  • 1 tbsp Chilli Sauce

  • 1 tbsp Corn flour(mixed with water)


    METHOD:


    1. Firstly boil beef with a little salt.

    2. Heat oil and add garlic.

    3. Then add in the beef and stir briskly.

    4. After 5 minutes,add all the vegetables and stir.

    5. Add the ketchup and the chicken soup.

    6. Cook for another 5 minutes and then.

    7. Lastly add the cornflour and stir until gravy thickens.

    8. Serve sizzling hot in sizzler.



    CHEESEY CHICKEN AND RICE BAKE




    INGREDIENTS:


  • 1 Jar(16 ozs)Cheese

  • 1½ Cup Chicken Soup

  • 1½ Cup Uncooked Rice

  • Salt To Taste

  • 3 Medium Sized Tomatoes Chopped

  • ¼ tsp White Pepper

  • 4 Peices Of Boneless Chicken Thighs

  • 2 tbsp Grated Cheese


    METHOD:


    1. Firstly pre-heat the oven to 400°.

    2. In baking tray,thoroughly combine the cheese,chicken soup,rice,tomato,salt and pepper and mix well with hands.

    3. Then on the top,lay the chicken thighs.

    4. Cover with an aluminium foil and bake for 45 minutes.

    5. After that,remove the foil and sprinkle chicken with grated cheese.

    6. Let it bake for another 10 minutes or until cheese gets brown.

    7. It is then ready to be served.



    HONEYED LAMB WITH NOODLES AND OMELETTE




    INGREDIENTS:


  • 1 Packet Fresh Egg Noodles

  • ½ kg Lamb Fillets(mixed with cornflour)

  • Oil For Deep Frying

  • ½ tsp Ginger

  • ¼ Cup Honey

  • ½ Cup Lemon Juice

  • ½ Cup Water

  • 2 tsp Corn Flour

  • 1 tbsp Soy Sauce

  • 2 Green Shallots Sliced


    FOR OMELETTE:


  • 1 tbsp Milk

  • 1 Egg

  • 1 tsp Oil


    METHOD:


    1. Firstly add noodles in a large pan of boiling water.

    2. Boil it uncovered for 5 minutes or until just tender.

    3. Cut the fillets in small pieces of about 4 cm.

    4. Boil beef with salt until tender and then let it get a little dry.

    5. Then shake it in a jar with corn flour and mix well.

    6. Deep fry the peices in hot oil until brown.

    7. Now combine ginger,honey,juice and water in a pan.

    8. Now toss in the cornflour and mix well over medium heat.

    9. Add sauce and let it boil until sauce thickens.

    10. Now add the beef and the shallots.

    11. Beat egg,salt and milk in a bowl and make an omelette.

    12. Cut it in square peices.

    13. Serve hot honeyed lamb over noodles and top with omelette.



    POTATO FISH BAKE WITH CRISPY CRUMB TOPPING




    INGREDIENTS:


  • 2 tbsp Oil

  • 2 Cloves Garlic Crushed

  • 6 Large Tomatoes,Peeled,Chopped

  • ½ tsp Black Pepper

  • 1 Stick Celery,Chopped

  • 50 gms Butter

  • 5 Onions Sliced

  • 3 Potatoes,Thinly Sliced

  • 4 Large(1kg)White Fish Cutlets


    FOR CRISPY CRUMB TOPPING:


  • 30 gms Butter

  • ¾ Cup Stale Bread Crumbs

  • 2 tsp Marjoram

  • 2 tsp Parsley


    METHOD:


    1. Firstly heat oil in a pan,add garlic and stir.

    2. Then add tomatoes,pepper and celery.

    3. Bring to boil and cook uncovered for 10 minutes or until mixture is thick.

    4. In another pan heat butter and cook onions until soft.

    5. Boil potatoes for 10 minutes.

    6. Line the slices of potatoes in the greased baking dish.

    7. On the top put the fish.

    8. On it put the tomato mixture and then onion mixture.

    9. For crumb topping,heat butter in a pan add bread crumbs and stir until brown.

    10. Now sprinkle the topping mixture over the fish.

    11. Bake in moderate oven for 45 minutes or until fish is tender.




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