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Khun Ocha's Cookbook

Update May 28, 2016

Piccata as they make in Italy

This is a genuine Italian recipe from a very Italian kitchen. Italian cuisine is universally popular, and this is a very simple and easy to follow recipe. Make sure the chicken breasts are flattened to the same thickness, so they cook evenly.

Cooking method
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt two tablespoons of butter with three tablespoons olive oil. When butter and oil start to sizzle, add two pieces of chicken and cook for 3 minutes. When chicken is browned, turn and cook other side for 3 minutes then set aside. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for five minutes. Add remaining two tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Ingredients Serves 2
Skinless and boneless chicken breasts 2
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
Unsalted butter 6 tbspns
Extra-virgin olive oil 5 tbspns
Fresh lemon juice 1/3 cup
Chicken stock 1/2 cup
Brined capers, rinsed 1/4 cup
Fresh parsley, chopped 1/3 cup

Update May 21, 2016

Dijon Chicken

Chicken is a very popular meat that is plentiful and very inexpensive compared to beef. Chicken is one of the most nutritious, easily prepared ingredients in the home kitchen. The Dijon mustard gives the flavor to this dish. The addition of the garlic just heightens the flavors. If you want to give it an “Asian” flavor, sprinkle with chopped coriander before serving. An ideal main dish for a dinner party at home.

Cooking Method
In a pan, heat a tablespoon of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
Add the chicken, skin-side up and simmer on a low heat, uncovered, for 20 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.

Ingredients Serves 4
Chicken breasts, with skin 4
Mushrooms 200g
Garlic clove, crushed 1
Onion, sliced 1
Dijon mustard 3 tbspns
Olive oil 1 tbspn
Tarragon, chopped, plus extra to garnish 1 tbspn
White wine 500ml
Brandy a splash
Whipping cream a large splash

Update May 14, 2016

Breakfast Bacon and Egg Avocado

This is something quite exotic, but try it once and you will want to make it for every meal. Use two avocado halves per person.

Cooking Method

Carefully choose the avocados. A gentle squeeze should enable you to find ripe and ready to eat. Do not use unripe avocados as they are too wooden.

Cut the avocados in half and extract the large seed. On a baking dish make a bed of rock salt for the avocados so they will sit firmly, and place the four halves on the dish.

Now crack the eggs and pour into the avocado halves. Try not to spill or break the yolk. It may be easier to crack the eggs into a bowl and lift out the yolks individually.

Add the pieces of bacon (or bacon bits) to the top and place in the oven at 425 degrees for 15 minutes. You can adjust this based on how you like your eggs cooked. Add some salt and ground black pepper and you have a magnificent and tasty breakfast.

Ingredients Serves 2
Avocados 4
Fried bacon, crumbled 4 slices
Fresh eggs 4

Update May 7, 2016

Stuff Me Mushrooms!

Mushrooms are always plentiful. It is a very adaptable vegetable and can be used in many ways – as soup, a sauce, steamed, creamed or baked. This recipe for Stuffed Mushrooms mixes the tastes of capsicum (bell pepper) and Parmesan cheese, along with the mushroom itself. I find ground black pepper sprinkled over the Parmesan adds even more flavor, and the Cayenne pepper adds that little bit of spice, but do not overdo it.

Cooking Method
Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green bell pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt and cayenne pepper.
Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little grated Parmesan cheese and then a dash of ground black pepper. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes.

Ingredients Serves 4-6
Large mushrooms, fresh 12
Butter, melted ½ cup
Green bell pepper, finely chopped 2 tbspns
Onion, finely chopped 3 tbspns
Bread crumbs 2 cups
Salt ½ tspn
Ground black pepper dash
Ground cayenne pepper dash
Parmesan cheese, grated ½ cup

HEADLINES [click on headline to view story]

Piccata as they make in Italy

Dijon Chicken

Breakfast Bacon and Egg Avocado

Stuff Me Mushrooms!