French Italian Fusion Chicken Food

FRENCH FUSION BRAISED CHICKEN DINNER

Steps:

• Pull skin from chicken and trim away any fat. If using legs with thighs attached, cut into 2 pieces. Measure soya, Dijon, lemon juice and seasonings into a slow cooker. Stir to mix. Then add chicken, turning pieces to coat and place them bone-side up. Add carrots and push down into the sauce. Scatter potatoes over top.
• Cook until vegetables are done as you like and chicken reaches 165°F (74°C) , 3 to 4 hours on high or 5 to 6 hours on low. Serve in big shallow bowls with the broth spooned over top. Garnish, if you like, with sliced green onions, chopped coriander or parsley.

FUSION CHICKEN

Steps:

• In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce.
• Grate 1 tsp.
• of orange rind and add to hiosin mixture; set aside.
• Peel and coarsely chop oranges, removing seeds.
• In bowl, toss oranges and cilantro and set aside.
• Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain.
• Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink.
• Remove chicken from skillet.
• Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup.
• Return chicken to skillet and heat through, turning once to coat with sauce.
• Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired.

FRENCH ITALIAN FUSION CHICKEN

Steps:

• On low heat, melt about half of the butter in a pan then add the onion and garlic. Cook until browned.
• Meanwhile, add the gnocchi to boiling water and some salt if prefferred.
• Add the chicken and all herbs and spices.
• Let the chicken brown then add the rest of the butter.
• Once the chicken is cooked through, stir through the cream and simmer until the gnocchi is ready.
• Serve with a sprinkle of parmesan and enjoy!

INDO-ITALIAN FUSION RAVIOLI

Steps:

• Steam the washed spinach leaves till soft.Completely drain any water released by the leaves.
• In a food processor, combine the Paneer, spinach, chilli ginger, Salt, chopped Mint leaves and aamchur, pulse till the Paneer is coarsely crumbled. Set aside.
• Make the Ravioli dough by combining & kneading together, the all purpose flour, salt and water. Cover with a wet kitchen towel and set aside.
• Grind the onions, Garlic, Garam masala, ginger and Cashew nuts into a paste.
• Heat Ghee, add this paste and Saute till the Raw onion/garlic smell disappears, add tomato puree, turmeric powder, Salt & pepper and stir for about 3 minutes, mix in the cream/ milk, stir in & remove from the stove.
• Roll the dough out on a floured surface, spoon the Paneer mix and fold over as shown MAKE SURE that there are no air pockets when you seal the paneer filling, or else, the raviolis will 'explode' when cooking them.
• cut into raviolis using either a ravioli maker or a simple pastry wheel (in which case, seal the edges firmly by hand).
• In a large pot, set water to boil with salt added inches After the water has really started bubbling away, gently add the Raviolis which will initially sink to the bottom, when they rise remove them from the water and place on the serving dish. Spoon the Makhani gravy over the pasta, garnish with Cilantro & serve hot.

CHICKEN FRITTATA FLORENTINE AN ITALIAN FUSION RECIPE

Steps:

• Preheat oven to 350°F.
• Spray a non stick oven proof pan with vegetable oil and pan fry the potatoes until golden (10 minutes), remove from pan.
• Add 1 tbsp butter and saute the chopped mushrooms for apprx 3 minutes, remove and add to the potatoes.
• Saute the garlic over medium heat until aromatic add spinach and stir fry for 1 minute (until just wilted) add lemon juice & nutmeg.
• Remove from the pan.
• Wipe the pan clean with a paper towel.
• Beat the eggs in a large bowl, then add potatoes, spinach, mushrooms & Chicken.
• Mix well.
• Over medium heat in the oven proof skillet melt 1 tbsp butter and 1 tbsp oil, when the pan is heated pour in the egg mixture and allow it cook undisturbed for 10 mintes or until the bottom is set - be careful not to burn the bottom.
• Place the skillet into the preheated oven, middle rack and bake for 5 minutes, sprinkle on the Parmesan and continue baking for apprx 10 more minutes or until the top is firm and the cheese golden.
• If necessary place under broiler to finish browning the cheese but be careful it doesn't burn.
• Just before serving sprinkle with the parsley and pepper oieces if using.
• Let it rest 5 minutes then cut in wedges and serve.
• Serve with a spicy hot sauce or chutney on the side.