Week 3- Cooking With Rachael Ray & Jenny Mustard

Monday

Lunch: Chicken Monte Cristo Burgers

Ingredients

2 eggs

1/4 cup freshly grated Parmigiano Reggiano cheese

Juice of 1/4 lemon

Salt and pepper

Extra virgin olive oil (EVOO) and butter, for griddling

4 slices Italian bread

400 gm ground chicken

1/4 cup flat leaf parsley, finely chopped

1 tablespoons capers, chopped

1/2 lemon, zested and juiced

1/2 large shallot, finely chopped

2 cloves garlic, finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoons extra virgin olive oil (EVOO)

100 gm baby rocket

Preparation

Pre-heat the oven to 90°C. Heat a pan over medium. In a medium size bowl, beat the eggs with the cheese and lemon juice; season with salt and pepper.

Drizzle a hot pan with EVOO, then melt a dab of butter into the EVOO. Working in batches if needed, coat the bread in the egg mixture and cook until golden, 3 minutes per side. Transfer the toasts to a plate and keep warm in the oven.

Increase the heat to medium-high. In a large bowl, combine the chicken, parsley, capers, lemon zest, shallot, garlic, salt and pepper. Form the mixture into four patties. Drizzle the griddle with the EVOO, then add the patties and cook until browned and cooked through, 6-7 minutes per side. Drizzle the burgers with the lemon juice; divide among four toasts. Pile the rocket on the burgers and top with the remaining toasts.

Dinner: Rice + Spring Rolls + Kimchi Soup with Veg & Tofu

Tuesday

Lunch: Vegan Bibimbap + Egg

Ingredients

2 portions cooked medium grain, or short grain, rice ( brown or white )

about 6-8 radishes,

quartered 1/3 cucumber, thinly sliced ( seeds removed )

3 tbsp rice vinegar

250 g / 0.5 lb spinach

2 small carrots, thinly sliced

about 8 small mushrooms, quartered

100 ml / 0.4 cup chilli sauce, homemade or store-bought ( or gochujang, use less in that case )

a handful of burmese tofu cubes ( or regular tofu, fried )

3 garlic cloves, minced

salt & white pepper

1 green onion, sliced

toasted sesame seeds, to taste

 serve with light soy sauce and my homemade kimchi ( optional )

Preparation

 – place cucumber slices and radishes in two different bowls. sprinkle with salt and add half of the rice vinegar to each bowl, making sure the veggies are covered. let sit. – wilt the spinach in boiling water for less than a minute. remove the hot water, and cover the spinach in ice cold water straight away. when cold, squeeze to remove the excess water. sprinkle with salt and 1/3 of the garlic. let sit. – sauté the carrots and mushrooms in a little bit of water, salt and white pepper until just softened, but with still crunch left in the carrots. – in a small wet bowl, add half of the cooked rice, and press down gently with a spoon. turn the bowl upside down in a larger bowl, creating a rice globe in the middle of the larger bowl. repeat for the second serving. – place the different prepared veggies and the chilli sauce around the rice globe. add tofu on top, and sprinkle with a generous amount of sesame seeds and green onion. – mix and eat ! great with some light soy sauce and kimchi mixed in.

Dinner: Rice +Pork Meatballs + Kimchi Soup with Veg & Tofu

Wednesday

Lunch: Chicken Monte Cristo Burgers

Dinner: Own Chinese Herbal Chicken Soup + Rice + Prawn Fritters + Veg

Thursday:

Lunch: Vegan Bibimbap + Egg

Dinner: Own Chinese Herbal Chicken Soup + Rice + Prawn Fritters + Veg

Friday

Lunch: Vietnamese Food

Dinner: Crispy Chicken + Sweet Potato +  Rocket Salad

Saturday

Lunch: Pulled Pork Buns with Friends

Dinner: Salmon + Sweet Potato + Broccoli

Sunday

Lunch: Belacan Chicken + Miso Soup + Rice with Friends

Dinner: Veg & Rice & Egg Steamed with Pork