One Pan Creamy Chicken Orzo

This creamy chicken orzo is a quick and easy weeknight meal that takes only 30-35 minutes and you only need one pan.

This comforting recipe features lots of veggies ie cherry tomatoes and spinach is a super creamy sauce made with basil pesto serves with juicy and tender chicken seared with olive oil, smoked paprika and Italian seasoning.

Ingredients:

Chicken:

• 600g chicken breast or chicken fillet
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• salt & pepper 
• 2 tbsp olive oil

Orzo:

• 1 cup uncooked orzo
• 5 cloves garlic, minced
• 1 tbsp olive oil
• 280g cherry tomatoes, sliced in half
• 2 cups chicken stock
• ½ cup double cream
• ¼ cup basil pesto

Method:

Chicken: Slice the chicken into thinner strips. If you are using chicken fillets, you do not need to slice it. Generously season the chicken with smoked paprika, Italian seasoning, salt and pepper.

Heat a large, heavy bottom skillet over medium heat. Add 2 tbsp of olive oil. Add the chicken. Cook the chicken on medium heat for about 3 minutes per side. Remove chicken to a plate.

Cook Orzo: To the same skillet add 1 cup of uncooked orzo, 5 cloves of minced garlic and 1 tbsp olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Add 2 cups of chicken stock, half of the cherry tomatoes and ¼ tsp of salt. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Add spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.

Add double cream and basil pesto to the skillet with orzo and veggies and stir to combine. Season with salt and pepper, if desired.

Return the chicken to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through.

Chinese Pastry Roast Pork Puff

Char Siu Sou is the most common dim sum savoury pastry. Between its slightly sweet pork filling, flaky crust and the sprinkling of the sesame seeds on top, these adorable little packages are an instant favourite!

Imagine taking a bite, and the crust literally shattering in your mouth. Char siu sou are usually shaped into triangles in dim sum restaurants, but shaping them into rectangles or squares as I do is easy and tastes exactly the same.

Ingredients:

For the filling:

• 300g pork, dice into small pieces
• 1 small onions diced
• 2 tbsp oil

Seasoning: 

• 1½ tbsp light soy sauce
• 1½ tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• ½ tsp sesame oil
• ¼ tsp pepper
• 1 tbsp cornflour +¼ cup water, combine well
• ¼ cup frozen green peas

For the pastry:

• 1 roll shop bought puff pastry
• egg wash, 1 egg beaten + 1 tbsp water
• 1 tbsp sesame seeds

Method:

For the filling: Heat the oil in a non-stick pan, fry onion until soft then add in the pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas ans mix well. Dish out and leave aside to cool before use.

Assemble the puff: Preheat the oven to 200ºC/180ºC for fan-assist oven. On a lightly floured surface, roll out the puff pastry. Cut into equal squares, what ever size you prefer. 

Put about 1½ tsp of the filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they are tightly sealed. Repeat until all the filling and the pastry has been used.

Brush the tops of the pastry with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!

Sheng Jian Bao (生煎包)

Sheng Jian Bao (生煎包),or known as raw fried bun in English is an ordinary street food snack you can find all over Shanghai, Hong Kong & Macau. By "raw", it means you pan fry the bubs without steaming then first, in which process the dough will rise and the bottom crisp up at the same time. The pan fried pork bun is different from steamed stuffed buns also known as baozi, which is steamed only.

Truly fresh and super tasty, they are simply irresistible! The wrapper has a lovely soft texture with a golden, crispy base. The filling is very flavoursome and moist.

Tasty, moist pork wrapped with half-soft, half-crispy dough, Shanghai pan-fried pork bun, traditionally served as breakfast, make a great party food!

Ingredients:

For the wrappers:

• 250g plain flour
• 1 tsp sugar
• 1 tsp dried instant yeast
• 140ml lukewarm water

For the filling:

• 250g minced pork
• 2 tbsp spring onion, finely chopped
• ½ tbsp ginger, minced
• 2 tsp light soy sauce
• ½ tsp Shaoxing rice wine
• ½ tsp sesame oil
• ¼ tsp salt
• pinch of Chinese Five Spice powder
• 5 tbsp water or chicken stock

For garnishing:

• toasted sesame seeds
• spring onion, finely chopped

Method:

 In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks or fork.

Then knead with your hand until a smooth, elastic dough forms. You may also use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 5 minutes or so on lowest speed. Cover the bowl with a wet kitchen towel.

Leave it in a warm place until double in size. It will take between 40 minutes to 1½ hours depending on the room temperature.

Mix the filing: Put all the ingredients for the filling, except for water and stock, into a large bowl.

Swirl constantly in the same direction while gradually adding water/stock spoon by spoon into the mixture.

Shape the buns: Knead the dough on a floured work surface until it goes back to its original size. Divide it into 20 equal portions. Roll each piece into a disk-like wrapper.

Hold the wrapper in the palm of one hand. Place some filling in the middle. Use the other hand to fold the edge anticlockwise by pinching with thumb and index finger until the bun is completely sealed.

Leave to rest for 15 minutes before frying.

Fry the buns: Heat up oil in a frying pan over a high heat. Place in the buns.

When the bottom part becomes golden brown, pour in the water then cover with a lid.

Uncover when the water evaporates completely. Sprinkle sesame seeds and spring onion over.

Cook another 30 seconds or so to crisp up.

Sicilian Whole Orange Cake

Sicilian whole orange cake is a moist and delicious crowd-pleasing dessert. It is called a whole orange cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with cup of coffee or tea.

The orange scent that fills your kitchen as it bakes is also heavenly!. It contains a while orange, peel and all (no seeds), and you will need another orange if you are making the glaze.

Ingredients:

• 1 whole orange, medium-sized, washed and quartered, seeds removed
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1½ cup plain flour, sifted
• 1½ tsp baking powder
• ¼ tsp salt

For Glazing:

• ½ cup icing sugar
• 3 tbsp fresh orange juice
• zest of 1 orange

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line an 8 inch cake tin with baking paper.

In a blender of food processor, add the whole orange, eggs, sugar and oil. Blend until smooth and fully combined.

In a large mixing bowl, whisk together the flour, baking powder and salt. Gradually ass the orange mixture to the dry ingredients, stirring just until combined. Do not overmix.

Pour the batter into the prepared cake tin and smooth the top.

Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze: In a small bowl, whisk together icing sugar and orange juice to make a smooth glaze. Drizzle over the cooled cake and sprinkle with orange zest before serving.

Lemon Poppy Seed Loaf

Best loaf ever as it's perfectly moist and tender, packed with delicious lemony flavours and sprinkled  with just the right amount of poppy seeds.

Ingredients:

• 225g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 175g butter, softened
• 165g sugar
• 3 large eggs
• 2 tbsp fresh lemon juice
• zest of 2 lemons
• 2 tbsp poppy seeds
• 175ml milk

For the lemon glaze:

• 1 tbsp lemon juice#
• 200g icing sugar, sifted
• 3 tsp milk

Method:

For the lemon poppy seed loaf: Preheat the oven to 180ºC/160ºC for fan assist oven. Grease the bottom & sides of a 9x5 inch loaf. Line the bottom of the loaf with a baking paper. Set aside.

Sift flour in a medium bowl. Add baking powder, salt and mix well. Set aside.

In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream the butter and sugar until pale and fluffy. 

 one at a time. Add the lemon juice, zest and poppy seeds. Keep the mixer running on low speed and pour in half the milk with half of the flour mixture. Beat until all ingredients are combined, then slowly add the remaining milk and flour, and beat until combined.

Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.

For the lemon glaze: When the cake is cool, make the icing. Start with adding 1 tbsp lemon juice to the icing sugar and then add milk, adjusting quantity if needed. The icing should be thick and not too runny. Spoon icing over the cake and let harden before serving.

Slowly add the eggs to the mixer