That's a wrap.

Well, I certainly have heard of them, but never used them before now. Why was I not told how good these can be?
What am I talking about? Lebanese bread. I came across them in my local fruit and veg shop at the week-end, a pack of 6 for 99 cents. So one pack was got to give them a try. Have since been back and got two more packs for the freezer. I can see so many possibilities for these.
This is what I did for these.

Hommus spread all over the bread.
Then, down the centre, Cajun spiced chicken breast,
sliced Spanish red onion,
sliced Kumato black tomato,
shredded Cos lettuce,
grated Cheddar cheese,
and a dash of Zulu hot chili sauce.
Then I rolled it and cut it into more manageable pieces.
This was so good for my first try of them, I certainly will be doing other combinations in the future. Truly an International dish here, with the Lebanese bread, Cajun chicken, Spanish onion, Japanese tomato, Italian lettuce, English cheese and the fiery Zulu sauce. Have you used them yet? What is your favorite combination?

Correction.
For those interested in the black tomato. Here is a link. And THANK YOU Taste.com.au
http://www.taste.com.au/how+to/articles/355/kumato+tomato
So, not Japanese as I said, but from the Galapagos Islands.

Harissa Chicken Pieces.

Well, I know I have spoken about this before, but I can't not mention it again as I am so wrapped in this spice. (Oh that is such good English, LOL)
This time I used chicken breast cut into odd shapes and washed it in egg, then dunked it into a mix of flour and Harissa spice.(About half and half) Cooked it in Rice Bran Oil and Butter for just a couple of minutes each side. Drained it on kitchen paper towel.
I served it with a dipping sauce of sour cream and Harissa spice. And on the side was a potato salad, pasta salad, and (the first of the season) cherry tomatoes and chopped spring onion. Also celery and carrot roses.
Everyone enjoyed it. Including the men who are painting our pool at the moment, they could smell it and wanted to know what I was cooking. So of course they had a few pieces, which left plenty for the family. My son said, he wasn't going back to K.F.C.. So I'll take that as a compliment.

Thai Green Chicken Curry

This was a delight to make and photograph. However, next time I will use half the amount of green curry paste. As it was a little too hot for my liking, although my men found it just right. Go figure! I also used for the first time, Garlic shoots.(See little picture at the bottom) I used them in the stir fry along with the green beans, Bok Choy and onions. They gave a gentle hint of garlic to the dish and stayed crunchy. A nice find at my local greengrocers.

For the Thai Green Curry....
You will need....

2 Chicken breasts (skinned and chopped into large pieces.)
1 Onion (diced)
3 tbsp Green Curry paste (or a little less if wimpy like me)
1 tin Coconut cream.
Juice of 1 Lime.
1 tin Water Chestnuts (optional)


Dry fry the chicken pieces until all but done, toss in the onion and stir. When the onion is a little cooked, add the curry paste and stir again. Now add the lime juice, and then the coconut milk and stir. Let simmer for a few minutes. Or turn the heat off and let sit while you do the stir fry and rice. I added a tin of sliced water chestnuts at the end, just to bulk it out a little and give an added crunch to the dish.




Veg Stir fry......
I used...
Bok Choy.
Onion.
Round long Beans.
Garlic Shoots.

Prepare your vegies by washing them and cutting into largish pieces.
Heat the wok and add a little oil. I used a garlic and chili infused
oil. Onions in first, then bok choy, green beans and garlic shoots.
Toss and turn until all have cooked but not sloppy and soft. Leave a little crunch to them.
You are done.

I served mine with Jasmin rice. Once plated up, dress with a little pickled ginger over the chicken and coriander.
This fed 4 hungry adults, 2 of which wanted more, but there was none.

Middle Eastern (Harissa) Chicken Tenderloins

I am sure all you good cooks out there already

know about HARISSA. A middle eastern spice.

It's new to me and I adore the flavour it gives

to almost everything I use it on and in.

I have been using McCormicks as it is already

made up. The contents read.....

Cumin.

Garlic.

Salt.

Onion.

Turmeric.

Paprika.

Coriander.

Red Pepper.

Parsley.

Pepper.

Cinnamon.

Nutmeg.

A few days ago, I made Chicken tenders.

First I gave an egg wash to all the tenders,

and then I coated them in flour and Harissa

mixed together.

Then I fried them in a mix of good olive oil

and butter. A couple of minutes each side and

drained them on paper towel.

I had made a simple salad of lettuce leaves

shredded, onions, corn and capsicum.

Which I dressed with shop bought mayo,

a little white vinegar and 2 teaspoons of

the Harissa spices. (All shook up)

The meal was delightful, a sweet yet savoury

salad, the warmth of the tenderloins and the

garlic/cheese bread married very well together.

Finished off with a good dollop of sour cream

and chives.

Might have to give making my own Harissa a

go in the future.