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Blog posts tagged with 'recipes from chicka'

Sautéed Sweet Potato and Spinach

Try this meat-free main for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.


4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.

Lamb Adobo

This is one of my youngest son's favorite dishes. The classic Filipino dish with a twist, and all you have to do is use a different protein! Enjoy adobo in a new way by using lamb.


1 pack Gerald lamb cubes
3-4 cloves garlic, chopped
1 small onion, chopped
2 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free version)
2 tbsp vinegar
1 tbsp brown sugar


Sauté lamb cubes in olive oil with garlic and onions until brown.

Add 2 cups water and let it simmer on low heat, until meat is tender, about 45 minutes.

Add soy sauce, vinegar and sugar, and a pinch of salt and pepper. Let it simmer for about 5 mins until sauce slightly thickens.

Serve with freshly cooked rice.

Foie Gras Terrine

In France, every special meal, most notably during the Christmas holidays, is not complete without starting off with some home made foie gras terrine. It may sound intimidating, but it’s one of those recipes that are actually easy to do.

It takes some time to prepare to marinade the duck liver overnight and keep another night before serving, but in the end it’s all worth it. A great way to start a memorable meal with family and friends this holiday season.


2 pieces Whole Duck Liver (foie gras)
Salt and pepper to taste
1 liter port wine
Toast pieces


  1. Divide foie gras lobes in half and season with salt and pepper. Set in a glass dish and pour with port wine over them. Cover with plastic wrap and place in refrigerator to marinate overnight. The next day, drain the dish but reserve the liquid. You will use this as syrup when you serve the terrine later.
  2. Slice foie gras into ½ -inch slices. Using a saute pan, sear each slice for 1 minute on each side. Press the cooked foie gras into a buttered rectangular terrine mold. Repeat process until all pieces have been used. Press each layer into the mold firmly, and then after all pieces are in, Wrap mold in plastic. Put some extra weight on top of the mold to remove the air inside. Refrigerate this overnight.
  3. For the sauce, use the port wine marinade. Put this into a saucepan and bring to a boil. Lower the heat to simmer 25 to 30 minutes until it’s reduced to ¾ the amount of liquid and has thicker syrupy consistency.
  4. Remove terrine from the refrigerator, and serve in ½ inch slices. Serve with cornichons, bread toast and the port syrup.

This recipe is unbelievably easy to prepare. It needs only a handful of ingredients but makes for a wonderful main course with guests. Best served with potato gratin to create a special occasion meal.


1 pack Gerald duck breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons honey
3 tablespoons balsamic vinegar
chopped walnuts if desired

Potato Gratin

1 pack Gerald potato slices
300 ml Gerald whipping cream
300 ml full cream milk
1 small knob butter
1 clove garlic minced
2-3 sprigs fresh thyme
Pinch of nutmeg
50g Gerald grana padano grated cheese

Duck Breasts

1. Cut 3 -4 small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.

2. Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes.

3. Transfer them to a plate and cover it with foil to retain warmth.

4. Set aside the duck fat into a clean container and save it for other culinary uses. I use it for sautéing and stir frying and find it adds more flavor.

5. Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar scraping up the browned bits as the sauce cooks. Simmer the honey balsamic glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.

6. Return the duck breasts to the pan, turning them a few times to coat them evenly with the glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and some chopped walnuts if desired.

Potato Gratin

1. Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in.

2. Pour the milk and cream into a saucepan. Add the garlic and thyme .Slowly heat the milk and cream mixture until simmering then turn off heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.

3. Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.

4. Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.


Spaghetti with Scallops and Mussels


There’s no need to go to an Italian restaurant to enjoy this classic pasta dish. You can prepare it in minutes with the convenience of the frozen seafood available on

500g Spaghetti pasta (or Linguine pasta)
1/2 cup reserved pasta water
1 pack scallops (roe off)
1/2 pack mussels (shell off)
3/4 cup dry white wine
1/4 cup frozen chopped parsley
2-3 tbs garlic herb butter
4 cloves garlic, chopped
2-3 tbs. flour
2 tbs. olive oil
Salt and fresh ground pepper to taste
1.In a large pot, cook pasta until al dente or tender to the bite. Drain and set aside some pasta water.
2. Lightly dredge each scallop in a bowl full of flour and season with a bit of salt and pepper. Shake off the excess. In a skillet over medium-high heat, add olive oil and half of the garlic herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes.
3. Add chopped garlic into the skillet and saute for 30-40 seconds - do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add mussels and cover for 3-4 minutes. Stir.
4. Add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Voila, a delightful pasta dish!

I first prepared this rack of lamb recipe only because I couldn’t find mint jelly to serve with lamb for a dinner party once. The key is to season the lamb with enough flavor that you don’t need any sauce. It only takes a few minutes to prepare, using ingredients that are already in your pantry.

1 rack of lamb
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp vegetable oil
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup seasoned breadcrumbs
1 tbsp grated parmesan
to prepare the beans:
1/2 pack extra fine green beans (unthawed)
1/2 tbsp butter
1 garlic clove, crushed
salt to taste
Season rack of lamb with salt and pepper on all sides. Heat medium-sized skillet and add oil until almost smoking and sear the lamb on both sides until it reaches a nice brown color, about 6 minutes.
Set the lamb on a plate and let cool slightly.
Preheat oven to 450 deg F.
Combine the mustard and garlic and spread mixture all over the lamb. Combine the breadcrumbs and cheese and press onto the mustard to create a crust on the lamb.
Place the lamb on a baking sheet and cook for 12 to 15 minutes. Let rest for 5-10 minutes.
Prepare the beans while the lamb is cooking or resting. Melt the butter in a skillet over medium heat, and add the beans and garlic and cook until the beans begin to thaw. Season with salt and cook and stir until the beans are lightly browned, about 5 to 10 minutes.
Carve the lamb into individual chops to serve with a helping of the sautéed green beans and red wine.

Duck Terrine

Terrines seem intimidating but are actually easy to do. What I love about this rustic style recipe is the mix of intense flavors of the meat. Adding to that, the contrast in texture with the creaminess of the duck liver. All in harmony in a single bite with the perfect French bread.
Bon appetit!

2 pieces Gerald duck breast (1 pack approx 600g)
2 pieces Gerald duck leg
1 pack Gerald whole duck liver ( approx 450g)
500g ground pork
2 tbsp cognac or brandy
3 shallots chopped
1 garlic clove minced
20 g salt
5 g pepper
2 -3 whole laurel leaves for topping
1. Heat oven to 160C.Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins.Take out duck breast and discard the duck skin .Pour the duck fat into a bowl to cool. Cut the cooked duck meat in cubes 2-3cm.
2. Take out the bones from duck legs. In a food processor, blend duck breast and meat from duck legs in batches to a coarse texture, then tip into a large bowl. Add into the large bowl ground pork, shallots,garlic,cognac,salt and pepper. Mix together thoroughly.
3. Devein the duck liver.
4. Spread the cooled duck fat on the bottom and sides of a terrine mold or loaf pan.Pour in some meat mixture. Add in the duck liver. Cover with the rest of the meat mixture. Press down to make it compact. Top with laurel leaves. Cover with tin foil.
5. Bake in oven at 180C for 1hr and 30 mins removing foil in the last 15 mins to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

Skate Wings in Black Butter

Skate is an unusual looking fish that has become popular recently because of its lean meat. It also gives a delicate and sweet flavor due to its diet of clams and mussels. Great to have in stock as it can be poached, steamed, broiled, grilled or in this case, pan-fried.

This classic dish has a misleading name as the butter should turn caramel brown rather than black. It's inspired from the French recipe, sole meunière, making use of only a handful of ingredients but with divine results. Let's get cooking!
Ingredients for 4 servings
450g Gerald skate wings (half-pack)
2 tbsp Gerald chopped parsley
1 tbsp capers
7 tbsp butter
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lemon juice
1. Defrost and soak skate in water for at least 2 minutes. Dry thoroughly with kitchen towel. Set aside.
2. Mix flour, salt and pepper in a shallow dish. Dredge the skate in the flour mixture. Shake to remove any excess flour.
3. Melt 4 tbsp of butter in a large skillet on medium heat. Cook skate for 2-3 minutes on each side or until meat turns white and firm and skin is golden. Transfer on a serving plate and keep warm.
4. Add the rest of the butter in the same skillet. On medium heat, cook until butter turns caramel brown and smells nutty. Be careful not to let it burn. Quickly stir in the capers, lemon juice and parsley then turn off heat.
5. Pour the butter over skate and serve immediately.

Risotto is one of the most popular comfort food in Italy. It's versatile and flexible as it can be prepared with any ingredient. Keep in mind that the secret to Italian cooking is to use quality ingredients. It's reminiscent of the wonderful risotto dish I had during a long drive from Paris to Venice. It was also where I was told that we are not supposed to mix cheese and fish in risotto or pasta dish.

For seafood lovers, here's a recipe you can prepare as an accompaniment to a hearty fare, or you can make it the main course of a meal. Buon appetito!
1 pack mixed seafood
400g risotto rice (arborio or carnaroli rice)
2 shallots, finely chopped
2 cloves garlic,chopped
6 tbsp White wine
5 tbsp extra virgin olive oil
1 liter fish or vegetable broth
2 tbsp freshly squeezed lemon juice
2 tbsp butter
Sea salt and freshly ground pepper to taste
2 tbsp parsley, chopped
Prepare seafood mix by defrosting and patting dry with kitchen paper towel.
Before cooking the risotto, bring broth to a boil then turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking.
Sautée garlic in olive oil. Turn heat to medium and add seafood mix. Stir and cook for no more than 2-3 minutes. This is to flavor the olive oil. Quickly remove seafood with a slotted spoon leaving all flavored oil on the pan. Place seafood mix in a bowl and cover with foil. Set aside.
Using the same pan with flavored oil, on medium heat, add chopped shallot and cook for 3 minutes or until soft. Add rice and stir for 2-3 minutes to coat rice. This seals the rice to maintain its chewy quality. Once the grains are translucent add white wine, keep stirring and let wine evaporate.
Here comes the tricky part, as this is the secret to the creaminess of risotto. Add the broth gradually by adding a ladleful of broth at a time. Stir using a wooden spoon. Never let the risotto dry out and do not cover the pot. When broth is absorbed, add a ladle of broth again and then stir gently. keep going for about 13-15 minutes. Season with salt and pepper to taste.
Add seafood mix and it is almost done. Continue stirring for 3-5 minutes until rice is cooked al dente ( tender on the outside but firm to the bite in the center). If broth is absorbed during this time, add broth gradually half a ladle at a time as we don't want risotto to be watery but should still flow a little when served.
As a final touch, stir in butter and squeeze in lemon juice.
Sprinkle with parsley before serving.


My kitchen cannot go without a stock of salmon fillet on hand. It's versatile as it can be prepared in many different ways and takes little time to prepare. I have made it a regular treat for my family as it is not only pleasing to the palate but an easy way to get some heart healthy omega 3 fatty acid into our diet, as well. Bon appétit !

1 pack Gerald salmon fillet
6 tbsp teriyaki sauce
200 g Gerald frozen zucchini
100g Gerald frozen onions
2 cloves garlic minced
3 tbsp olive oil
Toasted sesame seeds
Sprig of onion leaves chopped( optional)
Marinate salmon fillet with teriyaki sauce for at least 20 minutes.
Heat 2 tbsp olive oil in a pan. Saute onions , garlic and zucchini for 3-4 minutes or until lightly browned. Stir in 1 tbsp teriyaki sauce. Set aside.
Drain salmon fillet and discard marinate. In a skillet, sear salmon fillet for 5 minutes on each side on medium heat.
For plating, place sautéed zucchini in a platter. Top with salmon fillet. Sprinkle with sesame seeds and chopped onion leaves.