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To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400° for 8 minutes or until toasted.
Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice into 4 squares. Arrange squares in overlapping rows in an 11 x 7-inch baking dish coated with cooking spray.
Combine evaporated milk, 3 tablespoons sugar, and rose-flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake pudding, covered, at 350° for 15 minutes.
To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.
Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.
Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and 1/2 teaspoon pistachios.
Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce – see below recipe), salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.Serve with Toum (garlic sauce) for dipping and a salad.
Toum (Garlic Sauce) – Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and color of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.
2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)
1 red bell pepper, OR 1 sweet red pepper
1/4 cup oil for pan-frying
1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
1/4 to 1/2 cup fresh coriander
Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)
Optional: 3-4 Tbsp. coconut milk OR water
2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili
1 Tbsp. rice vinegar (OR white or apple cider)
1+1/2 Tbsp. soy sauce
3 Tbsp. fish sauce
juice of 1/2 lime
1 Tbsp. brown sugar
1 thumb-size piece galangal OR ginger, sliced
3 cloves garlic
1/4 tsp. turmeric
2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime
How to make Chicken with Mango Sauce:
Place all ‘Mango Sauce’ ingredients in a food processor or blender. Process well, until more or less smooth.
Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.
Stir the flour and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat.
Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces. Fry 3-5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on paper towel, or a clean surface.
Wash out the wok/frying pan, or use another (clean) one. Set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but still retains some crispness.
Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango) too. Simmer briefly, just until everything is hot.
Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chili if desired.
Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice. Or, for an extra special treat, with my Easy Coconut Rice.
1 cup white mushrooms, cleaned with bottoms trimmed
1 shallot, thinly sliced
1 teaspoon granulated sugar
1 cup dry white wine
1/2 cup chicken stock
1 sprig fresh thyme
2 cups crème fraiche
How to make Chicken In Cream Sauce:
Season the chicken with the salt and pepper. In a large Dutch oven over high heat, sauté the chicken in the butter, turning once, until it is brown. The process will take about 3-4 minutes for each side. Transfer the chicken to a plate and cover with foil to keep warm.
Turn the heat to medium and sauté the onions for 5 minutes. Add the mushrooms, shallots, and sugar to the pan. Sauté the mixture for 6-8 minutes, until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm.
Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium. Braise the chicken for 10 minutes.
Turn the heat to medium high, add the crème fraiche to the Dutch oven, and simmer, uncovered, for an additional 10 minutes. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish.
This chicken in cream sauce recipe makes 6-8 servings.
Remove the skin from the chicken. Cut the chicken into 8 equal pieces. Rub the salt and white pepper over the chicken pieces.
In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar. Set aside half of the marinade to use later.
Place the chicken pieces in a large resealable bag. Pour in the unreserved marinade. Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
Heat oil for deep-frying to between 360 and 375 degrees Fahrenheit. While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken. Make sure the chicken pieces are quite dry.
Dredge each of the chicken pieces in the flour.
Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy. Remove from the wok with a slotted spoon. Drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds). Add the reserved marinade. Bring to a boil. Add the deep-fried chicken. Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through. Serve immediately.
Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.