Cooking Lab - Chicken Croque-Madame

Event - Lets Go Greek Festival @ Parramatta

We Immediately felt the exciting festival atmosphere as soon as we got out of the car.

Souvlaki with the lot $8.00

(Souvlaki, pita bread, lettuce & Tzatziki)

Chicken Yeeros $8.00

Pork Yeeros $8.00

Loukoumades $7.00

But wait there's more… they also have a dessert stall with tempting exquisite Greek sweets - Loukoumades!  These Greek Donuts are freshly made by a large Greek mothers' group and the queue for these are ridiculous long. But they are so worth the wait!!

Pagoda - Baklava Floavour $5.00

Cooking Lab - Caesar Salad with Grilled Lemongrass Chicken

Published Recipe: Deluxe Grilled Lemongrass Chicken Caesar Salad

Over the weekend, I created a luxurious version of the classic caesar salad, flavoured with grilled lemon-grass chicken, Italian Grana Padano and a rich creamy dressing.


(c) GMV - Got My Vote!

This is an easy, vibrant salad recipe that will impress your guests and it's one of my favorite salads. 

Ingredients:

- 2 baby cos lettuce 
- 300g lemongrass chicken 
- 100g Cherry tomato 
- 50g Anchovy 
- 150g Ham off the bone 
- 2 slices Italian bruschetta bread 
- 6 tablespoon caesar dressing 
- 50g Italian Grana Padano cheese 
- 50g shaved Parmesan cheese 
- 2 eggs 
- 2 tablespoon extra virgin olive oil 
- Salt and pepper 

Method:

1. Wash and rinse the baby cos lettuce and set aside.

2. Pre-heat the oven to 180C.

3. Bring a pot of water to boil, add a pinch of salt and the eggs and cook for 5 - 7 minutes.

4. Remove the eggs from the water and let them cool off.

5. Combine extra virgin olive oil with some salt.

6. Brush the oil evenly on the bruschetta breads.

7. Bake for 5 minutes until golden. Slice the breads into crouton cubes.

8. Grill the lemongrass chicken for 5 minutes. De-bone and set aside.

9. Use the residual heat, toast the leg ham and the anchovy lightly. (This will enhance the flavour significantly)

10. Tear the baby cos lettuce into bite-size pieces and add them to a large bowl. Add half the caesar dressing, add in the cherry tomato and the remaining dressing. Toss well to combine.

11. Place the warm grilled chicken strips on the salad.

12. Scatter the golden croutons and the baked ham all over. 

13. Shave the Grana Padano cheese with a peeler.

14. Sprinkle the cheeses on top and season with black pepper.

15. Half the eggs and place on the salad.

16. Garnish with anchovy on top.

17. Serve warm and straight away.

Wow, doesn't it look feastive already?

Enjoy this amazing salad! :)

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Cooking Lab - Spicy BBQ Asian Chicken Wrap with Kale

Back to preparing my own meal....

Cooking Lab - Salted Chicken Toss Noodle (鹽焗雞撈麵)

Cooking Lab - Chicken Feta Sausage Wrap with Pomegranate Tabbouleh (夏日輕爽午餐: 澳式鄉村雞卷配紅石榴碎麥沙拉)

This is GMV's Lebanese inspired shawarma recipe. Shawarma is a popular Middle Eastern 'sandwiching' meat or poultry served on pitas. 

本來是想做沙威瑪，但實在太大費周章，所以自編了一個改良的健康版。

做了個夏日爽口紅石榴碎麥沙拉，跟鄉村雞肉腸包在扁圓大餅麵包內，真的是一道輕食美味的午餐~


(c) GMV - Got My Vote!

The original version used in Lebanese shawarma is slow cooked meat on rotisserie, but I've decided to use gourmet chicken sausages instead. It is topped with generous tabbouleh & pomegranate salad and lavishly spread with hommus all wrapped in between wholemeal pita bread. 

No one can really resist this gorgeous delicious meal filled with GMV's 'tweaks' :) 

The result? Absolutely fantastic and the taste is sensational. They will be a hit at our next BBQ party. 

Ingredients:

- 6 spinach and feta chicken sausages 
- 1 bunch parsley 
- 6 wholemeal pita bread 
- 1 truss tomato 
- 1/2 cup cous cous 
- 1/4 pomegranate 
- 6 tablespoon hommus 
- 1 lemon 
- 2 tablespoon olive oil 
- 1/4 teaspoon plum vinaigrette 
- 1/4 teaspoon aged balsamic vinegar 
- Salt and pepper to season 

Method:

1. Wash and rinse the parsley and tomato.

2. Pat dry and set aside.

3. Cook 1/2 cup of cous cous according to package instruction and set aside to cool.

4. Heat cooking oil in a frypan/BBQ grill and thoroughly cook the chicken sausages until caramelised.

5. Quarter the pomegranate and pick out the seeds.

6. To make the tabbouleh salad, check out the detailed recipe here; or

7. Roughly chop the parsley, dice the tomato and mix with the cous cous.

8. Stir in the lemon juice and oil.

9.  Add 1/4 teaspoon of blood plum vinaigrette and 1/4 teaspoon of aged balsamic vinegar.

10. Mix well to combine.Season with salt and pepper.

11. Scatter the pomegranate seed on top.

12. Leave it in the fridge to cool.

13. Grill the pita breads in the oven for 1 minute.

14. Now to assemble, place 1 pita bread flat on each of 6 plates.

15. Lavishly spread the hommus on top.

16. Place the chicken sausage on top.

17. Garnish with tabbouleh and pomergrant salad.

18. Tightly roll it up.

19. Serve and Enjoy!

This chicken sausage shawarma is a flavour-explosion and contains all the nutrients you need for a healthy lunch. 

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