PROCESS
Stuff filleted chicken breasts with cream cheese and any other ingredients you may want to add. Close chicken breasts and wrap with sliced bacon, securing the bacon with wooden tooth picks. Place on pit when fire is ready and cook for about 20-25 minutes flipping halfway or until chicken is completely cooked.
Goan Egg Curry
Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste. Heat oil, add onions and curry leaves and stir fry. Add the tomatoes and the ground paste, masala, turmeric and salt, and stir fry till fat separates. Add about 2 cups water and mix well. when it comes to a boil, lower heat and simmer 8-10 minutes. Add coconut cream and tamarind, bring to a boil, then simmer 2 minutes. Add eggs and serve hot garnished with the coriander leaves.
Smoked Salmon & Avocado Rolls
Stir Vinegar through cool, cooked rice, Mix the mayonnaise and wasabi until well combined. Draw a 22cm x 20cm rectangle on a sheet of non-stick baking paper. Sprinkle 2 tablespoons of the sesame seeds inside the rectangle. Place half the salmon over the sesame seeds, Place a nori sheet on top. Press half of the rice evenly over the nori. Spread half of the wasabi mixture in a horizontal line about 2cm wide across the rice. Cut the avocado in half lengthways. Cut one half into 1cm thick sticks. Put the avocado on top of the wasabi mixture. Use the baking paper to carefully roll the sushi into a log around the avocado. Make another roll with the remaining ingredients. Use a serrated knife to cut each roll into 2cm thick slices using a sawing action. (Try to cut from a side where the salmon is in whole pieces rather than where it is overlapped.) Serve with soy sauce.
Warm Beef Salad
Combine balsamic vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish. Add steaks, turning to coat with the marinade. Add orange juice to remaining vinegar mixture and set aside. Spray a griddle or large non-stick frypan with oil and place on medium to high heat. Drain steaks well and discard marinade. Grill for 3 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly. Place salad leaves, beans, cucumber, onion and tomatoes in a large bowl. Pour over orange juice dressing and toss to combine.Top with steak and serve immediately.
