Stir Fry Mint Focal Lamb with Herb, Spices and Honey - Chef Kristen's Quick & Easy Meal

Serves 5

Ingredients
250 gs minced lamb
2 medium sized yellow onions
1 green chilli 
1 stalk of cilantro
1 teaspoon pounded garlic
1 teaspoon of Ducros Curry Powder
1 teaspoon of McCormick Cinnamon Ground spice
1 teaspoon of SingLong Paprika Powder spice
1 teaspoon of freshly ground black peppercorn & 
  cumin seeds
1 tablespoon freshly ground habanero & birds eye 
  chilli (Cili Padi) paste (sambal) - HBEC
2 teaspoons of raw honey
1/2 teaspoon thyme
2 tablespoons of olive oil or groundnut oil
Salt to taste

Preparation
1) Heat 2 tablespoons of groundnut oil in a pan over a medium heat.
2) Stir fry garlic, onions and chilli until it becomes a little golden brown and savoury. 
3) Then add in the minced lamb and stir on a medium heat.
5) Next, add all the spices - cinnamon, paprika powder, peppercorn & cumin seeds, freshly ground HBEC.
6) After that, stir and let it simmer on a medium heat until the aroma comes out.
7) Then, add the 2 teaspoons of raw honey and herbs. Let it simmer for about 5 minutes.
8) Finally, tear the cilantro into small pieces, sprinkle it over and your dish is now ready to be served.

Chicken Drumstick Soy Sauce Curry Twist - Chef Kristen's Quick & Easy Meal

Serves 5

Ingredients:
5 pcs chicken drumsticks with skin
3 cinnamon sticks
3 star anise
1 large yellow onion
1 large red tomato
4 stalks of cilantro
1 tablespoon Yuen Chun Blended Thick Soy Sauce
1 tablespoon Yuen Chun Thin Soy Sauce
1 tablespoon freshly grounded habanero & birds eye chilli (Cili Padi) paste (sambal)
1 teaspoon pounded garlic
1 teaspoon pounded ginger 
1 teaspoon pounded basil
1 tablespoon Alagapa Chilli Powder 
2 tablespoons of olive oil or groundnut oil
1 jar distilled water
Salt to taste

Marination: 
[approximately for 30 mins]
5 pcs chicken drumsticks with skin
1 teaspoon pounded garlic
1 teaspoon pounded ginger 
1 teaspoon pounded basil
A pinch of salt

Preparation:
1) Heat 2 tablespoons of groundnut oil in a pan over a medium heat.
2) Stir fry cinnamon stick and star anise for 2 mins then add on the diced onion. 
3) Continue to stir fry until it becomes savoury.
4) Then add in the marinated chicken and stir on a medium heat.
5) Next, add the jar of water, thick and thin soy sauce as well as chilli powder, 
6) Stir and let it simmer on a medium heat until the aroma comes out.
7) Once, chicken comes to a boil, add in salt to taste. 
8) Let it simmer for 7 minutes until curry thickens a little.
9) After that, slice the tomato into 6 pieces and add it in. 
10) Finally, chop the cilantro into 1 inch each and sprinkle it over the dish.
11) Then,let it cool for about a minute or so and your divinely curry twist is now ready to be served.

Salsa Vegetarian Quiche - Chef Kristen's Quick and Easy Bake

Serves 2 

Ingredients:
1 large tomato
1 green chili
3 eggs
2 tablespoons Sunkist orange juice
2 tablespoons Fern Leaf Full Cream Milk
1 tablespoon Nando's Garlic Peri Peri Sauce
1 tablespoon Emborg Spreadable Salted Butter
1/2 slice of President Sandwich Cheddar Cheese
2 tablespoons of olive oil or ground nut oil
Salt to taste

Preparation:
1) Heat 2 tablespoons of olive oil in a pan
     over a medium heat.
2) Stir fry green chili and tomato until it
     becomes savoury.
3) Pour in 2 tablespoons of Sunkist orange
     juice and 2 tablespoons of Fern Leaf full
     cream milk and stir well.
4) Next, add in 1 tablespoon of Emborg
     spreadable salted butter and 1
     tablespoon of Nando's garlic peri peri
     sauce and stir well.
5) Then, beat 3 eggs and pour the batter into the
     mixture, add salt to taste and let it cook
     for about 5 minutes until a little golden
     brown in colour.
6) Once done, dish out the mixture into a
     casserole and microwave it for about 5-7
     minutes until the mixture thickens and
     becomes firm.
7)  After that, let it coolfor about 1 minute
     and your delicious uncrusted quiche is
     now ready to be served.

Stir Fry Green Dragon Chives - Chef Kristen's Quick and Easy Meal

Serves 6 

Ingredients:
100g green dragon Chives
1 tsp sesame oil
1 tsp oil
3 thin slices ginger
20g prawns (shelled and halved)
20g carrot, peeled and sliced as desired

Seasoning:
1 tbsp fish sauce
1/4 tsp sugar or to taste
1/8 tsp pepper
2 tbsp water

Preparation:
1) Cut green dragon chives into 5cm  
     lengths.
2) Rinse briefly and pat dry completely.
3) Heat sesame oil and oil in a non-stick
     saucepan.
4) Sauté the ginger slices for 10-20 seconds
    until fragrant.
5) Add in Seasoning followed by prawns
    and carrot.
6) Toss and fry briskly over high heat.
7) Add green dragon chives and cover the
    saucepan for 20-30 seconds.
8) Shake the saucepan briskly, open the lid
    and toss quickly.
9) Dish out and serve with steamed hot fragrant rice.

Salmon Garlic Rice - Chef Kristen's Quick and Easy Meal

Serves 4

Ingredients:
4 salmon fillets, cleaned with skin discarded
300g French beans/ Asparagus
4 tbsps salted butter
5 tbsps chopped garlic
3 cups cooked rice
2 tsps salt

Preparation:
1) Rub 1/4 tsp salt into each salmon piece.
2) Leave aside in the fridge.
3) Remove ends of French beans. Cut them into 4cm lengths.
4) Bring a pot of water to boil with 1 tsp salt.
5) Blanch beans by dipping in boiling water for 1 minute.
6) Drain and toss with 1 tbsp salted butter. Set aside.
7) Heat 2 tbsps butter in a pan over medium heat.
8) Fry salmon for, 15 seconds on each side.
9) Heat remaining butter and stir-fry garlic for about 30 seconds.
10) Spoon 3/4 of garlic over the fish. Add rice to pan with remaining garlic.
11) season and mix well. Serve with salmon and beans.

Simple Nigerian Fried Rice - Chef Kristen's Quick and Easy Meal

Serves 4-5

Ingredients:
3 cups of par boiled rice
1 pack of Puteri Sup Tulang (Chicken Broth)
25 gram chicken liver
1 1/2 cups of mixed vegetable (carrot,corn.green peas)
1 yellow onion bulb
2 tbsp of curry powder
1 tsp of Garlic powder (or finely pounded garlic)
1/2 tbsp black pepper
2 spoonful vegetable cooking oil
1 stock Knorr cube for seasoning
Salt (to taste)

Preparation:
1) Parboil the rice using the Puteri Sup Tulang. The cooked rice should not be soggy or too tender,
    and the grains shouldn't stick to each other either.
2) Heat up the vegetable oil into a pan, add in onions and stir fry for 1 minute.
3) Then, add chicken liver, mix vegetables, black pepper, curry powder, garlic powder
    and seasoning cubeto taste and stir fry for 1 min.
3) Next, add the cooked rice and stir fry for 2 minutes.
4) Now, your fried rice is ready to be served with fried/grilled meat of your choice, stew or fried plantains.

Salmon Fiesta - Chef Kristen's Quick and Easy Meal

Serves 2-3

I have prepared a "Mashed potato and sprinkled basil over sauteed salmon". 

Ingredients for salmon:
250g raw salmon fish
2 lemon wedges
2 tablespoons Golden Churn butter
1 tablespoon McCormick Basil Leaves
2 teaspoons McCormick Thyme
1 teaspoon McCormick Coarse Ground Black Pepper
1/2 teaspoon salt 

Ingredients for mash potato:
1 3/4 cups Dutch Lady fresh cream milk
4 tablespoons Golden Churn Butter
2 tablespoons chopped fresh parsley, plus more for garnish
4 pounds Holland potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt

Instructions for salmon fish:
1) In a medium sized flat cooking dish, put in the cleaned and washed salmon. 
    And squeeze the juices out from the 2 lemon wedges. 
2) Next, add in McCormick 1 teaspoon coarse ground black pepper, 
    1 tablespoon basil leaves, 2 tablespoons thyme and 1/2 teaspoon salt. 
    Bring them all to a complete mix.
3) Then, leave the salmon marinated for about 20 minutes.
4) After that, in a flat frying pan, heat up the 2 tablespoons Golden Churn butter. 
    Adding butter when you are pan frying will give a comforting taste. 
    Once the butter melts, put in the marinated salmon pieces and sautee 
    the salmon until it turns golden brown. And it is ready to be served. 
    You may sprinkle some thyme onto the sauteed salmon before serving.

Instructions for mashed potato:
1) First, place potatoes in a large pot; cover with cold water by 1 inch, 
    and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and 
    simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot. 
2) Next, stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), 
    about 1 minute. Remove from heat. 
3) After that, in a small saucepan, combine the Dutch Lady fresh milk and butter; 
    bring to a simmer over medium heat. 
4) Then, pour half of hot liquid over potatoes. Mash just until smooth, 
    adding more liquid to reach desired consistency. Stir in parsley; season with salt. 
    You may also choose to garnish with more herbs like basil leaves. 

Serving suggestions:
You may serve the "Mashed potato and sprinkled basil over sauteed salmon" together with some fresh garden salad topped up with a slice of lemon.

Enjoy cooking the simple dish and savour them to your heart's content!