Monday, 21 March 2011

For the two of us...

I actually wanted to continue with the baking tips and techniques this week and also had a few things in my mind to bake over the weekend in order to take enough pictures for all of you. So, we did the groceries accordingly on Saturday. And as I told earlier, Sundays at ours are usually ideal for tinkering with recipes and playing around in the kitchen. I was pretty much sure that theres going to be plenty of time to devote to baking but then my husband started with this long-pending project of balcony cleaning because spring is finally upon us. And the thought of finally being able to spend some hours lying outside in the hammock, reading and relaxing in the beautiful weather with beautiful food to match the atmosphere was convincing enough to help him with the cleaning business.

The entire cleaning project consumed half of my day and the new look of our balcony was so inviting and comfortable that it was almost impossible to hold back the desire to savour a delicious meal out there in the sunny weather. Sorry folks, but I had to postpone the baking project for another day. But, I am sure, my todays recipe will equally delight you.

Here is the sensational Garlic Chicken with Orange Sauce that we enjoyed on weekend.

Garlic Chicken with Orange Sauce:


2 chicken breasts
25g butter
2 cloves garlic
3 tbs chopped fresh corriander
1 tbs oil
zest and juice of 1/2 orange
1 tbs brown sugar
white pepper

Flatten each of the chicken breast between two sheets of clingfilm with the flatter side of a mallet (if you dont have a meat mallet, use a rolling pin or even the back side of your frying pan would also do the job). Mix butter with chopped corriander and crushed garlic.

Sprinkle salt and pepper on each chicken breast. Spread the butter mixture and roll carefully from pointed end and secure with toothpicks.

Heat 1 tbs oil in the skillet and place the chicken rolls into it. Cook on medium low for 4-5 minutes on each side. Take out on kitchen papers.

Mix salt, orange zest and brown sugar in orange juice. Add a pinch of salt and crushed pepper. Pour it in the hot skillet containing remaining juices and oil from chicken. Cook on high for 4 minutes until the sugar begins to caramalise a bit.

Prepare your serving plate. Squeeze a line of tomatoe ketchup and spread it with the help of a cake decorating comb (you may use a zig zag scrapper that we use for cleaning freezer but make sure to use a new one). The icing tip shown here is for piping out the mashed potatoes.

Cut the breast rolls into slices, pour over the orange sauce (do strain the sauce first for a finer texture and look) and serve with potatoe purree and slices of fresh orange.

I cant imagine having a perfect meal without a dessert. So here is how we rounded up the scrumptious treat.

A fresh Kiwi-Yoghurt Mousse!!!


  1. ahemmmm .... and btw where is the mousse recipe ..... the pic is soooo mind boggling :) btw, with orange sauce i always had the prob that when cooked with the left over marinadeits taste becomes very strong.... may be its because I am doing it with marinade and not the left over meat juices???

  2. Zille,I perpare the mousse quite often with different fruits. Just wanted to share it in a new post as I felt, it deserves a page of its own...
    On using left over orange marinade for making sauce, I think it becomes strong because of the acidic nature of oranges, I hope you use extra bouillon or cream to naturalise that? Besides, if you use other ingredients like soya sauce, venigar or lemon juice in addition to orange juice, itll intensify the bitter flavour even more.