Vietnam Crunchy Salad
Ingredients:
1 pound boneless, skinless chicken breast. Sliced into thin strips and marinated in:
3 tablespoons extra virgin olive oil
2 tablespoon fresh lime juice
Grated lime rind, 1 lime
1 tablespoon finely chopped cilantro
1 tsp each salt and pepper
1/2 tsp crushed red pepper
1/4 tsp cayenne pepper
Marinate the chicken for anywhere from 10-30 minutes. Sautee until fully cooked and set aside to cool.

Salad ingredients:
5 cups shredded cabbage
1 cup shredded carrots
1 large bunch cilantro chopped (2 cups chopped)
1 cup crushed peanuts

Dressing:
1/2 cup extra virgin olive oil
1/4 cup lime juice
1 tablespoon grated lime rind
2-3 tablespoons rice wine vinegar
1/2 tsp chili powder
2 tablespoons sugar
1 tsp each salt and pepper.

Directions:
Toss together the salad ingredients, add the sautéed chicken. Whisk together all of the dressing ingredients and add to salad. Mix well, and serve!
It's an easy and healthy dish with some wonderful flavor!

receipe by : farah hanim n testfoods with chef raysonic

Ingredients:

• Chicken - ½ kg
• Green chili - 5
• Onion - 1
• Tomato - 2
• Ginger - 1 piece
• Garlic - 6 pods
• Butter - 2 tbsp
• Red chilly powd - ½ tbsp
• Turmeric pwd - ¼ tsp
• Soya sauce - 2 tbsp
• Corn flour - 2 tbsp
• Lemon juice - 1 tbsp
• Yoghurt - ½ cup
• Garam masala pwd - 1 tbsp
• White pepper pwd - ½ tsp
• Black pepper pwd - ½ tsp
• Capsicum - ½
• Salt to taste
• Fresh coriander leaves Preparation:

1. Chop onion, tomato into small pieces.
2. Add ginger, garlic and make paste.
3. Slice green chili to lengthy pieces.
4. Mix red chilly pwd, turmeric pwd, 1 tbsp soya sauce, 1 tbsp corn flour, lemon juice, yoghurt, salt and 2 tbsp oil and make a paste of it.
5. Apply this paste over chicken and marinate for ½ an hour.
6. Now apply tomato onion paste to the chicken and again marinate for 30 mins.
7. Heat butter in a pan, add garam masal pwd, add green chilies, sauté well.
8. Add white pepper pwd, black pepper pwd and fry for 2 mins.
9. Add the marinated chicken and fry well.
10. Allow to get half cooked with occasional stirring.
11. Add corn flour and soya sauce in water and add to the chicken.
12. Allow to boil covered, for 10 mins on low flame.
13. Garnish with fried capsicum and sprinkle chopped green coriander and serve hot.

14. Delicious spicy chilly chicken gravy ready to delight your taste buds…!

receipe by farah hanim n testfoods with chef raysonic

Ingredients:

2 lbs. peeled potatoes, cut into 1/2 inch wedges
2 Tb. canola or veggie oil
½ tsp. cumin
½ tsp. garlic powder
½ tsp. salt
1 tsp rose marry
Cayenne and Pepper Preparation:

Preheat the oven to 450*. Cut large potatoes into 8 wedges and small potatoes into 6 wedges. Toss the potatoes in the canola oil, cumin, garlic powder, and salt. Spread in a single layer on a baking sheet. Lightly sprinkle with cayenne pepper,rose marry and black pepper.

Roast until the potatoes are soft, but the skins are brown and crispy in spots—45-50 minutes. Turn the potatoes at least once.

The potato wedges are great with Chili Sauce

receipe by farah hanim n testfoods with chef raysonic

Lingua di Bue Brasata / Ox Tongue Braised in Wine

To serve 4 to 6
.A 3-lb fresh ox tongue .2 oz finely chopped celery
.3 tbs olive oil .6 tbs dry red wine
.2 oz butter .1 pint beef stock
.4 oz finely chopped onion .2 parsley sprigs
.3 oz finely chopped carrots .2 bay leaf and salt

:::>
Cover the tongue with cold water in large saucepan. Bring to the boil . partially cover the pan, reduce the heat and simmer for 2 to 3 hours, Remove the tongue from the water and place it on a chopping board. When it is just cool enough to handle, skin the tongue with small sharp knife, cutting away the fat, bones and gristle at its base.
Preheat the oven to mark 4:350 degree F. Heat the oil in large, heavy frying pan. Add the tongue and brown it on all sides. Now melt the butter in a heavy ovenproof pan. When the foam subsides, Add the onions, carrots and celery and cook them over a moderate heat, stirring frequently, for 10 minute, until they are lightly coloured. Pour in the wine and boil it briskly, to reduce it to 3 tbs. Place the tongue on top of the vegetables add the beef stock, parsley, bay leaf and salt to taste.If the stock does not rise 1/3 of the way up the side of the tongue, add more stock or water. Bring to simmering point, cover and place in the centre of the oven for about 1 hour, until the tongue is tenter and can be easily pierced with the tip of a knife. Turn the tongue once during braising. Tranfer thr tongue to a heated dish and carve it into thin slice. Strain the braising liquid and serve as a sauce.


THE FIRST COOKING WITH CHEF RAYSONIC . .

Bistecca ALLA Fiorentina/Grilled Steak
To serve 5

½ pint olive oil
3 tbs wine vinegar
2 tbs finely chopped parsley
½ tbs finely chopped garlic
½ tbs dried oregano
A . 3- to 4-lb T-Bone or sirloin steak, cut 1 inch thick
Salt
::
Chose a shallow baking dish large enough to hold the steak comfortably, and put the oil, vinegar,parsley,garlic and oregano into it. Lay the steak in the marinade and turn it about until the Meat is well coated. Let the steak marinate at room temperature for 20 to 30 minute or4 in the refrigerator for 30 minute turning it over from time to time.
Preheat the grill to its highest temperature and remove the steak from the baking dish. Discard the marinade. Grill the steak 3 inch from the heat for about 5 minuteon each side, until it is done to your taste. Transfer the steak to ta heated serving dish and season with salt before slicing.

Time life :\ the cooking of Italy.

STRACCIATELLA /chicken broth with flakes of eggs and cheese.

TO SERVE 3 to 5

2 eggs
3 tbs freshly grated parmesan chese
2 tbs finely chopped fresh parsley
2pints chiken stock
A few gratings of nutmeg or a pinch
::
Beat the eggs in a small bowl until they are just blended,; then mix in the cheese , parsley,nutmeg and salt. Bring the chicken stock to a bubbling boil in a heavy, medium-sized saucepan over high heat. Pour in the eggs mixture, stirring,for 3-4 minute. The eggs and cheese mixture will form tiny flakes in the stock. Taste for seasoning,then ladle the soup into a tureen or individual soup bowls and serve it at once…

Time life: the cooking of italy

Anitra Arosto / Roast Duck

To serve 4 – 6:
1 duck,fresh or frozen,with its giblets and ready for cooking
1 teaspoon Salt and fresly ground black pepper
6 fresh sage leave or bay leave.
1 ½ small onion peeled
2 tablespoons marsala
1 tablespoon wine
½ pint chicken stock or water
3 tablespoon lemon juice

::: Prehead the oven to mark 3:335F. if you use a deep-frozen duck, defroz the bird thoroughly.Sprinkle the duck inside and outside with sald and pepper.Insert 4 sage leave and the peeled onion into the body cavity. Crust the 2 remaining sage leave or bay leave and rub them over the outside of duck. Place the duck breast down in roasting tin surrounded by its giblets and cook in the centre of the oven for 30 minutes. Then turn the bird breast up and pour over marsala and wine.Continue cooking, basting with the pan juice from time to time, for another 1 ½ hours, increasing the oven heat to mark 5:375F. for the last 30 minute to crisp the skin. When the duck is done. Put it on to warmed seving dish. Skim off the fat from the roasting tin, add the stock or water and lemon juice to the pan juices and bring to the boil. Strain into a sauceboat. Serve the duck with roast potatoes, braused celery and peace or French Beans.

The cooking of Italy ala chef raysonic.