" Citrus Grilled Chicken Breasts "

" Citrus Grilled Chicken Breasts "
  By Chef Prashant Adsule.


Chicken breasts, marinated in lemon and black pepper, and grilled to perfection.


Ingredients:


6  skinless chicken breasts
4  lemons, halved
1/3  cup olive oil
1/4  cup chopped fresh oregano
1/2  teaspoon salt
1 1/2  teaspoons black pepper
2  garlic cloves, smashed


For Balsamic Dressing:


 Salt and pepper to taste
1  garlic clove, minced
3  tablespoons finely chopped oregano
1/2  cup+ 1 tablespoon canola oil
1/4  cup+ 2 tablespoons olive oil
3  tablespoons Dijon mustard
1/2  cup+ 1 tablespoon balsamic vinegar.


Method:


1. Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.
2. Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
3. Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F.
4. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.
5. For the Balsamic Dressing: whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.

" Hot and Sour Fish "

" Hot and Sour Fish "
By Chef Prashant Adsule.

Dipped in a mixture of flours, beer and egg whites, fish is deep fried and served with pineapple.

Ingredients:

150 gm flour 
50 gm corn flour 
1 egg white 
150 ml beer 
150 ml iced water 
2 tsp grated lemon rind 
750 gm fish fillets 
2-3 tbsp extra flour 
oil for deep frying 
1 tbsp peanut oil 
2 tsp chopped ginger 
2 tsp chopped garlic 
8 spring onions - cut into 1" lengths 
2 sticks celery - sliced
3 chopped pineapple
75 ml lemon juice
2 tbsp soya sauce
75 ml mild, sweet chilli sauce
2 tbsp tomato sauce
2 tbsp chopped coriander

Method:

1. Sift flour and corn flour into a bowl. 
2. Add egg white, beer, water and rind. Stir till smooth.
3. Toss fish in extra flour. Dip in batter. 
4. Deep-fry in hot oil until colored. Drain. 
5. Heat peanut oil in a large pan. 
6. Stir in garlic, ginger, spring onions, celery and pineapple. Stir-fry for 30 seconds. 
7. Add lemon juice and sauces. Season and heat through. Return fish to pan. Serve hot, garnished with coriander.