photos: geoff george ; recipes: a.hagan


Asian Menu

Coriander & Lime Chicken with Coconut Sauce


Serves:
Prep Time: 10 minutes (plus marinating)
Cook Time: 20 minutes
 
Ingredients:
  • 4 boneless skinless chicken breast, diced
  • 1 tablespoon (15mL) minced Garlic
  • 1 tablespoon (15mL) chopped Coriander
  • 1 tablespoon (15mL) Chili sauce
  • 2 tablespoons (30mL) limejuice
  • zest of one lime
  • 1 tablespoon (15mL) vegetable oil
  • 1 can (398mL) Coconut Milk
  • 2 packages (450g/ 16oz.) Sugar Snap Peas

  1. 1. Place the Gourmet Garden Garlic, Coriander, Chili in a bowl with the diced chicken breasts.
  2. 2. Add half the limejuice and all of the lime zest and mix together until the chicken is fully coated with the marinade.
  3. 3. Marinade in the fridge for at least 15 minutes.
  4. 4. In a medium to hot wok add oil and chicken. Sauté for 5 minutes or until golden.
  5. 5. Add coconut milk and remaining lime juice. Simmer for 20 minutes until sauce has thickened and chicken is cooked through.
  6. 6. Add the sugar snap peas and cook for an additional 3 minutes.
  7. 7. Serve with steamed rice.



    Nutritional Information Per Serving:


    Energy

    343Cal

    1435Kj

    Protein

    15g

    Total Fat

    24g

    Trans Fat

    0g

    Cholesterol

    17mg

    Carbohydrates

    21g

    Dietary Fibre

    6g

    Sodium

    40mg

    Sugar

    6.7g



    VINI VERGANI recommends: Barbera d’Asti DOC Zucchetto, 2007
    Producer: LA MORANDINA, Castiglione Tinella, 100% Barbera
    Degustation notes: Deep purple color, strong and sweet with a very concentrated dark fruit and caramel flavour. A hint of bitter almonds on the palate. A smooth and plain wine.



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    Korean BBQ Style Pork & Broccoli


    Serves:
    Prep Time: 10 minutes (plus marinating)
    Cook Time: 15 minutes
     
    Ingredients:
    • 1 ¼ lb (625g) Pork fillet, cut into thin strips
    • 1 1/2 tablespoons (22.5mL) minced Garlic
    • 1 1/2 tablespoons (22.5mL) chopped Chili
    • 1 1/2 tablespoons (22.5mL) Brown sugar
    • 1 tablespoon (15mL) Lime juice
    • 2 tablespoons (30mL) low sodium Soy sauce
    • 1 teaspoon (5mL) Vegetable oil
    • 1 small Broccoli, cut into strips

    1. 1. In a medium sized mixing bowl combine pork strips, garlic, chili, brown sugar, limejuice and soy sauce. Cover and refrigerate for at least 30 minutes.
    2. 2. In a wok over medium to high heat add vegetable oil & pork (including marinade). Sauté for 5-8 minutes or until pork is cooked through.
    3. 3. Add broccoli to the wok and sauté for an additional 2 to 3 minutes or until broccoli has softened.
    4. 4. Serve hot with steamed rice.


      Nutritional Information Per Serving:


      Energy

      253Cal

      Protein

      32g

      Total Fat

      10g

      Trans Fat

      0g

      Cholesterol

      94mg

      Carbohydrates

      13g

      Dietary Fibre

      3g

      Sodium

      518mg

      Sugar

      8g



      VINI VERGANI recommends: Chianti classico DOCG Riserva Ducale, 2005
      Producer: TENIMENTI RUFFINO, Pontassieve, 85% Sangiovese, 15% Colorino / Cab. Sauvignon / Merlot
      Degustation notes: Brilliant ruby red color, well developed and ripe nose. Rich, complex and elegant taste, full body with a well balanced finish and well integrated tannin.