Grilled Black Pepper Chicken Chop

Ingredients

500g or 2 whole chicken legs, deboned
1 onion, cut into rings
1/2 a green capsicum, cut into wedges
1/2 cup potatoes, julienned
{Seasoning ingredients – (combined)}
1 tbsp Worcestershire sauce
1 tbsp Premium oyster sauce
1 tbsp sugar
1/8 tsp pepper
4 shallots, blended and squeezed for juice
1/4 tsp chicken stock granules
{Sauce ingredients – (combined)}
2 tbsp black pepper sauce
2 tbsp Worcestershire sauce
1 tsp sugar
1/4 tsp coarsely ground black pepper
4–5 tbsp water

Method

Marinate chicken with seasoning ingredients for several hours, or preferably overnight in the refrigerator.
Brush or spray olive oil lightly on a cast iron chargrill pan. Let the chicken pieces sit on the ridges of the pan, and not on the oil, and grill for a couple of minutes on both sides. (The heat from the chargrill will seal in the juices.) Resist the temptation to keep turning the meat; it only needs to be done once.
When the chicken is cooked, remove and place on individual serving plates. Add the remaining seasoning ingredients and the sauce ingredients to the pan and cook briefly to a boil. Dish up.
Heat a saucepan with enough oil and deep-fry the julienned potatoes until golden brown. Serve with the chops.

Chicken Patty Burger

Ingredients:
6-7 Garlic Cloves
1 tbsp Oil
1/2 Carrot
1 Celery Stalk
1 Small Onion
125 gms Minced Chicken
50 gms Boneless Chicken
1 tsp Mustard Sauce
1 tbsp Barbeque Sauce
Salt
Pepper
1 Egg
2 tbsp bread Crumbs
1 Rustic roll
1 tbsp Butter
Few lettuce leaves (Romaine lettuce, iceberg lettuce )
Few Purple cabbage leaves
4-5 cherry tomatoes
Olive Oil
1/2 Lemon juice
1-2 Medium Size tomato

Method:
- Finely cut and chop garlic, carrots, onions and put it in a bowl
- Put minced chicken into it.
- Cut chiken into slightly bigger pieces than minced chicken so that chunks of chicken can be felt and add it to the bowl
- Break an egg and add that too in the bowl
- Spinkle salt, freshly grated peppers for seasoning and pour mustard sauce, smoked barbeque sauce in it
- Mix well everything, if the mixture is slightly moister than it is supposed to be add bread crumbs to it.
- Heat some oil in a pan and take chunky portion of the mixture to make it a nice thick round shaped patty
- On medium heat fry the chicken patty so that the patty cooks properly
- Meanwhile heat another pan with butter in it and cut burger bread into two halves and add the bread to the pan
- Flip the burger and let the other side of the burger cook
- Take the bread off the flame
- Roughly chop some romaine, iceberg lettuce and parsley
- Cut some tomatoes into thick round shaped slices, cherry tomatoes and chiffonade some purple cabbage leaves
- Put all the lettuce, parsley, cherry tomatoes, cabbage in a pan and drizzle some olive oil, mustard sauce, grated pepper, lemon juice and mix everything well to make a nice salad.
- Mix well mayonnaise and smoked barbeque sauce and apply it on the base of the burger
- Put some salad on the burger base and add the burger patty on it
- Put the tomato slices on it and sprinkle some freshly ground pepper and close the burger with upper part of the burger bun
- Garnish and serve the burger with the remaining salad.

Pumpkin Soup

Ingredients
• 1 1/2 kg pumpkin, peeled and cubed
• 1 onion, sliced
• 50 g butter
• 2 garlic cloves, peeled
• 1 ltr chicken stock
• 1 ltr water
• 2 tbsp crème fraiche
• 1 pinch of nutmeg
• 1 pinch of cinnamon
• 1 tsp white sugar
• 1 tbsp olive oil
• 2 tbsp maple syrup
• salt and pepper

Step 1: Cook onions and garlicPlace the saucepan on a medium to high heat, and when hot, add the butter, letting it brown a little, followed by the onion. Sweat the onion for about 5 minutes. Now add the garlic, stir, and continue cooking.

Step 2: Add the pumpkin and stockWhen the onion is slightly brown, add the pumpkin, chicken stock and half of the water. Bring it to a boil, then simmer for 20 to 30 minutes.

Step 3: Season soup and remove from heatWhen the soup has been cooking for roughly 20 minutes, add the maple syrup, season with salt and pepper, stir briefly and take it off the heat.

Step 4: Blend the soup
Ladle the soup gradually into the blender. As you go, drain the water back into the pan. This can be added later if necessary. Release the steam from the blender before continuing. Now, pulse the soup two or three times before blending at a medium speed for about half a minute. Add a tablespoon of crème fraiche and blend again. then transfer to another saucepan or bowl
Repeat this same process with the remaining pumpkin soup.

Step 5: ServePour the steaming pumpkin soup into serving bowls.