Travel Bangladesh: Idrakpur Fort

Travel Bangladesh: Idrakpur Fort: Idrakpur Fort is situated at Munshiganj proper, on the west bank of the canal running through the town, and in the eas...

Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango

Ingredients

1 package (8oz) uncooked campanelle or rotini pasta

3 boneless skinless chicken breasts (1 lb)

1 tablespoon olive oil

1 medium onion, finely chopped (3/4 cup)

3 cups fresh broccoli florets

2 ripe mangoes, seed removed, peeled, and cut up

1 red bell pepper, chopped

1 medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)

1 bottle (8 oz) Italian dressing

1/2 teaspoon salt 

Directions

1.     Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.

2.      Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.

3.    In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.

4.   Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.

5.    In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

 

Nutrition Information

Serving Size: 1 Serving

Calories 360(Calories from Fat110), Total Fat13g (Saturated Fat1 1/2g, Trans Fat0g), Cholesterol 35mg Sodium 810mg Total Carbohydrate 42g (Dietary Fiber 4g Sugars13g), Protein19g; % Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 4%; Iron 10%;

Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Pasta Salad with Broccoli and Grapes

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup chopped red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, cut in half

1 cup chopped pecans

8 slices bacon, crisply cooked, crumbled

Freshly ground pepper, if desired 

Directions

1.       Cook and drain pasta as directed on package.

2.       Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems; finely chop stems.

3.       In large bowl, mix mayonnaise, sugar, onion, vinegar and salt with whisk. Add broccoli fl orets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.

4.       Sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.

5.       Just before serving, stir pecans and bacon into salad. Sprinkle with pepper.

Crab and Corn Fritters with Saffron Aioli

Fritters are a great way to use up the last of left over ingredients. Jazz up this recipe with a delicate saffron aioli.

Serves 4 (makes about 12 fritters)

3 cobs of corn, kernels removed

2 x 170g cans crabmeat, drained

2 tbsp finely chopped chives

¾ cup self-raising flour

2 eggs

¼ cup milk

½ tsp saffron threads

1 cup good-quality purchased aioli

vegetable oil for deep frying

lemon wedges, to serve

1 Combine corn kernels, crabmeat, chives and flour in a bowl. Whisk eggs and milk in a jug. Add egg mixture to corn mixture and stir until combined. Season with salt and pepper.

2 Place saffron threads into a bowl with 2 tsp of boiling water. Stand for 5 minutes or until saffron softens. Add aioli and stir until well combined.

3 Half fill a medium-sized deep saucepan with oil and place over medium-high heat. When oil is hot, carefully drop tablespoonfuls of mixture, 4-5 at a time, into oil. Cook for 3 minutes or until fritters are golden. 

4 Transfer to a tray lined with paper towel. Cook remaining batter. 

5 Serve fritters with saffron aioli and lemon wedges.

Thai-flavoured Fritters with Chicken

Serves 4-6 (makes about 24 small fritters)

500g pumpkin, peeled, cut into 2cm cubes

olive oil cooking spray

1 tbsp vegetable oil

1 chicken breast fillet

½ cup self-raising flour

¼ cup rice flour

5 green onions, 
thinly sliced

1 bunch coriander, 
leaves removed

165ml can coconut milk

¼ cup water

2 tsp fish sauce

2 tsp lime juice

2 long red chillies, deseeded, thinly sliced

2 green onions, shredded, extra

1 Preheat oven to 200˚C. Line a baking tray with baking paper, place pumpkin onto tray and spray with olive oil. Bake on top shelf of oven for 20 minutes. Mash with a fork. Heat 1 tsp oil in a small non-stick frying pan over medium heat. Add chicken and cook for 3 minutes on each side. Transfer pan to oven and cook for 7 minutes or until cooked through. Shred chicken.

2 Combine flours in a bowl. Stir through onions. Roughly chop half the coriander and add to flour mixture. Combine coconut milk, water, fish sauce and lime juice. Add coconut mixture to flour mixture and stir until combined. Stir through pumpkin.

3 Heat 1 tsp oil in a large non-stick frying pan over medium heat. Drop tablespoonfuls of mixture into pan and cook for 1 minute or until bubbles form on the top and base is golden. Turn and cook for 1 minute. Transfer to a plate. Cook remaining batter, adding oil as needed.

4 Place fritters onto a platter. Top with chicken, chilli, shredded onion and remaining coriander. Serve.

Chia Almond Energy Bars

Makes 8 bars

1 cup soft medjool dates, pitted

1/4 cup Ceres Organics Chia Seeds

1/4 tsp Gatty Vanilla Extract

1/4 tsp almond extract

1/4 cup Planet Organic Cocoa Powder

¾ 
cup Ceres Organics Whole Almonds, roughly chopped

1 tbsp Ceres Organics LSA


1 Puree dates and chia seeds in a food processor until a thick paste forms. If dates are slightly dry, add a few drops of water in order to pull the mixture together. Add the vanilla and almond extracts, then the cocoa powder. Pulse until all ingredients are combined. Add the chopped almonds and pulse until nuts are finely chopped and well distributed.

2 Spread a sheet of wax paper on a flat surface and dust with LSA. Place chia-almond mixture on top of LSA and cover with another sheet of wax paper. Using a rolling pin, roll out mixture to about a 1cm-thick rectangle. Dust top with LSA. 

3 Wrap firmly and chill for an hour. Unwrap block, and cut into bars. Dust edges and sides with more LSA, to prevent sticking.  Re-wrap each bar in waxed paper.

Hokey Pokey Biscuits

Support the All Blacks during the 2011 Rugby World Cup Final with this favorite recipe from New Zealand. These biscuits are quick and easy to make, just ensure you make enough to go around!

Makes about 16

125g butter, softened

½ cup caster sugar

1 tbsp golden syrup

1 tbsp milk

1 tsp bicarbonate of soda

1⅓ cups plain flour

hokey pokey ice-cream, to serve

1 Preheat oven to 180°C. Line 2 large baking trays with baking paper.

2 Using an electric mixer, beat butter and sugar until light and creamy. Place golden syrup and milk into a heatproof microwave-safe jug. Microwave for 20-30 seconds on high or until hot. Stir in bicarb – take care as mixture will bubble up.

3 Add warm milk mixture to butter mixture. Stir until well combined. Sift flour over batter. Mix well. Roll 2 teaspoonfuls of mixture into balls. Place onto prepared trays, allowing room for spreading. Gently press biscuits down with a floured fork.

4 Bake for 12-15 minutes or until golden and firm to the touch. Stand on trays for 3 minutes. Transfer to a wire rack to cool.

5 Store in an airtight container at room temperature. To serve, sandwich biscuits together with 
hokey pokey ice-cream.