Chorizo and Tomato Salad

CookBook Challenge Week-35

Ingredients:

• 1 raw chorizo sausage, sliced
• 2 large ripe tomatoes, roughly chopped
• 1 french shallot / 2 shallots, finely slice
• 2 cloves garlic, finely slice
• Juice of 1 lemon
• salt and black pepper
• Olive oil

Method:-

1. Fry the sliced chorizo in a pan over a medium heat with a tbsp of olive oil. Stir them occasionally.
2. At the mean time, prepare tomatoes and shallot. Put them in a bowl with a good pinch of salt and pepper, a tbsp of olive oil and half of lemon juice. Toss everything together.
3. By now, your chorizo should be getting crispy, with lots of fat cooking out from it. Add garlic to the pan, stir occasionally. As soon as the garlic fragrant, remove from heat and splash lemon juice to stop the cooking. Stir.
4. Spoon chorizo, oil and garlic over tomatoes and shallot. Toss the salad and serve

TIPS:

• IF there is still leftover fat in the pan, store it in the jar and chill. Use it to rub over chicken before roasting... yummy...

Lemon Garlic Chicken

CookBook Challenge Week - 35

Ingredients:

• 6 drumsticks or any parts of chicken, shallow slit on meat
• 1/4 cup plain flour
• 1/2 head of garlic, finely chopped
• 1 cup mushrooms(champignon or cup mushroom), thickly sliced 
• 1 1/2 cup water
• Generous pinch of Turmeric / Saffron
• Juice and Zest of 1 lemon
• salt and pepper to taste
• 1 tbsp cooking oil

Method:

1. Preheat oven at 200 degree celcius.
2. Lighly coat chicken with flour. Heat oil over medium heat and browned chicken on all sides. 
3. Season and place in baking dish or shallow casserole.
4. In the same pan or wok at medium heat, saute garlic and mushroom, stir occasionally for 5 minute. Then, add in water, lemon zest and turmeric powder. Bring to boil and simmer for 3 minutes. 
5. Remove from heat and mix in lemon juice. Then pour the mixture over chicken, cover and place in oven. Cook for 45 minutes or until the chicken is cook.