Mother’s Day coincides with our Barangay Fiesta here. Hence, it was an all day “busy me” in the kitchen. As it was the Fiesta, it was customary to prepare couple of dishes for lunch (Beef Kaldereta and Cordon Bleu) and desserts, too (Buco salad and Grahams in Mango Cream).
When the last visitors had left and after watching the annual “Flores de Mayo”, we realized we had nothing to eat for dinner. Off I rummaged through the fridge and not knowing exactly what else to cook, I grabbed what was readily available.
-some chicken breast which were loose pieces from the Cordon Bleu I made earlier
-the last pieces of potatoes which were not used from the Beef dish
-carrots, bell pepper and celery (green beans sana kaso naubos na pala)
-1 large ripe mango
I was too tired already, yet, I don’t want to sleep feeling guilty for not cooking dinner for my “forever hungry family”. So, in order to finished with the cooking earlier, I move my ass off to the kitchen. Applying multitasking, as always…
First off, I “brush-off” the dirt from the skin of these potatoes. Make a small cross cut on top of each potatoes. Sprinkle a small pinch of salt and ground black pepper onto the cut. Bake for 15minutes @ 180 degrees Celsius.
While potatoes are in the oven, prepare the chicken breast. Cut chicken thinly or as desired. Sprinkle salt and pepper, garlic powder and cayenne pepper for that extra spice. Chopped the celery finely and dab the chicken into it. Then, coat each chicken piece with flour, then scrambled egg, then bread crumbs. Deep fry for 3-4 minutes.
Again, while chicken is frying, prepare the sauce. Instead of the usual chicken gravy, I prepare mango sauce. Puree the mango into the blender. In a small pot, place half a teaspoon of butter. When melted, add in 1 tablespoon of brown sugar. Wait until it caramelize. Add in the pureed mango, add salt and pepper to taste. The sweet mango sauce will balance off the spicy and garlicky flavor of the chicken.
For the veggies, you can either steam veggies of your choice. In my case, I placed the carrots and bell pepper onto the same oven where I baked the potatoes (though, only 3 minutes is all it needs to cook up the colorful veggies)
Then, dinner’s ready in 30 minutes.
Presentation: 3/5 (Sauce should have been more artfully displayed, he said. Er, Sorry naman…I am no chef )
Potatoes: 4/5 (He loved baked potatoes, but misses his servings of rice )
Veggies: 2/5 (More greens daw!)
Chicken: 5/5 (The kids loved the chicken. Hubby said it tasted Oriental (Ano daw?) + he could eat more because I discarded the skin )
Mango sauce: 5/5 (More healthier than ordinary chicken gravy. Will be perfect with fish fillet, too)
I do not exactly know how to call this dish. Since it was prepared during Fiesta here…so is the title
How about you? Have you cooked up something new the past days?
My share for