Two courageous cooks try to whip up a meal with only chicken breasts, pak choi, chilli, mango and dark chocolate to play with.
Scrummy chicken stir fry with a kick
- Heat a wok over a high heat. Toss in a glug of sesame oil for a nutty flavour. Chop the chicken into bite sized slivers and add to wok. Stir-fry until golden and set aside.
- Top up the oil and add two finely diced, deseeded chillies and three sliced spring onions. Throw in the pak choi leaves and cook until bright green.
- Return chicken to pan, with cooked noodles, Oyster sauce, a slosh of soy, a handful of cashew nuts and dig in!
Dark chocolate souffle with mango
- Preheat oven to 180°c and grease two ramekins. Melt 55g of butter and 55g of flour in small pan to make a roux.
- Melt 55g dark chocolate over a pan of boiling water, stirring occasionally.
- Whip three egg whites into soft peaks, then fold in the melted chocolate. Add the roux and spoon the mixture into ramekins. Place them onto a baking sheet and pop into the oven.
- Blend cubes of two mangoes together. Dust soufflés with icing sugar, spoon on the mango puree and eat!
Chicken, chilli, mango and pak choi salad
- Cut the chicken into strips, and grill in 200°c oven until cooked all the way through.
- Cut the cooked chicken into pieces, stir in with diced mango, finely chopped fresh chilli, and some sesame oil. Serve on fresh pak choi leaves.
- A sprinkling of sesame seeds, if you have them, would also look nice and add a crunch to your salad!
Chilli chocolate brownies
- Melt 150g dark chocolate and 150g unsalted butter together in a bowl over a saucepan of simmering water.
- When melted, take off of the heat and beat in 175 grams caster sugar, then three eggs and finally 75 grams of flour.
- When the mixture is smooth, add in one very finely chopped chilli and any leftover dark chocolate, broken into chunks.
- Pour into a greased baking tray, and bake for 30 minutes in a 150°c oven, or until a cocktail stick comes out clean.