Kameel Majdali's Road Ahead

This is a very simple and easy dish which is very tasty. Try it with steamed or roast vegetables. Serves 4. Ingredients: 3 or 4 chicken breasts, skinned 3 tablespoons of honey 3/4 cup water 1 packet of French onion soup Instructions 1.     Combine all the ingredients in a overproof baking tray. Cover with plastic wrap and marinate for as long as you can. Turn over. 2.     Cover with foil and bake at 160 C (320 F) for 1 hour. 3.     Remove foil and bake another 30 minutes. 4.     Remove from oven. Rest with foil on top for 10 minutes. 5.     Serve and enjoy.

Anyone who travels to SE Asia will, sooner or later, encounter laksa. It is basically a spicy curry soup, often swimming with seafood. Having never grown up with curries or chillies or seafood, I initially was resistant to laksa. Yet, because of my annual visits to Malaysia, I eventually had to capitulate and give it a try. Penang, which is a celebrated food centre in Asia, was where I had Penang Laksa with mackerel. Getting and keeping the big fat noodles on my spoon was a major challenge. Then, I experienced the Sarawak Laksa while visiting Kuching. Laksa was becoming more and more mainstream for me. One of the redemptive values of laksa is that it is a great and tasty way to introduce vegetables into the diet. So, when I discovered a ‘veggie-rich’ laksa recipe, I introduced it to my wife. Like me, she had little experience with curries, chillies and seafood. Her initial approval encouraged me to press on. The following recipe is: Laksa 101 - A Recipe for Beginners ...

Want to turn a plain meal into a gourmet delight? Or create a nutritional powerhouse that fights off colds and flu? Or enjoy some comfort food on a cold winter’s night? Then it’s time to bring out the chicken stock. Whether it is to enjoy chicken noodle soup or a variety of other soups, make a risotto that will please the crowds, or even add flavour to rice and pasta dishes, chicken stock is a must. And, if you have time, make it yourself and see the difference. After all, you have a say in the ingredients that go into it. While it takes time to make a tasty nourishing stock, it couldn’t be more simple. Here is a basic recipe Basic Chicken Stock 1 kilo (more or less) of chicken bones, chicken frame, or even an old ‘boiler’ chicken. 1-2 carrots, peeled and chopped 1-2 celery ribs, chopped 1-2 onions 1-2 cloves of garlic 1 bay leaf (alternatively, try 1 tablespoon of tomato catsup - it adds amazing flavour) 1-2 stocks of parsley Splash of vinegar (draws...