Just a quick post to share the recipes which I’ve mentioned earlier on.

Poached Eggs in Tomato Sauce from Martha Stewart.

Poached eggs in tomato sauce.

Ingredients.

• 1 can (28 ounces) whole plum tomatoes – I bought one can diced tomatoes. 
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes – Skipped this. 
• Coarse salt and freshly ground pepper
• 4 large eggs
• 4 slices toasted country bread, for serving
• Freshly grated Parmesan cheese, for serving – And this too because Fatty is on diet. 

 Directions directly from Martha Stewart’swebsite.

1. Transfer tomatoes and their juices to the jar of a blender. Blend until tomatoes are coarsely chopped; set aside.
     ( I skipped this first step because I do not have a blender at home and I don’t mind eating chunkier tomatoes, so it’s entirely up to you on how you wanna cook your meal.)

2. In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with salt and pepper. Reduce heat to a simmer and cook for 20 minutes.

3. Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

4. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.

I cant seem to turn my eggs into poached eggs, as usual and I dislike this fact!
So I didn’t really take the effort to even poach it this time, I just want my lunch that’s all. Hah.

A very very simple dish that’s healthy, fuss free, and not to mention that it tasted good.
Try this if you’re planning to impress someone or if you’re mad hungry. You’ll prolly get the same satisfaction. :)

Garlic Chicken with White Wine Sauce. 

Garlic chicken with white wine sauce.

Ingredients. 

• 1 4-pound whole chicken, cut into eight parts
• Salt and freshly ground black pepper
• 2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
• Olive oil
• 1 1/4 cup dry white wine, such as a Sauvignon Blanc
• 3 large sprigs of fresh tarragon
• 3 large sprigs of fresh thyme

Directions from Simply Recipes.

1. Lightly smash the garlic cloves with the side of a heavy chef’s knife, just enough to break the cloves. Leave peel on.

2. Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3. Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts.

Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

I tried this dish once in Melbourne and it somehow tasted different when I cooked this dish again that day.
It tasted better in Melbourne. :(

What was different in both the garlic chicken is that the first time I used dried mixed herbs and the second time I used fresh herbs that I bought from supermarket here.
And also I used different wine and it tasted a little too sweet this time.

Next time, I’m gonna stick to normal white wine.
If you love garlic, you’re gonna like this dish.

Do enjoy the cooking if you’re trying these dishes out and enjoy your Friday too. :)