Food With Mr. Hetti

09/12/2024

24/09/2024

Thanks for being a top engager and making it on to my weekly engagement list! 🎉 Viduranga Senathissa, Buddima Arosh

27/07/2024

Chicken 🍗 piccata
Ingredients
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 1/2 cup chicken broth
• 1/2 cup dry white wine (optional)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, rinsed
• 1/4 cup fresh parsley, chopped

Instructions

1. Prepare the Chicken: Slice each chicken breast in half horizontally to create two thin cutlets. Season both sides with salt and pepper. Dredge the chicken in flour, shaking off any excess.
2. Cook the Chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for about 3 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
3. Make the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Pour in the chicken broth and white wine (if using), scraping up any brown bits from the bottom of the pan. Bring to a simmer and cook for about 2 minutes to reduce slightly.
4. Finish the Sauce: Stir in the lemon juice and capers. Return the chicken to the skillet and simmer for another 2 minutes to heat through. Remove the chicken to a serving plate.
5. Add Butter and Parsley: Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken and sprinkle with fresh parsley.
6. Serve: Serve the Chicken Piccata hot, with pasta or a side of your choice.

Enjoy your Chicken Piccata!

25/07/2024

Italian Seafood Pasta Recipe
In a large pan add the olive oil, garlic, halved tomatoes and chopped parsley. Cook stirring and squishing the tomatoes often for about 10 minutes on medium heat.
Once the tomatoes have started to blister, add the hot pepper flakes (if using) and the seafood of choice, cook covered for about 4 minutes, uncover, raise the heat and continue to cook for about 1-2 minutes or until the sauce thickens, tossing often, make sure it doesn't burn.
Add the cooked drained pasta and 1/4 cup pasta water, cook on high tossing for about 1 minute, if the pasta is too dry then add a little more pasta water, it should be almost creamy and thick. Serve immediately with a sprinkle of freshly chopped parsley. Enjoy!

24/07/2024

Before I don’t like a lever. just do this recipe it was amazing 🤩

23/07/2024

Marry me chicken
Step 1
Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
Step 2
In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Step 3
Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
Step 4
Arrange chicken on a platter. Spoon sauce over. Top with basil.

22/07/2024

Honey Garlic Chicken Wings
Sauce
▢ ½ cup honey
▢ ⅓ cup water
▢ 4 tablespoons soy sauce
▢ 4 cloves garlic large, crushed
▢ 1 tablespoon ginger finely diced
▢ 1 teaspoon corn starch
▢ ½ teaspoon chili flakes

Toss wings with flour, salt and pepper. Remove any excess flour and brush with olive oil (or use an olive oil spray).
Line a pan with foil and then place parchment paper on top (you may need 2 pans) and bake for 35 minutes, turning at 20 minutes.
Meanwhile, combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 10 minutes or until slightly thickened and sauce coats the back of a spoon.
Take wings from oven, toss with sauce and return to the oven for 10 minutes, turning after 5 minutes.
Allow to cool 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens

21/07/2024

Creamy Garlic Shrimp Pasta
Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!
Olive oil, butter, and garlic – this is where most of the flavor comes from.
Pasta – any long strand pasta of choice, I went for linguine.
Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.
Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savory flavor that you want in the sauce, and it also helps thicken the cream sauce.
Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavor. You can also use cajun or smoked paprika if you like.
Salt, pepper, and parsley.

20/07/2024

Red Curry Chicken Wings
Step One: Pat your cleaned chicken wings dry and then add them to a mixing bowl.

Step Two: Pour the avocado oil, melted coconut oil, or melted ghee over the wings. Next add the red curry paste, spices, coconut aminos, and lime juice to the wings. Give the wings a stir until well-coated in the oil and seasoning.

Once the chicken wings are done, sprinkle them with sliced green onion and an extra squeeze of lime juice. Serve while hot and crispy!

20/07/2024

Stuffed Chicken

20/07/2024

CHOCOLATE CARAMEL COOKIES

20/07/2024

Malai Chicken
Step 1: Marinating the Chicken Start by marinating the chicken pieces in a mixture of yogurt, ginger-garlic paste, crushed green chilies, and lemon juice. This marinade will help infuse the flavors and tenderize the chicken
Step 2: Preparing the Gravy In a pan, heat some oil and add cumin seeds. Once they start to splutter, add finely chopped onions and cook until golden brown. Next, add the ginger-garlic paste and sauté for a minute. Now, add the powdered spices – turmeric, coriander, cumin, and garam masala. Stir well to coat the onions with the spices. Pour in the tomato puree and cook until the oil separates from the mixture. This will enhance the flavor of the gravy.

Step 3: Cooking the Chicken Add the marinated chicken to the pan and mix well with the gravy. Cook for a few minutes until the chicken is partially cooked. Then, add fresh cream (malai) and mix it in gently. This will give the dish its creamy texture and rich flavor. Cover the pan and let it simmer on low heat until the chicken is cooked through and tender. Make sure to occasionally stir to prevent sticking.
Step 4: Garnishing and Serving Once the chicken is cooked, garnish with chopped coriander leaves and a drizzle of fresh cream. The vibrant green coriander leaves will add a pop of color to the dish. Serve hot with naan, roti, or steamed rice. The creamy malai chicken pairs well with any of these accompaniments.
Follow these simple steps to create a flavorful and creamy malai chicken dish. It’s a perfect blend of spices, succulent chicken, and rich cream. Enjoy this delicious Indian delicacy with your family and friends!

20/07/2024

Shrimp Saganaki
For the shrimp
Dry off the shrimp with paper towels. Mix the shrimp with 2 tablespoons of olive oil, baking soda, crushed red pepper flakes, and salt. Let the shrimp sit for at least 10 minutes before searing in next step.
Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat. Once shimmering, add the shrimp and cook for only 30 seconds per side. Work in batches to not overcrowd the shrimp. Place the seared shrimp in a plate and tent with foil.
Completing the shrimp saganaki
Set the oven rack to the second highest level and preheat the broiler.
Heat the same pan to medium heat and add the olive oil and onion. Cook the onion until soft (about 7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
Add the crushed red pepper flakes and cook for 30 seconds, then add the ouzo or white wine and bring to a boil. Once the wine mostly evaporates, add the tomatoes and bring the sauce to a lively simmer. Add the oregano and honey and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required. Don't go heavy on the salt though, because a lot of feta and olives are about to get added!
Add the shrimp to the sauce and top with the feta cheese and kalamata olives. Broil for ~6 minutes or until the shrimp are cooked through and the cheese has melted.
Remove shrimp from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with lemon wedges and pita bread to mop up all of the delicious sauce. Enjoy!

20/07/2024

Thai curry with salmon and vegetables
Served with white rice 🍚