Sour and spicy chicken mushroom soup Ingredients • 350g (12oz) chicken breast fillets, sliced • 2.5cm (1in) piece root ginger, peeled and grated • 1 clove garlic, crushed • 1 red chili, finely chopped • 200 ml chicken stock • 150g (5oz) button mushroom or shiitake • 1 (200g) can bamboo shoots, drained and finely sliced • 750ml (1 1/4pt) hot vegetable stock • 30ml (2tbsp) light soy sauce • 15ml (1tbsp) rice vinegar • 45ml (3tbsp) corn flour mixed with 60ml/4tbsp cold water • 1 spring onion, sliced • 1 small handful of coriander, roughly chopped Method 1. Heat a large wok or pan over high heat, add the oil. Add the chicken and stir fry for 4-5 mins until pale golden. Add the ginger, garlic, and chilli and stir-fry for a few secs. 2. Add the mushrooms and stir fry for 1 min. add the bamboo shoots, hot stock, soy, and vinegar and corn flour mixture. Bring to the boil and simmer for a further minute. 3. Remove from the heat and garnish with spring onion and coriander and serve immediately with wedges of lime.

Zinger burger Ingredients: • 4 Burgers • 2 Chicken breast (make 4 thin slices of it) • 1 cup corn flour • ½ cup plan flour (Maida) • 1 tsp Dijon mustard • 1 tsp black pepper • 1 tsp salt • 1 teaspoon crushed chili • 1tsp hot sauce • 1 tsp chicken powder • 1 tsp baking powder • 2 eggs Mayonnaise Sauce • 1 cup Mayonnaise • 2 tbs lemon juice • 1 tbs chopped garlic • 1 teaspoon hot sauce • 4 Salad leaves • 4 Cheddar Cheese slices (optional) • Oil for deep frying Zinger burger Method 1. Cut each burger from the center horizontally and heat them for a minute in the oven or microwave. 2. For fried chicken, combine in a glass bowl corn flour, Maida, Dijon mustard, black pepper, salt, crushed chili, hot sauce, chicken powder, baking powder, eggs and mix well, add 2 tbs of cold water to mix together. 3. Keep in refrigerator for 2 hours, before cooking please bring batter on room temperature, coated chicken with the better and then in a plain flour press with hands to make thicker. 4. Deep fry in a pan assemble the burger with spicy mayo sauce, salad leaves and cheddar cheese.

Gur Walay chawal Ingredients: - 500g basmati rice or sila rice - 600ml water - 450g gur (break into small pieces) - 2cup desi ghee or cooking oil - 2 tsp. aniseed - 8 green cardamom seeds, crushed - 4 cloves - 200g blanched almonds, cut into slivers - 100g unsalted pistachio nuts, cut into slivers - 50g green raisins - 1tsp. lemon juice Instructions: 1. Rinse rice in a sieve under the running water, and then soak it in cold water for 30 minutes and Drain. 2. Put water and gur in a pan and bring to boil. Boil for two minutes, and then remove from heat and strain. 3. In heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, and then reduce heat to low. 4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

PAN FRIED FISH FILLET WITH TOMATO SAUCE AND PINENUTS

Ingredients:

1 piece red snapper fillet, about 200gm
2 tbs lemon juice
1/2 cup chicken stock or chicken broth
2 large tomatoes, 240gm, deseeded, skinless and cut into smaller pieces
1 tsp minced garlic
1 tbs brown sugar ( optional )
1 tbs tomato puree
1 tbs hot sauce
1 tsp frseh basil chopped
1 tbs rosted pinenuts
2 tbs extra virgin olive oil
fresh crushed black pepper, to taste
salt, to taste

Method:-

Rinse fish fillet and wipe dry with kitchen papers. Season salt and pepper on both sides, rub with a lemon juice and keep a side for 15 mintues.

Heat oil in a frying pan over medium. Cook fish until both sides are golden. Dish up on serving plate, covered.

Add more oil in pan, sauté garlic until aromatic. Toss in tomatoes, sprinkle salt. Add chicken
stock and sugar. Cover and cook until sugar completely dissolves and tomato turns soft. Add tomato paste, hot sauce Cook until sauce reduces to half. Add rosted pinenuts and fresh basil cook to the consistency to your preference. Pour sauce over fish.

Serve hot with white rice or french bread.

HOW TO PREVENT CROSS-CONTAMINATION IN YOUR KITCHEN

What exactly IS food cross-contamination in the kitchen anyway? The cross-contamination of food is pretty much what it sounds like it is! It's when one food, its juices or particles touching and contaminating the presence of another food. Typically, cross-contamination occurs when bacteria from foods are transferred from one surface or utensil to another. It sounds fairly harmless and 'easy' to remedy, except it's really not as surfaces that 'look' clean, may be a breeding ground for viruses, mold and toxic bacterias, each of which, if given enough time, the right temperatures or conditions and some moisture, can grow and thrive to dangerous levels that can make you and your family very sick. But never fear, there are a few fairly simple steps you can take to prevent the cross contamination of the foods in YOUR kitchen fairly easily! Read on to find out how!


Step 1

Wash your hands well!The first step towards avoiding cross contamination of food items is to wash your hands OFTEN. Not just when you start prepping the vegetables for your salad, but in-between cutting the tomatoes and the onions..then again after you answer the phone ... and again after you flip through your recipe book ... and defiantly after you trim the steak of its fat. Your hands are a valuable tool to use in your kitchen, but your fingernails, knuckles and skin can transfer and HOLD dangerous bacterias that you cannot see without a microscope. Wash your hands often with warm water and soap and dry on a CLEAN paper towel or fresh dish cloth EVERY time as 'used' dish towels can be a mecca for bacterias, fungus and viruses. Is there a 'right way' to wash your hands?? Actually there is! Proper hand washing doesn't mean you can just stick your hands under some cold water for 2 seconds and shake the water off or pat them dry on your pants leg. To wash your hands properly, first wet your hands with warm water and then generously soap them up. Vigorously scrub your hands (the backsides as well as the palms), wrists, arms up to the elbows, knuckles, fingernail areas, and between your fingers for 10-15 seconds each. Then rinse well and dry on a fresh paper towel or clean dish towel.

Step 2

Color code your cutting boards to prevent cross contamination.Your kitchen should have at least two cutting boards, one for ready-to-eat foods (most commonly fruits, vegetables, breads, and dairy products like cheese) and a separate one to be used for raw beef, pork, seafood, and poultry. Hard plastic, dishwasher-safe cutting boards are perfect because you can designate a specific color for each food type. Fruits and vegetables could be green, meats could be pink or red, dairy products could be blue. Plastic, glass, or metal cutting boards are the safest as wooden ones can trap or 'soak up' bodily fluids or blood and actually GROW harmful bacteria which can transfer onto your other foods. Make sure to properly wash and sanitize your cutting boards after each use. If you don't have a dishwasher, then use hot, soapy water - and clean out your sink with detergent, a bleach/water solution, or water/vinegar solution for a more natural alternative. Germs thrive in the moist environment of your sink and drain area and could actually re-contaminate clean food if you lay it in the sink to 'drip dry'. Dispose of cracked, scarred, flaking, or crumbling cutting boards and replace with a new one as soon as possible to avoid cross contamination.

Step 3

Salmonella bacteria from raw chicken.When storing raw meats, seafood, and poultry in your refrigerator, the blood or 'juices' can drip onto fruit, veggies, shelving and other foods that you may not remember to 'rewash' thoroughly. Fruits and vegetables should actually be kept in the drawers in the bottom of your refrigerator and even further protected by storing them (once properly washed) into zip lock baggies. If you decide to marinate raw meats, make sure you do so in the refrigerator and not on the kitchen counter. Marinate raw meat in a plastic container or pan with a tight fitting lid or in a zip lock baggie placed into a deep pan to prevent leakage from dripping onto shelves or other foods. Marinade sauce that is used to marinate raw meats, poultry or seafood should be discarded or boiled for 5 minutes before being used on grilled, pan seared, broiled or fried foods as the marinade contains loads of potentially harmful bacterias.

Step 4

Wash all fruits and veggies well!A basic cross-contamination of food in the kitchen can result from slicing open a melon, an apple, or a tomato! The dirt, fertilizer (which could be cow manure), pesticides, or bacteria on the outside skin of common fruits and vegetables can find its way to the inside of that food while you are preparing it! To avoid cross contamination of your fruits and vegetables, rinse anything that can be eaten raw or that needs to be peeled or 'seeded' in running tap water for 2 minutes to remove any traces of chemicals, fertilizers, or visible dirt. When prepping leafy items such as lettuce, spinach, greens, or cabbage; peel away and discard the outermost leaves.

Step 5

Clean all cooking equipment thouroughally!Don't double dip! Use separate utensils to stir sauces, cook vegetables, flip meats, and strain broth or soups. Using the spatula that you flipped those raw burgers with to stir the gravy is NOT a good idea as you can easily transfer bacteria and germs this way. If you are limited to utensils, then wash your utensils in hot soapy water each time you transfer between items. The bowl that you mixed up the meatloaf in needs to be thoroughly washed and sanitized before you use it to mix up the cake batter.

Step 6

What CAN'T you see on your dish sponge?Make sure counters, faucet handles, spoon rests, pan lids, and door knobs on cabinets are clean and sanitized each time you cook or prepare separate items. Did you remember to wipe down that cabinet knob after you grabbed the salt? (remember? you were just mixing up that meatloaf and forgot to add salt; so you grabbed it really quick to throw in a pinch or two...) Germs and bacteria can thrive and grow in all of these places unless regularly cleaned with a solution of warm soapy water, bleach and water, or vinegar and water. See that yellow scrubber sponge? Ever take a look at what might be growing in it under a microscope? Your dish sponge needs to be soaked daily in a solution of bleach and water or boiled to kill lingering bacterias, fungus, and germs. Do not wipe down dishes, counters, tables, or stove tops with a 'used' dish sponge and expect them to NOT cross-contaminate those surfaces with potentially toxic substances.

Step 7

written by mumsthewordIf you found the tips and hints in this article helpful in any way, or if you have additional advice to lend to other ehow readers that may benefit them as well, then please don't forget to post your comments before you leave this page! Thanks so much for reading and rating my work here on ehow!

FOOD SAFETY

Food safety

Definition

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.

Alternative Names

Food - hygiene and sanitation

Function

Food can be contaminated in many different ways. Some food products may already contain bacteria or parasites. The germs can be spread during the packaging process if the food products are not handled properly. Failure to cook or store the food properly can cause further contamination.

Properly handling and preparing food greatly reduces the risks of getting foodborne illnesses.

Food Sources

All foods can become contaminated. Higher risk foods include red meats, poultry, eggs, cheese, dairy products, raw sprouts, and raw fish or shellfish.

Side Effects

Poor food handling and inadequate food safety can cause infection (foodborne illness). Symptoms of foodborne illness vary, but usually include stomach problems. Foodborne illness may be severe and life-threatening, especially in young children, older adults, pregnant women, and people with weakened immune systems.

Recommendations

Wash your hands thoroughly before and after handling any food.
Wash your hands thoroughly after using the bathroom or changing diapers.
Wash your hands after touching animals.
Wash all cutting boards and utensils with hot water and soap after preparing each food item and before moving on to the next food item.
Wear gloves or avoid preparing food if your hands have any cuts or sores.
Avoid cross-contaminating food items -- separate meat, poultry, and seafood from other foods and always wash your hands, utensils, and cutting boards after they come into contact with these products.
Cook to proper temperatures. Cook eggs until both the white and yolk are firm. Fish should be opaque and flake easily. Red meats and poultry should reach an internal temperature of 160 and 180 degrees, respectively. Leftovers must be reheated to at least 165 degrees Fahrenheit.
Refrigerate promptly -- some items such as meat and poultry must be frozen if they are not used within 1 - 2 days. Leftovers should be refrigerated within 2 hours. Keep frozen foods in the freezer until they are ready to be thawed and cooked.
Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with a broken seal, and cans that have a bulge. Do not use foods that have an unusual odor or a spoiled taste.
Prepare home-canned foods in clean conditions and very carefully. Home-canned food is the most common cause of botulism.