Baked Crispy Turmeric Chicken with Thai Style Glaze on Grilled Asparagus – Delishar

I served this as a complete meal with Cauliflower Mash with out the rosemary this time round as it may not pair well with this Asian influenced recipe. I used the same method of preparing my Baked Sambal Chicken Wings to get my chicken to be crispy. However, this time round I parboiled it in spiced broth. Turned out better than expected! The chicken had a crispy exterior, and falls off the bone when you bite into it. It was so yummy on it’s own, it didn’t really need a sauce/glaze to go along with. But I was afraid the whole meal might be a little dry and seemed incomplete without an accompanying sauce. The glaze can be used for anything really… Pork chops, fish fillet, chicken, duck, and even shrimp! It’s sweet, savory, sour, and spicy, all the good stuff rolled into one sauce! This recipe is a winner, a keeper, and will definitely be repeated in the Kay household! My little ones loved the chicken too!

Ingredients (serves 2)

Baked Turmeric Chicken

  • 4 skin-on chicken thighs
  • 1 heaping tsp turmeric powder
  • 1 heaping tsp coriander powder
  • 1/2 tsp ground white pepper
  • salt

Thai Style Glaze

  • 1/2 cup low sodium chicken broth
  • 1 tbsp grated old ginger
  • 1 tbsp grated blue ginger or galangal
  • 1 small shallot, finely sliced
  • 1 large clove garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp tamarind pulp/paste
  • 1-2 chilli padi, seeded and minced
  • 1 tbsp finely chopped lemongrass 
  • cornstarch slurry 

Grilled asparagus

  • 1 packet of asparagus
  • Salt and pepper

Preheat oven to 230C.
Bring a pot of water enough to parboil chicken to boil.
Season with salt, white pepper, turmeric, and coriander powder.
Taste it, it should be salty like sea water.
Parboil for 10 mins.

Place chicken on wire rack skin side up on a lined baking sheet (for easier clean up).
Let it drip dry for 5 mins, then pat dry with a paper towel.
Bake for 40 mins in 230C, turn and bake for another 10 mins.

To make the sauce, put all the ingredients needed for the sauce in the sauce pan.
Bring to boil, then let it simmer and reduce.

Adjust taste to your preference.
Then add cornstarch slurry to thicken sauce.

To grill the asparagus.
Clean and remove the tough part of the asparagus.
Heat grill pan on med high heat, and spray on some cooking oil.
When hot, turn heat to med, place asparagus on grill, season with salt and pepper, then cover for 2-3 mins)
Toss to grill the other side until asparagus is tender.

Set aside until ready to plate.

Serve with Cauliflower Mash, and sauce at the side.

Bon appetit!!

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Red Velvet Bundt Cake with Cream Cheese Glaze! – Delishar

Whether is for a special someone, birthday party, or just for a simple get together. This cake is going to be the hit of the party. Sometimes I make it, just because I feel like it. If you are uncomfortable with food colouring, just omit the red dye. It doesn’t alter the taste of the cake. 🙂

I only got to know what red velvet was 2-3 years ago, that was also the time when I started to cook and bake more frequently. I remembered having my first red velvet cupcake… That moist velvety cake with a little hint of chocolate, and it was so nicely complimented by the sweet creamy cream cheese frosting with a touch of tardness. It was perfect!

Buttermilk was used to keep the cake moist, I’ve seen recipes that uses sour cream though. I wonder if it alters the taste. I’m glad the cake turned out well! My husband said he was jealous that I made it for my co-workers! Too bad for him!  😛 It was a really well received cake, every last crumb was cleared in an hour, and I’m glad the teachers enjoyed it. 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.

red velvet bundt cake 2

Red Velvet Bundt Cake with Cream Cheese Glaze

Delishar

10 inch bundt pan

Red Velvet Cake

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tbsp cocoa powder
  • 1 3/4 cups caster sugar
  • 2 eggs
  • 1 1/4 cups vegetable oil
  • Red food gel colouring you need to eyeball it
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup buttermilk

Cream Cheese Glaze

  • 4 oz philly cream cheese softened
  • 1/2 cup icing sugar/powdered sugar sifted
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • Heart shape sprinkles

Red Velvet Cake

  • Preheat oven to 175C.

  • Prepare your bundt pan by using a baking spray with flour in it to spray the inside of the pan and the center tube, or butter and flour the pan.

  • In a mixer, mix oil, buttermilk, vinegar, vanilla, eggs, food colouring, and sugar until combined. Sieve flour, salt, baking soda, and cocoa powder together.

  • Slowly add into wet ingredients while mixing, until well combined.

  • Pour batter in prepared bundt pan.

  • Bake for 50 mins or until skewer comes out clean.

  • Let cool in pan for 15 mins, then turn cake out onto wire rack to cool completely.

Cream Cheese Glaze

  • In a mixer, beat softened cream cheese for about a minute.

  • Add vanilla extract, mix till combined.

  • Then slowly add in icing sugar.

  • Don’t forget to scrape the sides!

  • Add milk tablespoon at a time. (If still too dry, add another tbsp of milk).

  • Pour glazed over cooled bundt cake and sprinkle hearts on top of glaze.

Make you own buttermilk:
1 cup milk + 1 tbsp lemon juice or vinegar
Let sit for 5 minutes until it starts to curdle.

 

 

red velvet bundt cake 3

 

 

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Spiced Apple Bundt Cake with Salted Caramel Glaze – Delishar

I made this cake for a get together recently and it was so well received! It was a good balance of spices, sweetness, and saltiness. This bundt cake is my virgin bundt cake! So if I can do it the first time round, I’m sure it’s not all that difficult. 🙂 I’m starting to really fall in love with my bundt pans! They make everything so beautiful effortlessly. What a great investment!

 

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page. 

 

Preheat oven to 175C.
Mix ingredients marked * in a large bowl, whisk till evenly distributed.

In another large bowl, add eggs, sugar, vanilla extract, and oil.

Mix until combined.

Mix in dry ingredients in 2 portions.

Until combined. The batter will be thick, kind of like creamy peanut butter.

Add in apples.

Fold in until well combined.

Pour into greased and floured bundt pan.

Bake for 75 – 85 mins. Or until Skewer comes out clean.
Remove from oven and let cool for 15 mins. Invert to cool completely on wire rack.
If you are having difficulty getting the cake out, let it cool a little longer on it’s base.

Salted Caramel Glaze

  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 3 tbsp milk
  • Salt to taste, tsp at a time.

 

On low heat, bring sugar, butter, and milk to boil, whisking consistently.

When sugar is dissolved, add salt and whisk. Taste and adjust to how salty you like it to be.
Remove from heat, let it cool for 5-10 mins.
Whisk in vanilla extract

Then powdered sugar heaping tbsp at a time until desired consistency.
Leave to cool until ready to glaze.

Spiced Apple Bundt Cake with Salted Caramel Glaze

Delishar

Spiced Apple Bundt Cake

  • 3 cups 384g all purpose flour*
  • 1 tbsp ground cinnamon*
  • 1/2 tsp ground nutmeg*
  • 1 tsp salt*
  • 1 tsp baking soda*
  • 1 1/3 cups 315ml canola oil
  • 1 cup 200g white sugar
  • 1 cup 200g brown sugar
  • 3 large eggs grade A
  • 1 tsp vanilla extract
  • 4 granny smith apples cored and cut into 1/2 inch cubes

Salted Caramel Glaze

  • 1/2 cup 64g brown sugar
  • 1/4 cup 58g unsalted butter
  • 1 tsp vanilla extract
  • 1 cup 128g powdered sugar
  • 3 tbsp milk
  • Salt to taste 1 tsp first, then adjust to taste.

Spiced Apple Bundt Cake

  • Preheat oven to 175C.

  • Mix ingredients marked * in a large bowl, whisk till evenly distributed.

  • In another large bowl, add eggs, sugar, vanilla extract, and oil.

  • Mix until combined.

  • Mix in dry ingredients in 2 portions.

  • Until combined. The batter will be thick, kind of like creamy peanut butter.

  • Add in apples.

  • Fold in until combined.

  • Pour into greased and floured bundt pan.

  • Bake for 75 – 85 mins. Or until Skewer comes out clean.

  • Remove from oven and let cool for 15 mins. Invert to cool completely on wire rack.

  • If you are having difficulty getting the cake out, let it cool a little longer on it’s base.

Salted Caramel Glaze

  • On low heat, bring sugar, butter, and milk to boil, whisking consistently.

  • When sugar is dissolved, add salt and whisk.

  • Taste and adjust to how salty you like it to be.

  • Remove from heat, let it cool for 5-10 mins.

  • Whisk in vanilla extract

  • Then powdered sugar heaping tbsp at a time until desired consistency.

  • Leave to cool until ready to glaze.

apple bundt cake 2

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Pan Seared Scallops with Honey Balsamic Glaze – Delishar

 

I served the pan seared scallops with cauliflower puree. The recipe can be found HERE. What I did a little differently was to blend it a little longer so it has a smoother texture. Believe it or not this is a 30 mins meal, a really wonderful one at that! This will be an awesome meal if you want to impress your dinner guest. Not much prep work needed, albeit the scallops can be pretty pricey. But all in the name of good food right? And an amazing healthy low-carb, high protein dinner too!

Ingredients (Serves 2)

  • Bunch of baby asparagus, woody ends removed
  • 10 fresh scallops, cleaned and pat dry with paper towel
  • 1-2 turkey bacon, prepared and crumbled
  • 2 tbsp spring onion, chopped
  • salt and pepper
  • 2-3 tbsp oil (or butter if you do not mind the extra calories)

Honey Balsamic Glaze (about 1/2 cup)

  • 1 cup balsamic vinegar
  • 1/4 cup honey

Season scallops generously with salt and pepper on both sides.

  

Heat grill, spray asparagus with pam/cooking oil.
Generously season with salt and pepper.
Grill until done.
I cut them into 1/3 pieces to plate.

In a sauce pan on med heat, bring balsamic and honey to boil.
Lower heat and simmer.

Let it reduce until you get a glaze like consistency.
If it is too thick, add some hot water.

Heat pan on med high heat.
Add oil.
When oil starts to smoke, add your pat dry scallops.
Do not over crowd pan, and DO NOT TOUCH IT!
Let it sear for 1.5 to 2 mins on each side.
Use a tong to peek and see if the beautiful golden crust is formed.
Then flip and do the same for the other side.

Plate it!
Sprinkle the spring onions and turkey bacon over the scallops.

Drizzle honey balsamic glaze and serve!

Bon appetit!!

 

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Coconut Stuffed Chocolate Bundt Cake with Chocolate Cream Cheese Glaze – Delishar

I was looking at pictures of bundt cakes and the husband pointed this from allrecipe.com and when,”Whoa!”. So there I was secretly planning when I should make his wish come true… Yes, Mr baby-daddy… if you are reading this… I love you. Pardon me please, lets get back to the bundt. On hindsight, I would recommend that you only pour about 1/3 of the batter, then add the coconut filling, and pour in the rest of the batter. For some reason when I did a 1/2 and 1/2… my coconut filling floated to the top. I did not take pictures while I was making the cream cheese glaze. You can refer to it here at my Red Velvet Bundt Cake. It is the same glaze, with an additional tablespoon of unsweetened cocoa powder.

Cake

  • 3/4 cup veg oil
  • 2 cups all purpose flour
  • 1 3/4 cups caster sugar
  • 1/3 cup dutch processed unsweetened cocoa powder, sifted
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1 yolk
  • 1/2 cup sour cream
  • 1 1/2 teaspoons baking soda
  • 1 tsp vanilla extract

Filling

  • 1 egg white
  • 1/4 cup caster sugar
  • 1 cup dessicated coconut
  • 1 tbsp flour
  • 1 tsp vanilla extract

Glaze

  • 4 oz philly cream cheese, softened
  • 1/2 cup icing sugar/powdered sugar, sifted
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 2 tbsp dessicated coconut for topping

Sift icing sugar and cocoa powder together.

In a mixer, beat softened cream cheese for about a min. Add vanilla extract, mix till combined. Then slowly add in icing sugar mixture. Don’t forget to scrape the sides! Add milk tablespoon at a time. (If still too dry, add another tbsp of milk). Pour glazed over cooled bundt cake, and sprinkle coconut on top.

Preheat oven to 175C.
In a large mixing bowl, whisk together flour, salt, baking soda, and cocoa powder.

In another bowl whisk oil, eggs, yolk, sugar, vanilla extract, and milk until combined.
In 3 parts, mix the dry ingredients into the wet ingredients.

Lastly mix in the sour cream until well combined.

Now for the filling.
In a large clean mixing bowl, beat egg white until bubbly and gradually add sugar.
Continue beating until firm peaks formed.
When you turn the bowl over, the meringue should not fall.

Gently fold in flour, coconut, and vanilla extract.

Pour in 1/3 of the cake batter in a prepared bundt tin.
(This time round I only sprayed the pan with oil, and did not dust it with cocoa powder which I should. That’s probably why it did not release all that cleanly.)
Drop dollops of coconut filling in the middle of the batter, try not to touch the sides.
Then pour the rest of the batter on top to cover.
Smooth top and bake for 45-50 mins.

Remove from oven, let cool for 20 mins.
Invert to remove from pan and let cool completely.

Glaze the cake and serve chilled.

Bon appetit!!

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Salmon with Spicy Orange Glaze and Grilled Asparagus – Delishar

 The sauce… Oh My Goodness! Amazing! I served this with Creamy Garlic Mashed Potatoes and Grilled Asparagus. The husband loved the sauce as much as I did, omit the chilli if you are serving it to the kids. I promise you they will love it too! I thought the citrusy, sweet, and savoury sauce compliments seafood really nicely, it will work with chicken too!

 

Again, this has a little Thai influence as I chose to use fish sauce as my seasoning, if you aren’t too big on fish sauce, substitute it for soy sauce. Cake piping tips are not limited to cake and cupcake decorations only. You can use it to plate your dishes, just like that I did for my mashed potatoes here! 

 

Do take the time to know more about your food source. Learn about farmed vs wild caught fish, especially if you are planning to feed your children. Know what you are eating, and taste the difference. Here are some of my other salmon recipes:

Salmon with Spicy Orange Glaze

Delishar

  • 400 g Salmon fillet halved (preferably Wild Caught Salmon)
  • 6 large asparagus tough stem removed, and cleaned
  • Salt and pepper to taste
  • 2-3 tbsp oil
  • Juice of 1 Navel orange
  • 1 tbsp honey
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tbsp finely chopped chinese parsley/cilantro
  • 1 1/2 tbsp finely chopped red/yellow bell pepper
  • 1 chilli padi seeds removed & sliced finely

Asparagus

  • Using a vegetable peeler, gently remove the woody outer skin of the asparagus.

  • Drizzle it with 1 tbsp of olive oil, season generously with salt and pepper.

  • Grill it on a grilling pan for 2-3 mins, rotate & grill for another 2-3 mins, covered.

  • If you do not have a grilling pan, you can just pan-fry it.

Sauce

  • Prepare sauce by adding juice of orange into a happycall or heavy bottom saucepan.

  • Stir in honey, fish sauce, and soy sauce.

  • Bring to boil and reduce heat to med-low.

  • Allow to simmer, and reduce to a glaze (thick, sticky) consistency, stirring occasionally making sure it doesn’t burn.

  • In the meantime, you can cook your salmon.

  • When sauce has come to a glaze or desired consistency, remove from heat.

  • Season with a little black pepper.

  • Stir in bell pepper, chilli, and parsley.

  • Serve drizzled on salmon.

Salmon

  • Season salmon with salt and pepper.

  • Heat frying pan on med-high with 1-2 tbsp oil.

  • When pan is hot, place the salmon skin side down and allow to cook without touching it for about 3 mins.

  • Carefully flip the salmon and allow to cook for another 2-3 mins.

  • Remove from heat and place on serving plate.

 

 

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Wild Salmon with Soy Honey Ginger Glaze – Delishar

When I posted this Sockeye Salmon picture on my instagram and FB, some friends asked me what is a Sockeye?! Yes, it is a type of salmon! And honestly, I have no idea that there are so many different types of salmon! Kevin fromThe Alaska Guys (TAG),very patiently explained to me how the fishing industry works and the difference of each type and shared with me the range they carry. Their seafood is the closest you can get from the sea to your table! Commercially of course. 😉 Go to theironline storeto find out more, besides a range of SalmonThe Alaska Guys (TAG);also stock a range of wild-caught premium seafood such as Black Cod, Halibut, Snow Crab, and the famous Alaskan Crab (now we don’t have to go to Vegas to have them!) at very reasonable prices. Great for impressing your guests during this festive season

I never really knew the difference between wild caught and farmed salmon. Never knew what I have been missing until the good people from The Alaska Guys (TAG) contacted me. I’ve heard others telling me that there is a difference in taste and texture between the wild and farmed fish, but in my head I was thinking… It can’t be that different right? Fish is fish, until I tasted my first wild caught Alaskan salmon. I’m blown away (the husband too). The first thing I said to my husband was, “Wow! So this is what REAL fish taste like!”. I prepared the wild salmon side by side with the supermarket’s farmed Salmon for comparison and needless to say the wild salmon wins hands down. We couldn’t even finish a 1/4 of the farmed salmon that I got from our local supermarket. It tasted fishy, and unappealing. 

 

I did a little research online to compare the health benefits of Wild vs Farmed and I found this Food Fight summed it up best. Out of the many nutritional facts compared between Wild and Farmed, Wild wins 8 to 3. That’s pretty impressive, to think that Salmon and Cod are probably the first few type of fish we introduce to our young ones, because we know the goodness of it (esp for brain development). And now I learned that I could have given them better! 

I quote from this site:

Wild Vs. Farmed Salmon Comparison

 WildFarm-Raised
NutritionHigher Ratio of Omega-3 to Omega-6 Fatty AcidesLower levels of protein and much fattier
PCBs (class of organic compounds that are highly toxic)Low levels8 times as many PCBs
ColorationNaturally orange or red because of dietGiven pigments to turn color of salmon from natural white
DiseaseContain low amounts of lice, disease and contaminationsHigh levels of disease, lice pesticides and given large amounts of antibiotics
EnvironmentalPopulations killed off by escaped farmed fishExcess waste and disease harm natural eco-system
PriceSlightly higher priceCheaper because already in nets

 

The generous people at The Alaska Guys (TAG) giving away a sampler package that consist of a 1.5kg worth of combo mix wild caught salmon. Best way for you to try out the different type of salmon available! Scroll below to take part in the giveaway. The Alaska Guys (TAG) is also extending a 5% cart discount on their quality seafood only for Delishar’s reader! Quote “Delishar5” in your message to seller when you check out on their online store. 

*Giveaway & cart discount applicable to Singapore residence only

 

Side by side comparison of their wild caught Alaskan Sockeye and Norwegian salmon from supermarket. The colour of the Sockeye just pops! It’s so much redder! And when I am handling the meat, the thawed sockeye felt firmer and fresher compared to the fresh salmon (the supermarket people can’t even tell me what kind it was when I asked).  I was pleasantly surprised that I didn’t even have to remove any pin bones from the Sockeye! I will be posting a few salmon recipe in the next couple of days, for now here is the Wild Sockeye Salmon with Soy Honey Ginger Glaze. The giveaway widget is after the recipe.

Ingredients (Serves 2)

  • 350-400g wild salmon fillets
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 3 tbsp honey
  • 1 tsp grated ginger
  • 1 clove garlic, grated/crushed
  • 1 tbsp chopped spring onion
  • 1-2 tbsp oil
  • Chopped spring onion, for garnishing
  • For garnishing fried ginger slices (optional)

In a small bowl, mix in soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
Pour mixture into a heavy bottom sauce pan and bring to boil on med high heat.
Lower heat to med and allow mixture to reduce while stirring occasionally (about 1-2 mins).
Watch to make sure it doesn’t burn.
Remove from heat, stir in spring onions, and set aside.
Heat pan with oil on med high heat.
When oil is shimmering, place salmon in pan skin side up.
Allow to cook for 2-3 mins, untouched.
This gives the salmon a nice sear, and golden crust while keeping the center moist.
Carefully flip salmon and allow to cook for another 2-3 mins.
Remove from pan and pour or brush on glaze.
I brushed it on and serve the extra glaze on the side.
Garnish with fried ginger & chopped spring onions.
Serve with steamed white rice.

Don’t forget to take part in the giveaway below and use the 5% discount (quote “Delishar5”)!

 

To take part in the giveaway, simply complete the Rafflecopter below!

 

 

This giveaway ends on Saturday, December 13, 2014 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Giveaway prize will be delivered to you by The Alaska Guys (TAG), therefore it is open to Singapore entrants only.

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Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze – Delishar

Normally the husband and I don’t fancy eating salmon skin. But when I served this up, the skin was the first thing on the plate that was gone! The husband commented that he loved how crispy and tasty the skin was! Crispy skin with great tasting wild King Salmon paired with a sweet and slightly tart glaze, this is going on my personal favourite list. 

 

I love how quick it was to put everything together, and the preparation work was a breeze. I chose to juice my pomegranate fresh from the fruit but please feel free to use ready made juices. Once again, the salmon was kindly provided by The Alaskan Guys who have proven to know wild caught Alaskan seafood! 

Check out their online store for wild caught Alaskan Crabs, Snow Crabs, Halibut, Cod, and of course the many different type of Salmon. Use code “Delishar5” for a 5% discount on your cart when you order. 

Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze

Delishar

Glaze adapted from America’s test kitchen

Pomegranate Maple Balsamic Glaze

  • 3-4 tbsp maple syrup depends on how sweet you want it to be
  • 3 tbsp pomegranate juice from fresh pomegranate
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp corn starch
  • Pinch of salt
  • Pinch of cayenne pepper

Crispy Skin Salmon

  • 350 g to 400g salmon fillets cut into 2 portions
  • 1-2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp oil for pan frying

Pomegranate Maple Balsamic Glaze

  • To get the seeds out of the pomegranate, cut it in half, and use a wooden spoon to knock the seeds out into a bowl.

  • Juice it by squeezing the juice out from the seeds. I used a masher then strain it to get the juice.

  • Reserve some seeds for garnishing.

  • Whisk all the ingredients together and bring it to a boil in a heavy bottom saucepan over med heat.

  • Lower to simmer until glaze consistency.

  • Set aside until ready to use.

Crispy Skin Salmon

  • Clean the salmon and make sure that salmon skin has no scales.

  • Pat dry, with your fingers and thumb, roll salmon so you get a little c shape hump, and score the salmon skin crosswise with a sharp knife about 1/2 inch deep.

  • Try to score the skin as close as possible to get extra crispy skin.

  • Rub olive oil all over the salmon skin.

  • Season generously with salt and pepper, get into the slits too!

  • Turn and season the flesh side of the salmon.

  • Heat pan on med heat high with oil.

  • When oil is shimmering, add salmon skin side down, and hold it down for 3 seconds.

  • Do not touch/move/flip fish, allow it to sear and cook for 2-3 mins, before checking.

  • Flip salmon carefully and allow to cook for another 2-3 mins, or until done.

 

 

Serve with your choice of side.
I served mine with cauliflower mash, and sauteed spinach.

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