Lime Ginger Chicken by Vince's Market
5 Step Lime Ginger Chicken, perfect for lunch and dinner!
INGREDIENTS
2lbs chicken breasts
2tbsp grated ginger root
1 tbsp of balsamic vinegar (or 2tbsp brown sugar)
2tbsp soy sauce
4 Limes, zested and then cut in half (8 1/2pcs total)
1tbsp minced garlic
1tsp ground sea salt
2tsp ground black pepper
1tsp chili powder
2tbsp canola Oil
1 cup diced green onions
METHOD
Take chicken drumsticks and wash under cold water. Pat dry with paper or linen towel and place in a large bowl.
Add the canola oil, grated ginger, lime zest, garlic, brown sugar, soy sauce, the pepper, chili powder and juice of two limes ( the other two will be to season after the chicken is baked).
Toss well and allow to marinate/cold cook for 10min while pre-heating the oven to 400 degrees celsius. Line a baking tray with parchment paper and place chicken drumsticks evenly, trying to space at least a finger width apart, spooning any extra marinade onto each piece.
Bake for 30minutes until chicken is nicely browned and a small knife inserted into the thickest piece comes out clear.
Place chicken onto a serving platter and season with salt, juice of the remaining two limes and green onions.
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LESSON 101 FOR VINCE!
In today's episode, I am going to teach Viem how to cook Chicken Tinola to divert his time from playing computer games to cooking, So hope you like it! ????????
Vince's Flavourful Chili Feast with Bob's Red Mill Cornbread & Polenta Delight!
????️ Get ready for a mouthwatering culinary experience as Vince takes you on a journey into the heart of his kitchen to showcase his signature chili recipe! In this savoury adventure, Vince pairs his hearty and flavourful chili with the perfect sides – Bob's Red Mill Cornbread and Polenta.
???? Vince's chili recipe is a carefully crafted blend of spices, meats, and secret ingredients that promises to tantalize your taste buds. From simmering pots to aromatic spices, follow along as Vince reveals the culinary magic behind his renowned chili that's guaranteed to warm your soul on any chilly day.
???? As the perfect companions to Vince's chili, we're diving into the world of Bob's Red Mill Cornbread and Polenta. Learn how these versatile and delicious sides complement the rich flavours of the chili, adding an extra layer of texture and taste to your dining experience.
???????? Vince will guide you step-by-step through the process, sharing tips and tricks to achieve the perfect balance of flavours and textures in each bite. Whether you're a seasoned home chef or a cooking enthusiast, this video is sure to inspire you to create a memorable and satisfying meal for your loved ones.
???? Don't miss out on this flavourful feast! Hit that subscribe button, give us a thumbs up, and let us know in the comments if you'll be trying Vince's chili recipe with Bob's Red Mill Cornbread and Polenta. Get ready to elevate your chili game and make your next meal a celebration of taste and tradition!
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Yellow Lentils Daal by Vince's Market
This yellow daal is an Indian culinary classic. Filled with spices, every bite is packed with delicious and nutritious flavour.
Ingredients
1 cup dal (yellow moong), rinsed
1 small onion, chopped
1 tsp ginger, minced
2 cloves garlic, minced
2 medium tomatoes, chopped
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp red chili powder (adjust to your spice level)
1 tsp salt
3 cups of water
2 tbsp cilantro chopped for garnish, optional
1 tsp of fresh lime juice, optional
Method
Add all the ingredients in a pot (except for the garnishes) and bring to a boil.
Reduce heat to low-medium and let simmer for about an hour, or until dal is cooked and soft.
Remove from heat and garnish with the optional cilantro and lime juice.
Best Italian Tomato PASTA SAUCE RECIPE
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
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Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico
INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes
UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon
METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Music by Mr. Chase - Grace & Mercy -
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).