Hilas Marketing Corporation

Ingredients:

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¼ kilo or 250 grams Diced Pan Fried Chicken Breasts
½ cup Olive oil
Salt & Pepper
200 grams Oakleaf   Lettuce
200 grams Green Iceberg Lettuce
8 Cherry Tomatoes (sliced into halves)
1 Cucumber (Sliced)
1 Carrot (Strips)
2 Fresh Mangoes (Sliced)
Vinaigrette Dressing

PROCEDURE:

1. Clean the chicken breasts with water.
2.Place them in a chopping board and cut them into cubes. Season with salt and pepper before frying.
3. Heat the pan and pour olive oil. When it makes a sizzling sound, add the chicken breast to the pan and cook.
4. Clean all the vegetables and tomatoes.
5. Strip the lettuces into smaller pieces with the use of your hand or a sharp knife.
6. Arrange the lettuces, tomatoes, sliced cucumber, carrot strips, mango slices, and chicken breasts in a clean salad bowl.

You can choose to toss the salad with the vinaigrette or serve the dressing on the side.

Ingredients

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550 grams boneless lamb

Vegetables

1 whole white onion
8 Cherry tomatoes
1 whole Big Red Bell pepper
1/3 cup hoisin sauce

Mango Relish

1 tablespoon oil
1 onion, chopped
2 small red chillies, chopped
1 large mango, peeled and chopped
4 pcs. dried mangoes (cut into small pieces)
2 tablespoons white wine vinegar
2 tablespoons sugar

PROCEDURES:

1. Trim lamb of excess fat and sinew. Cut lamb into 3cm cubes.
2. Cut (vegetables) into 3cm lengths.
3. Thread lamb and (vegetables) alternately onto skewers.
4. Place kebabs onto a cold, lightly oiled grill tray. Brush with hoisin sauce.
5. Cook kebabs under high heat for 4 minutes on each side or until cooked as desired, brushing occasionally with hoisin sauce.

To make mango relish:

1. Heat oil in a medium pan, add onion and chillies, stir over medium heat for 2 minutes or until onion is tender.
2. add mango, vinegar and sugar, bring to the boil.
3.reduce heat to low, simmer, uncovered, for 5 minutes or until mixture has a pulpy consistency.
4.Serve with lamb kebabs.

Yield: 4

Ingredients

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4 Salmon filets
1 tbsp. olive oil
1 tsp butter
Salt and Pepper to taste

Sauce

1 tsp dried basil
½ cup cream
1 cup mango puree
4 mango halves or 2 fresh mangoes
1 tbsp. olive oil
Salt and Pepper to taste

PROCEDURES:

Fish

•  Heat oil and butter in frying pan over heat. Add fillets and cook 4 minutes

•  Turn filets over and season well. Continue cooking about 3 minutes. Depending on the thickness of filets. Remove fish from pan and keep hot

Sauce

•  Heat oil in a frying pan over heat. Add cream and basil, keep stirring then add puree    and mangoes. Let simmer for a minute. Salt and Pepper to taste Pour the mango sauce over the hot fish. Serve it with asparagus and potato gratin

Ingredients:

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CREPE

1 tbsp. margarine
½   cup water
½   cup evaporated milk
½ cup flour
1 egg
¼ tsp rock salt

FILLING

3 fresh mangoes (Sliced into big strips)
1 cup mango puree
1 tbsp. sugar

PROCEDURE:

•  Beat all ingredients for crepe until smooth. Cover and refrigerate for 1 hour.  Mix all the filling together. Puree, Sugar and fresh mangoes Set aside and refrigerate

•  Brush non stick pan with oil, then heat over medium flame. Pour about 1/4 cup crepe batter into pan. Tilt to cover bottom. Cook 2 minutes until top is set. Lift edge of crepe, then invert. Cook other side for 1 minute more. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside.

•  Put filling (5 mango strips) at the centre of each crepe. Fold or roll. Repeat  Procedure

  4.   Drizzle with choco syrup

Makes 6 serving

Ingredients

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2 fresh mangoes (Diced)
500 ml.   all purpose cream
1 pack of graham crackers
½ cup condensed milk
½ cup butter
2 tbsp. sugar

•  Crush graham crackers. Then add butter and sugar. Placed the combined crushed Graham crackers, butter and sugar in a 9 x 12 pan. Then flatten it.

•  Mix and combined cream and condensed milk. Set aside

•  Layer the 9 x 12 pan with mangoes then followed by the cream mixture.

•  top it with thinly sliced mango. Then refrigerate overnight

Makes 6 serving