Weekend Brunch

Awesome weekend brunch which I've prepared today! Pumpkin & Leek Frittata (Italian omelette), Honey Chicken Chop & Salad with Homemade Orange Vinaigrette.

Pumpkin & Leek Frittata
Ingredient

• 600gm pumpkin, peeled & roughly chopped
• 2 tbsp olive oil
• 200gm leek, sliced diagonally
• 100gm ham
• 3 cloves garlic, chopped
• 7 eggs, lightly beaten
• 2 tsp cornflour
• 125ml light cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Combine pumpkin & oil in a casserole.
2. Bake in preheated oven at 220 deg cel for 15mins.
3. Stir in leek, ham, garlic and bake for another 20mins.
4. Spoon mixture into a lined 8" square pan. Combine egggs, cornflour, light cream, salt & pepper evenly. Pour over pumpkin mixture.
5. Bake for 40mins until fritatta is set.

Honey Chicken Chop Ingredient

• 2 boneless chicken leg (abt 300gm each)
• 2 tbsp honey
• 1 tbsp light soya sauce
• 1 tbsp oyster sauce
• 1/2 tsp salt
• 1 tsp black pepper

Method

1. Trim away excess fats of chicken leg.
2. Marinate chicken leg with all the seasoning, chill in fridge overnight.
3. Heat 1 tbsp oil in non-stick pan, pan-fry chicken leg for 5 mins on each side until cook through and golden brown.
   

Orange Vinaigrette
Ingredient

• 4 tbsp olive oil
• 3 cloves garlic, chopped
• 1 orange, extract the juice
• 1 tbsp balsamic vinegar
• 1/4 tsp salt

Method

1. Heat olive oil in saucepan. Add garlic & saute till golden brown. Set aside & cool down.
2. Mix all ingredient together evenly. Set aside for at least 30mins for flavour to infuse.
3. Drizzle appropriate amount of orange vinaigrette over your favourite greens. Excess dressing can be stored in air-tight container in fridge for 3 days.