Monday, October 27, 2014

Spiced Pumpkin Soup & Crisp Chicken Cutlet

On a usual weekday lunch I usually serve porridge for the kids, either one pot porridge or plain porridge with some side dishes...a typical way of Chinese style lunch :D So today I decided to have a change, western food for lunch instead! Crisp chicken cutlet with simple side salad and a bowl of hearty creamy spiced pumpkin satisfying! burp......

Ingredients for Spiced Pumpkin Soup....oops the ginger missing in the picture ^0^

Instead of topping with cream, I've substitute with some thick plain yogurt :D

  • 1/4 cup pecans, toasted and roughly chopped
  • 1 onion, peeled and chopped
  • 2 cloves garlic, chopped
  • 2 tsp grated ginger
  • 1 red chilli, deseeded and chopped
  • 600gm butternut (including skin),  chopped
  • 600ml chicken stock
  • salt & pepper to taste

  1. Heat 2 tbsp olive oil in a deep saucepan. Add onion and garlic and saute till onion is softened and fragrant.
  2. Add in ginger and chilli and fry briefly.
  3. Add in butternut and mix evenly, fry for about 2 mins.
  4. Add in stock and bring to boil. Cover and simmer on low heat for 20 mins until butternut is tender. Add salt & pepper to taste.
  5. Cool down slightly and blend in a food processor (in batches if necessary), till smooth.
  6. Return mixture into pan and gently simmer to heat through. Remove from heat.
  7. Ladle into individual serving bowl. Top with dollop of yogurt and some chopped pecans.

 Baked Sweet Potato Chips....recipe click here

 Crisp Chicken Cutlet

Recipe ref : 'Kitchen' by Nigella Lawson
  • 2 chicken breast, skinless and boneless
  • 150ml buttermilk
  • 1 tbsp Worcestershire sauce
  • 60gm breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 2 tbsp Parmesan cheese powder

  1. Fanned out the chicken breast butterflied cut. Lay the meat between 2 sheet of plastic sheet and bash with a rolling pin until they are thin.
  2. Whisk the buttermilk with Worcestershire sauce. Add the chicken pieces and mix evenly to coat. Marinate for at least 30 mins or overnight in fridge.
  3. Heat oil in a frying pan. Combine breadcrumbs, salt, pepper, thyme and cheese together. 
  4. Lift out the chicken pieces from the buttermilk and press into the breadcrumbs mixture one at a time.
  5. Coat the meat on both sides evenly with the breadcrumbs mixture and then lay them on a wire rack.
  6. When oil in hot enough, fry the chicken pieces for about 3 mins on each side, until crisp and golden brown.  Serve immediately with salad on the side.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

3 comments: said...

wow, your set lunch so inviting, love it especially the creamy pumpkin soup.

kitchen flavours said...

Hi Peng,
I wish that is my lunch! I ate leftovers today!
Everything looks delicious!
Thanks for linking with CYB!

Miss B @ Everybody Eats Well in Flanders said...

Pumpkin soup is one of my favourite soup dishes, but I have never tried cooking pumpkin with skin, should try it one day. Thanks for sharing this lovely soup =)

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