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More chicken in parchment

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This has become my new favorite way of cooking chicken. The meat stays moist and there is no pan washing required. Slice one small potato and top with seasoning, I use Goya Adobo in place of salt and pepper. Top with a chicken breast. Mix mayonnaise, Dijon mustard, seeded mustard, adobo, a pinch of chili flakes and place on chicken before topping with grated cheddar. I serve this with peppadew peppers. Seal and bake at 200C for half an hour or leave in the fridge and cook at any time, such a great recipe to have up your sleeve.
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Pork Tenderloin

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 The apple salted caramel brioche was a bestseller at Picholine. It was a cross between a baba au rhum and a caramel filled Twinkie. We served it with diced apples, half of which were caramelized and deglazed with cognac and the other were left uncooked. In this recipe I substituted balsamic vinegar for the cognac and served it with roasted pork tenderloin and some tenderstem broccoli roasted with oil and adobo.
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Thai Curry

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  Thai curry paste is so delicious, and simple to make. Just blend all of your ingredients in a food processor, I used to chop all of mine by hand because I didn’t have a food processor but save time and use a machine. One red onion, chopped roughly 2 cloves garlic 3 inch piece of ginger, peeled and chopped roughly Stems of 6 stalks of lemongrass, chopped roughly Kaffir lime leaves Toasted whole coriander, ground in a mortar and pestle, or substitute ground coriander Stalks of a bunch of coriander, chopped roughly Tamarind paste Chili, I like the flakes but use fresh or a chili paste if you prefer. This should make enough for two curries Method: Fry your curry paste in neutral oil (canola, sunflower, etc) until fragrant. Add one can of light coconut milk and fill the can with water and add. Bring to a boil and season with fish sauce and agave nectar (or brown sugar/palm sugar if you have it) until you have the right balance of seasoning you will be able to...
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