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This is one of my favourite meals I used to eat when working at the Imperial Hotel on Bourke St in Melbourne, so I wanted to share it with you because it’s quite simple to make, and I know how much people love bacon!

Basically, you take a breast of chicken, and wrap a nice big rasher of bacon around it, seal it in a frying pan and finish it off in a hot oven.

How To Cook Your Bacon-Wrapped Breast

The best way to cook your chicken is to pan-fry it, sealing both sides, and then finishing it off in the oven. This will help cook it quickly, plus by pan-frying it first the flavours of the bacon will begin to absorb into the chicken breast, adding that delicious smoky flavour.

Now, I use a frypan with a metal handle so it can be put straight into the oven. If you don’t have a frypan that can cope with the heat of the oven, then transfer your chicken breast to a tray (preferably one that has at least a couple of centimetres of depth).

Finishing Your Bacon-Wrapped Chicken Breast In The Oven

Make sure you’ve got the oven pre-heated to about 180C (375F). Once you’ve sealed both sides (about 2-3 minutes each side should do it), transfer your chicken breast to the oven for about 6-8 minutes to finish it off.

SUGGESTION: Before oven-roasting the chicken, I add a touch of white wine, it adds a bit of flavour to the chicken plus keeps it juicy and tender. If you don’t want to use white wine, a little bit of chicken stock, or even water, will also do the trick!

To make it a complete meal, I like to combine it with some mashed potato and fresh veggies, plus my favourite part of the meal, sun-dried tomato mayo.

How To Make Sun-Dried Tomato Mayo

This can be quite simple, if you’re pressed for time and happy to use store-bought mayonnaise, then in a food processor add your sun-dried tomatoes (depending on how much you want to make, you might only need to add a few).

Blend to a pulp, then add some mayo to mix it all together nicely. If you’re like me and you prefer to make your own mayo, in your food processor you’ll need to begin with about 6 egg yolks, white vinegar (enough to make up for the missing egg white), a table spoon of Dijon (French) Mustard, 1/3 table spoon of Hot English Mustard, and a pinch of salt and pepper.

Blitz it all together, then slowly add 1L of good vegetable oil. Just start with a very slow drizzle to begin with, and once it begins to emulsify (stick together), you can start to add the oil a little more quickly. If the mayo looks like it’s beginning to split, add a touch of warm water and slow right down when you begin to add oil again.

Mick Reade has been working as a chef in Australia for over 10 years, in a variety of different types of kitchens all across the country, and now helps teach others how easy it can be to cook healthy delicious food. For a free cookbook, check out http://www.alleasyfoodrecipes.com

For most people, the first time they ever see a lobster in a tank, they are shocked that they are not red. After all, every time you turn on the television and see someone eating a lobster, it is red, so that must mean that they are all red, right? Wrong!

Lobsters come in various sizes and colors, mostly different shades of mottled browns, greens, blacks and grays, but in rare cases, they can be blue, white, red, and more. However, to get the classic red color that everyone is so accustomed to seeing, you have to cook the lobster.

That’s right, in order to get a red lobster you have to cook it. Without getting to scientific, when the lobster cooks the regular color of the shell is destroyed during the heating process. At the same time, the heat causes a natural chemical called astaxanthin, which produces the red-orange color.

Now that you know why you have never seen a live red lobster, you need to understand how to cook the brown/green ones when you get home. One of the most common ways to cook lobster is by steaming. This process is as simple as it sounds. By using a large pot with a steamer insert and a tight lid, you have everything that you need to steam a lobster.

Most commonly this process is done with a live lobster, which like many sea life, does not have a complex enough nervous system to feel pain. However, if you prefer to kill the lobster first, you can do this by using a knife to quickly cut down on the head of the lobster between the eyes and draw the knife down to the cutting board.

Another common way to cook lobster is by boiling, this is also a simple process that requires a pot of boiling water lightly seasoned with salt. The length of boiling time will depend on the size of the lobster.

Eating the finished product can be a lot trickier than the actual cooking. That is because the red lobster shell is just as tough after cooking as it was before. There is no softening during the process. Many people choose to use a mallet and a bib to eat their lobster, taking as much thrill in bashing it up as they do in eating it.

However, if you prefer to eat your lobster with a fork, this can be achieved by cracking the lobster. This is done by breaking off pieces with your hands and/or with a hand held nutcracker. No matter how you choose to eat your lobster, you are sure to enjoy the fruits of your labor.

Find out more about Red Lobster and other seafood restaurants.

As more Americans try to find healthier ways to eat in order to improve their diet and overall health; the question comes up of how to make that food palatable. For so long many have used butter, salt, and other unhealthy things to cook and season their food. Now chefs and others are beginning to use more herbs and spices as healthy alternatives to create better tasting meals that are good for you as well.

One alternative that is becoming quickly more popular is the chili pepper. Chili peppers can add a kick to a large variety of foods and research is even finding many health benefits of that come from eating these spicy peppers. Of course there are hundreds of varieties of the pepper, which makes growing, eating, and cooking with them enjoyable and interesting. Plus each pepper contains its own rate of capsaicin, which is the key to the kick behind peppers as well as the health benefits they offer.

Capsaicin is actually made up of several things including vitamin A, vitamin C, and beta-carotene. Plus you can be guilt free using hot sauce and salsa on your food since hot peppers are low in fat, calories, and cholesterol. Of course these benefits also mean better health for your body and even some relief for common problems.

For your digestive system capsaicin stimulates stomach secretions for better digestion. And contrary to the popular believe that spicy food causes ulcers research is now showing that capsaicin can actually help in healing the stomach tissue healing. The compounds found in hot peppers also have a laxative effect that can greatly aid those who suffer from constipation as well.

A recent study that was published in the British Journal of Nutrition showed that capsaicin actually acts as an appetite suppressant. This suppression of appetite worked not only during the meal where the peppers were consumed but also for hours afterwards as well. This helps reduce the calories taken in during meals and snacks that can greatly help dieters; all in a method that will not do their body harm.

Other less proven studies have shown that hot sauce and chili peppers may actually reduce high blood pressure as well as even protect the body from some forms of cancer. Though these studies need to be taken further to prove just how helpful capsaicin is for these health concerns. But you will not find any medical professional that will warn against eating hot peppers in the mean time.

Whether you are looking for an increased metabolism, cure for a stuffy nose, pain reducer, or even reduced cholesterol hot peppers are just what you need. The capsaicin chemical compound is loaded with beneficial things for your body. Of course it does not have to be just for your health, trying and eating the many varieties of hot pepper and hot sauce is a whole lot of fun. Plus the kick it gives to your food can really bring what you put on your table to life.

If you would love to spice up your food and get the excellent health benefits that come from eating spicy hot sauce, salsa, and more made from hot chili peppers than come to our hot sauce blog for more information.

If the food that you eat is going to do the job that it is meant to do, then it should be as fresh as possible and of as high a quality as you can afford. On hot summer days when all that you really want to eat is a cool, refreshing salad, then you need some lovely ripe and juicy tomatoes to go with it.

The tomato is a basic foodstuff that we tend to take for granted. Apart from the fact that this particular fruit is so great in a salad it is also a basic ingredient in many time honored dishes. How could you possibly imagine spaghetti Bologna without its tomato sauce base or bacon and eggs without tomatoes. Most people enjoy tomatoes, even though they may not be up to speed with the various types of tomato, they like the taste and enjoy the flavor that it adds to so many dishes.

Tomato growers like to be able to take pride in the tomatoes that they grow. Vegex recognizes this pride and takes care of the tomato at every stage of its production, from the time the seed goes into ground, to the time the tomatoes are picked, cleaned and packed away, you know that you are getting quality food. Tomato growers don’t just cherish the fruit for the home market they also like to know that they are sending out quality food to a tomato export firm.

Whether you like the ordinary tomato that you see on most fruit and vegetable stalls, or you prefer the larger, beef tomato, or the smaller, plum tomato, you will want your tomatoes to be firm and juicy. There are so many different ways that you can cook tomatoes, either fried or grilled with bacon, or baked with lamb chops; there are very few people who don’t eat tomatoes at all.

Some tomatoes are especially grown to be picked and then canned. Very often it is the canned tomatoes that are exported, although in the UK it is quite usual to see fresh tomatoes that come from Spain or Italy. Tomatoes tend to grow better in a warm and sunny climate, but if they are grown and nurtured in a greenhouse, they often do just as well.

You can do so many different things with tomatoes that it is not surprising that they are packaged in different ways. In the supermarkets and the open markets you can buy fresh, loose tomatoes by the kilo, or you can buy them already boxed and packaged.

You can get tinned tomatoes and pureed tomatoes, both of which are great for using in sauces or to add a bit of extra flavor to almost any meat dish. You can also buy tomato juice and many people swear by a mixture of tomato juice and vodka as a great hangover cure.

Tomato growers take a lot of time and care to ensure that people get quality food that is as fresh as possible. Obviously tomato exports are not as fresh as home grown tomatoes, because of the distance they have to travel before they even reach your local store.

It seems that we will always need tomato growers and quality tomatoes, if we want to eat many of our favorite dishes. Tomatoes are also a great source of vitamin C, which is an essential ingredient in any healthy diet.

Want to find out more information about the Tomatoes Supplier
of the UK? Then you can check us out here: Tomatoes Supplier
.

Originally associated as being fermented raw fish and rice preserved in salt, sushi has undergone many alterations from the bitter tasting recipes of second century Southeast Asia. Sushi literally translated means sour, but it is not the fish that sour refers to, it is the fermented rice that is used to preserve the fish. The fermenting process of the rice breaks down the amino acids of the fish resulting in one of five different flavors.

Modern day sushi is a far cry from the original versions of sushi is very different from the dishes of bygone days. Around the fourteenth century vinegar was added to the fermentation process, improving the taste and decreasing fermentation time. The eventual abandonment of fermentation gave way to the practice of pressing the fish and rice in a bamboo mold, which became a mainstream dish in Tokyo in the late 1700s.

Prepared quickly and without the need of fermentation, modern day sushi is the original fast food. Throughout Tokyo, street vendors could prepare sushi that customers could eat with their hands by the roadside or in the theatre. Today sushi restaurants can be found scattered across the globe. Made popular on the west coast of the United States, sushi restaurants can be found in every major city in the country.

Western Sushi is the most popular of the seven varieties of the dish. Developed to suit the western palate, this type of sushi is very different than what you would find in Japan. The California Roll for example was invented in, well California, and has given way to many of the rolled sushi delicacies that are enjoyed by restaurant goers across the country. Sushi can include many combinations of foods and is no longer limited to fish.

Beef and chicken have also been included on the sushi menu along with scallops, cheeses, vegetables, and of course a choice of brown, black or white rice. Seaweed is often used in the preparation of sushi to wrap the layers of meat and rice adding to the flavor as well as the beautiful presentation of the meal.

For the adventurous palate there is a variety of offerings to choose from when ordering sushi, including octopus, eel, sea urchin, oysters, salmon, tuna, tofu, crab and fish eggs, all of which when prepared to perfection by skilled sushi chefs make for delicious meal that is pleasing to both the eye and the palate.

Mas Sake Freestyle Sushi (http://massake.com) is a San Francisco sushi restaurant where you can find all your favorite San Francisco sushi. Art Gib is a freelance writer.