Ingredients

2 flatbreads
125g raw chicken breast
1 finely sliced Lettuce
2 peppers deseeded and chopped finely
1 red onion finely chopped
1 tomato diced
1 tsp olive oil
1 tsp fajita seasoning

Instructions

Place the olive oil in a non-stick pan and heat it until it begins to simmer.
Add the onions and peppers to the pan and stir fry until they go soft, then add in the chicken breast and stir fry until it’s cooked through.
Sprinkle on the seasoning and fry for 1 minute.
Place the fajita mix in the flatbreads and top with lettuce and tomato.

You can also add in some tomato salsa if you wish.

Content

A delicious recipe for Alize Emerald, with Alize® cognac
and Courvoisier® cognac.
Also lists similar drink
recipes.

Ingredients

2 oz Alize cognac
2 oz Courvoisier cognac

Method

Combine both ingredients in equal parts in an old-fashioned glass,
and serve.

Serve

Old-Fashioned Glass

Nutrition Info

(per 4 oz serving)

Thai Stuffed Omelets

1/2 cup ground pork
2 tablespoons chopped green beans
1 tablespoon chopped onion
1 tablespoon diced cooked carrots
1 teaspoon garlic salt
1 teaspoon granulated sugar
2 to 3 drops Maggi sauce
4 eggs
1 teaspoon milk
1/2 cup vegetable oil
1/4 teaspoon MSG (Accent)
Pepper

In wok or saucepan, heat 2 tablespoons oil.
Add pork, garlic
salt and msg.
Stir-fry 3 minutes.
Add green beans, onions and
carrots, tossing lightly.
Add sugar, Maggi sauce and dash of
pepper.
Remove from heat and pour into a bowl.

Pour enough oil into skillet to cover bottom.
Lightly beat eggs
with milk.
Pour in 1/2 the egg mixture and spread evenly.
Add 1/2
of pork mixture.
Fold over 1/2 of the omelet to cover the pork
mixture.

Makes 2 omelets.

Vietnamese Stir Fry

From the kitchen of Kevin Taylor

2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with
mallet. Be sure they stay intact. After marinating you
will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a
paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame
oil. Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce, 1
tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy
sauce.

Add to wok and heat through.
Serve over rice.

Vietnamese Spring Rolls

2 pounds ground pork
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 beaten eggs
1 pound carrots, shredded or chopped
2 medium onions, finely chopped
1 package lumpia wrappers
4 cups oil for deep frying

Let the frozen wrappers thaw at room temperature for 3
hours.

Using a fork, mix well pork, salt, pepper, onion powder and
garlic powder.
Add eggs and mix well.
Add chopped onion and carrot;
mix well.
Spread one wrapper on a large plate.
Place a large
spoonful of meat-vegetable mixture along the center of each
wrapper.
Make rolls 4 inches long by 1 inch diameter.
Deep fry
until golden brown, using medium heat so the meat is fully
cooked.

Makes 30 spring rolls.