Milk Braised Dijon Chicken

Ingredients:
1 Chicken of your choice, rinsed n patted dry with legs tied
1/2 cup (140g) Dijon mustard
2tbsp mustard powder
2 cups (500ml) milk
1 1/4 cups (310ml) chicken stock
1 tsp fennel seeds
Lemon rind  from 1 lemon
6 sprigs marojam
4 pickled onions, halved

How to make:
1. Preheat oven to 200'C.

2. Season chicken with salt and pepper.

3. Heat up a heavy based ovenproof pot, add olive oil. Brown Chicken on all sides for 5-10 mins.

4. While chicken is cooking, whisk mustard, mustard powder, milk, chicken stock together with fennel seeds, marojam and lemon rind. Add this mixture to the pot.

5. Once boiled, place pot to oven and cook for 1 hour.

6. Add pickled onions and cook for a further 30 min.

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Carve and serve n enjoy with a nice glass of white wine.

Clams in White Wine Tomato Sauce

Ingredients (for 6 persons portion):
Fresh Clams of your choice x approx 50-60pc (as some clams might have cracked shells or do not open up while cooking and you will need to discard them, so better make provision for more than less)
Plum Tomato x 2 - remove skins and seeds and cut into cubes
Onion x 1 - diced
Minced garlic x 2 tbsp
White wine - 1 cup (Select one which you like to drink yourself!)
Minced Parsley for garnish
Butter x 1 tbsp
Whipping Cream

How to Make:
1. Wash the clams one by one under running water using a tooth brush. Then put them into a big bowl fill with water and some salt. Then add a steel knife inside the bowl. This will help the clams to release the sands inside them. Soak them for at least 3 hours if possible.

2. When ready to cook, pour away all water in the clams bowl and rinse the clams again under running water and drain.

3. Heat up a wok, add the butter and some olive oil, then the minced garlic. Once fragrant, add the onion, once onion becomes soft, then add the tomato. Once all is quite mixed well, add the clams, mix them well. Then add the wine. Let it evaporate for a short while like 1-2 minute, then cover the wok with a glass cover which you can see through.

4. Around 5-6 minutes later, you will start see clams opening their shells. Immediately remove those opened clams into serving plates, one by one. Some at the bottom will take longer to cook and open. But those opened shall be moved to serving plates immediately to avoid it over-cooked.

5. After all clams are opened and moved to serving plates, you will see the soup/sauce remaining on the wok. Check taste and season as you like, then add a round/dash of whipping cream, no need too much. Usually, no need any more salt. If you like, maybe some pepper or a little bit of sugar. Spoon the soup to each serving plate and then garnish with minced parsley and serve!

Best to enjoy this dish with some bread and nice white wine! Enjoy!