YEARNING for a healthy diet this Christmas season?

First off, going on a diet doesn’t mean that you will deprive yourself of mouthwatering food during this festive season. The word “diet” has been often associated with losing weight but nutritionists argue that dieting is about selecting the right food every meal.

After all the parties that you have had this Christmas season, check what you’ve eaten. Did you have any vegetables in your diet? If you haven’t listed veggies, then why not break the meat meals and still have a festive delight. How? It’s a matter of combining the right food.

Chef Bong Ignacio, seasoned instructor of the American Hospitality Academy, prepared this Chicken Roulade and Chinese Broccoli with Raisins and Cashew nuts for health conscious individuals. Watch this latest episode of What’s Cookin’? with AHA?, and see Ignacio demonstrate two recipes.

Below are the ingredients for the Chinese Broccoli with Raisins and Cashew nuts (good for 2 servings):

Ingredients:
Chinese broccoli washed and pat dry (1 kilo)
Garlic, minced 100g
Raisins 200g
Cashew toasted 200g
Olive oil 60 ml
White wine 120ml
Salt and pepper to taste

Procedure:
Blanch Chinese broccoli and set aside. Then heat a sauté pan using medium fire. Add olive oil. Then sauté garlic and cook till light brown. Add the raisins then cook for another minute. Add blanched Chinese broccoli. Deglaze with wine. Cook until alcohol has evaporated. Add the cashew nuts and season.

For the Chicken Roulade, follow these steps (also good for 2 servings):

Ingredients:
Chicken (Butterfly cut)
Ground Pork 200g
White onions, minced 80g
Carrots, brunoise (diced into 3 mm on each side or less) 60g
Celery, brunoise 60g
Golden raisins 20g
Egg 1 pc
Salt and pepper to taste

Procedure:
Season butterflied chicken breast with salt and pepper on both sides then, set aside. Meanwhile combine the rest of ingredients and spread evenly on the cut side of the chicken breast. Roll into a roulade (a dish with fillings) and secure with kitchen twine (strong thread or string). Roast in a 190˚C oven until it reaches an internal temperature of 165F. Then rest before carving. Deglaze roasting pan with chicken stock and finish with butter.