Geek Spatula

1. Dice the chicken fillets and cook in a frying pan with a bit of oil and some spices such as oregano and thyme. When done, set the chicken aside in a container.

2. Now time to prepare the bacon, dice finely and fry with a little oil for two minutes until the fat begins to melt, then add the cloves of garlic and cook for another 5 minutes. When the bacon starts to get crispy, lower the heat to minimum and mix in the chicken pieces.

3. Time to start cooking the spaghetti. Bring some water to the boil and stir in the pasta, cooking over moderate heat for about 8 to 10 minutes.

4. Let's prepare the egg mixture in the meantime. Break the eggs into a big bowl and beat them with a fork for about a minute. Grind pepper (to taste) and also a bit of salt.

5. When the pasta are cooked, drain them and transfer them immediately to the bowl with the eggs mixture stirring with a spatula. Then add the chicken and bacon pieces and sprinkle about half of the parmesan. The other half would be grated at the table when served.

1. Season the pork with 1/2 tablespoon salt, 1/2 teaspoon rice wine, one egg yolk and half teaspoon custard powder, all mix together.

2. Add in 2 tablespoon corn starch, mix together, the meat should not be too dry with a little liquid.

3. Double dip the meat with 200g of breadcrumbs

4. In a wok, heat oil until very hot, lower heat then piece by piece put the meat in then deep fry until golden color (around 30 sec each side), then set the meat aside in a separate dish.

5. In a bowl, make the sweet and sour sauce: 3 tablespoons of sugar, 2 tablespoons of vinegar and 2 tablespoons of Ketchup.

6. In the wok, bring back to high heat and stir in the sauce. Taste the sauce and adjust seasoning if needed.

7. When the sauce starts boiling, put in the vegetables and the pineapple, add corn starch to thicken the sauce, turn off the fire and add in the meat.

In a food processor or a mixer, combine all ingredients of the chicken marinade and process for about 20-30 sec until well blended.

Place chicken breasts in a tray (if bought from supermarket, keep the plastic one to save you some washing-up) filled with the marinade and put in the fridge, covered, to soak for at least 2h.

In a deep pan over high heat, place the butter and sauté the mushrooms with the bell peppers.

In a frying pan over high heat, drizzle the olive oil. After removing the chicken from its marinade tray, cook on all sides until lightly brown alongside with the bacon.

Transfer marinade to a small container or bowl and reserve to serve for later.

Season the chicken with pepper, salt and paprika.

Pre heat the oven at 190 degrees.

Transfer the chicken, bacon and vegetables to a baking dish or tray and spread out the smoked cheese over each chicken breasts.

Cook for about 20min

Sprinkle each breast with the parsley before serving and pour a little of the reserved marinade on the side.