TIVOLI Cookware - High quality kitchenware products at affordable prices to improve our quality of life.

TIVOLI Cookware - Poultry

TIVOLI Cookware RECIPES - Teriyaki Chicken

TIVOLI Cookware - 12 oz chicken breast
3 tablespoon sake
2 ½ tablespoon soy sauce
2 tablespoon sugar
1 ½ tablespoon mirin
1 green onion thinly sliced (optional)
potato starch to dust
oil for frying

Mix the soy sauce, sake, sugar, and mirin in a small bowl. Mix well until the sugar dissolves.
Slice the chicken thinly (about a 1/4 inch). Lightly coat the chicken with potato starch on both sides
Heat the frying pan and add 1 to 2 tablespoon oil. Pan-fry both sides of the chicken over high heat. You might have to fry in 2 to 3 batches. Put chicken aside and clean pan with paper towel.
Heat the pan again and then add all of the chicken. Pour sauce over the chicken. Reduce to medium heat after about 30 seconds and turn the chicken over a couple times until browned all over.
Serve chicken teriyaki with thinly sliced green onion sprinkled on top and with a bowl of hot steamed rice.

TIVOLI Cookware RECIPES - Chinese Honey Chicken

TIVOLI Cookware - 1 ½ lbs boneless skinless chicken breasts, cut into 1" chunks
oil for deep frying

Batter:
4 tbsp cornstarch
¼ cup flour
1 tsp baking powder
½ cup water
½ tsp salt
1 egg
1 egg white

Sauce:
1 ½ tbsp. oil
2 tsp ginger, minced
3 tbsp garlic, minced
1 tsp salt
3 tbsp honey
1 tsp rice wine vinegar
½ cup water
1 tsp cornstarch, mixed with 1 tsp water
sesame seeds

In large bowl, mix all batter ingredients together until smooth. Cover and allow to sit for at least 30 minutes. Add chicken to the batter tossing to coat.
Heat oil in the wok and fry chicken bits in batches for 2 minutes or until the batter becomes firm. Drain with paper towels.
To make sauce: Heat 1 ½ tbsp. oil in wok and add garlic and ginger. Stir fry for 30 secons.
Add honey, salt, vinegar and water. Mix well and add cornstarch mixture to the sauce. Simmer for 2 minutes.
Coat chicken with sauce and garnish with sesame seeds.

TIVOLI Cookware RECIPES - Chili Chicken stir fry

TIVOLI Cookware - 1 ½ tbsp. peanut oil
500g chicken strips
2 garlic cloves, crushed
3 cm piece ginger, peeled & finely grated
4 green onions, cut diagonally into 3 cm lengths
1 long red chilli, deseeded and finely chopped
1 bunch choy sum, trimmed & chopped
2 tbsp oyster sauce
⅓ cup unsalted roasted cashew nuts
½ cup thai basil leaves

Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the chicken.
Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips.
Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic, ginger, onions and chilli. Stir-fry for 30 seconds.
Add choy sum. Stir-fry for 1 minute or until bright green.
Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined. Stir through cashews and basil. Serve with steamed rice.

TIVOLI Cookware RECIPES - Cinnamon-Apple Pork Chops

TIVOLI Cookware - 4 boneless pork loin chops
2 tbsp reduced fat butter, divided
3 tbsp brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
4 medium tart apples, thinly sliced
2 tbsp chopped pecans

In a large skillet over medium heat, cook pork chops in 1 tbsp butter for 4-5 minutes on each side or until meat thermometer reads 160C.
Meanwhile in a small bowl, combine brown sugar, cinnamon, nutmeg and salt.
Remove chops and keep warm. Add apples, pecans, brown sugar mixture and remaining butter to the pan and cook while stirring until the apples are tender.
Serves with the chops.

TIVOLI Cookware RECIPES - Pork Schnitzel with tomato and caper sauce

TIVOLI Cookware - 4 escalopes of pork about 6 oz each
100g fresh white breadcrumbs
50g parmesan, freshly grated
6 sage leaves, shredded
1 egg, beaten
5 ripe tomatoes
5 tbsp olive oil
2 tsp capers, chopped
lemon wedges to serve

Season the pork all over. Mix the crumbs, cheese and sage on a plate. Pour the egg onto another plate and mix in some salt and pepper.
Dip the escalopes first in the egg, then into the crumbs, pressing them on to coat evenly. They can be chilled for up to 24 hrs at this stage.
Pour boiling water over the tomatoes, leave for 1 min, then drain and peel.
Quarter, scoop out and discard the seeds, then chop the flesh. Put the tomatoes into a small pan with 1 tbsp of the oil, salt and pepper. Bring to the boil, then simmer for 2-3 mins. Throw in the capers and keep warm.
Heat 2 tbsp oil in a small pan, throw in the sage leaves and fry until they start to crisp, 1-2 mins, then scoop out and drain on kitchen paper.
Heat remaining 2 tbsp of oil in a frying pan, add pork and fry until browned (lift up a corner with tongs to check). Flip over and cook for 3-4 mins until done.
Scatter with sage leaves, and serve with lemon wedges and the tomato sauce on the side.

TIVOLI Cookware RECIPES - Indian Butter Chicken

TIVOLI Cookware - Spices:
50g ground almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
2 medium onions, sliced
2 tbsp fresh coriander, chopped

Other ingredients:
150ml natural yoghurt
400g can tomatoes
1 ¼ tsp salt
1 kg chicken, skinned, boned and cubed
75 g butter
1 tbsp corn oil
4 tbsp cream

Mix thoroughly yoghurt, ground almonds, all dry spices, ginger, garlic, tomatoes and salt in a mixing bowl.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
Melt together the butter and oil in a medium dutch oven and add onions and stir fry for about 3 minutes.
Add the chicken mixture and stir fry for about 7-10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well. Bring to a boil.
Garnish with the remaining chopped coriander.