Students cook up a meal

These dishes were prepared by Leeward Community College students Romel Manalang and Sherrie Foster on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available online through the Hawaiian Electric Co. Web site, www.heco.com.

Coriander Chicken Salad

2 boneless chicken breasts
2 tablespoons vegetable oil
8 ounces salad greens
Chinese parsley, for garnish
Garlic-flavored croutons, for garnish
» Marinade:
Juice from 1 orange
2 tablespoons olive oil
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
» Dressing:
2 small oranges, peeled and cut into sections
2/3 cup dry white wine
1 teaspoon ground coriander
1/2 teaspoon ground cumin or fennel seed
2 tablespoons sugar
1 tablespoon lemon juice
Cayenne pepper, to taste

Combine marinade ingredients in a bowl; add chicken and marinate about 2 hours.

Heat vegetable oil in oven-proof skillet over medium heat, remove chicken from marinade and cook until medium-rare, about 20 minutes.

Meanwhile, preheat oven to 350 degrees.

Place skillet oven and bake about 15 minutes, until chicken is cooked through.

While chicken is baking, make dressing: Place sections from 1 orange in small saucepan. Cover with water and bring to boil; reduce heat and simmer 5 minutes. Drain and set aside.

When chicken is baked, remove from skillet; cover and keep warm.

Drain excess oil from skillet; heat drippings until they begin to darken. Add wine; stir to loosen drippings. Add coriander, cumin, sugar and slices from second orange. Boil until liquid is thickened, 5 to 7 minutes.

Strain dressing into a bowl; add drained orange segments and lemon juice. Season with salt and cayenne pepper; keep warm.

To serve: Arrange salad greens on serving plates. Diagonally slice chicken breasts and place over greens. Spoon warm dressing over greens and chicken. Garnish with croutons and parsley; serve immediately. Serves 2.

Guava Creme Brulee

2 cups heavy cream
1/2 cup milk
1/2 cup sugar
Zest of 1 lemon
1/2 cup thawed guava juice concentrate
6 egg yolks
2 tablespoons vanilla extract
4 to 6 tablespoons sugar
1/4 cup finely ground kamani, macadamia or pistachio nuts

Preheat oven to 300 degrees.

In a heavy saucepan, combine cream, milk, sugar, lemon zest and guava concentrate. Scald by heating until bubbles start to form around edge of pan. Remove from heat and place into an ice bath.

In a large bowl, beat egg yolks; whisk into cream mixture. Add vanilla. Strain to remove lemon zest. Pour into 6 4-ounce ramekins. Place ramekins into a hot water bath (a baking pan filled with water half-way up sides of ramekins). Bake until custard is set, 20 to 30 minutes.

Remove ramekins from water bath; chill custard 4 hours or overnight.

To serve, sprinkle about 1 tablespoon sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown sugar and form a crust, or place under a broiler until sugar is caramelized. Immediately sprinkle with nuts, allowing kamani nuts to set into the sugar crust. Serves 6.

Nutritional information unavailable.

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