Teriyaki chicken and Chocolate Mousse with Fiery Ginger Shortbread

Teriyaki chickenMake this tasty chicken teriyaki recipe for a speedy supper. Serve with rice and steamed pak choi. Less than 30 mins preparation time 10 to 30 mins cooking time Serves 4Ingredients 2 tsp Tabasco sauce 4 tbsp clear honey 4 tbsp sesame oil 4 tbsp soy sauce 4 chicken thighs, bone removed, sliced 1 tbsp vegetable oil knob of butterPreparation method Place the Tabasco sauce, honey, sesame oil and soy sauce into a bowl and mix well. Place the chicken slices into the bowl, stir well to coat and leave to marinate for five minutes. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside to keep warm. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. Add the butter and whisk until the sauce becomes glossy. To serve, place the chicken slices onto a plate and pour over the sauce from the pan. Serve with rice.Chocolate Mousse with Fiery Ginger Shortbread and Candied Orange PeelOne orange will make plenty of candied orange peel. Leftovers will stay crunchy for a few days and can be served in bowls as a Men's Chilliwack Bomber snack for festive nibbling. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Gently stir the whisked yolks into the butter and chocolate, then add the coffee. Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight. For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger. Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/?in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely. For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well. Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again. Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally. Tip the demerara sugar into a shallow bowl. Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.) To serve, place the ramekins of chocolate mousse onto serving plates.