1/2 Roast Chicken from local takeaway, boned and cut into pieces
2 tablespoons of Olive Oil
6 rashers of Streaky Bacon
2 Tomatoes – cut into wedge pieces
1 Zucchini cut into slices
1/2 teaspoons of mixed herbs
1 heaped teaspoon of crushed garlic
1 teaspoon of parsley
salt and pepper
1/2 cup of white wine preferred or red
Sprinkle of flour – thicken, I prefer to use potato flour
Place all ingredients into a baking dish, pour in wine then sprinkle with flour. Mix it up gently, putting the tray into a moderate oven until the chicken begins to brown.
Serve with rice, mashed potato or pasta.
Other vegetables can be added – mushrooms, squash, carrots, pumpkin.
It can be made as a pasta bake as well.
A fantastic dish to make for the family when you have had a busy day and want to eat healthily but with minimum fuss.
- Process shallot, garlic, chilli and ginger in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat, add chilli mixture, stir occasionally until fragrant (2 minutes). Add onion and spices, stir for 2 minutes, add chicken, stir to coat well. Add coconut milk, curry leaf sprig, lemongrass, cinnamon, star anise and 100ml water and simmer until chicken is tender (20 minutes). Season to taste with palm sugar and sea salt.
- Meanwhile, for coconut rice, simmer coconut milk, lemongrass, spices and 200ml water in a saucepan over medium-high heat, add rice and bring to the simmer, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid absorbed (15-20 minutes). Remove from heat, stand for 5 minutes and serve with hot chicken curry, scattered with fried shallots, with lime wedges.
Note Curry leaf sprigs and fried shallots are available from Asian grocers.
No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one bowl.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the centre comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
Vietnamese Lemon Grass Grilled Chicken and Rice Noodle Salad
This recipe serves 4 large plates
(To serve a larger number double the recipe)
1 golden shallot, finely chopped
2 tspns of minced garlic or 4 cloves garlic, finely chopped
1 tspn of minced ginger
11/2 tablespoons of minced lemon grass or 2 stalks lemon grass, finely chopped
3 tablespoons of fish sauce
6 large chicken thighs , finely chopped
1 tspn minced red chillies, or 2 small red chillies finely chopped
55 gm (¼ cup) white sugar
70 ml lime juice / 2 full limes
60 ml (¼ cup) rice vinegar
300 gm rice stick noodles
1/4 iceberg lettuce, cut into thin strips
2 Lebanese cucumbers, cut into julienne
2 carrots, cut into julienne
50 gm bean sprouts and or quarter of a cup of garlic chives
1½ cups (loosely packed) Chinese celery
1½ cups (loosely packed) mint leaves
Preparation is key in this dish so in the end you can put it all together to eat fresh. Time management.
Combine shallot, 1 1/2 tspns of garlic, 1 tspn of ginger, the juice of a quarter of lime and 1 1/2 tbspns of lemongrass in a mortar and using a pestle, pound to a coarse paste.
Add 1 tbsp fish sauce, season to taste with sea salt and freshly ground black pepper and pound to combine.
Place chicken and lemongrass paste in a non-reactive bowl, toss to coat, cover with plastic wrap and marinate for 1-3 hours.
While the chicken is marinating, make the dressing.
Combine remaining garlic and fish sauce, chilly, sugar, lime
juice, and vinegar and stir until sugar dissolves. Set dressing aside.
Cooking Rice Stick Noodles
Place rice stick noodles in a heatproof bowl and pour boiling water over the rice stick noodles and stir using chopsticks to separate noodles. DO NOT overcook them. 2-3 minutes, then taste. When you can just bite through a strand, drain.
Refresh in cold water, then drain again. Put aside.
Cooking the Chicken
Heat a chargrill pan over medium heat or place the chicken under a grill. Cook chicken breast until lightly brown, in some pieces charred and cooked through. Remove from pan or grill.
Putting together the Salad
Run cold water through noodles and drain quickly.
On a plate serve up a large amount of Rice Stick Noodles. On top layer lettuce, cucumber, carrot, bean sprouts, Chinese celery and mint. Add sliced chicken to the noodle salad, drizzle with dressing, , serve immediately.
Celery has an aromatic fragrance and contains high fiber. Normally, in Thai cuisine, it is used celery in various spicy salad dishes. It is high in vitamins. Eating celery helps to protect us from bacterial diseases, lowers cholesterol and blood sugar levels and is a thirst quencher.
Beouf Bourguignon with Baguette Dumplings
This is a superb dish and well worth creating. It does not take very long to put together and everyone will dig in for an extra serve.
If you have a pot that can be used on the stovetop as well as in the oven this is ideal.
Cooking Time: 3-3.5 hours
(Slow cook is better still)
Preparation Time: 1 hour
900 grms cut into 6 large chunks of Beef Shin (works better than small cubes. Meat will be tender)
2 tbspns of Flour
2 tbspns Oil
150 grms of Smokey Bacon (Speck)
Whole Baby Onions
Clove of garlic
10 Cracked black peppercorns
Sprig of Rosemary, sprig of Thyme and a Bay leaf
Tied bunch of Parsley Stalks
500 mls of good drinking Red Wine
150 mls of water
1 tspn of Salt
1 tspn of Sugar
1 tbpn of Tomato Paste
Coat beef shin with flour and sear the beef with oil to brown on both sides (it brings out the sugars in the meat making it more flavoursome) Remove from the pot to a dish.
In the pot add slices of smokey bacon and whole onions, clove of garlic, cracked black peppercorns cook for a few mins. (The burnt, crunchy bits in the bottom of the pan help add flavour to the dish) Add you herbs. Place meat back into the pot, then add Red Wine and water. Add salt, sugar, parsley stalks and tomato paste. Place the lid on and place in 180C oven for 3 hours.
Put in chopped mushrooms last min to stop them from going soggy.
Handful of fresh parsley leaves
250 mls of warm milk
Pinch of salt and pepper
Nutmeg for seasoning
1 tbspn of flour
An old baguette will work better for the dumplings.
Slice baguette into cubes and place in a bowl, add parsley, warm milk (the staleness stops it all going to mush) Add salt and pepper, nutmeg and egg. Add flour. When mixed together, squash it up into golf ball sized dumplings.
Heat butter in a pan and cook on each side till they crisp up nicely – 5 mins.
Serve Beouf Bourguignon with Baguette Dumplings together.
(If you don’t wish to make dumplings, use mash potato or whole boiled potatoes)
Roast Lamb with Rosemary and Garlic
Leg of Lamb
10 Sprigs of fresh Rosemary
Olive Oil and cooking brush or spray on Olive Oil
Tablespoon of mixed dried Lamb herbs|
Large roasting pan with rack for cooking
Another large pan for roasting vegetables
Tablespoon of butter
Packet of liquid Lamb & Rosemary Gravy
Put the oven of a low temp of 75C (165F)- Cooking time for very tender meat is 6-7 hours. Keep an eye on the leg of lamb as it cooks.
Place the leg of lamb into the pan on the rack. Using a sharp knife cut holes into the meat. Into each hole push some minced garlic and a sprig of fresh rosemary.
Brush oil across the surface of the lamb and then sprinkle the tablespoon of mixed dried lamb herbs.
Put an inch of water into the pan and place it in the oven. (Keep an eye on the level of water from time to time) Any left over Rosemary springs place into the water in the pan.
Let the leg of lamb cook for 6 hours. Meanwhile peal your potatoes, chop pumpkin into large chunks, peal and chop parsnip into large pieces and cut carrots into halves.
For the last hour (the 7th hour) of cooking your leg of lamb, par cook these vegetables. Melt butter and brush the liquid over the vegetables you have now placed in the other large roasting pan.
Turn oven temperature up to 200C (392F) and put roasting pan with vegetables into the oven with cooking lamb.
Chop up Broccoli, Cauliflower and Beans and place them into a saucepan, cover with water. In the last 5 minutes turn on saucepan to cook vegetables.
Remove leg of lamb from the pan and carve it into slices, placing the meat on a plate. Remove the rack and tip out some of the oil and water, leaving about a 1.4 of a cup of fluid in the pan for extra flavor. Put in the liquid gravy and place the pan on the stovetop. Boil and stir packet liquid gravy into the lamb fat and water to make a gravy to serve.
Serve sliced roast lamb meat, roast vegetables and the broccoli, cauliflower and beans along with gravy.
This is a fabulous dish for all occasions – WARNING!!! This recipe has peanuts in it and is not suited to anyone with allergies.
1 1/2 cups of Chicken Stock (Have half a cup extra of hand to thin sauce if needed)
A generous 1/2 cup of Crunchy Peanut Butter
1/2 cup of Honey
2 teaspoons of Curry Powder
2 teaspoons of Grainy Mustard
A generous few dashes of Tabasco Sauce
1/2 teaspoons of ground Cardamon
For each person 1 Chicken Thigh cut into pieces
Vegetable for Stir Fry (Personal choice)
Cover Rice with water and soak for an hour.
Cut up Chicken and Vegetables, put aside.
Make sauce by putting all together on a low heat. As it thickens thin with extra chicken stock if needed.
Place in chicen. Add harder vegetables such as onion and pumpkin if you are using those vegetables. Cook for 10 mins.
Cook rice to suit.
Add vegetables for the last 5 mins of cooking and then serve.
Pumpkin and Bean Curry
2 teaspoons each of, Ground Cumin, Ginger and Coriander
1 Tablespoon Peanut oil
4 fresh long Red Chillies, sliced thinly (optional)
10cm stick (20g) fresh Lemon Grass, sliced thinly
2 x Cloves Garlic, crushed
1 medium (170g) Red onion, sliced thinly
2 x 400ml cans of Coconut Milk
1/3 cup (80ml) Lime Juice
1 tablespoon of Kecap Manis (thick sweet soy sauce)
1 tablespoon grated Palm Sugar
1kg Pumpkin, chopped coursely
250g Sugar Snap Peas, trimmed
200 Snake Beans, trimmed, chopped coarsely
1 cup (140g) coarsely chopped roasted unsalted peanuts
1/2 cup firmly packed fresh coriander leaves
Sounds an awful lot doesn’t it, but hell its worth the gathering and putting it all together 🙂
Fry spices, oil chillies, lemon grass, garlic and onion in a wok until fragrant. Add milk, juice, kecap manis, sugar and pumpkin, simmer for 20 minutes.
Stir in peas and beans, cook for 5 minutes. Serve sprinkled with nuts and fresh coriander.
Anzac Biscuits – an Aussie Treat
An Australian traditional biscuit. Sent overseas to serving ANZAC’s in World War 1 due to their excellent keeping properties.
1 cup of Plain Flour
1 cup of Brown Sugar
1 cup of Rolled Oats
1/2 cup of Coconut
125grams of Butter
2 Tablespoons of Golden Syrup
1 Tablespoon of water
1/2 Teaspoon of Bicarbonate of Soda
Grease your tray and heat your oven to 175 degrees Celsius.
In a bowl sift the plain flour, then combine brown sugar, rolled oats and coconut, bicarbonate of soda together.
Melt the butter in a saucepan, then add the water and golden syrup.
Add the liquid mix to the dry ingredients in the bowl and combine. When you have a mixed well all ingredients it is time to make your biscuits.
Place a teaspoon of the mixture into the palm of your hand and roll it into a walnut size ball. Place it on the tray and do the same until all the mixture is gone from the bowl. Using a fork flatten out your balls, making ruts in your biscuits. Having flattened them out to half their height, put them into the oven and watch them swell.
Cooking time is 12-18 mins.
The biscuits will appear soft but once out of the heat they will harden.
Note for crunchier biscuits add extra Golden Syrup
I sometimes add ginger and all spice or cinnamon.
A great treat for lunch boxes, afternoon tea or school fetes. Pop them into a air tight container to keep.
Old School Corned Silverside
This is my grandmother’s recipe, extremely tasty for a meal at the end of a cold day.
It is best to use the Eye, as it is known, a clean piece of corn silverside that does not have a thick fat skin on it. For with this dish, the meat is to be boiled so less fat means a much healthier dinner.
There is a formula you must use when cooking the perfect silverside and it is all about the weight of the piece of meat you are using. It is safe to say, that each person should be given around 200 grams of meat for a healthy serving. It also depends on whom you’re cooking for as well: some people like to eat more than others.
You must also be aware, that meat shrinks when it is being cooked, so please, think of this before buying.
Let’s begin, as an example I will write out how you would work out the cooking time, for a piece of corn silverside when cooking for a family of 4 people.
First, go to a butcher, and ask for a piece of corned silverside (the eye if you can) and request a piece between the weight of, 1.200kg and 1.350kg.
When you are home apply the following formula to the weight of this meat, this will determine the time your silverside must cook for.
The weight of the meat is 1.345kg
multiply the weight by X 2.4
This totals 3.228
Now in translation the end figure means, that for every full number (3) your meat must cook for a total of 1 ½ hours (A half an hour to every full number)
As for the .228 – I would add an extra 15 minutes.
Always add an extra half an hour onto you cooking time.
The total time of cooking is 2 ¼ hours.
Place meat into a large pot and cover with water, put a lid on it and set it to boil.
Let the water come to a boil and let it bubble away for a few minutes. Drain this water.
Now cover the meat again with water, but this time add a tablespoon of vinegar (I like to use apple cider vinegar) and put in a Bouquet Garni (A sachet of herbs)
Serve with mash potatoes and vegetables of your choice. Traditionally a white sauce is poured over the served meat, but I like a honey mustard sauce with my meal.
For left overs Corned Silverside is fabulous in toasted sandwiches. It can also be used battered and then fried for a great lunch time snack.
Crispy Arancini Balls
1 Tablespoon of Oil
3 large, finely chopped Enschallots
1 finely chopped Celery Stalk
1 cup of Arborio Rice
½ teaspoon of Saffron
½ cup of White Wine
3 cups, hot Chicken Stock
½ cup of grated Parmesan Cheese
180g, drained, halved Bocconcini Cheese
2 cups Panko Breadcrumbs (This type of breadcrumb is essential for crispy balls)
Oil for frying
Heat oil and butter together in a pan on medium heat. Saute celery, garlic and enschallots for 2-3 minutes, until tender.
Add rice and saffron, stir and cook for 1 minute.
Stir in white wine for 1 minute.
Add hot chicken stock – I cup at a time, stirring gently with each cup until liquid is all absorbed.
This will take 15 – 20 minutes, until the rice is soft to bite into.
Add parmesan cheese and season to taste.
Allow to cool ,before rolling your Arancini Balls.
Place a heaped teaspoon of your rice mixture into the palm of your hand and roll it into a ball. Push your finger into the centre of this ball and insert some Bocconcini cheese into the hole.
Smooth over the hole with your rice mixture. Now you are ready to crumb your ball.
Now roll your Aracini Ball in your bowl of Panko breadcrumbs and set aside. When you have finished put some oil into a fry pan. Not too much or else when you are cooking your rice balls they will become soggy. You want just enough in the pan to cover the bottom of its surface.
Medium heat, and don’t make the oil too hot or else the balls will cook too quickly and do not make the mistake of putting to many balls into the oil. Otherwise, they will cook too slowly and become soggy.
Remember – Practice makes perfect.
If you are in a position to buy some fresh crab meat then supplement crab meat for Bocconcini cheese.
This is a perfect dish for entrée’s at a dinner party. A little messy to put together, but it’s well worth the effort.
This recipe makes 24 balls.
Preparation time is 30 minutes (plus your cooking time)
Custardy Apple Cake
There is actually no custard in this cake, but the moist apples give it a lovely custardy texture. It makes for the perfect afternoon tea treat. I highly recommend this cake to impress for it never fails J
Caster Sugar 1 cup – 220 grams
Butter 125 grams melted
Vanilla Extract 1 teaspoon
Self Raising Flour ½ cup – 75 grams
Cinnamon ¼ teaspoons
Salt 1.4 teaspoon
Milk ½ cup – 125 ml
Pink Lady or Granny Smith Apples 4 cored and thinly sliced
Preheat oven to a 180C – (160C fan forced).
Grease a 22cm round cake tin and line with non-stick baking paper.
Beat the eggs in a bowl with an electric mixer until pale and creamy.
Add the sugar and continue to beat for 5 minutes or until the mixture is thick and forms a ribbon.
Stir in the butter and vanilla
Add the flour, cinnamon, flour and milk, stirring through gently.
Add the apples and make sure all the slices are coated in the batter.
The batter will be quite runny.
Pour into the cake tin and bake for one hour, or until golden brown and coming slightly away from the sides of the pan.
The cake is cooked when a skewer is inserted into the centre comes out clean.
Cool in the tin for 10 minutes before carefully turning out onto a wire rack.
Dust with icing sugar and serve with either thick cream or custard.
Serves 8 people
Prep 10 minutes
Cook 1 hour
Hokkien Noodles my Way
This dish of mine serves 4-5
1 full Chicken Thigh
1 small red Capsicum
2 dozen Snow Peas
2-3 Bok Choy
3/4 cups of Kecap Manis (Sweet Soy Sauce) keep the bottle handy for adding a little bit later.
1 teaspoon of crushed Chillies or a teaspoon of Laska Paste
1 1/2 teaspoon of crushed Ginger
1 tablespoon of Rice Wine
1 teaspoon of Fish Sauce
Juice of 1 fresh Lime
1kg of Hokkien Noodles
200 grams of Bean Shoots
1 small bunch of fresh Coriander
1 teaspoon of Sesame Oil
1 tablespoon of Sunflower Oil
2 cups of water
If you have an electric frypan it will be ideal for this dish.
Cover your noodles in cold salty water and soak until they are nicely separated, drain and put aside.
Cut your chicken thigh into bite size pieces, top and tail the snow peas and then cut them in half. Core the capsicum and slice into strips. Remove the leaves away from the Bok Choy and cut the fleshy stems in half.
Crack your 3 eggs into small bowl and lightly beat, put aside.
Making the Sauce –
Place into a jug the following: kecap manis, rice wine, fish sauce, minced ginger and chilli (I often add a half a teaspoon of laska paste as well for a bit of kick) and lime juice. Stir thoroughly.
Into the electric frypan pour in 2 cups of water. When the water is simmering put in your noodles and gently mix about. Be careful to make sure they do not stick to the bottom of the pan throughout the cooking of this dish.
In a frypan place your sunflower and sesame oil and heat up. When the oil is hot enough, put in the chicken and cook for a few minutes. Then add capsicum, snow peas and bok choy, add 2 tablespoons of the sauce and stir thoroughly. Cook for 3-5 mins only.
Pour the rest of the sauce into the cooking noodles. Then add the chicken mix also into the noodles. Turn the electric frypan down to simmer. Stir from time to time so noodles do not stick. Add a little water if the dish looks to be drying out.
Into the same frypan that cooked the chicken mix, pour in the egg mixture. Fry into an omelet shape and then chop into strips.
Into the noodle mixture place egg, bean shoots, chopped coriander and around another 2 more tablespoons of kecap manis. Stir about and serve.
Eggs in a Pot for 2 (Oeufs En Cocotte)
Teacups or Ramekins (make sure if you are using teacups that the porcelain is not too thin or else they may crack in the oven)
Nutmeg for seasoning
A pinch of Cumin (alternatives – Chilli powder or Paprika)
Dash of Salt and Pepper
2 large Eggs
A generous dollop of Crème Fraiche into each teacup, season it with a bit of Nutmeg and a pinch of Cumin, dash of Salt / Pepper. Then add an egg (DO NOT STIR) – into each cup. Top with fresh Dill and then add one more spoon of Crème Fraiche
Place them on a tray, fill the tray with water so the water is halfway up the teacup. This allows the Eggs in Pots to bake evenly. 180C oven for 15 mins if you like you eggs runny or longer if you wish them to be firm.
You can put what you like in this dish – ham, mushrooms, tomatoes etc. Don’t forget the bread or baguette soldiers for dipping.
Teacups or Ramekins (make sure if you are using teacups that the porcelain is not too thin or else they may crack in the oven)
Marinades for Grilled Chicken
These marinades are excellent to grill chicken that you wish to serve as being placed in a wrap or with a summer salad/ fried potatoes.
Marinades always work better if the chicken is cut into pieces, placed into a non re-active bowl and left in the refrigerator for 2-3 hours (The longer the better)
These marinades are for 1 – 1.5 kilograms of Chicken Thigh fillets.
Asian Barbecue Chicken Marinade
1/4 cup of Brown Sugar
1/4 cup of low sodium Soy Sauce
1/4 tspn Curry Powder
1 1/2 tbspn of fresh Lime Juice
1/2 tspn crushed chilli
1 tspn crushed garlic
Balsamic Vinegar Marinade
1/4 cup of Balsamic Vinegar
1 tbspn White Sugar
1/4 sweet Soy Sauce
1/2 tspn crushed Chilli
1/4 cup of fresh Lime Juice
1/4 cup of Red Onion
1/2 tspn Black Pepper
Honey and Soy Marinade
1/2 cup of Kecap Manis (Sweet Soy Sauce)
1/4 cup of Honey
2 large Shallots
3 cloves of Garlic
2 stalks of Lemongrass finely chopped
Place in a mortar and, using a pestle, pound to a coarse paste.
Add 1 tbsp fish sauce
Season to taste with sea salt and freshly ground black pepper
Pound to combine.
Honey and Lime Chicken
3 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon fresh garlic, chopped or pressed
4 large chicken breasts, whole or sliced
Yakitori Sauce (Tare)
1/2 cup of Soy Sauce
1/2 cup of Mirin
1/4 cup of Sake
1/4 cup of Water
2 Tbspns Brown Sugar
In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. Once boiling, decrease the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy. Let it cool to room temperature before using. Reserve ⅓ of the sauce in a small bowl for final coating.
1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, chopped
1/2 teaspoon ground black pepper
Balsamic Vinegar Marinade
1/3 cup balsamic vinegar
1/4 cup lower-sodium soy sauce
1/4 cup minced shallots
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon olive oil
Fiery Asian Chicken Cutlets
These spicy chicken cutlets can be served with rice or salad, sliced into pasta salads, and they make terrific sandwiches on crusty bread with a bit of mayo. They can be marinated in advance and cook in less than 10 minutes under the broiler. They can also be grilled or pan-fried on a skillet.
1/4 cup fish sauce (you can also substitute a teaspoon of anchovy paste stirred into another 1/4 cup of soy sauce)
1/4 cup rice wine vinegar (you can also use red wine vinegar)
1/4 cup low sodium soy sauce
1/4 cup sriracha sauce
1/4 cup olive oil
1/2 teaspoon ground cayenne
4 garlic cloves, peeled and smashed
1- 1 1/2 pounds boneless, skinless chicken cutlets (about 4 to 6 pieces), rinsed then patted dry with paper towel and cut lengthwise in half
Whisk together the first five ingredients in a medium-sized storage container with a lid (such as Tupperware). Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves. Stir in the ground cayenne, smashed garlic, and kosher salt. Add the chicken cutlets turning each until full coated. Cover the storage container and let marinate in the refrigerator at least 1 hour (or overnight).
Oyster Sauce Glaze
1/2 cup oyster sauce
1/4 cup balsamic vinegar
2 tablespoons brown sugar
4 cloves garlic, grated
1 tablespoon grated ginger
1 tablespoon hot chili oil
1 tablespoon olive oil
Jamaican Jerk Marinade
Use for chicken, pork, beef and seafood.
½ small chopped onion
½ teaspoon chilli flakes
1 tablespoon each brown sugar, soy sauce, vegetable oil and grated fresh ginger,
2 cloves garlic
1 tablespoon thyme leaves, zest and juice 1 lime
½ teaspoon each ground allspice, cinnamon and nutmeg.
Place all the ingredients in a food processor and blend until smooth.
Chipotle Lime Grilled Chicken – Low Carb and Gluten-Free
1/4 cup grapeseed oil
1/4 cup fresh lime juice
Thai Chicken Risotto
1 Tablespoon of Oil
500grams of Chicken Thighs cut into bites size pieces
1 long Red Chili, seeds removed, thinly slices or 1 teaspoon of crushed Chili
2 Garlic Cloves or 1 teaspoon of crushed Garlic
4 Kaffir Lime leaves, very finely chopped (Removed stems)
1 1/2 cups (350 Arborio Risotto Rice
1/4 cup (75g) Thai Red Curry Paste
2 cups (500mls) Chicken Stock
1 cup (250ml) Coconut Cream
1/2 (125mls) of water
1 tablespoon of Fish Sauce
Pre heat the oven to 180C
Heat the oil in a flameproof casserole over medium-high heat.
If you do not have, a pot that can sit on the stovetop but can be used in the oven. Cook this dish in a deep fry pan until you get to the oven stage.
In batches, add the oil and when it is hot cook the chicken, turning for 2-3 minutes until browned. Remove the chicken from the casserole pot or fry pan and set aside.
Reduce heat to medium and add the onion, chili, garlic and half of the kaffir lime leaves. Cook, stirring constantly for 2-3 minutes until the onion is soft and the mixture is fragrant. Add the rice and curry paste and cook, stirring to coat the grains for a further 1 minute.
Now transfer the rice mix into your over casserole pot if you are using a fry pan.
Return the chicken to the casserole pot with the chicken stock and 1/2 cup (125mls) of water, stir gently. Cover with a lid and cook in the over for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce, beans, shallots and the rest of the kaffir lime leaves, then cover and let it stand for 10 minutes.
I left my pot in the oven, which was turned off just to keep the heat constant.
Top each plated serve with coriander with a 1/2 a lime on the side.
The half a lime is optional
This recipe serves 4 people
Preparation: 20 minutes
Cooking time: 40 minutes
Pork with Cider and Pear a la DellaVedova
2 tablespoons of Olive Oil
1 kg piece of Pork Neck
1 cup of Plain Flour
3 cm of Fresh Ginger finely chopped
2 cloves of Garlic finely chopped
1.2 tspns of Ground Fennel
3 cups of Sweet Cider (Of course, if there is any left over I would suggest you drink it)
2 cups of Chicken Stock
2 large Pears peeled and cut up into large pieces (Corella Pears were used for this recipe)
1/2 cup of chopped Flat Leafed Parsley
Potatoes peeled and sliced.
Vegetables of choice.
Casserole dish is required for cooking in.
Preheat the oven at 170 – moderate heat
Coat the Pork in the plain flour and brown all over. Remove from the dish and place it in the casserole dish.
Cook the garlic and ginger in the same oil, cook until fragrant. Add the ground fennel and cook for a couple of minutes. Add the cider and chicken stock bringing it to a boil. Pour the liquid mixture into the casserole dish, covering the pork.
Cook in the oven for an hour.
While that is cooking parcook the potatoes until semi tender.
Add partially cooked tatters and pears to the casserole dish and cook for 30 minutes.
Remove pork, let it rest for 5 minutes covered in foil and then cut into thick slices. Stir the parsley into baring liquid.
Steam the vegetables of your choice while the pork is resting.
Serve the pork up with the braising liquid, tatters and pears. Add the steamed vegetables with the rest of the dish.
Recipe from the Divine Cheryl DellaVedova
Chicken Stir Fry with Basil
Preparation 10 minutes
Cooking time 12 minutes
Serves 6 people
750grams of Chicken Thighs
2 Tablespoons of cooking oil
A splash of Sesame oil (optional)
1 Tablespoon of grated Ginger
8 Shallots, cut into 3 cm lengths
2 Garlic Cloves, chopped
2 Small red Chillies, seeded and sliced
1/2 cup of Chicken stock
1/4 Oyster sauce
2 Tablespoons of Lime Juice
1 Tablespoon of Brown Sugar
4 Kaffir Lime leaves, finely chopped
250grams of Bean Sprouts
1 Cups of Basil Leaves
Vegetables of choice
1 Cup of steamed Jasmine rice per serve
Prepare chicken and vegetables for cooking. Cut chicken into strips and vegetables of choice into pieces.
Heat a wok or non stick frying pan over high heat. Add a little oil (plus Sesame oil optional) then cook the chicken strips for 2-3 mins.
Remove chicken from pan and set aside
Add the Ginger, Garlic and Chillies and cook for 2-3 minutes
Then add Chicken stock, Oyster sauce, Kaffir Lime leaves, Brown Sugar and Lime Juice.
Cook for 5 minutes
Add vegetables and chicken and further allow to cook for another 4 minutes.
Combine Bean Sprouts and Basil, stir through
Serve immediately with steamed Jasmine Rice.
Perfect Pancakes for anytime of the day!!
2 cups of Self Raising Flour
A pinch of Salt
2 cups of Milk
2 teaspoons of Vanilla Extract
60 grams of Butter
(For a savoury taste, add the following to the perfect pancake mix. Please leave out the Vanilla Extract.)
Sift the self-raising flour into a large bowl and add a pinch of salt. Create a well in the flour.
Whisk the milk and eggs together until the milk mixture is a pale yellow. Slowly pour it into the flour well and whisk until the pancake mixture is free of lumps.
Melt butter in a small saucepan and add to the smooth mix.
Aerate the mixture by whisking it quickly for 3-5 mins.
On a low heat melt a dob of butter and do not raise the heat while you are cooking your pancakes. This stops burning and allows the pancakes to rise properly and cook to a light golden colour.
Pour 1 and a half ladle of pancake mixture into the centre of the pan.
When you begin to see the pancake developing bubbles, gently turn it over. Cook for a couple of minutes more and then serve.
Sugar and a generous squeeze of half a lemon.
A dollop of fresh cream and chocolate shavings/chocolate pieces
Cinnamon – is a rich anti-oxidant and delicious on sweet pancakes
Lemon Curd – perfect to balance the sweetness of ultra sweet pancakes.
Chocolate – chips, shards, grated, sauce, homemade nutella, any chocolate variation is a yummy, perfect pancake topping.
Fresh Fruit of all kinds / Berries
Caramel Sauce – for an occasional treat top pancakes with caramel sauce for a truly indulgent experience!
Ricotta or other soft cheese – pancakes topped with ricotta transforms the dish into cheesecake pancakes. These Cheesecake Pancakes have ricotta cooked into the pancakes and taste like a decadent cheesecake.
Parmesan – delicious on savory pancakes.
Butter – a classic and simple pancake topping that brings to life ordinary pancakes.
Jam – topping pancakes with a sweet jam is a treat, which my kids simply adore!
Ice Cream – a popular pancake topping which is an indulgent treat.
Nuts – such as flaked or slivered almonds can give a crunchy texture to pancakes. For example, these fluffy almond pancakes are topped with slivered almonds.
Shredded Coconut – a sprinkling of shredded coconut is a wonderful way to bring extra coconut flavor to coconut pancakes.
Mint or other herb – like on these mint choc chip pancakes
Yoghurt – plain natural yoghurt can balance the sweetness of pancakes really well
Dried Fruit – finely chopped sultanas, figs, apricots or other dried fruit is a popular favorite sweet pancake topping.
Nutella and sliced bananas
Creamy Carrot Cake