Baked Lobster with Cheese
Ingredients:
1/2 lobster
2 teaspoons melted butter
2/3 cup light cream
1/2 slice bacon (chopped finely)
1 stalk spinach
1 clove garlic (chopped finely)
2 slices cheese (use your favorite cheese)
Salt to taste
A pinch of sugar
Some flour
Dried parsley flakes
Method:
Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside.
Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.
Preheat the oven to 375 degree. Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.
Capellini with Cockle Clams & Lemon Butter Sauce
(Serves 2 - 3 people)
Ingredients:
2/3 pack capellini (12 oz pack)
1 lb cockle clams
2 small roma tomatoes (diced)
3 cloves garlic (finely chopped)
1 teaspoon lemon juice
1/8 teaspoon salt
1 1/2 stick (6 oz) unsalted butter
Dried parsley flakes
Sweet basil leaves
Method:
1. Bring water to boil in a pot. Cook the capellini according to the instructions on the package.
2. While boiling the capellini, heat up a saute pan and add in the butter.
3. As soon as the butter melts, saute the garlic until you start smelling the garlicky aroma (but before they turn brown).
4. Add in the diced roma tomatoes and saute for 1 minute.
5. Toss in the cockle clams and cover the saute pan and wait for the clams to open.
6. Once all clams are open, add lemon juice, salt to the sauce, and toss in the sweet basil leaves (but leave some for garnishing).
7. Drain the capellini and transfer to serving plates.
8. Top the capellini with the cockle clams and lemon butter sauce.
9. Sprinkle dried parsley flakes generously and add the sweet basil leaves before serving.
Chicken Shu Mai (Siu Mai)
Ingredients:
1/2 lb chicken thigh (deboned and skinless)
8 medium shrimp (peeled, deveined, and diced into small pieces)
2 black fungus (chopped into thin threads)
1/2 tablespoon finely chopped fresh ginger
1/2 tablespoon finely chopped scallion (white part only)
1/8 teaspoon sesame oil
3 dashes white pepper
1/4 teaspoon chicken bouillon powder
1/2 tablespoon corn starch
1/2 tablespoon egg white
A pinch of salt
Round wonton skin
Carrot (finely chopped) and peas (for garnishing)
Method:
Using a mini food processor, ground the chicken but make sure that it's corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.
Kung Pao Chicken
Ingredients:
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
Szechuan Wok-fried Chicken
Ingredients:
1 boneless and skinless chicken breast (cut into cubes)
12 dried red chilies
1 tablespoon of Szechuan peppercorn
5 slices of peeled ginger
5 slices of garlic
1 stalk of scallion (julienned for garnishing)
1 sprig of coriander (for garnishing)
1 fresh red chili (julienned for garnishing)
3 tablespoons of soy sauce
1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
Salt to taste
Method:
Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside. In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.
Vietnamese Lemongrass Chicken
Ingredients:
2 tablespoons fish sauce
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing
Method:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice
Ginger and Black Fungus Chicken
Ingredients:
1 skinless & boneless chicken breast (cut into strips)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon kecap manis (sweet soy sauce)
1 teaspoon sugar
1 teaspoon fermented soy beans (taucheo)
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length)
Method:
Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic. Add in the onions and black fungus and do a few quick stirs. Add the fermented soy bean before adding the chicken strips into the wok. Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar. Stir all ingredients together before adding in the water. Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.
Chicken Panang Curry
Ingredients:
1 skinless & boneless chicken breast (cut into small cubes)
1 tablespoon oil
2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)
1/2 cup coconut milk
1/4 cup water
1 teaspoon sugar
1 tablespoon fish sauce
1/2 cup frozen green peas
4-6 kaffir lime leaves (slightly bruised)
Method:
Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.
Malaysian Indian-Style Seafood Curry
Ingredients:
1 pack seafood curry paste
6 large prawns
6 squids
6 scallops
1/2 lb. seabass fillet (cut into small cubes/pieces)
1 tomato (cut into wedges)
2 tablespoons coconut milk
1 tablespoon tamarind pulp (soaked in 4 tablespoons water and extract the juice)
2 shallots (peeled and sliced)
1 1/2 cups water
1 tablespoon oil
Salt to taste
1 sprig curry leaves (optional)
Method:
Heat up a pot and saute the shallots until aromatic. Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil. Then add the seafood, cover the pot until cooked. Add the coconut milk and salt to taste. Serve hot.
PARMESAN CHICKEN
INGREDIENT:
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
METHOD:
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
ROMAN- STYLE CHICKEN
INGREDIENTS:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
METHOD:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Chicken Cacciatore
INGREDIENTS:
6 red bell peppers
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon dried oregano
1 egg
2 cups milk
1 (3 1/2-pound) whole chicken, cut into 8 pieces
6 garlic cloves, halved lengthwise
1 onion, sliced thin
2 ripe tomatoes, coarsely chopped
1/2 lemon, sliced in paper-thin circles
3 anchovy fillets
1 tablespoon capers
1 teaspoon red pepper flakes
1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
1 cup dry white wine
METHOD:
Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside.
Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot.
Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.
Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.
OVEN FRIED CHICKEN
INGREDIENTS:
1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
2 1/4 cups broken bagel chips or melba toast
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's Note
METHOD:
Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
Transfer to a platter and serve hot or at room temperature.
Cook's note:
We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
ISSOR ROAST CHICKEN
INGREDIENTS:
3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine
METHOD:
Preheat the oven to 500 degrees F.
In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.
Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.
Serve chicken with gravy on the side.
ISSOR BBQ Chicken
INGREDIENTS:
1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces
METHOD:
Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil).
In a large bowl, stir together all ingredients except the chicken. Reserve 1/3 cup of the barbeque sauce; set aside. Add the chicken to the remaining sauce in the bowl, turning to coat.
Arrange the coated chicken in a roasting pan or on the grill. Cook (covered, if grilling) for 40 to 45 minutes or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.
Chicken Florentine (ITALIAN)
INGREDIENTS:
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
METHOD:
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Chicken Scaloppini (ITALIAN)
Oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 to 5 chicken breasts, (3 ounces each) pounded thin
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
Lemon Butter Sauce, recipe follows
1 pound linguini pasta, cooked
Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.
Lemon Butter Sauce:
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.
Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.
To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta.
Poached Trout Filet
Ingredients for one portion:
1 (4 oz.) rainbow trout filet or the same size salmon filet,
Carrot and celery sticks,
Asparagus,
1/2 cup coconut milk,
1 tsp. salt,
1 tbsp. lime juice,
1/3 cup water,
1 tbsp.sugar,
White Brasilian melon,
Scalooped.
METHOD:
Put the coconut milk, water, salt, sugar and lime juice in a pan and bring to a boil. Add the fish filet and vegetables and cook until the carrot sticks are soft, approximately 7-8 minutes. Serve the fish filet in a soup bowl on top of the vegetables and pour around it some of the poaching liquid. Salt to your taste and garnish with the white melon scoops, physalis and fresh dill.
Cooking tip: Use an 8 ounce salmon or trout filet and you have a nice, low calorie entree. If you need a well presented and delicious dish in just 10 minutes, that is the perfect gourmet recipe for you.
Mediterranean chicken casserole
Ingredients (serves 4)
• 2 tsp olive oil
• 8 chicken lovely legs
• 1 large brown onion, halved, thinly sliced
• 3 celery sticks, trimmed, cut into 2cm-thick slices
• 2 garlic cloves, crushed
• 200g button mushrooms, thickly sliced
• 2 x 400g cans diced Italian tomatoes
• 1 chicken stock cube (Massel brand)
• 150g (1 cup) frozen broad beans, thawed, peeled
• 1 tbs fresh thyme leaves
• Freshly ground black pepper
• 200g dried spiral pasta, optional, to serve
Method
1. Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
4. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
5. Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.
Mediterranean chicken bake
Ingredients (serves 6)
• 1 tbs olive oil
• 6 small (about 600g) chicken drumsticks
• 6 (about 1.5kg) chicken thigh cutlets
• 1kg chat (small coliban) potatoes, halved
• 2 ripe tomatoes, finely chopped
• 95g (1/2 cup) kalamata olives
• 2 garlic cloves, peeled, thinly sliced
• 2 sprigs fresh rosemary, leaves picked
• 125ml (1/2 cup) dry white wine
• Sea salt flakes
• Freshly ground black pepper
Method
1. Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
2. Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
3. Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
Chicken and cheese pasta bake
Ingredients (serves 4)
• 1 x Basic roast chicken ingredients (see related recipe)
• 400g dried tortiglioni or rigatoni pasta
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 small red onion, finely chopped
• 500g jar tomato pasta sauce
• 2 cups grated mozzarella cheese
• 100g baby spinach leaves
Method
1. Follow steps 1 to 3 of Basic roast chicken recipe. Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.
2. Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
3. Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.
4. Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.
30-minute roast chicken
Ingredients (serves 4)
• 20g (1 tbs) unsalted butter
• 20ml (1 tbs) olive oil
• 4 large chicken pieces on the bone (preferably Maryland)
• 2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
• 4 garlic cloves, peeled
• 6 eschallots (shallots)
• 1 lemon, halved
• 3 tbs chopped fresh tarragon
• 250ml (1 cup) dry white wine
• 250ml (1 cup) chicken stock
• 2 tbs Dijon mustard
Method
1. Preheat the oven to 220°C.
2. Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).
3. Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
4. Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.
Chicken and leek casserole
Ingredients (serves 4)
• 1/4 cup plain flour
• 8 chicken thigh fillets, trimmed, halved crossways
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, halved, washed, sliced
• 4 rashers bacon, rind removed, chopped
• 2 garlic cloves, crushed
• 3 cups chicken stock
• 1/2 cup white wine
• 100g button mushrooms, sliced
• 100g green beans, trimmed, halved
• 1 cup couscous
Method
1. Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.
2. Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.
3. Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.
4. Pour remaining 1 cup stock into a saucepan over medium heat and bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous and stir to combine. Cover and stand for 4 to 5 minutes or until stock is absorbed. Stir gently with a fork to separate grains.
Bacon and sage wrapped chicken with burnt butter sauce
Ingredients (serves 4)
• 4 (250g each) chicken supremes (see note)
• 1 tablespoon olive oil
• 14 sage leaves
• 4 rashers smoked bacon, rind removed
• 100g You'll Love Coles butter
• 1 large lemon, cut into wedges
Method
1. Preheat oven to 180°C. Remove and discard drumettes from chicken. Heat oil in a large frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until browned. Remove to a lightly greased baking tray.
2. Top each chicken breast with 2 sage leaves. Tightly wrap 1 bacon rasher around each piece of chicken. Roast, uncovered, for 15 minutes or until chicken is cooked through.
3. Meanwhile, chop remaining sage. Melt butter in a frying pan over medium heat. Cook, stirring, for 4 minutes or until butter browns. Add sage and cook for 1 to 2 minutes or until crisp. Serve chicken with burnt butter sauce and lemon wedges.
Baked Moroccan chicken and rice
Ingredients (serves 4)
• 1/4 cup apricot jam
• 1 1/2 tablespoons Moroccan seasoning
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 500g chicken thigh fillets, trimmed, cut into 3cm pieces
• 2 cups long-grain rice, rinsed
• 1 brown onion, thinly sliced
• 1 large tomato, roughly chopped
• 1/2 cup frozen peas
• 2 1/4 cups salt-reduced chicken stock
• 1 lemon, juiced
• steamed green beans, to serve
Method
1. Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.
2. Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.
3. Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.
Butter chicken
Ingredients (serves 6)
• 6 whole cloves
• 1 cinnamon stick, lightly crushed
• 1/2 tsp black peppercorns
• 1/8 tsp cardamom seeds
• 1 large brown onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 1 x 2.5cm-piece fresh ginger, peeled, finely grated
• 1 tsp salt
• 60ml (1/4 cup) water
• 60ml (1/4 cup) vegetable oil
• 20 fresh curry leaves
• 1 x 440g can chopped tomatoes
• 1kg chicken thigh fillets, quartered
• 150ml Greek-style yoghurt
• 25g unsalted butter, chopped
Method
1. Place the cloves, cinnamon, peppercorns and cardamom seeds in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.)
2. Place the onion, garlic, ginger, salt and water in the bowl of a food processor and process until smooth.
3. Heat the oil in a large saucepan over medium heat. Add the clove mixture, onion mixture and curry leaves and cook, stirring, for 10 minutes or until the onion mixture is soft. Stir in the tomato. Bring to a gentle simmer. Cook, covered, for 30 minutes.
4. Add the chicken and yoghurt and cook for 15 minutes or until the chicken is cooked through. Stir in the butter. Serve.
Cheese and mustard drumsticks
Ingredients (serves 4)
• 1 cup natural Greek-style yoghurt
• 60g parmesan cheese, grated
• 1/4 cup dried breadcrumbs
• 1 tablespoon dijon mustard
• 1/2 cup flat-leaf parsley leaves, chopped
• 8 chicken drumsticks
Method
1. Preheat oven to 200°C. Line a large roasting pan with baking paper.
2. Combine yoghurt, parmesan, breadcrumbs, mustard and parsley in a large bowl. Season with salt and pepper.
3. Coat each drumstick in yoghurt mixture. Place in prepared pan. Cover with foil and roast for 20 minutes. Remove foil and roast for 20 to 25 minutes or until golden and cooked through. Allow to cool in pan.
Chicken & capsicum goulash
Ingredients (serves 4)
• 1 tbs olive oil
• 600g single chicken breast fillets, cut into 3cm pieces
• 1 green capsicum, deseeded, thinly sliced
• 2 garlic cloves, crushed
• 70g (1/4 cup) tomato paste
• 1 1/2 tbs sweet paprika
• 125ml (1/2 cup) white wine
• 4 Woolworths Fresh Baby Potatoes with Butter and Herbs, quartered
• 375ml (1 1/2 cups) chicken stock
• 300g dried macaroni pasta
• 125g (1/2 cup) creme fraiche or sour cream
• 1 tbs cornflour
• 1/4 cup chopped fresh continental parsley
Method
1. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, turning, for 8 minutes or until browned. Transfer to a plate.
2. Reduce the heat to medium. Add the capsicum and garlic and cook, stirring, for 1 minute or until capsicum softens slightly. Add the tomato paste and paprika and cook, stirring, for 1 minute or until aromatic.
3. Add the wine and cook for 3 minutes or until the liquid reduces slightly. Add the potato and stock and simmer, stirring occasionally, for 8 minutes or until the potato is tender.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan. Add the butter from the potato packet and stir to combine.
5. Combine the creme fraiche or sour cream and cornflour in a small bowl. Add the chicken and the creme fraiche mixture to the capsicum mixture and simmer for 4 minutes or until the sauce thickens. Taste and season with salt and pepper. Stir in the parsley. 6. Divide the pasta among serving bowls. Top pasta with the chicken mixture and serve immediately.
Chicken cacciatore
Ingredients (serves 4)
• 8 chicken thigh fillets
• plain flour, for dusting
• salt and cracked black pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, chopped
• 2/3 cup (160ml) chicken stock
• 1/2 cup (125ml) white wine
• 400g can chopped tomatoes
• 1/2 cup kalamata olives
• 2 tablespoons oregano leaves
• steamed vegetables, to serve
Method
1. Dust chicken fillets in combined flour, salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2-3 minutes on each side. Remove and set aside.
2. Reduce heat to medium. Add onion and cook for 4 minutes until softened. Add garlic and cook for 30 seconds. Pour in stock, wine and tomatoes, and simmer for 20 minutes. Stir through olives and oregano, and cook for 2-3 minutes. Serve with steamed vegetables.
Chicken Dijonnaise
Ingredients (serves 4)
• 4 corn-fed chicken breasts with skin (wingbone attached - optional)
• 25g unsalted butter
• 1 tbs olive oil
• 1 onion, thinly sliced
• 100g button mushrooms, sliced
• 2 garlic cloves, crushed
• 1 tbs plain flour
• 1/2 cup Maille Dijonnaise
• 150ml dry white wine
• 275ml chicken stock
• 2 tbs finely chopped tarragon*, plus extra leaves to garnish
• 200ml creme fraiche or sour cream
Method
1. Preheat the oven to 180°C.
2. Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
3. Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.
4. Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.
Barbecued salmon with lemon and herbs
Ingredients (serves 12)
• 1/2 cup olive oil
• 2 garlic cloves, finely chopped
• 2 lemons, juiced
• 2 tablespoons small capers, drained, chopped
• 1/3 cup dill leaves, finely chopped
• 1 bunch lemon thyme, roughly chopped
• sea salt
• 12 x 180g atlantic salmon fillets, skin on
• lemon wedges, to serve
Method
1. Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
2. Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.
Barbecued snapper
Ingredients (serves 4)
• 1.8kg to 2kg whole snapper, scaled, gutted
• 1 lime, thinly sliced
• 2 tablespoons extra-virgin olive oil
• mint leaves, shredded green onions and lime wedges, to serve
• Spiced dressing
• 4 garlic cloves, chopped
• 5cm piece ginger, peeled, chopped
• 2 small red chillies, deseeded, chopped
• 3 long red chillies, chopped
• 1/4 cup caster sugar
• 1/3 cup fish sauce
• 2 limes, juiced
Method
1. Heat barbecue grill on medium heat. Rinse belly cavity of fish and clean any blood from backbone (this can make fish taste bitter). Pat dry with paper towel. Score fish at 2.5cm intervals on both sides to help fish cook evenly.
2. Place 3 layers foil on workbench (you need 3 layers to protect fish and make the parcel strong enough to handle). Place fish in centre. Arrange lime slices in cavity.
3. Drizzle both sides fish with oil (so fish does not stick to foil) and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.
4. Place fish parcel on barbecue grill. Cook fish for 10 minutes. Turn and cook for 6 to 8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate. Stand for 5 minutes.
5. Make spiced dressing Meanwhile, place garlic, ginger and chillies in a small food processor. Process to a paste. Transfer to a saucepan. Add sugar, fish sauce, 100ml lime juice and 2 tablespoons cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes or until thick. Set aside to cool.
Rice pilaf
Ingredients (serves 4)
• 1L (4 cups) chicken stock
• 2 tbs olive oil
• 1 brown onion, halved, finely chopped
• 250g (2 1/4 cups) long-grain white rice
Method
1. Place the stock in a medium saucepan and bring to a simmer over high heat.
2. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft.
3. Add the rice and cook, stirring, for 2 minutes or until rice is coated in onion mixture. Add the simmering stock and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until all the liquid is absorbed. Remove from heat. Use a fork to separate the grains.
4. Divide the rice among serving bowls and top with the spicy bean hotpot to serve.
Roasted fish & vegetables with herb butter
Ingredients (serves 4)
• 1 Woolworths soup pack (1kg)
• 2 tsp olive oil
• 1 tbs fresh thyme leaves
• 60g butter, softened
• 2 tbs chopped fresh herbs
• Salt & freshly ground pepper
• 600g Nile perch fillets, cut into
• 4 portions
• Steamed broccolini, to serve
Method
1. Preheat oven to 230°C. Line a large roasting pan with baking paper. Peel vegetables and cut into thin wedges. Toss vegetables, oil and thyme together. Spread over tray. Roast for 25 mins.
2. Meanwhile, combine soft butter with herbs, salt and pepper.
3. Lay the fish portions over the vegetables. Spoon the herbed butter over the fish. Roast for a further 8-10 mins or until the fish is just cooked.
4. Serve the fish with the roasted vegetables. Spoon over any extra melted herb butter. Serve with broccolini
Quick goulash
Ingredients (serves 4)
• 1 1/2 tablespoons olive oil
• 500g stir-fry beef
• 1 brown onion, thinly sliced
• 200g button mushrooms, thickly sliced
• 1 tablespoon ground paprika
• 400g can condensed tomato soup
• 400g can diced tomatoes
• steamed rice, chopped flat-leaf parsley leaves and light sour cream, to serve
Method
1. Heat 2 teaspoons oil in a large frying pan over high heat. Add half the beef. Cook, stirring often, for 3 minutes or until browned. Transfer to a plate. Repeat with oil and remaining beef.
2. Add remaining 2 teaspoons oil, onion and mushroom to pan. Cook for 3 minutes or until tender. Add paprika. Cook, stirring, for 1 minute. Add soup and tomatoes. Stir until well combined. Bring to the boil.
3. Reduce heat to low. Return beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.
4. Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a dollop of sour cream and serve.
Steak and pineapple casserole
Ingredients (serves 4)
• 1/2 cup plain flour, seasoned
• 1kg chuck steak, cut into 3cm cubes
• 1 large onion, thinly sliced
• 440g can pineapple pieces in natural juice
• 420g can tomato soup
• 2 tablespoons Worcestershire sauce
• 3 to 4 desiree potatoes, washed and thinly sliced
• steamed green beans, to serve
Method
1. Preheat oven to 200°C. Place seasoned flour into a large plastic bag. Toss steak in flour, shake off excess. Place into a large casserole dish.
2. Arrange onion over meat. Drain pineapple, reserving juice, then layer over onion.
3. Combine reserved juice, soup and Worcestershire sauce. Pour over casserole.
4. Layer potatoes over casserole. Cover dish, then bake for 50 minutes. Remove lid and cook for a further 25 minutes or until potatoes are golden. Serve with steamed green beans.
Dixie chicken
Ingredients (serves 4)
• 1.5kg chicken thigh cutlets, skin removed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 250g button mushrooms, sliced
• 4 rashers rindless bacon, roughly chopped
• 420g can cream of mushroom soup
• 1/3 cup light thickened cream
• 2 tablespoons lemon thyme leaves (optional)
• steamed rice and green beans, to serve
Method
1. Preheat oven to 200°C. Place chicken into an 8-cup capacity oven proof dish in a single layer. Season with salt and pepper.
2. Heat oil and butter in a large frying pan over medium heat until sizzling. Add mushrooms and bacon. Cook, stirring, for 3 to 4 minutes or until tender. Add soup and cream. Stir until well combined. Bring to the boil. Remove from heat. Stir in lemon thyme (if using). Pour over chicken.
3. Bake, uncovered, for 30 minutes or until cooked through. Serve with rice and beans.
Hungarian goulash
Ingredients (serves 4)
• 1/2 cup plain flour
• 1kg beef chuck casserole steak, trimmed, cut into 3cm pieces
• 2 tablespoons olive oil
• 1 large brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon paprika
• 425g can condensed tomato soup
• 200g button mushrooms, sliced
• cooked pasta, sour cream and chopped flat-leaf parsley leaves, to serve
Method
1. Preheat oven to 160°C. Place flour and salt and pepper in a shallow dish. Lightly coat steak in seasoned flour.
2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak in small batches, adding more oil as required, for 2 to 3 minutes or until browned. Transfer to a 2-litre (8-cup) capacity, ovenproof casserole dish.
3. Add 2 teaspoons oil, onion and garlic to pan. Cook, stirring, over medium heat for 3 to 4 minutes or until soft. Add paprika, soup and 1/2 cup water. Bring to the boil. Pour over steak. Cover dish and bake for 1 1/2 hours.
4. Remove casserole from oven. Stir in mushrooms. Cover. Bake for a further 30 minutes or until steak is tender. Season with salt and pepper.
5. Place pasta in shallow serving bowls. Spoon over casserole. Top with sour cream and parsley. Serve.
Chicken and celery casserole
Ingredients (serves 4)
• 1/2 cup plain flour
• 1kg chicken thigh fillets, chopped
• 60g butter, chopped
• 1 large brown onion, diced
• 4 rashers bacon, rind removed, diced
• 1 1/2 cups water
• 410g can cream of celery soup
• 2 carrots, peeled, diced
• 3 celery sticks, diced
• 1/2 cup grated cheese
Method
1. Preheat oven to 180ºC. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.
2. Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.
3. Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.
4. Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.
Porcupine meatballs
Ingredients (serves 4)
• 750g extra-trim beef mince
• 1 brown onion, finely chopped
• 1/2 cup raw long-grain white rice
• 1 lemon, rind finely grated
• 1/2 cup basil leaves, finely chopped
• 500g can tomato condensed soup
• 1 1/2 cups water
• 3 tomatoes, diced
• 1/4 cup small basil leaves, extra, and crusty bread, to serve
Method
1. Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large bowl. Roll tablespoonfuls of mixture into balls. Place onto a tray lined with plastic wrap. Cover. Refrigerate for 15 minutes.
2. Combine soup, water and tomatoes in a 6cm-deep frying pan. Bring slowly to the boil over medium heat. Drop meatballs into simmering tomato mixture. Reduce heat to low. Simmer for 25 to 30 minutes or until meatballs are cooked through. Spoon into bowls. Top with basil. Serve with bread.
Microwave beef stroganoff
Ingredients (serves 6)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup plain flour
• 1 1/2 tablespoons paprika
• 1kg rump steak, cut into strips
• 420g can cream of mushroom soup
• 1 1/2 cups beef stock
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 100g mushrooms, thinly sliced
• 1/2 cup sour cream
• 1/3 cup flat-leaf parsley leaves, chopped
• steamed rice, to serve
Method
1. Place oil and onion into a 2-litre capacity dish. Microwave, uncovered, for 2 minutes on HIGH (100%) power. Add tomato paste. Cook a further 1 minute on HIGH.
2. Combine flour, paprika, salt and pepper. Add beef. Toss. Add to onion mixture. Stir in soup, stock and sauces. Microwave, covered, for 1 hour on DEFROST-MEDIUM LOW (30%) power, stirring every 10 minutes.
3. Add mushrooms and sour cream. Microwave 10 minutes on same power. Sprinkle with parsley. Serve with rice.
Thai chicken and pumpkin curry
Ingredients (serves 4)
• 2 teaspoons vegetable oil
• 1 tablespoon Thai red curry paste
• 6 green onions, thinly sliced
• 750g chicken thigh fillets, cut into 4cm pieces
• 420g can Heinz Condensed Cream of Pumpkin Soup
• 165ml can light coconut milk
• 1 lime, juiced
• 500g desiree potatoes, peeled, cut into 4cm pieces
• 1 cup fresh coriander leaves, to serve
• 1 cup fresh mint leaves, to serve
• steamed jasmine rice, to serve
Method
1. Heat oil in a large, non-stick frying pan over medium-high heat. Add curry paste. Cook, stirring, for 1 minute. Add onion and chicken. Cook, stirring occasionally, for 5 minutes or until chicken is browned.
2. Stir soup, coconut milk, 2 tablespoons of lime juice and potatoes into chicken mixture. Bring to the boil over high heat.
3. Reduce heat to medium-low. Simmer for 25 minutes or until potatoes are tender. Spoon rice into bowls. Top with curry. Sprinkle with coriander and mint. Serve.
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