Mystery Ingredient Fried Rice

This is a great easy one pan dinner. I make it in my wok because it is such a large quantity. There is always heaps of left overs for lunches or dinner accompaniment. Of course half the quantity to suite yourself.

Ingredients:
3 cups of washed and cooked long grain rice
1/2 red onion cut in half and sliced thinly
3 eggs beaten with a small splash of sesame oil
1 cup diced cooked chicken
150g diced ham
1 carrot diced into very tiny pieces
Stem of Broccoli diced into tiny pieces
Broccoli florets cut into small pieces
2 tsp thick Hoisin Sauce (the ones in the jar are best)
1 tsp sesame oil
1 tbsp peanut oil

Method:
1. Add sesame oil and peanut oil to hot wok
2. Add cooked rice and stir through to heat well
3. Pour egg mixture into rice, turn heat down and leave to set then stir through. Ensure the heat is not too high otherwise the rice will burn
4. Add ham, chicken and vegetables and stir through the rice well
5. Add Hoisin Sauce and stir through
6. Now just serve and eat.

Fried Moroccan Chicken

This is so easy you will want to make it more often. Your chicken pieces will be very tender and just melt in your mouth.

Ingredients:

400g chicken breast fillet thickly sliced
1 egg beaten with a dash of milk
1/4 cup plain flour
1 heaped tbsp Moroccan Spice
Peanut Oil for shallow frying

Method:
1. Mix the flour and the Moraccan Spice together
2. Dip each chicken piece in egg then spice mixture until well coated
3. Place on a plate and put in fridge for 15 minutes or ready to cook
4. Heat enough oil in a fry pan to shallow fry and cook each chicken piece until golden
5. Drain on kitchen paper and keep warm until ready to serve

Gnocchi with Chicken and Zucchini

When dinner seems like a hardship then this nifty dish will set you right. As I have said before buy gnocchi that is at least 80% potato and is vacuum sealed. Unless you make it yourself then you will know it is quality. This took me 15 minutes to make from start to finish.

Ingredients:

300g chicken fillets, use thigh or breast it doesn't matter
1 large zucchini cut into
1/2 cup cream
2 tbsp Sunflower oil
Pepper
500g gnocchi
Parmesan Cheese

Method:
1. Heat a oil in a frypan
2. Lightly steam the zucchini so it is still very firm (not mushy please) and set aside
3. Fry the chicken until just cooked
4. Cool the chicken slightly then cut into 1.5cm cubes (bite size)
5. Cook the gnocchi as per the instructions on the package
5. Add the cream to the frypan and bring to boil to reduce slightly then reduce heat to low
6. Add the zucchini, chicken and pepper to taste
7. Simmer while the gnocchi finishes cooking
8. Drain gnocchi, stir in sauce and serve topped with grated parmesan cheese.

Chilli Peanut Chicken Stir Fry

I just adore this dish. This is one that I have changed and developed over time from something I found on a recipe site years ago. I cannot even remember where.

What I love is I can be flexible with the ingredients, just you you can. I can also make it as hot or as mild as I like depending on my mood or who I am serving it to.

I don't give measurements for vegetables as I believe you can put as much as you like in. Remember to shred the vegetables so they cook nice and fast. This version is the one I cooked last night. Solicit some help (I use my husband as chop boy) and you can have this dinner on the table in 20 minutes from start to finish.

Remember all my recipes are for 2 people (usually with left overs).

Ingredients:
1 large chicken breast fillet finely sliced against the grain
1 tsp Chilli paste
1/4 cup peanuts crushed
Egg white
1 tsp sesame oil
1 large garlic clove finely shredded
Broccoli finely chopped
Broccoli stem finely sliced
Carrot finely shredded
Small bunch of very young spinach or silverbeet roughly shredded
400g fresh Hokkien noodles
1 tsp Lime juice
3 tbsp Peanut Oil
1/4 tsp sesame oil extra
Lime juice to serve

Method:
1. In a bowl add the chicken, chilli paste, peanuts, sesame oil and egg white. Mix well so the chicken is coated. Leave stand while the other ingredients are being prepared
2. In a jug add the noodles and pour hot water over to heat through
3. In a wok ad the peanut oil and extra sesame oil and heat until smoking
4. Turn heat down slightly and add chicken, stir fry quickly until just cooked. Take out with a slotted spoon and put back into bowl
5. Add the vegetables except the silverbeet/spinach and stir fry until barely looking like it is softening.
6. Drain the noodles and rinse under hot water. Tip into wok with vegetables
7. Pour lime juice in, add chicken and silverbeet/spinach . Mix well until all combined and the leaves have begun to wilt. This will take about 5 minutes as you will need to reheat the chicken.
8. Serve in bowls and squeeze a little more lime juice over.

Now just enjoy this vibrant dish!

Chicken Nuggets & Chips

This is my most favorite of dinners. Fast, easy and very very yummy. Best of all it is preservative free and cheaper than bought chicken nuggets!

I hate those bought chicken nuggets. They are full of unhealthy fillers and rubbish. These nuggets are by far the nicest you will ever have and contrary to what you may think are really very quick and easy to make. Serve these with my fast to make home made chips that are nicer and healthier than those bought ones and steamed seasonal vegetables.

For me to prepare this dinner from start to the time I get the chips in the oven it is only 25 minutes. And yes I have cleaned up as well!

I use peanut oil to cook these as I love the flavor.  You could use Sunflower Oil if your prefer. I don't use Blended Vegetable Oil as I have no idea what they really put in it.

This recipe will feed 4 hungry people and will be a winner for all the family particularly the kids.

Ingredients:
500g of chicken breast fillets
2 eggs
2 cups of fresh bread crumbs (but if you don't have use the packaged)
1/2 cup plain flour
1 tsp mixed herbs (optional)
Peanut or Sunflower Oil

Method:

1. Peel and prepare your chips as per steps 1-2 in my Chunky Chips recipe
2. On a bread and butter plate place the plain flour
3. On a bread and butter plate lightly beat the eggs and add a dash of milk
4. In a bowl add the fresh bread crumbs and mix in the mixed herbs
5. Assemble these in the order given above on the bench with an empty dinner plate last
6. Now take your chicken breasts and cut them into 2-3cm chunks
7. Dip each into the flour, then egg then breadcrumbs then place on empty plate
8. Do this until all chicken pieces are coated
9. Place the plate of nuggets into the fridge while your chips cook.
10. Just before the chips are cooked heat a good slug of  peanut oil in a large fry pan for shallow frying
11. Heat the oil on a moderate heat until very hot but not smoking
12. Cook the nuggets quickly. If they are burning turn the heat down slightly.
13. Transfer the nuggets to an oven tray. Turn off the oven and place in the oven with the chips

Serve these with your home made chips and steamed seasonal vegetables.

I love to sprinkle my nuggets with my Sweet Chilli Sauce. You could also squeeze some lemon juice over them.

Tip:  Don't throw out any excess egg mixture. Tip into the pan when your nuggets are cooked and serve with your meal.

Hainan Chicken - Really really easy dinner

This asian dish is from Charmaine Solomon. I haven't tinkered with it as it is just perfect the way it is. I serve it with steamed green and orange vegetables. This has to be one of the easiest meals to make.

Ingredients:
One 1.5kg roasting chicken
salt
water
2 spring onions
2 sprigs celery leaves
1/2 tsp black peppercorns
fresh coriander
500g long grain rice
sesame oil
1/4 cup peanut or vegetable oil
4 cloves garlic, sliced
4 slices ginger
1 onion, thinly sliced
1/2 white chinese cabbage (wombok), shredded
extra chopped coriander

Dipping sauces:
1. 2-3 red chillies, sliced, mixed with 1/3 cup dark soy sauce
2. 2 Tbsp sambal oelek or finely minced red chilli with 2 Tbsp finely grated ginger, and the reserved oil from frying the onion, garlic and ginger

Method:
Remove fat from cavity of chook, cut off and discard tail and wing tips. Rinse chicken, wipe dry with paper towel and rub all over with salt, inside cavity and outside.

In saucepan just large enough to hold the chicken, put at least 2L water, spring onions, celery leaves, peppercorns, coriander and 2 tsp salt and bring to the boil. Lower the chicken carefully into the water, breast downwards, so that the chicken is covered with water. Return to boil and then reduce heat to a simmer and cover, allowing to cook for 25 minutes. Remove the pan from the heat and leave the chicken in its stock in the covered pan for a further 40 minutes to finish cooking.

Meanwhile, wash and drain the rice. Heat 2 Tbsp sesame oil and the vegetable or peanut oil in a large heavy-based saucepan with a well-fitting lid. Fry garlic, ginger and onion stirring until golden. Remove 2 Tbsp of the oil and reserve for the dipping sauce. Add rice to the pan and fry for a minute or two, to coat the grains with oil, then add 1 litre of the chicken cooking water and bring to a boil. Add 2 tsp salt, stir well, then turn heat to very low, cover the pan tightly and cook for 15 minutes without lifting the lid. Remove pan from heat and allow to stand, covered, for another 10 minutes.

Lift the chicken from its pan, saving the stock for the soup. Rub the chicken all over with 2 tsp sesame oil, then chop it in half down its length. Chop across into bite-sized pieces, reassemble on a plate and cover and keep warm. Mix the dipping sauce ingredients and set aside.

Bring the remaining stock to the boil and add a little salt or light soy sauce to taste. Add shredded cabbage and boil for 30 seconds. Sprinkle soup with fresh coriander and serve at once with the rice, chicken, and dipping sauces on the side.

Chicken with Sage and White Wine

I have a never ending abundance of fresh sage. This is a delight because it is really expensive to buy particularly when you need so little for cooking as a rule.

This recipe was inspired by something similar on the taste.com.au website. It is really easy to make and super yummy - I modified the recipe slightly to make it a tad more exotic.

Ingredients

• 2 small free range chicken breast fillets, trimmed
• 8 slices prosciutto
• 1/4 cup white wine
• 2 tblsp plain flour
• cracked black pepper
• 4-8 large sage leaves
• 1 tbsp olive oil
  
• 30g unsalted butter
  

Method

1. Press two sage leaves into the top of each chicken fillet and sprinkle with pepper. Wrap each chicken fillet with two slices of prosciutto, in a diagonal direction, to completely cover.
   
2. Dust each fillet in the pepper seasoned plain flour. Place in refridgerator for 10 minutes to rest.
3. Meanwhile in a fry pan heat the olive oil and butter together until just sizzling. Add remaining sage leaves and fry until crisp. Place on paper towel and set aside
   
4. Add the chicken fillets and cook on a medium heat until brown on both sides. Set aside and keep warm.
5. Add white wine to pan - turn the heat up a little and boil until reduced by half. Ensure you scrap all those yummy browned pieces up off the bottom of the pan.
6. Turn the heat down to very low and add your chicken pieces for 2 minutes - turn to cover in sauce.
7. Serve with steamed new potatos, fresh in season vegetables. Sprinkle fried sage leaves over chicken.

Roast Chicken

Simple yet delicious. A roast chicken should be plump and juicy.

Ingredients:

1 free range whole chicken
1 fresh lemon or preserved lemon slices
Butter

Method:

1. Rinse the inside of the chicken
2. Place the lemon inside the chicken cavity
   
3. Push slices of butter between the skin and the breast meat of the chicken - don't be too shy. Then rub a bit more butter over the skin of the chicken.
4. Cook in an oven or weber according to size and/or directions for your appliance.
5. To check if chicken is cooked: juices will run clear at the leg joint

Recipe by Katherine Quirke

Free Form Chicken Pies

Having picked a huge bounty of carrots and celery from our garden something had to be done to enjoy it.

This is a really basic mixture for quite literally free form pies. Quick and easy with the produce at hand.

Ingredients:

1 tbsp olive oil
5 Chicken thigh fillets diced
2 medium carrots diced (ours are the heirloom tri-colour so they add great colour to the filling)
1 large stick of celery diced
2 medium leeks finely sliced
Splash of white wine (optional)
1/2 tsp dried mixed herbs (or a handful of mixed fresh herbs from garden)
500ml good quality hot chicken stock (or a Massel Chicken Stock cube in 500ml hot water)
1 tbsp potato flour
Pre-packaged quality puff pastry sheets

Method:

Add olive oil to pot and heat. Add chicken pieces and brown. Remove from pot.

If little or no olive oil left in pot add a splash more, heat and add carrots, celery and leeks. Stir until leeks have started to soften. Add mixed herbs.

Add the splash of white wine if using and scrape any remaining pieces of the chicken from the bottom of the pot. Simmer for a 1 minute.

Add chicken back to the pot and stir in well. Add 2/4 of the chicken stock. Cover pot and simmer for 30 minutes stirring occasionally.

Meanwhile add potato flour to a little of the chicken stock and mix well.

After 30 minutes add the pototo flour mixture to the chicken and stir in well. As it thickens add a little more chicken stock. Simmer for another 5 minutes. You want the mixture to be very very thick but you should be still able to stir it.

Take off the heat and leave to cool for 15 minutes at least.

Meanwhile take 5 sheets of puff pastry and leave to defrost ensuring they are covered to stop drying out.

When pastry is defrosted cut each sheet in half or quarters depending on the size of pie you would like.

Place filling on one half and place the other half on top sealing the edges. Don't overfill. Stab a few holes in the top. Brush lightly with milk.

Place on a baking sheet and pop into an oven at 200 c until the pastry is brown and flaky - about 20 minutes.

Any leftovers can be frozen uncooked for later. They can be then cooked from frozen allowing extra time to finish.

Recipe by Katherine Quirke