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Cooking for your loved ones

Korean Fire Chicken with Cheese

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Difficulty Level : Easy

Serves: 4 people

Cooking Time: 30 mins

 

Ingredients

500g (about 1lb) chicken breast, diced into roughly 2cm (about ½”) cubes

1/3 cup gochujang chilli paste*

2 tsp chilli powder (add more or less to taste)

1 tsp sweet paprika

2 tbsp soy sauce

1 tbsp vegetable oil, plus 1 tbsp extra

¼ tsp ground pepper

1½ tbsp sugar

4 garlic cloves, finely chopped

400g (about 14 oz) mozzarella cheese, cut into 2cm (about ½” cubes)

¼ cup finely sliced spring onion (scallions)

Instructions

  1. In a large bowl, place the gochujang, chilli flakes, sweet paprika, soy sauce, 1 tablespoon of the vegetable oil, pepper, sugar and garlic in a bowl. Mix until well combined.
  2. Add the chicken and mix until evenly coated.
  3. Preheat the oven grill or broiler on high.
  4. In a large oven-proof frying pan or casserole dish, heat the remaining 1 tablespoon of oil over medium-high heat. Add the chicken mixture. Stir-fry for a couple of minutes. Then add a ¼ cup of water and stir to combine. Cover with a lid and turn the heat to low. Cook for about 10 minutes, stirring every so often, until the chicken is just cooked. Remove the lid and top the chicken with the mozzarella. Place under the oven grill/broiler and cook until cheese is melted and golden. Sprinkle with spring onion and serve.

 

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Cooking for your loved ones

Sticky soy chicken salad

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SERVES 4

PREPARATION 5 MIN

COOKING 15 MIN

SKILL LEVEL EASY

Ingredients

  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • Juice of half a lime
  • 2 tbsp honey
  • 1 tsp Chinese five-spice
  • 2 garlic cloves, crushed
  • 8 skinless chicken thigh fillets
  • 2 carrots, julienned or ribboned with a peeler
  • 1 red chilli, deseeded and thinly sliced lengthways
  • 2 handfuls of baby leaves
  • 4 spring onions, thinly sliced
  • Bunch of coriander, leaves picked
  • A few mint sprigs, leaves picked

Method

  1. Mix the soy sauce, rice vinegar, lime juice, honey, five-spice and garlic together in a bowl, add the chicken and stir to combine.
  2. Put a large frying pan over a medium heat and add the chicken with all the marinade. Cook for about 12 minutes, or until the marinade has become sticky and coats the chicken. Turn
  3. regularly to ensure the chicken is cooked all the way through.
  4. While the chicken cooks, mix all the ingredients for the dressing together in a small bowl or by shaking in a jam jar with a tight fitting lid.
  5. Mix the carrot and chilli with the baby leaves, spring onions, coriander and mint and toss with the dressing. Slice the chicken and arrange it on top of the salad. Serve scattered with extra sesame seeds.

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Cooking for your loved ones

California lunch bowl

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SERVES 4

PREPARATION 15 MIN

COOKING 10 MIN

SKILL LEVEL EASY

INGREDIENTS

2 tsp ground turmeric 1 tsp vinegar

2 x 250g packets of ready- cooked mixed grains or grains and lentils

2 avocados, sliced

¼–½ red cabbage, finely shredded

Handful of wild rocket 4 large free-range eggs 2 tbsp dukkah

For the dressing:

3 tbsp white wine vinegar

Juice of ½ lime

1 garlic clove

3–4 tbsp extra-virgin olive oil

Small handful of fresh chives, snipped

Sea salt and black pepper

METHOD

Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer.

Meanwhile, heat up the grains according to the packet instructions and divide it between 4 bowls. Top with the avocado, red cabbage and rocket leaves.

Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives. Drizzle all over the grains, avocado and cabbage.

Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl. Sprinkle with the dukkah and serve straight away.

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Cooking for your loved ones

Mexican Speedy Chili Pot Pie

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Difficulty Level : Easy
Serves: 8 people
Cooking Time: 55 mins

Ingredients

2 (15 ounce) cans turkey chili with beans, undrained
1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
1 egg

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
3. Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes.
4. Sprinkle with Cheddar cheese and a dollop of sour cream.

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