14
15
RECIPES
RECIPES
CHICKEN AND SWEET CORN SOUP
Serves 4–6
INGREDIENTS
1 tablespoon peanut oil
1 clove garlic, crushed
400g creamed corn
150g cooked and shredded chicken meat
1 Litre chicken stock
4 x 60g egg whites separated
1 teaspoon ground black pepper, for serving
1 tablespoon finely chopped parsley, for serving
4 green shallots, sliced diagonally, for serving
METHOD
1.
Heat oil in the frypan on
HIGH SEAR setting.
2.
Add garlic, corn, chicken meat and stir fry
for 1 minute.
3.
Add chicken stock and bring to the boil.
Reduce heat setting to 4–8.
4.
Slowly add egg whites to hot stock mixture,
stirring continuously to create fine shreds.
5.
Cook for 2 minutes.
6.
Serve hot, sprinkled with pepper, parsley
and green shallots.
NOTE
Egg yolks are not required in this recipe.
ORIENTAL CHICKEN
Serves 4–6
INGREDIENTS
1.5kg chicken, trimmed, cut into pieces
L
cup teriyaki sauce
2 tablespoons honey
2 tablespoons ginger wine
1 tablespoons crushed garlic
¾ teaspoon freshly minced ginger
2 green shallots, thinly sliced
¼ teaspoon five spice powder
½ teaspoon sesame oil
1 tablespoon cornflour
1¼ cup chicken stock
Serve with steamed jasmine rice
METHOD
1.
Place chicken into a plastic freezer bag
or large bowl.
2.
Combine teriyaki sauce, honey, ginger
wine, garlic, ginger, shallots, spice powders
and oil.
3.
Pour over chicken. Seal bag or cover
bowl with plastic wrap. Marinate for
several hours or overnight. Turn chicken
when possible.
4.
Remove chicken, reserving marinade.
5.
Preheat frypan on HIGH SEAR setting.
Place chicken into frypan and sear on
all sides.
6.
Reduce to heat to setting 4–6. Cover with
lid and cook for 1 hour. Baste regularly with
reserved marinade. Remove chicken and
keep warm.
7.
Blend cornflour and stock together. Stir
into pan juices and bring to the boil on
heat setting HIGH SEAR. Reduce to
a heat setting 4–6 and stir until sauce
has thickened.
8.
Serve chicken with sauce and rice.
CHICKEN PILAF
Serves 4
INGREDIENTS
1 tablespoon light olive oil
500g chicken breast fillet, sliced into strips
20g butter
2 cups long grain white rice
3 cloves garlic
½ teaspoon saffron
½ teaspoon ground cardamom
1 teaspoon ground cumin
½ teaspoon Garam Marsala
1 cinnamon stick, broken
2 cardamom pods, lightly crushed
3 cups chicken stock
½ cup sultanas
100g smoked almonds
METHOD
1.
Heat oil in frypan on heat setting HIGH
SEAR. Add chicken strips and cook for
2–3 minutes, remove and set aside.
2.
Heat butter on heat setting 8. Add rice and
stir well to coat with butter. Add garlic,
spices and stock.
3.
Increase to heat setting HIGH SEAR,
cover with lid and bring to the boil. Reduce
to heat setting 2–4 and simmer for 20
minutes or until rice has cooked.
4.
Stir chicken, sultanas and smoked almonds
thoroughly into rice. Reheat thoroughly
before serving.
BEEF BURGERS
Makes 6
INGREDIENTS
500g lean beef mince
1 onion, finely diced
1 x 60g egg, lightly beaten
½ cup fresh breadcrumbs
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
1 teaspoon dried mixed herbs
Freshly ground black pepper
¼ cup fruit chutney
2 tablespoons oil
6 rashers bacon, trimmed
6 slices canned pineapple, drained
6 hamburger rolls, for serving
Barbeque or tomato sauce, for serving
Garden greens, for serving
METHOD
1.
Combine beef, onion, egg, breadcrumbs,
sauces, herbs, pepper and chutney. Wet
palms of hands and shape into 6 even
sized patties, refrigerate until required.
2.
Heat oil in frypan on heat setting
HIGH SEAR.
3.
Cook patties on each side until meat is
cooked through. Remove and drain on
paper towel.
4.
Add bacon and pineapple to frypan and
cook until crisp and golden.
5.
Place beef patties onto rolls and top with
bacon, pineapple, barbeque or tomato
sauce and a selection of garden greens.
TIP
Beef patties are best made ahead of
time and chilled for several hours
before looking.
