This family friendly dinner is quick to prep and delicious, the sesame chicken is tender and juicy, served on a bed of fried rice.
1 1/2 tbs peanut oil
8 chicken thigh fillets
1/3 cup (80ml) sweet chilli sauce
2 tbs honey
2 tbs soy sauce
2 free-range eggs, lightly whisked
2 x 240g pkts Seeds of Change Brown Rice Pilau with a Hint of Turmeric
80g snow peas, halved lengthways
1 cup (150g) frozen broad beans, thawed, peeled
100g green beans, trimmed, halved lengthways if preferred
1 tbs sesame seeds, toasted
Preheat oven to 200°C. Line a roasting pan with baking paper. Heat 1 tbs of the oil in a large frying pan over medium-high heat. Cook the chicken, in batches, for 2 mins each side or until browned. Transfer to the lined pan.
Add sweet chilli sauce, honey and soy sauce to the frying pan. Bring to the boil. Cook for 2 mins or until the mixture reduces slightly. Drizzle over the chicken in the lined pan. Bake for 10-15 mins or until the chicken is golden and cooked through.
Meanwhile, wipe the frying pan clean. Add the remaining oil and heat over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 3 mins or until light golden underneath and just set. Turn onto a clean work surface. Roll into a log and thinly slice crossways. Add the rice to the pan. Cook, stirring, for 2 mins or until heated through. Add the snow peas, broad beans and beans and cook, stirring, for 2 mins or until tender.
Divide rice mixture among serving plates. Top with the chicken and egg. Drizzle with pan juices and sprinkle with sesame seeds to serve.
The perfect way to warm up this winter with an easy slow cooked pork red curry.
1 tablespoon olive oil
2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
1 brown onion, finely chopped
1/4 cup (60g) red curry paste
400ml can coconut milk
2 teaspoons fish sauce
600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
150g green beans, trimmed, halved
Coriander leaves, to serve
Steamed long grain rice, to serve
Lime wedges, to serve
Heat the oil in a large frying pan over medium heat. Add the pork and cook in 3 batches, stirring, for 5 mins or until browned all over.
Place the pork, onion, curry paste, coconut milk, fish sauce and pumpkin in the bowl of a 20-cup (5L) capacity slow cooker. Cook, covered, on low for 6 hours or on high for 4 hours, adding the beans in the last 30 mins of cooking time.
Divide the curry and rice among serving bowls. Sprinkle with coriander and serve with lime wedges.
2 stalks lemongrass (white part only), finely chopped
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1.5kg piece pork belly (see note)
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tablespoon white vinegar
Steamed white long-grain rice, to serve
Lemon wedges, to serve
Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180C/160C fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200C/180C fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240C/220C fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.
4 green shallots, ends trimmed, thinly sliced diagonally
4cm-piece fresh ginger, peeled, cut into matchsticks
1 garlic clove, thinly sliced
1 long fresh red chilli, halved, deseeded, thinly sliced
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon brown sugar
1 large (about 800g) whole snapper, scaled, gutted
1 tablespoon peanut oil
Steamed jasmine rice, to serve
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Combine the green shallot, ginger, garlic and chilli in a small bowl. Combine the soy sauce, vinegar, sesame oil and sugar in a separate bowl.
Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1cm deep, in the thickest part of the fish on both sides.
Sprinkle a large heatproof plate with one-third of the shallot mixture. Place the fish on top. Spread half the remaining shallot mixture in the fish cavity. Sprinkle fish with the remaining shallot mixture and drizzle with soy-sauce mixture. Place plate in a large bamboo steamer.
Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium. Place the bamboo steamer over the wok of simmering water. Steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in thickest part.
Heat peanut oil in a small saucepan over high heat until just smoking. Drizzle the fish with hot oil. Carefully remove the plate from the bamboo steamer. Serve with steamed rice, if desired.