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.
Summer is here! and there's no better way to enjoy the amazing weather than to serve up a refreshing dish like this summer salad.
1 1/2 cups arborio rice
3/4 cup fresh peas or frozen peas
100g green beans, topped
1 bunch asparagus, trimmed, cut into 2.5cm lengths
1 small red onion, finely chopped
1 cup pitted black olives
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup red wine vinegar
100ml extra-virgin olive oil
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon caster sugar
Rinse rice in a sieve until water runs clear. Bring a large saucepan of salted water to the boil over high heat. Add rice. Cook, uncovered, for 10 to 15 minutes or until almost tender. Drain and rinse. Transfer to a large bowl.
Cook peas, beans and asparagus in a saucepan of boiling, salted water for 2 to 3 minutes or until bright green and just tender. Drain and refresh in cold water. Pat dry with paper towel. Add to rice with onion, olives and parsley.
Make dressing Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.
This Filipino style pork belly dish is a winner on any table. Add lemongrass and garlic and you'll enter another flavour realm.
2 hours, 15 minutes
2 hours, 15 minutes
6 garlic cloves, crushed
1 tsp cracked black pepper
1 tsp sea salt
2 stalks lemongrass (white only), finely chopped
2 tsp finely grated lemon rind
2 tblsp lemon juice
1.5kg pork belly
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tblsp 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.
This is an easy to prepare beef stir-fry recipe which you can put together quickly and enjoy. I like to throw in extra veggies that might be lying around in the crisper of the fridge to add some extra colour and freshness. Carrots and Cauliflower are good examples to use.
2 hours, 15 minutes
2 hours, 15 minutes
You can marinate the beef overnight if you have more time, this will make the beef more tender and absorb more flavour. You can also use a rice cooker if you have one to prepare the rice quicker.
1/4 cup oyster sauce
1 tbsp dark soy sauce
1 tbsp dry sherry
2 garlic cloves, crushed
Medium size piece ginger, peeled & grated
1 tsp caster sugar
500g rump steak, trimmed and cut thinly into diagonal strips
2 1/2 tablespoons peanut oil
4 green onions, sliced diagonally
2 heads of broccoli, trimmed
1 large carrot, peeled and cut into thin strips
1 tbsp water
1/2 cup cashew nuts
Steamed Jasmine Fragrant Rice
Combine oyster sauce, soy sauce, sherry, garlic, ginger and sugar in a ceramic bowl. Add steak. Stir together to combine. Cover and refrigerate for 2 hours.
Heat a wok or large frying pan over high heat until hot. Add 2 teaspoons oil. Add a quarter of the beef. Stir-fry for 1 to 2 minutes or until browned. Remove and place onto a plate and cover. Repeat with remaining oil and beef in 3 batches.
Add remaining 2 teaspoons oil to wok or pan. Add green onions and stir-fry for 1 minute. Add broccoli and carrot stir-fry then for a further minute. Drizzle water over vegetables. Cover and cook for 1 minute or until just tender.
Return beef to wok with cashews. Stir-fry for 1 minute or until heated through.
Serve with steamed rice and top with fresh coriander