Korean Chilli Chicken

Succulent chicken marinated with a fabuliciouz depth of flavour leaving a  wonderfully warm mouth tingle.

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This wee number has absolutely impressed hubby & I with it not just being about blow your head off heat, but rather a real layering effect of flavour.

Grab yourself a bowl & bung in 500g of stir fry chicken strips before seasoning well with salt & ground black pepper.

Next, whack in the juice of a lime & 1 & 1/2 tablespoons of Korean Chilli Paste – this is our new discovery at the local Asian grocer & it’s seriously good stuff!

Make sure you give it all a jolly good mix to coat that chook really well then set aside for half an hour to marinade. The lime juice will start to ‘cook’ the chicken so this is not one to leave for too long.

Get your wok to a stonking hot heat with a wee splash of oil & toss the marinated chicken through to cook.

It’s really that easy!

Japanese Karaage Chicken

Asian fried chicken that’s sure to be a big hit!

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Karaage Chicken is Japan’s answer to one of our Western favourites & these juicy wee nuggets have been fried to a delicious golden crunch. I just love how easy these are to prepare!

Grab a mixing bowl & bung in 5g of freshly grated ginger, 2 teaspoons of minced garlic, 3 tablespoons of soy sauce & 1 tablespoon of cooking sake. Give that lot a jolly good whisk then add in 4 plump chicken thighs which you’ve diced into lovely bite sized pieces. Coat the chook well in the marinade, cover & pop in the fridge for half an hour.

When time is up, simply drain off any excess liquid before adding in 1/4 cup of potato starch & making sure that you get all those nuggets coated. Now if you can’t find potato starch, just use gluten free flour.

Get your oil nice & hot (about 180c) so that when you sprinkle a wee bit of flour in, it sizzles.

Fry off small batches of the nuggets so that the oil temperature stays high before whacking onto a wire rack to drain whilst you carry on with the rest.

Serve these fabuliciouz nuggets with Japanese Mayonnaise & rice.

Chicken Mousaka

This traditional layered dish is Greece’s answer to the lasagne & it is every bit as fabuliciouz! 

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This is a really easy dinner to prepare, it’s all about stages so just run with me here guys.

First, peel & slice an eggplant into thin rounds before placing on a tray & giving a liberal layer of salt. Set those aside for 15 minutes. The salt will draw out all the bitterness from the eggplant so you will notice them sweat. When time is up, simply dry them off with a paper towel & pan fry those babies.

Next, bung into a large mixing bowl 500g of chicken mince, 1 teaspoon of ground nutmeg, 2 teaspoons of dijon mustard, 2 well beaten eggs then season ever so generously with salt, white pepper & dried oregano. Get you best kitchen utensils, aka your hands, in there to give it a jolly mix through before setting aside as well.

Finally, it’s a simple cheese sauce to knock together. In a saucepan, over the lowest heat setting possible, melt 2 tablespoons of butter then remove from the heat to add in 2 tablespoons of plain flour & 1 teaspoon of salt. Mix it together before returning to the lowest heat to cook off that flour, keep stirring it the whole time though. When you’re happy that the flour has been cooked off, basically the clumpy mess has turned nice & smooth again, start adding in ever so slowly 2 & 1/2 cups of milk. The trick to this is slow & steady wins the race – be the tortoise! Never stop stirring it so you avoid those icky lumps. Once all the milk is in, throw in a couple of cups worth of grated cheddar cheese. Crank that heat up to a steady medium to melt it in & slightly thicken the sauce.

Now it’s assembly time!

Into your oven proof dish goes half that fabuliciouz cheese sauce, then a layer of half of the pan fried eggplant rounds followed by the entire amount of seasoned chicken mince, top that with the rest of the eggplant rounds & then pour over the remainder cheese sauce. Crown your creation eloquently with yet more grated cheddar cheese & some grated parmesan just for good measure before whacking into a 180c oven for 45 minutes!

Spiced BBQ Chicken Thighs

This amazing marinade brings a fabuliciouz taste of the Orient into your backyard barbie!

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 This is a super quick & easy marinade that is sure to spice up your next BBQ! Team it with chicken, pork, lamb or fish for something a wee bit different to the standard snags & burgers.

Grab yourself a mixing bowl & bung in 1 cup of plain yoghurt, 3 tablespoons of your favourite curry paste (I use Paeneng), 2 tablespoons of garam masala, 2 teaspoons of salt, the juice of 2 limes & 1 teaspoon of raw sugar. Give that lot a jolly good mix then whack in your meat to coat & pop in fridge to marinade for about an hour (remember that the lime juice is going to start the cooking process so you don’t want to leave it too long).

Hand them over to the man at the alter of burnt offerings (aka BBQ) to cook on a medium heat with some tender flame kisses.

Paris Style Chicken Schnitzel

The title of this recipe is a literal translation of another Hungarian favourite that is quick, easy & oh so fabuliciouz!

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If you like french toast or eggy bread then this is taking that flavour concept to a whole new level!

All you need to do is grab some juicy chicken thighs, place between a couple of sheets of plastic wrap & then get some frustration therapy by banging the crap out of them until they’re beautifully tenderised & all an even thickness which should be a nice thin schnitzel.

Then you simply season lightly with salt & white pepper before dusting with flour & then dipping in a basic egg wash of whisked eggs & milk – I know, shock horror, it seems like the wrong way round but that’s how it’s done.

Very carefully slip the schnitzel into some hot oil over a medium heat to shallow fry each side until they are golden & the chook is cooked through. I just love how they puff up with the egg wash! You’ll need to turn them a few times during cooking.

Remove the cooked schnitzel to drain before you then dust & dip the next one so that the oil reheats & it goes straight in rather than sitting around.

Honestly, you simply must try this dead set easy tasty dish!

Polenta Encrusted Lemon Chicken

Sounds a wee bit fancy, yeah?!

Well, far from being tricky to whack down this fabuliciouzly fresh summer taste on your dinner table, you’ll be amazed at just how terribly easy this one is!

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I shall need to add this in to my post ballet quickie repertoire as Mini Me is about to embark on her busiest year to date, having been invited to join a competition troupe which she is extraordinarily excited about! I’m sure I will have plenty of mum brag moments to share ahead 🙂

First, grab yourself half a dozen juicy chicken thighs & bung those into a lightly greased shallow baking tray (the kind you use for slices etc).

Next, combine in a mixing bowl 1/3 cup of polenta with 2 teaspoons of minced garlic, a tablespoon of mixed dried herbs & the finely grated rind of a lemon.

Then, cut the lemon in half & squeeze the juice all around the chicken thighs before pressing the polenta crust on top of them.

Whack that lot into a 180c oven for 25 minutes or until the chook is cooked through.

Serve with either a vegetable noodle stir fry like I’ve whipped up in the photo, or alongside a fresh salad.

That’s Chompin Time in a flash!

Chicken Cacciatore

A decadently rich tomato & mushroom based sauce lovingly caressing plump, juicy chicken – it’s a winner!

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I knew I was on a good thing here when Mini-Me kept coming back for seconds, thirds & even fourths! The next day she wanted the leftovers for breakfast! How can I not share this obviously absolutely fabuliciouz new favourite?!?!

Start by heating a good glug of oil in a frypan & simply browning off 4 juicy chicken thighs, you just want to seal them & give them a wee bit of golden colour. Bung them into an oven proof casserole dish & set aside.

If you need to add more oil to the pan, then by all means do, but allow it to heat up again before sliding in 125g of sliced mushrooms (we prefer to use Swiss Browns but Button work just as well if you can’t find them) along with 2 teaspoons of minced garlic. Sauté those off to get them nice & soft, then in goes a tin (400g) of chopped tomatoes, a tub (140g) of tomato paste, 1/2 cup of white wine, 1/2 cup of chicken stock & a teaspoon each of dried mixed herbs & dried oregano. Season ever so generously with salt & pepper, give it a jolly good stir & bring to the boil. Reduce the heat & let it simmer away there for about 10 minutes.

Pour the sauce over the chicken in the casserole dish & whack into a 180c oven for 40 minutes with a lid on before removing the lid & giving it an extra 15 minutes uncovered (just check that the chook is fully cooked through).

Then It’s Chompin Time!

Moroccan Wings

These are absolutely FABULICIOUZ!

With their exotic blend of spices combined with the ever popular tradition of fried chicken,

what’s not to love?!?!

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Simply grab a mixing bowl & give 3 eggs a jolly good whisk before adding in 1/2 cup of self raising flour, 1/2 cup of rice crumb & 2 tablespoons of Moroccan seasoning. Mix it up then in goes 2 tablespoons of milk to combine it, you’re looking for a nice thick mixture which is not quite a dough.

In another bowl, bung in some more flour & season generously with my kitchen trilogy of salt, white pepper & paprika. Make sure they’re mixed thoroughly & then dust half a dozen chicken wings in it.

Coat the top of the dusted wings in the batter mixture, you’ll need to use your hands & press it right in there nice & thick.

Finally, shallow fry them off in some hot oil making sure you start with the Moroccan side down to get a really crisp crust before turning onto the floured side to finish.

Drain them off & It’s Chompin Time!

Kiev Logs

This one is a wee bit of a fancy pants snag really, taking inspiration from that classic of Chicken Kiev.

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So all I do for this fabuliciouz mutation is let a 250g block of butter soften before flavouring it with minced garlic (I use 3 or 4 heaped teaspoons but it really does depend on how much floats your boat) & bunging in a generous amount of dried parsley flakes.

Give that lot a jolly good mix up, then shape into little sausages & place on a baking paper lined tray. Whack them in the fridge to firm up nicely or until you’re ready to use them.

Next, season 500g of chicken mince with salt & white pepper. Also set up a shallow bowl of crumb seasoned with salt, white pepper, more parsley flakes & a good handful of grated parmesan cheese.

It’s production line time!

Take a garlic butter log, encase it in the seasoned chicken mince then roll it in the spiked up crumb. Keep going until you’ve got them all done.

Heat up a good glug of oil in a frypan & shallow fry the logs off on all sides to a beautiful golden crunch.

Chicken Paprikas

It’s Mini-Me’s Ballet Concert weekend!

That makes it all about sparkles, glitter & mum taxi duties for me as I rush her between final rehearsal, opening night & next day matinee! It’s an all out onslaught of a weekend!

Never fear, the in-laws are here!

So last night, we were treated to this wee Hungarian traditional number – check it out!

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Start off by heating up a glug of oil in a stock pot over a very gentle heat to fry off 2 finely chopped onions & 1 finely diced red capsicum together. When they’re just softened, add in a whole tablespoon of salt! Stir it well, the salt will help break them down even further.

When they’ve fully sweated down, bung in 1kg of chopped up chicken thigh. Combine it well & whack on a lid. You’ll be surprised just how much liquid comes out into the pot from all this!

Allow the chicken to slightly whiten before adding in a sliced chilli, 2 broken bay leaves (they release more flavour when you break them) & 1 teaspoon of minced garlic. Give that lot a jolly good stir & straight back on with the lid.

When the chicken has fully whitened, stir through 1 tablespoon of paprika then bring to the boil before chucking in a tin (410g) of crushed tomatoes. Use the same tin to splash in 1/4 tin full of water. Once again stir then whack that lid back on top.

Now we just wait until the chook is cooked all the way through, usually takes about a half hour from this point.

Serve this ‘soup’ like meal over freshly cooked pasta – Fabuliciouz!