Bring the intoxicating flavours of the Orient to your table this Christmas.
Of course, everyone wants to bring out a show stopping main course on Christmas Day. The standard Sunday Roast Chook just won’t cut it for such a special occasion. With my easy marinade, you can tart up that old gal without breaking the budget!
Into a mixing bowl place, 1 cup of plain yoghurt, 3 tablespoons of Panaeng curry paste, 2 tablespoons of garam masala, 2 teaspoons of salt, 1 teaspoon of raw sugar & the juice of 2 limes.
Give that lot a jolly good stir to combine well.
Smear the marinade all over a whole chicken & spoon any leftover marinade into the cavity. That way you’ll get that luscious flavour the whole way through the meat!
Pop the chicken onto a rack in a roasting dish & place into a 180c oven for half of the cooking time before cranking that heat up to 220c for the second half of the cooking time.
Cooking time for chicken is 30 minutes per 500g.
Now you will need to keep an eye on it. Check regularly to ensure the marinade isn’t burning & just cover it in tin foil if it is.
When the juices run clear when you pierce the poultry in the leg joint, the chicken is cooked.
A fabuliciouzly quick & easy curry that’s sure to please the whole Fam-Bam!
This is another gem of a dish from my post ballet arsenal that I can not believe I haven’t shared with you all already! Forget stopping for takeout on the way home, you’ll have this whipped up quicker than the store can!
Simply pop a pot of water on to boil, salt & cook off some rice before draining.
While that’s happening, grab a medium pot & bung in 2 diced up chicken thighs then pour over a 400ml tin of coconut milk. Get that onto a medium heat to cook off the chook.
In a small pot, pour in a 400ml tin of coconut cream & gently heat it up before popping in 2 tablespoons of Thai Green Curry paste along with a splash of soy sauce. Stir it well to incorporate & then add it into the chicken pot. Give the whole lot a jolly good stir.
Whack in the cooked & drained rice & dish up!
Now that’s the base recipe! Back in the day, before Mini-Me, I used to use 4 tablespoons of the curry paste which makes it really pack a spicy punch! Also, if you have a wee bit of extra time, load that curry up with a gazillion veggies for a more substantial meal.
If you’re watching your weight or counting calories,
look away now!
Nobody can ever accuse this one of being healthy but sometimes, you just really need a hit of comfort food no matter what the consequences to your hips!
Start off by popping a pot of water onto boil, add salt & cook off an entire 500g bag of macaroni pasta before draining & bunging into a large oven-proof casserole dish.
While that’s doing it’s thing, bubbling away, you can multi-task ~ Da Da Dum!
Heat a wee glug of oil in a frypan & add in 2 teaspoons of minced garlic along with 500g of diced chicken thigh to cook off. Once lovely & golden, throw in a punnet of sliced mushrooms too. I prefer Swiss Brown Mushies but use whatever type floats your boat. Once everything is cooked, add it into the casserole dish & mix through the pasta.
Then we move onto making the cheese sauce. Far from being something to be scared of, it’s actually pretty easy to make so take a deep breath & here we go!
Bung 2 tablespoons of butter into a large saucepan over the lowest heat possible. When it’s melted, remove from the heat & stir in 2 tablespoons of plain flour & 1 teaspoon of salt. Pop back onto the lowest heat, stirring to cook off that flour – you’re looking for when the butter ‘remelts’. Finally, slowly add in 2.5 cups of milk (you’ve just made a classic white sauce) before dumping in an entire 450g bag of whatever multiple cheese blend floats your boat (now you have a cheese sauce). Turn up the heat to medium to thicken it up a wee bit then simply pour over the pimped up pasta in the casserole dish. Stir through thoroughly before crowning your creation with copious amounts of grated cheddar cheese & a scrumptious layer of shredded parmesan cheese as well!
Whack that lot into a 180c oven for 20 minutes.
Succulent chicken marinated with a fabuliciouz depth of flavour leaving a wonderfully warm mouth tingle.
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!
Asian fried chicken that’s sure to be a big hit!
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.
This traditional layered dish is Greece’s answer to the lasagne & it is every bit as fabuliciouz!
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!
This amazing marinade brings a fabuliciouz taste of the Orient into your backyard barbie!
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.
The title of this recipe is a literal translation of another Hungarian favourite that is quick, easy & oh so fabuliciouz!
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!
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!
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!
A decadently rich tomato & mushroom based sauce lovingly caressing plump, juicy chicken – it’s a winner!
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!