So much for grabbing a bite with friends.
If you’re looking for a meal that’s not too heavy but still tastes delicious, this chicken, lettuce delight by Adam D’Sylva will certainly do the trick. “Don’t let the exotic ingredients throw you off recreating this at home,” he says. And in case you’re wondering what lup cheong is, it’s a “delicious dried Chinese sausage” that works wonders in this dish.
4 iceberg lettuce leaves, trimmed to form cups
1 lup cheong sausage, diced
4 spring onions, sliced into rounds
2 shallots, diced
4 shitake mushrooms, diced
6 water chestnuts, diced
10 sprigs coriander, picked and washed
200g chicken meat, minced
15g corn flour
Pinch of sea salt
1 organic egg
Cashew nuts fried crushed
100ml light soy sauce
40ml shao sing cooking wine
25ml oyster sauce
5ml sesame oil
- In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.
- In a separate bowl, combine ingredients for dressing together and set aside.
- In a hot wok fry quail mixture until caramelised and fluffy.
- Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves.
- Divide evenly into lettuce cups, serve immediately.
Recipe Courtesy of Footscray Fresh Food Markets, Melbourne
The Golden Door Health Retreat And Spa have been generous enough to provide us with some amazing recipes to pass on to our readers looking to add extra health and vitality to their to-do list for the end of 2014. Nutritious and delicious – what more could you want?
100g (1/2cup) quinoa
4 125g (4 1/2 oz) chicken breast, skin removed
1/2 tsp salt and smoked paprika mix
1/4 tsp mustard seed oil
1 tsp mustard seeds
1/2 small onion, chopped
45g (1/2 cup) chopped mushrooms
125ml (1/2 cup) chicken stock
Juice of 4 apples (approx 375mls or 11/2 cups)
2 tsp of balsamic vinegar
2 vine-ripened tomatoes, diced
2 tsp chopped fresh parsley
zest and juice of 1 lemon
- Wash the quinoa in plenty of cold water and drain. Put in a pan with 250ml (1 cup) of water. Bring to the boil and then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed.
- Preheat the oven to 180°C. Sprinkle the chicken breast with paprika seasoning. Heat a non-stick frying pan and add the chicken to the dry pan. Cook for 2 minutes to sear, then turn over and sear the other side. Transfer the chicken to a paper-lined baking tray and bake for 12 minutes.
- Put the mustard seed oil in a saucepan over low heat. Add the mustard seeds. Add the onion and fry for 5 minutes, until lightly golden. Add the mushrooms, stock and cook until the stock has reduced by half. Add the apple juice and cook for 15 minutes until reduced by half. Add the vinegar, season with salt and pepper and stir in quinoa.
- Toss together the tomatoes, parsley, lemon zest and juice. Serve the quinoa topped with the chicken and the tomato salad.
Nutrition per serve
- Energy: 1347kj (322 cals)
- Protein: 32g
- Total fat: 9g
- Carbohydrate: 27g
- Fibre: 4g
- Sodium: 95mg
1 cup cooked quinoa
1 cup frozen (thawed) or fresh corn
4 cups skinless cooked chicken, shredded
1/2 avocado, chopped
100g baby spinach leaves
1 tbsp fresh mint, finely chopped
Salt and pepper
1 tbsp olive oil
1/2 lemon, juiced
- In a large bowl, combine quinoa, corn, chicken, avocado, spinach and mint. Season with salt and pepper.
- Drizzle with olive oil and lemon juice. Mix well.
Recipe via The Healthy Mummy
If you are looking to turn last nights cooked chook or roast into something scrumptious, this very versatile recipe is for you. You can use up whatever type of left over meat or poultry you have, add whatever veggies you like and it’s a fast, healthy meal.
1-2 cups left over cooked chicken, chopped or broken into small pieces
6 cups of frozen or fresh stir fry veggies
1/2 teaspoon ground ginger
1/2 teaspoon chopped garlic
2 tablespoons soy sauce
2 tablespoons chicken stock powder
1/2 cup water
- Heat non stick pan on high until it’s hot and add your veggies. Toss veggies for a couple of minutes as they cook and then turn down heat to medium.
- Add ginger, garlic, chicken stock and water. Stir though and place the lid on. Continue to toss veggies until they are about 2/3 cooked. The time will depend on whether you are using frozen or fresh.
- Add chicken and stir through veggie mix. Add soy sauce and replace lid. Cook for about 2 minutes and serve.
By Kim Chartres
The ultimate winter indulgence – except this recipe is kind to your hips! And it’s a crowd pleaser, regardless of whether you’re feeding a tribe of children on school holidays or your hubby/boy’s footy mates.
2 free-range skinless chicken breasts
1 red onion, sliced
4 wholemeal burger buns, sliced in half
1 tomato, thinly sliced
1 tbsp reduced-fat mayonnaise
Sweet chilli sauce, optional
- Slice each chicken breast in half, cutting into the side of the meat to make two thin pieces.
- Cook chicken on a hot barbecue grill for about 10 minutes, turning occasionally, until cooked through.
- Cook onions on the hot plate until translucent.
- Toast buns on the barbecue grill or in the oven.
- Assemble the burgers with spinach, slices of tomato, onion, mayo and sweet chilli sauce.
Courtesy of The Healthy Mummy
Here at the SHE‘SAID’ headquarters, we are taking part in the W8less 40-Day Challenge and feeling the amazing results – thanks to the unveiling of the ‘bricks’ and delicious meal plans. So we thought we’d share just one of the many fabulous, quick and easy dinner recipes for everyone to enjoy.
2 medium chicken breasts
1/2 cup almond flour
1/2 cup shredded coconut
1 tsp Chinese five spice
1 egg, beaten
1 tbs red curry sauce
3 tbs almond butter
1/2 cup of coconut cream
- Lightly pound chicken breasts with a rolling pin until they are a uniform thickness and then cut into strips.
- Stir together the dry ingredients. Dip each chicken strip in the beaten egg and then coat in the coconut mix.
- Place coated chicken strips in fridge for 10 minutes (this helps the coating stick to the chicken).
- Heat pan and coconut oil. Cook chicken strips for 5-6 minutes on each side.
- Satay sauce: Stir together almond butter, red curry paste and coconut cream over a low heat until completely mixed.
- Serve with mixed green salad.
Recipe and image via W8less
This easy chicken recipe is full of vibrant flavors. If you don’t care for chicken thighs, use skin-on chicken breasts instead. Serve with an avocado and tomato salad or black beans and rice, and it might just become your new favourite meal.
8 chicken thighs, skin on
2 1/2 tbsp olive oil, divided
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 cup fresh lime juice (from about 7 limes)
Salt and black pepper, to taste
- Preheat grill to medium-high heat, about 180° to 300° C. Season chicken generously with kosher salt and freshly ground black pepper. Brush chicken lightly with 1 tablespoon oil and grill, with lid closed, about 5 minutes per side or until meat thermometer inserted in thickest part registers 75° C.
- While chicken cooks, heat oil in a small skillet over medium heat. Add garlic and cumin and cook until fragrant, about 30 seconds. In a large glass baking dish, combine garlic mixture and lime juice; season with black pepper.
- Place cooked chicken thighs in glass dish, turning to coat chicken with lime mixture. Tent with foil and let rest 10 minutes before serving.
From Southern My Way: Food & Family (Gena Knox Media) by Gena Knox.
TV chef Dominique Rizzo shares her classic chicken casserole recipe, one of our favourite easy dinner recipes that the whole family will love. Serve with mashed potatoes or rice.
8 chicken pieces, either legs and or thigh
2 tbsp flour
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp butter
200g bacon, diced
10 pickling onions
3 tsp Gourmet Garden Garlic
500g button mushrooms, sliced
1 cup white wine
3 cups chicken stock
1 tbsp Gourmet Garden Thyme
1. Clean, wash, and dry the chicken pieces.
2. Mix the flour, salt and pepper and cover the chicken with the flour.
3. Melt the butter in a large pot and brown the chicken for 2 minutes on all sides.
4. Remove the chicken and add in the bacon, brown slightly and add in the onions, garlic, mushrooms and cook until slightly golden.
5. Place the chicken back into the pot and add in the rest of the flour and salt and pepper mixture.
6. Add the wine and deglaze the pan by scraping the bottom of the pan.
7. Add in the stock and Gourmet Garden Thyme and bring the liquid to a boil.
7. Reduce the heat to a simmer and cover, cook for 25 minutes or the chicken becomes tender and falling off the bone. Serve hot with mashed potatoes or steamed rice, and a crisp salad on the side.
What’s your favourite midweek chicken recipe?
It’s curry week on SheSaid and celebrity chef Poh Ling Yeow shares her favourite recipe for authentic Nyonya chicken curry – a mainstay of every Malaysian potluck dinner.
You don’t get more definitively Malaysian than this classic Nyonya dish. It is the mainstay of every Malaysian pot luck dinner and the most outrageously out of place character at our Christmas buffet table, but there it always is right next to the ham. Hilarious! The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home – Poh Ling Yeow.
3 Tbs coconut cream
10 sprigs of curry leaves
1 star anise
2 whole cloves
1 cinnamon stick
1 1/2 kg chicken thigh fillets
500g baby chat potatoes, peeled, halved and parboiled
2 bird’s eye chillies deseeded and halved lengthways
500ml coconut milk
1 Tbs salt
1 tsp sugar
Rempah (wet spice paste)
3 Tbs ground coriander
1 tsp ground cumin
1 tsp ground fennel
15 dried long red chillies*, deseeded, soaked in boiling water until soft, drained and chopped
25g fresh turmeric root, peeled and sliced
3 cloves garlic, peeled, sliced
270g red eschallots OR Spanish onion, peeled, sliced
1/3 cup vegetable oil
1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.
2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through.
2. Serve with steamed jasmine rice or roti canai.
Notes: There are several types of dried chillies. For this recipe please choose the type that are about finger sized. The smaller ones are very hot and the broader, larger ones mild. Also please never replace dried chillies with fresh ones as they don’t impart the smokiness of flavour and depth of colour required for this dish.
What’s your favourite curry recipe?