This dish has Moroccan influences. It is full of flavour is great for a Sunday Roast. I served the chicken with potatoes and asparagus.
- 1.2 kg chicken
- 1/2 cup olive oil
- sea salt and cracked black pepper
- 1/2 cup chopped flat leaf parsley
- 1/4 cup lemon juice (if you like lemon add a bit more)
- 2 teaspoons mince garlic
- 1 tsp paprika
Preheat the oven to 220 deg C. Using kitchen scissors, cut along the backbone of the chicken and then press firmly on the breastbone and flatten it. Place chicken in a baking dish. In a small bowl mix olive oil, garlic, chopped parsley and salt. Pour of the chicken and give it a massage ensuring that the marinade covers all of the chicken. Sprinkle black pepper and paprika over the chicken. Roast for 30 – 40 minutes or until the chicken is cooked through.
Another Adam Liaw recipe – this is a great alternative to your everyday stew. I think this will be great using Lamb as well. Next time I will pop this into a slow cooker at the simmer stage.
- 1.5kg chuck steak, cut into 4 cm cubes
- 2 tbsp plain flour
- 1 tbsp paprika
- Salt to taste
- 1/4 cup peanut or vegetable oil
- 1/2 cup tomato paste
- 3 thick slices ginger
- 1 brown onion , peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 tsp Chinese five spice powder
- 2 tsp curry powder
- 3 whole star anise
- 1 cinnamon quill
- 1 tsp cloves
- 2 stalks lemongrass, trimmed and bruised
- 2 bay leaves
- 2 litres low-salt beef stock
- 2 tbsp fish sauce
- 1/2 tsp salt
- 3 potatoes, peeled and cut into large chunks
- 3 carrots, peeled and cut into large chunks
- Lime wedges to serve
- Red onion rings to serve
- a handful of coriander leaves to serve
- a handful of a basil leave to serves
- French style baguette to serve
Toss the beef in the flour and paprika and season with a little salt. Heat the oil in a heavy casserole dish and fry the beef over medium heat (in batches if necessary) until it is well browned. Add the tomato paste, ginger, onion and garlic and stir for 2-3 minutes or until the onion is translucent. Add the five spice powder, curry powder, star anise, cinnamon, cloves, lemongrass and bay leaves and stir to combine. Pour in enough beef stock to cover the meat completely, add the fish sauce and salt and bring to a simmer. Simmer uncovered for about 1 1/2 hours (skimming the top at regular intervals to remove any scum), or until the beef is just tender.
Add the potatoes and carrots and simmer for another 15 minutes or until the vegetables soften.
Allow to stand 15 minutes before serving.
Adjust the seasoning with salt or fish sauce, serve with lime wedges, thinly sliced red onions, coriander and basil leaves and pieces of baguette to dip into the rich sauce.
- 1/2 medium-sized eggplant cubed 2-3 cm
- 1/2 block tofu cubed 2cm
- 2 stems of spring onion
- 1 large red chilli
- 1/2 tsp mince ginger
- 1/2 Lime
- 1 1/2 tsp XO sauce
- 1 tsp Hoi Sin Sauce
- 1/2 cup stock
- 2 tbsp vegetable oil
Chop the white part of spring onions coarsely, Chop green part of spring onion finely to be used for garnish. Slice 1/2 chilli on a diagonal finely. Heat oil in a wok, add eggplant and cook for 2 mins. Remove eggplant and put to the side. Add spring onions and chilli and ginger, stir fry for a minute. Add XO sauce and stir fry for another minute. Add stock and hoisin sauce and bring to a boil. Add semi cooked eggplant and mix into stock, lower heat and let simmer for 3 minutes. Add tofu and juice of half a lime and simmer for another 2 mins. Season to taste. Garnish with spring onions and red chilli and serve with hot rice.
This is a nice alternative for xmas. I used a mix of beef and pork for this recipe, because that is all I had in my freezer.
- 1 large red onion finely diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500g lean pork mince
- 3/4 cup fresh breadcrumbs
- 1 small red chilli fine chipped
- 3 tsp hot mango chutney ( you can buy this in most supermarkets)
- 2 tsp grated ginger
- 2 tsp minced garlic
- generous handful of chopped fresh coriander
- Oil for frying
Combine all ingredients, season and mix together. (If you have a food processor you can use that). With damp hands, form the mixture into 8 patties, then chill for 10 mins to firm up. Heat 2 tbsp of oil in a frypan over medium heat. Add the patties and cook 3-4 minutes each side or until cooked through. Serve with mango salsa.
- 1 large mango, peeled and flesh chopped
- 2 tsp lemon juice
- a couple of pinches of brown sugar
- 1 small chilli seeded and chopped.
- 1 tsp chopped fresh coriander
In a bowl combine lemon juice, sugar, chilli and coriander and let it stand. Before serving add mango – give it a gentle toss and serve.