so let's plan it then eat it

INGREDIENTS 2 tablespoons vegetable oil 750g chicken thigh fillets, trimmed, cut into thirds 1 brown onion, cut into thin wedges 2 garlic cloves, finely chopped 1 teaspoon ground turmeric 2 tablespoons red curry paste 1 lemongrass stem, trimmed, bruised, thinly sliced 1 small red chilli, deseeded, thinly sliced 400ml can coconut milk 15 fresh curry leaves 1 cup coriander leaves 1/2 lime, juiced Steamed jasmine rice, to serve Coriander sprigs, to serve Lime wedges, to serve METHOD Step 1 Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken. Step 2 Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for ...

INGREDIENTS 1/4 cup (60ml) peanut or sunflower oil 250g purple eggplants, chopped if large 100g pea eggplants (from Asian grocers), blanched 1 bunch spring onion, sliced 1/4 cup (75g) fermented chilli bean paste (from Asian grocers) 2 long red chillies, thinly sliced 1 bunch Thai basil, leaves picked 500g chicken mince Steamed rice and fried eggs, to serve METHOD 1 Heat 2 tbs oil in a wok or large frypan over medium-high heat. Add eggplants, season and cook, stirring, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat with remaining 1 tbs oil. Cook onion, chilli paste and half the chilli and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to pan and toss to warm through. 2 Divide rice, chicken and eggs among plates. Top with remaining basil and chilli. https://www.delicious.com.au/recipes/chopped-chilli-chicken-stir...

INGREDIENTS 1 tbs olive oil 1 whole chicken, quartered (use kitchen scissors or poultry shears to do this) 1 onion, chopped 1 bunch coriander, leaves picked, roots cleaned and chopped 4 garlic cloves, peeled 1 tsp each dried oregano, ground cumin and dried chilli flakes 1 1/2 tsp smoked paprika (pimenton) 2 tbs tomato paste 6 roma tomatoes, roughly chopped 500ml chicken stock Steamed brown rice, sliced avocado, shredded spring onion, micro coriander and canned tomatillo (Mexican tomatoes – from selected grocers), to serve METHOD 1 Heat the oil in a large saucepan over medium-high heat and season chicken with salt. Cook chicken pieces, skin-side down, for 6 minutes or until skin is golden. Turn, then cook for a further 4 minutes or until golden. Remove from pan and set aside. 2 Add the onion, coriander root and garlic to the same pan and cook, stirring, for 5 minutes or until softened. Add dried oregano, spices and tomato paste, and cook, stirring, for 2 min...

INGREDIENTS 2 tablespoons extra virgin olive oil 1 brown onion, chopped 12 skinless chicken thigh cutlets 2 celery stalks, diced 2 carrots, diced 3 garlic cloves, finely chopped 700g bottle tomato passata 1/2 cup Massel salt reduced chicken style liquid stock 1 teaspoon dried oregano 2 teaspoons caster sugar 500g cup mushrooms, sliced 1/3 cup pitted kalamata olives 200g green beans, steamed Crusty bread, to serve METHOD Step 1 Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker. Step 2 Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker. Step 3 Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in...

INGREDIENTS 8 skinless chicken thigh fillets 1/4 cup (90g) gochujang (Korean fermented chilli paste) 2 tbs olive oil 500g microwave black or brown rice 1/2 tsp sesame oil 1 tsp soy sauce 1/2 garlic clove, crushed 2 nashi pears, cut into matchsticks 3 radishes, very thinly sliced 2/3 cup (130g) kimchi 1 cup loosely packed baby spinach 1 cup loosely packed large shiso leaves (from Asian grocers) or Thai basil leaves 4 fried eggs, to serve Toasted black and white sesame seeds, to serve METHOD 1 Coat chicken in gochujang and oil. Heat a chargrill pan or barbecue to high heat. Add chicken, cook for 3 minutes, then turn and cook for a further 4 minutes or until cooked through. Cover to keep warm. 2 Cook rice according to packet instructions. Transfer to a bowl and stir through sesame oil, soy sauce and garlic. 3 Thickly slice chicken. Divide rice among serving bowls. Top with chicken, pear, radish, kimchi, spinach, shiso and eggs. Scatter with sesame se...

INGREDIENTS 2 tbs extra virgin olive oil 1.4kg whole chicken, quartered (use kitchen scissors or poultry shears), or 4 chicken Marylands 1 large onion, finely chopped 50g unsalted butter, chopped 3 garlic cloves, finely chopped 1 1/2 tsp dried chilli flakes, plus extra to serve 1/2 cup (125ml) red wine 2 tbs rosemary leaves, plus extra sprigs to serve 3 fresh bay leaves 2 x 400g cans tomato puree 2 cups (500ml) chicken stock 500g mezzi paccheri pasta METHOD 1 Heat oil in a large saucepan over mediumhigh heat. Add chicken and cook, skin-side down, for 10 minutes or until golden. Turn and cook for a further 5 minutes, then transfer to a plate and set aside. Add onion, butter, garlic and chilli, and reduce heat to medium-low. 2 Cook, stirring, for 10 minutes or until onion has softened. Add wine and simmer for 3 minutes or until reduced slightly. Stir through rosemary, bay leaves, tomato puree and stock, then increase heat to medium. 3 Bring to a simme...

INGREDIENTS 500g farfalle 1 tbsp. olive oil 2 skinless chicken breasts, chopped into 2cm pieces 250g button or swiss brown mushrooms, sliced 450g Perfect Italiano Ricotta Pasta Stir Through, Four Cheese Salt and Pepper to taste 1/3 cup parsley finely chopped to garnish METHOD 1. Cook pasta according to packet instructions 2. Meanwhile, add olive oil to a large pan and place over medium to high heat. Once hot add the chicken and mushrooms and fry until cooked and golden. Turn heat to low and add drained cooked pasta to the pan 3. Add Perfect Italiano Ricotta Pasta Stir Through Four Cheese to the pot and gently stir through 4. Once warmed through, season to taste and garnish with parsley https://myfoodbook.com.au/sites/default/files/E%20Book_30min_2018_FINAL.pdf?pdf=cookbook?pdf=cookbook

INGREDIENTS 1.1kg sweet potatoes, peeled, cut into 5mm-slices 300ml Bulla Creme Fraiche 125ml (1/2 cup) Bulla Cooking Cream 2 garlic cloves, crushed 1 tablespoon chopped fresh tarragon 200g meat from barbecue chicken, shredded 2 green shallots, chopped 105g (1 1/4 cups) grated cheddar cheese METHOD Step 1 Preheat oven to 200C/180C fan forced. Place the sweet potato in a large microwave-safe bowl with 60ml (1/4 cup) water. Cover with two sheets of plastic wrap. Cook in the microwave on High for 8 minutes or until tender. Drain and set aside. Step 2 Meanwhile, lightly grease a 6cm-high 30 x 20cm (base measurement) baking dish. Combine the Bulla Creme Fraiche, Bulla Cooking Cream, garlic and tarragon in a jug. Season. Step 3 Layer the sweet potato, chicken, shallot and 80g (1 cup) of the cheese in the prepared dish, pouring a little of the cream mixture between each layer. Pour the remaining cream mixture over the top. Scatter o...

INGREDIENTS 1kg chicken wings 1/2 lemongrass stalk (inner core only), finely grated 1/2 garlic clove, finely grated 2cm piece (10g) ginger, finely grated 1 tsp dried chilli flakes 100g golden syrup 1/4 cup (60ml) each soy sauce and rice wine vinegar Coriander leaves, chopped peanuts and lime halves, to serve METHOD 1 Preheat the oven to 220°C. Combine lemongrass, garlic, ginger, chilli, golden syrup, soy sauce and rice wine vinegar in a deep baking tray. Add the chicken and toss well to coat. 2 Roast, turning wings every 5 minutes to coat in the sauce, for 25-30 minutes until sticky and golden. 3 Sprinkle the chicken wings with herbs and chopped peanuts, and serve with lime to squeeze over. https://www.delicious.com.au/recipes/thai-style-chicken-wings-lemongrass-chilli/48850c4e-3c7d-4874-948c-9da291a8dc94?current_section=recipes

INGREDIENTS: 2 x 300gm Lilydale Free Range chicken breasts, halved horizontally 1 1/2 cups plain flour 1 tsp Cajun seasoning 1 tablespoon ground black pepper 1/2 teaspoon sea salt 1 cup (250ml) buttermilk 2 eggs, lightly beaten 1 garlic clove, crushed 1/3 cup whole egg mayonnaise 1 tsp Tabasco sauce 1/2 small red onion, thinly sliced 1 long green chilli, seeded, thinly sliced 1/4 red cabbage, finely shredded 1/4 green cabbage, finely shredded 1 small carrot, coarsely grated Juice and zest of 1 lime Vegetable oil or canola oil, for deep frying 4 brioche rolls, split 1 baby cos lettuce, leaves separated 4 dill pickles, thinly sliced Shoestring fries, to serve METHOD: Whisk flour, Cajun seasoning, pepper, and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in ...

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes

INGREDIENTS: 2 tablespoons vegetable oil 500g chicken thigh fillet, cut into 4cm pieces 1 brown onion, halve lengthways, thinly sliced 2 garlic cloves, crushed 2 tablespoons kecap manis (sweet soy sauce) 1 tablespoon salt-reduced soy sauce 1 tablespoon sweet chilli sauce 1 teaspoon sambal oelek 2 cups long-grain rice 4 cups (1l) chicken stock 12 medium green prawns, peeled, deveined 4 eggs 2 green onions, thinly sliced 1 large Lebanese cucumber, thinly sliced diagonally 250g cherry tomatoes, halved 2 tablespoons roasted peanuts, roughly chopped Coriander sprigs, to serve METHOD: Preheat oven to 180°C. Heat oil in a large frying pan over a medium heat. Add chicken and cook for 10 minutes or until well browned. Add onion and garlic and cook for 3 minutes or until softened. Add kecap manis, soy, chilli sauce, sambal oelek and rice. Stir until well combined. Pour in stock and bring to the boil Remove from heat. Transfer to a roasting dish and...