Meals on Nathan Hollows

Chicken Chow Mein

Wed, 06 Dec 2023 00:00:00 +0000

Original recipe

Ingredients

500g chicken breast
1 Tbsp oil
2 carrots, peeled & sliced into sticks
1 red pepper, thinly sliced
3 spring onions, chopped
2 garlic cloves, sliced
½ cup water
500g fresh egg noodles
1 tsp sesame seeds

Sauce

¼ cup oyster sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp cornflour
1 tsp sugar
¼ cup water

Directions

Mix together the ingredients for the chow mein sauce, set aside.
Slice the chicken breast in half lengthways then thinly slice the whole breast into strips.
Heat a large frying pan over a medium heat then add the oil. Cook the chicken strips until golden brown then set aside.
Add the carrots, red pepper, spring onion and garlic to the pan along with ¼ cup water and sauté for a few minutes.
Add the egg noodles and another ¼ cup of water and continue to fry.
Add the chicken back to the pan then pour over the sauce. Stir fry all the ingredients together to coat in the sauce for a further 2 minutes.
Pour into a large serving bowl or individual bowls. Sprinkle with sesame seeds and serve.

Notes

Chickpea and Potato Patties

Wed, 06 Dec 2023 00:00:00 +0000

Original recipe Makes 10-15 small patties

Ingredients

2 cups potatoes mashed potatoes
1 cup canned chickpeas drained
1 egg (if frying in oil)
1/4 cup minced onions (optional)
1/2 tsp red chilli powder (adjust to taste)
1 tsp garam masala
1/4 tsp powdered cumin
1 tsp ginger garlic paste
1/2 tsp freshly cracked black pepper (adjust to taste)
1/2 cup breadcrumbs
Salt to taste
Oil for frying

Directions

Boil potatoes, peel, and mash before measuring out 2 cups
If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using
Using a potato masher, mash the potato and chickpeas together until you get a smooth mixture
To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt
Add one egg if you plan to fry these in oil. They will break into tiny pieces otherwise.
Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer
If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned, powder coarsely in a mixer or blender, and add to the above
Mix again well until you get the patty mixture
Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside

For air-frying the patties

Cantonese Black Pepper Beef

Mon, 16 Oct 2023 00:00:00 +0000

Original recipe

Ingredients

Marinated Beef

200 g (~1/2 lb) flank, skirt, or flatiron steak, sliced very thin against the grain
10 g (2 tsp) Chinese Black Vinegar
Sprinkle of salt
Sprinkle of sugar

Black Pepper Sauce

50 g (~1/3 cup) Lee Kum Kee Black pepper sauce (storebought)
10 g (2 tsp) chili oil with fermented soybeans (optional)
10 g (2 tsp) soy sauce
20 cranks of black pepper
Sprinkle of onion powder
Sprinkle of garlic powder
Sprinkle of MSG

Stir Fry Components

Arroz Congrí

Mon, 04 Sep 2023 00:00:00 +0000

Original recipe Serves 6-8

Ingredients

1 cup dried black beans
2 tablespoons olive oil
1 small onion, chopped into ½-inch pieces
1 small green pepper, chopped into ½-inch pieces
5 or 6 cloves garlic, roughly chopped
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon fresh oregano, roughly chopped
¼ teaspoon dried dill
2 small bay leaves
1 tablespoon cider vinegar
1 tablespoon dry red wine, or vino seco
1½ cups long-grain rice, rinsed

Directions

Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2¼ cups.
Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Picadillo

Mon, 04 Sep 2023 00:00:00 +0000

Original recipe Serves 6

Ingredients

1/2 large chopped onion
2 cloves garlic, minced
1 tomato, chopped
1/2 bell pepper, finely chopped
2 tbsp cilantro
500 g lean ground beef
40 ml tomato sauce, 1/2 can
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 dried bay leaves
2 tbsp pitted green olives or capers

Directions

Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
Add to the meat and continue cooking on a low heat. Add olives or capers and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Creamy Chicken Curry

Tue, 06 Jun 2023 00:00:00 +0000

Original recipe

Ingredients

2 tablespoons oil
2 fresh garlic cloves, finely minced
1 large yellow onion, finely chopped
2 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground turmeric
250g boneless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons tomato paste
1 cup coconut milk
2 teaspoons kosher salt
1 cup hot water (optional)

Directions

In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown. Or use a Greek Yogurt Curry Chicken Marinade.
Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
Serve hot with white rice if desired or a quick naan

Pan Fried Chickpeas

Sun, 04 Jun 2023 00:00:00 +0000

Original recipe

Ingredients

1 tin (400g) Chickpeas, drained
A Handful of Fresh Parsley, chopped
1 tablespoon Paprika
½ Lemon, juice only
2 tablespoons Extra Virgin Olive Oil
½ teaspoon Salt
½ teaspoon Garlic Powder

Directions

In a skillet/frying pan, heat the oil. Add cooked and drained chickpeas and roast until it turns brown-ish.
Season with salt, garlic powder, paprika, chopped parsley and drizzle with freshly squeezed lemon juice. Cook for a further minute or two before turning off the heat.
Serve either warm or cold.

Notes

Cooking time can vary depending on how toasted you like your chickpeas. This is a very easy recipe to add things to.

Simple Beef Brisket

Sun, 04 Jun 2023 00:00:00 +0000

Original recipe

Ingredients

1818g beef brisket, trimmed w/ a thin layer of fat remaining
1 tbsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp paprika
625 ml beef broth

Directions

Pre-heat oven to 165C. Grab your roasting pan and rack.
Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket.
Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch.
Cover tightly with aluminum foil (I use two pieces to make sure it’s tight) or a lid and place in oven for 1 hour.
Reduce heat to 130C and cook an additional 3 hours (covered) or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed.
Cool ~ 15 minutes covered and slice thinly (trim any fat off the top if desired)

Notes

You could cook it in the liquid if you are going to shred the brisket.
You shouldn’t roast vegetables at the same time—the temp is too low.
Let the beef brisket sit in the spice mix for up to a day before cooking so the salt can macerate the meat.

Butternut Squash Spinach Pasta

Wed, 12 Apr 2023 00:00:00 +0000

Original Recipe

Serves 2

Ingredients

2 cups butternut squash , peeled, seeded, and cubed
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
½ lb sausage , crumbled, without casings
1 tablespoon olive oil
4 garlic cloves minced
a couple handfuls of spinach
1 cup heavy cream
⅓ cup Parmesan cheese shredded
¼ teaspoon salt
8 oz pasta
toasted pine nuts

Directions

Preheat oven to 200 C.
In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Roast for 30 minutes.
Cook sausage about 10 minutes. Remove from heat and set aside.
Cook pasta al dente in boiling water according to package instructions. Drain.
Heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
Add heavy cream. Bring to a brief boil, then immediately reduce to simmer. Add grated Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium simmer until the cheese melts. Remove from heat.
Add drained cooked pasta and cooked sausage to the creamy sauce. Stir. Season with salt and pepper, if desired.
Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top. Top with pine nuts.

Notes

I use bowtie pasta, shells, or spirals.
You can air fry the squash for 20 minutes instead.

Broccoli Anchovy Pasta

Tue, 11 Apr 2023 00:00:00 +0000

Original Recipe

Ingredients

350g dried pasta
350g broccoli
2 cloves of garlic, crushed
6 anchovies, chopped
1 tbsp butter
2 fresh red chillies, seeded and finely chopped
Parmesan cheese

Directions:

Cook the spaghetti in boiling salted water, according to packet instructions.
Cut the broccoli into small florets and put aside. Thinly slice the thick stalks and cook in a pan on low heat with anchovies, butter, chillies, and garlic, for about 8-10 minutes. Cook the florets with the pasta for 4 minutes.
Drain the pasta and broccoli florets, reserving some pasta water, and add to the pan. Stir gently and add 2 tbsp reserved water and a sprinkling of parmesan cheese.
Salt and pepper to taste.
Serve hot and with another sprinkling of parmesan.

Ham, mushroom & spinach frittata

Mon, 07 Nov 2022 00:00:00 +0000

Original Recipe Makes 2 serves

Ingredients

1 tsp oil
80g chestnut mushrooms, sliced
50g ham, diced
80g bag spinach
4 medium eggs, beaten
1 tbsp grated cheddar

Directions

Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

Notes

I add in red onion and whatever other veg I feel like
Goes well with a light drizzle of sriracha or chili oil
Freezes well
Divides and multiplies easily

Marry Me Chicken

Mon, 07 Nov 2022 00:00:00 +0000

Original Recipe Makes 4 servings

Ingredients

2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts
1½ teaspoons salt
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken stock
1 teaspoon chicken stock powder
½ cup grated Parmesan cheese
1 (200g) jar sun-dried tomatoes, drained and roughly chopped
1 teaspoon Italian seasoning (rosemary, thyme, oregano, etc.)
½ teaspoon freshly cracked black pepper
½ teaspoon red pepper flakes (optional)
¼ cup thinly sliced basil leaves
Cooked pasta or mashed potatoes, for serving (optional)

Directions

Pat the chicken dry. Season all over with 1 teaspoon salt.
Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate.
Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, chicken stock powder, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more.
Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired.

Notes

I haven’t actually made this yet
Serve over mashed potatos, cauliflower rice, rice, garlic noodles, zucchini noodles etc

Kūmara gnocchi with garlic cream

Mon, 27 Jun 2022 00:00:00 +0000

Original Recipe

Serves 4. Prep time 20 mins. Cook time 50 mins.

Ingredients

500g orange kūmara, cleaned
1 cup plain flour
3 garlic cloves, finely chopped
300ml cream
½ cup finely grated parmesan, plus more to garnish
1 bag (120g) baby spinach

Tip ingredients

2 cups fresh rocket
¼ cup almonds
¼ cup parmesan, grated
¼ cup olive oil

Directions

Place the kūmara in a large pot of salted water and bring to the boil. Cook for 30 minutes or until cooked through and tender when tested. Drain, then leave to cool. Once cool, peel the skins off the kumara and put through a ricer or mash in a large bowl.
Sprinkle the flour and a pinch of salt into the kūmara, then mix gently until a soft dough forms. If the dough is too sticky, add a little more flour. Tip the dough onto a lightly floured benchtop and briefly knead the dough into a smooth ball, adding more flour if necessary. Cut the ball into 8 even-sized pieces and roll each piece into a long rope, around 2cm thick. Cut each rope into even-sized pieces, then lightly dust with flour; placing them onto a floured tray or benchtop.
Bring a large pot of salted water to the boil. Add the gnocchi in two batches and cook until they float to the surface. Remove with a slotted spoon and toss in a light drizzle of olive oil in a bowl to prevent the gnocchi from sticking.
Place a large non-stick frying pan over medium-high heat with a drizzle of olive oil. Pan fry the gnocchi in two batches until golden brown, remove from the pan and set aside.
Add the garlic to the same pan and sauté for 2 minutes until fragrant. Add the cream, parmesan and baby spinach and cook while stirring until the sauce has thickened. Return the gnocchi to the pan, then season to taste and serve.

Greek Meatballs with Tzatziki Sauce

Fri, 27 May 2022 00:00:00 +0000

Original recipe

Makes 4 servings

Ingredients

1 tablespoon olive oil
1 pound 85/15 ground beef
1 pound ground pork
2 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground oregano
1 teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint leaves
¼ cup finely diced red onion
¼ teaspoon black pepper
4 cloves fresh garlic, finely minced

Directions

Preheat oven to 180 degrees.
Add the ground pork, ground beef, fresh herbs, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined.
Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil.
After all of the meatballs have been rolled and placed on the sheet pan, bake them at 180 degrees for 15-20 minutes or until the internal temperature reaches 72 degrees.
While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve.
When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy!

Notes:

Serve with a fresh salad of mixed greens, sliced capsicum, tomatoes, and crumbled feta cheese.

Cashew Chicken

Tue, 19 Apr 2022 00:00:00 +0000

Original Recipe

Difficulty: Very easy
Prep time: 10 min
Cook time: 20 min
Serving: 4 people
Cost: Low

Ingredients

Chicken breast 1 lb (700 g)
1 Leek (100 g)
Cashews 1 cup (100 g)
Garlic 1 clove
Ginger 1 tbsp (10 g)
Rice flour ⅔ cup (80 g)
Extra virgin olive oil 2 tsp (10 g)
Water 4 tbsp (60 g)
Soy sauce 3 tbsp (50 g)
Fine salt to taste

Directions

Toast the cashews in a pan on high heat, then set the cashews aside.
Rinse the leek then slice thinly, then set aside.
Finely chop the garlic and ginger, then set aside.
Cut the chicken into cubes, mix with the rice flour in a bowl, then shake out the excess flour.
Heat olive oil on a low temp, add the garlic and ginger, then the chicken.
Brown the chicken for a few minutes then add the soy sauce, the leek, and the water.
Simmer until the water has reduced and the leek is soft—about 10 minutes.
Add the cashews and salt to taste (keep in mind the soy sauce is salty!)
Serve hot!

Notes

Does not freeze well
Last in the fridge for a few days
It tastes good but isn’t much to look at

Tomato Coconut Curry

Tue, 07 Dec 2021 00:00:00 +0000

Original Recipe

Ingredients

2 garlic cloves
1 small knob of ginger
2 - 3 tablespoon of coconut oil
1 teaspoon of curry powder
2 large tomatoes
1 cup of coconut milk
½ pack of frozen spinach (fresh works well too)

Directions

Rough chop the garlic and ginger. Add the coconut oil to a pan and add in the rough chopped ginger and garlic.
Sprinkle in the curry powder and let everything bloom for 1 - 2 minutes.
Chop up the tomatoes and break it down into a sauce (about 5 minutes).
Pour in the coconut cream and frozen spinach. Let it simmer down and let the flavor get to know each other.
Finally add in some broccoli, salt, and a squeeze of lime. Let it cook down and serve with rice or bread!
Serve with Naan bread

Chorizo Pasta

Thu, 05 Nov 2020 00:00:00 +0000

Original Recipe

30 minutes. Serves 4-ish

Ingredients

8 ounces uncooked pasta
1/2 tablespoon olive oil
1-2 chorizo sausage cut into small pieces
1/2 small onion chopped finely
3 cloves garlic minced
1 can diced tomatoes with juices
1/2 cup cream
Salt & pepper to taste
Herbs (rosemary, thyme, oregano, etc) to taste
Freshly grated parmesan cheese optional

Directions

Boil a large, salted pot of water for the pasta. Cook it until al dente according to package directions.
Prep your chorizo and onion.
Meanwhile, in a skillet over medium-high heat, add the olive oil and chorizo and fry it until it starts to get crispy (around 7 minutes).
Add the onion and cook it until it’s softened (about 5 minutes).
Stir in the garlic, tomatoes, and cream. Let the sauce cook for another 5 minutes or so, or until the sauce is reduced to your liking. Taste and season with salt & pepper as needed.
Toss with the pasta and serve with freshly grated parmesan cheese if desired.

Sweet and Sour Chicken

Thu, 05 Nov 2020 00:00:00 +0000

Original Recipe

Serves 4-ish. Can take hours.

Ingredients

1 1/2 pounds chicken breasts cut into 1” chunks
1/2 cup cornstarch
2 eggs beaten
1/4 cup flour
canola oil for frying
1 cup pineapple chunks
1 red bell pepper cut into 1” chunks
1 green bell pepper cut into 1” chunks
1/2 yellow onion cut into 1” chunks
1/2 cup sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/3 cup ketchup
4 teaspoons reduced sodium soy sauce
2 cloves garlic minced

Directions

To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.
Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes.
Add the cornstarch to a large ziplock bag.
Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
Dip the pieces into the egg, then into the flour before adding to the hot oil.
Cook the chicken for 2-3 minutes, until cooked through and crispy.
Remove to a cookie sheet (no paper towels!) and continue cooking all the chicken pieces.
When done cooking remove all but a tablespoon of the oil.
Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
Serve immediately, with optional garnishes of sesame seeds or green onions.

Notes

Half the batch and you’ll be done in a quarter of the time. Frying the chicken in batches takes ages.

Butter, Onion, and Tomato Pasta

Tue, 13 Oct 2020 00:00:00 +0000

Original recipe

Makes 2 servings (sauce + 2 servings of spaghetti)

Ingredients

1 tin tomatoes
1 medium sized yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Directions

Put everything in a pot over medium heat.
When mixture bubbles, lower to a slow but steady simmer. Stir ever 15-20 minutes until sauce has reduced (45 minutes)
Toss together with 2 servings of spaghetti, optionally top with parmesan cheese.

Notes

I added pepper, olive oil, red wine vinegar, thyme, rosemary, and chopped parsley from the garden. This recipe is easy to add to and hard to mess up.

Avocado Cranberry Chicken Salad

Tue, 03 Dec 2019 00:00:00 +0000

Serves 2

Ingredients

Pecans

1/4 cup sugar
1/2 cup pecans

Dressing

3 Tbsp red wine vinegar
1 1/2 tsp dijon mustard
1/4 cup oil
2 cloves garlic, chopped
1 1/2 tsp sugar
salt and pepper

Salad

100g rocket lettuce or watercress
2 red pears, cored and sliced
150g blue cheese
1 avocado, sliced
1/2 red onion, thinly sliced
1/4 tsp salt
black pepper

Chicken

4 slices prosciutto (or bacon)
1 chicken breast

Directions

First in a pan add 1/4 cup sugar and pecans. Caramelise pecans until no sugar grains remain. Once coated remove pecans to an oiled tray to cool.

Miso Glazed Salmon

Tue, 03 Dec 2019 00:00:00 +0000

Original Recipe

Serves 4 - 35 minutes

Ingredients

2 Tbsp red miso or 3 Tbsp white miso
2 Tbsp sake
2 Tbsp sugar (less or more to taste)
2 teaspoons soy sauce
4 6-ounce skinless salmon fillets

Directions

Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.
Marinate the salmon: Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.

Chicken Chashu

Fri, 01 Nov 2019 00:00:00 +0000

Original Recipe

Ingredients

1/2 kg chicken thighs, boneless, skin-on
2 1/2 cups water
2 cups dark soy sauce (Japanese)
1/2 cup dry white wine
3/4 cup sugar

Directions

Roll the chicken thighs, skin-side out, into tight rolls, and secure with cooking twine.
Heat a large skillet over medium heat. When it’s hot, add the chicken and brown the meat on all sides.
In a large stockpot, combine the water, soy sauce, white wine, and sugar. Stir to dissolve the sugar completely, then add the chicken.
Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 25 minutes.
Remove from the heat and let cool to room temperature. To let the flavors soak in evenly, rotate the chicken in the seasoning liquid every 10 minutes or so while it’s cooling. To make this easier, cover the top of the chicken with a heavy-duty paper towel; the paper will help the liquid evenly soak into the meat.
Once the chicken is cooled to room temperature, remove it from the seasoning liquid and discard the paper towels. The chicken can be cut and used immediately, or wrapped in plastic wrap and stored in the refrigerator for a few days.

Notes:

Serves 4

Pasta Aglio e Olio

Sun, 01 Sep 2019 00:00:00 +0000

Original Recipe

Serves 2

Ingredients

225 g uncooked spaghetti
3 cloves garlic, thinly sliced
1/4 cup olive oil
1/8 teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
2 tbsp chopped fresh Italian parsley
1/2 cup finely grated Parmigiano cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano cheese.

Notes

Mix in half a ladle of pasta water to the oil to stop the garlic from over cooking

Garlic Butter Steak and Potatoes Skillet

Sat, 31 Aug 2019 00:00:00 +0000

Original Recipe

Ingredients

1 1/2 lb (650g) flank steak, sliced against the grain (or rib-eye steak, tenderloin, strip loin, strip steak…)
1 1/2 lb (650g) agria potatoes, cut into wedges
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional

The marinade

Chicken Corn and Rice Chowder

Sun, 28 Apr 2019 00:00:00 +0000

Original Recipe

Ingredients

2 tablespoons butter
1 medium onion chopped
2 celery stalks finely chopped
1½ cups good quality chicken stock
1 cup cream
2 cups frozen corn (or ~2 cans)
1⁄2 cup long grain rice
2 cups cooked chicken chopped
salt & pepper to taste
Some bacon is good too

Directions

In a large sauce pan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft.
Add the stock, cream and corn. Bring to a boil.
Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.

Thai Chicken Curry

Tue, 08 Jan 2019 00:00:00 +0000

Original recipe created by Sarah’s dad.

Ingredients

2-3 chicken breasts
2-3 Tbsp dark soy sauce
1/2 cup of flour
2 Tbsp oil
2 Spring Onion
2-3 Tbsp cloves garlic minced
1 tsp fresh ginger
2-3 tsp green curry paste
400ml coconut cream - one can
2 Tbsp sugar
2 Tbsp fish sauce

Directions

Cut breasts into bite sized pieces and place in bowl
Add 2 Tbsp soy sauce to the chicken and stir through
Sprinkle flour over chicken and stir gently to coat
Sauté in oil until golden and set aside
Add curry paste to pan and cook for 2 minutes - this spits so cover with a lid
Add garlic, ginger, and onions. Saute briefly
Return chicken to the pan and add the coconut cream, sugar, fish sauce, and remaining soy sauce.
Reduce heat and simmer for 15 minutes until chicken is cooked through
Serve on rice
If you like soap, garnish with chopped coriander

Notes

Red onion can be used instead of spring onion
It’s important to under cook the chicken on the first cook
Don’t use cheap coconut cream. Cheaper creams are more watery and don’t make for a nice sauce

Chimichurri Lamb with Roast Kumara and Beet Salad

Fri, 09 Nov 2018 00:00:00 +0000

Original Recipe

Serves 2-3

Ingredients

Salad

400g orange kumara
1 tsp honey
3 small beetroot
1 broccoli
2 Tbsp chimichurri sauce

Lamb

300g lamb leg steaks

Sauce

2 Tbsp chimichurri sacue
1 Tbsp mayonnaise

Spice Mix

1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2 teaspoon ground paprika
1/2 teaspoon ground black pepper

Directions

Prep and cook veggies

Preheat oven to 220° celcius. Bring a full kettle to the boil. Cut kumara into 1.5cm wedges. Toss on a lined oven tray with a drizzle of oil, honey, and half of the spice mix. Roast for about 25 minutes until tender and golden.

Meatloaf

Sat, 13 Oct 2018 00:00:00 +0000

Original Recipe

Ingredients

Meatloaf:

1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry’s
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices

Tomato Sauce:

1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce

Directions

For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
Serve with roast vegetables and salad I guess. I recommend jacket potatoes.

Onion Bhaji

Mon, 09 Oct 2017 00:00:00 +0000

Original Recipe