Quick and easy dinner

Honey Lemon Chicken

Honey lemon chicken Honey lemon chicken with a side of steamed greens

This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!

Honey lemon chicken

Serves 4

2 chicken breasts

1Tb Dry Sherry

2Tb soy sauce

½ tsp salt

2 eggs

Oil for frying

¼ cup cornstartch

½ tsp baking powder

Sauce:

1/3 cup white sugar

1/3 cup honey

2tb cornstartch

1 cup chicken stock

3tb lemon juice

1 tsp salt

1 lemon sliced

2tb vegetable oil

salt and pepper

Garnish: chopped shallots

Honey lemon chicken

Method:

  1. Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
  2. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  3. In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
  4. Remove chicken from marinade and sprinkle with salt and pepper.
  5. Place vegetable oil in fry pan on a medium heat
  6. Dip chicken in the batter to coat.
  7. Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
  8. In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
  9. Pour sauce over chicken, sprinkle with shallots and serve.Honey lemon chicken
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Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings

 

 

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

  1. Pre heat combination steam oven to full steam.
  2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
  3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
  4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
  5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.

    Steamed mussels Italian style with pasta

    Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Steamed Italian style mussels with pasta

Last minute entertaining made easy with Five Tastes make at home meals!

Last minute entertaining made easy with Five Tastes make at home meals!

Emperor's Nasi Goreng

Having invited dinner guests with very short notice, I was confronted with the dilemma of what to cook for them with the minimal time I had.  I went into overdrive wondering about what last minute meals I could plan.  Of course, whatever I chose would need to knock their socks off. So I headed to my local supermarket and grabbed some fresh seafood and a couple of Five Tastes make at home meals. I wanted to impress my guests and knew the quality and flavours of Five Tastes would help me achieve that.

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Adding my own creative flair, I added a few bits and pieces to two of the meal packs, the result?Julienne snow peas used as a garnish

The Emperor’s Nasi Goreng with Balmain bug tails and prawns and The King’s Laksa with prawns, scallops and fresh curry leaves.

I love incorporating seafood as Sydney has access to the best range of fresh wild caught seafood.

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The Nasi Goreng packet serves three, however I used it as an entrée for four people. I added 400 grams of Balmain bug tails and 400 grams of prawns as well as an egg for each serving. Simply fry the Balmain bug tails and prawns for 2 minutes each side and with the other meats on the packet instructions. The servings were more than ample.

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The Emperors Nasi Goreng was unctuous, spicy and gratifying.  Given my goal of knocking the socks off my guests, I added some extra red and green chili to the mix and garnished with julienne snow peas. May I say, my mission was certainly accomplished!

Emperor's Nasi Goreng

The Laksa serves four.  I added 500 grams of prawns and 300 grams of scallops to the mix. Cook the scallops for 2 minutes each side and add with the prawns as per instructions. The King’s Laksa was heart warming, satisfying, yet overwhelmingly moreish, the dish was garnished with the prawns, julienne snow peas and extra chilli. The added chili and fresh curry leaves made for a pleasantly piquant dish.

King Prawn Laksa

Five Tastes meal kits with some fresh ingredients saved me time. My guests didn’t even notice!

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Ricotta pesto Tart

Ricotta pesto tart

This delicious tart has the velvety smoothness of ricotta cheese, with the crunch of the nuts in the basil pesto, as you cut through the smooth layer of ricotta and pesto you crack the layers of light, fluffy and crunchy puff pastry. Each mouthful has a fabulous combination of flavours and textures, the sharpness of the basil cuts through the creaminess of the ricotta.

Adding a little steam to the cooking process creates, light, fluffy and golden pastry.

Ricotta pesto tart

Serves 4

1 piece puff pastry

4Tb basil pesto

12 Tb ricotta cheese

8 cherry tomatoes

1 shallot

Salt and pepper

Side salad to serve (if desired)

  1. Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
  2. Line a large baking sheet with baking paper and spray with oil spray.Cut tomatoes into quarters, finely chop shallots.
  3. Cut Pastry into 4 even squares, place onto bake sheet. Place 1Tb basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle with shallots. Place 3Tb ricotta cheese on each square and spread out leaving a 1cm edge. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.
  4. Bake in preheated combination steam oven for 15minutes.
  5. Serve with a side salad if desired.

Steamed salmon on a bed of peas

This dish is a super healthy and nutritious meal. Salmon is full of protein and health fats and peas are carbohydrate rich and full of fibre.  Peas have a slight sweetness which compliments salmon.

Steamed salmon on a bed of peas

Per person

120gram salmon

2/4 cup (100grams) peas, frozen are fine

2 sage leaves or 1 sprig dill

1 pinch lemon pepper seasoning

2 small lemon wedges

 

  1. Pre heat combination steam oven/steam oven to full steam 100C.
  2. Sprinkle salmon with lemon pepper seasoning, sprinkle peas with salt and pepper.
  3. Place peas into a small oven proof dish, place salmon on top, place your choice of herb on top of salmon.
  4. Steam for 8minutes, for a medium cooked salmon.
  5. Serve salmon on a bed of peas with a lemon wedge

 

Another great steam oven recipe on the way !

This gorgeous chicken and chickpea curry is made in one dish.
Recipe will be posted later in the week!

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Simple, quick, delicious and nutritious!

Watch this space for this delicious recipe. You’ll learn how to make this meal from start to finish in 12minutes!IMG_7627.JPG

Sydney Fish Markets Pyrmont

If you are looking for a great place to purchase the freshest seafood in Sydney and to grab a bite to eat head down to the Sydney fish markets in Pyrmont. Its a great day out, with food stalls, flowers, yum cha all with a water view !

Seafood is fresh, staff are super friendly and it’s got loads of food stalls and restaurants within.

Watch this space, recipes on the way !

 

mixed seafood plate for lunch blue swimmer crabs big mud crabs beautiful squid Fresh fish

 

Super quick weeknight dinner !

Phil’s pasta

This pasta dish is named after the man that enjoyed it the most ‘Phil’. Phil is new to cooking and wanted some easy pasta dishes. This pasta dish is made using two pots, so there is very little cleaning !

Best part of all, using the power boost setting on my induction cooktop, this meal is ready in about 15 minutes ! Yup – that quick !

Give this flavour packed tuna pasta a try!

Serves 2

Using my induction cooktop this dish is cooked from start to finish in minutes !

Using my induction cooktop this dish is cooked from start to finish in 15 minutes !

200grams spaghetti

1/2 punnet cherry tomatoes

4 sprigs parsley

1 birdseye chilli (can be omitted if you wish)

2 shallots

1 clove garlic

1 195 gram tin of tuna in olive oil

1tsp capers

Salt and pepper

 

1. In a medium sauce pan place 300mls water and 1tsp salt. Place saucepan onto induction cooktop and select Power Boost setting, bring to the boil.

2. Whilst you are waiting for the water to boil,  being to chop tomatoes into quarters, finely chop parsley, chilli, shallot and garlic, use a fork to break up tuna.

3. As soon as the water begins to boil, drop pasta in and stir for 30 seconds, stirring prevents sticking, cook as per packet instructions, use the timer on your induction cooktop.

4. If you hadn’t finished chopping the tasks from step 2, complete those. Set aside 1 pinch of parsley.

5. Place all remaining ingredients including the olive oil from the tuna into a non stick fry pan, sprinkle with salt and pepper, place onto induction cook top to a medium setting, and allow sauce to simmer.

6. Drain pasta, stir pasta through sauce.

7. Divide into 2 bowls, sprinkle with parsley.

*if you do not have an induction cook top this recipe will still work, however it will take longer for the water to boil and the pasta to cook, as with inductions speed and power a litre of water boils in a minute and a half. 15 minutes based on pasta that cooks in 9 minutes.