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noodle cups 005fixW


noodle cups 008fixW


200 g packet of chang’s egg noodles

1 x chicken breast

1 x small red capsicum diced

1 x carrot, cut into matchsticks

2 tspn sesame oil

3 x spring onions, thinly sliced, plus extra for garnish

1 x garlic clove, finely chopped

2 tspn light soy sauce

1 Tbls kecap manis (sweet soy sauce),plus extra to drizzle

1 tspn black sesame seeds, lightly toasted

3 tbs peanut oil or olive oil



1. Preheat oven to 180 degrees Celsius. Cook noodles according to packet instructions, drain, add a dash of sesame oil and toss.

2. Grease a 12 hole mini muffin pan with peanut oil or olive oil. Press the cooked noodles into the base and sides of the muffin moulds to form the basket shapes. Brush again with peanut oil before baking for 10-15 minutes or until golden brown. Remove noodle baskets and place on tray lined with baking paper. Bake noodle nests for further 5- 6 minutes or until crisp.

3. Meanwhile, heat the remaining peanut oil in a frying pan, add chicken & cook for 3-5 minutes or until just cooked through. Add garlic, carrot, capsicum, spring onion,soy sauce, Kecap Manis and sesame seeds. Toss for 3 minutes or until the vegetables are tender crisp.


To serve, fill noodle baskets with the chicken mixture and drizzle with extra Kecap Manis. Garnish with spring onion.

chicken and prosciutto 006W


200 g spinach

8 x slices prosciutto

1 cup chicken stock

1/2 cup dry white wine

1 x brown onion diced

2 x cloves garlic, crushed

30 g butter

2 tbls rice bran oil

6 x sage leaves

350 g green beans, blanched

4 x medium potatoes, quartered

1/2 tspn nutmeg

80 g butter (for the potatoes)

125 g camembert cheese (8 slices)

2 tspn cornflour (dissolve in 1 tbs. water)

900 g 8 pieces chicken thighs, excess fat trimmed



1. Preheat oven to 220 degrees Celsius. Line a baking tray with baking paper. Boil the potatoes in salted water until tender. Drain, then return to the pan and place over a low heat for 1 minute to drive out excess moisture. Mash the potato, using a ricer to remove all the lumps. For a smoother finish, push the mash through a fine sieve.

2. Return the mashed potatoes to the pan over low heat, then blend together with butter, nutmeg, salt and white pepper. Spoon the mashed potato into a large piping bag fitted with a star tip. Pipe into swirls on lightly greased baking paper. Bake for 10-15 minutes or until golden and crisp at the edges.

3. Meanwhile, place spinach in a colander in the sink. Pour boiling water over to wilt leaves, then cool under running cold water. Drain well, and squeeze dry.

4. Arrange spinach leaves over chicken and top with Camembert cheese, then roll up to enclose. Lay a slice of prosciutto on the work surface, then place chicken on top and wrap to enclose the filling. Repeat for remaining prosciutto and chicken thighs.

5. Heat oil in a large non-stick fry pan over medium-high heat. Cook chicken for about 5 minutes until browned on all sides. Transfer to a baking tray and cook in the oven for 8-10 minutes, or until chicken is cooked through.

6. To make the wine sauce, re- heat the fry pan with a dash of oil. Melt butter on medium-high heat. Fry the sage leaves until crisp. Remove leaves and set aside. Fry the onion for 2 minutes or until soft. Add garlic and cook for 1-2 minutes. De-glaze with white wine, whilst scraping the bottom of the pan. Cook for 5 minutes or until reduced by half. Add the stock and stir in cornflour to thicken the sauce. Add sugar, cook stirring for 1 minute or until sauce thickens. Season to taste. Strain and keep warm.


For serving: Cut chicken in half and place on serving plates with the potato rosettes and beans. Drizzle with wine sauce. Garnish with sage leaves.

paprika chicken 015fixW1


1 x whole chicken (about 1.8kg)

1 Tbls sweet paprika

1 x lemon

2 x cloves garlic, peeled, crushed

2 Tbls olive oil



1. Preheat oven to 220 degrees Celsius. Wash the chicken and the cavity. Pat dry with paper towel. Squeeze half a lemon and rub all over the chicken. Squeeze the other half in the cavity. Place both lemon halves into the chicken cavity. Tie legs together with kitchen string.

2. Rub the chicken with garlic, then coat with olive oil and sprinkle all over with paprika and salt.

3. Place a wire rack over a roasting tray. Place the chicken breast-side up and cook in the oven for 15 minutes. Turn breast side down and cook for another 15 minutes. Then turn breast-side up again and lower heat to 180 degrees Celsius. Baste generously with the pan juices and cook for a further 30 minutes or until juices run clear when chicken thigh is pierced with a skewer.
Stand covered for 10 minutes. Serve with roast vegetables. Garnish with fresh thyme.


This chicken stuffed with lemon and flavoured with paprika is enjoyable served hot or cold with a salad.

lemongrass chicken 017fixW


1×200 g chicken thighs, cut into bite-size pieces

560 g chicken wings,cut in half at the joint, discard wing tips

1 cup fresh coconut juice

1 x long red chilli, cut into 2cm pieces

1 x long green chilli, cut into 2cm pieces

3 x spring onions, cut into 3cm pieces

2 x lemongrass, white part only, chopped (for the marinade)

2 x shallots, chopped (for the marinade)

2 x cloves garlic, chopped (for the marinade)

1 Tbls sesame oil (for the marinade)

1 Tbls sugar (for the marinade)

2 Tbls fish sauce (for the marinade)

1 tspn turmeric powder (for the marinade)

1/3 cup coriander leaves, for garnish

2 Tbls rice bran oil

1 tspn chilli flakes or powder (for the marinade)



1. Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.

2. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with jasmine rice.

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