Syrian chicken

The first time I made this recipe was over 10 years ago. I copied it from a cooking show I watched and was amazed how easy it was, considering how many different ingredients there was. If you like a nice rich taste, then this is the way to go. I used to use a tin of diced tomatoes, but I decided to try it with fresh tomato like the recipe said, I think I prefer it with the fresh tomato. 

- 2 teaspoons salt

- 2 teaspoons cumin

- 2 teaspoons cinnamon

- 1 teaspoon pepper

- 1 teaspoon turmeric

- 3 chicken single breasts, chopped

- 5 cloves garlic, crushed

- 2 small red chillies, chopped

- 5 tomatoes, diced

- 1/2 teaspoon cumin seeds

- 1 lemon, juiced and zested

- 2 tablespoons honey

- 2 tablespoons vegetable stock powder

1. In a bag, mix the salt, cumin, cinnamon, pepper and turmeric. Add the chopped chicken and coat well. 

2. Heat some oil and cook the chicken. Remove and set aside. Cook the onion, garlic and chilli. Add the tomatoes and cumin seeds and cook for another 2 minutes.

3. Return the chicken to the pan with the lemon juice and zest, honey, and stock and enough water to just cover the chicken. 

4. Cover, simmer for 10 minutes, uncover, and cook for another 10-15 minutes.

 

Easy chicken stir fry

While this recipe is nice and easy, it also bursts with flavour.

- 1 tablespoon cornflour (divided)

- 2 cloves garlic

- 1 small red chilli, chopped

- 1 teaspoon sesame oil 

- 3 tablespoons light soy sauce

- 500g chicken, diced

- 1 tablespoon peanut oil

- 1 onion, chopped

- 115g baby corn

- 425g baby bok Choy

- 2 tablespoons oyster sauce

- 3 tablespoons chicken stock

1. In a bowl, mix 1/2 the cornflour with the garlic, chilli, sesame oil, and 2 tablespoons of the soy sauce. Cost the chicken in this mixture and leave it for 10 minutes. 

2. In a pan, heat the peanut oil. Cook the onion and chicken, add the corn, then add the bok Choy and cook until it wilts. 

3. Combine the rest of the soy sauce and cornflour with the oyster sauce and chicken stock. Add it to the pan and cook for another 1-2 minutes. 

Veal tortellini with creamy mushroom sauce

- 500g veal tortellini 

- 3 tablespoons oil

- 600g mushrooms, sliced

- 2 cloves garlic

- 1/2 cup white wine

- 300ml double cream

- 3 tablespoons parsley

1. Cook the tortellini according to the packet.

2. Heat the oil and cook the mushrooms for 5 minutes until soft. Add the garlic. 

3. Add the wine and simmer 5 minutes until it reduced by half. 

4. Add the cream and parsley and simmer for 3-5 minutes until it thickens slightly. Season well. 

Meatloaf

I was a little worried this recipe wasn't going to be as nice as the other meatloaf one I've done, as there didn't seem to be much in it. But wow, it has full flavour; and talk about easy!

- 1/2 kg mince

- 3/4 cups oats

- 1 onion, chopped

- 1/2 cup ketchup

- 1 egg, lightly beaten

- 1 tablespoon worcestshire sauce

- 2 cloves garlic, crushed

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

SAUCE:

- 1/4 cup ketchup 

- 1/4 teaspoon mustard powder

- 2 tablespoons brown sugar

1. Preheat your oven to 175 degrees Celsius. Mix all the ingredients together except the 3 sauce ingredients. Press into an oiled loaf tin. 

2. Mix the sauce ingredients together and spread on top of the meat mixture. Bake for 50-55 minutes and let it stand for 5 minutes before slicing. 

Magic cake

A couple of years ago I made a cake (well actually an impossible pie) which my dad still brings up. I can't find the same recipe I used, but he loved this magic cake. I found it to be very similar. 

- 4 eggs, separated 

- 1 teaspoon vanilla

- 3/4 cup sugar

- 125g butter, melted

- 3/4 cup flour

- 2 cups lukewarm milk

1. Preheat the oven to 160 degrees Celsius. 

2. Beat your egg whites until stiff peaks form. Set aside.

3. Whisk the egg yolks and sugar together until smooth. Add the butter and vanilla and whisk for another 1-2 minutes. Add the flour.

4. Slowly add the milk. Add the egg whites in 3 batches. 

5. Bake for 40-70 minutes. Mine took a little over an hour. 

Sweet and sour chicken

-1/2 kg chicken, cut into chunks

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

- 1/4 teaspoon garlic salt

- 3/4 cup corn flour

- 2 eggs, whisked

- 1/2 cup canola oil

SAUCE:

- 1 cup sugar

- 1/3 cup ketchup

- 1 teaspoon garlic salt

- 1/2 cup + 1 tablespoon rice vinegar

- 1 tablespoon soy sauce

1. Coat the chicken in the cornstarch, salt, pepper, and garlic salt evenly.

2. Heat the oil in a fry pan. Dip the coated chicken in the whisked eggs, then fry until golden. 

3. Preheat the oven to 162 degrees Celsius.

4. In a medium bowl, whisk together the sauce ingredients. 

5. Place the cooked chicken in a casserole dish, and pour the sauce ingredients on top. 

6. Bake chicken for 20 minutes. Remove out of the oven, recover the chicken with sauce in the dish and bake for another 15-20 minutes. 

Scalloped potato and mince bake

- 1/2 kg mince

- 1 medium onion, chopped

- 1 small capsicum, chopped

- 4 cloves garlic

- 1/2 teaspoon chilli flakes

- 1 teaspoon salt (to taste)

- 1/2 teaspoon pepper (to taste)

- 5-6 potatoes sliced thin 

- 2 cups grated cheese

SAUCE: 

- 2 cans condensed chicken 

- 1 small onion, chopped

- 3/4 cup milk

- 1/2 cup sour cream

- 1/4 cup grated Parmesan cheese

- 1 teaspoon garlic powder

- 1/2 teaspoon salt

- pepper to taste 

1. Cook the mince and onion then add the capsicum and chilli flakes and cook until soft yet firm. 

2. Add the garlic, salt and pepper. 

3. For the sauce:

In a medium bowl, mix together the soup, onion, milk, sour cream, Parmesan, garlic powder, salt and pepper. 

5. In a casserole dish, layer in alternate layers: the potatoes, then some sauce, a little bit of cheddar, then mince. Continue until your ingredients are used up (I didn't use all the sauce) 

6. Cover with foil, bake for 1 hour at 176 degrees Celsius. Uncover after an hour and cook for an extra 20-30 minutes until potatoes are tender.