Beef and Broccoli Stir Fry

I always seem to have trouble getting my beef to stay tender, but this recipe it stays absolutely beautiful. The sauce is tasty, my meat stays tender, and I also add a bit of carrot. Before using this recipe, I didn't know there was a difference between light soy sauce and dark soy sauce. I thought it would only be the salt content, so when looking for it in the shop, I almost just used all the same as I was having trouble finding the dark one. I'm glad I kept looking though, was totally worth it.

- 1 1/2 teaspoons light soy sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon cornflour                              
- 800g lean rump steak, sliced thin

- 1/4 cup oyster sauce
- 2 tablespoons light soy sauce, extra
- 2 tablespoons dark soy sauce

- 2 teaspoons cornflour, extra

- peanut oil, for frying
- 6 shallots, sliced

- 500g broccoli, sliced thin
- 3 cloves garlic, crushed
- 1/4 teaspoon salt
- 1/2 teaspoon sugar

1. Combine the light soy sauce, sugar, and cornflour with 1 tablespoon of water and mix well. Add the beef and toss well. Refrigerate covered for 1 hour.

2. Combine the oyster sauce, light and dark soy sauce and 2 tablespoons of water then set aside. In a separate bowl, mix the extra cornflour with 2 tablespoons of water.

3. Heat 2 tablespoons of oil in a large frypan, stir fry meat until almost cooked and remove and set on paper towel.

4. Add a little extra oil to the frypan, stir fry shallots until fragrant. Add the broccoli, carrot, garlic, salt and sugar. Stir fry for 30 seconds. Add 1/2 cup of water and over for 3 minutes until the broccoli is tender but crisp. (should be bright green still).

5. Add the beef and the sauce ingredients (step 2) and the cornflour mixture (step 2) and mix well until the sauce thickens.

Vegtable Lo Mein

- a handful of raw spaghetti

- 1 onion                                                            
- 1 1/2 tablespoons garlic
- 3 carrots
- 1 zucchini
- 2 stalks of broccoli
- 1 red capsicum
- 1 tablespoon ground ginger
- cayenne pepper to taste
- 1/4 cup soy sauce


1. cook spaghetti according to packet.


2. Stir-fry all the vegetables, pepper and ginger. Add the soy sauce.


3. Stir through the cooked spaghetti.

Creamy Cajun Chicken Spaghetti

- 2 chicken breasts

- 4 oz spaghetti                                                  
- 2 teaspoons cajun seasoning
- 2 tablespoons butter
- 1-2 cups cream
- 2 tablespoons chopped sun dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- pinch of pepper
- 1 clove garlic


1. Cook spaghetti according to packet.


2. Mix the chicken and cajun seasoning in a bowl and coat chicken well. Saute the chicken in the butter until golden.


3. Add the onion, cream, tomatoes, basil, salt, garlic and pepper and mix well.


4. Pour sauce over the cooked spaghetti.

Chicken A La King

I'm still getting used to the idea that it doesn't matter how many different ingredients there are in a recipe, if you use the right combinations of flavours, (even if it is a small amount), the dish could be so tasty. EVEN WITHOUT THE USE OF GARLIC!

- 60g butter                                  
- 1/4 cup plain flour
- 2 cups of milk
- 1 kg of chicken
- 2 tablespoons olive oil
- 1/2 cup of dry sherry
- 350g mushrooms, sliced
-  1 red capsicum, sliced
- 8 shallots, sliced
- salt and pepper

1. Cook the chicken and add the sherry. Simmer for 2 minutes and set aside.

2. Cook the mushrooms, capsicum, and 1/2 the shallots for 5-7 minutes. Return the chicken to the pan.

3. In a pot, melt the butter. Add the flour and whisk for 1 minute. Gradually whisk in the milk until smooth. Bring the mixture to the boil. Simmer until it thickens.

4. Stir the thickened sauce into the chicken mixture and season with salt and pepper.

Syrian Chicken

- 1 kg chicken, cut in cubes
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons cinnamon
- 1 teaspoon pepper
- 1 teaspoon tumeric                                        
- 1 teaspoon ground chilli
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 inch fresh ginger, grated
- 5 cloves garlic, crushed
- 1 small can crushed tomatoes
- 2 pinches of safron threads
- 1/2 teaspoon cumin seeds
- 5 sprigs of thyme
- 1/4 cup lemon juice
- 2 teaspoons honey
- chicken stock

1. Put the salt, cumin, cinnamon, pepper, tumeric and chilli into a large plastic bag and add the chicken. Toss well to coat and set aside.

2. Heat the oil in a frypan. Add the chicken and cook until browned. Remove and set aside. Add the onions, ginger and garlic to the pan and cook until onion is softened.

3. Add the tomato, saffron, cumin seeds and thyme and cook for 2-3 minutes.

4. Return the chicken to the pan and add the lemon juice, honey and enough chicken stock to just cover the chicken. Cover and simmer gently for 10 minutes. Uncover and simmer for another 10-15 minutes until the chicken is tender and cooked through, and the sauce is slightly reduced.

Butter Chicken

I decided to try and make a butter chicken from scratch. I had no idea what it was supposed to taste like when made from scratch, as I have only tasted the butter chicken from a jar. I fochilliund it was quite tasty. This recipe asks for a cinnamon stick as well. When I saw that, I got so excited, I've had a packet of cinnamon sticks for a couple of weeks I've been hanging to use, this time I finally got to try them out.

- 1/2 cup yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon tumeric

- 1 teaspoon cumin                             
- 1 teaspoon ground cardamom
- 2 teaspoons garam masala
- 1 teaspoon chilli
- 2 teaspoons ginger
- 2 cloves garlic, crushed
- 1 kg chicken breast
- 125g cashews
- 60g unsalted butter
- 1 tablespoon oil
- 1 onion, diced
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoons paprika
- 425g tomato puree
- 150ml chicken stock
- 1 cup cream


1. In a bowl, mix the yoghurt, lemon juice, tumeric, garam masala, cumin, chilli, ginger and garlic together. Add the chicken and coat well. Cover and leave it in the fridge for at least 1/2 hour.

2. Process half the cashews with a food processor until it's finely ground.

3. In a large frypan, heat the butter and oil over medium heat. Add the onion, caramom, cinnamon stick and bay leaf for around 2 minutes or until the onion softens.

4. Lower the heat and add the chicken and marinade, paprika, puree, cashew powder and stock. Simmer until cooked.

5. Stir in the cream and cook for 10 minutes.

Paprika and Sour Cream Chicken

When I made this, I had left over mushrooms from the night before, so I thought I'd add them into the dish as well. I had around a couple of handfuls of mushrooms. Also, I didn't measure the ingredients exact, and it turned out quite tasty.

- 1 tablespoon olive oil
- 4 chicken breasts, cut into strips
- 1 tablespoon unsalted butter                       
- 1 onion, diced
- 2 cloves garlic, crushed
- a couple of handfuls of mushrooms
- 1 tablespoon paprika
- 2 tablespoons chopped oregano
- 150ml chicken stock
- finly grated zest of 1/2 lemon
- 140g sour cream

1. Heat oil in a large frypan and cook chicken until golden. Set aside

2. Add the butter, onion, garlic, and mushrooms (if using) and cook until tender.

3. Stir in the paprika, oregano, stock,  and some salt and pepper. Cook for 5-10 minutes.

4. Stir in the zest and sour cream. Serve over pasta or noodles.