Enough for: 2-3
Takes: 30 minutes
1 bunch silverbeet, stems finely chopped, leaves sliced
200ml (1 1/4cups) double cream
3 eggs
2 large handfuls grated gruyere or other melting cheese
1. Preheat your oven to 160C and bring a pot of water to the boil. (No need to fill the pot, about 2cm deep is fine).
2. Plunge stems and leaves of chard into the pot. Cover and cook for 2 minutes. Drain well and squeeze out any excess moisture.
3. Return drained chard to the pot or place in an ovenproof dish. Mix together cream and eggs. Season and pour over the chard.
4. Scatter over the cheese and bake for 20-25 minutes or until the cheese is bubbling and golden. Serve warm.
Thursday, May 17, 2018
Thursday, May 10, 2018
"Kung Pao" chicken
enough for: 2
takes: 15 minutes + marinating
450g chicken
1 tablespoon soy sauce + 2 tablespoons for sauce
1- 4 fresh or dried red chillies
1 tablespoon Chinese cooking wine
2 green onions, chopped
steamed rice or cauliflower ‘rice’, to serve
1. Slice chicken into bite sized strips and place in a bowl with 1 tablespoon soy. Cover and stand for a few minutes or if possible refrigerate for a few hours but no longer than 24.
2. Heat a little oil in a frying pan or wok. Add half the chicken and cook, stirring until the chicken is browned and cooked through. Place cooked chicken in a clean bowl and add the remaining chicken and the chilli. Continue to stir fry.
3. When the second batch of chicken is browned and cooked through. Return the first batch of chicken to the pan. Stir.
4. Remove from the heat and add the additional 2 tablespoons soy sauce and the vinegar and stir well. Taste and add more soy or vinegar if you think it needs it.
5. Serve chicken on a bed of rice (or cauliflower ‘rice’ – raw cauliflower grated in the food processor) with green onions sprinkled on top.
takes: 15 minutes + marinating
450g chicken
1 tablespoon soy sauce + 2 tablespoons for sauce
1- 4 fresh or dried red chillies
1 tablespoon Chinese cooking wine
2 green onions, chopped
steamed rice or cauliflower ‘rice’, to serve
1. Slice chicken into bite sized strips and place in a bowl with 1 tablespoon soy. Cover and stand for a few minutes or if possible refrigerate for a few hours but no longer than 24.
2. Heat a little oil in a frying pan or wok. Add half the chicken and cook, stirring until the chicken is browned and cooked through. Place cooked chicken in a clean bowl and add the remaining chicken and the chilli. Continue to stir fry.
3. When the second batch of chicken is browned and cooked through. Return the first batch of chicken to the pan. Stir.
4. Remove from the heat and add the additional 2 tablespoons soy sauce and the vinegar and stir well. Taste and add more soy or vinegar if you think it needs it.
5. Serve chicken on a bed of rice (or cauliflower ‘rice’ – raw cauliflower grated in the food processor) with green onions sprinkled on top.
Thursday, May 3, 2018
Basil beef
Enough for 2
Takes: 15 minutes
2 bunches broccolini, or 2 heads broccoli chopped
500g minced beef
1 red chilli – fresh, chopped, optional
Takes: 15 minutes
2 bunches broccolini, or 2 heads broccoli chopped
500g minced beef
1 red chilli – fresh, chopped, optional
Soy sauce
1-2 lemons
1 bunch basil, leaves picked
1. Heat a little oil in a large frying pan or wok. Cook broccolini, stirring until no longer super crunchy.
2. Remove veg from the pan. Add a little more oil and cook the meat and chilli (if using) on a high heat until well browned.
3. Return the broccolini to the pan. Taste and season with soy and a squeeze of lemon. Serve with basil leaves on top and lemon halves.
1-2 lemons
1 bunch basil, leaves picked
1. Heat a little oil in a large frying pan or wok. Cook broccolini, stirring until no longer super crunchy.
2. Remove veg from the pan. Add a little more oil and cook the meat and chilli (if using) on a high heat until well browned.
3. Return the broccolini to the pan. Taste and season with soy and a squeeze of lemon. Serve with basil leaves on top and lemon halves.
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