Wednesday, May 20, 2015

Teriyaki Chicken & Hokkien Noodles

Serves 2

Get This -

1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

  • Make the Teriyaki sauce and let cool.
  • Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
  • Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
  • Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
  • Remove chicken and place in a bowl.
  • Stir fry vegetables for a few minutes.
  • Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
  • Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

Sunday, May 3, 2015

Cornflake Biscuits

Makes 14

Get This -

125g butter, at room temperature
 100g (1/2 cup) caster sugar
 1 egg
 150g (1 cup) self-raising flour
 Pinch salt
 60g (2 cups) cornflakes, crushed slightly

Do This -

  1. Preheat the oven to 180C/160C fan forced. Line 2 baking trays with baking paper.
  2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Fold in the flour and salt and mix until well combined.
  3. Place the cornflakes in a bowl. Spoon slightly heaped tablespoonfuls of the butter mixture into the cornflakes. Toss the mixture gently in the cornflakes to coat and form balls.
  4. Place the balls, 8cm apart to allow room for spreading, on the prepared tray. Bake for 15-18 minutes or until golden. Cool the biscuits for 10 minutes on the trays before transferring to a wire rack to cool completely.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

Makes 15

Get This -

1 tablespoon butter
1⁄2 cup sugar
1⁄4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups self-raising flour

Do This-

Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour until just combined.
Turn on to floured board and cut into squares.
Place in tray on top shelf of very hot oven, 225-250°C for 15-20 minutes.