Kevin’s Amazing Chicken Soup

(Measurements are dependant on how much you are making!) Remove all the chicken meat from a whole cooked chicken. Put the carcass in a saucepan with bay leaves and yeast, gluten and dairy free stock cubes. While the stock is simmering, fry onions, garlic and leeks in olive oil and chop all the vegetables. Simmer a cup of green lentils till partially cooked – about 20 minutes. Remove carcass from stock after two hours. Add all the vegetables and drained lentils into the stock. Add the chicken meat just before the vegetables are cooked to bring the flavour together. Add … Continue reading Kevin’s Amazing Chicken Soup

The Last Melbourne Curry

Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is! In a pestle & mortar, make a paste with: 2 x whole star anise 2 teaspoons coriander seeds 1 or 2 large garlic cloves 2 teaspoons dried red chili flakes Seeds from seven cardamon pods 2 teaspoons lemongrass 2 teaspoons turmeric Zest of one lime 5 thinly sliced kaffir lime leaves 2 … Continue reading The Last Melbourne Curry

Yasmin’s Baked Chicken or Fish

Chicken Breast or Fish wrapped/stream baked for two Saute 1 or 2 large leeks chopped with garlic chilli, large tomato, oregano pepper & olives if you like Fold 2 baking paper sheets in half, place a bed of cooked leek onto paper then lay each chicken breast or filet of fish onto that, fold paper over, turn the edges over, pinch like a pastie. So the juices won’t escape! Bake for only 15min 180oC till cooked through (time depends on the thickness of the fillet) and allow the flavours to become infused Try it with fresh turmeric cumin, red onion … Continue reading Yasmin’s Baked Chicken or Fish

Fiona’s Whizz Chicken and Red Cabbage Surprise

This was so yummy I had to post it immediately. Basically whizz together some red cabbage and carrot. Then gently fold through some diced avocado. In a frying pan cook some minced chicken with chillies and bean sprouts. When the chicken is cooked mix, with the red cabbage and carrot and avocado mix. Add Ume Plum sauce for seasoning and the juice of lime with lots of fresh coriander. Continue reading Fiona’s Whizz Chicken and Red Cabbage Surprise

Jane’s version of the Patara London Curry

Patara, Mayfair, London, is a fantastic Thai restaurant everyone needs to try! Red curry paste (gluten, dairy, ginger free) Sugar/salt-free peanut butter Coconut milk, or coconut cream Prawns (or diced lamb or chicken) Onions, garlic, red capsicum, and either peas, cauliflower, carrot, or cabbage (or a combination) Chop the veg, lightly fry the onion, garlic, then add the rest of the chopped veg, and prawns, gently fry momentarily, then add a spoonful (or however much you want to use) of red curry paste, a teaspoon (or two) of peanut butter Add half a cup of hot water, stir, and then … Continue reading Jane’s version of the Patara London Curry

Jane’s Chicken Curry

Gently brown some chopped chicken pieces (skinless thigh or breast) in olive oil and red curry paste (check to make sure it is free from sugar and gluten). Add one chopped red onion, carrot and other veg that you like (I used brussel sprouts and broccoli). Gently fry in olive oil, add a spoonful of peanut butter with a little hot water and gently simmer. When the chicken is just cooked, add some coconut milk and simmer to combine all the flavours until ready to eat. Continue reading Jane’s Chicken Curry

Janine’s Portuguese BBQ Chicken

Super yummy – A great summer dish You can do a whole chicken (in halves) or just marinate individual pieces (always on the bone) Simply marinade the chicken with dried thyme, sweet paprika, smoked paprika, onion powder, cayenne pepper or chilli oil, olive oil if no chilli oil and pepper to taste. Don’t be afraid to use lots of seasoning, you can’t overdo it. Leave for a couple of hours or ideally overnight. Then BBQ slowly and ensure the chicken is really well cooked – EAT with your fingers with lots of licking! Continue reading Janine’s Portuguese BBQ Chicken

Spicy Zingy Lemongrass Chicken

Gently simmer skinless chicken thighs with sesame oil, star anise, cinnamon bark, shallots, lemongrass, chilli, garlic all covered with water. When the chicken is almost falling from the bone, strain the liquid stock and save it. Then return it to the pot with the chicken minus the bones, add a little more water if needed to cover the chicken Add some already soaked and rinsed hijiki seaweed, (or any seaweed, whatever is in the cupboard!) Then simmer gently again to combine all the flavours with some minced lemongrass, coriander and red capsicum … and a splash of tamari … wow … Continue reading Spicy Zingy Lemongrass Chicken

Sarah’s Wow San Choi Bow

(literally 15 minute meal, made it up for a quick. light Sunday lunch!) In a saucepan put 500g chicken thigh mince (you could use any mince) and cooked it with a little sesame oil and a splash of lemon juice and black pepper When fully cooked, drain most of the liquid and add five (or so) chopped spring onions, half a cup of roughly chopped macadamia nuts (or you could use water chestnuts or any other nuts you like), sesame seeds, chilli flakes (to your taste), juice of a whole lime and a little more sesame oil and lemon juice … Continue reading Sarah’s Wow San Choi Bow