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  • Roast Chicken

    Roast Chicken

    Ingredients

    • 1.75 – 2 kg / 3.5 – 4lb whole chicken , patted dry
    • Salt and pepper
    • 2 tsp olive oil
    • 1 lemon, quartered
    • 3 rosemary sprigs

    Butter:

    • 100 g / 1 stick unsalted butter , melted
    • 3 garlic cloves , minced
    • 1 tbsp sage , finely chopped (Note 1)
    • 2 tsp rosemary , finely chopped (Note 1)
    • 1 tbsp parsley , finely chopped (Note 1)
    • 1/2 tsp each salt and black pepper

    Under Chook:

    • 1 cup / 250 ml dry white wine , or low sodium chicken broth
    • 1 onion , quartered (Note 2)
    • 1 garlic bulb , halved horizontally (Note 2)

    Instructions

    • Take the chicken out of the fridge 30 minutes before cooking.
    • Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.
    • Mix together Butter ingredients. Add juice from 2 wedges of lemon.
    • Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
    • Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin (Note 3).
    • Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.
    • Stuff used lemon wedges and rosemary inside chicken.
    • Tie drumstick ends with string and tuck wing tips under the chicken.
    • Sprinkle all over with salt and pepper.
    • Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
    • Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.
    • Rest for 15 minutes – don’t cover, skin becomes wet.
    • Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. See notes for side suggestions & how to use carcass for incredible homemade broth!
  • Lo Mein Noodles

    Lo Mein Noodles

    Ingredients

    • 1.5 tbsp vegetable or peanut oil
    • 2 garlic cloves , finely minced (Note 1)
    • 1/2 onion , finely sliced
    • 300g / 10oz chicken or other protein , sliced 0.5cm / 1/5″ thick (Note 2)
    • 2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons
    • 1 large red capsicum / bell pepper , sliced (or 2 small)
    • 6 green onions , cut into 5 cm/2” lengths
    • 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)
    • 1/4 cup (65ml) water

    Sauce:

    • 4 tsp cornflour / cornstarch
    • 2 tbsp dark soy sauce (Note 4)
    • 2 tbsp soy sauce or light soy sauce (Note 4)
    • 1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
    • 1 tsp white sugar (omit if using Mirin)
    • 1/2 tsp sesame oil , toasted, optional (Note 6)
    • 1/4 tsp white pepper (sub black)

    Garnish (optional):

    • Green onion , finely sliced

    Instructions

    • Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
    • Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
    • Heat oil in a wok or large heavy based skillet over high heat until smoking.
    • Add onion and garlic, stir 30 seconds.
    • Add chicken, stir until white on the outside, still raw inside – 1 minute.
    • Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
    • Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
    • Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
    • Serve immediately, garnished with extra green onions if using.
  • Beef chow mein – great mince/ground beef

    Beef chow mein – great mince/ground beef

    Ingredients

    CupsMetric

    Chow Mein:

    • 200g/ 7 oz chow mein noodles , or other thin yellow egg noodles or 3 ramen cakes (Note 1)
    • 1 1/2 tbsp canola oil
    • 2 garlic cloves , finely minced
    • 200g/ 7 oz beef mince / ground beef (any fat %)
    • 3 green onion stems , cut into 5cm/2″ lengths, white and green parts separated
    • 1 egg
    • 2 cups green cabbage , finely sliced (or Chinese cabbage)
    • 1 carrot , peeled, cut into thin batons
    • 1 heaped cups bean sprouts (~ 75g / 2 1/2 oz) (Note 5 – storage tip)

    Chow Mein Sauce:

    • 1 1/2 tbsp light soy sauce or all-purpose soy sauce (Note 2)
    • 1 1/2 tsp dark soy sauce (Note 2)
    • 1 1/2 tbsp oyster sauce (Note 3)
    • 1 1/2 tbsp Chinese cooking wine (Shaoxing) (Note 4)
    • 1 1/2 tsp white sugar
    • Pinch white pepper

    Sauce thickener:

    • 1 1/2 tsp cornflour / cornstarch
    • 3 tbsp water

    Instructions

    • Sauce – Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.
    • Sauce thickener (cornflour slurry) – Mix the cornflour / cornstarch and water in a separate small bowl.
    • Prepare noodles per packet directions then drain.
    • Cook beef – Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink. Add 1 1/2 tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.
    • Finish sauce – Mix the cornflour slurry into the remaining sauce.
    • Egg – Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!
    • Cabbage & carrot – When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
    • Sauce & noodles – Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute.
    • Serve – Divide between bowls and serve!
  • Chinese Crispy Noodles (Chow Mein)

    Chinese Crispy Noodles (Chow Mein)

    Ingredients

    Sauce

    • 1 tbsp oyster sauce
    • 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
    • 1.5 tbsp soy sauce , light or all purpose (not dark soy)
    • 1/4 tsp sesame oil
    • 1 tsp sugar
    • White pepper , one dash
    • 3/4 cup (185ml) chicken stock / broth , low sodium
    • 3 tbsps cornflour / corn starch

    Crispy Noodles

    • 200 g / 8 oz fresh chow mein noodles (Note 2)
    • 4 tbsp water , separated
    • 2 tbsp peanut oil (or vegetable or canola)

    Stir Fry

    • 150 g / 5 oz chicken , thinly sliced
    • 1 tbsp peanut oil , if needed (or vegetable or canola)
    • 2 garlic cloves , finely chopped
    • 1/2 onion , sliced
    • 1 carrot * , small, halved lengthwise then sliced on diagonal
    • 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
    • 2 shallots/scallions * , cut into 5cm/2″ pieces
    • 2 cups cabbage * , cut into 2.4cm / 1″ squares
    • 1/2 cup (125ml) water

    Instructions

    Sauce & Chicken Marinade

    • Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
    • Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
    • Mix cornflour into Sauce until lump free.

    Crispy Noodles

    • Turn oven onto low (to keep noodles warm while you cook the topping).
    • Divide noodles into 2 then shape into 20cm/8″ rounds. Keep them tangled – this holds them together while cooking.
    • Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
    • Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
    • Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 – 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
    • Repeat with remaining noodle cake.

    Saucy Stir Fry Topping

    • Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
    • Add chicken and cook until it changes from pink to white (still raw inside)
    • Add the carrot and bok choy stems, cook 30 seconds.
    • Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
    • Add chicken broth, water, then Sauce and stir. Let it simmer for 1 – 2 minutes until the Sauce thickens to a syrup consistency (see video).

  • Real Vegetarian Chow Mein

    Real Vegetarian Chow Mein

    Ingredients

    • 6 oz / 180 g fresh chow mein noodles
    • 2 tbsp oil
    • 2 garlic cloves , minced
    • 2 cups shredded Chinese cabbage
    • 1/2 cup carrot , julienned
    • 2 scallion/shallot stems , cut into 2″/4cm pieces
    • 1 cup bean sprouts

    Tofu and marinade

    • 5 oz / 150 g firm tofu , sliced
    • 1/2 tbsp soy sauce
    • 1 tbsp Chinese cooking wine

    Sauce

    • 1/2 tbsp hoisin sauce
    • 1 1/2 tbsp soy sauce
    • 1/2 tbsp chilli garlic sauce or sriracha (optional)
    • 2 tsp sugar
    • 1/2 tsp sesame oil
    • 1/4 cup water
    • White pepper

    Instructions

    • Prepare noodles according to packet instructions (usually soaking it in boiling water).
    • Combine tofu with marinade and set aside for 5 minutes.
    • Combine sauce ingredients in a small bowl.
    • Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
    • Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
    • Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
    • Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
    • Serve immediately.

    Directions using homemade Real Chinese All Purpose Stir Fry Sauce

    • If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
    • Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
    • Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.

  • Chow Mein Ramen Noodles

    Chow Mein Ramen Noodles

    Ingredients

    • 1 tbsp oil
    • 200g/7oz chicken , sliced (thigh, breast)
    • 2 garlic cloves , minced
    • 2 ramen or instant noodle cakes , discard seasoning (Note 1)
    • 200g/7oz pre shedded Coleslaw mix , cabbage and carrot (Note 2)
    • 3 green onion stems , cut into 5cm/2″ lengths
    • 1 heaped cup beansprouts
    • 1 cup (250 ml) water

    Chow Mein Sauce:

    • 1.5 tbsp light soy sauce (Note 3)
    • 1.5 tbsp Oyster Sauce (Note 4)
    • 1 tbsp Chinese Cooking Wine or Mirin (Note 5)
    • 2 tsp sesame oil , toasted (Note 6)
    • 1 tsp white sugar (SKIP if using Mirin)

    Instructions

    • Mix Sauce in a bowl.
    • Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
    • Add chicken and cook until mostly changes from pink to white, then add Sauce.
    • Cook for 1 minute, then add Coleslaw mix and white part of green onions.
    • Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen (see video & photos in post).
    • Add water then squidge the ramen cakes in side by side.
    • When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
    • Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 – 2 minutes until sauce reduces and coats noodles. (Note 7)
    • Serve immediately!
  • Chow Mein

    Chow Mein

    Ingredients

    • 200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
    • 4 cups green cabbage , finely shredded (Note 3)
    • 1 1/2 tbsp peanut oil (or other cooking oil)
    • 2 cloves garlic , finely chopped
    • 200g /6 oz chow mein noodles (Note 2)
    • 1 carrot , julienned
    • 1 1/2 cups bean sprouts
    • 3 green onions , cut into 5cm/2″ pieces
    • 1/4 cup (65 ml) water

    Chow Mein Sauce:

    • 2 tsp cornflour / cornstarch
    • 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
    • 1 1/2 tbsp oyster sauce (sub Hoisin)
    • 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
    • 2 tsp sugar (reduce to 1 tsp if using Mirin)
    • 1/2 tsp sesame oil
    • White pepper (sub black)

    Instructions

    Sauce:

    • Mix together cornflour and soy sauce, then mix in remaining ingredients. 
    • Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

    Chicken & Noodles

    • Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
    • Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

    Cooking:

    • Heat oil in wok or large fry pan over high heat.
    • Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
    • Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute. 
    • Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
    • Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly. 
    • Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
    • Remove from heat and serve immediately.
  • Lemon garlic salmon Fish

    Lemon garlic salmon Fish

    Ingredients

    • 4 x 180g/6 oz salmon fillets , skin on or off, doesn’t matter (Note 1)

    Marinade slather:

    • 1 tsp lemon zest (1 lemon)
    • 1 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1 tsp dijon mustard (Note 2)
    • 2 garlic cloves , grated using microplane (Note 3)
    • 1/2 tsp cooking salt / kosher salt
    • 1/4 tsp black pepper

    Vegetables (optional):

    • 3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
    • 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
    • 2 tsp extra virgin olive oil
    • 1/4 tsp each salt and pepper

    Cooking & serving:

    • Olive oil spray
    • Parmesan , finely grated
    • Lemon wedges or slices , optional
    • Parsley , finely chopped, optional
    • Crusty bread or toast , for serving

    Instructions

    • Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
    • Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8″ from the heat source.
    • Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
    • Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
    • Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!
  • Fish Chowder Soup

    Fish Chowder Soup

    Ingredients

    • 40g / 3 tbsp butter , unsalted
    • 2 garlic cloves , minced
    • 1 small onion , finely chopped
    • 2 small carrots , halved, cut into 0.5cm / 1/5″ slices
    • 1/2 cup (125ml) dry white wine (can skip)
    • 1/4 cup (35g) flour (plain / all purpose)
    • 3 cups (750 ml) milk , any fat %
    • 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
    • 2 cups potato , 1.5 cm/ 0.5″ cubes (~1 large potato)
    • 1 cup corn , frozen or canned (drained)
    • 0.5 tsp salt , plus more to taste
    • Finely ground black pepper
    • 600 g/1.2 lb white fish fillets , skinless, cut into 2cm / 4/5″ pieces (Note 2)
    • 1 cup peas , frozen

    Garnish/serving (optional):

    • 1/4 cup green onions , halved and finely sliced (garnish)
    • Crusty bread for dunking

    Instructions

    • Melt butter in a large pot over medium heat.
    • Add garlic and onion, cook for 5 minutes until translucent but not golden.
    • Add carrots and stir through.
    • Turn heat up to high and add wine. Stir then let it simmer rapidly until it’s mostly evaporated.
    • Add flour and stir for 30 seconds – it will become sludgy!
    • Slow pour in broth while stirring to dissolve paste, then stir in milk.
    • Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it’s simmering gently.
    • Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
    • Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
    • Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
    • Serve, garnished with green onions and crusty bread on the side for dunking!
  • Fish Fingers recipe

    Fish Fingers recipe

    Ingredients

    • 600g / 1.2lb white fish fillets , patted dry (Note 1)
    • Oil spray (olive oil or any plain)

    Crumb

    • 1 1/2 cups (75g) panko breadcrumbs (Note 2)
    • 1/4 cup (25g) parmesan
    • 2 tsp paprika , optional
    • 1/2 tsp salt and pepper , each

    Batter

    • 1 egg
    • 1 tbsp mayonnaise
    • 2 tbsp flour
    • 1/4 tsp salt and pepper , each

    Instructions

    • Preheat oven to 180°C / 350°F.

    Crumbing:

    • Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
    • Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
    • Batter: Mix Batter ingredients in a separate bowl.
    • Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5″ (they shink 30% in length).
    • Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
    • Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
    • Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
    • Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.