Serves 6

Ingredients:

1 tablespoon olive oil
500g chicken breast fillets, cubed
12 corn tortillas
450g can refried beans
¾ cup grated tasty cheese
375g jar chunky tomato salsa
1 x 250g punnet cherry tomatoes, halved
1 avocado, peeled, seed removed, flesh cubed
Sour cream, to serve

Method:

• Preheat oven to 200 degrees Celsius. Heat oil in a frying pan over medium heat. Cook chicken cubes for 2 minutes on each side, or until cooked through. Remove from pan and stand for 10 minutes.
• Heat tortillas using packet directions.
• Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on medium power, or until hot.
• Add a spoonful of chicken breast, a scoop of beans and four cherry tomato halves inside each tortilla. Sprinkle a little cheese on top and roll up tightly to secure. Place onto a greased and lined baking tray.
• Spoon salsa down centre of enchiladas. Place halved cherry tomatoes on and around enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.
• Serve with avocado, sour cream and salad greens.

Serves 4 – 6

Ingredients:

3 tablespoons olive oil
1 large red onion, diced
3 cloves garlic, crushed
400g button, cup or Swiss brown mushrooms, thinly sliced
300ml pouring cream
1 cup chicken stock
1 tablespoon wholegrain mustard
1 tablespoon lemon juice
Salt and pepper, to taste
625g fettuccine
1 barbecued chicken, skin and bones removed, meat shredded
1 avocado, peeled, stone removed, sliced into thin wedges

Method:

• Heat oil in a large frying pan over medium-high heat. Add onion, garlic and mushrooms and cook, stirring often, for 8 to 10 minutes or until soft.
• Add cream, stock, lemon juice and mustard and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 to 7 minutes or until sauce reduces and thickens slightly. Season with salt and pepper to taste.
• Meanwhile, cook pasta in a large saucepan of boiling, salted water according to packet instructions or until al dente. Drain and return to saucepan.
• Add mushroom sauce and shredded chicken to pasta. Toss over low heat until heated through. Remove from heat. Gently fold in avocado slices.
• Divide pasta between bowls and serve hot.

Serves 4

Ingredients:

250g packet rice stick noodles
2 lemons, juiced
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil
450g chicken breast fillets (about 2), thinly sliced
500g green prawns, peeled, deveined
3 spring onions, sliced diagonally
2 small red chillies, deseeded, finely chopped
2 eggs, lightly beaten
1 cup bean sprouts, tails removed
¼ cup roasted peanuts, chopped
½ cup coriander leaves, chopped
Lime wedges, to serve

Method:

• Remove noodles from packaging and place in a large heatproof bowl. Cover with hot water and stand until tender. Loosen with a fork and drain. Rinse under cold water.
• Meanwhile, combine lemon juice, sugar and fish sauce in a jug. Whisk with a fork to combine.
• Heat oil in a wok over high heat. Swirl to coat base and sides of wok.
• Add chicken to wok, stir-frying for 2 minutes or until golden. Add prawns, chillies and onions, frying for 2 to 3 minutes or until prawns have changed colour. Add noodles and stir-fry for a further 2 minutes.
• Pour lemon juice mixture into wok and toss to combine. Slowly pour beaten eggs over noodles and stir-fry for 1 minute. Add sprouts and toss.
• Serve pad Thai on plates sprinkled with coriander and crushed peanuts. Garnish with lime wedges.

Note: Chicken and prawns can be substituted for good quality tofu and soy sauce used instead of fish sauce for a vegetarian-friendly pad Thai dish.

Serves 4

Ingredients:

2 x 450g packet thick fresh rice noodles
5 red birdseye chillies, thinly diced
1 tablespoon peanut oil, plus extra to coat
4 garlic cloves, crushed
1kg chicken breast fillets (about 4), thinly sliced
16 green medium prawns, peeled with tails intact, deveined
6 green shallots, ends trimmed, sliced to 4cm lengths
4 teaspoons dark soy sauce
4 teaspoons light soy sauce
3 eggs, lightly beaten
200g bean sprouts

Method:

• Cook the noodles following package directions. Drain and transfer to a heatproof bowl, pouring a little oil to coat the noodles. Toss lightly.
• Using a mortar and pestle, gently ground the chilli until finely crushed.
• Heat sesame oil in a large wok over high heat. Add chilli and garlic and stir-fry for 10 seconds or until aromatic. Add the chicken and stir-fry for 2 minutes or until just cooked through.
• Add the prawns and stir-fry for 2 minutes or until they turn pink. Toss well.
• Add the noodles, shallot and both soy sauces and stir-fry for a further 2 minutes. Transfer mixture to a heatproof bowl.
• Add the eggs to the wok and stir-fry for 1-2 minutes or until egg is just set. Remove from heat and toss through bean spouts. Serve while hot.

Serves 4

Ingredients:

Risotto –

2 ¾ cups (680ml) chicken stock
10g butter
1 tablespoon olive oil
1 small brown onion, chopped finely
1 clove garlic, crushed
2/3 cup (130g) Arborio rice
¼ cup (60ml) dry white wine
¼ cup coarsely grated Parmesan cheese
2 tablespoons finely shredded fresh basil

Cakes –

1 tablespoon Dijon mustard
1 tablespoon sour cream
2 tablespoon vegetable oil
32 baby rocket leaves
170g smoked chicken breast, shredded coarsely

Method:

For Risotto –

• Place stock in medium saucepan, bring to boil. Reduce heat, simmer, covered.
• Heat butter and half olive oil in medium saucepan. Cook onion and garlic until soft.
• Add rice, stir, add wine; cook stirring until wine is almost evaporated.
• Stir in ½ cup stock, stirring over low heat until liquid is absorbed. Continue adding stock in ½ cup batches, stirring until liquid is absorbed after each addition or approximately 30 minutes.
• Gently stir in cheese and basil. Cover and set aside for20 minutes.

For Cakes –

• Divide risotto into four portions; using hands, shape portions into 1cm deep patty shaped cakes. Refrigerate, covered for 30 minutes.
• Meanwhile, combine mustard and sour cream in small bowl.
• Heat vegetable oil in large frying pan and cook risotto cakes, uncovered, until browned both sides and heated through.
• Place each risotto cake on serving plate; top each with 8 rocket leaves, ¼ of the chicken then 2 teaspoons of mustard mixture; drizzle with remaining olive oil.

Serves 4

Ingredients:

Chicken –

1 teaspoon cumin seeds (or cumin powder)
3 garlic cloves, peeled and chopped finely
1 red chilli, stemmed
¼ teaspoon salt
2 tablespoons olive oil
1 ½ tablespoons fresh-squeezed orange juice
1 ½ tablespoons fresh-squeezed lime juice
500g boneless chicken breasts (about 2)

Salsa –

2 teaspoons olive oil
½ cup orange juice
1 teaspoon grated lime peel
1 teaspoon honey
2 teaspoons thick sweet soy sauce
80g chilled, unsalted butter, chopped
½ firm but ripe mango, peeled, diced
½ ripe avocado, peeled, diced
Freshly chopped herbs to taste (coriander, parsley, etc.)

Method:

For chicken –

• In a medium sized deep frying pan over a medium-high heat, toast the cumin seeds until fragrant and slightly darker in colour or for about 2 minutes. Transfer the seeds, garlic, chilli and salt into food processor and grind into a coarse paste. Transfer to a medium bowl.
• Heat the olive oil in the same frying pan until very hot and pour over the paste. Stir to blend and stand for 15 minutes.
• Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool.
• Add the chicken to the marinade, turning to coat. Cover the chicken with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.
• Preheat the oven to 180 degrees Celsius. Remove the chicken from the marinade. In a heavy skillet, over moderately high heat, brown the chicken on both sides for about 2-3 minutes per side.
• Place chicken in the oven and bake for about 7 – 8 minutes. Cover with foil and allow to rest for 3 – 5 minutes. Prepare salsa.

For Salsa -

•  While the chicken is baking, whisk together the oil, orange juice, lime peel, honey and soy sauce in saucepan over medium-high heat. Bring to a boil and reduce for approximately 5 – 8 minutes. Remove from the heat and quickly whisk in the butter one chunk at a time.
• Combine the mango and avocado in medium bowl. Scatter the mango and avocado around the chicken, drizzle with sauce and sprinkle with fresh chopped herbs.
• Serve with black beans and rice.

Serves 4

Ingredients:

500g chicken mince
1 cup breadcrumbs
2 tablespoons mild curry paste
Salt & freshly ground black pepper
Oil
1 Lebanese cucumber, sliced into ribbons (use a vegetable peeler)
1 carrot, peeled and sliced into ribbons (use a vegetable peeler)
¼ cup loosely packed fresh coriander leaves
1 ½ teaspoons ground turmeric
½ teaspoon ground cumin
½ cup skim natural yoghurt
4 mixed grain bread rolls, split, toasted
¼ cup mango chutney *
1 cup watercress sprigs, washed, dried

Method:

• Combine the chicken mince, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.
• Place in a bowl with the coriander and gently toss to combine. Set aside.
• Heat oil in a large frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer spices to a small bowl. Add the yoghurt to bowl and stir to combine.
• Cook the patties in the same pan for 3 – 4 minutes each side or until golden brown and cooked through. Remove from heat.
• Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress sprigs, chicken patties and cucumber and carrot ribbons. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.

Note: For a café style lunch, cook your own sweet potato wedges by roasting sliced sweet potato in oil with ground herbs such as sumac or garlic granules.

* Mango chutney can be substituted for tomato chutney.

Serves 4

Ingredients:

¼ tablespoon butter
2 cups plain flour
1 teaspoon baking powder
½ teaspoon salt
2 egg yolks
¼ cup cold water
1 tablespoon olive oil
1 cup cooked chicken, diced
4 small green onions, chopped finely
2 tablespoons butter, chopped
250g mushrooms, cleaned and chopped
1 cup homemade or purchased béchamel sauce
1 tablespoon parmesan cheese, grated

Method:

• Preheat oven to 190 degrees Celsius. Line a baking tray with baking paper.
• Combine butter, flour, baking powder, salt in food processor.
• Beat egg yolks and pour half into the flour mixture. Gradually pour water into flour mixture, stirring well, until it becomes partially firm. Mix the dough with your hands and shape into two separate balls. Wrap in plastic wrap and refrigerate for 15 minutes.
• Meanwhile, sauté chicken, mushroom & green onion in butter for 4 minutes. Remove from heat and stir in remaining ingredients. Allow to cool at room temperature.
• Remove dough from fridge and roll into a 20mm thick sheet. Cut out circles with a 10-15 cm diameter cutter.
• Place 1 tablespoon of meat mixture into the centre of each dough round. Moisten the exposed edges with water and fold each in half, crimping the edges together as you go.
• Brush the tops of the empanadas with any remaining egg yolks. Place empanadas on a baking sheet and bake for 15-20 minutes or until golden brown.

Serves 4

Ingredients:

500g skinless chicken breasts, diced
1 egg white, lightly beaten
4 teaspoons cornflour
1 teaspoon low salt soy sauce
¼ teaspoon fresh black pepper, ground
½ green capsicum, deseeded and cut into thin strips
½ red capsicum, deseeded and cut into thin strips
1 brown onion, sliced thinly and separated into rings
2 tablespoons water
½ teaspoon sugar
½ teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove, minced
1 teaspoon fresh ginger root, minced
2 tablespoons Hoisin sauce
2 teaspoons chilli sauce
¾ cup chicken stock
peanuts, crushed (optional)

Method:

• Mix egg white, 1 teaspoon cornflour, soy sauce and fresh ground pepper in a bowl. Pour into a plastic bag, add chicken and tie securely. Shake vigorously to coat chicken and refrigerate for up to 1 hour, turning bag occasionally.
• Combine 1 tablespoon cornflour, water, sugar and sesame oil in a small bowl.
• Heat wok until very hot, add oil and heat. Add the onion, garlic and ginger. Stir-fry for 1-2 minutes or until onion has softened.
• Add chicken and stir-fry until chicken pieces are cooked through. Add Hoisin sauce and chilli paste and stir for about 30-45 seconds. Stir in stock and heat until liquid begins to boil.
• Add the red and green capsicum strips and stir-fry for about 1 minute further. Add the cornflour mixture and stir until thickened. If desired, sprinkle with roasted
• Peanuts and serve with a bowl of steamed rice.

Serves 6

Ingredients:

Chicken –
500g chicken thighs
12 asparagus spears
3 tablespoons peanut oil

Marinade –
1 tablespoon dry sherry
1 teaspoon cornflour
2 teaspoons light soy sauce
1 pinch sugar

Sauce –
2 teaspoons fermented black beans
3 cloves garlic, minced
½ teaspoon brown sugar
2 teaspoons black soy sauce
¾ cup chicken stock
1 teaspoon cornflour
150ml boiling water

Method:

• With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain.
• Combine sherry, soy, cornflour and sugar in bowl and massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.
• Meanwhile, wash asparagus and peel tough white outer skin off ends. Slice into diagonal 7cm pieces.
• Rinse fermented black beans and drain. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock. Stir and place aside for 15 minutes.
• Add 2 tablespoons of the oil to a hot wok. When oil is very hot, add chicken.
• Stir-fry for about 3 minutes on high heat or until chicken begins to shrink and become firm. Remove chicken and set aside.
• Reheat wok to high and add remaining oil.
• When oil is hot, add black bean sauce and stir-fry for 1 minute.
• Add asparagus and mix with sauce. When sauce boils, add cooked chicken and toss to combine.
• Dissolve 1 teaspoon cornflour in 150ml of boiling water, add the paste to the chicken until mixture thickens up.
• Toss ingredients until very little liquid remains and is reduced to a glaze.
• The dish is ready when asparagus brightens.
• If you still have too much liquid, remove ingredients from the wok and continue to reduce sauce with cornflour. When thick enough, return ingredients and coat them with sauce. Serve with rice or noodles.