With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
3 tbsp Gojuchang
2 tbsp Soy
2 tbsp Sesame Oil
2 tsp Rice Vinegar
1 tsp Honey
1 tsp Garlic, minced
500g Chicken Breast, sliced thinly across the grain
3 tbsp Cornflour
1 tsp Salt
1 tsp White Pepper
1 Brown Onion, sliced
1 Red Capsicum, sliced lengthwise
150g Snow Peas, top and tailed
Garnish with Spring Onion, Fresh Chilli
To make the sauce, mix the gojuchang, soy, sesame oil, rice vinegar, honey and garlic in a bowl and set aside.
Put the chicken in a bag with the flour, salt and pepper and shake until all chicken pieces are coated.
Heat oil in a wok or pan, just enough to shallow fry.
Once the oil is hot, add the chicken in. Don't crowd the pan with the chicken, you will need to do in batches, depending on the size of your pan.
Once golden, drain on plate with paper towel.
Add some oil to the wok, and once hot, add in the onion and capsicum.
Stir fry for 5-10 minutes on medium heat.
Add chicken back in, along with snow peas and spoon sauce on top.
Add as much or as little sauce as you like.
Serve on white rice and dress with some sliced spring onion and fresh chilli.
Quick, easy, tasty: tick, tick, tick. This week, we've adapted an Adam Liaw recipe for sausages (squeezed out and rolled into balls) cooked in tomato sugo. After all, what is a sausage if not a large meatball in a casing? We served with polenta but it would be just as good with pasta or crusty bread.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!