This is another delicious midweek ‘how to cook’ that the kids will love! We marinate our Milawa free-range chicken drumsticks in gluten-free soy sauce, green onions, white distilled vinegar, honey, garlic and sesame seeds. We’ve turned the marinade in to a sticky glaze and served the drumsticks with steamed broccoli, rice and a fried egg.
Dash of sesame oil Dash of rice wine vinegar Sesame seeds
1. Preheat your oven to 180c. Pour the chicken and the marinade in to a small pot and remove the chicken with some tongs and place on to a lined baking tray. Bring the marinade to the boil on a medium heat on the stove and cook, stirring continuously until it thickens and becomes sticky, around 8-10 minutes. Paint some glaze on your chicken and pop in to the oven, roasting for 40-50 minutes turning and applying more of the glaze every 10 minutes or so. You can turn the grill on for a few minutes to make the skin extra crispy at the end.
2. For the broccoli, put a pot on the stove, over a medium-high heat, with a fitted steamer with around 2cm of water in the pot. Cut your broccoli into florets or small bite sized pieces if using broccolini. Place into the steamer for around 10 minutes for well done for the little ones. Remove from the steamer and toss in a little sesame oil, rice wine vinegar and season.
3. Serve with some steamed rice and a fried egg. Yumma yumma!
For those of you who aren't familiar with Steph, she's a Resident Clinical Naturopath & Nutritionist BHSc at Willow Urban Retreat. This nourishing soup is the perfect recipe to prepare on a raining weekend afternoon as we head into the cooler months. This chicken soup creates a gut healing bone broth and is filled with immune boosting ingredients and anti-inflammatory nutrients. We are using the whole chicken to create the broth so this recipe is split into 3 parts.
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