Method

1. Preheat oven to 180°C. Combine flour and salt and pepper on a plate. Lightly coat drumsticks in seasoned flour.
2. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 5 to 6 minutes or until golden. Transfer to a shallow 8-cup capacity baking dish. Add chickpeas.
3. Heat remaining oil in frying pan over medium-high heat. Add garlic and onion. Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
4. Pour sauce over chicken, stirring to coat. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with feta. Bake, uncovered, for 10 minutes or until feta has melted and chicken is cooked through. Sprinkle with parsley. Serve with couscous.

Source:taste.com.au

Method

1. Combine oil, mirin, soy sauce, ginger and garlic in a bowl. Place chicken in a shallow dish. Pour over 1/4 cup of the oil mixture. Set aside for 2 to 3 hours, if time permits.
2. Cook noodles in a saucepan of boiling water for 4 minutes or until tender. Drain. Rinse under cold water. Set aside.
3. Preheat a barbecue plate or chargrill over medium heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Remove to a plate. Cover and rest for 5 minutes. Thinly slice.
4. Place noodles and bok choy on plates. Top with chicken. Drizzle with remaining oil mixture. Serve.

Notes & tips

• Mirin is a Japanese sweetened rice wine similar to sake, but used exclusively for cooking. You could use sweet sherry instead.

Source:taste.com.au

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 250g pkt dried wheat noodles
• 2 tbs peanut oil
• 2 eggs, at room temperature, lightly whisked
• 200g pork fillet, very thinly sliced
• 1 carrot, peeled, diced
• 1 red capsicum, deseeded, diced
• 8 green shallots, trimmed, thinly sliced diagonally
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, finely grated
• 400g small cooked prawns, peeled, chopped
• 2 tbs kecap manis
• 1 tbs sambal oelek
• 75g bean sprouts
• Pinch of salt

Method

1. Place noodles in a heatproof bowl. Cover with plenty of boiling water and set aside, stirring occasionally to separate, for 5 minutes or until soft.
2. Meanwhile, heat 2 tsp of oil in a wok over medium-high heat. Add eggs, tilting wok until they cover base and sides. As omelette begins to set, lift edges so uncooked egg runs underneath. Cook for 1 minute or until set. Slide onto a chopping board and roll into a log. Use a sharp knife to cut crossways into thin slices. Place on a plate and set aside until required.
3. Add another 2 tsp of the oil to the wok and increase heat to high. Add the pork and stir-fry for 2 minutes or until browned. Transfer to a bowl and set aside until required.
4. Heat the remaining oil in the wok. Add the carrot, capsicum, half of the shallots, garlic and ginger, and stir-fry for 1 minute.
5. Drain the noodles and add to the wok with the pork, prawns, kecap manis and sambal oelek, and stir-fry for 2 minutes or until the noodles are heated through.
6. Remove from heat. Add the bean sprouts and toss gently until well combined. Taste and season with salt.
7. Divide among serving plates and top with the sliced egg and remaining green shallots. Serve immediately.

Source:taste.com.au

Cooking Time

10 minutes

Method

1. Cook the snake beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and refresh under cold running water.
2. Cook the bok choy in the same saucepan of salted boiling water for 1 minute. Drain and refresh under cold running water.
3. Combine the snake beans, baby bok choy and coriander in a large bowl and gently toss until combined. Cover with plastic wrap and place in the fridge until required.
4. Place the tofu in a single layer in a large shallow glass or ceramic dish. Whisk together the peanut oil, soy sauce and ginger in a small bowl. Spoon the marinade over the tofu. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
5. Preheat a barbecue grill or chargrill on high.
6. Use an egg lifter to transfer the tofu slices to a plate lined with paper towel to drain. Reserve the marinade.
7. Cook the tofu on preheated barbecue grill or chargrill for 2 minutes each side or until browned and heated through.
8. Place the snake bean mixture in a large serving bowl and drizzle with half the reserved marinade. Gently toss to combine. Add the tofu to the snake bean salad and drizzle with the remaining marinade. Serve immediately.

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well.
2. Heat 1 tbs oil in a large wok over a medium-high heat. Add the tofu, and cook, tossing, until golden. Drain on paper towel.
3. Heat the remaining oil in the wok over a high heat. Add the chicken and garlic, and stir-fry until cooked. Push the chicken to the side of the wok. Add the egg and cook, without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice.
4. Remove the wok from the heat and toss in the peanuts, chives, bean sprouts and coriander. Serve with lemon wedges.

Source:taste.com.au

Method

1. Preheat oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a round pizza tray or baking tray. Top with bocconcini and olives.
2. Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
3. Meanwhile, combine the rocket and parmesan in a bowl.
4. Top the pizza with the prosciutto and the rocket mixture to serve.

Source:Taste.com.au

Method

1. Preheat oven to 180°C. Lay prosciutto on a work surface, then top each slice with a piece of veal and 1 1/2 sliced bocconcini. Roll up and secure with a toothpick and bay leaf. Heat 1 tbs oil and butter in a large frying pan over medium heat. Add veal involtini and cook, turning, for 2 minutes or until lightly browned all over. Transfer to an oven tray (reserving the frying pan) and cook in oven for 5 minutes or until just cooked through.
2. Meanwhile, cook beans and asparagus in a saucepan of boiling salted water for 3 minutes or until just tender. Drain.
3. Add remaining oil to reserved frying pan and heat over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes and toss for 3 minutes or until just softened. Add beans and asparagus to pan, season to taste with salt and pepper, then toss to combine. Divide bean mixture among plates and top with veal involtini. Serve immediately.

Source:Taste.com.au

Method

1. Preheat the oven to 180°C. Lightly grease a 5cm deep, 20 x 30cm baking dish.
2. Drain tomatoes, reserving juice. Place juice in a pan with butter, flour and milk. Whisk over low heat for 5 minutes or until sauce thickens. Cook 2 minutes further and season with salt, pepper and nutmeg.
3. Place 1/4 of the sauce in the prepared dish, swirl through 1 tablespoon pesto and cover with a sheet of lasagne.
4. Add a little more sauce and another tablespoon pesto, then cover with half the mozzarella, half the drained tomatoes, 1/3 of the parmesan and a lasagne sheet. Repeat this layer. Cover with remaining sauce and sprinkle with remaining parmesan. Dot vine-ripened tomatoes on top. Bake for about 35 minutes or until cooked through and golden on top. Rest for 5 minutes before slicing. Serve with salad.

Notes & tips

• * Canned cherry tomatoes are from Italian grocers.
• * Buffalo mozzarella is from selected delis and specialist cheese stores.

Source:Taste.com.au