insta chicken and white bean stew

Chicken and White Bean Stew

serves 6-8

INGREDIENTS:

4 bone-in skinless chicken breasts

Kosher salt and pepper

1 large onion, chopped

2 carrots, chopped

1 tsp finely chopped rosemary

2 inch piece Parmigiano-Reggiano rind

2 15oz cans white cannellini beans, rinsed and drained

6-8 cups chicken stock

4 cups chopped kale

1 tbsp lemon juice  

flat leaf parsley

grated Parmigiano-Reggiano

cooked ditalini or pasta shells

METHOD:

1. Season chicken with salt and pepper. Set aside.

2. In a slow or pressure cooker, add onions, carrots, rosemary, rind, beans and then top with chicken breasts. Add enough chicken stock to cover contents. Close lid and slow cook for 6 hours or pressure cook on high for 30 minutes.

3. When done, transfer chicken to a shallow dish. Let cool and shred the meat, discarding the bones. Return shredded chicken and any accumulated juices back to your pot. Add kale and cook uncovered on "Sauté" mode for 5 minutes until kale is tender.

4. Stir in lemon juice and discard rind. Taste and season as needed. Serve with pasta and garnish with parsley and grated Parmigiano-Reggiano.

one pot saffron chicken

Saffron Chicken

serves 6-8

INGREDIENTS:
4 lbs chicken thighs

2 tbsp olive oil
1 onion, chopped
2 carrots, sliced 1" on a bias

2 tbsp flour

1 cup white wine

1/2 tsp saffron

sprigs of fresh thyme

kosher salt and ground black pepper

METHOD:

1. In a Dutch oven, heat oil over medium high heat. Season chicken and brown in batches with the skin side down first for 3-5 minutes each side. Transfer to a plate. Set aside.

2. Drain out excess oil from the pot. Add onion and carrots and cook for 5-10 minutes until golden brown. Mix in flour and cook for another minute. Add wine to deglaze your pot, scraping up any fond.

3. Return chicken to the pot and any accumulated juices. Add saffron and thyme. Give it a good stir to make sure nothing is sticking to the bottom of the pot.

4. Lower heat, cover with lid and simmer for 20-30 minutes. Check every 10 minutes or so to make there's enough liquid. You can add a little water or broth. Once done, taste and season as desired. Serve hot with saffron basmati rice.

your chicken needs some thyme

Baked Chicken with Thyme

serves 4-6

INGREDIENTS:

3-4 lbs chicken thighs (boneless and skinless)

1 tbsp cornstarch

1/4 cup white wine

kosher salt and ground black pepper

1 small bunch of fresh thyme

METHOD:

1. Preheat your oven to 350F (180C or 170C Fan).

2. In a 9" square casserole dish, add chicken, cornstarch and white wine. Season with with salt and pepper. Toss and mix well until the marinade evenly coats each piece of chicken.

3. Roll each piece of chicken around a sprig of thyme. You can place any remaining sprigs on top or in-between the chicken.

4. Cover with foil and bake for 35-45 minutes until fully cooked. Serve with rice, pasta, potatoes and/or other vegetable sides of your choice, using the juices from the pan as a sauce.

pad thai simplified

Pad Thai

serves 4

INGREDIENTS
For the Pad Thai sauce:

2" piece of tamarind paste + 1/2 cup of boiling water

4 tbsp brown sugar

3 tbsp fish sauce

2 tbsp soy sauce

1/4 ground white pepper

For the dish:

250g Pad Thai noodles

250g chicken breast, sliced thinly

8-10 shrimp, shelled and deveined

2 eggs (to make an omelet)

1 red onion, thinly sliced

3 garlic cloves, minced

1/3 cup dried shrimp, minced (optional)

1 cup Chinese chives cut 1"

2 cups bean sprouts, plus some for garnish

Cooking oil for stir-frying

For serving:

1 tbsp crushed chili flakes

2 tbsp peanuts, crushed

1 Thai lime, cut into 4 wedges

METHOD:

1. In a small glass bowl, add the tamarind paste and cover with boiling water. You can add more water to make sure the paste is completely submerged. Let soak for 15-20 minutes.

2. Meanwhile in a glass measure, make the Pad Thai sauce by combining the rest of the ingredients. Once the tamarind paste is finished soaking, use a fork to break up any remaining solids and remove any pits. Pour the tamarind into the glass measure. Mix well and set aside.

3. Soak your Pad Thai noodles in boiling water to soften and make pliable. This should take 5-10 minutes or follow package instructions. Drain noodles and set aside.

4. Season chicken breast with salt, 1 tsp soy sauce and cornstarch. Set aside. Season shrimp with salt and 1 tsp corn starch. Set aside.

5. In a large non-stick pan, add 1 tsp of cooking oil and make your omelet. When done, transfer to a cutting board to cool. Slice into strips and set aside.

6. Add 2 tsp cooking oil to the pan and sear the chicken until almost done, about 2-3 minutes. Remove from pan. Do the same for the shrimp and also set aside when done.

7. Add onions to the pan and stir-fry until golden, about 2 minutes. Add garlic and dried shrimp (if using) and stir-fry for another minute. Add back chicken, shrimp and noodles. Pour in the sauce and toss well together. Toss in Chinese chives and bean sprouts.

8. Transfer to serving platter and top with sliced omelet and extra bean sprouts. Serve immediately with chili flakes, crushed peanuts and lime wedges on the side.

homestyle steamed chicken

Cantonese Style Steamed Chicken with Mushrooms
serves 4-6 as part of a main dish

INGREDIENTS:
1 lbs (500g) boneless chicken thighs, cut into bite-sized pieces
10 medium dried shitake mushrooms
1/4 cup dried cloud ear mushrooms
1/3 cup dried lily buds (optional)
1 inch piece fresh ginger, finely sliced into thin slivers
1 green onion, chopped

1 tbsp cornstarch
1 tbsp rice wine
1 tbsp oyster sauce
1 tsp salt
1/4 tsp ground white pepper

METHOD:
1. Under running water, rinse mushrooms and lily buds (if using) separately to remove any grit. Lily buds will need the tough ends trimmed off after rinsing. Place each in 3 separate bowls. Cover with water and soak until rehydrated, about 30 mins to 1 hour. Once softened, you can cut off the shitake mushroom stems to speed up the process.

2. When mushrooms and lily buds are fully hydrated, slice the shitake mushrooms into 1/4 inch slices. Reserve the water and set aside. Squeeze out any remaining water from the other mushrooms and lily buds. Set aside.

3. In a large shallow dish, add chicken, ginger and 1/4 of the chopped green onion. Add marinade ingredients and some of the reserved shitake soaking liquid, about 2-3 tbsp. Mix well until most of the liquid is absorbed into the chicken. Toss in mushrooms and lily buds. Cover and chill in the fridge for 2 hours or overnight.

4. Let chicken mixture come to room temperature before cooking. Give the dish a quick mix to make sure there is very little to no liquid.

5. Over medium high heat, steam chicken for 10 minutes. Turn off heat and let rest for 2 minutes in the steamer. Sprinkle with remaining green onions and serve immediately.

vietnamese chicken

Grilled Lemongrass Chicken

serves 6-8

INGREDIENTS:
3.5 lbs boneless chicken thighs (can substitute with 1" thick pork shoulder/butt)
1 lbs (500g) thin rice noodles

1 head butter or Boston lettuce
2 carrots, shredded
2 cucumbers, halved and thinly sliced

1 cup chopped cilantro
1 cup mint leaves
1 cup Thai Basil leaves
1 cup chopped peanuts (optional)

Rice or prawn chips

Chicken Marinade:
3/4 cup fish sauce
1/4 cup sugar
4 lemongrass stalks (juicy lower stem, about 3 inches), crushed and finely minced
1/2 head of garlic, minced
4 green onions, chopped
1 tsp ground pepper

Nuoc Cham (dipping sauce):
1/4 cup fish sauce
1/4 cup warm water

2 tbsp cup sugar

2 tbsp lime juice
4 cloves garlic, minced
1 Thai red chili, minced

METHOD

Marinate the Chicken:
1. In a large shallow dish, place chicken in a single layer.
2. Make the marinade by mixing ingredients together and pour over chicken. Cover and chill for 3-4 hours.

Make the Nuoc Cham:
1. Combine dipping sauce ingredients and set aside until ready to use.

Ready to Serve:
1. Place rice noodles in a large bowl and cover with boiling water for 1-2 minutes until soft. Drain and set aside.

2. Remove chicken from the refrigerator 30 minutes prior to cooking. Grill or broil chicken until cooked through and lightly charred, about 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes.

3. Place lettuce, carrots, cucumbers, herbs and nuts (if using) in serving bowls on the table. Slice chicken on a bias 1/2 inch thick. Serve with noodles, vegetable toppings, nuoc cham and chips.

parm it

Eggplant and Chicken Parmigiana

serves 8-10

INGREDIENTS

For the eggplant parm:

1 large eggplant, sliced lengthwise 1/4" thick
kosher salt

1/4 cup chopped basil and parsley

1 cup shredded mozzarella (or 4 oz thinly sliced buffalo mozzarella)
extra basil for garnish

For the chicken parm:

1 1/2 lbs chicken cutlets (12-16 pieces)
kosher salt and ground pepper

1 cup shredded mozzarella
chopped parsley for garnish

For the breading station:

1 cup flour
3 eggs beaten with 1 tsp of water
2 1/2 cups panko bread crumbs
1 tsp garlic powder
1 tsp dried oregano
1 cup freshly grated parmesan, plus more for serving

For frying and assembly: 

grapeseed or canola oil for frying

4 cups marinara, heated

METHOD:
1. Season eggplant with salt and place in a single layer on a baking sheet lined with paper towels. Top with another layer of paper towels and eggplant. Repeat as needed. Top with paper towel and another baking sheet, weighing it down with a heavy pot. Let eggplant sit for 45-60 minutes to release its liquid.

2. Preheat oven to 350F (180C).

3. Prepare 3 large shallow bowls for the breading station:
    - flour   
    - beaten eggs, water
    - panko, garlic, oregano, parmesan
     
4. Coat eggplant in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

5. In a wide deep pan over medium high heat, add 1/4 inch oil. When pan is hot, but not smoking add eggplant. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2 minutes per side. Transfer to a paper lined plate to drain. Press immediately with more paper towel to absorb extra oil.

6. Combine basil, parsley and 1 cup of mozzarella, set aside. In a small square baking dish, add 1/2 cup of marinara, place 1 layer of eggplant (you may have to cut eggplant to fit) and top with 1/3 cup of cheese mixture. Repeat layers like a lasagne. Cover with foil and bake for 40-45 minutes until eggplant is custardy.

7. While eggplant is baking, make the chicken parm. Season chicken and coat each piece in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

8. Wipe clean any eggplant residue from the frying pan. Heat another 1/4" oil over medium high heat. When pan is hot, but not smoking add chicken. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2-3 minutes per side. Transfer to a paper lined plate to drain.

9. Once the eggplant is done baking, remove from oven and let rest 20-30 minutes before serving. Garnish with basil and extra parmesan.

10. In a large baking dish, add remaining marinara sauce and place chicken on top. Sprinkle remaining 1 cup of mozzarella over chicken and bake for 10-12 minutes until melty.

11. Garnish with parsley and serve with additional parmesan on the side.

summer protein salad

Chicken Shrimp Halloumi Salad

serves 4

INGREDIENTS:

2 cooked chicken breasts, sliced

1 tbsp olive oil

12 large raw shrimp marinated with 1 tsp mix of smoked paprika, cumin, salt and pepper

1 brick of halloumi cheese

1/2 kabocha pumpkin, 1/4 inch sliced

3 cups baby spinach

2 cups chopped romaine

1 cucumber, peeled and sliced into 1/2 inch chunks

1/2 cup cooked farro, quinoa or brown rice

1/4 cup pesto 

4 tbsp sunflower seeds

METHOD:
1. In a large non-stick pan, heat olive oil over medium high and cook marinated shrimp for 1-2 minutes per side until done. Remove from pan and set aside.

2. In the same pan, add the brick of halloumi. Leave undisturbed for 1-2 minutes until golden. Gently flip and repeat on the other side. Transfer to a cutting board and once cool, slice the cheese in to 1/2 inch wide pieces.

3. Steam or grill the pumpkin slices until tender. Set aside.

4. In a large serving bowl, add spinach, romaine, cucumber and farro or other grain of your choice.

5. Top with chicken breast, shrimp, halloumi and pumpkin slices.

6. Drizzle pesto over top, sprinkle with sunflower seeds and serve!

butter chicken

Chicken Tikka Masala
recipe adapted from bon appetit
serves 6-8

INGREDIENTS
2 lbs skinless, boneless chicken breasts, halved lengthwise (can do a mix of breasts and thighs)

For the marinade:
1/2 head of garlic, finely minced
4 inch piece of ginger, finely grated
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin

1 1/2 cups plain full fat yogurt (not Greek)
2 tbsp kosher salt

For the sauce:
3 tbsp ghee or vegetable oil
1/4 cup tomato paste
1 onion, thinly sliced
6 cardamom pods, crushed
1/2 tsp crushed red pepper flakes

2 15oz cans whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped cilantro, plus sprigs for garnish

METHOD:
1. In a small glass bowl, combine garlic, ginger, turmeric, garam masala, coriander and cumin. Set aside.

2. In a large glass casserole dish, make the marinade by mixing yogurt, salt and half of spice mixture. Add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

3. In a large heavy pot or Dutch oven, heat ghee over medium heat. Add onions, tomato paste, cardamom and crushed red pepper flakes. Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

4. Add tomatoes and crush them into the sauce, scraping up any fond that has developed. Bring to a boil, reduce heat, and simmer until sauce thickens, about 10 minutes.

5. Add cream and chopped cilantro. Simmer, stirring occasionally until sauce thickens, about 30-40 minutes.

6. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots, about 10 minutes.

7. Remove chicken to a cutting board and cut into 1-2 inch pieces. Add to sauce, and simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.

8. Garnish with cilantro sprigs and serve with basmati rice, naan, a crisp green salad and Cucumber Raita.

lebanese chicken stew

Braised Chicken with Spinach

serves 6-8

INGREDIENTS:

4 tbsp olive oil

4 tbsp butter

2 large onions, thinly sliced

1/2 head of garlic, minced

16 green cardamom pods, lightly crushed

2 tsp ground coriander

1/2 tsp crushed red pepper flakes

2 cups chicken broth

2 cups water

2 lbs skinless, boneless chicken thighs

2 large bunch mature spinach, trimmed
coarse salt and pepper

Pickled red onions

METHOD:
1. In a medium pot, heat olive oil and butter over medium. Add onions and cook for 10 minutes until soft. Season chicken and set aside.

2. Add garlic, cardamon, coriander and red pepper flakes and cook for another 3-4 minutes until fragrant.

3. Increase heat and add chicken broth and water. Scrape up any fond to make sure sure nothing is sticking to the bottom of the pot. Bring to a boil and add chicken.

4. Cover and reduce heat to simmer for 35-40 minutes, stirring occasionally, until the chicken is very tender. Remove chicken and place in a deep serving dish on one side.

6. Bring remaining stewing liquid to a boil and add the spinach. Cook until just wilted, about 1-2 minutes. Transfer spinach to the other side of the serving dish. Gently pour remaining stewing liquid over the chicken. Top with pickled red onions and serve with rice.

cooking badge

Brownie Sixer Sophie and newly minted Brownie Emily, attempt to complete the requirements for their Cooking badge.

BROWNIES COOKING BADGE MENU
serves 6 adults + 6 kids

• Roasted Butternut Squash and Carrot Soup
• Terriyaki Chicken Drumsticks
• Broccoli
• Chicken Fried Rice
• Green Tea

INGREDIENTS & COST:

1 butternut squash - $3.99

3 carrots - $.50

1/2 head garlic - $.50

2 tbsp olive oil

4 cups of chicken broth - $1.99

2 cups of milk - $.99

3.5 lbs chicken drumsticks - $9.99

1 tbsp vegetable oil

2 tbsp flour

2 tbsp sugar

2 tsp salt

1/2 cup soy sauce

2 tbsp mirin

3-5 dashes of sesame oil

3-5 cloves garlic, minced - $.50

2 broccoli crowns, chopped - $2.99

6 cups cooked white and brown rice, cold - $1.99

3 eggs - $.75

2 cups chicken breast, diced - $2.99

1 cup broccoli stems, trimmed and diced

2 green tea bags - $.10

TOTAL COST = $27.28 USD ($218 HKD)
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HOW TO USE STOVES SAFELY:

- always operate under adult supervision

- no loose clothing or hair

- use protective gear such as pot holders and oven mitts

- gas stove - must be ventilated (eg. fan on) and have baking soda handy to put out any grease fires

- do not leave stove or oven unattended

hong kong deli style chicken

Soya Sauce Chicken
serves 4-6 as part of a main dish

INGREDIENTS
1 whole chicken or 3-4 lbs chicken parts or wings

For the Poaching Liquid:
750 ml water
600 ml light soya sauce
100 ml dark soya sauce
200 ml rice wine
1/2 cup of Chinese rock sugar or brown sugar
1 inch piece of ginger, sliced
1 sprig green onion, chopped into 2 inch pieces
3 star anise
1 tsp Sichuan peppercorns
3 black cardamom pods
2 cinnamon sticks
1/2 head garlic, crushed

For the Dipping Sauce:
3 green onions, finely chopped
1/4 cup vegetable oil
coarse salt

METHOD:
1. In a large wide pot, add water, soya sauces, rice wine and bring to a boil. Add remaining ingredients, lower heat and simmer until the sugar has dissolved.

2. Gently add the whole chicken (breast side up) or chicken parts into the pot. Bring to a boil and then turn off the heat. Cover the pot with a lid and let the chicken poach for 15 to 20 minutes.

3. Turn on the heat to medium high and bring to a boil again. Turn off and let poach for another 15 to 20 minutes.

4. For a whole chicken, turn over so that it is breast side down. Repeat #3 two more times. For chicken parts, move on to #5.

5. Remove the lid from the pot and let the chicken continue to marinade in the poaching liquid. Leave it to cool while preparing the dipping sauce.

6.  In a small bowl, combine dipping sauce ingredients. Season to taste. Set aside.

7. Carve whole chicken or arrange chicken parts on a serving platter. Serve with dipping sauce on the side.

TIP - bring the poaching liquid to a boil and simmer for 5 minutes. Once cool, strain liquid and store in the fridge to make chicken again or use to make tea eggs (marinated hard boiled eggs). Add water or more spices to marinade to adjust seasoning.

roast your own bird for the holidays

Roast Turkey

- calculate about a pound of turkey per person

- a stuffed 10-12 lbs (4.5-5.5 kg) turkey will require approx. 3.5 to 4 hours of roasting

INGREDIENTS:

1 turkey, defrosted

1/2 cup kosher salt OR Framani seasoning rub (kosher salt, paprika, pepper, sugar, anise, garlic, sage, rosemary, onion powder, red pepper)

1/4 cup butter, room temp

1 onion, halved

2 carrots

2 celery stalks

1-2 cups prepared stuffing

1 bunch of thyme

1 cup of water or chicken broth

METHOD:

Dry Brine the Turkey

1. About 4-8 hours prior to roasting, set a rack over a large rimmed baking sheet/pan. Rinse turkey and remove giblets. Place turkey on the rack, giblets back in the fridge.

2. Rub kosher salt all over and inside the turkey cavity. Let sit in a cool and airy place for the turkey to airdry.

Roast the Turkey

1. Position oven rack at lowest level and preheat to 325F (165C).

2. Prepare your roasting pan with a rack or create one with aromatics (onion, carrots, celery) and giblets. Place airdried turkey on top.

3. Stuff turkey cavity LOOSELY and add thyme to neck cavity.

4. Tie turkey legs together with butcher’s twine and use a tooth pick to secure the skin flap over the cavity opening. Tuck the wing tips underneath to prevent them from burning.

5. Baste with butter and cover turkey loosely with foil and roast. There is no need to baste! Resist opening the oven door to prevent the oven temp from falling.

6. Remove foil during last hour of roasting. Turkey is done when juices run clear and meat thermometer inserted in the thickest part of the thigh registers 165F.

7. Rest turkey for 30-60 mins before carving. Assemble on a large platter. Garnish with herbs.

TIP – put leftover carcass, bones, giblets and aromatics into a large stock pot. Cover with water and simmer for 2 hours to make a delicious stock.

Don't forget to end your meal with pumpkin pie!

chicken and wine

Coq au Vin

serves 6-8

INGREDIENTS:

4 lbs chicken thighs

2 tbsp olive oil

1 onion, chopped

2 celery stalk, diced

4 carrots, sliced on a 1/2 inch bias

1 8oz package of brown mushrooms

4 tbsp flour

2 cups red or white wine

2 cups chicken stock

1 bay leaves

1 tsp dried thyme

1/4 cup plus more for garnish, finely chopped flat leaf parsley

kosher salt and coarse ground pepper

METHOD:

1. In a wide bottom pot, heat oil over medium-high heat. Season chicken with kosher salt and brown in batches, about 5 minutes per side. Remove chicken and set aside.

3. Remove any excess oil from the pot and then add onion, celery, carrots and cook until soft, about 5-10 minutes. Add flour while continuously stirring and cook for another 2 minutes until the roux begins to turn light brown.

4. Deglaze with wine, scraping up all the fond. Add mushrooms and then add chicken stock, bay leaves, thyme and parsley. Bring to a boil and return chicken and all its juices. Lower heat and simmer for 30-40 minutes.

5. Once chicken is done, adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with potatoes, rice or noodles.

christmas duck

Roast Muscovy Duck with Orange and Thyme

serves 6-8

INGREDIENTS

Roast Duck:

1 Whole Muscovy Duck (7-8 lbs hen or drake)

kosher salt and pepper

1/2 orange, sliced

1 bunch of thyme

2 carrots, chopped

1 onion, chopped

1 celery stalk, chopped

2 garlic cloves, crushed

Duck Stock:

roasted neck and giblets

3 cups of chicken stock

Duck Gravy:

1 1/2 cups duck stock

1/2 cup bitter orange marmalade

1/2 cup Port

2 tbsp butter

dash of cream

salt and pepper

METHOD:

1. Remove the neck and giblets from the cavity and rinse the duck inside and out. Pat dry with paper towels and place on a roasting rack in a pan large enough to hold the duck. Place neck and giblets around the bottom of the pan. Prick the duck skin with a fork and let air dry overnight in the refrigerator.

2. Remove the duck from the refrigerator and let come to room temperature. Preheat oven to 425F (218C). Season the duck inside and out with salt and pepper. Stuff the cavity with orange slices and thyme. Tie the legs together with butcher's twine.

3. Roast the duck, breast-side up for 30 minutes. Take the pan out of the oven and remove the roasted neck and giblets. Set aside to make the duck stock. Defat the pan (approximately 1/2 cup). Add the carrots, onion, celery and garlic to the pan. Lower the oven to 350F (177C) and continue roasting the duck for another 60 minutes for medium-rare (135F) or 75 minutes for medium (160F).

4. While the duck is roasting make the duck stock by combining the roasted neck, giblets and chicken stock in a small pot. Simmer for 45-60 minutes and then set aside until you're ready to make the duck gravy.

5. When the duck is finished roasting, remove from oven and let rest for 10-15 minutes before carving. Remove the roasted vegetables from the pan and skim off the rest of the fat. Pour the pan juices into the duck stock. Add a little water to the pan and scrap off any fond. Add to the duck stock.

6. Bring the duck stock to a boil and make the duck gravy by adding the marmalade and port. You can thicken with a corn starch solution if desired. Adjust seasoning as desired. Turn off heat and add the butter and cream. Serve hot with the carved duck and roasted vegetables.

southern bbq smokiness

Southern Dry Rub
makes about 1 cup

INGREDIENTS:
1/4 cup soft brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
1/8 cup cumin
1/8 cup garlic powder
1 tbsp ground coriander
1 tbsp chili powder
1 tbsp coarse ground pepper

METHOD:
1. In a small bowl, make the rub by combining all ingredients together.

2. In a wide shallow baking dish, drizzle olive oil over your desired cut of meat or poultry.

3. Pat rub all over the meat or poultry and let it come to room temperature before cooking. This may take 1-2 hours depending on the size and cut. Extra rub can be stored in an airtight container in a dry cool place up to 2 weeks. Discard any rub that has come in contact with raw meat.

4. Preheat oven to 225F (107C) and slowly roast your meat or poultry until the internal temperature comes to:
- Beef 140F (60C) for medium rare
- Pork 145F (63C) for medium
- Chicken 165F (74C)

This may take 2-4 hours depending on the size and cut of your meat or poultry.

5. Rest for 5-10 minutes before carving. Internal temperatures will rise another 3-5 degrees during resting.

light lunch

Chicken Soba Noodle Salad

serves 4-6

INGREDIENTS

Make the dressing:

1 garlic clove, minced
1 Thai chili, minced
1/2 cup olive oil
1/2 cup Japanese rice wine vinegar
1 tbsp soy sauce
1 tbsp tahini
1/2 tsp sesame oil
1 tsp sugar
salt and pepper

Make the salad:
1 carrot

1 cucumber

1 red bell pepper
1/4 cup green onion, finely chopped
4 portions of Japanese soba noodles
3-4 chicken breasts, fully cooked and shredded

Garnish:
2 tbsp roasted Japanese black and white sesame seeds

1/4 cup cilantro leaves

METHOD:
1. In an empty glass jar, add all the ingredients for the dressing. Close tightly with lid and set aside.

2. Julienne or shred carrot, cucumber, pepper and set aside. You can also use a sprializer or box grater to create long vegetable strands.

3. Cook soba noodles according to package directions. Drain and rinse with cold water. Place cold noodles in a large wide serving bowl.

4. Top noodles with shredded vegetables, chicken and green onion. Chill until ready to serve.

5. Just before serving, shake jarred dressing until well combined. Pour over noodle salad and garnish with sesame seeds and cilantro. Toss well and serve.

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Kale and Romaine Salad

serves 4-6

INGREDIENTS:

1 head romaine lettuce
1 bunch kale
6-8 radishes, sliced thinly
1/4 cup chopped parsley
1/2 cup tahini dressing

METHOD:

1. Wash lettuce and kale. Dry and cut lettuce into bite size pieces. Place into a large salad bowl.

2. Tear off kale from stem into bite size pieces and add to salad bowl. Top with radishes and parsley. Chill until ready to serve.

3. Toss with tahini dressing just before serving.

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Roasted Cauliflower Quinoa

serves 6-8

INGREDIENTS:
1 cup tri-coloured quinoa, cooked

1 head cauliflower
1 cup grape tomatoes, halved
1/2 cup parsley, finely chopped
juice from half a lemon
extra virgin olive oil
coarse salt and pepper

METHOD:

1. Preheat oven to 400F (205C).

2. Rinse and cut cauliflower into large pieces and place in a large mixing bowl. Drizzle with olive oil and season. Spread on a baking sheet and roast for 30-40 minutes until golden. Set aside.

3. In the same mixing bowl, add cooked quinoa, tomatoes, parsley. Toss with lemon juice and olive oil.

4. Shred roasted cauliflower into florets and add to bowl. Toss and adjust seasoning if necessary. Serve at room temperature.

how do you like them apples?

Apple Roast Chicken
serves 4-6

INGREDIENTS:
2 local apples, peeled, cored and cut into 1 inch slices
1 onion, cut into large chunks
1/2 head of garlic, peeled and crushed
2 sprigs of rosemary
1/2 cup of apple cider
1 4 lbs (1.8 kg) roasting chicken, split in half

METHOD:
1. Preheat oven to 350F (175C).

2. Toss apples, onions, garlic, rosemary and apple cider in a large roasting pan.

3. Season chicken with salt and pepper and rest on top of mixture, skin side up.

4. Roast for 45-60 minutes until the thickest part of the thigh registers 165F (74C) with an instant read thermometer.

5. Rest for 10 minutes before carving. Toss with pan stew and serve.

chicken on a stick

Yogurt Spiced Chicken Skewers

serves 4-6

INGREDIENTS:

1 cup Greek yogurt

1 tbsp olive oil

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

3 garlic cloves, minced

1 Thai chili, minced

4 chicken breasts, cut into 1 inch cubes

coarse salt and pepper

METHOD:

1. In a medium bowl, make the marinade by mixing yogurt, olive oil, spices, garlic and chili together.

2. Season the chicken and combine with marinade. Chill for 1 to 4 hours.

3. Thread chicken onto metal or bamboo skewers. Remember to soak bamboo skewers in water for 30 minutes prior to using.

4. Grill on the BBQ or under the broiler for 10-12 minutes. Turn the skewers midway to make sure the chicken is cooked and charred evenly.

5. Serve with a side salad or basmati rice.

red pesto chicken and rice

Red Pesto Chicken and Rice

recipe adapted from Gillian's Kitchen

serves 6-8 

INGREDIENTS:

1 jar Marks & Spencer Red Pesto

2 cups boiling water

1 tsp vegetable bouillon

2 cups mixed brown and red rice

1 red onion, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/8 cup raisins or dried currents

6-8 chicken bone-in thighs

1 tsp paprika

kosher salt and ground pepper

1/4 cup parsley, chopped

METHOD:

1. Preheat oven to 350F (180 C).

2. Pour red pesto into a large heat proof liquid measuring cup. Boil water in a kettle and pour over pesto. Add vegetable bouillon and mix well. Set aside.

3. Rinse and drain your rice. Spread evenly into a large deep baking dish. Add onions, bell peppers and raisins over top. Season a little with kosher salt.

4. Season chicken and place on top of rice and vegetables. Pour red pesto mixture all over. Sprinkle paprika over chicken.

5. Bake in oven uncovered for about 40-50 minutes or until most of the liquid has been absorbed by the rice.

6. Garnish with parsley (optional) and serve.