Singapore Noodles

Serves: 6 | Preparation Time: 45 min


  • 300g peeled green prawns
  • 300g chicken breast fillets, thinly sliced
  • 1 tbs Chinese rice wine
  • 60ml (1/4 cup) light soy sauce
  • 1 tbs grated fresh ginger
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 1 tbs curry powder
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 60ml (1/4 cup) chicken stock
  • Fresh coriander sprigs, to serve


Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.

Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens.

Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.


Vietnamese Lemongrass Chicken

Serves: 2 | Preparation Time: 25 min


  • 2 tablespoons light olive oil
  • 500g chicken breast fillets, sliced
  • 1 stalks lemongrass, finely chopped
  • 1 red chilli, chopped
  • 2 teaspoons chopped ginger or half a tsp powdered.
  • 2 cloves garlic, chopped
  • 1 tablespoon palm or brown sugar
  • 2 tablespoons fish sauce


Heat oil in a wok or frying pan. Add chicken, in batches, and cook until browned. Remove and set aside.

Add lemongrass, chilli, ginger and garlic to the pan. Cook for 1 minute. Add sugar and allow to melt. Return chicken to the pan and toss to coat with the sugar. Add fish sauce and simmer for a minute until reduced.

Serve immediately with rice.


Quick Mustard Chicken

Serves: 4 | Preparation Time: 30 min


  • A few sprigs of fresh rosemary
  • 4 x 180g chicken breasts, skin on
  • 4 teaspoons Colman’smustard powder
  • 1 large leek
  • 4 cloves of garlic
  • White wine
  • 75ml single cream 
  • 1 heaped teaspoon wholegrain mustard
  • 200g  greens; cabbage, baby bok choy or similar
  • 1 x 150g bag of baby spinach
  • 1 lemon


Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1 teaspoon of mustard powder over each breast, then season and drizzle some olive oil over the chicken and into the frying pan.
Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.
Quickly trim the leek and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.
Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
Check the chicken is cooked through, then pour 75ml of cream into the frying pan. Cover the pan with tin foil. 
Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped teaspoon of whole grain mustard into the sauce, then taste and adjust the seasoning if necessary.
Spoon the sauce on to a platter and put the sliced chicken on top. Drizzle over some extra
virgin olive oil and take straight to the table.

Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
Add the green leaves to the saucepan. Add another splash of boiled water if needed.
Empty the bag of spinach into a colander and pour the greens and the boiling water over the spinach. Add a lug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours.
Season to taste, then take straight to the table


Winner chicken dinner

Serves: 4 | Preparation Time: 20 mins


1.5kg FREE range chicken
A few onions and/or leeks
A few carrots
Some spuds or some root veg
A few crushed garlic cloves
1 orange or lemon, halved
A handful of rosemary, thyme or a few bay leaves
A glass of white wine
Sea salt
Freshly ground pepper
A drizzle of olive oil


Preheat the oven to 180°C/Gas 4.

Place the chicken in a lidded pot – one big enough for the bird and some veg around it.

Peel (if needed) and roughly chop your veg. Cozy it up in the pot around the chicken. Toss a few cloves in the pot.

Halve your orange/lemon. Squeeze a little juice over, then pop the rest in the cavity of the chicken.

Add some herbs: chopped and scattered over or whole and tucked into the pot. Season well. Pour the wine in. Gloss with olive oil.

Cover with lid. Pop in the oven for 1 hr. 7. Uncover. Crank the heat up to 220°C/Gas

Let the bird brown for 20-30 mins, till nicely golden. Test that it’s done by piercing the fat part of the leg with a knife. If the juices run clear, it’s done.

Let it rest for 15-30 mins before carving, the longer the better – up to an hour is perfectly suitable. It will stay surprisingly warm.

Chicken with Green Peppercorns

Serves: 4 | Preparation Time: 20 min


  • ½ l Chicken Stock
  • vegetable oil for frying
  • 1 tablespoon Sesame Paste
  • 1 tablespoon caster sugar
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light soy sauce
  • ½ tablespoon Ginger Finely chopped
  • ½ tablespoon Garlic finely chopped
  • ½ tablespoon Chilli Oil
  • 2 teaspoons Fresh Green peppercorns
  • 1½ tablespoons Chopped Chilli's


Heat vegetable oil in a wok and deep fry the chicken until crispy and heated through.

Drain the chicken well.

Remove the oil from the wok, leaving a little behind.

Reduce the heat a little. Add the ginger and garlic and stir fry quickly.

Add the sesame paste, light soy, rice wine vinegar, caster sugar, peppercorns and chilli oil and stir fry quickly to bring the sauce together.
Place the sauce aside.

To Serve - Cut the chicken Chinese style and arrange on a platter. Pour the sauce over the top and finish with chopped shallots. Serve with steamed jasmine rice.

Recipe: Neil Perry

Chicken with Tarragon Butter

Serves: 2 | Preparation Time: 45 min


  • 100g butter
  • tarragon leaves, finely chopped
  • 2 chicken breasts (skin on)
  •  tarragon butter
  • salt and pepper
  • 200g broccoli, cut into florets
  • 1 Cup long grain rice
  • 1 red capsicum, sliced in half


Tarragon Butter
Take out 100g of butter and allow to soften at room temp. Pick 20ish tarragon leaves and finely chop. Mix into the butter and place in the centre of a sheet of glad wrap. Fold the glad wrap in half and roll the butter in the wrap. Holding both ends; twist until you make a sausage shape. Place in freezer for an hour.

Pre heat the oven to 180 degrees. Remove your tarragon butter from the freezer and slice into discs. With a small knife make a hole between the skin and the flesh and slide in one or two discs of butter. Lightly brush all of the chicken with oil and season well.

Clean the capsicum and remove all seeds and slice in half. Rub with oil and seasoning and place in baking tray. Add the prepared chicken breasts to the same tray and roast uncovered for about 20 minutes.

While the chicken is cooking prepare your rice and add two crushed garlic cloves to the water.

Cook your broccoli in salted water until cooked through, toss in butter and seasoning. Remove chicken from tray and place on plate. Spoon rice into capsicum halves and drizzle with tray juices. Serve with broccoli.

Plum Curry Chicken

Serves: 4 | Preparation Time: 20 min


  • 2 tbsp flour
  • 1 tbsp curry powder
  • Salt and Pepper
  • 3 medium chicken breasts, cut into strips
  • 1 tbsp vegetable oil
  • 1 cup spanish onion, sliced
  • 4 plums, cut into dice
  • 3/4 cup dry white wine
  • 1 tspminced fresh ginger and
  • 1tsp sugar
  • 1/4 tsp chilli flakes


Combine flour, curry powder, chili flakes, and salt and pepper in ziploc bag and shake with chicken to coat.

Heat oil over medium-high heat and cook chicken for 3 min per side. Remove chicken to bowl.
Add onions and saute 2 min, then remove. Add plums and 1/4cup of  wine, cook for 4 min.
Add remaining wine and ginger and bring to boil. Add back chicken and onions. Reduce heat and simmer 5 min or until chicken is cooked through and plums are tender.

Serve with rice.

Rhubarb chicken. Yes, rhubarb chicken..

Serves: 4-6 | Preparation Time: 30 min


  • 1.2 kg. chicken breasts and thighs or 1 whole chicken cut up
  • 2 cups diced rhubarb (1/2-inch pieces)
  • 1/3 c. sugar
  • 1 1/2 Tbsp. cornflour
  • 1 1/2 c. water
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • rice for serving


Combine cornflour, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.   Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 180 degrees oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken. Serve with hot cooked rice.

Baked chicken with lemon, potato and olives

Serves: 4 | Preparation Time: 30 min


  • 1 kg roasting potatoes, such as desiree
  • 1 red onion, peeled and cut into wedges
  • 75 g green olives
  • 1 lemon, sliced
  • 50 g pancetta, cut into strips
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 120 ml chicken stock
  • 1.7 kg FREE RANGE chicken, jointed
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, (optional)


Preheat the oven to 180C/Gas 4 

Cut the potatoes into chunks and place in a roasting tin or ovenproof dish

Scatter over the onions, olives, lemon, pancetta and bay leaves 

Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes 

Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper 

Roast for 50 minutes or until the chicken is golden. Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place 

Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered. 

Place the chicken back on top of the potatoes, scatter over some chopped parsley, if you like, and serve

Lemongrass chili chicken recipe (ga xao xa ot)

Serves: 3-4 | Preparation Time: 20 min


  • 500 g chicken thigh fillets, cut into bite size pieces
  • 3 tbsp fish sauce
  • 1.5 tbsp sugar
  • 2 lemon grass stalks, white part only, finely diced
  • 4 garlic cloves, finely diced
  • 2 long red chilli, finely diced
  • 3 tbsp vegetable oil
  • 1/2 onion, cut into wedges
  • 1 cup young coconut juice
  • 3 mint sprigs for garnish


In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result.
Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.
Now add coconut juice, onions and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half.
Transfer to a bowl, garnish with mint and serve with jasmine rice.