I love chicken, duck and quail and always have some in my freezer for quick meals! They’re versatile, a great foil for other flavours, and suitable for any cuisine. Juicy flesh and crisp skin make them irresistible in these simple poultry recipes.
Light Asian Chicken Stock Like this recipe? You’ll love my online Thai cooking class! Stocks came about to use leftover bits and pieces to add flavour to other dishes, and so the ingredients vary from cuisine to cuisine and even cook to cook. Chicken stock (nahm gai in Thai) is as popular in Asian cuisines […]
Roast Quail with Coriander Pesto Like this recipe? You’ll love my online cooking class inspired by Matt Moran featuring easy Aussie dishes! I love roast quail, especially the larger, meaty Jurassic quail from Brisbane Valley. If you’re serving generous sides, I find half a Jurassic quail is enough for most people. Like all poultry, quail […]
How To Truss A Chicken Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Trussing a chicken, or any poultry, means tying it securely with twine so the wings and legs stay close to the body. This makes the bird more compact so it cooks evenly and the wings and […]
Chicken Mee Goreng Like this recipe? You’ll love my online Singaporean cooking class! Mee goreng is pure Singapore! The name means fried noodles in Malay, but it has its roots in the Indian community. Noodles aren’t common in Indian food, but this is the Singaporean Indians’ take on the stir-fried noodles of their Chinese compatriots […]
Chicken with Chorizo Like this recipe? You’ll love my online Portuguese cooking class! My chicken with chorizo recipe is based on a classic Portuguese dish, amêijoas com chouriço (clams with chorizo). I created it for a friend who couldn’t eat shellfish but didn’t want to miss out on the flavours. Chicken’s not dissimilar to meaty […]
Chicken with Spinach & Peas Join my food & wine tour of Northern Italy to discover more Italian regional specialties Chicken with spinach & peas is inspired by a classic Ligurian dish, seppie in zimino. In Liguria cuttlefish (seppie), salt cod and chickpeas are often cooked ‘in zimino’, meaning braised with spinach or silver beet […]
Chicken Biryani Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Biryani is a festive Indian one-pot rice dish. Unlike a simple pilau, the rice is partially cooked then layered with the seasoned meat to finish cooking. Well caramelised onions are key to a successful biryani – cook them long […]
Chicken with Black Bean & Crispy Noodles Like this recipe? You’ll love my online Asian Home Cooking cooking class inspired by Cheong Liew! I love this classic Chinese dish of black bean chicken with crispy noodles. The combination of salty black beans, spicy chilli and slightly sweet smoky oyster sauce is delicious and, while you […]
Spatchcock with Lemon, Garlic & Olives This baked spatchcock with lemon, garlic & olives is inspired by my Greek friend Janni’s classic slow-cooked lamb. The cooking isn’t as long and slow, but the same flavours – lemon, olives, oregano and garlic – are just as delicious with chicken as they are with lamb, and Janni’s […]
Chinese Red-Braised Chicken Salad Like this recipe? You’ll love my online Asian Home Cooking class inspired by Cheong Liew! Red-braising is a classic Cantonese technique of cooking food in dark soy sauce and Shaoxing wine to give it a burgundy hue. Inspired by a recipe of Cheong Liew’s, I use those ingredients to marinate chicken […]
