Nagi & Dozer - RecipeTin Eats

Nagi & Dozer - RecipeTin Eats @recipe_tin

😋Wickedly delish food
📷Picture taker and 📹video maker
🐾Dozer antics
👇🏻Find dinner tonight

http://www.recipetineats.com/category/collections/dinner-tonight/

Juicy beef + caramelised onion + garlic aioli + obligatory greens. STEAK SANDWICH! OH YEAH!!!
.
INGREDIENTS
Quick Garlic Aioli:
¾ cup whole egg mayonnaise
1 garlic clove minced
Caramelised Onion:
3 large onions, peeled and finely sliced (brown, white or yellow)
40g / 3 tbsp butter
2 tbsp brown sugar
1 tbsp balsamic vinegar
¼ tsp salt & pepper
Steak Sandwich:
600 - 700g / 1.2 - 1.4lb grilling beef **
1 tbsp vegetable oil
2 tomatoes, thickly sliced
60g/2oz rocket /arugula or other lettuce of choice
Mustard (I use American)
Bread of choice
.
* I used an incredible secondary beef cut called Bavette Steaks (also known as flap meat, flap steak, sirloin flap steak and sirloin tip). It’s like skirt steak but thicker, like flat iron except it’s more tender and juicer. Better value and way beefier flavour than porterhouse and other mainstream steaks. It’s truly incredible! I found it at @Harrisfarmmarkets (Sydney), it’s part of the Curious Cuts range. I was curious. I tried. I loved!
.

DIRECTIONS
1. Caramelised onion: Melt butter over medium low heat. Add onions, stir, then place lid on for 20 min, stir once or twice. Then remove lid and cook, stirring every now and then, for 30 min or until onions become golden (turn heat up slightly if it’s not happening!). Add sugar and vinegar, cook until it caramalises. Use per recipe.
2. Aioli: Mix mayo and garlic together, set aside for 30 min+. (Use within 3 days max)
3. Beef: Sprinkle with salt and pepper. Heat oil in a skillet over high heat until smoking. Cook beef to your liking. If using secondary cut like I did, do not cook beyond medium rare. Transfer to plate, cover loosely with foil, rest 5 min. Slice thinly against the grain.
4. Toast bread. Slather bottom piece with Aioli, top with lettuce, tomato, plenty of steak. Then caramelised onion. Spread mustard on bread then place on top. Get stuck into it!!
.
Enjoy! N x ❤️

Puppy ice cream 🍦🍦🍦 (Really. It is a dog treat!!) .
.
#dozerfoodbloggerpuppy #recipetineats

I think that this is a good weekend for making COTTAGE PIE!
.
Ps CottagePie is made with beef, Shepherds Pie is made with lamb! Same recipe, just different meat 👍🏻
.
INGREDIENTS
1½ tbsp olive oil
2 garlic cloves, minced
1 onion, carrot and celery finely chopped*
750g / 1.5 lb ground beef (mince)
3 tbsp flour
3 tbsp tomato paste
2 cups beef stock / broth (500 ml)
½ cup red wine (125 ml) (optional - can omit)
1 beef bouillon cube, crumbled
2 tbsp Worcestershire sauce
1 tsp dried thyme or 3 sprigs fresh thyme
2 dried bay leaves
Topping:
1.2 kg / 2.5 lb potatoes, peeled and cut into 2.5cm / 1" cubes
½ cup milk (125 ml)
2 tbsp / 30g butter
.
DIRECTIONS
1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 5 min.
2. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
3. Add flour and mix in, then add tomato paste and mix in.
4. Add beef stock, red wine, beef bouillon cube, Worcestershire sauce, thyme and bay leaves. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 20 - 30 min, stirring occasionally, until it reduces down to a gravy consistency (see video).
5. Transfer to 6 cup pie dish (1.5 litre / quart). Cover, then refrigerate to cool for 1 - 2 hours or overnight – stop potato sinking in.
6. Preheat oven to 180C/350F.
7. Cook potatoes in boiling water for 15 min or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so – stops them dropping liquid into filling.
8. Add butter and mash until melted, then add milk and salt. Mash until smooth.
9. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle with olive oil.
10. Bake for 25 - 30 min or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
11. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
.
Enjoy! N xx 😘

It's just a warm gooey chocolate kind of day.......
.

Chocolate Self Saucing Pudding 😋
.
INGREDIENTS
Topping:
1 cup brown sugar, loosely packed (175g) (light or dark)
¼ cup cocoa powder, unsweetened (30g)
1¼ cups boiling water
Batter:
1 cup plain flour (all purpose flour) (150g)
2½ tsp baking powder
⅓ cup white or caster sugar (110g)
¼ cup cocoa powder, unsweetened (30g)
Pinch of salt
½ cup milk (125ml)
50g / 4½ tbsp butter, melted
1 egg
1 tsp vanilla extract
.
DIRECTIONS
1. Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection). 2. Grease a 5 - 6 cup / 1.25 - 1.5 litre/quart baking dish with butter.
3. Topping: Whisk brown sugar and cocoa in a bowl, set aside.
4. Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
5. In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
6. Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
7. Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
8. Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe.
9. Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
10. Remove from oven, stand for just a few minutes (no more!), then serve immediately. Serve with ice cream!
.
Enjoy! N x ❤️

Satay lovers REJOICE - Chicken Satay Curry is here! Oh joy oh joy, all that SATAY SAUCE! Based on a fab recipe by Chinta Ria in Sydney, and the seasoning is by a Malaysian Chef!
.
INGREDIENTS
Seasoning:
1¼ tsp each coriander, cumin, turmeric, paprika powder, pure chilli powder (or sub with cayenne)
3 tsp curry powder (I use Clives of India)
1 tsp salt + 2 tsp white sugar
Chicken:
1.2lb / 600g chicken thigh fillets, bite size pieces
½ onion,grated
Satay Sauce:
2 tbsp oil
3 - 6 birds eye chillies or other spicy chillies, finely chopped (3 = mild, 6 = spicy)
½ onion, finely diced + 4 garlic cloves, minced
1 cup chicken broth / stock
¾ cup roasted peanuts, chopped, separated
2 tsp kecap manis (sweet soy sauce) + 1 tsp dark soy sauce
14oz/400g coconut milk
2 tbsp peanut butter
½ cup water
3 kaffir lime leaves
2 tbsp lime juice, to taste
.
DIRECTIONS
1. Combine Seasoning in bowl.
2. Combine chicken with 3 TBSP SEASONING and onion in a bowl and marinate 3 hrs – overnight.
3. Heat 1 tbsp oil in a non stick skillet over high heat, brown chicken (s/be raw inside), transfer into bowl.
4. Turn heat down to medium high and heat 1 tbsp oil. Add chill, onion and garlic cloves. Cook 2 min. Add remaining Satay Seasoning and cook for 1 min.
5. Add chicken broth and ½ cup peanuts, pour into blender, puree until pretty smooth (some peanut chunks OK). Pour mixture back into the skillet.
6. Add remaining ¼ cup peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter and water. Stir to combine.
7. Crush kaffir lime leaf in hand a bit, add to sauce. Simmer on medium low for 15 min until thickened. Lime juice to taste, serve with rice sprinkled with peanuts and cilantro/coriander leaves.
.
N x ❤️

Pasta bake done right 👍🏻 Make this Italian Sausage Baked Ziti using store bought sausages or make your OWN using pork and seasonings! It is SO GOOD!
.
INGREDIENTS
300g ziti or penne pasta
1 tbsp olive oil
3 garlic cloves
1 onion, finely chopped
1lb/500g ground pork (mince) OR ITALIAN SAUSAGE
1.4lb / 700g bottle of tomato passata / pureed tomato (or sub with crushed tomato)
½ cup water
1 tsp each dried basil, dried oregano, sugar (any)
Salt and pepper
¾ cup grated mozzarella cheese
Seasoning (Not req’d if using sausage):
2 tsp each fennel seeds, onion powder
1 tbsp paprika
3 tsp red pepper flakes OR 2 tsp cayenne pepper
1 tsp each black pepper and salt
.
DIRECTIONS
1. Cook ziti for the recommended cooking time on the packet MINUS 2 minutes. Drain and transfer to baking dish.
2. Preheat oven to 180C/350F.
3. Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
4. Add pork mince and cook, breaking it up as you go, until it turns white. Add Seasonings and cook for 2 min.
5. Add passata, water, basil, oregano and sugar. Bring to simmer, reduce heat to medium and cook for 5 minutes. Adjust salt and pepper to taste.
6. Pour the sausage mixture over the ziti. Top with cheese. Cover loosely with foil and bake for 20 min, then remove the foil and bake for a further 5 to 10 minutes until the cheese is bubbly and golden. Stand for 5 minutes before serving.
.
Enjoy! N x 💗

🇦🇺🇦🇺🇦🇺Australia! It's a stinker today, forget slaving over the stove, use a store bought rotisserie chicken to make this CHICKEN CAESAR SALAD!! Try the homemade dressing once and you'll never go back to the bottles stuff 👍🏻 Promise!
.
INGREDIENTS
Dressing: 
1 garlic clove, minced
2 anchovy fillets or ¾ tsp Anchovy paste (don't skip this!)
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese
2 - 4 tbsp milk (for consistency)
¼ tsp salt + pepper
Salad:
2 small chicken breast fillets + 1 tbsp olive oil
Croutons: 2 slices white bread, ⅔" / 1.5cm thick , 1 garlic, cut in half, 1 tbsp olive oil
Salad:
5 oz/150g bacon, chopped
2 - 4 eggs, boiled
1 large or 2 medium romaine / cos lettuce, washed and dried
DIRECTIONS1
1. Whizz Dressing ingredients until smooth, use milk to adjust consistency.
2. Slice chicken in half horizontally, sprinkle with salt and pepper, heat oil and cook over high heat.
3. Toast bread, rub with cut face of garlic, drizzle with olive oil, bake until golden at 180C/350F.
4. Place lettuce and bacon in a big bowl, drizzle with dressing, toss. Top with chicken (or toss with dressing if you prefer), eggs and croutons, and more parmesan cheese to serve.
.
Enjoy! N x ❤️

This is what I'm having for dinner tonight. 5 ingredient magic 🙌🏻
.
ASIAN GLAZED SALMON
.
INGREDIENTS
2 salmon fillets, skinless (approximately 0.8 - 1lb / 400 - 500g)
1 tsp fresh ginger, finely grated
1 garlic clove, crushed
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sweet chili sauce OR 1 ½ tbsp honey + ½ tbsp sriracha or chili paste
.
DIRECTIONS
1. Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 min.
2. Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
3. Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised.
4. Serve salmon sprinkled with sesame seeds, scallions/shallots.
.
N x ❤️

INDIAN CURRIED BEEF | Who needs a curry fix - NOW!!??? Most of the Indian curries we know and love are saucy and call for a LOT of ingredients - some hard to find. But there are hundreds and hundreds of other REAL Indian recipes that are super fast and easy to make! This is one such example - it's called "Qeema" and it's an Indian spiced ground (mince) beef. Super fast, SUPER tasty, I absolutely guarantee you will love it!
.
INGREDIENTS
3 tbsp oil (veg, canola)
4 tsp ginger, finely chopped
5 large garlic cloves, minced (about 4 tsp minced garlic)
1 large onion, finely diced
1lb/500g ground beef (mince)
¾ tsp salt
1 - 1½ tsp ground chilli powder* or cayenne pepper (not US “Chili Powder”)
1¼ tsp EACH garam masala powder, cumin and coriander
½ tsp turmeric powder
1 cup water
.
* US Chili Powder is not just pure ground chillis, it has other flavour additions so it isn’t that spicy. This recipe calls for pure ground chili, cayenne pepper or anything else that will add spiciness.
.
DIRECTIONS
1. Heat oil in a skillet over high heat. Add ginger and garlic and saute for 1 minute until fragrant - don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
2. Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook until the beef is cooked through - about 2 to 3 minutes.
3. Add water, give it a stir, then put the lid on. Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
4. Garnish with red chilli flakes and cilantro/coriander leaves. Serve with rice - and/or my easy no yeast flatbreads!!
.
Enjoy! N x ❤️

👻👻👻Mangoes mangoes mangoes!!! Last weekend I visited the @GrovesGrownTropicalFruit Farm in Queensland to watch the harvesting of mangoes – SO COOL! I’m just a food blogger, but I tried my hand at making a little non-recipe video of my time at the farm.😂 I get a goofy smile on my face every time I watch it – and I’ve watched it a LOT!!!
.
In all seriousness though, if there was ever a way to truly appreciate every piece of fresh produce that you handle, go and visit a farm. When you walk the soil of their hard labour, hear their passion, dedication, see a glimpse of their life, hear the stories – good and bad – and everything that goes into growing and harvesting the produce that eventually makes it to the stores that we shop at, it truly changes your perspective of things. Meeting and spending time with the Groves family changed me. Seeing everything that goes into growing these gorgeous juicy ripe FLAVOURFUL mangoes, it just makes me appreciate every single juicy bite so much more.
.
🇦🇺🇦🇺🇦🇺GET EXCITED AUSTRALIA!!! Mango season is here – LET’S MAKE THE MOST OF IT!!!
.
.
#mango #lovingmangoes #mangoemojiplease #lovinsummer #aussiemangoes #sponsored @AussieMangoes @melanie.groves @thedragonfruitgrower

SPICY PRAWN / SHRIMP PASTA | Pasta tossed with spicy tomato sauce and plump juicy prawns….YES PLEASE! On the table in 15 minutes!!
.
The secret ingredient that really “makes” this sauce is the anchovies. Don’t skip it! Truly great prawn pasta sauces are simmered for ages using the prawn shells and heads – the anchovies takes the place of this step!
.
INGREDIENTS
180g / 6 oz fettuccine or other pasta or choice
1½ tbsp olive oil
150 - 180g / 5 - 6 oz medium prawns/shrimp, peeled and deveined
2 anchovies, whole (or ½ tsp anchovy paste)
1 garlic clove, minced
¼ cup white wine
1 tsp+ red pepper flakes
1 cup / 250ml tomato passata or crushed canned tomato
2 tsp finely grated parmesan
½ lemon
1/4 cup finely chopped fresh parsley, plus more to serve
.
DIRECTIONS
1. Get all the ingredients out and ready to go - this recipe moves fast!
2. Cook pasta per the packet time MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta.
3. Meanwhile, heat oil in a skillet over high heat. Add prawns and cook for 30 sec, until surface just changes from translucent to opaque.
4. Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
5. Cook for 30 sec until wine is mostly evaporated.
6. Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 min, stirring frequently.
7. Add pasta, about ½ cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley. Serves 2.
.
Enjoy! N xx ❤️

🍝🍝🍝SLOW COOKED GOODNESS!!! This Shredded Beef Ragu is complete and utter comfort food central. Simmer this gently on the stove OR use your slow cooker. This is classic Italian food at its finest! PS Don't skip the step of tossing cooked pasta with sauce, it's key to make the sauce cling to every strand of pasta. It's the real proper Italian way to make pasta!
.
INGREDIENTS
Ragu:
2.5lb / 1.2kg beek brisket or other slow cooking beef, cut into equal 4 pieces
1 tbsp salt + black pepper
3 tbsp olive oil, separated
3 cloves garlic, minced
1 onion, diced
1 cup EACH carrots and celery, diced
28oz/800g crushed canned tomatoes
3 tbsp tomato paste, 3 dried bay leaves, 2 beef bouillon cubes
3 cups water
To Serve:
1lb/500g dried spaghetti or other pasta of choice (rigatoni and pappardelle are ideal)
.
DIRECTIONS
1. Pat beef with paper towels, sprinkle with salt and pepper. Heat 1 tbsp oil in large pot over high heat. Brown beef all over (still raw inside), remove onto plate.
2. Turn down to medium low, add 2 tbsp oil. Add garlic and onion, cook 2 min. Add carrots and celery, cook 5 min.
3. Add remaining Ragu ingredients + beef & juices on plate + salt & pepper. Bring to simmer then turn down so it is simmering gently. Cover and cook for 1 h 45 min (slow cooker: reduce to 1 cup water, 6 hrs on low). Remove lid and cook for 30 min (don’t need this for slow cooker) or until beef is tender enough to pull apart with forks and liquid has reduced to thick sauce.
4. Remove beef, shred, return to sauce, adjust salt and pepper to taste, add a tiny touch of sugar if a bit sour for your taste (depends on tomatoes used). Simmer for a bit longer if there’s too much liquid, or add a tiny splash of water if there’s not enough.
5. To serve: Cook 500g/1lb pasta of choice per packet MINUS 1 minute cook time. Just before draining, scoop out 1 big mugful of water. Heat 4 cups of ragu in a very large fry pan over medium high heat. Add cooked pasta into the sauce and half a mug of pasta water. Toss gently until the sauce thickens and the tomato sauce clings to the pasta and stains it red. Serve immediately with parmesan and parsley.
.
Enjoy! N x❤️

Sweet & Sour Chicken made at home - and HEALTHIER! These crispy pieces of chicken are BAKED, not fried, and tossed in a sweet & sour sauce that is so much better than the overly sweet, gluggy stuff you get at most take out places. If you need validation, read the reviews on my site! This is a huge reader favourite!!
.
INGREDIENTS
Chicken:
1lb/500g chicken breast, bite size cubes
½ tsp salt
2 eggs
1 cup cornstarch/cornflour
3 to 5 tbsp oil
Oil spray
Stir Fry:
½ tbsp oil
1 garlic clove
1 small onion, bite size pieces
½ each red and green bell pepper (capsicum), cut into bite size pieces
1 can (8oz/250g) canned pineapple pieces in natural juice
Sauce:
½ cup brown sugar
⅓ cup apple cider vinegar
2 tbsp pineapple juice (from the can)
3 tbsp ketchup
1 tsp each Worcestershire sauce, soy sauce and Oyster sauce
¼ tsp salt
1 tbsp cornstarch + 4 tbsp water, mixed together
.
DIRECTIONS
1. Sprinkle chicken with salt, coat with eggs. Drain excess egg.
2. Place cornstarch in ziplock bag, add chicken (shake off excess egg), shake to coat well.
3. Heat oil in large skillet on high, add chicken and cook for 2 minutes so the outside is light golden and crispy, but inside is still raw.
4. Bake in 390F/200C oven for 15 to 20 minutes until golden. Toss with Sauce and serve with rice.
5. Stir Fry & Sauce: Discard oil in skillet, wipe with paper towel. Add ½ tbsp oil, cook garlic for 20 sec, cook onion for 2 min, then cook bell peppers for 1 min.
6. Add Sauce ingredients, whisk and bring to simmer and cook until thickens to a syrup consistency.
.
Enjoy! N x ❤️

The WEEKEND IS HERE!! And there’s no better way to celebrate than with the king of all fruit cocktails – MANGO DAIQUIRI!!!
.
Last weekend I was up at @GrovesGrownTropicalFruit Farm in Queensland and I made these with big, juicy ripe mangoes plucked straight off the mango trees. 😂 Seriously one of the coolest foodie experiences ever!!!
.
INGREDIENTS
1 large ripe mango (1¼ cups of flesh)
90 ml / 3 oz white rum (I use Bacardi)
2 tbsp+ sugar syrup (adjust to taste) (see below)
¼ cup fresh lime juice
1 heaped cup of ice cubes (or 1 cup crushed ice), plus more to serve
Sugar Syrup: Dissolve 1/4 cup white sugar in ¼ cup boiling water. Cool.
.
DIRECTIONS
1. Chill glasses in the fridge.
Blender:
1. Place Daiquiri ingredients in the blender in the order listed (ice last, blends better). Whizz until ice is blitzed. Taste test then adjust sour with lime and sweetness with sugar (depends on mango you used).
2. Pour into glasses - this recipe makes the perfect amount to fill 4 martini glasses.
3. Garnish with strawberries, lime and mint if desired. Serve cold.
Without Blender:
1. Puree mango using a stick blender or food processor.
2. Pour into 1 litre / 1 quart or larger bottle. Add bacardi, sugar syrup and ½ cup water. Refrigerate until chilled. Also refrigerate the limes and glasses.
3. Once chilled, add lime juice and ice cubes into the bottle. Shake well, then serve, straining the ice cubes. .
FROZEN DAIQUIRI: Just freeze the mangoes then proceed with recipe. Comes out like a thick slushy!
.
Cheers! N x 🍹
.
.
#mango #lovingmangoes #mangoemojiplease #lovinsummer #aussiemangoes #sponsored @AussieMangoes @melanie.groves @thedragonfruitgrower

Just when you thought Enchiladas couldn't get any better, along comes WHITE CHICKEN ENCHILADAS.... If you have doubts, just pop over to my site you can read all the rave reviews!!!
.
The white sauce is creamy with the slightest hint of tang and little pops of heat from jalapeños. It really is so incredibly good, you will love it!
.
INGREDIENTS
2 1/2 tbsp butter
3 tbsp flour
1 cup milk
1/2 c sour cream
1 cup chicken broth
2 tbsp finely chopped jalapeños
1/2 tsp salt + pepper
2 1/2 cups shredded cooked chicken
1 cup shredded cheese
1 cup frozen corn
1/2 cup sliced scallions
8 tortillas
3/4 - 1 cup shredded cheese for topping
.
DIRECTIONS
1. Melt butter over medium heat. Add flour and cook for 1 minute. Add milk, whisk until thickened. Add sour cream and chicken broth. Whisk and cook for 1 minute until thickened. Stir through jalapeños, salt and pepper.
2. Mix together 1/4 cup White Sauce, 1 cup cheese, chicken, corn and scallions. Divide between tortillas, and roll up.
3. Smear 2 tbsp of white sauce in baking dish. Place roll ups in dish, seam side down. Pour over remaining White Sauce, top with extra cheese. Bake at 350F for 20 to 25 minutes, or until cheese is bubbly and golden.
.
Enjoy! N x ❤️

One of my signature dishes, a recipe that is familiar to many of my friends, this Vietnamese Noodles with Lemongrass Chicken is fantastic because it’s great for making for a crowd, preparing ahead, cost effective, tastes incredible and just happens to be healthy. I’ve made this when camping, on boats, on hens’ nights and probably too many times when I have friends over! It’s especially great because it is gluten free (as long as you sub the soy), you can use fish or tofu for meat free people and it’s an “assemble your own” deal so people can be as fussy as they want. 😜
.
The marinade for the chicken is incredible!!! Everyone loves it!
.
INGREDIENTS
Marinade:
600 - 800g / 1.2 - 1.6lb chicken thigh fillets
2 minced garlic cloves
2 tbsp each lime juice, fish sauce and brown sugar
1 tbsp each soy sauce, vegetable oil
1 stalk lemongrass, white part only, bruised them sliced into chunks
Nuoc Cham Sauce:
¼ cup fish sauce, 4 tbsp rice vinegar, 3 tbsp lime juice
2 tbsp white sugar, ½ cup water
2 garlic cloves, finely chopped
1 red birdseye chilli, finely chopped (or other hot chili)
Noodle Bowl:
½ tbsp oil (to cook chicken)
200g / 7 oz vermicelli noodles, prepared per packet
2 carrots + 2 cucumbers, julienned
5 cups iceberg lettuce, finely sliced, 3 cups bean sprouts
Handful of mint and coriander/cilantro leaves + lime wedges & sliced chilli
.
DIRECTIONS
1. Place Marinade ingredients in bowl, marinade for min 1 hour, best 3 hrs – 24 hours.
2. Combine Sauce ingredients in bowl. Set aside 10+ minutes.
3. Heat oil in non stick skillet over high heat. Cook chicken. Rest for 5 minutes, then slice thinly.
4. Either lay out all ingredients and let everyone help themselves (that’s what I do) or assemble bowls as follows: Place noodles in bowl, top with lettuce, cucumbers, carrots and bean sprouts. Place chicken on top, add a good amount of coriander and mint + extra lime wedges & chilli. Serve sauce on the side – best to let people use the amount they want.
.
Enjoy! N xx ❤️

🍋🍋Got lemons? Got chicken? Try my Lemon Pepper Chicken! It's the homemade version of store bought lemon pepper seasoning and it's SO GOOD, so fresh, the stuff in packets doesn't even come close. 👍🏻 .
It actually took me quite a few goes to figure out the best way to get the yummy lemon and pepper flavour to stick to the chicken. Try it! It will convert you for life!
.
INGREDIENTS
2 chicken breasts (~250 - 300g / 8 - 10oz each)
2 lemons
1 tbsp olive oil
3 tbsp flour
½ - ¾ tsp salt
2½ tsp cracked black pepper (adjust to taste)
½ tsp garlic powder
Cooking
1 tbsp olive oil
Fresh parsley, for garnish
.
DIRECTIONS
1. Cut chicken in half horizontally. Optional: pound to 1 cm / 2/5” thickness.
2. Place flour, salt, pepper and garlic powder into a shallow bowl.
3. Zest lemon into bowl, add 1 tbsp olive oil. Add chicken and use hands to coat chicken in zest rub.
4. Coat chicken in flour, shaking off excess.
5. Heat 1 tbsp oil in a non stick skillet. Cook chicken until golden – around 2 minutes on each side if you pounded it.
.
Enjoy! N x ❤️

Especially on stinking hot summer days, nothing better than a refreshing Greek Salad! Serve it up with grilled chicken skewers (have you tried my souvlaki??) for a perfect summer meal. .
Ps No lettuce in real Greek Salads!!!
.
INGREDIENTS
Salad:
3 tomatoes, cut into chunks
4 Lebanese / Persian cucumbers, cut into thick slices
½ small red onion, finely sliced
1 small green capsicum / bell pepper, sliced
250g/8oz feta block, cut into cubes
5.5oz/125g black kalamata olives
1 tsp dried oregano
Dressing:
1 garlic clove, minced
1 tsp dried oregano
¼ tsp salt (or ½ tsp Kosher salt)
Freshly ground black pepper
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil
.
DIRECTIONS
1. Shake dressing in jar.
2. Place salad ingredients in a large bowl. Toss with dressing!
.
Enjoy!! N xx

Have you tried my SLOW COOKER MEXICAN CHICKEN yet? There are very few recipes where I think that it's just as good to "dump and set" rather than searing etc beforehand, and this is one of those recipes!
.
Use for all things Mexican - tacos, burritos, enchiladas, taquitos - or serve on rice, on rolls, stuffed in baked potatoes etc. The possibilities are endless!
.
INGREDIENTS
Chicken & Sauce:
1.5lb / 750g chicken breast, skinless boneless
½ cup Chipotles in Adobo Sauce (4 chillies + sauce)
14oz/400g can crushed tomatoes
2 garlic cloves, crushed
1 tsp EACH dried oregano, cumin powder and onion or garlic powder
2 tsp sugar
¾ tsp salt
Pepper
To Finish (Optional):
3 tbsp olive oil
2 tbsp lime juice
.
DIRECTIONS
1. Place Chicken & Sauce in slow cooker, cook on low for 4 hours (or pressure cook 35 min on high or on stove 50 min with 1 cup of water added).
2. Remove chicken, shred. Add 1 tbsp olive oil and lime juice to taste to sauce, then use a stick blender to puree. Adjust salt to taste.
3. Optional (golden brown bits = more flavour): Heat 1 tbsp oil in a skillet over high eat. Cook 1/3 - 1/2 the chicken until browned, flip then just heat the other side (don’t brown). Remove and repeat with remaining chicken.
4. Either toss chicken in sauce or serve sauce on the side. Use for tacos, burritos, enchiladas, soups, on rice!
.
Enjoy! N x ❤️

Spinach Ricotta Rolls!!! JUICY and cheesy inside, flaky buttery puff pastry on the outside, these babies are fantastic food for parties (especially because they are great for making ahead), snacking or popping in lunch boxes. So tasty and moist, you will NOT need tomato ketchup for these!
.
INGREDIENTS
250g / 8 oz frozen chopped spinach, thawed (or ~600g/1.2lb fresh, finely chopped, blanched and tightly squeezed to remove excess water)
400g / 13 oz firm ricotta
¾ cup grated parmesan
1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
1 egg
1 large garlic clove, minced
Pinch of nutmeg powder (optional)
¼ - ½ tsp salt
Black pepper
Rolls:
3 sheets puff pastry, about 25cm/10” squares (I use Pampas)
1 egg, beaten
Sesame seeds (optional)
.
DIRECTIONS
1. Take pastry out of freezer.
2. Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl.
3. Add remaining Filling ingredients. Mix to combine.
4. Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
5. Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
6. Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
7. Spray 2 x baking trays with oil (any).
8. Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
9. Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
10. Best served warm – the pastry is crispier and the filling is juicier. .
Can freeze uncooked without egg wash, bake from frozen 30 min, thawed per recipe. Or freeze cooked ones, reheat from frozen 15 min, thawed 10 min. 180C/350F.
.
ENJOY! N x ❤️ .
.
.
#recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #partyfood #gamedayfood #spinach #ricotta #puffpastry #pampas

Cheesy crispy goodness!! This is how to make a big batch of Quesadillas in one go!!
.

BAKED Crispy Chicken Quesadillas
.
Chicken:
400g / 14 oz chicken, cut into small bite size pieces
1 tsp each cumin, paprika and onion powder
½ tsp cayenne pepper (or adjust to taste) + ½ tsp salt + black pepper
1 tbsp olive oil
Filling:
1 1/2 tbsp olive oil
½ small onion, diced
1 garlic clove, minced
1 EACH red and green capsicum / bell pepper, diced
Quesadillas:
4 flour tortillas (20cm/8”)
Olive oil spray
1 cup+ grated cheese (tasty, cheddar, Monterey Jack, Pepper Jack or other melting cheese of choice)
.
DIRECTIONS
1. Mix Chicken ingredients in small bowl.
2. Heat ½ tbsp oil in skillet over high heat. Add onion and garlic, cook for 1 min, then add capcsicum. Cook for 2 minutes then transfer to bowl.
3. Return skillet to stove, heat 1 tbsp oil. Cook chicken until browned, transfer to same bowl. Cool. <- Tip for crispy baked quesadillas
4. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). 5. Spray tray lightly with oil, place in oven to heat up (3 – 5 min).
6. Place filling on tortillas, top with cheese, fold over and press down. Transfer to hot tray.
7. Bake for 8 minutes, then turn and press, bake for 8 – 10 more until golden and crispy. Serve immediately.
.
Enjoy! N x ❤️

Reporting LIVE from regional Queensland @grovesgrowntropicalfruit, immersed in the excitement of mango harvesting!!! MANGOES MANGOES MANGOES, can't get enough of them!!! AUSTRALIA! Are you ready for MANGO MADNESS?
.
Stay tuned for tales of this City Gal's whirlwind trip to the mango farm and AWESOME MANGO RECIPES! ❤️ (Yes, I said recipeS. How could I just choose 1?🤗)
.

Oh, and ladies👗....me thinks you might enjoy seeing photos & VIDEOS of more than just the mangoes... 😁
.
.
.
.
#mango #lovinmangoes #mangoemojiplease #lovinsummer #aussiemangoes #sponsored @melanie.groves @thedragonfruitgrower @aussiemangoes

❄️Who’s currently suffering through the dark depths of winter?? This is for YOU! 😘 Broccoli and Potato Soup with cheesy goodness stirred through, it’s thick, warm and creamy, and surprisingly healthy, clocking in at just 405 calories for a BIG bowl!🍲
.
INGREDIENTS
40g / 3 tbsp unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
⅓ cup flour
3 cups milk (whole or low fat)
1 cup chicken broth
1 cup water
800g / 1.6lb potato, peeled and cut into 1.25 / ½" cubes
5 cups broccoli florets (bite size) (about 1 large broccoli)
1+ cups grated cheese, cheddar or tasty (or other of choice)
.
DIRECTIONS
1. Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
2. Add flour and mix into onion mixture. Cook for 30 seconds.
3. Add about 1 cup of milk and stir quickly, it will thicken quickly. Add remaining milk gradually, whisking as you go.
4. Add chicken broth, water and potato. Bring to simmer and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked. If the soup gets too thick, add more water.
5. Add broccoli and stir. Cook for 2 minutes, then take the pot off the stove.
6. Stir through cheese (I use 1 cup). Adjust salt and pepper to taste.
7. Ladle into bowls and top with garnishes of choice – I used bacon, cheese and scallions.
.
Enjoy! N x ❤️
.
.
.
.
.
#recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #soup #broccoli

Dozer on the job - Taste testing 👍🏻

🍝More one pot food! And it’s NOT just about saving on washing up, it’s about not wasting free flavour. 👍🏻 The golden bits stuck to the skillet from cooking the chicken is key to the rich tomato sauce flavour in this One Pot Italian Chicken with Orzo / Risoni (the rice shaped pasta which is one of my faves! Called Orzo in the US, Risoni here in Aus 🙄)
.
This makes enough risoni for 5 servings, but I make chicken for 4. Because as nice as the chicken is, this dish really is all about the risoni, so it is wise to make extra!!!
.
INGREDIENTS
Marinade:
2 tbsp white wine vinegar, 1 tbsp olive oil
1 tsp each Dijon mustard, Italian herb mix
1 garlic clove, minced, ½ tsp salt + black pepper
4 x 110 - 120g/4oz chicken breasts, skinless and boneless
Chicken: 1 tbsp olive oil
Risoni:
½ tbsp olive oil
1 small onion, finely chopped + 1 garlic clove, minced
1 red capsicum / bell pepper, chopped
1½ cups risoni / orzo pasta
400g/14oz can crushed tomato
3 cups chicken stock / broth
1 tsp Italian herb mix + Pinch of red pepper flakes (optional)
Salt and pepper
¼ cup grated parmesan cheese
1 cup basil leaves
.
DIRECTIONS
1. Combine Chicken and Marinade. Marinate for 1 hr – overnight. Or cut chicken horizontally into 2 thin steaks then marinate for just 5 min.
2. Heat 1 tbsp oil and cook chicken on medium heat. Remove onto plate, cover with foil.
3. Heat ½ tbsp oil in skillet, increase to medium high. Add onion and garlic, cook for 2 min. Add capsicum, cook for 1 min.
4. Add orzo, tomato, broth, herbs, salt and pepper. Mix, bring to simmer, lower heat so it simmers gently. Cook for 10 minutes, stirring frequently. Pasta should be just cooked and still quite saucy. Take it off stove immediately.
5. Stir through parmesan and basil, adjust salt to taste. Spoon into bowls, top with chicken, garnish with more parmesan and basil.
.
Enjoy! N x ❤️

Big reader favorite!! Have you tried this one pot Baked Creamy Parmesan Risotto AND Lemon Pepper Chicken? It's soooo good! And that risotto....it soaks up all the chicken juices as it cooks....extra flavour power!👻👻👻
.
INGREDIENTS
Chicken:
½ tbsp olive oil
2 lb / 1kg chicken thighs, skin on and bone in (5 pieces)
3 tbsp Lemon Pepper Seasoning, or other of choice
Risotto:
2 tbsp butter
4 garlic cloves, minced
1 onion, finely diced
1½ cups risotto rice (arborio)
½ cup white wine, any (or stock or water)
4 cups chicken broth (stock)
1 cup milk (I use low fat)
½ tsp salt + pepper
Finishes:
1 cup freshly grated parmesan (lightly packed)
2 tbsp butter
½ to 1 cup milk (preferably warmed)
Fresh thyme leaves or other herb
.
DIRECTIONS
1. Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional).
2. Coat chicken with Lemon Pepper Seasoning, using most of it on the skin. Heat olive oil over medium heat in a large oven proof fry pan.
3. Cook chicken for arund 4 minutes on each side – browned but not cooked through. Remove chicken, wipe pan with paper towel.
4. Return the pan to the stove, still on medium high. Melt butter in the pan. Add garlic and onion and cook for 2 min.
5. Add rice and stir until the grains turns translucent. Add wine and cook for 1 to 2 min, or until the wine is mostly evaporated.
6. Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
7. Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
8. Remove the chicken from the rice. Stir through Risotto Finishes, using the milk to get the risotto to a creamy consistency.
9. Return chicken on top. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.
.
Enjoy! N x❤️
.
.
.
.
#recipetineats #ourplatesdaily #foodgawker #mushrooms #buzzfeast #bhgfood #hautecuisines #huffpostgram #risotto #chicken #onepotmeal #onepotwonders

Thai Coconut Pot Roasted Chicken - the fragrance of this is outrageously good! Have you tried it yet?? It's a recipe by one of Australia's favorite chefs, the wonderful @vallilittle The broth is so insanely delicious, I want it in tap!!
.
INGREDIENTS
2 long red chilies, 1 finely minced
1 tsp freshly grated ginger
2 garlic cloves, crushed
1 tbsp coconut or olive oil
½ tsp salt + black pepper
1 cup finely chopped cilantro/coriander leaves
3lb/1.6kg whole chicken
2 cups chicken broth/stock
1 lemongrass, white part only, bruised
2 kaffir lime leaves (if you can’t find, sub with 1 lime zest)
14oz/400ml light coconut milk
14 oz / 400g baby potatoes
1 lime
2 tsp coconut or brown sugar
1 tbsp fish sauce
.
DIRECTIONS
1. Mix minced chili, ginger, garlic, oil, ½ cup cilantro/coriander, salt and pepper.
2. Spoon the mixture under the skin of the chicken. See my full post for tips - doesn’t need to be perfect! :)
3. Place the chicken stock/broth, kaffir lime leaves, lemongrass and the whole red chili into a dutch oven or baking dish, add chicken, cover and roast at 200C/390F for 45 min.
4. Then remove lid, add coconut milk and potatoes, roast for a further 30 minutes.
5. Remove chicken, cover with foil. Skim fat off surface, add lime juice, sugar and fish sauce. Stir, then add remaining cilantro/coriander.
6. Serve the chicken with the broth in a pouring jug, or cut up the chicken and serve it in the broth.
.
Enjoy! N x💓

🍜This is the last meal I'm making in 2016 - PAD SEE EW!!! Because I've got a hankering for Thai food and there's absolutely no good Thai takeout in my area. ☺️
.
INGREDIENTS
6oz/180g dried thick rice stick noodles, prepared per packet (usually boiled) OR 350-400g/12-14oz fresh wide flat rice noodles, soaked in boiling water for 5 min
Sauce:
2 tbsp sweet dark soy sauce or kecap manis
2 tbsp oyster sauce
2 tsp soy sauce
2 tsp white vinegar
2 tsp sugar
2 tbsp water
Stir Fry:
2 tbsp peanut or vegetable oil
2 cloves garlic cloves
1 cup chicken thighs, cut into bite size pieces
1 large egg
4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
.
DIRECTIONS
1. Mix Sauce in small bowl.
2. Mince garlic into wok with oil. Place over high heat, when hot, add chicken and Chinese broccoli stems, cook until chicken is light golden.
3. Push to the side of the wok, crack egg in and scramble. Don't worry if it sticks to the bottom of the wok - it will char and which adds authentic flavour.
4. Add noodles, Chinese broccoli leaves and sauce. Gently mix together until the noodles are stained dark and leaves are wilted. Serve immediately!
.
This recipe is on my site too 😁
.
Enjoy! N x ❤️
.
.
.
#recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #thaifood #thairecipes #padseeew #thainoodles

You know how the guacamole at your favourite Mexican restaurant is SO GOOD but you can’t quite put your finger on why? This is the secret: starting with an onion, coriander/cilantro and chili paste. This is how Guac is made in Mexico and it makes ALL the difference! Honestly, whenever I make this for gatherings, someone always asks me for the recipe.
.
Try it! I promise it is worth the extra effort. 👍🏻
.
Truly Great Proper Guac
.
INGREDIENTS
2 tbsp finely chopped white onion (or red)
1 tbsp finely chopped jalapeño or serrano chili (adjust to taste)
1/4 cup chopped coriander/cilantro
1/4 tsp salt, plus more to taste
Lime juice, to taste (I use 1/2 a lime)
Optional: tomato, deseeded and chopped
.
DIRECTIONS
1. Place onion, jalapeño, coriander and salt in a mortar and pestle. Grind into paste. Or do this step on a chopping board with a fork then scrape into bowl.
2. Add avocado and mash to your taste. In Mexico it is served on the chunky side.
3. Stir through lime and tomato if using. Adjust salt and spiciness to taste.
4. Serve with corn chips.
.
Enjoy! N x 😘

🎉🎊How To Be The Most Popular Person on NYE Part 2 (GUARANTEED!!!): Bring this Cheese & Garlic Crack Bread! 👍🏻
.
It can be reheated in the microwave in just 1 1/2 minutes, just remember to remove the foil and make sure you make this with a crusty sourdough. 👍🏻
.
What a way to end 2016!!
.
Ingredients
1 crusty loaf, crusty sourdough recommended
3/4 - 1 cup shredded Mozzarella cheese
Garlic Butter:
3.5 oz/100g unsalted butter, softened
2 garlic cloves, minced
1/2 tsp salt
1 tbsp fresh parsley, finely chopped (optional)
.

Directions
1 Preheat oven to 180C/350F.
2 Melt butter and then mix in other Garlic Butter ingredients.
3 Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread.
4 Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese.
5 Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
6 Serve immediately!
.
Enjoy! N x ❤️

I LOVE BEING ON HOLIDAYS!!!! Cause I feel like I can justify having things like these Strawberry Nutella French Toast Roll Ups for breakfast! They taste like doughnuts….stuffed with Nutella and strawberries 🍓🍓🍓 And remember. They’re French Toast. So they are TOTALLY acceptable to serve for brekki!
.
Oh! And they’re just 125 calories per roll up!
.
INGREDIENTS
6 slices fresh white sandwich bread, crusts removed
½ punnet strawberries, diced small
4½ tbsp Nutella
¼ cup caster sugar (superfine sugar)
1 tbsp butter
Egg Mixture:
1 egg (large)
2 tbsp milk (full cream or low fat)
Pinch of salt
.
DIRECTIONS
1. Whisk together Egg Mixture.
2. Spread sugar out in a small dish.
3. Use a rolling pin to roll the bread flat.
4. Spread each piece of bread with around ¾ tbsp of Nutella, top with strawberries, roll up.
7. Melt butter in pan over medium high heat.
8. Roll each roll up in the Egg Mixture, shake off excess then place in the pan.
9. Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.
10. Remove from pan and immediately place in the sugar. Roll to coat in sugar, then remove. Serve immediately, while warm.
.
Enjoy! N x 💗

🇦🇺🇦🇺Australia! It's going to be a stinker* over the next few days!! ☀️☀️Never a better time to fire up the barbie and serve up some refreshing salads. 👍🏻 Get this chicken marinating today so you can have this Hawaiian Chicken Salad tomorrow! This salad is a firm reader favourite. If you haven't tried it, you're missing out!
.
*Aussie slang for "ridiculously hot"!!
.
INGREDIENTS
Marinade:
1/3 cup coconut milk
1/4 cup pineapple juice (from can, save pineapple)
1 tbsp tomato sauce, 1 tbsp soy sauce
Zest of 1 lime
2 garlic cloves, minced
1/4 tsp onion powder, cumin, paprika, ginger powder, salt
Chicken & Salad:
1/2 tbsp olive oil
1 large chicken breast, haled horizontally
1/2 cup corn
1 cup cooked white rice
4 cups chopped lettuce
1/2 avocado, cut into wedges
1/2 red onion, finely sliced
1/2 cup cherry tomatoes, halved
Dressing: 1 1/2 tbsp lime juice, 2 1/2 tbsp olive oil, 2 tbsp finely chopped cilantro, 1/2 garlic minced, salt & pepper
.
DIRECTIONS
1. Mix together Marinade ingredients, marinate chicken for 3 hours or overnight.
2. Shake Dressing ingredients together, set aside for at least 15 minutes.
3. Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with oil.
4. Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
5. Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing.
.
Enjoy! N x 😘

Clike For More