Chilli Steaks with Chargrilled Potato Salad

Ingredients
2 medium desiree potatoes, thinly sliced
1 medium orange sweet potato, peeled, thinly sliced
1 tablespoon olive oil
4 (150g each) beef rump steaks
Olive oil cooking spray
100g baby rocket
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Pinch caster sugar

Chilli salt spice rub
1/2 teaspoon hot chilli powder
1 tablespoon sea salt
1/2 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 green jalapeno chilli, seeded, finely chopped (see note)

Method

Step 1. Place desiree potato in a microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 2 to 3 minutes or until just tender. Drain.

Step 2. Drizzle potato and sweet potato with olive oil. Heat a barbecue chargrill or chargrill pan on medium-high heat. Cook potato, in batches, for 3 to 4 minutes each side or until charred and tender. Transfer to a large bowl.

Step 3. Meanwhile, make Chilli salt spice rub: Combine chilli powder, salt, garlic powder, thyme, pepper and jalapeno chilli in a bowl.

Step 4. Coat steaks evenly with rub, pressing to secure. Spray with oil. Cook on barbecue chargrill for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.

Step 5. Place potatoes and rocket in a bowl. Using a fork, whisk vinegar, oil and sugar together until combined. Pour over salad. Toss gently to combine. Serve steaks with salad.

Chinese Roasted Chicken Recipe

Ingredients

• 1 (4 pound) fresh or thawed whole roasting chicken
• 2 tablespoons Kikkoman Lite Soy Sauce
• 2 teaspoons dry sherry
• 1 teaspoon vegetable oil
• 1 large clove garlic, pressed
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon sugar
• 1/8 teaspoon ground cloves
• 
  
• Directions

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.

Carbonara Pasta

Ingredients
375g dried spaghetti pasta
1 tablespoon olive oil
200g shortcut bacon rashers, cut into 2cm-long pieces
2 eggs
2 egg yolks
1/2 cup pure cream
2/3 cup finely grated parmesan cheese
Fresh flat-leaf parsely leaves, to serve

Method

Step 1. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.

Step 2. Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.

Step 3. Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.

Step 4. Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Serve.

Awsm Hazelnut Cake Recipe

SPONGE CAKE
6 eggs,
6 tbsp sugar,
5 tbsp flour,
3 – 4 tbsp ground hazelnut,
1 baking powder.

Mix the ingredients and bake in a 26 cm diameter mold. When finished cut the sponge cake in two.

CREAM
2 vanilla pudding,
10 dkg sugar,
6 dl milk,
1 margarine
Cook the cream using milk, sugar and vanilla pudding. When cool add foamy mixed margarine. After the cream is mixed add 4-5 tbsp ground walnuts. Decorate by sprinkling ground walnuts or hazelnuts and grated chocolate.

Crispy Satay Chicken

Ingredients
500g chicken breast fillets, thinly sliced
1 tbs sesame oil
2 tbs peanut oil
3 garlic cloves, crushed
1 tbs grated ginger
2 long red chillies, seeds removed, finely shredded
4 spring onions, white part finely chopped, green part shredded
1 bunch Chinese broccoli (gai lan), stems and leaves separated
100g whole baby corn, halved lengthways
500g fresh thick rice noodles
2 tbs dark soy sauce
2 tbs oyster sauce
1 tbs fish sauce
2 tsp brown sugar

Method

Step 1. Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.

Step 2. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.

Step 3. Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.

Chicken Noodle Soup

Ingredients
2 large carrots
4 celery stalks
4 Steggles chicken drumsticks (see tip)
1 large brown onion, peeled, roughly chopped
1/2 teaspoon whole black peppercorns
2 sprigs fresh flat-leaf parsley
1 bouquet garni
80g dried vermicelli egg pasta
Finely chopped fresh flat-leaf parsley leaves, to serve

Method

Step 1. Roughly chop half the carrot and celery. Place chopped carrot and celery, chicken, onion, peppercorns, parsley sprigs and bouquet garni in a large saucepan. Add 8 cups cold water. Place over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until chicken is tender and starts to come away from the bone.

Step 2. Using tongs, remove chicken. Place in a heatproof dish. Cover and refrigerate. Place a fine sieve over a large, heatproof bowl. Strain stock mixture. Discard solids. Cool stock slightly. Cover. Refrigerate overnight.

Step 3. Finely dice remaining carrot and celery. Remove and discard skin and bones from chicken. Chop chicken meat. Remove stock from fridge. Using a spoon, remove and discard fat from surface of stock. Pour stock into a large saucepan. Heat over medium heat. Bring to the boil. Add pasta, carrot and celery. Cook for 10 minutes or until pasta and carrot are just tender. Add chicken. Simmer for 3 to 4 minutes or until chicken is heated through. Ladle into bowls. Sprinkle with parsley. Serve.