Chicken Caesar Salad

Chicken Caesar Salad


(Serves 4)

4 chicken breasts

250g sliced pancetta 

4 eggs

1 loaf of sourdough or ciabatta bread

1 cos lettuce

Handful of cherry tomatoes

1 lemon

1/2 cup shaved parmesan cheese



1. Preheat the oven to 200C. Slice the chicken breast. Heat a pan with olive oil, add in the chicken and cook for 4-5 minutes, or until golden. Tip: Chicken is cooked when the centre is completely white. 

2. Place the pancetta on a roasting tray and cook in the oven for 5-10 minutes, or until crispy. Tip: this will burn easily, so keep and eye on it!

3. Cut the bread into bite sized croutons. Place in a roasting tray and drizzle with olive oil and salt and pepper. Roast in the oven for 8-10 minutes, or until golden and crispy. 

4. Place the eggs in boiling water for 7 minutes. Once cooked, run the eggs under cold water (this will make them easier to peel). 

5. Arrange the cos lettuce roughly on a board, place the tomatoes in and around the lettuce. Repeat this process with the chicken, croutons, eggs and parmesan. 

6. Drizzle with lemon and kewpie mayonnaise. 

Coconut Crusted Chicken with Asian Noodle Salad

Coconut Crusted Chicken with Asian Noodle Salad

You will need

(Serves 4)

2 chicken breasts

1 cup shredded coconut 

1/4 cup plain flour

4 eggs

1 packet vermicelli noodles

1 carrot

1 cucumber

200g snow peas

1 red chilli

2 stems spring onion

1 bunch coriander

1 lemon

1/4 cup soy sauce

1 tbls sesame oil

2 tbls kewpie mayonnaise


1. Preheat the oven to 180C. Cut the chicken breasts into 3 pieces. Place the coconut and plain flour into two separate bowls. Beat the eggs together in a small bowl. 

2. Dip each piece of chicken into the flour, followed by the egg and then the coconut mixture. Line a roasting tray with baking paper and place the chicken on it. Cook in the oven for 10-12 minutes, or until the coconut is slightly golden and the chicken is cooked through. 

3. Bring a pot of water to the boil. Once boiled, add in the vermicelli noodles and cook for 2 minutes, or until soft. Drain and set aside. Slice the carrot, cucumber and snow peas into thin pieces 3cm in length. Finely slice the chilli, spring onion and coriander. Mix together in a large bowl with the vermicelli noodles. 

4. Mix tougher the soy sauce, sesame oil, 1 tbls warm water and the juice of half a lemon. Mix through the noodles.

5. Divide the chicken pieces and noodle salad between plates. Serve with a dollop of kewpie mayonnaise on the side. 

Chinese chicken noodle soup

Chinese chicken noodle soup


(Serves 4)

1 whole chicken

1 cup Chinese cooking wine (shadowing wine)

1/2 cup dark soy sauce

1/2 light soy sauce

6 cloves

3 star anise

3 cloves garlic

1 knob ginger

1 bunch spring onion

1 orange

1 red chilli

1 bunch bok choy

1 bunch Choy sum

1 bunch broccolini

Bean sprouts

Rice noodles or thin egg noodles

1. In a large pot combine, shoaling wine, dark soy, light soy, cloves, star anise, orange peel (3 pieces), garlic, half the ginger and 3 spring onions. Place the chicken in the pot and cover with water. Put the lid on and simmer for 1 hour. 

2. Cook the noodles in boiling water and divide into bowls.

3. Once the chicken is cooked, remove from the pot and turn the heat up to reduce the sauce. Remove the orange peel, cloves and star anise. Remove all of the meat from the chicken and divide between the bowls. 

4. 5 minutes before serving, add in all the veggies and simmer until cooked. Add to the bowls. 

5. Finely slice the rest of the ginger, red chilli and 2 spring onions to garnish the soup with.

Season with a chilli sauce for some extra heat!




Prawn curry

Prawn curry


(Serves 4)

20 prawns 

1 brown onion

2 cloves garlic

1 red chilli

1 knob ginger

2 tbls olive oil

20gm butter

8 roma tomatoes

1 tbls turmeric

1 tbls ground coriander

1 tbls ground cumin

1 tsp chilli powder

6 curry leaves

2 tins coconut milk or cream

Rice to serve


1. Finely dice the onion, garlic, chilli and grate the ginger. Add sautée in a pot with olive oil and butter for about 5 minutes Then add in all the spices and the curry leaves. 

2. Dice the tomatoes and add to the pot along with the coconut cream. Simmer with the lid on for 20 minutes, and remove the lid and cook on a low heat for an hour. Season to taste. 

3. 10 minutes before you are about to serve, add in the veggies and the prawns as you don't want to overcook these. 

Serve with rice and enjoy!


Pumpkin soup with crunchy chickpeas and herb sauce

Pumpkin soup with crunchy chickpeas and herb sauce

The thing about soup is that it's really easy! Follow this method and use whichever veggies you like!


(Serves 4)


1 butternut pumpkin

1 can chickpeas

1 red onion

3 clove garlic

1/2 bunch fresh thyme

1 litre chicken stock or vegetable stock


Olive oil

1/4 cup cream


1 tsp nigella seeds

1 tsp smoked 

1 tsp turmeric

Herb sauce

1 tomato, diced

1 bunch parsley

1 bunch mint

1 bunch basil

1/4 cup olive oil

Juice of 1 lemon

1 tsp chilli flakes


1. Finely dice the red onion and the garlic and sautéed in 1 tbls of olive oil until soft. Cut the pumpkin into cubes (skin off) and add to the pot along with the thyme. Cover with stock and simmer with the lid on for 20 mins.

2. Once the pumpkin is soft. Blend all the ingredients together and season well. Once blended add in the cream. 

3. In a bowl toss the chickpeas with paprika, turmeric, nigella seeds, olive oil and season. Roast in a 200 degree oven for 20 minutes, or until crunchy. 

4. Fry the halloumi in olive oil until golden. Dice and set aside for garnishing. 

5. To make the herb sauce place all the ingredients into a bowl and blend with a stick blender until smooth. You may need to add a little bit of extra oil. Season and set aside. 

6. Assesmble the soup with an assortment of halloumi, crunchy chickpeas and herb sauce. Serve with some delicious sourdough bread. 

Perfect on a cold night :)


Slow cooked chicken with cous cous

Slow cooked chicken with cous cous


(Serves 4)

700g chicken thighs

2 tsp smoked paprika

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp nigella seeds

300g cous cous

1 x bunch asparagus

1 x tin chickpeas

1 x red chilli

1 bunch mint

1 zucchini

2 lemons

Olive oil


1. In a bowl, mix the chicken thighs with smoked paprika, ground coriander, ground cumin, turmeric, salt and pepper and 2 tbs olive oil. Mix well and place in a roasting tray and cover with alfoil. Cook on 160 for 1 hour and 10 mins. After this time, check on the chicken and it should be tender and fall apart easily. If it doesn't fall apart easily, cover it and put it back in the oven for a further 10 minutes. 

2. Once the chicken is cooked, place the liquid in a small pot and place on a low heat until it reduces into a thick liquid. Shred the chicken and pour the sauce over the chicken. 

3. Place the cous cous in a bowl and cover with boiling water. Leave this for 1 minute before gently scraping it with a fork. Drain the chickpeas and coat in 2 tbls olive oil, nigella seeds, salt and pepper. Roast on 180 degree oven for 40 mins, or until crispy. 

4. Grill the asparagus in olive oil until it is charred on each side. Dress this with lemon, salt and pepper and cut into thirds. 

5. Slice the zucchini and roast in an oven at 180 degrees for 15 minutes. Add the asparagus, zucchini and chickpeas to the salad. Slice the chilli and add to the cous cous along with the mint. Dress the salad with the juice of two lemons and 2 tbls of olive oil. Season well and serve with the chicken.