Lemongrass Chili Chicken

Ingredients

• 400g chicken thighs, skinless, bone in 
• 2 fresh lemongrass, finely chopped
• 1 tsp mince ginger
• 2 tsp curry powder 
• 2 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chicken powder
• 4 tsp mince garlic
• 1 onion, finely chopped
• 3 fresh chillies, finely chopped
• 2 spring onions, finely chopped
• Oil, salt, ground pepper

Method

- Marinate the chicken with 1/3 chopped lemongrass, 2 tsp mince garlic, half chopped chilli, 1 tsp curry powder, 1 tbsp fish sauce, 1/2 tsp sugar, chicken powder, 1/2 tsp oil, salt to taste and ground pepper for 30 minutes.

- Heat oil in a frying pan over medium heat, saute rest of the garlic, lemongrass, chilli and curry powder until fragrant, add the marinated chicken into the pan. Season with 1 tsp sugar, 1 tbsp fish sauce and cook for 10 minutes.

- Add the spring onions, mix well with the chicken and remove from the heat.

- Serve hot with steamed rice.

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Pan-fried Fish Fillet with Tomatoes & Bocconcini Salad

Ingredients

• 5 small chat potatoes, quartered
• 100g green beans, trimmed, cut into 4cm lengths
• 2 tomatoes, quartered
• 2 tbsp roasted cashew nuts
• 1 bocconcini ball, drained and torn
• 1 cup of fresh basil leaves
• 150g firm white fish fillets
• 1-1/2 tsp vinegar 
• 1 garlic clove, crushed
• 1 tsp sugar 
• 2 tsp extra virgin olive oil
• Salt, ground pepper
• Lemon wedges to serve

Method
- Cook the potatoes in a saucepan of boiling, salted water for 5 minutes or until tender. Add the beans to the saucepan for last 2 minutes of cooking. Drain and rinse under cold water. Set aside.
- Season the fish with a good pinch of salt and pepper on each side. Heat oil in a frying pan, cook the fish for 2-3 minutes each side or until cooked through.
- To make the salad dressing, combine extra virgin olive oil, vinegar, garlic and sugar in a small bowl. Season with salt and pepper. Shake until well combined.
- Add tomatoes, potatoes, beans, cashew nuts in a shallow dish. Top with the basil and drizzle over the dressing.
- Serve hot with salad and lemon wedges.

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Chicken Polpette Brodo

Ingredients

• 1 cup pasta
• 400g chicken mince
• 1 bunch of spring onion, finely chopped
• 1 handful of basil, finely chopped
• 1 tbsp crushed garlic
• 1 tsp chilli powder
• 1/4 cup grated parmesan
• 1 egg, slightly beaten
• 1/2 cup of bread crumbs
• 1 ltr chicken stock
• Olive oil
• Salt, ground pepper
• 1 bunch of bok choy, washed and roughly chopped 

Method
- In a large bowl, mix chicken mine, spring onion, parmesan, egg, garlic, bread crumbs, basil and a splash of olive oil. Combine together and season with salt and pepper.
- Roll small meatballs and rest them in a tray. Place the meatballs into the fridge for 30 minutes.
- Heat the chicken stock in a large pot and bring to the boil. Reduce the heat to a simmer. Meanwhile, boil water in another pot, add a bit of salt and half cook the pasta, . Drain and put aside.
- Remove the meatballs from the fridge and softly place into the stock. Cook the meatballs for 15 minutes or until all meatballs are cooked.
- Add the pasta to the stock and cook for 2 minutes or until pasta is cooked. Season the brodo with a good pinch of salt and ground pepper.
- To serve, place bok choy in a bowl, then add the brodo to the bowl, the heat from the stock will cook the bok choy.

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