Korean Marinated Chicken

Ingredients

• 3 chicken thighs, cut into 3x3cm cubes
• 2 tbsp chilli sauce
• 1/2 cup cloudy apple juice
• 1 tsp honey
• 2 tsp soy sauce
• 1 tbsp chicken powder
• 1 tsp finely grated ginger
• 2 garlic cloves, grated
• Some skewers
• Black sesame seeds for garnish

Method

- Combine all ingredients apart from the chicken in a bowl. Reserve half of the marinade in a fridge for the sauce. Place the rest of the marinade and the chicken in a seal-able bag and marinate in a fridge for 6 hours or overnight.

- Heat the reserved marinade in a pot and simmer for 20 minutes until think and fragrant.

- In the meantime, heat a BBQ or griddle pan, then place the chicken pieces on each skewer and char-grill on each side for 2 minutes until golden brown.

- Garnish with the black sesame seeds. Serve hot with steamed rice and the marinade sauce. 

Follow Easy Cooking on facebook for more updates.

Tuna Arancini Balls

Ingredients

• 250g canned tuna in oil, drained
• 15g Parmesan , finely grated
• 1/3 cup frozen peas, blanched
• 1 cup of leftover cold rice
• 100g mozzarella, cut into 2x2cm cubes
• 1 egg, lightly beaten
• 1/4 cup milk
• 2 tbsp flour
• 1 cup dried bread crumbs
• Oil, salt, ground pepper

Method
- Combine the tuna, parmesan, peas and leftover rice in a large bowl and mix together with a fork.
- With your hands, form walnut size balls, then make a whole in each ball with your finger and put a piece of mozzarella. Roll again to ensure the mozzarella is completely enclosed.
- Whisk together the egg and milk. Season the flour with salt and pepper. Lightly toss the Arancini in the flour to coat, then dip each ball into the egg mixture, followed by the breadcrumbs.
- Heat oil in a frying pan, shallow fry the Arancini  balls until golden brown.
- Rather than frying, the Arancini can be baked in the oven. If baking, spray them liberally with oil spray and bake in the oven at 180C for 20 minutes.
- Serve hot with lemon.

Follow Easy Cooking on facebook for more updates

Fruit Jelly

Ingredients

• 50 ml orange juice, freshly squeezed
• 50 ml blood orange juice, freshly squeezed
• 300g fresh strawberries
• Caster sugar
• 3 sheets of gold gelatine leaves (or 3 tbsp powdered gelatine) 

Method

- Put the strawberries into a heat-proof bowl. Cover with aluminum foil. Place the bowl over a saucepan of simmering water for 20 minutes, stirring occasionally until soft. Then drain and discard pulp.

- Combine the strawberry liquid, a bit of cold water and 3 tbsp caster sugar in a saucepan over low heat. Cook and stirring until sugar dissolves. Increase the heat to high, bring to a boil. 

- Soak 2 gelatine leaves in water. Remove the strawberry juice from heat, and stir in the gelatine leaves. Strain through a fine sieve and pour the juice into jelly moulds. Refrigerate for at least 2 hours or until set. (If you use powdered gelatine, sprinkle gelatine over boiling water, whisk with a fork until dissolved, then add to the strawberry juice).

- When the strawberry jelly is set, place the orange juice in a small saucepan with 3 tbsp caster sugar. Heat to dissolve the sugar.

- Soak 1 gelatine leave in water. Remove the orange juice from the heat ad stir in the gelatine leaves. Strain through a fine sieve ad pour it into the strawberry jelly moulds. Refrigerate for about 2 hours or until set.

- Remove the jelly from the moulds and serve with fresh fruits.

Follow Easy Cooking on facebook for more updates

Afghani Potatoes with Crackling Cumin Oil

Ingredients

• 6 baby potatoes
• 2 tsp chili flakes
• 2 tsp ground cumin
• 1 tsp cumin seeds
• A good handful of  baby spinach
• 1/2 cup plain yoghurt
• 1/2 lemon
• 2 garlic cloves, crushed
• 2 large eggs
• Oil, salt, ground pepper

Method
- Cook the potatoes in lightly salted boiling water until almost tender. Drain well and cut in half as cool.
- Heat a little oil in a heavy bottomed pan and saute the potatoes until golden. Toast 1 tsp chili flakes and ground cumin, and add it into the pan.
- Then add the spinach with a little oil and toss well in the pan. Season well with salt and pepper.
- At the same time, fry the eggs in a non-stick pan until crisp around the edges.
- In another pan, heat the oil with the remaining chili flakes and cumin seeds until it begins to crackle.
- Combine the yoghurt with lemon juice and garlic in a bowl.
- Serve hot with the fried egg and sprinkle with a bit of lemon yoghurt sauce and crackling cumin oil over the top.

Follow Easy Cooking on facebook for more updates.