As a novice cook, having guests over and deciding on a menu is the most challenging task. Being able to successfully ‘pair’ all of the main courses to accompaniments takes some guesswork. The reality is that you really don’t want to spend hours in the kitchen, you need to learn how to work smartly. I am focused to getting people cooking for the remainder of this year. Whether it is reviving old cooking methods and recipes, or being open to new ones (and learning some cheats along the way). Here are some recipes to get you inspired to get into your kitchen this weekend.
Crumbed Chicken, tossed in Hot Sauce.
- 1 chicken, cut into pieces preferably with skin on
- 1 heaped tbl ground garlic
- 1 heaped tbl ground ginger
- 1 tsp Woolworths Birds Eye Chilli, ground
- 1 tsp red chili powder
- 1 level tsp ground cumin
- 1 tsp Aromat
- 2 tbl lemon juice
- 1 tsp salt
- 1 tsp red ginger and garlic masala
- 2 tbl ghee
Mix all the ingredients together, rub over the chicken pieces and cook on medium heat until the chicken is coated in the sauce and almost dry. Allow to cool and dip into the egg/breadcrumb mixture.
For the egg and breadcrumb dip:
In a bowl add 2 eggs and 1 tbl of Chicken Licken Hot Sauce. Whisk well. Dip the chicken into the egg then breadcrumbs and leave to dry before frying in shallow oil.
Tip: In order to get this served warm, fry the chicken but place onto an oven tray and keep warm in the oven. It might help the skin crispen up a bit.
Once the chicken is fried, squirt some hot sauce into a deep dish. Toss the chicken around in the sauce until well coated. I normally do this with half the portion just in case its too strong for the kids.
This is simple and flavourful and easy to put together if you’ve exhausted the usual ‘fries’ option.
- 5 to 7 medium sized potatoes
- Maldon sea salt
- Thyme, removed from the stem
- Grind of black pepper
- A quarter tsp of mixed herb
- 2 tbl butter
Fry the potato rounds in shallow oil until soft and slightly crispy. Drain well and toss in melted butter, fresh thyme, black pepper and mixed herb. Sprinkle maldon salt over just before serving.
Chicken Pasta with Sour Cream
This is my go-to Creamy Chicken Pasta. If I haven’t told you already, there is no better way to cook this – it really is the best!
- 500g of cubed chicken
- 3 tbl butter
- Half an onion cubed
- 1 tsp ground garlic
- 1 tsp ground ginger
- 1 tsp ground green chili
- Half a tsp black pepper
- Half a tsp of lemon pepper
- 1 tsp Aromat
- 4 tbl cubed green pepper
- 2 tbl cubed yellow pepper
- 2 tbl White Onion Soup powder
- 1 tub of sour cream (250ml)
- Half a cup to a cup of milk
- 2 tbl sliced spring onion
- Pasta of your choice
In a pan, add the butter and onion and cook until translucent.
Add the chicken, and cook gently until white and it begins to soften. Add the spices and cubed pepper. Allow to cook until well combined. Stir in the soup powder and add the sour cream and milk. Add more milk if you prefer a saucier pasta.
At this stage, taste for salt and the intensity of the chili. Remember, the pasta is the bulk of the dish so more chilli might be required for a fuller flavour.
Boil the pasta in salted water mixed with a glug of olive oil. If the sauce thickens out too much, add a ladle of the pasta water to thin out. Serve immediately.
Tip: Only mix the sauce and pasta before serving else it sticks together.