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Chicken Teriyaki Meatballsand Wedges  - With Video

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Chicken Teriyaki Meatballsand Wedges  - With Video

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Ingredients for Meatballs:

1 kg chicken breast mince

1/3 cup (80ml) milk

1/3 cup Panko breadcrumbs

1/3 cup crushed pineapple, drained

1/3 cup shallots (green onions), very finely chopped

2 tsp minced ginger

1 tbsp crushed garlic (or 6 cloves, crushed)

2 tbsp low-salt soy sauce

1/2 tsp salt

1/2 tsp white pepper

Ingredients for Sauce:

1/2 cup (125ml) low-salt soy sauce

1/3 cup (80ml) water

1/3 cup (80ml) pineapple juice (drained from crushed pineapple)

1/3 cup (70g) brown sugar

2 tsp minced ginger

1 tbsp crushed garlic (or 6 cloves crushed)

2 tsp cornflour

1/4 cup (60ml) water

shallots, sliced (garnish)

1 tsp sesame seeds (garnish)

Method -

1. Preheat oven to 220C (200C fan-forced). Place chicken mince in a bowl and make a well in the centre. Add the milk and breadcrumbs to the centre to soak for a few minutes.

2. Place the remaining meatball ingredients into the bowl and combine well using a spoon.

3. Spray 2 x 24 cup mini muffin pans with canola oil and spoon tablespoon-sized balls into the tray. Cook for 15 minutes or until lightly golden and cooked through.

4. To make the sauce; place soy sauce, 1/3 cup water, pineapple juice, brown sugar, ginger and garlic in a small saucepan and cook over a medium heat for 1-2 minutes or until the sugar has dissolved. Mix cornflour into the 1/4 cup of water until you have a slurry and add it to the saucepan, whisking well until you have a thick teriyaki sauce that will coat the back of a spoon. Toss chicken meatballs in sauce and garnish with extra shallots and sesame seeds.

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Easy recipes: How to make chicken teriyaki meatballs

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INGREDIENTS

2 cups self-raising flour, sifted

3/4 cup Caster Sugar

2 eggs, beaten

3/4 cup milk

125g butter, melted, cooled

1 teaspoon vanilla essence

Sprinkles, to decorate

ICING

1 1/2 cups Pure Icing Sugar

1-1 1/2 tablespoons water

Food colouring, optional

METHOD

Preheat oven to 200C or 180C fan-forced.

Line a 12 x 1/3-cup capacity muffin pan with paper cases.

Combine flour and caster sugar in a bowl. Make a well in the centre.

Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean.

Stand in pan for 5 minutes before transferring to a wire rack to cool.

Make icing: Sift icing sugar into a bowl. Add food colouring and water.

Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles.

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INGREDIENTS

1 tablespoon vegetable oil

4 chicken lovely legs

1 brown onion, sliced

1/2 cup massaman curry paste

1 star anise

200ml can coconut milk

1 chicken stock cube, crumbled

1 tablespoon brown sugar

1 large carrots, thickly sliced diagonally

200g baby white potatoes, halved

2 tablespoons roasted peanuts, chopped

1 long red chilli, sliced

1/4 cup chopped fresh coriander leaves

2 tablespoons fried shallots

2 cups steamed jasmine rice

Lime wedges, to serve

METHOD

Heat oil in a large, deep frying pan over medium-high heat. Add chicken.

Cook, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.

Add onion to pan. Cook, stirring, for 4 minutes or until starting to brown.

Add curry paste and star anise. Cook for 1 minute or until fragrant.

Reserve 2 tablespoons coconut milk.

Add remaining coconut milk, stock cube, sugar and 1/2 cup water to pan. Bring to a simmer.

Return chicken to pan with carrot and potato.

Return to a simmer. Reduce heat to low. Cook, covered, for 45 minutes. Uncover.

Cook for a further 15 minutes or until sauce thickens and chicken is tender.

Combine peanuts, chilli and coriander in a small bowl.

Drizzle curry with reserved coconut milk. Sprinkle with nut mixture and fried shallots. Serve with rice and lime wedges.

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INGREDIENTS

300 grams Tagliatelle Pasta

150 grams Pancetta

400 grams Beef  Mince

Half Carrot

1 Celery Stick

1/4 of brown onion

400 grams Finely chopped Tomatoes

500 ml Vegetable Stock instead of wine.

Extra virgin olive oil

Salt and Pepper

INSTRUCTIONS

1. Blend pancetta, carrot, celery and onion.

2. When the ingredients are finely crushed, cook them in a saucepan with extra virgin olive oil.

3. After a few minutes add the mince.

4. When the meat becomes brown add ½ cup stock.

5. When stock evaporates add the finely chopped tomatoes and cover the pan with a lid.

6. Stir it often and when the sauce dry up up stock. Keep adding stock when needed.

7. Add salt & pepper.Cook for 10 - 20 more minutes.

8. Boil the water, add sea salt and cook the Tagliatelle.

9. Mix well the pasta in the Bolognese  and then serve

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Recipe with video instructions: Tagliatelle al Ragu' Bolognese is one of the most classic dishes which originated in the region of Emilia Romagna.

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Ingredients

5 desiree potatoes

1/2 cup vegetable oil

1 tbs chicken salt

1 tbs dried oregano

Method

Preheat oven to 220°C fan-forced. Line a baking tray with baking paper and set aside

Peel and chop potatoes into wedges..

Place the potatoes and oil in a large bowl and toss to coat.

Sprinkle the chicken salt and dried oregano over the potatoes and toss to make sure all pieces are coated well.

Lay in a single layer on the baking tray. Bake for 40 minutes, stopping after 20 minutes to turn the wedges.

Can be served on their own with sour cream and sweet chilli sauce.

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Ingredients

85g butter

1/2 cup sugar

1  egg

1/2 tsp vanilla essence

1 3/4 cup self-raising flour (sifted)

1 pinch salt

1/2 cup raspberry jam or jam of your choice.

Method

1. Preheat oven to 180°C (160°C fan-forced). Cover 2 baking sheets with baking paper and set aside. Cream the butter and sugar together until pale.

2. Add egg and vanilla and beat well.

3. Add flour and salt and mix well.

4. Roll teaspoonful-sized balls of batter and place on the baking tray 2 fingers apart. Using the end of a wooden spoon make a well in the centre of each ball.

5. Fill each indentation with a quarter of a teaspoon of jam. Bake for 10-15 mins

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No need to go out for supplies, you probably have everything you need in the pantry to make these easy jam drops. Get your kids involved to poke the holes and drop in the jam.

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Ingredients

125g unsalted butter, at room temperature

2 cups caster sugar

2 eggs

2 cups self-raising flour

¾ cup cocoa

¾ cup milk

¾ cup water

Icing

50g unsalted butter, at room temperature

2 cups icing sugar

¼ cup cocoa

¼ cup milk

Method

1. Preheat oven to 180°C. Butter a 20cm or 22cm square cake tin and line with baking paper.

2. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time and beat on medium speed until smooth. Sift flour and cocoa into a bowl, add half to the butter mixture with the milk and beat on low speed until just combined. Add remaining flour mixture and the water and beat on low speed until combined, increase speed and beat until mixture is smooth.

3. Pour into prepared cake tin and bake for 40-45 minutes until a skewer inserted into the middle of the cake comes out clean. Turn cake onto a wire rack to cool.

4. To make icing, beat butter until creamy and then add sifted icing sugar, cocoa and milk. Beat until thick and creamy. Add more milk if the icing is too dry.

5. Spread icing over cold cake.

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This everyday chocolate cake recipe is a simple recipe that kids can make with a bit of help from Mum. Perfect for lunch boxes, morning tea or afternoon snacks, it's moist and delicious.

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INGREDIENTS

Melted butter, to grease

250g butter, at room temperature

100g (1/2 cup) caster sugar

300g (2 cups) plain flour, sifted

90g (1/2 cup) rice flour, sifted

METHOD

Preheat oven to 150°C.

Brush 2 baking trays with melted butter to grease. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

Gradually add the combined flour, beating on low speed until almost combined

. Use your hands to bring the dough together in the bowl.

Turn onto a lightly floured surface and knead gently until smooth.

Divide the dough into 2 equal portions. Use your hands to shape 1 portion of dough into an 18cm-diameter disc.

Transfer to 1 of the prepared trays. Use a flat-bladed knife to smooth the surface. Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. Repeat with the remaining dough to make a second disc.

Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden.

Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.

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You won't be short of hands to help devour these rich festive biscuits.

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INGREDIENTS

1 cup white long-grain rice

2 teaspoons vegetable oil

2 eggs, lightly whisked

2 bacon rashers, chopped

1 carrot, peeled and grated

2 shallots, trimmed, finely sliced

1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution)

1 tablespoon soy sauce

METHOD

Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.

Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.

Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.

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Even kids will love this quick and easy fried rice, perfect for a weeknight meal. See notes section for Low FODMAP diet tip.

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Ingredients

2 cups plain flour

1 teaspoon ground ginger

1 1/2 cups desiccated coconut

2 cups traditional rolled oats

1 cup firmly packed brown sugar

200g butter, chopped

1/3 cup golden syrup

2 tablespoons honey

1 teaspoon bicarbonate of soda

1 cup macadamia nuts, chopped

1/2 cup chopped crystallised ginger

METHOD

Preheat oven to 180C/160C fan-forced. Grease 3 large baking trays. Line with baking paper.

Combine flour, ginger, coconut, oats and sugar in a large bowl. Make a well in centre.

Place butter, golden syrup, honey and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until butter has melted and mixture is combined.

Bring to a simmer. Remove from heat. Stir in bicarbonate of soda.

Stand for 2 minutes.

Add butter mixture to oats. Mix well.

Stir in nuts and 1/3 cup ginger. Roll 1 tablespoon mixture into a ball. Flatten between palms. Place on tray.

Repeat with remaining mixture, placing biscuits 4cm apart on tray. Press remaining ginger into the top of biscuits.

Bake biscuits, 1 tray at a time, for 12 minutes or until golden and just firm to touch.

Cool on trays for 10 minutes. Transfer to a wire rack to cool. Serve.

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INGREDIENTS

300g chicken mince

1 small sized onion finely chopped

1/2 tsp red chilli flakes

1/2 tsp red chilli powder

1/4 tsp crushed black pepper

1/2 tsp crushed coriander

1/4 tsp mixed herbs

1/2 tsp garlic

salt

1 /3 cup sweetcorn

1 egg

1 tsp cooking oil

5 square puff pastry sheets

METHOD –

·        Pre heat the oven to 180 degrees. Prepare 2 trays with baking paper.

·        Add cooking oil to pan along with the chicken mince on a full flame

·        Cook until it turns from pink to white and also lets out its own water

·        Add in red chilli flakes, red chilli powder, crushed black pepper, crushed coriander, mixed herbs, garlic powder and salt

·        -Mix it all together and then add in the onions and allow to cook on a medium flame covered with a lid for 5 minutes.

·        After 5 minutes turn the flame high and add in the sweetcorn and cook for a further minute to allow any extra water to dry up

·        Your pastry filling is now ready, allow to cool down properly before filling

·        Cut the pastry in half to make a triangle

·         Fill half the side with chicken mince filling and turn the other side to go over the filling and press down the edges with a fork

·        Place on a greased tray and fill the rest of the sheets - whisk the egg and brush the top of the pastries, this will give them a lovely glazing

·        Place in the oven and cook for 15 minutes - after 15 minutes take them out of the oven and allow to cool.