Four Sisters Food

Ingredients

• Peanut oil as required
• 800g Box of raw pawns in their shell – I prefer to shell & de-veined myself
• 3 Eggs, Lightly beaten
• 600g Chicken Breast, Thinly sliced
• 3 t Ginger, grated
• 4 Cloves garlic, crushed
• 3 c Long grain rice, previously cooked & chilled over night
• 2 T Tamari
• 3 t Oyster sauce
• 1 t Sesame oil
• 3 Spring onions, thinly sliced
• 4 T Sesame seeds, toasted
• Red Chilli, either dried or fresh finely sliced
• Chilli oil, to serve

Method

1. Heat wok until hot. Add some peanut oil and cook the prawns in batches until slightly under cooked. Remove and set aside.
2. Keeping the wok hot, add the egg and stir gently until just set. Remove to plate.
3. Add a little more oil to the hot wok and cook the chicken in batches until done. Remove and set aside.
4. Wipe the wok clean, bring back up to heat and add some more oil. Add the ginger and garlic. After a minute add the rice and stir fry for two minutes. Once warmed through add the prawns, chicken and egg. Add the Tamari, oyster and sesame sauces. Season with salt if required. Stir through the spring onion and serve with the sesame seeds, sliced chilli and chilli oil.

This dish is very quick and easy – perfect for a busy midweek meal.

Ingredients

2 chicken breast halves, skinless and boneless

2 T mustard (Hot and/or mild English)

2 T milk

1½ C grated mature cheddar cheese

¼ C plain flour

½ C snipped fresh chives

Method

Preheat the oven to 180°C (360° F) fanbake

In a small bowl, mix together the mustard and milk

In another, larger bowl mix together the cheese, flour and chives.

Cut each chicken breast into 3 or 4 equal pieces and put them into the mustard mixture, coating well.

Doing one piece of chicken at a time, remove from the mustard mixture and coat with the cheese mixture then place on a cooking paper lined baking tray.  Sprinkle any excess cheese mixture over the chicken pieces then bake for around 30 minutes until golden and cooked through.

Serves 2

Ingredients

2 T light soy sauce

2 T sweet chilli sauce

2 T oyster sauce

2 T peanut oil

600g (1.3 lb) skinless chicken breast fillet, thinly sliced

1 onion, peeled, halved and sliced

2 cloves garlic, crushed

2 eggs, lightly beaten

3 C cold cooked jasmine rice

1 C Thai basil leaves

4 spring onions, sliced diagonally

Fried shallots for sprinkling (available at Asian grocery stores)

Method

Combine the soy, sweet chilli and oyster sauces in a small bowl.  Heat a wok over high heat until hot.  Add some peanut oil.  Add half the chicken and stirfry until browned and just cooked.  Transfer to a plate.  Repeat with the rest of the chicken.

Add a bit more peanut oil and the onion to the wok and stirfry for 2 minutes.  Add the garlic and stirfry for 30 seconds.  Add the rice and egg.  Stirfry for a couple of minutes until the rice and egg are well combined.

Return the chicken to the wok and add the sauce mixture, basil and spring onions.  Stirfry for a couple more minutes until well combined and heated through.

Serve sprinkled with fried shallots.

Serves 4

This is a different take on Herb and Feta Baked Chicken.

Ingredients

8 chicken thighs, skinless and boneless

2 tablespoons each chopped fresh rosemary, oregano and thyme (or any other fresh herbs available)

125g (4½ oz) feta cheese, cut into 8 sticks

Salt and freshly ground pepper

8 slices prosciutto

Method

Heat oven to 180°C (360° F) fanbake

Open the chicken thighs.  Divide the herbs among the thighs.   Place a piece of feta in the centre of each thigh.  Season and roll up to enclose the cheese.

Wrap each chicken piece in prosciutto. 

Put the chicken pieces on a baking tray which has been lined  with cooking paper and bake for about 30 minutes until prosciutto is crisp and chicken is cooked through.  Serve with squashed baked potatoes and a salad.

Ingredients

3 cups baby spinach leaves or mixed lettuce washed and dried

1 cup blackberries

1/2 cup blue cheese cut into small pieces

1/2 cup walnut pieces

2 chicken breasts (poached, grilled or rotisserie) cut in small strips

1 pear washed and cut in pieces

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Freshly ground black pepper

Method

To make the dressing whisk together the vinegar, oil and pepper in a small bowl.  Place all the other ingredients in a salad bowl and toss with the dressing.

Serves 4

Ingredients

8 chicken thighs, skinless and boneless

2 tablespoons each chopped fresh rosemary, oregano and thyme (or any other fresh herbs available)

125g (4½ oz) feta cheese, cut into 8 sticks

1 tablespoon milk

2 tablespoons flour

salt and freshly ground pepper

Method

Open the chicken thighs.  Divide the herbs among the thighs.   Place a piece of feta in the centre of each thigh.  Season and roll up to enclose the cheese.

Put the thighs in an oven proof dish.  Brush with milk and dust with flour.

Bake at 180°C (360° F) for about 30 minutes, until golden brown.

Serve with tomato sauce

Serves 4