Archive for the 'Mains' Category

4 pieces skinless chicken leg
1 teaspoon saffron
5 tablespoons warm milk
5 tablespoons corn or peanut oil
pinch of ground asafetida*
1 tablespoon mustard seeds
1 tablespoon whole cumin seeds
2 tablespoons crushed garlic
3 tablespoons crushed ginger
5 tablespoons natural yoghurt
1 tablespoon ground coriander
2 teaspoons salt
1 teaspoon cayenne pepper
2 sticks cinnamon
5 whole cardamom pods
2 teaspoons lemon juice
2 cups basmati rice, washed and drained
2 medium size potatoes, peeled and cubed
1 cup frozen peas
*Optional. Available from most Indian specialty stores.

Preheat oven to 170C. In a bowl cover the saffron threads with the warm milk and set aside. Pour the oil into a large non-stick pan and heat on medium-high. Sear the chicken on both sides till brown. Remove from the pan and set aside. In the same pan sauté the asafetida, mustard seeds and cumin. As soon as the mustard seeds start popping add the garlic and ginger and cook for 1 minute. Then add the yoghurt spoon by spoon till it is all absorbed. Then add the coriander, reduce the heat and add the salt, cayenne pepper, cinnamon, cardamom and lemon juice. In an ovenproof dish, add the rice, chicken pieces, spice mix, potatoes and peas and cover with 3 cups of water. Cover with a tight lid and cook for 45 minutes to 1 hour. Serve hot with fresh coriander. Serves 6

Tip: Garnish with crispy, caramelised onions. Or for another authentic option, use lamb pieces on the bone instead of chicken.

Other delicious rice inspired recipes:

Persian Rice Salad

Pistachio and Chocolate Crispy Rice Cakes

Want to learn more about rice? Click here to read our fascinating article How to Cook: Rice!

Garlic brandy butter
2 tablespoons olive oil
1 large onion cut into 1cm dice
1 head of garlic, finely chopped
1 bunch of thyme, leaves removed and finely chopped
½ cup brandy
1 cup white wine
1 cup parsley leaves, finely chopped
4 egg yolks
½ teaspoon saffron threads
1kg butter, softened
salt and pepper to taste

In a large saucepan heat the olive oil on medium. Add the onion, garlic and thyme and fry for 3-4 minutes till softened. Pour in the brandy and white wine and boil till onions are translucent, 2-3 minutes. Remove from the heat and cool. In a separate bowl mix the parsley, egg yolks, saffron threads and butter. Stir in the onion mix and mix well till all combined. Season with salt and pepper.

Lemon dressing
100ml lemon juice
100ml extra virgin olive oil
salt and pepper

12 king prawns green whole
1 bunch water cress
100g endive lettuce
2 bunch green asparagus
2 red chillis, julienne

For the lemon dressing, whisk together the lemon juice, olive oil and salt and pepper in a small bowl. Set aside. Butterfly the prawns with shell on. Clean under fresh running water then pad dry. Brush with olive oil and grill meat down. Turn and brush the meat with garlic brandy butter. Meanwhile dress the cooked asparagus, watercress and endive with the lemon dressing. Arrange the BBQ prawns on top and garnish with the chilli.

Recipe by Richard Kiefer, Executive Chef, Peter Doyle @ the Quay

To learn more about Richard Kiefer and Peter Doyle @ the Quay, click here!

1 medium eggplant, cut into 1cm cubes
200ml olive oil
1 medium brown onion, diced
1 red capsicum, diced
1 celery stalk, diced
1 lemon, zested and juiced
1 tablespoon toasted pine nuts
20g pitted olives, thinly sliced
1 tablespoon currants, soaked in 1 tablespoon water and 1 tablespoon red wine vinegar
1/4 bunch continental parsley, finely chopped
red wine vinegar
olive oil
salt and pepper
8 fillets of King George Whiting
100g plain flour
100ml olive oil
2 lemons, cut into 4 cheeks

Place the eggplant cubes in a medium bowl and sprinkle with 2 teaspoons of salt. Stand for 15 minutes. Wash in cold water and pat dry with kitchen towel. Meanwhile, heat 50ml of the olive oil in large fry pan on medium/high. Add the onion and fry for 3-4 minutes till soft, add the celery and cook for a further 2-3 minutes, then the capsicum. Remove from heat. Heat remaining olive oil in a new fry pan on medium/high. Add eggplant and fry for 5-7 minutes till golden. Remove and place on kitchen paper to absorb any excess oil. In a medium bowl combine the onion, celery and capsicum mix with the eggplant. Stir in the lemon zest and juice, pine nuts, olives, currants and parsley.

Season with a splash of red wine vinegar, olive oil, salt and pepper. Set aside and keep warm. Lightly coat the fish fillets with plain flour. Heat olive oil in a fry pan on medium/high and fry the fish for about 2 minutes on each side till golden and crisp. To assemble place a spoonful of caponata on a plate, two fillets of whiting on top, one lemon cheek and drizzle with a good olive oil. Serves 4

Created by Daniel Hughes, Head Chef, Manta Restaurant

Want to learn more about Daniel Hughes and Manta Restaurant? Click here!

Sushi: Step-By-Step

Guest chef and sushi master, Takasan Yoshioka of Kobe Jones Sydney, takes us through the step-by-step basics of creating perfect sushi. Follow these simple guidelines to create your very own masterpieces right at home.

Basic Equipment & Ingredients

Bamboo sushi mat

Sushi rice

Nori sheets

Sushi vinegar

Sharp knife

Bowl of water

Tip: To make sushi rice, steam until cooked and mix with sushi vinegar.

Step 1: Preparing
Place nori sheet shiny side face down. Spread rice using wet fingers till even and about 1cm thick. Leave a border around the edges.

Step 2: Placing Ingredients
Flip nori sheet over so rice is underneath. Lay chosen ingredients in the center making sure they reach to the ends.

Step 3: Rolling
Grab both corners of the nori sheet nearest to you with both hands and bring up and over, wrapping the ingredients tightly in the nori and rice. It might look imperfect. Sprinkle with sesame seeds.

Step 4: Finishing off
Take a piece of cling wrap and place over the roll. Put bamboo mat on top of the roll and with both hands tighten roll with even force. Tidy up the ends with your palm pressing in lightly. Remove the cling wrap, slice carefully into 8 pieces.

To serve, garnish with wasabi paste and Japanese pickled ginger.

Want to learn more about sushi master Takasan Yoshioka and Kobe Jones Sydney? Click here!

3 tablespoons olive oil
100g raw Balmain bug meat, cut into 2cm cubes
½ small red chilli, cut into thin strips
12 cherry tomatoes, Cut in half
1 clove garlic, crushed
50g baby spinach leaves, washed and dried
200g cooked linguini
2 tablespoon olive oil
2 tablespoons continental parsley leaves, roughly chopped
2 tablespoons basil leaves, roughly chopped
2 teaspoon chilli oil, to taste
½ lemon, juiced
shaved Parmesan to serve

Recipe by Silvana Parisi, The Light Brigade Hotel Dining Room