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Kung Pao chicken  A hot and spicy Chinese classic that you will not be able to keep your chopsticks out of. What you need 500 skinless chicken breasts cubed 1 tablespoon maizena 2 spring onions chopped 2 Tablespoons chili-garlic paste 4 dry red chilies halved 1 teaspoon finely grated fresh ginger 2 tablespoons chinese rice wine 2 tablespoons soy sauce 2 teaspoons sugar palm of roasted unsalted peanuts The process Dust the chicken pieces with maizena and toss the pieces around until the are all coated. Heat a wok/frying pan with oil and stir fry the chicken pieces for about 5 minutes, they should be almost cooked through. Add the onions, chilies and ginger and toss a few times to combine and remove from the pan. Add the rice wine, soy sauce, sugar and garlic chili paste to the wok and stir well to form a uniform sauce. Add the chicken back to the pan then the peanuts and stir to coat all of the pieces with the sauce for about 2-3 minutes. Serve immediately with steamed/boiled rice.
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Kung Pao chicken 

A hot and spicy Chinese classic that you will not be able to keep your chopsticks out of.


What you need

  • 500 skinless chicken breasts cubed
  • 1 tablespoon maizena
  • 2 spring onions chopped
  • 2 Tablespoons chili-garlic paste
  • 4 dry red chilies halved
  • 1 teaspoon finely grated fresh ginger
  • 2 tablespoons chinese rice wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • palm of roasted unsalted peanuts

The process

  1. Dust the chicken pieces with maizena and toss the pieces around until the are all coated.
  2. Heat a wok/frying pan with oil and stir fry the chicken pieces for about 5 minutes, they should be almost cooked through.
  3. Add the onions, chilies and ginger and toss a few times to combine and remove from the pan.
  4. Add the rice wine, soy sauce, sugar and garlic chili paste to the wok and stir well to form a uniform sauce.
  5. Add the chicken back to the pan then the peanuts and stir to coat all of the pieces with the sauce for about 2-3 minutes.
  6. Serve immediately with steamed/boiled rice.
Eggplant parmigiana Eggplant has always been a favorite of mine, whether as an extra layer in lasagna, as a vegetable or as a meal like this great recipe. You can serve with grilled chicken breast or steak or as a starter to one of the pasta recipes to complete an Italian table. What you need 1 eggplant 1 clove garlic crushed 1 tin chopped peeled tomatoes Palm full of chopped fresh basil 1 cup grated mozzarella Parmesan for the topping (tablespoon or so) Olive oil Sugar The process Cut the eggplant length ways about 1 cm thick. Stab each piece with a fork all over and rub olive oil onto both sides and place under the grill until slightly browned and soft on both sides. While these are cooking.. In a pot over a medium heat, add the garlic, tomatoes, basil and sugar and simmer gently for about 10 minutes. Top each piece of eggplant with some of the tomato sauce, cover with mozzarella and grate a little parmesan over the top. Place under the grill again until cheese has melted. Done and delicious.
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Eggplant parmigiana

Eggplant has always been a favorite of mine, whether as an extra layer in lasagna, as a vegetable or as a meal like this great recipe. You can serve with grilled chicken breast or steak or as a starter to one of the pasta recipes to complete an Italian table.

What you need

  • 1 eggplant
  • 1 clove garlic crushed
  • 1 tin chopped peeled tomatoes
  • Palm full of chopped fresh basil
  • 1 cup grated mozzarella
  • Parmesan for the topping (tablespoon or so)
  • Olive oil
  • Sugar

The process

  1. Cut the eggplant length ways about 1 cm thick.
  2. Stab each piece with a fork all over and rub olive oil onto both sides and place under the grill until slightly browned and soft on both sides. While these are cooking..
  3. In a pot over a medium heat, add the garlic, tomatoes, basil and sugar and simmer gently for about 10 minutes.
  4. Top each piece of eggplant with some of the tomato sauce, cover with mozzarella and grate a little parmesan over the top.
  5. Place under the grill again until cheese has melted.
  6. Done and delicious.
Foolproof chicken ala king This is a really delicious chicken ala king that is fooproof and can be easily expanded for as many guests you have. Everyone should have a chicken ala king recipe that they can call on any time and this is the one I use often. This is for 4 or 5 people. Enjoy it. What you need 60g butter 60g flour 1 onion finely chopped large handful of mushrooms quartered 1 red pepper chopped 3 chicken breasts cubed pinch of nutmeg salt and pepper to taste 350ml milk 125ml cream The process Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally. Taste and season with salt and pepper if necessary. Done! serve with boiled white rice. Try some of the other easy chicken recipes
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Foolproof chicken ala king

This is a really delicious chicken ala king that is fooproof and can be easily expanded for as many guests you have. Everyone should have a chicken ala king recipe that they can call on any time and this is the one I use often. This is for 4 or 5 people. Enjoy it.

What you need

  • 60g butter
  • 60g flour
  • 1 onion finely chopped
  • large handful of mushrooms quartered
  • 1 red pepper chopped
  • 3 chicken breasts cubed
  • pinch of nutmeg
  • salt and pepper to taste
  • 350ml milk
  • 125ml cream

The process

  1. Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes.
  2. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent.
  3. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes.
  4. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce.
  5. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally.
  6. Taste and season with salt and pepper if necessary.

Done! serve with boiled white rice. Try some of the other easy chicken recipes

Beef with cashew nuts Chinese food is so good, healthy and uick to make and this one is really fanatstic. The sate sauce makes all the difference so if you don’t have any just mix a 1 tablespoon peanut butter with 1 tablespoon water to thin it out a bit. For thoe who like a little heat you can happily add 1 finely chopped green chili. (4 people) What you need 500 – 600g rump steak, fat removed, sliced thin across the grain 100g unslated roast cashew nuts (if you have raw cashews just pot them on a baking tray in a 200Celsius oven until they begin to brown.) 6 or 8 spring onions roughly chopped 1 teaspoon crushed garlic 2 teaspoons finely grated ginger 1 tablespoon maizena(cornflour) 125ml water 2 tablespoons satay sauce 1 tablespoon soy sauce Oil for frying The process In a wok or heavy based pan on a high heat, add the oil and sear the beef strips in 2 or 3 batches, remove and set aside. Add a little more oil to the pan and add the garlic, spring onions, ginger and cashew nuts. Toss around for about 2 minutes then add back the meat and all of the juices and toss again. Mix together the 1/2 cup water, satay sauce, soy sauce and maizena, mix and then add to the pan. bring to the boil and stir well to ensure that all of the ingredients are well coated and suace begins to thicken. Thats it, done. Serve with boiled rice or this fried rice recipe.
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Beef with cashew nuts

Chinese food is so good, healthy and uick to make and this one is really fanatstic. The sate sauce makes all the difference so if you don’t have any just mix a 1 tablespoon peanut butter with 1 tablespoon water to thin it out a bit. For thoe who like a little heat you can happily add 1 finely chopped green chili. (4 people)

What you need

  • 500 – 600g rump steak, fat removed, sliced thin across the grain
  • 100g unslated roast cashew nuts (if you have raw cashews just pot them on a baking tray in a 200Celsius oven until they begin to brown.)
  • 6 or 8 spring onions roughly chopped
  • 1 teaspoon crushed garlic
  • 2 teaspoons finely grated ginger
  • 1 tablespoon maizena(cornflour)
  • 125ml water
  • 2 tablespoons satay sauce
  • 1 tablespoon soy sauce
  • Oil for frying

The process

  1. In a wok or heavy based pan on a high heat, add the oil and sear the beef strips in 2 or 3 batches, remove and set aside.
  2. Add a little more oil to the pan and add the garlic, spring onions, ginger and cashew nuts. Toss around for about 2 minutes then add back the meat and all of the juices and toss again.
  3. Mix together the 1/2 cup water, satay sauce, soy sauce and maizena, mix and then add to the pan.
  4. bring to the boil and stir well to ensure that all of the ingredients are well coated and suace begins to thicken.
  5. Thats it, done.
  6. Serve with boiled rice or this fried rice recipe.
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