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Chicken with Peanut Lime Coconut Sauce November 14, 2012

Filed under: Asian,Chicken,Favourites — delishuss @ 3:51 am
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I’m now addicted to Pinterest, if you haven’t used it yet be warned, many’s an hour will dwindle by on this. I came across this recipe on it and tried it ( It’s a cracker, loved it. I think it would be hard to get as good a dish in an Asian restaurant. This is my kind of grub. Give it a go.



  • 1/2 cup [light unsweetened Coconut Milk
  • 1/2 cup natural Peanut Butter (I like crunchy)
  • 1 tablespoon Thai Red Curry Paste
  • Juice from 1 Lime (about 1 tbs lime juice)
  • 1 tablespoon Soy Sauce or Tamari
  • 2 tablespoons Fish Sauce
  • 2 teaspoons Toasted Sesame Oil
  • Pinch of the following:
  • Cracked Black Pepper
  • Cinnamon
  • Cayenne
  • Stevia to taste, or your favourite natural sweetener


  • 2 pounds Chicken Breast, cut into 1 inch pieces
  • 1/2 cup diced Onion
  • a few Garlic Cloves, chopped
  • 1 teaspoon unrefined Coconut Oil
  • 1 cup chopped Asparagus Spears, cut into 1 inch pieces

Optional Garnishes

  • Chopped Cilantro
  • chopped Peanuts
  • Green Onion
  • toasted unsweetened Coconut Flake
  • Srirach sauce (no idea what this is, so didn’t use it)


  • In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.
  • Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce, rice and garnishes mentioned above.

Lemon, Chicken and Parmesan Rissoles October 19, 2012

Filed under: Chicken,Favourites — delishuss @ 12:17 pm
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I saw this recipe on and liked the look of it so I made it today. I thoroughly enjoyed them. The original recipe recommends serving with an antipasto salad. I was looking for something a bit more filling so I diced some red pepper, scallions, and courgettte. Cooked up some rice, mixed the vegetables in with some chopped mint and some balsamic vinegar and it worked really well.

I was thinking while I munched down on a rissole that they would be great in a bap as a burger with some avocado salsa. Might give that a whirl the next time.


500g chicken mince

1 egg, lightly beaten

2 garlic cloves, crushed

1/2 cup fresh breadcrumbs

1 tablespoon finely chopped fresh basil leaves

1 teaspoon finely grated lemon rind

1/2 cup pitted kalamata olives, chopped

1/3 cup finely grated parmesan cheese

1/4 cup plain flour

1 tablespoon olive oil



1. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl. Place flour on a plate. Shape into eight 2cm- thick rissoles. Roll in flour to lightly coat. Place on a large plate, cover and refridgerate for 20 minutes.

2. Preheat oven to 180 degrees celsius/ 160 degrees fan assisted oven. Heat oil in a frying pan over medium heat. Cook rissoles, in batches for 1-2 minutes or until browned.

3. Transfer to a greased baking tray. Bake for 8-10 minutes or until cooked through. Serve with antipasto salad or rice as mentioned above.

Note: I didn’t have any fresh basil, so I used a mixture of oregano and thyme and the flavours worked really well with the lemon.


Chinese Style Chicken with Green Mango Salad September 21, 2012

Okay so I got this recipe from Weight Watchers and I went and bought the ingredients for it and then lost the recipe so it’s probably nothing like the original recipe but it tasted great all the same.  The recipe did state as far as I can recall that you could subsitute green mango for papaya if you couldn’t get it. So this is what I did. I only ever tasted papaya in a fruit salad before, my observation having tried it again on it’s own is that it’s pretty bland. However, I will say that it worked really well in this recipe. So here goes.

Serves 2



350g chicken tenderloins

2 tablespoons of hoisin sauce

1 teaspoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon of fish sauce

Juice of 1/2 lime

1 garlic clove, crushed



50g of papaya or green mango, cut into fine match stick pieces

a few sprigs of fresh coriander, chopped

Juice of 1/2 lime

1 tablespoon soy sauce

1/2 sugar

1 scallion chopped

1/4 – 1/2 green chilli, finely chopped


1 tablespoon olive oil


1. Marinade the chicken in the marinade ingredients. Try and marinade it for as long as possible, but if you are pushed for time an hour or so will be fine.

2. While the chicken is marinading make the salad. Start by adding the lime, sugar, chilli, soy sauce to a bowl and stir.

3.  Heat the olive oil in a frying pan and fry off the chicken pieces. They will only take about 3 minutes on either side. The marinade carmelises the chicken.

4. Add the coriander, scallions and papaya to the salad and stir.


Serving suggestion: serve on a bed of basmati rice, stack the salad in the centre of the rice and build the chicken pieces around the salad.  Hey presto, it’s done. Enjoy!



Spanish-style chicken bake September 17, 2012

Filed under: Chicken,Potatoes,Soups and Stews,Uncategorized — delishuss @ 8:25 am
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Hi folks,

Hope you didn’t miss me too much. This is my first, of I’m sure many posts from down under. I’m now living in Brisbane and looking forward to trying out lots of new flavours, ingredients and recipes. I promise I’ll share those with you.

This is a cracking recipe, good wholesome food. I realised as I was just about to make it, that I didn’t have any ovenproof dishes in my new home so I had to improvise and cook it in a saucepan. I’m not sure how the original recipe would have tasted but I reckon this is as good. I got the recipe from the Good Food Channel Website, it’s one from the Hairy Bikers. (

I’m not too keen on chicken thighs so I used skinless chicken legs, which worked well.

Serves 3-4


1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500 g new potatoes, quartered lengthways

8 whole garlic, unpeeled

8 medium tomatoes, quartered

75 g chorizo, preferably picante

4-6 boneless, skinless chicken legs

1/2 tsp sweet, smoked paprika

1/2 tsp dried oregano

1 green pepper, deseeded and cut into strips

500 ml stock

3 tbsp olive oil

Salt and pepper


1. Heat a frying pan with half of the olive oil and brown the chicken legs.

2. In a large saucepan heat the remaining oil and fry off the onion, pepper and garlic. Add the chorizo and fry for a couple of minutes. Add the potatoes, paprika, oregano, salt and pepper. Cook for another couple of minutes. Add the tomatoes and stir.

3. Remove the chicken from the frying pan and add to the large saucepan with the other ingredients.

4. Add the stock to the saucepan and bring to the boil. Reduce heat and simmer for about an hour and a half or until the juices have thickened. The chicken should fall off the bone.

You could add some crunchy bread to mop up the juices. A few olives might actually be nice in this too.


Chicken and Pesto Lasagne June 11, 2012

Filed under: Chicken,Pasta — delishuss @ 9:31 pm
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I was looking for a healthyish lasagne and came across this one on the It turns out that it’s not actually that healthy, there’s lots of  various cheeses in it. I did try and reduce the calories and fat by using low fat mozzerella and creme fraiche. I really liked the recipe but if I was going to make it again, I would just use beef mince. I’m afraid I don’t think that chicken/turkey mince cuts the mustard. The pesto in this recipe, is a nice change from the norm. Hope you enjoy.

Prep time: 40 min

Cook time: 30 min

Serves 6



500 g minced turkey or minced chicken

1 onion, finely diced

1 clove garlic, crushed

6 tomatoes, roughly chopped

4 tbsp tomato purée

1 red pepper, deseeded and cut into strips

½ tsp dried oregano

250 g egg lasagne sheets

225 g spinach

250 g ricotta cheese

4 tbsp basil pesto

150 ml creme fraiche

125 g mozzarella, grated

25 g parmesan, grated



1. Dry-fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften.

2. Add the garlic, tomatoes, tomato purée, red pepper and oregano. Cook for 2-3 minutes then pour over 150ml of water and bring to the boil. Cover and simmer for 15 minutes. Taste and season with salt and pepper.

3. Meanwhile, soak the lasagne sheets in boiling water or as directed on the packet.

4. Put the spinach in a colander or sieve over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then put the spinach in a bowl with the ricotta and pesto. Mix well.

5. Set the oven to 180C/160C fan/gas 4. Put 2 sheets of lasagne in the base of a 2.5-litre ovenproof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.

6. Add the remaining ricotta mixture and top with the last two lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraîche and sprinkle with the grated Mozzarella and Parmesan.

7. Bake for 25-30 minutes, or until piping hot in the centre and golden brown.




Thai Red Curry May 14, 2012

Filed under: Chicken,Curries — delishuss @ 9:33 pm
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I was looking for something yummy to eat over the weekend and had this saw this recipe in Easy Health magazine so I decided to give it a try. I wasn’t disappointed, it’s great. The recipe said to serve with basmati, I had noodles and I think rice would have been nicer alright. I used Blue Dragon red thai curry paste, I hadn’t tried it before, but I’d recommend it. It doesn’t have that tangy flavour that some of them have.

Serves 4


1 tbsp groundnut oil

6 skinless, boneless chicken breast, cubed

2 small red onions, cut into thin wedges

3 tbsp Thai red curry paste

2 x 400ml tins coconut (you can choose the low-fat version if preferred)

250g fine green beans, trimmed

1 lime, zest and juice

2 tbsp Thai fish sauce

8 tbsp fresh coriander, chopped



1. Heat the oil in a large, heavy bottomed pan, add the chicken and cook for five minutes until golden. Add the onion and cook for five minutes until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just two minutes.

2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes.

3. Add the beans and simmer for five minutes, until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Serve with basmati rice.


Stir fried chicken and broccoli with noodles May 8, 2012

Filed under: Chicken,Noodles — delishuss @ 8:56 pm
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I got this recipe from Saturday Kitchen. I put in a load more veg and I think it kind of diluted the flavour a bit, so the lesson learned there is to follow the recipe 🙂 That being said, it’s still pretty tasty.

Serves 4


For the chicken:

  • 450g/1lb chicken breasts and thighs, cut into 5cm/2in strips
  • 2 tsp light soy sauce
  • ½ tsp ground black pepper
  • 200g/7oz purple sprouting broccoli
  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 5cm/2in piece fresh root ginger, peeled, finely chopped
  • 1 red pepper, cut into small wedges
  • 2 tbsp shaoxing rice wine or dry sherry
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp chilli bean sauce
  • 2 tsp cornflour
  • 2 tbsp sesame seeds

For the noodles:

  • 250g/9oz medium rice noodles
  • 2 tbsp sesame oil
  • 4 spring onions, finely shredded


  1. For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.
  2. Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.
  3. Heat a wok or large frying-pan over high heat until it is hot.
  4. Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
  5. Remove the chicken from the wok and set aside.
  6. Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
  7. Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.
  8. Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
  9. For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
  10. To serve, pile the noodles onto the plate, then spoon the chicken over the top.

Chicken with Creamy Penne February 20, 2012

Filed under: Chicken,Pasta — delishuss @ 10:38 pm
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I made this a week or so ago but didn’t get time to post. It’s dead easy and really yum. Anything with pasta in it is a winner for me.  I got the recipe from the Quick and Easy cookbook and it does what it says on the tin.

Serves 2


200g dried penne

1 tbsp olive oil

2 skinless, boneless chicken breasts

4 tbsp dry white wine

115g frozen peas

5 tbsp double cream


4-5 chopped fresh parsley, to garnish



1. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook for about 8-10 minutes, until tender but still firm to the bite.

2. Meanwhile, heat the oil in a frying pan, add the chicken and cook over a medium heat for about 4 minutes on each side.

3.  Pour in the wine and cook over a high heat until it has almost evaporated.

4. Drain the pasta. Add the peas, cream and pasta to the frying and stir well. Cover and simmer for 2 minutes.

5. Garnish with fresh parsley and serve.


Sweet and Sour Chicken February 8, 2012

I was going through an oldish Weight Watchers magazine to see if there was anything nice to cook and I realised that I never posted this recipe. This is yummy, it’s not that gloopy texture that you can get in the Chinese take-away. Don’t get me wrong, I like Chinese but I think it often leaves you feeling bloated and stodgy. This is nice and light, might be a good one for a Friday night.

36 propoints per recipe

9 propoints per serving

Serves 4

15 minutes prep, 15 minutes cooking time



230g can pineapple chunks or rings in natural juice

100ml chicken stock

1 tbsp soy sauce

1 tbsp rice or white wine vinegar

2 tsp tomato puree

1 tsp clear honey

2 tsp cornflour

200g long grain rice

Calorie controlled cooking spray

500g skinless boneless chicken breast, chopped

1 onion, sliced

1 large carrot, sliced thinly

1 courgette, chopped

1 red pepper, de-seeded and chopped

1 yellow pepper, de-seeded and chopped

2 tomatoes, chopped

Fresh coriander leaves, to garnish



1. Drain the juice from the pineapple into a jug and add the chicken stock, soy sauce, vinegar, tomato puree, honey and cornflour. Stir to blend, then set aside. Chop the pineapples into pieces if you’ve bought rings.

2. Cook the rice according to the pack instructions.

3. Meanwhile, mist a wok or large frying pan with cooking spray. Add the chicken and stir fry over a high heat for 3-4 minutes, until browned.

4. Add the onion, carrot, courgette and peppers to the chicken and continue to stir fry for 3-4 more minutes.

5. Stir sauce and add it to the chicken and vegetables, along with the pineapple and tomatoes. Stir until thickened, then turn the heat to low and cook for 4-5 minutes. Serve with the rice, garnished with coriander, if you like.



Chinese Chicken and Sweetcorn Soup October 11, 2011


I don’t know why but I thought chicken and sweetcorn soup would be quite complicated but it is dead easy. I got this recipe from the Weight Watchers ‘One-Pot Meals’ cookbook. It’s a recipe that really needs to be made and consumed straight away but it doesn’t take long at all. I added some chopped chilli and threw it in with the spring onions. It’s definitely a recipe I’ll be trying again.

Serves 2

8 Propoints per serving


100g skinless boneless chicken breast

340g can sweetcorn, drained or 285g frozen sweetcorn

600ml chicken stock

1 tablespoon cornflour

2 spring onions, shredded

1 egg, beaten


1. Place the chicken breast between two sheets of cling film then hit firmly with the base of a saucepan or a rolling pin to flatten. Cut the chicken into thin strips.

2. Put the sweetcorn in a pan then pour in the stock. Mix the cornflour with 2 tablespoons of water and add it to the pan. Heat, stirring, until bubbling and thickened.

3. Add the chicken and spring onions, cook for about 1 minute (the chicken cooks quickly as soon as it is added), then drizzle in the egg and stir to create the classic Chinese egg threads in the soup. The egg will cook instantly as it hits the hot soup. Serve in warmed bowls.