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Asian recipes

Lattice chicken gyoza (dumplings) with chilli jam

30 minutes

Pasta recipes

Ravioli with crispy caper and olive breadcrumbs

15 minutes

Beef recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Asian recipes

Prawn-and-kimchi pancakes with miso mayo

30 minutes

Chicken breast

Lemongrass chicken with smashed cucumber salad

15 minutes

Asian recipes

Crumbed beef noodle bowl

40 minutes

Beans recipes

Chicken frikkadels with creamy beans and spinach

15 minutes

Chicken recipes

Chorizo-and-barley stuffed chicken

11⁄4 hours

Asian recipes

Caramel chicken

15 minutes

Caramel chicken

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 T sunflower oil
8 free-range skinless chicken thighs
3 star anise
2 red chillies, halved
1 cinnamon stick
2 cloves garlic, crushed
1 t Woolworths crushed fresh turmeric
1 T Woolworths crushed fresh ginger
2 T coconut or Muscovado sugar
1⁄2 cup rice vinegar
1 cup hoisin sauce
1 T fish sauce
100 g peanuts, toasted and roughly chopped
basmati or jasmine rice, steamed, for serving

Method

Heat the oil in a pan, then brown the chicken. Add the spices. Cook for 2 minutes.

Add the sugar and cook over a medium-low heat for 2 minutes.

Stir in the rice vinegar, hoisin sauce and fish sauce. Cook for 4 minutes, or until the chicken is cooked through.

Serve with the peanuts and rice.

Cook's note: The caramel flavour of coconut sugar is perfect for this recipe and it's perfectly balanced by the rice vinegar and fish sauce. I love the combination of sweet, spicy and salty.

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Lattice chicken gyoza (dumplings) with chilli jam

Ravioli with crispy caper and olive breadcrumbs

Slow-roasted brisket and smoky beans

Prawn-and-kimchi pancakes with miso mayo

Lemongrass chicken with smashed cucumber salad

Crumbed beef noodle bowl

Chicken frikkadels with creamy beans and spinach

Chorizo-and-barley stuffed chicken

Caramel chicken

Caramel chicken

Ingredients

Method