Recipes Archive

Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Hot drink

Steamed Indian bread with tomato relish and curry-leaf butter

40 minutes

Tempura persimmon with lemongrass syrup

15 minutes

Asian recipes

Pad Thai garnished with lemongrass, lime, coriander and spring onions

20 minutes

Blanched pak choi in oyster sauce

15 minutes

Asian recipes

Japanese cabbage pancakes with okonomiyaki sauce

10 minutes

Chip recipes

Roast cabbage with blue cheese and bacon

10 minutes

Asian recipes

Quick kimchi

Braised chicken with root vegetables on barley pilaf

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

12 free-range chicken pieces
2 T olive oil
Sea salt and freshly ground black pepper, to taste
1 onion, finely chopped
1 garlic clove, crushed
4 parsnips, diced
4 turnips, diced
4 baby kohlrabi or carrots, diced
1 cup good-quality chicken stock
Thyme a few sprigs

For the barley pilaf:

1 onion, finely chopped
2 T olive oil
1 garlic clove, crushed
390 g pearl barley, rinsed and drained
4½ cups good-quality chicken stock
Sea salt and freshly ground black pepper, to taste

Method

Sauté the chicken pieces in batches on both sides in the hot oil until deep brown. Remove from the pan and set aside. Season lightly.

Reduce the heat and add the onion to the pan. Cook gently until soft. Add the garlic and vegetables. Return the chicken to the pan, then add the stock and thyme. Cover tightly and simmer for 30 minutes, or until the chicken is tender. Sprinkle with the parsley and serve with the barley pilaf.

To make the barley pilaf, soften the onion in the oil. Add the garlic and barley. Stir until lightly toasted. Pour in the stock, season to taste and bring to a simmer. Cover and cook for 35 minutes, or until the barley is tender and the liquid absorbed. Check the seasoning.

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Braised chicken with root vegetables on barley pilaf

Braised chicken with root vegetables on barley pilaf

Ingredients

Method