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Woolworths Villiera Chenin Blanc

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Chicken broth with brown rice and egg

30 minutes

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5 minutes

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35 minutes

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40 minutes

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10 minutes

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Chicken pot-stickers with wasabi mayonnaise

4 minutes

Chicken pot-stickers with wasabi mayonnaise

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 4 minutes

Ingredients

300 g free-range chicken mince
1 x 5 cm fresh ginger, peeled and grated
1 clove garlic, grated
1 fresh chopped chilli
4 spring onions, finely chopped
Sprinkle of sea salt
1 egg white, beaten
Oil, for frying
1/2 t wasabi paste
1 - 2 T good-quality mayonnaise

Method

Place the free-range chicken mince in a large bowl, mix in fresh ginger, peeled and grated, garlic, fresh chopped chilli, finely chopped spring onions, a sprinkle of sea salt and beaten egg white.

Once combined, place a teaspoon of the mixture into the centre of a wonton wrapper, brush the edges with water and pinch closed.

Repeat the process with the remaining mince.

Cook the parcels in simmering salted water for 3 minutes and drain on a clean kitchen towel.

Fry in oil for 1 minute on each side or until crunchy and golden.

Mix the wasabi paste into 1–2 T good-quality mayonnaise and serve with the pot-stickers.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Chicken broth with brown rice and egg

Cucumber salad

Braaied fish cakes

Brown rice, grilled greens and green pesto bowl

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

Nana’s victorian sponge cake

Butternut with Thai peanut sauce and coriander rice

Broad beans with asparagus dip

Poached egg-and-atchar salad

Chicken pot-stickers with wasabi mayonnaise

Chicken pot-stickers with wasabi mayonnaise

Ingredients

Method