Meals

Original recipe Ingredients 500g chicken breast 1 Tbsp oil 2 carrots, peeled & sliced into sticks 1 red pepper, thinly sliced 3 spring onions, chopped 2 garlic cloves, sliced ½ cup water 500g fresh egg noodles 1 tsp sesame seeds Sauce ¼ cup oyster sauce 2 Tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp cornflour 1 tsp sugar ¼ cup water Directions Mix together the ingredients for the chow mein sauce, set aside. Slice the chicken breast in half lengthways then thinly slice the whole breast into strips. Heat a large frying pan over a medium heat then add the oil. Cook the chicken strips until golden brown then set aside. Add the carrots, red pepper, spring onion and garlic to the pan along with ¼ cup water and sauté for a few minutes. Add the egg noodles and another ¼ cup of water and continue to fry. Add the chicken back to the pan then pour over the sauce. Stir fry all the ingredients together to coat in the sauce for a further 2 minutes. Pour into a large serving bowl or individual bowls. Sprinkle with sesame seeds and serve. Notes

Original recipe Makes 10-15 small patties Ingredients 2 cups potatoes mashed potatoes 1 cup canned chickpeas drained 1 egg (if frying in oil) 1/4 cup minced onions (optional) 1/2 tsp red chilli powder (adjust to taste) 1 tsp garam masala 1/4 tsp powdered cumin 1 tsp ginger garlic paste 1/2 tsp freshly cracked black pepper (adjust to taste) 1/2 cup breadcrumbs Salt to taste Oil for frying Directions Boil potatoes, peel, and mash before measuring out 2 cups If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using Using a potato masher, mash the potato and chickpeas together until you get a smooth mixture To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt Add one egg if you plan to fry these in oil. They will break into tiny pieces otherwise. Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned, powder coarsely in a mixer or blender, and add to the above Mix again well until you get the patty mixture Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside For air-frying the patties ...

Original recipe Ingredients Marinated Beef 200 g (~1/2 lb) flank, skirt, or flatiron steak, sliced very thin against the grain 10 g (2 tsp) Chinese Black Vinegar Sprinkle of salt Sprinkle of sugar Black Pepper Sauce 50 g (~1/3 cup) Lee Kum Kee Black pepper sauce (storebought) 10 g (2 tsp) chili oil with fermented soybeans (optional) 10 g (2 tsp) soy sauce 20 cranks of black pepper Sprinkle of onion powder Sprinkle of garlic powder Sprinkle of MSG Stir Fry Components ...

Original recipe Serves 6-8 Ingredients 1 cup dried black beans 2 tablespoons olive oil 1 small onion, chopped into ½-inch pieces 1 small green pepper, chopped into ½-inch pieces 5 or 6 cloves garlic, roughly chopped 1 teaspoon kosher salt Freshly ground pepper 1 tablespoon fresh oregano, roughly chopped ¼ teaspoon dried dill 2 small bay leaves 1 tablespoon cider vinegar 1 tablespoon dry red wine, or vino seco 1½ cups long-grain rice, rinsed Directions Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.) Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat. Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2¼ cups. Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes. Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Original recipe Serves 6 Ingredients 1/2 large chopped onion 2 cloves garlic, minced 1 tomato, chopped 1/2 bell pepper, finely chopped 2 tbsp cilantro 500 g lean ground beef 40 ml tomato sauce, 1/2 can kosher salt fresh ground pepper 1 tsp ground cumin 1-2 dried bay leaves 2 tbsp pitted green olives or capers Directions Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan. Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro. Add to the meat and continue cooking on a low heat. Add olives or capers and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.