Stir-fried Char Siu Pork Mince with Broccolini Recipe

Equipment
Place the prepared ingredients in separate bowls before you begin cooking.

Ingredients
2 cups (400g) medium-grain rice
1 tbs olive oil
2 garlic cloves, finely chopped
2 tsp grated ginger
500g pork mince
1/2 cup (125ml) Chinese rice wine (shaohsing)(see note) or dry sherry
2 tbs brown sugar
1/3 cup (80ml) char siu sauce (see note)
2 tbs dark soy sauce
1 bunch broccolini, trimmed, blanched
1/2 cup (75g) unsalted roasted peanuts, chopped
1 long red chilli, seeds removed, finely shredded

Method

Step 1. Cook the rice according to the packet instructions.

Step 2. Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar and char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender.

Step 3. Serve with rice and garnish with chopped peanuts and shredded chilli.

French Onion Soup with Parmesan Croutons Recipe

Ingredients:
1.5L beef stock (see note)
125ml (1/2 cup) olive oil
50g butter
600g brown onions, thinly sliced
600g red onions, thinly sliced
2 cloves garlic, crushed
2 tbs plain flour
2 tbs white wine vinegar
12 x 1cm-thick slices baguette
25g (1/3 cup) finely grated parmesan

Method:
Step 1: Place stock in a saucepan over medium–high heat and bring to the boil. Cover and keep warm until needed.
Step 2: Meanwhile, heat 2 tbs oil and butter in a large saucepan over high heat. Add all onions and garlic, and cook, stirring frequently, for 15 minutes or until browned. Stir in flour and vinegar, and cook for a further 5 minutes. Gradually stir in hot stock. Bring to the boil, then reduce heat to medium and simmer for 5 minutes or until thickened slightly.
Step 3: To make croûtons, preheat grill to high. Place baguette in a large bowl and drizzle with remaining 80ml (1/3 cup) oil. Season with salt and pepper, and toss well to combine. Place on an oven tray and scatter over parmesan. Grill for 5 minutes or until parmesan is golden.
Step 4: Divide soup among bowls and top with croûtons to serve.

Chicken with Shallots Recipe

Ingredients:
12 (about 1.8kg) chicken thigh fillets, cut into 2cm pieces
1 tbs finely grated fresh ginger
3 garlic cloves, crushed
2 tsp Chinese five spice
1/2 tsp ground cloves
60ml (1/4 cup) tamari (wheat-free soy sauce)
60ml (1/4 cup) fresh lemon juice
2 tbs rice wine vinegar
2 tbs sesame oil
2 tbs vegetable oil
1 bunch green shallots, ends trimmed, cut into 8cm lengths
Steamed jasmine rice, to serve

Method:
Step 1: Combine the chicken, ginger, garlic, five spice, cloves, tamari, lemon juice, vinegar and sesame oil in a bowl. Cover and place in fridge for 1 hour to marinate.
Step 2: Drain the chicken and reserve the marinade. Heat one-quarter of the vegetable oil in a wok over high heat. Add the shallot and stir-fry for 1 minute. Transfer to a plate. Add one-quarter of the chicken and stir-fry for 3-4 minutes. Place in a bowl. Repeat, in 3 more batches, with the remaining oil and chicken.
Step 3: Add marinade to wok and bring to the boil. Cook for 2-3 minutes or until sauce thickens. Pour over chicken.
Step 4: Divide chicken among serving plates and top with shallots. Serve with rice.

Chicken Paella Recipe

Ingredients:
4 (800g) skinless chicken thigh cutlets
1 tablespoon smoked paprika
canola oil spray
1 cup arborio rice
2 cups salt-reduced chicken stock
410g can chopped tomatoes with tomato paste and roasted capsicum
1 cup frozen peas

Method:
Step 1: Place chicken and 2 teaspoons paprika in a bowl. Season with salt and pepper. Toss to combine. Spray a large, deep frying pan with oil. Heat over medium heat. Add chicken. Cook for 5 minutes each side or until browned. Transfer to plate. Cover to keep warm.
Step 2: Remove pan from heat. Spray with oil. Return pan to medium heat. Add rice and remaining paprika. Stir to coat. Add half the stock. Bring to the boil. Reduce heat to low. Simmer, stirring, for 5 minutes or until stock is almost absorbed. Stir in tomato and remaining stock. Return chicken to pan. Cook, covered, for 15 to 18 minutes, or until stock has almost absorbed.
Step 3: Stir in peas. Cook, uncovered, for 3 to 5 minutes or until rice is tender. Serve.