The chicken is great cut up and served with kimchi and gochujang (Korean hot bean paste), wrapped in lettuce leaves.
4 large boneless, skinless free-range chicken thighs
2 teaspoons light brown sugar
2 teaspoons gochugaru (Korean chilli powder)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sesame seeds
1 tablespoon sunflower oil
60 ml (2 fl oz/1/4 cup) sunflower oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 garlic cloves, finely chopped
To make the marinade, whisk together the sunflower oil, soy sauce, rice vinegar and garlic in a large bowl.
Add the chicken to the marinade and set aside to marinate for at least 30 minutes.
Combine the brown sugar, gochugaru, sea salt, black pepper and sesame seeds in a small bowl. Drain the chicken well and pat dry with paper towel. Rub the dry spice mix evenly over the chicken.
Heat the sunflower oil on a barbecue or in a chargrill pan or frying pan over medium heat. Cook the chicken for about 4 minutes on each side, depending on the thickness, or until firm to the touch. Transfer to a plate and rest in a warm place for about 5 minutes.
Serve the chicken with any juices from the resting plate.
Note: Gochugaru is a Korean spice traditionally made by drying red chillies and crushing them into flakes. Usually the seeds are removed.
I’m going to put it out there: this may not be the healthiest breakfast or brunch dish you’ve ever had, but it might well be the tastiest. Beans, tortillas and eggs are amazing together and I especially like them with lots of fresh coriander (cilantro) and hot sauce. You’ll find most of the ingredients you need in a South American food store. Dry ricotta or another firm fresh cheese can be used as a substitute for the queso fresco.
vegetable oil, for frying
8 small corn tortillas
430 g (151/4 oz) tinned refried beans (optional)
8 free-range eggs
120 g (41/4 oz/1 cup) grated queso fresco
your choice of extra accompaniments, such as avocado, sour cream, coriander (cilantro) leaves, hot sauce or salsa verde
2 tablespoons vegetable oil
1 large brown onion, cut into 1.5 cm (5/8 inch) squares
1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares
1 teaspoon dried oregano
1 teaspoon cumin seeds
1 x 400 g (14 oz) tin diced tomatoes
1 x 400 g (14 oz) tin red enchilada sauce
400 ml (14 fl oz) Fresh chicken stock (page 56)
Fresh tomato salsa
2 large tomatoes, finely diced
1/2 fresh jalapeño chilli, finely chopped, or to taste
1/2 small white onion, finely diced
1 large handful coriander (cilantro) leaves, finely chopped
lime juice, to taste
To make the tomato sauce, heat the oil in a heavy-based saucepan over medium–high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.
To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.
Heat about 60 ml (2 fl oz/1/4 cup) vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds. (You want the tortilla to be golden but not hard.) Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.
Wipe out the small frying pan and heat the refried beans, if using.
Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).
Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.
I find this a sublime combination of flavours. Another way to serve this is to chop the prawns and sauté them quickly, then serve with penne.
1 garlic clove
1/2 teaspoon sea salt
1 large handful basil leaves
1 large handful flat-leaf (Italian) parsley leaves
1 small handful mint leaves
75 g (21/2 oz/1/2 cup) roasted unsalted pistachio nuts
1 tablespoon finely grated parmesan cheese
1 tablespoon lemon juice
60 ml (2 fl oz/1/4 cup) extra virgin olive oil
freshly ground black pepper
400 g (14 oz) dried spaghettini
500 g (1 lb 2 oz) peeled raw king prawns (shrimp)
In a mortar, pound the garlic and half the sea salt into a paste with a pestle. Add the basil, parsley and mint and continue to pound until the herbs break down and form a thick paste. Add half the pistachios and work them in well so the paste has a creamy texture. Roughly chop the remaining pistachios and stir through the paste with the parmesan, lemon juice and 2 tablespoons of the olive oil. Season with more salt if required and add a grind of black pepper.
Meanwhile, bring a large saucepan of salted water to the boil, add the spaghettini and cook until al dente, a minute or so less than the packet directions.
Place a heavy-based frying pan over high heat with the remaining olive oil. Pan-fry the prawns for 1 minute on each side, then season with the remaining 1/4 teaspoon sea salt. Remove from the heat.
Drain the pasta, reserving some of the cooking liquid. Immediately tip the pasta back into the pan, add the herb paste, cooked prawns and some of the reserved cooking water if needed and toss to combine.
Tip onto a large, deep plate and serve immediately.
Any fruit in season can be substituted for the berries. I would also spend some dollars on the wine – the better the wine tastes, the better the dessert. This is also wonderful with just whipped cream, natural vanilla extract and icing (confectioners’) sugar added in place of the mascarpone.
185 g (61/2 oz/11/2 cups) fresh raspberries
375 g (13 oz/21/2 cups) strawberries, hulled and quartered
375 g (13 oz) savoiardi (lady fingers)
525 ml (18 fl oz) Sauternes
75 g (21/2 oz) dark chocolate
3 free-range egg yolks plus 4 free-range egg whites
120 g (41/4 oz) caster (superfine) sugar
375 g (13 oz) mascarpone cheese
150 ml (5 fl oz) thin (pouring) cream
To make the mascarpone cream, use an electric mixer with a whisk attachment to whisk the egg yolks and half the sugar together until light and pale. Add the mascarpone and mix on low speed until just combined. Whip the cream until soft peaks form, then fold through the mascarpone mixture.
Put the egg whites in a clean bowl and beat until foamy. Add the remaining sugar and beat until soft peaks form, then gently fold into the mascarpone mixture.
Spoon half the mascarpone cream into a 3 litre (105 fl oz) trifle bowl. Mix the berries together and scatter over the mascarpone cream. Dip the savoiardi into the Sauternes, then arrange on top of the berries. Spoon the remaining mascarpone cream over the top, cover and refrigerate for several hours.
Finely grate the chocolate over the trifle to serve.