A creamy, zesty pasta with a Cajun twist.

Cajun Chicken Pasta

Ingredients

• 250 g linguine pasta
• 300 mls thickened cream
• 500 g skin-off chicken breast fillet cubed
• 2 tbs cajun seasoning *to taste
• 2 tbs butter
• 1 red capsicum julienned
• 1 green capsicum julienned
• 1/2 cup mushrooms sliced
• 1 green onion diced
• 1/4 tsp dried basil leaves *to taste
• 1/4 tsp lemon pepper seasoning *to taste
• 1/4 tsp garlic salt *to taste
• 1 parmesan cheese *to serve optional

• Method

  • STEP 1Cook linguine and set aside.
  • STEP 2Place diced chicken and Cajun seasoning in a plastic bag and shake to coat well.
  • STEP 3In a large frying pan, sauté the chicken in butter until browned.
  • STEP 4Add the capsicum, mushroom and green onion and sauté until capsicum begins to soften.
  • STEP 5Add the cream, basil, lemon pepper, and garlic salt and heat through.
  • STEP 6Gradually add the cooked linguine until all of the sauce has coated the pasta. Toss and heat through.
  • STEP 7Serve with Parmesan cheese, if desired.

  • Notes

    Adjust quantities to taste. I use Masterfoods seasonings. Fresh garlic and lemon may be used in this dish, if preferred.

Easy-Mix Butter Cake

Ingredients

• 2                              eggs
• 125 gram                butter softened
• 1 cup                      sugar
• 2 cups                    self-raising flour
• 2/3 cup                   Milk
• 1 Table spon         vanilla essence

• Method

  • STEP 1Combine all ingredients in a small bowl of an electric mixer.
  • STEP 2Beat on low speed until blended, then beat on high speed for 3 minutes.
  • STEP 3Grease a 28 cm x 18 cm lamington tin, and line the base with greaseproof paper.
  • STEP 4Pour mixture into tin and bake in a moderate oven for 30-40 minutes.
  • STEP 5When cold ice with icing of choice and sprinkle with coconut or coloured sprinkles.

This meal is a family favourite and loved by all I have made it for.

Chicken and Cashew Stir Fry

This meal is a family favorite and loved by all I have made it for. The stir fry tastes great and smells alright too! This dish is a must have meal!

Ingredients

• 1/2 cup water
• 1/2 tsp cornflour
• 2 tbs oyster sauce
• 2 tbs soy sauce
• 2 chicken stock cube sliced
• 1/2 cup peanut oil sliced
• 2 chicken breast fillet cut into pieces finely chopped
• 1 brown onion finely chopped sliced
• 2 garlic clove sliced cut into pieces finely chopped
• 1 capsicum sliced cut into pieces
• 1 broccoli cut into pieces
• 2 carrot sliced finely chopped
• 4 spring onion sliced
• 1 cup cashews sliced

• Equipment

  • jug
  • wok

  • Method

    • STEP 1Add water, sauces, cornflour and stock cubes into a small jug and stir to combine.
    • STEP 2Heat oil in a wok and brown chicken. Remove chicken from wok.
    • STEP 3Cook brown onion and garlic until transparent.
    • STEP 4Add capsicum, broccoli, carrot and spring onion and cook.
    • STEP 5Add sauce mixture, chicken and cashews to wok.
    • STEP 6Stirfry until sauce thickens. Serve with rice.
    • 
      

A winter warmer comfort food.

Chicken and Bacon Casserole

Ingredients

• 1 kg chicken breasts
• 1/3 cup plain flour
• 250 g bacon rashers diced
• 1 cup thickened cream
• 1 cup water
• 1 tsp chicken seasoning
• 4 shallots chopped

• Method

  • STEP 1Preheat oven to 180C and lightly spray an ovenproof dish.
  • STEP 2Coat chicken in flour, shaking away excess. Reserve the unused flour.
  • STEP 3Heat the oil in a non stick pan, add the chicken and cook until well browned. Remove the chicken from the pan and place in a single layer in the pre-prepared dish.
  • STEP 4Using the same pan, add the bacon and cook for 2 minutes.
  • STEP 5Reduce heat to low, add the reserved flour and stir for 1 minute. Remove pan from the heat and gradually add the cream, water and seasoning, stirring until smooth.
  • STEP 6Return pan to the heat and continue to stir until the sauce boils and thickens slightly. Remove pan from the heat, and pour the bacon sauce over the chicken.
  • STEP 7Bake for 40 minutes.
  • STEP 8Garnish with chopped shallots.

  • Notes

    Use chicken breast fillets or tenderloins.
    I serve this with either mashed potato, rice or hokkein noodles and stir fry vegetables.

Delicious, easy recipe for a winter warmer.

Chicken and Bacon Casserole

Ingredients

• 1 kg chicken breast fillet diced
• 100 g bacon rashers roughly chopped
• 3 potato large thickly sliced
• 2 carrot sliced
• 50 g French onion soup mix
• 1 tbs fresh mixed herbs
• 1/3 cup water
• 1/4 cup light cooking cream

• Equipment

  • 1 slow cooker

  • Method

    • STEP 1Layer potatoes and carrots on the bottom of slow cooker.
    • STEP 2Add chicken and bacon on top.
    • STEP 3Mix soup and herbs together with water.
    • STEP 4Add to slow cooker. Cook on high for 4 hours, or low for 6-8 hours.
    • STEP 5Stir through cream 10 minutes before serving.

    • Notes

      Serve with steamed broccoli or beans. May require extra water, depending on slow cooker. Brown chicken and bacon before adding to the slow cooker if you prefer. You can also use chicken thigh fillets

A really yummy and creamy carbonara.

Chicken and Bacon Carbonara

Ingredients

• 500 g chicken cubed
• 4 bacon rashers sliced
• 1 onion diced
• 1 egg whisked
• 4 mushrooms sliced large
• 500 mls cream
• 2 tbs sour cream
• 1 tsp garlic heaped
• 1 cup cheese grated
• 300 g pasta

• Method

  • STEP 1Cook pasta and put aside. In a frypan add oil and chicken and fry until cooked.
  • STEP 2Add bacon, onion, mushrooms and garlic and cook a further 3 minutes.
  • STEP 3Add cream and sour cream and simmer for 10 minutes. While stirring add whisked egg and grated cheese.
  • STEP 4Continue stirring until all cheese is melted through. Add cooked pasta and toss until mixed well.

  • Notes

    The flavour develops a lot more if allowed time to simmer slowly once all the ingredients have been added.

A great way to use leftover risotto and great for school and work lunches.

Chicken and Bacon Arancini

Ingredients

• 2 chicken breast fillet diced
• 2 bacon rashers diced
• 2 cup arborio rice
• 8 cup chicken stock (liquid)
• 1 onion chopped large
• 2 cloves garlic
• 1 yellow capsicum
• 1 cup frozen peas and corn
• 1/2 cup white wine optional
• 1 cup plain flour
• 1 cup parmesan cheese
• 2 tbs parsley
• 1/2 tsp salt and pepper

Coating

• 3 cup cornflakes ground
• 1 cup dried breadcrumbs
• 1 cup plain flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 egg whisked
• 1/2 tsp salt and pepper

• Method

  • STEP 1Seal chicken in batches and set aside.
  • STEP 2Fry onions, bacon and garlic until slightly caramelised.
  • STEP 3Add rice and capsicum and fry for 1 minute, then add white wine and cook off for 1 minute.
  • STEP 4Add stock one ladle at a time and stir gently until absorbed, repeat.
  • STEP 5When rice is almost cooked add chicken, peas and corn and heat through.
  • STEP 6Remove from heat and add cheese, parsley and flour.
  • STEP 7Season to taste.
  • STEP 8Allow to cool, then refrigerate.
  • STEP 9Combine breadcrumbs and cornflakes and season.
  • STEP 10Shape risotto into balls.
  • STEP 11Roll in flour, then egg and then crumbs.
  • STEP 12Spray with oil and bake at 180C until golden, or shallow fry or deep fry.
  • STEP 13Drain on paper towel before serving.

  • Notes

    Serve with your favourite vegetables or a salad. Vegetables may be used instead of chicken and bacon. Use yellow, red or orange capsicum and Parmesan cheese or cheddar.