PRAWN AND CHICKEN LETTUCE CUPS WITH SWEET CHILLI DRESSING

Excite your tastebuds with the spicy sweet chilli flavour of these prawn and lettuce cups.

INGREDIENTS

• 300g chicken mince
• 300g peeled prawns, deveined
• 1 tbs sunflower oil
• 3cm piece ginger, finely grated
• 1 lemongrass stalk (inner core only), finely chopped
• 1 red chilli, seeds removed, finely chopped
• 1 green chilli, seeds removed, finely chopped
• Finely grated zest and juice of 1 lime
• 2 tbs fish sauce
• 2 tbs light palm sugar, grated
• 2 kaffir lime leaves, finely shredded
• 1 tbs finely chopped coriander leaves
• 1 tbs finely chopped mint leaves
• 2 baby cos, leaves separated
• 2 tbs fried Asian shallots

Sweet chilli dressing

• 3 long red chillies, seeds removed, chopped
• 1 cup (250ml) rice vinegar
• 3/4 cup (165g) caster sugar
• 2 garlic cloves, roughly chopped

• METHOD

  • 1
    For the dressing, place chilli, rice vinegar, caster sugar and garlic in a food processor with 2 tsp salt. Whiz until smooth. Transfer to a saucepan and cook over medium-low heat, stirring occasionally, for 10 minutes or until thick. Set aside to cool.
  • 2
    Pulse chicken and prawns in a food processor until a coarse mince. Heat oil in a wok over high heat. Add prawn mixture, ginger, lemongrass, chilli, zest and juice, fish sauce and sugar. Stir-fry for 3-4 minutes until cooked. Stir through kaffir lime leaves and herbs. Serve in lettuce cups with fried shallots and sweet chilli dressing.

BOMBAY SLIDERS

Sliders or mini burgers are popping up on restaurant menus everywhere. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

INGREDIENTS

• 500g chicken mince
• 1/4 cup chopped coriander leaves, plus extra leaves to serve
• 1/4 cup finely chopped spring onion
• 1 teaspoon ground cumin
• 1 small red chilli, seeds removed, chopped
• 2cm piece ginger, grated
• 3/4 cup (225g) whole-egg mayonnaise
• 2 tablespoons mild curry powder
• 1 tablespoon tomato sauce (ketchup)
• 1 tablespoon thick Greek-style yoghurt
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 12 small brioche or mini burger buns (see note), split, toasted
• Mango chutney and micro salad leaves (optional), to serve

• METHOD

  • 1
    Place the chicken mince, coriander, spring onion, cumin, chilli, ginger, 1/4 cup (75g) mayonnaise and 1 1/2 tablespoons curry powder in a bowl. Mix well to combine and season, then shape into 12 small patties. Chill for 30 minutes to firm up.
  • 2
    Place the tomato sauce, yoghurt, garlic and remaining 2 teaspoons curry powder and 1/2 cup (150g) mayonnaise in a bowl. Season, then stir to combine. Set aside.
  • 3
    Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
  • 4
    To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

  • NOTES

    -

    You can order small brioche or mini burger buns from your baker.

HOT AND SOUR NOODLE SOUP WITH MINCED CHICKEN

Thai staple has the perfect balance of mild and tangy flavours.

INGREDIENTS

• 2 teaspoons sunflower oil
• 250g lean chicken mince
• 1 bunch broccolini, trimmed, cut on the diagonal
• 1L (4 cups) chicken stock
• 2 garlic cloves, thinly sliced
• 1 long red chilli, sliced on an angle
• 12 green king prawns, peeled (tails intact), deveined
• 2 tablespoons fish sauce
• 1 tablespoon caster sugar
• 2 tablespoons lime juice, plus wedges to serve
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 100g flat rice noodles
• 1 tablespoon chopped unsalted roasted peanuts
• Chilli powder, to serve

• METHOD

  • 1
    Heat oil in a frypan over medium-high heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.
  • 2
    Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.
  • 3
    Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.
  • 4
    Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.
  • 5
    Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.

CHICKEN BASIL STIR-FRY

Quicker than a trip to your local take-away, and a lot nicer, this is my fakeaway number one. It’s tasty, fast and easy. Friday nights sorted." -Tenina Holder.

INGREDIENTS

• 4 cloves of garlic, peeled
• 1 onion, peeled, halved

• 1 red chilli, de-seeded
• 20g extra virgin olive oil
• 1 tbsp corn flour
• 1 tsp white pepper
• 500g chicken mince
• 1 carrot, peeled, julienned
• 20g fish sauce
• 20g tamari
• 1 small zucchini, cut into chunks or 5 courgettes, split down the centre
• pinch pink salt flakes
• handful fresh basil leaves
• red chillies, sliced to garnish
• noodles of choice to serve

• METHOD

  • 1
    Place garlic, onion, chilli and olive oil into 
the Thermomix bowl and chop 5 sec/speed 5.
  • 2
    Saute 5 min/Varoma/speed 1.
  • 3
    Meanwhile break up the chicken mince with
 a spatula and stir through the corn flour and pepper so it is well combined. Set chicken aside.
  • 4
    Add carrot, fish sauce and tamari to the Thermomix bowl and cook 5 min/Varoma/Butterfly/Reverse/ speed 1.
  • 5
    Add zucchini and chicken, and cook 8-10 mins/ Varoma/Butterfly/Reverse/speed 1.
  • 6
    Season to taste, and garnish with fresh basil leaves.
  • 7
    Serve with noodles and extra sliced chillies if desired.

WILD OLIVE, CHICKEN AND THYME PASTA

A super easy chicken pasta with all the bells and whistles that will make you feel like you are eating out, not in.

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 6 sprigs thyme
• 500g Lilydale Free Range Chicken Mince
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• sea salt and cracked black pepper
• 2 x 400g cans chopped tomatoes
• 1 tablespoon balsamic vinegar
• 400g linguine
• ½ cup (75g) wild olives
• finely grated parmesan, to serve

• METHOD

  • 1
    Heat the oil in a large non-stick frying pan over high heat. Add the thyme and cook for 30 seconds or until crisp. Remove from the pan and set aside.
  • 2
    Add the chicken to the pan and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown. Add the garlic, tomato paste, salt and pepper and cook for 1 minute or until fragrant. Add the tomatoes and balsamic vinegar and bring to the boil. Reduce heat to medium and cook for 12–14 minutes or until thickened.
  • 3
    While the sauce is cooking, cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. Return the pasta to the pan, add the chicken mixture and reserved cooking liquid, and stir to combine.
  • 4
    Divide the pasta between bowls, top with the olives and serve with parmesan and the crispy thyme.

CHICKEN LARB SALAD WITH LIME DRESSING

This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

INGREDIENTS

• 2 tbs peanut or sunflower oil
• 500g chicken mince
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 lemongrass stalk, inner core finely grated
• 1 bunch coriander, leaves picked, roots finely chopped
• 2 tbs soy sauce
• ½ bunch Thai basil, leaves picked
• 150g mixed salad leaves
• 250g mixed tomatoes, halved
• 1/3 cup (55g) almonds, toasted and chopped

Lime dressing

• Juice of 2 limes
• 2 tbs fish sauce
• 1 birdseye chilli, finely sliced
• ½ tsp palm sugar, or raw sugar

• METHOD

  • 1
    Heat oil in a large frypan over high heat.
  • 2
    Add chicken and cook for 6-8 minutes until golden. Add onion, garlic, lemongrass and coriander roots. Cook for 2-3 minutes until fragrant. Add soy sauce and cook a further 2-3 minutes then remove from the heat.
  • 3
    For the dressing, combine all ingredients in a bowl and set aside.
  • 4
    To make the salad, combine coriander leaves, Thai basil, salad leaves and tomatoes.
  • 5
    Divide between bowls. Top with chicken, almonds and dressing.

SPICY CHICKEN EMPANADAS

It's the staple you love to hate, but mince is hotter than ever. Try cooking these chicken empanadas as a mid-week meal that the whole family will love.

INGREDIENTS

• 1 tbs olive oil
• 1 chorizo, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 350g chicken mince
• 1 tsp ground cumin
• 2 tsp smoked sweet paprika (pimenton)
• 1/2 cup (75g) sundried tomatoes, blended to a paste
• 2 tbs chicken stock
• 1/2 bunch coriander, leaves chopped
• Red and green hot sauces, to serve

Pastry

• 5 cups (750g) plain flour, sifted
• 200g lard, softened
• 2 eggs, plus 1 extra lightly beaten egg to brush

Pico de Gallo

• 1/4 cup (60ml) olive oil
• 2 long green chillies, finely chopped
• 2 spring onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 tomatoes, seeds removed, chopped
• Juice of 1 lime, plus wedges to serve
• 1/2 bunch coriander, leaves chopped

• METHOD

  • 1
    For the pastry, whiz flour, lard and a pinch of salt in a food processor until just combined. Add egg and 2/3 cup (165ml) warm water and whiz until mixture comes together in a smooth ball.
  • 2
    Enclose pastry in plastic wrap and chill for 30 minutes. Meanwhile, for the filling, heat oil in a frypan over medium heat.
  • 3
    Add chorizo, onion and garlic, and cook, stirring, for 3-4 minutes until softened. Add the chicken and spices, and cook, stirring, for a further 3-4 minutes until lightly browned.
  • 4
    Add tomato and stock, and stir to combine. Remove from heat and fold in coriander. Remove from heat and fold in coriander. Set aside to cool completely.
  • 5
    Preheat the oven to 200°C. Roll out pastry on a lightly floured work surface until 2mm thick. Cut out 20 x 12cm circles.
  • 6
    Place 11/2 tablespoons cooled filling in centre of each pastry circle. Brush the edges with a little cold water, then fold over pastry to form a half moon.
  • 7
    Crimp edges together, then fold over pinching to form petals. Place on a baking tray lined with baking paper. Chill for 15 minutes to firm up slightly. Brush with extra egg, then bake for 20 minutes or until golden.
  • 8
    Meanwhile, for the pico de gallo, combine all ingredients in a bowl. Season and set aside.
  • 9
    Serve empanadas warm with pico de gallo and hot sauces.