0:40 To prep

1:15 To cook

11 Ingredients

EASY Difficulty

6 Servings

• Ingredients
• Nutrition

•  1 1/2 kg of chicken marylands, each cut into 4 or 6 pieces
•  1 tablespoon olive oil
•  2 brown onions, halved, thinly sliced
•  2 garlic cloves, thinly sliced
•  1 tablespoon sweet paprika
•  2 teaspoons fennel seeds
•  4 medium tomatoes, chopped
•  435ml (1 3/4 cups) Campbell's Real Stock Chicken
•  90g (1/3 cup) light sour cream
•  1/4 cup chopped fresh continental parsley
•  SAXA Pink Himalayan Salt Flakes, to season
• 
  

• Method
• Notes

1. Step 1
   Removed the skin of the chicken so it's not oily when frying. Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 5 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.
2. Step 2
   Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.
3. Step 3
   Stir in sour cream. Sprinkle with parsley. Served with fried rice. 

Sticky beef ribs

Marinating

Spoil dad on Father's Day with a plate of these finger-licking beef ribs in a sweet, spicy marinade.

1:15 To prep

1:00 To cook

10 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  1/2 cup tomato sauce
•  1/4 cup honey
•  2 tablespoons Chang's Soy Sauce
•  2 tablespoons malt vinegar
•  1 tablespoon brown sugar
•  1 teaspoon powdered mustard
•  1kg beef ribs
•  rice and salad, to serve

• Method
• Notes

1. Step 1
   Combine tomato sauce, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish. Add ribs and turn to coat. Cover and refrigerate for at least 1 hour.
2. Step 2
   Preheat oven to 200°C. Line a baking tray with baking paper. Place ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
3. Step 3
   Serve with salad and rice. 

Chicken Caesar Salad

0:15 To prep

0:20 To cook

8 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 slices white bread, cut into bite-sized pieces
•  Olive oil spray
•  6 slices prosciutto,
•  Half kilo of  chicken thigh fillets
•  2 baby cos lettuce, trimmed, leaves separated, coarsely torn
•  4 hard-boiled eggs, peeled, quartered
•  finely grated parmesan
•  125ml (1/2 cup) 99% fat free caesar dressing
• 
  

• Method
• Notes

1. Step 1
   Preheat oven to 200°C. Line 2 baking trays with foil. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.
2. Step 2
   Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 10 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.
3. Step 3
   Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, egg and parmesan in a serving bowl. Drizzle over the dressing.

Char Siu BBQ Pork

Simmering pork belly

Grilling for 5 mins

Just a few staple ingredients are needed to create this fabulous chinese bbq pork and rice dinner recipe.

0:15 To prep

0:50 To cook

5 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  150g Uncle James Char Siew sauce (Chinese barbecue sauce)
•  1 kilo Pork belly, cut into 2cm, skin removed so not oily
•  Rice to served
•  Lettuce leaves
•  Cucumber, sliced
• 
  

• Method

1. Step 1
   Marinate 1kg fresh meat (pork belly recommended-skin removed & drip dried) with Uncle James Char Siew sauce for atleats 3-4 hours or overnight in the fridge.
2. Step 2
   Bring 450ml water to boil in a wok/ cooking pot and simmer marinated meat and sauce in the boiling water for 30 mins with lid on. Turn meat over and continue simmering for 20 minutes with lid on.
3. Step 3
   Removed lid, switch to medium heat and stir for approximately 5 mins or until sauce is reduced to a sticky consistency. 
4. Step 4
   Lightly char meat under the low flame for another 5 mins. Ready to serve with rice, lettuce and cucumber.

Grilled Honey, Garlic and Onion Lamb Chops

Put that extra flavor into your standard Lamb chops with my :

Grilled Honey, Garlic and Onion Lamb Chops

Ingredients:

• 6 lamb Loin chops
• 4 tablespoons butter
• 4 garlic cloves finely chopped
• 1 red onion finely chopped
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh parsley, chopped
• Salt and Pepper to taste
• Steamed green beans, diagonally sliced, season with salt, pepper and butter

Directions:

1. Melt the butter in a saucepan over medium heat. Add the garlic and onion and cook for about 3 minutes.
Turn the heat to low and add the soy sauce, honey and parsley. Stir to combine. Take off the heat.

2. Trim all the fat off the Lamb Chops and Sprinkle each lamb chop with a bit of salt.

If you have no time to marinate, add the Lamb Chops to the mixture in the fry pan to get a good coating.
If you want to marinate, let the mixture cool before adding the lamb, stir to coat all Lamb and place
in the refrigerator for one hour.

3. Heat the grill to medium-high heat and place the lamb under the grill lined with foil ( about the second row under the grill ). The foil will help the lamb from drying too much and retain the juices.

4. Grill until the top of the lamb is starting to charcoal ( less if you like it rare ) and flip over to do the other side and brush with any remaining sauce. These Lamb chops, even when cooked until golden brown, still retain the juices and are so soft, even the children will enjoy some juicy Lamb Chops. Serve with rice and green beans. Enjoy!

Stuffed Pork chops wrapped with Prosciutto

These succulent pork chops have a tasty surprise inside - tangy brie cheese and sweet, spicy chilli jam.

0:40 To cook

11 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 large (about 230g each) pork chops, French trimmed
•  50g double brie, cut into 4 slices
•  2 tbs chilli jam
•  4 slices prosciutto
•  80ml (1/3 cup) brandy
•  4 leaf mixed Salad
•  4 celery sticks, cut into matchsticks
•  3 green apple, cut into matchsticks
•  3 tbs extra virgin olive oil
•  3 tbs white balsamic vinegar
•  1 1/2 tsp Dijon mustard

• Method
• Notes

1. Step 1
   Preheat oven to 180C/160C fan forced. Use a small sharp knife to make a slit in the thickest part of the chop, taking care not to cut all the way through. Place a brie slice and 2 tsp of jam in the pocket of each chop. Season with pepper. Wrap a piece of prosciutto around each chop to seal pocket.
2. Step 2
   Heat a non-stick ovenproof frying pan over medium heat. Spray with oil. Cook chops for 5 minutes each side or until golden. Transfer pan to oven. Roast for 6 minutes or until cooked through. Transfer to a plate to rest. Return the pan to medium-high heat. Add brandy. Cook, stirring occasionally, for 2 minutes or until the sauce reduces and thickens.
3. Step 3
   Combine mix salad leaf, celery and apple in a bowl. Whisk together oil, vinegar and mustard in a small bowl. Season. Pour over salad mixture. Toss gently to combine.
4. Step 4
   Divide pork chops and salad among serving plates. Drizzle with the brandy sauce. Serve with rice.

Pepper pork with Asian greens

10 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 tablespoons cornflour
•  2 tablespoons sea salt flakes
•  4 teaspoons cracked black pepper
•  2 teaspoons Chinese five-spice powder
•  5 (150g each) pork loin medallions, trimmed
•  2 tablespoons peanut oil
•  4 tablespoons oyster sauce
•  2 tablespoons honey
•  Steamed baby choy sum, steamed
•  Broccoli, steamed, to serve
• 
  
• • Method
  • Notes
  1. Step 1
     Combine cornflour, salt, pepper and spice in a large snap-lock bag. Add pork. Shake to coat.
  2. Step 2
     Heat oil in a large frying pan over medium-high heat. Cook pork for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  3. Step 3
     Add oyster sauce, honey and 4 tablespoons cold water to pan. Bring to the boil, stirring. Reduce heat to low. Simmer for 2 minutes or until thickened. Cut pork into 1cm-thick slices. Drizzle with sauce mixture. Serve with choy sum, broccoli and rice.

Creamy chicken and corn vegetable soup

Beat the sniffles this winter with this hearty creamy chicken and corn vegetable soup.

0:10 To prep

0:45 To cook

13 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  3 chicken marylands or 60- chicken drumsticks
•  1 litre (4 cups) Campbell's Real Stock Chicken
•  6 potatoes, peeled and diced into 2 x 2 cm dice
•  3 large carrots, peeled and small diced
•  100g green beans, ends trimmed and cut in halved
•  1 leek, white part only, halved lengthways and sliced
•  6 garlic cloves, crushed
•  1 teaspoon peppercorns
•  thyme leaves
•  1 can creamed corn
•  1/2 lemon, juiced
•  Paprika, to garnish
•  Salt and pepper to taste

• Method

1. Step 1
   Place Campbell's Real Stock in a large pot, add the chicken and bring to the boil.. . Simmer for 30 minutes. Remove chicken from pot and when cool enough to handle, remove all the chicken off the bones. Reduce heat of the pot to low while chicken cools. Add potato, carrots, leeks,beans, peppercorns and garlic.
2. Step 2
   Return chicken to the pot, add lemon juice and creamed corn. Bring to the boil and simmer for a further 20 mins or when veggies are done. Add salt and pepper to taste.
3. Step 3
   Serve with rice and a sprinkle of smoked paprika.