Pad Thai Noodles - Annabel Langbein

1 Packet Pad Thai Noodles 200g

6 Tbl spn Fish Sauce

1/2 cup Thai Sweet Chilli Sauce

4 t spn Peanut Butter

20g Garlic Paste

1/2 tspn Chilli Paste

Skinless Boneless Chicken Breast

4 eggs, Lightly Beaten

2 Sping Onions Finely Sliced

Bean Sprouts

.............................................1 Tbl spn Coriander

................................................1/2 cup Peanuts, Crushed

To Serve

Lemon or Lime Juice

Combine fish sauce, chilli sauce and peanut butter. Set aside.

Heat oil in a wok or frypan and stir-fry garlic, chillies, chicken over high heat 2-4 minutes until cooked.

Add beaten eggs and stir-fry until scrambled and just set.

Cook Noodles as directed on package

Drain and add to pan.

Lower the heat.

Add sauce mixture and toss for 1-2 minutes over medium heat to fully coat.

Mix in most of the spring onions, bean sprouts, coriander and peanuts (reserve some of these for garnish).

Toss over heat for a minute to combine.

Serve in bowls topped with reserved garnishes.

Squeeze over lemon/lime juice.

Serve small bowls of chopped peanuts and/or chilli sauce for people to help themselves.

Serves 4

Original Recipe From Annabel Langbein

I've made a few changes for the ease of cooking, to suit the tastes of my family and the feeding of 4

Super Easy Chicken and Sweet Corn Soup

1 onion, diced

1 or 2 chicken breast, sliced into small, thin pieces

4 cups of chicken stock

1 can of creamed corn

1 can sweet corn kernels

2 cups of water

1 pkt 2 minute noodles, chicken

Soy sauce

Saute onion in a little butter and oil

Add chicken stock and bring to boil

Stir in cream corn, corn kernels and chicken

Crush 2 minute noodles until really small and add to soup mixture along with the flavouring and water

Cook for 3-4 minutes

Add a small splash of soy sauce to taste

Chicken Pie

Diced Chicken Breast

Chopped Onion

Diced Potato

Diced Pumpkin

2 table spn flour

Sliced Mushrooms

Peas

Flour

Chicken Stock (I use powder mixed with water)

Chicken Oxo Cube optional

Cream

Frozen Sheets of Flaky Pastry

Brown onion and then chicken breast in a pan

Add potato and pumpkin and cook for approx 5 mins stirring so it does not stick to pan

Add flour to pan, stir to coat all ingredients for a minute or two.

Add chicken stock and oxo cube stirring constantly until mixture thickens

Add peas and mushrooms

Cook for approx 5mins adding more water if necessary

Stir in cream

Get 1 sheet of flaky pastry (per pie dish) brush with water and place another on top, roll with rolling pin so now you have a double sheet of pastry for the top of the pie.

Place mixture into either a large pie dish or individual pie dishes and top with flaky pastry, cutting to fit and cutting a 1-2cm hole in the centre of pie to release steam while cooking.

Brush with milk and bake in oven following pastry packet instructions

(approx 200deg for 25mins)

BUTTER CHICKEN

SERVES: 4

PREPARATION: 20 MINS

COOKING: 40 MINS

140g ( cup) Greek-style yoghurt
3cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbs garam masala
1 lemon, juiced
2 tbs olive oil, plus extra, to grease
cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee (clarified butter)*
2 onions, thinly sliced
1 tsp ground turmeric
1 tbs tomato paste
2 long red chillies, seeded, finely chopped
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, leaves picked, finely chopped

Basmati rice and pappadams, to serve

1. Combine yoghurt, ginger, garlic, 1 tbs garam masala, lemon juice, oil

and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3. Heat ghee in a large saucepan over medium heat. Add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for

5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

* Ghee is available from supermarkets.

Master Chef Australia 2010 : Recipe published in the Daily Telegraph and The Sunday Times

"Jimmy's bravery in doing this creamy, rich curry for the kids' birthday party challenge saw his team win. Not too spicy, this recipe comes from a curry his mum used to make when he was a lad. Make sure you serve it with steamed rice or some Indian bread - and not on its own in a cup like Jimmy did!" Matt Preston

Easy Chicken and Field Mushroom Risotto

375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas

375ml pack Campbell’s Real Stock – Chicken
2 tbsp oil 500g diced chicken breast fillet
1 small onion, finely chopped
1 clove garlic, crushed
1 small carrot, chopped
1 cup long-grain white or Arborio rice
1 x 500g pack Velish Sensations Creamy Field Mushroom with Cracked Black Pepper Soup
1/2 cup frozen peas

PEANUT CHICKEN RICE

Oil
Chicken
1 onion chopped
3 cloves garlic crushed1 can tinned toms
1/4 cup crunchy peanut butter - I use a couple of huge spoonfuls give or take
1/2 tea spn chilli
1/2 tea spn currie
1 large pinch thyme
3 cups chicken stock
1 1/2 cups rice - it suggests basmati or jasmine. I use my usual rice.

Heat the oil and cook the chicken.
Add onion and garlic and cook until soft. If you use the precrushed garlic add after onion starts to soften or it burns!
Mix in tomatoes, peanut butter chili powder and thyme and mix well.
Add chicken stock and bring to the boil.
Add the rice and mix well and bring back to the boil.
Cover and reduce heat.
Cook for 20 mins on low.

It says to check to make sure all liquid is absorbed. I find it has a tendency to catch so I have more stock to add as needed.