Our simple oyster sauce Chinese chicken, extremely mild in flavour packed full of veg! You can get vegan oyster sauce from amazon and make this a veg friendly or with tofu sub!
Cut 2 chicken breasts thinly on the diagonal
Add 1 tsp bicarb and leave for 10 mins
Rinse the chicken out well to ensure you have removed the bicarb
Make the sauce by mixing 1/4 cup oyster sauce , 1 chicken stock cube (or veg) 1 tsp dark soya sauce ,1 tsp light soya sauce, 1 tbsp sesame oil, fill up to 400ml with hot water and stir
Chop veg (I used 1 pak Choi chopped , 1/2 shredded cabbage ,mangetout , corn, 4 spring onions chopped, 1 red pepper in strips and 1/2 head broccoli)
Heat oil in HOT pan ,add little sesame oil
Add your cut veg and cook briefly on high heat and remove
Add oil to pan and sesame oil
Add chicken – only cook until colour changes to white (it will cook further with veg)
Add 1/2 tsp chilli flakes
Add 1 tbsp each of chopped garlic and ginger
Fry quickly then add veg and sauce 13.Make a cornflour paste with 1tsp cornflour and 2 tsp cold water and add to the sauce Cook on high until the chicken is cooked and sauce thicked
Adjust salt/chilli to your liking
Tips: you can add more chilli, remember stock and soya sauce will have salt , the bi carb makes your chicken “silky” a tip from recipetineats, I cook the veg out so it doesn’t retain water in the sauce, you have to cook on high otherwise youl have mushed veg! If you prep the veg the night before this is a simple meal after work!
Served with soft jasmine rice or noddles – in our case we had both! We’ve used spinach , corn , mushroom, chestnuts or whatever veg you fancy! This is a very mild flavour not strong at all. You can double the sauce if you want more gravy or use more cornflour if you want it thicker!
Brioche french toast! I’ve been thinking of family a lot recently and weekend breakfasts are our most precious!Yes we eat the whole loaf😂 the little ones love whipping this up, we sometime have this a light snack too! Swipe for video
Combine 4eggs, 1.5 cup milk 1/4 tsp ground cinnamon , whisk , dip your sliced brioche bread either side . In a pot place a tsp of butter and drizzle of boil and cook until golden brown.
Notes : medium heat works best to cook the egg, if you have thicker slices you may need to cook on the edges too. We don’t add sugar as it’s so sweet as it is and we love toppings instead! You can add a dash of cream for a richer flavour. We used almond milk for this version but normal milk works just as well
We served ours with syrup and blueberries 🫐
Savoury options – egg and turkey rashers , spinach mushrooms Sweet options : yoghurt and honey, Nutella, fruits and syrup
Perfect for a savoury snack or main meal! This recipe is quick to cook! I find this recipe is easier to ore cook the lamb and then flash fry to keep it tender
25-30 lamb chops for 30 mins or overnight marinated in: 1/2 cup buttermilk 1 block garlic and ginger 1 heaped tsp ground cumin 1tsp lemon pepper 1 level spoon chilli flakes (less if not wanting it too hot) 1/2 tsp tumeric Salt as needed (I used 1 tsp) Handful of chopped coriander And drizzle of oil
Marinate chops as above
Pan fry on high with all the marinate without oil for 2-3 mins max!
Let it cool completely
Egg and breath crumb (pressing breadcrumb into chops)
Then fry for 2-3 mins max until golden brown do not over cook
Tips do not over cook at step 2, pieces will break when trying to egg and breadcrumb. Cool completely or the breadcrumbs just fall off. Do not over cook as it will be tough. Lamb needs to be cooked to your liking. We don’t tend to eat much salt so adjust to your liking and the same with chillies. If you don’t have lemon pepper you can add lemon grind with pepper, and also will can sub the red chilli flakes with crushed green chilli.
Serve as starter with sauces and side salad , main with gravy mash and veg or with chips roast and coleslaw or with side salad. My dad likes this with stir fried rice!
1 whole chicken cut in half with skin Marinate with : 1tsp paprika, 1.5 tsp salt and little pepper and 1 block crushed garlic and ginger with a drizzle of oil
Bake in oven at 190 for 45 mins
Sauce: 1heaped tbsp butter 2-3 tbsp oil 1 heaped tbsp chopped garlic 1/2 tsp chilli flakes 1/2 bottle Nando’s peri peri sauce Small handful of chopped coriander 1/2 tsp crushed cumin 3/4 tin of double cream (you can sub for dairy free cream)
Heat oil and butter in large pan
Add garlic – cook for 1 min
Add all other ingredients and let this simmer until slightly thickened
Add chicken cook until done
Tip: make the sauce the night before and add a little water once cooking the chicken. If you cook the chicken in the sauce it tastes much better! Add salt to your liking we don’t tend to add any in the sauce , if you find the sauce too lemony add a little sugar and cook through. If you prefer you can cook the chicken fully in the oven.
So simple so easy! Don’t you just love a quick recipe and leave the rest in the oven!this recipe is short because it’s so simple !
Marinate in : 1/2 cup oil 2 tbsp melted butter 1 block ginger paste 1 block garlic paste 1tsp mustard paste 1.5 tsp Salt Juice of 1 lemon 1 whole garlic cut in half (leave in half and marinate with chicken) 1 tsp lemon pepper 1/2 tsp chilli flakes Small handful chopped parsley 1 whole chicken cut in half skin on (use knife to cut slits into skin)
Marinate over night and bake at 200 for 45mins to 1 hr, place garlic half’s under chicken
If browning too quickly cover with foil and continue to cook until done.
If you like lemon – u can bake with lemon halves too, but bare in mind this will intensify the flavour, I prefer a milder flavour so keep it separate and squeeze ontop
Our version of chilli chicken , the girls love this! Have with either rice noodles (we did both), sandwich or even on a jacket potato!
2 chicken breasts cut into pieces Mix in: 1tsp paprika 1/2 tsp chilli flakes 1/4 tsp garlic paste 1/4 tsp ginger paste Soya sauce 2tbsp cornflour mixed with 3 tbsp flour 1egg white with a little water
Fry and drain on tissue
Oil, 1heaped tbsp garlic and 1heaped tbsp ginger-fry
Add in 1 chopped pepper, 2-3chopped spring onions and 1 chopped red onion
cook until softened
Add 1tbsp vinegar
Add 2tbsp ketchup and 2tbsp hot sauce and small drizzle of soya sauce
Add 150ml hot water with 1 stock cube (crumbled) cook for 1-2 mins
Add some sugar to taste
Add chicken and serve
Tips If serving to guests only mix in sauce last minute. Don’t over cook chicken breast , thigh meat works well too. Adjust chilli and salt to liking (remember stock will have salt too) I’ve added more veg before to make it a fuller meal
Chicken tikka -Our family favourite! We have this at least once every other week, I sometimes make the sauce on the weekend for a quick meal for the week!use chicken thigh for tender chicken!
Marinate 1/2 hr or overnight:2-3 thigh fillets in pieces,1/2cup yogurt,1/2tsp tumeric,salt/pepper,1tsp paprika,1/2tsp chilli flakes,1/2tsp ground cumin,1tsp ground coriander,1/2tsp garam masala,1 block each garlic/ginger. Then cook on high- just to char it won’t be fully cooked!
Sauce: oil,1 large onion,1cup chopped tomato,1tsp ground coriander,1/2tsp tumeric ,1/2tsp ground cumin 1level tsp garam masala,1heaped tsp sugar,1tsp paprika,1tsp chilli powder(option chilli flakes)ginger garlic- cook for 15 with water, blend fully for 2-3 mins! Add coriander leaves 1tsp dried methi leaves and 2-3 tbsp ground cashew nut. Cream (can use plant based) cook chicken in sauce until done. If using chicken breast make sure u don’t over cook, cook sauce to thicken then add chicken.
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Thigh fillet is best for this dish -over cooking can make it very dry with chicken fillet
Can make the sauce ahead just don’t add the ground cashew and cream
When blending the sauce – blend for a minimum of 1 minute to ensure completely smooth
Don’t miss out on the methi or sugar
I used Elmea plant based cream
Don’t be tempted to add whole cashew and purée as can be quite grainy
You can make a paste for the cashew- soaked in hot water for a few hours and then blend with some water- you have to blend for a while for a smooth consistency