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potato gnocchi recipe | how to make beef bolognese with potato gnocchi beef bolognese with potato gnocchi Prepare Beef Bolognese with Potato Gnocchi in an easy way, you can make this wonderful delicious recipe for dinner from Beef Bolognese with Potato Gnocchi Some people think it's weird to put milk in bolognese, but I think it makes for a softer mince and gives it a bit of creaminess. The longer you cook the sauce, the better it's going to be. Don't be afraid of making gnocchi, it's as easy as making mashed potato – if you can make mash, then you can make gnocchi Beef bolognese with potato gnocchi INGREDIENTS Potato gnocchi * 1kg Dutch cream potatoes * 400g plain flour * 150g grated parmesan * 4 egg yolks Bolognese * 2 tbsp olive oil, plus more as required * 500g beef mince * 1 chorizo sausage, diced * 1 large onion, diced * 1 bulb garlic, roughly chopped * 2 long red chillies, deseeded and finely diced * 1 carrot, finely diced * 2 stalks celery, finely diced * ¼ bunch thyme, leaves picked * 1 large sprig of rosemary, leaves picked and chopped * ¼ bunch marjoram * a few sprigs of oregano * 1 tbsp tomato paste * 100ml red wine * 100ml full cream milk * 2 x 400g cans organic crushed tomatoes * salt and pepper to taste * basil leaves, to serve * shaved pecorino, to serve METHOD For the gnocchi 1- Bring water to a boil over high heat. Add the potatoes and cook until soft. 2- Once cooked, remove from the water. Mash the potato while it is still hot. Add the flour and parmesan. Slowly add in the egg yolk, making sure not to scramble them, and mix until you get a firm dough. 3- Roll out the dough into 3cm logs and cut to desired size. Set this aside until pasta sauce is ready. The gnocchi will cook very quickly. For the bolognese sauce 1- Firstly, heat up olive oil in a pot over high heat and sear off the mince. Make sure the pot is nice and hot so that the mince achieves a nice, deep colour. Add in the chorizo and cook until caramelised. 2- Next, add in the onion, garlic and chilli and cook until soft and translucent. Add the carrot, celery, oregano, marjoram and tomato paste. If you notice your mince is a touch dry, add another tablespoon of olive oil to help fry the tomato paste. 3- You will notice some sticking in the pot, this is when we add red wine to deglaze. Once the sticking has come off, add in the tomatoes and milk, and season generously. 4- Leave the sauce on medium heat to simmer for 2 hours or longer. Leave the lid slightly open to let the sauce steam but also release some water content, to help thicken up the sauce. To assemble 1- To a pot of boiling water, add the gnocchi and remove, using a slotted spoon, once it floats to the surface. 2- Add olive oil to a hot pan and fry the gnocchi to get nice colour. 3- Plate up the gnocchi and add the bolognese sauce on top. Garnish with freshly picked basil and shaved pecorino. Serves 4-5 This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make the best mexican meatballs How to make the best delicious Mexican meatballs, it's the best recipe with great taste for Mexican-style meatballs, you can make it for lunch or dinner from delicious beef, a delicious dish with rice or spaghetti Chef Adam Liaw, the creative and wonderful author of six Asian cookbooks These meatballs can be served with rice, tortillas, corn chips or even pasta if you felt so inclined. * INGREDIENTS 2 onions, finely chopped 1 carrot, peeled and grated 1 zucchini, grated 3 tbsp olive oil, plus extra for frying 3 slices wholemeal bread 500g beef mince 2 tsp smoked paprika 1 tsp dried oregano 2 tsp ground cumin 1 tsp salt 2 garlic cloves, finely chopped 500g tomato passata * To serve soft flour tortillas shredded iceberg lettuce diced red onion grated cheese Tabasco sauce * METHOD 1- To make the meatballs, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add one of the chopped onions, the carrot and the zucchini to the pan and cook until the vegetables release their liquid and start to fry (about 10 minutes). Remove from the heat and allow to cool. 2- Place the bread in a small food processor and process to coarse breadcrumbs. Combine the breadcrumbs, cooked vegetables, beef, paprika, oregano, cumin and salt in a large bowl and mix well. With wet hands, form large meatballs and place on a lined tray. Refrigerate for 20 minutes. 3- Heat a large, heavy-bottomed lidded casserole dish over medium heat and add 2 tablespoons of olive oil and the remaining onion. Fry for about a minute then add the garlic. Fry for a further minute then add the passata and bring to a simmer. 4- While the tomato sauce is simmering, heat a little olive oil in a frypan and fry the meatballs until evenly browned all over, then drop them into the sauce. Cover and simmer over low heat for 1 hour. 5- Serve with tortillas, lettuce, onion, cheese and Tabasco. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen Mexican Meatballs with rice Mexican Meatballs recipe Mexican Meatballs soup Mexican Meatballs using frozen meatballs Mexican Meatballs crokpot Mexican Meatballs with egg inside Mexican Meatballs appetizer Mexican Meatballs slow cooker Mexican Meatballs beef Mexican Meatballs albondigas Mexican Meatballs delich Mexican Meatballs pati jinich Mexican Meatballs jamie oliver Mexican Meatballs Mexican Meatballs recipe with rice Mexican Meatballs recipe simple Mexican Meatballs recipe tin Mexican Meatball soup recipe

how to make the best mexican meatballs How to make the best delicious Mexican meatballs, it's the best recipe with great taste for Mexican-style meatballs, you can make it for lunch or dinner from delicious beef, a delicious dish with rice or spaghetti Chef Adam Liaw, the creative and wonderful author of six Asian cookbooks These meatballs can be served with rice, tortillas, corn chips or even pasta if you felt so inclined. * INGREDIENTS 2 onions, finely chopped 1 carrot, peeled and grated 1 zucchini, grated 3 tbsp olive oil, plus extra for frying 3 slices wholemeal bread 500g beef mince 2 tsp smoked paprika 1 tsp dried oregano 2 tsp ground cumin 1 tsp salt 2 garlic cloves, finely chopped 500g tomato passata * To serve soft flour tortillas shredded iceberg lettuce diced red onion grated cheese Tabasco sauce * METHOD 1- To make the meatballs, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add one of the chopped onions, the carrot and the zucchini to the pan and cook until the vegetables release their liquid and start to fry (about 10 minutes). Remove from the heat and allow to cool. 2- Place the bread in a small food processor and process to coarse breadcrumbs. Combine the breadcrumbs, cooked vegetables, beef, paprika, oregano, cumin and salt in a large bowl and mix well. With wet hands, form large meatballs and place on a lined tray. Refrigerate for 20 minutes. 3- Heat a large, heavy-bottomed lidded casserole dish over medium heat and add 2 tablespoons of olive oil and the remaining onion. Fry for about a minute then add the garlic. Fry for a further minute then add the passata and bring to a simmer. 4- While the tomato sauce is simmering, heat a little olive oil in a frypan and fry the meatballs until evenly browned all over, then drop them into the sauce. Cover and simmer over low heat for 1 hour. 5- Serve with tortillas, lettuce, onion, cheese and Tabasco. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen Mexican Meatballs with rice Mexican Meatballs recipe Mexican Meatballs soup Mexican Meatballs using frozen meatballs Mexican Meatballs crokpot Mexican Meatballs with egg inside Mexican Meatballs appetizer Mexican Meatballs slow cooker Mexican Meatballs beef Mexican Meatballs albondigas Mexican Meatballs delich Mexican Meatballs pati jinich Mexican Meatballs jamie oliver Mexican Meatballs Mexican Meatballs recipe with rice Mexican Meatballs recipe simple Mexican Meatballs recipe tin Mexican Meatball soup recipe

how to make the best mexican meatballs How to make the best delicious Mexican meatballs, it's the best recipe with great taste for Mexican-style meatballs, you can make it for lunch or dinner from delicious beef, a delicious dish with rice or spaghetti Chef Adam Liaw, the creative and wonderful author of six Asian cookbooks These meatballs can be served with rice, tortillas, corn chips or even pasta if you felt so inclined. * INGREDIENTS 2 onions, finely chopped 1 carrot, peeled and grated 1 zucchini, grated 3 tbsp olive oil, plus extra for frying 3 slices wholemeal bread 500g beef mince 2 tsp smoked paprika 1 tsp dried oregano 2 tsp ground cumin 1 tsp salt 2 garlic cloves, finely chopped 500g tomato passata * To serve soft flour tortillas shredded iceberg lettuce diced red onion grated cheese Tabasco sauce * METHOD 1- To make the meatballs, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add one of the chopped onions, the carrot and the zucchini to the pan and cook until the vegetables release their liquid and start to fry (about 10 minutes). Remove from the heat and allow to cool. 2- Place the bread in a small food processor and process to coarse breadcrumbs. Combine the breadcrumbs, cooked vegetables, beef, paprika, oregano, cumin and salt in a large bowl and mix well. With wet hands, form large meatballs and place on a lined tray. Refrigerate for 20 minutes. 3- Heat a large, heavy-bottomed lidded casserole dish over medium heat and add 2 tablespoons of olive oil and the remaining onion. Fry for about a minute then add the garlic. Fry for a further minute then add the passata and bring to a simmer. 4- While the tomato sauce is simmering, heat a little olive oil in a frypan and fry the meatballs until evenly browned all over, then drop them into the sauce. Cover and simmer over low heat for 1 hour. 5- Serve with tortillas, lettuce, onion, cheese and Tabasco. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen Mexican Meatballs with rice Mexican Meatballs recipe Mexican Meatballs soup Mexican Meatballs using frozen meatballs Mexican Meatballs crokpot Mexican Meatballs with egg inside Mexican Meatballs appetizer Mexican Meatballs slow cooker Mexican Meatballs beef Mexican Meatballs albondigas Mexican Meatballs delich Mexican Meatballs pati jinich Mexican Meatballs jamie oliver Mexican Meatballs Mexican Meatballs recipe with rice Mexican Meatballs recipe simple Mexican Meatballs recipe tin Mexican Meatball soup recipe

How to make best Mexican Meatballs recipe, it's the best recipe for great tasting Mexican meatballs, you your family will love it for lunch or dinner. Chef Adam Liaw, the creative and wonderful author of six Asian cookbooks These meatballs can be served with rice, tortillas, corn chips or even pasta if you felt so inclined. * INGREDIENTS 2 onions, finely chopped 1 carrot, peeled and grated 1 zucchini, grated 3 tbsp olive oil, plus extra for frying 3 slices wholemeal bread 500g beef mince 2 tsp smoked paprika 1 tsp dried oregano 2 tsp ground cumin 1 tsp salt 2 garlic cloves, finely chopped 500g tomato passata * To serve soft flour tortillas shredded iceberg lettuce diced red onion grated cheese Tabasco sauce * METHOD 1- To make the meatballs, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add one of the chopped onions, the carrot and the zucchini to the pan and cook until the vegetables release their liquid and start to fry (about 10 minutes). Remove from the heat and allow to cool. 2- Place the bread in a small food processor and process to coarse breadcrumbs. Combine the breadcrumbs, cooked vegetables, beef, paprika, oregano, cumin and salt in a large bowl and mix well. With wet hands, form large meatballs and place on a lined tray. Refrigerate for 20 minutes. 3- Heat a large, heavy-bottomed lidded casserole dish over medium heat and add 2 tablespoons of olive oil and the remaining onion. Fry for about a minute then add the garlic. Fry for a further minute then add the passata and bring to a simmer. 4- While the tomato sauce is simmering, heat a little olive oil in a frypan and fry the meatballs until evenly browned all over, then drop them into the sauce. Cover and simmer over low heat for 1 hour. 5- Serve with tortillas, lettuce, onion, cheese and Tabasco. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen Mexican Meatballs with rice Mexican Meatballs recipe Mexican Meatballs soup Mexican Meatballs using frozen meatballs Mexican Meatballs crokpot Mexican Meatballs with egg inside Mexican Meatballs appetizer Mexican Meatballs slow cooker Mexican Meatballs beef Mexican Meatballs albondigas Mexican Meatballs delich Mexican Meatballs pati jinich Mexican Meatballs jamie oliver Mexican Meatballs Mexican Meatballs recipe with rice Mexican Meatballs recipe simple Mexican Meatballs recipe tin Mexican Meatball soup recipe

Mexican Meatballs recipe, How to make best Mexican Meatballs recipe, it's the best recipe for great tasting Mexican meatballs, you your family will love it for lunch or dinner, It's an easy and simple Mexican meatball recipe that you can make anytime for dinner Chef Adam Liaw, the creative and wonderful author of six Asian cookbooks These meatballs can be served with rice, tortillas, corn chips or even pasta if you felt so inclined. * INGREDIENTS 2 onions, finely chopped 1 carrot, peeled and grated 1 zucchini, grated 3 tbsp olive oil, plus extra for frying 3 slices wholemeal bread 500g beef mince 2 tsp smoked paprika 1 tsp dried oregano 2 tsp ground cumin 1 tsp salt 2 garlic cloves, finely chopped 500g tomato passata * To serve soft flour tortillas shredded iceberg lettuce diced red onion grated cheese Tabasco sauce * METHOD 1- To make the meatballs, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add one of the chopped onions, the carrot and the zucchini to the pan and cook until the vegetables release their liquid and start to fry (about 10 minutes). Remove from the heat and allow to cool. 2- Place the bread in a small food processor and process to coarse breadcrumbs. Combine the breadcrumbs, cooked vegetables, beef, paprika, oregano, cumin and salt in a large bowl and mix well. With wet hands, form large meatballs and place on a lined tray. Refrigerate for 20 minutes. 3- Heat a large, heavy-bottomed lidded casserole dish over medium heat and add 2 tablespoons of olive oil and the remaining onion. Fry for about a minute then add the garlic. Fry for a further minute then add the passata and bring to a simmer. 4- While the tomato sauce is simmering, heat a little olive oil in a frypan and fry the meatballs until evenly browned all over, then drop them into the sauce. Cover and simmer over low heat for 1 hour. 5- Serve with tortillas, lettuce, onion, cheese and Tabasco. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen Mexican Meatballs with rice Mexican Meatballs recipe Mexican Meatballs soup Mexican Meatballs using frozen meatballs Mexican Meatballs crokpot Mexican Meatballs with egg inside Mexican Meatballs appetizer Mexican Meatballs slow cooker Mexican Meatballs beef Mexican Meatballs albondigas Mexican Meatballs delich Mexican Meatballs pati jinich Mexican Meatballs jamie oliver Mexican Meatballs Mexican Meatballs recipe with rice Mexican Meatballs recipe simple Mexican Meatballs recipe tin Mexican Meatball soup recipe

Bring the aromas and delights of street and restaurant food straight to your kitchen with these delicious street and restaurant food recipes you can make in the comfort of your own home! Do not forget to subscribe to the channel, activate the bell and smash the like button These are 11 unique and delicious recipes that you can make at home and how to prepare each recipe is detailed in this video with Chef Danielle Alvarez Write to us in the comments which of these various recipes you liked the most This recipes is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

how to make beetroot chocolate cake at home, perfect and delicious beetroot chocolate cake, it is a delicious cake for birthday and special occasions Beetroot adds a dark, decadent earthy touch to this cake, and lessens the sweetness of the chocolate so that the icing can shine. INGREDIENTS * 400g butter, room temperature * 200g brown sugar * 200g caster sugar * 1 tbsp vanilla extract * 5 medium-large eggs * 60g cocoa powder * 300g plain flour * 1 tbsp baking powder * 2 tbsp sour cream * ¼ cup dark chocolate, melted and slightly cooled * 300g cooked beetroot (preferably roasted) Icing * 1-1½ cups icing sugar * 1 tbsp cocoa powder * 20g melted butter * 2-3 tbsp condensed milk * ½ cup fresh strawberries, to serve METHOD 1- Grease and line a loaf tin and preheat the oven to 170C fan-forced (190C conventional). 2- Add the butter and brown sugar to the bowl of a stand mixer. Beat at medium speed until pale and creamy. 3- Add the vanilla bean paste, then the eggs one at a time, incorporating each egg fully before adding the next one. 4- Combine the cocoa and flour then add to the butter mixture and mix on low speed until just incorporated. Add a pinch of salt and the baking powder and mix briefly. 5- Add the cooled, melted chocolate and the sour cream and beat briefly. 6- Grate or blitz the beetroot then stir through the cake mixture. 7- Scoop mixture into the loaf tin and even out the top with a spatula. The mixture is thick but don't be alarmed. Cook for approximately 45-55 minutes, then allow to cool in tin before turning out. 8- Add the icing ingredients to a bowl, starting with 1 cup of the icing sugar, and stir with a fork to combine, adding the condensed milk slowly until the icing is thick and shiny. Generously slather the cake in icing and finish with fresh strawberries. Serves 8 ​This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Learn how to make a cheese plate with spiced nuts Think of a cheese board as your get-out-of-jail-free card for last-minute entertaining. And to make it even more irresistible, I've added a side-snack of spiced nuts. INGREDIENTS 200g gorgonzola dolce cheese (or any cheese of choice) 400g Red Leicester cheese (or any cheese of choice) 235g cheddar cheese (or any cheese of choice) apple slices pear slices red grapes fennel, finely sliced honey crackers 1- Bring the cheese to room temperature and choose an attractive serving platter. 2- While the nuts are baking (see recipe), arrange the cheeses on the board first, slicing or crumbling the hard cheeses to make it easier for guests to help themselves. Then layer on fruits, vegetables and other garnishes, including a handful of spiced nuts in a bowl, creating different heights to make it look appealing. * Spiced nuts INGREDIENTS 250g mixed nuts 1 tbsp rosemary leaves 1 tsp fennel seeds, crushed 1 tbsp olive oil 1 tbsp brown sugar pinch of cayenne, optional big pinch of sea salt METHOD Preheat the oven to 160C fan-forced (180C conventional). In a medium bowl combine all the spiced nuts ingredients and mix well to coat. Spread the nuts out over a baking tray and bake for 6-10 minutes. Serve immediately or store in an airtight container for up to two weeks. * Fruit punch Serving a big jug of fruit punch when guests arrive means you don't need to worry about pouring individual drinks. INGREDIENTS 100ml water 100g sugar 300ml grapefruit juice 200ml lime juice 500ml chilled sparkling water 400ml ginger beer 300ml gin or vodka (optional) ice cubes citrus slices (or any fruit of choice) to serve METHOD Make a simple syrup by boiling the water in a small saucepan over medium heat. Add the sugar, stir and let it simmer until the sugar dissolves. Immediately remove from stove and allow to cool. To make the punch, combine all the liquids in a large jug. Add ice, citrus or fruit slices of choice and serve immediately. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

In the red corner we've got the dark meat: chicken thighs with fennel lemon and tomato, and in the blue: chicken breast with garlic, sage and capers. Which one will win? I love them both, and I hope you do too. Chicken thigh bake with garlic, fennel and tomato Give your stovetop the night off; this oven bake is an easy way to get flavoursome chicken thighs (or drumsticks) on the table. * INGREDIENTS 1kg Lilydale chicken thighs, bone-in and skin-on (or drumsticks) 150g plain flour Herb and garlic butter 50g butter 3 garlic cloves, finely grated (I used a Microplane) 10g parsley, finely chopped 1 tsp dried thyme zest of ½ lemon * To assemble 3 eschalots (French shallots), peeled and cut in half 1 small head of fennel, cut into wedges 1 punnet cherry tomatoes 1 lemon, sliced into rounds 100ml dry vermouth pinch of dried thyme olive oil * METHOD Preheat your oven to 170C fan-forced (190C conventional). Combine the garlic butter ingredients in a small bowl. Season with salt and mash together with a fork. Gently lift the skin from each chicken thigh and place an equal amount of the butter under the skin, then replace the skin. Sprinkle the chicken thighs with salt on both sides and leave them, uncovered, in the fridge until you are ready to cook (ideally at least 30 minutes). Place the flour onto a tray or plate and when ready to cook, remove the chicken from the fridge and toss it in the flour to just coat it. Try to shake off any excess flour, you just want the bare minimum. Place it into your baking tray, butter facing upwards, then add the remaining ingredients to the tray with the chicken, spreading them around. Finally, drizzle the top with some olive oil, splash over the vermouth and give it a good pinch each of salt and thyme. Place in the oven and bake for 1 hour. Halfway through cooking, baste the chicken once with any juices that have formed in the pan. Remove from the oven and allow it to rest for 10 minutes before serving. Serves 3-4 Chicken paillard with sage, garlic and brown butter The buttery goodness of this one-pan chicken dish will ensure it becomes a dinner favourite. * INGREDIENTS 2 Lilydale boneless, skinless chicken breasts ½ cup plain flour 2 tbsp olive oil 2 tbsp rinsed capers (in brine), roughly chopped 50g butter 8 garlic cloves, smashed but kept in the skin ½ bunch of sage, leaves picked juice and zest of ½ a lemon 100ml chicken stock salt and black pepper * METHOD Butterfly the chicken breasts and place them in between two sheets of baking paper. Use a rolling pin to bash the chicken until it is about 3-4mm thick. Remove the paper and season the chicken with salt and pepper on both sides. Dump the flour onto a plate or tray and dredge the chicken in the flour. Set a wide flat skillet over high heat and add the olive oil. When the pan is hot, add the chicken and cook for 1-2 minutes per side, until it is slightly golden. Remove the chicken from the pan and reduce heat to medium. To make the sauce, add the butter and garlic to the same pan. When the butter has browned, add in the capers and sage and fry them for 30 seconds. Add the chicken stock and scrape the bottom of the pan. Add the lemon zest and juice and reduce the sauce by half. Return the chicken to the pan, coat it in the sauce and cook for a further 30 seconds to 1 minute just to heat through. Serve immediately. Serves 2

Chicken parmigiana with giardiniera pickles recipe A perfect and delicious meal Chicken parmigiana, how to make it easily at home, it's a delicious meal for crispy chicken in the oven with butter and giardiniera pickles This dish is great for lunch, you can make this for your family quickly and easily .......................................... Butterflying the chicken breasts helps ensure even cooking. Tip: use a wooden bamboo skewer to transfer each fillet from flour to egg to breadcrumbs. * INGREDIENTS * For the giardiniera - Pickle brine 1- 150ml apple cider vinegar (or rice wine vinegar) 2- 200ml water 3- 50g sugar 4- 1½ tbsp salt flakes 5- 2 tsp dried oregano 6- 1 green chilli, halved lengthways 7- 4 garlic cloves, peeled and halved * Vegetables 1- 1 cup small cauliflower florets 2- 1 carrot, peeled and thinly sliced 3- 1 celery stalk, thinly sliced * For the tomato sauce 1- 3 tbsp olive oil 2- ½ brown onion, diced 3- 4 garlic cloves, minced 4- 1 tbsp 'nduja (optional) 5- 1 tbsp tomato paste 6- ¼ cup white wine 7- 400g can crushed tomatoes (or whole peeled tomatoes, crushed) 8- handful fresh basil, plus extra to serve * For the chicken parmigiana 1- 4 Lilydale boneless, skinless chicken breasts (with wing still attached if possible) 2- 150g plain flour 3- 4 eggs 4- 200g panko breadcrumbs 5- salt and black pepper 6- 300ml neutral oil for frying (rice bran, canola or grapeseed) 7- tomato sauce (above) 8- 80g fior di latte mozzarella, coarsely grated or thinly sliced 9- freshly grated parmesan cheese, to serve * METHOD 1- Make the pickles by combining all the brine ingredients in a small pot and bring to a boil. Place all the vegetables you are going to pickle in a stainless steel or glass bowl, and pour the boiling hot brine over them. Cover the bowl with cling film or a lid, and leave it out until it cools. Once cool, you can transfer to a jar and keep the pickles in the fridge for up to 3 months. 2- Next, make the tomato sauce. In a small pot on the stove set over low-medium heat, add the olive oil, garlic and onion with a pinch of salt and cook slowly and gently until the onion is completely translucent, at least 5 minutes. 3- Add the 'nduja (if using) and the tomato paste followed by the white wine. Allow the alcohol in the wine to cook out and then add in the tin of tomatoes or pulp. Add another pinch of salt and bring to a simmer, then reduce the heat to low and simmer for 15 minutes. When finished, add a handful of fresh basil leaves and use a stick blender or a regular blender to blend together. Set aside to cool. 4- While the sauce is simmering, prepare the chicken. Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through, then open them like a butterfly's wings. 5- Place the butterflied chicken fillet between two sheets of baking paper and use a rolling pin (or the bottom of a frying pan) to bash it to an even thickness of about 1.5cm. Repeat with the remaining breasts. Season with salt on both sides and set aside. 6- Set up 3 small trays, 1 with the flour, 1 with the cracked eggs, beaten, and finally 1 with the breadcrumbs. At the end, set up a tray or plate with baking paper. Move your chicken breasts through each tray, evenly coating both sides at every stage. Start with the flour, then into the egg and finally into the panko – use your hands to press the breadcrumbs so that they stick. Then place the crumbed chicken on the last tray while the oil heats up. 7- Preheat the oven to 170C fan-forced (190C conventional). 8- Pour the fry oil into a wide skillet or frying pan and heat it on high. When the oil is "shimmery" add 1 or 2 of the chicken breasts – as many as you can fit without overcrowding. Brown each side, about 2 minutes per side As each chicken breast is cooked, move it to a cooling rack set on top of a baking tray (this will help it stay crispy). Repeat with remaining breasts. 9- To assemble, spread the tomato sauce on all the chicken breasts, top with the mozzarella (trying to cover at least 80 per cent of the chicken surface) and place the tray in the oven for 5-10 minutes, until the cheese is melted and bubbly (you can use the gill function for the final few minutes if you prefer). 10- Remove the tray from the oven and top with parmesan cheese and fresh basil. Serve immediately with the pickles on the side. Serves 4 This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen . . . delicious meal chicken,chicken recipe,chicken,easy chicken recipes,chickenfettuccinealfredo,chicken sandwich recipe,honey garlic chicken,how to cook chicken breast,chicken breast recipe,delicious chicken,chicken recipes for dinner,chicken recipes easy,buzzfeed tasty,how to make chicken curry

Chicken parmigiana A perfect and delicious meal Chicken parmigiana, how to make it easily at home, it's a delicious meal for crispy chicken in the oven with butter and giardiniera pickles This dish is great for lunch, you can make this for your family quickly and easily .......................................... Chicken parmigiana with giardiniera pickles Butterflying the chicken breasts helps ensure even cooking. Tip: use a wooden bamboo skewer to transfer each fillet from flour to egg to breadcrumbs. * INGREDIENTS * For the giardiniera - Pickle brine 1- 150ml apple cider vinegar (or rice wine vinegar) 2- 200ml water 3- 50g sugar 4- 1½ tbsp salt flakes 5- 2 tsp dried oregano 6- 1 green chilli, halved lengthways 7- 4 garlic cloves, peeled and halved * Vegetables 1- 1 cup small cauliflower florets 2- 1 carrot, peeled and thinly sliced 3- 1 celery stalk, thinly sliced * For the tomato sauce 1- 3 tbsp olive oil 2- ½ brown onion, diced 3- 4 garlic cloves, minced 4- 1 tbsp 'nduja (optional) 5- 1 tbsp tomato paste 6- ¼ cup white wine 7- 400g can crushed tomatoes (or whole peeled tomatoes, crushed) 8- handful fresh basil, plus extra to serve * For the chicken parmigiana 1- 4 Lilydale boneless, skinless chicken breasts (with wing still attached if possible) 2- 150g plain flour 3- 4 eggs 4- 200g panko breadcrumbs 5- salt and black pepper 6- 300ml neutral oil for frying (rice bran, canola or grapeseed) 7- tomato sauce (above) 8- 80g fior di latte mozzarella, coarsely grated or thinly sliced 9- freshly grated parmesan cheese, to serve * METHOD 1- Make the pickles by combining all the brine ingredients in a small pot and bring to a boil. Place all the vegetables you are going to pickle in a stainless steel or glass bowl, and pour the boiling hot brine over them. Cover the bowl with cling film or a lid, and leave it out until it cools. Once cool, you can transfer to a jar and keep the pickles in the fridge for up to 3 months. 2- Next, make the tomato sauce. In a small pot on the stove set over low-medium heat, add the olive oil, garlic and onion with a pinch of salt and cook slowly and gently until the onion is completely translucent, at least 5 minutes. 3- Add the 'nduja (if using) and the tomato paste followed by the white wine. Allow the alcohol in the wine to cook out and then add in the tin of tomatoes or pulp. Add another pinch of salt and bring to a simmer, then reduce the heat to low and simmer for 15 minutes. When finished, add a handful of fresh basil leaves and use a stick blender or a regular blender to blend together. Set aside to cool. 4- While the sauce is simmering, prepare the chicken. Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through, then open them like a butterfly's wings. 5- Place the butterflied chicken fillet between two sheets of baking paper and use a rolling pin (or the bottom of a frying pan) to bash it to an even thickness of about 1.5cm. Repeat with the remaining breasts. Season with salt on both sides and set aside. 6- Set up 3 small trays, 1 with the flour, 1 with the cracked eggs, beaten, and finally 1 with the breadcrumbs. At the end, set up a tray or plate with baking paper. Move your chicken breasts through each tray, evenly coating both sides at every stage. Start with the flour, then into the egg and finally into the panko – use your hands to press the breadcrumbs so that they stick. Then place the crumbed chicken on the last tray while the oil heats up. 7- Preheat the oven to 170C fan-forced (190C conventional). 8- Pour the fry oil into a wide skillet or frying pan and heat it on high. When the oil is "shimmery" add 1 or 2 of the chicken breasts – as many as you can fit without overcrowding. Brown each side, about 2 minutes per side As each chicken breast is cooked, move it to a cooling rack set on top of a baking tray (this will help it stay crispy). Repeat with remaining breasts. 9- To assemble, spread the tomato sauce on all the chicken breasts, top with the mozzarella (trying to cover at least 80 per cent of the chicken surface) and place the tray in the oven for 5-10 minutes, until the cheese is melted and bubbly (you can use the gill function for the final few minutes if you prefer). 10- Remove the tray from the oven and top with parmesan cheese and fresh basil. Serve immediately with the pickles on the side. Serves 4 This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken parmigiana A perfect and delicious meal Chicken parmigiana, how to make it easily at home, it's a delicious meal for crispy chicken in the oven with butter and giardiniera pickles This dish is great for lunch, you can make this for your family quickly and easily .......................................... Chicken parmigiana with giardiniera pickles Butterflying the chicken breasts helps ensure even cooking. Tip: use a wooden bamboo skewer to transfer each fillet from flour to egg to breadcrumbs. * INGREDIENTS * For the giardiniera - Pickle brine 1- 150ml apple cider vinegar (or rice wine vinegar) 2- 200ml water 3- 50g sugar 4- 1½ tbsp salt flakes 5- 2 tsp dried oregano 6- 1 green chilli, halved lengthways 7- 4 garlic cloves, peeled and halved * Vegetables 1- 1 cup small cauliflower florets 2- 1 carrot, peeled and thinly sliced 3- 1 celery stalk, thinly sliced * For the tomato sauce 1- 3 tbsp olive oil 2- ½ brown onion, diced 3- 4 garlic cloves, minced 4- 1 tbsp 'nduja (optional) 5- 1 tbsp tomato paste 6- ¼ cup white wine 7- 400g can crushed tomatoes (or whole peeled tomatoes, crushed) 8- handful fresh basil, plus extra to serve * For the chicken parmigiana 1- 4 Lilydale boneless, skinless chicken breasts (with wing still attached if possible) 2- 150g plain flour 3- 4 eggs 4- 200g panko breadcrumbs 5- salt and black pepper 6- 300ml neutral oil for frying (rice bran, canola or grapeseed) 7- tomato sauce (above) 8- 80g fior di latte mozzarella, coarsely grated or thinly sliced 9- freshly grated parmesan cheese, to serve * METHOD 1- Make the pickles by combining all the brine ingredients in a small pot and bring to a boil. Place all the vegetables you are going to pickle in a stainless steel or glass bowl, and pour the boiling hot brine over them. Cover the bowl with cling film or a lid, and leave it out until it cools. Once cool, you can transfer to a jar and keep the pickles in the fridge for up to 3 months. 2- Next, make the tomato sauce. In a small pot on the stove set over low-medium heat, add the olive oil, garlic and onion with a pinch of salt and cook slowly and gently until the onion is completely translucent, at least 5 minutes. 3- Add the 'nduja (if using) and the tomato paste followed by the white wine. Allow the alcohol in the wine to cook out and then add in the tin of tomatoes or pulp. Add another pinch of salt and bring to a simmer, then reduce the heat to low and simmer for 15 minutes. When finished, add a handful of fresh basil leaves and use a stick blender or a regular blender to blend together. Set aside to cool. 4- While the sauce is simmering, prepare the chicken. Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through, then open them like a butterfly's wings. 5- Place the butterflied chicken fillet between two sheets of baking paper and use a rolling pin (or the bottom of a frying pan) to bash it to an even thickness of about 1.5cm. Repeat with the remaining breasts. Season with salt on both sides and set aside. 6- Set up 3 small trays, 1 with the flour, 1 with the cracked eggs, beaten, and finally 1 with the breadcrumbs. At the end, set up a tray or plate with baking paper. Move your chicken breasts through each tray, evenly coating both sides at every stage. Start with the flour, then into the egg and finally into the panko – use your hands to press the breadcrumbs so that they stick. Then place the crumbed chicken on the last tray while the oil heats up. 7- Preheat the oven to 170C fan-forced (190C conventional). 8- Pour the fry oil into a wide skillet or frying pan and heat it on high. When the oil is "shimmery" add 1 or 2 of the chicken breasts – as many as you can fit without overcrowding. Brown each side, about 2 minutes per side As each chicken breast is cooked, move it to a cooling rack set on top of a baking tray (this will help it stay crispy). Repeat with remaining breasts. 9- To assemble, spread the tomato sauce on all the chicken breasts, top with the mozzarella (trying to cover at least 80 per cent of the chicken surface) and place the tray in the oven for 5-10 minutes, until the cheese is melted and bubbly (you can use the gill function for the final few minutes if you prefer). 10- Remove the tray from the oven and top with parmesan cheese and fresh basil. Serve immediately with the pickles on the side. Serves 4 This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken parmigiana A perfect and delicious meal Chicken parmigiana, how to make it easily at home, it's a delicious meal for crispy chicken in the oven with butter and giardiniera pickles This dish is great for lunch, you can make this for your family quickly and easily .......................................... Chicken parmigiana with giardiniera pickles Butterflying the chicken breasts helps ensure even cooking. Tip: use a wooden bamboo skewer to transfer each fillet from flour to egg to breadcrumbs. * INGREDIENTS * For the giardiniera - Pickle brine 1- 150ml apple cider vinegar (or rice wine vinegar) 2- 200ml water 3- 50g sugar 4- 1½ tbsp salt flakes 5- 2 tsp dried oregano 6- 1 green chilli, halved lengthways 7- 4 garlic cloves, peeled and halved * Vegetables 1- 1 cup small cauliflower florets 2- 1 carrot, peeled and thinly sliced 3- 1 celery stalk, thinly sliced * For the tomato sauce 1- 3 tbsp olive oil 2- ½ brown onion, diced 3- 4 garlic cloves, minced 4- 1 tbsp 'nduja (optional) 5- 1 tbsp tomato paste 6- ¼ cup white wine 7- 400g can crushed tomatoes (or whole peeled tomatoes, crushed) 8- handful fresh basil, plus extra to serve * For the chicken parmigiana 1- 4 Lilydale boneless, skinless chicken breasts (with wing still attached if possible) 2- 150g plain flour 3- 4 eggs 4- 200g panko breadcrumbs 5- salt and black pepper 6- 300ml neutral oil for frying (rice bran, canola or grapeseed) 7- tomato sauce (above) 8- 80g fior di latte mozzarella, coarsely grated or thinly sliced 9- freshly grated parmesan cheese, to serve * METHOD 1- Make the pickles by combining all the brine ingredients in a small pot and bring to a boil. Place all the vegetables you are going to pickle in a stainless steel or glass bowl, and pour the boiling hot brine over them. Cover the bowl with cling film or a lid, and leave it out until it cools. Once cool, you can transfer to a jar and keep the pickles in the fridge for up to 3 months. 2- Next, make the tomato sauce. In a small pot on the stove set over low-medium heat, add the olive oil, garlic and onion with a pinch of salt and cook slowly and gently until the onion is completely translucent, at least 5 minutes. 3- Add the 'nduja (if using) and the tomato paste followed by the white wine. Allow the alcohol in the wine to cook out and then add in the tin of tomatoes or pulp. Add another pinch of salt and bring to a simmer, then reduce the heat to low and simmer for 15 minutes. When finished, add a handful of fresh basil leaves and use a stick blender or a regular blender to blend together. Set aside to cool. 4- While the sauce is simmering, prepare the chicken. Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through, then open them like a butterfly's wings. 5- Place the butterflied chicken fillet between two sheets of baking paper and use a rolling pin (or the bottom of a frying pan) to bash it to an even thickness of about 1.5cm. Repeat with the remaining breasts. Season with salt on both sides and set aside. 6- Set up 3 small trays, 1 with the flour, 1 with the cracked eggs, beaten, and finally 1 with the breadcrumbs. At the end, set up a tray or plate with baking paper. Move your chicken breasts through each tray, evenly coating both sides at every stage. Start with the flour, then into the egg and finally into the panko – use your hands to press the breadcrumbs so that they stick. Then place the crumbed chicken on the last tray while the oil heats up. 7- Preheat the oven to 170C fan-forced (190C conventional). 8- Pour the fry oil into a wide skillet or frying pan and heat it on high. When the oil is "shimmery" add 1 or 2 of the chicken breasts – as many as you can fit without overcrowding. Brown each side, about 2 minutes per side As each chicken breast is cooked, move it to a cooling rack set on top of a baking tray (this will help it stay crispy). Repeat with remaining breasts. 9- To assemble, spread the tomato sauce on all the chicken breasts, top with the mozzarella (trying to cover at least 80 per cent of the chicken surface) and place the tray in the oven for 5-10 minutes, until the cheese is melted and bubbly (you can use the gill function for the final few minutes if you prefer). 10- Remove the tray from the oven and top with parmesan cheese and fresh basil. Serve immediately with the pickles on the side. Serves 4 This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken parmigiana with giardiniera pickles A perfect and delicious meal Chicken parmigiana, how to make it easily at home, it's a delicious meal for crispy chicken in the oven with butter and giardiniera pickles This dish is great for lunch, you can make this for your family quickly and easily .......................................... Chicken parmigiana with giardiniera pickles Butterflying the chicken breasts helps ensure even cooking. Tip: use a wooden bamboo skewer to transfer each fillet from flour to egg to breadcrumbs. * INGREDIENTS * For the giardiniera - Pickle brine 1- 150ml apple cider vinegar (or rice wine vinegar) 2- 200ml water 3- 50g sugar 4- 1½ tbsp salt flakes 5- 2 tsp dried oregano 6- 1 green chilli, halved lengthways 7- 4 garlic cloves, peeled and halved * Vegetables 1- 1 cup small cauliflower florets 2- 1 carrot, peeled and thinly sliced 3- 1 celery stalk, thinly sliced * For the tomato sauce 1- 3 tbsp olive oil 2- ½ brown onion, diced 3- 4 garlic cloves, minced 4- 1 tbsp 'nduja (optional) 5- 1 tbsp tomato paste 6- ¼ cup white wine 7- 400g can crushed tomatoes (or whole peeled tomatoes, crushed) 8- handful fresh basil, plus extra to serve * For the chicken parmigiana 1- 4 Lilydale boneless, skinless chicken breasts (with wing still attached if possible) 2- 150g plain flour 3- 4 eggs 4- 200g panko breadcrumbs 5- salt and black pepper 6- 300ml neutral oil for frying (rice bran, canola or grapeseed) 7- tomato sauce (above) 8- 80g fior di latte mozzarella, coarsely grated or thinly sliced 9- freshly grated parmesan cheese, to serve * METHOD 1- Make the pickles by combining all the brine ingredients in a small pot and bring to a boil. Place all the vegetables you are going to pickle in a stainless steel or glass bowl, and pour the boiling hot brine over them. Cover the bowl with cling film or a lid, and leave it out until it cools. Once cool, you can transfer to a jar and keep the pickles in the fridge for up to 3 months. 2- Next, make the tomato sauce. In a small pot on the stove set over low-medium heat, add the olive oil, garlic and onion with a pinch of salt and cook slowly and gently until the onion is completely translucent, at least 5 minutes. 3- Add the 'nduja (if using) and the tomato paste followed by the white wine. Allow the alcohol in the wine to cook out and then add in the tin of tomatoes or pulp. Add another pinch of salt and bring to a simmer, then reduce the heat to low and simmer for 15 minutes. When finished, add a handful of fresh basil leaves and use a stick blender or a regular blender to blend together. Set aside to cool. 4- While the sauce is simmering, prepare the chicken. Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through, then open them like a butterfly's wings. 5- Place the butterflied chicken fillet between two sheets of baking paper and use a rolling pin (or the bottom of a frying pan) to bash it to an even thickness of about 1.5cm. Repeat with the remaining breasts. Season with salt on both sides and set aside. 6- Set up 3 small trays, 1 with the flour, 1 with the cracked eggs, beaten, and finally 1 with the breadcrumbs. At the end, set up a tray or plate with baking paper. Move your chicken breasts through each tray, evenly coating both sides at every stage. Start with the flour, then into the egg and finally into the panko – use your hands to press the breadcrumbs so that they stick. Then place the crumbed chicken on the last tray while the oil heats up. 7- Preheat the oven to 170C fan-forced (190C conventional). 8- Pour the fry oil into a wide skillet or frying pan and heat it on high. When the oil is "shimmery" add 1 or 2 of the chicken breasts – as many as you can fit without overcrowding. Brown each side, about 2 minutes per side As each chicken breast is cooked, move it to a cooling rack set on top of a baking tray (this will help it stay crispy). Repeat with remaining breasts. 9- To assemble, spread the tomato sauce on all the chicken breasts, top with the mozzarella (trying to cover at least 80 per cent of the chicken surface) and place the tray in the oven for 5-10 minutes, until the cheese is melted and bubbly (you can use the gill function for the final few minutes if you prefer). 10- Remove the tray from the oven and top with parmesan cheese and fresh basil. Serve immediately with the pickles on the side. Serves 4 This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Chicken parmigiana with giardiniera pickles recipe A perfect and delicious meal Chicken parmigiana, how to make it easily at home, it's a delicious meal for crispy chicken in the oven with butter and giardiniera pickles This dish is great for lunch, you can make this for your family quickly and easily .......................................... Butterflying the chicken breasts helps ensure even cooking. Tip: use a wooden bamboo skewer to transfer each fillet from flour to egg to breadcrumbs. * INGREDIENTS * For the giardiniera - Pickle brine 1- 150ml apple cider vinegar (or rice wine vinegar) 2- 200ml water 3- 50g sugar 4- 1½ tbsp salt flakes 5- 2 tsp dried oregano 6- 1 green chilli, halved lengthways 7- 4 garlic cloves, peeled and halved * Vegetables 1- 1 cup small cauliflower florets 2- 1 carrot, peeled and thinly sliced 3- 1 celery stalk, thinly sliced * For the tomato sauce 1- 3 tbsp olive oil 2- ½ brown onion, diced 3- 4 garlic cloves, minced 4- 1 tbsp 'nduja (optional) 5- 1 tbsp tomato paste 6- ¼ cup white wine 7- 400g can crushed tomatoes (or whole peeled tomatoes, crushed) 8- handful fresh basil, plus extra to serve * For the chicken parmigiana 1- 4 Lilydale boneless, skinless chicken breasts (with wing still attached if possible) 2- 150g plain flour 3- 4 eggs 4- 200g panko breadcrumbs 5- salt and black pepper 6- 300ml neutral oil for frying (rice bran, canola or grapeseed) 7- tomato sauce (above) 8- 80g fior di latte mozzarella, coarsely grated or thinly sliced 9- freshly grated parmesan cheese, to serve * METHOD 1- Make the pickles by combining all the brine ingredients in a small pot and bring to a boil. Place all the vegetables you are going to pickle in a stainless steel or glass bowl, and pour the boiling hot brine over them. Cover the bowl with cling film or a lid, and leave it out until it cools. Once cool, you can transfer to a jar and keep the pickles in the fridge for up to 3 months. 2- Next, make the tomato sauce. In a small pot on the stove set over low-medium heat, add the olive oil, garlic and onion with a pinch of salt and cook slowly and gently until the onion is completely translucent, at least 5 minutes. 3- Add the 'nduja (if using) and the tomato paste followed by the white wine. Allow the alcohol in the wine to cook out and then add in the tin of tomatoes or pulp. Add another pinch of salt and bring to a simmer, then reduce the heat to low and simmer for 15 minutes. When finished, add a handful of fresh basil leaves and use a stick blender or a regular blender to blend together. Set aside to cool. 4- While the sauce is simmering, prepare the chicken. Butterfly the chicken breasts by slicing them in half horizontally, being careful not to cut all the way through, then open them like a butterfly's wings. 5- Place the butterflied chicken fillet between two sheets of baking paper and use a rolling pin (or the bottom of a frying pan) to bash it to an even thickness of about 1.5cm. Repeat with the remaining breasts. Season with salt on both sides and set aside. 6- Set up 3 small trays, 1 with the flour, 1 with the cracked eggs, beaten, and finally 1 with the breadcrumbs. At the end, set up a tray or plate with baking paper. Move your chicken breasts through each tray, evenly coating both sides at every stage. Start with the flour, then into the egg and finally into the panko – use your hands to press the breadcrumbs so that they stick. Then place the crumbed chicken on the last tray while the oil heats up. 7- Preheat the oven to 170C fan-forced (190C conventional). 8- Pour the fry oil into a wide skillet or frying pan and heat it on high. When the oil is "shimmery" add 1 or 2 of the chicken breasts – as many as you can fit without overcrowding. Brown each side, about 2 minutes per side As each chicken breast is cooked, move it to a cooling rack set on top of a baking tray (this will help it stay crispy). Repeat with remaining breasts. 9- To assemble, spread the tomato sauce on all the chicken breasts, top with the mozzarella (trying to cover at least 80 per cent of the chicken surface) and place the tray in the oven for 5-10 minutes, until the cheese is melted and bubbly (you can use the gill function for the final few minutes if you prefer). 10- Remove the tray from the oven and top with parmesan cheese and fresh basil. Serve immediately with the pickles on the side. Serves 4 This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen . . . delicious meal chicken,chicken recipe,chicken,easy chicken recipes,chickenfettuccinealfredo,chicken sandwich recipe,honey garlic chicken,how to cook chicken breast,chicken breast recipe,delicious chicken,chicken recipes for dinner,chicken recipes easy,buzzfeed tasty,how to make chicken curry

Subscribe to us now This delicious grilled chicken kebab recipe is perfect for the family with great flavor and fresh, you will know how to prepare The special seasoning for chicken skewers and grilling at home on gas, with the preparation of almond couscous and brown butter, a meal with a great taste Perfect for lunchtime, your family will love it ........................................................ Chermoula marinated chicken skewers with almond and brown butter cous cous Move over supermarket-bought kebab sticks, Fred's chef Danielle Alvarez shows you how to give your chicken skewers a fresh flavour punch. * INGREDIENTS 1- 500g Lilydale chicken breasts. * Marinade 1- Half a bunch coriander, stems and leaves chopped 2- 2 tbsp parsley leaves 3- 15g deseeded green chilli 4- 3 garlic cloves, chopped 5- 6g ginger, peeled 6- 20ml extra-virgin olive oil 7- 20ml lime juice * Cous cous 1- 1 cup instant cous cous 2- 1 cup chicken stock 3- ½ stick cinnamon 4- 1 star anise 5- 1 tsp coriander seeds 6- pinch saffron 7- 30g butter 8- 40g flaked almonds * Pickled red onion 1- ½ red onion 2- 50ml lime juice 3- 2 tbsp mint leaves, chopped * To serve 1- labne 2- lime wedges * METHOD 1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours. 2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly. 3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside. 4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid. 5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves. * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Subscribe to us now This delicious grilled chicken kebab recipe is perfect for the family with great flavor and fresh, you will know how to prepare The special seasoning for chicken skewers and grilling at home on gas, with the preparation of almond couscous and brown butter, a meal with a great taste Perfect for lunchtime, your family will love it ........................................................ Chermoula marinated chicken skewers with almond and brown butter cous cous Move over supermarket-bought kebab sticks, Fred's chef Danielle Alvarez shows you how to give your chicken skewers a fresh flavour punch. * INGREDIENTS 1- 500g Lilydale chicken breasts. * Marinade 1- Half a bunch coriander, stems and leaves chopped 2- 2 tbsp parsley leaves 3- 15g deseeded green chilli 4- 3 garlic cloves, chopped 5- 6g ginger, peeled 6- 20ml extra-virgin olive oil 7- 20ml lime juice * Cous cous 1- 1 cup instant cous cous 2- 1 cup chicken stock 3- ½ stick cinnamon 4- 1 star anise 5- 1 tsp coriander seeds 6- pinch saffron 7- 30g butter 8- 40g flaked almonds * Pickled red onion 1- ½ red onion 2- 50ml lime juice 3- 2 tbsp mint leaves, chopped * To serve 1- labne 2- lime wedges * METHOD 1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours. 2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly. 3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside. 4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid. 5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves. * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Subscribe to us now This delicious grilled chicken kebab recipe is perfect for the family with great flavor and fresh, you will know how to prepare The special seasoning for chicken skewers and grilling at home on gas, with the preparation of almond couscous and brown butter, a meal with a great taste Perfect for lunchtime, your family will love it ........................................................ Chermoula marinated chicken skewers with almond and brown butter cous cous Move over supermarket-bought kebab sticks, Fred's chef Danielle Alvarez shows you how to give your chicken skewers a fresh flavour punch. * INGREDIENTS 1- 500g Lilydale chicken breasts. * Marinade 1- Half a bunch coriander, stems and leaves chopped 2- 2 tbsp parsley leaves 3- 15g deseeded green chilli 4- 3 garlic cloves, chopped 5- 6g ginger, peeled 6- 20ml extra-virgin olive oil 7- 20ml lime juice * Cous cous 1- 1 cup instant cous cous 2- 1 cup chicken stock 3- ½ stick cinnamon 4- 1 star anise 5- 1 tsp coriander seeds 6- pinch saffron 7- 30g butter 8- 40g flaked almonds * Pickled red onion 1- ½ red onion 2- 50ml lime juice 3- 2 tbsp mint leaves, chopped * To serve 1- labne 2- lime wedges * METHOD 1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours. 2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly. 3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside. 4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid. 5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves. * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Subscribe to us now This delicious grilled chicken kebab recipe is perfect for the family with great flavor and fresh, you will know how to prepare The special seasoning for chicken skewers and grilling at home on gas, with the preparation of almond couscous and brown butter, a meal with a great taste Perfect for lunchtime, your family will love it ........................................................ Chermoula marinated chicken skewers with almond and brown butter cous cous Move over supermarket-bought kebab sticks, Fred's chef Danielle Alvarez shows you how to give your chicken skewers a fresh flavour punch. * INGREDIENTS 1- 500g Lilydale chicken breasts. * Marinade 1- Half a bunch coriander, stems and leaves chopped 2- 2 tbsp parsley leaves 3- 15g deseeded green chilli 4- 3 garlic cloves, chopped 5- 6g ginger, peeled 6- 20ml extra-virgin olive oil 7- 20ml lime juice * Cous cous 1- 1 cup instant cous cous 2- 1 cup chicken stock 3- ½ stick cinnamon 4- 1 star anise 5- 1 tsp coriander seeds 6- pinch saffron 7- 30g butter 8- 40g flaked almonds * Pickled red onion 1- ½ red onion 2- 50ml lime juice 3- 2 tbsp mint leaves, chopped * To serve 1- labne 2- lime wedges * METHOD 1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours. 2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly. 3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside. 4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid. 5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves. * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Subscribe to us now This delicious grilled chicken kebab recipe is perfect for the family with great flavor and fresh, you will know how to prepare The special seasoning for chicken skewers and grilling at home on gas, with the preparation of almond couscous and brown butter, a meal with a great taste Perfect for lunchtime, your family will love it ........................................................ Chermoula marinated chicken skewers with almond and brown butter cous cous Move over supermarket-bought kebab sticks, Fred's chef Danielle Alvarez shows you how to give your chicken skewers a fresh flavour punch. * INGREDIENTS 1- 500g Lilydale chicken breasts. * Marinade 1- Half a bunch coriander, stems and leaves chopped 2- 2 tbsp parsley leaves 3- 15g deseeded green chilli 4- 3 garlic cloves, chopped 5- 6g ginger, peeled 6- 20ml extra-virgin olive oil 7- 20ml lime juice * Cous cous 1- 1 cup instant cous cous 2- 1 cup chicken stock 3- ½ stick cinnamon 4- 1 star anise 5- 1 tsp coriander seeds 6- pinch saffron 7- 30g butter 8- 40g flaked almonds * Pickled red onion 1- ½ red onion 2- 50ml lime juice 3- 2 tbsp mint leaves, chopped * To serve 1- labne 2- lime wedges * METHOD 1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours. 2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly. 3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside. 4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid. 5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves. * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Subscribe to us now This delicious grilled chicken kebab recipe is perfect for the family with great flavor and fresh, you will know how to prepare The special seasoning for chicken skewers and grilling at home on gas, with the preparation of almond couscous and brown butter, a meal with a great taste Perfect for lunchtime, your family will love it ........................................................ Chermoula marinated chicken skewers with almond and brown butter cous cous Move over supermarket-bought kebab sticks, Fred's chef Danielle Alvarez shows you how to give your chicken skewers a fresh flavour punch. * INGREDIENTS 1- 500g Lilydale chicken breasts. * Marinade 1- Half a bunch coriander, stems and leaves chopped 2- 2 tbsp parsley leaves 3- 15g deseeded green chilli 4- 3 garlic cloves, chopped 5- 6g ginger, peeled 6- 20ml extra-virgin olive oil 7- 20ml lime juice * Cous cous 1- 1 cup instant cous cous 2- 1 cup chicken stock 3- ½ stick cinnamon 4- 1 star anise 5- 1 tsp coriander seeds 6- pinch saffron 7- 30g butter 8- 40g flaked almonds * Pickled red onion 1- ½ red onion 2- 50ml lime juice 3- 2 tbsp mint leaves, chopped * To serve 1- labne 2- lime wedges * METHOD 1. Firstly, make your marinade. Combine all the ingredients in a blender or small food processor and blend until smooth. Dice chicken into bite size cubes and sprinkle with salt. Place the chicken and marinade in a bowl and toss together to combine. Cover and refrigerate for at least two hours. 2. Before cooking, skewer the chicken onto bamboo or metal skewers and heat a grill pan on the stove or an outdoor charcoal grill. Allow the chicken to sit at room temperature while this happens so they temper and cook more evenly. 3. While the grill is heating up, thinly slice the red onion and rinse it under cold running water in a sieve. Then, place the onion in a small bowl with a pinch of salt and the lime juice. Set aside. 4. To make the cous cous, combine the chicken stock, a good pinch of salt, saffron, coriander seeds, star anise and cinnamon stick in a small pot and bring to the boil. Place the cous cous in another pot or bowl with a tight-fitting lid (a bowl with cling film works too). When the stock has come to the boil, strain it through a sieve directly onto the cous cous. Stir, then immediately cover for at least 5 minutes. In a small sautee pan, combine the butter and flaked almonds and set over medium heat. Cook until the butter has melted, caramelised and the almonds have caramelised as well (it should only take 2-3 minutes). Once this has happened, lift the lid and fluff it with a fork and pour the brown butter directly onto the cous cous, give it a stir and replace the lid. 5. To cook the chicken, make sure your grill pan is really hot. Add the chicken skewers and cook for 4-5 minutes per side. Try not to touch them or move them around too much so they get good grill marks. Remove from the grill and serve immediately. Serve with a scoop of the cous cous, a pinch of the pickled onions, a dollop of labne and a sprinkling of fresh mint leaves. * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * This recipe is from episode six of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

This is a sweet potato recipe in the oven with a delicious taste, especially with tamarind and peanuts, it is a delicious dish for dinner for all your family members,, and it is an easy and simple recipe that you can prepare at any time with the electric or convection oven Follow how to prepare the sweet potato recipe in this video, and in the description box there are the ingredients for the recipe to save Share this delicious recipe with your friends and family and tell them that you will prepare this recipe for them ........... Think of this as the crazy cousin of the baked potato. * INGREDIENTS 1- 1kg small/medium sweet potatoes 2- olive oil * Tamarind dressing 1- 30g tamarind paste 2- 10g (2 tsp) honey 3- 2g (½ tsp) ground cumin 4- pinch of cayenne 5- juice of ½ lime * Salad 1- 60g peanuts (or swap for cashews, if allergic) 2- 70g (about ½) cucumber, semi-peeled and diced 3- 70g (3-4) radishes, diced 4- 50g (about ¼) red onion, diced 5- 20g (about ½) chopped green jalapeno, optional 6- juice of ½ a lime 7- olive oil * ​To finish 1- 3-4 tbsp tahini 2- 1½ tbsp honey 3- 2 tsp zaatar ​4- handful of coriander leaves * METHOD 1- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through. 2- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside. 3- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside. 4- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves. Serves 4 as a main or 6 as a side dish This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

This is a sweet potato recipe in the oven with a delicious taste, especially with tamarind and peanuts, it is a delicious dish for dinner for all your family members,, and it is an easy and simple recipe that you can prepare at any time with the electric or convection oven Follow how to prepare the sweet potato recipe in this video, and in the description box there are the ingredients for the recipe to save Share this delicious recipe with your friends and family and tell them that you will prepare this recipe for them ........... Think of this as the crazy cousin of the baked potato. * INGREDIENTS 1- 1kg small/medium sweet potatoes 2- olive oil * Tamarind dressing 1- 30g tamarind paste 2- 10g (2 tsp) honey 3- 2g (½ tsp) ground cumin 4- pinch of cayenne 5- juice of ½ lime * Salad 1- 60g peanuts (or swap for cashews, if allergic) 2- 70g (about ½) cucumber, semi-peeled and diced 3- 70g (3-4) radishes, diced 4- 50g (about ¼) red onion, diced 5- 20g (about ½) chopped green jalapeno, optional 6- juice of ½ a lime 7- olive oil * ​To finish 1- 3-4 tbsp tahini 2- 1½ tbsp honey 3- 2 tsp zaatar ​4- handful of coriander leaves * METHOD 1- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through. 2- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside. 3- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside. 4- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves. Serves 4 as a main or 6 as a side dish This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

This is a sweet potato recipe in the oven with a delicious taste, especially with tamarind and peanuts, it is a delicious dish for dinner for all your family members,, and it is an easy and simple recipe that you can prepare at any time with the electric or convection oven Follow how to prepare the sweet potato recipe in this video, and in the description box there are the ingredients for the recipe to save Share this delicious recipe with your friends and family and tell them that you will prepare this recipe for them ........... Think of this as the crazy cousin of the baked potato. * INGREDIENTS 1- 1kg small/medium sweet potatoes 2- olive oil * Tamarind dressing 1- 30g tamarind paste 2- 10g (2 tsp) honey 3- 2g (½ tsp) ground cumin 4- pinch of cayenne 5- juice of ½ lime * Salad 1- 60g peanuts (or swap for cashews, if allergic) 2- 70g (about ½) cucumber, semi-peeled and diced 3- 70g (3-4) radishes, diced 4- 50g (about ¼) red onion, diced 5- 20g (about ½) chopped green jalapeno, optional 6- juice of ½ a lime 7- olive oil * ​To finish 1- 3-4 tbsp tahini 2- 1½ tbsp honey 3- 2 tsp zaatar ​4- handful of coriander leaves * METHOD 1- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through. 2- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside. 3- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside. 4- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves. Serves 4 as a main or 6 as a side dish This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen