Coconut Chicken Salad

Coconut Chicken Salad

We’ve been so busy with various events and weddings, but we still had some time to play around in the kitchen! Here’s a super delicious, flavorful chicken salad recipe that I think you’ll love Ingredients: 2 chicken breasts 1 can condensed light coconut milk aromats (sliced ginger, red onion, lemongrass, lime leaf, garlic etc.) ¼ Wombok cabbage, ¼ bunch of mint, torn ¼ bunch coriander, torn ½ red onion, finely sliced 1 cup bean sprouts ½ red chilli, julienned ¼ cucumber, finely sliced (seeds removed) ¼ cup chopped peanuts, to garnish Dressing: 1 lime, juice 2 tsp fish sauce 10g palm sugar 2 tsp soy sauce Method: Place coconut milk and aromats into a saucepan. Bring to the boil then add chicken breast, make sure you have enough liquid to cover the chicken, allow liquid to return to a slow simmer. Simmer for about 8-10 minutes, or till chicken is cooked through. Remove chicken from liquid and set aside to cool. Once cooled enough to handle, use your fingers to finely shred the chicken breast and place into a bowl with the other salad ingredients. Toss to combine. To make the dressing, combine ingredients in an airtight container and shake. Check seasoning and adjust if necessary. Drizzle over salad just before serving. Garnish salad with some chopped peanuts for a bit of extra crunch! Enjoy! And don’t forget, if you make it, tag us at #welovefoodbyhospest – we’d love to see your creations!...
Wedding Planning Tips!

Wedding Planning Tips!

Usually there are quite a few couples that get engaged over Christmas/New Years, and if you’re one of them – congratulations! It’s a fun and exciting time! But it’s also sometimes overwhelming. With a little organization, it can be a lot less stressful! If you’re anything like me, you may rush into venue looking and dress browsing before a budget is even done. Just a little tip – that’s a mistake. Here’s an example of what may go through your mind if you do that: My dress will cost HOW MUCH? That price DOESN’T include catering? We could put down a deposit on a house instead of having a wedding! However, if you do a budget first, it’ll be a lot less of a shock when you go searching for dresses and venues. You’ll also know your limits.  So write it all down. Everything from the venue, to the favors, to bridal party gifts. Set limits. That’s important! You’ll be able to enjoy it a bit after this, I promise! The initial shock of how much weddings really cost will wear off. Your fiancé may develop a sigh that he does whenever “wedding stuff” comes up… that’s normal It’s so easy to get overwhelmed with your wedding (especially at the beginning), so just write a list, take it slow and follow your own heart with what you imagine your day to be like. Once you’ve done your budget, take a breather. Buy wedding mags, look on pinterest (it’s a downward spiral, but still fun), go to wedding expo’s (check out One Fine Day, definitely worth a visit), try and figure out what you want....
Roasted Chicken with Sage Stuffing – Chrissie Recipe

Roasted Chicken with Sage Stuffing – Chrissie Recipe

The Christmas countdown is on!! Fifteen days until one of the craziest, stressful, fun and enjoyable holidays of the year! While most people love their turkeys and hams for Christmas lunch, this roast chicken is also damn delicious. Ingredients: 2kg chicken 3 tbs oil 1⁄2 bunch thyme 1 bunch sage 2 tbs salt 3 tsp pepper 50g butter 1 cup breadcrumbs 1 egg Method: Gently rinse the chicken, pat dry and remove excess fat. Lay on a roasting rack. To make the stuffing, dice onion and finely chop the herbs. Melt butter in a large frying pan. Saute onion and sliced garlic. Once browned, add herbs, breadcrumbs, egg and season with salt and pepper. Mix well. Next, stuff the chicken! Once all the stuffing mixture is inside the bird, tie the legs together to keep it from falling out. Turn bird breast side up and rub with oil, salt and pepper. Place in 180 degree oven for one hour and then check: look between the back leg and the body. The juice should be clear. Allow to rest for half the cooking time (cover with foil to keep warm)....