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!...
Easy Peasy Homemade Muesli

Easy Peasy Homemade Muesli

As you probably know, so many of the cereals in the supermarket are packed full of sugar and salt, which causes a sugar crash not long afterwards. Making your own muesli is a sure way to avoid that, and it’s also a lot healthier! You can put pretty much anything in it too – don’t like oats? No worries. Substitute them for quinoa flakes, extra nuts, or any other kind of “base” ingredient. Not a fruit fan? Add some coconut flakes, cacao nibs or whatever. The options are endless! Here is our favorite recipe – play around with the ingredients and quantities (depending on how many people you want to make it for, or how long you want it to last). Have fun with it, eating healthy shouldn’t be a chore! In a large bowl, mix together: 2 cups oats/quinoa flakes etc 1 cup pepitas 1 cup macadamia nuts/walnuts 1/2 cup sliced almonds 1 cup coconut flakes/shredded coconut 1/4 cup cacao nibs 5 medjool dates, chopped / dried cranberries/ dried apricot etc 1/2 teaspoon of cinnamon 1 teaspoon of chia seeds Add some natural greek yoghurt or coconut yoghurt and enjoy! You can really make it exactly how you like. Like bircher? Add some fruit juice and let it soak overnight. Also, if you make a big batch, it should last for ages in an air tight container....
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)....
Miranda Westfield Cooking Demo + Recipes!

Miranda Westfield Cooking Demo + Recipes!

Today we were at Miranda Westfield doing a super fun cooking demo! It was sort of Asian inspired, with succulent duck, coriander and for a pop of summer – watermelon! A lot of people were asking for the recipes, so if you were one of them, please see below (you might even spot yourself in one of our photos)! Duck and Watermelon salad: Ingredients: 2 duck breasts ¼ cup coriander ¼ cup mint 100g watermelon 1 large red chilli 2 eshallots 1 tbs crushed peanuts   Method: Slice duck into small pieces. In a large bowl mix lychees, mint and coriander leaves Slice watermelon into small pieces, slice eschallots and julienne red chilli. Mix all ingredients together. Dressing: 4 green chillies 1 knob ginger 2 eshallots 2 cloves of garlic 20ml fish sauce 3 coriander roots 50g palm sugar pinch white pepper Juice of 8 limes. Method: In a mortar and pestle pound chilli, garlic, ginger, eschallots and coriander root until a fine paste has formed. Add palm sugar and pound until sugar has dissolved. Add lime juice. Season with fish sauce, added small amounts and tasting until desired balance is achieved. This is a lovely summery salad, and it went down such a treat today! Prawn and Chorizo Skewers with Chimchurri Ingredients. Peeled & deveined green prawns 2 chorizos small bunch parsley, roughly chopped ½ tsp oregano, fresh or dried 2 garlic cloves 1 shallot, chopped ½ tsp chilli flakes 2½ tbsp olive oil juice ½ lemon 2 tsp red wine vinegar   Method.: Thread prawns and chorizo onto skewers, alternating down the stick. Slowly add oil, whisking vigorously...
How to Make a Smashing Pav

How to Make a Smashing Pav

Nothing really says Christmas dessert quite like a good pav. Most recipes are similar, but we think it’s all about the toppings. With such a range of things you can add to something simple like the humble pavlova, it’s really just a matter of imagination. Chocolate? Sure! Fruit? Obviously. Coconut and pineapple? Yum! But here’s our recipe to get you started! Ingredients: 8 egg whites 2 tbs cornflour 1 tbs vinegar 2 cups caster sugar Toppings: 600ml thickened cream (we used strawberries, fresh passionfruit and kiwi fruit but mix it up!) Method: Line a baking tray with greaseproof paper and preheat oven to 115°C Using an electric mixer, whip the egg whites until soft peaks form. Slowly rain in the sugar, a little at a time, whisking continuously until stiff peak form. You should be able to hold the bowl upside down over your head without the mixture falling out! Now add cornflour and vinegar, mix through to combine well. Gentle spoon mixture into a circle (or square/log/etc) and using a palette knife shape the pavlova as you like, then place in the oven for one hour and fifty minutes, checking occasionally. Once cooked, allow to cool while you prepare the cream and toppings, which is the fun bit! Check out the pictures below for some ideas.   (all images via pinterest)    ...