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    Recipes — stir fry

    Old Fashioned Beef Curried Sausages

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    8 thick beef sausages
        •    2 tbsp olive oil
        •    1 large brown onion, sliced
        •    2 tbsp mild curry powder
        •    beef stock
        •    1 carrot, peeled and sliced thinly on an angle
    1 cup celery, sliced
        •    1 cup frozen peas
        •    1 apple, peeled and sliced
    1 tbsp cornflour
    ¼ cup chopped flat leaf parsley
    4 cups white rice, cooked, to serve


    1. Heat olive oil in a deep heavy based fry-pan over a medium heat. Add the sausages and cook for 4-5 minutes stirring occasionally until browned evenly. Remove from pan and slice 1cm thick on an angle. Add onion and curry powder to the pan for 2 minutes stirring continually until softened.
    2. Return sausages to the pan, then add the beef stock and bring to the boil. Reduce the heat and simmer for 10 minutes before adding carrots, celery, peas and apple and continue to simmer for 5 minutes.
    3. Mix the cornflour and 2 tablespoons of cold water together in a small cup. Add the cornflour mixture to the pan to thicken and cook for a further 5 minutes. Check seasoning and add for taste. Stir through parsley, serve with rice.

    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Old-fashioned-beef-curried-sausages

    Five spice duck salad

    This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 large duck breast
        •    1 teaspoon Chinese five spice powder
        •    1 pomegranate , halved
        •    3 spring onions , trimmed and sliced
        •    1 sprig fresh coriander , leaves picked
        •    a few sprigs watercress
        •    ½ ripe mango , peeled and cut into chunks
        •    ½ lime , juice of sesame oil , to drizzle
        •    1 little gem lettuce


    1. This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.
    2. Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
    3. Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
    4. Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

    This great family recipe is thanks to Jamie Oliver at https://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad/


    Kung Pao Chicken

    "Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"

    Preparation Time - 
30 min
    Cook Time - 
30 min




    • 1 pound skinless, boneless chicken breast halves - cut into chunks
    • 2 tablespoons white wine
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil, divided
    • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
    • 1 ounce hot chile paste
    • 1 teaspoon distilled white vinegar
    • 2 teaspoons brown sugar
    • 4 green onions, chopped
    • 1 tablespoon chopped garlic
    • 1 (8 ounce) can water chestnuts
    • 4 ounces chopped peanuts
    1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
    3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.


    Thanks to Allrecipes for posting this recipe for us to share with you http://allrecipes.com/recipe/9027/kung-pao-chicken/?internalSource=hn_carousel%2001_Kung%20Pao%20Chicken&referringId=1984&referringContentType=recipe%20hub&referringPosition=carousel%2001

    Curried Coconut Chicken


    servings: 6

    15 Ingredients
    310 Calories
    40 Minutes

    1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized cubes)
    2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
    3 cloves garlic (finely minced)
    1 white onion (cut into strips)
    1 can coconut milk (lite or regular)
    1 red bell pepper (seeded, stemmed and cut into strips)
    1/2 teaspoons salt
    2 tablespoons olive oil
    1 teaspoon ground turmeric
    1 1/2 tablespoons coconut sugar (or honey)



    This recipe is with thanks to the people from Yummly http://www.yummly.co/recipe/One-Pot-Curried-Coconut-Chicken-1014329?prm-v1&utm_medium=email&utm_campaign=browse-email

    Spicy Chicken and Vegetables


    servings: 4

    15 Ingredients
    310 Calories
    40 Minutes

    1 tablespoon cumin
    2 tablespoons chili powder
    1/2 tablespoons oregano
    1 teaspoon salt (salt)
    1 teaspoon black pepper
    1 tablespoon olive oil
    1 onions (large, chopped)
    5 garlic cloves (minced)
    1 pound chicken breasts (cut into 1 inch cubes)
    14 ounces corn (can of, drained or 1 cup fresh corn)
    14 ounces diced tomatoes (or 2 cups diced fresh tomatoes)
    1 zucchini (large, diced)
    1 cup Mexican cheese blend
    1/2 cups green onions (chopped)
    1 cup cilantro (chopped)


    This recipe is with thanks to the people from Yummly http://www.yummly.co/#recipe/One-Pot-Spicy-Chicken-and-Summer-Vegetables-1818673