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    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

    Thai Beef and Vegetable Stir-fry

    The recipe cooks fast, so you're going to want to get organized. Having all of your preparation in place ready will let you move through the recipe with ease, and you'll churn out a delicious and evenly cooked stir-fry in no time.  We have Tasting Table to thank for sharing this recipe with the world.

    Serves: 4 servings
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Total Time: 35 minutes


    • 2 garlic cloves
    • 2 red Thai chiles
    • 2 tablespoons lard or soybean oil
    • 8 ounces beef sirloin, thinly sliced
    • 1 tablespoon pickled green peppercorns
    • 1 green Thai chile, crushed
    • One 2-inch piece galangal, peeled and julienned
    • ½ long green chile, thinly sliced into rings
    • ½ long red chile, thinly sliced into rings
    • 2 ounces (⅓ cup) long beans, cut into 1½-inch batons
    • ½ cup sliced baby corn
    • ½ yellow onion, thinly sliced
    • 1 tablespoon oyster sauce
    • 1 teaspoon fish sauce, plus more to taste
    • 1 teaspoon soy sauce
    • 1 teaspoon granulated sugar
    • 6 tablespoons beef stock
    • ½ cup holy basil leaves
    • 1 teaspoon Lao Khao or any neutral rice liquor


    1. Using a mortar and pestle, crush the garlic and red Thai chiles into a paste.
    2. In a large wok, heat the lard over medium-high heat. Add the chile paste and the beef, and stir-fry until fragrant and golden, 2 to 3 minutes.
    3. Add the pickled green peppercorns, green Thai chile, galangal, long green chile and long red chile, then stir-fry until fragrant, 1 minute.
    4. Add the long beans, baby corn and onions, and cook until the vegetables are tender, 3 to 4 minutes.
    5. Stir in the sauces and sugar, followed by the beef stock. Bring to a boil, then remove from the heat and stir in the basil leaves and Lao Kho.
    6. Adjust the seasoning with fish sauce, then divide between plates and serve.

    Easy Savoury Mince

    Easy Savoury Mince

    Ingredience (serves 4)

    500 g beef mince
    2 tsp oil
    1 small onion, chopped
    1 medium carrot, diced
    1 small wedge cabbage, chopped
    ½ cup corn kernels
    ½ cup frozen peas
    1 tbsp soy sauce
    2 tbsp oyster sauce
    ¾ cup water or beef stock
    2 tsp cornflour
    100 g pkt pre-cooked crunchy noodles (optional)
    steamed rice to serve

    Cooking Method

    1. Place beef mince in a bowl and mix in a little oil. Heat a large frypan or a wok, ensure it is hot. Crumble in half of the mince. Cook stirring often until mince is being to brown. Remove the first batch, reheat the frypan and cook the remaining mince and then remove.
    2. Reheat the frypan, add the oil, heat oil and add the onion and carrot. Cook stirring once or twice for 1 minute. Add the cabbage, cook for a further minute.
    3. Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce, water and cornflour, stir as it comes to the boil. Stir to mix the sauce with the mince mixture. Add the noodles if using, stir to combine. Spoon the mince into a serving bowl. Serve with steamed rice.
    Thanks to Beef & Lamb Australia for this recipe http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Unbelievably-easy-savoury-mince

    Italian Style Meatballs

    Italian Style Meatballs

    Ingredients (serves 4)

    400 g beef mince
    1 clove crushed garlic
    1 cup grated Parmesan
    chopped basil
    2 slices thick white Italian-style bread (crusts removed)
    ⅓ cup milk
    1 tbsp olive oil
    750 ml bottle of tomato pasta sauce
    1 cup beef stock
    basil leaves
    500 g pasta to serve

    Cooking Method

    1. Place the beef mince, garlic, Parmesan, basil and a little salt and pepper in a large bowl.
    2. Tear the bread into small pieces, place in a bowl, and pour over the milk and olive oil. Set aside until bread absorbs most of the liquid. Mix with a fork. Add to the beef mince. Using your hand bring the mixture together and knead until combined.
    3. Shape small spoonfuls of mixture into small meatballs. Place the tomato pasta sauce, stock and a few basil leaves in a wide heavy based pan, bring to the boil, and then reduce heat to a simmer.
    4. Have the tomato sauce at simmering point, not any higher or meatballs may break apart. Carefully spoon the meatballs into the sauce and cook uncovered for about 10–12 minutes or until meatballs are cooked (depending on the size of the pan the meatballs may need to be gently turned while cooking). While meatballs are cooking, cook pasta.
    5. Serve pasta with a spoonful of the tomato sauce and spoon over a few meatballs and flakes of Parmesan and basil leaves.

    Kick'n Kebabs for the Kids

    Get the kids involved and have them make kebabs for dinner.

    If you have kids that look at a plate of vegetables and meat and put their heads down as if it's going to be the hardest thing in the world to eat it all, give this a go!

    The trick is to have all the vegetables and meat pre cut so they don't get a chance to say "I don't like that one" etc.

    Once you have all the ingredients cut up you can cut up in to cubes then your ready to go.
    If your looking for a meat to use try Farmer's Market Rib Eye Steak, Sirloin Steak, Tenderloin, Rump or even cut up a Lamb Shoulder or Leg of Lamb in to cubes.

    TIP: If your going to be making the kebabs using wooden sticks, soak the sticks in a bowl of water first for 30-60 minutes so when they are on the BBQ/Grill they wont burn as easy.

    Now your ready to go, call the kids in and start making kebabs. Another good trick is to challenge them on who can make the BEST or most COLORFUL kebab and that will get them putting everything on them.

    Items you can use:

    • Beef (100% grass fed is always great and healthy which you can have delivered from Farmer's Market 5 days a week with no minimum order www.farmersmarket.com.hk)
    • Lamb (Farmer's Market has naturally farmed lamb available online as well)
    • Pineapple
    • Mushrooms
    • Bell Peppers
    • Onion
    • Cherry Tomatoes
    • Halloumi Cheese (sometimes breaks up so be careful)
    • Eggplant
    • Tofu
    • Basically any other vegetable you like to use

    Looking for something a bit different?

    Strange but nice, believe it or not a banana wrapped in bacon, on a stick, cooked on a BBQ!

    Yes it sounds strange, and I guess being and Aussie we are a little strange but I grew up on these and they are amazing! Give it a go.

    • Just put a banana on a stick
    • wrap bacon around the outside of it
    • pin the bacon to the banana using a toothpick
    • cook it on the BBQ or Grill till the bacon is cooked