Chinese Fried Eggs

Ingredients

* A variation of Kylie’s Mrs Jang’s fried eggs
Serves 2

1 ½ cups veg oil
4 free range eggs
1 tablespoon vegetarian (mushroom) oyster sauce
White pepper
2 spring onions
2 birds eye chilli, sliced
Crispy shallot chips
Crispy garlic chips

Coriander leaves
Steamed rice

Method

Heat oil in a wok, to a shimmer.
Crack eggs in a small bowl, and pour into the hot oil.
After a minute reduce the heat to moderate, allowing the underside of the eggs to become firm yet the yolks are still runny.

Carefully lift the eggs out, tip the oil out of the wok, and return the eggs to crisp up on the bottom for a few minutes.

Gently remove the eggs, drain off any excess oil and place in a bowl on top of some steamed rice.
Top with a sprinkle of chilli, coriander, spring onion and crispy shallot and garlic chips and drizzle with oyster sauce.
Garnish with coriander leaves and serve.

Steamed silken tofu

300g silken tofu

Dressing
1 tablespoon finely chopped ginger
2 tablespoon sliced spring onion
2 tablespoon chopped coriander stems
2 tablespoon kecap manis (or dark chinese soy)
2 tablespoon black vinegar
1 tablespoon sesame oil
1 ½ tablespoon light soy
¼ teaspoon chilli oil

2 tablespoon peanut oil
¼ cup coriander leaves
Pinch sichuan pepper (or white pepper) and salt

Method

Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer. Steam for 8-10 minutes with the lid on.

Combine all the dressing ingredients in a small bowl, set aside.

Remove tofu and drain away any excess liquid.

Heat peanut oil until smoking.

Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.

Garnish with coriander, sichuan pepper and salt.

Polenta and Rosemary Bread with Fresh Sweet Corn

Ingredients

Serves 8 as a snack

1 tablespoon extra virgin olive oil (evoo)
60g parmesan
¼ cup cream
2 cobs sweet corn
2 cups coarse polenta
2 teaspoon salt
1 teaspoon bi-carb soda
6 x 3 stalks rosemary
2 cups buttermilk
2 eggs

Method

Preheat the oven to 220C. Measure the oil into a small bowl, then use a pastry brush to lightly grease the base and sides of the baking dish. Line the bottom of the baking dish with paper.

Grate the parmesan and combine with the cream in a bowl.

Put the polenta, salt and bicarbonate of soda in a large bowl and mix well. Cut the kernels of corn from the cob. Add the corn kernels to this mixture.

Strip the needles of rosemary from the stalks and chop finely.
Put the rosemary, buttermilk and eggs into a medium bowl and whisk well.

Make a well in the polenta and tip in the buttermilk/egg mixture. Use a wooden spoon to mix well and form a batter. Tip or spoon the batter into the prepared dish.

Spread the parmesan/cream mixture over the batter.

Bake for 30 minutes. Test by inserting a skewer. The polenta bread will be cooked if the skewer comes out dry and clean.

Remove the bread from oven and allow to cool in the dish for at least 10 minutes, then turn onto a wire rack. Cut the bread into slices and serve toasted or as is with butter.

Chicken Korma

Ingredients:

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

Coconut Lime Syrup Cake

Ingredients (serves 8)

• 125g butter, chopped
• 3 eggs, beaten
• 3/4 cup milk
• 1 1/2 cups self-raising flour, sifted
• 1 1/4 cups caster sugar
• 1 1/4 cups desiccated coconut

• Lime syrup

• 3 limes, rind finely shredded, juiced
• 1/2 cup white sugar

Method

1. Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.

2. Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.

3. Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.

4. Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.

5. Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve. Shortcut Heat butter, uncovered, in a heatproof, microwave-safe bowl on MEDIUM (50%) for 1 to 2 minutes until almost melted. Stand for 1 minute before adding eggs and milk.