Beef Shakshuka

Ingredients:

300g minced beef

6 eggs

3-4 tbsp ghee

1 large yellow onion ~ diced

3-4 cloves garlic ~ sliced

1 red capsicum ~ diced

400g/1 canned tomato ~ diced

Parsley/coriander leaves ~ chopped

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

1/2 cup water

Salt to taste

Directions/Instructions:

1. Saute the diced onion for about 5 minutes until translucent. Add a pinch of salt to draw out the moisture.
2. Then, add the capsicum and sliced garlic.  Continue to saute for a further 3 mins.
3. Next, add the minced beef, paprika, cumin, and coriander. Stir to cook the meat until brown. Then, add the canned tomatoes and water. Lower the heat and simmer for 10-15 minutes until thickened.
4. Transfer to the casserole dish and spread evenly.  Use the back of the spoon to make an indentation.  Gently drop in the eggs.
5. Bake at 200 deg C/390 deg F for about 4-8 mins.  The yolk will be soft and runny.
6. Garnish with chopped parsley/coriander.  Drizzle some extra virgin olive, ready to be served with a baguette!

Sushi Bake

Ingredients:

3 cups cooked Japanese rice ~ recipe here

1 pkt Furikake

1 ripe mango ~ diced

1 medium cucumber ~ diced

2 cups Kani (crabstick) ~ shredded

200g cream cheese

1/4 cup Japanese mayonnaise

1 tbsp Sriracha

Salt ~ to taste

20 sheets roasted seaweed sheets

Directions/Instructions:

1. Combine the cream chees, mayonnaise, sriracha, and salt in a bowl.  Mix well together.
2. Add the shredded crabstick, 3/4 of the diced mango, and 3/4 of the cucumber. Be sure to leave enough diced mango and cucumber for additional layering later.
3. Spread the sushi rice evenly in a rectangle casserole dish (8x6 inches) and lightly press down. Sprinkle a thin layer of Furikake on top of the rice until fully covered.
4. Then, add the creamy topping and spread evenly. Sprinkle the remaining diced mango, cucumber, and Furikake on top. Drizzle with Japanese mayonnaise and Sriracha.
5. Bake at 200 deg C/390 deg F for 15-20 mins.  Enjoy by cutting a portion and wrapping it with roasted seaweed sheets.

Salt & Pepper Chicken Wing

Ingredients:

1kg chicken wings

1/2 sweet bell pepper ~ diced

3 clove garlic ~ minced

3 shallot ~ chop

2 red bird's eye chili ~ cut

2 stalks green onion ~ white only & chop

Cooking oil for deep frying

Marinade

1/2 tsp salt

1 tsp sugar

1/2 tsp white pepper

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp cooking oil

Coating

3-4 tbsp AP flour

3-4 tbsp cornstarch flour

Seasoning

1 tbsp garlic salt powder

1/2 tsp salt

1/2 tsp white pepper

Directions/Instructions:

1. Clean the chicken and pat them dry with a paper towel.
2. Make two slices across the back of each flat. Then, with a paring knife, make two careful jabs on opposite sides into the thickest part of each drumette.
3. In a medium bowl, mix the marinade ingredients. Add the chicken and toss to coat evenly. Massage the wings to help push the marinade in a bit more. Set them aside to absorb the marinade for about 15-30 minutes.
4. In another small bowl, prepare the seasoning.  Mix well to combine and set aside.
5. On a large plate, combine the coating ingredients thoroughly. Coat each chicken thoroughly on every side and corner. Give it a few firm squeezes to help the coating stick. Repeat this process with the rest of the wings.
6. Heat a deep-frying vessel to 300 Degrees F. The oil should be enough to cover the chicken wings.
7. Once the oil reaches the right temperature, start cooking the drumettes. Lower the heat to medium so the oil stays around 300 degrees F. Flip and rotate the chicken to help it cook evenly. When the chicken turns golden and floats to the surface (about 5 minutes), remove it and fry the flat wings (about 2 minutes).
8. Bring the oil to 350 degrees F for the second fry.  Add the drumettes back into the oil and let them fry for a 30-second head start, then add the flats.  After 30 more seconds, scoop out the golden brown drumettes.  Set aside.
9. Heat a wok on medium heat and add 2 tbsp frying oil. Add the minced garlic and shallots and stir-fry for 10-15 seconds. Then add half of the minced green onion and chopped chilis, and stir until aromatic. Lastly, add the diced sweet peppers and stir-fry for another 30-40 seconds.
10. Next, add the double-fried chicken wings. Stir-fry them well for about 20-30 seconds. Sprinkle in the seasoning mix while constantly stirring and flipping to evenly distribute it.
11. When the seasoning is evenly coated on the chicken, turn off the heat and plate.  Garnish the remaining chopped green onions.  Enjoy!