There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
Our bestselling chicken marylands are already marinated with garlic, pepper and soy. We love to add a little extra soy, honey and miso and further marinate them while we make this old-fashioned Chinese-takeaway-style fried rice.
A great snack or canape, perfect for the BBQ, grill or, even better, the charcoal grill. We love traditional satay sauce but when catering for a crowd, we often opt for Australian macadamias instead of peanuts. The secret to macadamias is to lightly roast them to release their aroma. You can use this sauce on grilled chicken, fish, pork, salads and vegetables. It stays fresh in a glass jar in the fridge for up to 6 weeks.
Our marinated butterflied chicken is a fast meal that can be out of the bag, in the oven, and on the table in 40 minutes. All bones have been removed other than drumsticks and wings meaning the chicken cooks quickly and evenly. We often serve our butterflied chicken with grilled vegetables. It’s quick and easy to prepare while the chicken is cooking. We’ve chosen fennel and zucchini but you can try finely sliced celeriac, eggplant, capsicum bok choy, half cos lettuce.
A classic Italian braise filled with all the flavour of great chicken, a little bacon, veg, garlic and bay. Start on the stove to get some colour and flavour into the chicken and veg and then finish in the oven. Sometimes we throw over some sourdough breadcrumbs in the last 20 minutes and leave them to form a thick crust.
This is a dish we learned to cook from Frank Camorra at Movida. It’s a full flavoured, rich, and intense dish, full of red peppers and plump chicken that is finished in the oven to give it a lovely, burnished hue. You can serve it with steamed vegetables, rice or potatoes, but honestly, all this needs is some hearty crusty bread and a glass of red wine – perhaps something from Rioja!
This is a very fragrant and spicy Thai chicken curry that will transport you to the streets of Bangkok or Chiang Mai. You can dial down the chilli if you don’t like it that hot but don’t skimp on the other spices. This is one of the best, authentic recipes for a Thai chicken curry that we love to cook at home.
The kids love this. Hot, slightly spicy, slightly sweet, and somewhat sour. It is as good as you get in the new Korean chicken shops popping up in the city and suburbs, and so easy to make. Gochujang is a major ingredient for the sauce. It’s a spicy fermented red pepper sauce from Korea and stocked in the Asian section of most supermarkets.