CHICKEN AND APRICOT TAGINE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

5 green cardamom pods, bruised

1 tbs ground coriander

1 tbs cumin

2 tsp ginger

2 tsp ground cinnamon

6 chicken thigh cutlets, skin on

2 tbs olive oil, plus extra for drizzling

½ cup (115g) dried apricots, halved

Juice of 2 lemons

Pared zest of 1 lemon

1½ cups Israeli couscous

2 red onions, finely chopped

3 carrots, diced

½ cup (60g) pitted green olives

2 tomatoes, chopped

1 cup (250ml) chicken stock

TO SERVE

Coriander leaves

Chopped toasted almonds

Harissa

PUTTING IT ALL TOGETHER: 

Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.

Bring apricots and lemon juice to the boil in a small saucepan, then set aside.

Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.

Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.

Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE EPIC CHICKEN DINNERS

SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

10-12 premium pork sausages

20g butter

2 red onions, thinly sliced

2 sprigs thyme

1 tbs plain flour

2 tsp brown sugar

2 tbs balsamic vinegar

2 cups beef stock

MASHED POTATO

1kg floury potatoes (preferably sebago), peeled and quartered

½ cup (125ml) milk

150g butter

Pinch of freshly grated nutmeg

BRUSSELS SPROUT SLAW

300g Brussels sprouts, thinly sliced (we used a mandolin)

1 Granny Smith apple, cut into matchsticks

1 cup flat-leaf parsley leaves

2 tbs extra virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.

Heat oil in a frying pan over medium-low heat, add sausages and fry, turning regularly so they brown evenly, for 12-15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.

For slaw, combine all ingredients in a bowl, season and toss to combine.

Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE QUICK DINNERS HERE…

MUSSELS W/ CHORIZO, SHERRY AND FLATBREADS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

2 onions, finely chopped

2 (about 220g) cured chorizos, thinly sliced

2 garlic cloves, crushed

2 tsp smoked paprika

½ cup (125ml) dry sherry (or dry white wine)

2 x 400g cans chopped tomatoes

400g can chickpeas, drained and rinsed

2kg pot-ready black mussels

¾ cup chopped flat-leaf parsley

Labne, to serve

ZA’ATAR-SPICED FLATBREAD

2 pita breads

2 tbs olive oil

1 tbs za’atar

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

For the flatbread, preheat oven to 220°C. Line a large baking tray with baking paper.

Place pita breads on tray and prick all over with a fork. Combine oil, za’atar and garlic in a small bowl, then drizzle mixture over pita. Bake for 5 minutes or until golden. Cool slightly, then cut into wedges. Loosely cover with foil to keep warm.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GIVE THESE A TRY NEXT…

ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1kg piece rump cap steak, trimmed

1/3 cup (95g) American mustard

1 tbs dried oregano

1 tbs garlic powder

1 tbs smoked paprika

2 tbs olive oil

1 lime, cut into wedges

SALSA CRIOLLA

2 ripe tomatoes, finely diced

1 red capsicum, finely diced

1 small red onion, finely diced

1 garlic clove, crushed

2 jalapeños, finely diced

1 bunch coriander, leaves and stalks finely chopped

1 cup flat-leaf parsley leaves, chopped

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

PUTTING IT ALL TOGETHER: 

1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.

2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.

3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GOT BEEF?

CALAMARI W/ POTATOES AND SALSA VERDE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g small kipfler potatoes, scrubbed

750g medium calamari, cleaned, cut into 5mm-thick rings, tentacles, halved

1 lemon, halved

1 tbs olive oil

200g truss cherry tomatoes

1 bunch rocket, trimmed

SALSA VERDE

2 cups mixed herbs (we used parsley, basil and mint), plus extra to serve

½ cup (125ml) olive oil

1 tbs baby capers, drained

1 tbs red wine vinegar

2 tsp Dijon mustard

1 garlic cloves, crushed

PUTTING IT ALL TOGETHER: 

1. Place potatoes in a saucepan of salted water, bring to the boil, then reduce to a simmer and cook for 15 minutes or until tender. Drain, cool and halve or cut into thick slices.

2. For salsa verde, whizz all the ingredients in a food processor until finely chopped, then season.

3. Combine 2 tbs salsa verde with calamari in a bowl and leave to marinate for 10 minutes. Meanwhile, combine potato with half the remaining salsa verde.

4. Heat a barbecue or grill pan to high. Brush cut sides of lemon with ½ tsp olive oil and cook cut-side down for 3 minutes until charred. Brush remaining oil all over tomatoes, season and grill for 3 minutes, turning once, until skin starts to blister. Grill calamari for 2-3 minutes until lightly charred and just cooked through.

5. Arrange potato and rocket on a platter. Top with calamari and tomatoes, scatter with extra herbs and serve with remaining salsa verde and charred lemon.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SEAFOOD?

LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

Juice of ½ lemon

2 tsp dried oregano

2 garlic cloves, crushed

100ml extra virgin olive oil

10 chicken thigh fillets (around 1kg), cut into 4cm pieces

1 large eggplant, cut into wedges

DATE AND SMOKED ALMOND SALAD

5 medjool dates, pitted and chopped

½ cup (80g) smoked almonds, toasted, chopped

2 tbs extra virgin olive oil

Juice of ½ lemon

TO SERVE

Warmed flatbreads

Sliced apple

Flat-leaf parsley

Mint

Hummus

PUTTING IT ALL TOGETHER: 

1. Combine lemon juice, oregano, garlic and ¼ cup (60ml) oil in a large bowl, season, add chicken and toss to coat. Thread chicken onto 8 metal skewers. Place on a tray, cover and refrigerate for 10 minutes to marinate (or longer if time allows).

2. Heat a barbecue or grill pan to mediumhigh. Brush eggplant with remaining oil. Grill for 3 minutes each side or until charred and tender. Place on a plate and cover loosely with foil to keep warm. Grill skewers, turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes.

3. For salad, place all the ingredients in a bowl and stir to combine.

4. Place flatbreads on a platter, spread with hummus, top with eggplant, skewers, apple slices, date salad and herbs, and serve.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE GREAT CHICKEN RECIPES

T-BONE STEAK W/ ASIAN STYLE MUSHROOMS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

800g sweet potatoes (skin on), cut into thin wedges

¼ cup olive oil

800g mixed veal and pork mince

1 egg, lightly beaten

¾ cup (55g) dried breadcrumbs

½ bunch chives, finely chopped

1 cup flat-leaf parsley leaves, chopped

½ tbs chopped tarragon leaves

2 tbs green Tabasco (or other chilli sauce)

1½ tbs rice bran oil

4 slices provolone

2 zucchini, thinly sliced horizontally (we used a mandolin)

4 brioche burger buns, halved, toasted

1 butter lettuce, leaves, separated

AVOCADO AIOLI

½ cup (125ml) garlic aïoli

1 avocado, chopped

½ bunch chives, finely chopped

½ cup flat-leaf parsley leaves, chopped

1 tsp tarragon leaves, chopped

2 tbs green Tabasco (or other chilli sauce)

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 200°C. To make oven baked sweet potato chips, spread potato wedges on 2 oven trays lined with baking paper, drizzle with olive oil, season well and toss to coat. Roast, turning halfway, for 40 minutes or until tender and crisp on the outside. Lightly cover with foil. Return to oven for 5 minutes before serving.

2. Combine mince, egg, breadcrumbs, herbs and Tabasco in a bowl, season well and shape into 4 large patties. Refrigerate for 15 minutes to firm up.

3. For avocado aïoli, whizz all ingredients in a blender until smooth and season.

4. Heat a barbecue or grill pan to medium high. Lightly brush patties all over with 1 tbs oil and cook for 4-5 minutes each side until cooked through. Top each with a slice of cheese and let residual heat melt it. Set aside to rest for 2 minutes loosely covered with foil. Place zucchini slices on a tray, brush both sides with remaining oil and grill, turning once, for 2 minutes or until charred and tender.

5. Spread the cut sides of the buns with 1 tbs avocado aïoli. Top each base with lettuce, a patty, more lettuce, zucchini and bun lid. Serve with chips and extra avocado aïoli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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DID SOMEONE SAY STEAK?

HERBY PORK AND VEAL BURGER W/ AVOCADO AIOLI

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

800g sweet potatoes (skin on), cut into thin wedges

¼ cup olive oil

800g mixed veal and pork mince

1 egg, lightly beaten

¾ cup (55g) dried breadcrumbs

½ bunch chives, finely chopped

1 cup flat-leaf parsley leaves, chopped

½ tbs chopped tarragon leaves

2 tbs green Tabasco (or other chilli sauce)

1½ tbs rice bran oil

4 slices provolone

2 zucchini, thinly sliced horizontally (we used a mandolin)

4 brioche burger buns, halved, toasted

1 butter lettuce, leaves, separated

AVOCADO AIOLI

½ cup (125ml) garlic aïoli

1 avocado, chopped

½ bunch chives, finely chopped

½ cup flat-leaf parsley leaves, chopped

1 tsp tarragon leaves, chopped

2 tbs green Tabasco (or other chilli sauce)

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 200°C. To make ovenbaked sweet potato chips, spread potato wedges on 2 oven trays lined with baking paper, drizzle with olive oil, season well and toss to coat. Roast, turning halfway, for 40 minutes or until tender and crisp on the outside. Lightly cover with foil. Return to oven for 5 minutes before serving.

2. Combine mince, egg, breadcrumbs, herbs and Tabasco in a bowl, season well and shape into 4 large patties. Refrigerate for 15 minutes to firm up.

3. For avocado aïoli, whizz all ingredients in a blender until smooth and season.

4. Heat a barbecue or grill pan to medium high. Lightly brush patties all over with 1 tbs oil and cook for 4-5 minutes each side until cooked through. Top each with a slice of cheese and let residual heat melt it. Set aside to rest for 2 minutes loosely covered with foil. Place zucchini slices on a tray, brush both sides with remaining oil and grill, turning once, for 2 minutes or until charred and tender.

5. Spread the cut sides of the buns with 1 tbs avocado aïoli. Top each base with lettuce, a patty, more lettuce, zucchini and bun lid. Serve with chips and extra avocado aïoli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE BURGERS

SATAY PORK NOODLES

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g fresh wheat noodles

2 tsp sesame oil

1½ cups (375ml) chicken stock

1/3 cup (80ml) soy sauce

¼ cup Chinese black vinegar (or cider vinegar)

2 tbs crunchy peanut butter

1 tsp sambal oelek (optional)

2 tbs peanut oil

1 tbs finely grated ginger

3 garlic cloves, crushed

700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground

2 tbs hoisin sauce

2 tbs Chinese rice wine (Shaoxing)

Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve

PUTTING IT ALL TOGETHER: 

1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.

2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WHO DOESN’T LOVE NOODLES

MISO & SHITAKE CHICKEN BOWL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1½ cups (270g) medium-grain rice, rinsed

2 tbs sunflower oil

750g chicken mince

200g small shiitake mushrooms (or larger halved or quartered)

2 tbs finely grated ginger

3 garlic cloves, crushed

3 spring onions, chopped, plus extra to serve

¾ cup (180ml) chicken stock

¼ cup (60ml) red miso paste

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

1 tsp sesame oil

1 packet (200g) Qukes (baby cucumbers), quartered lengthways

1 small red onion, thinly sliced into rings (we used a mandolin)

1½ tbs pickled ginger, plus 2 tbs pickling liquid (available at supermarkets)

2 soft-boiled eggs, halved

Sliced long red chilli, coriander sprigs and lime wedges, to serve

PUTTING IT ALL TOGETHER: 

1. Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.

2. Heat oil in a wok or frying pan over high heat, add chicken and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add mushrooms, ginger, garlic and spring onion, cook for 2 minutes, then add stock, miso, soy sauce, mirin and sesame oil and simmer for 4 minutes.

3. Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.

4. Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOME MORE DELIGHTS!

CHORIZO & CHICKPEA PARPADELLE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

375g pappardelle

100ml extra virgin olive oil

6 fresh chorizos (400g), casings removed

¾ cup (180ml) dry white wine

400g can chickpeas, rinsed and drained

1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped

½ tsp smoked paprika

Juice of 1 lemon

1 cup coarsely chopped flat-leaf parsley

Finely grated pecorino, to serve

PUTTING IT ALL TOGETHER: 

1.  Cook pasta in a large saucepan of boiling salted water according to the packet instructions, then drain, reserving ½ cup (125ml) cooking water. Return the pasta to the pan along with 1 tbs of oil, toss to coat and set aside.

2. Meanwhile, heat 2 tbs oil in a large saucepan over medium-high heat. Add chorizo mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add wine and simmer until reduced by half, then add chickpeas, rainbow-chard stalks and paprika and cook for 2 minutes. Add rainbow-chard leaves and lemon juice, cook for 1 minute or until leaves are wilted, then add pasta, reserved cooking water, parsley and remaining 2 tbs oil and season. Toss over heat for 1 minute until sauce coats pasta.

3. Serve topped with pecorino.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MAKE PASTA FASTA WITH THESE QUICK DISHES

LAMB KOFTA W/ TAHINI SAUCE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb mince

2½ tsp each ground cumin and ground coriander

½ tsp each ground chilli and sumac

1 egg, lightly beaten

¼ cup (25g) dried breadcrumbs

2 tbs each finely chopped flat-leaf parsley and mint

2 tbs olive oil

Pita bread and lemon wedges, to serve

TAHINI SAUCE

½ cup (125ml) Greek-style yoghurt

¼ cup (60ml) tahini

Juice of 1 lemon

1 tbs olive oil

½ tsp sumac

TOMATO SALAD

½ cup each of flat-leaf parsley and mint

200g mixed cherry tomatoes, halved

1 Lebanese cucumber, sliced

½ cup (60g) green pitted olives, halved

2 shallots, thinly sliced

2 tbs each red wine vinegar and olive oil

PUTTING IT ALL TOGETHER: 

1. Mix lamb, spices, egg, breadcrumbs and herbs in a bowl, season and roll heaped tablespoonfuls of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes to firm.

2. For tahini sauce, whisk all ingredients in a bowl and season. Place in a serving bowl, cover and refrigerate for 15 minutes.

3. Toss salad ingredients in a bowl, season and place in a serving bowl.

4. Heat oil in a frying pan over medium heat, add kofta and fry for 7-8 minutes until browned all over and cooked through. Serve with salad, tahini sauce, warm pita bread and lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB…

MAPLE GLAZED MEATLOAF

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 8

WHAT'S IN IT?

12 prosciutto, slices

24 sage leaves, 12 whole and remainder finely chopped

2 tbs rice bran oil

1 large red onion, finely chopped

3 cloves garlic, crushed

2 tsp fennel seeds

1 tsp chilli flakes

500g beef mince

500g pork mince

1 cup (75g) dried breadcrumbs

2 eggs, lightly beaten

2 tbs Worcestershire sauce

1 tbs wholegrain mustard

2 tbs maple syrup

Pickles, mustard, salad leaves and sliced baguette, to serve

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next.

2. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and season well. Press mixture firmly into tin and fold overhanging prosciutto over the top.

3. Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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YOU GOT BEEF? WE GOT BEEF TOO…

BUFFALO CHICKEN BURGER

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Makes: 4

Prep time: 30 mins

Cooking time: 20 mins

WHAT'S IN IT? 

Chicken & Breading

6 x Lilydale Free Range Chicken thigh fillets, boneless, skinless

1 cup plain flour

1/3 cup cornflour

2 tsp sea salt

2 cups buttermilk

2 tsp paprika

1 egg, beaten

Sunflower oil, to deep fry

Carrot & Celery Slaw

2 carrots, peeled, julienned*

2 sticks celery, thinly sliced on angle

1 tbs white vinegar

Blue Cheese Mayonnaise

60g blue cheese, crumbled into small pieces

1 cup Hellmans mayonnaise

1/2 cup natural yoghurt

1 lemon, juiced

Salt, to taste

Buffalo Sauce

1 bottle Franks Red Hot Sauce*

3/4 cup butter

2 tsp garlic powder

Assembly & to serve

4 x seeded brioche buns, toasted

8 slices burger cheese

1/4 head iceberg lettuce, shredded

Fries, cooked as per packet instructions, to serve

Extra blue cheese mayonnaise, to serve

Extra buffalo sauce, to serve

PUTTING IT ALL TOGETHER: 

1. Prepare the buttermilk by adding paprika and egg, mix well to combine, place chicken into large bowl and pour over butter milk. Combine the flours and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs.

2. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. Place two slices of cheese on top of chicken to melt. Repeat.

3. While cooking chicken, make blue cheese mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.

4. Make your carrot and celery slaw by combining all ingredients in a medium sized bowl. Toss well.

5. To make the buffalo sauce, melt butter in a small saucepan over a gentle heat. Add garlic powder and hot sauce and whisk well to combine. Keep warm.

6. Assemble the burger with lashings of blue cheese mayo, followed by a layer of lettuce and slaw. Next place two pieces of fried chicken on top of one and other and drizzle generously blue cheese mayo and buffalo sauce, top with the seeded brioche bun.

Recipe Notes and Tips:

*If you want some extra spice and heat on your burger, add chili powder to the breading mix.

*Julienned is a cutting technique where you cut into matchsticks. This can be easily done with a “julienne peeler”.

*Franks Red Hot sauce can be found in all major supermarkets or online.

MORE EPIC BURGERS HERE... 

BUTTER CHICKEN

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Serves: 4

Prep time: 20 mins

Cooking time: 50 mins (plus cooling time)

WHAT'S IN IT? 

Chicken

Juice, 1 lemon

1 tbs tandoori curry paste

1 tbs natural yoghurt

1 tbs vegetable oil

650g Lilydale Free Range Chicken thigh fillets

3 cm knob ginger, grated

5 cloves garlic, grated

Butter Chicken Sauce

1 tbs ground coriander

1 tbs garam masala*

1kg tomatoes, roughly chopped

3/4 cup raw cashew nuts

3/4 cup water

1/3 cup butter

Salt, to taste

1/2 cup butter

1/2 cup pouring cream

2 brown onions, roughly chopped

3 cloves garlic

3 green cardamom pods

5 black cardamom pods (optional)*

1/2 cup dried fenugreek leaves (optional)*

1 cinnamon quill

5 cloves

2 tsp paprika

1 tsp chili powder (optional)*

1 tsp mace (optional)*

1 tsp turmeric

To serve: 

Naan breads, to serve

Cooked basmati rice, to serve

Coriander, to garnish

Cashew nuts, roughly chopped, to garnish

PUTTING IT ALL TOGETHER:

1. Combine chicken, ginger, garlic, lemon juice, tandoori paste, yoghurt and oil, mix well to coat chicken. Cover and refrigerate until needed.

2. In a pressure cooker* add all ingredients for butter chicken sauce. Cook for 25mins once high pressure is reached.

3. While sauce is cooking, heat a griddle pan or barbecue over high heat then, in batches, add the chicken. Cook 3-5 minutes per side until nicely coloured and charred. Set aside to rest until needed.

4. Carefully release pressure and allow sauce to cool slightly. Using a stick blender blend until sauce is smooth and silky, adding butter and cream.

5. Cut cooked chicken into bite sizes pieces and add to sauce, bring to a gentle simmer and cook for 5-10mins until chicken is cooked through.

6. Serve, with rice and naan breads, garnishing with coriander and cashew nuts.

Recipe notes and tips:

*Optional items can be used with availability; however these are the elements which really make this butter chicken the real deal. Try and source these from specialist Indian supermarkets or online. You can also find great Butter Chicken spice mixes from you local supermarket which can be used as a replacement to your spice mix.

*Garam Masala is an Indian spice blend usually made up of black and white pepper, cloves, cinnamon, cumin, coriander, plus others depending on where you buy your spices.

*If you do not have a pressure cooker, this step can be done in a large pot over low heat on the stove top with the lid on. Cooking time will vary, aim to simmer for approx. 45mins. or until tomatoes are falling apart.  

CRAZY FOR SOME CHICKEN?

MORE RECIPES HERE... 

ASIAN CHICKEN MEATBALLS W/ NOODLES

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Makes: approx. 30 small meatballs (Serves: 4 - 6)

Prep time: 20 mins

Cooking time: 15mins

WHAT'S IN IT? 

Meatballs

2 tbs coriander root, finely chopped

1 lemongrass stalk, finely chopped

1 egg, beaten

1 cup breadcrumbs

500g Lilydale Free Range Chicken Mince

1/4 cup (60ml) sweet chilli sauce

Juice and finely grated zest of 1 lime

3 cm piece ginger, finely grated

2 cloves garlic, finely grated

Noodles

1 red onion, cut into wedges

3 tbs black bean sauce

1 (450g) packet thick Hokkien noodles

1 tbs vegetable oil

To serve: 

1 1/2 cup (150g) sugar snap peas, blanched

1 stalk lemongrass, finely sliced

1/2 cup raw peanuts, toasted

Chili flakes, to garnish

Sesame seed, to garnish

2 tbsp sweet chili sauce

Juice, 1 lime

2 spring onion, thinly sliced

1/2 bunch coriander stalks, reserving some to garnish

1/2 bunch Thai basil

1/2 bunch round mint

PUTTING IT ALL TOGETHER:

1. Combine chicken, ginger, garlic, lemongrass, coriander root, egg and breadcrumbs, mix well to bring together. Roll mixture into small, even balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.

2. Meanwhile, in wok over high heat cook noodles in oil with onion and black bean sauce.

3. To cook meatballs, heat oil in a non-stick pan over low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through.

4. Combine sweet chili sauce and lime in a small bowl, whisking well to loosen sauce. Set aside until serving.

5. Serve to a large sharing plate or platter. Add noodles, meatballs, herbs, nuts, sugar snap peas. Drizzle meatballs with sweet chili and lime dressing, and then garnish with chili flakes, sesame seeds and coriander leaves.

OODLES OF NOODLES!

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