ASIAN STYLE BEEF NACHOS

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 4

Prep time: 10 minutes 

Cooking time: 15 minutes

Ingredients 

2 teaspoons rice bran oil 

500g beef mince 

2 cloves garlic, minced 

2cm ginger, minced 

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade  

1 x 200g packet plain corn chips 

2 cups (440g) shredded Cheddar cheese 

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped 

1 small Lebanese cucumber, finely sliced 

1 long red chilli, finely sliced 

6 spring onions, finely sliced 

Chilli Soy Guacamole 

1 large avocado

¼ cup full-fat yoghurt  

2 teaspoons Kikkoman Soy Sauce 

2 teaspoons sesame oil 

Pinch dried chilli flakes 

Method

1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat. 

2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden. 

3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy. 

4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve. 

Tips / Notes:

If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through. 

WATCH THE VIDEO HERE 👇🏼

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MORE FLAVOUR FLOWING HERE

SOY POACHED CHICKEN

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 6

Prep time: 5 minutes 

Cooking time: 45 minutes 

Ingredients

1 whole free-range chicken (about 1.4kg), at room temperature  

2 teaspoons rice bran oil

3cm ginger, finely sliced 

3 cloves garlic, finely sliced 

3 spring onions, chopped into 4cm pieces 

4 star anise 

3 cinnamon sticks

1 ½ cups (375ml) shaoxing wine 

1 bottle (250ml) Kikkoman’s Soy Sauce 

⅓ cup white sugar 

2 teaspoons salt 

4-6 cups of chicken stock (depending how much you need to cover your chicken) 

To serve:
Steamed Asian greens (like bok choy, pak choy, gai lan) 

Cooked white rice

1 long red chilli, finely sliced 

Radish pickles 

Method

1. Heat the oil in a 4 litre saucepan, which is only just big enough to hold the chicken. Add in the rice bran oil, garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2-3 minutes until the garlic and ginger are golden and fragrant. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes. 

2. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hr. 

3. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.

WATCH THE VIDEO HERE 👇🏼

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MORE CHICKEN RECIPES HERE

BUTTERFLIED JERK CHICKEN

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Jerk Seasoning

2 tbs garlic powder

1 tbs salt

1  tbs white sugar

1tbs dried oregano leaves

2 tsp allspice

2 tsp chili powder

1 tsp ground black pepper

1 tsp ground cinnamon

1 tsp ground cloves

1 Lilydale Free Range Whole Chicken, butterflied*

2 tbs Australian Extra Virgin Olive Oil

Pineapple Jalapeno Salsa

1 whole fresh* pineapple, peeled and cored and cut into small pieces

2 jalapeno chili, seeds and membrane removed, diced

1 tbs Australian extra virgin olive oil

1/2 cup coriander leaves, finely chopped

Sea salt, to taste

Kale Callaloo

1 tbs Australian Extra Virgin Olive Oil

1 medium brown onion, diced

2 cloves garlic, crushed

2 birds eye chili, finely chopped

1 small red capsicum, diced

1/2  bunch kale, washed, stems removed and roughly chopped

1/4 cup coconut milk

Sea salt, to taste. 

Yellow Rice 

1.5 cups jasmine rice

1/2 tsp turmeric powder

1/4 cup sultanas

Hot Sauce*

1/2 tbs grape seed oil

10 jalapenos, sliced*

2 cloves garlic, roughly chopped

1/2 tbs  coriander seeds

1/2 tsp cumin seeds

2 ripe peach, skin removed, chopped

1/2 tbs sea salt

1 tbs sugar

2 tbs rice wine vinegar

Garnish

Coriander sprigs, to serve

Lime wedges, to serve

Method

Step 1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish. 

Step 2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle. 

Step 3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve. 

Step 4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving. 

Step 5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened. 

Step 6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

* Feel free to use canned pineapple depending on seasonality. 

* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge. 

* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch! 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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MORE EASY CHICKEN RECIPES

FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Fried Chicken

4 tbs paprika

4 tsp garlic powder

2 tsp sea salt

2 cups buttermilk

1 egg

4 x Lilydale chicken thigh fillets

1 cup plain flour

1/3 cup cornflour

Sunflower oil, to deep fry

Habanero Mayo

2 tbsp habanero hot sauce 

1 cup whole egg mayonnaise 

1/2 lime juiced

Green Chili Jam

8 long green chili, tops removed and roughly chopped 

1 clove garlic

1/2 cup water

1/2 cup rice wine vinegar

2 cups white sugar

Assembly 

4 brioche buns, lightly toasted 

1/4 iceberg lettuce shredded 

Step 1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.

Step 2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve. 

Step 3. While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika 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, breading and dredging twice. 

Step 4. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. 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. 

Step 5. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.

Step 6.  Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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BURGERS BURGERS BURGERS

MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

Marinade

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange

Juice, 1 orange
1 tbs sea salt

1 Lilydale Free Range Whole Chicken, butterflied*

Coriander Jalapeno Crema

1 bunch coriander, torn (stems and leaves only)

4 jalapeno, roughly chopped 

250g sour cream

1 ripe avocado

1 tbs water

1 tbs australian extra virgin olive oil

Juice, 1 lime

Sea salt, to taste 

To serve

12 mini Corn tortilla, charred on BBQ

4 jalapeno, charred on BBQ

Lime, to serve 

Coriander, to serve

90g fetta, finely crumbled, to serve

Step 1. Preheat hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked. 

Step 2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve. 

Step 3. Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

AVOCADO HUMMUS W/ RAW SPRING VEGETABLES

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:30

COOK 00:10

SERVES 6

Easy

INGREDIENTS

Avocado Hummus 

1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)

2 large Australian Avocados 

½ cup coriander, roughly chopped + more for garnishing 

1 garlic clove, minced 

2 tablespoons tahini 

½ teaspoon ground cumin 

1 lemon, juiced 

¼ cup extra virgin olive oil 

1 teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

To serve

¼ cup roasted almonds, roughly chopped, for serving 

1 bunch radish, washed well and sliced into quarters 

1 bunch dutch carrots, cleaned and sliced in half longways 

2 medium Lebanese cucumbers, sliced into quarters, longways 

150g sugar snap peas, ends trimmed and sliced in half longways 

2 large pita bread, sliced into triangles 

METHOD

Step1. Preheat the oven to 180C. 

Step 2. Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden. 

Step 3. Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds. 

Step 4. Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:20

COOK 03:30

SERVES 6

Capable Cooks

INGREDIENTS

Avo Ale Braised Pulled Pork 

1.5 kg boneless pork shoulder, trimmed

1 tablespoon brown sugar 

2 teaspoons cumin 

2 teaspoons smoked paprika 

1 teaspoon sea salt

2 tablespoon extra virgin olive oil 

1 large brown onion, roughly chopped

4 garlic cloves, crushed 

375ml Grassy Knoll Aussie Avo Cream Ale 

500ml beef stock

Avocado Hot Sauce 

1 jalapeño pepper, stems removed, deseeded

1 habanero pepper, stems removed, deseeded

2 medium Australia Avocados

1 lime, juiced

1 clove garlic, crushed 

¼ cup of olive oil

To serve

12-18 corn tortillas, warmed  

¼ wedge purple cabbage, finely sliced 

1 small red onion, finely sliced 

1 large mango, flesh chopped into cubes 

1 cup coriander, roughly chopped

METHOD

Step 1.  Preheat oven to 180C. Combine the brown sugar, cumin, paprika, salt and pepper in a small bowel. Rub the pork with this spice mixture, getting into crevices. 

Step 2. Heat the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 5-7 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and garlic and cook, stirring, for 3-4 minutes, until softened. Add the Avo Ale and stock and bring to a simmer, scraping the bottom of the pot with a spoon to release any bits stuck to the bottom. Add pork back to the pot. Cover with a lid and place into the oven for 3-4 hours until very tender. 

Step 3. Remove pork from the oven and roughly shred the meat. Place over medium heat on the stove top and cook, simmering for 20 minutes until sauce thickens. 

Step 4. Make the Avocado Hot Sauce by bringing a medium pot of water to the boil, Add in the jalapeno and habanero. Boil for ten minutes. Use tongs to take them out and set aside to cool. Reserve the cooking water. To a blender, add the cooled chilli, avocado flesh, lime juice, garlic, olive oil and a dash of the chilli water. Blend on high until completely creamy, add more of the boiled chilli water until you reach the consistency you like. 

Step 5. Serve warmed corn tortillas with the shredded Avo Ale Pulled Pork, Avocado Hot Sauce, purple cabbage, mango, coriander and red onion. Serve with cold Avocado Beers. 

Note: 

If you can’t find habanero or jalapeño peppers. Use 2-3 long green chillies, deseeded (or not) depending how hot you’d like your sauce. 

For an alcohol-free version. Replace the beer in the Avo Ale Pulled Pork with 1 tablespoon of vinegar and 350ml extra beef stock 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

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PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets

2 tsp smoked paprika

1 tsp cayenne Pepper 

1 tsp cumin 

1 tsp sea salt

1 tbs Australia extra virgin olive oil 

Peri Peri Sauce 

1 red capsicum, chopped into 4cm chunks

1 small carrot, chopped into 1cm half moons

1 small red onion, chopped into 3cm chunks

4 cloves garlic, skins left on

1 tsp dried oregano 

5 birds eye (small) red chili’s, roughly chopped, seeds in

2 large red chili, roughly chopped, seeds in

5cm knob ginger, finely grated

2 lemon, zested

1/4 cup  white wine vinegar

1/4 cup olive oil

Sea salt, to taste

BBQ Corn Salad

6 corn on the cob, husks removed 

1/2 cup coriander, leaves only, roughly chopped 

1/4 cup mint, leaves only roughly chopped 

1 tbs Australian extra virgin olive oil 

Sea salt, to taste

METHOD

Step 1.  Preheat oven to 180 degrees. For the peri peri, add capsicum, onion, carrot and the garlic still in their skins to a baking tray. Sprinkle over oregano, a pinch of salt and a good glug of olive oil. Toss to coat the veggies, then bake for 25-30 minutes*. In the last 10 minutes add the chillies. Bake until the veggies are softened. Squeeze garlic from it’s skins into a food processor and add the roasted veggies with the remaining ingredients. Pulse until you form a chunky paste. Set aside. 

Step 2. Pre heat hooded BBQ on high. In a small bowl mix together spices for chicken, combining well.  Place chicken thighs on a large plate or tray, drizzle with olive oil and sprinkle over the spices, rub well to coat chicken.

Step 3. Cook corn on BBQ until slightly charred on all sides, remove and cover with foil to keep warm. Cook chicken 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

Step 4. Remove corn kernels from the cob by carefully slicing down the length of the cob with your knife, toss kernels with coriander, mint and olive oil, seasoning with sea salt. Serve with grilled chicken skewers, corn salad and peri peri sauce. 

Notes

* The roasting of the veg for the peri peri sauce can also be done on a hooded BBQ - this will add a nice charred element to the sauce, be sure to turn the veg frequently so as not to burn. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!

CARNITAS TORTILLA POCKETS

RECIPE BROUGHT TO YOU BY OLD EL PASO

PREP 00:10

COOK 03:00

SERVES 6

Easy 

Ingredients List

1 x Old El Paso Tortilla Pockets Kit

1/3 cup Australian Extra Virgin Olive Oil

1.5 kg boneless pork shoulder, trimmed

1 large brown onion, roughly chopped

5 garlic cloves, crushed

Packet of seasoning mix from Tortilla Pocket Kit

1/2 tbs chipotle chili powder

1 tbs dried oregano 

1 tsp cumin seeds

1/4 cup apple cider vinegar

Packet of salsa from Tortilla Pocket Kit

Peel of 1 orange

Juice of 2 oranges

1.5 litres (52 fl oz/6 cups) veal or beef stock

Sea salt and pepper to taste 

To serve

1 small white onion, finely diced

1/4 cup coriander, finely chopped 

2 limes, cut in wedges, to serve

90g fetta, finely crumbled, to serve

1 packet, store bought Mexican Rice

1 can Old El Paso black beans, rinsed and drained 

METHOD

Step 1. Preheat the oven to 180C. To braise the pork, heat 2 tablespoons of the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium heat. Add the pork and cook, turning frequently, for 5 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and cook, stirring, for 3-4 minutes, until softened. Add remaining olive oil, garlic, tortilla pocket seasoning mix and extra spices over low heat. Cook, stirring for 1-2  minutes or until the spices are aromatic. Deglaze the pan by adding in the vinegar and stirring through. Add the the salsa, orange peel, orange juice and stock. Season well with salt and pepper. 

Step 2. Return the pork to the dish. If the pork isn’t completely submerged, add enough water to cover the pork and bring to the boil. Cover with a cartouche (a piece of baking paper folded to make a lid) and place with lid on in the oven to braise, turning occasionally, for 3 hours or until very tender. Remove the pork from the braising liquid, transfer to a heatproof bowl and cover the bowl loosely with foil. Reserve the cooking liquid in the dish. Stand the pork until it’s cool enough to handle.

Step 3. Return the dish of cooking liquid to the stovetop over medium heat and simmer gently, skimming off any impurities that come to the surface, until the liquid has reduced by three-quarters. Strain the liquid through a fine sieve into a heatproof bowl. Finely shred the braised pork into the strained liquid. 

Step 4. To serve, fill your Old El Paso Tortilla Pockets in layers of rice, beans, herbs, pork and cheese until full. 

Notes

* This pulled pork recipe is a great staple to add to tacos, nachos, tortilla, burritos etc. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN & LEEK PIE W/ SOUR CREAM PARMESAN PASTRY

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:20

COOK 00:35

Makes 1 family size pie

Capable Cooks

INGREDIENTS

1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces 

1/2 tbs olive oil

2 tbs butter

1 leek

1 clove garlic, crushed

1 sprig thyme

1/4 cup tarragon, leaves, finely chopped 

1/2 tbs dijon mustard

Sea salt, to taste

Pepper, to taste

1/4 cup plain flour

1/4 cup cream

1/4 cup good quality chicken stock 

Sourcream & Parmesan Pastry

225g plain flour

200g butter

25g grated parmesan cheese

125ml sour cream

Sea salt, to taste 

1 egg, beaten

METHOD

Step 1. Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20mins. 

Step 2.  Preheat oven to 220C. While the pastry is resting, make a start on the filling by heating a large non stick frypan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside. 

Step 3. To the same fry pan add leek and butter, reduce heat and gently sweat down the leek for 3-4 mins. Add garlic, thyme, tarragon and mustard. Stir well to combine. Add chicken pieces and cook for a further 3 mins seasoning well with sea salt and pepper. 

Step 4. Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3-5mins then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce*. Add filling to a 25cm (1.5L) pie dish. 

Step 5. Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash. Bake for 10mins at 220C and then reduce temperature to 180C and cook for a further 20-25mins. Allow to cool slightly before serving. 

Notes

* If the sauce is looking thick, do not worry, this will loosen slightly when pie is baked in the oven. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

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PIE TIME!

VEGETARIAN NACHOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

I love love love vego nachos, even more so than beef or chicken or any other type. I don't know what it is but nachos for me brings some sort of childlike fun, or excitement when it comes to eating! It must be the fact you eat with your hands and it is such an amazing dish to share with friends! 

PREP 00:15

COOK 00:30

SERVES: 4

WHAT'S IN IT?

Bean Mix

1 tbs veg oil

1 small brown onion, roughly chopped

1 packet Old El Paso Nachos Spice Mix

1 (400g) can Old El Paso Black Beans, rinsed and drained

1 (400g) can Old El Paso Mexe Beans

250ml vegetable stock

10 pack Old El Paso hard taco shells, cooked as per packet instructions

2 cup shredded cheese (tasty)* 

Toppings 

2 ripe avocados, cut into chunks

6 tbs (xx cups) sour Cream*

1/4 iceberg lettuce, shredded

200g grape tomatoes, halved 

Shredded cheese, to serve

Hot sauce of choice, to serve

Coriander, to serve

Lime wedges, to serve

PUTTING IT ALL TOGETHER

Step 1. In a high sided skillet heat oil over medium high heat and cook onion until aromatic and almost charred. Reduce to low and add Old El Paso Nachos Spice Mix, toast the spice mix lightly, add beans and coat with spices. Increase heat and pour over vegetable stock. Cook uncovered for 10-15mins until beans begin to soften. Lightly mash with the back of a spoon.

Step 2. Break up cooked taco shells into large pieces and place in oven proof serving dish cover with cheese, bake in oven for 10-12mins until cheese is melted. Remove from oven and load with cooked beans and serve your nachos with your choice of toppings and enjoy with friends! 

Notes

* Choose vegan alternatives to cheese and sour cream to make this a vegan dish. 

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CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN MOLE TACOS

RECIPE BROUGHT TO YOU BY OLD EL PASO

SERVES: 4

WHAT'S IN IT?

Mole Spice Mix

2 tbs Australian extra virgin olive oil

1 brown onion, roughly chopped

3 cloves garlic, crushed

1 packet Old El Paso Taco Spice Mix

1/2 tbs chipotle chili powder (or other Mexican chili powder)

1 tbs dried oregano

1/2 tsp cinnamon powder

Zest, 1 orange

Juice, 1 orange

250ml chicken stock

50g dark chocolate

8 Free Range Chicken thighs 

Purple Cabbage Slaw

1/4 head purple cabbage, finely shredded

Juice, 1 lime 

1/4 cup coriander, leaves only

Sea salt, to taste

To serve

10 pack Old El Paso Mini Flour Tortilla

Coriander, to serve

Lime, to serve

Sour cream, to serve 

PUTTING IT ALL TOGETHER

Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly. 

Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.

Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime. 

CREDITS

Recipe: Hayden Quinn

Food: Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY OLD EL PASO

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FIESTA TIME!

CHICKEN SOUP

RECIPE CREATED FOR YAHOO! LIFESTYLE

If you were a real hipster, you would call this a “bone broth” but really, its just a soup. Nourishing, flavourful and perfect as a way to add flavour to curries, tagines, casseroles without the packet stuff!

Making this soup is a bit of an art, its not an exact recipe, basically all you need is water and chicken and then whatever else you throw in there will add / develop the flavour. 

Prep 00:15

Cook 03:00

Easy

WHAT’S IN IT?

1 x 1.2kg whole organic chicken / 1.2kg chicken feet / 1.2 kg chicken carcases or a mix of these 

1 tbs Cobram Estate extra virgin olive oil

1 brown onion, roughly chopped

2 medium carrots, roughly chopped

2 stalks celery, roughly chopped

1 whole head garlic, cut in half 

 5 cm knob ginger, roughly chopped

2 star anise 

8 pepper corns 

Soft herbs - whatever you may have leftover in the fridge 

Anything else that is looking a bit rough in your fridge

PUTTING IT ALL TOGETHER: 

Step 1. In a large pot* over medium high add the onion, carrot, celery, garlic and ginger. Cook until vegetables are aromatic. Season with salt.

Step 2. Add chicken and cover fully with water. Bring water to the boil (this may take up to half an hour), add any of your soft herbs at this stage and reduce heat to a slow simmer cooking for 3 hour or until chicken is cooked. 

Step 3. Once cooked and cooled slightly strain off soup using a strainer lined with a clean chux. This will give you a base soup recipe that you can do so many things with. 

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Recipe notes and tips: 

* You pot will need to be big enough to hold a whole chicken plus liquid.

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SOUP TO KEEP YOU WARM…