Charred Lemon Chicken Piccata

Ingredients

  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig 1 thyme sprig
  • 1/2 cup dry white wine 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

Pork Chops With Mustard Cream Sauce

Ingredients

  • 2 thick-cut bone-in pork chops
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 tablespoons brandy
  • 2 tablespoons dijon mustard
  • 2/3 cup half and half
  • 1 1/2 teaspoon lemon juice
  • Salt, pepper, and sugar to taste
  • Chopped parsley, to garnish

Crispy Nori Prawn Noodle Salad

Ingredients

  • 100g pkt vermicelli bean thread noodles
  • 1 sheet nori, torn into small pieces
  • 25g (1/3 cup) panko breadcrumbs
  • 1 egg white, lightly whisked
  • 24 (about 1kg) medium green prawns, peeled and deveined, tails left intact
  • 2 tablespoons coconut oil
  • 1 continental cucumber, peeled, deseeded, cut into matchsticks
  • 2 carrots, peeled, shredded
  • 1/2 large green papaya, peeled, deseeded, shredded
  • 4 green shallots, trimmed, shredded
  • Kewpie Roasted Sesame Japanese Dressing, to serve
  • 1 tablespoon black or white sesame seeds, to serve
  • Baby kale leaves, to serve (optional)

Quick Chicken And Mango Noodle Bowl

Ingredients

  • 8 chicken tenderloins
  • 440g packet fresh hokkien noodles
  • 60ml (1/4 cup) sweet chilli sauce, plus extra (optional), to serve
  • 80ml (1/3 cup) fresh lime juice
  • 1 tablespoon peanut oil
  • 2 mangoes, cheeks removed, thinly sliced
  • 1 red capsicum, deseeded, very thinly sliced
  • 3 green shallots, thinly sliced
  • 1 bunch fresh mint, leaves picked
  • 50g snow pea sprouts
  • 45g (1/4 cup) cashews, coarsely chopped
  • Lime wedges, to serve (optional)

Vegetable Tagine

Ingredients

  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • 1/3 lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 1/2 cups)
  • 1/2 head cauliflower, cut into florets (3 cups)
  • 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
  • 1/4 tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley

Garlic-Chile Ground Pork

Ingredients

  • 1 tablespoon vegetable oil
  • 1 shallot, chopped
  • 4 garlic cloves, finely chopped
  • 1 dried chile (such as chile de árbol)
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • Pinch of sugar
  • 1 cup low-sodium chicken broth
  • 2 teaspoons unseasoned rice vinegar
  • Kosher salt

Directions

  1. Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12–18 minutes.
  2. Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.

Pork and Fennel Ragout

Ingredients

  • 1 teaspoon fennel seeds
  • Kosher salt and freshly ground pepper
  • Zest and juice of 1 lemon
  • 3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
  • 3 tablespoons all-purpose flour
  • 5 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sliced shallots
  • 1 small fennel bulb, trimmed and chopped
  • 2 tablespoons tomato paste
  • 10 ounces cremini mushrooms, sliced
  • 1 1/2 cups red or white wine