Ingredients
1 large lemon, juiced.
2 tablespoons Chinese rice wine.
1 tablespoon light soy sauce.
2 tablespoons honey.
650 grams chicken breast fillets.
1/4 cup plain flour.
2 tablespoons vegetable oil.
100 grams baby Asian greens.
1 cup beansprouts.
2 green onions, sliced thinly.
1 small carrot, sliced into long thin sticks.

Method
Place a small saucepan over medium heat and add 1/3 cup lemon juice, rice wine, soy sauce and honey.
Cook until marinade comes to the boil, and then set to one side to cool.
Place chicken into a shallow glass or ceramic dish and pour over 1/2 the cooled marinade.
Turn to coat and chill for 1 hour.
Drain chicken and discard marinade.
Lightly toss chicken in flour, shaking off excess.
Place a frying pan over medium heat and add oil.
Cook chicken for 4 minutes each side, until almost cooked through.
Reduce heat to low and add remaining marinade and 2 tablespoons cold water.
Cover pan and allow to simmer for 10 minutes. Sauce should thicken and chicken should be cooked through.
Remove to a warmed plate, cover with foil and allow to rest for 5 minutes.
Make salad.

Serving
Serve chicken in thick slices over salad and drizzle over sauce.

Ingredients
1/4 cup soy sauce.
1/4 cup tomato sauce.
1 tablespoon honey.
12 chicken drumettes.
125 grams sugar snap peas, trimmed.
1 large carrot, cut into sticks.
2 stalks celery, cut into sticks.

Method
Preheat oven to 200 C.
Line a tray with foil.
In a bowl, combine soy sauce, tomato sauce and honey.
Add chicken and toss to coat.
Arrange chicken in a single layer on foil lined tray and bake for 30 minutes. Chicken should be golden and cooked through.
Allow to cool, then chill.

Serving
Pack chicken and vegetables in lunchboxes. Great for school or picnics.

Ingredients
1/3 cup cashews.
2 1/2 tablespoons olive oil.
250 grams fresh baby corn, halved.
4 green onions, sliced thinly.
2 cups cooked chicken, shredded (1/2 large barbecued chicken).
125 grams snow peas, shredded.
1 lime juiced.
1/2 teaspoon caster sugar.

Method
Place a wok over high heat, and once to temperature, add cashews.
Stir fry for 1 to 2 minutes, until lightly toasted. Remove to a plate.
Add 2 teaspoon oil to wok and stir fry corn for 1 to 2 minutes, until almost soft.
Remove to a large bowl, and set to one side to cool.
In a small jug, add 1/4 cup lime juice, sugar, remaining oil, salt and pepper and whisk to combine.
To the cooled corn add green onions, chicken and snow peas. Toss to combine.

Serving
Pour dressing over salad and add cashews. Lightly toss and serve.

Ingredients
12 large chicken wings.
Olive oil cooking spray.
1 large lemon, juiced.
1 tablespoon vegetable oil.
1 onion, chopped roughly.
3 cloves garlic, crushed.
2 teaspoons ground cinnamon.
2 teaspoons ground cumin.
1 teaspoon ground ginger.
1/4 teaspoon cayenne pepper.
Basmati rice, cooked.
Plain yoghurt to serve.

Method
Place 2 1/2 tablespoons lemon juice, vegetable oil, onion, garlic, and spices in the bowl of a food processor. Process until finely chopped and well combined.
Place chicken in a large bowl and spoon the marinade over. Toss to coat and cover and chill for 3 hours.
Preheat oven to 200 C.
Place a wire rack in a roasting pan and spray with oil.
Arrange chicken on rack in a single layer and spray lightly with oil.
Roast chicken for 50 to 60 minutes, turning over halfway through cooking.

Serving
Serve with rice and yoghurt.

Ingredients
1 Turkish bread roll, split, roasted, buttered.
4 poached eggs.
60 grams marinated feta cheese, drained.
1 lemon, rind grated finely.
1 cup hazelnuts, roasted.
1/3 cup sesame seeds.
2 tablespoons coriander seeds.
2 tablespoons cumin seeds.
2 teaspoons cracked black pepper.
1 teaspoon sea salt flakes.

Method
In a small food processor, add hazelnuts, sesame seeds, coriander seeds, cumin seeds and pepper. Process until chopped finely.
Pour into a non-stick frying pan and cook, stirring frequently over medium heat, for about 5 minutes until lightly toasted.
Remove to a bowl and stir in sea salt. Set to one side to cool.

Serving
Place one piece of bread on each plate and top with 2 eggs.
Crumble over the feta and sprinkle the lemon rind and dukkah over the top.

Ingredients
2 tablespoons olive oil.
2 small red onions, sliced thinly.
400 grams Swiss brown mushrooms, sliced thinly.
300ml pouring cream.
1 cup chicken stock.
1 tablespoon wholegrain mustard.
625 grams fresh pasta (fettucine or spaghetti).
1 barbecued chicken, skin and bones removed, meat shredded.
1 avocado, sliced thinly.

Method
Place a large frying pan over medium-high heat and add oil.
Once to temperature, add onions and mushrooms and cook for 8 to 10 minutes, until the onion is opaque and soft.
Add cream, stock and mustard and bring to the boil.
Reduce heat and simmer for 5 to 7 minutes until sauce thickens slightly.
Cook pasta according to packet directions.
Drain and return to pan.
To the pasta, add the mushroom sauce, and over low heat, toss gently until heated through.
Remove pan from heat and add avocado.

Serving
Season with freshly ground black pepper. Serve.

Ingredients
12 chicken drumsticks.
1/2 cup honey and soy teriyaki marinade.
1 tablespoon brown sugar.
1 clove garlic, crushed.
1 teaspoon sesame oil.
1 bunch baby bok choy, trimmed.
150 grams snow peas, trimmed.
Steamed jasmine rice, to serve.

Method
With a sharp knife, make two slits in the meaty part of each drumstick.
Place chicken in a shallow dish.
In a small jug, combine teriyaki marinade, sugar, garlic and sesame oil.
Pour over chicken and chill for at least 1 hour.
Preheat oven to 200 C.
Line a large roasting pan with baking paper and place drumsticks in a single layer in the pan.
Cook for 35 to 40 minutes, turning and basting every 10 minutes or so, until cooked through.
Steam bok choy over a pan of simmering water, covered for 2 minutes.
Add snow peas and steam for a further 1 to 2 minutes, until snow peas are tender.

Serving
Serve chicken with bok choy, snow peas and steamed rice.

Ingredients
Olive oil cooking spray.
2 large eggplant, sliced thinly.
1 onion, chopped finely.
2 cloves garlic, crushed.
1/2 teaspoon ground cinnamon.
500 grams chicken breast mince.
400 gram can tomatoes.
2 tablespoons currants, optional.
1 lemon, rind grated finely, juiced.
1/4 cup grated cheddar cheese.
60 grams baby spinach to serve.
2 tablespoons butter.
2 tablespoons plain flour.
1 2/3 cups milk.
pinch ground nutmeg.

Method
Preheat oven to 180 C.
Preheat grill to medium-high.
Place a saucepan over medium heat and add butter.
Once melted, add flour and cook stirring for 1 minute.
Remove from heat and while whisking constantly, pour in milk.
Return to heat and cook for 5 to 8 minutes, until sauce comes to the boil.
Stir in nutmeg. Cover the surface with plastic wrap and set to one side.
Spray eggplant with oil and grill for 2 minutes each side, until browned.
Over medium heat, place a large frying pan and add oil.
Once to temperature, add onion and cook, stirring until lightly browned.
Add garlic, cinnamon and chicken mince.
Cook for about 5 minutes, ensuring the mince is broken up using the back of a wooden spoon. Chicken should be browned.
Add tomatoes, currants, lemon rind and 2 tablespoons lemon juice. Season with salt and pepper.
Simmer for 5 minutes.
Into the base of a 5cm deep (16cm x 25cm base) ovenproof dish, place half of the eggplant slices, and spoon over half of the chicken mixture.
Repeat this process, and then pour over the white sauce and sprinkle with cheese.
Cook for 45 to 50 minutes in the oven.
Allow to stand for 10 minutes before serving.

Serving
Serve hot with baby spinach.

Ingredients
250 grams rice noodles.
1/4 cup fish sauce.
2 tablespoons brown sugar or palm sugar.
1/4 cup lime juice.
2 tablespoons peanut oil.
2 chicken breast fillets, cut across the grain in thin slices.
3 ecshallots, sliced thinly.
2 cloves garlic, crushed.
1 small red chili, chopped finely.
2 eggs, lightly beaten.
1/2 cup roasted unsalted peanuts, chopped finely.
125 grams beansprouts, trimmed.
Coriander and lime wedges to serve.

Method
Place noodles in a large bowl, and pour enough warm water to cover. Allow to stand for 7 minutes. Noodles should be tender.
Drain and refresh under cold water.
In a jug, mix fish sauce, sugar and lime juice together and put to one side.
Heat a wok over high heat, and once very hot, add 2 teaspoons of oil. Tilt the pan to coat the surface.
Add one third of the chicken and cook for 1 minute, or until sealed.
Remove to a bowl.
Repeat this process with remaining oil and chicken, remembering to make sure that the wok is brought to a high heat each time.
Pour remaining oil into wok and add ecshallots, garlic and chili. Cook for 1 minute.
Push to one side of the wok and add the eggs. Cook until lightly set, then stir eggs to scramble.
Return chicken and add all other ingredients to wok and stir fry for 1 to 2 minutes, until warmed through.

Serving
Top with coriander leaves and serve with lime wedges.

Ingredients
6kg turkey.
80 grams butter, melted.
6 rashers rindless bacon.
2 lemons, washed, halved.
Sprigs fresh sage.
1 onion, peeled.

Method
Preheat oven to 180 C and arrange shelf to lowest position.
Place lemons, onion and sage in cavity, and tie legs together with kitchen string.
Tuck the wings and neck flap underneath the turkey.
Using half the butter, brush the turkey and lay the bacon over the breast.
Arrange turkey on a roasting rack in a roasting pan and cover entirely with baking paper and foil. (Ensure all of the edges have been sealed).
Roast for 1 hour.
Remove and baste with remaining butter.
Carefully re-cover, sealing edges securely and cook for a further 1 1/2 hours, basting at 30 minute intervals.
Remove bacon and baste turkey with pan juices, and cook uncovered for 30 minutes. Turkey should be golden and juices run clear when tested with a skewer.
Move turkey to a warm tray or plate and cover loosely with foil for 30 minutes to rest.

Serving
Carve meat and serve warm.