Nasi goreng

Nasi Goreng

Ingredients

1 1/2 cup uncooked jasmine rice

2 cup water

1/4 cup peanut oil

4 eggs

250 grams small green prawns, peeled

250 gram chicken thigh fillets, finely chopped

1 tablespoon shrimp paste

4 clove garlic, crushed

1 small brown onion, finely chopped

1 teaspoon ground white pepper

2 teaspoon sambal oelek (or sriracha)

2 tablespoon kecap manis (sweet soy sauce)

1 tablespoon fish sauce

1/2 cup thinly sliced spring onions

1 carrot, julienned

1 Lebanese cucumber, julienned

fried shallots, to garnish

Method

• Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 minutes or until rice is just tender. Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.
• Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.
• Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 minutes or until paste is fragrant.
• Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.
• Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots

AIRFRYER SPICED CHICK PEAS WITH PITTA CHIPS

AIRFRYER SPICED CHICK PEAS WITH PITTA CHIPS

INGREDIENTS

½ x 400g tin chickpeas, drained and rinsed

2 tbsp olive oil

1 pitta bread

½ tsp ground cumin

½ tsp smoked paprika

¼ tsp garlic granules

salt and freshly ground black pepper, to taste

hummus, to serve

METHOD

Preheat the air fryer to 195C.

• Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins.
• In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper.
• Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking.
• Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart.
• Add the remaining olive oil to the mixing bowl, along with the pieces of pitta.
• When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer.
• Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting.

Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus.

NYT One-Pot Chicken Cacciatore With Potatoes

 One-Pot Chicken Cacciatore With Potatoes

Ingredients

Serves 4

8 (approx 1kg) bone-in, skin-on chicken thighs (approx 1kg)

Kosher salt

3 tablespoons olive oil

500g waxy potatoes, such as Yukon Gold or fingerling

1 tablespoon rosemary leaves (from 1 large sprig)

4 anchovy fillets

2 garlic cloves

2 tablespoons drained capers

1/2 glass dry white wine

3 tablespoons white wine vinegar or red wine vinegar, plus more to taste

2 tablespoons chopped parsley

Method

• Heat oven to 200cC425F degrees. Pat chicken thoroughly dry with paper towels and sprinkle all sides with two generous pinches of salt 

• Coat a large jeavy-based high-sided pan or skillet with 1 tablespoon oil.

• Add the chicken pieces, skin side down, in a single layer in the cold pan and place over medium heat. Cook, undisturbed, until the skin is browned and releases easily from the pan, about 15 minutes. 

• While the chicken cooks, cut potatoes into 1-inch-thick chunks and place in a large bowl. Chop the rosemary and anchovy, smash and peel the garlic, then add to the bowl. Add the capers, 2 tablespoons oil and generous pinch of salt; stir well.

• Turn the chicken over and drain the fat.

• Add the potato mixture to the skillet, sitting the chicken pieces skin side up on top and pour over the wine. Put the skillet to the oven and roast, uncovered for around 25m, until the chicken is cooked and the potatoes are tender.

• Chop the parsley

• Put the pan back onto the hob, putting the chickon to one side.

• Add the vinegar and 2 tablespoons water to the pan and continue to cook the potatoes on a medium heat, to reduce the cooking juices for about 5m, stirring occasionally until you have a thick glossy sauce. If the sauce gets too thick add water a spoonful at a time while stirring.

• Return the chicken to the pan, scatter the parsley over and serve.