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Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Slow cooker creamy French onion steak recipe

brown onions, sliced

garlic,

1kg beef rump steak

butter

sachet French onion soup mix

milliliters cream

Worcestershire sauce

thyme

Beef bourguignon

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

The best technique for an even crust and deeply flavorful pan-seared steak.

Perfect Pan-Seared Steaks Recipe

Kosher salt

(30 milliliters) oil

black pepper

(30 grams) butter

thyme shallots (optional)

Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.

Heat oil in a large stainless steel or cast iron skillet over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs or cooking fork until internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness. Add butter and optional aromatics to pan and continue to cook for an additional 2 minutes. Remove from pan and tent loosely with foil. Allow to rest for at least 5 minutes before serving.

This baked chicken katsu recipe is just as crispy as the deep fried version and stays crispy even longer!

Baked Chicken Katsu Recipe

chicken breast

panko breadcrumbs

extra virgin olive oil

all-purpose flour

salt and pepper

tonkatsu sauce (optional)

Move one of the oven racks to the upper-middle part and preheat oven to 400ºF.

Line a baking sheet with parchment paper and set aside.

Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now &#8211; this will be for the panko breadcrumbs.

In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.

Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.

Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).

Just made this with boneless skinless chicken thighs and it’s fantastic! Juicy on the inside and crisp on the outside... great tip on toasting the panko first it made all the difference! Thanks.

Amazing!!! Toasting the panko is a gamechanger! All I had were chicken thighs so I pounded them out, cut them in half and they were delicious. I had those in the oven a few extra minutes. Soooo crispy with barely any oil used! I served over rice with tonkatsu sauce and a daikon slaw

Absolutely loved this recipe! I added curry sauce on top.

We make this recipe at least once a month, it's one of our toddler's favourite meals :) Highly recommend!

https://www.youtube.com/watch?v=jkBFE0-K_wg

Learn how to make tonkatsu sauce at home with just 4 ingredients! 

Tonkatsu sauce is a tangy and sweet sauce used to flavor sandwiches and to pair with meat, poultry, and tofu dishes. Bring Japanese flavors into your kitchen today!

Ingredients:
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon granulated sugar
2 teaspoons soy sauce

For the full recipe, visit: https://pickledplum.com/tonkatsu-sauce/

Visit my blog https://pickledplum.com for more recipes (over 800 and counting!)

Did you make this recipe? Share your image on Instagram by tagging me @misspickledplum
Or visit my page: https://www.instagram.com/misspickledplum

Happy cooking!

How to Make Tonkatsu Sauce

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

eggs

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it.

Pork Adobo Recipe

pork

rice vinegar,

coconut mik

bay leaves

Heat oil in a large straight-sided sauté pan on very high heat until oil begins to smoke. Sear pork in batches, leaving plenty of open space in the pan, until a light crust forms, about 1 to 2 minutes per side. 

When last batch of pork is seared, return all pork to pan and add soy sauce, vinegar, coconut milk, bay leaves, and garlic. Bring to a boil, then reduce to a bare simmer and cook, covered, for 2 1/2 to 3 hours, or until pork is very tender but not completely falling apart.

Remove pork from pan and set aside. Strain sauce into a fat separator or measuring cup and skim off fat, reserving for another use. Return sauce to pan, add about 1 tablespoon of vinegar, and cook on medium high heat until sauce reduces to less than 1 cup. 

Return pork to thickened sauce and add salt and vinegar to taste. Serve with rice and chopped scallions for garnish.

We've made this tasty Tuscan-style chicken dish using jarred veggies for ease and olives for bursts of juicy tartness. This recipe is keto-friendly

Tuscan-style chicken recipe

brown onion, thickly sliced

garlic cloves, crushed

tsp ground paprika

semi-dried tomatoes

jar grilled eggplant, drained, chopped

jar chargrilled peppers

(160 grams) pitted mixed olives

(125 milliliters) thickened cream

(375 milliliters) Coles Real Chicken Salt Reduced Stock

oregano

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

chilli flakes

mint leaves

parsley leaves

mild paprika

cumin

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

"The filling variations for this dish are endless. I have chosen the virtuous road" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available now.

Vietnamese crispy pancakes (banh xeo)

(200 grams) rice flour

tsp turmeric

tsp caster sugar

tsp sea salt

x coconut cream

(250 milliliters) soda water

spring onions, white part very finely chopped, dark-green part thinly sliced

tsp vegetable or coconut oil

bean shoots

Lebanese cucumbers,

red chillies, thinly sliced

pickled carrot and daikon (see below)

coriander, Vietnamese mint, Thai basil, mint and shiso

red bird’s eye chilli, (more if you

garlic clove, finely chopped

(80 milliliters) fish sauce, plus extra if needed

(70 grams) caster sugar

lime juice, plus extra if needed

lemon juice

(about

(about 350 grams) daikon radish,

caster sugar

(125 milliliters) rice wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Christmas entertaining is easy with this impressive rolled pork roast on the barbecue.

Barbecued stuffed pork loin

Primo

granny smith apple, peeled, finely chopped

breadcrumbs

rosemary leaves

1.5kg rolled pork loin

sea salt

Apple sauce, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

The flavors of chicken satay in meatball form. I like to serve them with a peanut sauce and plenty of fresh herbs for garnish on a bed of lettuce.

Chicken Satay Meatballs

pork panko

green onion (finely chopped)

garlic (minced)

ginger (freshly grated)

Sriracha (optional)

black pepper (freshly ground)

sesame oil

coconut aminos

peanut butter (crunchy, or almond butter)

gluten free soy sauce (or 1 tablespoon coconut aminos)

monk fruit (granulated, omit if using coconut aminos)

fish sauce

lime juice

sriracha (omit if nightshade-free)

oz coconut milk (about a quarter of a 13.5 oz can)

cilantro leaves (torn)

butter lettuce leaves

Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper and set aside.

Combine all meatball ingredients in a large bowl until evenly combined. Roll into 12 meatballs and place onto parchment lined sheet. Bake for 10-15 minutes, or until cooked through. Alternatively, you can pan fry these as well with a bit of oil in a large pan.

While the meatballs cook, prepare the peanut sauce. Combine all ingredients except coconut milk. Heat coconut milk until barely simmering and then pour over the peanut butter mixture. Whisk until smooth and adjust seasoning to taste.

This fast and easy recipe is a hearty meal perfect for a Friday night.

Sausages with onion gravy & mash

(about 600 grams) sebago (washed) potatoes, peeled, quartered

milliliters (1/2 cup) milk

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