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Articles 1 to 12 of 46:
Quick chicken curry
1. Brown the chicken pieces in ghee or oil, remove and set aside. 2. Dry the onion until golden brown, add garlic, ginger, cinnamon, bay leaves, cloves, cardamoms and chillies and fry for 2 minutes, stirring. Add ground spices and pepper. 3. ... [... more]
Better Homes & Gardens Australia |
Butter Chicken
Geoff demonstrated how to make Butter Chicken, an Indian dish with a British influence. Combine half of the coriander, cumin, paprika and turmeric with the garlic, ginger, chilli and lemon juice and using either a mortar and pestle or stab ... [... more]
Burke's Backyard |
Asian steamed cuttlefish
Place chillies, garlic, ginger, coriander, coriander root, lemongrass and sugar in mortar and pestle. Pound to a coarse paste. Combine paste with cuttlefish in a medium bowl and stand 30 minutes. Place cuttlefish in a large steamer basket lined ... [... more]
Australian Womens Weekly |
Grilled Thai chicken salad
In a large mixing bowl, combine oil, garlic, ginger, pepper and chicken. Toss to coat. Set aside 10 minutes or longer if you have the time. Cook chicken 8-10 minutes or until cooked through. Halve tenderloins if very large. Alternatively; ... [... more]
Australian Womens Weekly |
Burmese pork curry
Combine pork with tumeric and salt in a large bowl. Set aside to marinade 30 minutes while you prepare remaining ingredients. Heat oils in a large heavy-based saucepan, cook onion until softened. Add garlic, ginger, chilli and shrimp paste and ... [... more]
Australian Womens Weekly |
Chicken spring rolls
Heat a wok, add a teaspoon of peanut oil and cook chicken mince. Season with five spice while cooking. Remove chicken to a bowl. Return wok to heat and add another teaspoon peanut oil; cook onion 1-2 minutes until soft. Add garlic, ginger, ... [... more]
Australian Womens Weekly |
Lamb shoulder roast
Remove netting from lamb and unroll roast. Trim lamb of excess fat. Combine vinegar, garlic, ginger, thyme, paprika and pepper in a large bowl. Add lamb to bowl, coat well in marinate, cover and refrigerate. Leave in marinate minimum 1 hour or ... [... more]
Australian Womens Weekly |
Chicken wings
Heat oils in small non-stick frying pan. Add garlic, ginger, chillies and onions. Sauté briefly until fragrant; transfer to a large non-reactive (glass or ceramic) bowl or dish. Add vinegar and salt and whisk quickly to combine. Add chicken wings . [... more]
Australian Womens Weekly |
Asian Noodle Soup
Add the garlic, ginger, chilli and turmeric and stir-fry for about 30 seconds. Gradually add the CARNATION Light Creamy Coconut Evaporated Milk and combined water and stock powder to the pan, stirring to scrape the onion and spices off the ... [... more]
Nestlé |
Stirfry Fish with Lemongrass & Asian Greens
Cook fish in 2 batches over medium-high heat for 3 minutes or until browned and tender; set aside. Reheat wok, add garlic, ginger, lemongrass and onion; stirfry for 2 minutes or until soft. Add bok choy, broccoli and capsicum and stirfry until ... [... more]
Nestlé |
Spicy Moroccan Chickpea and Lentil Soup
Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 6-7 minutes, or until soft. Add the garlic, ginger, coriander, cumin and chili powder, and cook, stirring, for 1 minute. Add the ... [... more]
Nestlé |
Chilli Tofu and Noodle Stirfry
Cook tofu in 2 or 3 batches over high heat until browned; set aside. Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft. Add remaining vegetables and stirfry for 3-5 minutes until tender but still crisp. Place noodles ... [... more]
Nestlé |
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