Recipes

Chicken Biryani is a delicious and flavorful rice dish that combines aromatic spices, tender chicken, and fragrant basmati rice. Here's Luke's recipe for Chicken Biryani:

Ingredients:

2 chicken breasts or 4 thighs, cut into pieces (approx 600-700gm)
2 cups basmati rice
1 large onion, thinly sliced
2 tomatoes, chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise
1/2 cup plain yoghurt
2 tablespoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin seeds
4-5 whole cloves
2-3 green cardamom pods
1-inch cinnamon stick
2 bay leaves
A handful of fresh coriander leaves, chopped
A handful of fresh mint leaves, chopped
Ghee or cooking oil for frying
Salt to taste
Saffron strands (optional) soaked in 2 tablespoons of warm milk
Instructions:

Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
In a large pot, heat ghee or oil over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
In the same pot, add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw aroma disappears.
Add the chicken pieces to the pot and cook until they are browned on all sides.
Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Stir well and cook for a few minutes until the tomatoes are soft and the spices are well combined.
Reduce the heat to low and add the plain yoghurt to the pot. Mix well to coat the chicken with the yoghurt and spices. Cover the pot and let the chicken cook for about 15-20 minutes until it is tender and cooked through.
While the chicken is cooking, in a separate large pot, bring water to a boil. Add salt and the soaked basmati rice. Cook the rice until it is 70-80% cooked (still slightly firm). Drain the rice and set it aside.
Once the chicken is cooked, layer the partially cooked rice evenly over the chicken in the pot. Sprinkle the chopped coriander and mint leaves on top.
Drizzle the saffron-infused milk over the rice for a beautiful color and aroma. You can also garnish with the reserved fried onions.
Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and flavors have melded together.
Once done, gently fluff the rice and chicken layers with a fork to mix them together.
Serve the delicious Chicken Biryani hot with raita (yoghurt sauce) or a side salad.
Enjoy the aromatic and flavorful Chicken Biryani with your family and friends!

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Ingredients:

• 8 sausages
• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 1 red capsicum, diced
• 1 teaspoon of smoked paprika
• 1 tablespoon of tomato paste
• 400g can of chopped tomatoes
• 400g can of butter beans, drained and rinsed
• 250ml chicken stock
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 180°C.
2. Heat the olive oil in a large oven-safe casserole dish over medium heat. Add the sausages and cook until browned on all sides. Remove the sausages from the pan and set aside.
3. In the same pan, add the diced onion, garlic, carrots, celery, and red capsicum. Cook for 5-7 minutes until the vegetables are softened.
4. Stir in the smoked paprika and tomato paste and cook for 1-2 minutes.
5. Add the chopped tomatoes and chicken stock to the pan and bring to a simmer.
6. Add the sausages back to the pan and nestle them in the tomato and vegetable mixture. Cover the dish with a lid or foil and place it in the oven for 25-30 minutes.
7. After 25-30 minutes, remove the dish from the oven and stir in the butter beans. Return the dish to the oven, uncovered, for another 10-15 minutes until the sauce has thickened and the sausages are cooked through.
8. Season with salt and pepper to taste, and garnish with chopped fresh parsley.

This sausage casserole is perfect for a warm and hearty meal on a cold winter night. Enjoy!

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Ingredients:

2 slices of sourdough bread
2 slices of aged cheddar cheese
2 slices of ham
1/2 an avocado, sliced
1/4 cup rocket
1 tablespoon whole grain mustard
1 tablespoon honey
Instructions:

Heat a panini press or grill pan over medium-high heat.
Spread a thin layer of whole grain mustard on one side of each slice of bread.
Layer one slice of cheese, one slice of ham, sliced avocado, and rocket on top of one slice of bread.
Drizzle honey over the rocket.
Top with the other slice of cheese and ham.
Place the other slice of bread on top, mustard side down.
Place the sandwich on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
Cut the sandwich in half and serve hot.
Enjoy your gourmet toasted sandwich with ham and all the other delicious ingredients!

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Roasting a whole chicken is a simple and cost-effective way to prepare a delicious family meal that everyone will love. Here's a basic recipe to get you started:

Ingredients:

• 1 whole chicken (about 1.5 - 2 kg)
• Salt and pepper
• 1 lemon, cut into wedges
• 2-3 sprigs of fresh thyme
• 2-3 cloves of garlic
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 210°C.
2. Remove any packaging from the chicken and pat the bird dry with paper towels.
3. Season the chicken generously with salt and pepper, both inside and out.
4. Stuff the cavity with lemon wedges, fresh thyme, and garlic cloves.
5. Tie the legs together with kitchen twine and tuck the wings under the bird.
6. Rub the chicken with olive oil, making sure to coat it evenly.
7. Place the chicken on a roasting rack in a baking dish, breast-side up.
8. Roast the chicken in the preheated oven for 1 1/2 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 74°C.
9. Let the chicken rest for 10-15 minutes before carving and serving.

There are many variations on this basic recipe, and you can customize it to your liking with different herbs, spices, and seasonings. You can also add vegetables like potatoes, carrots, and onions to the roasting pan to create a complete meal.

Roasting a chicken can be a simple and satisfying way to prepare a delicious and nutritious meal for yourself or your family. Give it a try and enjoy the savory flavors and juicy texture of perfectly roasted chicken!

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Ingredients:

2-3 servings of Osso Bucco (depending on appetites)
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 stalks of celery, diced
1 can diced tomatoes 
1 cup beef broth
1 cup red wine
2 tbsp tomato paste
2 bay leaves
Salt and pepper, to taste
1/4 cup fresh parsley, chopped (optional)
Instructions:

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the Osso Bucco pieces with salt and pepper and add them to the pot. Sear the meat until browned on all sides, about 3-4 minutes per side.
Remove the meat from the pot and set it aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the diced tomatoes, beef broth, red wine, tomato paste, bay leaves, salt, and pepper. Stir to combine.
Return the Osso Bucco to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 2-3 hours, until the meat is tender and falling off the bone.
Remove the bay leaves and discard them.
Serve the stew hot, garnished with fresh chopped parsley, if desired.
This hearty and comforting Osso Bucco stew is sure to warm you up on a cold winter day. Serve it with crusty bread or over creamy polenta for a complete meal. Enjoy!

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