Aromatic Chicken Curry with Coconut Cream by Nici Wickes

Ingredients

4 cloves garlic, roughly chopped
5cm piece fresh ginger, roughly chopped
3 shallots, roughly chopped
1–3 red chillies (according to taste), deseeded and chopped
2 teaspoons tamarind purée
1 tablespoon brown sugar
2 teaspoons soy sauce
3 tablespoons fish sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
400ml can coconut milk
1 tablespoon light cooking oil
4 whole cloves
2 star anise
1 cinnamon stick
20 fresh curry leaves (optional)
750g chicken pieces, bone in
toasted shredded coconut to garnish
fresh coriander leaves to garnish  

Directions

Place the garlic, ginger, shallots, chillies, tamarind, brown sugar, soy sauce, fish sauce, coriander, cumin and coconut milk into a food processor and process to form a purée. Put the oil in a large heavy-based saucepan. Add the cloves, star anise, cinnamon stick and curry leaves, if using. Stir-fry for 1–2 minutes over medium heat.

Add one-third of the coconut milk mixture to the pan and bring to the boil. Add the chicken pieces and turn to coat them. Cook the chicken for 5 minutes then add the remaining coconut milk mixture. Bring to a simmer then lower the heat and continue to simmer uncovered for 50 minutes, stirring frequently to prevent it from sticking, until the chicken is cooked through.
Continue to cook for a few more minutes, stirring every minute, until the sauce is reduced enough to form a thick coating on the chicken. Garnish with toasted coconut and coriander leaves and serve with rice.

Serves 4

Creme Brulee by Nici Wickes

Ingredients

800ml cream
1 vanilla pod, split
8 egg yolks
6 tablespoons caster sugar
extra caster sugar to ‘burn’  

Directions

Preheat oven to 150°C. Put eight 150ml-capacity ramekins or one 1.2 litrecapacitydish in a roasting tray.Heat the cream and vanilla pod to near boiling.Meanwhile, whisk the egg yolks and sugar together until pale, light andcreamy. Slowly pour the hot cream in a steady stream into the egg andsugar mix. Whisk quickly to prevent curdling and to avoid lumps forming.Pour the custard mixture into prepared ramekins or dish.

Pour boilingwater into the roasting tray so that the water level comes two-thirds of theway up the sides of the ramekins or dish.Bake for 30–40 minutes until the custards have set – they will still be a bitsoft but will set more firmly in the fridge.To serve, remove from the fridge and sprinkle caster sugar over the top ina thin layer and place under a very hot grill. Watch carefully until the sugarmelts, then just begins to bubble and burn. Refrigerate again for 30 minutes.

Serves 8

Butterflied Citrus Rosemary Roast Chicken by Nici Wickes

Ingredients

1 Tegel Whole Bagged Chicken, fresh or frozen (thawed)
3 cloves garlic, crushed
1/4 cup orange juice
1 tbsp honey
2 tbsp lemon juice
2 tbsp finely chopped fresh rosemary
2 tbsp olive oil
Salt and pepper

Directions

Using a pair of kitchen scissors, cut along each side of the backbone of the chicken. Discard the backbone. Place the chicken on a flat surface and press down to flatten it. Cut slashes into the skin of the thighs and drums.

Combine the garlic, orange juice, honey, lemon juice, rosemary, olive oil and salt and pepper. Place the chicken into a large dish and cover with the marinade. Cover and refrigerate for 1 hour for the flavours to infuse the chicken.

Preheat the oven to 180˚C. Place the chicken into a roasting dish and cook according to directions on pack, or until the chicken is well browned and cooked through. Baste frequently.Serve with pasta and a roast vegetable salad or potato wedges and a green salad.  Perfect with the potato gratin recipe below!

Serves 4-6

Potato Gratin by Nici Wickes

Ingredients

75 g butter
8 medium –large potatoes (floury variety), thinly sliced
1 large onion
Salt and freshly ground pepper
400ml vegetable or chicken stock
1 cup grated cheese (optional)

Directions

Preheat oven to 180°C. Grease or butter an ovenproof dish and arrange sliced potatoes and onions in layers. Dot with butter and pour in the stock (heat stock first in a pot to decrease the oven cooking time if you’re in a hurry). Season with S+P. Ensure that the potatoes are completely submerged in the stock, pressing them down if you need to. Bake for 45 minutes or until potatoes are just tender and beginning to go golden brown on top. Sprinkle cheese on top and grill until golden.

Italian Bread Salad by Nici Wickes

Ingredients

250g Italian bread (ciabatta or similar), very stale
1 large red onion, diced finely
3 sticks celery, roughly dices
½ telegraph cucumber, peeled, halved lengthwise, de-seeded and sliced
Handful of fresh basil leaves, roughly torn
400g ripe tomatoes, chopped roughly
Salt and freshly ground black pepper
100ml olive oil, best quality you can afford
2 tablespoons red wine vinegar  

Directions

Chop the bread into large cubes and soak in cold water for about 30 minutes. While this is soaking prepare your vegetables. Once the bread has soaked and softened squeeze out the water and put in a bowl or on a platter.Add the onion, celery, cucumber, basil leaves and tomatoes and mix gently with your hands.

If you are intending to serve the salad within the hour add the salt and pepper and the oil and vinegar at this stage, toss well and then refrigerate until required.

If you are not serving it within an hour or so, refrigerate without adding the oil and vinegar and instead add these just before serving. Adding these two ingredients too far ahead can turn the salad to mush and we don’t want that!  Serve garnished with a few basil leaves.

Serves 6

Chicken Schnitzel stuffed with Mozzarella Red Capsicum Basil by Nici Wikes

Ingredients

8 slices of Tegel Lean & Lite Premium Schnitzel
1 red capsicum, roasted and cut into strips
75g mozzarella, cut into strips
1/4 cup fresh basil leaves
1 tbsp oil
Toothpicks  

Directions

Preheat the oven to 200˚C.

Lay each side of schnitzel out flat. Place a few strips of red capsicum, some of the mozzarella and a few of the basil leaves on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.

Serves 4

Lazy Tiramisu by Nici Wickes

Ingredients

18 sponge fingers, store bought are fine
2 cups strong espresso, cooled
500g mascarpone
½ cup caster sugar
100mls fresh cream, lightly whipped
Cocoa to sprinkle on top  

Directions

Begin by dipping each sponge finger in the espresso and placing two at  the base of each cup/ramekin. Whisk together the mascarpone and sugar until it is smooth. Spoon one heaped tablespoon into each dish and spread roughly over the espresso sponge base.  Mix the lightly whipped cream with the remaining mascarpone, whisk well and set aside. Dip the rest of the sponge fingers in espresso and add another layer to each dish.

Top with the cream/mascarpone mixture and refrigerate until required. Serve dusted with cocoa powder.

Serves 6

Note - I like to make these in little espresso glasses or cups. They can be prepared the day before your need them.

Creamy Pesto Chicken with Pappardelle by Nici Wikes

Ingredients

250g fettuccine or pappardelle
1 tbsp olive oil
500g Tegel Lean & Lite Skinless Breast Fillets, cut into chunks
1/4 cup basil pesto
3/4 cup cream
1/4 cup finely grated parmesan
Basil leaves to garnish

Directions

Cook the fettuccine or pappardelle following the packet directions. Heat the oil in a frying pan. Add the chicken and cook over high heat until it is golden brown. Add the pesto and cream to the pan and cook over medium heat for a further 3 to 4 minutes or until the sauce is thick and creamy and the chicken is cooked through. Stir the drained pasta through the hot sauce. Place into serving bowls and top with the grated parmesan and basil leaves.

Serve with a green salad.

Serves 4

Fried Sesame Bananas by Nici Wickes

Ingredients

6 finger bananas (or 3 larger green bananas) – peeled and cut diagonally into thick slices
½ c rice flour
¼ tapioca flour (can use regular flour)
1 tablespoon sugar
2 tablespoons sesame seeds
¼ cup coconut milk
¼ cup water
1 cup oil for frying, rice bran is good.

Directions

In a bowl mix the flours, sugar and sesame seeds with the water and coconut milk to a smooth batter. How thick? Not too thick. Not too thin! In a small pot, heat the oil to just smoking. When it begins to smoke, lower the heat slightly.  Watch it carefully! Batter each slice of banana and add carefully to the oil. Don’t overcrowd the pot. Fry until they are golden brown and turn each with tongs if you need to.

Serve sprinkled with sesame seeds and with yoghurt and honey.

Serves 6

Easy Pad Thai by Nici Wickes

Ingredients

250g flat dried rice noodles
1 tablespoon tamarind pulp (soaked in a bit of warm water to loosen)
2 tablespoons fish sauce
3 tablespoons palm sugar, shaved
Juice of one lime or lemon
2 tablespoons cooking oil
3 fresh red chillies (or green ones if you want a hotter dish)
3 tablespoons coarsely chopped garlic
3 eggs

3 handfuls fresh bean sprouts
4 spring onions, sliced diagonally and thinly, use the green bits too
handful fresh coriander sprigs
½ c coarsely chopped roasted peanuts for garnish
Lime or lemon wedges to serve

Directions

To make it easier on yourself soak the noodles and make the sauce in advance. Here’s how: Place rice noodles in a bowl and pour boiling water over them to cover. Leave for at least 20minutes until softened, then rinse and drain and set aside. They should be firm to the bite because don’t forget they will be cooked more in the pan.  Whilst these are soaking get the sauce ready. In a small pot, mix together tamarind pulp, fish sauce, sugar and lime juice and bring it a simmer.
Now you are ready to start the fast and furious cooking of Pad Thai! Heat a wok or thin bottomed pan over high heat. When it is hot, add the oil. To the pan add the chillies and garlic, and stir-fry for one minute.Add the drained rice noodles and stir fry until hot, before adding the sauce. Cook for 3-4 minutes, keeping the noodles moving around the pan to avoid sticking and to get them coated in the sauce.

If the sauce evaporates too quickly and your noodles aren’t quite ready, add a bit of water and keep stirring. Add a bit of oil if the noodle still sticks together. When the noodles are nearly ready (firm to bite and coated in tasty sauce) push them aside in the pan and crack your eggs into the space. Cook these, stirring with a fork, until set. Stir through the noodles then add bean sprouts and spring onions and continue to stir-fry for 1-2 minutes.Take off the heat and turn onto a plate.

Garnish with crushed nuts, wedges of lime (or lemon) and corriander.  

Note:  If you're adding chicken take Tegel Lean & Lite skinless and boneless breast fillets sliced in to strips and add to pan or wok after the garlic and chilli has been cooked.  Saute until it's cooked through before adding the rice noodles.  You could add some shrimps too.

Serves 6-8

Fragrant Chicken Curry with Tamarind Kaffir Lime by Nici Wickes

Ingredients

1 tbsp oil
500g Tegel Lean & Lite Skinless Breast Fillets, chopped
1 onion, chopped
1 tbsp mild curry paste (see recipe below)
50g palm sugar, grated
2 tbsp tamarind puree
1 cup water
4 kaffir lime leaves, finely shredded
1 tbsp soy sauce
1 400ml can coconut cream
1/2 cup roasted peanuts, finely chopped
Chopped coriander to garnish

Directions

Heat the oil in a frying pan. Add the chicken and brown over high heat until golden. Remove the chicken and set aside. Add the onion to the pan and cook over medium heat for 2 to 3 minutes. Add the curry paste and palm sugar and cook for a further minute, stirring.

Add the chicken back to the pan along with the tamarind puree, water, kaffir lime leaves, soy sauce and coconut cream. Simmer for 10 minutes or until the chicken is cooked through.

Garnish with the peanuts and coriander leaves and serve with rice and steamed bok choy.

Serves 4

Chicken with Creamy Mushroom Sauce by Nici Wickes

Ingredients

4 chicken supreme (breast with wing attached)
2 Tablespoons olive oil
½ cup white wine
1 onion, sliced
25 g butter
500g white button mushrooms, sliced quite thinly
½ cup crème fraiche
Salt and pepper

Directions

Brown chicken in oil.  Cover and cook for about 20 minutes or until juices run clear and the chicken is cooked through. Set the chicken aside.  In the same pan, sauté sliced onions and mushrooms until tender.  Stir in wine and butter.  Stir in the ½ cup of crème fraiche and bring to a gentle simmer.  Return the chicken to the pan, cover and heat through for a further 1-2minutes.  Season well with salt and pepper.  

Serves 4

French Caramelised Apple Tarts by Nici Mickes

Ingredients

1 sheet flaky pastry
½ cup caster sugar
70mls water
100ml (almost ½ cup) cream
20g butter
5 medium apples – any variety – peeled and chopped into ¼’s

Directions

For the pastry: Pre-heat oven to 180°C. Cut four pastry squares, measuring about 10cm x 10cm each. Put these on an oven tray (either lightly floured or lined with baking paper). Run a knife about 1cm in from the edge around the border of each square, not cutting all the way through the pastry though. This creates a rim when the pastry puffs up (hopefully).  Cook at 180°C until golden brown. Remove and allow to cool. These can now be stored in an airtight container until required.

Make the caramel: Put sugar and water in a small heavy based saucepan over a medium heat. Dissolve the sugar completely by swirling the pot and only then bring it to the boil. Try not to stir it, instead move the pot to get the contents swirling if you need to. Cook to a golden brown – about 5-7 minutes and watch it like a hawk as it tends to go from clear to brown/burnt very quickly!

Once golden, remove from the heat, add the cream and return it to the heat (it will spit when the cream goes in so be careful). Stir to get rid of any lumps then add the butter and allow it to melt. Add the chopped apples and cook gently until they begin to soften slightly, about 2-3 minutes. Don’t overcook them as they will continue to cook in the hot sauce. Now set aside until required.

To assemble: Place a pastry square on individual plates and top with the warmed caramelized apples. Serve with vanilla ice-cream.

Serves 4

Michelin Star Chicken with Tarragon & Cream Sauce & Watercress Salad by Nici Wickes

Ingredients

4 chicken breasts, skinned and boned
2 Tablespoons olive oil
25g butter
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon (or 1 Tablespoon dried)
1 teaspoon French mustard
1 teaspoon lemon juice
½ cup cream
¼ cup dry white wine (optional)
Salt and pepper to season

Directions

In a pan, heat the oil until moderately hot but not smoking – look for heat waves coming off it.
Add the chicken breasts skin (if it had any) side down. They should sizzle mildly when they hit the pan. Cook until golden but not browned.  Gently turn them over, add the garlic to the pan and continue cooking for 4-5 minutes. Add the butter to the pan and while this slowly melts, combine the tarragon, mustard, lemon juice and wine and add to the pan. Allow to simmer for about 1 minute. You will smell the wine “cooking off” as the alcohol evaporates.

Now stir in the cream and allow to simmer and thicken for about 10-15 minutes, basting the chicken breasts if you feel like it. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.  Serve with a side of long grain rice or the simple watercress salad below.


Watercress Salad

Ingredients

2 cups watercress, big stalks removed
Juice from one lemon
2 tablespoons good quality avocado or olive oil
¼ cup unsalted, roasted almonds – chopped roughly

Directions

Mix all ingredients together just before serving.

Serves 4

Chicken Soup with Coconut Cream & Lemon Grass by Nici Wickes

Ingredients

1 400 ml can coconut cream
1 cup chicken or vegetable stock (make your own or try to find a salt reduced one)
2 cups water
2 stalks lemon grass, smashed with a rolling pin but left whole
2 cm piece fresh ginger, smashed with a rolling pin
3 kaffir lime leaves, thinly sliced
500 g skinned and boned chicken breasts, sliced into thin strips
200 g small button mushrooms
2 medium tomatoes, cut into wedges
1 large red chilli, de-seeded and finely chopped (add more if you like it hot)
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh coriander

Directions

Place the coconut cream, stock, water, lemon grass, ginger and kaffir lime leaves into a large saucepan. Bring to the boil and simmer for 5 minutes. If desired strain the mixture and remove the lemon grass, kaffir lime and ginger. I leave them in for the remaining cooking time but do let your guests know that they’re not expected to each these bits – they’re for flavour only.

To this fragrant broth, add the chicken, tomatoes, mushrooms and chilli to the saucepan. Simmer for a further 10 minutes or until the chicken is just cooked. Add the lime juice and fish sauce.

Ladle into bowls and garnish with the coriander.

Serves: 4