Lemon myrtle is an Australian native tree. The dried leaves are used to create a spice that is similar to lemongrass.
Whilst browsing through a magazine, I found and copied a recipe for Lemon Myrtle and Black Sesame Chicken. Since then I've experimented with chicken, turkey, fish, and pork and really loved the pork. Chicken and turkey also work well but the flavours tend to overpower fish.
Perfect family dinner for those cold Winter nights!
Hubby and I really enjoy our Sunday roasts if we have the time to prepare and cook. This roast chicken is probably the easiest and quickest of the roasts we enjoy, and there's always leftovers for another night. I throw all the vegetables into the roasting pan throughout and serve everything in the one pan.
Note: I use a Dutch oven on the stove top to cook my roast so the times and temperatures for the oven are based on the information provided in my cook books.
This laksa is surprisingly quick to make. Replace the coconut milk with skim evaporated milk and coconut essence for a lower-fat version.
Nowadays I tend to use a lot of vegetable stock instead of chicken or beef stock. But sometimes, a chicken stock is nice.
Perfect for dinner on a hot summer night or as a late-night supper for those returning from an interstate trip!
I'm not sure which magazine I took this recipe from but it seems to be the same as the Chilli and Lime Chicken Salad recipe on the Australian Women's Weekly site. I changed the recipe to cater for Hubby's low sodium diet.
Quick and easy to make! Warm and fulfilling on a cold night.
Hubby was away on business so I took the opportunity to cook a childhood favourite, quick congee, or as we called it, quick juk. As kids we preferred the quick juk to the ‘real’ juk, which had amongst its ingredients dried bean curd, water chestnuts and red dates. I still prefer the quick juk. It's a versatile dish—I will cook it for breakfast, lunch or dinner.
I think of this as a Summer recipe—the perfect accompaniment to cold salads.
