1 red onion, thinly sliced 1 English cucumber, thinly sliced 60ml apple cider vinegar 5ml salt 5ml sugar
60ml soy sauce 30ml honey 4 chicken breasts, skin and bone removed 30ml vegetable oil 2 cloves of garlic, minced 2,5ml ground coriander
For the pickle: Add the sliced onion and cucumber to a bowl and pour the vinegar over. Sprinkle over the salt, sugar and a few grindings of black pepper. Mix through, cover with plastic wrap and set aside.
For the chicken: Add the soy and honey to a shallow bowl and stir to combine. Add the chicken to the sauce and stir to coat. Place a large pan over medium-high heat and add the vegetable oil. Add the garlic and coriander and stir-fry for 30 seconds. Take the breasts from the marinade and cook for 3 minutes per side. It is important to regulate the heat as the chicken can burn easily at this stage. Add the reserved marinade and 60ml water to the pan. Bring to a simmer and then reduce the heat to medium-low. Cover with a lid and cook the breasts for 15 minutes, turning half-way through the cooking time. Remove the lid and turn the heat up to medium-high. Cook the chicken for another 5 minutes, until the liquid is reduced and the chicken is shiny and glazed. Serve with steamed rice, pickled cucumber and the sauce.
220g dry pasta of your choice – I used wholewheat 60g butter 2 large onions, sliced 2,5ml salt 3 cloves garlic, minced 60ml white wine 45ml thyme leaves 125ml beef stock 15ml Worcestershire sauce 125ml grated Gruyere cheese 60ml cream
Cook the pasta according to packet instructions. Melt the butter in a large saucepan set over medium-high heat. Add the sliced onion and sprinkle over the salt. Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised. Add the garlic and cook for 1 minute, stirring continuously. Now add the wine and scrape any onion bits from the bottom of the saucepan. Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate. Finally add the Gruyere and cream and stir through. Serve the pasta with extra grated cheese on top.
750ml chicken stock 2 cloves of garlic, peeled and smashed 2 red chillies, halved 2,5ml ground ginger 20ml soy sauce 10ml sugar 20ml oyster sauce 2,5ml sesame oil 2 x 200g fresh pad thai noodles 2 eggs, soft-boiled, peeled and halved a handful of sliced green onion
Add the chicken stock, garlic, chillies, ginger, soy sauce, sugar, oyster sauce and sesame oil to a small saucepan and set it over medium heat. Stir until the sugar has dissolved. Bring to a boil and then lower the heat to a simmer. Add the noodles and gently agitate it with a fork until it comes apart. Place a lid on the saucepan and gently simmer for 10 minutes until the noodles are cooked. Spoon the noodles and some of the broth into two serving bowls, add the boiled egg and scatter with the green onion to serve.