WednesdaysDinner.com Free Recipe Book One

7/21/2019 WednesdaysDinner.com Free Recipe Book One

1/6

Wednesdays Dinner

Free Recipe Book One

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Contained within are a selection of the most popular recipes

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2/6

Serves 4 to 5

Ingredients

For the chicken

! 2 skinless chicken breasts

! 1 cup coconut milk

! 2 red chillies, halved and 1 lemongrass stem, thinly sliced

For the salad

! 200g soba noodles

! 100g snow peas, blanched(cook in boiling water for 2

mins) and sliced thinly

! 1 red capsicum, finely diced

! 1 carrot, sliced into thin matchsticks

! 2 Lebanese cucumbers, thinly sliced

! 4 spring onions, diced

! 1/2 cup chopped fresh mint leaves

! chopped fresh coriander

For the dressing

! 2 tbsps mirin

! 1 tbsp fish sauce

! 2 tbsps lime juice

! 3 tbsps peanut oil

! 1 tbsp caster sugar

Instructions

1. Place the chicken in a saucepan, cover with the coconut

milk. Add the chills and lemongrass.

2. Bring to the boil, lower the heat to a simmer, cover and

cook for 5 mins. Turn the chicken over and cook for

another 5 mins. Allow to cool completely in the poaching

liquid, then drain and slice thinly.

3. Cook the soba noodles as per instructions on the packet,

drain and refresh under cold water.Once completely cold

combine the noodles with the other salad ingredients

and toss to combine.

4. Mix the ingredients for the dressing in a screw top jar and

shake to dissolve the sugar. Toss through the salad.

5. To serve divide the salad amongst the bowls and top with

the sliced chicken. Sprinkle over the coriander leaves.

Poached Coconut Chicken and Asian Noodle Salad

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3/6

Serves 4 to 5

Ingredients

! 700g boneless leg of lamb, cut into chunks

! 3 tbsps red wine

! 1tsp sea salt

! 1 cinnamon stick

! 5 cardamonpods, bruised (crush them with the back of a

knife)

! 5 cloves

! 1 large brown onion, diced

! 2 tsps garlic paste

! 2 tsps ginger paste

! 2 tsps ground cumin

! 1 tsp turmeric

! 1-2 tsp chilli flakes

! 400g tin of chopped tomatoes

! 200ml warm water

! 2 stp butter

! 1/2 tsp garam masala

! steamed basmati rice to serve

! fresh coriander leaves

Instructions

1. Place the lamb in a bowl and add the red wine vinegar

and salt, mix thoroughly and set aside for 30 mins.

2. Heat a medium-sized heavy based frypan over low heat.

Add a little vegetable oil and when hot add the

cinnamon, cardamonpods and cloves. Fry for 30 secs,

then turn up the heat and add the onion. Cook until soft,

stirring regularly.

3. Add the ginger and garlic paste and cook for 2 mins. Add

the cumin, turmeric and chilli flakes and cook for another

few mins.

4. Add the tomatoes, increase the heat and cook until the

mixture is a paste like consistency.

5. Add the lamb and water, bring to the boil, reduce the

heat to low, cover and simmer for 50 mins or until the

meat is tender.

6. Melt the butter in a microwave safe dish and add the

garam masala. Once the lamb is cooked, stir this into the

dish.

7. Serve immediately with steamed basmati rice and

garnish with coriander leaves.

Lamb in a Cinnamon and Curr Sauce




4/6

Serves 4 to 6

Ingredients

! 8 chicken pieces, on the bone and skin on (or cut up a

large 1.5kg whole chicken)

! 2 large red capsicum, deseeded, sliced

! 1 large brown onion, halved and sliced

! 70g sun-dried tomatoes, drained and diced

! 2 cloves garlic, diced

! 150g chorizo sausage, skinned and sliced

! 1 cup basmati rice

! 275 ml chicken stock

! 175 ml dry white wine

! 1 tbsp tomato paste

! 1-2 tsps paprika

! 1/2- 1 tsp chilli flakes

! 70g pitted black olives

! olive oil

! salt and black pepper

! chopped parsley

Instructions

1. Season the chicken well with salt and pepper. Heat 2 tbsp

olive oil in a large oven proof pan/casserole. Add the

chicken pieces and cook until nice and brown on all sides

about 8-10 mins in total. Remove and set aside.

2. Add the onion and red capsicum to the pan and cook for

about 5 mins.

3. Add the garlic, chorizo, tomatoes, paprika and chilli

flakes. Cook for about 2-3 mins until the chorizo is

slightly browned.

4. Add the rice and stir to coat the grains with the oil. After

about 2 mins, add the stock, wine and tomato paste.

Bring to the boil then immediately remove from the heat.

5. Smooth the surface to ensure the rice is all submerged,

then place the chicken pieces over the top and sprinkle

with black olives and some chopped parsley.

6. Cover this with a tight-fitting lid and place in a preheated

oven (180C) for 30-40 mins until the chicken is cooked

through and the rice has absorbed all the liquid.

7. Serve sprinkled with extra chopped parsley.

One Pot S anish Chicken and Rice




5/6

Makes 12

Ingredients

! 1/2 cup caster sugar

! finely grated zest from 1/2 lemon

! 80 g butter, melted and cooled slightly

! 1 cup buttermilk

! 2 eggs, lightly beaten

! 2 and 1/2 cups SR flour

! 250g blueberries

! 1/4 cup flaked almonds

Instructions

1. Preheat the oven to 160C (fan forced). Line a 12 hole

muffin tin with muffin cases.(or grease)

2. Sift the flour into a large bowl, stir in the sugar.

3. Combine the milk, melted butter, eggs and lemon zest.

4. Add the milk mixture and blueberries to the flour and stir

with a wooden spoon until just combined. Spoon into the

muffin cases and sprinkle with the flaked almonds.

5. Bake for about 20 mins, turn out onto a wire rack to cool.

Dust with icing sugar before serving.

Blueberr and Almond Muffins




6/6

Serves 4 to 5

Ingredients

! 500g chicken mince

! 3-4 spring onions, chopped

! mixed 3/4 cup of chopped coriander and basil

! 1/4 cup sweet chilli sauce

! 1 & 1/2 tbsps green curry paste

! 1/2 cup dried breadcrumbs

! 1-2 tbsps lemon juice

! hamburger buns or round rolls

! salad leaves, tomato slices, sliced Lebanese cucumbers,

extra coriander leaves

Instructions

1. Combine the chicken, spring onions, coriander and basil,

chilli sauce, curry paste, breadcrumbs and lemon juice in

large bowl and mix thoroughly.

2. Shape into 4-5 burgers and then cover and refrigerate for

30 mins.

3. Heat a large non stick frypan over med-high heat, brush

with vegetable oil and then cook the burgers until

browned and cooked through (about 6-7 mins each side,

depending on the thickness of the burger)

4. Serve on toasted buns with fillings of your choice and

extra sweet chilli sauce and coriander.

Thai Chicken Burgers



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