Week 2: Community MasterChef

Ingredients:

• 4 chicken drumsticks 

• 1 cup flour 

• Pinch of salt and pepper 

• Optional: chilli flakes and herbs 

• 2 eggs 

• Splash of milk 

• 2 cups homemade breadcrumbs (see basic skills) 

• 2 carrots 

• 1 onion 

• 1/4 cabbage 

• Mayonnaise 

• 3 large potatoes 

• Oil 

Method:

1. Prepare Chicken Coating: 

• In the first bowl, mix flour, salt, pepper, and optional chilli flakes and herbs. 

• In the second bowl, beat the eggs and add a splash of milk. 

• In the third bowl, place homemade breadcrumbs. 

1. Coat Chicken: 

• Dip each drumstick in the flour mixture, then the egg mixture, and finally the breadcrumbs. Repeat the coating process twice for a thicker crust. 

1. Cook Chicken: 

• Place coated drumsticks in the air fryer or oven, drizzle lightly with oil. 

• Cook at 190°C for 45 minutes, turning halfway through. If using an oven, bake at the same temperature. 

• Ensure chicken is cooked through by checking if the juices run clear when a skewer is inserted into the thickest part. 

1. Prepare Coleslaw: 

• Finely chop or grate 2 carrots, 1 onion, and 1/4 cabbage. 

• Mix with mayonnaise to your preferred consistency. 

• Season with a pinch of salt and pepper. 

1. Prepare Wedges: 

• Microwave 3 large potatoes for 10 minutes. 

• Cut into wedges, drizzle with oil, and cook in the air fryer at 200°C for 10-15 minutes until crispy. 

1. Serve: 

• Serve the fried chicken with coleslaw and wedges. 

Ingredients:

• 1 Whole chicken 

• 3 large potatoes  

• Oil  

• Herbs (rosemary, thyme, or preferred herbs)  

• 1/2 head cabbage  

• 3 large carrots  

• Gravy granules  

Method:

Cooking the Chicken

•  Air Fry the Chicken:
• Place the chicken breast-side down in the air fryer basket.
• Cook at 360°F (180°C) for 30 minutes.
• After 30 minutes, carefully flip the chicken breast-side up and cook for an additional 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (not touching the bone).

Oven Roast the Chicken:

• Place the chicken breast-side up on a roasting rack in a roasting pan.
• Roast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (not touching the bone)

Prepare Potatoes: 

• Peel and cut the potatoes into chunks.
• Parboil the potatoes until slightly tender, about 10 minutes.
• Drain and transfer to the air fryer.
• Drizzle with oil and sprinkle with herbs.
• Cook at 190°C for 20-25 minutes, or until golden and crispy.

Cook Vegetables: 

• Shred the cabbage and peel and slice the carrots.
• Boil the cabbage and carrots until tender, about 10-15 minutes.
• Make Gravy:
• Follow the instructions on the gravy granules package to prepare the gravy.

Serve: 

• Slice the chicken: Let the chicken rest for a few minutes after cooking.
• Plate the Potatoes: Place a portion of the roasted herbed potatoes on each plate.
• Add Vegetables: Add a serving of shredded cabbage and boiled carrots to each plate.
• Pour Gravy: Drizzle the gravy over the gammon slices and the potatoes.

Ingredients:

• leftover roast chicken, shredded or chopped 

• 3 tablespoons hoisin sauce 

• 1 tablespoon fresh ginger, minced 

• 1 medium onion, thinly sliced 

• 1 bag of stir-fry vegetables (fresh or frozen) 

• egg noodles 

• 2 tablespoons vegetable oil 

• 2 cloves garlic, minced (optional) 

• 1-2 tablespoons soy sauce (to taste) 

• Salt and pepper to taste 

• Sliced green onions and sesame seeds for garnish (optional) 

Method:

Prepare the Noodles: 

• Cook the egg noodles according to the package instructions. Drain and set aside. 

Stir-Fry Preparation: 

• Heat the vegetable oil in a large skillet or wok over medium-high heat. 

• Add the onion and stir-fry for 2-3 minutes until it starts to soften. 

• Add the minced ginger (and garlic if using) and cook for another 1-2 minutes until fragrant. 

Cook the Vegetables: 

• Add the bag of stir-fry vegetables to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp. 

Add the Chicken: 

• Add the leftover roast chicken to the skillet and stir to combine. Cook for 2-3 minutes until the chicken is heated through. 

Sauce and Seasoning: 

• Add the hoisin sauce and soy sauce to the skillet, stirring to coat the chicken and vegetables evenly. 

• Taste and adjust the seasoning with salt, pepper, and additional soy sauce if needed. 

Combine with Noodles: 

• Add the cooked egg noodles to the skillet and toss everything together until well combined and heated through. 

• If using, drizzle with sesame oil and give it a final toss. 

Serve: 

• Transfer the stir-fry to a serving dish. 

• Garnish with sliced green onions and sesame seeds if desired. 

• Serve hot and enjoy! 

Tips: 

• Feel free to customise the stir-fry vegetables based on your preference or what you have on hand. 

• You can add a splash of water or chicken broth if the stir-fry seems too dry. 

• Adjust the amount of hoisin sauce and soy sauce according to your taste preference. 

Ingredients:

1 lb (450g) leeks (white and light green parts only)

• 1 TBS olive oil
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 1 TBS freshly grated lemongrass or lemongrass paste (optional)
• Dried chilies (optional)
• 2 lbs (900g) potatoes, peeled and chopped into 1/2-inch chunks
• 4 1/2 cups (950ml) vegetable broth
• 1/2 cup (120ml) water
• Salt and pepper, to taste

Method:

Chop off the ends of the leeks.

• Slice leeks in half lengthwise, and fan them out a little. Run leeks under water and clean out any dirt. Slice leeks into 1/4-inch thick half moons.
• Heat olive oil in a heavy-bottomed pot over low heat.
• Add leeks and cook until their softened, about 8 minutes. Stir often to keep leeks from burning. Add garlic, ginger, lemongrass, and dried chili and mix well. Add potato chunks, broth, and water.
• Bring up heat to medium-high and bring broth to boil. Reduce heat and let soup simmer for 8 to 10 minutes, partially covered, until the potatoes can be easily pierced with a fork. Turn off heat and season soup with salt and pepper.
• This soup can be eaten in it’s chucky state or if you would prefer you can blitz with a blender until the soup is smooth.
• Serve hot with coriander, if you like.

Ingredients:

• 1 tbsp vegetable oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1/2 inch ginger (peeled and minced)
• 50g hoisin sauce
• 50g tomato ketchup
• Half of your pork mince (approximately 375g)
• 30g soft breadcrumbs
• 1 egg
• 2 tbsp soy sauce
• ½ tsp ground pepper
• 1 cup of rice
• Frozen Mixed Veg

Method:

• In a medium sized non-stick fry pan heat vegetable oil. Cook onion, garlic, ginger, and green onions over medium heat for 3 minutes. Remove and set aside.
• Mix hoisin sauce and tomato ketchup in a small bowl. Preheat oven/air fryer to 350°F (180°C).
• Combine pork mince, breadcrumbs, egg, soy sauce, pepper, cooked vegetables, and half of the hoisin sauce mixture in a large bowl. Mix well.
• Pat mixture together into an oval shape and cover with foil.
• Bake for 45 minutes. Remove from oven/air fryer. Drain fat.
• While the meatloaf is cooking follow the basic rice cooking instructions
• Spread remaining hoisin sauce mixture on the top of meatloaf. Return to oven and continue to bake for another 15 minutes.
• Cook mixed frozen veg according to the cooking instructions.

Ingredients:

• 2 cloves garlic, chopped 

• 1 bunch coriander stalks, chopped 

• 1 lb minced pork 

• 1 tbsp sugar 

• Handful of green beans 

• 3 tbsp soy sauce 

• 1/2 cup water 

• Fresh or dried chillies (to taste) 

• Rice (boiled according to packet instructions) 

• 2 eggs 

• Oil 

• Optional: coriander for garnish 

Method:

1. Cook Pork: 

• In a pan, fry chopped garlic and coriander stalks until fragrant. 

• Add minced pork and cook until browned. 

• Add sugar, green beans, soy sauce, water, and chillies. Simmer until liquid has evaporated. 

1. Cook Rice: 

• Boil rice according to packet instructions. 

1. Fry Eggs: 

• In a separate pan, fry eggs in a little oil until cooked to your preference. 

1. Serve: 

• Serve the pork mixture over rice, topped with a fried egg. 

• Sprinkle with chopped coriander for garnish. 

Ingredients:

• 150 grams Dried egg noodles About 5.3oz, Medium/thick dried egg noodles, see details in note
• 1 tsp Chicken stock cube
• 2-3 tbsp Cooking oil Sunflower, canola, vegetable, peanut oil, etc.

Optional Add in’s

• 2 cloves Garlic Finely chopped
• ½ Onion Cut thin slices
• 100 grams Bean sprouts Washed/cleaned
• 3-4 Spring onion Cut 2″ pieces

Chow mein sauce:

• 1 tbsp Light soy sauce thin soy sauce
• 1 tbsp Dark soy sauce thick dark soy sauce
• 1 tbsp Brown sugar or regular white sugar

Method:

• Prepare the dried noodles according to the packet instructions. Then rinse with cold water and set it aside. ( If you are using fresh egg noodles, you can skip this step. )
• Combine the sauce ingredients in a small bowl and whisk until sugar dissolved. Set them aside.
• Heat the large wok/pan over medium-high heat, drizzle 2-3 tbsp of vegetable oil.
• Next, add the noodles, add chicken stock cube and pour the sauce mixture over the noodles.
• Bring the heat to high and stir fry 1-2 minutes or until the sauce dries out.

Ingredients:

• 2 bananas 

• 1/2 cup flour 

• 1 tbsp sugar 

• 2 eggs 

• Optional: sugar, chocolate spread, or melted chocolate for serving 

Method:

Prepare Coating: 

• In the first bowl, mix flour and sugar. 

• In the second bowl, whisk the eggs. 

Coat Bananas: 

• Cut bananas into halves or thirds. 

• Dip each banana piece in the egg mixture, then coat with the flour-sugar mixture. 

• Repeat the coating process twice. 

Cook Fritters: 

• Place coated banana pieces in the air fryer. 

• Cook at 190°C for 5-7 minutes, or until the batter is golden and cooked through. 

Serve: 

• Serve hot, optionally sprinkled with sugar or drizzled with chocolate spread or melted chocolate. 

Ingredients:

• 1 cup of rice (any variety: white, brown, jasmine, basmati, etc.)
• 2 cups of water (adjust based on rice type, see below)
• 1/2 teaspoon salt (optional)

Method:

Rinse the Rice (optional but recommended): 

• Place the rice in a fine-mesh strainer. 

• Rinse under cold water until the water runs clear to remove excess starch. This helps to prevent the rice from becoming too sticky. 

Measure the Water: 

• For white rice (long grain, jasmine, basmati): Use 2 cups of water for 1 cup of rice. 

• For brown rice: Use 2 1/2 cups of water for 1 cup of rice. 

Boil the Water: 

• In a medium saucepan, bring the measured water to a boil over high heat. 

• Add the salt (if using). 

Add the Rice: 

• Once the water is boiling, add the rinsed rice to the saucepan. 

• Stir briefly to prevent the rice from sticking to the bottom. 

Simmer: 

• Reduce the heat to low and cover the saucepan with a tight-fitting lid. 

• Allow the rice to simmer. Do not lift the lid or stir during this time to let the rice cook evenly. 

Cooking Time: 

• White rice: Cook for about 15-18 minutes. 

• Brown rice: Cook for about 40-45 minutes. 

Check the Rice: 

• After the cooking time has elapsed, remove the saucepan from heat. 

• Keep the lid on and let the rice sit and steam for an additional 5-10 minutes. 

Fluff and Serve: 

• Remove the lid and fluff the rice with a fork to separate the grains. 

• Serve hot. 

Tips: 

• If the rice is too firm after the initial cooking time, add a small amount of water (1-2 tablespoons), cover, and cook for a few more minutes.