ASIAN STYLE BEEF NACHOS

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 4

Prep time: 10 minutes 

Cooking time: 15 minutes

Ingredients 

2 teaspoons rice bran oil 

500g beef mince 

2 cloves garlic, minced 

2cm ginger, minced 

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade  

1 x 200g packet plain corn chips 

2 cups (440g) shredded Cheddar cheese 

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped 

1 small Lebanese cucumber, finely sliced 

1 long red chilli, finely sliced 

6 spring onions, finely sliced 

Chilli Soy Guacamole 

1 large avocado

¼ cup full-fat yoghurt  

2 teaspoons Kikkoman Soy Sauce 

2 teaspoons sesame oil 

Pinch dried chilli flakes 

Method

1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat. 

2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden. 

3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy. 

4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve. 

Tips / Notes:

If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through. 

WATCH THE VIDEO HERE 👇🏼

View this post on Instagram

A post shared by FOOD | TRAVEL | CONVERSATION (@hayden_quinn)

---

---

MORE FLAVOUR FLOWING HERE

SOY POACHED CHICKEN

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 6

Prep time: 5 minutes 

Cooking time: 45 minutes 

Ingredients

1 whole free-range chicken (about 1.4kg), at room temperature  

2 teaspoons rice bran oil

3cm ginger, finely sliced 

3 cloves garlic, finely sliced 

3 spring onions, chopped into 4cm pieces 

4 star anise 

3 cinnamon sticks

1 ½ cups (375ml) shaoxing wine 

1 bottle (250ml) Kikkoman’s Soy Sauce 

⅓ cup white sugar 

2 teaspoons salt 

4-6 cups of chicken stock (depending how much you need to cover your chicken) 

To serve:
Steamed Asian greens (like bok choy, pak choy, gai lan) 

Cooked white rice

1 long red chilli, finely sliced 

Radish pickles 

Method

1. Heat the oil in a 4 litre saucepan, which is only just big enough to hold the chicken. Add in the rice bran oil, garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2-3 minutes until the garlic and ginger are golden and fragrant. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes. 

2. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hr. 

3. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.

WATCH THE VIDEO HERE 👇🏼

View this post on Instagram

A post shared by FOOD | TRAVEL | CONVERSATION (@hayden_quinn)

---

MORE CHICKEN RECIPES HERE

BUTTERFLIED JERK CHICKEN

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Jerk Seasoning

2 tbs garlic powder

1 tbs salt

1  tbs white sugar

1tbs dried oregano leaves

2 tsp allspice

2 tsp chili powder

1 tsp ground black pepper

1 tsp ground cinnamon

1 tsp ground cloves

1 Lilydale Free Range Whole Chicken, butterflied*

2 tbs Australian Extra Virgin Olive Oil

Pineapple Jalapeno Salsa

1 whole fresh* pineapple, peeled and cored and cut into small pieces

2 jalapeno chili, seeds and membrane removed, diced

1 tbs Australian extra virgin olive oil

1/2 cup coriander leaves, finely chopped

Sea salt, to taste

Kale Callaloo

1 tbs Australian Extra Virgin Olive Oil

1 medium brown onion, diced

2 cloves garlic, crushed

2 birds eye chili, finely chopped

1 small red capsicum, diced

1/2  bunch kale, washed, stems removed and roughly chopped

1/4 cup coconut milk

Sea salt, to taste. 

Yellow Rice 

1.5 cups jasmine rice

1/2 tsp turmeric powder

1/4 cup sultanas

Hot Sauce*

1/2 tbs grape seed oil

10 jalapenos, sliced*

2 cloves garlic, roughly chopped

1/2 tbs  coriander seeds

1/2 tsp cumin seeds

2 ripe peach, skin removed, chopped

1/2 tbs sea salt

1 tbs sugar

2 tbs rice wine vinegar

Garnish

Coriander sprigs, to serve

Lime wedges, to serve

Method

Step 1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish. 

Step 2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle. 

Step 3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve. 

Step 4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving. 

Step 5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened. 

Step 6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

* Feel free to use canned pineapple depending on seasonality. 

* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge. 

* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch! 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

---

MORE EASY CHICKEN RECIPES

FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

Prep 00:15

Cook 00:45

Serves 4

Capable Cooks

Fried Chicken

4 tbs paprika

4 tsp garlic powder

2 tsp sea salt

2 cups buttermilk

1 egg

4 x Lilydale chicken thigh fillets

1 cup plain flour

1/3 cup cornflour

Sunflower oil, to deep fry

Habanero Mayo

2 tbsp habanero hot sauce 

1 cup whole egg mayonnaise 

1/2 lime juiced

Green Chili Jam

8 long green chili, tops removed and roughly chopped 

1 clove garlic

1/2 cup water

1/2 cup rice wine vinegar

2 cups white sugar

Assembly 

4 brioche buns, lightly toasted 

1/4 iceberg lettuce shredded 

Step 1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.

Step 2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve. 

Step 3. While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice. 

Step 4. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. 

Step 5. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.

Step 6.  Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

---

BURGERS BURGERS BURGERS

MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

PREP 00:10

COOK 00:45

SERVES 4

Easy

INGREDIENTS

Marinade

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange

Juice, 1 orange
1 tbs sea salt

1 Lilydale Free Range Whole Chicken, butterflied*

Coriander Jalapeno Crema

1 bunch coriander, torn (stems and leaves only)

4 jalapeno, roughly chopped 

250g sour cream

1 ripe avocado

1 tbs water

1 tbs australian extra virgin olive oil

Juice, 1 lime

Sea salt, to taste 

To serve

12 mini Corn tortilla, charred on BBQ

4 jalapeno, charred on BBQ

Lime, to serve 

Coriander, to serve

90g fetta, finely crumbled, to serve

Step 1. Preheat hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked. 

Step 2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve. 

Step 3. Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos. 

Notes

* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Breda Fenn

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN

AVOCADO HUMMUS W/ RAW SPRING VEGETABLES

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

PREP 00:30

COOK 00:10

SERVES 6

Easy

INGREDIENTS

Avocado Hummus 

1 ½ cups cooked chickpeas (or 1 can tinned chickpeas, drained and rinsed)

2 large Australian Avocados 

½ cup coriander, roughly chopped + more for garnishing 

1 garlic clove, minced 

2 tablespoons tahini 

½ teaspoon ground cumin 

1 lemon, juiced 

¼ cup extra virgin olive oil 

1 teaspoon sea salt 

½ teaspoon freshly cracked black pepper 

To serve

¼ cup roasted almonds, roughly chopped, for serving 

1 bunch radish, washed well and sliced into quarters 

1 bunch dutch carrots, cleaned and sliced in half longways 

2 medium Lebanese cucumbers, sliced into quarters, longways 

150g sugar snap peas, ends trimmed and sliced in half longways 

2 large pita bread, sliced into triangles 

METHOD

Step1. Preheat the oven to 180C. 

Step 2. Add pita triangles across two large baking trays. Drizzle over a little olive oil, then place into the oven and bake for 10 minutes until crisp and golden. 

Step 3. Meanwhile, for the Avocado Hummus, add all ingredients into the base of a food processor. Pulse on high until the ingredients form a thick hummus. Taste, and season with a little extra salt and pepper if needed. Spoon into a large serving bowl and sprinkle over coriander leaves, and roasted almonds. 

Step 4. Place the Avocado Hummus in the middle of the table, with the raw veg and toasted pita placed around. Serve with cold Aussie Avo Cream Ale Beers. 

CREDITS

Recipe: Hayden Quinn

Food: Meg Yonson / Hayden Quinn

Styling: Olivia Blackmore

Photo: Luisa Brimble

RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS

---