Honey Soy Chicken

Honey-soy-chicken

Honey Soy Chicken​ :

Ingredients

  • ½ cup salt-reduced soy sauce
  • ¼ cup honey
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 8 chicken drumsticks
  • 2 teaspoons sesame seeds

Method

  • Step 1 – Combine soy sauce, honey, ginger and garlic in a large dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, turning occasionally.
  • Step 2 – Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  • Step 3 – Remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds. Bake for 35 minutes or until golden and cooked through. Serve with Fried rice (see related recipe).

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Fried Rice

1

Halal food :

Ingredients

  • 1 cup SunRice White Long Grain Rice
  • 1 tablespoon vegetable oil
  • 2 eggs, lightly beaten
  • 1 small brown onion, finely chopped
  • 2 middle bacon rashers, trimmed, chopped
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 medium carrot, peeled, chopped
  • 1 cup frozen peas
  • 1 small red capsicum, chopped
  • 2 tablespoons salt-reduced soy sauce

Method

  • Step 1 – Cook rice following packet directions until tender. Spread over a tray. Cover with paper towel. Refrigerate for 2 hours or until cold.
  • Step 2 – Heat a wok over medium heat. Add half the oil. Swirl to coat. Add half the egg. Swirl for 1 minute to coat. Slide egg onto a board. Roll up. Thinly slice. Repeat with remaining egg. Cover to keep warm.
  • Step 3 – Add remaining oil to wok. Swirl to coat. Add onion and bacon. Stir-fry for 3 minutes or until onion has softened and bacon is crisp. Add garlic, ginger, carrot, peas and capsicum. Stir-fry for 3 minutes or until vegetables are tender.
  • Step 4 – Add rice. Stir-fry for 3 minutes or until heated through. Add soy sauce. Stirfry for 1 minute. Top with egg. Serve with Honey-soy chicken (see related recipe)

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Asian Spiced Pork Rissoles

1

Asian Spiced Pork Rissoles :

Ingredients

  • 2 garlic cloves, chopped
  • 3cm piece fresh ginger, peeled
  • 2 small red chillies, roughly chopped
  • 1 stalk lemongrass, bruised
  • 4 green onions, roughly chopped
  • ½ cup coriander leaves
  • 750g pork mince
  • 1 egg, lightly beaten
  • Olive oil cooking spray
  • 2 Lebanese cucumbers
  • 2 cups steamed SunRice Jasmine Fragrant Rice and sweet chilli sauce, to serve

Method

  • Step 1 – Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  • Step 2 – Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
  • Step 3 – Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.

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Mixed Berry Pancakes

1

Mixed Berry Pancakes :

Ingredients

  • 2 cups self-raising flour, sifted
  • ¼ cup caster sugar
  • 4 eggwhites
  • 1 cup reduced-fat milk
  • 1/3 cup no-added-sugar vanilla yoghurt
  • 1 2/3 cups (250g) mixed frozen berries, thawed
  • Canola oil cooking spray
  • ½ cup maple syrup

Method

  • Step 1 – Place flour in a large bowl. Stir in sugar. Place eggwhites, milk and yoghurt in a bowl. Whisk to combine. Make a well in centre of flour mixture. Add eggwhite mixture. Stir until almost smooth (see note). Set aside for 10 minutes.
  • Step 2 – Fold 1 cup berries through batter. Lightly spray a non-stick frying pan with oil. Heat over medium-low heat. Using 2 tablespoons batter per pancake, cook 4 pancakes for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
  • Step 3 – Divide pancakes between plates. Top with remaining berries. Drizzle with maple syrup. Serve.

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Choc Coconut Slice

1

Choc Coconut Slice :

Ingredients

  • Melted butter, to grease
  • 250g pkt plain sweet biscuits
  • 35g (1/3 cup) cocoa powder
  • 65g (¾ cup) desiccated coconut
  • 395g can sweetened condensed milk
  • Pure icing sugar (optional), to dust

Method

  • Step 1 – Brush a 26 x 16cm (base measurement) slab pan with melted butter. Line with non-stick baking paper. Place biscuits in a large sealable plastic bag. Use a rolling pin to coarsely crush.
  • Step 2 – Combine the biscuit, cocoa powder and ½ cup of the coconut in a large bowl. Make a well in the centre. Add the condensed milk and mix until well combined.
  • Step 3 – Spread the mixture over the base of the lined pan. Sprinkle with the remaining coconut. Place in the fridge for 2 hours or until firm. Cut into slices and dust with icing sugar, if desired.

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Vegetable Spring Rolls

1Vegetable Spring Rolls :

Ingredients

  • 100g packet vermicelli noodles
  • 1 tablespoon peanut oil
  • 3 green onions, sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled, coarsely grated
  • 1 ½ cups shredded Chinese cabbage
  • 227g can water chestnuts, drained, roughly chopped
  • 1 tablespoon soy sauce
  • ¼ teaspoon white pepper
  • 2 teaspoons cornflour
  • 20 frozen spring roll wrappers (21.5cm square), thawed
  • vegetable oil, for frying
  • sweet chilli sauce, to serve

Method

  • Step 1 – Preheat oven to 150°C. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain. Using scissors, cut noodles into 3cm lengths.
  • Step 2 – Heat a wok over high heat until hot. Add peanut oil. Swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3 minutes or until soft. Add noodles, water chestnuts, soy and pepper. Transfer to a bowl. Set aside to cool. Wipe wok clean.
  • Step 3 – Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon vegetable mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling. Repeat with remaining wrappers, cornflour mixture and filling.
  • Step 4 – Pour vegetable oil into wok until one-third full. Heat until a small piece of bread dropped into oil sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining spring rolls. Allow oil to reheat after cooking each batch. Serve hot with sweet chilli sauce.

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Shining Stars

1

Shining Stars :

Ingredients

  • 200g unsalted butter, softened
  • 1 cup icing sugar mixture
  • 1 tablespoon finely grated orange rind
  • 2 eggs
  • 3 cups plain flour
  • 2 x 90g packets boiled lollies (you can use sugar-free fruit drops)

Method

  • Step 1 – Using an electric mixer, beat butter, icing sugar and orange rind until pale and fluffy. Add eggs, one at a time, beating until well combined. Transfer mixture to a large bowl. Stir in flour. Turn dough onto a lightly floured surface. Knead gently until smooth. Divide dough in half. Shape each half into a disc. Cover with plastic wrap and refrigerate for 1 hour or until firm.
  • Step 2 – Preheat oven to 180°C. Line large baking trays with baking paper. Unwrap 1 portion of dough. Roll between 2 sheets of baking paper until 5mm thick. Using a 7.5cm star cutter, cut stars from dough. Place onto trays, 1cm apart. Using a 3.5cm star cutter, cut small stars out of the centre of each large star. Repeat with remaining dough, re-rolling dough scraps (refrigerate dough if getting too soft to handle).
  • Step 3 – Place 1 fruit drop in the centre of each star. Bake, one tray at a time, for 8 to 10 minutes or until biscuits are firm but not browned. Set aside to cool on trays.

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