ELLI LUCA

We popped in for a quick bite at lunchtime Friday and were not disappointed!  If in Geelong it is a must visit spot: Open Tue-Thu 3pm to 10pm; Fri-Sat noon to 10pm; Sun 11am to 4pm. The Hot Chicken Project, 84a Little Malop Street, Geelong, 5221 9831

Barbecued Hamburgers 1 pound ground beef 1 teaspoon AC'cent 3/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons unsulphured molasses 2 tablespoons prepared mustard 2 tablespoons vinegar Sprinkle beef with Ac'cent, salt and pepper. Form mixture into 4 patties. Grill to desired degree of donenes8. Combine remaining ingredients. Two minutes before end of cooking time, brush hamburgers with sauce.  Yield: 4 servings. Southern Grilled Chicken  2 broiler-fry"chickens, halved 2/3 cup salad oil 1/3 cup vinegar 2 teaspoons AC'cent 2 teaspoons salt 1 tablespoon paprika 1/2 teaspoon poultry seasoning Place chi~ken, skin side up, on grate set 3 to 6 inches from heat. Beat together salad oil and vinegar; brush chicken with mixture. Cook until tender, turning and basting frequently, 45 minutes to 1 hour, 15 minutes, depending on weight of chicken n and distance from heat. To test for doneness, leg should twist easily out of thigh joint ...

Southern Fried Chicken Recipe.

My butcher stocks locally farmed chicken from Bannockburn** I call ahead and get him to de bone one for me. They seriously are the best chickens I have ever tasted. I am not being paid to say so, it is just my opinion. If you have a chance to get your hands on one, I highly suggest you give them a try, you wont be disappointed. INGREDIENTS: 1 whole chicken bones removed salt & pepper 2 cloves crushed garlic 1 tablespoon butter vegetables of your choice (I used whole baby carrots unpeeled and red potatoes cut into medium pieces.) whole bulb of garlic A little olive oil 1 teaspoon chopped thyme  METHOD Preheat oven to 180 degrees fan-forced Place chicken in tray skin side up (I use a heavy based baking tray, its great for evenly distributing heat) Arrange vegetables in tray around chicken. Rub butter onto chicken skin Sprinkle with salt and pepper, chopped thyme and add rub in crushed garlic Drizzle olive oil over vegetables.  Ba...

Last year Jake cooked me the most delicious food on NYE, so I thought I had better return the favour this year. (even though I cook all the time anyway) I went with an Asian flavours theme. I went with a bright green theme.  Miguel approved! Mini chicken meat balls with Asian herbs & hot chili dipping sauce  Mini chicken meat balls with Asian herbs & hot chili dipping sauce   INGREDIENTS: 1/4 Kg chicken mince 1 clove garlic crushed 1 egg 1/2 cup breadcrumbs 2 TBS Soy Sauce Coriander - To taste (I used about 1 tablespoon chopped) Thai Basil - To taste (I used about 1 tablespoon chopped) Vietnamese Mint - To taste (I used about 1 tablespoon chopped) 1/2 teaspoon roughly chopped ginger   Pinch of salt Olive oil or Canola for frying.  METHOD Mix all of the above and form into small bite sized pieces. If mixture is too sloppy add a little more breadcrumbs  I fried these all in about 2 tablespoons of olive oil in a h...

Made lemon chicken for dinner. So delicious! Recipe:  INGREDIENTS   3 chicken breasts, cut into bite-size pieces or strips * 1 egg (beaten) 1 tablespoon cornstarch 2 tablespoons soy sauce 1/4 teaspoon white pepper Sauce 1/2 cup sugar 1 tablespoon lemon cordial (optional) 2 teaspoons chicken stock granules 1/2 teaspoon garlic powder / I used dehydrated granules as that's all I had 2 tablespoons cornstarch 1 cup water 1/2 cup lemon juice (I used more) 2 tablespoons tomato sauce / ketchup cornstarch, for dipping vegetable oil (for frying) lemon zest (optional)  METHOD Mix together the egg, 1T cornstarch, white pepper and soy sauce. Place in a large size zip lock with the chicken and allow to marinade 10 minutes or more. I marinated mine all afternoon. (4 hrs or so)  Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown. Sauce: Mix first 4 sauce ingredients in a sauce pan. Add water, juice, a...

Miguel the pug LOVES it! When you make your own homemade chicken jerky dog treats, you’re ensuring that your dog gets only the absolute best; 100% healthy and 100% safe treats. There’s no filler, no chemicals, and no preservatives. It is completely natural and healthy. (little to no fat!)  I recently discovered a lot of treats from the health food shop use a bleaching agent on their treats so I stopped buying them. Ingredients: Chicken fillets (use as many as you like but it is worth while doing at least a kilo or two to make it worth the cooking time. Method Remove all traces of fat with a knife & cut chicken into very thin strips and place straight onto cooking racks. Place the chicken fillets on the racks. Place them as close to each other as possible without touching. Slide them in the oven on the lowest temperature possible, I also tuned the fan on top and bottom. (I have a smeg oven)  Should take anywhere from 4 to 8 hours to finish — depending on yo...

INGREDIE NTS 3 chicken breasts, cut into bite-size pieces or strips * 1 egg (beaten) 1 tablespoon cornstarch 2 tablespoons soy sauce 1/4 teaspoon white pepper Sauce 1/2 cup sugar 1 tablespoon lemon cordial (optional) 2 teaspoons chicken stock granules 1/2 teaspoon garlic powder / I used dehydrated granules as that's all I had 2 tablespoons cornstarch 1 cup water 1/2 cup lemon juice (I used more) 2 tablespoons tomato sauce / ketchup cornstarch, for dipping vegetable oil (for frying) lemon zest (optional)  METHOD Mix together the egg, 1T cornstarch, white pepper and soy sauce. Place in a large size zip lock with the chicken and allow to marinade 10 minutes or more. I marinated mine all afternoon. (4 hrs or so) Heat oil in pan -- while it is heating dip each piece in additional cornstarch and place in frypan cooking till done and golden brown. Sauce: Mix first 4 sauce ingredients in a sauce pan. Add water, juice, and tomato sauce whisking to...

  INGREDIENTS 150 g unsalted butter 3-4 cloves garlic, grated 2 tbsp chopped parsley 4 skinless chicken breasts, fillets 100 g plain flour 2 eggs, beaten 200 g Japanese panko crumbs oil, for frying  METHOD 1. Beat the butter in a bowl with a wooden spoon or spatula until it is soft. Add the garlic and parsley and season with sea salt and freshly ground black pepper. 2. Between 2 sheets of cling film, bash out each chicken breast until it is about 5mm thin. Spread the flavoured butter over the chicken, then roll each breast up as if it were a swiss roll. Wrap in cling film and place in the refrigerator to firm up for about 1 hour. 3. Coat the chicken rolls in the flour, egg and then panko breadcrumbs, making sure there are no gaps in the coating. Repeat the process to give a good crust and make sure the butter will not escape during cooking. 4. Preheat the oven to 180C/160C fan/Gas 4. Fill a sauté pan to a depth of about 5...

One of my favourite home made junk foods. RECIPE here

Tonight I'm going to make this for dinner. Easiest way to roast a chicken. I throw all the vegetables in the baking tray with a whole head of garlic, olive oil and rosemary. Place the chicken (which I stuff with breadcrumbs, chopped shal lots, water, a little melted butter, oregano, lemon zest, dried garlic, & fresh thyme) on the rack above and roast on 180 for an hour and a 1/2. No need to turn chicken & the juices / dripping cook through the vegetables & they taste divine. Bonus - only 1 pan to clean!   A good free range chicken needs little too no seasoning, I just rub in a dash of olive oil and a little freshly cracked salt and pepper.     

Photo by Jake - from his instagram  It's said that gyoza originated in China and was introduced to Japan. Gyoza wrappers are slightly thicker than wonton wrappers. Gyoza is cooked in various ways, such as steamed, pan-fried, and so on. Also, there are a number of variations in the filling. Different kinds of vegetables and meat can be used for the filling. This is a recipe to make the most common pan-fried gyoza. INGREDIENTS 20 gyoza wrappers  1/3 cup chopped and boiled cabbage or hakusai (Chinese cabbage), excess water removed  2 Tbsp chopped green onion  1/2 lb ground pork or chicken  1 tsp sesame oil  1 tbs chopped coriander  2 Tbsps soy sauce  1/2 tsp garlic salt  1 tsp grated fresh ginger  vegetable oil for frying (I use sesame)  Dipping Sauce 3 tablespoons light soy  1 tablespoon sweet chilli sauce  1 clove garlic, minced  1 teaspoon ginger minced  METHOD Combine all ingredi...

CHICKEN BURGER INGREDIENTS ¼ cup (60ml) olive oil 500g chicken mince 1 cup (70g) fresh breadcrumbs 2 tablespoons chopped coriander   3 green onions (shallots), finely chopped   1 tablespoon of sweet chilli sauce 4 bread rolls, halved   ¼ cup (75g) spicy sriracha mayo (see below for recipe) 100g baby spinach leaves METHOD Combine chicken mince with breadcrumbs, coriander, sweet chili sauce and green onion in a bowl.  Season to taste and shape into patties. Heat oil in a large frying pan on medium. Cook chicken patties for 3-4 minutes each side, until golden and cooked through. Spread base of each roll with mayonnaise. Top with spinach leaves, patties, Finish with other half of roll. (cheese if so desired)Serve. MAYO  INGREDIENTS 3 Tablespoons mayo 1 Tablespoon Sriracha  1 teaspoon lime juice 1/4 teaspoon sweet smoked paprika   METHOD Combine ingredients until smooth. Adjust your...

INGREDIENTS Dim sim (sum) wrappers (available from Asian supermarkets) Finely diced red chili 1 teaspoon or to taste. Tablespoon Fresh grated ginger  1/2 Cup grated cabbage 1 Large carrot grated 2 fresh garlic cloves  500grams minced chicken 2 tablespoons of light soy sauce Tablespoon coriander Tablespoon Vietnamese Mint Tablespoon Thai Basil 1 clove of black garlic.  Other filling suggestions - water chestnuts / onion / bamboo shoots / chives/  METHOD Combine all the chopped ingredients with the minced chicken, until it is evenly distributed. Alternately place all ingredients into a mincer / blender  then place spoonfuls of mixture in  wrappers and wrap up. Place in pre-heated deep fryer until golden brown or steam until wrapper is almost translucent. Note that steaming takes a little bit longer to cook the meat than deep frying. I placed mine in some broth I made with some vegetables and noodles and let them ...

Wedges Recipe here. Homemade Peri Peri aka Piri Piri recipe here.

Found this old photo & recipe of mine from 2007. It is interesting to see how ones cooking evolves and tastes refine through the years  This method is still one of my favorite ways to roast a bird. Great fresh food doesn’t need a lot of fuss to taste brilliant.  This chicken  dish is incredibly simple but will satisfy every taste bud. Corn fed free range organic chicken roasted in a bag. INGREDIENTS I rubbed the outside with: Garlic Sage Thyme A little Butter Salt & Pepper Brush butter over chicken skin and season with salt and pepper. Stuffed with : Phillipa's crumbs Sage Oregano Thyme Salt & Pepper. Chopped Shallots x 3 A little melted butter & water to bind stuffing (all depends on size of bird)  Then I tossed in the bag: Place remaining lemon slices,  thyme, and garlic in oven bag.  2 Shallots Some cloves of garlic (whole) 1/2 a lemon  sliced a few sprigs of thyme ...

  INGREDIENTS * 4 skinless, boneless chicken breasts , with the mini fillets atatched * 100g plain flour * 3 eggs , beaten * 200g fine, dry breadcrumbs * sunflower oil or vegetable oil, for frying * lemon wedges and watercress, to serve + Ingredients for garlic butter to make the butter, see post here   # One fillet at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly. # Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside. # Tip the flour, eggs and breadcrumbs into s...

Easiest recipe ever, and super tasty.  Great when you are feeling lazy but want to eat well. I used to make this a lot back in my uni days and have not had it for years. Decided to make it this weekend & wasn't disappointed.  I served over steamed basmati rice, you may prefer couscous, to each their own.  INGREDIENTS * 1/2 cup plain flour * 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed * 2 tablespoons olive oil * 1 large brown onion, peeled, cut into thin wedges * 2 garlic cloves, crushed * 405ml can apricot nectar * 1/3 cup flat-leaf parsley leaves, chopped / Coriander if you prefer.  * 1 small capsicum METHOD Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess. Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Co...