Oliver’s Jamie Oliver’s Chicken and Mango Cups


Serves: 2

I’m Oliver and I am 10 years old and I am Robby Dog’s eldest son. I got cooking from my dad, and I love to help him with his cooking at home. At Christmas my mum got me the Jamie Oliver 5 ingredient cook book.

So any who, back to my dish, it is made for summer and you can really only make it in summer. It is also was one of the first dishes I made from the book and I have only made it three times before.

It is personally my favourite so far.

So, I and we (my family) hope you enjoy.


2 chicken breasts, flattened to 2cm
1 mango, peeled and cubed, remaining pulp and juice set aside
2 tbsp of Hoisin sauce
1 bunch of cress (or rocket)
1 iceberg lettuce, leaves separated: lettuce cups


  1. Set aside the cubed mango, cress and lettuce cups.
  2. Combine the hoisin sauce and mango pulp and juice.
  3. Heat a large pan over a medium heat and add some olive oil. Season the flattened chicken and then pan fry the chicken until browned on both sides and cooked through.
  4. Slice the cooked chicken into thin strips.
  5. Serve with the cubed mango, cress, mango/hoisin sauce and the lettuce cups.

Peruvian Chicken with Green Sauce

Serves: 4 – 6

Nat found this recipe and it is exceptional.

The flavours, the warmth, the whole thing is blow-away madness for a weekday meal… just ensure you marinate the chicken the night before, ditto the sauce the night before.

Just the chicken marinade alone makes the chicken taste like… anything but chicken.

Though it is the green sauce that takes the cake and brings the whole production home. It matches the big flavours of the chicken with even more big flavours.

Add to that the hot chicken contrasting with the cold sauce and you’ve smashed it on all levels.

(It sort of reminds me of the joke the boys tell me about a Coca Cola truck and a Menthos van crashing into each other.)

Anyway, well done Nat. I was a bit, ‘here is another chicken breast recipe’ though this is not another chicken breast recipe.

It is the chicken breast recipe.

More Peruvian cooking we will be doing!

Ingredients – Chicken

6 skinless chicken breasts, pounded to an even thickness

Marinade/basting sauce

3 cloves garlic, minced
1 fresh Jalapeño, ribs and seeds removed, diced
1 1/2 tsp ground cumin
2 tsp chilli powder
1/2 tsp chilli flakes
1 tsp smoked paprika
1/4 cup dark brown sugar
1 tbsp extra virgin olive oil
1 1/2 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp fresh ginger, minced

Ingredients – Green Sauce

3 medium Jalapeños, ribs and seeds removed
1 tbsp Aji Amarillo paste (optional)*
1 1/4 cups tightly packed fresh coriander, roughly chopped
1/4 cup tightly packed basil leaves
3 tbsp Parmesan, grated
1 tbsp ginger, grated
1 tbsp honey
2 garlic cloves, minced
1 lime, juiced
1 tbsp, canola oil
1/2 cup whole egg mayonnaise
Freshly cracked pepper and salt to taste



  1. Combine all the marinade ingredients in a bowl and whisk until well combined. Set aside 1/4 cup to use as a marinade when cooking
  2. Place the flattened chicken into a large zip lock bag and pour in all the marinade except the reserved marinade for when grilling. Seal the bag and marinate in the fridge for at least 4 hours or overnight.
  3. Heat your grill high. Grill the chicken until cooked on both sides, basting with the reserved marinade. Once cooked, rest for 5 minutes.

Green Sauce

  1. Combine the ingredients except the mayonnaise in a food processor on high until smooth.
  2. Add the mayonnaise and blend until completely incorporated. Season with the freshly ground pepper and salt.
  3. Transfer to a jar or sealed container and refrigerate for a week.


  1. Thickly slice the cooked chicken breasts. Drizzle with the green sauce.
  2. Serve with… we didn’t continue with the Peruvian theme here with air fried Brussel Sprouts and hand-cut potato wedges cooked with chilli flakes, though anything will go. The chicken and the Green Sauce are your hero.

* Apparently you can find this sauce online and apparently it does add an extra level of oomph. We loved it without – as many others have commented – though if you can get, you’re all the better for it we are told.

Homemade Chicken Doner Kebab

Serves: 4

I guess a recipe like this doesn’t need an introduction, especially if it is true: that you can actually create a Chicken Doner Kebab at home.

You can.

And we did.

And it was spectacular.

I found this recipe on Instagram from Recipetineats, probably one of the most consistently positive, beautifully photographed, wonderful to follow food-bloggers out there.

And she is Australian to boot!

It isn’t Gordon Ramsay, though of course it isn’t. It is a Chicken Doner Kebab and so it is so much better.

Key is to marinate the chicken, double skewer the chicken thighs and let them bake above their juices.

I didn’t add tabbouleh which Nat was less than impressed about, though we did have hummus, chilli sauce, lettuce, tomato, red onion and cheese and then toasted them in a pan to get the pita bread crunchy. (RecipeTin doesn’t ask for this though in my experience, all Lebanese/Pita breads are better toasted…)


This is a Saturday dinner after a long lunch and it seriously nails it. Like any amazing kebab should.


1kg chicken thigh
Olive oil for drizzling
Long metal skewers


1 cup plain Green yoghurt
3 garlic cloves minced
1 1/2 tsp coriander powder
2 tsp cumin powder
2 tsp paprika
1 tsp cayenne pepper
1 1/2 tsp onion powder
1/2 tsp black pepper
1 1/2 tsp salt
2 1/2 tbsp tomato paste
1 tbsp lemon juice
2 tbsp olive oil

For serving: choose your usual favourites!

Lebanese bread/pita bread
Finely sliced iceberg lettuce
Tomato slices
Red onion slices
Grated cheese
Chilli sauce (Sriracha)


  1. Mix the marinade, add the whole chicken thighs, mix well and marinate in a bowl or a big zip lock bag for at least 3 hours and preferably overnight.
  2. Preheat the oven to 200c.
  3. Choose a pan that the metal skewers can sit across allowing the chicken to be elevated off the base of the pan.
  4. Fold the marinated chicken thighs in half and threat onto two skewers lengthways. Repeat, snuggly pushing the thighs against each other.
  5. You should fit 5 thighs this way; so repeat again with 2 more skewers and 5 more thighs so you end with 2 stacks of skewered chicken thighs.
  6. Prop each of the 2 skewers on the edges of the pan. Drizzle with olive oil.
  7. Bake for 35 minutes or until charred.
  8. Remove, spoon the juices over the chicken, turn the chicken over, drizzle with olive oil and bake for another 30 minutes.
  9. Remove, baste once more and set aside for 5 minutes.
  10. To carve, stand the skewers upright and slice the meat thinly.
  11. The rest will be obvious: hummus and chilli on the Lebanese bread, chicken, tomato, lettuce, red onion, cheese, whatever: fold the bottom up, left and right and make a wrap.
  12. Toast in a hot pan.
  13. And call us over for dinner!

Chicken skewers: Moroccan-style marinade

Makes: 12 skewers

For Nat’s birthday, we got an awesome, portable, charcoal grill from Everdure, a company Heston Blumenthal has been promoting.

The idea was inspired by some Phillipino pork skewers we had cooked over a traditional hibachi grill at a market a few weeks prior; though a sensible, all-in-one charcoal grill versus a not so sensible, not so portable hibachi grill steered us in the Heston direction.

Anyway, we have loved the grill and the many skewers we’ve made with the boys and friends.

There is something neat about cooking your own meat over a super hot grill. Cold beer, sizzling meat, some dipping sauces… doesn’t get much better.

This marinade we have done twice and it has been really popular.

Make it the day ahead and marinate the chicken in a big ziplock bag. When cutting the meat, keep it small and consistent. Small cubes, not big off cuts.

If you can find chicken thigh with the skin on, even better… though however you do it, get the surface chargrilled and enjoy the taste of charcoal BBQ.


1.2kg chicken thighs


1/2 cup lemon juice
2 tbsp oil
1 tbsp honey
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp salt flakes
1 tsp ground turmeric
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
Freshly ground pepper


  1. Cube the chicken into 2cm cubes, retaining the fat.
  2. Combine the marinade ingredients with a few cracks of pepper. Marinate the chicken cubes with the marinate, ideally overnight, refrigerated.
  3. Soak bamboo skewers in a shallow dish of cold water for 30 minutes and then drain.
  4. Skewer the chicken tightly. Heat the grill on high. And cook those puppies, marinating with the remaining marinade as you go.

Adam Liaw’s Chicken Veloute Stew

Serves: 4

I am a big fan of Adam Liaw.

Since Masterchef fame, he has stepped it up big-time.

His Twitter account is very funny, he writes recipes for Fairfax Media and others, he travels extensively to cook and he serves up some really good dishes.

His food is obtainable and he writes ordinarily (in a good way) about it so that mugs like us can really feel his sentiment towards it… and the background to it.

This recipe is a really comfortable one and you only need to glance down the ingredients to know why.

You keep layering the vegetables and in the end, you have a whole dinner, starting with your chicken and ending with your broccoli and beans.

It is a Sunday-night sort of thing and with a bottle of red, some music and the lights down, it really is a great way to end the weekend.

Nat and I speak from experience!

(Note: the original recipe called for chicken wings… we are a breast and thigh family only, so I have updated the instructions below to reflect how we did it. Plus a few small changes to how the vegetables were prepped.)


8 chicken thighs, sliced
100gm butter
2 cups button mushrooms, halved
4 thick rasher bacon, cut into lardons
1 brown onion, sliced
1/2 cup flour
1/2 cup white wine
1 1/2 liters chicken stocks
2 bay leaves
4 sprigs thyme
1/2 small cabbage, roughly shredded
3 carrots, chopped
1/2 head broccoli, separated into florets
Handful of green beans, tailed
100ml pouring cream


  1. Heat a little of the butter in a large saucepan over a medium-heat. Fry the chicken thighs until well browned though not yet cooked through; set aside. In the same saucepan, fry the mushrooms until well browned and set aside.
  2. Add the bacon and fry until browned, then add the onion and remaining butter and cook until the onions soften.
  3. Add the flour and cook, stirring for 3 minutes until a roux forms. Add the wine and chicken stock, a little at a time, stirring constantly to remove any lumps from the roux until you have a thick sauce. Season with salt and (white) pepper. Add the bay leaves, thyme, cabbage and carrots, reduce the heat to a simmer, then cover and cook for 20 minutes.
  4. Add the sliced chicken thighs to one section of the pot. Add the mushrooms to another section. Simmer for 5 minutes, then add the broccoli and beans in their own sections. Simmer for a further minute and then taste and adjust for seasoning.
  5. Pour the cream over the stew and serve.

Martha Stewart’s Poached-Chicken-Salad Sandwiches

Serves: 4

This is a pretty classic, Martha Stewart sandwich and one I’ve done plenty of times.

Just add a well buttered baguette – toasted if you can – butter lettuce and avocado.


2 chicken breasts
1 small yellow onion, peeled and halved
Salt and freshly ground pepper
2 tbsp raisins
1/2 small red onion, finely chopped
1/4 cup non-fat plain Greek yogurt
1/4 cup chopped toasted walnuts
1 celery stalk, finely chopped
3 tbsp mayonnaise
2 tsp chopped fresh tarragon leaves
Baguette, halved lengthways, toasted and buttered
Butter lettuce pieces


  1. In a pot, cover chicken breast and yellow onion with water by 2cm; season generously with salt. Bring to a boil over a high-heat; cover, reduce heat to medium-low and cook for 5 minutes.
  2. Remove the pit from the heat and let stand, covered for 12 – 14 minutes until cooked through. Remove the chicken from the water and let cool completely.
  3. Shred the chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt and tarragon.
  4. Assemble the sandwiches with the toasted baguette, chicken mixture, lettuce and avocado.

Shanghai Stir-Fried Noodles with Chicken

Serves: 4

This dish – and I mean it – is incredible.

It could have been the fresh egg noodles, it could have been the oil… it was probably all of it… though they were as good as I have ever had in any Chinese restaurant, ever.

It is a bit hard to explain, though whereas so often noodles cooked at home just have a consistent, solid flavour, there were layers, clarity and cleanliness to these noodles. Home cooking it is not.

Why is worked, I really don’t know though certainly, have your wok high and marinate the chicken for a few hours if you can.

When we cook, we only type up recipes that are clearly standout and worth it.

This noodle dish is the level above.

(Just don’t cut corners on the noodles and make the time to get quality, fresh, Chinese egg noodles from a Chinese grocer.)


250gm chicken thigh, cut into 1cm cubes
240gm Shanghai-style egg noodles
1 1/2 tsp sesame oil
1 cup shredded cabbage
1 large clove garlic, peeled and minced
1 spring onion, cut into 2 cm pieces

Marinade for the Chicken

2 tsp dark soy sauce
2 tsp Chinese rice wine
1/2 tsp salt
Good pinch of ground white pepper

Other seasonings

6 tbsp sunflower oil for stir-frying
1 tbsp hoisin sauce mixed with 1 1/2 tbsp water
1 tbsp soy sauce, 1 tbsp sugar combined


  1. Combine the marinade ingredients and marinate the chicken for an hour or more.
  2. Prepare the noodles according to the instructions. Rinse and toss with the sesame oil.
  3. Heat 2 tbsp of oil in a hot wok. Add the cabbage and stir-fry for 2 minutes. Season with the soy sauce and sugar while stir-frying. Set aside.
  4. Heat up 1 1/2 tbsp oil in the wok, again over a high-heat. Add the noodles and stir fry quickly, ensuring they do not stick. Stir fry for a minute or two.
  5. Add the hoisin and toss to combine. Add the cooked chicken and cabbage.
  6. Add the spring onion, stir and heat through for a minute or two.
  7. Serve immediately.