Teriyaki Chicken

Teriyaki Chicken

500g deboned Chicken thighs – cubed

1 tsp sesame oil 

2 tsp vegetable oil

1/4 Cup light soy sauce

1 Tbsp Rice Vinegar 

1/4 Cup water 

2 Garlic  cloves – diced

1 tsp Ginger – crushed 

2 Tbsp Honey

1 Tbsp Brown sugar

Salt n pepper

Sesame seeds


Pat the chicken thighs pieces dry with paper towels and lightly season with salt and pepper.Add the sesame oil to the pan followed by the chicken. Brown the chicken then remove from the pan and set aside.Combine the remaining ingredients. Pour into the hot pan.Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken back into the pan. Adjust seasoning to taste. Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken. Top with sesame seeds. 

Serve on a bed of warm rice and ENJOY

This one is a little tricky as it’s made from leftover risotto.
Mushroom Risotto 


2 cups  rice

1/2 onion finely chopped

200g mushrooms chopped/sliced

1 Tbsp crushed garlic 

1 tsp Thyme

50g  Butter 

1 Tbsp Olive oil 

Salt and pepper to taste

For stock 

1. Tbsp knorr chicken stock granules

2. 1L Boiling water

3. Mix and keep warm 


1. Sauté onions in a large pot in olive oil until translucent    

2. Add garlic, mushrooms and thyme and cook until the mushrooms are soft.    

3. Add rice to the pot and stir fort 3 minutes until you hear the rice crackle and pop. That means that the rice is toasted.   

4. Add 1 laddle/ half a cup of stock to the rice, gently stiring until the stock is absorbed. Then add another laddle and stir. Do this until all the stock is finished or until the rice has reached your prefered softness.
 Stir constantly, The stirring motion forces the starch out of the rice to create the creamy texture risotto is famous for. 
Serve immediately, garnish with chives or other fresh herbs and enjoy!  Or allow to cool to make Arancini.

Arancini Leftover risotto (recipe above) 

Mozzarella Cheese

2 Large eggs

1/2 Cup Flour 

1/ Cup Bread crumbs

 Salt & pepper

 Oil for frying 

1.  Shape the risotto into balls slightly bigger than a golf ball and flatten them into discs.   

2. Cut 1cm x 1cm cubes, 1 for each risotto disc you have.    

3. Place the mozzarella in the centre of the disc and roll it into a ball to make sure that the cheese is fully covered and set aside.    

4. Beat the egg in a bowl   

5. Lightly season flour with salt and pepper and place in a shallow dish.    

6. Put the breadcrumbs in a shallow bowl.   

7. Coat the balls in flour, then egg and lastly breadcrumbs   

8. Fry the balls in Hot oil for3-4mins or until golden and crispy

Serve with pasta sauce or tomato sauce



2 slices white bread

1 Tbsp oil 

2 Onions,chopped

2 Garlic cloves, crushed

1kg Minced beef

2 Tbsp curry powder

1 Tsp paprika 

1 Tsp ground coriander 

2 Tbsp chutney

3 Tbsp raisins

6 Bay leaves

For the topping

300ml full-cream milk

2 large eggs

Salt & pepper 


1.Heat oven to 180C ,pour cold water over the bread and set aside to soak.   

2. Meanwhile, saute the onions in the oil, stirring regularly  until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it well browned. Stir in the curry powder, spices, chutney, raisins and 2 of the bay leaves with salt and plenty of ground black pepper.   

3.Cover and simmer for 10 mins. Squeeze the water from the bread, then mix into the meat mixture until well incorporated. Tip into an ovenproof dish. Press the mixture down well and smooth the top. 

  4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Serve with yellow rice.