4 bites: TV dinners

Warren Elwin turns chicken in to some winning TV dinners for those eating in front of the cricket.

Green chicken curry

Serves 4

3-5 Tbsp green curry paste
Root ends of 1 bunch coriander
2 cloves garlic
1 small knob ginger
1 root piece of lemongrass
2 chopped kaffir lime leaves
1 Tbsp palm sugar
Zest and juice of 1 lime
A little coconut
1 chopped eggplant
4 chopped sping onions
Sesame oil
⅓ cup curry paste (more or less to taste)
4 sliced chicken thighs
1 cup chicken stock
1 cup coconut milk
1 handful sliced green beans

To serve

Cooked egg noddles
Coriander leaves
Squeeze of lime juice

1. Blitz green curry paste, the coriander, garlic, ginger, lemongrass, kaffir lime leaves, palm sugar and the zest and juice of a lime with coconut milk to form a smooth paste.
2. Fry eggplant and spring onions in sesame oil until coloured. Add curry paste and cook, stirring, for 2-3 minutes. Add chicken thighs, chicken stock, and coconut milk and simmer until chicken is cooked.
3. Add a handful of sliced green beans and serve on cooked egg noodles with coriander leaves, and a squeeze of lime juice. Serves 4.

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Herbed chicken, bacon and pineapple burgers

Makes 2-3

1 large chicken
A little crushd garlic
1 lemon, zested
1 handful finely chopped herbs
4 strips bacon
Thin slices of pineapple

To serve

Panini buns
Tomato relish
Avocado
Coleslaw

1. Cut chicken breast into thick slices, and season with salt and pepper, garlic, the lemon zest, and herbs. Marinate for 30 minutes.
2. Fry bacon, remove bacon and keep warm. Fry chicken in the bacon fat until just cooked. Remove and fry thin slices of pineapple.
3. Toast panini buns and brush with tomato relish. Layer up with avocado, coleslaw, chicken strips, bacon and pineapple.

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Chicken rice bowl

Sauce

2 cloves crushed garlic
1 knob grated ginger
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp Korean chilli paste (or miso paste)
Juice of ½ lemon

Chicken

4 sliced chicken thighs
Baby kale
Sesame oil
4 baby cucumbers
1 tsp sea salt
1 tsp sugar
2 cups sushi rice
3 Tbsp ric vinegar
2 Tbsp mirin
Sesame seeds

1. Whisk together garlic, ginger, soy sauce, sesame oil, rice vinegar, and Korean chili paste (or miso paste), and the lemon juice. Add enough sauce to coat chicken thighs and leave to marinate 30 minutes or overnight.
2. To serve, steam baby kale until just tender, cool then toss with a little sesame oil and pepper.
3. Cut baby cucumbers into chunks, toss with sea salt and sugar and leave to pickle for 15 minutes then drain. Cook sushi rice and season with rice vinegar and mirin.
4. Arrange rice in 4 bowls and top with chicken, greens, cucumber and some chopped nori. Sprinkle with sesame seeds and drizzle with extra sauce.

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Hot wings

¼ cup plum sauce
¼ barbecue sauce
2 canned chipotle in adobo sauce (2 Tbsp of the adobo sauce)
1 lemon, zest and juice
1 kg chicken wings
Barecue seasoning
Squeeze of lemon to serve

1. Blitz plum sauce, barbecue sauce, chipotles and adobo sauce, and the zest and juice of 1 lemon.
2. Season 1kg chicken wings with your favourite barbecue seasoning or rub and bake them, turning occasionally, on a rack in an oven tray in a 200C oven until crispy, approx. 50 minutes.
3. Toss the hot wings through enough sauce to coat evenly. Serve with a squeeze of lemon.

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