Churchill - Dudefood : a guys guide to cooking kick-ass food

TIP: The secret to this recipe is to cook all the filling ingredients until they are three-quarters done. This prevents them from being overdone when they are baked.

INGREDIENTS

1 large sweet potato, peeled and cut into 2 cm cubes

1 tablespoon olive/macadamia oil

125 g boneless, skinless chicken breast, chopped

1 onion, finely chopped

4 garlic cloves, crushed and chopped

2 1/2 cups trimmed green beans

1 cup sliced mushrooms

1 tablespoon dried tarragon

2 teaspoons dried thyme

1 cup chicken stock

1/3 cup white wine

1/2 cup coconut milk

1/4 cup grated tasty cheese (like cheddar), plus extra for sprinkling (optional)

1 avocado, pitted, peeled, and sliced

2 sheets puff pastry

1 egg, beaten

Preheat the oven to 200C.

Place the sweet potato in a saucepan with enough water to cover. Bring to a boil and cook the sweet potato until just soft. Use a skewer to checkif it goes through with little resistance, it is perfect. Drain and allow to cool.

In a frying pan, heat the oil over medium heat. Add the chicken and cook until lightly golden on all sides. Remove the chicken and add the onion and garlic to the pan; cook until lightly golden. Add the green beans and continue to stir for 2 minutes more. Return the chicken to the pan and add the cooked sweet potato, mushrooms, tarragon, and thyme. Continue to stir as you add the stock and cook for 1 minute more before adding the wine and coconut milk. Reduce the heat to low and simmer for 10 minutes. Gradually add the cheese. This mixture can then be refrigerated and used at a later time, i.e., if you come back late from work.

Divide the mixture evenly among ovenproof hot-pot bowls and top with the avocado slices. Sprinkle with extra cheese, if youd like, and cover with the puff pastry. Using your knife, trim the pastry, making sure to leave a 2 cm overhang on all sides. Press the pastry against the edge of the bowl to seal. Using a fork, prick the pastry to allow steam to escape. Brush the pastry with egg and bake for 30 minutes.

INGREDIENTS

2 cups basmati rice

1 tablespoon olive/macadamia oil

4 boneless, skinless chicken breasts, chopped

2 tablespoons red curry paste

4 shallots, sliced

1 tablespoon lemon juice

1 tablespoon fish sauce

1 2/3 cups chicken stock

1 bunch asparagus, ends trimmed, stalks sliced

1 1/2 cups coconut milk

Handful of trimmed green beans

Handful of trimmed snow peas

6 bok choi leaves, sliced

1 teaspoon freshly grated nutmeg

1/2 handful of bean sprouts

1/4 cup chopped fresh coriander

In a saucepan, combine the rice and 2 1/2 cups water. Bring to a boil (the water will be very bubbly), then reduce the heat to low (close to off on the dial). Set the lid on a slight angle on top of the saucepan, allowing a small amount of steam to escape. Simmer for 12 to 15 minutes, until the rice is soft but still sticks together.

Heat a wok or a large saucepan over medium heat and add the oil. Add the chicken and cook for 2 minutes, then remove from the heat, making sure not to completely cook the chicken, as it will be returned to the pan later (you dont want it too tough).

Add more oil and stir in the red curry paste; cook, stirring, for 1 minute. Add the shallots and cook until brown. Mix in the lemon juice, fish sauce, stock, and asparagus. Bring to a boil, return the chicken to the pan, cover, and reduce the heat to medium-low. Simmer for 15 to 20 minutes.

Add the coconut milk, green beans, snow peas, bok choi, and nutmeg and stir before covering for another 5 minutes.