The Aussie Butcher

Ingredients

• 500g chicken breast mince
• 1 chorizo sausage
• 1 red onion, peeled and diced
• 1 cup breadcrumbs
• 1 egg, lightly beaten
• 2 cloves garlic, crushed
• ½ tsp sweet paprika (Hungarian style)
• 1 tbsp powdered chicken stock or 1 chicken stock cube.
• ½ cup flat leaf parsley, chopped
• ½ cup vegetable oil (for frying)

Method

Place all ingredients into a food processor – except for the oil – and process until thoroughly combined.

Cover a tray with baking paper. Roll tablespoon sized balls of the meat mixture and place on the tray.

Heat 3 tablespoons of oil in a frying pan over a medium heat and fry the meatballs, gently turning with a spatula until they are brown and cooked through. This should take around 5 minutes.

Alternately you can bake these at 160°C fan-forced for 15-20 minutes or until cooked through.

Serve in soft tortillas with salad and salsa or on a platter as finger food with a delicious chutney.

Notes

Frying these in a pan makes them all nice and golden, but if you bake them they stay a pale colour.

If you don’t have a food processor you can just cut these ingredients finely and mix together with your hands and you will get the same great taste.

Directions

FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.

The next day, mix in the buttermilk, then grill the chicken until cooked through. You’ll love it!

Directions

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for low heat.

Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

Directions

Preheat grill for high heat.

Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.

In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.

In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Ingredients

• 3 pounds skinless, boneless chicken breast meat
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 2 eggs
• 2 cups vegetable oil
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/3 cup white sugar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced
• 2 tablespoons vegetable oil

Directions

• In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
• In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
• In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Ingredients

• 8 skinless chicken thighs
• Kosher salt and pepper
• 2 onions, quartered
• 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
• 12 cloves garlic, peeled
• 1 orange, cut into 1/4-inch rings
• 2 cups low-sodium chicken broth
• 1 tablespoon honey
• 8 sprigs thyme

Preparation

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

If You Don’t Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.

Note:
This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Ingredients

• 1 whole chicken (1.2-1.5kg)
• 1 lemon, halved
• 1 onion, peeled and quartered
• 1 tbsp paprika
• Freshly ground black pepper and salt

Method

• Wash your fresh chicken inside and out and place the halved lemon and the onion inside the birds cavilty.
• Rub the paprika all over the bird so it has a nice colour.
• Give it a liberal sprinkling of salt and pepper.
• Ball up 6 balls of aluminium foil and place them in the bottom of the slow cooker.
• Pour the water around the aluminium balls.
• Place the bird on top of the foil so it isn’t touching the bottom.
• Place the slow cooker on high for 1 hour and then reduce to low for 8-10 hours. Alternately leave it on high for a total of 5-6 hours.

Notes

You can add a cup of white wine instead of the water if you would like the wine flavour through your bird.

I sometimes like to add a few garlic cloves into the cavity as well.