Tastic – One pot chicken and rice

Tastic Soft & Absorbing Long Grain White Rice – One pot chicken and rice

2 cups Tastic Soft & Absorbing Long Grain  White Rice
1 tsp turmeric
1 tsp cardamom seeds
3 cloves of garlic, chopped
4 cups Chicken stock
4 Chicken thighs
3 Tbsp Moroccan spice blend
2 Tbsp olive oil
1 onion, chopped

Heat olive oil in a large pan
Add chicken and cook skinside down, sprinkle with salt, pepper & morrocan spice blend. Cook for about 10 minutes then you turn the chicken chicken and sprinkle with salt, pepper and there morrocan spice blend
Remove chicken and set aside

Using the same pan.
Add onion and garlic, sauté until onion is translucent
Add rice and stir until rice is mixed with onion and well coated with oil
Add turmeric and cardamom seeds, stir everything together. Add chicken back to the pan and pour the chicken stock
Cover with a lid and leave to cook for 25 minutes
Add green beans, close the lid and let them steam for a further minutes.




Crispy Pork Belly


1kg pork belly 

1 Tbsp cardamom 

1tsp cloves 

5 garlic cloves whole 

3 star anise 

440 ml hunters gold

3/4 cup apple juice 

1- 2 cups sea salt (depending on how much covers the pork belly skin) 

Method : 

Preheat the oven to 180 degrees 

In a roasting pan 

Pour salt on skin of pork belly to form a thick layer, spread salt all over pork belly making sure no skin shows. 

Once pork is covered in salt, add all the other ingredients to the roasting pan.

Place in the oven for 1 hour, salt will turn into a thick crust, remove from oven and remove the crust. 

Increase the oven to 220 degrees and return the pork belly for a further 45 minutes. Crackling should be crispy, if not return until crispy 


Asian style whole fish

Asian style fish
Ingredients :

* 2 whole tilapia cleaned and gutted
* 1 red chilli, sliced
* 2 Tbsp crushed ginger
* 1 tsp crushed garlic
* 3 lemongrass stalks
* 60ml lime juice
* 2 Tbsp sesame oil
* 120ml soy sauce
* 1/4 cup sugar
* 80ml water


•Preheat the oven to 180 degrees.

•Score the fish on each side:
make 3 incisions on each side so more flavour can enter the fish. Season with salt and pepper on each side.

•Combine the sesame oil, garlic , 1 lemongrass stalk chopped , soy sauce and lime juice in a small bowl. Rub the mixture all over the fish, the incisions and inside the cavity.

•Place the fish in the oven and bake for 30 minutes.

While fish is baking, make the ginger and lemongrass syrup :

In a saucepan over a medium heat, dissolve the sugar in the 80ml of water.
Add 2 lemon grass stalks, ginger, sliced chilli and leave to simmer for 5 minutes then remove from heat.

•Once fish is cooked, Drizzle with the lemongrass – ginger syrup and enjoy with sticky rice.



Chicken breasts in creamy mushroom sauce

Chicken breasts in creamy mushroom sauce

Cook time: 20 minutes

Serves : 4



250ml fresh cream
250g sliced Portobellini mushrooms
1 tsp Chilli flakes
8 chicken breasts
1 tablespoon crushed garlic
2 tablespoons of olive oil
1 cup chicken stock
Handful of baby spinach
Salt and pepper


1.In a large pan, on a medium to high heat. Cook your chicken until golden brown on each side. Remove from the pan and set aside

2.Add mushroom and garlic to the pan, saute for 3 minutes then add chicken stock and chili flakes

3.Add the chicken back in the pan, pour the fresh cream, add the baby spinach and leave to simmer for 10 minutes
Season with salt and pepper & serve


NB : longer cook time for big chicken breast


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Lamb Shank Pie


1 sheet Puff pastry, thawed
1 large lamb shank
340ml lamb stock
5 sprigs Fresh rosemary
5 sprigs Fresh thyme
5 garlic cloves
Salt & pepper
1 TBsp Nomu lamb rub
2 TBsp tomato paste
1 cup red wine
2 TBsp Dijon mustard
Vine tomatoes


Rub the lamb with olive oil, dijon mustard, lamb rub and salt & pepper

Preheat the oven to 200 degrees.

Place the lamb shank in a deep oven proof dish then add stock, rosemary, thyme and garlic cloves.
Cover with foil and place in the oven and allow to cook for an hour

Remove shanks from the oven then add the red wine, tomatoes and tomato paste
Cover again and place in the oven for a further 2 hours or until meat is falling off the bone

Remove from the oven and allow to cool.

Preheat the oven to 180

place the lamb shank in a new oven dish then pour over the reduced braising liquid and top with pastry.
Brush the pastry with a beaten egg

Place the pie in the oven and allow to cook for 20-25 minutes until the pastry is golden brown

Remove and allow to cool


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Lamb Knuckles 

Ingredients :
1.5kg Lamb knuckles 

3 shallots, quartered 

3 garlic cloves, crushed 

5 rosemary sprigs

5 thyme sprigs 

1 bouquet garni 

340 ml lamb stock (use what you can find)

1 chopped canned tomatoes 

Baby carrots 

Sweet corn ( mini cobs) 

Baby potatoes
Heat oil in a medium sized pot. 

Sauté shallots, rosemary, thyme, bouquet garni and garlic for 5 minutes then add the lamb knuckles.

Brown the lamb knuckles in the pot and once they are all browned pour in the stock and canned tomato and leave to simmer for 1 hour 

After an hour add in the vegetables and leave the knuckles to cook for a further 30 minutes or until the vegetables and meat are soft.
And there you have it, Enjoy! 


500g oxtail 

1 red onion chopped 

120g baby carrots 

125g celery chopped 

1Tbsp crushed garlic 

1Tbsp crushed ginger 

2 TBsp tomato paste 

1 cup red wine 

500ml beef stock 

Salt and pepper 

Heat oil in a pot, brown the oxtail then add the onion, celery, carrots, ginger and garlic to the pot and cook for about 5 minutes until the vegetables are soft.

Stir in the tomato paste and cook for about 5-10 minutes then pour in the wine and stock and leave to cook for 2 hours or until it’s falling off the bone 
Enjoy with plain rice, cous cous, pap or dumplings