Iron Chef Shellie
 

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#Chicken


This post is sponsored by Nuffnang. It’s time to take back Sundays with another great recipe inspired by Campbell’s Real Stock. An easy recipe that takes minimum effort, and produces maximum flavour. The smokiness of the paprika, and the richness of the capsicum make for the ultimate bowl of awesomeness. Add chicken and you’ve got

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This post is sponsored by Nuffnang. Saturdays are usually spent catching up on things you didn’t have time to do during the week, shopping, and running around. But come Sunday, I generally like to enjoy a sleep in, then sloth around for the rest of the day, when I can, or get creative in the

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I’ve been wanting to try Chillipadi Mamak Kopitiam for quite some time now, but it was quite out of the way for someone on the east side to check out on a whim. So I asked a fellow food blogger and and her family (hubby + two kids aged 1 and 5) to join me

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“We think that if our new menu was any more gourmet, you’d have to order it in a French accent” – Crust Pizza Crust Pizza knows it doesn’t have a chance at winning a Michelin Star, but it didn’t stop them from writing a letter as part of their clever marketing campaign for the launch

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I had been to Chilipadi a few times many years ago. I think the last time we went as a group we weren’t that impressed and we never ended up going again. It was a shame because the atmosphere was great. But as that was many years ago, way before I had a food blog,

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This post would have been up earlier this week, but I’ve been watching Go Back To Where You Came from on SBS after dinner, and it’s what reality TV is meant to be. I’ve been left feeling a little jilted after watching, and not been able to really concentrate on much else. Did you watch

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Theme 12: Spice Cookbook Used: Pressure Cooking Author: Australian Women’s Weekly My friend Miss A had been telling me numerous times about all the amazing things her mum had been whipping up in her pressure cooker. The sound of soup in 8 minutes had me thinking I should get a pressure cooker! And behold; Aldi

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Remember Marion from Masterchef series 2? For a while there, we all thought she would win the cooking competition, but it came down to a satay sauce…. a sauce that sent her home.  Thankfully she has worked on her satay sauce techniques and launched her new range of easy to cook at home Thai food

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At the last cooking the books feast, I suggested a Nigella Lawson book, after we decided we didn’t want to do Bourke Street Bakery. Agnes flicked through a few of Nigella’s books that were in Cherrie’s collection, and we decided on her latest book, Kitchen. ALTHOUGH…. as I began to do this post, I noticed

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You! Yes, you! You need to get these corn fritters with paprikannaise (smoked paprika + mayonnaise = a whole world of awesome you didn’t know existed) in your belly… STAT! Like Like can lead to Love… Grilled Chicken & Corn Fritters 0Like +Tweet Also Recommended No related photos.


I saw the recipe for this on one of Nigella’s shows, where she uses a whole bottle of Riesling. Hamsley loves coq au vin, and will often request it from time to time; but this seemed like a much quicker and easier alternative. I cooked it on the Sunday and reheated it on the Monday

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Mum and I have to agree, the Australian BBC Good Food magazine is probably the best food magazine I subscribe to. The latest issue (March 2011) has so many recipes I want to make. I’ve already made a few, so when stumped with what to make for dinner this week, I turned to the magazine

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So I’ve dug out some pictures from months ago as I’ve been absolutely swamped at work this week. I don’t think I’ve ever been so stressed out as I have been, but luckily the week is almost over (at about 2pm on Saturday I can enjoy a reduced weekend). But enough complaining and more food!

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Can I tempt you with a sandwich with homestyle chicken? So I know that some of you are wary of chicken in a can, despite how convenient it is; but would you contemplate fresh chicken chunks in a resealable bag? Moira Mac’s range is just such a convenient product. It comes in four different flavours;

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Welcome to 2011. Hope you all had a great time bringing in the new year. I spent the day with some of my friends at the beach, until the wind picked up and it turned into a sand storm. My small camera got infected with sand and is now decommissioned . I had a nice

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For me, the only Indian food I would ever require is; a good butter chicken, perfectly cooked basmati rice and garlic naan. I guess I found this was so good, why bother trying anything else? I never thought any other dish lived up close to how good butter chicken was. However, Hamsley has recently voiced

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Week 42 Theme: Bird Cookbook Used: BBC Australian Good Food Magazine (September 2010) Author: BBC Mine doesn’t look that appetizing. It’s because I didn’t take the caramel to a deep amber colour. I was too afraid of it burning! It still tasted good though. When I think “caramel chicken”, my mind conjures up images of

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Fennel. I had never used it, was a bit hesitant to use if after Dad would screw up his face every time he heard the word fennel (the same goes for polenta). I can’t remember if he likes licorice, but he probably doe sn’t since both licorice and fennel have an aniseed flavour. I cut

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We just had these for dinner tonight. A relatively easy after work meal to whip up, and a damn tasty one at that. However it was one of those recipes that when I came to type up I realised I left some ingredients out. It didn’t matter cos they were so good anyways. I’ve popped

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We love chicken at our place. So any variation that sounds good, and looks good in the cookbook, I flag and hope to try one day. Bill Granger came off the bookshelf this time around, and we tried the combination of lime, paprika and honey. It was a very simple recipe to follow, and because

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I have wanted to make this recipe since I got Bill Granger‘s, Simply Bill cookbook many years ago. The picture looked like something I could happily live on, and a good variation from the tradition beef bolognese. The recipe is really quite easy, you could easily make it after a day at the office. Once

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Week 31 Theme: French Cookbook Used: The AWW Cooking School Author: Australian Women’s Weekly Ideally, I would like to try and cook something relevant for major celebratory international holiday; but it just never happens. I decided to embrace my inner French mademoiselle this year and cook up a coq au vin for Bastille Day. It

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Week 24 Theme: Chocolate Cookbook Used: Faking It Author: Valli Little For chocolate week, I could have just done a chocolate cake, souffle, mousse… anything sweet really. But I decided I’d go for something different again and do a savory dish. Teaming chocolate with chicken is definitely something I would not have thought to do,

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Week 18 Theme: BBQ Cookbook Used: Holiday Author: Bill Granger Thanks to all the lovely people leaving comments on my previous posts. Once next week is over, I will be replying and showing you some love too! That is, if I haven’t collapsed from exhaustion! Now excuse my photos, the burger looks a little sad

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Week 14 Theme: Japanese Cookbook Used: Japanese Home Cooking Author: Shunsuke Fukushima   This week I had planned to make sukiyaki beef, but ran out of time. I had time to make sushi, and I had a few critics who helped me eat it all at a picnic on Saturday night. Disappointed that Woolworths didn’t

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