Nat’s pretty handy at making fried chicken but he’s one of those Jamie Oliver cooks that just chucks a bit of this and a bit of that into the dish. Often when he recreates it is slightly different but still tastes amazing. This is a base recipe that you can play around with a wee bit depending on what you have in the pantry.
This is the ultimate Friday night in with the boys kind of meal. It is super easy to make and goes a long way. Very easy to scale this recipe up or down depending on how many people are around to feed. Also it is an awesome way to use up leftover roast chicken.
Pad Thai is a very popular street food in Thailand. It has also become a kiwi favourite. This recipe is a simple yet an easy version that never fails.
This recipe is from Daisy Aiken who has started up The Rugby Pantry with a friend. It is said to be her All Black fiances favourite pre game meal. It certainly is a winner and very easy to make. I definitely see this being a regular fixture at our house as well.
This recipe is my go to curry and packed full of flavour. You can add what ever protein you like however I find either chicken or fish works best. If using fish I like to use monkfish as it is a meaty fish and holds its shape well.
This is a delicious honey mustard chicken bake that is very easy to make. The hardest part of this dish is waiting for the thing to cook.
This recipe is a bit of a favourite in my family. It is super easy to make and the crunchy combination of the breadcrumbs and bacon really adds to the dish. Usually I serve this with new potatoes and a green salad.
This curry paste is packed full of herbs and adds great flavour to any curry. When coriander and basil are in season I will make this paste and freeze into ice cube trays. This way I can pull out a couple of cubes and add to coconut milk for an instant fragrant curry.
Greers Road Kitchen 