Category Archives: Recipes

Some of my favourite recipes, some are mine, some are from other people. Either way I think you’ll enjoy them.

Damn photos

I’ve just been alerted to the fact that none of my published recipes have images on them. Arghh! I closed off an old flickr account, however I thought that I had transferred everything already only to find out that in fact I hadn’t. Anyway, I’m in the midst of correcting this now and all should be back to normal very soon. Sorry!

Garlic King Prawn Stir fry


A very quick throw together recipe for this one;

  • I generally allow 7-8 King Prawns per person (for a main meal, less for an entree)
  • 1 teaspoon of garlic paste, or 2 garlic cloves crushed
  • 1/2 teaspoon of chilli paste, or 1 chilli finely sliced and deseeded
  • 1 handful of green beans, topped and tailed
  • 1/2 a red onion, sliced finely
  • 1 handful of snow peas, topped and tailed

3/4 cook the King Prawns in a small amount of oil in a Wok With the garlic and chilli, then set aside.
Cook the onions for a minute in the wok before adding in the green beans and snow peas, then cook for a further 2 minutes.
Add the King Prawns back to the wok with the vegetables, stir fry for 1-2 minutes, or till the King Prawns are a nice shade of pink.

Serve it up with some salad or some rice depending on the taste you’re going for.


Pork Belly


I’ve got a lovely bit of pork belly to cook with tonight. Not sure whether I should slow roast it for 2-3 hours, or maybe do something fancier with it?

Either way, I’m looking forward to eating it!

Grilled Chicken with Oven Roasted Vegetables

Grilled Chicken with Oven Roasted Vegetables

I was in the mood for something quick and easy for dinner tonight so I fell back on an old favourite, Grilled Chicken Breast with Roasted Vegetables.

This is one of those really quick, simple, and tasty recipes that Cath and I cook somewhat regularly as there’s no mucking around. So let’s get started with the what you’ll need to make this.

Ingredients (for the grilled chicken)

  • Chicken Breast fillets (allow around 120–150gm per person)
  • 1 tsb Worcestershire Sauce
  • 1 tsb Wholegrain Mustard
  • 1 tsb BBQ sauce
  • 1 tsb Honey
  • 1/2 tsb Lemon Juice
  • Olive Oil Spray

Let’s marinade
Mix all the above ingredients together in a bowl, if you’re making this for more than 2 people then double the ingredients per extra couple. Marinate the Chicken Breast in the mixture for at least an hour.

Now it’s vegetable time
The vegetable portion of this dish is really quite simple. Take some vegetables suitable for roasting, I normally use a combination of Sweet Potato, Eggplant, Red & Green Capsicum, Zucchini, and Spanish Onion. Chop them all up and place into a bowl with a light splash / spray of Olive Oil and then add the magic ingredient…..Masterfood’s Roast Vegetable Sprinkle. (yeh I like to cheat every now and then)

Pop the vegetables in the oven on a roasting tray for about 15–20 minutes at around 180 degree’s C , or until cooked to your liking.

Back to the chicken
Heat your griddle or frying pan up till it’s quite hot, take the pan off of the heat and give it a quick spray with the Olive Oil then pop it back on the heat and get your marinated Chicken Breast into the pan and cook it till it’s done (I’m guessing we all know when Chicken is cooked).

It’s eating time!
Once everything is cooked it’s time to serve it all up. Depending on whether I’m in the mood or not I’ll stack the vegetables up and then pop the chicken on top, it makes the dish just that little bit fancy….oh la la.

All up this is a pretty quick and easy dinner to make after work, specially on those days when you’ve been flat chat. It’s good to eat something reasonably healthy too instead of resorting to takeaway junk. And hey, it’s also pretty easy on the hip pocket.

Eat and Enjoy!

Garlic & Rosemary Pork Roast

Garlic & Rosemary Pork Loin Roast

It’s been a long while since I’ve done a roast, and while we were shopping this morning I found this great Pork Loin Roast so I figured I’d make a nice roast for dinner.

So here’s the ingredients you’ll need;

  • Pork Loin (or some other Pork suitable for roasting)
  • 2 Garlic cloves
  • Olive Oil
  • A few sprigs of Rosemary
  • Salt and Pepper

First up you’ll need to score the skin of the Pork Loin Roast. Grab a sharp knife, and make cuts across the skin in two directions to make a diamond type pattern.

Garlic & Rosemary Pork Loin Roast Garlic & Rosemary Pork Loin Roast<

Next up crush the garlic and mix it up with the olive oil, rub liberally on the skin of the Pork Loin Roast (don’t worry, you can trim the skin / fat off later if you want). Get your fry pan out and splash a little Olive Oil in it, and crank the heat up high.

Once the pan is quite hot put the Pork Loin Roast in skin side down (stand back because it’ll sizzle). You’re only looking to seal the meat here so you won’t need to keep it in too long. Turn the meat up onto it’s side, onto the back, etc. till everything is sealed.

Garlic & Rosemary Pork Loin Roast

Time to get the Pork Loin Roast into the oven!

Heat wise you’re going to need around 75º C (165º f), and it’ll take about 45 minutes depending on the size of your Pork Loin Roast. The simplest way to tell it’s done is to get yourself a meat thermometer, just like this Lifestyle Food Channel one that I’ve got, and test the Pork Loin Roast after about 35 minutes. You’re aiming to hit 160º in the middle of the Pork Loin Roast.

Garlic & Rosemary Pork Loin Roast

Carve it up, serve with a load of roasted vegetables, and eat eat eat!

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Simple BBQ Marinade

It’s almost summer time here in Australia, and that means its well and truly time to fire up the BBQ, cook some meat, drink some beers, and hang out with friends. So for the next couple of months I’m going to be trying out as many different BBQ techniques, recipes, marinades, etc. as possible. And of course I’ll be trying to blog as many as I can.

Let’s kick this summer BBQing bonanza with a marinade recipe that my Mum gave me.

This marinade is awesome on some pork loin chops grilled up on the BBQ, it’s so simple and delicious. You could also try it on chicken breast fillets, or maybe even lamb chops, and I reckon it would be pretty much be a winner still.

Anyway, here’s what you’ll need

  • 1 tbs of Brown Sugar
  • 1 tbs of Honey
  • 1 tbs of Soy Sauce
  • 1 tbs of Worcestershire Sauce
  • 1 tbs of Wholegrain Mustard
  • 1 tbs of Garlic (fresh and crushed)
  • 2 tbs of Tomato Paste

Mix it all up in a bowl and pour it over the meat to marinate for 4-6 hours in the fridge. Then just fire up your BBQ and cook it how you like it. Simple as that!

Give it a try and let me know what you think.

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Sticky Chili Chicken Wings

This is a really simple, quick and easy to prepare Sticky Chilli Chicken Wing’s recipe that’s really great to eat while say watching the football on the weekend, or maybe having a few beers with some friends. Nom Nom!

Right oh, let’s get started.


Here’s all the ingredients you’ll need;

  • 12 Chicken Wings
  • 1/2 cup Tomato Sauce
  • 1/4 cup BBQ Sauce
  • 1/4 cup Dry Sherry
  • 2 Tablespoons Worcestershire Sauce
  • 2–4 Tablespoons Sweet Chili Sauce (depending on how spicy you like it)


First up we need to get the Chicken Wings ready. Wash them down with some cold water and pat them dry with some paper towel. Now it’s time to chop them up a bit. The easiest way I found to do this was to bend the wing backward over itself till you hear the joint snap, now grab a nice and separate the three parts of the wing, ie. the wing tip, the drum stick, and the middle bit…

Either throw the wing tips out, or bag them up and freeze them for use in a chicken stock.


Grab a big bowl and combine all the different sauces, give them all a good mix up so that they’re well combined. Toss the chicken pieces in and give a big mix around so that all the pieces are really coated with the sauce.

Now this bit is entirely optional. If you want to you can leave the chicken to marinate in the sauce for a few hours. Me, I’m not so patient with dishes like this so I tend to want to cook them straight away!


On to the cooking!

Get yourself a big baking dish or shallow pan and spread the chicken pieces all over it, reserve a bit of the sauce so that you can baste them every 15 minutes or so while they’re cooking.

Heat your oven up to about 180 degrees, the chicken pieces will take about 40 minutes at this temp. I normally cook them a little longer almost to the point that the chicken is falling off the bone.


Serving wise I keep this one nice and simple. Put all the wings in a big dish, grab a roll of paper towel, and another bowl for the bones, and a couple of cold beers!


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Thai Pork and Coriander Balls

This is a recipe I was playing around with one Saturday afternoon, I had a craving for something snacky, but also something ‘Asian’ in influence. I raided the fridge and pantry, but didn’t have much in the way of ingredients to choose from….so I came up with these, Thai Pork and Coriander Balls.


Ingredient wise it’s a bit of a throw it together;

– 500gm Pork Mince
– Handful of Fresh Coriander Leaves
– 2 small Red Chillies
– 1 Egg (medium to large)
– 1 medium White Onion
– 2 Tablespoons of Fish Sauce
– Peanut Oil (for shallow frying)

Give it all a good slice, dice, and mix…and don’t be afraid to get your hands dirty!


To make the balls I find the easiest thing to do to keep them all roughly the same size, also so they cook in the same amount of time, is to use a tablespoon measure. Simple, but it totally works.


Time fries when you’re having fun!

IMG_7125 IMG_7130

Once you’ve finished cooking all the balls, and they’ve had some time to drain on some kitchen towel, serve them up on your platter of choice with some dipping sauce. Dipping sauce wise I normally do;

– 2 parts Sweet Chilli Sauce
– 1 part Light Soy Sauce
– 1 part Fish Sauce

Mix it all up and serve it in a little dipping bowl.


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Warm Chicken Salad – quick lunch recipe

Warm Chicken Salad

I was lucky enough to have time to duck home and have lunch today, so I figured I would throw together something nice instead of just Ham & Cheese Sammies. And of course, I had to blog about it…

So here you go, my Warm Chicken Salad.

The chicken was stir fried in Sesame Oil till almost cooked, then I splashed in about 1 tbs Soy Sauce and 1 tbs of Oyster Sauce, and cooked it for another minute or so. Served on a salad of Rocket, Spinach, Red Onion, and Cucumber.

Give it a try, and if you like a bit of heat in your food add a splash of Sweet Chili Sauce over the top once you’ve served it all up on a plate. Enjoy!

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Caesar Salad Recipe


Caesar Salad is one of those tasty things that people often only eat out at restaurants as it is notoriously difficult to get right, one slip of the whisk and it’s ruined. Not so with this recipe, it’s so simple and easy to make that all your friends will be coming round to try it.

There’s really only 2 parts to a simple Caesar Salad, however if you want to go all out and poach an egg for each person and add some chicken pieces to the recipe go ahead….I like to do it that way too. For this recipe we’ll stick to the basic elements though.


Make your own Croutons


  • 1–2 large Garlic Cloves
  • Pinch of Salt
  • 2–3 tablespoons of Extra Virgin Olive Oil
  • Bruschetta or French Bread Stick cut up in ‘crouton-sized’ pieces

Once you bread is cut up / ripped up into crouton-sized pieces, crush the garlic, and combine all the ingredients into a bowl and mix well. Leave it to sit for a few minutes so that the garlic infused oil soaks into the bread.

Put your oven on to about 180 degrees C, spread the croutons over a baking pan and bake for about 10 minutes or until the croutons are crunchy and golden.


Caesar Salad Dressing


  • 1 teaspoon of Dijon Mustard
  • 1 teaspoon of Capers
  • 1/3 cup of Extra Virgin Olive Oil
  • 1 teaspoon of Worcestershire Sauce
  • 3 Anchovy fillets
  • 1 large Garlic Clove (crushed)
  • Juice from half a large Lemon
  • 1 large Egg
  • Salt and Pepper to taste

Time to put it all together

Bring a pot of water to the boil, place the egg in the water and let it cook for just 45 seconds! This is called ‘coddling’. Once 45 seconds is up, get the egg out and crack it into a mixing bowl or even into a mortar, a mortar and pestle will make everything else easy.

In your bowl, add in the rest of the ingredients, crushing the capers and anchovies into the mixture, this is where the mortar and pestle comes in handy. The only ‘tricky’ bit is to add the Extra Virgin Olive Oil in a slow and steady stream, whisking the whole time. If you don’t there is the risk that you will not emulsify the dressing and end up ‘splitting’ the ingredients.


Once the mixture is well combined it’s time to assemble the salad.

This is how I like my Caesar Salad, you’re obviously free to play around with it. First up I prefer to use a combination of Cos and Romaine Lettuce, some Crispy Bacon, big shavings of Parmesan Cheese, a Poached Egg, then the Croutons and last but certainly not least the Caesar Salad Dressing.

Serve it up in a big bowl with plenty of dressing, it’s a guaranteed winner as an entree or side dish at your next dinner party.



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Vietnamese Pork Spare Ribs recipe

Recently I decided that I wanted to host an Asian inspired banquet, so I’ve been working on a load of different dishes that I could could quickly and easily for a bunch of my friends. So far I’ve got 2–3 meat dishes, a couple of vegetable dishes, and shortly I’m going to try and work through a couple of noodle dishes. All up I’d like to be able to serve about 7–8 dishes for the banquet, and maybe a couple of entrees.

Anyway, enough rambling from me, let’s get started on this Vietnamese Pork Spare Ribs recipe.


Ingredients wise you’ll need the following;

  • 8–10 Pork Spare Ribs (some times called Pork Rashers)
  • 1 tablespoon Peanut Oil
  • 2 cloves Garlic (crushed)
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon Fresh Ginger (finely grated)
  • 1/4 teaspoon Chinese Five Spice Powder

Get the Peanut Oil into a hot wok, just as it starts to smoke get the Pork Spare Ribs into the wok. If you’ve got a smallish wok you might need to cook the Pork Spare Ribs in a couple of batches.

Vietnamese Pork Spare Ribs

While the Pork Spare Ribs are cook, combine the rest of the ingredients in a bowl and mix well.

Vietnamese Pork Spare Ribs

Once the Pork Spare Ribs are cooked through, pour the wet ingredients in and keep turning the Pork Spare Ribs. The idea here is to coat the ribs with the sauce, kind of like a glaze. The Brown Sugar and the Light Soy Sauce will help the other ingredients in the sauce caramelise all over the Ribs. Mmmmmmm.

Vietnamese Pork Spare Ribs

Make sure the Pork Spare Ribs are cooked all the way through, the sauce is all sticky and coating the ribs, and basically that’s it. Serve it up with some rice and some Asian greens like Bok Choy, or do it as part of a banquet with a few other Asian styled recipes.

Vietnamese Pork Spare Ribs

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Chicken, Rocket & Pasta Bake recipe

Chicken & Rocket Pasta Bake

You know those days when you get home from work late, you’ve had an ordinary day, and the last thing in the world you want to do is muck around in the kitchen for an hour or so slaving over a hot oven? Yeah, I hate those days too. Instead of ducking out and getting some junk food or some other type of take away I like to run through my list of 15 minutes or less recipes.

This Chicken, Rocket & Pasta Bake recipe is a relatively new one in my arsenal, in fact I’ve only made it once! But, it was pretty damn good so I figured I would share it with you anyway.


Ok your ingredients for this Chicken, Rocket & Pasta Bake recipe are;

  • 250gm Angel Hair Spaghetti (half pack)
  • 500gm Chicken Mince (you could also use beef)
  • 1 Brown Onion (medium sized), finely sliced
  • 2 Tbs Tomato Paste
  • 500gm Pasta Sauce
  • Hand full of fresh Rocket (you could also use Baby Spinach)
  • 4 or 5 fresh Basil leaves, finely chopped
  • 1 cup of Mozzarella Cheese, grated
  • Parmesan Cheese, shaved or finely grated
  • Splash of Olive Oil

First up get a big pot of water on the boil to cook the pasta. Angel Hair Spaghetti is really thin and will only take about 2 minutes to cook. Once it’s cooked, drain it and set aside.

Put a splash of Olive Oil in a frying pan, I used a wok, and fry off the onions till they are translucent. Once the onions are clear add in the Chicken Mince and cook till it’s lightly browned.

Chicken & Rocket Pasta Bake

Now that the mince is browned add in the Tomato Paste, give it a good mix around and let it cook for about a minute, then add in the jar of Pasta Sauce.

Chicken & Rocket Pasta Bake

Add in the basil now, cook for another minute and then the first stage is done.

Chicken & Rocket Pasta Bake

Back to the already cooked Angel Hair Pasta. Put the drained pasta into a baking dish, splash a small amount of Olive Oil over it so that it doesn’t stick together too much, now add the handful of Rocket (or Spinach).

Chicken & Rocket Pasta Bake Chicken & Rocket Pasta Bake

Pour over the cooked Chicken Mince and spread it out so that it covers the Angel Hair Spaghetti and Rocket, once that’s done spread the grated Mozzarella Cheese, and then the Parmesan Cheese all over the top of the mince mixture.

Chicken & Rocket Pasta Bake

Put the Chicken, Rocket & Pasta Bake into the oven for about 15 minutes, at 200 degree’s C, or until the top starts to brown.

Serve it up with some Garlic Bread, a green salad, and a nice Cabernet Sauvignon. Lovely!

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Vietnamese Stuffed Chicken Wings (teaser 2)


I figured I should give you all a little warning about the ingredient list you’ll need to make the upcoming Vietnamese Stuffed Chicken Wings as there is a couple of ingredients that aren’t necessarily the easiest things to find.

So here we go, everything you’ll need;

  • 12 Large Chicken Wings
  • 250gm Uncooked Prawns
  • 100gm Pork Mince
  • Bean Thread Vermicelli Noodles
  • Peanut Oil
  • 1 Green Shallot
  • Fresh Lemon Grass (1 ‘stick’ should be enough)
  • 4 Cloves of Garlic
  • Fish Sauce
  • 1 Carrot
  • 1 can of Water Chestnuts
  • Fresh Coriander Leaves

I didn’t have too much hassle getting all of those ingredients together at our local Coles, but they’re fairly good with most Asian ingredients.

At this stage it’s looking likely that I’m going to make this up again this Sunday, and possibly another entree style dish or two, as we’ve got a friend coming over for dinner so it’d be nice to go all out and have a bit of an Asian banquet, as per Cath’s request…hah.

Anyway, stay tuned for part 3…

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Vietnamese Stuffed Chicken Wings (teaser)

I’ve been pretty busy lately with work and everything, picked up 4 new web design clients aside from the 9-5 job, so I haven’t been doing a lot of cooking lately beyond meat and three veg. A couple of weeks back I did however make some really nice Vietnamese Stuffed Chicken Wings, but in the mess, rush, and confusion, I didn’t record the recipe or shoot enough photos showing the process.


I’m going to make them again this weekend, and will definitely make sure I capture enough images, and of course the recipe. For now though I’ll leave you with a few teaser photos.


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Garlic King Prawn Recipe

Garlic Prawns

Here’s a really quick and simple, and amazingly tasty recipe for Garlic King Prawns. It’s almost so simple that I don’t even need to give you instructions, but I will anyway coz I’m nice like that.

Garlic Prawns

Ok, the ingredients for this Garlic King Prawn recipe are;

  • Fresh King Prawns, raw (1/2 kg serves 2 people)
  • 5 cloves of Garlic
  • 3 small Chillies
  • Olive Oil (try for virgin, or extra virgin)

First thing you’ll need to do is shell and devein the prawns, try and leave the tails on as well as they present better on the plate. Make sure you give them a good wash afterward, and pat them dry with some kitchen towel.

Thinly slice your garlic and chillies, once completed you’ll need a big, heavy based, pan or wok. Put some oil in the pan / wok about 1 cm deep, or enough to cover most of a prawns width.

Garlic Prawns

Put the sliced garlic and chillies into the oil and heat it up slowly. The idea here is that you’re not trying to cook the garlic and chilies, you’re trying to infuse their flavour into the oil. If the oil starts to bubble away like it’s frying then the heat is up too high, lower it just a bit.

Give the garlic and chilli about 7–10 minutes in the oil before adding the King Prawns.

Garlic Prawns

Place them in the oil, careful not to splash the oil on yourself!

Once all the Prawns are in you can turn the heat up a bit, we want to get some colour on the King Prawns.

The King Prawns should only take a couple of minutes to cook all the way through, you’ll know when they are cooked because they go a nice pink colour.

Garlic Prawns

Now that your King Prawns are finished cooking it’s time to plate up. I like to keep this one really simple so that the Garlic King Prawns are the star of the show, a handful of mixed lettuce lightly dressed, and some nice crusty bread.

Serve it with a crisp white wine and that’s about it. Enjoy!

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Prosciutto Wrapped Scallops recipe

Prosciutto Wrapped Scallops

Here’s a quick recipe I started playing around with over the weekend. These Prosciutto Wrapped Scallops with Grilled Asparagus are incredibly easy to make, and incredibly tasty! So let’s get straight into it!

Ingredient wise you’ll need;

  • Medium to Large Scallops
  • Slices of Prosciutto (1 for every 2 Scallops, ie. 4 Scallops = 2 Prosciutto Slices)
  • Fresh Asparagus (3-4 per person)
  • Balsamic Vinegar
  • Pinch of Sea Salt

First things first, slice up the Prosciutto so that they are a similar width to the Scallops. Wrap the Prosciutto around the Scallop, if you’ve got large Scallops you can do it around the sides instead of over the top and bottom, and then secure them with either a skewer or a toothpick.

Prosciutto Wrapped Scallops Prosciutto Wrapped Scallops

Once you’ve prepped all of the Scallops it’s time to start cooking them. I’m using a wok in these photos, you can also do them on the BBQ, or in a griddle. They only take about 2 minutes on each side, though it will depend on the size of your Scallops.

Don’t over cook them! Maybe do a test cook first to get the timing right!

Prosciutto Wrapped Scallops

Ok, onto the Asparagus. First up you need to trim the woody part off of the ends of the Asparagus. Once they are all ready put a splash of oil in a fry pad, or griddle, and once it has heated up chuck the Asparagus in.

Prosciutto Wrapped Scallops

You need to keep the Asparagus moving, you don’t want it to stick and burn on any one part. After about 20-30 seconds splash in a good slurp of Balsamic Vinegar and a pinch of Sea Salt.

Prosciutto Wrapped Scallops

Give the Asparagus another 10 to 20 seconds, moving them around the pan so they don’t stick.

Now you’re ready to plate up.

Place 3-4 Asparagus Spears down on a plate, then place 3-4 of the Prosciutto Wrapped Scallops on top and make sure you take out the toothpicks or skewers first!

This makes a great entree, serve it up with either a crisp white wine like a Sauvignon Blanc or even an Unwooded Chardonnay. Now go eat and enjoy!

Prosciutto Wrapped Scallops

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Chicken Diane Recipe


Looking for a quick and simple way to change up a simple Grilled Chicken, or steak, dinner? Well this is the recipe for you, Chicken Diane. This is very much a no fuss, no muss, sauce so let’s get straight into the ingredients you’ll need.


Ingredients needed;

  • Chicken Thigh Fillets (you can use beef or lamb if you prefer)
  • 3-4 cloves of Garlic, crushed
  • 1/3 cup Sour Cream
  • 2 tablespoons Cream
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Parsley
  • Salt & Pepper to taste

First up, pan fry / grill your meat of choice for a minute or till they are lightly browned on one side, just before you turn your meat crush the garlic into the pan and give the meat and garlic a good mix around and then turn the meat.

chicken-diane-2 chicken-diane-3

Give the meat another minute and then add the Worcestershire Sauce, Cream, and Sour Cream, you might want to lower the heat a little as well so the cream doesn’t split. Mix everything around well so that the meat gets coated in the sauce.

chicken-diane-4 chicken-diane-5

Give it about a minute of cooking and then add in the Parsley, give it another good stir around.

That’s pretty well the recipe done, just make sure your meat is cooked and once it’s done to your liking you’re ready to plate it all up. I like mine with some baked potato, sweet potato, and asparagus. Enjoy!


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Honey Soy Chicken Wings Recipe


Occasionally I just cannot be bothered stuffing around with big ol’ fancy recipes, I want something really tasty and bursting with flavour but I don’t want to be mucking around in the kitchen with a load of different ingredients and prep for hours.

When those days come it’s recipes like this Honey Soy Chicken Wings that are just perfect to make, did I also mention that it’s an incredibly cheap recipe to make? Right, well let’s get started with the ingredients.


Ingredients needed;

  • 12 chicken wings
  • 1/4 cup of Soy Sauce (I prefer Light Soy, but you can use normal)
  • 2 tablespoons of Hoi Sin Sauce
  • 1/3 cup of Tomato Sauce
  • 2–3 tablespoons of Honey (depends on how sweet you like it)
  • 2–3 tablespoons of Sweet Chilli Sauce
  • 1/2 teaspoon of Sesame Oil
  • 3 cloves of Garlic crushed
  • 1 Chicken stock Cube

Throw everything, except for the Chicken Wings, in a big mixing bowl and stir it all in till the Honey is reasonably blended with the other ingredients. Now we need to prep the Chicken Wings.

honey-soy-chicken-2 honey-soy-chicken-3

Pat the Chicken Wings dry with some paper towel, once you’ve done that fold the wing tip under the wing and tuck it up on the ‘drum stick’ side. If you hear the bone / joint crack you’ve done it right. Now you should have a ‘triangle’ looking Chicken Wing.

Throw the wings into the marinade, give it all a good stir so that the wings are all coated in the marinade, now put it in the fridge for an hour or so.

honey-soy-chicken-4 honey-soy-chicken-5

Once the hour is up put the marinaded Chicken Wings, as well as all the marinade, into a big baking dish and pop it into the oven at around 180–200 degrees Celsius for about an hour, you should check on the wings and baste them with marinade every 20–25 minutes and turn them all over with about 10 minutes to go.


When the Honey Soy Chicken Wings are done they will go this beautiful golden brown colour. Time to serve!

I normally serve the Honey Soy Chicken Wings with some rice, covered in the excess marinade, and a little bit of salad. All up I think this works out to be less than $5 a serve!


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Satay Chicken Recipe

Well the results from my long weekend poll are in and Satay Chicken Skewers were the winner by a big margin! So without further grand standing, here it is, my tasty Satay Chicken Skewers Recipe.

Satay Chicken Recipe

Chicken Marinade Ingredients;

  • 500 gm Chicken Tenderloins (you can also use thighs)
  • 2 tsp Sesame Oil
  • 1/4 cup Soy Sauce
  • 1 tbs Honey
  • 1 tsp Tumeric
  • 1/2 tsp Ground Chillies
  • 1 tsp Ground Coriander

Satay Sauce ingredients;

  • 1/2 cup Crunchy Peanut Butter
  • Small White Onion (could also use brown)
  • 2 tbs Soy Sauce
  • 2 tbs Sweet Chilli Sauce
  • 1/2 cup Coconut Cream

Right, first things first. If you’ve got wooden skewers like me go get a glass of water, or something similar, and put those skewers in!

Satay Chicken Recipe

Ok so now that the skewers are soaking you’ll need to chop up the chicken. If you’re using tenderloins then slice them down the middle, if you’re using thighs chop them into slices about 1 cm wide like in the photo below.

Satay Chicken Recipe

On to the marinade. Combine all the marinade ingredients into a bowl, preferably non-porous as the Tumeric does stain, and then pop the chicken in and refrigerate for a couple of hours. While the chicken is soaking away in the marinade chop up some white onion, finely.

Satay Chicken Recipe Satay Chicken Recipe Satay Chicken Recipe Satay Chicken Recipe

Ok, 2 hours is up so pull out the chicken and put it on the skewers.

Satay Chicken Recipe

Now that the chicken is all skewered up you’ve got a choice to make, cook it on the BBQ, under the grill, or in a frying pan. Either way it will all end up pretty well the same so the choice is yours.

While the chicken is cooking away time to make the Satay Sauce. First of all soften the onion over a low to medium heat in a medium size pot. Once the onion is softened and translucent add in the rest of the sauce ingredients and keep stirring until it’s all well combined. Once it’s all combined keep it on a low heat until the chicken is ready, give it a stir every couple of minutes so it doesn’t stick.

Satay Chicken Recipe Satay Chicken Recipe Satay Chicken Recipe Satay Chicken Recipe

The chicken should be about done by now, the marinade tends to speed the process up. Time to serve it all up. As you can see in the next couple of photos I’m serving them as a kind of entree with a small bowl of rice, trust me you’ll want to soak up all that sauce!

Satay Chicken Recipe

So there it is, Mat’s Satay Chicken. It’s pretty quick and simple, if you prepare the chicken and marinade portion ahead of time. It makes a great entree, or even a main if you’re doing a couple of other dishes, ie. my Honey Chilli Chicken (coming soon). If you don’t like eating from the skewers you can always stir fry the chicken and then pour the sauce on at the very end, pretty sure it would still be nice that way.

Satay Chicken Recipe

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