Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
400ml coconut milk
4 cups chicken stock
2 tbsp chilli bean paste
1 lemongrass stalk, bruised
5cm piece ginger, thinly sliced
1/2 bunch coriander, roots trimmed
2 large chicken breast fillets
1 tbsp fish sauce
Juice of 1 lime
2 tbsp maple syrup
1 1/2 cups brown rice
1/3 cup black wild rice
200g green beans, blanched
Thai basil & mint leaves, to serve

Method 

1. Place coconut milk, chicken stock, chilli bean paste, lemongrass, ginger & coriander roots in a large saucepan over medium heat. Bring to the boil, stirring to combine.
2. Reduce heat to low. Add chicken, cover & simmer for 5 mins, then remove from heat. Set aside, covered, for 25 mins. Remove cooked chicken from stock & set aside. Stir fish sauce, lime juice & maple syrup through stock.
3. Cook rice according to packet instructions. Divide among serving bowls & ladle over stock. Using two forks, shred chicken & divide among bowls. Top with beans, Thai basil, mint & coriander leaves to serve.

The post RECIPE ~ Coconut & Chilli Poached Chicken appeared first on Norwood Place.

Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients
2 rump steaks
50g blue cheese
1 tbsp butter
1 small red onion, thinly sliced
2 thyme sprigs
1 tbsp red wine vinegar, or balsamic vinegar
1 tbsp dark brown sugar
2 tbsp mayonnaise
1 tbsp Dijon mustard
1/2 tbsp honey, melted
4 slices bread, toasted
Large handful leafy greens
Vegetable oil, for brushing

Method 

1. Set a heavy-based frying pan over a high heat. Pat the steaks dry with paper towel, then brush with a little oil & season with salt. For a medium steak, cook for 3-4 mins on each side, then leave to rest in a warm place.
2. Add a splash of water to the pan, then scrape the bottom with a wooden spoon to lift any charred remnants. Turn the heat down to low, add the butter & stir in the onion, thyme & salt. Cook, stirring regularly, for 10-15 mins until softened & beginning to colour. Stir in the vinegar & sugar, then cook for an additional 5 mins until reduced & sticky.
3. Meanwhile, mix the mayo, mustard & honey in a small bowl. Slice the rested steak into strips. Spread the toast with the mustard mayo, then top one slice with the leaves, steak & onions. Crumble over the cheese, then top with the other slice of toast & serve.

The post RECIPE ~ Steak Sarnie with Blue Cheese appeared first on Norwood Place.