In the kitchen with kaboodle

Kaboodle
By Kaboodle

We’re celebrating the heart of the home by encouraging everyone to spread inspirational recipe ideas to as many homes as we can with an Instagram recipe swap! Here are some recipe creations for you to try at home…

In the kitchen with kaboodle is all about celebrating the heart of the home, connecting our community and encouraging fun recipe creations at home! And what better way to turn the heat up on this campaign than to team up with a few of the best lifestyle content creators, who have divulged some of their favourite comfort recipes…for you to try for yourself in the comfort of your own kitchen. Bon Appétit!

 

One-pot lemon chicken with brown rice and leek
Courtesy of Eve Gunson – Dot + Pop 
 

Ingredients:

1 large free range chicken (1.8-2kg)
Sea salt and pepper to season
1/2 cup oregano Leaves
2 tbsp olive Oil
1 leek, washed, trimmed and thinly sliced
3 garlic cloves, peeled and finely chopped
2 cups brown long grain rice
75 g butter, cubed
1 litre hot chicken stock
3 lemons

Method:

1. Preheat the oven to 180 degrees celsius
2. Rinse the chicken and pat it dry
3. Rub its flesh with sea salt, pepper and oregano leaves and set aside for a moment
4. Add the olive oil to a large clay pot, Dutch oven or ceramic casserole dish and place over a medium heat on the stove top
5. Add the leek and garlic and cook for a few minutes, stirring often, until the leek has collapsed
6. Add the rice and stir to coat each grain with the oil
7. Push the rice to the sides of the pot and place the seasoned chicken in the middle
8. Dot the rice with butter and pour the stock over the top of the rice (not the chicken)
9. Squeeze the juice of one lemon over the rice, and top with the other two lemons, thinly sliced
10. Cover the pot with a lid and place in the oven for 1 and 1/2 hours
11. Check towards the end of the cooking time to ensure the rice isn’t becoming too dry
12. If all the stock has been adsorbed, add a few splashes of hot water
13. Remove the lid and increase the heat to 200 degrees for the final 15 minutes or so, so the chicken browns up nicely on top. If it’s not quite brown enough by this point, just pop the whole dish under a hot grill for a few minutes before serving.

 

Grandmother’s dahl recipe
Courtesy of Geneva Vanderzeil – Collective Gen   

Ingredients:

3 tbsp of ghee (or butter/coconut oil)
2 large onions diced
2 garlic gloves, minced
A large piece of ginger, minced
3 tbsp of fresh curry leaves
2 tbsp yellow mustard seeds
1 tsp ground turmeric
1 tsp cumin seeds
2.5 cups dried red split lentils, rinsed
1.5 cups of coconut milk
3 cups of stock / water
1 large red chili, thinly sliced (optional)

Method:


1. Heat a large pot on medium and add a third of the ghee, half the onions, half the curry leaves and the ginger. Cook until the onions soften, then add the garlic and the spices and fry until the onions are well cooked
2. Add the lentils and stir to coat them in the spices. Add the stock / water and pour into the lentils, and allow the lentils to soften
3. Add the coconut milk and cook for 15 - 20 minutes until the lentils reach a thick and creamy consistency. Add salt and pepper to taste. If it’s looking a bit dry you can a little more water
4. Once your dahl is almost ready, lower the heat of the large pot and take a small pot and in it put the remaining ghee, curry leaves, onion, mustard seeds and the chili. Cook until the onions start to caramelise and stir into the lentils. Serve with rice and yogurt.

 

Pesto pasta
Courtesy of Jason Grant – Mr Jason Grant   

Ingredients and method:

To make the pesto, blend fresh basil and parsley (flat leaf) garlic and olive oil in a blender.
You can measure by eye to make sure it makes a nice consistency.

The rest is really easy - cook your favourite pasta, drain and simply stir through the pesto.  You can also add a good pinch of salt and some chili flakes plus vegan Parmesan, and tahduh!
 

Az’s Mumma’s Filipino chicken adobo
Courtesy of Az and Jamie – Haus of Cruze
   

Ingredients:

1kg of casserole chicken pieces (skin on)⠀
4 dried bay leaves ⠀
2 tsp of whole peppercorns ⠀
1 head of garlic (slightly crushed) ⠀
6 tbsp white vinegar⠀
1/2 cup soy sauce ⠀
1 tbsp oyster sauce ⠀
2 tsp brown sugar ⠀
2 cups water ⠀
Salt to taste ⠀
3 tbsp cooking oil

Method:

1. Heat oil in a pan ⠀
2. Once the oil is hot, add garlic and cook until a deep golden brown ⠀
3. Remove garlic and set aside. Add the chicken and cook until colour turns light brown ⠀
4. Add the whole peppercorns, bay leaves, soy sauce, oyster sauce and water. Bring to the boil then reduce heat down to a simmer and cook until meat is tender. We usually simmer for at least 45 minutes with the lid on⠀
5. Add sugar and stir ⠀
6. Pour in vinegar and simmer with lid off until most of the liquid has evaporated (we like our adobo saucy so we don’t really simmer for too long. A saucier adobo is delicious with the steamed jasmine rice to soak up all the sauce ⠀
7. Add in the fried garlic you cooked off earlier, stir and enjoy⠀


Tofu bao buns
Courtesy of Caleb Pearson – Pearson + Projects   

Ingredients:

Bao buns
Marinated tofu
Cucumber
Carrot
Cabbage
Hoisin Sauce
Japanese mayo
Sesame seeds
Coriander

Method:

To make, simply steam the bao buns, fry the tofu in oil, peel and prepare vegetables. Then fill buns, add sauces and top with sesame seeds. Caleb makes 2-3 buns per adult.

If you have a recipe creation of your own that you’d like to share, simply post a video or a photo with your full recipe on Instagram, and include #inthekitchenwithkaboodle.

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