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Nagi & Dozer - RecipeTin Eats

Cook • Photographer • Video Maker • Eater 🐾Dozer antics 🏠Sydney 👇🏻My recipes

I need to detox 😩 Too many parties lately!! . This one’s on my meal plan for this week. It’s a terrific make ahead / take to work salad, plus it’s one of those salads that’s easy to eat TONS of so it actually fills you up. The salad stuff keeps for 5 days in an airtight container or ziplock bag, and the dressing keeps for weeks w/out the garlic and ginger (with them, it’s good for 3 days). I cook the chicken, shred then freeze it in portion sizes. . Happy weekend everyone! N x . CHINESE CHICKEN SALAD . INGREDIENTS Asian Sesame Dressing: 3 tbsp EACH light soy sauce, rice vinegar 1 tbsp sesame oil, 2 tbsp grapeseed oil  1 tsp sugar, 1½ tsp fresh ginger, grated, 1 garlic clove, minced, ½ tsp black pepper Salad: 1½ cups red cabbage, finely shredded 4 cups Chinese cabbage (Nappa Cabbage), finely shredded 1 cup carrot, finely shredded 2 cups chicken, shredded ½ cup scallions finely sliced on the diagonal Garnishes: ½ to 1 cup crunchy noodles (I use Chang's)  1 tsp sesame seeds . DIRECTIONS 1. Combine the Vinaigrette ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld. 2. Place the Salad ingredients together in a large bowl. Drizzle over dressing then toss. 3. Just prior to serving, sprinkle over most of the crunchy noodles, reserving some for garnish. Toss quickly, then garnish with sesame seeds and remaining crunchy noodles and serve immediately. . #recipetineats #recipevideos # #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #saladrecipe #greenpower🌱 #chickensalad #asiansalad


Shared this on my site a few weeks ago, totally forgot to share it here! Seriously one of my favourite noodles EVER!!!! . If you’re waiting for the long noodle pull, you’re gonna be disappointed. Noodle breakage is inevitable with these wide rice noodles - it’s just a question of how much it breaks. The trick is how the noodles are handled! 😊 N xx . Char Kway Teow * See full recipe on website for more details if required! . 500 g / 1 lb fresh wide rice noodle 2 tbsp lard , or vegetable oil 2 tbsp vegetable oil , separated 10 small prawns/shrimp , shelled and deveined 2 garlic cloves , finely chopped 1 Chinese sausage / Lup Chong Sausage , sliced thinly on the diagonal 5 cm / 2" piece of fried fish cake , sliced thinly 20 stems garlic chives , cut into 4 pieces 2.5 cups bean sprouts 2 eggs , whisked Sauce: 5 tsp dark soy sauce, 4 tsp light soy, 2 tsp oyster sauce, 4 tsp kecap manis / sweet soy sauce . 1. Mix Sauce together. 2. Noodles: Warm whole packet in microwave on high for 1 1/2 minutes - 2 minutes until warm and pliable, not hot, turning packet over as needed. Separate noodles stuck together. Cover and keep warm (reduces breakage during cook). 3. Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. When it starts smoking, add prawns. Cook 30 sec. 4. Add garlic, cook 10 sec. Add noodles, toss 4 times until coated with oil (or gently fold). 5. Add Chinese sausage and fish cake, toss or gently fold 4 times. Add bean sprouts and garlic chives, toss or gently fold 6 times. 6. Push everything to one side, add remaining 1 tbsp oil. Add egg, cook until mostly set. Break up roughly. Pour Sauce over noodles, then toss to disperse. Pause between tosses to give the noodles a chance to caramelise on the edges. Serve immediately! . #recipetineats #recipevideos # #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #hawkerfood


The king of all rices!! The hardest thing about Biryani is serving it - digging deep into the pot to get some of each layer, and turning it out onto a plate and trying to keep the coloured rice grouped together for maximum visual impact - the curry stained rice, the white rice and that vibrant yellow rice! . Biryani (see website for vegetarian / other proteins) . 750 g / 1.5 lb chicken thighs , skin on, bone in, halved along bone Marinade: 2/3 cup / 150 ml yoghurt, 1/2 cup / 125 ml water, 2 tbsp veg oil , 6 minced garlic cloves, 2 tsp finely grated fresh ginger 1/8 tsp ground turmeric, 1/4 tsp cinnamon, 1/2 tsp cayenne (adjust to taste), 1/2 tsp ground cardamom, 2 tsp EACH garam marsala & coriander, 1 tbsp cumin, 2 tbsp paprika , sweet / ordinary, 1 3/4 tsp salt Rice: 3L/3qt water, 2 tbsp salt, 10 cloves, 5 dried bay leaves, 1 star anise, 6 green cardamon pods, 2 1/4 cups / 450g basmati rice Crispy Onions (or use store bought fried Asian shallots): 2 medium onions finely sliced, 1 cup / 250 ml oil , for frying Saffron: 1 tsp saffron threads (loosely packed) seeped in 2 tbsp warm water for 10 min Biryani: 1 cup coriander / cilantro , chopped, 60 g / 1/4 cup ghee or unsalted butter , melted Garnish: Yoghurt . 1. Mix Marinade in large pot, add chicken. Marinade 3 – 24 hours. 2. Rice: Bring water to boil, add everything else. Bring back to boil, then cook 4 minutes. Drain immediately. 3. Fry onions until golden crispy, drain on paper towel. 4. Put covered pot with chicken over medium heat. Cook 5 min. Remove lid, cook 5 min, turning chicken. Turn heat off, put chicken skin side down. 5. Top chicken with half the onions, half the coriander. Add all rice, gently pat down. Drizzle with saffron water then ghee, place lid on. Turn stove onto medium high, as soon as you see steam, turn down to low and cook for 25 minutes. 6. Rest with lid on for 10 minutes then serve, garnished with remaining coriander and onion with dollop of yoghurt (mint yoghurt recipe on site). . #recipetineats #curryrecipes #biryani #recipevideos # #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood


🍳🍳 For me, eggs are an anytime of the day food. Don't you agree?? Great for breakfast and brunch, but I'd happily sit down for dinner and scoff shakshuka - with PLENTY of 🥖 for dipping of course! - N x ♥️ . Shakshuka – the best baked eggs in the world! .  2 tbsp olive oil  1 small red onion sliced, 1 garlic clove , minced  1 small red capsicum (bell pepper) , sliced  1 tomato , diced  400 g / 14 oz can crushed tomatoes  1 tbsp tomato paste  1/2 cup / 125 ml chicken or vegetable broth (or water)  1 tsp EACH paprika and cumin, 1/4 tsp EACH black pepper and cayenne pepper (adjust to taste), 1/2 tsp salt  4 eggs eggs (up to 6 eggs ok)  2 tbsp fresh parsley or coriander / cilantro , roughly chopped  Pita or crusty bread, to serve .  1. Preheat oven to 180C/350F (if intending to bake them). 2. Heat oil over medium high heat, cook onion and garlic 2 min. Add capsicum, cook 1 min.  Add tomato, cook 2 min.  3. Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix, simmer 5 min. Make indents, crack in eggs, cook 1 min until edges of whites set.  4. Bake 7 to 12 min until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.  5. Remove from oven/stove and serve immediately, scattered with the coriander or parsley.  Serve with crusty bread, or pita bread.


Still recovering from a surprise birthday party I organised for one of my best friends on the weekend. It was up in Newcastle, and our whole group of close friends drove up from Sydney for the weekend. It was a riot! . Bit ruff the next day though… 🤢🥂 So time to cleanse this week! First up - Lemon Chicken Salad. Love the bright lemon flavour in this - and the Double Duty dressing and marinade! 🙌🏻 . Dressing/Marinade: 2 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 3 tbsp extra virgin olive oil, 1 large garlic clove minced, 1/2 tsp salt + 1/4 tsp black pepper Chicken: 1 large chicken breast , halved horizontally* OR 2 boneless skinless chicken thighs 1 tbsp Extra lemon juice, 1/2 tbsp olive oil Salad: 2 tbsp finely chopped dill 8 cups cos/romaine lettuce , chopped (or other lettuce) 1 cup cherry tomatoes , halved 1 medium avocado , quartered and sliced thickly 1/2 red onion , small, finely sliced 3/4 cup corn kernels , fresh or canned drained 120g/ 4 oz bacon , cooked then chopped (optional) . 1. Place Dressing ingredients in a jar. Shake well. 2. Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate min 20 min up to 24 hrs. 3. Cook over medium high. Halved breasts: 2 min each side. Thigh: 4 min each side. Transfer to plate, cover loosely with foil for 3 minutes. Slice. 4. Salad: Add dill into remaining dressing. Shake. Place remaining salad ingredients in a bowl. Top with chicken. Drizzle dressing all over. Crumble over bacon if using. Serve immediately! . #recipetineats #recipevideo #chickensalad #lemonchicken #doubleduty #giantsalads #saladrecipe


🍿🍿🍿Save a fortune at the Candy Bar, smuggle in your very own homemade MOVIE POPCORN!! . If you’ve ever doused popcorn with melted butter, you’d know that it goes soggy pretty quickly. The trick to avoid this is to use clarified butter aka ghee aka browned butter aka Liquid Gold! . Super buttery, lightly salted and it stays crisp for days ’n days, this homemade movie popcorn is crazy addictive!! . MOVIE POPCORN . 1. Melt 3 tbsp Popcorn Butter (below, or use ghee, same thing) in large pot over medium heat (medium high for weak stoves). When almost melted, add Yellow Colouring (optional, below), quickly shake pot to spread over base. 2. Add ¾ cup kernels, clamp lid on, shake briefly. When popping stops (3 - 4 minutes), immediately transfer into large bowl. Pour over 1 – 3 tbsp melted Popcorn Butter, sprinkle with 1 tsp Popcorn Salt. Toss, serve warm. Stays crispy for 2 – 4 days (depends on how airtight container is). . Popcorn Butter*: Melt 250g/2 sticks unsalted butter in silver saucepan over medium heat. Leave to sputter / bubble / foam for 10 minutes. When there’s dark brown bits on the base of the saucepan, strain through double paper towels in colander. Cool in jar, use in liquid or set form (this is now clarified butter/ghee, keep in pantry for months,) . Popcorn Salt – grind 1 tbsp salt in mortar and pestle, or ½ cup in a food processor, until it’s finely powdered. . Yellow Colouring: Mix 1.5 tsp water, ½ tsp saffron powder (the cheap stuff), ¼ tsp turmeric. . * This removes milk solids and water, so it’s got a high smoke point so you can pop the popcorn using it AND the popcorn stays crispy, plus it has a super buttery fragrance! You cannot make popcorn using normal butter - use oil instead. . #recipetineats #movienight #popcorn🍿 #popcorntime #moviepopcorn #recipevideo


Few snaps from a weekend in Araluen, south of Sydney at a cabin off the beaten track. Dozer spent the entire time either gazing (I’m guessing he wasn’t contemplating the Meaning of Life) or grazing (on the Roo Poo littered everywhere) (HOW IS THERE NO KANGAROO EMOJI??!!) . The utterly relaxing internet-free weekend ended with a blown out tyre not far from the cabin, and having to drive all the way home at a snails pace.🐌🚙 Seriously - who here knows there’s a speed limit of 80km/50 mph with spare tyres?? I didn’t know that! . My first experience being “that driver” on the motorway driving waaaaay below the speed limit that everyone hates. 😩 Lots of light flashing, tailgating, bird flipping (OK, I might’ve done one or two myself…) and people hooning super close past me just to make a point. . And you totally know they were thinking “bloody Asian Drivers!” 😂😂😂 . A 3 hour trip took almost 9 hours. So many pee stops!!! . But I shouldn’t complain. I bet you guys have better flat-tyre War Stories to share!!! . PS Just to confirm - I am so NOT one of those Asian Drivers. I am one of those Asian Drivers who complains about other Asian Drivers. My mother being one of the greatest offenders.😜 . #iphoneX #recipetineats #lifeofdozer #dozerfoodbloggerpuppy #recipetinescapes #countrynsw #araluen


🍦🍦NO CHURN 🙌🏻 CREAMY 🙌🏻 SCOOPABLE 🙌🏻 . But most importantly, this has amazing REAL fresh strawberry flavour!🍓🍓🍓 . PS I also promise there is not a single speck of ice crystals in this. It’s truly 100% creamy! . NO CHURN Strawberry Ice Cream . 1 kg / 2 lb strawberries , ripe, hulled and halved 1 tbsp white sugar 1 tsp vanilla extract (optional) 1 can sweetened condensed milk (395g / 13 oz) 2 cups / 500 ml cream , full fat, for whipping . 1. Toss strawberries in sugar, spread on tray, roast 45 min at 160C/320F (standard) or 140C / 285F. Toss then respread, roast another 15 min until slightly caramelised on edges and liquid is syrupy but not caramel and all stuck to tray (see vid, it should be sloppy). 2. While hot, scrape into food processor and blitz until as smooth as possible. Cool, then beat for 2 minutes on high with vanilla and condensed milk. 3. Then beat the cream until stiff peaks form. Fold through dollop of cream into strawberry mixture, then fold through another dollop (to lighten mixture a bit). Then scrape all the strawberry mixture into the whipped cream, and fold through gently. 4. Scrape into container, cover top with paper, freeze 12 hours+. Scoop and serve on cones or in cups! (PS If frozen more than 18 hours, give it a few minutes to soften, it won’t melt into puddle, it softens like store bought ice cream) . #recipetineats #recipevideo #icecreamlovers #icecreamcone #strawberry🍓


MEATBALL MONDAY!!! These Greek meatballs have the most amazing flavour and you can mix it up by serving as part of a mezze starter, or make it a meal with a side salad and pita bread! – N x ♥️ . Greek Meatballs | Serves 4-5 . INGREDIENTS Meatballs: 1 red onion, grated 500g / 1 lb beef mince (ground beef) 200g / 6.5oz pork mince (ground pork), or more beef 1 cup / 60g panko breadcrumbs (or use normal) 1 egg 1/4 cup fresh parsley, finely chopped 6 large mint leaves, finely chopped (spearmint if you can) 1/2 tsp dried oregano + 2 garlic cloves, minced 1 tbsp extra virgin olive oil + 3/4 tsp salt + Black pepper Cooking / Serving: 1/2 cup flour any white 3 tbsp olive oil Finely chopped parsley optional, for garnish Tzatziki or Greek yoghurt . DIRECTIONS 1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined. 2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking. 3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls. 4. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet. 5. Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs. 6. Serve as a starter as part of a mezze platter with pita bread and tzatziki, or make dinner plates by adding a salad like a Greek Salad! . Tzatziki: 2 Lebanese cucumbers (grated with juice squeezed out), 1¼ cups / 300g plain Greek yoghurt, 2 tsp white wine vinegar (or red wine or apple cider vinegar), 1 tbsp lemon juice, ½ garlic clove, minced, 1 tbsp extra virgin olive oil, ½ tsp salt, Black pepper. Mix ingredients and set aside 30 min. .


🍝🍝 Everyone needs an everyday bolognaise recipe! I have been making spaghetti like this for decades and I love that it’s got such a great depth of flavour for a dish made in 30 minutes. 🙌🙌 P.S. Don’t forget the garlic bread on the side!! – N x 😘 . INGREDIENTS 1½ tbsp olive oil 2 garlic cloves, minced 1 onion, finely chopped 1 lb / 500g ground beef (mince) ½ cup (125 ml) dry red wine (or sub with water or beef broth) 2 beef bouillon cubes, crumbled 28oz / 800g can crushed tomato 2 tbsp tomato paste 2 - 3 tsp sugar 2 tsp Worcestershire Sauce 2 dried bay leaves + 2 sprigs fresh thyme To Serve: 400g / 13 oz spaghetti . DIRECTIONS 1. Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 5 min. 2. Turn heat up to high and add beef. Cook, breaking it up as your go, until browned. Add red wine. Bring to simmer and cook for 2 min, scraping the bottom of the pot, until the alcohol smell is gone. 3. Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 min (no lid), adding water if the sauce gets too thick for your taste. If you have the time, cook low and slow covered for 2 hours!!🙌🏻 Stir occasionally. 4. Adjust salt and pepper to taste right at the end. 5. Spaghetti: Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute. 6. Scoop out a mug of pasta cooking water and set aside, then drain the pasta. 7. Add pasta into the bolognese sauce with about ½ cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1½ - 2 minutes, or until the spaghetti turns red and the sauce thickens. 8. Divide between bowls. Garnish with parmesan and parsley if desired. . . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #foodblogger #foodie #yum #omnomnom #beenmince #beef #pasta #spaghetti


You didn’t think you could get a crispy chicken thigh WITHOUT the skin, did you? Well you can!! Quick midweek meal lovers rejoice (that’s a tongue twister, try saying that three times in a row after a champagne!) 🤣🤣 . 5 ingredients & minimal effort resulting in delicious tender chicken that’s guaranteed to become a staple meal in your household. Give it a go – N x ♥️ . Garlic Chicken Thighs | Serves 4 . INGREDIENTS 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6) 1 tsp garlic powder Salt and pepper 1 tbsp olive oil 1/2 cup / 125 ml dry white wine (or broth/water) 25 g / 2 tbsp unsalted butter 2 large garlic cloves, minced Finely chopped parsley, optional . DIRECTIONS 1. Sprinkle both sides of chicken with garlic powder, salt and pepper. 2. Heat oil in large skillet over medium heat. Place chicken in skillet smooth side down. 3. Press down lightly with spatula. Cook 5 minutes until deep golden and crispy. 4. Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden. 5. Add wine, turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates. 6. Remove from heat. Serve chicken with sauce . . #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffposttaste  #recipe  #igfood  #instayum  #hautecuisines #huffpostgram #recipevideo  #foodblogger #foodie #yum #omnomnom #chicken #winnerwinnerchickendinner #easymeals


Juicy Chicken-y deliciousness! It’s all in that brown sugar rub. This is going to be your new favourite way with chicken!!! – N x 😘 . Juicy Baked Chicked Breast . 4 chicken breast , 150 - 180g / 5 - 6 oz each  2 tsp olive oil Seasoning: 1 1/2 tbsp brown sugar 1 tsp paprika 1 tsp dried oregano or thyme , or other herb of choice 1/4 tsp garlic powder 1/2 tsp each salt and pepper Garnish, optional: Finely chopped parsley . 1. Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection). 2. Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). 3. Mix Seasoning. 4. Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning. 5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, being careful to cover as much of the surface area as you can. 6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer. 8. Remove from oven and immediately transfer chicken to serving plates. 9. Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. . . . #chicken #winnerwinner #easymeals #recipetineats  #ourplatesdaily  #foodgawker  #FoodWineWomen  #feedfeed  #f52grams  #thekitchn  #thatsdarling  #tastespotting #TODAYFoodClub  #buzzfeast  #bhgfood  #huffposttaste  #recipe  #igfood  #instayum  #hautecuisines  #huffpostgram  #recipevideo  #chicken #winnerwinnerchickendinner  #easyrecipes #foodie  #foodblogger  #yum  #foodporn