Ten Minute Kitchen Season 1 Recipes – Diana Chan
Tropical mango and coconut bars (Makes 8)
Ingredients
400g coconut cream
2 tbsp rice malt syrup (substitute with honey, maple syrup or sugar syrup)
500g frozen mango pieces (substitute with frozen berries or pineapple)
Method:
- Line a baking tray (10 x 7 inch) with some baking paper.
- Using a high-speed blender, blend the coconut cream with 1 tbsp of rice malt syrup until smooth and fully combined.
- Pour into the lined baking tray and freeze for at least 30 mins until semi frozen.
- Place the frozen mango and the other tablespoon of rice malt syrup into a clean blender and blend until smooth. You are looking for a silky-smooth like texture.
- Pour the mixture over the top of the semi frozen coconut mixture and using a spatula, smooth the mango mixture ensuring you cover the base right until the edges.
- Freeze for a minimum of 4 hours or overnight. Tip out onto a chopping board, slice into 8 pieces and serve immediately.
Gluten free one bowl brownie (Makes 8 pieces)
Ingredients
1 cup gluten free self-raising flour (substitute for normal plain flour), sifted
¾ cocoa powder
½ cup brown sugar, optional
1 cup caster sugar
175g butter, melted
1 tsp vanilla bean paste
3 eggs
125g chocolate of your liking (dark, milk or white chocolate). Using 60g dark chocolate and 65g white chocolate for this recipe
Method:
- Add all the dry ingredients except the chocolate into a large mixing bowl then add in the eggs and melted butter. Mix thoroughly with a spatula.
- Roughly chop the chocolate into smaller pieces and add it to the bowl.
- Line an 8 x 8 inch baking tin with some baking paper and pour in the brownie mixture.
- Bake in a 180C oven for 10-15 mins. This depends on how gooey you’d like your brownies to be. Less baking time makes for a softer middle.
- Let the brownie cool in the tin before cutting them. Serve with any ice cream of your choice.
Vegan basil pesto (Makes 300g)
Ingredients:
1 large bunch of basil
1 cup of olive oil, extra for storing
1 clove of garlic, peeled
½ cup pine nuts
Salt to taste
Method:
- To make pesto, place the basil leaves into a blender jug along with the pine nuts and garlic. Drizzle over the olive oil and blend into a smooth paste.
- To store, place the pesto into a sterilized jar and cover with a layer of olive oil. This helps the pesto last for longer.
NOTE:
Use the pesto to make different meals ie in a pasta, grilled with chicken or prawns and placed into a wrap, spread over bread and add cheese to make a toastie.
Basil pesto pasta (Serves 2)
Ingredients:
3 tbsp of basil pesto
2 cloves of garlic, minced
½ long red chilli, finely sliced
Olive oil for cooking
½ packet of spaghetti (or any pasta of your choice)
Parmesan, grated to serve
Method:
- Cook pasta according to packet instructions and drain.
- Slowly sauté the garlic and chilli in Olive Oil.
- Add the pesto and garlic to the cooked pasta and mix through.
- Place into a bowl and grate over parmesan cheese liberally.
Grilled butterflied Prawns (Serves 5)
Ingredients:
5 large prawns
½ large red chilli
2 cloves garlic
3 sprigs coriander
Olive oil for cooking
Salt and pepper to taste
Method:
- Heat a griddle or a medium sized pan on high heat. Drizzle in some olive oil.
- To butterfly the prawns, run a sharp knife down the back of the prawns keeping the head and tail intact, remove the digestive tract and run the knife splitting the head in half from the top and clean it either by running it under some water or wiping it. Using your palm, flatten the prawns by pressing down the shell side.
- Place the prawns flesh side down onto the griddle, season with some salt and pepper and cook for 1-2 mins depending on the size of your prawns. Tip, once the shell turns red and the flesh is opaque, that’s’ when you know they are done.
- In the meantime, peel and mince the garlic and finely chop the chillies.
- Return to the griddle and flip the prawns over to the shell side down. Add in the garlic and chillies and drizzle a little more olive oil.
- Cook for another 2 mins then remove and place onto a serving plate. Pour over the sauce from the pan and garnish with some coriander leaves.
Grilled Broccoli steaks (Serves 4)
Ingredients:
1 whole medium sized broccoli
1 tsp of each of these (marinated artichoke heart, pitted olives, marinated red peppers)
2 pieces of tinned anchovies, optional
2 tbsp of marinated goats cheese feta
¼ cup flaked almonds, roasted
Olive oil for cooking
Salt to taste
Method:
- Heat a griddle or a medium sized pan on high heat. Drizzle in some olive oil.
- Remove the outer layer of the broccoli stem and slice a bit of the bottom to ensure an even level. Place the broccoli on this cut side on a chopping board and slice into 4-5 thick steaks about 1-1.5cm in thickness, ensuring that the stem is cut into equal parts.
- Place the broccoli onto the heated pan and let it cook for 2-3 mins on each side turning halfway and drizzling more olive oil as you turn.
- In the meantime, create a dressing using the ready to use condiments. Chop the artichokes, olives, red peppers and anchovies into smaller pieces mixing it all together.
- Once the steaks are done, you are looking for some brown bits on the edges, place them onto a serving plate. Sprinkle over the dressing and drizzle over some olive oil all over the steaks. Crumble the feta all over the steaks and garnish with some flaked almonds.
Grain Salad (serves 4)
Ingredients:
2 cups of any of these grains (freekah, wild rice, puy lentils, qiunoa, farro, barley, brown rice)
½ bunch coriander, finely chopped
½ bunch parsley, finely chopped
½ a red onion, finely chopped
2 tbsp slivered almonds, roasted (substitute with any nut of your choice ie pine nuts/ cashews), reserve some for garnish
½ cup currants
Salt and pepper to taste
Dressing:
Juice of ½ lemon
¼ cup extra virgin olive oil
To serve:
Greek yoghurt
Seed from ½ a pomegranate
Method:
- Cook the grains according to packet instructions. (I am using 1 cup of freekah and 1 cup of barley for this recipe. They both have the same cooking time. Note different cooking times for each grain ie lentils cook quicker than freekeh).
- Mix the rest of the ingredients together in a large mixing bowl and add in the grains.
- Dress the salad with lemon juice and olive oil and stir through thoroughly. Make the dressing and drizzle over the top. Season with salt and pepper
- Place the salad into a serving bowl, top with a large dollop of Greek yoghurt and garnish with seeds from ½ a pomegranate and the leftover slivered almonds.
One bowl ricotta doughnuts (makes 10)
Ingredients
1 cup ricotta
1 cup self-raising flour
1 tbsp caster sugar
Zest and juice of 1 lemon
2 eggs
Oil for deep frying
For dusting
1 cup caster sugar
1 tsp cinnamon powder
Method
- In a large mixing bowl, add in the ricotta and eggs and whisk removing any lumps.
- Add in the rest of the ingredients and mix with a spatula
- Heat a small pot with oil up to 170C-180C. You want to use a neutral oil such as vegetable, canola or rice bran oil for this.
- Using two tablespoons, create balls and immediately drop them into the hot oil.
- Turn the doughnuts over when one side is done. This should take 4-5 mins or until golden brown
- Remove the doughnuts from the oil and drain the excess oil on some paper towels.
- In a separate bowl, mix the cinnamon and sugar together and roll the ricotta doughnuts into the sugar mixture to coat.
Golden Wok – Asian Salad (Serves 4)
Ingredients:
2 packets Vegetable Dumplings
1 tablespoon vegetable oil
For the salad:
¼ red cabbage, finely sliced
¼ white cabbage, finely sliced
1 carrot, julienned
2 stems spring onions, finely sliced
½ red onion, thinly sliced
3 long red chillies, thinly sliced
1 cup edamame beans, blanched
Salt to taste
Salad dressing:
2 tablespoon light soy sauce
2 tablespoon rice vinegar
1 tablespoon mirin or caster sugar
2 tablespoon kewpie mayonnaise
1 tablespoon sesame oil
2cm ginger, grated
1 teaspoon sesame seeds
Garnish:
Coriander leaves
Sesame seeds
Method:
To cook the dumplings. Add in 1 tablespoon of vegetable oil in a pan and add in the dumplings, Fry for 2 mins on each side. Add in 1 tablespoon of water and cover with a lid allowing the dumplings to steam for a further 5 mins.
To make the salad, add in all the ingredients into a large mixing bowl and toss through. Season with salt and set aside.
To make the salad dressing, mix all the ingredients together in a mixing bowl.
To serve, toss the salad through the dressing and mix through thoroughly. Serve salad with the dumplings and garnish with some coriander leaves and sesame seeds.
Soda Stream:
Mandarin and Passionfruit Kombucha
Make a kombucha drink and garnish with slices of mandarin and some passionfruit pulp and a sprig of mint. Served over ice in a clear glass tumbler.
Golden Wok – Chicken Dumplings and corn soup (Serves 4)
Ingredients:
1 packet Thai chicken dumplings
500ml chicken stock
1 can (420g) creamed corn
3cm ginger, grated
2 garlic cloves, minced
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine)
1 tablespoon cornflour, mixed with 2 tablespoon of water into a slurry
1 egg, beaten
Salt and white pepper to taste
For garnish:
2 stems of spring onion, thinly sliced
2 cm ginger, julienned
Method:
Place a saucepan over high heat and add in the stock, creamed corn, ginger, garlic, soy and Shaoxing wine. Stir and bring the mixture to a boil.
When the mixture has come to a boil, add in the cornflour mixture and allow to thicken.
Season the soup with salt and white pepper and switch the heat off. Add in the beaten egg and whisk to resemble ribbons in the soup.Set aside.
Add in 1 tablespoon of vegetable oil in a pan and add in the dumplings, Fry for 2 mins on each side. Add in 1 tablespoon of water and cover with a lid allowing the dumplings to steam for a further 5 mins.
Serve the soup with the dumplings and garnish with some spring onions and ginger.
Golden Wok – Dan Dan noodles with Szechuan Pork Dumplings (Serves 2)
Ingredients:
2 tbsp vegetable oil
2 garlic cloves, minced
250g minced pork
3 tbsp light soy sauce
30g sui mi ya cai (preserved mustard greens), finely chopped (can be found at any Asian grocers)
1 tsp dried Szechuan peppercorns
3 tbsp chilli oil
1 packet @goldenwokfoods Diana Chan’s Szechuan pork dumplings
To serve
500g white fresh wheat noodles, medium thickness
1 bunch choy sum, cut to 5cm lengths
½ bunch spring onions, finely sliced
Chilli paste or oil
Method:
- Place a wok over medium heat. Add in the oil and garlic and fry for a few seconds. Add in the pork and cook for 2-3 mins.
- Next, add in the soy sauce and sui mi ya cai, szechuan peppercorns and chilli oil. Cook for another 5 minutes. Set aside.
- Pan fry the dumplings according to packet instructions.
- Cook the noodles according to packet instructions. Blanch in hot water for 2-3 minutes along with the choy sum. Drain and set aside.
- Return to the wok and add the noodles, vegetable and pork mince and toss together to coat evenly.
- To serve, place the noodles in prepared bowls, and serve with pan fried Szechuan pork dumplings. Garnish with spring onions.
Golden Wok – Dim Sum at Home
Dumplings
Ingredients:
1 packet korean beef dumplings
1 packet thai chicken dumplings
1 packet tandoori chicken dumplings
1 packet szechuan pork dumplings
1 packet vegetable dumplings
Method:
To cook the dumplings, steam them in a steamer basket for 9 minutes from frozen. Serve warm with sauces and garnish with some spring onions, chives, ginger and coriander
Sauces
Spring onion and ginger oil
Ingredients:
½ bunch of spring onions, finely sliced
3cm ginger, grated
150ml vegetable oil (or any non flavoured oil)
20ml light soy sauce
20ml black vinegar
Sugar to taste
Method:
Prepare the spring onion and ginger and add it to a mixing bowl. Add in the rest of the ingredients. Heat the oil until hot in a small saucepan. Pour the oil over the spring onion and ginger mixture and allow to sit for 5 mins before serving.
Sichuan chilli sauce
Ingredients:
40g chilli oil
1 teaspoon garlic, minced
20ml black vinegar
30ml light soy sauce
1 tablespoon sugar
Method:
Mix all the ingredients thoroughly together in a bowl.
