Instructions Place the onion into a small food processor and blend until smooth. Strain through a cheesecloth to extract the onion juice – you want about 100 ml. Discard the onion solids. In a ...

To make your own Chinese chilli oil, first make the seasoning oil: Place 50 g ginger, sliced; 50 g garlic cloves, thinly sliced; 25 g spring onions; and 500 g neutral oil into a saucepan and cook ...

Simmer for 20 minutes, then drain and allow to cool completely. While the potatoes are cooking, season the chicken cutlets well with salt and pepper and set aside for 20 minutes. Heat a small ...

This will help the chicken to sit flatter against the barbecue or pan. Rub the dry rub all over the chicken, then place on a large tray, ready to grill. Alternatively, this can be refrigerated ...

Tom Sarafian might be Melbourne’s king of hummus, but his Persian BBQ chicken on this season of The Cook Up is absolutely delicious. It’s marinated with fenugreek leaves and turmeric ...