RecipeTin Eats

This has been a top 10 recipe for the last 5 years. Try it, if you haven’t already, and you’ll understand why!! 🥰 - N x ❤️ Honey Garlic Chicken Breast   INGREDIENTS 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup (60g) flour 3.5 tbsp (50g) unsalted butter 2 garlic cloves , minced 1 1/2 tbsp cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose) 1/3 cup / 90g honey (or maple syrup)   DIRECTIONS 1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Coat in flour, shaking off excess. 2. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Cook chicken for 2 - 3 min until golden, turn and cook the other side for 1 min. 3. Turn heat down slightly to medium high. 4. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts. 5. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened. 6. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir. 7. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce. #recipetineats #honeygarlicchicken #chickenbreast #quickdinner

Wow. Social media is swift and vicious. I made the statement knowing that it would come with a barrage of hate against me and the internet did not let me down. But I’m asking you to stop the personal attacks against Brooke. That’s not the way to speak your mind, and that’s not the kind of support I want. Please keep it respectful 🙏🏻 - N x ❤️ update: turning off comments so I don’t have to moderate haters. Sometimes I wonder why I bother with TikTok. Scary place @brooki

Anzac biscuits for ANZAC DAY 2025. Lest we forget. 🌹 ANZAC BISCUITS (Makes 16 to 18)   1 cup plain flour (150g, all-purpose flour) 1 cup rolled oats (100g) 1 cup desiccated coconut (80g) 3/4 cup (165g) white sugar, preferably caster / superfine 150g / 5oz unsalted butter 4 tbsp golden syrup (sub 1 tbsp light molasses OR treacle plus 3 tbsp honey) 1 tsp baking soda (bicarbonate soda)   DIRECTIONS 1. Mix flour, oats, coconut and sugar. 2. Melt butter with golden syrup over medium heat. Once it starts bubbling, add the baking soda. Stir to dissolve - it will foam! 3. Pour into flour mixture, mix until combined. 4. Scoop up 1 tbsp of mixture, roll into ball then flatten into a thinnish patty (they don’t spread much). For standard size you buy in packets at the supermarket, use 2 tsp of mixture. 5. Place on paper lined trays 2.5cm/1” apart. Bake 15 min at 180C/350F (160C fan) for crisp or until deep golden, or 12 min or until golden for chewy centres. 6. Cool 5 min on tray then transfer to cooling racks. They will be soft when warm but will crisp up when cooled. Crispy ones stay crispy for a week in an airtight container, after that they soften but still super tasty. Also can crisp up in oven – 5 min at same temp. #recipetineats #anzacbiscuits #Anzacday2025

Chef @hannahxii - you’re a legend. THIS IS THE REAL DEAL and it’s the best I’ve had in my life! Also, see recipe notes for an AWESOME way to make this beef that costs over 50% less. I was blown away how good it was!! JB made 6 versions one after the other to crack the secret. GAME CHANGER!- N x ❤️ Beef in Black Bean Sauce Recipe from Chef Hannah @recipetin_meals   1/2 cup preserved black beans* (salted black beans, fermented black beans) (75g) 400g/14 oz beef rump steak ^(US: top sirloin), thinly sliced 3mm / 0.1" 1 tbsp garlic, finely minced with a knife ~ 4 cloves 1 brown onion and 1 green capsicum (bell pepper), cut 2.5cm/1" squares 1/2 cup peanut oil** (or veg, canola) 1 tbsp Chinese cooking wine^^ (shaoxing wine) TENDERISING MARINADE: 1 tbsp EACH light soy sauce, oyster sauce 1 tsp dark soy 2 tsp cornflour / cornstarch 1/4 tsp baking soda (bi-carbonate) 1 tbsp sesame oil SAUCE: 1 tbsp light soy sauce 2 tbsp cornflour/cornstarch 2 tsp white sugar 1 cup water   1. Mix marinade except sesame oil, toss with beef, then mix in sesame oil. Marinade 1 hr. 2. Soak beans in water 30 min then drain. 3. Sauce – mix soy, cornflour and sugar, then mix in water. 4. Cooking – Heat oil in wok over high heat. Cook beef 30 sec until no longer red, remove onto plate with slotted spoon. Discard all but 3 tbsp oil. Cook beans 20 sec, add garlic, cook 10 sec. Add onion and capsicum, cook 1 min. Add beef, cook 1 min, pour wine around edge of wok, toss 30 sec. Add sauce, cook 1 min until thickens to coat beef and shiny. Serve with rice!   * Find in Asian store, packs start at $1.50, lasts forever ** Can reduce to 3 tbsp, pan fry beef instead ^ Brilliant economical option – blade roast (bolar blade/chuck blade), marinate 24 hrs. It is SO GOOD. Chuck beef also great (24 hrs). ^^ If you can’t consume alcohol use 50/50 low sodium chicken stick and water for sauce (instead of just water)   #recipetineats #beefblackbeansauce

Happy to take more orders for easy recipe development projects like this - especially when it’s as outrageously tasty as this!!! JB approved ✅ - N x ❤️ Al Aseel Lebanese Lemon Garlic Chicken   500g/ 1lb chicken tenderloin cut into 4cm/1.5” squares, large vein cut out (or breast) LEMON GARLIC MARINADE: 4 tbsp Greek or plain yogurt (65g) 3 tbsp lemon juice 1 tbsp garlic, finely minced (~4 big cloves) 1 tbsp olive oil 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) LEMON GARLIC YOGURT SAUCE: 1 cup Greek or plain yogurt (250g) 1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove) 2 tbsp extra virgin olive oil 1 tbsp lemon juice (add more for tangier) 1 tbsp tahini (hulled), or extra 1 tbsp olive oil 1 tbsp water 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) COOKING & SERVING: 2 tbsp olive oil, for cooking 1 tsp parsley, roughly chopped (or equal amounts mint and parsley) Lemon wedges & extra virgin olive oil, for garnish   1. Mix marinade, coat chicken, marinade 12 – 24 hours. 2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using. 3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken. 4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads! @Al Aseel Restaurants #recipetineats #lebanesefood #lemongarlicchicken #alaseelrestaurant

Melting Afghan Chickpea Curry! Just wait ’til you see how creamy and “melt-in-your-mouth” those chickpeas are. Main goal was to replicate a chickpea curry from Afghan Sufra in Lakemba (Sydney locals, if you know, you know), learnt the great Creamy chickpeas + thickened sauce trick from @sugarspice.more Pakistani Lahori Chanay, and spice flavours adapted from Parwana by @durkhanaiayubi Ayubi, a beautiful Afghani cookbook
 Think I’ve got just enough space to cram in the recipe! Serve with GIANT Afghan breads if you can find them – Ryde locals, head to the Persian shops on Church St (BIG! Cheap! Freezer-friendly!) – N x ❤️ PS. Second-last pic = proof of creamy chickpea magic. Melting Afghan Chickpea Curry 
3 tbsp ghee (or butter/coconut oil)
2 cinnamon sticks
1 onion, finely chopped
1.5 tbsp each grated ginger & garlic
2 bay leaves (fresh or dried)
1/2 cup red split lentils
1 cup water + 1L/4cups veg stock (low-sodium)
1/2 tsp salt
3 x 400g/14oz can chickpeas, drained
1/4 tsp baking soda (optional but magical) Spices:
1 tbsp each cumin & coriander
1.5 tsp turmeric
3/4 tsp cardamom
1/4 tsp cloves Toast cinnamon in ghee (med-high, 30 sec), then sauté onion, bay, garlic, and ginger (3 min). Add spices (30 sec), lentils, stock & salt. Simmer 15 min, lid on. Add chickpeas, water & baking soda. Simmer 30 min uncovered until lentils break down and sauce thickens (like a thick soup). Serve with rice or flatbread! #recipetineats #chickpeacurry @jb_alexandre #omgitsvegan

My timer is cuter than yours 🥰 - N x EasyFrench Apple Tart - Tarte Fine aux Pommes   1 square sheet butter puff pastry (25cm / 10″ square), barely thawed 5 tsp caster sugar / superfine sugar (sub regular / granulated) 2 large gala apples (or 3 medium), or other apple of choice, peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick 1 tbsp unsalted butter, melted FOR SERVING: Icing sugar/powdered sugar, for dusting (optional) Vanilla ice cream (not really optional!)   Sprinkle 3tsp sugar on paper in the shape of the puff pastry. Place puff on the sugar, fold in 1cm / 0.4" edge. Lay 3 rows of apple slightly overlapping. Brush butter and sprinkle 2t sugar over apple and edge. Bake on preheated tray at 210°C/375°F (190°C fan) for 30 minutes or until edge is very golden and apple edges are light golden. #r#recipetineatsa#appletartpuffpastrydessert

PICK-LETS for afternoon tea!! 😂 #outtakes

It’s almost concerning how excited I am over a meatball maker 😂 “Because no one should go hungry” - Nagi & Dozer ❤️ #givingback #recipetineats #foodbank

Cookbook of the year Thank you ABIA Awards for the honour To my team - thank you for your support for all those months I disappeared into the book/making black-hole (and all that Moroccan lamb and seafood pie you taste tested🤣) @Pan Macmillan Australia - this one’s for you. For the whole team. I am proud to call you my publisher. Success and integrity. WE DID IT!! - N x PS Camilla dress hired from @Jadore La Robe Dress Hire Putney 👗 #abia2025

How many times do I say the word “claypot”? 🤣 Fabulous ginger forward flavours in my new favourite one-pot rice meal. The 2 ingredient sauce totally makes this! - N x ❤️ Ginger Chicken and Rice with Mushrooms – easy, fab one pot recipe   4 tbsp oil 500g / 1 lb boneless, skinless chicken thighs, cut into bite-size pieces 1 1/2 cups long grain rice* 2 cups low-sodium chicken stock 4 green onion stems – white part finely sliced, green tops cut into 5cm lengths 11/2 tbsp grated ginger 2 garlic cloves, finely minced 4–5 slices fresh ginger (5mm/0.2” thick, no need to peel) Mushrooms – use any you want! 500g / 1 lb in total – I used 150g/5oz each shiitake and oyster + 200g/7oz king oyster Salt and white pepper Sauce: 3 tbsp kecap manis 2 tbsp fish sauce 1/8 tsp white pepper (sub black)   Instructions: 1. Mix sauce; toss chicken with 11/2 tbsp, set remainder aside. Sear mushrooms in 2 batches in a large pot - 1½ tbsp oil with pinch of salt and pepper per batch until lightly golden – but do not cook through! Remove into bowl. 2. Heat 1 tbsp oil, sear chicken for 1 min. Add green onion whites, grated ginger, garlic, stir 30 sec. Add rice, stir, add stock and ginger slices. Bring to rapid simmer. Top with mushrooms (including any juices accumulated in bowl). Cover and cook on low for 20 min until liquid absorbed (no stirring!). 3. Rest 10 min covered. Drizzle with remaining sauce, add green part of green onion, toss briefly, and serve.   * Can use basmati as well, medium grain ok, short grain/sushi rice/jasmine too soft/mushy for my taste using this method of cooking. Do not use risotto, paella, wild rice or quinoa. #recipetineats #onepot #quickandeasy