Heat the oil in a wok and add garlic. 2. Stir-fry till a light brown and add the chicken and saute till well coated with the oil. 3. Add the sauce ingredients and bring to a boil. 4. Lower the heat ...

Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.

Chef Ajay Chopra gives the traditional murtabak recipe a vegetarian makeover. Murtabak originated in Yemen and Saudi ... Grate kaffir lime into it to get the rind and mix well. Once the tomato-lemon ...

When it comes to meals that exude elegance and simplicity, Chicken Piccata with Lemon & Capers holds a special place i ...

sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.

Stir the lemon zest and cream into the prawns ... Taste, season and serve. Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.

It’s one of many recipes in a new cookbook honouring the Chinese restaurants of regional Australia. This lemon chicken – which sells phenomenally well thanks to its combination of salty chicken and ...

While the fish is cooking, make the sauce. Put the egg yolk and lemon juice in a small lidded jar. Shake well, until emulsified. Melt the butter in a small pot, then pour into the jar. Cover ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.