Mango pudding

Celebrate the Chinese New Year tradition with this Asian-inspired mango pudding. 

Preparation Time

20 - 380 minutes

Cooking Time

5 minutes

Ingredients (serves 8)

• 2 x 425g cans mangoes in syrup, drained reserving syrup
• 5 tsp gelatine powder
• 100g (1/2 cup) caster sugar
• 500ml (2 cups) mango nectar
• 375ml can evaporated milk
• Double cream, to serve
• Thinly sliced fresh mango (optional), to serve

 

Method

1. Process the canned mango in a food processor until smooth. Transfer to a large bowl.
2. Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.
3. Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.
4. Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.
5. Top with cream and fresh mango, if desired.

Honey and five spice chicken legs

Ingredients (serves 8)

• 1/2 cup honey, warmed
• 1 teaspoon Chinese five spice powder
• 1 garlic clove, crushed
• 1 tablespoon soy sauce
• 16 (2kg) chicken drumsticks
• 1 tablespoon sesame seeds

 

Method

1. Combine honey, five spice, garlic and soy sauce in a jug.
2. Place chicken in a large, shallow glass or ceramic dish. Add honey mixture. Turn to coat. Cover. Refrigerate for 2 hours.
3. Preheat oven to 200°C/180°C fanforced. Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. Place chicken, in a single layer, on prepared tray. Sprinkle with sesame seeds. Turn to coat. Cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. Cool. Refrigerate in an airtight container.

 

Notes

• At work: Place chicken, in a single layer, on a large microwave-safe plate. Microwave on medium (50%) for 5 minutes or until heated through. Serve.

Beef and noodle stir-fry

Have dinner on the table in no time with this tasty beef noodle stir fry.

 

Ingredients (serves 4)

• 600g beef rump steak, thinly sliced
• 2 tablespoons plum sauce
• 2 tablespoons oyster sauce
• 1 garlic clove, crushed
• 1 long red chilli, finely chopped
• 400g packet fresh thick rice noodles
• 1 tablespoon vegetable oil
• 1 large brown onion, halved, thinly sliced
• 1 medium red capsicum, chopped
• 1 bunch broccolini, trimmed, chopped
• 1 cup beansprouts, trimmed

 

Method

1. Place beef, plum sauce, oyster sauce, garlic and chilli in a bowl. Toss to combine. Refrigerate for 15 minutes.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Use a fork to separate noodles. Drain. Rinse under cold water.
3. Heat a wok over high heat. Add 1 teaspoon oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with 1 teaspoon oil and remaining beef.
4. Add remaining oil, onion, capsicum, and broccolini to wok. Stir-fry for 2 minutes or until vegetables are tender.
5. Return beef and juices to wok. Add noodles. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat. Add beansprouts. Toss to combine. Serve.