Articles for the Month of October 2022

Chicken: 

1. Heat up oil in a pan on medium heat. When hot add in chicken. Season with salt and pepper on one side. 

2. After 7 minutes, flip and add salt and pepper to the other side for another 7 minutes or until cooked.  Flip over once more so the salt and pepper on the other side transfer into chicken. Slice when cool

Boiled Eggs: 

1. Bring water to boil in a pot. Carefully add in your eggs and boil for 8 minutes. Peel and slice into wedges when cooled 

Assembling: 

3. Add in the lettuce on the bottom as a base, then all other other ingredients. Add dressing when ready to serve and mix. 

For a traditional dressing: 

Combine:

• 3Tbsp balsamic vinegar 
• 1 Tbsp dijon mustard
• 1 garlic clove, finely minched
• 1/3 extra virgin olive oil
• Pinch of salt and pepper 

Otherwise this salad works with a creamy mayo dressing, a zesty dressing or even just kewpie mayo. 

Please note: This is not a traditional cobb salad. A traditional one usually consists of blue cheese instead of feta, but this is just our preference. Any cheese works really. Also you can add crispy bacon for that extra texture and I mean... bacon's good on anything right? 

1. Add all ingredients into a mixing bowl and give it a good mix. 

Pro tip: If you have time, let the salad sit for 30 mins so that the salt and vinegar can do its thing in bringing you more flavour. Feel free to jazz it up with olive oil, add in eggs or other veggies you want. This recipe is so versatile that it virtually works with so many different vegetables. 

1. Place all ingredients (except for the salt) in a pot and bring to the boil.

2. Immediately reduce the heat to a gentle simmer. Stir until the sugar has completely dissolved.

3. Remove the pandan leaf and add in a pinch of salt. Stir to combine, then leave to cool in the pot.

4. When the mix has cooled, pour into a shallow tray and freeze overnight.

The next day:

1. Break up frozen coconut into the size of ice cubes and place into a high powered blender/food processor. Blitz until smooth and creamy, then pour into an ice cream container and refreeze until set (overnight).

Makes approximately 1.4 litres 

Cook from frozen & do not thaw 

Microwave:

1. Remove meal from cardboard sleeve

2. Microwave on HIGH for 4 minutes and 30 seconds

3. Remove from the microwave. Allow to stand for 1 minute before peling off the film 

Conventional Oven- 

1.Pre heat over to 180 degrees celcius 

2. Remove frozen mean from cardboard sleeve. Peel off plastic film from the tray

3. Bake for 15 minutes.

4. Remove from the oven. Allow to stand for 1 minute before peling off the film 

Cook from frozen & do not thaw 

Microwave:

1. Remove meal from cardboard sleeve

2. Microwave on HIGH for 4 minutes and 30 seconds

3. Remove from the microwave. Allow to stand for 1 minute before peling off the film and stirring. 

1. Dice avocado & season with salt and pepper

2. Add 1 tablespoon of Chilligasm's chilli oil into a hot pan.

3. Crack in two eggs and fry to your liking

4. Slightly peel open rice and microwave for 1:30 seconds (we promise, this instant rice is delicious and fluffy!!)

5. Transfer rice into a bowl

6. Place avocado on top of the rice and add the fried eggs. 

7. Garnish with shallots

Enjoy!!

1. Bring a pot of water to boil 

2. Carefully add in eggs with a splash of vinegar and salt (this helps make it easier to peel. Tip: if you want the yolk to be perfectly centred, gently swirl them while they are boiling. 

3. Prepare an ice bath for the eggs (ice cubes and cold water). 

4. For soft, jammy eggs, take the eggs out after 6.5 minutes and place it straight into the ice bath. 

5. Cut your avocado, scoop into a bowl and mash. Season with salt and pepper. 

6. Peel your boiled eggs once cooled. 

7. Toast your bread, spread your avocado over each slice. 

8. Cut your eggs in half and place them on top of the avo.

Optional: 

9. Top with chilli oil