Monday, 18 December 2017
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Sue's Kitchen

Cooking with Sue

Apart from being a dynamic business woman, Sue’s other passion food. As Sue says ‘my love for food goes beyond merely eating it – food allows you to be social and creative.’

Sue’s culinary credentials include not only creating feasts for family and friends, but also for a national TV audience.

TV presenter, author and radio presenter

Sue’s TV credentials include:

  • Cooking segments on Mornings with Kerri-Anne and Good Morning Australia
  • Presenting children’s cooking segments on Garden SA
  • Featuring nationally on Today Tonight for a series of stories on designing and cooking gourmet meals for families on a budget.
  • Presenting recipes and cooking segments for Real Organics Norwood with Troy Gray on Feeling Good.
  • Regular segment ‘Go Gourmet’ on Michael Keelan's Week-End, Adelaide Radio 5AA. Sue designed and presented new recipes for this popular program.

 

Author of popular cookbook, Creative Cooking with Confidence, soon to be available for purchase with Click n save on this website.


Recipe of the Month

Thai Sweet Chilli Chicken

Thai Sweet Chilli Chicken

Serves 4-6. Preparation 10 mins, Cooking time 25 mins.
  • 3 tablespoons olive oil
  • 500g chicken tenderloins (chicken thighs can be used ) cut into small strips
  • 3 tablespoons sweet chilli sauce
  • 2 tablespoons oyster sauce
  • 1 Massel ultracube chicken style, crumbled
  • 3-4 generous squeezes lemon juice
  • 1/2 tablespoon honey
  • 400ml coconut milk
  • 1/2 tablespoon brown sugar
  • 1 bunch coriander, chopped
  • 1 kaffir lime leaf (fold & twist to release flavour) commonly used is Asian foods - can be frozen for up to 3-4 months
  • 100g cooked large string beans, trimmed, sliced and
  • Cooked jasmine rice

 

Heat oil in a large frying pan, add the chicken strips, sauté on high heat until the strips become pale in colour.

 

Add the sweet chilli sauce, oyster sauce and ultracube stirring well after each addition. Squeeze the lemon juice into the sauce add the honey and brown sugar. Pour in the coconut milk and combine well.

 

Stir in the chopped coriander and the lime leaf. Leave on low simmer for approximately 30-40 minutes, stirring occasionally. Mix the string beans to the chicken mixture just before serving.

 

Serve with cooked Jasmine rice. ENJOY!