Category Archives: Poultry

Ginger Marinated Bulgogi Style Chicken

On our last trip to LA we stumbled upon the most amazing Korean restaurant. It wasn’t our first time to try Korean, but it was our first time to fall in love with it. All I can say is, it’s completely under rated. Clean, light and tangy, this recipe is the perfect way to spice up midweek chicken and veg. Plus, as this Korean classic traditionally uses beef, we’ll be trying the exact same recipe with thinly sliced beef tonight, yum xx

Ginger Marinated Bulgogi Style Chicken
Adapted form Food and Wine
Serves 2 adults 1 little one 

5 tablespoons shoyu / soy sauce
2 tablespoons sesame oil
1 teaspoon honey
1 tablespoon rice wine vinegar
3 spring onions thinly sliced
1 garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 tablespoons toasted sesame seeds
500g chicken breasts
For serving
Steamed greens
Steamed brown rice

In a zip lock bag, combine the shoyu or soy sauce, sesame oil, honey, rice wine vinegar, spring onions, garlic, ginger and 1 tablespoon sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 1 hour and up to 4.

Preheat a grill pan and cover with 1 tablespoon sesame oil. Remove chicken from marinade and  transfer to the grill. Cook over moderate heat, turn once cooking for approx 5 minutes or until lightly charred and cooked through. Thinly slice the chicken (optional), sprinkle with the remaining 1 tablespoon of sesame seeds and serve alongside steamed greens and brown rice.

Balinese Soul Food

I’m a massive fan of grilled fish, seafood and abundant greens at the best of times, but come tropical holidays and it takes a pretty special dish to tempt me otherwise. However, on our recent trip to Bali somehow Soto Ayam (spicy yellow chicken soup) found its way into the mix. Be it the inherent medicinal qualities of chicken soup or the addition of turmeric and its anti oxidant and anti inflammatory properties, but there was something especially cleansing about this magical soup. Turns out it was this aromatic chicken broth that brought my most vivid Bali memories racing back. Endless summer days, lush green gardens, the sun setting, balmy nights, sipping on coconuts and that feeling you just can’t quite describe xx

Soto Ayam

1 litre chicken stock (plus extra as needed)
3 chicken breasts on the bone
5 lime leaves
1 stalk lemon grass chopped into 3cm pieces
1 teaspoon coconut oil
2 shallots finely diced
2 shallots sliced
1 clove garlic minced
2 teaspoons turmeric
1 chunk ginger finely diced
500g brown rice noodles (cooked as per pack)
1 leek finely sliced
1 stalk celery finely sliced
2 tomatos diced
juice of half a lime
4 hard boiled eggs
fried shallots to serve (store bought)
1 red chilli (optional)
coriander (optional)

In a large saucepan begin by boiling chicken stock. Flatten lemon grass pieces so flavour can escape. Once stock is boiled, add lime leaves, lemon grass, tomato, lime juice and chicken. Cover and continue to boil for approx 15 minutes then return to a low simmer. Remove chicken from the boil and cut off bone into pieces. Set aside.

In a morta and pestle (or a blender) combine finely diced shallots, garlic, ginger and turmeric and pound (or blend) until a paste forms (coriander and coriander seeds can be added here). Set aside.

In a large frying pan heat 1 teaspoon coconut oil. Add sliced shallots, celery and leek, saute for approx 2 minutes. Add yellow paste and cook for a minute or two, or until fragrant. Then add the chicken pieces and stir, covering evenly with paste. After 3 – 4 minutes or once chicken is golden, transfer chicken mixture to chicken broth and return to the boil for a couple more minutes.

Divide noodles and eggs evenly into separate serving bowls and top with soup and a sprinkle of fried shallots to serve.

Pics and Recipe by MummyKnows

Ellen from Love Luck and Wonder

“Step into our secret garden and kick the moon through the Milky Way to a place where you can believe in the unbelievable.”

Some mums just have that elusive cool, you can’t quite pin point it, but you know they’ve got it. Mother of two and a half year old Scarlet, Ellen Barr is one of those mums. When she found herself at a loss for animal prints cool enough for her little girl, she decided to design them herself. Determination and hard work coupled with trawling the internet and emailing back and forth gave life to her brand of Pre Walkers, Love Luck and Wonder.

Tiny baby shoes were the perfect canvas for Ellen’s love of animal prints and her self confessed obsession with shoes. A collection of Pre Walkers in animal printed leathers and hides, ranging from soft pinks and neutrals to neon pops of raspberry and lime chic enough for the most style minded mums. Applying the same motherly love and devotion to her designs, complete with divine packaging and a whimsical philosophy that “believes in Unicorns, and fairies, magic carpets and one legged dragons”, what’s not to love? Below Ellen shares with us how she manages to pull it all off, what inspires her along the way and of course her favorite recipe xx

Plus thanks to Ellen from Love Luck and Wonder we have an amazing
Two Pairs of Pre Walkers for babies aged 6-12 months and 2 Pairs for Newborns.
For your chance to win a pair simply Subscribe to Mummy Knows, send in your favorite recipe and like Mummy Knows on Facebook xx

Where do you find inspiration?

From animals of course. But definitely from interesting prints I see and reading story books with Scarlett. Our beloved Bondi, and all the fun times we have had there, people watching and seeing the way people put different looks together.

What’s the story behind the name?

Love Luck and Wonder encapsulates the mystery that is birth, babies and motherhood.

What’s next for the brand?

By the end of this year we will be up and walking for the early walker collection of mini me hi top trainers. Too cute not to come back to Love Luck & Wonder when little ones outgrow their pre-walkers.

How do you balance your time between motherhood and work?

Scarlett goes to day care 3 days per week, I have a fierce to do list on those days. Then when I am with her it is her time. I check emails and prepare orders when she is in bed for the night. The same way I worked when setting the business up; always at night or when she was asleep. I am organized and know that she needs my attention when she is not at day care.

What’s your favorite time of the day with Scarlet?

After bath time when she is all clean and nesty in fun animal print pyjamas. We chat about the day, what’s on the for the next day, and we read books. She speaks so much now, which is a lot of fun. Its like, ‘finally you’re here with me!’

Where do you find the best clothes for Scarlet?

I have an amazing friend in Sydney who gives me all her beautiful daughters clothes, so I don’t shop much. But I favor Munster wherever I can find it, KIDO store for Chipies shoes and Country Road for cute pants

What keeps you sane and inspired?

Scarlett. The little ray of light in my life. Like any mum, I am so grateful for her in my life. I stay sane by doing a lot of exercise, literally running away any built up angst from a long, trying day! And, I also meditate on a cute little stool and think of the ocean. . . Or, there is always wine!

 What’s the best advice you’ve been given since becoming a mum?

As my mum says ‘enjoy the journey’. I like this as it makes me stop and think when I’m not having a great moment that this is all part of the journey that I am very lucky to be on.

What advice would you give new mums going back to work or starting their own business?

I would say prioritize your time, they are only this little once and emails can wait!

Ellen’s Go to Recipe

Free-range Chicken with Fennel, Lemon, Thyme and Garlic
Adapted from Where The Heart Is by Karen Martini

Serves 4

8 medium potatoes, unpeeled
1 medium free-range chicken
100g unsalted butter, chopped
8 sprigs thyme, crushed
2 bulbs fennel, with tops
200ml olive oil
1 lemon
sea salt and freshly cracked black pepper
3 bulbs garlic


Preheat oven to 180C fan-forced (or 200C conventional). Cook potatoes in lightly salted boiling water over medium heat for about 15 minutes or until tender. Drain.

Trim chicken of excess fat and remove wing tips. Gently separate skin from breast to form pockets and place butter and half the thyme under the skin with some of the fennel tops. Rub chicken with half the olive oil and squeeze the juice of half the lemon over chicken. Season well with salt and pepper and place squeezed lemon half in cavity. Separate the cloves from 1 bulb of garlic. Leaving them unpeeled, bruise them with the back of a knife and place in cavity of chicken with remaining fennel tops.

Cut fennel into thick slices and place in a lightly greased baking tray. Place chicken on top of fennel. Scatter remaining unpeeled garlic cloves around chicken. Slice remaining lemon half and place around chicken, then sprinkle with remaining thyme. Pour 100ml water around chicken and roast for 1 hour and 15-20 minutes or until cooked.

Using a potato masher, squash potatoes into 2-centimetre-thick discs. Halfway through cooking chicken, place potatoes around chicken or use a separate dish. Drizzle with remaining olive oil, season with salt and pepper and cook until crisp.

Remove and rest chicken for 5-10 minutes. Serve chicken with fennel, potatoes and garlic and drizzle with pan juices.

Serve With a glass of…
Meursault Les Narvaux Domaine Michelot 2001Q

Roast Chicken with Saffron, Slithered Almonds & Honey served with Kosheri

Though some may say dishes of this nature are too much work for your average Tuesday night, I say who wants their week nights to be average anyhow? But if mid week feasts just aint your thing, these dishes would work out mighty fine for a Friday night Shabbat or a Sunday night Roast. I can assure you the rewards will far out weigh your efforts.

To keep the dishes clean and healthy I’ve made a few adjustments. Firstly, I replaced the  chicken quaters with 4 chicken breasts on the bone. Then I reduced the quantities of oil, salt and honey and eliminated the butter. The original roast chicken recipe called for hazelnuts which I replaced with a lesser quantity of slithered almonds. I’ve also included an extra step to make the chicken little one friendly.

The result, an insanely delicious Roast Chicken, a perfectly fragrant Kosheri and a lovely light Tomato Sauce. Efforts aside, there’s nothing more rewarding than the sheer delight on our little ones face as she enjoys her chicken. And as for my husband and his mates, they’re always so appreciative, it’s a pleasure every time xx

Roast Chicken with Saffron, Slithered Almonds and Honey
Inspired by Ottolenghi The Cookbook


Serves 4

4 Chicken Breast on the bone
1 onion finely diced
1 tablespoon oil
1 teaspoon grated ginger
1 teaspoon cinnamon
generous pinch of saffron strands
juice of 1 lemon
8 tablespoons cold water
sea salt and pepper
4 tablespoons slithered almonds lightly toasted
4 teaspoons honey
2 tablespoons rosewater

In a large zip lock bag combine chicken breasts, onion, olive oil, ginger, cinnamon, saffron, lemon juice, water, sea salt and pepper, mix together well then leave to marinate for at least an hour or over night refrigerated.

Preheat the oven to 190c. In a large baking tray arrange chicken pieces skin side up and ensure everything is evenly spaced.

In the meantime, in a small mixing bowl combine the honey, rose water and slithered almonds and mix stir into a rough paste. After approx 35 minutes of baking (this will depend on your oven, mine takes about 45 minutes), remove the dish and spread an even amount of nut paste on each piece of chicken, return to the oven and continue to bake for a further 5 to 10 minutes (my oven requires another 10 to 15 minutes), being careful not to burn the slithered almonds.

As my little one is yet to try nuts or honey, I remove one of the chicken breasts, transfer to a small baking pan and continue to roast without either the almonds or honey.

Once the chicken is cooked through and golden brown, remove from the oven and serve.

Adapted from Ottolenghi The Cookbook

Serves 4
300g green lentils
200g basmati rice
50g vermicelli noodles broken into 4cm pieces
400ml chicken stock or water
1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
1 tablespoon olive oil plus 1 teaspoon
1 onion thinly sliced
salt and pepper

Rinse the lentils under cold water. In a large saucepan cover the lentils with plenty of cold water, bring to the boil and then simmer for 25 minutes or until lentil are tender but not mushy. Drain and set aside.

Rinse the basmati rice. In a large saucepan heat the olive oil and fry the vermicelli until they begin to turn golden. Add the rinsed basmati rice and mix well so it’s coated in the olive oil. Cover with chicken stock or water, add nutmeg cinnamon sea salt and pepper, bring to the boil and cover. Reduce to a simmer and continue to cook for 12 to 15 minutes.

In the meantime, in a small frying pan heat 1 teaspoon olive oil and saute onions until golden and dark brown in parts. Transfer to kitchen paper and drain.

Transfer rice to a large serving bowl, add lentils and mix together well. Garnish with cooked onions, season with salt and pepper and serve alongside the tomato sauce.

Tomato Sauce

1 teaspoon olive oil
1 garlic clove crushed
2 chillies seeded and finely diced (optional)
370ml water
4 tablespoons apple cider vinegar
2 teaspoons cumin
sea salt and pepper to taste
In a medium sized saucepan heat the olive oil, saute garlic and chillies for approx 2 min. Add chopped or canned tomatoes, water, vinegar, salt and pepper. Bring to the boil then reduce the heat and simmer for approx 20 min or until sauce thickens. Season with salt and pepper and serve either hot or at room temperature with the Kosheri.

Roast Chicken – A Right of Passage

It wasn’t until I made this dish that I realized cooking a roast chicken is somewhat of a right of passage. To say the smell of roast lemon chicken wafting through our living room reminded me of my mothers Friday night chicken would be an understatement. More than that, it was a feeling of being home. When we finally sat to eat, my husband turned to me and said, not only have you made your first roast chicken, but it’s delicious. And I knew right then it was my right of passage. Not quite a whole chicken, not quite entirely cleaned by yours truly, but a roast chicken none the less.

The idea to roast chicken came about when I stumbled upon Rosie Huntington Whiteley’s recipe for Roast Lemon Chicken with brown rice and kale. Not only a good excuse to do a post on Rosie but a delicious way to incorporate Kale into our meal. You see, ever since I made Kale Salad for my French Fry loving husband, it’s become his number one request in the kitchen. Strange, I know. However well this leafy green super food had been disguised, drenched in vinaigrette and sprinkled with pita crisps, even a self proclaimed health fanatic like myself needed a break from it. Inspired by Rosie, kale was on the menu once again. And if you happen to be familiar with Rosie Huntington Whiteley’s body / beauty / style, you too may want to eat what she’s eating.

I’ve adjusted her recipe, adding pomegranates for a burst of colour, vinaigrette for extra flavor and pita crisps for hubby xx

Above Pics  Rosie Huntington Whiteley Via Just Jared / Tumblr

Roast Chicken with Kale and Brown Rice

Inspired by Rosie Huntington Whiteley’s Roast Lemon Chicken From The Clean and Lean Diet Book


1 medium chicken (or 2 whole chicken breasts)
1 lemon cut into wedges
2 garlic cloves thinly sliced
sea salt and pepper
1 tablespoon olive oil
3/4 cup brown rice
chicken stock to taste
Big bunch of kale shredded
1/2 avocado chopped
1/2 pomegranate

2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice


Preheat the oven to 190c. Begin by cleaning your chicken (or asking your butcher to).

In a baking dish or pan, slice 3 even slits in each section of chicken and stuff with lemon and garlic, then place remaining lemon and garlic on and around chicken. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Trickle a small amount of water on to the base of your pan so that it only just covers the surface. Roast chicken for approx 1 and 1/4 hours or until chicken has browned.

In the meantime, cook brown rice as per packet adding a teaspoon of chicken stock to taste.

Line a baking tray with baking paper and scatter pita crisp over tray, spray with olive oil and toast in oven for approx 5 minutes or until golden, then set aside.

Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. In a small mixing bowl combine all the  vinaigrette ingredients and pour over the kale letting it soak in all the flavor for approx 5 minutes prior to serving.

Once cooked serve the chicken alongside a portion of brown rice topped with kale, chopped avocado and a sprinkling of pomegranate seeds. Serve the pita crisps in a small dish beside it. xx