Syrian Chicken

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Serves: 4


2 teaspoons salt & 1 teaspoon black pepper

2 teaspoons ground cumin

2 teaspoons ground cinnamon

1 teaspoon ground turmeric

1.5kg chicken pieces

100 ml virgin oil

100 grams grated ginger

5 cloves of garlic, peeled and crushed

2 small chillies split

400g tin of chopped tomatoes

½ teaspoon cumin seeds

5 sprigs of thyme

1 lemon, zest and juice

2 tablespoons of honey

100grams of currants or raisins

1 Lt Vegetable stock


1. Combine salt, cumin, cinnamon, pepper and turmeric on a large plate

2. Coat chicken in mixture to coat

3. Heat the oil until hot in a large saucepan and cook chicken until brown on all sides

4. Remove from pan and set aside

5. Add the onions, ginger, garlic and chilli to the pan and cook for 3 minutes, add oil if necessary

6. Add the tomatoes, cumin seeds and thyme and cook for 2 minutes

7. Return the chicken to the pan and add the lemon zest and juice, honey, currants and stock and enough water to just cover the chicken

8. Cover with a lid and simmer over medium heat for 10 minutes

9. Uncover and simmer for 10-15 minutes or until the chicken is tender and cooked through

10. Serve with couscous or rice and garnish with coriander.

Fried Eggplant and Zucchini with Skordalia

Fried eggplant and zucchini with skordalia

Fried eggplant and zucchini with skordalia

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Serves: Entree, 4-6 People


For Batter
150 grams flour
¾ cup warm water
1 egg lightly beaten
1 tablespoon olive oil
1 teaspoon salt & freshly ground black pepper

Fried Vegetables
Olive oil for frying
500 grams of eggplant, washed trimmed and sliced 5cm
500g zucchini, washed trimmed and sliced

3 slices of bread, crusts removed
6 garlic cloves
½ teaspoon salt
2 tablespoons of red wine vinegar
4-5 tablespoons olive oil
Ground black pepper to taste



1. Place flour in large bowl and add water

2. Stir until smooth, and then beat in the egg, olive oil, salt & pepper

3. Stand for 30 minutes


1. Soak bread in water for 10-15 minutes, and then squeeze out excess water

2. Place bread, garlic, salt, red wine vinegar into a food processor and puree whilst slowly adding the olive oil

3. Place in bowl and garnish with black pepper

Fried Vegetables:

1. Heat oil in pan; dip the vegetables in the batter

2. Cook in hot oil until golden brown, and then transfer vegetables onto paper towel to drain in a warm place whilst cooking the remainder


1. Place Skordalia in the middle of a large platter surrounded by vegetable

Chicken Pepper Stir Fry

Chicken Pepper Stir Fry

Chicken Pepper Stir Fry

Preparation Time: 10 minutes

Cooking:  15 minutes

Serves: Entree 4, Main 8


1. Prepare all items on a tray and heat the wok

2. Place the rice in the cooker and cook

3. Add 1 tablespoon of oil and cook onions and capsicums until crisp and then remove

4. Add 2 tablespoons of oil to cook chicken and cook until 80% done

5. Place the capsicums and onions, orange & lemon juices, honey, salt & pepper into the wok and continue cooking until bubbling

6. Mix corn flour and water and add to the wok and cook until the sauce thickens

7. Serve over rice and sprinkle with basil


4 chicken thigh fillets (large dices)

2 red capsicums (large diced)

1 white onion (large diced)

10 basil leaves (sliced)

4 tablespoons orange juice

2 tablespoons lemon juice

2 tablespoons honey

1 tablespoon corn starch

2 tablespoons water

3 tablespoons oil

500g cooked rice

Salt & pepper


Join us for Christmas in July

Join Chef Yianni Vrachnos and the Surry Hills Shopping Village Retailers to celebrate Christmas in July on Saturday 30th July from 11am to 2pm and enjoy the Tastes of the Village with free sampling and promotions.

You also have the chance to win one of 25 $20 Surry Hills Shopping Village gift cards for use at any retail outlet in the centre.

And, if you bring in our ad from the Wentworth Courier or Southern Courier next week, you can enjoy coffee on us!

See you there!

Christmas in July Trifle

Christmas in July Trifle

Christmas in July Trifle

Preparation Time: 2 hours (for jelly setting time)
Serves: 8


4 x 85g packets of jelly crystals (your choose)

2 ½ cups boiling water

400 grams light fruit cake cut into 3 cm cubes

2 cups double thick vanilla custard

1 cup of frozen raspberries

125g fresh strawberries, hulled and sliced

300ml thickened cream

1 teaspoon sugar mixture

50g white chocolate, grated

Fresh fruit to serve


Place jelly crystals in heatproof bowl and add the boiling water, stir until crystals have dissolved.

Stir in 400ml of cold water and then pour into 12 cup capacity heatproof serving bowl.

Cover and refrigerate for 1 hour or until starting to set (it should have a thick, syrupy consistency).

Arrange cake in the serving bowl, spoon half the jelly over the top.

Top with the custard and sprinkle with the fruit.

Spoon the remaining jelly.

With an electric mixer, beat the cream and sugar together until soft peaks form.

Fold through the grated chocolate into the cream and spoon over the trifle.

Top with fruit to serve.

Chicken Quesadillas

Chicken Quesadias

Chicken Quesadias

Preparation Time: 10-15 minutes
Cooking: 15-20 minutes
Serves:  Entree 4, or Main 2


1. Add 1 tablespoon of oil to saucepan and heat

2. Add onions and garlic and sauté for a few minutes

3. Then introduce diced chicken and cook for a further 4-5 minutes

4. Then introduce dice tomatoes and cook for 4-5 minutes, or until reduced

5. Add lime juice and salt to taste then put aside

6. Place tortillas on bench, spread mixture over ½ the tortilla. Spread cheese over the mixture

7. Sprinkle coriander, chilli and zest over the cheese

8. Fold tortilla over into a semi circle

9. Heat saucepan and then add 1 tablespoon of oil. Add quesadillas, cook on one side until golden brown, turn over and cook other side

10. Repeat process with other quesadillas. Cut into triangles and place as in picture



4 Tortillas – medium size

50 0grams of chicken thigh fillet diced

500 grams of grated tasty cheese

1 can dice tomatoes (or fresh 400grams)

1 Spanish onion diced

2 cloves of garlic chopped

¾ bird’s eye finely chopped (or milder variety)

1 lime, zest and juice

100g coriander leaves (1/2 bunch) chopped

4 tablespoons olive oil or your choice i.e. bran oil


Carrot & Ginger Soup

Carrot & Ginger Soup

Carrot & Ginger Soup

Carrot & Ginger Soup

Preparation Time: 15 minutes
Cooking: 45 minutes
Serves: 4 hearty



1. Heat the oil in a saucepan over a medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8-10 minutes or until onion is soft.

2. Add carrots, stock and 2 cups of water to the saucepan. Simmer partially covered, for 25-30 minutes or until carrots are very tender. Remove from heat and set aside.

3. Using a food processor or blender, process the soup in batches, until smooth. Return soup to the saucepan and stir over low heat until warmed through.

Ladle the soup into bowls. Top with yoghurt (or sour cream) and chopped parsley.

Serve with crusty bread.



2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 kg carrots, peeled and chopped

1 Lt. Chicken stock

2 cups of water

Yogurt (or sour cream) and chopped parsley, to serve


Minted Pea Soup

Minted Pea Soup

Minted Pea Soup

Minted Pea Soup

Preparation Time: 15 minutes
Cooking: 20 minutes
Serves: 4 hearty



1. Heat the oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until the onion is soft.

2. Add stock and bring to the boil. Add mint and peas. Cover and return to the boil.

3. Cook for 3 minutes or until the peas are tender, but sill bright green. Remove from heat. Set aside to cool slightly.

4. Blend soup, in batches, until smooth. Return soup to the saucepan over medium-low heat.

5. Cook, stirring for 5 minutes or until heated through. Season with salt and pepper to taste.

Ladle into serving bowls. Top with sour cream, pepper and mint leaves.
Serve with crusty bread.



1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, finely chopped

1 Lt Chicken stock

1 cup of mint leaves

1 kg frozen green peas

¼ cup sour cream, or yoghurt

Small mint leaves for garnish


Chorizo, Spinach and Lemon Risotto

Chorizo, Spinach and Lemon Risotto

Chorizo, Spinach and Lemon Risotto

Chorizo, Spinach and Lemon Risotto

Preparation Time: 15 minutes
Cooking: 20 minutes
Service: Entree 4, or Main 2




1. Add oil to saucepan, fry chorizo lightly and put aside

2. Add onion and garlic to the saucepan and sauté lightly

3. Add rinsed Arborio rice to saucepan

4. Stir and cook rice whilst adding stock by the ladleful until the stock has been absorbed (avoid rice sticking to the pan)

5. When 80% cooked, taste the risotto, it should be soft to the touch

6. At this point season to taste, add half the grated parmesan

7. Return chorizo to mixture and continue until cooked

8. Stir in spinach and lemon zest

Plate as desired, garnish with rest of parmesan and chopped basil

Serve with crusty bread


4 chorizo sausages (half length ways then slice)

1 small white onion (roughly diced)

2 garlic cloves (roughly chopped)

2 cups of Arborio rice, rinsed

1 litre of chicken stock

100g baby spinach, stemmed

Zest from 1 lemon

Salt & pepper to taste

½ cup of parmesan cheese, grated

8-10 basil leaves, roughly chopped for garnish


Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Green Chicken Curry

Preparation Time:  15 minutes

Cooking: 20 minutes

Serve: 4




1.    Start to cook the rice, so that it will be cooked in 15-20 minutes

2.    Heat the coconut milk until it begins to have an oily sheen, then add the green curry paste and stir or whisk well, so that the paste has dissolved

3.    Add the chicken, eggplant, chicken stock, kaffir lime leaves, fish sauce and sugar

4.    Bring to the boil and simmer until the chicken and eggplant are cooked

5.    Adjust the consistency with the stock (if necessary). Then place in a dish and top with the basil and chilli

6.    Other vegetables can be substituted if a vegetable curry is required


500 grams of trimmed and sliced chicken thighs

1 400 gram of coconut cream

2 tbs. green curry paste (less if you want)

50 grams of medium diced eggplant

4 stemmed and torn kaffir lime leaves

2 tsp. of white palm sugar

1 Lt of chicken stock (use ½ for jasmine rice)

2 tsp of fish sauce

4 seeded and chopped Birdseye chilli’s

10 large thinly sliced Thai or local basil leave

500 grams of Jasmin rice (using 1.2 of the chicken stock