Tag: Tom Walton

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Interiors Addict Recipes

Foodie Friday: Teriyaki miso chicken fried rice

This easy, tasty, family-friendly recipe was created by Tom Walton for Birch & Waite.

Teriyaki miso chicken fried rice

  • 6 chicken thighs (skinless, boneless)
  • 200g packet Birch & Waite Teriyaki Miso Stir Fry Sauce
  • 3 tbsp olive oil
  • 3 spring onions (white part sliced in rounds, green part sliced on an angle, separated)
  • 2 carrots (peeled, diced )
  • 1 bunch broccolini (sliced )
  • 3 cups cooked long grain rice (chilled )
  • 1 cup frozen peas
  • 1 large handful beansprouts
  • 4 free range eggs
  • 1 tbsp toasted sesame seeds

  1. Toss the chicken thigh with half the Birch & Waite Teriyaki Miso Stir Fry Sauce then place into a baking dish. Leave this to marinate for 20 minutes or longer in the fridge.

  2. Preheat an oven to 220C and roast the chicken for 15-20 minutes, until nicely caramelised and cooked through. You can use the top grill function in the oven for the last 3-4 minutes of cooking if needed to get it nice and golden.

  3. Meanwhile, place a large frying pan or wok over a high heat and add the oil and white part of shallot, carrot and broccolini. Stir fry for 2 minutes then add the rice and stir fry that for 2 more minutes before adding the peas and remaining Birch & Waite Teriyaki Miso Stir Fry Sauce.Stir fry for 1 minute then add the bean sprouts and ¾ of remaining green shallots.

  4. Place another non-stick pan over a high heat. Add the remaining olive oil and fry the eggs to your liking.

  5. Slice the cooked chicken thighs. Spoon the fried rice into serving dishes and top with the chickenandfried egg, spooning any cooking juices from the chicken over the top.

  6. Finish with remaining shallots and sesame seeds.

Foodie Friday: Teriyaki salmon bowl

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Foodie Friday: Nasu Dengaku (miso eggplant)

This recipe was created by Chef Gianni Carrieri, culinary expert at Appliances Online.
Categories
Interiors Addict Recipes

Foodie Friday: Tom Walton’s green goddess pasta salad

From chef Tom Walton, this one is sure to steal the show this summer. Fresh, vibrant and zesty, it’s the summer salad you’ve been waiting for. A gorgeous dish that’s easy to whip up, it makes a festive side plate for entertaining, Christmas parties or taking along to summer BBQs. This recipe is made with Delcado avocados.

Tom Walton’s green goddess pasta salad

  • 4 Delcado avocados
  • Zest and juice of 1 large lemon
  • 1 cup natural yoghurt
  • Pinch of dried chili flakes
  • 2 handfuls of basil leaves
  • 2 handfuls of flat leaf parsley leaves
  • Salt and pepper (to taste)
  • 2 cobs of corn
  • 500 g spiral pasta
  • 200 g diced bacon
  • 2 tbsp tiny capers
  • 1 punnet grape tomatoes (halved)
  • 2 tbsp extra virgin olive oil
  • 1/3 cup semi-dried cherry tomatoes

  1. To make the Green Goddess sauce, scoop the flesh of 2 Delcados, the lemon zest, juice, yoghurt, chili flakes, and half the basil and parsley into a blender with some salt and pepper to taste. Blend to a smooth sauce. Taste and adjust if needed, and set aside.

  2. Bring a large pot of lightly salted water to the boil and cook the corn cobs for 5 minutes, then remove (but do not drain the water). Set the corn aside and allow to cool.

  3. Add the pasta to the boiling water and cook for 9 minutes (or according to pack instructions). Drain, then refresh under cold water and drain again.
  4. Meanwhile once the corn has cooled, cut it off the cob and set aside.

  5. Cook the bacon in a frying pan until crispy. Add the caper for 2 minutes toward the end to become slightly crisp and fragrant.

  6. Roughly chop the remaining parsley and combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon, and capers. Pour in the avocado sauce and olive oil. Toss gently to combine and season to taste.

  7. Scoop the remaining 2 Delcados from their skin and cut into large wedges. Add to the salad, tossing a couple times more to mix.

  8. Serve the salad scattered with the semi dried tomatoes and remaining basil leaves.

TIPS:

  1. Delcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce. Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop.

  2. For effortless entertaining, you can prep the Delcado Green Goddess sauce, pasta and corn ahead of time and keep them separately in the fridge. Simply mix everything together and add the final touches when you’re ready to serve.

Dinner, Lunch
Australian summer, avocado, pasta, salad, summer lunch

See Delcados

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