These recipes are soy delicious!

Crispy Bacon Salad with Chilli Caramel Dressing

### Ingredients

  • 2 long red chillies
  • 1 lime (use half)
  • 2 carrots
  • 2 Lebanese cucumbers
  • 2 celery sticks
  • 40g (¼ cup) roasted salted peanuts
  • 120g bean sprouts
  • 30g mint
  • 30g coriander
  • 300g streaky bacon
  • 20g fried shallots
  • 55g (¼ cup) brown sugar
  • 2 tbs (40ml) white vinegar
  • Vegetable oil

2 tbs light soy sauce 2 tbs vegetable oil or other neutral-flavoured oil 1 tsp sugar salt ### Utensils

  • Small saucepan
  • Mandoline (optional)
  • Large frypan


Step 1Prepare caramel Heat 55g (¼ cup) sugar, 2 tbs white vinegar and 2 tbs water in a small saucepan over low heat for 2 mins to dissolve the sugar. Continue to cook over low heat for 5 mins to reduce slightly. Allow to cool. almost browned Step 2Make dressing Cut the chilli into long thin strips, discarding the seeds for less heat if desired. Squeeze the juice from half the lime into a bowl. Stir chilli and juice into the cooled caramel. Set aside. finished sauce Step 3Prepare salad Cut the carrots into long thin batons using a mandoline. De-seed the cucumber and cut into batons. Trim and thinly slice the celery. Coarsely chop the peanuts. Step 4Prepare herbs Trim the bean sprouts. Pick the mint and coriander leaves. Step 5Cook bacon Cut the bacon into 1cm lardons. Heat oil in a large frypan over high heat and cook the bacon for 5-6 mins, stirring, until crisp and golden. Add 1 tbs of the caramel dressing and cook for a further 2 mins, stirring regularly, until sauce thickens slightly (be careful not to burn the bacon). Step 6Combine salad Place all the salad ingredients in a large bowl, add a little of the dressing and stir to combine. Arrange on plates and top with the glazed bacon, peanuts and fried shallots. Served drizzled with remaining dressing. stirring dressing into salad. ## Pork and Mushroom Stir-fry with Green Rice

Add spring onion, coriander and sesame oil to cooked rice and you’ve just jazzed up your side dish. The pork stir-fry is seasoned with garlic and ginger, making this speedy dish a lovely Asian-inspired meal.### Ingredients

  • 20g Mushroom, Porcini Dried
  • 35g Shallots
  • Bunch of fresh coriander
  • 2 x Garlic clove
  • Small nub of Ginger
  • 200g Baby Bok Choy
  • 2 x 150g Pork Loin Steaks
  • 200g Basmati Rice
  • Sesame Oil
  • 55ml Oyster Sauce
  • Salt and pepper
  • 1 tbs Soy Sauce
  • 1/2 tsp Sugar


  • Sieve
  • Grater
  • Small saucepan
  • Wok or deep frying pan
  • Slotted spoon
  • Kettle


Step 1Prepare mushrooms Bring a kettle of water to the boil. Place the porcini mushrooms in a bowl and pour over boiling water to cover. Leave to soak for 10 mins, then drain. Step 2Prepare stir-fry Meanwhile, trim and slice the spring onions. Chop the coriander including the stems. Slice the garlic. Peel and finely grate the ginger. Trim and slice the bok choy stems into 1cm strips, and the leaves into 4cm strips. Thinly slice the pork steaks and season with salt and pepper. Step 3Cook rice Rinse rice well. Place in a small saucepan with 330ml water. Cover and bring to a simmer. Reduce heat to low and cook for 12 mins or until rice is tender and water is absorbed. Remove from heat. Stand, covered, Step 4Prepare sauce Meanwhile, combine the oyster sauce, 1 tbs soy sauce, ½ tsp sugar and 1 tbs cold water in a bowl. Set aside. Step 5Start stir-fry Heat a wok or large frypan over high heat. Add 1 tbs vegetable oil and stir-fry pork for 2 mins or until browned. Remove with a slotted spoon. Add 1 tbs vegetable oil and stir-fry the garlic and ginger for 10 secs. Add drained mushroom and 2 tbs water. Stir-fry for 2 mins or until golden. Step 6Finish cooking Stir in the sauce mixture and bok choy and cook for 1 min or until the vegetables are just tender. Return the pork to the pan with any juices and cook for a further 1 min. Spoon the rice into bowls and serve with the stir-fry. ## Sesame Fried Chicken with Korean-Style Cucumber Salad

How do you improve on crunchy, golden crumbed chicken? Swap the crumbs for sesame seeds, then serve the chicken with an equally crunchy cucumber salad that’s spiked with Korean chilli powder.Ingredients- 1 Lebanese cucumber

  • 1 carrot
  • 3 spring onions
  • 1 garlic clove
  • 1/3 cup mixed sesame seeds (black and white)
  • 2 x 150g chicken breast fillets
  • 2 tsp rice wine vinegar combine with
  • 1 tsp sesame oil
  • 1 tsp gochugaru (Korean chilli powder)
  • 2 tbs light soy sauce
  • 2 tbs vegetable oil or other neutral-flavoured oil
  • 1 tsp sugar
  • Salt


  • Large non-stick frypan
  • Kitchen paper
  • Grater


Step 1Prepare ingredients Halve the cucumber lengthways, then thinly slice. Peel and cut the carrot into thin matchsticks. Thinly slice the spring onions. Finely chop the garlic. Step 2Prepare chicken coating Add 1 tbs soy sauce to a shallow dish. Add 2 tbs mixed sesame seeds to another shallow dish. Step 3Coat chicken in sesame seeds Dip the chicken breasts in the soy then remove and coat in the 2 tbs sesame seeds. Step 4Cook chicken breasts Heat 2 tbs vegetable oil in a large, non-stick frypan over medium heat. Cook the chicken for 4-5 mins each side until cooked and golden. Drain on paper towel. Step 5Make dressing Combine remaining 1 tbs soy sauce with the vinegar, sesame oil, garlic, 1 tsp sugar and the gochugaru and mix until the sugar has dissolved. Step 6Get ready to serve Combine the cucumber, carrot, spring onions and remaining 1 tbs sesame seeds in a bowl. Cut the chicken breasts into thick strips and serve with the cucumber salad. ## Asian Caramel Pork with Green Beans

Salty and sweet find perfect balance in this saucy stir-fry. First to hit the wok is flavoursome pork belly, then add garlic, ginger and aromatic spices to fish sauce, sweet sticky kecap manis and a little sugar. Remove the pork while you let your sauce bubble away until thick and glossy sauce, then return the meat to the pan with green beans for crunch. Serve on rice with fragrant Thai basil.### Ingredients

  • 2 garlic cloves
  • salt and pepper
  • Asian pork spice mix (3/4 tsp (1.5g) ground ginger, 3/4 tsp (1.5g) ground cinnamon, 8g chicken stock powder**) [use 11g]
  • vegetable oil
  • 1 star anise (1.25g)
  • 55g (¼ cup) sugar
  • Asian pork sauce mix (55ml fish sauce, 55ml kecap manis)
  • 3 x 150g pork neck steaks
  • 1 long red chilli
  • 10g Thai basil
  • 300g jasmine rice
  • 300g green beans


  • Small saucepan and lid
  • Wok or deep frying pan


Step 1Prepare caramel Finely chop the garlic and add to a bowl with the Asian pork spice mix, star anise, Asian pork sauce mix, 200ml water and 55g (¼ cup) sugar. Stir until well combined. Step 2Prepare ingredients Cut the pork steak into 2.5cm pieces. Thinly slice the chilli and pick the basil leaves. Step 3Brown pork Heat 2 tsp oil in the wok over a high heat. Season the pork with salt, then cook for 2-3 mins until browned. Remove pork and set aside. Step 4Reduce caramel Pour the caramel mixture into the wok and reduce heat to medium-high. Cook the caramel for 6-8 mins until thickened. Step 5Cook rice Meanwhile, rinse rice well under water. Add to saucepan with 400ml water and cover with lid. Bring to a simmer over medium heat, then reduce heat to low and cook for 12 mins until tender and water has absorbed. Turn off heat and leave covered for at least 5 mins. Step 6Finish cooking Meanwhile, trim tops from the beans, then halve. Return the pork to the wok with beans, stir well to combine. Cook for 5 mins, until beans are tender. Serve pork with rice. Season parent’s serves with black pepper and sprinkle with chilli and basil.