Week 1: Community MasterChef

Ingredients:

•  3 medium potatoes (cut into fries) – approximately 600 grams skin on or off
• 2 tablespoons olive oil
• Salt and pepper to taste
•  1/3 cooked and shredded chicken
•  240g BBQ sauce
• 120g grated cheese (cheddar or your choice)

Optional toppings:

sliced green onions, jalapeños, sour cream, bacon

Instructions:

1. Prepare the Fries:

• Preheat your oven to 200°C (400°F).
•  Toss the potato fries with olive oil, salt, and pepper.
•  Spread the fries in a single layer on a baking sheet.
•  Bake for 25-30 minutes, turning halfway through, until crispy and golden.

2. Prepare the Chicken:

• While the fries are baking, mix the shredded chicken with BBQ sauce in a bowl.
•  Heat the mixture in a pan over medium heat until warmed through.

3. Assemble the Dish:

•  Once the fries are done, transfer them to an oven-safe dish.
• Top the fries with the BBQ chicken mixture.
•  Sprinkle shredded cheese over the top.

4. Bake:

•  Return the dish to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.

5. Serve:

•  Add any optional toppings you like, such as green onions, jalapeños, or a dollop of sour cream. Serve immediately and enjoy!

Ingredients:

• 2-3 Noodle nests
• 1/3 Shredded Chicken
• 1 large onion, chopped
• 5 spring onions, sliced thinly
• 1 large red pepper, sliced thinly
• 350g beansprouts
• 2tbsp Soy sauce
• 5 tbsp Oyster sauce
• 2 cloves of garlic

Instructions:

•  Cook the Noodles: Boil the noodles according to the package instructions, then drain and set aside.
• Stir-Fry the Vegetables: In the same pan, stir-fry the mixed vegetables with garlic until tender.
• Add in your cooked shredded chicken
• Combine Everything: Add the cooked noodles into the pan with the vegetables. Pour in the soy sauce and oyster sauce, and toss everything together until well combined and heated through.
• Finish and Serve: garnish with chopped spring onions before serving.

Ingredients:

• Shredded cooked chicken
• 80ml BBQ sauce
• 310ml Greek yoghurt
• 2tbsp chopped fresh chives
• 50g coriander
• 1tsp dried parsley
• 1tsp dried dill
• 1tsp onion powder
• 1tsp garlic powder
• 2 cups of shredded Lettuce
• 50g grated cheese
• 4-8 Tortillas
• 1 lime

Instructions:

• Prepare the Buffalo Chicken: Shred cooked chicken breasts and combine them with BBQ sauce, ¼ cup Greek yogurt, chives, parsley and dill.
• Make the ranch sauch: 1 cup of Greek yoghurt, ½ cup of coriander, garlic and onion powder and the juice of one lime.
• Assemble the Wraps: cut down from the centre of the tortilla to the edge (watch video for reference). Spread the chicken in the bottom left corner, then lettuce in the top left hand corner, spread the ranch dressing in the top right corner, followed by grated cheese in the bottom right corner. Fold the chicken over the lettuce, then working clock wise folding the quarter over the ranch and finally the cheese.
• Cook the Wraps: Heat a drizzle of oil in a pan, once heated add your wrap and cook for 2-3 minutes each side until crispy and golden.
• Serve: optional sides to this dish would be a side salad, additional ranch or BBQ sauce.