Flaky, buttery scones with a spicy, savoury twist. These are loaded with sharp cheddar and Marion’s Kitchen Crispy Chilli Oil, both the oil and the crispy bits. They’re golden, cheesy, and just the right amount of naughty. 2 cups (300g) plain flour 1 tbsp baking powder 1/2 tsp sea salt 1/2 cup (120g) cold butter, diced 100g Red Leister Cheddar cheese, diced 3 tbsp Marion’s Kitchen Crispy Chilli Oil (include oil and crispy bits)...
This appetiser is hugely popular in American-Chinese restaurants and takeouts, and so many of you guys have requested I do a recipe! So your wish is my command: get set for creamy, crispy, crabby wontons with a sweet and sour sauce. 225g (8 oz) cream cheese, softened 100g (3.5 oz) cooked crab meat ¼ tsp sea salt 15 wonton wrappers vegetable oil, for deep frying Dipping sauce 3 tbsp apricot jam...
Forget packet noodles: this take on the Indonesian street food classic will rock your world. Ready in a flash, these spicy noodles are satisfying and packed with bite. And do trust me on the shrimp paste: it really is the ultimate umami bomb! Indonesian Mee Goreng Noodles 2 eggs 2 tbsp vegetable oil 3 tbsp kecap manis (or dark sweet soy sauce) 3 tbsp light soy sauce 2 tbsp ketchup...
Considered real Japanese comfort food, Japanese-style curry is typically eaten as curry Katsu (a curry sauce with rice and either sliced, crumbed chicken or pork) but is excellent in a soup iteration for thick, chewy udon noodles, boosted with chicken mince and finished with a whole raft of fun and delish toppings. 2 tbsp vegetable oil 1 large onion, finely chopped 500g (1 lb) chicken mince (you could also use pork)...
Kimchi meets cheese meets flaky pastry… these party puffs are full of my favourite things! Even better? You can make them ahead of the celebrations, so all you have to do on the big day is bake and eat. 1 cup kimchi, drained, roughly chopped 1 1/2 tbsp gochujang ¼ cup finely sliced spring onions (scallions) 250g (8.8 oz) mozzarella, cut into 2cm (just under 1”) thick slices 4 sheets frozen puff pastry, just thawed...
Oooh, mac n cheese… a perennial pasta favourite. Here, I’m spiking it by using some Korean gochujang to give it that smoky, spiced funky twist, plus a good ol’ fix of kimchi. It’s a goodie. 300g (10.5 oz) dried macaroni pasta 90g (3 oz) unsalted butter ⅓ cup plain (all-purpose) flour 3½ cups milk 500g (1 lb) shredded pizza cheese (a mix of mozzarella, cheddar and parmesan) ground white pepper...
This Marry Me Prawn Sandwich is rich, bold and completely irresistible. Juicy prawns are simmered in a creamy Thai red curry sauce made by blending every component of the Marion’s Kitchen Thai Red Curry Kit for maximum flavour with minimal effort. The addition of sun-dried tomatoes brings a savoury depth that pairs perfectly with garlic, coconut milk and fragrant spices. Finished on toasted sourdough with peppery rocket and parmesan, this is the kind of sandwich that feels fancy but is surprisingly easy to make....
This condiment is full of flavour but surprisingly mild because it uses the mild long red chillies, plus capsicum and tomato to give it its lovely colour. It can be kept in sealed jars in the fridge for three weeks, and it’s the perfect Christmas gift – goes great with roasted chicken or seafood. Mum’s Chilli Ginger Jam 1 cup white sugar ½ cup white vinegar 1/3 cup water...
Crispy skin roast duck is super tasty… and seriously impressive when you’re entertaining at home! With my step-by-step guide, it’s a lot easier than you might think. Serve with fluffy bao buns or pancakes, plus fresh cucumber and spring onions for some crunch and freshness. Slow-roasted 5-spice Duck 1 x 1.8kg (4 lb ) whole duck, patted dry inside and out 2 slices ginger 3 star anise 2 spring onions (scallions)...
Crunchy, crispy, spicy deep-fried chicken, nestled in a soft and fluffy bao bun… what’s not to love? The secret ingredient – vodka – really does work magic, but if you prefer to not use alcohol and keep things kid-friendly, you could switch it out for chicken stock or water. Spicy Fried Chicken Bao Buns 4 pieces boneless chicken thighs (skin on or off is fine) ¾ cup Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)...
Fresh. Zippy. Crunchified goodness. Here’s one way to pep up your salad game and pimp up your picnic: prawn and papaya lettuce cups with a tangy Vietnamese dressing so good, I could drink the stuff. Summer’s calling, and I am here to answer. In collaboration with Fever-Tree Vietnamese Prawn & Papaya Lettuce Cups 1 small green papaya*, peeled 200g (7 oz) cooked small prawns, peeled, deveined ¼ cup mint leaves...
Spice fans will love my take on this Sichuan classic: beef mince and a rich, spicy sauce that soaks into bouncy noodles. Guys, this weeknight dinner is a goodie for all the right reasons. Feel free to miss out the cooking wine if you want it alcohol-free, otherwise enjoy the fragrance it lends to the dish. ‘Ants Climbing A Tree’ Noodles 80g (2.8 oz) glass noodles (also known as cellophane or mung bean noodles)...
Chicken Tikka Tacos Video Go Recipe Go Why You’ll Love This Recipe These Chicken Tikka Tacos are your new go-to when taco cravings meet spicy Indian flavour. Juicy marinated chicken grilled until smoky and tender, nestled into warm tortillas with creamy avocado, crunchy cabbage, and tangy pickled onion. It’s bold, flavourful, and lightning fast—everything I want in a weeknight dinner. Plus, the leftovers taste even better the next day. What is Chicken Tikka?...
You can’t go wrong with a simple but spicy flavour-packed rice bowl for a quick and easy weeknight dinner. With super-fresh salad, steamed rice and sticky sriracha chicken, this is anything but boring! Coconut Sriracha Chicken Bowl 4 chicken thigh fillets ¼ cup Marion’s Kitchen Coconut Sriracha , plus extra for serving (use my store locator to find out where to buy) 1 tbsp vegetable oil steamed rice to serve...
Bring some freshness to the festivities with this stunner of a salad. Pops of apple, creamy potatoes and crunchy cabbage bring the party to your tastebuds. The Korean chilli flakes in the salad dressing are next-level, too! 3 large eggs 1/3 cup Kewpie mayonnaise 1/3 cup light sour cream 1 tbsp gochugaru* 2 tbsp rice vinegar 1 tsp sea salt 800g (1 lb 12 oz) baby potatoes 200g (7 oz) smoked bacon, rind removed, coarsely chopped...
A classic Thai prawn pad see ew seems like a basic stir-fried noodle dish, but truth be told there’s actually a fair amount of finessing going on behind the scenes. Prepping your noodles and getting that charry edge, marinating your seafood and then finishing things off with the traditional condiment make this recipe a true knockout. A simple recipe, done right… you’ll taste the difference.lu 200g (7 oz) peeled and deveined prawns, tail on...
Black bean stir-fries are packed full of umami goodness, but some store-bought versions of the sauce can be full of hidden nasties. Recreate your takeaway favourites at home with this homemade black bean sauce that heroes clean, honest ingredients. Homemade Black Bean Sauce ¼ cup peanut oil 8 garlic cloves, finely grated 4cm (1.5”) piece ginger, peeled, finely grated ½ cup salted fermented black beans* 2 tbsp Chinese Shaoxing wine*...
This Thai street food specialty with its pineapple bowl always reminds Marion of beach holidays. Making the bowl is fiddly but fun, then pile in the stir-fried bacon, prawns, cashews, egg and rice and top with fresh coriander. Pineapple Fried Rice 1 pineapple 1 tbsp vegetable oil 50g diced bacon 1 onion, diced 3 garlic cloves, roughly chopped ¼ cup cashews 250g peeled and deveined prawns 2 eggs, lightly whisked...
These burger-bun-inspired baos are so fluffy and pillowy, making them the ideal companion to sweet and delicate prawns in a tangy, spicy sauce and crisp, fresh lettuce. It’s your standard prawn cocktail, with my little Asian twist! Homemade baos also freeze really well, just in case you have extra on your hands. Prawn Cocktail Bao Buns 28 small cooked & peeled prawns finely shredded iceberg lettuce coriander sprigs, to serve...
A Singaporean classic, this black pepper crab recipe transports my tastebuds back to the Lion City. The sauce is sticky and glazey, but if you like things sauce-y (with more to mop up!), then add a little more stock or water towards the end. Don’t forget your bibs for this one. 1 (about 1.2kg/ 2 lb 10 oz) mud crab 1½–2 tbsp black peppercorns 2/3 cup tapioca flour 1½ tbsp soy sauce...
