This recipe is adapted from magpie diner's recipe #373286, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!
From our local state paper The West Australian by Vince Garreffa. Times are estimated (though have included 2 hour cooling time in cooking time, assume polenta crust would be made during this time). Vince stated that you could make this pie a day or two in advance and then reheat.
From Everyday Gourmet and host Justine Schofield (finalist in Australian Masterchef) and fellow finalist Lucas Parsons. Have not included 3 to 4 hours curing time or overnight refrigeration in time estimates.
Always inspired by what I see on the internet!
This IS the recipe to make if Chinese cuisine is on what your ar heart set!
SOOOOOOOOOOOOOOOOOOOOOOOOOOOO simple, easy to do!
Best bonus? Can make this in 20 minutes TOTAL! WHOO HOO!
NOTE: Used tamari to lessen the salt, bu added a dash at the end for colour for the photos :)
NOTE: You will need to do all the prep before cooking
Was inspired by a magazine, true!
This really is a lovely, easy way to do!
SO healthy, delicious, easy to make,
Just simply marinade and bake! :)
NOTE: I use chicken breasts with skin on for more flavour; can remove once baked
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