Three of my favourite recipes for cooking for one (or two, depending ono your appetite), as discussed with Renee Krosch on ABC Evenings.

Asian Lemon Chicken

1 egg white, beaten

½ teaspoon grated green ginger

1 ½ teaspoons cornflour

300g skinless chicken breast or thigh fillets, thinly sliced

2 tablespoons oil for frying (such as canola, peanut oil)

For the sauce

3 teaspoons sugar

1 ½ tablespoons lemon juice

2/3 cup chicken stock (or water with ½ teaspoon stock powder)

3 teaspoons soy sauce

2 teaspoons dry Apera

2 teaspoons sweet chilli sauce

1 teaspoon honey

¼ teaspoon dried chilli flakes

1 red chilli, sliced to serve, optional

1 spring onion (green part only), sliced to serve, optional

Method

In a bowl, mix together the egg white, ginger and cornflour until smooth, then add the chicken slices and stir to coat.  Leave to stand for 20 to 30 minutes (refrigerate during this time).

Mix together the sauce ingredients in a bowl and leave to infuse 20 to 30 minutes.

Heat the oil in a wok or frying pan over medium-high heat.  Drain the juices off the chicken and sauté for 3 minutes until barely cooked through.  Remove from pan and set aside. 

Pour the sauce mixture into the wok and bring to the boil, stirring.  Add the chicken and cook for 2 minutes or until chicken is cooked through and sauce is reduced to your liking.  Add salt and white pepper to taste.

Serve over plain boiled or steamed rice, topped with the sliced chilli and/or spring onion if liked.

Leftover Asian Lemon Chicken  – makes tasty finger food or even a sandwich filling (diced finely).

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Home-made Fish Fingers with Tartare Sauce

For the tartare sauce  (or use purchased)

½ cup mayonnaise

1 teaspoon chopped capers (in brine, drained)

2 teaspoons chopped gherkin

3 teaspoons sweet chilli sauce

1 hard boiled egg, chopped finely – optional

For the fish fingers

150g white fish fillet (e.g. ling, trevalla, monkfish)

¾ cup self raising flour

¼ teaspoon salt

¼ teaspoon bicarbonate of soda

Oil for frying (e.g. canola, rice bran, vegetable oil)

Method

Cut the fish into 1.25cm strips.  Whisk together the flour, salt, bicarbonate of soda and enough cold water to make a good coating consistency.  Leave to stand while making the sauce.

Make the tartare sauce by mixing all ingredients together well.

Heat the oil in a frying pan over medium high heat (to about 180°C).  Dip the fish strips into the batter and fry until crisp and golden (about 3 minutes).  Drain on paper towel.  Serve at once with the dipping sauce.

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Meatballs in rich tasty gravy

For the meatballs

125g beef mince

125g sausage mince (or sausages just remove the skin)

1 egg, lightly whisked

½ cup fresh breadcrumbs

1 onion, grated

3 teaspoons tomato sauce (ketchup style)

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

½ teaspoon salt

2 tablespoons oil

For the gravy

1½ cups chicken, beef or vegetable stock (or 1½ cups water mixed with 1 teaspoon stock powder)

2 teaspoons tomato sauce (ketchup)

2 teaspoons red or white wine

2 teaspoons soy sauce

½ teaspoon brown sugar or redcurrant or quince jelly

2 teaspoons maize cornflour mixed to a paste with a little cold water

Method

To make the meatballs, place all ingredients except oil in a bowl and mix well until thoroughly combined. 

Heat the oil in a frying pan over medium high heat and cook the meatballs in batches, turning once, until cooked through.  Drain on kitchen paper towel.

Pour the fat from the pan and discard.  Pour all the gravy ingredients into the pan and bring to the boil, stirring with a whisk.

Cook for 5 minutes or until reduced by one third.  Return half the meatballs to the gravy and stir to coat all over with the gravy, then simmer for 2 minutes.

Serve with creamy mashed potatoes and seasonal vegetables.

VARIATION

Meatballs in Spicy Tomato Sauce

Meatballs as per recipe above

For the sauce

400g tin diced tomatoes

2 teaspoons chutney (any sort)

3 teaspoons tomato paste

Pinch sugar

¼ cup water

½ teaspoon stock powder (vegetable, chicken or beef)

1 tablespoon sweet chilli sauce

Method

Place all the sauce ingredients in a saucepan, bring to the boil then simmer for 5 to 10 minutes or until reduced by one third.  Add the cooked meatballs, bring back to the boil and simmer for 5 minutes.

Serve over pasta such as spaghetti or fettuccini, topped with a freshly grated or shaved parmesan if liked.