Delicious Magazine (Aus), February 2016

  • Chicken with soba noodles and garlic (page 18)

    from Delicious Magazine (Aus), February 2016 Delicious Magazine (Aus), February 2016

    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Summer
    • Ingredients: soba noodles; chicken breasts; spring onions; grated ginger; rice wine; dark soy sauce; chilli oil; coriander sprigs
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Notes about Recipes in this book

  • Ras el hanout, yoghurt & lime grilled chicken

    • debkellie on January 25, 2016

      A very tasty marinade for the second of our home grown brood to grace the table. Would also make a great marinade for wings as a canape...

  • Buckwheat, pomegranate & roasted carrot tabbouleh

    • Melanie on March 06, 2016

      Soak buckwheat overnight to reduce the cooking time. Great mix of flavours and textures in this dish.

    • KarinaFrancis on July 07, 2021

      I didn’t have buckwheat so I used coarse bulgar wheat and it was delicious and chewy. Roasted carrots were a great addition

  • Charred octopus with beetroot tzatziki

    • saarwouters on June 05, 2018

      Great starter! The octopus was very tender and soft after boiling it as prescribed. The acids in the cooking water (lemon juice and white wine vinegar) did give the octopus a slightly acid flavour - which was nice in this dish. But I accidentally put too much lemon juice in the beet tzaziki, which affected the balance in the whole dish a bit towards the sour side. The grilling afterwards gave the octopus a nice crispy texture. I will make this again for dinner parties!

  • Spiced paneer 'n' peas

    • Dishyrishie on February 26, 2016

      Don't bother with the sauce in this recipe. It's not needed and it doesn't match the recipe. Just squeeze over some lemon.

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  • Published Feb 01 2016
  • Format Magazine
  • Page Count 154
  • Language English
  • Countries Australia

Publishers Text

delicious. is a magazine that celebrates food and the people who produce it, from our favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether readers want a simple but delicious midweek meal or a more impressive dinner-party menu, we've got the recipes and tips they need.

A friendly, practical approach combined with authoritative recipes, as well as features, interviews and regular columns from well-known contributors, ensure that this is the magazine food lovers reach for every time.