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Entertaining » What's For Dinner Mum? Entertaining


Serves 4 

Prep:   30 mins          Cook:  1hr 10 mins   Marinate:       3hrs 

  • 1.8kg (size 18) chicken (I used 3 chicken supreme pieces this is the breast and wing on the bone with skin – I get these from my local butcher)
  • ½ cup (125ml) dark soy sauce
  • ½ cup (125ml) light soy sauce
  • ½ cup (125ml) malt vinegar
  • ½ tsp bicarbonate of soda
  • 2 tsp Chinese 5 spice
  • 1 tsp caster sugar
  • Lime wedges, ground white pepper, to serve


  • 4 cups shredded gai lan (Chinese broccoli)
  • 2 cups shredded wombok (Chinese cabbage)
  • 2 carrots, grated
  • 1 cup chopped coriander leaves and stems
  • 3 green onions (shallots), julienned
  • 1 long red chilli, finely sliced
  • 2 tbsp lime juice
  • ¼ cup (75g) whole egg mayonnaise

Wash chicken and pat dry with paper towel. Combine soy sauces, vinegar, bicarbonate of soda, Chinese 5 spices and sugar in a large bowl. Add chicken and roll to coat. Turn chicken breast side down, cover with plastic wrap and refrigerate for 3 hours or overnight to marinate.

Preheat oven to 220C or 200C fan. Remove chicken from refrigerator 30 minutes before cooking. Remove chicken from marinade. Sit chicken on a rack set over a roasting pan half-filled with water. Roast for 20 minutes. Reduce oven to 160C or 140C fan and cook for another 50 minutes, until skin is crispy and golden brown, and chicken is cooked through. Transfer to a plate and rest for 20 mins. (If using the supreme pieces the cooking times is between 25-40 minutes, or until cooked through).

Meanwhile, combine all coleslaw ingredients in a large bowl. Set aside.

Use a cleaver or large knife to chop chicken into six pieces. Slice chicken breast. Serve with coleslaw, lime wedges and white pepper. 

This recipe by Ross Dobson and is in the BBC Australian Good Food Magazine – March 2011

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Serves 10-12

  • 8 egg whites
  • pinch salt
  • 500g caster sugar
  • 4 teaspoons cornflour
  • 2 teaspoons white wine vinegar
  • 1 teaspoon coconut extract


  • 2 punnets strawberries
  • 2 boxes blueberries
  • 300mls double cream
  • 300mls raspberry yoghurt

Preheat the oven to 180C/Gas Mark 4. Line a baking sheet with parchment and draw a rough 25cm circle, using a springform of that size as a guide if you have one.

Whisk the egg whites and salt until satiny peaks form. Then beat in the sugar, tablespoons at a time, until the meringue is stiff and shiny. Sprinkle over the cornflour, vinegar and coconut extract, and fold in lightly. Mound on to the baking sheet within the circle. flatten the top and smooth the sides. Put in the oven immediately reduce the heat to 150C/Gas Mark 2 and cook for 11/4 -11/2 hours. It will have risen and cracked on the top and a little around the sides. If it is not dry and crispy on the outside give it a little longer. Then turn off the oven, open the door and leave to cool completely.

When you are ready to assemble the pavlova.  Invert the pavolva on to a plate and peel off the baking parchment and cover the marshmallowy top (ie. the inverted bottom) with the cream, yoghurt and mixed fruit.. If all is too crumbly, don’t bother.

Whip the cream until thickened but still soft and add the raspberry yoghurt, and pile on top of the meringue, spreading to the edges in a rough, swirly fashion. Cut the strawberries in half and arrange them on top of the cream and yoghurt mix and add the bluberries.

This recipe is from Feast by Nigella Lawson – I have changed the topping slightly as the original recipe included peaches, passionfruit and dried coconut for the topping.

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You can add anything you like to this as a base I use the following

  • 1 packet – packaged Baby Salad Leaves
  • 1/2 iceberg lettuce
  • 1 small cucumber
  • 1 avocado
  • 1 bunch bean sprounts


  • 1/2 cup extra virgin olive oil
  • 1/4 cup tamari sauce (gluten free soy sauce)
  • 1 garlic clove, crushed.

Put all the salad ingredients in a bowl. In a separate container mix together the dressing ingredients and shake vigorously.  When ready to serve pour the dressing over the salad.

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Sounds scary but I am interested – the recipe looks so easy.

Serves 4-6

  • 2 x 15 ml tablespoons regular olive oil
  • 8 chicken thighs (with skin on and bone in), preferably organic
  • 1 bunch or 6 spring onions
  • small bunch fresh thyme
  • 40 cloves garlic (approximately 3-4 bulbs), unpeeled
  • 2 x 15 tablespoons dry white vermouth or white wine
  • 11/2 teaspoons pouring salt
  • good grinding pepper

Preheat the oven to 180C/Gas Mark 4. Heat the oil on the hob in a wide, shallow ovenproof and flameproof casserole (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the spring onions, put them into the casserole and quickly stir fry them with the leaves torn from a few sprigs of thyme.

Put 20 cloves of the unpeeled cloves of garlic (paper excess removed) into the casserole, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic.

Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swill it around and pour this into the casserole.

Sprinkle with salt, grind over the pepper, add a few more sprigs of thyme. Put the lid and cook in the oven for 11/2 hours.

I am serving this with a big green salad and potato dauphinouse

This recipe is from Kitchen Recipes from The Heart of the Home by Nigella Lawson

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Serves 6

  • 900g potatoes
  • 1 garlic clove
  • 575ml double cream
  • 150ml milk
  • 1/4 nutmeg
  • salt and pepper
  • butter, for greasing


  • 3.5-5cm deep gratin dish
  • mandoline grater
  • large bowl
  • heavy saucepan
  • grater
  • large spoon or spatula

Preheat oven to 130C/Gas Mark 1. Grease the grain dish generously with butter. Peel and slice the potatoes on the mandoline into a bowl of water.  If you don’t have a mandoline use a knife the slices need to be about 5mm thick. Peel and finely chop the garlic.

Put the cream and milk into a heavy saucepan. Grate the nutmeg into it, season with salt and pepper and add the finely chopped garlic. Place over a medium heat. Drain the potato slices and turn to coat thoroughly and evenly. Adjust the seasoning, if necessary.

Transfer to the prepared gratin dish and pack down firmly with the back of a large spoon or spatula. The mixture should be very liquid and the dish should not be full to the top.

Bake for 1 hour . If the surface is not golden and bubbling at the end of this time, brown the top under the grill.

This recipe is from Keep it Simple by Alistair Little

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We have a great family staying with us tonight and they like to party, so I want something quick, easy and tasty to prepare.  We have a total of 6 adults and 2 children for dinner and having received Nigella Lawson’s new cook book this Christmas I was keen to test out some new recipes.

Tonight on the Menu is:

  • Chicken with 40 cloves of garlic
  • Potato Gratin Dauphinois
  • Big Green Salad
  • Wedding Pavlova
  • Sweet and Salty Crunch Nut Bars

These all look simple and some items can be prepared in advance.

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