The golden dinner ratio, updated.

CRISPY SHALLOT CHICKEN SCHNITZELS WITH ASIAN SLAW

SERVES 4

2 x 350g chicken breasts, sliced in half

horizontally

1 cup (250ml) buttermilk

2 cups (100g) panko breadcrumbs

1/4 cup (15g) crispy fried shallots,

finely crushed

2 tbs white vinegar

1 tbs fish sauce

1 tbs brown sugar

1 tsp sesame oil

1 red chilli, seeds removed, finely

chopped

1 (300g) kohlrabi, finely shredded on

a mandoline

1 carrot, finely shredded on mandoline 1/4 red cabbage, finely shredded on

a mandoline

1/2 bunch coriander, leaves picked Rice bran oil, to shallow-fry Kewpie mayonnaise and lime halves,

to serve

Place the chicken between two pieces of plastic wrap and, using a meat mallet or rolling pin, pound until flat. Place the chicken and buttermilk in a shallow dish, and refrigerate for 1 hour to marinate.

Meanwhile, combine the breadcrumbs with the crispy shallots and season with salt flakes. Drain the excess buttermilk from the chicken, then coat with the breadcrumb mixture.

To make the Asian slaw, combine the vinegar, fish sauce, sugar, sesame oil and chilli in a large bowl. Add the kohlrabi, carrot and cabbage, and toss well to coat. Top with coriander leaves and set aside.

Heat 2cm of oil in a large frypan over medium heat. In batches, cook schnitzel for 4-5 minutes each side until golden. Drain on paper towel and season. Serve alongside the Asian slaw, Kewpie mayonnaise and lime halves.

MIXED-VEG ROSTI WITH STICKY PORK MINCE AND HERB SALAD SERVES 4

2 (560g) large sebago potatoes,

peeled, grated

2 (280g) carrots, trimmed,

peeled, grated

1/2 (175g) swede, trimmed,

peeled, grated

2 long green shallots, trimmed,

sliced into 5cm batons

5cm piece (25g) ginger, peeled,

finely grated

2 tbs plain flour

1/4 cup (60ml) rice bran oil

500g pork mince

3 garlic cloves, peeled, thinly sliced

1/4 cup (60ml) kecap manis

1 tbs soy sauce

1/2 cup each Vietnamese mint,

coriander and Thai basil leaves

1/4 cup (35g) roasted peanuts, chopped Lime wedges, to serve

Preheat oven to 200°C. Squeeze excess liquid from the potato then add to a bowl with the carrot, swede, long green shallot, half the ginger and flour. Season with salt and pepper and toss well to combine.

Heat 2 tbs of the oil in a 26cm non-stick frypan over medium heat. Add the potato mixture to the pan, pressing down to cover the base of the pan with the mixture. Cook for 10 minutes on one side or until golden. Place a plate on top of the frypan then carefully flip the rosti then slide back into the pan. Cook for a further 10 minutes, then transfer to the oven and cook for a further 10 minutes or until golden brown and cooked through.

Heat remaining 1 tbs oil in a large non-stick frypan over high heat. Add the garlic and remaining ginger, and cook for 1 minute, then add mince and cook, stirring, for 7-8 minutes until lightly browned. Add kecap manis and soy sauce and cook for a further 1-2 minutes until sticky.

Place the mince over the rosti and top with the mixed herbs and peanuts. Serve alongside lots of lime halves.

INDIAN VEGETABLE FRIED RICE WITH TANDOORI LAMB SKEWERS

SERVES 4

You will need 8 metal skewers for this recipe.

1/4 cup (60g) tandoori paste

1/2 cup (140g) Greek yoghurt,

plus extra to serve

1kg boneless lamb shoulder,

cut into 3cm pieces

2 tbs ghee

2 eggs, lightly beaten

4 garlic cloves, thinly sliced

1 tsp each cumin seeds, coriander seeds, ground turmeric and garam masala

10 curry leaves

1 red onion, cut into thin wedges 180g caulini, or cauliflower, cut into

small pieces

3 cups (330g) cooked basmati rice 1 cup (120g) frozen peas

100g baby spinach leaves

Mint leaves and eggplant pickle,

to serve

Place tandoori paste, yoghurt and lamb in a bowl and mix well to coat lamb. Cover and marinate in the fridge for 2 hours.

Heat a lightly greased barbecue or chargrill pan over medium-high heat. Thread the meat onto 8 metal skewers and grill for 3-4 minutes each side or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.

Meanwhile, heat 1/2 tbs of the ghee in a large wok over medium heat. Add the egg and carefully swirl it around the side of the wok to create an omelette. Cook for

1-2 minutes until just set, then remove from wok, roll, slice and set aside.

Add the remaining 11/2 tbs ghee to the wok over high heat. Add the garlic, spices, curry leaves, onion and caulini, and cook for 4-5 minutes, stirring, until spices are toasted and caulini is golden.

Add the rice, peas and spinach, tossing to coat. Season with salt flakes and cook for a further 3-4 minutes until the spinach has wilted. Divide the fried rice among