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With all this bird flu around, how safe are eggs, chicken or milk?

<a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Recent outbreaks of bird flu – in <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">US dairy herds</a>, <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">poultry farms in Australia</a> and elsewhere, and <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">isolated cases</a> <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">in humans</a> – have raised the issue of food safety. So can the virus transfer from infected farm animals to contaminate milk, meat or eggs? How likely is this? And what do we need to think about to minimise our risk when shopping for or preparing food? <h2>How safe is milk?</h2> Bird flu (or avian influenza) is a bird disease caused by specific types of influenza virus. But the virus can also infect cows. <a href="https://www.cdc.gov/flu/avianflu/avian-flu-summary.htm">In the US</a>, for instance, to date more than 80 dairy herds in at least nine states have been infected with the H5N1 version of the virus. Investigations are <a href="https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/livestock">under way</a> to confirm how this happened. But we do know infected birds can shed the virus in their saliva, nasal secretions and faeces. So bird flu can potentially contaminate animal-derived food products during processing and manufacturing. Indeed, fragments of bird flu genetic material (RNA) were found in <a href="https://theconversation.com/how-bird-flu-virus-fragments-get-into-milk-sold-in-stores-and-what-the-spread-of-h5n1-in-cows-means-for-the-dairy-industry-and-milk-drinkers-228689">cow’s milk</a> from the dairy herds associated with <a href="https://www.statnews.com/2024/05/30/bird-flu-third-case-human-infection-caused-respiratory-symptoms/">infected US farmers</a>. However, the spread of bird flu among cattle, and possibly to humans, is likely to have been caused through contact with <a href="https://www.agriculturedive.com/news/contaminated-milk-equipment-potential-source-of-bird-flu-spread-to-cattle/712555/">contaminated milking equipment</a>, not the milk itself. The test used to detect the virus in milk – which uses similar PCR technology to lab-based COVID tests – is also highly sensitive. This means it can detect very low levels of the bird flu RNA. But the test does not distinguish between live or inactivated virus, just that the RNA is present. So from this test alone, we cannot tell if the virus found in milk is infectious (and capable of infecting humans). Does that mean milk is safe to drink and won’t transmit bird flu? Yes and no. In Australia, where bird flu has not been reported in dairy cattle, the answer is yes. It is safe to drink milk and milk products made from Australian milk. In the US, the answer depends on whether the milk is <a href="https://www.sciencedirect.com/science/article/abs/pii/B978184569216250013X?via%3Dihub">pasteurised</a>. We know pasteurisation is a common and reliable method of destroying concerning microbes, including influenza virus. Like most viruses, influenza virus (including bird flu virus) is inactivated by heat. Although there is little direct research on whether pasteurisation inactivates H5N1 in milk, we can extrapolate from what we know about heat inactivation of H5N1 in <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">chicken</a> and <a href="https://www.mdpi.com/2036-7481/13/4/60">eggs</a>. So we can be confident there is no risk of bird flu transmission via pasteurised milk or milk products. However, it’s another matter for unpasteurised or “raw” US milk or milk products. A recent <a href="https://www.nejm.org/doi/full/10.1056/NEJMc2405495">study</a> showed mice fed raw milk contaminated with bird flu developed signs of illness. So to be on the safe side, it would be advisable to avoid raw milk products. <h2>How about chicken?</h2> Bird flu has caused sporadic outbreaks in wild birds and domestic poultry worldwide, including <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">in Australia</a>. In recent weeks, there have been <a href="https://www.abc.net.au/news/rural/2024-06-04/third-victorian-poultry-farm-declares-outbreak-avian-influenza/103932694">three reported outbreaks</a> in <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-0">Victorian poultry farms</a> (two with H7N3 bird flu, one with H7N9). There has been <a href="https://www.abc.net.au/news/rural/2024-05-23/bird-flu-detected-western-australia-chicken-farm/103880002">one</a> reported outbreak in <a href="https://www.agric.wa.gov.au/livestock-biosecurity/avian-influenza">Western Australia</a> (H9N2). The strains of bird flu identified in the Victorian and Western Australia outbreaks can cause human infection, although these <a href="https://agriculture.vic.gov.au/biosecurity/animal-diseases/poultry-diseases/avian-influenza-bird-flu#h2-8">are rare</a> and typically result from close contact with infected live birds or <a href="https://www.who.int/emergencies/situations/avian-influenza-a-(h7n9)-virus-outbreak">contaminated environments</a>. Therefore, the chance of bird flu transmission in chicken meat is remote. Nonetheless, it is timely to remind people to handle chicken meat with caution as many dangerous pathogens, such as Salmonella and Campylobacter, can be found on chicken carcasses. Always handle chicken meat carefully when shopping, transporting it home and storing it in the kitchen. For instance, make sure no meat juices cross-contaminate other items, consider using a cool bag when transporting meat, and refrigerate or freeze the meat within two hours. <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723">Avoid washing your chicken</a> before cooking to prevent the spread of disease-causing microbes around the kitchen. Finally, cook chicken thoroughly as viruses (including bird flu) <a href="https://www.sciencedirect.com/science/article/pii/S0362028X22060732?via%3Dihub">cannot survive</a> cooking temperatures. <h2>Are eggs safe?</h2> The recent Australian outbreaks have occurred in egg-laying or mixed poultry flocks, so concerns have been raised about bird flu transmission via contaminated chicken eggs. Can flu viruses contaminate chicken eggs and potentially spread bird flu? It appears so. A <a href="https://www.sciencedirect.com/science/article/pii/S0196655306011862?via%3Dihub">report</a> from 2007 said it was feasible for influenza viruses to enter through the eggshell. This is because influenza virus particles are smaller (100 nanometres) than the pores in eggshells (at least 200 nm). So viruses could enter eggs and be protected from cleaning procedures designed to remove microbes from the egg surface. Therefore, like the advice about milk and meat, cooking eggs is best. The <a href="https://www.fda.gov/food/egg-guidance-regulation-and-other-information/questions-and-answers-regarding-safety-eggs-during-highly-pathogenic-avian-influenza-outbreaks">US Food and Drug Administration</a> recommends cooking poultry, eggs and other animal products to the proper temperature and preventing cross-contamination between raw and cooked food. <h2>In a nutshell</h2> If you consume pasteurised milk products and thoroughly cook your chicken and eggs, there is nothing to worry about as bird flu is inactivated by heat. The real fear is that the virus will evolve into highly pathogenic versions that can be transmitted from <a href="https://theconversation.com/bird-flu-is-hitting-australian-poultry-farms-and-the-first-human-case-has-been-reported-in-victoria-heres-what-we-know-230691">human to human</a>. That scenario is much more frightening than any potential spread though food.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/231280/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, Professor of Microbiology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/with-all-this-bird-flu-around-how-safe-are-eggs-chicken-or-milk-231280">original article</a>.

Food & Wine

The ultimate chicken pie recipe

Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. Serves: Four to six Preparation time: 15 minutes Cooking time: 40 minutes Ingredients: <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> Method: <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> Image credit: Shutterstock

Food & Wine

What to eat when you have COVID – and why reaching for the chicken soup is not a bad idea

Got COVID? Again? Deciding what to eat can be mentally taxing, especially when you are not feeling well. However, our diet plays a role in preventing and managing poor health, including COVID. Having a healthy diet is associated with a <a href="https://gut.bmj.com/content/70/11/2096">reduced risk of COVID</a>. And, if you do have COVID, a healthy diet is associated with <a href="https://gut.bmj.com/content/70/11/2096">milder symptoms</a>. <h2>What should I eat during COVID infection?</h2> When we are sick it can be challenging to even think about food. However, the best way to fight the infection is by providing your body with foods that best support you to <a href="https://www.emro.who.int/nutrition/covid-19/nutrition-advice-for-adults-during-the-covid-19-outbreak.html">heal</a>. Fresh fruit, vegetables, whole grains and various forms of protein are broken down into substances by the body to support your immune system. <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">The Australian Guide to Healthy Eating</a> suggests we eat a variety of fresh foods every day including: <ul> <li> two serves of fruit and five serves of vegetables </li> <li> whole grains, such as wholemeal pasta, brown rice or wholemeal bread </li> <li> healthy fats, such as avocado or olive oil </li> <li> meat and meat alternatives (such as lean beef, chicken, tofu or legumes) and dairy (such as cheese or milk). </li> </ul> Eating these kinds of foods every day helps provide our body with the nutrients required to fight infections and remain healthy. <a href="https://doi.org/10.3390/nu10050587">Avoiding processed and ultra processed foods</a> is also encouraged due to the high levels of salt and sugar and lack of nutrition found in these types of foods. <h2>What about chicken soup or similar?</h2> A great way to get all the nutrition your body requires when sick with COVID is through homemade chicken soup, chicken avgolemono, chicken congee or other similar dishes. Why? Here are four good reasons: 1. It’s easy and cheap to make The great thing about chicken soup is you can pop it in one pan (or into a slow cooker), throw all the ingredients in together and let it simmer away. While the ingredients in chicken soup pack a powerful nutritional punch, they don’t cost the Earth. 2. It’s easy to absorb The boiling process releases the <a href="https://doi.org/10.3390/foods10071456">nutritional elements</a> found in the ingredients and aids in digestion and absorption of these vital nutrients. 3. It’s full of vitamins and minerals <a href="https://scuj.journals.ekb.eg/article_119478.html">Essential vitamins and minerals</a> found in chicken soup include: iron, magnesium, sodium, potassium, calcium, chromium, copper, zinc, vitamin A, vitamin C, vitamin B6 and vitamin B12. 4. It’s flavoursome and powerful The tasty flavour of chicken soup is enhanced by the <a href="https://doi.org/10.1080/10942912.2017.1291678">seventeen different amino acids</a> found in chicken soup. These amino acids also provide strength for your <a href="https://pubmed.ncbi.nlm.nih.gov/17403271/">immune system.</a> <h2>Nutrition can support immune health but it’s not the only answer</h2> The best way to treat and manage a COVID infection is to avoid it in the first place. So remember to practise good hygiene, like washing your hands regularly, and maintain your recommended <a href="https://www.health.gov.au/our-work/covid-19-vaccines/advice-for-providers/clinical-guidance/clinical-recommendations">vaccine schedule</a>. Practising a healthy lifestyle will also reduce your risks of not only contracting COVID, but also developing chronic disease. This includes not smoking or vaping, maintaining healthy physical activity habits, getting enough sleep and reducing alcohol consumption. The current <a href="https://www.health.gov.au/news/australian-alcohol-guidelines-revised#:%7E:text=To%20reduce%20the%20risk%20of,risk%20of%20harm%20from%20alcohol.">recommendation</a> for maximum alcohol intake is ten standard drinks in one week, and no more than four standard drinks in one day. <h2>Don’t forget to drink plenty of water</h2> Water is <a href="https://health-study.joinzoe.com/post/how-much-fluid-should-i-drink-if-i-have-covid-19">crucial</a> when you’re sick. Being dehydrated can enhance symptoms of colds and infections, including COVID. It is also associated with a higher risk of developing <a href="https://ccforum.biomedcentral.com/articles/10.1186/s13054-022-04203-w">long COVID</a>. Aim to drink at least two litres of water per day, even more if you have a high body weight or have been losing fluids through vomiting or sneezing/runny nose. If you don’t feel like having plain water, there are many healthy alternatives such as tea, broth or soup. <h2>Let’s remember to eat healthy anyway</h2> Eating a healthy and balanced diet is an important part of maintain good health and vitality. Getting caught up in fads or buying supplements can be expensive and there is <a href="https://theconversation.com/dont-listen-to-gwyneth-paltrow-ivs-are-not-a-shortcut-to-good-health-202621">controversy</a> around their effectiveness. In the long run, eating healthy will make you feel better and save you money. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/what-to-eat-when-you-have-covid-and-why-reaching-for-the-chicken-soup-is-not-a-bad-idea-202338" target="_blank" rel="noopener">The Conversation</a>.

Body

Easter eggs: their evolution from chicken to chocolate

A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition. Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring. Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves. Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century. It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf. A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure. In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s. <h2>From dyed eggs to chocolate eggs</h2> Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen? When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II. Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods. Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other. Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine. Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade. For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions. Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924. It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition. With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat. Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. <h2>Chicken-washing myths, busted</h2> One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking. Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk. <h2>Washing chicken splashes bacteria around</h2> One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Shepherd’s pie with sweet potato topping

Not only is this dish the perfect comfort food for a chilly evening, but it’s also a meal with an interesting history. Made to use up any leftover meat, Shepard’s pie dates back to the 1790s. When it is made with beef it's called cottage pie and if it is made with lamb, then it's shepherd's pie. The sweet potato really spices this recipe up a bit to give it some kiwi flavour. Ingredients: <ul> <li>2 tbsp. butter, olive or coconut oil</li> <li>1 brown onion, finely chopped</li> <li>2 medium carrots, medium diced</li> <li>2 celery sticks, medium diced</li> <li>450g lamb mince</li> <li>1 ½ (375ml) cups beef stock</li> <li>1 tbsps. Worcestershire sauce</li> <li>40g tomato paste</li> <li>2 large sweet potatoes, peel and cut to quarters</li> <li>2 more tbsps. of butter</li> <li>Dash of cream or full fat milk</li> <li>½ cup mozzarella cheese grated</li> <li>¼ cup parmesan cheese, grated</li> <li>Freshly ground salt and pepper</li> </ul> Method: <ol> <li>Preheat oven to 180°C for a fan forced oven.</li> <li>Heat butter in a large pan and on a medium heat add onions, carrot and celery.</li> <li>Cook stirring for 5 minutes or until vegetables are softened.</li> <li>Add lamb and cook until browned, for about 5-8 minutes, squashing any lumps with a fork.</li> <li>Add beef stock, Worcestershire sauce and tomato paste.</li> <li>Season with salt and pepper.</li> <li>Reduce heat to low, stirring occasionally and cook for 30 - 40 minutes or until sauce thickens.</li> <li>When meat sauce has thickened, spoon into an oven proof dish and spread with mashed sweet potatoes.</li> <li>Sprinkle with the two cheeses.</li> <li>Bake 20 minutes or until the top is golden and juices are bubbling through.</li> <li>Serve with some simple steamed broccoli.</li> </ol> Image: Getty

Food & Wine

Shepherd’s pie

For a hearty meal that is sure to satisfy, this family favourite Shepherd’s pie will be a hit with young and old alike. Serves: 4 Ingredients: <ul> <li>1 tablespoon olive oil</li> <li>1 brown onion, diced</li> <li>2 carrot, finely diced</li> <li>500g beef mince</li> <li>2 tablespoon tomato paste</li> <li>400g can peeled tomatoes</li> <li>1 cup beef stock</li> <li>1 teaspoon Worcestershire sauce</li> <li>1 teaspoon mixed herbs</li> <li>750g potatoes, washed, peeled and chopped</li> <li>¼ cup milk</li> <li>50g butter</li> <li>Salt and pepper, to season</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Heat olive oil in a frying pan and cook onion and carrots for 5 minute or until softened. Add mince and cook for three minutes or until browned.</li> <li>Season with salt and pepper. Stir through tomato paste, tomatoes, stock, Worcestershire sauce, and herbs. Cover and simmer on low for 15 minutes. Remove lid and cook for a further 10 minutes.</li> <li>Meanwhile, add potatoes in saucepan of salted water. Boil and reduce to simmer. Cook until tender. Drain well and mash with butter and milk until smooth. Season with salt and pepper to taste.</li> <li>Spread beef mixture evenly in an ovenproof baking dish. Spoon potatoes into large pastry bag fitted with star tip. Pipe rosettes over beef mixture. Place in oven and cook for 30 minutes or until topping is browned. </li> </ol> Image: Getty

Food & Wine

Pumpkin and chicken red curry

If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted! Serves: 4 Ingredients: <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> Method: 1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes. 2. Using a blender, blend shallots, garlic, curry paste and water until smooth. 3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved. 4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok. 5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil. 6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender. 7. Garnish with basil and serve with white rice. Image: Taste

Food & Wine

Mexican chicken tortillas

Chicken mince works wonders in the black bean and corn filling! Add some fresh coriander, avocado and lime juice round out the traditional flavours. Ingredients: <div> • 1 Tbsp olive oil • 1 red onion, finely diced • 1 red capsicum, finely diced • 2 cloves garlic, crushed • 500g chicken mince • 375g mild chunky salsa • 1 cup water • 425g can black beans, drained and rinsed • 125g can corn kernels, drained • 1 cup coriander leaves, roughly chopped • Sour cream, to serve • 1 avocado, sliced, to serve • Tortillas, warmed, to serve • Lime wedges, to serve • Extra coriander, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft. </li> <li> Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl. </li> <li> Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal. </li> </ol> Image: Better Homes & Gardens </div>

Food & Wine

Chicken Pho for the soul

This warm and hearty Vietnamese chicken noodle soup is perfect for the cooler weather. Wth 25g of protein and 5g of fibre, this is a healthy seasonal staple. <h2 dir="ltr">Ingredients</h2> 170g fresh shiitake mushrooms 7cm piece ginger, peeled and sliced 1 Tbsp coriander seeds 4 whole cloves 1kg bone-in chicken thighs, skin removed 1.5L (6 cups) water 500ml (2 cups) salt-reduced or gluten-free salt reduced chicken stock 1 large brown onion, sliced 30g dried porcini mushrooms, rinsed, drained and broken 1 Tbsp brown sugar 5 cloves garlic, sliced 125g dried rice noodles, soaked (see Cook's Tip) 2 bunches Asian greens, trimmed, chopped, steamed Coarsely grated carrot, slivered red onion, sliced chillies, coriander leaves, Thai basil, and/or lime wedges, to serve (optional) <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Remove and reserve stems from the shitake mushrooms. Thinly slice the caps. Transfer the sliced mushrooms to a bowl, cover and put in the fridge until required. </li> <li dir="ltr" aria-level="1"> Place the shiitake stems, ginger, coriander seeds and cloves on a double thick 20cm piece of muslin. Bring up corners and tie closed with string. </li> <li dir="ltr" aria-level="1"> Place the spice bag, chicken, water, stock, onion, porcini mushrooms, sugar and garlic in a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard the spice bag. </li> <li dir="ltr" aria-level="1"> Remove the chicken from the cooker. Remove the meat from the bones. Discard the bones. Coarsley shred the chicken. Cover and set aside. Stir the reserved shiitake mushrooms and noodles into the broth. Cover and cook for a further 10 minutes. </li> <li dir="ltr" aria-level="1"> Divide the greens between serving bowls. Ladle the noodle mixture over the greens. Add the shredded chicken. Top with carrot, onion, chilli, coriander, basil and lime wedges, if using. </li> </ol> Chef’s tip To soak rice noodles, place in a large heatproof glass bowl. Cover noodles with boiling water. Set aside for 5-7 minutes or until noodles are tender but still firm, stirring occasionally. Pho Flavours Pho (pronounced fuh) is a traditional Vietnamese noodle dish. It is easily adaptable to your family's favourite foods. Use pork, beef or tofu instead of chicken. No rice noodles? Try cooked wholemeal spaghetti. And the topper ideas are endless! Give fresh green shallots, basil, shredded cabbage and a drizzle of sriracha sauce a try. Image: Getty

Food & Wine

Can you refreeze chicken?

<div> <h1>Can you refreeze chicken?</h1> <h2>A meat myth busted.</h2> <div class="copy"> You can’t refreeze<a rel="noreferrer noopener" href="https://www.chicken.org.au/quality-and-food-safety/" target="_blank"> chicken</a>, right? It’s a common Aussie food myth that has been busted by the Food Safety Information Council (FSIC). “Can you refreeze chicken? is one of the most searched terms that brings people to [our] website,” says Vivien Kite, executive director of the Australian Chicken Meat Federation. According to Omnipoll consumer research, <a rel="noreferrer noopener" href="https://foodsafety.asn.au/topic/aussies-get-it-wrong-about-refreezing-defrosted-raw-chicken-australian-food-safety-week-13-to-20-november-2021/#:~:text=The%20Food%20Safety%20Information%20Council,safely%20defrosted%20in%20the%20fridge.&text='%20FSIC's%20Cathy%20Moir%20said." target="_blank">76% of Australians</a> think you can’t refreeze chicken once it is thawed. But it turns out we were all wrong about this – at least when it comes to defrosting chicken in the fridge. “It has been such a common myth over the years that you can’t refreeze raw chicken or other raw meats that have been safely defrosted in the fridge,” says Cathy Moir, chair of FSIC. “While it’s absolutely the case that you need to take care with the way you defrost raw chicken, if it has been properly defrosted in the fridge it’s quite safe to refreeze. Minimising food waste is an important objective for our entire community, so it’s important for us to clarify this fact.” We’ve all been in the situation where we have defrosted more chicken or meat than we may need for dinner. As long as the raw chicken, or any other frozen food, has been safely defrosted in a fridge running at 5°C or below, it is perfectly safe to refreeze it to use at a later date. What you will get is a slight loss in the eating quality of the chicken, so use it up as soon as you can. “This myth [that you can’t refreeze fridge-defrosted chicken] is more common among older Australians, with 88% of those over 65 thinking this is unsafe compared with 58% of 18 to 24 year olds,” says Moir. “The survey also found that 83% of respondents correctly said you shouldn’t refreeze if the chicken had been defrosted out of the fridge, on the benchtop at room temperature. “That is definitely unsafe as food-poisoning bacteria can grow rapidly in these conditions. 93% of those over 65 got this right, although 67% of 18 to 24 year olds thought it fine to refreeze chicken defrosted on the bench.” <h2>You can keep your chicken and other meats safe by following these simple tips:</h2> <ol type="1"> <li>Bring them home from shopping in a cooler bag with an ice brick</li> <li>Do not wash raw chicken before cooking as this will spread any bacteria throughout your kitchen</li> <li>Use the meat within two to three days (or follow manufacturer’s instructions) and store it in leak-proof containers in a fridge with a thermometer to make sure the temperature is at or below 5°C</li> <li>If you don’t plan to use your meat or chicken within two to three days, divide large pieces into usable portions and freeze immediately</li> <li>Only defrost the necessary amount – the safest way to defrost your chicken or meat is in the fridge at 5°C (for up to 24 hours).</li> <li>If you need it urgently, defrost in the microwave using the auto-defrost setting, following any prompts. Cook immediately afterwards.</li> </ol> And if you can’t refreeze, you can always go for leftovers. “Finally, if you do end up with too much defrosted chicken or meat, you can also cook it, divide any large amounts into small containers and then freeze once it has stopped steaming,” says Moir. “This is a great way to be both food safe and prevent food waste. “This Australian Food Safety Week, we want Australians to learn more about food safety.” Test your knowledge and take the food-safety quiz on the <a rel="noreferrer noopener" href="https://foodsafety.asn.au/" target="_blank">Food Safety Information Council website.</a> <div class="wp-block-embed__wrapper"> <div class="entry-content-asset"> <div class="embed-wrapper"> <div class="inner"><iframe title="Food poisoning" width="500" height="281" src="https://www.youtube.com/embed/HllN9zfd5OI?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></div> </div> </div> </div>  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=172672&title=Can+you+refreeze+chicken%3F" alt="" width="1" height="1" /> </div> <div id="contributors"> <a href="https://cosmosmagazine.com/health/nutrition/can-you-refreeze-chicken/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/dr-deborah-devis">Deborah Devis</a>. Deborah Devis is a science journalist at Cosmos. She has a Bachelor of Liberal Arts and Science (Honours) in biology and philosophy from the University of Sydney, and a PhD in plant molecular genetics from the University of Adelaide. </div> </div>

Food & Wine

Meet gamer grandma Haughty Chicken

59-year-old Haughty Chicken is the gamer grandmother challenging the status quo. Having gamed for most of her life, the Sydney resident has moved on from playing classics on the Atari to hosting her own live-streams on Twitch. Her first game was Ping Pong Table Tennis, which she played on her parent’s TV. “And then one of the cousins got the Atari system so I started playing that,” she told <a rel="noopener" href="https://honey.nine.com.au/latest/online-streaming-twitch-grandma-gamer-haughty-chicken/5f226c20-063d-48c8-b904-ff45d6b8ef70" target="_blank">9Honey</a>. She even gamed in shopping centre arcades, moving with the times as games continued to evolve. When she started her own live-stream, her twin sister hadn’t even heard of it. “She looked at me for a minute. And she said, ‘Is it something to do with the cloud?’ And I said, ‘No.’” After becoming a mum, Haughty Chicken gamed with her kids, and now with their kids. “And my mum is a gamer too,” she said. “My mum’s just turned 79.” <img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7844222/haughty-chicken1.jpg" alt="" data-udi="umb://media/594cc8bfe9ed40d6950e60f5de8a0b92" /> Image: Haughty Chicken / YouTube Haughty Chicken enjoys online gaming, particularly as a platform for making friends. She even met her husband that way. “It started as many friendships do start in any MMO (Massively Multiplayer Online) game, which is what World of Warcraft is. I was playing by myself and I tended to be quite solitary back then, even though it was a multiplayer game,” she said. “And I was trying to complete a quest and another player came over in the game to help me and I said, ‘Sure’, and we played for the rest of the day. And then the next time they came on, and I didn’t know who they were at that point. “It was only when we started voice chatting that I realised he was male and around my age.” Despite living in California at the time, as their friendship and relationship developed the Canadian player would later move to Australia and marry Haughty Chicken, joining and forming their own gaming family. “I will game online with my mum. She plays with some of the games I play. My children tend to play different things. My son is a console player. He plays a PS5.” Haughty Chicken is also well aware of the benefits that come with playing games online, aside from fun and making friends. “And there’s been a lot of research to show that it does improve critical thinking and mental wellbeing,” she said. Though she has gamed for her whole life, Haughty Chicken didn’t start sharing her gaming with the world until the pandemic hit in 2020. “I have never had a setup to stream because streaming was something I never thought I would do,” she said. Having set herself up with a camera and microphone and gained a following of almost 16,000 people since April 2020, Haughty Chicken admits that live streaming has changed how she plays. “Because it’s not just a solo thing,” she said. “It has to be something that I can give to my community as well. So I actually choose my games relative to my stream - I won’t choose a game that I stream that will take a lot of my attention, because then I can engage with my community. “And my community is growing. “I think I’ve got about four-and-a-half thousand people in the US from streaming - a lot of followers in a short space of time. And they’ve not stopped coming since, which is lovely.” Although the majority of her followers are in their late 20s to 30s, Haughty Chicken said she does have older gamers reach out to her too. “They’re very relieved when they do find me,” she said. “And I think that’s part of the reason why I’m growing. It’s not so much my age. It’s who I represent as an older person. It’s not a novelty. Many people come in and think it’s a novelty.” <a rel="noopener" href="https://www.youtube.com/c/HaughtyChicken" target="_blank">Haughty Chicken</a> streams six times a week between Tuesday and Sunday, usually taking Monday as a day-off. Image: Supplied

Technology

Slow-cooked meat pie hack dubbed a "game-changer"

A fan of a slow cooker has surprised others by using it to cook a meat pie, potatoes and mushy peas. Home cook Alison came up with the idea after seeing a similar meal online and posted it to the <a rel="noopener" href="https://www.facebook.com/groups/slowcookedwonders" target="_blank">Slow Cooker Wonders</a> Facebook group. "Husband's dinner tonight, hope it works!" she wrote. <img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842268/slow-cooker-1.jpg" alt="" data-udi="umb://media/7f3bbd4791454a5faa4d29fa4ff8fd04" /> <div class="post_body_wrapper"> <div class="post-body-container"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> Many were fascinated by the idea. “I hope this comes out good, it’ll revolutionise teatime,” said one. “I need to know too, please, would be a game changer for me.” Others were surprised by the backlash, as group members were quick to criticise. “Those mushy peas (are) definitely going to run all over the pie lid and potatoes! Good idea if it works, but I would definitely put a few air holes in that pie lid or it might explode,” one group member pointed out. “Why can’t people just be kind? She’s cooking, it’s her husband. Are you eating it? No, her husband is. What’s wrong with experimenting and trying things? Jeez, get a grip,” said one. “The peas will soggy it all and potatoes won’t cook. Intrigued.” Alison did not mention how the meal went or whether her husband enjoyed it. Photo credits: Facebook </div> </div> </div> </div>

Food & Wine

More virus traces found on frozen shrimp and chicken wings

Chinese health authorities have found traces of coronavirus in imported chicken wings and food packaging, local officials revealed on Thursday. The Shenzhen Epidemic Prevention and Control Headquarters said the public needed to take precautions around frozen food after the discovery. The warning was issued after a sample taken from frozen chicken wings which were originally from Brazil, were found to be contaminated with coronavirus. In addition, samples taken from frozen shrimp from Ecuador sold in Xian also tested positive for the virus. Due to the findings, China has enforced screening at ports and contact tracing. Fear has been sparked as it is now believed the virus could survive on frozen food due to it being a cold temperature. “It is hard to say at which stage the frozen chicken got infected,” said a China-based official at a Brazilian meat exporter. The role of frozen food carrying the virus may have been the reasoning behind New Zealand’s mystery outbreak, many have speculated.

Food & Wine

Mel Gibson axed from Chicken Run sequel over anti-Semitism claim

Mel Gibson has said that renewed allegations of anti-Semitic comments levelled against him by actress Winona Ryder are “100% untrue”. In a recent interview with the Sunday Times, Ryder claimed that the Braveheart star had asked her if she was an “oven dodger” at a party close to 25 years ago, in an apparent reference to her Jewish background. She told the publication: "We were at a crowded party with one of my good friends, and Mel Gibson was smoking a cigar, and we're all talking and he said to my friend, who's gay, 'Oh wait, am I gonna get Aids?' "And then something came up about Jews, and he said, 'You're not an oven dodger, are you?'" The 48-year-old then revealed that Gibson attempted to reach out later on to apologise. A representative of Gibson said: "This is 100% untrue. She lied about it over a decade ago, when she talked to the press, and she's lying about it now. "Also, she lied about him trying to apologise to her back then. He did reach out to her, many years ago, to confront her about her lies and she refused to address it with him." After Gibson vehemently denied the accusations against him, Ryder mentioned she was with the late makeup artist Kevyn Aucoin at the time, and said the altercation remains a “painful and vivid memory”. She said: "I believe in redemption and forgiveness and hope that Mr Gibson has found a healthy way to deal with his demons, but I am not one of them. "Around 1996, my friend Kevyn Aucoin and I were on the receiving end of his hateful words. It is a painful and vivid memory for me. Only by accepting responsibility for our behaviour in this life, can we make amends and truly respect each other, and I wish him well on this lifelong journey." Ryder first accused Gibson in 2010 when she gave an interview to GQ magazine, suggesting Gibson was referencing the gas chambers used by Nazis during the holocaust. In 2006, Gibson was recorded delivering a controversial anti-Semitic rant after a drink-driving arrest. After the recent allegations, the 64-year-old has been axed from his upcoming film, the sequel to Chicken Run.

News

Sweet potato crusted shepherd’s pie

Take out your casserole and try this recipe for the weekend. Serves 4 Ingredients: <ul> <li>1kg sweet potato, peeled, diced</li> <li>150g butter</li> <li>Salt and black pepper</li> <li>3 tbsp olive oil</li> <li>1 onion, finely sliced</li> <li>1 carrot, finely diced</li> <li>1 stick celery, finely diced</li> <li>2 clove garlic, finely chopped</li> <li>500g lamb mince</li> <li>2 tbsp tomato paste</li> <li>2 tbsp Worcestershire sauce</li> <li>½ cup red wine, optional</li> <li>1 cup chicken stock</li> <li>1 x 400g tin tomato</li> <li>1 cup frozen peas</li> <li>½ cup grated cheddar cheese</li> <li>Green leaf salad, to serve</li> </ul> Method: <ol> <li>Steam or boil the sweet potato until cooked and soft then drain, mash and mix with the butter, salt and pepper to taste. Set aside.</li> <li>Heat a medium saucepan over a high heat, add the olive oil, onion, carrot, celery, garlic and lamb.</li> <li>Season with a little salt and cook over a medium to high heat to colour the lamb and cook the vegetables, stirring to break up with a spoon as it is cooking. Add the tomato paste and continue to cook for another minute then add the Worcestershire sauce, red wine, chicken stock and tinned tomato and cook over a low heat, stirring occasionally, for approx. 30 minutes.</li> <li>Preheat the oven to 190C. Adjust the seasoning of the lamb ragu then spoon the lamb mix into a baking dish, stir through the peas and top evenly with the mash sweet potato. Cover with the cheddar then bake for 15 -20 minutes before serving with a green salad if preferred.</li> </ol>

Food & Wine

Butter chicken and sweet potato

Looking for something wholesome and fulfilling for dinner? Try out this comforting butter chicken and sweet potato dish as a winter’s warmer. Serves 4 Prep time: 15 mins + 1-hour marinating (optional) Cooking time: 40 mins Ingredients: <ul> <li>2 tbs tandoori curry paste</li> <li>¼ cup Greek yoghurt</li> <li>700g small chicken thigh fillets, trimmed </li> <li>1 tbs ghee or vegetable oil</li> <li>1 brown onion, finely chopped</li> <li>1 long green chilli, seeds removed, finely chopped</li> <li>800g sweet potato, peeled, halved lengthways, cut into 3cm pieces</li> <li>420g jar butter chicken sauce</li> <li>400g can finely chopped tomatoes </li> <li>150ml thickened cream</li> <li>Warm naan, to serve</li> <li>cucumber raita & coriander sprigs (optional), to serve</li> </ul> Method: <ol> <li>Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time.</li> <li>Preheat oven 230°C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.</li> <li>Meanwhile, heat ghee or oil in a deep-frying pan or wok. Add onion and chilli. Cook stirring 4 minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15-20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.</li> <li>Serve with warm naan, raita and coriander.</li> </ol> Tip: Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It’s great for cooking curries, pancakes, pikelets and cooking over high heat as it won’t burn like regular butter.

Food & Wine

Satay chicken jacket potato

Caught in a pinch with just the basic ingredients? This satay chicken jacket potato dish can keep your dinner exciting with flavoursome spices and sauces that you should already have in the pantry. Pre-cut, frozen and pre-packaged vegetables can also easily take the place of fresh ingredients and herbs where needed. For those with peanut allergy, replace the peanut butter with the equally tasty tahini. Ingredients: <ul> <li>2 large sweet potatoes</li> <li>1 tablespoon coconut oil</li> <li>400g chicken mince</li> <li>2 cloves of garlic, crushed</li> <li>1 teaspoon ginger</li> <li>2 tablespoon tamari</li> <li>4 tablespoon Mayver’s <a href="https://mayvers.com.au/product/mayvers-dark-roasted-smooth-peanut-butter/">Dark Roasted Peanut Butter</a>or <a href="https://mayvers.com.au/product/mayvers-hulled-tahini/">Tahini</a></li> </ul> To serve: <ul> <li>2 spring onions, thinly sliced</li> <li>1 chilli, thinly sliced (optional) </li> <li>Micro herbs to garnish</li> </ul> Method: <ol> <li>Preheat oven to 200°C and line a baking tray. Cook the potatoes whole, for 60 minutes or until tender and soft when cut with a knife.</li> <li>When there is 20 minutes to go, start making the chicken satay.</li> <li>Heat the coconut oil in a fry pan and brown the chicken mince. Add the garlic, ginger, tamari and peanut butter or tahini and mix to combine. Allow to simmer on low heat for 10 minutes. If your mince is getting a little bit dry, add a splash of chicken stock to help keep the moisture in.</li> <li>Cut the sweet potato in half and add half the satay to each potato. Garnish each with half the spring onion, half the chilli and half the micro herbs.</li> </ol> Recipe by Monica of <a href="https://www.instagram.com/monicayateshealth/">@monicayateshealth</a>.

Food & Wine

Try this gluten free chicken parmigiana

Serves 5 This delicious chicken parmigiana is a fantastic choice for a week night meal. However, it has been specially created to allow those 1 in 7 Australian’s who suffer from IBS (irritable bowel syndrome) to indulge guilt-free. Recipes and images from <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, RRP $39.95). Ingredients <ul> <li>90 g (1⁄2 cup) gluten-free cornflour </li> <li>2 eggs, lightly beaten 180 g (11⁄2 cups) </li> <li>gluten-free breadcrumbs </li> <li>salt and freshly ground black pepper</li> </ul> Directions <ol> <li>Preheat the oven to 180°C. Set out three shallow bowls. </li> <li>Put the cornflour into one, eggs into another, and breadcrumbs, salt and pepper into the last. </li> <li>Coat one chicken fillet in the cornflour, then dip in the egg, and then coat well in the breadcrumbs. Repeat for remaining fillets. 4. Heat the olive oil in a frying pan over a medium–low heat. Cook the chicken for 3–4 minutes on each side or until golden brown. </li> <li>In a small frying pan, heat the tomatoes, parsley and oregano. Cook slowly, stirring occasionally, for 15 minutes. </li> <li>Place the chicken on a baking tray. Top with the tomato sauce and cheese. Cover with foil and bake for 15 minutes.</li> </ol> Tips For more details on Dr Sue Shepherd’s dietetics practice, see her website <a href="http://shepherdworks.com.au/">here</a>. <a href="http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742614205&Author=Shepherd,%20Sue">The Two-Step Low-FODMAP Diet and Recipe Book</a> by Dr Sue Shepherd (Pan Macmillan, $39.95). Republished with permission from <a href="https://www.wyza.com.au/recipes/chicken-parmigiana.aspx">Wyza.com.au.</a>

Food & Wine

A sweet treat: apple pie from Milan

Serves 8 Is there anything better than a delicious home cooked apple pie? Get ready for rave reviews to roll in! “I have such beautiful memories of my early days in Lombardy. The lessons I learned about family, food and tradition, and how intertwined they are, are at the heart of everything I do today,” says chef Alessandro Pavoni. “This dish reminds me of British apple pie. Russet apples have the perfect texture for it, plus they don’t release too much liquid. If they’re unavailable, use another similar apple that’s not too juicy, such as gala.” Ingredients <ul> <li>1 kg russet apples</li> <li>1/3 cup (80 ml) dry white wine finely grated zest of 1 lemon 180 g caster sugar</li> <li>1 pinch of fine salt</li> <li>¼ cup (40 g) sultanas 60 g mixed peel</li> <li>60 g unsalted butter 18 slices white sandwich bread, crusts removed</li> <li>1½ tablespoons dark rum Mascarpone Cream (to serve)</li> </ul> Directions Preheat the oven to 180°C. 1. Peel and core the apples and cut each one into 16 thin wedges. Place in a heavy-based saucepan over high heat with the wine, lemon zest and 90 g of the caster sugar. Bring to the boil, then reduce the heat to medium and cook, covered, for 10 minutes. Uncover, add the salt and cook for another 15 minutes or until the liquid has evaporated. 2 Remove from the heat, stir in the sultanas and mixed peel, then cover and set aside. 3. Beat the butter and remaining sugar with a wooden spoon until well combined. Use three-quarters of this mixture to butter the base and side of a 23 cm round springform cake tin. Completely line the base and side of the tin with the bread, cutting the slices to fit as necessary and reserving some for the top, pressing gently to secure them in place. 4. Fill with the apple mixture, then top with the remaining bread and spread the remaining butter mixture over the top. 5. Bake for 40 minutes or until the bread is lightly golden. Remove from the oven, immediately pour the rum over the top and set aside for 30 minutes. 6. Serve warm with a bowl of mascarpone cream on the side. Recipes from the book, <a href="https://www.penguin.com.au/products/9781921383380/lombardian-cookbook">A Lombardian Cookbook</a> by Alessandro Pavoni and Roberta Muir, with photography by Chris Chen, published by Lantern, RRP $59.99. Republished with permission of <a href="https://www.wyza.com.au/recipes/apple-pie-from-milan.aspx">Wyza.com.au.</a>

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The ultimate chicken pie recipe

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Easter eggs: their evolution from chicken to chocolate

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Shepherd’s pie with sweet potato topping

Shepherd’s pie

Pumpkin and chicken red curry

Mexican chicken tortillas

Chicken Pho for the soul

Can you refreeze chicken?

Meet gamer grandma Haughty Chicken

Slow-cooked meat pie hack dubbed a "game-changer"

More virus traces found on frozen shrimp and chicken wings

Mel Gibson axed from Chicken Run sequel over anti-Semitism claim

Sweet potato crusted shepherd’s pie

Butter chicken and sweet potato

Satay chicken jacket potato

Try this gluten free chicken parmigiana

A sweet treat: apple pie from Milan