Culinary Hotline - 29 June 2022

We’re joined by TikTok foodie Larnelle Lewies in the kitchen.

Chicken alfredo
Serves: 4
Time: 30 minutes
Recipe by Larnelle Lewies

1 cloves of chopped garlic
1 finely diced onion
1 pack sliced mushrooms
1 pack linguine pasta
5-6 boneless chicken breasts (sliced in strips)
250ml fresh cream
2 Cups milk
salt and pepper to taste
2 Tbsp chicken and meat spice
1 tsp garlic paste
fresh chopped parsley


Add boiling water and 1tsp of salt to a pot.
Add your desired amount of pasta and boil for 7mins.
Strain pasta with cold water and set aside.
Season chicken strips with salt and paper to taste, chicken and meat spice as well as 1 tsp of garlic paste.
Drizzle pan with oil and add chicken pieces.
Cook until chicken is cooked and brown but do not overcook. Then set aside.
To same pan, add onion and sauté for 2-3 mins. Then add garlic and sauté for 2-3 mins. Lastly add mushrooms and sauté until softened and brown.
Add cream and stir. Then milk and stir. Cook for 7-10mins on medium heat. Stir occasionally .
Add chicken and pasta. Stir.
Top with fresh parsley.

Serves: 4
Time: 5 hours
Recipe by Larnelle Lewies

1 soup veg pack
1 packet soup mix
1/2 packet split peas
1 onion (if it’s not added in soup veg pack)
1 tomato (if it’s not added in soup veg pack)
1 celery stalk (if it’s not added in soup veg pack)
5-6 meaty bones of your choice
salt and pepper, to taste


Rinse soup split peas and soup mix.
Peel & grate all veggies.
Add peas, soup mix, grated veggies and the meaty bones to a large pot.
Fill 3/4 pot with hot water.
Bring to boil and then lower heat.
Cook for 4-5 hours or until peas, soup mix and veggies have softened/dissolved.
Add salt and pepper to taste.
Let soup simmer for another 20-30mins and then serve.

Chilli oil
Makes: 1 jar
Time: 30 minutes
Recipe by Clement Pedro

1 ½ Cups sunflower oil
1 star anise
1 cinnamon stick
2 bay leaves
1 Tbsp black peppercorns
1 Tbsp Sichuan peppercorns
4-6 cloves of garlic, smashed
6cm piece of ginger, cut into thick slices
25g smoked chilli flakes
25g dried garlic flakes
1 tsp salt


Add your cold oil to a pot along with the star anise, cinnamon, bay leaves, all the peppercorns, garlic and ginger. Place your pot over a medium/low heat and bring the oil to a gentle simmer sizzle, toasting all the ingredients.
While the oil is reaching temperature combine the chilli and garlic flakes in a heat proof bowl.
Once the garlic and ginger have turned a deep golden colour remove them from the pot, increase the heat to medium for a minute before carefully pouring the hot oil through a strainer directly over the chilli and garlic flakes.
Allow the oil to cool naturally before adding the salt and stirring through. Store in a jar with a tight fitting lid.

Quick spicy peanut chilli noodles

5 Tbsp chilli oil
¼ Cup soy sauce
3 Tbsp salt free/sugar free peanut butter
500g Woolies fresh egg noodles
3 spring onion stalks, thinly sliced
150g salted peanuts, toasted and roughly chopped
Woolies crispy onions to garnish
coriander to garnish.


Heat the chilli oil over a medium heat. Combine the soy and peanut butter and set aside.
Add you noodles to the chilli oil and wok fry until the noodles are glossy and the oil has become fragrant. Add the soy peanut butter mixture and toss to coat the noodles, stir fry for another minute before serving in bowls.
Garnish with spring onions, toasted peanuts, crispy onion and coriander. To finish drizzle over some chilli oil and serve.

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