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Recipes
Sydney Freezers Recipes

Pad Thai Noodles

Ingredients

  • 200 g rice stick rice noodles
  • 1/4 cup sweet chili sauce
  • 1/4 cup lime juice
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp dry sherry
  • 2 tbsp peanut oil
  • 500 g chicken breast fillet thinly sliced
  • 3 spring onions
  • 1 tsp garlic minced
  • 2 eggs lightly beaten
  • 1 cup bean shoots
  • 1/4 cup unsalted roasted peanuts chopped
  • 1 red chilli optional small
  • 1 lime cut into wedges *to serve

Instructions:

  1. Place noodles into a large bowl, cover with boiling water, and stand until soft, according to packet instructions.
  1. Drain thoroughly. Meanwhile combine sweet chili sauce, fish sauce, brown sugar, dry sherry, and lime juice in a jug.
  2. Heat a large non-stick frying pan.
  3. Add a little oil and cook the chicken strips in batches until lightly browned, adding more oil as needed.
  4. Remove from pan and set aside.
  5. Heat the remainder of the oil and stir-fry spring onions and garlic for 1 minute.
  6. Add drained noodles and stir until well combined.
  7. Add sauce mixture and egg, toss until well combined.
  8. Return chicken to the pan with bean shoots and cook until heated through.
  9. Spoon into serving bowls, and top with chopped peanuts, coriander leaves, and slices of chili.
  10. Serve with lime wedges, extra coriander, and peanuts.

 
Sydney Freezers Recipes

Grilled Jamaican Jerk Chicken

Ingredients:

For the Jamaican Jerk Chicken:

  • 4 boneless, skinless chicken breasts or chicken thighs
  • 1/4 cup Jamaican jerk seasoning (store-bought or homemade)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • Salt and pepper to taste

For the Black Beans:

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro leaves for garnish (optional)

Instructions:

  1. Marinate the Chicken:
  • In a bowl, mix the Jamaican jerk seasoning, olive oil, lime juice, minced garlic, brown sugar, salt, and pepper to create a marinade.
  • Coat the chicken breasts or thighs with the marinade, ensuring they are well covered.
  • Cover and refrigerate for at least 1 hour, or ideally, overnight for maximum flavor.
  1. Preheat the Grill:
  • Preheat your grill to medium-high heat and oil the grates to prevent sticking.
  1. Grill the Chicken:
  • Remove the chicken from the marinade, allowing any excess to drip off.
  • Grill the chicken over medium-high heat for about 6-8 minutes per side or until it reaches an internal temperature of 165°F (74°C) and has nice grill marks.
  • While grilling, you can baste the chicken with any remaining marinade for extra flavor.
  1. Prepare the Black Beans:
  • While the chicken is grilling, heat olive oil in a skillet over medium heat.
  • Add the chopped onion and cook until it becomes translucent about 3-4 minutes.
  • Stir in the minced garlic, ground cumin, paprika, cayenne pepper, salt, and black pepper.
  • Cook for an additional 2 minutes until the spices become fragrant.
  • Add the drained and rinsed black beans to the skillet.
  • Stir and cook for 5-7 minutes, allowing the beans to heat through and absorb the flavors.
  1. Serve:
  • Once the chicken is cooked through and has a nice char, remove it from the grill.
  • Let the chicken rest for a few minutes before slicing it into strips or serving whole.
  • Serve the grilled Jamaican jerk chicken alongside the seasoned black beans.
  • Garnish with fresh cilantro leaves for a burst of freshness (optional).

Enjoy this flavorful and spicy Jamaican jerk chicken with a side of seasoned black beans. It’s a perfect combination of smoky, spicy, and savory flavors that will satisfy your taste buds.

 
Sydney Freezers Recipes

Italian Pasta in Spinach sauce with Shrimp

Ingredients:

  • 8 ounces of your favorite pasta (such as linguine or fettuccine)
  • 1 pound of shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 cup heavy cream
  • 2 cups fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Prepare the Pasta:
  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to package instructions until it’s al dente.
  • Drain the pasta and set it aside.
  1. Cook the Shrimp:
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the shrimp with salt and pepper.
  • Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
  • Remove the cooked shrimp from the skillet and set them aside.
  1. Make the Spinach Sauce:
  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add minced garlic and chopped onions to the skillet.
  • Sauté for 2-3 minutes, or until the onions are translucent and the garlic is fragrant.
  • Stir in the red pepper flakes for a subtle kick of heat.
  1. Add Cream and Spinach:
  • Pour in the heavy cream and bring it to a gentle simmer.
  • Stir in the chopped spinach and let it wilt into the cream.
  • Continue simmering for 2-3 minutes until the sauce thickens slightly.
  1. Combine Pasta and Shrimp:
  • Return the cooked pasta to the skillet with the spinach cream sauce.
  • Toss the pasta to coat it evenly with the sauce.
  • Add the cooked shrimp back into the skillet and gently combine them with the pasta and sauce.
  1. Finish and Serve:
  • Sprinkle grated Parmesan cheese over the pasta and shrimp.
  • Season with salt and black pepper to taste.
  • Stir everything together until the cheese is melted and the sauce is creamy.
  • If the sauce is too thick, you can add a splash of pasta cooking water to achieve your desired consistency.
  • Garnish with fresh basil leaves, if desired, for a burst of freshness.
  1. Serve Warm:
  • Divide the Italian pasta in spinach sauce with shrimp among serving plates.
  • Enjoy your delicious homemade Italian meal, and pair it with your favorite crusty bread or a simple salad if desired.

This Italian pasta dish with spinach sauce and shrimp is sure to delight your taste buds and impress your guests. Buon appetito!

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