Smoked Chicken Risotto


This recipe I adapted from from a Taste Magazine. You can cook this in the microwave however thats no fun so I have done everything the proper way and I hope you enjoy it! I am going to take you through the steps on how I make risotto and smoke meat using a smoking gun. The photo of this dish does not do it justice. It really was very very tasty!



– 300g Chicken

– 295g Arborio Rice

– 2 Cloves of Garlic

– 2L Chicken Stock

– 400g Super Sweet Corn

– 150g Prosciutto

–  1/2 Cup Basil

– 1 Leek or Onion

– Parmesan Cheese to Garnish



First you need to smoke the chicken so pre-heat the oven to 180° and cook the chicken until it reaches a temperature of 68°. Once this is done, place in a dish that is deep enough so that you can wrap in gladwrap and it not be touching the chicken. If you see the video below you can see my dish wrapped and the PolyScience smoking gun poking through into the dish. I use a combination of a little Apple Wood, Cherry Wood and filling the rest up with Hickory.

You then turn the the smoking gun on and with a chefs torch light the wood chips and wait for the dish to fill with smoke. Once it has smoked up, turn off the smoking gun and wait a couple of minutes. You then want to air out the dish and repeat one more time. Slice the chicken into bite size pieces.

Next you want to crisp up the the prosciutto and to do this all you need is to place  it on a baking tray lined with baking powder and place in the oven for about ten minutes. Once that is done place it on some paper towel and crush it up into little bits. Set aside for later.

Now for the Risotto. First you want to put the stock into a sauce pan and bring to a simmer. You don’t want to be adding the stock cold so bring to a boil and turn the heat down low. Put a little oil in a pan and sauté until the onion or leek start to go translucent. Throw in the rice evenly and cook for about five minutes or until the rice starts to brown. Once this starts to happen you want to put half the stock in and stir continuously on a medium heat.

When the rice starts to look like its running out liquid spoon a ladle full of stock in and continue until the rice is cooked. On the last ladle full of stock stir in the corn, prosciutto and basil and serve.

Recipe adapted from the “Taste Weeknights” Magazine for Smoked Chicken and Basil Risotto

Peri Peri Chorizo and Prawns


What a perfect recipe for Perth’s hot summer. I am a massive lover of seafood and growing up in Exmouth on the Ningaloo Reef, it was very hard not to be! I was in the mood for some prawns and came across a recipe on by Kate Nichols and I added the chorizo ;-). I promise the next recipe will be a bit more involved and molecular, I went on holiday to Melbourne and took my girlfriend to the infamous Vue de Monde. I might just post some photos soon!

Peri Peri Chorizo and Prawns


– 8 Prawns (which ever type and how ever many you like)

– Chorizo Sausage, Sliced

– 6 Long Red Chillies

– 1 Garlic Clove, Finely Chopped

– 1 tbsp Paprika

– 3 tbsp Cider or White Wine Vinegar

– 100ml Grape Seed Oil

-2 tbsp Shredded Basil

– Lemon or Lime Wedges, to serve


First preheat the oven to 180° and cook the chillies until they are soft and lightly browned. N0w chop the chillies (removing the seeds if you desire) and add to a large frypan with the garlic, paprika, vinegar, oil and 2 teaspoons salt. Simmer this until fragrant and then transfer to a mini food processor and blitz and leave to cool completely. Coat the prawns in this mixture and leave to sit while you prepare the chorizo.

Add some oil to a sauce pan or wok and add the chorizo and cook for ten minutes. You then want to add the prawns and cook for a further three to four minutes until the prawns have cooked through. Transfer to a bowl and toss through the basil and squeeze a lime wedge over the top. Serve with lemon and lime wedges.

Adapted from Kate Nichols recipe.

Original Recipe Link: