Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Chicken Marengo

Chicken Marengo is a comforting delicious chicken meal. This recipe has many levels, but you can simplify if you want a quicker meal by skipping levels.  The legend has it
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Seafood gratin with Leek Confit

If you’re a seafood lover, you can’t pass on this recipe. This seafood gratin is on another level and perfect for festive occasions to impress your guests. Gratin is a
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Pad Thai Westernised

An amazing Pad Thai recipe you can make at home. This recipe has a westernised spin, it’s not quite authentic using simpler ingredients. You will however need pad Thai Pad
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Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing

A thick and creamy, chunky seafood soup with flavours of the sea that’s out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This
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Seafood spaghetti marinara

One of the best seafood pasta recipes. This Seafood spaghetti marinara is made with fresh seafood using shrimps (prawns), scallops and mussels for that beautiful flavour of the sea. Quick to
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Garlic Prawns in a Cream Sauce

Garlic prawns or shrimps are one of those meals that deliver high returns.  It’s simple to make, quick to cook and the results equate to a fancy restaurant dish.  Of course you need
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Garlic Linguine Pasta with Prawns

I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar
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Gamberetto Pizza Recipe

A very simple combination pizza utilising whole prawns or shrimps with a beautiful fresh aromatic garlic pesto. Watch out for the beautiful smells emitting from this scrumptious pizza, it can
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Lobster Bisque Recipe

A bisque can be made form any crustaceans such as lobster, crayfish, crab, shrimp etc. The name derived from “The bay of Biscay”. It’s thickened with rice and the flavour
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Special Fried Rice

Enjoy Nasi Goreng on its own or as part of a larger meal. Fried rice was originally created to avoid wasting leftover cooked rice. I believe its origins were from China
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