This version of chicken Picatta is made with juicy chicken thighs covered in a Parmesan crust.  It’s a higher level lemon chicken.  The word Piccata means “larded”, although an Italian
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By Joel Mielle

A very tasty and simple recipe. The chicken pieces are coated in herbs and spices and finished in a delicious cream sauce. I add white wine for that extra hit,
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By Joel Mielle

An explosion of the healthy Mediterranean flavours! Mediterranean chicken thighs, cooked using chicken thighs with the bone. It’s the cooking with the bone that keeps the thigh juicy and flavourful
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By Joel Mielle

Fried chicken cooked without fat! Look no further, this is the closest you will get to oven baked fried chicken. Best of all, there’s no additional oils or fats used.
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By Joel Mielle

For the lovers of those awesome Mediterranean flavours, this chicken dish will leave you wanting more once it explodeson your taste, so maybe triple this recipe. I used chicken thighs
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By Joel Mielle

Why go out to a restaurant when you can have better at home. This chicken Florentine will leave your taste buds breathless. Made with chicken breasts, served on spinach with
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By Joel Mielle

This roasted chicken recipe will amaze you with its rich gravy. The tarragon herbs compliment the chicken bringing this dish to a whole new level. the butter shallot mixture keeps
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By Joel Mielle

Thai Larb Salad is a staple dish in Thailand, you will find it in restaurants and also as street food. The toasted rice known khao kua gives it a crunchy
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By Joel Mielle

After travelling to Thailand, I’m always inspired by new ideas and recipes, so this is my take on Thai Fried chicken, some say it’s the best fried chicken in the
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By Joel Mielle

Baked Eggplant filled with a chicken stuffing. These eggplants also known as aubergines, are cut in half and then filled with a chicken mince and vegetable stuffing. Topped with Parmesan
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By Joel Mielle

Pizzaiola is a Neapolitan dish where meat is slow cooked with tomatoes, olive oil, garlic and white wine to tenderise the meat. It’s basically meat with a pizza flavour. The
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By Joel Mielle

Tarragon is one of the most under rated herbs and yet it’s so amazing. Used a lot in French Haute Cuisine by many great Chefs. It marries so well with
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By Joel Mielle