Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This tasty one pot wonder is a great way to introduce kids to interesting flavours and it’s easy to dial up or down the chilli to your family’s tastes. The prawns are totally optional, but they are pretty awesome!

You'll Need

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red capsicum, finely chopped
  • 2 tsp dried oregano
  • 1 tsp spanish paprika
  • 1/4 – 1/2 tsp cayenne pepper
  • 1/4 cup plain flour
  • 2 heaped tbs tomato paste
  • 1.5 litres chicken stock
  • 1 x 400g can organic chopped tomatoes
  • 1 cup organic brown rice
  • 2x small chorizo sausages, chopped
  • 2 cups cooked/ poached chicken, shredded
  • 1 cup green beans, chopped into small lengths
  • 12 green uncooked prawns
  • 2 cups plain flour
  • 2 eggs beaten
  • 2 cups panko breadcrumbs
  • 1 tbs shirachi hot chilli sauce (optional)
  • 1 tbs salt
  • 1 tbs pepper
  • 1 tbs garlic powder

Method

Heat the oil in a large pot and gently saute the onion and garlic until soft. Add the chopped capsicum, oregano, paprika and cayenne pepper and stir for a few minutes to release the flavours. Add the flour and the tomato paste and cook, stirring for a few further minutes or until starting to thicken. Gradually pour in the stock whisking as you go to incorporate well. Add the tinned tomatoes and bring to the boil.
Pour in the rice and simmer, uncovered, for 30 minutes, stirring occasionally.
Meanwhile, pan-fry the chorizo until golden and crispy and cooked through.
Add the chicken, chorizo and green beans to the gumbo and cook for a further 5 minutes.
To prep prawns:
Heat 250 mls of rice bran oil in a medium saucepan to 180c or until sizzling when you add a bread crumb.
Prepare 3 bowls, one with flour, the other with beaten egg and chilli sauce and the other with breadcrumbs. Mix together the salt, pepper and garlic powder and set aside. Dip the prawns in the flour, then the egg and coat in breadcrumbs leaving the tail exposed.
Fry the prawns in the oil (just a few at a time) turning over after 2 minutes and cook until golden brown. Drain on paper towel and season with the salt and pepper mix.
Scatter the prawns on top of the gumbo and serve.
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