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

Mish Delish Good Food Blog

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!

I’m going retro this week (wait until you see the sweet post on Thursday!). This westernised Chinese classic was a dinner staple for many families in the 70’s and 80’s. It’s a great family meal, tasty, packed with vegetables and quick to make too. Most old school chow mein recipes contain a packet of chicken noodle soup or an artificial enhancer of some sort. Karen Martini inspired me with a fresher version, which tastes so much better than any other I can remember.

I can think of many retro recipes such as apricot chicken, filled vol au vents and beef wellington. Many of which are full of processed ingredients. Tell me your favourite retro dish and I’ll do my best to come up with a fresher, modern version.


You'll Need

  • 3 tbs rice bran oil or olive oil
  • 500g chicken mince
  • 1 heaped tsp Chinese five-spice powder
  • 1 brown onion, halved and sliced into thin rings
  • 4 cloves garlic, finely chopped
  • 50g fresh ginger, peeled & grated
  • 1/4 savoy cabbage, very finely shredded
  • 1.5 tbs oyster sauce (Panda brand)
  • 100ml light soy sauce
  • 1/2 cup frozen peas
  • 100g vermicelli noodles, soaked in boiling water for 2 minutes
  • 4 spring onions, chopped
  • 2 green chillies, chopped (optional)

Method

Heat oil in a large wok or fry-pan and saute chicken mince on a medium heat until golden (about 5 minutes), breaking up clusters as you go.
Add the five spice and stir. Add the onion, ginger and garlic and stir to mix. Add the cabbage and add 1/2 cup hot water. Stir through the oyster sauce and soy sauce. Add peas and drained noodles and stir again and serve topped with spring onions and green chillies.
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