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:

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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

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

Bon appétit!

If you’re thinking roast chicken but have 2 dinner sittings to contend with then this will definitely work for you.

Roast chicken dinner
Feeds 2 kids and 2 adults
You’ll need:
1 organic chicken, cleaned up
1 lemon, halved
2 cloves, garlic
1 stick thyme
2 baby leeks, halved
Olive oil
Sea salt & pepper
8 baby carrots
4 potatoes, halved and quartered
1 large knob, butter
3 cups chicken stock
2 tsp plain flour
1 cup, frozen peas
  1. Preheat oven to 220C.
  2. Cut the leeks and arrange them in the middle of a heavy based roasting tray.
  3. Rub the chicken with the cut lemon and then place the lemon in the cavity of the chicken with the garlic and thyme. Place the chicken on top if the leeks.
  4. Place the carrots and potatoes in a bowl and generously season with sea salt and pepper and slosh with olive oil. Arrange the vegetables around the chook and the rub the remaining seasoned oil all over the chicken. Gently break the butter into pieces and push it under the skin of the breasts, being extra careful not to break the skin.
  5. Place the roast in the oven and turn the oven down after the first 2o minutes to 180C.
  6. The chicken should take 1 hour + 15 mins to cook. Test doneness by inserting a skewer in the thigh to see if the juices are clear.
  7. In the last 10 minutes of cooking boil the peas in salted water for few minutes, drain and then set aside.
  8. When the chicken is done, remove it and the veges to a warm place. Put the roasting pan on the cook top and add the flour to the pan. Stir it around a little to brown and then add the chicken stock to deglaze and make a yummy gravy. Stir until thickened.
  9. Chop up the chicken into pieces, then add the chicken and the veges to the pan with the gravy and add the peas. If you are feeding the kids and plan to dine later, cook some fresh peas and then add them just after gently re-heating the chicken and roast veges.
You’ll end up with a delicious crispy roast chicken with roasted vegetables immersed in a lemony gravy, that can easily be re-heated and served later on so that the whole family can enjoy a weeknight roast dinner.