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!

Everyone one has their own way of cooking chicken and sweet corn soup. Mine is more about using fresh ingredients rather than bought chicken stock or creamed corn and not surprisingly, you can really taste the difference.

 

 

 


You'll Need

  • 1 whole chicken (approx 1.4kg)
  • water to cover
  • 3 corn cobs, husks and silks removed
  • 3 spring onions, finely sliced
  • few drops of sesame oil

Method

Peel the skin from the chicken. Carefully, remove the breasts from the chicken and set aside. Chop the remaining chicken into large pieces and place into a large stock pot. Cover with water and slowly bring to the boil. Simmer gently for 1 hour, skimming the top from time to time (if you want to save time here, you can use ready made stock instead of the water but still simmer the bones in it for 15 minutes).

Strain the stock through a fine sieve lined with a chux or muslin cloth. Discard the chickens but reserve the meat to use for another time (great for kids sandwiches).

Pour 1.2 litres (approx) of the stock in a clean large pot and slowly bring to the boil. Cut the kernels from the corn and add to the stock along with the chicken breasts and gently simmer for 10 minutes.

Remove the chicken from the soup and shred. Remove half of the corn kernels with a slotted spoon and set aside.

Using a small food processor or stick blender, blitz the corn kernels into a puree and add this back to the soup along with the shredded chicken.

Season the soup with salt. If you are using homemade chicken stock you’ll need to season the soup more than if you were using commercially made stock.

Stir through the finely sliced spring onions and drizzle with a few drops of sesame oil and serve.

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