At Home With David Jones

If you're pushed for time and stuck on easy dinner ideas, make a David Jones rotisserie chicken your new go-to. Freshly cooked throughout the day, the tender David Jones free-range RSPCA Approved Rotisserie Chicken is produced on specially selected farms in country Victoria.

Chicken & Zucchini Noodle Soup

Ingredients (2 servings)
1 tbs David Jones Australian Extra Virgin Olive Oil
½ brown onion, finely chopped
1 garlic clove, crushed
2 cups (500ml) chicken stock
Finely grated rind and juice of ½ lemon
1 bunch asparagus, cut into 4cm pieces
100g green beans, trimmed
¼ David Jones Rotisserie Chicken, meat shredded (skin and bones discarded)
175 g David Jones Zucchini Noodles

Method

1. Heat the extra virgin olive oil in a saucepan over medium-high heat. Add onion and garlic, then saute for 3-4 minutes until translucent.
2. Add chicken stock and the lemon rind and juice, then season generously. Bring to a simmer, add asparagus, beans and chicken. Simmer for 2-3 mins until vegetables are tender.
3. Stir in a couple of handfuls of zucchini noodles and cook until just wilted. Serve immediately.

Chicken Buddha Bowls

Ingredients (4 servings)
½ cup rice wine vinegar
¼ cup caster sugar
1 carrot, shredded
½ David Jones Rotisserie Chicken
250 pkt David Jones Brown Rice & Quinoa
1 Lebanese cucumber, cut into ribbons
Mint leaves, to serve
Coriander leaves, to serve
Finely chopped red chilli, to serve
David Jones Roasted Peanuts, coarsely chopped, to serve
Lime wedges, to serve

Method

1. Stir rice wine vinegar and caster sugar together in a bowl until sugar dissolves. Add carrot and pickle for 30 minutes, then drain, reserving the pickling liquid.
2. Meanwhile, shred the chicken into bite-sized pieces, discarding the bones, and set aside.
3. Microwave on the brown rice & quinoa according to packet instructions, then divide into bowls. Top with chicken, pickled carrots, cucumber ribbons, mint, coriander, chilli and peanuts. Drizzle over a little pickling liquid and serve with lime wedges.

Chicken Tacos

Ingredients (6 servings)
2 tbs David Jones Australian Extra Virgin Olive Oil 1 garlic clove, crushed 1 David Jones Rotisserie Chicken, meat shredded (skin and bones discarded) 1 tsp David Jones Smoked Paprika 1 tsp David Jones Ground Cumin 6 tortillas, warmed 320g pkt David Jones Beetroot & Carrot Slaw Sliced avocado, to serve Coriander leaves, to serve Sliced red chilli (optional), to serve Natural yoghurt, to serve Lime wedges, to serve

Method

1. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the garlic and saute for 1-2 minutes, stirring, until fragrant.
2. Add the chicken, smoked paprika and ground cumin, season, then cook, tossing, for 2-3 minutes until the chicken is coated in spices and warmed through.
3. Spoon the chicken into warmed tortillas, then top with beetroot & carrot slaw, avocado, coriander and chilli, if using. Serve with yoghurt and lime wedges.

This Easter, we collaborated with baker Sonali Ghosh to create 2 exclusive recipes for you to try out at home – the first is Bunny Bait Brownies.

Ingredients (2 servings)
200 g unsalted butter, room temperature
200 g dark chocolate buttons
1 cup brown sugar
3 eggs, lightly beaten
2 tbsp. cocoa powder
3/4 cup plain flour
8 Oreo biscuits, cream scraped off ½ cup shredded coconut
Green food colour
9-10 fresh strawberries (at room temperature)
½ cup white chocolate buttons
Orange food colour (gel only)

Method

1. Preheat oven to 180 degrees C (160 degrees C for fan forced). Lightly grease the base and sides of a square pan and line the base with baking paper.
2. Place the butter, chocolate and brown sugar in a microwaveable bowl and melt in short bursts in the microwave. Leave aside to cool slightly.
3. Add the eggs, a little at a time and beat until smooth. Add the flour and cocoa powder and mix to combine. Pour batter into the prepared pan. Bake for 35-40 mins or until the top is just set and centre is gooey. Remove from the oven, leave aside to cool.
4. Make the cookie dirt. Place the oreo biscuits in a Ziploc bag and crush with a rolling pin to create crumbs/dirt. Place the shredded coconut in a Ziploc bag with a few drops of green food colour to create grass.
5. Make the strawberry carrots. Melt the candy melts/white chocolate in short bursts in the microwave. Add orange food colour. Mix. Dip each strawberry into the chocolate, allow the excess to drip, then place on a baking sheet. Drizzle leftover chocolate on strawberries in a zigzag motion. Refrigerate for 15 minutes or until set.
6. Once cool, sprinkle cookie dirt over the brownie. Sprinkle coconut grass and top with strawberry carrots. Slice and enjoy!

This Easter, we collaborated with baker Sonali Ghosh to create 2 exclusive recipes for you to try out at home- this week we are making Rose Wine Cupcakes.

Ingredients (2 servings)
Cupcakes 160g unsalted butter, room temperature
3/4 cup caster sugar
3 eggs
2 cups self-raising flour
3/4 cup Rose Wine
½ cup fresh raspberries

Rose Buttercream
200g unsalted butter, room temperature
overf 2 and ½ cups icing sugar
2 tbsp. rose wine
½ tsp vanilla extract
Teal/blue food colouring
Sprinkles/sugar flowers to decorate

Method

1. Preheat oven to 180 degrees C. Line a muffin tray with paper liners.
2. Place the butter and sugar in the bowl of your stand mixer and beat until pale and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Add the flour and the rose wine and beat until combined. Fold in the raspberries.
4. Spoon into muffin liners until 2/3rd filled. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Turn onto a wire rack to cool.
5. Make the buttercream. Place the butter in the bowl of your stand mixer and beat using the flat beater until pale and fluffy. Add the icing sugar in batches until the mixture is smooth. Add the wine vanilla extract and food colour. Beat until well incorporated.
6. Fit a piping bag with a 1m tip and fill with buttercream. Pipe buttercream onto cupcakes. Decorate with sprinkles and/or sugar flowers. Enjoy!

Follow along as Jessica Nguyen is #AtHomeWithDJs to show us how to make the ultimate Mexican party spread for two.

Menu

1. Spicy Cucumber Margaritas
2. Pico de Gallo (Salsa)
3. Guacamole
4. Elotes (Grilled Corn)
5. Grilled Corn Salad
6. Nachos

Ingredients (2 servings)
2 shots of Tequila
2 shots of Triple Sec (or juice of an orange)
2 shots of simple syrup or 1 tablespoon of sugar
1 cup of ice
6 tomatoes, very finely chopped
3 avocados
5 limes
3 corn cobs, husks removed and washed
2 small red radishes, 1 finely chopped (optional)
2 stalks of spring onion, finely chopped
1 bunch of fresh coriander
1 jar or can of jalapenos
1 fresh chili
3 cloves of garlic, finely chopped
1 Spanish red onion, finely chopped
1 bag of tortilla chips (Totopos, Tostadas)
1 bag of corn chips
2 teaspoons of paprika
1 jar Flakey salt or chilli salt from a grinder
Olive Oil
8 olives
250g of Cheddar or Monterey Jack cheese
1 jar (320g) of Meredith Dairy Marinated Goats Cheese or feta cheese

Equipment List
1 cocktail shaker (or a glass jar with a lid is a great substitute + a small strainer)
2 of your best cocktail glasses, pre-chilled in the fridge for at least an hour
1 griddle or fry pan
1 chopping board
1 knife
1 pair of tongs

Method

1. Heat your pan to a medium to high heat. Preheat your oven to 200 degrees for approximately 15 minutes.
2. Take your corn cobs and place on a plate. Drizzle olive oil and a good serving of salt, then mix in with your hands until it’s fully covered.
3. Once the pan is hot, transfer the corn into the pan and placing side by side. Keep checking on your grilled corn. Once there's some slight charring, rotate the sides. This should take approximately 25 minutes.
4. In the meantime, add avocadoes, salt and lime into a bowl and mash together to start your guacamole. Add in finely chopped red onion and set aside.
5. In a separate bowl, add in chopped tomatoes, cucumber and a bit of salt to start your salsa. Mix together. Add in garlic, red onion and lime and set aside.
6. Once the corn is charred evenly on all sides, place it onto the chopping board to let it cool.
7. For the margaritas, take your glasses from the fridge to ensure they’re chilled. Add tequila, triple sec, juice of a lime, chopped chilli or jalapeno, sugar, chopped cucumber and ice into your cocktail shaker. Put the lid on and give it a good shake.
8. Create a mixture of chilli salt, flakey salt and pink Himalayan salt onto a plate. Cut a lime in half and make another indentation into the lime.
9. Rim the cocktail glass with the lime and then place the upside down glass onto the plate and move it around until the rim is fully covered in salt.
10. Pour the cocktail mixture into the chilled glasses and serve when ready.
11. To prepare the nachos, place corn chips on a sheet pan lined with baking paper. Place chopped tomatoes, red onion, jalapenos, sliced olives and a generous amount of cheese all over corn chips. Place the sheet pan into your preheated oven at 200-220 degrees for 10 minutes.
12. Once the corn is cooled down, the grilled corn salad can be prepared. With 2 of the corn cobs, place it upright on a chopping board and cut down to shave the corn kernels. (Note: The remaining corn cobs will be used to make the Elotes.) Place the corn kernels into a bowl.
13. Add some finely chopped spring onion and place into a bowl. Add in olive oil and salt and put it into the microwave for approximately 30 seconds.
14. In the meantime, grab a block of feta cheese and slather it all over corn cobs whilst leaving it a bit chunky.
15. Once the spring onions is done in the microwave, drizzle it all over the corn cobs. To finish, add a pinch of paprika.
16. For the corn salad, crumble some feta cheese into the bowl of corn kernels. Add in lime, salt, paprika and red onion (optional).
17. Take out the nachos from the oven when ready.
18. For the finishing touches, chop coriander to add into the salsa, guacamole, corn salad and nachos. Add some sliced red radish to the guacamole and serve.