Corner Café

October 28, 2017

Sammy & Bella’s Kitchen Rescue

Filed under: Miscellaneous & TV Shows — SeaDragon @ 11:51 am
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Sammy and Bella’s Kitchen Rescue

I was just aimlessly flicking through TV looking at EPG a few minutes ago, and surprised to notice a new cooking show on Channel 10 this afternoon, Saturday, October 28, 2017, at 1pm (episode will be repeated on Sunday Morning at 8:30am). The show is called Sammy & Bella’s Kitchen Rescue, and for all you MKR fans, you should be able to recognize the names. Winners of MKR in 2011, Sydney sisters Sammy and Bella Jakubiak have been doing cooking segments on Channel 7’s various morning shows, so it is really surprising Channel 10 has signed them up for their own cooking show, because usually it is MasterChef’s contestants popping up on other TV networks! Are they also the first MKR winners to have their own cooking show?

“We are on a mission to help everyday Australians overhaul their recipes and rescue their disorganised kitchens. Each week, we meet a new guest in need of a makeover. Follow us as we share fast and easy recipes, handy kitchen hacks and get down to business rearranging and rescuing kitchens across Australia.” Sammy & Bella.

Cacio e Pepe: Cheese & Pepper Pasta
Marinated Skirt Steak with Mojo Sauce
Cauliflower Hummus with Zataar
Salmon Risotto with Lemon Dill Pangrattato
Black and Blue Burger

Pimp out Radishes Hack
Homemade Pomegranate Chocolate Bars Hack
Three Cheese Tortellini with Basilico Sauce Hack

Ep 1, October 28, 2017: Hana – Quick and easy Vietnamese
Vietnamese Fried Rice
Vietnamese Shaking Pork Salad
Flourless Chocolate Beetroot Loaf

Add Flavour to Rice Hack
Rescue Overcooked Rice Hack
Quick Hot Chocolate Hack

Ep 2, November 4, 2017: Pete – Dude food
Brown Rice Quinoa & Feta Salad
Korean brown rice bowls, salmon, chilli sauce
Air fried buffalo wings with blue cheese sauce

Healthier Parmy Hack
Perfectly Fluffy Rice Hack
Black and Blue Burger

Ep 3, November 11, 2017: Simon – Fussy kids
Spinach pasta, butter and parmesan
Vegetable and chicken sausage rolls
Chocolate avocado mousse

Beetroot handkerchief pasta hack
Healthier Veggie Chips
Tempered Chocolate bubble wrap honeycomb

Ep 4, November 18, 2017: Vanessa and Greg – Newlywed, Different diets
Vegetarian porcini mushroom cassoulet
Spanish rice
Flavoured butters

Slow cooking meats
How to soften butter
Cheat’s Hollandaise

Ep 5, December 2, 2017: Kimberley and Jonathan – Quick & easy Indian, Italian
Risotto with pesto genovese and peas
Lamb shank curry with Basmati rice
Kitchari, Indian Fried Rice

Turn leftover rice into gluten free arancini balls
Never heat pesto or it will split – use in grilled chicken salad dressing instead
5 minute leftover rice n sauce dinner

Ep 6, December 16, 2017: May and Maha – One pot wonder, International cuisine
Iraqi Lamb Meatball Biryani
Cuban chicken and rice with mojo sauce, Arroz con pollo
Deep Dish Dark Chocolate Cookie

Mexican Red Rice, Arroz Rojo
How to Make Chocolate Ganache
Salted Chocolate Doughnuts
Thai Coconut Rice
Tempered Chocolate Bubble Wrap

Ep 7, May 26, 2018: Mary
Gluten Free Greek Pastitso
Gluten Free Air fried Donuts with brown sugar syrup
Insta marinade lamb chops with authentic tzatziki
Baked Eggplant with Olive Tomato Sauce and Fetta
Pimp your steak sandwich with Balsamic Beetroot Relish
How make an extra light cake batter with Soda Water

Ep 8, June 2, 2018: Tracey
Baked Salmon with lemon, zucchini and kipfler potatoes
Stuffed baked truss vine tomatoes with rice and fetta
Lemonade scones like nanna used to make
Carb Load with delicious rice
Nutty chocolate bark
The ultimate school or work lunch box

Ep 9, June 9, 2018: Janna and Dan
Gnocchi alla sorrentina
Pollo Alla Cacciatora in bianco – Hunters chicken braised in wineUpdate: February 12, 2019 – Seems like a lot of people are searching for this recipe recently, but their website seems to have disappeared!? So see below for the recipe.
Torta Caprese – Italian chocolate cake from Capri
Sorrento lemon ginger spritz
How to slice beef carpaccio
How to salt pasta water correctly

Ep 10, June 16, 2018: Betty and Lisa
Buddah bowl with jasmine, thai tofu and coriander pesto
Crumbed whiting tacos with salted onion and pineapple salsa
Umami steak dinner with caramelised onion jus and roast cocktail truss
Home made cured salmon
How to make Thai roasted Rice powder
Kombucha apple fizz

Ep 11, June 23, 2018: Marguerite
The best Oven baked Portuguese Chicken with Piri PiriUpdate: February 21, 2019 – Another recipe a lot of people are searching for recently – again see below for the recipe.
Saffron Handkerchief pasta with Tassie salmon and peas
Espresso Pancakes with Liquid Gold Caramel Sauce
Sexy steamed veg with brown butter
Herb infused sparkling water

Ep 12, June 30, 2018: Eric
Coffee chipotle pulled chicken burgers
Tempura organic tofu with tentsuyu dipping sauce
Slow cooked beef ragu with egg pappardelle
One pan crispy skin salmon with broccolini
Banana Porridge with Coconut Sugar
Loaded green pesto sanga

Pollo Alla Cacciatora in bianco – hunters chicken braised in wine

Authentic Italian cooking is simple, hearty, and doesn’t have to be expensive. You’ve all heard of chicken cacciatore, right? Well, there is no 1 authentic way of preparing this dish. It translates to “hunters chicken”, and given that there are hunters across the whole country there are many variations of this dish. This is a wonderful version that you may not have tried before – it’s “in bianco” which means in white wine and has no tomatoes. This style is more common in the far north of Italy, where it’s cooler and tomatoes don’t grow as easily. But it can be enjoyed all over 🙂

The best thing about this dish is the silky tender chicken – you get this texture by using a great quality chicken and cooking it low and slow or pressure cooking.

Once cooked, the dish freezes and reheats very well, so 1 good quality chicken should feed 4-6 people, and in Dan and Janna’s case they can enjoy a date night at home, then freeze the rest for next week… or just eat again the next day 😉 We have used La Ionica chicken, mostly because it tastes like chicken used to taste, which is the flavour Janna is craving from her childhood. The company was actually started by an Italian family, and their focus is very much on simple cooking with best quality ingredients. Plus it’s chemical free, which is always good!

To cook this dish, we use the pressure cooking function of the Philips All in One. It’s a great machine – we have been singing it’s praises for braises for a long time. You can cook silky tender meats i up to 60% less time with the pressure cooking function, and the new Deluxe model actually has a sauce reduction function – so you can really concentrate those flavours in the sauce.

This dish featured on ep 3, 2018, of our new TV show Kitchen Rescue. Did you miss out on this episode? No worries, you can always catch up online on Ten Play here. And don’t forget to tune in to Network Ten Saturdays at 1pm for the next eps.

Pollo Alla Cacciatora in bianco – hunters chicken braised in wine


2 Tbsp Lurpak unsalted butter
1 whole La Ionica chicken
1 onion, sliced
2 to 3 cloves garlic, sliced
3 Anchovy fillets
1 cup dry white wine
1 cup chicken stock
1 Tbsp capers
¼ cup olives, black or green
2 Hoyts bay leaves
1 large sprig rosemary
Salt and black pepper
Zest and juice of 1/2 lemon
Fresh Parsley to garnish
roast potato and salad greens, to serve

1. Break down chicken into 8 pieces.
2. Add chicken and butter to the inner pot of the Philips All in One Deluxe. Select the SAUTÉ/SEAR HIGH TEMP program, set cooking time for 10 minutes and press START (Do not close the lid); cook until browned all over. Add onion, garlic and anchovy fillets, cook until soft.
3. Deglaze the pan with wine, and add chicken stock. Stir in the capers, olives and rosemary and bay leaves.
4. Seal lid, cook on PRESSURE COOK menu to select MEAT/POULTRY program for 20 minutes. Press START.
5. Open lid. Use All In One Sauce reduction setting to reduce sauce as needed.
6. Stir in the lemon juice and zest, and season to taste if needed, being conscious that the olives and anchovies are already salty.
7. Garnish with fresh parsley and serve with roast potato and salad greens.
By Sammy & Bella | June 9th, 2018

The best Oven baked Portuguese Chicken with Piri Piri

Holy chicken, we love Portuguese food! This week on Kitchen Rescue, we meet Marguerite who is lucky enough to be married to a handsome Portuguese man who whisks her away to eat real-deal authentic food in Portugal every couple of years.

She just loves the local chicken, cooked over charcoal. But she never makes it at home because she’s worried she won’t get the authentic flavour, plus heating up a charcoal grill takes waaaaaay too long for this busy working mum. Sammy and Bella to the rescue!

This fool proof recipe for Portuguese chicken with piri piri sauce is deliciously authentic, tasty and easy to make. Firstly you have to start with a good quality chicken – we love La Ionica because it’s chemical free, and air dried – not only is it more natural and healthy but the skin crisps up much better. It tastes like chicken used to taste – the old fashioned flavour that you get in Portugal.

Instead of charcoal, we are oven roasting – with a twist. We’re using Glad oven bags, which cook the chicken just right – moist on the inside and perfect crispy skin. And you can marinate and roast in the same bag. Win win!

This dish featured on ep 5, 2018, of our new TV show Kitchen Rescue. Did you miss out on this episode? No worries, you can always catch up online on Ten Play here. And don’t forget to tune in to Network Ten Saturdays at 1pm for the next eps.

The best Oven baked Portuguese Chicken


For the Chicken:
1 La Ionica whole chicken
1 GLAD Large oven Bag
8 garlic cloves, minced
2 lemons, juiced
2 Tbsp CSR Brown Sugar
2 tsp Hoyts sweet paprika
1 tsp Hoyts dried oregano
1 tsp Hoyts smoked paprika
2 Tbsp Lurpak butter
1 tsp Maldon salt

For the piri Piri sauce:
5 long red chillies, roughly chopped
pinch of salt
juice and zest of 1 lemon
100ml olive oil
1 large clove garlic

1. Preheat oven to 180*C Fan Forced, or 200*C Conventional.
2. To prepare chicken: Place La Ionica Chicken, breast-side down, on a clean work surface. Using kitchen scissors, cut down both sides of backbone and discard. Turn chicken, breast-side up, and push breast bone down to flatten.
3. For the marinade: In a bowl, mix together crushed garlic, lemon juice, brown sugar, Hoyts sweet paprika, oregano, smoked paprika and Lurpak butter.
4. Rub marinade all over chicken and place in GLAD Oven Bag and onto a baking tray; piercing the top of the bag 5-6 times to allow some steam to escape.
5. Place in the middle of the oven and cook for 1 hour. To check that your chicken is cooked, pierce the thickest part of the thigh with a skewer and the juices should run clear. Allow chicken to rest for 15 minutes before serving.
6. For the piri piri sauce, place all ingredients into Philips Hand Blender and mix together. Season to taste. (If you want it less spicy just add less chili or remove the seeds.)
7. Serve with a final basting of piri piri sauce.
By Sammy & Bella|June 23rd, 2018


  1. Thank you for the recipe. I was going crazy looking for it.

    Comment by Peggy — February 19, 2019 @ 3:33 am | Reply

  2. Ditto – wanted this recipe!

    Comment by jonsusanwemette — February 20, 2019 @ 8:38 am | Reply

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