The Wednesday Daily

Wednesday 9:30am - 12:00pm

Join the Wednesday Daily every Wednesday from 9.30am – midday for the best music, news and current affairs in radio.

The Wednesday Daily is hosted by Em who is committed to taking your hand and making 'hump day morning' a little bit more bearable.

With lots of great local and international music, regular segments and current affairs, the morning will fly by and prepare you for the end of the week.

Regular Segments:

• “Bike Love” with Jo Jones
• The Wednesday Daily What's On Guide
• 'In the Kitchen' with Chef Matt Bray
  
• Number of the day with Mitch. What number will be next? Tune in Wednesday to hear Mitch numbering away. 

With plenty of laughs and a great mix of content, The Wednesday Daily will make sure you're rid of the 'hump day blues'.

For previous 'In the Kitchen Recipes, email wednesdaydaily@2ser.com.

Ep 1: Chicken Cooked in Beer.

Ep 2: Vegetarian Bolognese

Ep 3: Mushroom Risotto

Ep 4: Crab Pasta Salad with Saffron Mayonnaise + Homemade Mayonnaise Recipe

Ep 5: Thai Chicken Salad

Ep 6: Croque Monsieur

Ep 7: Roman Lamb Stew with Mint and Artichoke (Summer Stew)

PODCAST THEM NOW FROM THE 2SER WEBSITE!!!

Recipe for ‘IN THE KITCHEN’ Episode 8 with Chef Matt Bray

Chicken Yaksoba

Ingredients:

1 Spanish Onion – Sliced

3 Cloves of Garlic – Sliced

4 Chicken Thigh Fillets – Chopped largely for serving with noodles

Approximately 1 to 1 ½ Cups of Soy Sauce (Depends on Pan size – see method for details)

1 good cup of Brown Sugar

1 300g Packet of Hokkien Noodles – Matt’s recommendation but you can choose the noodles based on personal preference.

Method:

-          Prepare the onion, garlic and chicken.

-          Heat a good amount of vegetable oil in a shallow fry pan or a wok over high heat.

-          Sweat off the onion and garlic.

-          Add the chicken and colour the outsides – this should take one to two minutes.

-          Measure out one cup of soy sauce and pour into the dish until the chicken is covered. You may need more depending on the pan and amount of chicken.

-          Add a bit of water to make sure that the chicken is completely covered, bring to the boil.

-          Once up to the boil, add a good cup full of brown sugar. Breaking the clumps so that you can mix it through the liquid evenly.

-          Turn the heat down to very low and simmer for about 15 minutes.

-          The sauce should be reduced by about 75% and have a thick, ‘jam like’ consistency. It will also darken in colour.

-          Add the hokkien noodles straight from the packet, they should cook in the sauce as they would in boiling water.

-          Toss everything through for one or two minutes over the heat before serving in bowls.

*If you’re cooking with dried noodles, it would be necessary to cook the noodles before adding them to the dish rather than adding them straight from the packet like you would with pre-cooked noodles such as those Matt used.

Serves 4.

Wednesday Daily - In the Kitchen

In The Kitchen with Chef Matt Bray is a weekly segment on The Wednesday Daily program. Each week, Emily joins Matt in the kitchen and they have some fun whipping up some great dishes. Tune in at 10:45 Wednesdays or subscribe to the Podcasts for weekly updates. The written recipes are available on The Wednesday Daily page. Any questions? Email wednesdaydaily@2ser.com.