Hope Brekky to the Rescue: Cooking Hacks and Recipes with Kristen McQueen - Hope 103.2

Hope Brekky to the Rescue: Cooking Hacks and Recipes with Kristen McQueen

When Hope listener Susan called in to say that cooking for her family stresses her out the most—we decided to offer her a solution: cooking classes with a pro.

By Hope 103.2Tuesday 23 Jan 2018Hope BreakfastLifestyleReading Time: 3 minutes

When Hope 103.2 Breakfast duo Sam & Duncan asked listeners what caused them the most anxiety, Susan called in to say that cooking for her family stresses her out—because growing up, she was never really taught how to cook.

So we decided to offer a solution.

A recipe book wouldn’t be enough. This would take some serious instructional action. We put the callout for a professional and found long time Hope listener and chef, Kristen McQueen.

What resulted was a day of cooking lessons at the kitchens of Covenant Christian School, along with a whole lot of great flavours and good fun.

Check out the video below and try the recipes for yourself.

Kristen teaches Susan to cook 636

Indonesian Beef Skewers

Satay Chicken Sauce

Hope 103.2 is proudly supported by


  • Diced beef (rump or sirloin)
  • 1 knob of ginger, thinly sliced
  • 2 cloves of garlic
  • 1 stalk of lemongrass
  • 1 tsp sesame oil
  • ¼ cup of  kecap manis sauce
  • 1/3 cup of brown sugar
  • Fish sauce


Place the meat in a bowl with thinly sliced ginger, garlic and lemongrass along with a teaspoon of sesame oil. Marinate the beef for 10 minutes. Place beef on skewers and fry in a hot pan with peanut oil.  Set skewers aside.

Reusing pan, add ¼ of a cup of Kecap Manis sauce with remaining ginger, garlic and sliced lemongrass.  Add brown sugar and splash of fish sauce, simmer and add kebabs back into pan. Simmer mixture until bubbles become large.

Serve on plate and pour sauce over kebabs.

Classic Satay Chicken Kebabs

Cooking Class meals


  • Chicken breast sliced into long strips, thick enough for kebabs
  • 1½ cups peanut butter, crunchy or smooth
  • 1/3 onion, finely diced
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 cup Coconut milk
  • Fish Sauce
  • Skewers


Thread chicken onto skewers and set aside.

In a saucepan, add peanut butter, coconut milk and finely diced onion. Stir well. Add turmeric and cumin along with a splash of fish sauce, mix well and bring to boil.

In a seperate frypan, heat sesame oil and cook chicken skewers. Plate chicken and pour satay sauce over the top.

Sweet Chilli Salmon



  • Fresh salmon fillets
  • 1/3 cup sweet chilli sauce
  • Fish sauce
  • 1 tablespoon Kecap Manis sauce


Place whole salmon fillets in a bowl, pour over sweet chilli sauce, a dash of fish sauce and Kecap Manis Sauce. Set aside to marinate for 15 to 30 minutes.

In a hot pan, cook salmon skin side down initially. Flip once fish is seared and golden. Cook other side, and flip again. Reduce heat and cook until fish becomes flaky.

Ginger Brown Rice with Green Beans


  • 1tbsp sesame oil
  • 1 tsp thinly sliced ginger
  • 1 tsp garlic
  • 1 large family pack precooked brown rice
  • 1 cup roughly chopped green beans


Heat a large frying pan with oil, add ginger and garlic, cook for 2 minutes on medium heat until fragrant.

Add rice cook for 2 minutes, add 1/3 cup of water and cook for a further minute.

Stir through beans and cook for 2 minutes or until beans are tender. Serve.

Vermicelli Rice Noodle Salad


  • 125g Rice Vermicelli Noodles
  • 1 (170g) Red Onion, thinly sliced
  • 1 (140g) Lebanese Cucumber, cut into thin strips
  • 1 (120g) Medium Carrot, cut into thin strips
  • 1 tbsp Sweet Chilli Sauce
  • 2 tsp Fish Sauce
  • 1 cup (40g) Fresh Coriander, roughly chopped
  • 1 cup Fresh mint, roughly chopped
  • 1 Juice of lime


Boil noodles in a large pot of boiling water for 5 minutes or until cooked through, strain and rinse under cold water until cooled.

In a large bowl, combine noodles, vegetables, herbs, sauces and lime juice until combined. Serve.

Quick Fried Rice


  • 2 tsp sesame oil
  • 1 onion, diced
  • 2 tsp crushed garlic
  • 2 rashers bacon
  • 1 capsicum, diced
  • 1 family large bag of precooked rice
  • 2 shallots, sliced


In a large frying pan heat oil, add onion, garlic and bacon, cook for 5 minutes or until caramelised.

Add capsicum cook for a further minute.

Add pre cooked rice to pan and 1/3 cup water, cook stirring for 5 minutes or until heated through. Step through shallots, serve.


* Our thanks to Kristen McQueen and Covenant Christian School for their support.