Caesar Salad with Chicken

A tasty chicken salad.

Ingredients

• 300 g chicken breast fillet
• 3 egg
• 300 g bacon rashers cut into strips
• 8 slices French bread
• 1 baby cos lettuce washed dried roughly chopped
• 200 mls caesar salad dressing
• 1/2 tsp chicken salt
• 1/4 cup olive oil
• 40 g parmesan thinly sliced

• Method

  • STEP 1Place chicken in non stick pan over medium heat. Cook for 4 minutes on each side or until cooked. Place aside on a plate.
  • STEP 2Place eggs in cold water, bring to boil, cook for 6 minutes. Run under cold water, peel and then slice thinly.
  • STEP 3Place bacon in pan and cook until golden. Drain on paper towel.
  • STEP 4Mix oil and chicken salt in a cup. Brush a little oil mixture onto each side of the bread slices.
  • STEP 5Place under griller to brown on each side. Cut into small cubes.
  • STEP 6Slice chicken into thin strips.
  • STEP 7Arrange cos on plate, then add chicken slices, bacon, eggs and croutons.
  • STEP 8Toss dressing over. Add Parmesan on top.
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CAULIFLOWER AND LAMB 'NOT QUITE FELAFEL'

Whether served as a meal, or as a part of a serving platter, these 'not quite felafel' will go down a treat.

INGREDIENTS

• 4 garlic cloves
• 1 red onion, roughly chopped
• 1 bunch coriander, roots cleaned, leaves and stems roughly chopped
• 1/2 bunch parsley, leaves and stems roughly chopped
• 1 x 800g cauliflower, cut into florets
• 2 cups (200g) almond meal
• 350g lamb mince (we used leg mince)
• 2 tbs ras el hanout
• 1 cup (250ml) olive oil
• Garlic sauce or hummus, sliced baby cucumbers, tomato wedges, mint leaves, green olives and assorted pickled vegetables, to serve

• METHOD

  • 1
    Place garlic, onion, coriander, parsley and 500g cauliflower in a food processor and whiz until finely chopped. Transfer to a large bowl. Add almond meal, mince and 1 tbs ras el hanout. Season, and stir to combine. Roll into walnut-sized balls.
  • 2
    Heat the oil in a deep frypan over medium-high heat.
  • 3
    Add the remaining 300g cauliflower and fry, stirring occasionally, for 4-5 minutes or until tender. Remove with a slotted spoon and set aside to drain on paper towel.
  • 4
    Sprinkle with remaining 1 tbs ras el hanout and season with salt. Working in batches, add felafel to pan and cook, turning halfway, for 5-6 minutes or until golden. Set aside on paper towel to drain.
  • 5
    Serve with fried cauliflower, garlic sauce, cucumber, tomato, mint, olives and pickles.

This Indian curry dish is without doubt the best butter chicken I have ever had

Butter Chicken

This Indian curry dish is without doubt the best butter chicken I have ever had.

Ingredients

• 500 g chicken thighs cubed
• 100 g natural yoghurt
• 10 g garlic chopped
• 1 tsp garam masala
• 300 g chickpeas mashed
• 500 mls tomato juice
• 20 g honey
• 1 tsp ground fenugreek seeds
• 125 g butter
• 250 mls cream

• Equipment

  • 1 frying pan

  • Method

    • STEP 1Mix together yoghurt, garlic, garam masala and chick peas.
    • STEP 2Pour over chicken and marinate for several hours or overnight.
    • STEP 3Cook chicken and marinade in a frying pan until chicken turns white.
    • STEP 4Add remaining ingredients and cook, uncovered for 1 hour.
    • STEP 5Cover during cooking if chicken dries out too much.

    • Notes

      You can use 250 g of butter but I feel 125g is healthier and the flavour is the same. Chicken breast can also be used. Cut into 4cm cubes.

This slice is super-easy and has a buttery, crunchy base.

Spicy Apple and Oat Slice

Ingredients

• 1 1/2 cups plain flour
• 1 cup rolled oats
• 1 cup sugar
• 1/2 cup desiccated coconut
• 1 tsp ground cinnamon
• 185 g butter melted
• 400 g canned pie apple
• 1 tsp ground cinnamon

• Method

  • STEP 1Preheat oven to 180C. Brush a shallow 30 x 20 cm tin with melted butter, line base and sides with baking paper.
  • STEP 2Place flour, oats, sugar, coconut and cinnamon in a large mixing bowl, stir to combine.
  • STEP 3Make a well in the centre and pour in melted butter.
  • STEP 4Mix with a wooden spoon until all the ingredients are moist.
  • STEP 5Firmly press two-thirds of the mixture into the prepared tin.
  • STEP 6Place the apple on top, smooth it out with a fork or spatula and sprinkle with extra cinnamon.
  • STEP 7Crumble remaining mixture over apples, press gently onto the apple with your fingers.
  • STEP 8Bake for 30 to 35 minutes until golden and base is crisp.
  • STEP 9Cool and cut into squares or fingers.

  • Notes

    You can spice this slice up a bit and add extra flavour with the finely grated rind of 1 lemon or a handful of sultanas, chopped raisins or currants.
    In place of the cinnamon, add the same amount of ground ginger and a couple of tablespoons of finely chopped glace ginger.

Brazilian Chicken Curry

A yummy chicken curry.

Ingredients

• 3/4 cup coconut milk
• 2 tbs tomato paste
• 3 garlic cloves crushed
• 4 slices fresh ginger chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 onion medium sliced
• 2 capsicums
• 340 g potato cut into chunks
• 4 tsp curry powder
• 8 chicken drumsticks skin off
• 1 cup chicken stock (liquid)
• 3 tbs fresh coriander chopped

• Method

  • STEP 1Cut the capsicums into 2.5 cm strips and halve crosswise. Cut the potatoes into 2.5 cm pieces.
  • STEP 2Lightly fry onions and garlic.
  • STEP 3Add curry powder, chicken, potatoes, coconut milk and stock.
  • STEP 4Cover and simmer for 20 minutes.
  • STEP 5Add capsicum and remaining ingredients.
  • STEP 6Simmer for a further 10 minutes.
  • STEP 7Remove from heat and serve on a bed of rice.

  • Notes

    If you don't have chicken drumsticks you can use a sliced up 1 kg chicken breast.

A finger-licking dish of soy sauce and chicken wings

Black Chicken

Ingredients

• 1 kg chicken wing
• 3 garlic clove finely chopped
• 3 cms fresh ginger finely chopped
• 2 tbs peanut oil
• 1 L water
• 3/4 cup dark soy sauce *to taste
• 1 tsp cornflour
• 1 pinch pepper
• 1/2 bunch green onion

• Method

  • STEP 1Brown chicken wings in the oil, together with the garlic and ginger. Discard excess oil from pan and drain chicken wings on paper towel, then return to pan.
  • STEP 2Add soy sauce to the water and test for taste.
  • STEP 3Simmer chicken wings in soy sauce mixture until tender.
  • STEP 4Reduce heat, cool slightly and then thicken with cornflour which has been mixed with a little water.
  • STEP 5Season with pepper and green onions just before serving.

  • Notes

    The amounts of ingredients can be varied according to taste or number of serves. My children named it "Black Chicken" as the chicken took on the colour of the soy sauce. Serve with either fried or boiled rice. You can use oil of choice.

Chicken breast browned in the oil of sundried tomatoes, tomato paste, cream on rice with basil.

Betty's Chicken

Chicken breast browned in the oil of sundried tomatoes, tomato paste, cream on rice with basil.

Ingredients

• 500 g chicken breast fillet chopped
• 300 mls cream
• 300 g sundried tomato in oil
• 280 g tomato paste
• 1 bunch basil
• 1 brown onion chopped

• Equipment

  • frying pan

  • Method

    • STEP 1In a saucepan on medium heat, place the oil of the sun dried tomatoes, onion, chicken breast, tomato paste, sun dried tomatoes, cream & basil.
    • STEP 2Simmer for 10 minutes. Keep stirring

    • Notes

      Serve with rice