Cheat's Apricot Chicken (Great for when you are in a hurry.)

Cheat's Apricot Chicken

Great for when you are in a hurry.

Ingredients

• 1 cooked chicken large
• 45 g chicken noodle instant soup
• 800 g apricot juice
• 440 g carrot
• 1 onion small optional

• Equipment

  • 1 casserole dish

  • Method

    • STEP 1Pull chicken apart and place skin, meat and stuffing into a microwave safe casserole dish.
    • STEP 2Add all other ingredients and cook uncovered on high in microwave for about 20 minutes.
    • STEP 3Serve with rice or mashed potatoes.

    • Notes

      If using onion slice finely and cook until soft before adding, or you can use a teaspoon of freeze dried onion.
      French onion soup is also nice, use this instead or as well as chicken noodle.
      This dish can also be cooked in the oven.

A creamy, zesty pasta with a Cajun twist.

Cajun Chicken Pasta

A creamy, zesty pasta with a Cajun twist.

Ingredients

• 250 g linguine pasta
• 300 mls thickened cream
• 500 g skin-off chicken breast fillet cubed
• 2 tbs cajun seasoning *to taste
• 2 tbs butter
• 1 red capsicum julienned
• 1 green capsicum julienned
• 1/2 cup mushrooms sliced
• 1 green onion diced
• 1/4 tsp dried basil leaves *to taste
• 1/4 tsp lemon pepper seasoning *to taste
• 1/4 tsp garlic salt *to taste
• 1 parmesan cheese *to serve optional

• Method

  • STEP 1Cook linguine and set aside.
  • STEP 2Place diced chicken and Cajun seasoning in a plastic bag and shake to coat well.
  • STEP 3In a large frying pan, sauté the chicken in butter until browned.
  • STEP 4Add the capsicum, mushroom and green onion and sauté until capsicum begins to soften.
  • STEP 5Add the cream, basil, lemon pepper, and garlic salt and heat through.
  • STEP 6Gradually add the cooked linguine until all of the sauce has coated the pasta. Toss and heat through.
  • STEP 7Serve with Parmesan cheese, if desired.

  • Notes

    Adjust quantities to taste. I use Masterfoods seasonings. Fresh garlic and lemon may be used in this dish, if preferred.

Cajun Chicken

Very yummy lightly spicy chicken dish served with rice. This is very quick to prepare an extremely tasty recipe perfect for the busy person.

Ingredients

• 3 chicken breast fillet cubed
• 300 mls light cream
• 1 tsp cajun seasoning *to taste
• 1 tsp garlic salt *to taste
• 1/2 tsp chicken stock powder
• 1 head broccoli cut into pieces
• 1/4 cup shallots thinly sliced

• Equipment

  • 1 casserole dish

  • Method

    • STEP 1Place cubed chicken breast and broccoli into a medium size casserole dish and add chicken stock, stirring well to dissolve stock powder.
    • STEP 2Sprinkle Cajun seasoning and garlic salt on top. Add fresh cream and stir well.
    • STEP 3Bake at 180C with lid on for 45 minutes, stirring twice during cooking.
    • STEP 4Remove from oven and add shallots. Cook a further 10 minutes.
    • STEP 5Serve over fragrant rice with pappadums.

    • Notes

      It is best to use the new variety of lite cooking cream labelled for "oven cooking" - no curdles, no fat! Cajun spice can be adjusted to suit individual tastes.

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.
  • 
    

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.