Doner Chicken kebab with quinoa tabbouleh

This is the meat you find in chicken doner kebabs that you might find yourself eating at 2 am!…..try this one without the hangover, lol

Serve 6-8

Ingredients

1 kg thighs- this is about 8 thighs

1 tbsp extra virgin olive oil

2 tsp cumin

2 tsp paprika

1 tsp allspice

1 tsp ground turmeric

½ tsp garlic powder

½ tsp cinnamon

Method

Mix everything together and marinate overnight if you have time. Cook in a large pan with a little oil over a medium heat for 4 minutes each side, then take out and put onto a clean chopping board. The chicken doesn’t need to be fully cooked at his stage. Using tongs and a knife slice thinly and put back into the pan. Cook a further 5 minutes or so, you want it to have nice golden crispy bits and the chicken will be cooked through.

You can have this as a salad with tabouli, avocado and other salad ingredients

-or as I did in lebanese bread with quinoa tabouli, lettuce, avocado, a drizzle of mayo and sweet chili sauce, it was amazing!

Quinoa tabouli

This serve 2 if you are using this as a salad with protein, or 4-6 as a side dish

Ingredients

1 bunch of parsley, washed, stalks removed and chopped

2 ripe tomatoes, quartered, seeds scoops out, then dice tomato- seeds can be used in tomato pasta sauce, or frozen until you need it.

½ red onion, fine dice

1 ruby red grapefruit, peeled and chopped- or just use the juice of 1 lemon

¼ cup of quinoa, cooked (1/2 cup cooked quinoa)

A splash of olive oil

Salt

Method

Put everything in a bowl and mix together. Before I put the grapefruit in a give it a squeeze to let some of the juice out.

Lentil are a nice addition with the quinoa or in place of the quinoa. Mint is also nice in this.

Caramelised pineapple with cinnamon butterscotch sauce

What a nice way to have some fresh pineapple!

You can skip the sauce here and just have sprinkled with cinnamon sugar, you could even flambe the pineapple in some rum!

Serves 4

Ingredients

½ fresh pineapple

½ cup of cream (you can use a light cream)-you can also use coconut milk

2 tbsp panella/rapadura or similar

½ tsp cinnamon

25g butter

Method

Take the ends of the pineapple off and then stand the pineapple upright and take the skin off with a knife. Take the core out and cut into 8 wedges, or you can just chop into chunks

In a large pan melt half the butter and cook pineapple on a medium heat until caramelised and has golden bits on it. Take the pineapple out and put onto your serving bowls. In the same pan put your butter, cream and sugar and simmer for one minute until thick. Pour the sauce over your pineapple. You could also have with ice cream if you wanted.

Thai salad with mango

This is the food I just love, its light, crisp, clean flavors, tangy dressing, its all about the dressing and marinade!
Another yummy dish for using up mango and veggies hanging around in the fridge. What a beautiful way to get your vegetable intake up, it's so much easier when the food is tasty!

I marinated 1 kg of chicken thighs so I had some for leftover lunches. Marinated in lemongrass, garlic, ginger, fish sauce and sweet chilli sauce/or chopped chilli, cooked on the BBQ.

Makes 4 huge portions or 6 average portions

Ingredients
¼ chinese cabbage (wombok) finely shredded
1 carrot, cut into matchstick size
1 lebanese cucumber, cut into 2 long halves and sliced thinly
1 small and 1 green capsicum, thinly sliced
150g snow peas, thinly sliced on the angle
2 stalks of celery, thinly sliced
125g bean sprouts (half a bag)
60g brown rice vermicelli noodles, cooked and then cooled under running cold water and drained. Cut up with scissors to make the noodles more manageable.
1-2 mangoes, cheeks taken off and using a large spoon to take the flesh from the skin, sliced finely.

Method
Toss everything together and arrange the mango on top. Serve with marinated chicken and Thai dressing. This is just lime juice, sweet chilli sauce and fish sauce, mix with a little water to make your dressing. You can add some minced ginger in too.

Sesame and coconut crumbed chicken with whole grain mustard mayo

Ingredients

1 cup of panko crumbs- you can use gluten free crumbs, or blitzed rice crackers or corn flakes, or you can use all coconut and sesame seeds.

Panko crumbs are a japanese breadcrumb made without the crusts. You can also make your own. They are found in the Asian section at the supermarket.

¼ cup of sesame seeds

¼ cup of shredded or desiccated coconut

1 double chicken breast, this is about 500-600g

1 egg, beaten with a splash of water

Cornflour or rice flour or whatever you would normally use- you need about 1/3 of a cup

Method

Mix the panko, sesame and coconut together and put into a big plate.

Take the tenderloin off if you have one. Then slice your chicken into thick finger sized pieces.

Put your cornflour onto a plate and then dip into the cornflour, shake off the excess and then dip into the egg and then the crumb mix. 

Continue until all the chicken is used and then put into the fridge until you need it. You can do this the day before you need them if you wanted.

Fill the bottom of a large pan with oil/fat. You only need about 1 cm.

Heat the oil, and when hot place your chicken in, have the heat on medium, watch the chicken doesn’t get too brown too quickly or the outside will be dark and the chicken will be raw. Cook for about 3-4 minutes each side and then drain on absorbent paper. The bigger pieces you can cut open to make sure the chicken isn’t pink inside.

Serve with a veggies or salad and a whole grain mustard mayo using the recipe below and adding in some wholegrain mustard. Take some of the mayo out first then you still have plain mayo to use for something else.

Homemade mayonnaise

Makes 1 cup

Ingredients

1 whole egg

1 tbsp apple cider/ white wine vinegar plus a little extra to add if you need it after you taste it

1 tsp dijon mustard a little extra to add if you need after you taste it

1 cup of light olive oil, you can use avocado or macadamia oil too. Extra virgin olive oil is very strong tasting, beware! I don't recommend to use it.

Method

In a bowl place your egg, mustard and vinegar together, then whisk and slowly add your oil, continue whisking until all the oil is used. Taste it and add more mustard and vinegar if you need it. Season with salt. If it is too thick you can add a little water. You can add garlic, herbs, curry powder, pesto, whole grain mustard, saffron etc to flavor it.

You can also use a stick blender to make it

Mango and apple bircher muesli

Bircher is great to make when you are on the go in the morning, and you can make so many variations and use whatever you have on hand!

This one is lovely when you come into beautiful mango season!

Ingredients

1/3 cup of oats

½ cup of natural yoghurt

½ an apple, grated or small dice

1 tbsp of chopped walnuts or other nut or seed

Optional ¼ tsp ground cinnamon.

1 mango cheek, diced

Method

Mix the oats, yoghurt, cinnamon and walnut in a container and leave overnight in the fridge to soak. Add your mango on top when you serve and an optional drizzle of honey. Of course you can just add the mango with your oats if you wanted when you put it in the fridge.

Using up leftover mashed potato

Couple of recipes using up mashed potato and cooked cauliflower rice.

Potato and cheese bake

Ingredients

1 cup cooked cauliflower rice

2 cup mashed potato

1 cup of grated cheese

1 egg

Salt and pepper

Optional- 1 heaped tsp smoked paprika

Method

Mix together and put into 8 well-greased muffin hole. I use a silicon one, they are great they just pop out.

Bake at 180 c for 30-40 minutes until golden brown.

Red salmon potato cakes

Makes 6-7

Ingredients

1 cup of cooked cauliflower rice

1 cup of mashed potato- or you can use all potato

½ cup of grated cheese

1 egg

1 x 210g can red salmon, drained

Salt and pepper

Method

Mix together until combined and put in to a well-greased muffin tin. I use a silicon one, they are great they just pop out. Even the top and bake about 30-40 minutes or until golden brown.

Slow cooker rice pudding

You could also add some cacao powder and whisk in or some squares of dark chocolate and let it melt in at the end of cooking for chocolate rice pudding

Ingredients

1/2 cup white basmati rice

1 litre milk, (you can use any milk)

Sweetener to taste (I used 1/3 cup panella, you could use maple or honey too)

1 scraped out vanilla bean plus add the pod- or you can use 2-3 tsp vanilla extract

1 egg

Method

Mix together in the slow cooker on high and set your kitchen time for 2 hours.

Come back and check the rice, it needs to be very tender, this way it’s nice when cold too. If it’s not done put the timer on for another 10 minutes and check again. If it is still crunchy/gritty it’s not cooked. Set another 10 minutes and check again.

When nearly there take 1-2 tbsp of the rice mix and mix this with 1 egg, this is tempering the egg so it doesn’t scramble. Add the egg mix back to the slow cooker and cook for another 15 minutes. Serve up with cream and/or ice cream. You can have this for breakfast too for some variety.

I had this with some fresh mango, one with fresh blueberries and strawberries and one with some stewed rhubarb with apple. You can serve cold or warm.

The rhubarb is really easy, just get a bunch of rhubarb, cut into 4cm lengths. Discard the leaves.

You can also use apple in there too, 1-2 peeled, cored and 1 cm dice.

Simmer with your choice of sweetener, use 1-3 tbsp honey or maple or panella. Add 1/4 cup or so of water and simmer with the lid on for about 5 minutes. The longer you cook it the more the rhubarb will fall apart, so you can choose whatever you prefer.

Prawn and avocado rice paper rolls

Makes 16

Ingredients

125g dried vermicelli noodles, I have used brown rice vermicelli-find in the noodle section at the supermarket- cooked according to instructions, then rinse with cold water.

400g cooked prawns- count how many and divide by 16 to work how many to put in each one

1 carrot, cut in half to get 2 short pieces and then cut into matchstick size

1 lebanese cucumber, sliced lengthwise, scoop the seeds out with a teaspoon, and then slice thinly

½ red capsicum, sliced thinly

If you have some lettuce to use up you can shred a few leaves and add this in the veg mix

1 avocado, sliced

Mint leaves- about 3-4 for each roll. You could also use thai basil.

2 packs of rice paper- find in the Asian section at the supermarket

Dipping sauce is sweet chili sauce, lime juice and fish sauce.

Use approx. 1 lime, 2 tbsp sweet chilli and about 1-2 tsp fish sauce. Please taste and adjust according to your liking.

Method

Mix the noodles and vegetables together.

In a large frying pan put in some warm water.

Take 1 rice paper roll and dip in cover with water for about 5-10 seconds until flexible. If you leave to long it will end up breaking.

Place the rice paper on a clean board and near the bottom end of your paper put 3-4 prawns, a slice of avocado and a small handful of your noodle mix/veg and 3-4 mint leaves.

Fold like a burrito. Fold the bottom in, and then both sides and then roll up.

Serve with Thai dipping sauce.

San choy bau

Serves 4

Ingredients

300g pork mince, you can use any mince if you want

1 brown onion, finely diced

2 cloves of garlic, minced

1 thumb size piece of ginger, minced

250g pack of bean sprouts- reserve a handful for the garnish

2 carrots, finely diced

2 stalks of celery, finely diced

150g of mushrooms, finely diced

½ bunch of coriander-washed and chopped, keep the chopped stalks separate from the leaves- chop the roots off and keep in the freezer and use when you make a curry paste

1 iceberg lettuce- you need 8 leaves. Cut the stalk out and then run under running water this helps release each leaf.

½ bunch of coriander-washed and chopped, keep the chopped stalks separate from the leaves. Reserve some of the leaves for garnish- chop the roots off and keep in the freezer and use when you make a curry paste

2 tbsp oyster sauce

1 tbsp tamari or soy sauce

Juice of 1 lime

Optional garnish, sliced red chilli, chopped roasted peanuts

Method

If you like you can use a food processor and blitz the garlic, ginger, onion (and mushroom if your kids don’t like mushroom, they won’t taste it!)

In a large pan or wok fry off all your vegetables and coriander stalks in some oil. Cook 2 minutes and then add the mince, cook a further 3-4 minutes until the mince is cooked. Then add in your bean sprouts, oyster, tamari and lime juice, coriander leaves and mix through. Serve up in your lettuce cups and garnish with your reserved bean sprouts, coriander leaves, chopped peanuts and chilli.

In the pic I also had with some kimchi.

watch here how to separate your lettuce leaves
https://www.youtube.com/watch?v=xDBxUNOkLi0

Apple, date and oat bran muffins

Makes 12

Ingredients

1 cup of oat bran

1 cup spelt flour or gluten free flour

2 teaspoons baking powder

1 teaspoon mixed spice

2 granny smith apples, peeled, cored and coarsely grated, or finely diced

2 eggs

6 medjool dates, pitted

60 ml (¼ cup) olive oil or coconut oil or butter

200 mL milk (¾ cup)

Method

Preheat oven to 160c fan forced or 180 normal

In a large bowl place your oat bran, flour, mixed spice, apple and baking powder.

Blend your eggs, dates, oil and milk together and then add to dry ingredients. Mix until combined.

Spoon into a 12 holed muffin tin. Line and grease if needed. Bake for 18-20 minutes or until a skewer comes out clean. Store in an airtight container for 2 days on the bench and then put in the fridge if there are any left!

Cannellini and black bean falafels

Ingredients

2 cans of legumes, rinsed and drained-I have used black beans and cannellini beans but you can use butter beans and chickpeas too

1 small handful of parsley and coriander- you could use mint as well if you wanted

1 tsp ground coriander

1 tsp ground cumin- you can double these 2 spices if you like

1 small brown onion

1 clove of garlic

1 tsp baking powder

1 egg

Panko crumbs

Salt

Method

Put your legumes, herbs, spices, baking powder, onion, garlic, salt, egg in a food processor and blitz till smooth. Then add in enough panko crumbs until it comes together and you can form into patties, this will be about 1.5 cups or so. Then form into patties and coat the outside with more panko crumbs. Fill the bottom of a large pan with oil and heat. Place in your patties and cook on a medium heat until golden brown then cook the other side. Drain on absorbent paper. Serve with hummus, pita bread, tzatziki and salad. You can use a vegetarian burger pattie too.

As an alternative you can use gluten free crumbs in the mix, form patties and bake at 180 c for about 12-15 minutes.

Pad Thai

Serves 4-6

Ingredients

200g dried pad Thai rice noodles- soak in hot water for 20 minutes and drain. You can find thee in the noodle section near the Asian section at the supermarket. You can also make this using 2-3 zucchini (zoodles) instead if you wanted. Add the zoodles in the same time as the pad Thai noodles.

Meat- you can use up any chopped up leftover roast meat you have such as pork or chicken you can use as much or as little as you like, anywhere from 200-500g. You can just use uncooked meat also, sliced up. You can use prawns or tofu also.

3 cloves of garlic, crushed

3 shallots, chopped or you could use 1 diced brown onion

You can use whatever selection of veggies you like here, capsicum, zucchini, asparagus, baby corn, thinly sliced carrot etc…I used broccolini and Chinese broccoli

2 bunches of broccolini, chopped in half, or one big broccoli cut into small florets

1 bunch of Chinese broccoli or other leafy Asian veg

250g pack of bean sprouts

2 eggs

Sauce

As with most Asian cooking you need to balance the flavors, you have sour, acid, sweet and salty so if you things a little different feel free to play around, you are the cook!

1 heaped tbsp. of tamarind puree- you can get this in the Asian section at the supermarket

Juice of 1 lime

1 tbsp fish sauce

2 tsp palm sugar

Optional garnish, chilli, coriander and chopped roasted peanuts

Method

So you have you soaked, drained noodle set aside, you can soak these while you prep your veggies and sauce.

In a pan heat some oil and fry off your shallots, garlic, meat, broccolini and Chinese broccoli for 2-3 minutes until cooked and browned. Set aside.

In the same pan or another pan add some oil and stir fry your drained noodles for 1-2 minutes, then push your noodles to the side of the pan and break in your 2 eggs break up the yolks and let the egg set, then stir into your noodles. Add your bean sprouts and sauce and meat/veg that was set aside and toss through.

Serve up with chilli, coriander and chopped roasted peanuts.

Panko and sesame crumbed fish with basil, parsley and lime salsa verde

- Salsa Verde is a beautiful, tangy, tasty sauce and a great way to use up your basil and parsley!

500-600g fish- I have use snapper, slice into large slices

You need 2 plates and 1 bowl plus another plate to put your fish on when crumbed

On one plate put about ¼ cup of corn flour and season it with salt and pepper

In the bowl put in 1 beaten egg

On the other plate put about ½ cup or so of panko crumbs and 2 tsp each of white and black sesame seeds, you could leave the sesame out if you wanted. You can use gluten free crumbs as well.

Dredge your fish in the flour, shake off the excess, then put in the egg and then the crumbs. Continue until all the fish is used and place on a plate and put into the fridge until needed.

In a large pan cover the bottom of the pan with oil, heat up and then when hot cook your fish until golden brown on each side. The thinner the fish the shorter the cooking time. Cook on a medium heat you don’t want the outside burnt and fish raw!

Serve up with basil, parsley and lime salsa Verde and vegetables. I used steamed carrots, beans and asparagus.

Basil, parsley and lime salsa verde

Ingredients

½ cup extra-virgin olive oil

Juice and zest from 2 limes (you could use 1 big lemon instead)

1 cup lightly packed basil leaves, roughly chopped

1 cup lightly packed flat-leaf parsley leaves

2 tablespoons capers

2 anchovy fillets

2 garlic cloves, finely chopped

Salt

Method

You can either chop everything by hand and then mix the oil and juice through, or you can use a food processors and blitz together. Store the rest in the fridge. You can use this as a salad dressing, mix through some cannellini beans and salad, serve with grilled chicken or fish.