Chicken sundried tomato basil patties with potato rosti

Makes 8 patties

Ingredients

1kg of chicken mince

30g sundried tomatoes, chopped

¼ cup of chopped basil, chopped

100g fresh breadcrumbs. I save my bread crusts and then when I have a lot I blitz and make bread crumbs and freeze them again for when I need them.

20g parmesan cheese

Method

Mix the crumbs and cheese together.

Mix the chicken mince, sun dried tomato, basil and salt and pepper until sticky. Form 8 patties. Then crumb in the breadcrumb mix. Keep in the fridge until you need them. Fry off in a large pan with some oil on a medium heat. Cook 2-3 minutes each side, watch they don't burn.

Potato Rosti

Serves 6-8

900g washed potatoes, grated and excess liquid squeezed out.

Mix in some herbamare or salt and pepper plus 30ml oil- you can use half butter half oil if you like this is what I did.

On a lined roasting tray spread the potato mix out so it's even and about ½ cm thick. Bake at 180c for about 45-55 minute or until golden brown and nice and crispy.

Poached chicken in a coconut, lime, lemongrass and ginger broth

I made this the other day, in mind I was thinking a beautiful poached chicken in a lemongrass, ginger and lime broth. After I made it I realised I had pretty much made Tom Kha Gai! lol

This is pretty easy and you don't need to make a paste or anything, its really just infusing the flavors into the coconut.

It is a sexy soup:)

In a large pot or wok ( I am using Aus-Ion wok made by solidtekniks)

Everything goes in chunky

To serve 4

Ingredients

Put in 1 x 270ml can coconut milk and 1 x cans worth of water.

1x bruised stalk of lemongrass

6 slices of ginger (or galangal)

1/2 red onion, thick slice

6 cloves of garlic cut into half

A handful of thai basil if you can get it

A few lime leaves if you have it, I didn't use any

1/2 lime, cut in half

1-2 red chillis, always optional here

Method

Simmer all this in a large pot or wok for about 20 minutes to infuse.

Then put in your chicken to poach. I have used 2 chicken breast, each cut into 3.(700g) This included chicken to have as a leftover to make salad or pulled chicken burgers etc

If you are in a hurry you can just cook the chicken the same time you start the infusing.

You can use any vegetables you like, I did some whole button mushrooms, asian leafy greens and bean sprouts.

The chicken should simmer for about 15-20 minutes or until no longer pink inside. Check the flavor and use some fish sauce to taste. I serve up with noodles on the bottom, the veg and broth plus the poached chicken on top with some extra lime. You can also garnish with coriander and extra chili if you like.

Cajun chicken, chickpea and avocado salad with lemon and chive crème fraiche dressing

Serves 4

Ingredients

400g chicken breast or thigh ( I always do extra to have for lunches)

1 x 400g can of chickpeas, rinsed and drained

180g bag of mixed lettuce- You can use cos lettuce, rocket, baby spinach, chopped kale or coleslaw, whatever you like!

2 tomatoes, diced

2 lebanese cucumber, diced

1 small red onion, peeled, cut in half and sliced thinly

1 avocado, diced

1 portion of crème fraiche dressing (below)

Cajun spice mix (recipe below)

Method

Slice your chicken into 4 or so pieces and then rub some of the spice on both sides. It is up to you how much you would like to use. Heat a pan with a little oil and cook 4 minutes on each side or until no longer pink in the middle. At the end of cooking put in your chickpeas and heat through for 2 minutes.

To serve place your lettuce mix, tomato, cucumber, red onion and avocado onto 4 plates. Top with chicken and your crème fraiche dressing.

Crème fraiche, lemon and chive dressing

Ingredients

¼ cup of crème fraiche- or you can use sour cream

1 tbsp lemon juice

1 tbsp chopped chives

½ tsp Dijon mustard

Salt and pepper

Method
Mix together well. Add a little water to make a nice dressing consistency.

Cajun spice mix

Ingredients

¾ tsp salt

2 teaspoons garlic powder

2 tsp paprika

2 tsp smoked paprika

2 tsp dried oregano

2 tsp dried thyme

1 tsp ground black pepper

1 tsp dried rosemary

1 tsp onion powder

½ tsp chili powder (or to taste)

Method

Using a spice grinder or similar and grind to a powder. Keep in an airtight container.

Use to rub on beef, pork, chicken, fish and prawns

Chicken, garlic and parmesan patties

Really simple dish with a few ingredients, so perfect for a week day meal. You can do these as balls or sausage shape, use as a burger pattie. Do extra to use for lunch the next day 

smile emoticon

You can have fun with these and make faces for fussy husband or wives, the kids like them too!

Makes 8 patties to serve 4

Ingredients

500g chicken mince

50g parmesan cheese, grated

1 garlic clove, minced

1 cup (100g) of fresh bread crumbs-I made mine from saving my sourdough crusts- this is about 3

Freshly ground pepper to taste

Method

Knead the mince until sticky and then add the rest of the ingredients and combine well.

Form into 8 patties, you could also do balls or sausage shape, adjust the cooking time as needed. Cook with a little oil in a pan on a medium heat for 3-4 minutes each side or until cooked through.

I served this with sweet potato mash, peas, broccolini and asparagus.

Tandoori chicken with a broccoli, chickpea and cauliflower salad

Ingredients

600g chicken thighs (about 5-6 thighs)

¼ cup of natural yoghurt

1 ½ tbsp tandoori spice rub (about half the recipe-below)

Method

You can half the thighs if you like. Mix together and marinate overnight if you can. Try and make leftovers as this makes a great salad!

I served this with a cauliflower, broccoli and chickpea salad (recipe below)

Tandoori spice rub

Makes 1/3 cup

Use this for beef, lamb or prawns

Ingredients

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons garam masala

2 teaspoons ground ginger

2 teaspoons paprika

2 teaspoons turmeric

1 teaspoon ground cardamom

1 teaspoon salt

1 ½ teaspoons white pepper

½ teaspoon cayenne or chilli powder

Method

Mix together and store in an airtight container.

 Indian spiced cauliflower, chickpea and broccoli salad

Serves 6

Ingredients

½ large head cauliflower, cut into small florets

2 medium heads broccoli, cut into florets

400g can chickpeas, rinsed, and drained

1 tbsp olive oil

1 tsp ground cumin seeds

1 tsp ground coriander

1 tsp garam masala

1/2 tsp ground turmeric

1 small red onion, thinly sliced

1/2 cup coriander leaves

1/2 cup mint leaves

Method

Preheat oven to 200C. Line a baking tray with baking paper.

Combine the cauliflower, broccoli, chickpeas, oil and spices in a large bowl. Season with salt and pepper and toss to combine. Spread over the lined tray. Bake turning occasionally, for 20 minutes or until cauliflower is lightly golden brown and tender. Remove from heat and set aside to cool slightly.

Transfer the cauliflower mixture to a large bowl. Add onion, coriander and mint leaves and toss to combine. 

Spiced chicken thighs with chickpea mash and a zucchini, snow pea and capsicum salad

Serves 4

Ingredients

4 x 125g chicken thighs (about 4 big ones) cut in half

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground turmeric

½ tsp chilli powder or to taste

Method

Mix together and marinate with a splash of olive oil. Leave overnight or as long as you have. Cook in a pan, bbq or bake in the oven. Serve with zucchini salad and chickpea mash.

Zucchini salad

150g snow peas, ends chopped off, plunged into boiling water for 30 seconds or until they change color and then plunged into cold water to retain their color

4 medium zucchinis, sliced thinly with a mandolin or potato peeler

½ red capsicum and ½ yellow one, sliced thinly

Juice of 1 lemon (zest first and set the zest aside for the mash)

2 tsp olive oil

Salt and pepper

Mix these together in a bowl and set aside. If you have some basil handy, this would make a nice addition.

Chickpea Mash

2 x 400g can chickpeas (or cannellini beans) rinsed and drained

1 brown onion, finely diced

2 cloves of garlic, minced

Juice of half a lemon

Zest of 1 lemon

1/3 cup of chicken stock or water

In a medium pot add a little olive oil and cook the onion and garlic for 2 minutes or until softened, then add your chickpeas, lemon juice and zest. Heat through for about 3 minutes and then blend using a stick mixer or use a potato masher. Add some salt and pepper.

KFC style chicken

11 herbs and spices fried chicken

Enough for about 1 kg of chicken

In a small food processor or spice grinder add the following and blitz until a powder forms. Then to the spice mix add 1 cup of flour, I used spelt, but you can use gf flour if you like.

2 tsp rock salt

2 tsp paprika

1 tsp black peppercorns

1 tsp dried tarragon

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried sage

1 tsp onion flakes

1 tsp garlic powder

1 tsp celery salt

I used tenderloins for this so I didn’t need to cut it up, but you can use slices of chicken breast, make popcorn chicken breast, use chicken thighs cut into 2-3 pieces.

You need something to make the flour stick, you can use a beaten egg. I used a little yoghurt and left for a few hours but you can use it straight away.

All you have to do then is put your spice mix//flour in a bag, add your chicken and shake up. Then fry off in a pan of oil on a low to medium heat for about 4 minutes each side or spray with oil and bake at 200 c for about 20 minutes.

Serve up with mash, gravy and steamed veg or salad

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.

Roasted chicken drumsticks with balsamic vinegar, thyme and maple syrup

Serves 6

Ingredients

12 chicken drumsticks

600-800g potatoes, peeled or scrubbed, 2cm dice

3 carrots, cut into quarters

2-3 red onions, cut into quarters

1 tbsp fresh turmeric, finely chopped- if you don't have fresh you can use about 1-2 tsp ground turmeric

1 tbsp ginger finely chopped

1/3 cup of balsamic vinegar

1-2 tbsp maple syrup

1 x 10g pack of fresh thyme

2-3 tbsp olive oil

Salt and white pepper to season with

2 heads of broccoli, cut into small florets

Method

Preheat the oven to 200c or 180c fan forced

In a large oven proof dish or 2 small ones put everything except your broccoli in, and using your hands toss so the chicken is coated, don’t forget to season with salt and pepper. Bake for 30 minutes, and then give your chicken a quick toss and then add your broccoli and bake another 30 minutes (1 hour altogether). You can bake the broccoli in a separate dish if you don’t have room, or just steam it on the stove nearer to when you serve up. You can serve with more steamed vegetable if you like!

Chicken with lemon and thyme

To serve 4-6 depending on how hungus you are :)

Ingredients

6 big chicken thighs

1 red onion, rough chop

5 cloves of garlic, chopped

A few sprigs of thyme or lemon thyme

5 fresh bay leaves, you can this is the herb section from the supermarket or you can use dried

Zest of one lemon

1/4 cup of verjuice

300ml chicken broth

Method

In a large pan heat some butter and olive oil. Cook your chicken until brown on each side. Put in your garlic and onion and cook another minute. Season really well with salt and pepper.

In an ovenproof dish put in your browned chicken, onion and garlic, put in your bay leaves, lemon zest, verjuice, thyme and broth. Cover and slow cook at 160c for 60-75 minutes. Or you can do it faster at 200 c for about 30-35 minutes. Or you can chuck it all in the slow cooker for the day.

When the chicken is cooked take out the chicken and put on a plate. Put all the liquid put into a pot, no need to strain yet.  Put the chicken back into your empty ovenproof dish, cover and keep warm in the oven. Turn the oven down to 100c.

Let the liquid in your pot reduce down until it is thick like gravy. This should take about 10 minutes. Then you can strain it before you serve over your chicken and veg.

I served with grilled zucchini, steamed broccoli and carrots.

Bon appetite!

Chicken, Vegetable & Saffron Pilaf

The smell from this cooking was so good! Even the smell can start your digestion, your mouth may water and begin the process!
What I like about cooking in the oven as opposed to on the stove, is that while its cooking you can go and do whatever you want to do and you don't risk burning it! You only need to stir once (if you remember!) This is a pretty cheap, easy and also very tasty dish!

This can be made vegetarian by omitting the chicken and using 1 x 400g can chickpeas.

Serves 4-6

Ingredients

350g chicken thighs, 1.5cm dice

1 cup of white basmati rice

1 brown onion, diced

3 cloves garlic, crushed

500ml chicken broth or other broth to suit

2 carrots, small dice, about 1cm

2-3 stalks of celery, sliced small

½ small cauliflower, chopped small

2 tsp dried thyme or a few sprigs of fresh thyme

1 big pinch saffron threads

2 tsp smoked paprika or sweet paprika

Method

In a large pan or pot put a knob of butter/olive oil and fry off your onion, garlic, carrot, cauli, celery and chicken, until the chicken is just browned, about 3-4 minutes. Add your spices and toss through. Then add your broth and rice, season with salt and pepper, heat your broth in the pan/pot and then transfer it all to an oven proof baking dish. Cover tightly with foil or a lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way and stir. The rice should be tender. I like to serve this by putting a handful of baby spinach on each plate, the heat from the pilaf will wilt it. I also served with sour cream and chopped parsley.

Orange and ginger slow cooked chicken

Serves 4-6

Ingredients

12 chicken drumsticks

Blend up the following to make a paste; or you can finely chop the aromatics and add to the slow cooker.

Zest and juice of 2 blood oranges, or normal oranges- I have put the used oranges in a jug and topped up with 2 litres of water, you can use soda water too. Waste nothing! I use a microplane to zest (in pic below) you can find these at most supermarkets, big w, target etc

1 tbsp turmeric

2 tbsp ginger

3-4 cloves of garlic

¼ cup tamari or coconut aminos

1 tbsp honey

1 tsp chinese 5 spice

Method

Put it all in your slow cooker, I put this on for 4 hours on high or 7-8 on low.

When it’s done take out your drumsticks and put the liquid in a pot. Put your drumsticks back in the slow cooker to keep warm. Simmer the liquid for about 10 minutes or until it is nice and thick. This can be done while you are cooking the vegetables and rice

The veges I have stir-fried. I used carrot, celery, capsicum and green beans, stir-fried with plenty of fat, I have used brellow which is the fat than forms on your bone broth once it has cooled overnight in the fridge. The yellow colour is from the turmeric I used in the broth.

Buttered rice-

I have cooked 3 cups of rice, I have used some of this for a rice pudding and also saved some to make a fried rice for another night.

3 cups of basmati rice

5 cups of water

Simmer for about 10 minutes with the lid on. Make sure the rice is well cooked. When cooked add 50g cubed butter and stir through. I took out 1 ½ cups of the rice and set aside for rice pudding. Then you can season the rice with plenty of salt.

Divide the rice that is left in half, set aside ½ for fried rice.

Slow cooked honey mustard chicken

1.2 kg chicken lovely legs,

1 onion, chopped

3 cloves garlic, chopped

1 heaped tbsp wholegrain mustard

1 tbsp dijon mustard

1 tbsp honey

1 ½ cups pure cream

4 carrots in big chunks

Salt

Chuck it all in the slow cooker on low. This took my slow cooker 6 hours. I then took the chicken and

carrot out put in an ovenproof dish and kept in the oven at 100c to keep warm. Into the slow cooker went 1 ½ cups rice and an extra 200ml water. Put on high for an hour. To make this quicker just pour your liquid (you need about 3 cups of liquid) and rice in a pot with some salt and simmer for 10 minutes or until your rice is cooked.

Chicken Tikka

Chicken tikka- done in the slow cooker, full of indian spice, if you have tried my butter chicken recipe you will like this too!

You can use as a marinade for your chicken and bbq or roast or use as I have done as a curry. Why not make your taste buds dance
Thank you, come again!

I served this with millet. Millet is gluten free and is technically a seed. Millet is a good source of the minerals copper, phosphorus, manganese, and magnesium. Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread. Millet is still an extremely important food staple in many Africa countries.




Tikka masala paste

Ingredients

2 cloves of garlic

Thumb-sized piece of fresh root ginger

1 tablespoon smoked paprika

2 teaspoons garam masala

½ teaspoon sea salt

2 tablespoons coconut oil

2 tablespoons tomato purée

Small bunch of fresh coriander

1 tablespoon desiccated coconut

2 tablespoons ground almonds

Optional 1-2 red chillies

Spices for toasting: These are dry fried in a small pan for about a minute until fragrant

1 teaspoon cumin seeds / 1 teaspoon coriander seeds

Method

Blitz up until a smooth paste forms.


This can be used as a marinade enough for about 1 kg of meat such as chicken. I have used this as a curry and added 600g chicken thigh, 1 diced onion, 700ml of tomato passata and added a chunky dice of 1 large eggplant and 2 parsnips. You can use any veg you want such as sweet potato, zucchini, capsicum etc…put in your slow cooker for the day. I did have cream to use so I added that too, but you dont have to!

Slow cooked aromatic chicken

Doing your dinner this way you get your broth made at the same time  :)

1 whole chicken, I like to take the skin off and fry later until crisp as soggy chicken skin is not cool!Carrot, lemon, onion, garlic, ginger, turmeric, lemongrass, star anise- the amounts you see here. Keep it chunky so you can pull them out.

Put all your aromatics in your slow cooker and then put your chicken on top. Fill to the top with water. I like to add some tamari and a few drops of sesame oil. Cook on low for the day. Drain you can keep the onion and carrots to eat. The aromats you can freeze them and use next time you make broth so you don't have to chuck them. The broth left you can freeze or use that week for soups, casseroles, cooking some rice etc...serve the chicken with some extra veg and some buttered rice and your crispy chicken skin

Lots of beautiful broth!

Keep and freeze for your next broth

One pan chicken and ratatouille with quinoa

Serves 4

 

Ingredients

400g chicken thighs, chucky dice

1 red and 1 green capsicum, diced

2 large fingers eggplant or a small eggplant (about 250g), diced

2 zucchinis, diced

1 brown or red onion, diced

3 cloves garlic, crushed

1 cup of tomato passata

1 cup of chicken broth

Handful of fresh herbs, I have used rosemary, thyme and tarragon

½ cup of quinoa

Method

In a large pan or wok fry off your chicken, vegetables, in some butter for about 5 minutes until nice and brown. Then add your broth, passata, herbs and quinoa, simmer with a lid on for 10-15 minutes until the quinoa in tender. I have served this with sautéed kale and asparagus also

Homemade chicken nuggets with basil and lemon mayonnaise

Ingredients

Serves 4

500g boneless chicken thighs, trimmed of fat and each cut into 4

¼ of a cup of shredded coconut

¼ of a cup of raw almonds

½ cup of sesame seeds

1 clove of peeled garlic

Whizz these up together in a food processor until they resemble breadcrumbs

For the dipping sauce this is just ¼ of a cup of thick mayonnaise a few basil leaves chopped up and 1 tsp lemon juice

Method

On a plate put ¼ cup flour, I used tapioca flour, season with a little salt

In a bowl beat 1 egg with 1 tbsp of water, season with a little salt

Put your chicken in the flour, shake off then put in egg, shake off then put your crumb mix in a bag and throw your chicken in and toss to coat.

In a large pan heat 2-3 tbsp coconut oil and cook on medium for 5 or so minutes a side. Check and make sure they are cooked in the middle, they should not be pink. I served this with a big colourful salad and some mashed potato, and the mayonnaise