Chicken Fajitas

Chicken Fajitas

Ingredients:

10 chicken tenderloins
8 soft wraps or flour tortillas
1 avocado
1/2 green capsicum
1/2 red capsicum
1/2 brown onion
Mild Mexican Salsa sauce
Fajita Spice Mix
Fresh lemon

              ......READY IN 30 MINUTES......

Create:

1 Toss chicken pieces into a plastic zip lock bag, add Fajita mix than seal and shake until well covered. Add to fry pan on medium heat with some olive oil.
2 Cut the capsicums and onion julienne style. After Chicken is cooked, set aside in one bowl. Cover with foil to keep warm. Add capsicum mixture to same fry pan and fry off.
3 Warm wraps in microwave around 1 minute on 1000watt microwave. (Times will vary on different microwaves)
4 Either make Guacamole with the avocado or have it plain.
5 Start with wrap, add Avocado, one piece chicken, capsicum mixture, dash of Mild Mexican salsa and finally squeeze fresh lemon.

Serves 4

Chicken Chilli Pesto

Chicken Chilli Pesto

Garnish with fresh mint and squeeze fresh lemon

Ingredients:

Chicken breast 500gm, diced 
A punnet of cherry tomatoes, cut in halves
Fresh mint
Fresh lemons
Shaved parmesan cheese
Penne pasta 
Sacla Chilli pesto pasta sauce, 1 and half jars (made in Italy)

Create:

1 On medium heat, throw in chicken and panfry until brown. Add cherry tomatoes than turn down to low. Simmer for 10mins.
2 Cook penne pasta around 13mins. 
3 Once pasta is ready, drain and pour pasta into a large bowl. Throw in chicken mixture, add parmesan cheese, 1 and half jars of chicken chilli pesto, 1 whole lemon squeezed freshly over the top and finally good bunch of fresh mint. Give a good stir. Enjoy.

Nice to do..

Serve with warm crusty bread. 
Add lemon and fresh mint on side as an extra garnish.

Pink Salmon Fishcakes

Pink Salmon Fishcakes

Served with baby spinach, basil leaves, rocket, cherry tomatoes and cherry bocconcini salad. Lemon wedges and dipping sauce. 

Ingredients:

1 red long chilli,
2 eggs
1 lemon
1 tbsp of sweet paprika
1/2 bunch of fresh coriander
2 gloves of crushed garlic
1/2 diced red capsicum
1 can of Pink Salmon or Red Salmon
1/2 bunch of shallots diced.

Create:

1 Combine all ingredients into a large mixing bowl and mix through by hand.
2 Grab a small handful, roll into a ball than flatten down to resemble pattie, than sprinkle some more breadcrumbs on each side.
3 On medium heat, spray fry pan with canola oil. Lightly brown each side until golden. 2-3mins.
4 Enjoy, Serve with a salad.

Nice to do..

Add sweet chilli sauce as a dipping sauce
Serves 2, makes around 7/8 small patties

Chicken Schnitzel Parmigiana

Chicken Schnitzel Parmigiana

Ingredients:

Chicken breast 500gm, sliced lengthways thinly. 

Breadcrumbs

2-3 gloves garlic

1/2 tsp sweet paprika

Basil leaves fresh chopped roughly

Thyme fresh roughly

2 eggs 

Plain flour 

Shaved leg ham

Grated tasty cheese 

1 can whole peeled tomatoes

Dolmio Parmigiana Sauce

Butter 

Olive oil 

Create:

1 Add chicken into a bag full of plain flour, make sure its sealed and shake until well covered.

2 Add eggs and a dash of water to a small bowl, stir with a fork. Than add the floured chicken pieces to egg mixture one by one. 

3 In a separate bowl add breadcrumbs, dash of salt and pepper, sweet paprika, roughly chopped basil and thyme and mix.  

4 Coat the chicken pieces in the breadcrumb mixture. 

5 Pan fry Butter, olive oil and some garlic. 

6 Medium heat add chicken until golden brown on each side (approx 2-3mins per side)

7 Pre heat oven to 180degrees...  Mix Chopped tomatoes and Parmigiana Sauce in a small bowl.  

8 Lay chicken pieces in one single layer, Add one piece of ham on each piece, add tomato mixture over each piece than finally grated cheese. 

9 Enjoy. Serve with salad. 

Serves 4 

Nice to do...

Squeeze fresh lemon... 

Mediterranean Meatballs with Handmade Flatbread

Mediterranean Meatballs with Handmade Flatbread

Mediterranean Meatballs:

1 kilo premium or lean beef mince
1 Brown onion, diced
1 tbsp. Italian herbs
3-4 gloves garlic, crushed
3 small eggs

Handful plain flour
1 tsp sweet paprika
Can whole peeled tomatoes

Sesame Seeds
500g pasta sauce ( I use Five brothers, oven roasted garlic n red wine)

Handmade Flatbread:

4 cups plain flour
1 sachet of dry yeast
1 & 1/2 cups luke warm tap water
Pinch caster sugar
tspn of rock salt
60 ml extra virgin olive oil             

Create:

Handmade Flatbread

1 In one small bowl combine water, sugar and dry yeast. Allow to bubble 5-8mins. Stir to combine.

2 Separately mix 4 cups of plain flour with salt in large bowl, make a well in the centre.

3 Add 60ml of oil in the centre, followed by the small bowl of water sugar and dry yeast. Gradually mix with a wooden spoon. Knead for 10-15mins

4 Once it's all combined, form a ball and than place the ball into a bowl and cover with cling wrap. Place in warmest part of the house to allow the ball to double in size. Takes around 30mins or longer. 

5 Roll into small balls around 6-8 pieces and roll with a roller flat. Lightly fry on medium heat in frypan with some spray oil until golden on each side.

Mediterranean Meatballs

1 Combine beef mince, flour, garlic, Italian herbs, sweet paprika, brown onion, 3 eggs into large bowl. Mix by hand.

2 Roll into 20 small balls than coat in sesame seeds.

3 Pan Fry on medium heat until they are golden brown.
4 Add one by one whole peeled tomatoes, gently squeeze with hands over pan to add texture to release maximum flavor. Add any pasta sauce of your liking. Simmer 25mins on low heat.

5 Enjoy.

Serves 6 

Hot Tip..

Place in bedroom under a blanket or an area under a window in the sun. Leave for around 30mins or longer. 

Coco's Chilli Tomato Risotto

Coco's Chilli Tomato Risotto

Ingredients:

2 tsp fresh chilli (masterfoods fresh chilli is great)
3-4 shallots, chopped 
8 mushroom cups, peeled and chopped
2 zucchini, chopped
1/2 tsp Cumin
1/2 tsp sweet paprika 
2cups aborio Rice
1 tbsp. Coconut Oil and 2 tsp butter
5 garlic gloves, crushed
1 can whole peeled tomato, squeeze 
1 red capsicum
1 brown onion 
1/2 lime juice
1/2 lime rind, grated 
chicken stock 250ml
vegetable stock 500ml

Create:

1 In a medium saucepan combine the chicken stock and vegetable stock together on a low heat. Occasionally stir.

2 Next on medium heat fry onion, garlic, coconut oil and butter, wait 1min than throw in shallots, mushrooms, capsicum, zucchini.

3 Stir in Cumin, Paprika, fresh chilli, lime juice and lime rind. Add One by One Whole peeled tomatoes, gently squeeze over to add texture and to release extra flavor. Stir for few mins.

4 Add 2 cups of aborio rice. Stir.
5 Gradually add cups of warm stock to the frypan. Allow to boil on high, than turn down low. Constantly stirring for 28mins with continued cups of stock added until all stock is absorbed.

Serves 4 
Nice to do...

Garnish with crumbled danish feta, chopped parsley and coriander.

Tandoori Chicken Wraps

Tandoori Chicken Wraps 

Ingredients:

400g Chicken breast

1 x Cucumber, sliced finely

Fresh mint 

Small piece ginger, grated

Bunch of shallots, chopped coarsely

1 x lime 

Flat bread or soft wraps

Tandoori paste 

Natural Greek low fat yoghurt

60ml of rice bran oil 

Create:

1 Chop the chicken breast evenly into small pieces, Marinate (using 2-3 tbsp of Tandoori paste) the Chicken breast for at least 30mins or overnight for the flavors to set in.

2 Add some Rice bran Oil to pan on medium, cook each side for around 2-3mins depending on how thick the chicken breast is.

3 Meanwhile, prepare your wrap. Warm your wrap lightly in a fry pan with some spray oil until its slightly brown on each side or (easy option) microwave for 10-15seconds. Place together your ingredients, firstly fresh mint, yoghurt (1 tbsp) , cucumber, ginger, shallots, fresh squeeze of lime, and finally some pieces of chicken.

4 Fold together starting at the bottom, Enjoy.

Serves approx 6 wraps.

 

Hot Tip....

Try not to overload the wrap, otherwise you won't be able to fold it.

Penne Bolognese

Penne Bolognese 

Ingredients:

1 kilo premium or lean beef mince
1 medium red capsicum, diced small
1 medium brown onion, diced
2-3 sticks of celery, chopped finely
4-5 gloves garlic, crushed
1 good tbsp of butter
60ml olive oil
Italian Herbs about 2 tbsp
1.5 cans whole peeled tomatoes
1.5 jars of Dolmio Extra bolognese sauce
100ml red wine
Dash of all purpose seasoning
Good pinch of Salt and pepper

Create:

1. Fry on high heat garlic, onion, butter and oil. Wait 1 min or until transparent.
2. Add capsicum, celery.. Stir.
3. Add mince, stir on high until brown, lower temperature to medium-low.
4. Add all purpose seasoning, salt, pepper and pasta sauce, stir. Add red wine and stir. Than one by one, gently squeeze whole peeled tomatoes over pan into mixture. (Messy, however by squeezing whole peeled tomatoes you are releasing the flavor and adding texture to the bolognese.)
5. Turn on low for 30mins or longer for the flavors to set in.
6. Enjoy with spaghetti or penne pasta.
7. Add some Shaved Parmesan Cheese.

Serves 6...

Hot Tip... 

Tastes better the next day..