Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container. 

Coco's Chicken Chimichurri Burger

    Coco's Chicken Chimichurri Burger

Ingredients:

Chicken breast tenderloins
Red capsicum
Avocado
Chimichurri 
Tasty cheese, sliced
Garlic Aioli 
Stone baked ciabatta loaf

Create:

1 Create the Chimichurri the day before for maximum flavor. Please see separate recipe for Chimichurri.

2 Start by preparing your burger bits. Slice some tomatoes, roughly cut some avocado, slice tasty cheese. Cut some capsicum into little fingers.

3 Preheat oven griller for a few mins on high. Spray the capsicum with canola oil, than add the capsicum on some foil and bake until golden. Only takes maximum 4-5mins.

4 Pan fry your chicken tenderloins until golden on each side. Meanwhile have your ingredients on the side ready. Toast your ciabatta pieces just a min or two before your chicken is ready

5 Meanwhile assemble your burger. Start with one piece of toasted ciabatta, a good spread of garlic aioli, slice of tasty cheese, couple of slices of tomato, salt n pepper, smashed pieces of avocado, grilled capsicum.. Finally your chicken pieces and a good dollop of chimichurri. Last piece of ciabata toast.

6 Add chimichurri on the side for extra garnish, enjoy.

Mexican Naked Beef Pie

Mexican Naked Beef Pie

Ingredients:

2 x sweet potato large
1/2 cup mild salsa 
3-4 gloves garlic, minced
1 large red capsicum, roughly diced
1 large yellow or orange capsicum, roughly diced
4 green chillies, diced
1 tsp sweet paprika
1/2 tsp chilli powder
1/2 bunch shallots, chopped
1 brown onion, diced
1 can whole peeled tomatoes
500gms beef mince 
2 tbsp butter 
2 tbsp olive oil
1/3 milk
1/2 cup grated tasty cheese

Create:

1 Preheat oven to 180° degrees. Spray with canola oil or line with baking paper.

2 Peel and dice the sweet potatoes and place in a microwave safe container. Fill up with water, until it covers all sweet potatoes than place in microwave for around 18mins on high. 

3 Meanwhile, In a fry pan place on medium heat. Add garlic, butter and olive oil. Next add mince and brown. 

4 Transfer mince to a bowl and cover. Add in the same fry pan: shallots, onion, both capsicums, green chillies, sweet paprika, chilli powder, whole peeled tomatoes (crush with your hands over mixture to release maximum flavor) and give a good stir.

5 Add mince mixture back to frypan, stir well and turn down to a low heat. 

6 Once potatoes are ready, give them a good mash, add some butter, milk and salsa. With your baking tray, add all the mince mixture into tray followed by the potato mixture on top. Season with salt and pepper. Add grated cheese. 

7 Keep in oven for around 15-20mins or until golden brown. Serve and enjoy.

Serves 6

Nice to do:

Add Parmesan on top with some crusty warm bread..

Moroccan Chicken Tagine

Moroccan Chicken Tagine

Ingredients:

1 kilo chicken breast, diced
2 brown onions 
4 gloves of garlic, crushed
5 tspn cumin 
4 tspn ground ginger 
2 tspn oregano 
2 tspn sweet paprika
2 tspn turmeric 
500ml chicken stock 
Rice or couscous 
2 cans chickpeas, drained
2 cans of whole peeled tomatoes

Create: 

1 Start with Frypan on Medium heat add olive oil,garlic and onion. Stir until combined. 
2 Add all spices until fragrant, than gently squeeze the whole peeled tomatoes over mixture. 
3 Add chicken breast to pan and give a good stir until all chicken is brown.
4 Slowly add chicken stock until well covered. Last pour in Chickpeas. 
5 Turn heat to high, bring to the boil. Than turn to low and simmer for 30mins. Occasionally stir. Cover with Lid.
6 Serve with jasmin rice or couscous.

Serves 6 to 8 

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..