Leftover Chicken and Lentil pizza

October 11, 2014 at 4:04 am

Leftover chicken and Lentil pizza

INGREDIENTS

  • 2 x Large round pizza bases coated in a pizza sauce
  • 1/2 cup grated pizza cheese
  • 1 red onion sliced
  • 1 tsp olive oil
  • 1 red capsicum diced
  • 1 green capsicum diced
  • 1 tin lentils rinsed and drained
  • 1 1/2 cups roughly shredded chicken
  • 1 large tomato thinly sliced
  • 3 boconcini roughly torn

METHOD

1. Pre-heat oven to 200 degrees celsius.

2. In a fry pan saute red onion, with olive oil with red and green capsicums until soft for about 5 -10 minutes on low heat stirring occasionally. Season.

3. Sprinkle grated pizza cheese between 2 bases. Add onion mixture on top of 2 bases.

4. Add chicken with lentils, sliced tomatoes and torn bococcini.

5. Sprinkle with oregano and place in oven until crisp and cheese is golden. Enjoy!

My Big Dude Sandwiches

October 11, 2014 at 12:55 am

My big dude sandwiches

INGREDIENTS

  • 3 Extra long slices of bread
  • Handful salad mix
  • 1 small chicken breast sliced lengthways
  • 6 slices bacon 3 slices large tomato
  • 3 thin strips cucumber
  • 3 cups cos lettuce
  • 1 handful flat leaf parsley
  • 1 handful basil leaves
  • 3 tblsp olive oil
  • 3 tblsp lemon juice

METHOD

1. Cook bacon, set aside.

2. Cook chicken, set aside.

3. Blend the fresh herbs, oil and lemon, set aside.

4. Lay 1st slice bread and spread with herb dressing. Then add cos lettuce and 3 rashes bacon. Spread another layer on either side of slice bread and sit on top of bacon.

5. Add salad mix then remaining bacon, cucumber then tomato then chicken. Dollop a couple of tsp of dressing on chicken and finish with a slice of bread spread with a thin layer of dressing.

This can be easily shared by 2 people or you can make 2 sandwiches if using smaller loaves of sandwich bread. Enjoy!

Christmas Rolled Chicken

December 7, 2013 at 10:23 am

Christmas Rolled Chicken

I created this dish with the inspiration of Christmas colors in mind. I also wanted a contrast in flavors hence the Maple Glazed prosciutto which is a little crispy piece of sweetish savoury heaven. I hope that you enjoy this meal any time of the year.

INGREDIENTS

  • 4 Chicken Breasts, pounded and flattened to about 1cm thickness
  • 2 cups baby spinach’
  • 2 red onions finely diced
  • 220g baby bocconcini cut in half or torn mozarella
  • 1/2 cup sweet dried cranberries for filling
  • 150g raw walnuts, toasted and roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1 large red capsicum, diced
  • 2 tsp olive oil
  • 1 1/2 tblsp YIAH Roma Italian spice blend or YIAH Herb n Garlic Dip mix
  • 2 cups fresh breadcrumbs
  • 100g prosciutto
  • 2 tblsp maple syrup

METHOD

1. Prepare the walnuts. set aside.

2. In a large frypan on medium heat, add oil. Sautee the red onions until soft and translucent. Add red capsicum and stir occasionally until soft. Season. Add YIAH Roma Italian Spice Blend or YIAH Herb and Garlic Dip Mix.

3. Stir in the spinach, cranberries and parsley until the spinach has wilted. Remove from heat.

4. Stir in the walnuts and breadcrumbs and set aside.

5. Pre-heat oven to 190 degrees celsius.

6. Lay a row of clingfilm approx 50 cm and place flattened chicken breasts horizontally in a row on the clingfilm, slightly overlapping each other. Place a piece of clingfilm on the chicken and flatten the overlapping pieces slightly being careful not to tear the chicken.

7. Place the filling along the middle of the chicken leaving a 2 cm border. Do not over crowd. You only need a thin layer about .5 cm high. The leftover filling can be frozen and used as stuffing on another occasion.

8. Place the bocconcini across the filling.

9. Starting with the horizontal side closest to you and fold the chicken over and roll until the horizontal seam is at the bottom. Use kitchen string to tie up the log to avoid any spillage.

10. In a frypan on medium heat, spray with olive oil and place the chicken in the hot pan to seal all sides until golden brown.

11. In a roasting pan place 2 cups chicken stock and put the rolled chicken in the oven for approximately 40 minutes until golden brown and juices run clear.

12. Once the chicken is cooked, remove from the oven and put the heat up to 200 degrees celsius.

13. Place the prosciutto slices on a baking tray lined with baking paper. Brush both sides with maple syrup.

14. Place in the oven and every 5 minutes brush the top side flip over then brush again with maple syrup. Repeat this process about 4 times (20 minutes) or until the prosciutto is  JUST starting to get crispy.

15. Remove from heat.

16. Allow the chicken  to cool for 10 minutes before serving. Cut into 3cm thick slices and serve with maple glazed prosciutto.

Enjoy.

For all products pertaining to YIAH – Your Inspiration At Home please click here for more info.

Creole Chicken and Baked potatoes

October 22, 2013 at 5:49 am

creole chicken and roast potatoes

INGREDIENTS

METHOD

1. Pre-heat oven to 190 degress celsius.

2. After scoreing (making incisions across the skin of the chicken) mix YIAH Balsamic Vinegar, honey and YIAH Louisianna Creole together in a bowl and with your hands massage into the chicken.

3. In a deep baking dish or roasting pan place chicken and potatoes, season.Sprinkle with olive oil and pour in the water. Cover in foil for the first 35 mins.

4. In the last 15 minutes of cooking, take off foil so you get a nice caramelisation.

5. Take out after that time or at which time the potatoes and chicken are cooked.

6. Enjoy with a Garden salad.

For the YIAH Caramelised Balsamic Vinegar and the YIAH Louisiana Creole Dip Mix (and all Your Inspiration at Home products), please click here for more info.

Moroccan Marakesh Bazzar Chicken

October 13, 2013 at 6:52 am

Moroccan Marrakesh Bazaar Chicken

INGREDIENTS

  • 2  tsp YIAH Moroccan Marakesh Bazaar Spice Blend
  • 1/2 tsp  YIAH Louisiana Creole Dip Mix
  • 2 large potatoes cut into half then half again
  • 2 large carrots cut into approx. 3 cm pieces
  • 1 small set of potatoes cut into 4 cm pieces
  • 1 onion diced
  • 1 can crushed tomatoes
  • 2 cups chicken stock
  • 2 tsp olive oil ( I used Bertolli Classico)
  • 600g chicken breast, sliced
  • 1 cup peas
  • ( 1 cup water extra if needed during the course of cooking)

METHOD

1. Put 1 tsp oil in a deep saucepan (30cm) on medium heat and cook chicken until golden in 2 batches. Set aside.

2. Add the remaining oil, and cook onion (add salt) on low heat (about 5 minutes) until soft. Add YIAH Moroccan Marakesh Bazaar Spice and YIAH Louisiana Creole Dip Mix. Stir until aromatic for 1 minute.

3. Add vegetables and chicken. Stir in crushed tomatoes and stock. Stir until starting to bowl. Leave on a simmer and cover with a lid. Simmer for 45 minutes or until veggies are cooked, stirring occasionally and adding the water if needed.

Note: This meal is lovely and aromatic and one of my favourites as it is so easy.

For YIAH – Your Inspiration at Home enquiries or purchases click here

 

Chicken Stir Fry with Egg and Brown rice

September 5, 2013 at 10:07 am

recipe22a

Serves 4

INGREDIENTS

  • 500g organic chicken breast sliced
  • 2 cups cooked brown rice
  • 1/2 – 3/4 cup water
  • Oil spray
  • 1 large carrot diced on an angle
  • 200 g snow peas
  • 1 red onion sliced
  • 1 small red capsicum halved and sliced
  • 2 cloves garlic crushed
  • 1/4 tsp chilli powder (more if you like heat)
  • 1 tsp five spice
  • 1 heaped teaspoon organic raw honey
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 cup soy sauce
  • 4 eggs

METHOD

1. Prepare rice and set aside.  Spray a medium size wok or deep pan with oil spray.

2. Heat pan on medium to high.

3. Cook chicken until cooked and golden in 2 bathes. Set aside.

4. Add onion to pan on medium to low heat after spraying pan with oil and season with salt. Cook until soft and add carrots and capsicums.

5. Add garlic, honey and spices. Toss and add a little water at a time until carrots are starting to soften. Add soy sauce and snow peas and toss fir a minute or 2 and set aside.

6. Cook your egg to your preference.

7. Add 1/2 cup rice per person on plate, with a serving of the stirfry and an egg on top,

Enjoy!

 

Bertolli Oil Review and Recipes

August 11, 2013 at 7:24 am
bertoli
I had the pleasure of being asked to review these gorgeous products. To be honest my initial reaction was “why do I need 3 different oils for my cooking, really – this must be a ploy for consumers to spend extra money at the checkout”. After a little experimentation I can now safely say I eat my words and totally understand the concept more than ever. Do I start with the authentic taste of The Extra Virgin Olive Oil? Yes because it reminds me of my childhood holiday in Greece of the oil used to dip my bread in for the cucumber and fetta salad – it is SERIOUSLY good! Or shall I say how much I love the smoke point and taste that the Classico brings to my roasts, grills and lasagne? Or finally that I have since purchased personally 2 x 1 litre bottles of my favourite of all: LIGHT IN TASTE. I use it in everything, well almost. I especially have found a place in my heart for it in my baking.

It is a great alternative to butter and gives a a light result.

 

Bertolli Nuts Almond Cake with Natvia

recipe8
I initially made this cake in mind for a layered dessert. Dipped cake in coffee layers of whipped cream and almonds. Since making it I realized it was more than that…a light flavoursome treat with coffee or tea. Smothered in something moist like whipped cream, melted chocolate or sugar syrup it is enhanced to another level.

INGREDIENTS:

  • 2 tablespoons hot water
  • 1/2 cup Natvia (or sugar of your choice – honey would work well too)
  • 4 eggs separated.
  • 1/2 cup Bertolli Light in Taste Olive Oil
  • 1/4 cup Almond spread (I used Macro Natural Almond spread)
  • 3/4 cup plain flour
  • 3/4 cup almond meal
  • 1/4 tsp cream of tartar
  • 1 tsp bi-carbonate of soda
  • 1/4 cup  almond flakes
  • 1/4 cup slivered almonds
  • 1 tablespoon honey

METHOD

1.Pre-heat oven to 180 degrees celsius. Use a 20 cm spring form pan lined with baking paper ( I used a silicone pan sprayed with a little oil)

2. Beat egg yolks, sugar until creamy. Add almond butter, oil, bicarb, hot water and almond spread. Beat briefly until mixed. Add flours, beat for a further 30 seconds on low.

3.In a separate bowl beat the egg whites with cream of tartar until stiff peaks form. Fold the egg whites in 2 batches into the other prepared ingredients until just combined. Pour into pan and bake for 30 – 40 minutes until golden and still slightly springy in the middle. Wait 10 minutes then transfer onto a wired rack to cool. Turn over onto plate when ready for presentation.

4. On a tray lined with baking paper add almonds and honey and toast “grill” until golden brown. Smother over cake.
If you are intending on keeping this cake for a few days I recommend you make a sugar syrup of half a cup sugar to half a cup water. Bring to the boil and simmer for ten minutes.

5. When the cake is removed from the oven pierce the cake with a skewer in many positions and immediately pour the sugar syrup over it to soak in. Then add the honey almonds on top!

 

Bertolli Nuts Almond Dessert

recipe9
A couple of days after baking the cake I cut it into pieces and briefly dipped them into cooled coffee, layer by layer. The cake layer first drizzled with melted chocolate (don’t let it touch the glass or the chocolate will go hard) then a generous layer of whipped cream with Chocolate Raspberry Chocolate Powder, a layer of flaked almonds, another layer of coffee infused cake, melted chocolate and whipped cream topped with flaked almonds again and drizzled chocolate. One cake so many ways. This recipe is really very versatile as the use of Bertolli Light tasting Olive Oil does not over power the other flavours.

 

Tuscan style Schnitzel with Bertolli
recipe10

Organic chicken breast dipped in egg then a coating of fresh bread crumbs mixed with YIAH Tuscan Capsicum Style Pesto Herbs – a match made in heaven the Bertolli Classico olive Oil. I like this oil for shallow frying as it didnt ‘blacken’ my food as some other oils do once you start cooking the second batch. the temperature of the oil was steady so the colour of  my schnitzels were consistent.

 

Breakfast Biscuits with Bertolli Light with Natvia

recipe11

INGREDIENTS

  • 2 cups Muesli
  • 1 cup plain flour
  • 1 tsp bi-carb soda
  • 1/2 cup Bertolli Light Olive Oil
  • !/4 cup honey
  • 1/4 cup Natvia (or sugar of your choice)
  • 2 Tblsp hot water

METHOD

1.Pre-heat oven to 170 degrees celsius

2.Line 2 trays with baking paper

3. Mix all the dry ingredients in a large bowl. Add all the wet ingredients and mix well ( I use my hands) . Stand 10 minutes in the fridge. Roll into 1 tablespoon (heaped) balls then flatten with your hand. Bake in the oven for 20 minutes. Allow to cool and enjoy!

CONCLUSION
I have really enjoyed reviewing these products. I was always skeptical about purchasing 3 different products for what 1 used to do the job adequately. It is not until you start experimenting that you realize that using the right kind of all in your food is a flavour enhancer. A definite positive in my book!

For any products pertaining to YIAH (Your Inspiration At Home) you can click here to find baking goodies.

Curried Drumstick with Rice and Peas

August 11, 2013 at 7:11 am

recipe6

So, I had some drumsticks and although it is not my favourite part of the chicken, Indeed an easy and tasty meal out of them. Hence, the curry. Easy! You will have dinner on the table in no time with no fuss!

INGREDIENTS

  • 8 chicken drumsticks (alternatively you can use thigh cutlets, skin on)
  • 1 – 2 tablespoons Keens Curry Powder
  • 1 Litre chicken stock
  • 1 onion finely chopped
  • 1 1/2 cups basmati rice
  • 1 1/2 cups frozen peas
  • 2 teaspoons vegetable oil

METHOD

1. Pre-heat oven to 180 degrees.

2. Heat 1 tsp oil in a deep pan on medium heat and brown off the chicken so that all the skin is golden. This should take about 10 minutes. Set aside.

3. Add remaining oil and onion and cook until starting to soften, add curry powder and rice stirring for about 2  minutes then add chicken stock,  chicken and peas.

4. Cover pan and place in oven for 20 -30 minutes or until rice is set. ( you don’t need to do any stirring whilst the food is in the oven until serving).

Sticky Baked Chicken

June 12, 2013 at 10:09 am

recipe23a

INGREDIENTS

  • 2 kg chicken thigh cutlets
  • 1/4 cup ketjap manis
  • 1/2 cup tomato sauce
  • 1/2 cup HP sauce

METHOD

1. Marinate chicken in sauce for 1 hour in fridge or if you are in a hurry at least 20 minutes, obviously more is best.

2. Pre-heat oven to 180 degrees celsius. Place marinated chicken on trays lined with baking paper. Cook for 50 minutes basting regularly.

This recipe was inspired by 4 Ingredients Sticky Ribs.

Baked Chicken Nuggets

March 12, 2013 at 10:11 am

recipe24a

A healthy alternative to fast food nuggets, the taste? Thumbs up from the kids.

INGREDIENTS

  • 500g chicken ( I used organic chicken breast)
  • 1 tblsp smoked paprika
  • 1 cup thick yoghurt
  • 2 cups panko breadcrumbs
  • Seasoning (try YIAH spices)

METHOD

1. Pre-heat oven to 200 degrees.

2. Line 2 baking trays with baking paper and spray with light olive oil.

3. Cut the chicken into half palm size pieces.

4. Prepare a bowl with the paprika, yoghurt and seasoning. Prepare another bowl with the panko breadcrumbs.

5. Dip the chicken in the yoghurt, shake of excess and coat in the panko breadcrumbs.Place on the baking tray.

6. Lightly spray with oil and bake for about 30 minutes in a pre-heated 190 degree celsius oven or until golden.

Serve with your favourite veggies and/or salad.