Vietnamese Chicken Meatballs

Vietnamese Chicken Meatballs

400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup

Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.

You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.

Hackbraten

Hackbraten


500 g gemischtes Hackfleisch
1 altbackenes Brötchen
1 Ei
1 Zwiebel
1/2 Bund Petersilie
1/2 TL Paprika edelsüß
1 TL mittelscharfen Senf
1/2 TL Thymian getrocknet
Salz und Pfeffer
1 EL Öl zum Anbraten
400 ml Fleischbrühe oder Wasser
3 - 4 EL Tomatenmark
1 Becher süße Sahne
2 TL Stärke oder Mehl
schwarzer Pfeffer

Zuerst die Brötchen in Wasser einweichen. Währenddessen die Zwiebel schälen und in feine Würfel schneiden. Die Petersilie waschen und ebenfalls fein schneiden.

Das Hackfleisch in eine große Schüssel geben. Das eingeweichte Brötchen gut ausdrücken und zusammen mit den Gewürzen, dem Ei und der Petersilie mit den Händen zu einem geschmeidigen Fleischteig für den Hackbraten vermischen.

Den Hackbraten zu einem Art Brotlaib formen. In einem genügend großen Topf Fett erhitzen.

Den Hackbraten in den Topf geben und ringsum kräftig anbraten bis der Hackbraten etwas Farbe angenommen hat.

Mit der Fleischbrühe oder Wasser ablöschen. Salzen oder einen Brühwürfel zugeben.
Für die Soße etwas Tomatenmark und Senf in den Topf mit dem Hackbraten einrühren. Deckel drauf und den Hackbraten etwa eine Stunde langsam kochen lassen. Nachdem der Braten durch gegart ist, den Hackbraten heraus nehmen und warm halten.

Die Sahne mit Stärke oder Mehl mischen und die Soße damit abbinden. Hierzu einfach die angerührte Sahne in den Soßentopf geben und die Soße einmal kräftig aufkochen lassen, bis die Stärke abbindet. Noch einmal einige Minuten köcheln lassen und währenddessen die Soße zum Hackbraten mit Salz und Pfeffer nachwürzen.

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

Sesame Brown Rice Salad with Shredded Chicken and Peanuts

1 cup long-grain brown rice 

2 cups shredded cooked chicken breast 

1/2 cup shredded carrot 

1/3 cup sliced green onions 

1/4 cup dry-roasted peanuts, divided

1 tablespoon chopped fresh coriander

1/2 teaspoon salt 

2 tablespoons fresh lime juice 

4 teaspoons canola oil 

1 teaspoon dark sesame oil

2 garlic cloves, minced

 

 

Cook rice according to package directions. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons coriander, and salt to rice; toss to combine.
Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining coriander.

Chicken curry with cashew sauce

Chicken curry with cashew sauce

60g butter, salted or unsalted; or coconut oil for dairy free
2 cups chopped onions, about 1 large or 2 medium
2 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
3 tablespoons curry powder
2 teaspoons salt, less if using salted butter
1 teaspoon ground cumin
1/2 teaspoon cayenne
1kg pounds boneless, skinless chicken breasts or thighs, cut into chunks
400g can diced tomatoes
3/4 cup cashews (100g) - raw and lightly toasted in the oven or
already roasted
3/4 cup plain whole milk yogurt or full fat coconut milk for dairy
free
500g broccoli

Heat butter in a 5 wide, heavy pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and ginger, stir and continue cooking for another 2 minutes. Add curry
powder, salt, cumin, and cayenne and stir and cook for another 2 minutes. Add chicken and stir to coat. Stir in tomatoes, including juice. Bring to a simmer, cover the pot, and gently simmer until the chicken is cooked through, about 40 minutes.
While the chicken is cooking, cut the broccoli into florets and the stems into little chunks and steam until tender. Set aside. Grind toasted/roasted cashews in a food processor or spice grinder
until very finely ground. Be careful not to over grind or they will turn into cashew butter. Set aside.
Just before serving, stir in yogurt or coconut milk, ground cashews, and broccoli and simmer gently, uncovered, to heat.

Oven-Fried chicken

Oven-Fried chicken

1/3 cup low-fat buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts
1/2 cup dried breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
Preheat the oven to 200ºC. Spray a rimmed baking sheet with cooking spray. Place the breadcrumbs in a wide, shallow bowl. 
Remove the chicken from the marinade, and season it with salt and pepper. Dip the chicken into the breadcrumbs, and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray, and bake until it is
just cooked through, 25 to 30 minutes.

Skinny chicken cordon bleu

Skinny chicken cordon bleu

cooking spray
12 thin sliced skinless boneless chicken breasts, 85g each
salt and fresh cracked pepper
1 large egg
2 large egg whites
1 tbsp water
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
6 slices thinly sliced lean deli ham, sliced in half
6 slices reduced fat cheese, cut in half


Preheat oven to 220°C. Spray a large non-stick baking sheet with cooking spray. Wash and dry the chicken; lightly pound the chicken to make thinner and lightly season with salt and black pepper. Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down. In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
In another medium bowl, combine breadcrumbs and parmesan cheese. Dip the chicken into the egg wash, then into the breadcrumbs.
Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until cooked


Servings: 6 • Serving Size: 2 pieces
Calories: 378 • Fat: 10 g

Smoked Salmon Chowder

Smoked Salmon Chowder

3-4 tablespoons butter
1 onion, chopped (about 2 cups)
5 carrots, peeled and diced (about 2 cups)
3 celery stalks, sliced into small pieces (about 2 cups)
½ cup white wine
6-7 new potatoes, washed and diced
1½ teaspoons dried thyme
4 cups broth (I used chicken broth but veg would work)
2 cups milk
1 tablespoon flour
1 cup cream
350-450g smoked salmon (mine was hot smoked salmon which has a
jerky-like texture and is already fully cooked)

Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the
pan (this helps it thicken up a little bit - more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.

Low Carb Lasagna

Low Carb Lasagna

1 medium onion, chopped
1 teaspoon minced garlic
450g mushrooms, chopped
2 cans crushed tomatoes
3 tablespoons fresh basil, chopped and divided
1/2 teaspoon apple cider vinegar
1/2 teaspoon dried oregano
salt + pepper
1 eggplant
4 medium zucchini
425g fat free ricotta
1 egg
2 tablespoons shredded parmesan
1/4 cup shredded cheese

Heat a large greased pot over medium high heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant and slightly golden, about 2 minutes. Add in chopped mushrooms and cook until the liquid has released and evaporated. Stir in the crushed tomatoes, 2 tablespoons fresh basil, and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until very thick, rich, and flavorful. Preheat oven to 220°C. Line two baking sheets with aluminum foil and set aside. Meanwhile, slice the zucchini and eggplant into slices and arrange on the prepared baking sheets. Bake in the oven at 220°C for 12-15 minutes until golden. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, egg and parmesan. Salt and pepper to taste, and set aside. In a casserole dish spread 1/3 of the tomato mixture onto the bottom of the pan. Arrange 1/2 of the roasted zucchini and eggplant over the sauce. Then place 1/2 of the ricotta mixture on top of the veggies. Spread another 1/3 of the tomato mixture on the ricotta. Layer the remaining veggies, place the remaining ricotta on top, spread with the remaining tomato mixture, and finally top with the shredded cheese. Bake in the oven at 200°F for about 35 minutes, or until the top is completely golden and beautiful. Let stand for a few minutes before serving.

Spinach Feta Turkey Burgers

Spinach Feta Turkey Burgers

450g lean turkey mince

1 cup rolled oats

2 large egg whites

250g chopped frozen spinach

1/2 - 1 cup crumbled feta

1 dash salt

1/2 teaspoon minced onion

1 teaspoon garlic powder

1 dash black pepper

 

Thaw and thoroughly drain spinach. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix. Form into 8 patties. Preheat griddle. Heat until cooked through. Mine took about 9 minutes. Make sure and use non stick cooking spray.

 

Spinach, bacon and parmesan quiche

Spinach, bacon and parmesan quiche

2 teaspoons olive oil
1 onion, finely chopped
100g rindless bacon, in short, thin strips
100g baby spinach leaves
4 eggs
3/4 cup (185ml) cream
1/2 cup (125ml) milk
1/3 cup (30g) shredded parmesan

Pastry
2 cups (300g) Orgran gluten-free plain flour
150g butter, chilled, cubed
Pinch salt
1 egg


For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tablespoons cold water. Knead until smooth. Refrigerate covered for 10 minutes.

Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.

Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.

Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.

Chicken Nachos

Chicken Nachos

1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander

to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers

Preheat an oven to 180ºC.

Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.

Citrus and Ginger baked Salmon

Citrus and Ginger baked Salmon

1 orange
2 lemons
a knob of ginger
1 side of salmon
4 cloves of garlic
2 star anise
a small handful of fresh dill
half a glass of white wine
a drizzle of olive oil

a big handful of new potatoes
2 eggs
1 tbsp of Dijon mustard
rapeseed oil (150-200ml)
3 spring onions, thinly sliced
a small handful of capers, roughly chopped
a handful of fresh parsley

Preheat the oven to 220ºC.
Slice the orange and lemons into slices, and the peeled ginger into thin rounds. Grab enough foil to generously cover the fish and use it to line a baking tray. Place the fish onto a bed of lemon slices on the foil, then scatter over the orange pieces, lemon slices, the ginger, chopped garlic cloves and the star anise. Pick a few sprigs of dill to lay on the fish too. Pour in the white wine and drizzle over a little olive oil. Season everything with salt and pepper. Wrap the foil into a tent around the salmon. Bake the salmon in the oven for 20 minutes, until just flaking. Grab a big pan of salted water and chuck in the potatoes. Heat to a boil and cook for about 15 minutes, until soft all the way through.
Separate the eggs, save the whites for another recipe and chuck the yolks into a bowl with the mustard and a pinch of salt. Whisk the yolks continuously whilst drizzling in the oil, until it thickens up slightly. chop the parsley and slice the spring onions. Drain the potatoes, then toss with the mayo, spring onion, capers and parsley. Squeeze in a little lemon juice to season if required. Remove the salmon from the oven and open up the tin foil. Serve the salmon in the foil on a big board with the potato salad.

Pasta with Kale, Lemon and toasted Walnuts

Pasta with Kale, Lemon and toasted Walnuts500g spaghetti
2 tbsp extra-virgin olive oil
1 tbsp garlic (approx 3 large cloves), minced
1/4 tsp red pepper flakes
1 bunch kale, de-stemmed and thinly sliced
pinch of sea salt
zest of 1 lemon
2 tbsp fresh lemon juice
1/2 cup freshly grated parmesan cheese, plus more for topping
1/4 cup walnuts, toasted and then broken into small pieces

Wash, de-stem and thinly slice the kale.
Mince garlic cloves, and zest and juice the lemon.
Cook the pasta according to the package directions. Reserve 1/2 cup pasta water and then drain.

Meanwhile, when the pasta has about 5 minutes left to cook, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, about 30 seconds to 1 minute, until tender and fragrant. Add in the sliced kale along with a pinch of sea salt, and cook, tossing and moving the kale around so that it doesn’t burn, as well as making sure that it gets coated in the olive oil and garlic mixture, until wilted and tender, about 1-2 minutes.

Remove from heat and add in the lemon zest and juice, and give it all a good toss to combine.

Add the pasta to the skillet and toss to combine. Add in some of the reserved pasta water to create a thin sauce.

Add in the 1/2 cup grated cheese and toss to combine.

Serve the pasta up into individual bowls and top each bowl of pasta with the toasted walnuts and the grated cheese.

Chicken Curry with Carrot and Ginger

Chicken Curry with Carrot and Ginger

2 tbsp vegetable oil
350g chicken breast, diced
1 tin chopped tomatoes
2 cloves garlic
6 carrots, peeled and cut in chunks
2 onions peeled and diced
1 tin chickpeas
1 piece ginger
1 tin coconut milk
1 chicken stock cube
2 tbsp mango chutney
2 tbsp curry powder
salt and pepper
coriander leaves

Put the oil into a large pot, add the onion, garlic and ginger and cook for 10 minutes over medium heat.
Add the carrot and curry powder and mix everything together.
Add the tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with the lid on the pot. After 15 minutes add the chicken and mango chutney. Cook gently for another 10 minutes with the lid off, season and serve with chopped coriander leaves.

King prawns & chorizo

King prawns & chorizo

1 Packet of Large King Prawns 180g
1 Garlic Clove Minced
1 small Chorizo Chopped
1/4 Jar of Tomato Passata
1/2 Tsp of Smoked Paprika
Salt & Pepper for Seasoning

Method:

In a small frying pan sprayed with oil add the chopped chorizo and cook letting the juices out but still staying soft. Add the garlic and saute for a few minutes.

Tip in the prawns and let them take on the flavours and colours of the chorizo after a minute or two, sprinkle in the paprika and stir.

Add the passata to the pan and simmer for 3-4 minutes. Season with salt and pepper to your liking.

Empanada

Empanada

4 cans of tuna in sunflower oil
1/2 medium onion
1 red pepper
1 green pepper
8 tbsp passata
1 tbsp olive oil
salt, pepper
2 pkg ready rolled puff pastry
1 egg

Preheat the oven to 180°C.
Mix together tuna, finely minced onion, peppers, passata, olive oil, salt and pepper until well combined.
Line the baking tray with baking paper, roll out the first package of pastry, spread over the filling, leaving a small border. Top with the second package of pastry and press together the edges.
Brush over the whisked egg and bake for about 20 minutes or until golden brown.

Gulaschsuppe

Gulaschsuppe

500 g Rindfleisch
50g Schmalz
250g Zwiebeln
3 Zehen Knoblauch
1 EL Mehl
1 l Fleischbrühe
1 Prise Salz
1 Prise Zucker
1 Prise Pfeffer
1 EL Paprikapulver edelsüß
1 TL Papprikapulver scharf
1 TL Kümmel
1 TL Majoran
350g Kartoffeln

Rindfleisch in Würfel schneiden. Zwiebeln und Knoblauch schälen und klein schneiden. Kartoffeln schälen und in Würfel schneiden.
Rindfleischwürfel in heißem Schmalz rundum anbraten. Zwiebeln und Knoblauch hinzufügen. Mehl darüber stäuben und verrühren. Gewürze hinzufügen, mit Fleischbrühe aufgießen und ca. 40 Minuten köcheln lassen. Kartoffeln hinzufügen und nochmals 25 Minuten kochen.

Sun-dried tomato and feta quiche

Sun-dried tomato and feta quiche

2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomatoes, chopped 
200g feta cheese, crumbled
2 tbsp basil pesto
1/2 cup black pitted olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup cream 

Preheat oven to 200°C. Use pastry to line base and sides of a 23cm (base) loose-based flan pan. Place a sheet of baking paper over pastry. Pour enough uncooked rice or beans over paper to cover base. Bake for 10 minutes. Remove from oven. Remove paper and rice.

Spread tomatoes, feta, olives and cheese over base of pastry case.

Combine eggs, cream, pesto and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.

Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

 

Leek, Bacon and Brie Quiche

Leek, Bacon and Brie Quiche

1 quantity shortcrust pastry
Plain flour, to dust 
40g butter
1 leek, pale section only, washed, dried, thinly sliced
4 bacon rashers, excess fat trimmed, finely chopped 
150g brie, thinly sliced
3 eggs, lightly whisked 
80ml (1/3 cup) thickened cream
Salt & freshly ground black pepper

Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.

Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.

Bake in oven for 25-30 minutes or until just set. Serve warm.

 

Sweetcorn Fritters with Smoked Salmon

Sweetcorn Fritters with Smoked Salmon

2/3 cup plain flour 
1/2 cup self-raising flour 
2 eggs, lightly beaten
1/2 cup milk
1 cup frozen corn kernels   
1/2 cup grated cheddar cheese 
2 tablespoons finely chopped fresh chives 
40g butter, chopped 
100g sliced smoked salmon
1/4 cup sour cream
finely chopped fresh chives, to serve

Sift flours into a bowl. Combine eggs and milk in a jug. Gradually whisk egg mixture into flour until a stiff batter forms. Add corn, cheese and chives. Stir to combine. Cover and set aside for 20 minutes.

Melt one-third of the butter in a large, non-stick frying pan over medium-high heat. Using 2 tablespoons of batter for each fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining butter and batter to make 12 fritters.

Divide fritters between plates. Top with salmon, sour cream and chives. Season with salt and pepper. Serve.