Thursday 20 August 2015

Mango & Lime Marinaded Chicken Salad With Bacon & Avocado

Mango & Lime Marinaded Chicken Salad With Bacon & Avocado

  • 2 Chicken breast cut into thick slices
  • 1 Avocado sliced
  • 1 Pepper sliced
  • Bag of salad
  • 4 slices of bacon cut into small pieces
  • Marinade of choice, I used mango and lime
  • Cherry tomatoes halved
  • Cucumber cut into small pieces

Method :-
Place the sliced chicken pieces into a container, add your marinade, mix well and place into the fridge for at least 30 minutes.  Fry the bacon in a small amount of oil until crisp, once done remove and place onto a plate a cover with kitchen roll to remove any excess oil.  Either fry or cook your chicken in the oven for around 20 minutes.  Dress your plate with the salad, add the peppers, tomatoes, cucumber, avocado and chicken pieces.  I drizzled a rapeseed dressing over it which added some additional flavour.  

This is a quick and easy light dinner which shouldn't take long to put together.

Tuesday 11 August 2015

Hot-smoked salmon fillets with herby avocado

Hot-smoked salmon fillets with herby avocado

  • 2 ripe avocados
  • 2 tbsp natural yoghurt 
  • 1 small bunch of coriander
  • 1 handful mint leaves
  • Juice of 1 lime
  • 4-6 radishes
  • 2 little gem lettuces
  • 4 x 130g hot-smoked salmon fillets
  • Extra virgin olive oil for drizzling

Method :-
Peel and stone the avocados and put the flesh in a food processor.  Add the yoghurt, herbs, lime juice and some salt and pepper, then whizz until smooth.  Thinly slice the radishes and quarter the lettuces lengthways.  Divide the avocado purée among 4 dishes, add 2 lettuce quarters to each then top with a flaked salmon fillet.  Scatter with the radish slices and freshly ground black pepper and drizzle with the extra virgin olive oil.

This is a very light dish, ideal for dining Al fresco whilst enjoying the sunshine.

Sunday 9 August 2015

Mexican Eggs

Mexican Eggs
  • 50g cooking chorizo, cubed
  • 1 red onion finely diced
  • 1/2 red chilli finely diced (optional)
  • 2 garlic cloves crushed
  • 400g tin chopped tomatoes
  • 150g cherry tomatoes, halved
  • 1/2 tsp sweet smoked paprika
  • 2 tbsp chopped fresh coriander (plus extra leaves to serve)
  • 4 large free-range eggs
  • Pickled jalapeños to serve (optional)
  • Kankun habanero sauce

Heat a large frying pan over a medium heat and dry fry the chorizo for a couple of minutes, add the onion, chilli and garlic and cook for a further couple of minutes.  Add all the tomatoes, paprika, coriander and 100ml of water.  Season well, stir then cook over a medium heat for around 15 minutes or until the cherry tomatoes have softened.  Make 4 indentations in the sauce and crack an egg into each one.  Cover the pan with a lid and cook for 6-8 minutes or until the whites are almost set.  Scatter with fresh coriander and pickled jalapeños and serve straightaway.

This is a great dish perfect for breakfast, lunch and dinner.  I like it spicy so drizzled some Kankun habanero sauce on top of each egg.  I also placed a warm tortilla on each plate and served the eggs on top. 

Recipe is courtesy of Dean Edwards via delicious magazine

Sunday 2 August 2015

Jalapeño, bacon & sausage muffins

Jalapeño, bacon & sausage muffins

  • 6 eggs
  • Dash of milk
  • 12 slices of streaky bacon
  • 6 chipolata sausages
  • Handful of grated cheese
  • 1/2 red pepper finely diced
  • 12 jalapeño slices
  • Kankun habanero sauce
  • Few grinds of black pepper

Grease a muffin tray and pre-heat the oven to 180 degrees.  Place the bacon on a tray and cook in the oven for around 15 minutes (don't over cook as the bacon needs to be pliable).  Whilst the bacon is cooking cut the sausages into small pieces and fry in a small frying pan until cooked through.  Mix the eggs together in a small jug, add a dash of milk, few grinds of pepper and a few glugs of the habanero sauce (vary amount according to how hot you like it).  

Line each of the muffin moulds with a slice of bacon, place a few bits of the sausage into the base of each mould, sprinkle with some of the red pepper and grated cheese and then top up with the beaten egg mixture.  Place a jalapeño ring on top of each muffin and cook in the oven for around 20-25 minutes.  Once cooked turn the oven off and leave the muffins in there for 15 minutes to settled down.  Remove from the oven and once cooled slightly pop them out of the mould and enjoy.  

I enjoy spicy food and the hit of the Kankun sauce along with the jalapeño gave the muffins a good kick of heat.  This is a great breakfast/brunch dish and has virtually no carbs so great for those who are watching their carb intake.