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Sunday, 17 November 2019

Chicken Gyros

Chicken Gyros
  • 2 chicken breasts
  • 3 large cloves of garlic
  • 1 large tbsp dried oregano
  • 8 tbsp Greek yoghurt
  • 1 tbsp white wine vinegar
  • 4 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 large cucumber
  • 2 tomatoes
  • 1/2 red onion, finely chopped
  • Salt and pepper
  • 2 flat breads

Method:
In a large bowl, add 3 tbsp of yoghurt, 2 cloves of minced garlic, 1 tbsp white wine vinegar, 1 tbsp olive oil, 3 tbsp lemon juice, oregano and a good pinch of salt and pepper, mix thoroughly, add the chicken breasts and coat with the marinade then place into the fridge for 2 hours.

Whilst the chicken is marinading we will make the tzatziki and salad to go with the gyros.  Using a box grater, grate half of the cucumber and place into a bowl along with 5 tbsp of yogurt.  Add 1 tbsp olive oil, lemon juice, 1 clove of minced garlic and a good pinch of salt and pepper, mix thoroughly and place into the fridge.

To make the salad, cut the remainder of the cucumber into bite sized chunks and place into a bowl, deseed the tomatoes and cut into small pieces, add these to the bowl along with the chopped onion mix together then place into the fridge.

Once the chicken has marinaded, turn your grill onto high, place the chicken breasts onto a tray (I would recommend placing tin foil onto the tray) and cook for around 20-30 minutes, turning once, until the chicken is cooked through.  Cooking time will vary depending on the thickness of your chicken.  Alternatively you can cook the chicken on a griddle pan.

Now the chicken has cooked, place onto a chopping board and leave to rest for 5 minutes.  Heat your flatbreads in the oven for a couple of minutes.  Slice your chicken into chunks and place onto the flatbread with a good portion of the tzatziki and salad.

This dish is so fresh and tasty, trust me, you won’t be disappointed!  Next time I’m going to try this with some halloumi which will go just as well as the chicken.  Hope you enjoy.

Sunday, 10 November 2019

Chicken Nachos

Chicken Nachos
  • 2 chicken breasts
  • Large bag of tortilla chips
  • Grated cheddar cheese (as much as you like)
  • Handful of sliced jalapeño peppers
  • 2 tbsp olive oil
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 250ml chicken stock
  • 3 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to season
  • Small tin of sweetcorn, drained
  • Small tin of retried beans

Method
In a large bowl, mix together 1 tbsp olive oil, the lime juice, garlic, oregano, cumin, paprika, cayenne pepper and a pinch of salt and pepper.  Add a couple of tablespoons of the chicken stock and mix to form a paste, add the chicken and coat with the mixture.

Heat the remaining olive oil in a frying pan and cook the chicken for 20 minutes, turning as you go until the chicken is cooked through, then set aside.  Add the chicken stock to the pan along with the tomato purée, sugar and any remaining marinade mix, stir through and simmer until the sauce thickens.  Shred the chicken using two forks and return to the frying pan, mix thoroughly to ensure the chicken gets a good coating of sauce.

Preheat your oven to 180 degrees.  Place a layer of tortilla chips on two dinner plates, top with grated cheese and some of the chicken mixture.  Top with the remaining chips and the chicken and sprinkle over some sweetcorn, refrained beans, jalapeño peppers and some more cheese.  Place the plates into the oven for 5-10 minutes or until the cheese melts.  Serve with some homemade guacamole, sour cream, salsa and hot sauce.

This is comfort food at its best, the chicken packs a punch and has plenty of flavour, I guarantee this recipe will soon become a firm favourite and again, it is quick and easy to make, I hope you enjoy as much as we did.

Sunday, 3 November 2019

Thai Meatball Banh Mi

Thai Meatball Banh Mi
  • 2 medium red chillies, thinly sliced
  • 2 tbsp clear honey
  • 3 tbsp fish sauce
  • 5 spring onions, (finely chop 4, reserve 1)
  • 1 clove of garlic, minced
  • 450g minced pork
  • 2 tsp lemongrass, finely chopped
  • 1 tbsp finely chopped mint
  • 2 tbsp finely chopped coriander
  • 1 tsp cornflour
  • 2 baguettes
  • 1 small carrot, thinly sliced
  • Handful of rocket
  • Rice wine vinegar
  • 1 tbsp sugar
  • Lime wedges
  • Sweet chilli sauce
Method:
Place the pork into a medium mixing bowl, add the honey, fish sauce, 4 sliced spring onions, garlic, lemongrass, cornflour, mint, coriander and one sliced chilli.  Mix until well combined and then form into 20 balls and place onto a baking tray then place in the fridge for around an hour to firm up.

Preheat your oven to 180 degrees.  Place the meatballs onto a baking tray and cook in the oven for 30 minutes until cooked through.

Whilst the meatballs are cooking, thinly slice the remaining spring onion and place into a bowl along with the carrot, cover with rice wine vinegar and add the sugar, leave for at least 15 minutes

When the meatballs are cooked, slice open your baguettes, fill with rocket then top with the meatballs and garnish with your pickled vegetables and the remaining red chilli and drizzle with the chilli sauce and place the lime wedges on the side to squeeze over the baguette.

This is a fantastic recipe, packed full of flavour and given the chillies, it has plenty of heat so be warned!  Quick and easy which is how we like it, this recipe is so tasty you will be making it time and time again.  

As the recipe makes 20 meatballs there are enough to make 4 baguettes however I only needed 2 so froze the remaining meatballs to use another day.