Chicken with Hash Browns

Chicken with Hash Browns

• 1 large potato
• ½ tbsp. Coconut oil
• 2 spring onions, finely sliced
• 1 red chilli, de-seeded and finely sliced
• 3 cherry tomatoes, halved
• 1 chicken breast fillet, sliced into strips
• 2 eggs
• 1 tsp Turkish chilli flakes
• 2 large handfuls of spinach
• Freshly ground black pepper
• White wine vinegar

Method:

Put a saucepan of water on to boil, add a couple tablespoons of white wine vinegar. Grate the unpeeled potato and squeeze out any excess liquid.

Melt half of the coconut oil in a small non-stick frying pan over a medium to high heat. 

Add a large handful of the grated potato and use a spatula to flatten it out across the base of the pan, naturally add more potato if required. 

Fry the potato for around 5 minutes and then carefully turn it over in the pan and fry for a further 5 minutes until the potato is cooked through and has a nice crisp to it.

Melt the remaining coconut oil in a second frying pan, chuck in the spring onions, chilli, tomatoes and chicken, stir fry for around 5 minutes or until the chicken is fully cooked.

Crack the eggs into individual ramekin dishes and once the water is boiling tip them straight in and cook on a rolling boil for 3 minutes, this should give you lovely runny yolks. Once cooked lift out with a slotted spoon and set aside.

When the chicken has cooked add the Turkish chilli flakes and the spinach to the pan and toss together with the other ingredients until the spinach is fully wilted.

Slide the hash brown onto a piece of kitchen roll in order to soak up any excess oil then plate it up. Top with the chicken and spinach mix and finish with the poached eggs and a few grinds of fresh black pepper.

This recipe is taken from Joe Wicks, "Lean in 15" cook book, the original recipe uses rose harissa, however I`m not a fan of harissa so I substituted this with the Turkish chilli flakes. This is a light yet filling meal, ideal for lunch or dinner and its one of those dishes you can mix up with a variety of ingredients that you may have in the fridge or store cupboard, mushrooms, bell pepper, spiralised courgette/butternut squash in place of the spinach, make it your own!

Esquites with beef brisket and new potatoes

Esquites with beef brisket and new potatoes

• 4 corn on the cob
• 1/2 red onion finely diced
• 2 tbsp chopped coriander
• 4 tbsp crumbled feta cheese
• 2 tbsp mayonnaise 
• 2 tbsp lime juice
• Salt & pepper
• 1 clove of minced garlic
• Few slices of jalapeño peppers finely diced
• Kankun habanero sauce

Heat a large frying pan with a tablespoon of vegetable oil.  Slice the corn off the cob, place into the frying pan and cook for several minutes, add the garlic and stir.  Cook for 10 more minutes, stirring occasionally.  Once done, put the sweet corn into a large bowl, add the coriander, red onion, mayo, pinch of salt, few grinds of black pepper, lime juice and a good few dashes of habanero sauce (more or less depending how hot you like it) along with the feta cheese (reserving some to top the dish) and jalapeño peppers, stir thoroughly and serve with your dish.  

For this dish I served alongside BBQ beef brisket and jersey new potatoes tossed in butter.

This is a fresh and summery dish, great for bbq's and for eating Al fresco.