This has to be one of my favorite summer dishes I’ve ever made. It was simple, light, tender and overall delicious. Definitely marinate the chicken. I beefed up the salad with quinioa, cucumber and feta. I left the dill out as I’m not the hugest fan and used fresh mint instead of dried mint.
- 1 cup (280g) plain Greek – style (thick) yoghurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely grated lemon rind
- 2 tablespoons chopped oregano leaves
- 2 tablespoons chopped mint leaves
- 2 tablespoons dill leaves
- 2 teaspoons ground cumin
- Sea salt and cracked black pepper
- 8 x 125g chicken thighs filleted, halved
- Sliced celery, mint leaves, lemon wedges and labne, to serve
- 1 teaspoon dried mint
Place the yoghurt, oil, lemon rind, oregano, mint, dill, cumin, salt and petter in a large bowl and mix to combine. Add the checked and toss to coat. Refrigerate for 1 hour to marinate. Thread the chicken onto double skewers and cook on a preheated hot grill (broiler) for 10-12 minutes or until browned and cooked through. Divide the skewers between plates, sprinkle with the dried mint and serve with the celery, mint, lemon and labne. Serves 4
Pg 16, The New Easy
This is hearty and delicious. Perfect for a rainy or cold night.
1.6 kg (3 1/4 lb) chicken, cut into 8 pieces, skins removed
Plain (all purpose) flour for coating
1 tablespoon olive oil
150g (5 oz) pancetta, dried
2 leeks, sliced
2 cloves garlic, finely chopped
200g (7 oz) button mushrooms, halved
2 1/2 cups (1 pint) chicken stock
1 cup (8 fl oz) white wine
1/2 cup (4 fl oz) cream
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped tarragon
Sea salt and cracked black pepper
Toss the chicken pieces in flour and shake off any excess. Place half of the oil in a large, deep frying pan over medium heat. Add the chicken and cook until browned. Remove and set aside. Add the remaining oil to the pan and cook the pancetta, leeks, garlic and mushrooms until golden. Remove and set aside. Combine stock and wine in the pan. Bring to a simmer, scraping up any brown from the base of the pan and cook, covered, for 25 minutes. Add pancetta, the leeks, garlic and mushroom mixture, the cream, parley and tarragon, salt and pepper to the pan and simmer, uncovered, for a further 5 minutes or until reduces and thickened. Serve on plates or in bowls with potatoes or steamed rice. Serves 4.
Donna Hay Modern Classics pg 101
This is perfectly simple and easy especially if you’re entertaining and rushing home with little time. Everything is quick to put together and there’s no stovetop so little mess. Huge fan!
4 x 200g chicken breast fillets, trimmed
8 slices prosciutto
500g baby (chat) potatoes, halved
sea salt and cracked black pepper
1 tablespoon extra virgin olive oil
1/2 cup (120g) sour cream
2 tablespoons finely chopped chives
1 tablespoon finely chopped parsley leaves
2 cups (360g) store-bought sauerkraut, warmed
Preheat the oven to 220C (425F). Wrap each chicken breast with 2 slices of prosciutto and place lightly on a greased oven tray. Place the potato, salt, pepper and oil in a roasting pan and toss to coat. Place the prosciutto-wrapped chicken and potato in the oven to and cook, turning halfway, for 20 minutes or until golden and cooked through.
Place the sour cream, chives, parsley, salt and pepper in a small bowl and mix to combine. Serve the chicken with potatoes, sauerkraut and herbed sour cream. Serves 4.
There are those that love cilantro and those that hate it. I fall into the hate it camp. For this recipe I used mint instead of cilantro which made for a very fresh delicious lunch.
2 x 200g cooked chicken breast fillets, shredded
1 tablespoon lime juice
1 long green chilli, finely sliced
sea salt & cracked black pepper
sour cream, lime wedges and snipped chives, to serve
coriander and lime salsa
1/2 cup coriander (cilantro) leaves
1 tablespoon lime juice
1 avocado, chopped
To make the coriander and lime salsa, place the coriander, lime juice and avocado in a bowl and mix gently to combine. To make the chicken filling, combine the chicken, lime juice, chilli, salt and pepper. Heat a non-stick frying pan over medium heat. Ass a tortilla to the pan and warm for 1 minute each side. Fill one half of the tortilla with the chicken mixture and top with the coriander and lime salsa. Fold over the tortilla to enclose the filling. Repeat with remaining tortillas and filling and serve with sour cream, chives and lime wedges. Serves 2.
This certainly is a lovely moist loaf. Found it a little too sweet, used honey instead of syrup, next time I would cut back the sugar and add some nuts and dark chocolate. A great option is to put the mixture into muffin tins, watch the bake time. You can freeze them, grab and go. Delicious.
- 125g butter, softened
- 1 cup (175g) brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups mashed banana
- 1¾ cups (255g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder, sifted
- 1 teaspoon bicarbonate of (baking) soda
- 1 teaspoon ground cinnamon
- ⅓ cup (115g) golden syrup
- butter, extra, to serve
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60–65 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter. Serves 6–8.
I’ve always been nervous to do a rack of lamb. This recipe was so incredibly easy not only from a technical perspective but from a time perspective too. It would be an absolute crowd pleaser if you were entertaining and needed something a little more fancy with little time. It also feels decadent without being unhealthy. Delicious, can’t wait to do it again.
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1 teaspoon finely grated orange rind
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 2 x 8-bone (1.2kg) racks of lamb, trimmed
- 1 cup (200g) white quinoa, cooked
- 2 Lebanese cucumbers, peeled and sliced
- 2 oranges, peeled and thinly sliced
- 2 cups baby spinach leaves
- 1 cup mint leaves
- 250g feta, crumbled
- 1 tablespoon lemon juice
Preheat oven to 220°C (425°F). Mix to combine the harissa, honey, orange rind, half the oil, salt and pepper and brush over the lamb. Place on a large baking tray lined with non-stick baking paper and roast for 20 minutes for medium rare or until cooked to your liking. Place the quinoa, cucumber, orange, spinach, mint, feta, remaining oil, lemon juice, salt and pepper in a bowl and toss to combine. Slice the lamb and serve with the salad. Serves 4.
This is delicious! It’s from Donna Hay Kids Magazine 2012. There are a lot of ingredients but it’s well worth making. The bread is light, fluffy and full of flavour. This bread would be perfect for a tuna melt.
2 1/2 cups (374g) self-raising (self-rising) flour
1 1/2 cups (180g) grated cheddar
1 cup (120g) grated zucchini (courgette)
1 cup (160g) sweetcorn kernels
2 green onions (scallions), sliced
2/3 cup (160ml) vegetable oil
1 cup (250ml) milk
sea salt and cracked black pepper
cheddar slices, extra, and tomato chutney, to serve
Preheat oven to 180C (350F). place the flour, grated cheese, zucchini, sweetcorn and green onion in a bowl and mix to combine. Please the oil, milk, eggs, salt and pepper in a separate bowl and whisk to combine. Add the zucchini mixture and stir until well combined. Pour into a lightly greased 8cm x 22cm (1.75 litre capacity) loaf tin lined with non stick backing paper. Back for 55-60 minutes or until cooked when tested with a skewer. Serve with cheese slices and chutney. Serves 8.