Monday, May 9, 2011

Chicken and pea salad

This is a great recipe if your cupboard is fairly bare. The less bare it is, the more interesting you can make the salad.

- Fry 4 free range chicken breasts with salt, thyme, origanum and a squeeze of lemon juice and slice medium thickness
- Boil 6 small potatoes and chop
- Microwave or fry a small bowl of frozen peas with 2 tsp of fresh garlic
- Chop up a small orange pepper and small red pepper
- Chop up half an onion finely and add to the above
- Chop the other half of the onion finely and fry in a dash of balsamic vinegar (you can skip this part)
- Mix together with a generous amount of Greek Yoghurt (don't add too much or else it will be too rich)
- Sprinkle with salt and some coriander (fresh leaves would also be nice)
- Serve with chutney on the side if you are feeling adventurous

Other things you could add include raisins, nuts, olive oil in stead of yoghurt and chutney, grated carrot and fresh chilli. Strange...but tasty and useful!

Tuesday, May 3, 2011

Pork with Savoury Corn, Buttery Sweet Potato and Sour Cabbage

We had a delicious and quick supper tonight: a giant pork chop accompanied by the following:

Savoury Corn
If you want to be industrious use fresh corn (use a pot of boiling water), if you want to be lazy, use frozen corn (microwave for 2 min).
Once your corn is cooked, sprinkle it with
- Macadamia nut oil
- Salt
- Chilli flakes
- Danya/Coriander powder

Buttery Sweet Potato
This is unhealthy, but delicious...
- Mash the cooked sweet potato (2 medium white ones)
- Add 2 tsp of butter
- Add 2 tsp of treacle sugar, or dark brown sugar and let it melt in
- Sprinkle over cayenne pepper according to the level of heat that you like. It's not supposed to be too dominating, just a hint of spice.

Sour Cabbage
This is a sour and sweet cabbage recipe.
- Chop half a head of purple cabbage finely
- Throw it into a hot pot
- Add a small glug of lemon juice (this will sweeten as it cooks)
- Add a big glug of balsamic vinegar
- Once the cabbage is limp and half cooked, serve with a dollop of sour cream and a fresh squeeze of lemon juice to add back in the element of sourness.

Yum.